From The New York Times NEW Natural Foods Cookbook, by Jean Hewitt, we have recipes for Homemade Chicken Broth, Turkey Broth, and Vegetable Broth. Making your own broth will surely save you some hard-earned money; not only that, you know what is in it. It won’t be full of preservatives and other chemicals. And, it is the base for the most delicious soups you will ever serve. I even make it from store-bought rotisseried chicken. I save my broth in the freezer and have it on hand when I need it. If your broth has grease on top, let it cool, then skim it off before you put it up.
Michele Boudalis, a friend of ours in Atlanta, sends us her recipe for Pasta e Fagioli. I confess: I will have to add garlic to my pot of this wonderful soup.
We have three different soup recipes from Cooking with Foliage La Sertoma of Apopka. Carrot Vichyssoise, a thick soup, was contributed by Ann Hlinak. Old Fashioned Mushroom Soup, another outstanding recipe, is the creation of Anne Paxson. And finally, a seafood soup, Crab Bisque is kindly shared by Nita Collins. We thank the ladies of the Sertoma Club for their lovely recipes.
HOMEMADE CHICKEN BROTH
THE NEW YORK TIMES NEW
NATURAL FOODS COOKBOOK
Copyright 1982 by Jean Hewitt
1-1/2 quarts boiling water, backs, wings, and necks of 2 or 3 chickens
1 onion, quartered
1 carrot, quartered
2 celery stalks with leaves, diced
1 teaspoon salt
4 peppercorns
2 bay leaves
2 sprigs parsley
To the boiling water in a large saucepan, add the remaining ingredients, cover, and simmer for 2 hours. Strain. Concentrate by boiling, if necessary, for a richer flavor. Cool, chill, and freeze in pints. Yield: About one quart.
HOMEMADE TURKEY BROTH
THE NEW YORK TIMES NEW
NATURAL FOODS COOKBOOK
Copyright 1982 by Jean Hewitt
Carcass from 10- to 16-pound turkey, broken up
2 to 3 quarts water
1 large onion, quartered
2 celery stalks, quartered
1 carrot, quartered
1 tablespoon salt
8 black peppercorns, crushed in a mortar and pestle
1 bay leaf, crumbled
1 teaspoon dried thyme
Put all the ingredients in a large heavy pot, bring to a boil, cover, and simmer for 2 hours. Strain the broth and use in soups, stews or gravies. Remove any turkey meat from the bones and add to the broth or use in casseroles. Cool, chill, and freeze in pints or quarts. Yield: About two quarts.
HOMEMADE VEGETABLE BROTH
THE NEW YORK TIMES NEW
NATURAL FOODS COOKBOOK
Copyright 1982 by Jean Hewitt
1/2 cup vegetable oil
4 carrots, diced
4 celery stalks with leaves, diced
3 large onions, chopped
6 medium-sized potatoes, diced
3 turnips, diced
3 cups parings from scrubbed carrots, potatoes, turnips, parsnips, if available
3 quarts water
2 bay leaves, crumbled
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
Small bunch parsley
1. Heat the oil in a large heavy kettle and sauté the carrots, celery, onions, potatoes, turnips, and parings for 15 to 20 minutes, stirring often. 2. Add the water, bay leaves, salt, pepper, and parsley. Bring to a boil, cover partially, and simmer for 2 hours. Strain through a fine strainer pushing as much of the vegetables through as possible. Cool, chill, and freeze in pints or quarts. Yield: About two and one-half quarts.
MICHELE BOUDALIS’
PASTA E FAGIOLI
Recipe from Reader of The Apopka Chief and The Planter newspapers
2 pounds ground beef
1 tablespoon olive oil
1-1/2 cups chopped onion
2 cups chopped carrots
2 cups diced celery
28 ounces canned diced tomatoes
2 cups canned red kidney beans
2 cups canned white kidney beans (or any other white bean)
96 ounces (or 3 quarts) beef broth (3 boxes)
1 tablespoon dried oregano
2 teaspoons pepper
1-1/2 teaspoons Tabasco or hot sauce
48 ounces marinara sauce
8 ounces Ditalini pasta (or shell pasta)
1 tablespoon plus 2 teaspoons parsley
1. Sauté the beef in oil in 10-quart or larger pot until the beef starts to brown. 2. Add the onions, carrots, celery and tomatoes. Simmer for about 10 minutes. 3. Drain and rinse the beans and add to the pot along with the beef broth, oregano, pepper, tabasco sauce, marinara and pasta. 4. Add the chopped parsley. 5. Simmer until the celery and carrots are tender. 6. Takes about an hour.
ANN HLINAK’S
CARROT VICHYSSOISE
Recipe from Cooking with Foliage La Sertoma of Apopka
1 teaspoon salt
3 cups chopped potatoes
2 cups chopped carrots
4 chicken bouillon cubes
3 cups boiling water
1 teaspoon chopped onion (dried will do)
Cook 45 minutes. Add 2 tablespoons butter or margarine, blend. Add 1 cup Half and Half, 1 cup milk, and 1/4 teaspoon hot sauce. Serve hot or cold.
ANNE PAXSON’S
OLD FASHIONED
MUSHROOM SOUP
Recipe from Cooking with Foliage La Sertoma of Apopka
1 pound fresh mushrooms
6 tablespoons butter or margarine, divided
2 cups finely chopped carrots
2 cups finely chopped celery
1 cup finely chopped onions
1 clove garlic, finely minced
2 cans (10-1/2 ounces each) condensed beef broth
3 soup cans water
3 tablespoons tomato paste
1/4 teaspoon salt
1/16 teaspoon ground black pepper
4 sprigs parsley
Celery leaves
1 bay leaf
3 tablespoons dry sherry
Dairy sour cream
Rinse, pat dry and finely chop 1/2 pound mushrooms and slice remaining 1/2 pound. Set aside. In a large saucepan, melt 4 tablespoons butter. Add the chopped mushrooms; sauté 5 minutes. Add carrots, celery, onions and garlic; sauté 5 minutes. Stir in broth, water, tomato paste, salt and black pepper. Tie together parsley, celery leaves and bay leaf; add to saucepan. Bring to boiling point. Cover; reduce heat and simmer 1 hour. Remove and discard parsley, celery leaves and bay leaf. Puree soup in blender or food mill. Return to saucepan. In a medium skillet melt remaining 2 tablespoons butter. Add reserved sliced mushrooms; sauté 5 minutes. Add to soup along with sherry; reheat. Served with a dollop of sour cream. Yield: 8 portions.
NITA COLLINS’ CRAB BISQUE
Recipe from Cooking with Foliage La Sertoma of Apopka
1 pound blue crab meat, fresh or pasteurized
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1/4 cup melted margarine or butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
Dash white pepper
1 quart milk
1/4 cup chopped parsley
Remove any pieces of shell or cartilage from crab meat. Cook onion and celery in margarine until tender, but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thick. Add crab meat and heat. Just before serving, sprinkle with parsley. Makes 6 servings.
