14 days until we are back....

Sunday Soups is back September 11 with a "Summer Squash Soup".  We are going to hand pick different squash and make a lovely summer garlic soup.   

14 days....13......

Sunday Soups is back .....21 days and counting...9/11

We hope you all have had a nice summer and enjoyed the "Summer Stock Series".   Now it is time to get back to creating and making more soups.  Sunday Soups will be back on September 11.  We look forward to your comments and suggestions. 


"SS"

Roasted Vegetable Stock

Summer stock series!!  Only two more stocks and then Sunday Soups is back!!!!  We are on vacation next week...so see you the 21st.
Roasted Vegetable Stock:

1/4 C Olive Oil
1/8 C Butter
2 Onions, halved
1 Shallot, halved
 1 Leek, halved
1 Clove of Garlic
4 Carrots, peeled and cut in half
16 C Water
3 Celery Stalks, halved
3 Sprigs of Thyme
10 Springs of Parsley
Salt to taste

Directions:
1.  Preheat the oven to 350 degrees.  Add the onions, shallots, leeks, garlic and carrots to an oven proof pan.  Cover in olive oil and butter.  Roast for 30-45 minutes.

2.  Meanwhile, bring a soup pot of water to a boil.  Add the celery stalks, thyme and parsley.  Simmer until the roasted vegetables come out.
3.  Add the roasted vegetables and left over juice in pan to the soup pot.  Cover, bring to a boil and turn down heat.  Simmer for about 2 additional hours. Salt to taste.
4.  Strain and put in containers for later use.

Makes about 4 quarts.

Roasted Chicken Stock

I like to remind everyone once in a while that a homemade stock is the heart of a great soup.  They make your soup much richer in flavor.  This one is made by roasting the chicken carcasses and then boiling everything.  If you would like any other stocks, please go to http://www.sundaysoups.com/ and click on the "stocks" tab.

Sunday Soups has 3 more weeks of the summer stock series and then ALL NEW soup recipes for you all. 



Roasted Chicken Stock:

6 lbs of chicken carcasses
3 Onions
5 Carrots
6 Stalks of Celery
2 Leeks
2 Cloves of Garlic
1 T Thyme
2 T Sage
Salt
Pepper
Olive oil
8-9 Q water

Directions:
1. Preheat oven to 450 degrees.
2.  Put everything in a baking dish.  Toss with olive oil.
3.  Cook for about 20 minutes, until the vegetables get some color.

4.  Pull out of oven and place in a soup pot, scraping all bits from the pan.  Put water into the soup pot to cover all the chicken and vegetables.
5.  Bring to a boil and turn down heat.  Simmer for about 2-3 hours.
6.  Strain.

Makes about 7-8 quarts

Vegetable Stock

Summer stock series continues for a few more weeks.  I hope you are all enjoying this.

Soup Queen's Vegetable Stock:

4 Q Water
3 Carrots, peeled and cut in half
1 Onion, peeled and cut in half
1 Shallot, peeled and cut in half
3 Cloves of Garlic, peeled
3 Celery Stalks, cut in half
5-7 Mushrooms, cut in half
5 Sprigs of Thyme
5 Springs of Parsley
1 T Salt
2 t Olive Oil

Directions:
1.  Mix all ingredients in a soup pot. 
2.  Bring to a boil and lower heat.
3.  Simmer for about 2 hours.
4.  Run through a strainer.

Makes about 3 Quarts

Tip:  If you are not going to use your stock right away, it is best to freeze it for a later use.

Fish Stock

Summer stock series continues.   This is a great fish stock; rich in flavor and a great base for any fish soup. 

Fish Stock:

2 Pounds of Fish Bones, uncooked
16 C Water
1 Onion, quartered
1 Shallot, halved
2 Carrots
2 Celery Stalks
1 Bay Leaf
Salt

Directions:
1.  Pull all ingredients in a soup pot.  Bring to a boil and skim the scum from the top.  Reduce heat and simmer for 40 minutes.
2.  Pour through a strainer and use.

Makes about 3 quarts

Dashi Broth

Dashi Broth:

8 C Cold Water
2 - 12 inch long pieces of Kombu, wipe with a damp cloth
20 g Bonita Flakes (about 2 cups)

Directions:
1.  Wipe the kombu with a damp cloth.
2.  Combine cold water and kombu.  Bring to a simmer over medium heat.
3.  Remove the kombu and bring to a boil.
4.  Add the bonita flakes and remove from heat immediately. 
5.  Let sit for 5 minutes and run through a strainer to remove bonita flakes.
6.  Keep in refrigerator up to 3 days.

Makes about 6-7 cups.

Bonita Flakes:

Kombu: