Oxtail Soup with Red Wine and Root Vegetables

Oxtail Soup with Red Wine and Root Vegetables

During the depression steaks and chops were hard to come by so cooks made use of oxtails, frequently in soup. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender meat. Print Oxtail Soup with Red Wine and Root Vegetables Author: Kristin Recipe type: Main Cuisine: American Comfort Prep time:  24 hours Cook time:  30 mins Total time:  24 hours 30 mins Serves: 8   Ingredients 5 tablespoons vegetable oil 31/4 pounds meaty oxtails (about seven 3-inch segments), patted dry 10 cups water 5 14½-ounce cans beef broth 3 cups dry red wine 2 medium onions, chopped 2 medium leeks (white and pale green parts only), chopped 3 medium carrots, peeled, very finely chopped 2 medium parsnips, peeled, cut into ½-inch cubes 6 garlic cloves, minced 1 6-ounce can tomato paste 1 teaspoon dried thyme 1 bay leaf 2 large russet potatoes, peeled, cut into ½-inch cubes ⅓ cup finely chopped fresh Italian parsley Instructions Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours. Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl. Freeze cooking liquid until fat separates from liquid, about 45 minutes. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1...
Tortellini Soup with Italian Sausage, Spinach and Tomatoes

Tortellini Soup with Italian Sausage, Spinach and Tomatoes

I had all of these ingredients on hand and adapted this from Gimme Some Oven.  It’s delicious and it’s a great way to get kids to eat spinach. Print Tortellini soup with Italian sausage, spinach and tomatoes Author: Kristin Recipe type: Soup Cuisine: Italian Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 6-8   Ingredients 1 pound mild Italian sausage, casings removed 1 tablespoon olive oil 1 cup diced white onion (about 1 small white onion) 5 cloves garlic, minced 1 (28-ounce) can fire-roasted diced tomatoes 6 cups chicken stock ¼ cup roughly-chopped fresh basil leaves, loosely-packed 1 teaspoon salt ½ teaspoon black pepper 1 pound package frozen cheese tortellini (green/spinach pasta, if possible) 2 cups fresh baby spinach, packed freshly-grated Parmesan cheese, for serving Instructions Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a wooden spoon. Drain off any excess grease, then transfer the sausage to a separate plate and set aside. Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally. Add the diced tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through,...
Minestrone Soup

Minestrone Soup

This colorful soup is full of vegetables. You can use any vegetables. Potatoes can replace the pasta, substitute garbanzo or pinto beans for the cannellinis, cauliflower or zucchini for the broccoli. Serve with crusty Italian bread. Print Minestrone Soup Author: Kristin Recipe type: Soup Cuisine: Italian Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 6-8   Ingredients 1 can (15 oz.) cannellini beans 2 tablespoons olive oil 1 yellow onion, finely chopped 1 garlic clove, finely chopped 5 cups chicken or vegetable broth 1 can (1 lb.) diced fire roasted tomatoes 1 large carrot, coarsely chopped 2 cups broccoli florets 2 cups baby spinach leaves ½ tablespoon dried basil ½ tablespoon dried oregano ½ tablespoon dried parsley 1 bay leaf ½ pound whole wheat pasta salt and freshly ground pepper freshly grated Parmesan cheese Instructions Heat the oil in a large popover medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the broth, tomatoes, carrot, broccoli, spinach, cannellini beans, basil, oregano, parsley, and bay leaf. Cover partially and simmer until vegetables are tender-crisp, about 20 minutes. Add the pasta and cook, uncovered until al dente, 8-10 minutes more. Season to taste with salt and pepper. Ladle into bowls. Garnish with the Parmesan. 3.4.3177...
Chicken Noodle Soup

Chicken Noodle Soup

There is nothing more comforting than chicken noodle soup. Print Chicken Noodle Soup Author: Kristin Recipe type: Soup Cuisine: American Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4-6   Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 3 medium carrots, cut into ½-inch-thick slices 3 celery ribs, halved lengthwise, and cut into ½-inch-thick slices ½ teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon dried oregano 1 bay leaf 2 quarts chicken stock (homemade or canned) 8 ounces dried wide egg noodles 1½ cups shredded cooked chicken (or meat from whole roasted chicken) Kosher salt and freshly ground black pepper 1 handful fresh flat-leaf parsley, finely chopped Instructions Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, basil, oregano and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. 3.4.3177...
Cream of Asparagus Soup

Cream of Asparagus Soup

This is great summer soup from my cousin Elisa at Meat Market St. Germain in Paris. Print Cream of Asparagus Soup (Crème d’asperges) Author: Kristin Recipe type: Main Cuisine: French Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 6   Ingredients 2 pounds green asparagus 1 large onion, chopped 3 tablespoon unsalted butter 5 to 6 cups chicken broth ½ cup heavy cream ¼ teaspoon fresh lemon juice, or to taste 12 pieces of shellfish poached in white wine or 6 poached eggs handful of baby spinach, arugula, parsley or chives for garnish Instructions Cut tips from 12 asparagus 1½ inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into ½-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice and garnish with asparagus tips. Garnish with greens and shellfish or eggs. 3.4.3177...