Soups « Tanisha Cooks

Soups

Tuesday, September 22nd, 2009

Chicken & Sausage Gumbo

Chicken & Sausage Gumbo (One to Two Servings)

Chicken (dark meat, 1 inch cube) — 1 Lbs
Chicken Stock or Broth —- 2.5 Litre
Flour — 4oz.
Butter – 3.5 oz
Salt, Cayenne, Black and White pepper —- to your taste or 1/2 teaspoon each
Gumbo File Powder —- 1.5 teaspoon
Sausage (any kind, 3/4 inch dices) —- 8 oz.
Onions (one inch dice) —- 12 oz.
Celery (one inch dice) —- 10 oz.
Bell Pepper (one inch dice) —- 8 oz.
Garlic (minced) —- One Tablespoon
Okra (1/2 inch pieces) —- 10 oz.
Tomato (peeled, de-seeded, 1/4 inch dice) —- 10 oz.
Green Onions (1/4 inch dice) — 5 oz.
Parsley (chopped) — 3/4 cup

PROCEDURE:

1) Bring 3 litre of water to boil.Cook for 5 mins the chicken pieces. Strain and set aside.

2) Use a pot. Cook flour and butter and make a dark chocolate colour. Do not burn. The mixture should be powder-grainy like, so adjust the flour if needed.

3) Add only 2 litre of stock steadily and make sure there are no lumps. Add all the seasonings. Simmer on low heat for about 30mins.

4) Saute the sausage. Add onion, celery, bell pepper and caramelize. Add rest of the chicken stock and turn off heat.

5) Add the sausage mixture to the pot. Simmer for 10mins.

6) Add chicken, okra, tomato, green onion, and parsley. Simmer for 15 mins over low heat.

7) Taste and adjust seasonings if needed and remove oil if its floating on top.

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Tuesday, July 14th, 2009

Minestrone

Minestrone Soup Recipe (Yield One Liter):

Dry White beans (cooked) —–37.5g OR 1.25 oz. ****(see side note at bottom)

Olive Oil —-6.25mL OR 1/4 Tbsp.

Onions (paysanne cut) —-32g OR 1 oz.

Garlic (cloves minced) —-1.25g OR one inch size clove

Celery (paysanne cut) —– 37.5g OR 1.5oz.

Carrot (paysanne cut) —– 31.25g OR 1 oz.

Zucchini (0.5inch diced) —— 62.5g OR 2oz. ****(see side note at bottom)

String Green Beans (cut to 1/2inch or 1.25cm) ——– 37.5g OR 1.25 oz. ****(see side note at bottom)

Cabbage (diced) ——- 62.5g OR 2 oz. ****(see side note at bottom)

White stock (chicken or beef or vegetable) —– 625mL OR 625 qt.

Tomato (concassed, cut 1/2inch dice) —— 62.5g OR 2 oz. (http://en.wikipedia.org/wiki/Concasse)

Tomato Paste —– 7.5g OR 1/4oz.

Orzo Pasta (cooked, al dente) —— 18.75g OR 0.75 oz. (small pasta or rice can be substituted)

Oregano (fresh, chopped) —– 2g OR 1/2 tsp

Basil (fresh, chopped) —– 2.5g OR 3/4 tsp

Chervil (fresh, chopped) —— 0.75g OR 1/4 tsp

Parsley (fresh, chopped) ——- 5g OR 1.5 tsp

Salt and Pepper ——— to your taste

****Beans- you can get creative with different beans. Canned beans (no flavour or seasoned) also can be used but rinse it out in under cold running water in a strainer before using.

****Vegetables: the zucchini, green bean and cabbage can be substituted with other vegetables.

Procedure:

1) Saute onions in olive oil until light golden brown. Add garlic, celery, carrot and cook for about 3mins

2) Keep simmering for about 10 to 15mins. And its done!

3) Add remaining vegetables one at a time in respect to their cooking order. Cook each briefly.

4) Add stock, tomatoes and tomato paste. Let it simmer for about 40mins or until vegetables are tender (not mushy!)

5) Add in beans and the pasta. Let it simmer about 2mins.

6) Add in all the herbs and season to taste with salt and pepper

7) Let the soup simmer for 10 to 15mins. And its done!

Posted in Soups, Vegan, Vegeterian | Post your Thoughts →