Soup - sm Posted: Oct 30th, 2017 - 2:11 pm In Reply to: Suggestions need what to make with certain foods - Bad cook
Soups are great because practically anything can be thrown in there, and you can increase volume just be adding some extra water and salt. Here is my recipe for chicken soup, but I have made it without chicken when not available, and it still tastes great. You can adjust amounts. Just use the same general ratio of ingredients.
Use a large stock pot to accommodate this volume.
6 quarts liquid (chicken stock/broth, water, or combination of the two)
1/2 to 3/4 cup each of dried lentils and split peas
3-4 cups celery, chopped small
4-5 cups onion, chopped small
1 cup garlic, finely chopped
Throw the liquid, lentils, and split peas into the pot and turn on high. While you're waiting for it to boil, chop first the celery and throw it in. Then chop the onion and throw that in. Last comes the garlic and throw that in. You can adjust any of the amounts, but I have found that the celery, onion, and garlic are KEY to the flavor of the soup. The more you use, the more flavorful it is. When the soup has come to a boil, reduce the heat and keep it at a substantial simmer (some gentle bubbling) for 1 hour to 1-1/2 hours. Stir from time to time. Salt and pepper to taste.
You can also make this with chicken when you have it. I use about 5 lbs, give or take, of leg quarters or thighs or whatever is inexpensive. The chicken should be put in right after the lentils and split peas. Make sure the liquid covers the chicken. After the soup has simmered about an hour (that is for leg quarters or thighs), you can take it out and let it cool a bit before you remove the bones, cut the meat into pieces, and put it back into the soup. If any of the chicken meat looks a little pink, simply continue to let the soup simmer until the chicken is fully cooked with no pink. Also, if the peas or lentils are not tender enough, just keep simmering until they are.
The split peas and lentils add extra protein and flavor. The split peas also have a subtle sweetness and add some body to the soup.
When I make a big pot of this soup, I usually take what I don't eat and put it into quart-size containers and freeze it. It's great to have on hand if you (or a friend!) catch a cold or flu.
Praying that God blesses you with all you need. Also, God bless all the other posters who shared their tips.
Post A Reply Reply By Email Options
Complete Discussion Below: (  marks the location of current message within thread)
|
