- 6-8 cups Broth from chicken or Turkey (simmer whole chicken, or bones from chicken or Turkey just submerged with water, partially covered, on low heat for 2 hours or so)
- 2-3 cups Meat from chicken or turkey in small pieces to add to soup
- 4-6 large eggs (depending on amount of broth and size of egg– add an extra for thicker soup)
- Juice from 3-4 lemon
- Zest from 1 lemon
- 1-1.5 cups orzo (depending on amount of broth)
- Salt to taste
Heat broth to just boiling add orzo, simmer ~15-20 min. In large bowl, beat eggs well with mixer or whisk until frothy. Add lemon juice and beat some more–will have pale yellow foam on top. Add zest. Ladle one scoop of boiling broth into egg-lemon mixture and beat well, repeat for 5-6 ladlefuls. Pour egg-lemon-broth mixture back into pot with remaining broth and orzo, stir to blend. Take soup off of heat and allow it to sit 10-15 minutes. It should thicken up some. (Not be watery). When reheating– heat gently–do not boil because the egg will separate.
From Andromachi ❤️
- 1 lb lamb sausage or good quality keilbasa, cut into big chunks
- 6 small onions, peeled, not chopped or 3 medium, peeled and quartered
- 3 small peppers, assorted, cut into big chunks
- 4 small sweet potatoes, different varieties or 2 big, either way peeled and cut into big chunks ….or one medium butternut squash peeled cut into big chunks.
- 1 can (regular size) stewed tomatoes (or a nice fresh tomato grated plus 2 tbsp tomato paste)
- 1 tsp cumin
- 1/3 cup quinoa
- handful fresh chopped italian parsley
- salt, pepper
put the onions, peppers, sweet potato or squash chunks in the bottom of the crock pot. Put sausage on top, pour tomato over top, sprinkle w salt. Cook on low for ~6 hrs. Turn off crock pot, stir in quinoa and cumin and let sit for around 1/2 hr. just before serving stir in parsley. salt and pepper to taste.
- 8-10 skinny leeks or 4-5 fat leeks chopped into coins and rinsed
- 4-5 fist size potatoes, peeled and cut in to 1 cm cubes
- quart of broth veggie or chicken
- 4 tbsp butter
- parsley stems chopped up
- bunch of fresh dill chopped
- ~2 Tbsp sherry
- 1/4 to 1/2 cup grated romano
- 1/2 cup milk
- pepper and salt
Saute leeks in melted butter until soft. Toss in potatoes and broth and parlsey stems, boil gently on medium heat until potatoes are easily pierced with a fork. Take off the heat, and pulse with immersion blender or in regular blender or mash with potato masher. Blend the soup, but leave chunks of potato. Toss in sherry, romano, milk, dill, salt and pepper and stir. Taste it and Adjust sherry, cheese and salt and pep as you like.
Escarole and Orzo Soup with Turkey Parmesan Meatballs
Bon Appétit | February 2003
If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.
Yield: Makes 4 main-course servings
- 1 large egg
- 2 tablespoons water
- 1/4 cup plain dried breadcrumbs
- 12 ounces lean ground turkey
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups (or more) low-salt chicken broth
- 1 cup chopped peeled carrots
- 3/4 cup orzo (rice-shaped pasta)
- 4 cups coarsely chopped escarole (about 1/2 medium head)
Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
Ladle soup into bowls and serve.
Per serving: calories, 350; total fat, 14 g; saturated fat, 5 g; cholesterol, 132 mg
Nutritional analysis provided by Bon Appétit
via Escarole and Orzo Soup with Turkey Parmesan Meatballs Recipe at Epicurious.com.
Butternut Soup with Apple and Cumin
adapted fromEpicurious | December 2002
Yield: Makes 6 servings
- 3 tablespoons olive oil
- 3 medium onions, peeled and sliced (3 cups)
- 3 pounds butternut squash, peeled and cut into 2-inch cubes (8 cups)
- 3 tart apples, cut in chunks, skin on
- 2 teaspoons salt
- Freshly ground black pepper + shake of cayenne
- 1 teaspoon ground cumin
- 3 sprigs of fresh thyme
- 3 cups chicken broth, vegetable broth, or a commercial broth or bouillon cubes
In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don’t burn.
Add the squash and apples to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise for another 15 minutes, checking once in a while that the vegetables do not burn.
Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve boiling hot with croutons.
via Butternut Soup with Cumin Recipe at Epicurious.com.