Soups

Soup Recipes from Sage Hill Farms

Chicken and Dumplings
(comfort food at our house)

1 5 lb hen-cut up
1 tbsp sea salt
1 rib celery, sliced
1 lemon, sliced
1 onion, sliced
8 peppercorns
1 bay leaf

Combine the hen and the salt with enough water to cover in a stockpot and bring to boil. Add the celery, lemon, onion, peppercorns, and bay-leaf.

Simmer for 2 hours until the chicken is tender, add water if needed.

~Dumplings~
2 cups flour
2 tsps baking powder
1 tsp salt
1/3 cup pure vegetable shortening
1/2 cup milk
1 egg

Combine the flour, baking powder and salt in a large bowl.

Cut in the shortening until crumbly.

Whisk the milk and egg together in a bowl. Add to the crum mixture, stirring until a firm dough forms. Add additional flour if needed for a firm consistency.

Roll the dough 1/4 inch thick on a slightly floured surface and cut into strips.

Drop the strips into the hot broth, cover and high simmer for 30 minutes. Do not stir during cooking or your dumplings will dissolve.

Discard bay-leaf before serving.

Serves 6 to 10.

Crab Bisque~

1-1/2 ribs of celery chopped
1 medium onion, chopped
1 large carrot, chopped
1/4 cup vegetable oil
1 pound of fresh or frozen crab meat
1-1/2 teaspoons paprika
3/4 teaspoons sea salt
3/4 teaspoons fresh ground black pepper
1-10oz can-cream of mushroom soup (organic if possible)
1-10oz can of cream of celery (organic)
2 soup cans of half-and-half or evaporated milk
1/2 cup dry white wine
1 tablespoon of butter
1/2 cup chopped fresh parsley

Sauté the celery, onion and carrot in a saucepan until tender.
Stir in the crab meat, paprika, salt and pepper. Simmer for 20 minutes, stirring occasionally.
Add the soups and mix well, pour into a food blender and process until smooth.
Return to the saucepan and stir in the half-and-half and white wine.
Cook just until heated through. Stir often or it will stick.
Ladle into soup bowls, top with 1/2 tsp butter and a sprinkling of parsley.

Serves 6 to 8.

Squash Bisque
(A New Orleans flavor)

1/2 cup fresh, real butter
1 large onion
2 med. size potatoes, sliced
2 carrots, sliced
4 cups fresh or 2 packages frozen (defrosted) yellow squash
1 quart chicken stock (homemade if possible)
2 tbsp of Sage Hill Farms Cajun blend.) or…1 tablespoon real salt
1/4 tsp cayenne pepper
1 cup cream
paprika

Melt butter, saute’ onion. Add vegetables, stock, salt and pepper.
Cook on med heat, covered, until tender (about 45 min)

Puree in blender-1/2 at a time.
Return to pot and add cream, check seasoning.

Sprinkle with paprika and chopped fresh parsley just before serving.

(parsley can be grown throughout the winter months in all but extreme colder regions.)
Loaded with all manner of good things for the immune system….

Warming and delicious~

Pumpkin

The options are many, just use your imagination for the stew.

Cut the top from a medium size Sugar Pumpkin, scoop out at least half of the pulp/without leaving the shell too thin. Set aside to use in the stew.

In a large deep pan place the pumpkin in boiling water, about 1/3 of the way up on the pumpkin.

Place in a very hot oven and cook until all the water is gone or until the pumpkin is just starting to get soft (don’t overcook).

Remove from oven, let sit for a few minutes to cool slightly.

Sprinkle the inside with salt and pepper or your favorite spices.

Saute’ the firm parts of the pumpkin pulp, season according to your other ingredients. Stir all together and add to the pumpkin shell. Put it back in the oven and cook about 20 minutes, just enough to blend the flavors.

Makes a lovely centerpiece for the table and delicious too!

Creamy Bean Soup

6 cups of water
2 cups dry pinto beans
1/4 cup chopped onion
4 teaspoons chicken broth
1 teaspoon real salt
1/4 teaspoon dried marjoram
1 cup light cream
1 tablespoon all-purpose flour
6 slices bacon -crisp cooked and crumbled

In a large pot bring beans and water to a boil for 20 minutes.
Remove from the heat and let soak for one hour.
Drain beans, reserving the cooking liquid.
Transfer beans to crock pot.
Stir in the onion, chicken broth, salt, marjoram, and a dash of fresh-ground pepper.
Add enough of the liquid to cover the beans. (2 cups)

Cover and cook for 12 to 14 hours

Then turn to high setting.
Blend the flour and cream and slowly add to beans.

Cover and cook on high until thick and bubbly…about 15 minutes.

Mash beans slightly if desired…
Garnish with bacon and serve.

French Onion Soup

Onions
Crusty croutons
Gruyere cheese (or your favorite)
Sea salt
Fresh ground peppercorns
Splash of Sherry or Cognac (add to the broth before adding to bowl.)

Beef broth or Vegetable broth: cook carrots, green beans and onions until all are soft – using fewer carrots than beans and onions. You can either strain and use just the broth or put in blender and blend to a soupy state. You can also add a bit of chicken stock to the vegetable blend for more taste.

Caramelizing the onions is one of the most important steps when making French Onion Soup; it draws out the natural sugars in the onion enhancing the onion with a bit of sweetness.

(If you have already sautéed the onions in oil do this: In a skillet add 1 Tablespoon of real butter, bring to sizzling, add onions and cook while stirring until they are brown and caramelized.)

Set aside.

Using oven proof bowls, layer the onions, broth, croutons, and cheese until almost to the top (salt and pepper with each layer).

Make sure broth is really hot when placed into the bowls.

Place in a pre-heated oven on broil and heat until croutons are toasted and cheese is melted.

Serve hot.

Another Great Onion Soup

Cook potatoes until just soft and with about 2 cups of broth left in them.

Fry onions and a bit of crushed garlic buds in butter until brown and carmelized.

Add together with 1/2 cup white wine, and Sea salt, cook for 5 minutes more.

This is a really good comfort soup, simple but delicious.

Adjust liquids according to amount of potatoes you cook. Enjoy!

Onion Strudel

4 medium red onions, sliced
3 tablespoons butter
2 tablespoons flour
fresh ground black pepper to taste
3/4 cup vegetable broth
1/4 cup white wine
1-1/2 cup buttered plain croutons
1 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese
1 package phyllo pastry
1 cup melted butter
1/4 cup yellow cornmeal

Saute’ the onions in 3 tbsp butter until tender. Stir in the flour and pepper, mix in the broth and white wine.

Cook over medium heat until thick and bubbly, stirring constantly. Let stand until cool and stir in the croutons and cheeses.

Place 6 sheets of the phyllo pastry on a work board and cover with a damp cloth to keep it from drying out. Brush the pastry one sheet at a time with melted butter, and sprinkle lightly with cornmeal, stacking after the completion of each sheet.

Spread half the onion mixture to within 1 inch of the edge in the middle third of the pastry. Fold one end over the onion mixture. Roll, as for a jelly roll. Place seam side down on a baking sheet and brush with butter.

Repeat the process with the remaining pastry to make another strudel.

Bake at 350* for 35 to 45 minutes or until golden brown.

Serves 6 to 8 easily.

Roasted-Tomato Soup~

Pre-heat oven to 400

About a quart of small grape tomatoes or 4 to 6 large ones cut into quarters
1 large sweet onion…chopped
2 cloves garlic…chopped
Sea Salt and fresh ground black pepper

Toss all ingredients in a bowl with about 2 Tbsp grape seed or olive oil.

Spread on cookie sheet and roast…checking and moving around to avoid over roasting…I like mine just turning brown….

When done, cool about 5 min…transfer to a blender…adjust seasoning…

Transfer to a pot, heat to just hot…(don’t boil)

Add about 1/2 cup- half and half and a cup of stock…vegetable , chicken or beef…(I use vegetable)

Stir in a half cup of your favorite cheese if you wish…(I love PepperJack…adds a tiny bite.)

I also add chopped avocado, boiled egg, pine-nuts or sunflower seed…your choice, any, all, or none!!

Good with cornbread, crusty French bread or your choice.

Chili…Bea’s Way~

1.5 lb. ground or small chunk grass fed beef
2 cups chopped sweet onion
2 cups chopped sweet peppers
8 oz. tomato paste
8 oz. crushed tomato
16 oz. water
4 oz. dark red wine ( Burgundy is best)
1 cups dark red beans
1 cup black beans
Cumin, cayenne, salt, paprika to taste.
1 Tbsp of raw sugar
2 Tbsp of pepper oil or grapeseed oil

Brown off the meat, add onion and peppers…stir and cook until soft
Add tomato paste…stir and cook for 2 minutes
Add beans…stir and add tomatoes and water…cook 5 minutes-add wine

Set on a low simmer and cook for 1 to 3 hours…stirring often to avoid sticking

Add more water if too thick

Add all the spices the last 20 minutes of cooking.

Allow to sit for 10 minutes after taking off the heat…flavors will come together completely after cooking.

Serve with chopped green onions and your favorite cracker.
~~

Asparagus Soup

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup chopped onion
16 oz. can chicken broth
2 tablespoons real butter
2 tablespoons arrowroot (or flour)
1 teaspoon sea salt
1 pinch ground black pepper
a small amount of Cayenne pepper
1 cup Coconut milk
1/2 cup plain Greek yogurt+ 1 Tbsp. white vinegar (or sour cream)
1 teaspoon fresh lemon juice

Directions:
1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.

2. In the same saucepan, melt the butter over medium-low heat. Stir in the arrowroot/flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.

3. Put the yogurt/sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don’t allow it to boil. Serve immediately.

Fennel Soup

1 oz real butter
4 bulbs of Florence fennel-sliced
1 large onion-chopped
4 cups vegetable stock
2 cups organic milk
1 bay leaf
salt and fresh ground black pepper
2 organic egg yolks
1/2 cup light cream

(Garnish)
fennel leaves

Melt butter in a large saucepan.
Sauté the fennel and the onion to soften: do not brown.
Add stock, milk, bay leaf, and seasoning.
Bring to boil, cover and simmer for 30 minutes.
Remove the bay leaf, then strain the soup by passing through a sieve.
Mix the egg yolks and cream together in a bowl.
Whisk in about half a cup of the strained soup. Then add this mixture to rest of soup and reheat. Do Not Boil…it will curdle.
Garnish with fresh fennel leaves.
Serves 8

Creamy Italian Tomato Soup with Basil~
Serves 8 to 12, depending on serving size

1 cup diced onion
2 clove garlic, minced
3 pounds of fresh ripe tomatoes (or) 32 oz canned tomatoes
1 cup dry white table wine
2 teaspoons Sage Hill Farms brand Italian seasoning
2 teaspoons fresh basil (or 1 teaspoon dried)
1 and 1/2 cup organic milk
Salt & pepper to taste
10 to 12 teaspoons of arrowroot or baking flour

In saucepan (non reactive) melt butter until bubbly; add onions and garlic and sauté until soft.

Sprinkle with flour and stir quickly to combine. Cook for 2 minutes.

Stir in tomatoes and cook for 5 minutes, add wine and Italian seasoning. Let simmer 10 minutes.

Cool slightly. (At this point process in blender for creamier soup.) Add milk, basil, salt and pepper; let simmer 5 minutes.

Chilled Summer Squash and Leek Soup (serves 4)

1 Tbsp. olive oil
3/4 cup chopped leek, or about 1 medium, white and pale green parts only
1 tsp. coriander seeds
1 1/4 lbs. yellow crookneck squash, coarsely chopped
Salt and pepper, to taste
14 oz. vegetable broth
1/2 tsp. finely grated lemon peel

Heat the oil in a heavy large saucepan over medium heat. Add the leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add the squash. Sprinkle with salt and pepper and sauté until just soft, about 3 minutes.

Add the vegetable broth and lemon zest. Bring to boil, reduce heat to medium, and simmer, uncovered, until vegetables are soft, about 10 minutes.

Working in batches, purée the soup in a blender until smooth. Transfer to a bowl and chill, uncovered, until cold, about 3 hours. Season with additional salt and pepper if desired.