Category Archives: Soup

Carolyn’s Perfecto Gorgonzola Ale Soup

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4 medium red potatoes, coarsely cut up
1 large peeled cut up carrot
1 whole onion coarsely chopped

1 four ounce package of crumbled Gorgonzola
12 oz . Bottle of wheat beer ( Heffeweizen-recommended)
2 cups of strong chi Ken broth (Better than Bouillon).
1 cup of heavy cream,
kosher salt and black pepper to taste

1 cup sharp cheddar – apx

Optional: Serve with Hot Hungarian paprika and crumbled bacon

in about two quarts of water, cook potatoes, carrots & onion. When well done, cool and put through a food processor till very smooth adding some reserved potato water as needed to make it good consistency, but not too thin.

Return to medium heat and add remaining ingredients except for cheddar. Stir until gorgonzola is melted and soup is hot. Add sharp cheddar, stirring constantly so soup doesn’t seize or break.

Top with Hot Hungarian Paprika and crumbled bacon

Deviously Delish Dill Pickle Soup

Hi! My name is Debbie and I have an addiction. An addiction to dill pickles. It forces me into crazy things like driving to the next town to obtain Old Dutch brand Dill Pickle chips which are hands down, the best dill pickle chips ever. My friends and family are also quite familiar with my addiction and when they find something they know I will like they share and multiple friends shared a recipe for Dill Pickle Soup which, of course, I had to try.

It is an easy recipe which goes from cutting board to table in about 45 minutes. As much as I love dill pickles, this recipe was a bit heavy handed with the flavor. After the crew taste tested it with the same opinion I dumped the bowls back into the pot and went to work adapting the recipe.

The alterations lend nicely to additions to take it from a side dish to the main element of a meal.
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Deviously Delish Dill Pickle Soup

INGREDIENTS:

32 oz box chicken stock
1 pound chopped turnips or potatoes
1cup diced carrots
1/2 cup diced onions
1/2 cup diced (small) dill pickles
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup sour cream
1/2-3/4 cup water
1/4 cup dill pickle juice*
2 Tablespoons chicken base
1 teaspoon Old Bay seasoning
1/2 teaspoon table salt (taste taste taste!)
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper (or more if you like it spicy)
1/2 teaspoon herbs de provence
1/2 teaspoon basil

Optional Garnish:
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Fresh Dill
Chiffonade basil
Shredded parmesan cheese
Fresh ground black pepper

For a heartier meal:
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Add 1 cup diced cooked chicken after vegetables cook.

DIRECTIONS:

Directions

In a large pot, combine broth, turnips/potatoes, carrots, onions and butter. Bring to a boil and cook until tender are tender. Add pickles and continue to simmer.
In a medium bowl, stir together flour, sour cream and water, making a pourable paste. While whisking, slowly pour sour cream mixture into soup.
Add pickle juice, Old Bay, herbs de provence, basil, salt (if needed after tasting), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

NOTE:

All pickle juice is NOT created equal. Some are saltier than others. I recommend using GOOD pickles, like refrigerated fresh pickles. Taste your soup after you add the pickle juice and seasonings and add salt if needed.

Before Blog: Debbie’s Green Chili

“Mom, can you send me your Green Chili recipe?”

This request is what birthed the idea of keeping my recipes on line. At first, I kept it as a note attached to my e-mail account where it could be accessed at any time.

Facebook came along, and I had friends there ask for the recipe after I posted about cooking it for dinner. I posted a note there in December 2010.

I began a personal blog where I privately journaling and later began publishing publicly for my creative writing side.  A year later after I posted the Facebook note, I made the decision to start a new cooking blog where I could share the many recipes family and friends were asking for and “Cooking: The Mad Scientist Way” was born.

I’m not sure why I have never moved Green Chili to the blog until now, but now it’s here ready for all to find, and cook. It took an article in the newspaper for me to determine it was not here.

Sadly, I do not have a photo of the deliciousness, but the next time I make a batch, I will photograph and add a picture.

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Debbie’s Green Chili

INGREDIENTS:

  • 1 cup dried baby navy beans + 4 Cups of water
    or 2- 3 cups cooked baby navy beans
    or 2 cans baby navy beans drained and rinsed
  • 1 small onion diced
  • 1 – Tablespoon minced garlic or 2 garlic cloves
  • ½ lb Fresh pork sausage
  • 2 – 4 oz cans diced green chilies
  • 1 – 7 oz can “Herdez” Salsa Verde (Mexican Picante)
  • 1 – Box Chicken stock or 2-cans chicken broth
    (I like stock better – more intense flavor)
  • 1 – Tablespoon cumin
  • Salt to taste
  • White pepper to taste
    Sliced jalapeno peppers (optional)

SERVE WITH:

  • Flour Tortillas
  • Sour cream
  • Shredded cheddar or jack cheese
  • Sliced Jalapenos for the spice loving crowd

DIRECTIONS FOR DRIED BEANS:

Put dried beans, onion, garlic & water in crock pot. Cook on low 4-6 hours, or until beans cooked. Draw off majority of cooking water (water below beans in pot).

Cook sausage in microwave in 3 minute cycles, chopping sausage in between cycles until sausage completely cooked. Drain in colander & rinse under hot water. Add to beans in crock pot.

Add remaining ingredients & cook on low for at least another hour. Taste test after chili heated up for additional salt and pepper and jalapenos.

DIRECTIONS FOR CANNED OR COOKED BEANS:

Cook sausage in microwave in 3 minute cycles, chopping sausage in between cycles until sausage completely cooked. Drain in colander & rinse under hot water.

Place all ingredients into crock pot. Add additional chicken broth if needed and cook on low for 2-4 hours.

SERVE:

Sprinkle cheese over chili
Spread sour cream on flour tortillas, roll up and serve with chili.
Keep a jar of jalapeno’s on the side for those who like their chili a little spicier.

Deb’s Duchess Soup aka Chicken Corn Chowder

My mom hosts an occasional Sunday Soup lunch after Mass and yesterday was one of those days. I had promised my daughter I would prepare Italian Wedding Soup and then I remembered I had leftover chicken strips my hubby had fixed a few nights before. I needed to get that chicken used up so I decided to do what I do; Mad Scientist a new soup.

I have been yearning for a soup I had at a local restaurant years ago that is no longer here called Duchess soup. It had chicken and vegetables in a wonderful creamy base, decadent and delicious. I decided I was going to attempt to recreate this soup once and for all. I found recipes for Duchess Soup on the web but none had chicken, so I took what I learned about those soups and spun it my way.

What I ended up with was perfect Duchess Soup. At least the one from my olfactory memories.

A tip to all who may choose to make this, taste, taste, taste. I can’t tell you exactly how much salt or pepper I used, and honestly, I eyeballed the herbs de provence and chicken base. This to me is they key to ANY good soup or sauce is to constantly taste and adjust according to your own liking.

Second bit of info, this is a huge batch of soup. I didn’t have to worry about leftover since I was taking it to a big family gathering, but it should freeze in single size portions quite nicely and you will have a homemade hearty bowl of soup for the upcoming cold days.

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Deb’s Duchess Soup aka Chicken Corn Chowder

1 medium onion diced
4 large carrots diced carrots
4 ribs celery diced
1 small package of mushrooms diced
2 cups diced cooked chicken
3 medium red potatoes, peeled and diced
3 cartons chicken stock (reserve 1 cup for mixing corn starch/arrowroot)
1-1/2 to 2 cups shredded sharp cheddar
1 cup heavy cream
2 tbsp chicken base
1/3 cup cornstarch or arrowroot powder
1 tsp herbs de provence
3 garlic cloves/crushed chopped fine
salt & pepper to taste

In a large skillet heat 1 tbsp butter and 1 tbsp olive oil. Sauté onions, carrots, celery and mushroom until softened.

Placed chicken, vegetables and stock into large stock pot or crock pot, salt, pepper and herbs. Cook on low for 2-3 hours.
Stir in heavy cream
Stir cornstarch/arrowroot in reserved chicken stock until dissolved and smooth and slowly stir into soup mixture.
Add chicken base and stir well.
Sprinkle 1/2 cup of cheese at a time and still until thoroughly incorporated.
Now taste for seasoning and it’s ready to eat.

Insanely Delicious Wedding Soup

Italian Wedding Soup

This is one of my tried and true soup recipes and frequent request at Sunday family soup lunches. It is so delicious and even better with slices of crusty delicious homemade bread.

Debbie’s Italian Wedding Soup

INGREDIENTS:
1-1/2 pounds sweet OR hot Italian sausage (find it w/o casings-much easier!)
1 package sliced fresh mushrooms
1 medium onion, diced
3 clove garlic, pressed
3 Tablespoons butter
3 (three) 32-oz. boxes chicken stock
1/2 large package chopped frozen spinach
1/2 cup ancini de pepi (tiny pasta used n frog eye/ambrosia salad)
1 teaspoon oregano
1 teaspoon marjoram
Sale and fresh ground pepper to taste
OPTIONAL: Dash crushed red pepper flakes, to taste if you aren’t using hot Italian sausage

COOKING INSTRUCTIONS:
In a microwave safe bowl, break up sausage and cook 3 minutes at a time on high, chopping and stirring meat between cycles until cooked. While cooking the sausage, in a large heavy stock pot or dutch oven over medium heat, or in a slow cooker on high, melt butter and sautee mushrooms until soft. Add onion and garlic and stir to coat. Add stock, spinach, oregano, marjoram and cooked sausage. Stir in pasta and season with salt and pepper to taste and optional red pepper flakes.

Bring soup just to a boil stirring occasionally (to keep pasta from sticking) and reduce heat to low (slow cooker reduce to Low) Stove top, simmer for 45 minutes to an hour. Slow cooker for 3 hours.

Serve soup with Romano or Parmesan cheese. Keep the red pepper flakes on hand for those who want it spicier! A good loaf of crusty bread and or a big spinach salad is the perfect addition to this yummy soup!

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Some Kind of Wonderful

I like soup. No, that’s not right. I love soup. I haven’t made or had any soup in months. Summer doesn’t always make me want soup, but we’ve been having some cool evenings finally and it’s put me in a mood. Today I decided we would have soup for dinner. Blossom wanted Chicken Noodle soup a couple of days ago and I thought,

“Yeah, that sounds good.”

So off to the grocery store to purchase the necessary ingredients to create a fabulous batch of chicken noodle soup. It was doomed from the start when I couldn’t find the Grandma’s frozen noodles. Yes. You read that right frozen noodles. Don’t judge.  Then in the meat department there were no boneless skinless thighs and I was not in the mood for deboning chicken.

So I stood in the aisle with a blank look on my face and my Mad Scientist brain flipping through the possibilities. I saw Italian Sausage and that took my brain to Ravioletti, which I love in soup and the train was rolling down the track. I grabbed a few more ingredients and had a recipe in my head that I hoped would end up in a pot of delicious soup.

It did. You win because I’m sharing.

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Scrumptious Sausage Soup

Ingredients:

  • 4 Italian Sausage Links
  • Olive Oil
  • 1/4 cup water
  • 1 Cup sliced celery
  • 2 cups sliced petite portabella mushrooms
  • 4-6 cloves minced garlic (I probably used 8 but who’s counting?)
  • 1/4 cup fresh chiffonade basil
  • 6 baby bell peppers sliced
  • Jar Marinara
  • Can Petite Diced Tomatoes
  • Can of Garbanzo Beans rinsed & drained
  • 2 Marinara Jars water
  • 2 tbsp chicken base
  • 1 tsp salt
  • fresh ground black pepper
  • 2/3 box of Ravioletti

Instructions:

Heat a skillet to medium-medium high heat. Brown sausage links on two sides. A 1/4 cup of water, reduce heat to low and cover.  Simmer for 5 minutes.  Remove and slice.

Heat a stock pot or large cooking pot to medium/medium high. Add olive oil, sausage and all drippings from skillet, celery, mushrooms, bell peppers, basil and garlic. Cook for 5 minutes, then add remaining ingredients. Bring to a low boil, add ravioletti and stir. Give the stock a taste to be sure it’s seasoned correctly. Reduce to low, cover and simmer for 20 minutes.

Ladle up a good bowl and float some Cheez-it crackers (is there any other?).  Now dig in! 

 

Ravioletti Soup

Deb's Ravioletti Soup

Ingredients:

1 Pkg Davinci Ravioletti cooked (these are in dry in the pasta aisle)

1 Jar spaghetti sauce

1-1/2 spaghetti sauce jars of water

1 can fire roasted diced tomatoes

1 zucchini sliced and quartered

1 med onion chopped

1/2 pkg fresh mushrooms chopped

1 square pkg frozen chopped spinach

1 Tbsp chicken base

2 leaves fresh basil sliced chiffonade

2-3 cloves garlic chopped fine or pressed (or cheat and use Tbsp jarred chopped garlic)

1 Tbsp olive oil

Salt and Pepper to taste

Shredded Parmesan

Directions:

In large stock pot or sauce pan on medium high (or in 6-8 qt slow cooker on high) heat olive oil and sautee onions, mushrooms and basil until onions are translucent. Add remaining ingredients and stir well. Bring to a boil and reduce heat to low and simmer for 30 minutes to an hour. If you like your veggies a little "al dente" go for 1/2 hour.

Serve with Parmesan and some good hard rolls or garlic bread.

Loco Mexican Confetti Soup

I’m predictable in my predictability. When my dinner plans are unknown or defeated I make soup.

Tonight was suppose to be Green Chili but I failed to check the pantry and a key ingredient was missing; White beans! Determined to have chili or soup of some sort, I got busy. As always, I rely on what’s in my pantry and available in the produce drawer of my fridge. I had part of three different kinds of bell pepper and the last of a celery bunch.

As I put things together I decided it would be soup with Mexican seasoning and flavor and I hit a home run! The Mad Scientist blended and stirred, added bits and pieces, a pinch and a smidgen. As I was sampling throughout the process the flavors reminded me of Mexican Posole and I knew it would have to have be served with limes and fresh cilantro. It’s shocking but ~~>I was right! <~~.

Do as I say, not as I do and gather/shop for your ingredients ahead of time. You are gonna LOOOOVE this!

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Loco Mexican Confetti Soup - Mad Science

Loco Mexican Confetti Soup 

Ingredients:

  • 1 pound mild or breakfast sausage
  • 2 – 15 ounce cans black beans drained and rinsed
  • 1 – 15 ounce can Hominy, drained and rinsed
  • 2 – 4 ounce cans diced green chilies
  • 1 – 7 ounce can Herdez Salsa Verde
  • 1/2 Cup chopped green bell pepper
  • 1/2 Cup chopped red bell pepper
  • 1/2 cup chopped orange or yellow bell pepper
  • 1/2 cup chopped celery
  • 1/4  cup chopped onion
  • 1 Box Chicken Stock
  • 1 Cup water
  • 1T Salt
  • 2 T Cumin
  • 1 T Garlic Powder
  • 1 T Chicken base
  • 2 T dry Cilantro or 1/4 cup fresh
  • Black Pepper to taste

Directions:

In a large pot, brown loose sausage. Brown = good flavor! The cooking process will soften the meat up. Do not drain! Add remaining ingredients. Bring to a slow boil then reduce to simmer for 30 minutes. Even better, throw it all in a crock pot/slow cooker for 3-6 hours and let it get REAL happy! If you use the slow cooker, wait to add the peppers and celery until the last hour of cooking. They will remain bright and vibrant colored so your soup will look beautiful!

Serve with a plate of warm rolled corn tortillas (spray both sides of soft corn tortillas with No-stick spray. I used canola. place in a gallon zip top bag and microwave for 30 seconds or until warm and soft enough to roll the tortillas for serving)

lime wedges

chopped fresh cilantro.

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