William Penn Life, 2013 (48. évfolyam, 1-12. szám)

2013-11-01 / 11. szám

• Never season your stock with salt and pepper. Salt and pepper will produce a chemical reaction and not let the stock develop its true flavor. Season your final product (your soup), not the stock.

• Finally, taste the stock and stop the cooking process once it reaches the flavor intensity you want.

Next month, we will continue with more techniques to enhance your stocks, soups and sauces even more. For now, enjoy the recipes and have fun in the kitchen. Chef Vilmos and I will be working harder this month to bring you more points on how to make your food the best.

Have a great month and enjoy the fall weather. / ^ / > /

JÓ 8#

Garden Vegetable Soup

3 tablespoons vegetable oil 3 quarts vegetable stock I medium onion, diced small I tablespoon garlic, minced I cup carrots, diced small I cup celery, diced small Zi cup squash, diced small Vi cup zucchini, diced small Zi cup mushrooms, sliced thin Zi cup corn, fresh or frozen Zi cup green beans, sliced into I-inch pieces

Zi cup red peppers, diced small Z2 cup yellow peppers, diced small I/2 cup broccoli florets V2 cup cauliflower florets I cup green cabbage, sliced thin I cup fresh tomato, diced small Salt & black pepper to taste

In a saucepan large enough to hold all the ingredients, lightly sauté all the veggies in the vegetable oil until they are just about tender. Start with the hardest veggies that take the longest to cook and keep adding until you finish with

the softest. When the veggies are just fork tender, add the vegetable stock and simmer for another 10 minutes. For eye appeal, extra flavor and texture, add green, leafy veggies, like spinach or kale. Adjust the taste of the soup with additional salt and pepper, then serve hot to your guests.

Chicken Vegetable Soup

10 chicken wings I tablespoon butter I medium onion, diced small

1 teaspoon Hungarian paprika 3 celery stalks, diced small

2 carrots, diced small I parsnip and greens

I cup barley egg noodles I medium green pepper, diced small I fresh tomato, peeled & seeded I tablespoon salt 7 black peppercorns 5 quarts cold water

Fry the onions in butter until golden brown, then add the paprika and stir. Add the chicken wings and all the diced

vegetables. Add the water and simmer for one hour or until the wings are cooked. Add noodles and cook an additional 15 minutes. Adjust the taste with salt and additional pepper, then serve hot to your guests.

Creamed String Bean Soup

1 pound fresh string beans, snipped &

washed

4 tablespoons all-purpose flour Zi pint sour cream % cup white vinegar

2 quarts cold water I teaspoon salt

Salt & black pepper to taste

In a saucepan, add the cold water and teaspoon of salt. Add the string beans and cook until they are fork tender. Mix the flour with the sour cream, then add the mixture to the beans, stirring to get a smooth texture. Add the vinegar and let the soup come to a boil, then turn off heat. Adjust the taste with additional salt and pepper, if needed. Serve the soup hot to your guests.

William Penn Life 0 November 2013

Photo of Celery Stalk © Can Stock Photo Inc./chungking • Photo of Wooden Lade! © HappydarKmg/DreáiristifnröS'm