Soups & Stews

Soups and stews are the focus in this section of the recipe center. You will find recipes for both hot soups and stews as well as cold soups and stews.

Creamy Tomato Soup

Wed, July 20, 2011 2 Comments by Chef Ricky
Stock photo of Creamy Tomato Soup

Creamy Tomato Soup

This is a recipe passed down from my grandmother. I have made it numerous time and my family loves it. Its a simple Creamy Tomato Soup that is filling and refreshing. My grandmother would have wanted me to share this dish with others and thanks to Classy Catering Creations I have been able to do so.

Creamy Tomato Soup Ingredients:

  • 2 oz. – Butter
  • 1 1/2 Pints – Vegetable Stock (Made from Scratch is best)
  • 1/4 Pint – Heavy Cream
  • 2 tbsp. – Basil (Chiffonade)
  • 9 oz. – Tomatoes (Fresh Plum tomatoes are Best)
  • 2 oz. – Almonds (Ground)
  • 1/2 Cup – Carrots (Shredded)
  • Salt & Pepper (To taste)

Creamy Tomato Soup Directions:

  1. Melt the butter in a large saucepan, then add the tomatoes and cook for about 5 minutes or until the skins start to wrinkle then add the shredded carrots. Allow to cook for an additional 2 to 3 minutes and season with salt and pepper to taste.
  2. Now add the vegetable stock to the pan and bring it to a boil, then reduce the heat to a light simmer and cover to cook for 10 minutes.
  3. In the mean time under a preheated grill lightly toast the almonds until they are golden brown. Pay close attention to them as it does not take long and will burn easily.
  4. Remove the pot with the tomatoes from the heat and transfer it into a food processor and process until the mixture is smooth. Next pour the mixture through a fine strainer and remove any excess chunkc from the mixture.
  5. Return the soup to the pan and place back onto the stove over a medium heat. Stir in the heavy cream and ground almonds. Do not allow the soup to come to a boil. Add the basil and serve.

Submitted By: Danny S. of Iowa

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Chicken Chowder

Wed, April 6, 2011 No Comments by Chef Ricky
An image of <u>Chicken Chowder</u>

Chicken Chowder

Chicken Chowder Ingredients:

  • 3 cups – Chicken Stock
  • 1/2 Cup – Dry White Wine
  • 1 lbs. – Chicken Breast (Medium Dice)
  • 1 1/2 tsp. – Thyme (Dried)
  • 1/4 tsp. – Black Pepper
  • 2 – Potatoes (Medium sized and Medium Dice)
  • 3 tbsp. – Olive Oil
  • 3 – Cloves Garlic (Minced)
  • 1 – Onion (fine Dice)
  • 1 – Carrot (Fine Dice)
  • 2 – Stalks Celery (Fine Dice)
  • 1/4 lbs. – Mushrooms (Sliced)
  • 3 tbsp. – AP Flour (All Purpose)
  • 1 Cup – Heavy Cream

Chicken Chowder Directions:

  1. In a pot add the chicken stock and wine and then bring it to a boil. then reduce the heat to a low heat allowing it to barely simmer.
  2. Place a large pot on the stove over a high heat add the olive oil and allow it to get smoking hot. Then add the diced chicken to the pan and reduce the heat to a medium to medium high heat and allow to cook until the pieces of chicken have a nice golden brown color evenly.
  3. When the chicken has finished cooking remove the chicken and set it to the side in a bowel. Keep the pot and the remaining oil in the pan and on the stove. Reduce the heat to a medium and add the carrots allow them to start caramelizing and then add the mushrooms, onions, celery, garlic, and potatoes. You don’t want color on the onions, you only want to sweat them and let them get to a translucent state.
  4. Add the flour and allow it to get thick and cook for a few minutes more. then add the boiling chicken stock and wine mixture to the pot with the vegetables. Bring it to a boil and add the chicken, thyme, salt and pepper and reduce the heat to a low simmer. Allow to cook until the potatoes have softend.
  5. Stir in the heavy cream slowly when the potatoes are cooked through. Turn off the heat and serve.

Submitted By: Michael J. of Massachusetts

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Tropical Fruit Soup

Wed, January 12, 2011 4 Comments by Chef Ricky
Tropical Fruit Soup photo

Tropical Fruit Soup

Ingredients:

1 – Ripe Mango (Peeled, Cleaned & diced into a medium dice) 1 – Ripe Papaya(Peeled, Cleaned & diced into a medium dice)
2 Cups – Very Ripe Pineapple (Cut into a medium dice) 1 – Large Orange (Peeled & Segmented)
1/4 Cup – Orange Juice 1 tbsp. – Honey
1 Cup – Vanilla Yogurt

Directions:
1. In a blender, combine all ingredients, except the yogurt. Blend until smooth.

2. Pour into a bowl and add yogurt. Beat with a fork or wire whisk until smooth.

3. Chill several hours. Serve Cold. Whisk before serving.

Submitted By: Stephanie C. Mckallister of London

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Beef Stew

Wed, November 24, 2010 No Comments by Chef Ricky
Beef Stew photo

Beef Stew

Ingredients:

3 tbsp. – Vegetable Oil 1 – Large Onion (Chopped)
2 – Carrots (Chopped) 1 – Stalk of Celery (Chopped)
1 Oz. – AP Flour 3 tbsp. – Paprika
2 lbs. – Beef Tips 2 tbsp. – Tomato Puree
8 Oz. – Red Wine 15 Oz. – Beef Stock
1 – Sprig of Fresh Thyme 1 – Bay Leaf
Salt & Pepper 3 – Medium Russet Potatoes (Medium Dice)

Directions:

1. Heat half of the oil in a large oven proof pot. Add the carrots, celery, and onions and cook until they have become slightly tender and softened. Then remove the vegetables with a slotted spoon and set them to the side.

2. Combine the flour and paprika in a zip lock bag and mix it well. Then add the beef tips to the same bag and shake once again to evenly coat all the meat with the flour and paprika mixture.

3. Heat the remaining oil in the pot, then add the beef tips and allow them get get a nice rich brown on all sides about 10 minutes.

4. Return the vegetables to the pot and stir in the tomato puree. Cook this mixture until the puree has begun caramelize and cook through. Then add the red wine to de-glaze the pot.

5. Add the stock, herbs, and seasoning and bring to a boil. Stir in the potatoes cover the post and cook for about 90 minutes, until the beef is nice and tender. Then serve!

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Carrot Soup

Wed, October 13, 2010 No Comments by Chef Ricky
carrot soup picture

Carrot Soup

Ingredients:
3 – Large Carrots 1 – Medium Sized Potato
2-1/2 Cups – Water 2 Cups – Heavy Cream
1/2 tsp. – Black Pepper 1/2 tsp. – Salt

Directions:

1. Peel and grate the carrots fine. Peel and small dice the potato.

2. Place into a pot to simmer with the water for about one hour or until the vegetables are tender.

3. Remove the pot and strain the vegetables saving the liquid. Then place them into a food processor and process them until smooth. You kept the fluid to add to the mixture as needed to keep from becoming to thick.

4. Place the puree into a clean dry pot and the heavy cream and place back on the stove until a boil is reached. then remove from the heat and add the salt and pepper. And server!

Submitted By: C.E. of CT

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