https://twitchinkitchen.com/ Thu, 07 May 2026 11:54:12 +0000 MyBB https://twitchinkitchen.com/thread-597.html Sat, 28 Oct 2017 13:49:02 -0400 https://twitchinkitchen.com/thread-597.html OMG why on earth have I been buying this in restaurants and not making it at home ALL THE TIME?
This soup is so easy to make and the hardest part is slicing up all those onions!

French Onion Soup

serves 6 or so

ingredients:

• 5 pounds onions sliced (OR you can opt for 5 giant onions from Costco)
  
• 6-7 cups beef stock (you CAN use vegetable stock if you are anti-beef/meat. it changes the taste so minimally you can hardly tell)
  
• about 1/8 cup FRESH Tarragon
  
• slicing provolone cheese
  
• French bread croutons
  
• 1 clove minced garlic
  
• 1/2 - 1 full stick of butter
  
• salt and pepper to taste
  

Make croutons first and let cool to room temperature.

For the croutons:

Preheat oven to 350º F
Slice the bread into 2 inch chunks and lay flat on a baking sheet.
Seasoning is up to you but I do not season these.
Bake in the oven turning as needed until they are no longer moist in the middle and toasted on each side.
Take out and let cool.

For the soup:

Slice those onions while you're making those croutons.
Put in a pan with butter, salt, pepper and about 2 Tbsp. finely chopped Tarragon. Let these sautee until a little bit caramelized.
Get out your soup pot!
Keeping the sautee pan hot, toss the onions in the pot and then put the sautee pan back on the heat and deglaze it to get all that oniony goodness and put that into the pot with the onions.
Add the garlic.
Add the broth and let this come to a boil.
TASTE. Here is where you add up to 2 or more Tbsp. of finely chopped Tarragon and salt.
Let simmer for about 15 more minutes, taste and get your soup cups or bowls ready!

Now here is the tricky part. If you don't own a chef's butane torch you might want to invest in one. I cannot live without mine!
I have learned the hard way that using your broiler alone to melt the cheese is not a good idea. It works to serve the purpose, but you "lose" the cheese in this manner.

Place a crouton in each bowl or cup.
Add the amount of soup you want - up to 1/2" of the top is perfect for the cheese to sit on.
Place your cheese on top.
Set the bowls under the broiler for about 45 seconds to soften the cheese a bit and then get them the hell out of there ASAP!
Take your torch and put that lovely brown coating on top of the cheese.

Serve hot. Demand praise.


  frenchonion.JPG (Size: 155.2 KB / Downloads: 1) ]]> OMG why on earth have I been buying this in restaurants and not making it at home ALL THE TIME?
This soup is so easy to make and the hardest part is slicing up all those onions!

French Onion Soup

serves 6 or so

ingredients:

• 5 pounds onions sliced (OR you can opt for 5 giant onions from Costco)
  
• 6-7 cups beef stock (you CAN use vegetable stock if you are anti-beef/meat. it changes the taste so minimally you can hardly tell)
  
• about 1/8 cup FRESH Tarragon
  
• slicing provolone cheese
  
• French bread croutons
  
• 1 clove minced garlic
  
• 1/2 - 1 full stick of butter
  
• salt and pepper to taste
  

Make croutons first and let cool to room temperature.

For the croutons:

Preheat oven to 350º F
Slice the bread into 2 inch chunks and lay flat on a baking sheet.
Seasoning is up to you but I do not season these.
Bake in the oven turning as needed until they are no longer moist in the middle and toasted on each side.
Take out and let cool.

For the soup:

Slice those onions while you're making those croutons.
Put in a pan with butter, salt, pepper and about 2 Tbsp. finely chopped Tarragon. Let these sautee until a little bit caramelized.
Get out your soup pot!
Keeping the sautee pan hot, toss the onions in the pot and then put the sautee pan back on the heat and deglaze it to get all that oniony goodness and put that into the pot with the onions.
Add the garlic.
Add the broth and let this come to a boil.
TASTE. Here is where you add up to 2 or more Tbsp. of finely chopped Tarragon and salt.
Let simmer for about 15 more minutes, taste and get your soup cups or bowls ready!

Now here is the tricky part. If you don't own a chef's butane torch you might want to invest in one. I cannot live without mine!
I have learned the hard way that using your broiler alone to melt the cheese is not a good idea. It works to serve the purpose, but you "lose" the cheese in this manner.

Place a crouton in each bowl or cup.
Add the amount of soup you want - up to 1/2" of the top is perfect for the cheese to sit on.
Place your cheese on top.
Set the bowls under the broiler for about 45 seconds to soften the cheese a bit and then get them the hell out of there ASAP!
Take your torch and put that lovely brown coating on top of the cheese.

Serve hot. Demand praise.


  frenchonion.JPG (Size: 155.2 KB / Downloads: 1) ]]> https://twitchinkitchen.com/thread-482.html Tue, 05 Apr 2011 10:36:39 -0400 https://twitchinkitchen.com/thread-482.html
Split Pea Soup

20 servings

calories: ABOUT 90 per cup with ham or bacon // 78 calories per cup without meat

ingredients:

• 1 pound green split peas (buy these dry, in bags in the soup/beans section OR in the Goya section of your supermarket)
  
• 3 quarts water
  
• 1 small ham shank (or you can use left over bone and meat from a roast ham)
  
• 1 large onion, finely chopped
  
• 2 chicken or vegetable bouillon cubes (or 2 tsp bouillon powder/paste )
  
• 1/2 tsp garlic powder (fresh garlic does not work well for this)
  
• 1/2 tsp oregano
  
• 1/2 - 1/2 tsp black pepper
  
• 1 bay leaf
  
• 1 1/2 cups chopped carrots or thin sliced
  
• 1 cup celery, chopped
  
• Optional: 3 medium-large idaho potatoes chopped small (these will disentegrate to thicken the soup)
  

In a large, heavy pot, brown your ham shanks evenly on all sides.
If using left over meat and bone, skip this step.

Combine peas, water, ham shank, onion, bouillon, oregano, pepper, bay leaf.
Simmer about 1/12 to 2 hours.
Remove the shank and strip off the fat and meat. Return meat to the pot, breaking it up as you go along.
Stir in the celery and carrots (and optional potatoes) and simmer another 2 to 3 hours, tasting and adjusting the seasonings along the way. Add salt at the end if necessary, but it's not usually because the ham is salty already and the soup gets the salt from that.

Yield: about 6 servings

Serve with croutons or very crusty bread

*you can substitute 4-6 pieces of bacon for ham shanks*


  splitpea.jpg (Size: 114.34 KB / Downloads: 0) ]]>
Split Pea Soup

20 servings

calories: ABOUT 90 per cup with ham or bacon // 78 calories per cup without meat

ingredients:

• 1 pound green split peas (buy these dry, in bags in the soup/beans section OR in the Goya section of your supermarket)
  
• 3 quarts water
  
• 1 small ham shank (or you can use left over bone and meat from a roast ham)
  
• 1 large onion, finely chopped
  
• 2 chicken or vegetable bouillon cubes (or 2 tsp bouillon powder/paste )
  
• 1/2 tsp garlic powder (fresh garlic does not work well for this)
  
• 1/2 tsp oregano
  
• 1/2 - 1/2 tsp black pepper
  
• 1 bay leaf
  
• 1 1/2 cups chopped carrots or thin sliced
  
• 1 cup celery, chopped
  
• Optional: 3 medium-large idaho potatoes chopped small (these will disentegrate to thicken the soup)
  

In a large, heavy pot, brown your ham shanks evenly on all sides.
If using left over meat and bone, skip this step.

Combine peas, water, ham shank, onion, bouillon, oregano, pepper, bay leaf.
Simmer about 1/12 to 2 hours.
Remove the shank and strip off the fat and meat. Return meat to the pot, breaking it up as you go along.
Stir in the celery and carrots (and optional potatoes) and simmer another 2 to 3 hours, tasting and adjusting the seasonings along the way. Add salt at the end if necessary, but it's not usually because the ham is salty already and the soup gets the salt from that.

Yield: about 6 servings

Serve with croutons or very crusty bread

*you can substitute 4-6 pieces of bacon for ham shanks*


  splitpea.jpg (Size: 114.34 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-393.html Sat, 29 Aug 2009 16:30:19 -0400 https://twitchinkitchen.com/thread-393.html

This is a bulk recipe so simply cut ingredients proportionately as needed for smaller batches.
OR
Go ahead and make the entire batch and just freeze the remainder for quick and easy meals at a later time

Fire Company Bean Soup (serves approx. 50)


Ingredients:

6 - 40 1/2 oz cans of Great Northern beans
2 large onions
8 hard boiled eggs
5 or 6 medium potatoes
1 smoked ham hock
1 6lb to 10 lb smoked ham end
1 16 oz bottle or can of beer

Optional ingredients:
Finely chopped celery
Finely chopped carrots

Preparation:

In a very large pot (10 gallon or larger cast iron stew pot over an open wood fire preferred) combine 5 of the cans of beans (do not drain) and 5 cans of water.

Dice the onions, potatoes and hard boiled eggs and stir in.

Boil off the ham hock and add the meat and the water you boiled it in.

Shred the meat from the ham end and add.

Open the remaining can of beans and mash them into a paste then add.

Simmer for about an hour stirring frequently.

Slowly add the beer while stirring and continue to simmer for an additional 15 -20 minutes.

Serve with your favorite soup embellishment, ie crackers, stale bread, croutons etc.

Remember to stir before ladling servings as the mashed beans will tend to settle.

*note* Lighter premium style beers work best. Avoid darker lager styles.

Suggested beers:
Yuengling Premium
Miller High Life
Coors
Genesee Premium
Keystone
Heilman's Old Style
Leinenkugel's Premium
Michelob
Old Milwaukee
Milwaukee's Best]]>

This is a bulk recipe so simply cut ingredients proportionately as needed for smaller batches.
OR
Go ahead and make the entire batch and just freeze the remainder for quick and easy meals at a later time

Fire Company Bean Soup (serves approx. 50)


Ingredients:

6 - 40 1/2 oz cans of Great Northern beans
2 large onions
8 hard boiled eggs
5 or 6 medium potatoes
1 smoked ham hock
1 6lb to 10 lb smoked ham end
1 16 oz bottle or can of beer

Optional ingredients:
Finely chopped celery
Finely chopped carrots

Preparation:

In a very large pot (10 gallon or larger cast iron stew pot over an open wood fire preferred) combine 5 of the cans of beans (do not drain) and 5 cans of water.

Dice the onions, potatoes and hard boiled eggs and stir in.

Boil off the ham hock and add the meat and the water you boiled it in.

Shred the meat from the ham end and add.

Open the remaining can of beans and mash them into a paste then add.

Simmer for about an hour stirring frequently.

Slowly add the beer while stirring and continue to simmer for an additional 15 -20 minutes.

Serve with your favorite soup embellishment, ie crackers, stale bread, croutons etc.

Remember to stir before ladling servings as the mashed beans will tend to settle.

*note* Lighter premium style beers work best. Avoid darker lager styles.

Suggested beers:
Yuengling Premium
Miller High Life
Coors
Genesee Premium
Keystone
Heilman's Old Style
Leinenkugel's Premium
Michelob
Old Milwaukee
Milwaukee's Best]]> https://twitchinkitchen.com/thread-334.html Fri, 14 Nov 2008 17:43:57 -0500 https://twitchinkitchen.com/thread-334.html

I found this recipe on the internet. It's as close to authentic as I can tell. This recipe serves 6-8 people.

Zuppa di Pesce
Italian Fish Soup

Ingredients:
1 lb cleaned squid, bodies and tentacles separated but kept intact
1/2 lb large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (21 to 25 per lb)
1/8 teaspoon black pepper
3/4 teaspoon salt
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon hot red pepper flakes
1/4 teaspoon dried oregano, crumbled
1 cup dry white wine
4 1/2 cups water
12 small hard-shelled clams such as littleneck clams, scrubbed (less than 2 inches in diameter)
12 mussels, scrubbed and beards removed (preferably cultivated)
4 cups fish stock or bottled clam juice (32 fl oz)
2 (14 ounce) cans diced tomatoes with juice
1 teaspoon sugar
1 lb skinless halibut fillet, cut into 1-inch pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Rinse squid under cold running water and pat dry.
If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.
Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.

Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.
Transfer shrimp with a slotted spoon to a bowl.

Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds.

Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.)
Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)

Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.

Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.
Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately.

Serve this with garlic bread toast - great for dunking in the soup!]]>

I found this recipe on the internet. It's as close to authentic as I can tell. This recipe serves 6-8 people.

Zuppa di Pesce
Italian Fish Soup

Ingredients:
1 lb cleaned squid, bodies and tentacles separated but kept intact
1/2 lb large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (21 to 25 per lb)
1/8 teaspoon black pepper
3/4 teaspoon salt
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon hot red pepper flakes
1/4 teaspoon dried oregano, crumbled
1 cup dry white wine
4 1/2 cups water
12 small hard-shelled clams such as littleneck clams, scrubbed (less than 2 inches in diameter)
12 mussels, scrubbed and beards removed (preferably cultivated)
4 cups fish stock or bottled clam juice (32 fl oz)
2 (14 ounce) cans diced tomatoes with juice
1 teaspoon sugar
1 lb skinless halibut fillet, cut into 1-inch pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Rinse squid under cold running water and pat dry.
If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.
Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.

Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.
Transfer shrimp with a slotted spoon to a bowl.

Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds.

Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.)
Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)

Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.

Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.
Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately.

Serve this with garlic bread toast - great for dunking in the soup!]]> https://twitchinkitchen.com/thread-324.html Tue, 28 Oct 2008 11:22:19 -0400 https://twitchinkitchen.com/thread-324.html

Long is the battle to which has the best clam chowder. NY and Boston have been competing against each other from sports to food for ages. I like both versions of the soup so I posted both recipes for you to try.

Manhattan Clam Chowder

Serves 6

Ingredients:

• 1 onion, sliced
  
• 1 clove garlic, pressed/minced
  
• 1/4 cup chopped celery
  
• 1/4 cup salt pork or bacon, chopped
  
• 1 cup chopped potatoes
  
• 2 cups boiling water
  
• 2 cups canned tomatoes, (sieved to remove seeds and large chunks)
  
• 2 cups chopped fresh or canned clams
  
• 1 tsp salt
  
• 1/8 tsp pepper
  
• 1/8 tsp thyme
  
• Crackers to serve with
  

Saute the onion, garlic and celery with the bacon for about 5 mintutes stirring constantly. Add the potatoes, water and tomatoes.
Cover and simmer 15 minutes until the potatoes are tender.

Add the chopped clams, salt pepper and thyme. Simmer a few minutes more.

Serve with crackers.

Variations: You can add other vegetables to this soup if you like such as:

• 1/4 cup chopped carrots
  
• 2 Tbsp minced green pepper
  

These can be added in with or in place of the celery.]]>

Long is the battle to which has the best clam chowder. NY and Boston have been competing against each other from sports to food for ages. I like both versions of the soup so I posted both recipes for you to try.

Manhattan Clam Chowder

Serves 6

Ingredients:

• 1 onion, sliced
  
• 1 clove garlic, pressed/minced
  
• 1/4 cup chopped celery
  
• 1/4 cup salt pork or bacon, chopped
  
• 1 cup chopped potatoes
  
• 2 cups boiling water
  
• 2 cups canned tomatoes, (sieved to remove seeds and large chunks)
  
• 2 cups chopped fresh or canned clams
  
• 1 tsp salt
  
• 1/8 tsp pepper
  
• 1/8 tsp thyme
  
• Crackers to serve with
  

Saute the onion, garlic and celery with the bacon for about 5 mintutes stirring constantly. Add the potatoes, water and tomatoes.
Cover and simmer 15 minutes until the potatoes are tender.

Add the chopped clams, salt pepper and thyme. Simmer a few minutes more.

Serve with crackers.

Variations: You can add other vegetables to this soup if you like such as:

• 1/4 cup chopped carrots
  
• 2 Tbsp minced green pepper
  

These can be added in with or in place of the celery.]]> https://twitchinkitchen.com/thread-95.html Sun, 06 Apr 2008 10:29:31 -0400 https://twitchinkitchen.com/thread-95.html This is my other half's very own Vegetable Soup. I copied and pasted it and it's all in his own words.

Mind you, everything is to taste!

Matt's Veggie Soup

Ingredients:

1 beef bullion cube per cup of water or 1 cup of beef broth (the amount of broth made equals about 1 1/2 servings) plus 1 cup of water.

I actually double the broth just because I add so many Veggies!

carrots
potatoes
onions
celery
peas
beans
corn (all in moderation and to taste)
whole peeled tomatoes (again, depends on taste)

* Stewing beef cubes (optional! I know, this is supposed to be vegetable soup)

Tomato Juice - about 1/4 cup per cup of Beef Broth

salt
pepper
bay leaves
a pinch of cayenne (ever so slight of a pinch)



Directions:

If you are using the beef cubes, brown them first

Boil the broth/bullion mixture
add veggies (and beef cubes)
bring to a boil again
add tomato juice (slowly, to taste)
add spices to taste

I have to say, that this is just a rough guideline. I cook everything to my own tastes. so, as you add a spice or tomato juice or anything for that matter, you should do it to your own tastes.....I guess what I'm saying is...add anything and everything in small doses....


May not seem like much, but that is my Veggie Soup! Done right, it is extremely tasty and if made in abundance, it makes a great lunch for days!]]> This is my other half's very own Vegetable Soup. I copied and pasted it and it's all in his own words.

Mind you, everything is to taste!

Matt's Veggie Soup

Ingredients:

1 beef bullion cube per cup of water or 1 cup of beef broth (the amount of broth made equals about 1 1/2 servings) plus 1 cup of water.

I actually double the broth just because I add so many Veggies!

carrots
potatoes
onions
celery
peas
beans
corn (all in moderation and to taste)
whole peeled tomatoes (again, depends on taste)

* Stewing beef cubes (optional! I know, this is supposed to be vegetable soup)

Tomato Juice - about 1/4 cup per cup of Beef Broth

salt
pepper
bay leaves
a pinch of cayenne (ever so slight of a pinch)



Directions:

If you are using the beef cubes, brown them first

Boil the broth/bullion mixture
add veggies (and beef cubes)
bring to a boil again
add tomato juice (slowly, to taste)
add spices to taste

I have to say, that this is just a rough guideline. I cook everything to my own tastes. so, as you add a spice or tomato juice or anything for that matter, you should do it to your own tastes.....I guess what I'm saying is...add anything and everything in small doses....


May not seem like much, but that is my Veggie Soup! Done right, it is extremely tasty and if made in abundance, it makes a great lunch for days!]]> https://twitchinkitchen.com/thread-29.html Wed, 02 Apr 2008 19:57:03 -0400 https://twitchinkitchen.com/thread-29.html

This is always one of my favorite soups. Traditionally in my house mom makes a big pot after we have a baked ham. She uses the leftover ham in the soup for added flavor.
This is the Italian version that I know of. There are some Middle Eastern versions I will add to this list too


Lentil Soup


Ingredients:
1 lb dried lentils
1 large carrot, diced
1/4 cup onion, chopped
1 stalk celery, chopped / diced
1 cup chopped spinach (more or less to your personal preference)
1 or 2 bay leaf - *to taste
2 cups cooked ham, diced
8 cups water or half and half chicken stock and water

Parmesean cheese for garnish / flavor - sprinkle on top of soup in your own bowl

Rinse lentils, place in pot, cover with water / broth. Let come to a boil.
Add ham and cool slowly for 45 minutes, letting the flavors develop.

In a separate pan, saute onion, celery, spinach and carrot in olive oil.
Add salt & pepper to taste and the bay leaves.
Cook for about 10 mins or so. Add vegetable mixture to the soup pot.
Let simmer 20 mins or longer, until lentils and veggies are tender. The longer it cooks, the more flavorful it is!

Serve with bread and cheese. Sprinkle grated Parmesean cheese on top of your soup if you like.

NOTE: You may also add 3 tomatoes to this recipe. Simply peel, seed and chop them and toss them into the veggie mixture to saute and throw in the soup.]]>

This is always one of my favorite soups. Traditionally in my house mom makes a big pot after we have a baked ham. She uses the leftover ham in the soup for added flavor.
This is the Italian version that I know of. There are some Middle Eastern versions I will add to this list too


Lentil Soup


Ingredients:
1 lb dried lentils
1 large carrot, diced
1/4 cup onion, chopped
1 stalk celery, chopped / diced
1 cup chopped spinach (more or less to your personal preference)
1 or 2 bay leaf - *to taste
2 cups cooked ham, diced
8 cups water or half and half chicken stock and water

Parmesean cheese for garnish / flavor - sprinkle on top of soup in your own bowl

Rinse lentils, place in pot, cover with water / broth. Let come to a boil.
Add ham and cool slowly for 45 minutes, letting the flavors develop.

In a separate pan, saute onion, celery, spinach and carrot in olive oil.
Add salt & pepper to taste and the bay leaves.
Cook for about 10 mins or so. Add vegetable mixture to the soup pot.
Let simmer 20 mins or longer, until lentils and veggies are tender. The longer it cooks, the more flavorful it is!

Serve with bread and cheese. Sprinkle grated Parmesean cheese on top of your soup if you like.

NOTE: You may also add 3 tomatoes to this recipe. Simply peel, seed and chop them and toss them into the veggie mixture to saute and throw in the soup.]]>