April 3, 2013

Don't toss those 'used' bones; stock up

They're the basis for a great soup, easily flavored with whatever you happen to have on hand.

By LEE SVITAK DEAN McClatchy Newspapers

(Continued from page 1)

SOUP RECIPE
click image to enlarge

Broccoli cheddar soup from "Soup's On" by Valerie Phillips.

McClatchy Newspapers photo

SOUP RECIPE
click image to enlarge

Leftover vegetables and bones simmer in a stock pot.

McClatchy Newspapers photo

2 pounds chicken parts (necks, backs, breast bones, wings, etc.)

2 onions, sliced

2 garlic cloves, crushed

1 carrot, sliced

1 rib celery, sliced

6 whole black peppercorns

3 parsley stems

1 bay leaf

½ teaspoon dried thyme

In large stockpot, combine stock, chicken parts, onions, garlic, carrot, celery, peppercorns, parsley stems, bay leaf and thyme. Bring to a simmer over medium-low heat. Cook at a very low simmer for 45 minutes. Strain and degrease stock.

 

WILD MUSHROOM AND ORZO SOUP WITH ITALIAN MEATBALLS

Servings: Six to eight

Note: If you decide to substitute store-bought meatballs for homemade, you may want to resize them (packaged ones tend to be large). Cut the large meatballs in half and reroll them into a ball that is better suited for a soup bowl. From "300 Sensational Soups," by Carla Snyder and Meredith Deeds (robertrose.ca)

2 tablespoons unsalted butter

2 tablespoons olive oil

1 large onion, minced

1½ pounds wild mushrooms, sliced

1 rib celery, chopped

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

6 cups beef or chicken stock

Uncooked Italian Meatballs (see recipe; see Note)

1 cup uncooked orzo

¼ cup minced fresh flat-leaf (Italian) parsley

2 teaspoons freshly squeezed lemon juice

¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Freshly ground black pepper

In large pot, heat butter and oil over medium-high heat. Add onion and saute until starting to soften, about 2 minutes. Add mushrooms, celery, salt, basil and oregano; saute until vegetables begin to soften and mushrooms have released their liquid, about 5 minutes.

Add stock and bring to boil. Carefully add meatballs and bring back to a boil. Reduce heat and simmer until meatballs are cooked through and vegetables are tender, about 25 minutes. Increase heat to medium-high and bring soup to a boil. Stir in orzo and boil until tender, about 8 minutes. Add parsley, lemon juice, cheese, salt and pepper to taste.

Ladle into heated bowls and pass additional cheese at the table.

ITALIAN MEATBALLS

Makes: About 32 meatballs (enough for 8 servings of soup)

From "300 Sensational Soups," by Carla Snyder and Meredith Deeds

2 tablespoons olive oil

1 cup finely chopped onion

2 garlic cloves, minced

8 ounces lean ground beef

8 ounces lean ground veal

8 ounces regular or lean ground pork

1 egg

1 cup fresh breadcrumbs

¼ cup freshly grated Parmesan cheese

¼ cup minced fresh flat-leaf (Italian) parsley

2 teaspoons salt

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

In a skillet, heat oil over medium-high heat. Add onion and saute until starting to soften, about 2 minutes. Add garlic and saute until onion is softened, about 2 minutes. Let cool for 5 minutes.

In large bowl, using your hands, combine onion mixture, beef, veal, pork, egg, breadcrumbs, cheese, parsley, salt, basil, oregano and pepper. To taste for seasoning, heat a small skillet over medium heat and fry a spoon-sized patty until no longer pink. Taste and adjust seasoning with salt and black pepper, if necessary. Roll into small meatballs about 1½ inches in diameter.

 

WHITE BEAN, CHICKEN AND PESTO SOUP

Servings: Eight

Note: Think of this as a "from the pantry" soup. Substitute any kind of canned bean or leftover meat, such as ham, pork or beef. The vinegar at the end of cooking heightens the flavor.

From "300 Sensational Soups," by Carla Snyder and Meredith Deeds

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

(Continued on page 3)

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