Chicken Corn Soup Recipe.
Ingredients:-
* 2 lbs. cut up chicken shopping list
* 5 c. water shopping list
* 1 med. onion, chopped shopping list
* 2 tbsp. chopped parsley shopping list
* 1/2 c. chopped celery shopping list
* 2 c. corn shopping list
* salt and pepper shopping list
* 1 c. flour shopping list
* 1 egg, beaten shopping list
* 1/4 c. milk shopping list
How to make it:-
* Simmer chicken in boiling water.
* Remove bones and skin.
* Strain the stock.
* Return to pot.
* Add onions, celery and corn.
* Simmer until vegetables are tender.
* Mix flour with egg and milk.
* Rub mixture with fork until it crumbles.
* Drop crumbs in soup.
* Cook 10 more minutes covered.
Potato Mint Soup Recipe.
Ingredients:-
* 1 yellow onion,chopped
* 3 tbsp olive oil
* 8 cups chicken stock
* 3 potatoes peeled and diced
* 3 small zucchini,thinly sliced
* 1 cup ditilini or tubetti
* 2 tbsp fresh mint,chopped
* 1/4 cup Romano cheese
* salt and pepper to taste
Method:-
* Place the onions and the oil in a large saucepan and sauté until onions are translucent.
* Add the chicken stock, potatoes, salt and pepper.
* Bring to a simmer and add the zucchini.
* Cook 10 minutes add the pasta and cook till pasta is all dente.
* Sprinkle cheese over it.
* Potato Mint Soup is ready to serve.
* Serve hot!
INGREDIENTS:-
3-4 lbs oxtails, patted dry
Salt and pepper
2 onions, peeled and quartered
2 carrots, cut into 1-inch sections
Zest of one orange, removed in strips with a vegetable peeler
1 cup dry white wine
4 quarts water
1/3 cup fresh cranberries
10 oz mushrooms, chopped coarse
3 ribs celery, cut into 1-inch sections
4 sprigs of thyme or 1/2 teaspoon dried thyme
1 bay leaf
4 cloves
1 teaspoon peppercorns
METHOD:-
1 Preheat the oven to 450°F. In a large roasting pan combine the oxtails, patted dry and seasoned with salt and pepper, the onions, the carrots, and the zest. Roast mixture in the middle of the oven, turning the oxtails are browned, and transfer it to a large stockpot.
2 Deglaze the roasting pan with the wine over high heat, scraping up the brown bits, and add the deglazing liquid to the stockpot with the water, cranberries, mushrooms, celery, thyme, bay leaf, cloves, and peppercorns. Bring the liquid to a boil, skimming the froth, and simmer gently, uncovered, for 3 hours.
3 Ladle the mixture through a sieve lined with a rinsed and squeezed kitchen towel into a large bowl. Reserve the oxtails for another use, such as oxtail pate. Discard the remaining solids. The bouillon can be made 3 days in advance and kept chilled. Discard excess fat (leave enough to cover soup when chilled). Bring the bouillon just to a boil and ladle it into warmed bowls.
Makes 8 cups.
Serves 6 to 8.
