Archive for the ‘SOUPS, STEWS, CHILI’ Category
Maryland Crab Soup
Sounds delicious to say the least! On my to cook list.
Ingredients
- 500 grams crab claw meat
- 1/2 cup unsalted butter, this is 1/2 standard block
- 3 cups corn
- 1 tablespoon garlic, smashed and minced
- 3/4 cup fresh parsley, chopped
- 2 cups spring onion, chopped
- 340 grams cherry tomatoes
- 1 cup frozen mixed vegetables
- 2 cans diced tomatoes
- 4 cups shrimp stock, fresh or from powder, OR water
- 4 tablespoons Old Bay seasoning, divided
Instructions
- Melt the butter in a large pot or Dutch oven, and the spring onion, garlic, corn, mixed vegetables, cherry tomatoes, and 2 tablespoons Old Bay.
- Cook on medium high heat until the tomatoes are soft and can be crushed with a wooden spoon. Then stir in the diced tomatoes and bring to a slow boil.
- Add the stock or water, parsley, crab claw meat, and remaining Old Bay. Simmer uncovered for 30 minutes.
Notes
I cannot price this until I get to Makro to get prices on the crab meat.
Variants: Add chopped bacon, chopped zucchini, pinch of cayenne pepper.
Recipe and photo provided courtesy of good friend, Edward Coleman.
Philippines.
Philippines.
Creamy Green Chili Chicken Soup
This is a long shot for Thailand as I am not sure of the chilies being here, but for the viewers in US, this should be real easy. Chilies used can be New Mexico green chilies or Poblano peppers. Not sure about using the large green chilies in Thailand, but they should work as well.
Ingredients
- 500 grams chicken breast, boneless, skinless
- 2 cups chicken stock, fresh or from powder
- 4 New Mexico chilies, roated, OR Poblano peppers roasted
- 2/3 cup dry white wine
- 1/2 cup all purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lime juice
- 2 cloves garlic, smashed and minced
- 2 tablespoons fresh cilantro, minced
Instructions
- Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
- While the chicken is cooking, finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
- Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, garlic, lime juice, salt, white pepper, oregano, and cumin and heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro. Serve.
Notes
This is low cost as the chicken breasts are just 30 Baht/500 grams.
Variants: Add cooked white beans, add roasted corn.
Inspired by good friend, Jerry Juliana.
United States.
United States.
Cheeseburger Soup
Sounds really good. On my to cook list.
Ingredients
- 250 grams ground beef
- 3/4 cup onion, diced
- 3/4 cup carrot, shredded
- 3/4 cup celery, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups potatoes, diced
- 3 cups chicken stock, fresh or from powder
- 1/4 cup all purpose flour
- 500 grams Cheddar cheese, shredded
- 1 1/2 cups milk
- 3 tablespoons butter
- 1/4 cup sour cream
- salt and pepper, to taste
- olive oil, as needed
Instructions
- In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, then drain and set aside. In same saucepan, melt heat a splash of olive oil over medium heat then cook the onion, carrots, celery, basil and parsley until tender, about 10 minutes. Then add the potatoes, beef and broth; bring to a boil then reduce to a simmer, cover, cook until potatoes are tender, 10-12 minutes.
- While the potatoes are cooking, using a non stick skillet, heat the butter and and whisk in the flour and stir until bubbly, about 3 to 5 minutes. Add this to the soup when the potatoes are tender and bring to a boil and stir, cook for 2 minutes then reduce heat to a simmer and stir in the cheese, milk, and season with salt and pepper to taste. Cook until the cheese is fully melted into the soup.
- Remove from heat and stir in the sour cream. Serve.
Notes
The cheese is the most expensive item at 360 Baht for 500 grams (two 250 gram blocks). For 8 servings, this is about $1.33 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Pork Ragout with Fettuccine Pasta
A good meaty stew is always a hit here at the house, this is a must try for me.
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- salt, to taste
- 500 grams pork shoulder, cut into 1 1/2 inch pieces
- 3 cloves garlic, smashed and minced
- 1 carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 1/2 cup red wine, OR beef stock
- 2 bay leaves
- 2 sprigs thyme, OR 1 teaspoon dried
- pinch crushed red pepper, OR cayenne
- 1 can whole peeled tomatoes, drained, chopped, juice reserved
- 250 grams dry Fettuccine pasta
- 1/2 cup fresh parsley, chopped and packed
- handful fresh basil, chopped, for garnish
- Parmesan cheese, grated, for garnish
Instructions
- Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
- Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes.
- Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 cup of water and 1/2 cup tomato juice from the can. Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours.
- Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions, drain, reserving about 1 cup of the cooking water.
- Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir some of the basil.
- Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
Notes
Overall, the only costly item here is the pork shoulder but that is 50 Baht/500 grams, so for 4 servings, this is about 37 cents per serving. Excellent value.
Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Cream Cheese Potato Soup
Sounds really good and common ingredients. On my to cook list. The number of servings are an estimate until I make this.
Ingredients
- 4 cups chicken stock, fresh or from powder
- 4 cups potatoes, cubed, peeled or unpeeled
- 1/4 cup onion, minced
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon ground white pepper
- 250 grams Cream cheese, cubed, softened, this is 1 standard block
Instructions
- In a large pot, add the broth, potatoes, onion, seasoning salt, and white pepper. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to thicken the soup.
- Reduce the heat to low and add the cream cheese, stirring often until the cheese is melted and blended in. Serve as a main dish or a side.
Notes
Cream cheese will run about 120 Baht, for 4 servings, this is about 88 cents per serving. Excellent value.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Panera Broccoli Cheese Soup
Sounds like a very good soup made from common ingredients on hand. I am guessing with the servings until I make this as that was not stated on the recipe I tailored this from. On my to cook list.
Ingredients
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 1/4 cup butter, this is 1/4 of a standard block
- 1/4 cup all purpose flour
- 2 cups half and half cream
- 2 cup chicken stock, fresh or made from powder
- 250 grams fresh broccoli, cut into bite size pieces including the stems
- 1 cup carrot, cut into thin strips, or chopped
- 1/4 teaspoon ground nutmeg
- 250 grams Cheddar cheese, shredded
- salt and pepper, to taste
Instructions
- Melt the 1/4 cup of butter in a large pot over medium heat then whisk in the flour and stir constantly for 3-5 minutes, then whisk in the cream, whisk until mixed well then whisk in the stock. Reduce heat to a low simmer and cook for 20 minutes.
- While that is cooking, melt the 1 tablespoon of butter in a non stick pan and cook the chopped onion until tender and soft. Set aside.
- Add the broccoli, carrot and onion to the stock and cream mixture. Simmer for 20-25 minutes, the broccoli should be tender and carrot cooked through. Add salt and pepper to taste.
- Add the nutmeg and stir that in. Add the cheese and stir that in until melted. Serve.
Notes
The cheese would cost about 180 Baht for a 250 gram block and you would shred this yourself. For 4 servings, this would be about $1.33 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Stuffed Chinese Bitter Gourd Soup
This is an easy and delicious soup. The only chilies used are in the filling of the gourd. You can prepare this two different ways. 1. You can buy the already stuffed bitter gourd complete with sliced carrot and cilantro or spring onion, this is stuffed with minced pork and chopped chilies. 2. You can just buy all the separate ingredients do the stuffing part yourself. The already stuffed bitter gourd is the basic starter method, you add to this a few items and you have a delicious soup. For this recipe, I am using the already stuffed gourd as it is very cheap to purchase, less than $1. This is a make with quantities as you see fit recipe.
Ingredients
- 1 package stuffed Chinese bitter gourd, this is a ready to cook meal
- 1 package Enoki mushrooms, also called Golden mushrooms
- 1/4 carrot, sliced
- spring onions, chopped into 1-2 inch pieces, white and green parts
- cilantro, chopped
- chicken stock, fresh or from powder
Instructions
- In a pot, add the bitter gourd and chopped carrot, add stock to cover the bitter gourd and bring to a boil then reduce to a simmer and cook for about 20-30 minutes or so, this is to cook the pork through, adding more chicken stock as needed. The stuffing is just minced pork with chopped chilies mixed into it.
- While this is cooking, prep the mushrooms. These come in packs of about 200 grams each, these are in big clumps, before separating the clump, cut about 1-2 inches off the root end and discard that. Now you can sort of pull the clumps apart, set aside. These mushrooms maintain a great crunchy bite to them when cooked. If you like mushrooms, add as much as you want.
- When the carrot and gourd is cooked through as well as the pork, add in the mushrooms, spring onion, and cilantro and cook for another 10 minutes or so, again, adding stock as needed. Serve.
Notes
For the package of stuffed bitter gourd, that is 32 Baht. One 200 gram package of Enoki mushrooms is 14 Baht. For 3 servings, this 45 cents per serving.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.
Thailand.
ABC Soup
This is a simple Chinese soup recommended by a good Singaporean friend, and surprisingly, this is also a Thai soup as well.
Ingredients
- 500 grams pork ribs
- 1 large carrot, sliced
- 1 large potato, quartered
- 1-2 tomatoes, quartered
- 1 teaspoon white pepper
- salt, to taste
Instructions
- Ribs come in a strip as shown, cut between each bone, rinse and place ribs in a pot.
- Cut your vegetables up and place in the same pot, add water to cover by about 2 inches. Bring to a boil then reduce to a low simmer. Simmer for about 1 1/2 to 2 hours. Alternately, put everything in a slow cooker and set on High setting for about 3-4 hours. Skim off any foam occasionally. Season with salt to taste, serve as is with a bowl of rice on the side, or serve as a side to a meal.
Notes
Pork ribs will cost about 80 Baht/500 grams. For 4 servings, this is about 59 cents per serving.
Variant: change the ribs to chicken legs and you have Thai Chicken soup, it is really that easy.
Recipe inspired by & photo provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
United States.
Oyster & Spinach Chowder
Sounds really good, the mushrooms and spinach sound wonderful in this. I have changed this recipe a little to use fresh oyster meat from Tesco but you are welcome to use fresh shucked oysters from a wet market. Oysters and spinach are estimates until I can make this.
Ingredients
- 3 containers oyster meat, undrained
- 1 frozen spinach, thawed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2-3 spring onions, sliced, white and green parts
- 1 cup fresh mushrooms, sliced, Straw mushrooms would be ideal
- 5 cups milk
- 1/2 cup all purpose flour
- 2 cups chicken stock, fresh or from powder
- 1 cup Cheddar cheese, shredded
- salt and pepper, to taste
Instructions
- The original recipe called for 3 small cans of oysters, which I have never seen here, so go with fresh oysters, an easy place to source these would be Tesco for 42 Baht/container, they come in a container exactly as shown.
- Heat olive oil in a large pot over medium heat. Cook the onion, spring onion, and mushrooms until tender. Stir in the spinach and heat that through.
- Meanwhile, whisk together 2 cups of milk with the flour in a small bowl. Pour into pot when the spinach is heated through and then add remaining milk and chicken broth to the pot. Cook over medium heat until thickened, stirring occasionally, season with salt and pepper to taste. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted and the edges of the oysters have curled indicated they are cooked through. Serve.
Notes
Oysters in Tesco are about 42 Baht/container, the containers are small so go with three. Three containers is 126 Baht, the Cheddar cheese is about 90 Baht for half a block to make 1 cup of shredded. For 8 servings, this is about 80 cents per serving.
Adapted from an internet recipe.
Creamy Alfredo Lasagna Soup
This sounds really delicious, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams ground Italian sausage, OR make from a shortcut
- 1 small onion, chopped
- 250 grams fresh mushrooms, variety is up to you
- 2 cloves garlic, smashed and minced
- 4 cups spinach, I think frozen (thawed) would work here
- 5 lasagna noodles, broken into pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup milk
- 1 cup Parmesan cheese, grated
Instructions
- Brown ground sausage in large saucepan over medium heat. Add onion and mushrooms; cook 5 to 6 minutes over medium low heat. Add garlic and spinach and cook for 1 minute while stirring. Add chicken broth and simmer for 5 minutes. Add broken lasagna noodles, oregano, and basil then bring to low boil. Cook for 10-12 minutes or until the noodles are tender.
- Meanwhile in skillet over medium low heat melt butter then whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling. Slowly whisk in the milk until mixture is smooth and thickened; about 3 to 5 minutes. Turn off heat and slowly whisk in Parmesan cheese. If cheese is not melting place over very low heat and whisk constantly. When Parmesan is fully melted and mixture is creamy slowly add to soup mixture stirring it in. Serve.
Notes
The Parmesan cheese would cost about 180 Baht for 1 cup of grated cheese. Ground pork would cost about 26 Baht for 250 grams if making the sausage yourself. I have never seen bulk sausage, this would even be cheaper if you ground the pork yourself. For 4 servings, this is about $1.52 per serving.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
