Chicken and Herb Dumpling Soup

March 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons olive oil
3 tablespoons butter
4 cloves, garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
â…“ cup white wine (use the wine you choose for the wine pairing)
3 cups light herbal onion stock
1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves
½ cup heavy cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings, recipe follows

Directions

In a large heavy bottom stew skillet, heat olive oil and butter over medium heat. Sauté garlic and onions for a few minute until translucent. Add chicken and green onions and sauté until chicken is browned or about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add light herbal onion stock and herbs, including bay leaves. Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally. (Meanwhile, put together dumplings, see recipe that follows). Add the cream, nutmeg, cayenne and spinach. Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked
through.

Herb Dumplings

Ingredients

1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ cup cold milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ teaspoon cayenne pepper

Directions

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Citrus Asian Stock

March 8th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

A combination of all or any of the following:
Lime juice and peel
Mint leaves and stems
Basil leaves and stems
Thai basil leaves and stems
Cilantro leaves and stems
Lemongrass bulb
Ginger pieces and peels
Green onion tops and bottoms
White onion tops and pieces
Red onions peels and pieces
Carrot pieces
Orange bell peppers
Yellow bell peppers
Green chili peppers
Garlic peels and pieces
Salt
Pepper
Coriander seeds
Red chili flakes

Directions

Place all ingredients in a zip lock bag, except spices and place in freezer until ready to use. When ready to use place all ingredients (*make sure not to use more than a ½ cup of herbs) in a large stock pot and cover with water. Bring to a boil and simmer
for 45 minutes. Strain and use.

Herbed Beef Barley Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

Olive oil, for sautéing
2 tablespoons butter
2 medium yellow onions, chopped medium
3-4 cloves garlic, chopped fine
1 pound beef stew meat, cut into 2 inch cubes and pre-seasoned with salt & pepper
½ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
½ cup fresh flat leaf parsley, chopped
1 cup fresh dill, chopped
3 large carrots, cut into 1 inch chunks
4 celery stalks, chopped
1 cup brown mushrooms, chopped
3 fresh bay leaves
1 cup white wine
2 cups beef stock
1 pound beef shank bones
½ cup pearled barley
Salt
Pepper

PREPARATION

In heavy stew pan over medium-high heat, add olive oil and butter. Sauté onions and garlic for about 3-4 minutes or until soft and semi translucent. Add cubed stew meat and sauté until browned. Add ⅓ of each of the herbs and stir, next add the carrots and celery, sauté for another few minutes and then add mushrooms and sauté a few more minutes while all liquid is absorbed by the mushrooms. Drop in the bay leaves. Add wine and stir well while loosening all the bits that stuck to the bottom of the pan and add another ⅓ of all the herbs. Add beef stock and beef shanks. Simmer on low heat for about 30 minutes, stirring a few times. Add pearled barley and simmer for another 20-30 minutes or until barley is tender and to desired consistency. Season with salt and pepper. Sprinkle in remaining herbs and take off heat, let stand for about 10 minutes before serving.

Light Herbal Onion Stock

March 8th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

A combination of all or any of the following:
Green onion tops and bottoms
White onion
Shallots
Leek tops and bottoms
Garlic peels and pieces
Chives
Thyme leaves and stems
Lemon thyme leaves and stems
Savory
Basil leaves and stems
Lemon peels and pith
Zucchini pieces
Carrots pieces
Celery
Celery seeds
Salt
Pepper

Directions

Place all ingredients in a zip lock bag, except spices and place in freezer until ready to use. When ready to use place all ingredients (*make sure not to use more than a ½ cup of herbs) in a large stock pot and cover with water. Bring to a boil and simmer for 45 minutes. Strain and use.

Rich Vegetable Herb Stock

March 8th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

A combination of all or any of the following:
Yellow onion skins
Yellow onion pieces
Leeks, top and bottom
Rosemary and rosemary stems
Thyme leaves and stems
Sage leaves and stems
Celery
Carrot pieces
Bell peppers, all portions that are not used including the center with the seeds
Parsnip
Turnip pieces
Potatoes (potatoes make the stock thick so be wary of adding potatoes unless you want it thick)
Spinach stems
Collards
Kale
Beet greens
Celery seeds
Paprika
Salt
Pepper

Directions

Place all ingredients in a zip lock bag, except spices and place in freezer until ready to use. When ready to use place all ingredients (*make sure not to use more than a ½ cup of herbs) in a large stock pot and cover with water. Bring to a boil and simmer
for 45 minutes. Strain and use.

Spicy Green Curry Coconut Soup

March 8th, 2011 § 0 comments § permalink

Olive oil, for sautéing
4 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 green chilies, chopped
1 tablespoon lemongrass, chopped fine
1 large red onion, chopped
3 limes, zest and juice
2 chicken breasts, sliced into thick, long slices about 1 inch wide and the length of the breast
2 large leeks, chopped
1 large orange pepper, chopped medium bite size
1 large red pepper, chopped medium bite size pieces
Salt
Pepper
1 cup coconut milk
2 cups citrus Asian stock
1 cup cilantro, chopped
Lime wedges, for garnish

Directions

In heavy stew pan over medium-high heat, add olive oil. Sauté garlic, ginger, chilies, lemongrass, onions and lime zest and cook until onions are tender, about 7 minutes. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, season with salt and pepper. Add coconut milk; bring to a boil and let cook for about 3 minutes on high heat. Reduce heat to simmer. Add Asian stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

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