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Category: Soups

Casaculinarian.com Featured Soup for the week 4/18/2016- “Chicken with Meatballs and Acini Di Pepe Pasta”

 

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Casaculinarian.com Featured Soup for the week 4/18/2016

“Chicken with Meatballs and Acini Di Pepe Pasta”

Mini Meatballs:

beef 1 pound

onion soup mix 1 package

egg 1

bread crumbs 1/3 cup

salt and pepper taste

Italian seasonings 1 teaspoon

granulated garlic 1 teaspoon

parmesan cheese 1 tablespoon

onion powder 1 teaspoon

Mix meatball mix and roll into bite size balls. Pictures below of mix, rolled meatballs, and cooked meatballs. The onion soup mix will later enhance the soup flavor. Cook meatballs at 350 degrees.

   meatball mix for wedding soup

rolled meatballs for soup

cooked MB

Chicken Soup:

water 12 cups

beef bouillon cube 1

chicken bouillon cube 5

chicken breasts raw cleaned 2

carrots 3 chopped

celery sticks 2 chopped

onion 1/2 chopped

salt and pepper for taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

parsley 1 teaspoon

Italian seasonings 1/2 teaspoon

Acini Di Pepe Pasta 1/4 box

In a large Soup pot add 12 cups of water and place on medium heat. When water comes to a boil add chicken breasts, vegetables, bouillon cubes, and seasonings. Let simmer for 30 minutes. Take chicken breasts out and let them rest for 10 minutes before dicing then and placing them back in the pot. Add cooked meatballs. Bring back to a boil. When boiling add pasta and place on low heat for 10 minutes. Serve. Enjoy,

Jason.

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Cream of Mushroom Soup

 

cream of mushromms

Cream of Mushroom Soup

Casaculinarian.com Signature Soup for the week, 4/11/2016

mushrooms 20 fresh

onions 1/2 chopped  

   garlic minced 1 teaspoon

butter 5 tablespoons

flour 1/2 cup  

chicken broth  5 cups 

heavy cream 2 cups

salt and pepper for taste

1 carrot

2 celery sticks

parsley 1 teaspoon

onion powder 1/2 teaspoon

white wine 1/4 cup

 

Directions:

1.       Cut half the mushrooms into slices and put the other half with Onion through food processor. Place onion, celery, and carrots through food processor as well.

2.        Melt butter in soup pan. Add in vegetables, garlic, and mushrooms. Cook until translucent.

3.        Add flours and mix in well. Deglaze with white wine.

4.        Add in the chicken broth and heat until slightly thickened while stirring frequently.

5.       Add cream and seasonings. Simmer to thicken while stirring frequently. 30-40 minutes or until proper thickness.

Enjoy, Jason

Feature Dinner on Casaculinarian.com 4/07/2016

 

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Well we were pre-paring the dough for tomorrow night… It was a busy night. So we made a Classic Chicken Soup with a Whole Bird…

A variations of Pasta… Very Hardy…

Nothing we have not shown you earlier. For those that missed the Chicken Soup recipe I will place the link below… The starch can be any choose you desire. If it is an Appetizer, maybe less starch. If it is Dinner maybe multiple starches.

Homemade Chicken and Egg Noodle Soup

Hope to see you all tomorrow….

Thanks, Jason.

“Yellow Split Pea Soup with Ham” Casaculinarian.com Signature Soup for Week 4/4/2016

 

caproni yellow split pea

Our Guest Chef for the week 4/4/2016 is Julie Caproni

Yellow Split Pea Soup with Ham

1 bag of yellow split peas, sorted, and rinsed in cold water ( 2 ¼ cups )

1 Spanish onion cut into medium dice

¼ cup of vegetable or canola oil

2 celery stalks washed cut into small dice

3 carrots, peeled and cut into small dice

2-3 large bay leaves

1 pound of diced ham or 2 smoked ham hocks

Fresh ground black pepper to taste

Kosher salt to taste

8 cups of water

Chicken bouillon 6-8 squares add more to desired taste

Ham bouillon 2 packets ( Goya section in the supermarket )

 

Heat a soup pot with the oil, add the diced onion and celery, saute for 2-4 minutes, add the split peas, mix to incorporate, add the water, ham, ham/chicken bouillon, bay leaves and bring to boil.

Skim the top when the foam rises to the surface, reduce and let simmer for at least 1 hour, skimming if needed. Add the carrots cook till carrots are tender, season with pepper and kosher salt. If soup seems too thick, thin with a little hot water at a time, or chicken stock. Serve with croutons, garlic toast, or sesame bread sticks.

Thanks Julie Caproni, this looks Fantastic! Jason

Julie C

Crock Pot Sausage Soup for Dinner

 

italian sausage and kale

  sweet Italian sausage out of casing 1 pound
onion 1 small finely chopped
carrots 2 peeled and diced
shallot 1 finely chopped
garlic 2 cloves minced
chicken broth 3 cups
potatoes cubed 1 cup
beef broth 2 cups
fresh chopped parsley 1 teaspoon
juice of one lemon
dry sage 1/4 teaspoon
kale 1/2  head cleaned and chopped
salt & pepper for taste
hand shredded Parmesan Cheese for garnish

In large frying pan brown and crumble sausage. Remove sausage and sauté onions, carrots, and garlic in drippings. Add chopped kale to wilt quickly. Add all cooked ingredients to the crock pot. Add lemon juice, chicken broth, beef broth, potatoes, and seasonings. Cover and set on low for 4-5 hours. Garnish with fresh grated Parmesan cheese. Enjoy with a big Crusty piece of French Bread, Jason.

Beef Dumpling Soup

 

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Beef Dumpling Soup:

beef chuck cut in 1 inch squares 1 pound

onion 1/2 chopped

garlic chopped 1/2 teaspoon

celery 3 sticks chopped

carrots 3 chopped

olive oil 2 tablespoons

salt and pepper for taste

water 10 cups

chicken bouillon cubes 4

beef bouillon cubes 4

Dumplings: link below.

Homemade Dumplings

Add olive oil to a Soup pot on medium heat. Add onion, garlic, celery, and carrots. Sweat for 10 minutes or until they start to become transparent. Add beef and seasonings. Brown all the beef. Add water and bouillon cubes and bring to a boil. Lower temperature and simmer for 60-90 minutes. When beef is tender. Add cut dumplings and cook additional 10 minutes. Enjoy, Jason.

 

 

Potato Leek Soup

 

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One of my Favorite Soups to make… What a tasty soup…

yellow potatoes 5 peeled and cubed

bunch of leeks 4

onion 1/2 cut and in food processor

carrots 2 cut and in food processor

celery 2 stalks in the food processor

butter 2 tablespoons

olive oil 3 tablespoons

water 9 cups

light cream 1 pint

chicken bouillon cubes 8

brandy 2 oz.

flour 3/4 cup

salt and pepper for taste

parsley 1 tablespoon

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon

Cut the light green part of the Leeks off. Cut the ends off and cut down the middle. Slice in half moons and add to a bowl of cold water to clean. Leeks have lots of dirt inside of them. Do not discard green section of Leek. In a food processor add carrots, celery, and onion. Process course. Add to large soup pot on the stove on medium heat. Add olive oil and butter and start to sauté. Add your cut potatoes. Keep stirring because the starch of the potatoes likes to stick. Add seasoning. Drain your clean leeks and add them also. Continue to stir. Add Brandy. Next add flour and mix till all the lumps are gone and it forms a paste. (roux) Before it burns add the light cream and mix the flour out. Example below.

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Now add water and bouillon cubes.

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Let simmer for 45 minutes on low, covered. Take the rest of your leeks and chop them in half. Take the top half and discard them. Chop the next half up and add to the food processor. This will give a nice green look to the soup. Take a look below.

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When Soup comes to a good consistency it is finished. Enjoy! Jason.

Tomato Florentine Soup with Cheese Tortellini

 

tomato soup

What a great Soup to serve with Salad for Dinner. This is a filling soup because of the cheese tortellini pasta. We served it with a nice Cobb Salad you can check it out on the Blog… Enjoy!

 olive oil 3 tablespoons

small onion diced

   garlic cloves 4 minced

 tomatoes 2 chopped

 tomato puree 6 cups

frozen tortellini pasta 1/2 pound

 salt and pepper for taste

 baby spinach 2 cups Julienne

 basil fresh chiffonade 2 tablespoons

parsley 1 teaspoon

oregano 1/2 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

sugar 1 teaspoon

chicken broth 1 quart

Parmesan cheese for garnish

 

Directions:

In a large saucepan, saute garlic in oil for 1 minute. Add onion and tomatoes, cook and stir for 5-10 minutes or until tender. Add the chicken broth, tomato product, and all seasonings. (not fresh basil yet or spinach) Bring to a boil. Reduce heat and cover, simmer for 20-25 minutes or until soup thickens. Stir in spinach, pasta, and basil. Cook 10 minutes longer or until pasta is tender. Serve and garnish with Parmesan cheese. Enjoy, Jason!

Escarole and Bean Soup

 

escarole and bean

Soup is great all year long- So with Spring very close I’ll start to make lighter Soups or even have them as meals with fresh-baked Bread. My Grandmother and Mother used to make this, so we keep the tradition alive.

olive oil 3 tablespoons

garlic cloves 3 chopped

onion 1/2 diced

tomato 1 diced

escarole 2 pounds chopped

Salt for taste

chicken broth 2 quarts

cannelloni beans 2 cans drained and rinsed

Parmesan Cheese 1 Cup

black pepper for taste

fresh parsley 1 tablespoon

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon

white wine 1/8 cup

Directions:

Heat olive oil in a large pot over medium heat. Add the garlic and onion, sauté until fragrant, about 30-60 seconds. Deglaze with white wine. Add the escarole and sauté until wilted, about 2 minutes. Add the chicken broth, beans, chopped tomatoes, seasonings, and Parmesan cheese. Cover and bring to a boil, then simmer for about 20 minutes. Enjoy, Jason!

Creamy Chicken Soup with Dumplings and Wild Rice

 

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water 10 cups

breast of chicken split on the bone 3

carrots 1 food processor

onion 1/2 food processor

celery 2 food processor

chicken bouillon cubes 8

heavy cream 2 cups

wild rice 3/4 cup

salt and pepper for taste

onion powder 1 teaspoon

parsley 2 tablespoons

granulated garlic 1/2 teaspoon

Italian seasonings 1/2 teaspoon

pulled chicken from the breast bones

dumplings link below, cut that recipe in half

Homemade Dumplings

 

Add your 10 cups of water to a medium to large soup pot on medium heat. Rinse your chicken clean and dry. When water begins to boil add raw chicken breasts. Bring to a boil. Simmer for 15 minutes and pull the chicken out. Add your processed vegetables, seasonings, heavy cream, and bullion cubes. Bring back to a boil. Let chicken cool. Pull meat off the bone, and break meat up to your desired size and add back to pot. Time to make your dumplings and cut them. Add them to the soup. Add rice and simmer till rice is cooked. Spoon off any excess fat/oil from the top of the soup. If you would like it thicker, add 2-3 tablespoons of cornstarch to 2 tablespoons of warm water. Make a slush and add to the soup.

Enjoy, Jason.

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