Robin's Salmon Bisque
Adapted from Robin's Restaurant in Cambria, Calif.
1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 3/4 cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch cubes), about 1½ pounds
2 tablespoons flour
2 cups heavy cream
Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.
Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.
While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
Ladle the soup into bowls, and serve garnished with dill sprigs.
Servings: 4 to 8
The best thing about this group is it has a large international culture. We/I have the unique and wonderful opportunity to sample authenticly made dishes from around the world.
I encourage others to do the same and please don't suggest another website to look for a recipe.
This should be considered spam by the moderator.
I love to cook. I have a hundred or more cookbooks. I promise I will post only recipes from actual cookbooks I have or I will post recipes that cannot be found on any internet cooking site. Believe me, I have a lot of them.
Here it is folks. If you see somthing on the internet that you like, be sure to print it out because it can and does disappear over time to be completely lost forever except the source who originated it(which is why it was removed to begin with)
I'll print the recipe as written/printed the will note what I found to be better changes for me.
This is Mr. Food's air date 4/9/1996
One Pot Primavera
1 lb of twist pasta
1/4 cup of olive oil
2 yellow sqaush, cut into 1/2 inch chunks
1 large zucchini, cut into 1/2 inch chunks
1 red bell pepper, cut into 1/2 inch chunks
1 small onion chopped
3 cloves of garlic, minced
4 plum tomatoes sliced(use fresh, not canned)
1/2 lb of sliced fresh mushrooms, button
1 can(10 1/2 ounces) chicken broth
1/2 tsp. salt
1 tsp black pepper
1/2 cup grated Parmesan cheese
1. In a soup pot, cook the pasta according to the package directions. Drain in a colander and set aside.
2. In the same pot, heat the oil over high heat. Add the yellow squash, zucchini, bell pepper, onion, and garlic and saute' for 8 minutes, just until tender. Add the mushrooms, chicken broth, salt and black pepper and cook for 3-5 minutes more , just until heated through
3. Return pasta to the pot and cook until well combined and heated through, stirring
frequently. Sprinkle with the cheese and serve
Makes 6-8 servings
My notes: First you must use fresh Roma Tomatoes, the taste difference between fresh and canned, in this dish, makes the most incredible flavor difference. Really. I qurtered then halved the tomato vs. sliced as the recipe states . They are more easily mixed and cooked at the same time as the other vegetables.
Secondly, I substituted cheese and spinach filled tortellini for the pasta. Its more filling of a meal.
Thirdly, I sometimes add 1lb of Mild Italian Turkey Sausaged that I cooked earlier in the day. Just add it to the end along with the cheese and heat through.
Of course, if you are vegeatarian, simply omit the sausage but do keep the cheese filled tortellini. If the tortellini is fresh vs hard packaged, add it at the end along with the broth and spices and parmesan cheese.
This is really delicious and a very satisfying meal. If your feeling especially hungry, have a slice of fresh country style/crusty buttered bread to sop up the delicious broth.
Believe me when I tell you the enourmous difference in flavor between the fresh Roma tomatos vs. a canned diced tomato
Zucchini Garlic Soup
4 tablespoons butter
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
Makes 1 1/2 quarts
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.
Makes about 13 cups
Creamy Mushroom and Chicken Soup
6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken
In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired.
Makes about 15 cups
Hot and Sour Mushroom, Cabbage, and Rice Soup
1 tablespoon canola oil
3 jalapeno peppers, diced
6 cloves garlic, minced
1 small lump ginger, grated
1 ½ cups cremini mushrooms, washed and sliced
1 lime, zest and juice
8 cups broth — turkey, chicken, or vegetable
1/2 cup jasmine rice
1/2 head green cabbage, cut in half and shaved thin
Chili garlic sauce, to serve
Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the mushrooms and cook for another ten minutes over medium heat, or until mushrooms are browned.
Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.
Serve with chili or chili garlic sauce.
Makes eight 1-cup servings
Hearty Meatball Soup
1 small zucchini
1/2 medium onion
1 large garlic clove
1/4 cup parsley
1 pound extra lean ground beef
1 large egg
1/2 teaspoon salt
1 pinch white pepper
1 teaspoon paprika
1 tablespoon no salt seasoning or Italian seasoning
2 liters chicken stock or water with stock cube
4 small zucchini, diced
2 large carrots or handful baby carrots, diced
1/2 medium onion, chopped
1 large potato, peeled and diced
1 cup broccoli, diced
1/2 cup frozen green peas
1 tablespoon no salt seasoning or Italian seasoning
1 teaspoon paprika
salt and pepper to taste
1 handful parsley, chopped
For Meatballs: In food processor chop zucchini, onion, garlic clove and parsley.
Add it to large bowl with ground beef, egg, seasoning, paprika, salt and pepper. Mix everything together with spoon.
Roll balls about 2 teaspoons size and place them on a plate. Pop them into refrigerator for 10 minutes.
For Soup: Meanwhile bring the broth to boil and then add all the vegetables except parsley. Add seasoning, paprika, salt and pepper.
Bring everything to boil and start adding meatballs one by one.
When all the meatballs are in, lower the heat to medium low and simmer the soup for 35-40 minutes or until meatballs are done and vegetables cooked through.
Remove from the heat add parsley and serve.
Farmhouse Vegetable Stew
2 cups zucchini
2 cups yellow squash
Half a cabbage
1 cup green onions
2 cups turnips
Low-sodium vegetable broth (enough to cover)
Salt/Pepper to taste
Chop all vegetables (3/4inch dice) and combine with vegetable broth. Bring to a boil and simmer for two hours. Add salt and pepper to taste. Let cool and refrigerate for 24 hours. Garnish with vegetarian beans and fresh salsa.
Note: Do not eat the same day it is cooked. The flavor needs time to marinate.
Late Summer Soup
3 Tablespoons olive oil
3 large shallots, chopped
Pinch of kosher salt
Pinch of crushed red pepper
3” sprig of rosemary
2 medium zucchini and summer squash, cut into 1/2” chunks
2 medium summer squash, cut into 1/2” chunks
1/2 pound green beans, cleaned, picked, and chopped
2 cups fresh corn, removed from cob (6 ears)
3/4 pound of potatoes, scrubbed, unpeeled, and cut into 1/4 “ pieces
3 cloves of garlic, chopped
5 cups vegetable stock
1 cup Stonyfield Organic Low Fat Plain Yogurt
Garnish with toasted almonds, fresh herbs, and drizzle of olive oil (optional)
Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.
Let the soup cool a bit and puree with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.
Curried Broccoli and Cauliflower Soup
Curry and nutmeg give just the right zing to this vegetable puree.
1 tablespoon olive oil
2 cloves garlic, chopped
1 cup yellow onion, diced
1 lb. Broccoli florets
1 lb. Cauliflower florets
1 1/2 teaspoon curry powder
5 cups vegetable broth
2 cups lowfat plain yogurt
1/8 teaspoon nutmeg, ground
1 teaspoon salt
1 teaspoon pepper
In a large soup pot, heat olive oil over medium-high heat and saute garlic and onions until translucent. Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes. Add curry powder and remaining broth. Simmer until vegetables are very tender, about 15 minutes.
Once cooked, ladle broth and vegetables into a blender and puree until smooth. Return to soup pot, heat over medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling. Serve warm.
Yields 6 servings
Calories 130; Calories from Fat 35; Total Fat 4g; Cholesterol 5mg; Total Carbohydrate 19g; Fiber 6g; Protein 9g
FRENCH ONION SOUP COCA-COLA Tuesday, 8:49 PM
1/4 c Butter or margarine
4 c Onions, thinly sliced
2 cn (10.5 oz ea) veg. broth
3/4 c COCA-COLA
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread, cut into
Parmesan cheese, grated
In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes.
In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up.
Ingredients2 tablespoons butter
1 medium onion, peeled and chopped
2 medium parsnips, peeled and diced
1 medium potato, peeled and diced
1 garlic clove, crushed
1/2 teaspoon curry powder
1/2 teaspoon cumin, ground
4 cups stock, hot
seasoning to taste
1/4 cup cream light
chives and parsley, chopped
Does anyone have a recipe for parsnip soup? I had some in a San Francisco resturant and it was incredible. I tried creating some, and obviously had no idea what I was doing. It was edible, but just not right.
Appreciate the help
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2 Lb Deer Meat -- cubed
3 Tbsp Fat -- for searing
4 Potatoes -- cubed
2 Onions -- sliced
6 Carrots -- scraped & sliced
1 10 Oz. Pkg Frozen Peas
4 Ribs Celery -- sliced
Salt And Pepper -- to taste
2 Tbsp Chopped Parsley
Accent® Seasoning Mix* -- to taste
*MSG (Monosodium gutamate)
Dredge meat in flour, sear in hot fat. Cover with water and boil. Add
remaining ingredients and cook until tender, about 1 Hour. Thicken with
flour mixed with a little liquid and add to pan.
Serves 6 to 8
1/2 pound boneless,skinless chicken breast(cut in 1/2 in.cubes)
1 can chicken broth(14-1/2 oz.)
1-1/2 cups water
2 cups assorted cut up veggies(I use 1 16oz. bag frozen)(brussels,carrots,cauliflower)
1 envolope Good Season's Italian salad dressing mix
1/2 cup minute rice,uncooked(I use brown min. rice)
2 Tbsp. chopped fresh parsley(I use dry from jar)
Cook and stir chicken in hot oil till brown(in dutch oven um 5qt. pan)
Add:broth,water,veg,and salad dress mix.Bring to boil.Reduce heat to low;cover.Simmer 5 minutes
Stir in rice and parsley;cover.Remove from heat.Let stand 5 minutes.
whew-whoooo DONE...eat Yummmm
2 leeks, white and light green parts only, sliced, separated and rinsed well
1 medium onion, diced
Saute' leeks and onion in 2 T butter.
Add 6 cups of good chicken stock and 2 cups (a bit more if you like) of pumpkin puree' (cooked -- canned is ok!). Boil gently for 15 minutes then reduce to a simmer.
Make a ball out of 2 T of butter, 1 T all-purpose flour, & 1/4 teaspoon grated nutmeg. Stir into pumpkin mixture and then add 1 cup of heavy cream. Add salt and pepper to taste, heat to the temperature of your liking and serve. (Great with crusty breads fresh from the oven that are dripping with butter).
French Onion Soup 7:41 PM
French Onion Soup ( $1.15)
- 2 onions, thinly sliced (yellow works best) (.25)
- 2 Tbsp. butter or margarine (.10)
- 2 cups beef stock (made with bullion cubes or beef bones) (.10)
- 1 bay leaf
- 2 slices day-old French bread (.20)
- 1/2 cup mozzarella or Swiss cheese, grated (.50)
Melt butter in a skillet. Sauté onions until slightly brown. Add onions to beef broth in saucepan. Simmer slowly for 10 minutes. Pour into bowls. Place bread on top of each bowl of soup, and sprinkle the cheese on top. Then set under broiler and cook until cheese is melted and brown.[ send green star] [ flag for review]
Easy Albondigas (meatball soup)
1 can Beef Broth
3 cans water
1 onion, chopped
1 small bunch green onions, chopped
1 medium potato, cut into bite-size pieces
1 carrot, cut into bite-size pieces
1 stalk celery, cut into bite-size pieces
2 lbs. leanest ground beef
2 eggs, (for meatballs)
1 cup rice (for meatballs)
salt & pepper
2 hot chili peppers
Put first 3 ingredients into a large saucepan and start to heat. Put in chopped vegetables.
Place ground beef into a medium bowl, fold eggs and uncooked rice into meat. Roll into meatballs approximately 1-1/2 inches in diameter. Place carefully into soup stock and toss in the chili peppers.
Cook on low to medium-low heat for 45 minutes to 1 hour.
Remove chili peppers and serve with a few extra dashes of ground peppers.
1 1/2 c spicy sausage links; 12
2 md potatoes; cut in half
1 ; lengthwise
1 then cut into 1/4 slices
3/4 c onions; diced
1 1/4 ts minced garlic
2 c kale leaves; cut in half,
1 ; sliced
2 tb chicken base
1 qt water
1/3 c heavy whipping cream
Preheat oven to 300F. Place sausage links onto a sheet pan and bake for 25
minutes, or until done; cut into half lengthwise, then cut at an angle into
1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until
onions are almost clear. Add garlic and cook an additional 1 minute. Add
chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and
Simmer and serve
2 pounds beef stew meat
1 pound Irish potatoes
1 package baby carrots
1 package pearl onions
2 fresh tomatoes
1 cheesecloth bag with thyme, bay, and garlic
6 cups of beef stock or beef bullion
Salt & pepper to taste
1/2 cup corn starch
Brown beef stew meat in pan, then add them to beef stock or bullion and simmer until tender. Add the vegetables and spices and cook until tender. Mix corn starch a tablespoon at a time in 1 cup of cold water and stir until thickened. Add to stew pot and stir until the desired consistency is reached. Makes 6 servings
13 oz. lentils, 2 peeled tomatoes, 4 oz. olive oil, 1 clove garlic, cut up parsley.
Clean and wash the lentils, boil them in partly covered pot over a moderate flame. When the lentils are done, add the tomatoes, garlic, and olive il, salt to taste. Boil for about 20 minutes, then garnish with a bit of chopped parsley. If the soup seems too thick, you can dilute it by adding a little hot water. If you like, you can eat the soup with crackers.
2 c Lentils; dried
10 c Water
2 Carrots; sliced
1 Celery; chopped
2 Onion; chopped
2 sm Potato; chopped
1/3 c Barley
2 tb Parsley; dried
2 Bay leaves
2 ts Cumin
Recipe by: McDougall Plan Combine all ingredients in soup pot and cook
until the lentils are soft, about 1 hour. Remove bay leaves before serving.
HELPFUL HINTS: Brown rice may be substituted for the barley. This soup
freezes well; save some for a busy day.