StonedChef.com | Recipes From The Stoned Chef » Soups http://www.stonedchef.com Cooking Recipes, Reviews and Blog Sun, 29 Jan 2012 15:01:41 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Ham and Pea Soup http://www.stonedchef.com/2010/12/ham-and-pea-soup/ http://www.stonedchef.com/2010/12/ham-and-pea-soup/#comments Tue, 21 Dec 2010 16:50:28 +0000 admin http://stonedchef.com/?p=733

Ham and Pea Soup Recipe:

Summary: This is a healthy quick easy soup dish. Simple ingredients and can be upgraded with some imagination. Sub out ham and use lump crab meat and lemon zest. Or add some cream or cheese with artichokes and make a dip?


Ingredients

  • 1 cup of diced country ham. Or not if you’re a vegetarian.
  • 3 cups of frozen peas
  • 1 medium onion, chopped.
  • Salt –pepper and a little extra virgin olive oil.
  • Some hot water, the water you use to blanch the peas.

Instructions

  1. In a large pot heat up some water and season it with about 2 nice pinches of salt.
  2. In medium frying pan heat high then add cubed ham. We want a golden or charred outside, so you might want to add some olive oil. When done just put to the side.
  3. In a pot of boiling water add the peas and the chopped onion.
  4. Poach for about 2-3 minutes. Strain out of water and put into Cuisinart. Make sure you save the water you poached the peas in.
  5. Now just pulse till smooth. Slowly add some of the hot water to thin out the pea soup.
  6. Now pour into bowl add some crispy bacon and finish with some good extra virgin olive oil. enjoy You can serve like this or put in refrigerator and heat up when you want.

Cooking Times/Difficulty Levels

Prep time: 5 min

Cook time: total 10 minutes maybe

Difficulty level: easy

]]> http://www.stonedchef.com/2010/12/ham-and-pea-soup/feed/ 0 Pasta Fagioli http://www.stonedchef.com/2009/10/pasta-fagioli/ http://www.stonedchef.com/2009/10/pasta-fagioli/#comments Sat, 31 Oct 2009 14:55:38 +0000 admin http://stonedchef.com/?p=435

Pasta Fagioli Recipe:

Summary: Pasta Fagioli could also be a vegetarian soup, just leave out the pork.

Ingredients

  • I use canned bean just because it’s easier and faster, 2 large cans of fagioli or cannallini beans their the same.
  • ½ a lb of bacon try not to use a flavored bacon. Panchetta’s even better, use what you have.
  • 4 cloves of garlic
  • 1 large onion or 2 medium sized onions
  • 2 peeled carrots
  • medium size dry chili flakes
  • about a tea spoon full salt,
  • ground pepper
  • extra virgin olive oil
  • grated cheese a hard firm Italian cheese like pecorino romano, granna padanna or a parmigiano-reggiano.
  • 1 can of tomato sauce, or a can of tomato paste you can even use ketchup about a 4-7 second squeeze
  • About a pound of dry pasta, whatever shape you have you can combine partial boxes and then cut them on a board when their cooked.
  • About a quart of chicken stock, vegetable stock or water. DONT use beef stock .

Instructions

  1. open both cans of beans and strain them using cold water. Leave them for a few minutes
  2. get a large frying pan and start cooking off your bacon or pancetta you can leave them whole.
  3. While your pork product is frying dice up your carrots, garlic and onion.
  4. Take out bacon when its medium,
  5. now throw in your vegetables , yes in the same pan you were cooking the bacon in add a pinch of salt and mix on a medium to high flame.
  6. Bring salted water to a boil and add pasta follow cooking directions on the packaging of the pasta product .
  7. cook strain and cut now if necessary
  8. Now cut up bacon to small pieces and put back in saute pan with vegetables
  9. now put in all of your beans and mix add tomato product, dry chilli’s, salt and pepper, water or chicken stock even vegetable stock bring to a light boil
  10. then lower heat “simmer” put lid back on.
  11. Always mix every 20-30 minutes or so . I always check my food and adjust my seasonings accordingly . Takes about 1 ½ -2 hours and this dish tastes better the next day.
  12. Now take your pasta and place in soup bowl, (about a quarter to half a bowl),  then ladel hot soup and beans over pasta, add grated cheese, a pinch of salt and drizzle a good extra virgin olive oil and serve.

Do not mix pasta and soup together unless your going to serve all of it right now. Pasta noodles will soak up all the liquid in the soup and the noodles become enlarged and soggy.

Recipe by StonedChef.com

]]> http://www.stonedchef.com/2009/10/pasta-fagioli/feed/ 0 Spinach Egg Soup (Strachetella) http://www.stonedchef.com/2009/10/spinach-egg-soup-strachetella/ http://www.stonedchef.com/2009/10/spinach-egg-soup-strachetella/#comments Sat, 31 Oct 2009 14:39:43 +0000 admin http://stonedchef.com/?p=428

Recipe: Spinach Egg Soup (Strachetella)

Summary: Spinach Egg Soup (Strachetella)- 

Spinach-Egg-Soup-

Ingredients

  • 1 large bag of fresh spinach, your choice of spinach.
  • 1 ½ quarts of water
  • 1 large egg or 2 small eggs your choice
  • Italian grated cheese
  • salt and pepper

Instructions

  1. boil 1 ½ quarts of water
  2. rinse spinach under cold water, don’t cut, leave the leafs whole,
  3. throw spinach in boiling water and stir
  4. crack open eggs whole and drop in water.
  5. Add salt and peppers to taste, and please use kosher salt or a good sea salt.
  6. Ladle in your bowl
  7. add grated cheese as much or as little as you like.
  8. this dish takes about 7 minutes and is very simple.
  9. ENJOY

Cooking Times/Difficulty Levels

  • Prep Time: under 3 minutes     
  • Cook Time:  7-10 minutes              
  • Difficulty Level: Easy

Recipe by StonedChef.com ]]> http://www.stonedchef.com/2009/10/spinach-egg-soup-strachetella/feed/ 0