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Annual Pumpkin Party, Part I - Soups

As always, I made too much food. I will be eating soup all week for lunch, but I think the soups turned out really well. My old standbys, beef stew and carrot soup, were delicious, as usual, but I thought the Italian wedding soup was a sleeper hit for me. This was the first time I cooked with escarole and I loved it. The escarole was tender, but kept its shape and did not turn to mush like spinach does. I made the mini meatballs with half ground veal and half ground beef. I also tossed in the rind from a large piece of Parmigiano Reggiano in to the soup for flavor.

 

 

Here are the recipes, enjoy!

 

Carrot Soup

 

1 lb Carrots, peeled and coarsely chopped

1 bunch of celery, trimmed and coarsely chopped

2-3 large onions, coarsely chopped

1 stick of butter.

4-6 cups of stock (your choice, veg or chicken)

 

Cream (optional)

Salt and pepper to taste

 

Use a large 6 or 8 quart saucepan. Melt the butter, toss in the onions and celery. Cook to soften, 5 minutes or so. Toss in the carrots, stir and cover to cook for 5-10 minutes. Add Stock, cook 45 minutes. Puree till smooth. Add cream, salt and pepper if you would like.

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Corn, Potato and Bacon Chowder

escarole and little meatball soup Epicurious | October 2003


Houghton Mifflin by Fran McCullough and Molly Stevens
From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone
 Serves 6

 ingredients
1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade

4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese

Meatballs
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste

  preparation
Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.

Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.

 To make the meatballs
 

Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.

 

To assemble
When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

 

Source Information
The Best American Recipes 2003-2004

 

From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone
 
Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.

 To assemble
When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

 Source Information
The Best American Recipes 2003-2004

 From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone.


 

 

Beef Stew with Bacon, Mushrooms, and Pearl Onions
1/1996

Make this stew in a large, heavy-bottomed soup kettle measuring at least ten inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches rather than two. Instead of the frozen pearl onions called for here, you can use an equal amount of fresh pearl onions that have been blanched, peeled, and steamed.

Serves 6 to 8

4

ounces bacon , cut into small dice

3

pounds chuck-eye roast , cut into 1 1/2-inch cubes

1 1/2

teaspoons table salt 

1

teaspoon ground black pepper 

2

medium onions , chopped coarse (about 2 cups)

3

medium cloves garlic , minced

3

tablespoons unbleached all-purpose flour 

1 1/2

cups red wine (preferably full-bodied)

1 1/2

cups low-sodium chicken broth 

2

bay leaves 

1

teaspoon dried thyme 

1

pound white mushrooms , brushed clean and quartered

1

cup frozen pearl onions (8 ounces)

1/4

cup minced fresh parsley leaves 



1. In a large soup kettle over medium heat, cook diced bacon until browned and crisp; about 5-7 minutes. Drain bacon bits on paper towel lined plate and reserve drippings separately.

2. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the reserved bacon faat over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of bacon fat if needed. Remove meat and set aside. Add chopped onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, thyme, and reserved bacon bits; bring to simmer. Add meat; return to simmer. Cover and place in oven.

3. Heat 2 tablespoons of reserved drippings in large skillet until hot and add mushrooms; sauté over high heat until browned, 5 to 7 minutes. Remove from skillet, then add frozen pearl onions (previously cooked according to package directions). Sauté until lightly browned, 2 to 3 minutes. Reserve. When meat is almost tender, about 1 1/2 hours, add mushrooms and pearl onions to stew. Cover and return to oven. Cook until meat and pearl onions are tender, 20 to 30 minutes longer. Stir in parsley, adjust seasonings, and serve. (Can be cooled, covered, and refrigerated up to 3 days.

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