New Castle News

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February 22, 2014

Culinary Conversation: Yes, soup for you! Try some!

(Continued)

NEW CASTLE —

Melt the butter in a soup pot, then add the carrots, celery, onions, potatoes and other vegetables. Cook over low heat, stirring for about 10 minutes. Add the broth, partially cover and simmer for about 30 minutes or until all of the vegetables are tender. Before serving, add butter, parsley and salt and pepper to taste.

Tomato Bread Soup

  • 5 tablespoons olive oil
  • 1 onion, sliced thin
  • 1 1/2 to 2 cups peeled and chopped tomatoes
  • 6-ounce can tomato paste
  • 7 cups water
  • 4 cups chicken broth
  • 1 loaf Italian bread, torn in pieces
  • 3 large cloves garlic, chopped fine
  • 2 teaspoons kosher salt or coarse salt
  • 2 tablespoons dried basil or 1/4 cup chopped fresh basil
  • Salt and freshly ground pepper to taste
  • Olive oil, to drizzle over top of soup when serving
  • Grated Parmesan cheese, to sprinkle on top

Put the olive oil in a skillet and add the onion. Cook over medium heat, stirring often, until soft. Add the tomatoes and tomato paste and continue to cook over low heat, stirring often, for about 15 minutes. Combine and heat the water and the chicken broth; add the bits of bread, garlic, salt and basil. Bring to a simmer and cook for about 5 minutes. Combine the tomato mixture and the bread mixture and stir off heat until blended. Put the soup through a food processor. Season with salt and freshly ground pepper to taste. Serve hot with the olive oil and Parmesan cheese.

Ham and Bean Soup

  • 1 cup dry navy beans
  • 1 to 1/2 pounds meaty smoked pork hocks or 1 to 1 1/2 pounds meaty ham bone
  • 1 1/2 cups sliced celery (3 stalks)
  • 1 cup chopped onion (1 large)
  • 3/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon pepper
  • 1 bay leaf

Rinse beans. In a large saucepan., combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

In the same pan, combine beans, pork hocks or ham bone, celery, onion, thyme, pepper, baby leaf and 4 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender. Remove meat. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in saucepan. Return meat to saucepan. Heat through.

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