https://twitchinkitchen.com/ Thu, 07 May 2026 11:54:12 +0000 MyBB https://twitchinkitchen.com/thread-583.html Sat, 19 Nov 2016 18:56:34 -0500 https://twitchinkitchen.com/thread-583.html Light Orange Bean webiste. Click that name for the recipe:

I roasted the squash instead of steaming it and it gave a nuttier flavor. This soup is naturally sweet and very thick. I added a full extra cup of water too.

Serve it with a big hunk of crusty bread.


  acornsquashpear.jpg (Size: 1,022.38 KB / Downloads: 0) ]]> Light Orange Bean webiste. Click that name for the recipe:

I roasted the squash instead of steaming it and it gave a nuttier flavor. This soup is naturally sweet and very thick. I added a full extra cup of water too.

Serve it with a big hunk of crusty bread.


  acornsquashpear.jpg (Size: 1,022.38 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-402.html Fri, 22 Jan 2010 16:52:15 -0500 https://twitchinkitchen.com/thread-402.html This is a fragrant, creamy and delicately flavored soup.
I made this a few times now this winter and I am absolutely hooked on it. It's much better than those 'fancy' soups Campbell's recently put out too.

Butternut Squash Bisque

10 servings

Calories (without potatoes) = 76 per cup (8oz)

ingredients:

• 2 Tbsp butter or margarine
  
• 2 small onions - minced
  
• 3 cups peeled, seeded and cubed butternut squash
  
• 1 1/4 quarts chicken stock
  
• 1 1/2 cups peeled potatoes - cubed - optional. I don't use th potatoes
  
• 1 tsp paprika
  
• 1/2 cup whipping cream (OPTIONAL)
  
• 1 1/2 Tbsp snipped fresh chives plus a few whole chives to garnish
  
• salt and freshly ground black pepper
  

Melt the butter or margarine in a large saucepan.
Add the onions and cook for about 5 minutes or until soft.
Add the squash, stock potatoes and paprika and bring to a boil. Lower the heat to low and cover the pan. Simmer for about 35 minutes until all the vegetables are soft.
Pour the soup, in small batches - into a food processor or blender and process until very smooth.
Return the soup to the pot and stir in the cream, if using. Season with salt and pepper and reheat SLOWLY. You don't want to let this boil hard as it will lose it's thickness if it does.
Stir in the chopped chives just before serving.
Garnish with a few whole chives.

I'll try for a photo next time I make this.

Edit - 2/11/10: This soup can be frozen and re-heated nicely. Just freeze it and pop the frozen bit into a pan and heat SLOWLY over a "keep warm" flame and it's a beautiful thing all over again!

Edit - 8/4/10: Added a photo of my soup. I made a big batch of this today.


  butternut squash bisque2048.jpg (Size: 682.7 KB / Downloads: 0) ]]> This is a fragrant, creamy and delicately flavored soup.
I made this a few times now this winter and I am absolutely hooked on it. It's much better than those 'fancy' soups Campbell's recently put out too.

Butternut Squash Bisque

10 servings

Calories (without potatoes) = 76 per cup (8oz)

ingredients:

• 2 Tbsp butter or margarine
  
• 2 small onions - minced
  
• 3 cups peeled, seeded and cubed butternut squash
  
• 1 1/4 quarts chicken stock
  
• 1 1/2 cups peeled potatoes - cubed - optional. I don't use th potatoes
  
• 1 tsp paprika
  
• 1/2 cup whipping cream (OPTIONAL)
  
• 1 1/2 Tbsp snipped fresh chives plus a few whole chives to garnish
  
• salt and freshly ground black pepper
  

Melt the butter or margarine in a large saucepan.
Add the onions and cook for about 5 minutes or until soft.
Add the squash, stock potatoes and paprika and bring to a boil. Lower the heat to low and cover the pan. Simmer for about 35 minutes until all the vegetables are soft.
Pour the soup, in small batches - into a food processor or blender and process until very smooth.
Return the soup to the pot and stir in the cream, if using. Season with salt and pepper and reheat SLOWLY. You don't want to let this boil hard as it will lose it's thickness if it does.
Stir in the chopped chives just before serving.
Garnish with a few whole chives.

I'll try for a photo next time I make this.

Edit - 2/11/10: This soup can be frozen and re-heated nicely. Just freeze it and pop the frozen bit into a pan and heat SLOWLY over a "keep warm" flame and it's a beautiful thing all over again!

Edit - 8/4/10: Added a photo of my soup. I made a big batch of this today.


  butternut squash bisque2048.jpg (Size: 682.7 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-323.html Tue, 28 Oct 2008 11:11:29 -0400 https://twitchinkitchen.com/thread-323.html

This recipe is very old, very good and very comforting on those cold windy winter days when you come in from a biting November rain and want something that will warm your bones.

New England Clam Chowder

Ingredients:

• 1 quart shelled clams (or you can use 2 cups canned, chopped and keep the liquid)
  
• 1 medium onion, minced
  
• 1/4 pound fat salt pork, chopped (you can substitute bacon if you like)
  
• 2 cups boiling water
  
• 3 potatoes sliced
  
• 1 Tbsp salt
  
• 1/8 tsp pepper
  
• 4 cups scalded milk
  
• 1/4 cup butter
  
• Chowder crackers (to go with the soup!)
  

Look over the clams carefully, remove any bits of shell, cut off tough parts and chop these very fine in a food processor. Reserve, keeping separate from the soft parts of the clams.
*or just open the two cups of canned chopped clams and drain off the liquid - reserve that liquid! you need it.

Saute the onion in a 2 quart kettle with bits of salt pork. Add the boiling water, potatoes, salt and pepper. Cover and simmer 15 minutes or until the potatoes are tender.

Add the chopped clams, heat for 1 or 2 minutes and then add scaled milk and soft clam sections. Add the butter and heat thoroughly but do not boil.

Serve with crackers.]]>

This recipe is very old, very good and very comforting on those cold windy winter days when you come in from a biting November rain and want something that will warm your bones.

New England Clam Chowder

Ingredients:

• 1 quart shelled clams (or you can use 2 cups canned, chopped and keep the liquid)
  
• 1 medium onion, minced
  
• 1/4 pound fat salt pork, chopped (you can substitute bacon if you like)
  
• 2 cups boiling water
  
• 3 potatoes sliced
  
• 1 Tbsp salt
  
• 1/8 tsp pepper
  
• 4 cups scalded milk
  
• 1/4 cup butter
  
• Chowder crackers (to go with the soup!)
  

Look over the clams carefully, remove any bits of shell, cut off tough parts and chop these very fine in a food processor. Reserve, keeping separate from the soft parts of the clams.
*or just open the two cups of canned chopped clams and drain off the liquid - reserve that liquid! you need it.

Saute the onion in a 2 quart kettle with bits of salt pork. Add the boiling water, potatoes, salt and pepper. Cover and simmer 15 minutes or until the potatoes are tender.

Add the chopped clams, heat for 1 or 2 minutes and then add scaled milk and soft clam sections. Add the butter and heat thoroughly but do not boil.

Serve with crackers.]]> https://twitchinkitchen.com/thread-123.html Mon, 07 Apr 2008 02:32:21 -0400 https://twitchinkitchen.com/thread-123.html
1 tablespoon dried onion flakes
1/4 tsp white pepper
1 Tablespoon flour
1 teaspoon basil
1 1/3 cups water
1 chicken bullion cubes

flowerets of 1 pound Broccoli
1 -_12 oz can of evaporated milk.
------------------------------------------------------
Combine onion flakes, white pepper, flour, basil, water bouillon cubes and salt to taste in saucepan,
Stir in broccoli; cover.
Bring to a boil, reduce heat. Simmer for 10 to 15 minutes or until broccoli is tender.
Remove several flowerets and reserve for garnish.
Spoon cooked mixture into blender container. Process until smooth, return to saucepan. Stir in evaporated milk. Cook until just heated through.

careful it does burn easy if you aren't watching it closely]]>
1 tablespoon dried onion flakes
1/4 tsp white pepper
1 Tablespoon flour
1 teaspoon basil
1 1/3 cups water
1 chicken bullion cubes

flowerets of 1 pound Broccoli
1 -_12 oz can of evaporated milk.
------------------------------------------------------
Combine onion flakes, white pepper, flour, basil, water bouillon cubes and salt to taste in saucepan,
Stir in broccoli; cover.
Bring to a boil, reduce heat. Simmer for 10 to 15 minutes or until broccoli is tender.
Remove several flowerets and reserve for garnish.
Spoon cooked mixture into blender container. Process until smooth, return to saucepan. Stir in evaporated milk. Cook until just heated through.

careful it does burn easy if you aren't watching it closely]]> https://twitchinkitchen.com/thread-33.html Wed, 02 Apr 2008 20:09:58 -0400 https://twitchinkitchen.com/thread-33.html Tomato Soup

Remember, the secret of success here is that tomato liquid and white sauce should both be hot, when the former is poured into the latter.

preparation time: 20 min serves 5-6

Ingredients:
3 1/2 cups peeled, diced, raw tomatoes
5 whole cloves
5 whole peppercorns
2 teaspoons sugar
3 sprigs parsley
1 bay leaf
2 slices onion
3/4 teaspoon salt
3 cups Thin White Sauce (see below)

Simmer all ingredients except white sauce for 5 minutes. Force through a sieve. Add enough boiling water to make 2 cups of puree.
Heat the white sauce, then slowly pour the hot tomato puree into the white sauce, stirring all the while.
Serve immediately.

---

Thin White Sauce

preparation time: 10 min 1 cup

Ingredients:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Melt butter, blend in flour
Gradually stir in the milk. Simmer, stirring until the mixture boils and thickens. Then cook about 3 minutes more.
Add the salt and pepper

medium white sauce - use 2 tablespoons each: butter,and flour in the above recipe.

thick white sauce - Use 4 tablespoons each butter and flour in the above recipe.

cheese sauce - Add from 1/2 to 3/4 cup grated American cheese to the Thin White Sauce, heating until the cheese is melted. Makes 1 1/2 cups]]> Tomato Soup

Remember, the secret of success here is that tomato liquid and white sauce should both be hot, when the former is poured into the latter.

preparation time: 20 min serves 5-6

Ingredients:
3 1/2 cups peeled, diced, raw tomatoes
5 whole cloves
5 whole peppercorns
2 teaspoons sugar
3 sprigs parsley
1 bay leaf
2 slices onion
3/4 teaspoon salt
3 cups Thin White Sauce (see below)

Simmer all ingredients except white sauce for 5 minutes. Force through a sieve. Add enough boiling water to make 2 cups of puree.
Heat the white sauce, then slowly pour the hot tomato puree into the white sauce, stirring all the while.
Serve immediately.

---

Thin White Sauce

preparation time: 10 min 1 cup

Ingredients:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Melt butter, blend in flour
Gradually stir in the milk. Simmer, stirring until the mixture boils and thickens. Then cook about 3 minutes more.
Add the salt and pepper

medium white sauce - use 2 tablespoons each: butter,and flour in the above recipe.

thick white sauce - Use 4 tablespoons each butter and flour in the above recipe.

cheese sauce - Add from 1/2 to 3/4 cup grated American cheese to the Thin White Sauce, heating until the cheese is melted. Makes 1 1/2 cups]]> https://twitchinkitchen.com/thread-32.html Wed, 02 Apr 2008 20:06:36 -0400 https://twitchinkitchen.com/thread-32.html Best Cream of Potato Soup

Ingredients:

1 onion, chopped                                    
1/2 cup chopped celery                            
1/4 cup chopped carrots                          
2 cloves garlic - minced                            
2 Tablespoons chopped fresh parsley    
5 tablespoons butter or margarine          
4 tablespoons all purpose flour              
1 1/2 cups chicken broth  (use artificially flavored or vegetable stock for vegetarian)                        
1 1/2 cups whole milk
3 - 4 potatoes, cut into cubes or slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch of allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine
1/4 teaspoon chicken bullion powder


In a large stock pot, saute the onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in the flour and cook, stirring constantly for 2 minutes. Add broth slowly, stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, and chicken boullion powder. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes or more. During cooking break up the potatoes with the back of a spoon. Serve warm.

*note: for a bit of a kick to this recipe you can add in 1/4 teaspoon ground cayenne pepper


  cream of potato soup big.jpg (Size: 149.1 KB / Downloads: 0) ]]> Best Cream of Potato Soup

Ingredients:

1 onion, chopped                                    
1/2 cup chopped celery                            
1/4 cup chopped carrots                          
2 cloves garlic - minced                            
2 Tablespoons chopped fresh parsley    
5 tablespoons butter or margarine          
4 tablespoons all purpose flour              
1 1/2 cups chicken broth  (use artificially flavored or vegetable stock for vegetarian)                        
1 1/2 cups whole milk
3 - 4 potatoes, cut into cubes or slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch of allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine
1/4 teaspoon chicken bullion powder


In a large stock pot, saute the onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in the flour and cook, stirring constantly for 2 minutes. Add broth slowly, stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, and chicken boullion powder. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes or more. During cooking break up the potatoes with the back of a spoon. Serve warm.

*note: for a bit of a kick to this recipe you can add in 1/4 teaspoon ground cayenne pepper


  cream of potato soup big.jpg (Size: 149.1 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-30.html Wed, 02 Apr 2008 20:00:31 -0400 https://twitchinkitchen.com/thread-30.html This is the best by far cream of mushroom soup I have ever eaten.
Probably a bit fattening too but who cares when it tastes this good!

Cream of Mushroom Soup

calories: 120.18 per cup (8oz)

Ingredients:
1 pound fresh mushrooms (I put an extra half pound in)
3 tablespoons butter
4 cups low fat chicken broth
1/2 teaspoon leaf basil - dried
2 cups evaporated milk
1/2 cup flour
1/4 cup white wine
Salt and white pepper to taste.

Wash mushrooms and trim. Slice or chop into small (i like large-ish) pieces.

In a 3-4 quart pot, cook mushrooms in melted butter, stirring frequently until lightly brown.

Add chicken broth and basil. Bring to a boil. Turn down heat and simmer gently for about 30 minutes.

Remove from the heat.

In a separate bowl, blend evaporated milk and flour toghether until smooth.

Pour mixture into the soup pot. Return to the heat and stir the simmering soup until it thickens.

Add the wine.
Do not allow to boil again. Add salt and white pepper to taste.


VARIATION: add in some potatoes for cream of potato soup. Omit mushrooms or not - your choice!
Low calorie version: Omit the flour and evaporated milk and you have 46 calories per cup!

Serve hot.


  mushroom_soup.png (Size: 3.52 MB / Downloads: 0) ]]> This is the best by far cream of mushroom soup I have ever eaten.
Probably a bit fattening too but who cares when it tastes this good!

Cream of Mushroom Soup

calories: 120.18 per cup (8oz)

Ingredients:
1 pound fresh mushrooms (I put an extra half pound in)
3 tablespoons butter
4 cups low fat chicken broth
1/2 teaspoon leaf basil - dried
2 cups evaporated milk
1/2 cup flour
1/4 cup white wine
Salt and white pepper to taste.

Wash mushrooms and trim. Slice or chop into small (i like large-ish) pieces.

In a 3-4 quart pot, cook mushrooms in melted butter, stirring frequently until lightly brown.

Add chicken broth and basil. Bring to a boil. Turn down heat and simmer gently for about 30 minutes.

Remove from the heat.

In a separate bowl, blend evaporated milk and flour toghether until smooth.

Pour mixture into the soup pot. Return to the heat and stir the simmering soup until it thickens.

Add the wine.
Do not allow to boil again. Add salt and white pepper to taste.


VARIATION: add in some potatoes for cream of potato soup. Omit mushrooms or not - your choice!
Low calorie version: Omit the flour and evaporated milk and you have 46 calories per cup!

Serve hot.


  mushroom_soup.png (Size: 3.52 MB / Downloads: 0) ]]>