Fresh Asparagus Soup

1.Ingredients

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
1/2 cup sour cream
1 teaspoon fresh lemon juice

 2.Directions

1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don’t allow it to boil. Serve immediately.

 

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Garbage Soup

1.Ingredients

large well scrubbed potato peels, cut peels about 1/4 inch thick, large onion, chopped, carrots, scrubbed or peeled, sliced, stalk celery, sliced, garlic clove, peeled, dried parsley, salt and pepper, water

2.Directions

1. Mix all the ingredients in a large pot and simmer covered for 1 1/2 hours.
2. You may now do one of two things: A- drain off the broth and reserve for future soup-making or use as any consomme, You may freeze it as well, adjust seasoning.
3. B-Puree the veggies add back to the liquid and add any other ingredient you wish- leftover veggies, chicken, meat etc.
4. This is truly a clean-the-fridge soup.

 

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Hobo Stew

1.Ingredients

1⁄4cup olive oil
1 onion, diced
4 carrots, diced
2 stalks celery, diced
1 lb ground beef
2 tablespoons tomato paste
4 garlic cloves, minced
1⁄4cup flour
2(14 ounce) cans diced tomatoes, with their juices
2(14 ounce) cans vegetable broth
4 cups beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
4 large russet potatoes, peeled and cut into 1-inch chunks (roughly 2 pounds)
2(14 ounce) cans green beans, drained
2(14 ounce) cans black-eyed peas, drained
2(14 ounce) cans hominy, drained
1⁄4cup fresh oregano, minced (or 1 tablespoon dried)
salt and pepper

2.Directions

1. Heat oil in a large pot over medium-high heat. Add in the onion, carrots, and celery. Cook until the onion is translucent.
2. Add the meat and cook until no longer pink. Toss in the tomato paste and cook for roughly two minutes. The color of the paste will deepen. Put in the garlic and cook 30 seconds, until garlic is fragrant.
3. Add the flour and stir to coat the meat and vegetables. Allow to cook for 2 or 3 minutes to cook out the raw flour taste.
4. Stir in the tomatoes with their juices. Add both kinds of broth, Worcestershire sauce, bay leaves, and then carefully place your potatoes inches Stir in the rest of the vegetables (green beans, hominy, and black-eyes peas.).
5. Bring to a boil, then cover, reduce heat and simmer hard (or low boil) until the potatoes are done (you will be able to easily slide a fork in.) It could take up to an hour depending on how small you cut the potatoes. Stir occasionally.
6. When potatoes are done remove the bay leaves, stir in the oregano, and salt and pepper to taste.

 

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