"Weather" To Make Soup?

Anyone have any good recipes they want to share?

I have mastered bean soup and sea food gumbo.

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I posted this recipe for Cajun Meatloaf here a few years ago. The recipe is still terrific. A warning however, it is really spicy hot so those who are faint of heart or "constitution" might want to adjust the pepper amounts downwards. This meatloaf makes the house smell so good while cooking and makes the best sandwiches when cold, on good white bread, with mayonnaise and lettuce. I'm sorry I have no pics.


Cajun Meat Loaf

This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.

Seasoning mix:
2 whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
? teaspoon white pepper
? teaspoon ground cumin
? teaspoon ground nutmeg

4 tablespoons unsalted butter
? cup finely chopped onions
? cup finely chopped celery
? cup finely chopped green bell peppers
? cup finely chopped green onions
2 teaspoons minced garlic1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2cup evaporated milk
1/2cup catsup
1 ? pounds ground beef
? pound ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture, removing the bay leaves, and the bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1 ? inches high, 6 inches wide and 12 inches long. Bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer. Serve immediately

Pheasant Lentil Soup

2-3Qts. Chicken Stock
1.Lb Lentils dry, washed
4-sliced Carrots
3-Celery stalks chopped
1-large Onion Diced
1/2Lb. Cooked Bacon, chopped
1/2 C. Chopped Flat Leaf Parsley
2-TBSp Fresh Chopped Rosemary
2-Pheasants, cooked, meat diced
1-can diced tomatoes with juice

Saute all veggies in 1/4 C. Olive Oil for 8 minutes, add the rest of the ingredients, let simmer low for appx. 3 hrs. taste for salt and pepper to your liking.

Rueben Soup

1/2 cup onion, chopped
1/2 # Corned Beef, Shredded
1/4 cup celery, chopped
1 cup sauerkraut
1 tbls flour
3 cups half & half
3 Tbs butter
3 cups shredded Swiss Cheese
3 cups water
6-8 Slices rye bread, toasted and cut into triangles
4 tsp beef boullion

In large saucepan, cook onion & celery in butter till tender; stir in flour till smooth.
Gardually stir in water & boullion and bring to a boil. Reduce heat, simmer uncovered for 5 min.

Add corned beef, sauerkraut, cream, and 1 cup cheese. Cook for 30 min.
Ladle into Ovenproof bowls, top with cheese & bread. Broil till cheese melts

Creamy Smoked Trout Potato Soup
Serves 4 as main course, 6 as first course

Ingredients
1 Tbsp oil
1 Tbsp butter
2 medium yellow onions, sliced
1 fennel bulb, sliced
1/2 tsp salt
1/2 tsp sugar

Set a large heavy pot over medium heat. When the pot is hot, and oil and butter. Wait until butter melts, then add onions and fennel. Season with salt and sugar, reduce heat to medium-low, and cook 30 minutes stirring occasionally until golden brown.

2 Russet (baking) potatoes
1 Lb smoked trout
4 cups fish stock
1 cup dry white wine
1 cup water
1 bay leaf
1/4 tsp salt

Peel potatoes, cut them into eighths.
Remove the skin from trout fillets, and break them up into small pieces.
Add potatoes, trout, fish stock, wine, water, bay leaf, and salt to the pot.
Stir, cover, turn up the heat, and bring to a boil.
Reduce heat to medium-low, tilt the cover to allow steam to escape, and simmer for 20 minutes or until potatoes are very tender.
If any scum forms on the soup, carefully skim it with a spoon.

1/4 tsp black pepper
Electric Blender

Remove soup from heat and uncover. Remove the bay leaf. Stir in the pepper. Let cool 10 minutes. Pur?e in a blender in batches for about 1 minute, or until completely smooth and creamy. Soup can be made a day in advance and reheated before serving.

1/4 cup heavy cream
2 Tbsp chopped fennel greens

Laddle soup into warm bowls. Pour 1 Tbsp of cream into each bowl, and mix lightly to make swirls. Sprinkle with fennel greens and serve with crusty bread.

Slice some homemade French Bread (or buy a baguette) and pan toast spreading each side of the bread with butter and olive oil.

Top each slice first with blue cheese and then ham slices from Easter Dinner.

Make a bed of iceberg lettuce.

Put the ham and toast along with some fried Delmonico potatoes with bacon bits, cherry tomatoes, and red seedless grapes on the lettuce and drizzle with ranch dressing.

Top with Easter Egg salad.

Easter Egg Salad:
4 hard boiled eggs mashed
2 tbls minced onion
2 tbls minced sweet pepper
1/2 tps salt
1/4 tps pepper
1/3 cup mayonaise

Find a recipe for the Delmonico potatoes on the web.



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2.5 quarts chicken broth
8 ounces boned pre-cooked chicken
8 ounces whole baby clams
14 ounces baby scallops
10 ounces fresh okra
12 ounces jumbo shrimp
12 ounces spicy pork sausage
fresh basil chopped
chopped roasted stewed red peppers
onion powder liberally
minced garlic to taste
Cancun spice
Black pepper
Flaked celery
One cup of rice
"secret" ingredients

All in crock pot on high and supper is 5pm.

Some oyster cracker for top.

I'd give you the recipe for mom's chicken soup, but then I would have to kill you all.