sopa de alubias

200g de alubias pintas

150g de panceta

1 oreja de cerdo

1 morcilla

1 chorizo

2 cebollas

2 dientes de ajo

1 hoja de laurel

400g de patatas

2 cucharadas de cilantro picado

sal al gusto

pon la alubias previamente remojadas en un cazo con la carne, los embutidos, las cebollas y los ajos picados. cubre con agua y sazona con la hoja de laurel y sal. ponlo a cocer. cuando la carne y los embutidos esten cocidos, escurrelos y añade las patatas cortadas en dados al caldo. ponlo de nuevo al fuego y deja hervir durante 10m, corta la carne en cubos y los embutidos en rodajas y añadelos. deja hervir dos minutos y espolvorea con el cilantro. sirve caliente.

caldo de carne y col

1/2 gallina

1cebolla

2 dientes de ajo

300 g carne ternera

400g de col lombarda

1 rama de menta

400g de pan de centeno

sal al gusto

corta la gallina por la mitad y ponla en una olla a presion. incorpora la cebolla, los ajos, la carne y la col y sazona con menta y sal. cubre con agua, tapa la olla y deja cocer durante 35m,
transcurrido este tiempo, saca la gallina, la carne de ternera y la col y pasa el caldo por un colador de red. corta la carne y la cold en trozos y añadelos al caldo.
corta el pan en rebanadas y distribuyelas por los platos, vierte la sopa por encima y sirve.

japanese soup

chicken broth

lettuce

shiitake mushrooms

spring onion

soy sauce

ramen noodles

make the chicken broth and prepare the ramen. ten minutes before serving, heat the broth and add the lettuce, the mushrooms and the spring onion diced. in each bowl put a raw egg, pour the boiling broth and stir. then add the ramen and to finish the soy sauce.

recipe adapted from La Ventolera.

Sopa de feijao

• 600g de feijão encarnado
• 100g de chouriço
• 300g de couve portuguesa cortada em pedaços
• 125 ml de azeite
• 1 cebola picada
• 1 dente de alho picado
• 500g de batatas
• 3 cenouras cortadas em cubinhos
• 50g de macarronetes
• Sal q.b.

Preparação:

1. Numa panela com água, tempere com sal e coloque a cozer o chouriço e o feijão cerca de 35 minutos.
Depois do feijão cozido retire o chouriço para um prato e reserve metade do feijão.

2. Numa outra panela, leve ao lume a cebola, o azeite, o alho e deixe refogar.
Junte as batatas e a metade do feijão com a água da cozedura.
Deixe cozer 25 minutos até a batata ficar cozida.

3. Depois de cozido, passe com a varinha mágica.
Se necessário, acrescente mais água.
Junte a couve e deixe cozer 15 minutos.
Junte a cenoura e deixe cozer 10 minutos.
Por fim, junte os macarronetes e o feijão reservado.
Deixe cozer 10 minutos.

4. Depois de tudo cozido está pronto a servir.
Sirva esta sopa quente com as rodelas de chouriço por cima.

white beans soup

2 shallots
2 - 15 ounce cans white beans
2 tablespoons sherry vinegar
1/4 cup olive oil
2 cups milk
1/8 teaspoon cayenne pepper
1/2 teaspoon cumin
salt and pepper


Peel the shallots and chop them in a food processor. Drain and rinse the beans completely (use a sieve) and add them along with the vinegar and olive oil to the shallots. Blend until you have a smooth puree. Add the milk, cayenne pepper and cumin and blend again until you have a smooth liquid. If you think it is too thick, add a little water. Add salt and pepper to taste. You can serve these with a little sprig of parsley or other herb to add color

potato soup

3 to 4 lg. potatoes, peeled & chopped

1 onion, chopped

1 carrot, chopped

2 stalks celery, chopped

Cook above in small amount of water (covered) until tender. Add: 1 can

evaporated milk

2 to 3 c. 2% milk

Salt & pepper to taste

Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil. When ready to

serve, add dill weed and parsley.

potato dill soup

3 c. water

3 potatoes, cubed

1 tsp. salt

1 c. cream (half & half)

2 tbsp. fresh or frozen dill

4 hard-boiled eggs

1 tbsp. flour

Boil potatoes in salt water. Combine flour and cream. When potatoes almost

cooked, add flour and cream mixture. Bring soup to a boil. Add finely chopped

dill (do not use stems of dill). Garnish with chopped egg. Season with vinegar

to taste.

black beans soup

4 c. dried black beans

12 c. broth, 1/2 beef, 1/2 chicken

1 onion, chopped

2 cloves garlic, mashed

1 tbsp. comino

3 tbsp. chopped cilantro

Garnish: fried tortilla chips, grated

Monterey Jack cheese, chopped

green onions, sour cream

Combine all ingredients in a large pot, cover and cook 3 to 4 hours on low heat

until beans are soft. Puree and place back in the pot and thin to desired

consistency with extra beef or chicken broth

company onion soup

4 tbsp. unsalted butter

4 lg. sweet or onions, sliced

1 tbsp. sugar

6 c. beef broth, divided

2 tbsp. worcestershire sauce

Salt and pepper to taste

4 thick slices French bread

Additional unsalted butter

Garlic salt or 1 garlic clove, halved

1 c. (4 oz.) shredded Gruyere or

Swiss cheese

In a Dutch oven, melt butter over medium heat. Saute onions until tender.

Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until

onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes.

Add remaining broth, worcestershire sauce, salt and pepper. Cover and simmer

for 30-40 minutes. Meanwhile, spread both sides of the bread with additional

butter; sprinkle with garlic salt or rub with the cut-side of garlic clove.

Broil bread until golden brown, then turn and brown other side. Ladle soup into

individual ovenproof soup bowls. Float a slice of bred in each bowl and

sprinkle with cheese. Broil until cheese is melted and bubbly. Serve

immediately. Yields: 4 servings. 

chick pea and pasta soup

For 4 to 6 persons 19 oz. can chick peas

1/2 c. extra virgin olive oil

1/3 c. chopped onion

1 tsp. chopped garlic

1/2 tsp. chopped rosemary

1/2 tsp. chopped sage

3/4 c. canned Italian peeled plum

tomatoes, drained of their juice

3 c. homemade meat broth OR 1 c.

canned broth diluted with 2 c.

water

1/4 lb. stubby soup pasta

Salt

Black pepper in a grinder

3 tbsp. chopped parsley

Freshly grated parmegiano-reggiano

(Parmesan) for the table

Empty can of chick peas and its liquid into bowl. Squeeze the peel off the chick peas and replace into their own liquid. Put the olive oil and chopped onion in a large saucepan and turn on the heat to medium. When the onion becomes colored a pale gold, add the garlic, rosemary and sage. Stir once or twice. When the garlic becomes colored a very pale gold, add the tomatoes. Cook, stirring occasionally for 10 minutes. Add the chick peas drained of their liquid and cook for another 5 to 6 minutes. Pour the contents of the pot into a bowl, then puree them through a food mill back into the pot. Add the broth and turn on the heat to medium high. When the liquid comes to a boil, add the pasta, cover the pot and turn down the heat to medium. Cook until the paste is al dente, tender but firm to the bite. Taste and correct for salt and add a few grindings of pepper. Turn off the heat, stir in the parsley and serve with freshly grated cheese available on the side.

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potatoes and pasta soup

1/2 lb. macaroni, preferably med.

sized and mixed, ex. med. shells, elbows,

spaghetti, broken into 3 parts

1 lg. onion

1 (16 oz.) can crushed tomatoes

1 lg. potato, cubed

Salt and pepper

Small amount of olive oil

Grating cheese, Parmesan or any of

your choice, Italian only

Brown your onion slightly in olive oil. Add can of tomatoes and salt and

pepper. Simmer for about 1 hour. Cook macaroni and potato together in large

pot. Drain some water, but leave enough so that pasta is covered. Add tomatoes

and onions to pasta and potatoes. Add grated cheese into the pot of soup and serve.

german sausage chowder

1 lb. (8 links) fully cooked bratwurst

or knackwurst* cut into 1/2 inch pieces

2 med. (2 c.) potatoes, peeled and

chopped

1 med. (1/2 c.) onion, chopped

1 sm. (4 c.) cabbage, shredded

3 c. milk

3 tbsp. all purpose flour

1 c. (4 oz.) Swiss cheese, shredded

Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage.Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings.

sopa de pollo con tortitas

Chicken Tortilla Soup

2 whole chicken breasts, boneless and skinless*

1 tablespoon vegetable oil

1 small onion, chopped

1 large red bell pepper, cored, seeded and diced

2 to 3 cloves of garlic, minced

1 red chile pepper, seeded & sliced (or to taste)**

1 (14.5-ounce) can diced or chopped tomatoes, undrained

2 (10.5 ounce) cans condensed chicken broth

Additional water if needed

Juice of 2 freshly-squeezed limes

1 teaspoon ground cumin

Salt and freshly-ground black pepper to taste

Garnishes:

Fresh cilantro leaves

Shredded Monterey Jack or cheddar cheese

Corn tortillas chips

In a large pot over medium-low heat, poach chicken breast in enough water to cover the chicken breasts, approximately 20 minutes or until the juices run clear when cut with the tip of a knife. Once your chicken is finished poaching, remove from heat and cut into bite-sized pieces; set aside

In a large soup pot (or cast-iron Dutch oven) over medium-high heat, heat the vegetable oil. Add the onion, red bell pepper, garlic, and chile pepper; saute approximately 4 to 5 minutes or until onions are transparent. Add tomatoes, chicken broth, additional water if needed, and lime juice. Add cumin, and salt and pepper to taste. Over low heat, let soup simmer approximately 20 minutes for flavors to blend. NOTE: Be sure the broth is very hot so that it will heat up the garnishes that are placed in the bowl.

To serve, place a small pile of the cut-up chicken pieces into each soup bowl. Ladle the soup over the chicken. Top each bowl of soup with cilantro, shredded cheese, tortilla chips. Enjoy!

sopa de garbanzos

2 botes de garbanzos

1 medida de agua ( usa el bote de los garbanzos)

1 bolsa de berros o canonigos

100 g bacon o chorizo en taquitos

en una olla de sopa se echan los dos botes de garbanzos y el bote de agua. se reserva un vasito de garbanzos. cuando este caliente se tritura hasta que quede una textura fina. se vuelve a poner a fuego lento, se añaden los garbanzos enteros, el bacon cortado a taquitos y los berros. se deja hervir unos 5 o 10m mas y la sopa esta lista para comer.

sopa de lombarda

1 cebolla

2 dientes de ajo

0.5 dl de aceite

400 g patatas

200 g zanahorias

1/2 col lombarda

2 tomates

50g arroz

sal

pela la cebolla y el ajo, picalos y rehogalos en aceite. pela las patatas y las zanahorias y cortalas en trozos. corta la col de la misma forma. añade 1,5l de agua y las verduras que has cortado al rehogado. deja cocer durante 10m y tritura. retira la piel al tomate, cortalo en pedazos pequeños y añadelos a la sopa. cuando hierva, añade el arroz. condimenta con sal y aceite y deja cocinar durante 10m mas a fuego lento y sirve caliente.