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Old 10-16-2009, 04:10 PM   #21
dontman's Avatar
Oct 2008
Philly, PA
Posts: 2,402
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Easy Recipe:

Winter Squash/ Pumpkin soup

2-3 Squash or 1 Pumpkin, chunked
1 medium onion
4 T butter
2-3 T Maple syrup
16 oz chicken or vegetable stock
salt pepper to taste
heavy cream

Peel and cut into chunks several pounds of squash (acorn, butternut, etc) or pumpkins.

Saute onion in 1T butter, add chunked squash, salt and pepper, and continue to saute for several minutes.

Add a few T Pancake Syrup, (I love Mrs Butterworth for this)

Stir to coat everything and then

Add chicken stock

Simmer for 30-40 minutes until squash is quite soft

Remove from heat, add a couple T each butter and heavy cream

Blend with stick blender until smooth. (You can use a regular blender for this but be careful.)

Salt and pepper to taste and serve.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

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Old 10-17-2009, 05:24 PM   #22
SpanishCastleAle's Avatar
Jan 2009
Central Florida
Posts: 4,345
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Finally found the old Brocolli Cheese Soup recipe. This is for 25 orders (lol) so scale it as needed. Just remember that it's not a thick soup...just coats the back of a spoon. Also, this recipe is actually 'engineered' such that it's supposed to be made ahead of time, refrigerated, then reheated and the blanched brocolli florets are only added then. It comes out a little bit thicker when you do that (but it's still not thick). This soup is all about getting the consistency right.

2.5 lb brocolli stems cut into large chunks
8 oz onion cut into large chunks
1 bay leaf
1/2 cup chicken base
7 qt water

Combine in pot, bring to boil then simmer until tender (~30 min)
Strain contents and reserve liquid
Remove bay leaf and puree brocolli stems/onions until smooth

10 oz butter
10 oz flour, all purpose

Make a roux in the soup pot, do not brown

1 qt whole milk, heated

Stir heated milk into roux, then add

1 Tbs salt
2.5 tsp black pepper
5 qt reserved liquid from earlier
Brocolli/onion puree

Heat slowly stirring constantly until mixture just boils and thickens, then add

3 lb Velveeta cut into 1" chunks
1 pint Whipping Cream

Add Velveeta and allow to melt then stir in cream and add

2 qt Blanched small brocolli florets

Garnish with grated cheddar cheese.
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Old 10-17-2009, 05:43 PM   #23
Jan 2009
Chicago, IL
Posts: 239
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Originally Posted by Revvy View Post
Does anyone have a great split pea with ham recipe?
I swear by Julia Child's split pea soup with ham recipe. I've made it many times and, although a bit labor intensive, it's well worth it. It's from Julia Child's "The Way To Cook", but I found a link for you which is basically the exact recipe.

I don't use ham hocks, but buy a Honey Baked Ham bone. I use the extra ham on the bone at the end, cut into small pieces, sauteed in some butter until it has a bit of crisp on it, and then added to the soup as a garnish. Also toss in some croutons and a little sour cream if you like it. A bonus is that these ham bones tend to come with quite a bit of meat on them, so you can munch while cooking. Mmmmmmm.

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Old 10-19-2009, 02:07 PM   #24
Feb 2009
North Alabama
Posts: 303
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I dug through all my cookbooks this weekend and came up with exactly one split pea soup recipe, and it was basically exactly what Buffman and I already talked about.

On a side note, this cold snap (here in AL) has made me ready to pull out the crockpots (all four of them) and put them in to full service for the season. More recipes to follow as I plan to try several new things this year.
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

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Old 10-19-2009, 02:24 PM   #25
SOB's Avatar
Dec 2006
Delaware, OH
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Originally Posted by Myrdhyn View Post
... this cold snap (here in AL)
What did it get down to...50?

The near freezing temps (was actually 31 this morning!) here have helped put me in the mood for all the taco soup I needed to finish off. Ate the last of it yesterday and man, I could eat that stuff every day!
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Old 10-19-2009, 02:50 PM   #26
Feb 2009
North Alabama
Posts: 303
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I believe it was actually in the 30s at one point, but definitely not the fall weather I was expecting this week.

Yeah I could just about eat that taco soup every day :P We're actually making it tonight or tomorrow.
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

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Old 10-19-2009, 03:14 PM   #27
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Homercidal's Avatar
Feb 2008
Reed City, MI
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Originally Posted by SpanishCastleAle View Post
Brown hamburger. Drain into a seperating cup and pour off the liquid for use in the soup. Reserve the grease for later cooking.

You're throwing away some mighty good stuff if you just toss it imo. Your recipes look great though!
Yeah, sometimes I use some of it. I've been wondering if I could use it make soap with. I'm considering the crazy notion of adding yet another hobby to my already very busy life.

Actually, when I made Veg beef soup this last time I didn't even drain teh grease. Just poured everything into the soup pot. I guess it was leaner than usual.
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Old 10-20-2009, 10:33 AM   #28
Fusorfodder's Avatar
Nov 2007
Posts: 297
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I'll try to remember to get my mom's split pea soup recipe. It was a staple growing up and others just aren't quite as good. I know she's working on a cookbook for us kids, but I'm sure I can snag that recipe sooner. I do know it isn't a complicated recipe, and it pretty much gets made whenever there is a leftover ham or smoked picnic.
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Old 11-02-2009, 04:28 AM   #29
Registered User
Jul 2008
Posts: 987
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i made this recently which came out great(someone elses recipe though with a few changes i made) by the way, this recipe makes a lot, i made it for a group

1/4 cup butter
1/2 bunch green onions chopped,
1 yellow onion chopped
1/2 cup butter
2 pounds frozen shrimp, cleaned
3 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
2 (15.25 ounce) can whole kernel corn, drained
8 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper
1/2 teaspoon oldbay

Melt 1/4 cup of butter in a large skillet over medium heat. Saute onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the shrimp(cut each into 2-3pieces) for 5 minutes; set aside.

In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed onions, and shrimp. Season with the peppers. Bring to a low boil, and simmer 5 minutes to blend flavors.

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Old 11-02-2009, 04:39 AM   #30
annasdadhockey's Avatar
Jan 2009
Kingston, PA
Posts: 1,761
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8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1/2 cup chopped green onion(scallion)
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
1/2 lb bacon, cooked and chopped
salt and pepper to taste
1.Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
2.While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3.Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
4.Garnish with chopped scallion, shredded cheddar, and bacon

Simple and easy, less than 30 minutes, and very tasty. 12 servings(or 3 manly servings)
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