Elsie The Domestic Goddess
Soups
Butternut Squash Soup
1 butternut Squash
2 TBS olive Oil
1 leek or lg onion
Sprig of sage
1 carrot peeled and chopped
6 cups chicken stock
1 cup heavy cream
2 cloves of garlic chopped
Cut squash in half, remove seeds, and cook it in about 1 inch of water in a microwave safe
dish. Cook for about 10-12 minutes or until you can scoop the meat out of the peel. Cook the
onion, sage, and garlic in a bit of olive oil, until the onions are transparent. Add stock and
heavy cream. Use immersion blender to puree the soup (or dump it in a regular blender).
Season with salt and pepper. Garnish with mascarpone, sage leaves, basil oil, chives, breadcrumbs, a dry cheese, or any other flavor as you wish.
Authentic Posole Recipe
Serves 10-12 (hearty servings)
Ingredients
5 lbs. Pork shoulder
2 Large cans white hominy
10-12 Dried red chiles (Usually found in the Mexican isle. The more the spicier!)
1 clove garlic
Oregano
2 tbs. Olive oil
Salt
Fresh cracked black pepper
Cut pork into bite sized pieces. Heat olive oil in large stock pot. Sear pork and season with salt and black pepper. Add enough water to cover the pork and simmer.
Slice open the dried chiles and remove all seeds and veins (It doesn't matter if they break into pieces). In a small pot, boil the chiles with just enough water to cover. Once tender, about 10-15 min., put chiles in blender, water and all,
add one clove of garlic and 1 tsp oregano. Blend until smooth consistency.
Add the chile paste to the simmering pork. Then add the hominy, include the water from the can. If necessary add water to desired consistency. Salt and pepper to taste. Simmer until pork is tender and juicy and broth has thickened slightly.
Cooking Time: 1.5 hours +
Serving Suggestions
Chopped onion and cabbage can be added when serving the dish. Also, lemon
slices and tortillas are often served.
Thai Cucumber Soup
INGREDIENTS
2 tablespoons butter
2 tablespoons sliced green onion
3 cucumbers, peeled and chopped
1/3 cup red wine vinegar
1 quart chicken broth
2 cups water
3 hot chile peppers, seeded and minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon lemon grass, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fish sauce
1 teaspoon soy sauce
1 teaspoon ground ginger
salt and ground black pepper to taste
1/2 cup sour cream
Melt the butter in a deep pan over medium heat. Add the green onions, and cook until soft. Stir in the
cucumbers, vinegar, chicken broth, water, chile peppers, parsley, cilantro, lemon grass, garlic, fish
sauce, soy sauce, and ginger. Season to taste with salt and pepper. Simmer over medium heat until
the cucumbers are soft, about 20 minutes. Stir in the sour cream until evenly blended, and simmer 10 minutes more.
Egg Drop Soup
1 (49.5 fluid ounce) can chicken broth
1 bunch chopped green onions
1/4 teaspoon white sugar
2 tablespoons soy sauce
3 tablespoons cornstarch
1/3 cup cold water
3 eggs
2 tablespoons cold water
Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.
Super Easy Crockpot Chicken and Cheese soup
2 cans black beans
2 cans chedder cheese soup
2 cans stewed tomatoes
1 bag corn
1 pound chicken
peppers or chillis added to taste.
In this super simple recipe I simply chop up the chicken into bite size peices and then I combine all the ingredients into the crockpot and cook it on low. It will cook in about 3 hours, and it is a simple yet tasty dish. I like to add canned chilli and garnish with some shredded cheese and tortilla strips.