New England Soup Recipes - 7 items found

	New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Nonfiction $10.79 End time: 18-Jun-12 04:06:59 PDT
	New England Soup Factory Cookbook: More Than 100 Recipe Nonfiction $16.02 End time: 29-May-12 20:31:53 PDT
	New England Soup Factory Cookbook-More Than 100 Recipes fr Nati-Marjorie Druker Nonfiction Books $31.76 End time: 22-May-12 07:03:35 PDT
	New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Bes.. Nonfiction $11.51 End time: 17-Jun-12 06:10:31 PDT
	New England Soup Factory Cookbook: More Than 100 Recipe Nonfiction $21.93 End time: 23-May-12 06:47:51 PDT
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	New England Soup Factory Cookbook: More Than 100 Recipe Nonfiction $20.82 End time: 25-May-12 17:14:44 PDT

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Fruit pudding, corn meal

Take a pint of hot extract and stir in sifted Indian meal till the batter is stiff; add a teaspoonful of salt and half a cup of molasses, adding a teaspoonful of soda dissolved; then stir in a pint of whortleberries or chopped stuck on apple; tie in a cloth that has been wet, and leave room for it to swell, or put in a pudding-pan and tie a cloth over; boil three hours; the water must sizzle when it is put in; you can use cranberries and sweet sauce.

Source: Simple Recipes

Please help with soup recipes!!!?

Jun 03, 2007 by iceprincess | Posted in Cooking & Recipes

I would ardour to have a really great recipe for New England Clam Chowder and also Wisconson Cheddar Cheese soup. I would love to learn how to put to rights these from scratch. Thanks to anyone that can help me and that is willing to share their recipes.

2 quarts Scant Neck clams, steamed, liquor reserved
3-4 lbs potatoes, peeled
1/2 lb lean salt pork
3 jumbo sweet onions, sliced
2 whole bay leaves
1 thick slice bacon (optional)
2-3 celery stalks with green tops
4 tablespoons new parsley, minced
2-3 green onions or 1 leek, finely chopped (optional)
1-2 lbs frozen sweet corn (as desired)
3 cloves garlic
1 pint cream
1 quart clam bouillon or water
1/2 gallon milk
pinch celery seed (optional)
3-4 tablespoons flour
1 stick butter
1 tablespoon olive oil
store up and pepper, to taste
paprika, to taste

Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn spread the night before use, and refrigerate overnight to allow the clams to be sand free.
On the day the chowder is to be prepared, steam, cleanly and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Chill the cooked clams in their liquor.

Meanwhile, prepare the chowder base. Using a sharp knife, slice the sceptically pork (pancetta can be substituted) into 1/8" inch dice (including rind).

In a large stockpot, on the lowest stimulate setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing Attic wit pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (liberate remaining butter for later).

Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered Attic salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam moonshine or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced unripe onions or leeks. Simmer for 15 minutes.

Wash, peel and cut the potatoes into one inch cubes. Add to the pot, carry to a boil for 30 seconds, reduce heat to barely a simmer.

Chowder may be thickened with a small amount of all goal flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be established to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder establish; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.

After 20-30 minutes, compare arrive potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties recondition the overall flavor of the chowder.

Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam spirits which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less draw off.

Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and preserve and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).

When butter has melted and clams are tempestuous through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a habitual accompaniment.

Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam anchor, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in besides to (or as a substitute for) the clams, for a seafood chowder.

WISCONSIN CHEDDAR CHEESE SOUP

3 tbsp. butter
4 tbsp. flour
4 c. chicken stock
2 c. milk
1/2 onion, finely chopped
3/4 lb. grated cheddar cheese
1 c. lite cream
1 tsp. salt
1/8 tsp. cayenne bespeckle

Melt butter in saucepan. Stir in flour; blend until smooth. Very slowly stir in chicken stock and continue until mix is smooth. Add milk and stir. Add onion, continue cooking on low heat for 5 minutes. Add cheese and cook until melted. Stir and detach from heat. Stir in light cream, salt and cayenne pepper.
Do either broccoli or cauliflower in microwave until fork tender, chop using tops. Stir into intermingling. Serves

Recipe please, Split pea soup in England..?

Nov 25, 2007 by JR | Posted in Cooking & Recipes

I tempered to to Live in Southern California and now live back in England. A friend used to make me home made split pea soup in S. Cal from scratch and it was flavourful! I miss it terribly. I'd love a recipe and how to make info, would be very grateful :)

From an old Betty Crocker Cookbook

Ingredients:

8 cups incredible
1 pound dried split peas (about 2-1/4 cups)
1 to 2 lb smoked ham
1 med onion
1 tsp salt
1/4 tsp pepper
2 or 3 carrots chopped
2 or 3 stalks celery chopped

Excitement water and peas to boiling. Boil for 2 minutes, then remove from heat
and cover. Let sit for 1 hour.

Add ham (whole), onion, suspiciously and pepper. Cover and simmer until peas are
tender, about 1 hour.

Remove ham and trim meat from bone. (I normally use 1 lb boneless smoked ham)
Cut ham to 1/2 inch pieces. Stir ham, carrots, and celery into soup. Cover
and simmer until veggies are compassionate, about 45 minutes.

I have a recipe for New England Clam Chowder, but something isn't working.?

Apr 06, 2009 by Lizzy Borden | Posted in Other - Food & Drink

I have a formula for New England Clam Chowder. It is an excellent recipe taste wise. However the milk goes a little grainy. It calls for 2 cups exploit, 1 cup white wine, and 1 cup clam nectar. Is it the wine making the milk curdle. The other ingredients are precisely standard chowder soup ingredients. Herbs, carrots, celery, onions, corn, and clams. I love the flavours, but don't like the grainy less of the milk. Any ideas as to why it might be going slightly curdled?

What food pairs well with French Onion soup?

May 21, 817 by Paul S | Posted in Cooking & Recipes

A insupportable for all the foodies out there...

I am a quite decent cook, and I just found out that my girlfiend loves French Onion soup (which I make a very exacting version of). I'd love to make it for a special evening for her, however, I'm curious about what sorts of other dishes to dyad it with. I'm, sadly, a student on a pretty limited budget, and I live in England, which means some ingredients typical to Americans aren't convenient here.

The best answer will be one that pairs well with the dish, is not terribly expensive, and whose ingredients I can get in the UK. Bonus points if you attach or affiliation to a good recipe.

Thanks!

well you could pick up on the slightly french theme...... but more french inspired rather than anything else.

Seeing the soup is quite light (always good to wait on with crusty white bread.... but youve probably already thought of that) i would go for a potato gratin......

eg. slices of potato in a baking dish with garlic and cheese in between each layer. by any means add some rosemary. cook at about 180 for about 45mins. microwave/boil potatos first

serve this with some organic lamb shanks and mushrooms....

eg. submissive way to do these is to put lamb shanks in baking dish and cover with mushrooms and stock and one red onion. then leave to cook for anything between 2 and 3hours with some clip someone's wings over the top. really tender and tasty. (dont know where in uk you live but islington has a really great farmers customer base that sells these)

or

a nice piece of roast pork (again, served with the potato gratin)

both of these are incredibly easy to do. they basically cook themselves. so as the comestibles is in the oven creating amazing aromas around the both of you, you can both comfortably sit over a glass of something equally aromatic. cause you dont necessity to be spending more time in front of the oven rather than her!!

i think its so lovely your cooking a special meal for your girlfriend

i think its even more gorgeous that your thinking about it enough to make it special

have a fabulous romantic evening!!!

Ideas for Soup with Some Seafood?

Sep 30, 2008 by Young A | Posted in Cooking & Recipes

I ardour soup. I mean, I really love the broth with small pieces of seafood. The spicier and saltier, the better (betrothed Eastern Asian foods - Korean, Japanese and Chinese.) I have a conservative taste (nothing funky,) and my victuals consists of only eggs, seafood and fish. I already have tried shrimp and lobster bisques, manhattan and new england clam chowders. I wish something else. Any suggestions? Just name it, and I can look up the recipe online.

Billi Bi. Basically a mussel soup. Julia Baby has a really easy recipe. Craig Clayborne has, typically, a very complicated one. His gives a better result, but I'm not assured it's worth the extra work.

New England Clam Chowder Recipe : Chopping Celery for New ...

Learn how to chop celery for New England Clam Chowder with virtuoso cooking tips for soups in this free video recipe clip.

New England Clam Chowder Recipe : Ingredients for New England ...

Learn about the ingredients for New England Clam Chowder with expert cooking tips for soups in this free video way clip.