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Gently scrape the bottom of the pans with a wooden spoon to loosen the browned bits. When pan is fairly clean, transfer the liquid to the stock pot. Add bouquet garni.

Cover with cold water four fingers high over the bones, bring to boil, reduce and simmer for 8 hours.

Carefully remove the bones and strain the stock through a very fine strainer or through 5 layers of cheese cloth.

Yield:

"1 gallon"

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Chicken Stock

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 pounds chicken backs

1/2 pound carrots

1/2 pound celery

1 pound onion

1 each bouquet garni

2 cups white wine

1 gallon COLD water, more or less -- it just depends how big your pot is

This is a great way to use bones you produce when you debone whole chickens. Keep bags of bones and vegetable scraps in your freezer instead of throwing them away and use them to make stock. If you need to buy bones, use backs and necks as they contain much collagen and this will produce a good rich stock.

Wash the chicken parts and place in large stock pot

Don't use the brown paper-like skin of the onion in your stock. Remove and discard. Rough cut the carrots, celery and onions, add to pot

Add the wine and bouquet garni

Add enough Cold water to cover the solids by a hand span(4 fingers)

Bring to boil slowly over medium, reduce to simmer, skimming the top of scum and fat. Cook for 3-4 hours

Carefully remove the solids from the pot and throw into trash. Strain the stock though a fine mesh strainer or a colander lined with a triple layer of cheese cloth

Cool as quickly as possible and refrigerate for up to 7 days or freeze for 3 months. To reduce the chance of making your food unsafe from biological pathogens it is important to cool the food to below 41° as quickly as possible. Never place hot food in your refrigerator. This may harm the other foods in your refrigerator and actually damage the mechanical system. Stop the drain in your sink and fill it with ice water that is 1/2 ice and 1/2 water. Place the pot of hot food into the ice bath. Stir the food occasionally and cool to below 70° (room temperature) within 2 hours. Now cover and place in your refrigerator.

Yield:

"1 gallon"

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Court Bouillon

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups yellow onion -- peeled and sliced

1 cup carrots -- sliced

1 1/2 cups celery -- sliced

1 tablespoon black peppercorns -- crushed

3 each bay leaves, whole

1 sprig fresh thyme

1 bunch fresh flat-leaf parsley -- stems only

1 tablespoon kosher salt

16 cups cold water

4 tablespoons white wine vinegar

Add all to stock pot, bring to boil, reduce to simmer for 45 minutes

Use to poach foods at 165-185°

Yield:

"1 gallon"

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Fish Stock

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fluid ounce clarified butter

1/2 pound yellow onion -- chopped

5 pounds lean fish bones

Bouquet Garni

2 cups dry white wine

1 each lemon -- quartered

1 gallon cold water

Melt the butter in a large stock pot. Add the onions and cook for 2-3 minutes until limp, not browned

Add the fish bones and stir to coat with butter

Add the wine and squeeze the juice from the lemons -- add the rinds

Add the cold water, bouquet and bring to a boil, reduce to a simmer for 30 minutes skimming the top frequently

Strain through fine mesh strainer or layers of cheesecloth and cool quickly.

Description:

"aka fumet"

Yield: "1 gallon"

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Vegetable Stock

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 quarts water

1 pound onions -- chopped

1 1/2 cups carrots -- chopped

1 1/2 cups celery -- chopped

1 1/2 cups parsnip -- chopped

1/2 bunch fresh parsley

2 each bay leaves

1/2 tablespoon black peppercorn

Place all in pot, bring to boil

Reduce to simmer for 40 minutes, strain

Yield: "1 gallon"

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Avgolemono

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- Greek Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups cooked rice

12 cups chicken stock

1 1/2 cups kale -- cut into strips

3 tablespoons lemon juice

3/4 teaspoon lemon zest

12 each eggs -- beaten

3/8 teaspoon black pepper

3 pinches ground nutmeg

To cook long grain white rice, begin by measuring the rice. The rice has been milled and processed and is coated with a fine dust of starch. If you want the cooked rice to be fluffy, separate grains, begin by washing the rice. Place the rice into a mesh strainer and place the mesh strainer in a large bowl. Fill the bowl with cold water and swirl the rice to remove the starch. Drain the water and repeat until the water runs clear. If you have washed the rice, the ratio of liquid to rice is 1.75:1. If you did not wash the rice use 2 cups liquid to 1 cup unwashed rice. Use 1 3/4 cup of liquid for every cup of rice. I use the term liquid because you can use water, stock, broth or a combination to cook grains. Place liquid in pot with a lid. Bring the liquid to a boil, add the salt and butter. Add the rice and bring back to a boil. Place the lid on the pot, reduce the heat to the lowest setting and cook for exactly 15 minutes. Remove from heat, stir with a fork and cover for 5 minutes longer. Rice can also be cooked in a 350° oven for 20 minutes.

Heat the chicken stock in a heavy sauce pan - bring to boil and reduce to a hard simmer 200-210°

Stir in lemon juice and zest

Add cooked rice and kale to the pot

Whisk eggs in bowl, temper with hot stock by whisking in cup or two of the hot stock to preheat the eggs before adding them to the soup pot.

Add egg mix back to pan, season

Description:

"Greek Chicken lemon soup"

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Beef Consomme

Recipe By : Chris Koch ck

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 teaspoon dried thyme

2 each bay leaf

2 tablespoons dried parsley

1 teaspoon black peppercorn

6 each egg

1 pound beef stew meat -- minced

1 cup Onion -- minced

1/2 cup Carrot -- minced

1/2 cup Celery -- minced

1/2 pound plum Tomato -- seeded and minced

2 1/2 quarts Veal Stock

Put a sachet d'épices together by combining the first four ingredients wrapped in cheese cloth and tied into a bundle, or place them into a tea ball

Whip the egg whites until frothy, combine with the minced meat and vegetables, transfer into heavy deep sauce pan with lid.

Stir in the cold stock and blend well.

Bring to a boil over medium heat, stirring occasionally. As the egg mixture begins to cook (coagulate) stop stirring. It will form a solid mass and float to the top of the liquid. This is called a raft.

Carefully break a hole into the middle of the raft to allow the liquid to bubble through and over the raft. The raft acts as a filter for the liquid. Reduce the heat to the lowest setting and allow to simmer undisturbed for 1 /12 hours, covered.

Carefully remove the raft and strain the liquid through 5 layers of cheese cloth.

Any excess oil on the surface can be removed by laying a paper towel on the surface to absorb the oil.

Adjust the seasoning with kosher salt and fine white pepper. A splash of sherry or scotch may be added for additional flavoring.

Yield:

"2 quarts"

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Billi Bi

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce butter

2 ounces leeks -- white and light green parts only sliced thin

1/2 cup white wine

1 pound mussels

3 cups fish stock

1/2 teaspoon saffron

1/2 cup heavy cream

3 each eggs

1 teaspoon fresh parsley -- minced

In a soup pot, melt the butter and cook the leeks over medium low heat until softened.

In a separate pot, place the mussels and white wine. Cover and bring to boil and steam mussels until all are opened. Remove mussels, strain liquid into pot with leeks

Add the stock and saffron to the pot.

Make liaison by whisking egg yolks and cream. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot dairy into the eggs. Carefully and slowly, whisk in the remaining hot dairy.

Return to pot, simmer to thicken while stirring; add mussels

Garnish with parsley

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Bison Chili

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds ground bison meat

2 each onions -- chopped

1 pound tomatoes -- seeds removed and flesh chopped

1 tablespoon fresh ground black pepper

25 ounces cooked kidney beans -- with liquid

25 ounces cooked pinto beans -- with liquid

1 teaspoon cayenne

4 cups tomato sauce

1 tablespoon chili powder

1 clove garlic -- minced

2 teaspoons dried cilantro

1 teaspoon dried thyme

1/2 teaspoon dry mustard

In soup pot, brown the meat. Add all other ingredients and simmer for at least 1 hour. Better to cook and chill and serve next day.

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Bison Stew

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup lard

2 pounds bison meat -- cubed

3 each white potato -- diced

3 each carrots -- diced

8 ounces tomatoes -- diced

12 ounces tomato sauce

1/2 cup water

Melt lard in large pot. Season the meat with salt and pepper and brown in lard, remove.

Add the onions and carrots and cook, stirring until tender and lightly browned.

Add the tomatoes and tomato sauce. Return the meat and any liquid to the pot and simmer covered for 1 hour.

Add the potatoes and water, simmer for 30 minutes more. Adjust seasoning.

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Bisque de crevette

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart water

1 pound shrimp

2 tablespoons butter

2 stalks celery -- diced

1 each onion -- chopped

1 each carrot -- diced

2 tablespoons tarragon -- chopped

1/2 tablespoon lemon zest

1 cup white wine

1/4 cup brandy

3 tablespoons uncooked long grain rice -- `

2 tablespoons tomato paste

1 cup heavy cream

salt and white pepper to taste

Bring water to boil, add shrimp, cover and remove from heat. Let poach for 5 minutes, remove shrimp and clean, strain cooking liquid and reserve

In soup pot, melt the butter and sauté celery, onions, carrots, tarragon and zest for about 3 minutes.

Add wine, brandy and boil for 2 minutes

Add the shrimp cooking liquid, rice and tomato paste. Cover and simmer for 30 minutes or until the rice is mushy

Purée soup in batches, strain and return to pot.

Set aside 1 shrimp for each portion the recipe makes. Mince these shrimp and set aside to be used as garnish

Place all the remaining shrimp in blender, add enough of soup to thin, blend until smooth and return to pot.

Blend in the heavy cream and heat through careful not to bring to 185° or cream will break. Season with salt and white pepper

Ladle in bowl, garnish with shrimp

Description:

"shrimp bisque"

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Black Bean Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Caribbean C -- Mexican

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Black Beans

1/4 Lb Bacon -- chopped

1 Lb Ham Hocks

2 Tbsp Olive Oil

1 Tbsp Garlic -- chopped

1/2 C Onion -- diced

2 1/2 Qt Stock

1 Ea Bouquet Garni

1/2 C Tomato Purée

1/2 C Sherry

2 Ea Eggs, Hard-Boiled -- chopped fine

Salt And Pepper

There are two methods for making the recipe. The first is the traditional method

Soak the beans overnight, drain the beans

In a heavy stock pot, sauté the bacon until browned. Add the onions and then the garlic. Remove as much of the excess grease as possible

Add a cup or more of stock and scrape the browned bits from the bottom of the pot

Add the remaining stock, beans, ham hock and bouquet garni

Cover, bring to a boil, reduce to a simmer for 1 hour

Remove the hocks, remove meat from bones, dice and set aside

Remove and set aside 1/2 of the beans. Transfer 1/2 of the beans to a food processor and purée

Return the diced ham, beans and puréed beans to the pot, add the tomato purée and 1/2 of the sherry and stir to combine. Adjust the salt and pepper

Serve in bowls with diced egg garnish and sherry

The other method is using a pressure cooker.

Place the beans in a heat proof bowl. Cover with boiling water and let sit for 1 hour, drain

In pressure cooker, sauté the bacon until browned. Add the onions and then the garlic. Remove as much of the excess grease as possible, add beans, bouquet and stock. Lock the lid and bring to pressure. Reduce heat and maintain pressure for 20 minutes. Reduce pressure and remove lid.

Remove bouquet. Remove 1/2 of the beans and puree, return to pot with tomato purée and 1/2 of the sherry

Adjust seasoning and serve. Serve in bowls with diced egg garnish and sherry

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Butternut Squash Soup with Roasted Red Pepper Purée

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ounces Red Bell Pepper

1/8 teaspoon Ground Coriander

1/3 tablespoon Olive Oil

1 cup Onion -- chopped

4 cups winter squash -- acorn, butternut 1 cup diced = 4 oz

2 cups Vegetable Stock

1/2 tablespoon Maple Syrup

1/2 each Bay Leaf

1/2 teaspoon Dried Oregano

1/2 teaspoon Ground Nutmeg

1 pinch white pepper

1/2 teaspoon kosher salt

Roast and clean peppers. Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Cool and peel. Sprinkle with ground coriander.

In heavy stock pot, add olive oil and cook onions over medium high heat until the onions are tender

Add the squash and spices and stir to coat. Add the stock and syrup

Slowly bring to boil, reduce to simmer until squash is soft, approximately 20 minutes. Boiling the squash for too long will make the final soup watery and weak.

Purée the peppers with a little stock and coriander, set aside.

Remove bay from soup. Transfer the solids to a food processor and purée mixture adding back cooking liquid to thin and return to the pot, season with salt and white pepper. The soup should be thick and hearty

Drizzle red pepper sauce in center of bowl

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Cajun Corn Chowder

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - SE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Bacon -- diced

1/2 cup Butter

2 each Onion -- chopped

6 stalks Celery -- chopped

2 each Green Bell Pepper -- chopped

1/2 cup Flour

2 pounds Russet Potatoes -- diced

4 cups Water

2 tablespoons Chris's Spicy Seasoning for vegetables

4 cups Milk

4 each Corn On Cob

salt and pepper

Heat a heavy stock pot, add the diced bacon and brown well

Add the butter, melt. Add the onion, green bell pepper and celery. Cook over high heat for 3 minutes, stirring

Add the flour and stir to coat all the bacon and vegetables

Add the potatoes and stir to coat. Cook, stirring for 3 minutes

Add the water and seasoning stirring constantly, reduce heat to simmer for 45 minutes

Add the milk and corn and simmer 10 minutes more.

Season with salt and pepper

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Californian Thai Crab soup

Recipe By : Chris Koch

Serving Size : 7

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound bacon -- diced

1 cup onions -- diced

1 tablespoon garlic -- minced

1 cup russet potatoes -- peeled and diced

1 tablespoon jalapeno peppers -- minced

2 cups tomatoes -- seeded and diced

1 teaspoon kosher salt

1/2 teaspoon crushed red peppers

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

3 cups chicken stock

4 cups fresh spinach -- chopped

8 ounces Dungeness crab meat -- or blue

1 cup canned coconut milk

7 tablespoons scallions -- sliced

1 each lime -- wedges

In heavy pot, cook the bacon until crisp. Remove the bacon and reserve. Pour off all but 2 tablespoons of drippings.

Add the onions and garlic and cook for 3 minutes, stirring. Add the potatoes, jalapeno, tomatoes and seasoning. Cook over medium heat, stirring often for 5 minutes.

Add the stock, bring to boil, reduce to simmer for 10 minutes

Stir in the spinach, crab, coconut milk, simmer for 5 minutes.

Ladle into bowls, garnish with scallions and bacon, squeeze juice from lime wedge over.

Yield:

"7 cups"

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Callalou

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Caribbean Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup Salt Pork -- or bacon

1/4 cup Onion -- chopped

1 1/3 cloves Garlic -- chopped

1/3 teaspoon Thyme

6 ounces Greens -- shredded

1/3 pound Okra -- slice thick

6 cups Chicken Stock -- or fish or shrimp stock

1/3 pound Grouper

1/2 pound Crab Meat

1/2 pound Shrimp -- shelled

In a heavy pot, brown the salt pork or bacon

Add the onions and the garlic, cook for 3 minutes

Add the thyme and greens, cook for 3 minutes

Add the okra and then the stock, simmer for 10 minutes

Add the fish and simmer for 5 minutes

Add crab and shrimp and cook for 5 minutes.

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Cantaloupe Soup With Blueberries

Recipe By : Chris Koch Christina Pirello

Serving Size : 4

Categories : C -- American - NW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Peach -- peel, seed, dice

1 Ea Cantaloupe -- peel, seed, dice

1 C Apple Juice

1 Pinch Sea Salt

1 Ea Lemon -- juiced

1 Tsp Vanilla Extract

4 Sprigs Mint -- leaves removed

1 Tbsp Blueberries

Combine the peaches, melon and apple juice in a pot

Bring to a boil, reduce to a simmer, cover and cook for 10 minutes

Remove, and purée in processor until smooth

Stir in the lemon and vanilla, mix well

Place in bowl, cover and chill for 2 hours.

Garnish with mint and berries

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Caraway Potato Chowder

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains C -- German

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chicken stock

2 each white potato -- peeled and diced

1/4 cup yellow onions -- chopped

1 1/4 cups milk

2 tablespoons flour, all-purpose

1 teaspoon caraway seed

1/8 teaspoon ground pepper

1/2 cup ham -- diced

4 ounces sauerkraut -- drained and rinsed

Place the stock in medium saucepan. Add the potatoes and onions and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes. Remove cover and slightly mash solids

In a small bowl, stir the milk and flour together. While stirring, add the mixture to the stock, add the caraway and pepper and continue to stir until thickened

Stir in the ham and sauerkraut and stir to heat through.

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Cauliflower soup with pan seared mushroom

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons Butter

3 Each Yellow onions -- Sliced thin

3 Pounds Cauliflower -- Chopped

4 Cups Chicken stock

3/4 Cup Heavy cream

4 Each Portobello mushroom -- Stem and gills removed

2 Tablespoons Extra virgin olive oil

Melt the butter in a heavy pan. Cook the onions for 5 minutes over medium heat

And the cauliflower and chicken stock and bring to a boil. Cover, reduce the heat to simmer for 30 minutes

Working in batches, purée the soup in a blender. Return the soup to the saucepan, stir in the cream and season with salt and pepper

Brush the mushrooms with olive oil, season with salt and pepper, and sear in a hot pan on both sides. Slice each into thin slices

Ladle soup into shallow bowls, garnish with sliced mushrooms

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Celeriac and cheddar soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

4 cups chicken stock

1 pound celeriac -- peeled and roughly chopped

1 large russet potato -- peeled and chopped

2 medium yellow onions -- peeled and chopped

2 ounces butter

4 ounces mature cheddar -- 2 years minimum, shredded

Bring the water and stock to a boil. Add the celeriac, potato and onioun and reduce to a simmer for 15 - 20 minutes or until tender.

Purée the soup in batches and return to the pan to heat through. Stir in the butter and ladle into bowls.

Sprinkle with cheddar cheese

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Cheddar and Ale Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons Chicken Stock

1 Cup Ale

1/2 Cup Onion -- minced

1/2 Cup Celery -- minced

1/2 Cup Carrot -- grated

2 Tablespoons Worcestershire Sauce

1 Teaspoon Hot Sauce

1 Teaspoon Paprika

1 Teaspoon Dry Mustard

6 Tablespoons Butter

1/2 Cup Flour

2 Cups Milk

1 Pound Sharp Cheddar Cheese -- shredded

Bring the stock, ale, vegetables, Worcestershire and hot sauces, paprika and mustard to a boil. Reduce the heat to a gentle simmer.

In another pan make a white roux. A roux is used to thicken liquids to make sauces or soups and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in the milk and cook for 10 minutes. Remove from the heat and stir in the cheese.

Blend the cheese sauce into the soup base.

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Chicken & Sausage Gumbo

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts Water

1/2 each Chicken, Whole 3Lb Each

4 fluid ounces Lard

1 cup Flour, All-Purpose

2 each Onion -- diced

1/2 head Celery -- diced

1/2 each Green Bell Pepper -- diced

1 clove Garlic -- minced

1/2 tablespoon Oregano

1/2 tablespoon Thyme

1/2 tablespoon Rosemary

1 pound Andouille Sausage

1 cup Tomatoes, Canned

1/2 teaspoon Black Pepper

1/2 tablespoon Kosher Salt

5 ounces Okra

1 bunch Scallions -- sliced

1/2 cup Rice

Poach chicken in water, remove and cool, reserve poaching liquid. Remove meat from bones, discard the bones

In a large soup pot, melt the lard, stir in flour. Cook over high heat stirring constantly to create brown Cajun roux.

Add onions, celery, bell peppers, garlic and white parts of scallions. Cook 10 minutes.

Add diced sausage, seasonings, stir well

Add tomatoes and poaching liquid. Whisk and simmer until smooth, 20-30 minutes.

Add chicken meat and sliced okra. Add scallion greens

Serve in bowl with rice

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Chicken And Macaroni Soup with Tomato

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Olive Oil

2 Cloves Garlic -- minced

3 Tbsp Fresh Basil

1 Tbsp Fresh Thyme

4 Oz Ham, Smoked

2 Tbsp Tomato Paste

5 C Chicken Stock

1 C White Wine

18 Oz Chicken Breast -- s/b

1 C Tomato -- peeled, seeded and diced

8 Ea Sun-Dried Tomatoes -- soaked

1 C Macaroni -- elbow, cooked

1/4 C Parmesan Cheese

1/4 C Fresh Parsley

Heat the oil in the soup pot and cook the garlic and the herbs

Mix in the ham and tomato paste, stir to blend

Add the chicken stock and wine, bring to simmer

Add the chicken breast and simmer for 15 minutes, covered. Remove the chicken, cool and chop.

Add the diced tomato and chopped soaked sundried tomatoes

Place some of the cooked pasta in bowl, add soup, then some chicken, cheese and parsley.

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Chicken Pho

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Pork

Pastas/rice Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces rice vermicelli

1 each cinnamon stick

1 5" ginger root -- halved lengthwise

1 each star anise

5 cups chicken stock

12 ounces chicken breast half without skin -- sliced into thin strips

1/2 cup red onion -- thinly sliced

1/2 cup shredded carrot

1/4 cup scallions -- green parts only sliced

1/4 cup fish sauce

2 tablespoons fresh lime juice

1 head bibb lettuce leaf

2 cups bean sprouts

1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves

2 each thai chile -- sub serrano or jalapeno sliced

1 each lime -- cut into wedges

Place the rice vermicelli in a large bowl and cover with boiling water. Set for 5-8 minutes to soften. Drain and set aside

Char the cinnamon, anise and ginger over an open flame. Scrape the blackened skin from the ginger

Place the stock in a large pot and bring to a boil. Reduce to a simmer and add the charred cinnamon, anise and ginger. Let simmer for 20 minutes and remove the charred food.

Add the chicken strips to the stock and cook for 10 minutes. Stir in the red onions, carrots, scallions, fish sauce and lime juice.

Portion the noodles in bowls. Arrange a few pieces of lettuce in the bowl. Strain the solids from the stock and portion into the bowls over the noodles. Ladle some stock into the bowls and garnish with spouts, cilantro, mint, peppers and lime wedges.

Description:

"Vietnamese Noodles with chicken"

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Chipotle-Lime Broth with Chicken and Pumpkin

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - CA C -- American - SW

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 small pumpkin or acorn squash

2 tablespoons olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

2 quarts chicken stock

1 whole chipotle in adobo -- chopped, store remainder of can

1 1/2 cups corn

1 1/2 cups black beans, cooked

2 cups chicken, grilled -- chopped

3 tablespoons lime juice

1/2 cup cilantro -- chopped

1 each avocado -- sliced

Preheat the oven to 400°

Halve the squash or pumpkin and remove the seeds. Coat the cut side with oil and place cut side down in baking dish or lipped tray. Roast pumpkin/squash at 400° for approx. 20 minutes. When cool enough to handle, remove skin and roughly mash flesh

In a heavy soup pot, heat the oil and sauté the onions until golden, add the garlic and cook for 2 minutes. Add the stock to the pot and bring to a boil. Add the chilies and cook for 2 minutes.

Add the squash, corn and beans. Simmer for 10 minutes

Add the grilled chicken and heat through

Add the lime juice, cilantro and season with salt and pepper

Garnish with avocado

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Chupe De Camarones

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Mexican Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/8 cup carrots -- diced, blanch and refresh

1 quart Seafood stock

1 clove Garlic -- Minced

1 cup Yellow onion -- Diced

1/2 each Red bell pepper -- Diced

1 Ribs Celery -- Diced

1 1/2 pounds Lobster

1 cup dry white wine

1/2 teaspoon Crushed red pepper

1/2 teaspoon Dried oregano

1/8 cup Long grain rice

1/2 cup Tomato paste

1/2 tablespoon salt

1 tablespoon olive oil

1 tablespoon flour, all-purpose

1/2 cup half and half

1/4 cup queso fresco -- crumbled

1/4 cup corn kernels

1/4 pound bay shrimp -- Cooked

Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the carrots in boiling water for 4 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Heat olive oil in heavy soup pot, add the garlic and sauté to light brown. Add the onion, bell pepper and celery and stir for ten minutes until lightly browned

Halve the live lobster and place cut side down in the soup pot. Cover and cook for eight minutes. Deglaze the pan with white wine.

Add the crushed red pepper, oregano, rice and stock. Bring to a boil, reduce to simmer for 30 minutes. Remove the lobster meat from the shell and chop....set aside.

Puree, then strain the stock into a bowl and remove excess fat. Whip the soup pot out.

Add the olive oil and flour to the soup pot to create a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes

Add the stock to the roux and whisk until smooth. Add the carrots, cheese, corn, and shrimp. Heat through and serve

Description:

"Lobster soup with shrimp"

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Cincinnati Style 5 Way Chili

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Entree, Beef

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

2 pounds ground beef

4 medium yellow onion -- chopped

4 cloves garlic -- minced

2 cups ketchup

1 cup water

1 ounce unsweetened chocolate

2 tablespoons chili powder

2 teaspoons ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamon

1 teaspoon kosher salt

2 cups tomato juice

1 pound spaghetti

31 ounces cooked kidney beans

2 pounds shredded cheddar cheese

4 cups oyster crackers

Cincinnati style chili was developed by a Macedonian (Greek) and is actually a Mediterranean dish

In a soup pot, heat the oil. Add the meat, brown and crumble the meat fine. Add 1/2 of the onions and cook until onions are just tender. Drain excess fat.

Add the ketchup and water and bring to just a boil. Add all the chocolate and spices. Reduce to a simmer, cover and cook for 30 minutes stirring occasionally.

Add tomato juice and stir well. Let chili rest off heat while you cook the spaghetti

This style of chili is served in a number of "ways" Chili by itself is "1-way". Ladle over spaghetti and it is "2-way". Add cheese and it is "3-way". Add onions and it is "4-way". Add beans and it is "5-way"

Serve with oyster crackers on the side.

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Cock-A-Leekie Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Soup/stock

Amount Measure Ingredient -- Preparation Method

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6 cups Chicken Stock

1 each Chicken -- cut into parts

8 ounces Leeks -- white part only, sliced thin

2 ounces Prunes -- whole

5 ounces Rice

5/8 bunch Fresh Parsley

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Bring stock to boil, add the raw chicken, leeks, rice and prunes. Cover and simmer for 30 minutes.

Remove the chicken pieces. Let cool until it can be handled. Remove and shred the meat then return the meat to the soup. Remove the prunes and discard.

Season with salt and pepper.

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Corn And Roasted Poblano Pepper Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Ea Poblano Peppers

6 each ear of corn

4 Tbsp Butter

1/2 C Onion -- diced

2 Cloves Garlic -- minced

2 C Milk

1/2 C Sour Cream

1/2 C Heavy Cream

1/2 C Monterey Jack Cheese -- shred fine

2 Tbsp Fresh Cilantro

Roast and clean peppers, reserving the liquid and set aside

Grill the corn, cool and remove the kernels. Transfer the kernels to a food processor

Melt the butter and cook the onions until lightly browned. Add the garlic and cook for one minute, add to the corn in the processor

Add the liquid from the roasted peppers, 1/2 of the milk, and purée the corn mixture until smooth

Transfer the corn mixture to the soup pot and whisk in the remainder of the milk

Julienne the roasted peppers

Add the sour cream and heavy cream to the pot and stir to combine. Adjust the seasoning. Ladle soup into bowls and garnish with cheese and julienned peppers

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Corn and tomato bisque

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW C -- Mexican

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 each Jalapeno pepper

1 tablespoon sherry vinegar

1/2 teaspoon Sugar

2 tablespoons butter

1 cup Onion -- Diced

3 cups Fresh corn kernels

1 clove Garlic -- Minced

4 cups Chicken stock

2 tablespoons Sour cream

4 each Plum tomatoes -- Seeded and chopped

1 each Scallions -- Thinly sliced

1 tablespoon Fresh cilantro -- Minced

Roast the jalapeno pepper until the skin splits, remove the seeds and chop the flesh fine. in a bowl, combine the sherry vinegar and sugar. Stir until the sugar is dissolved

Melt the butter in a large heavy saucepan, add the onions and cook over medium heat for 6-7 minutes without browning. Add the corn and garlic, and continue to cook for five minutes longer.

Add the stock bring to a boil. Reduce to a simmer for fifteen minutes

Using a slotted spoon, transfer 1/2 of the solids to a food processor, add the sour cream and purée until smooth. Add additional cooking liquid if necessary to process. Transfer the purée back to the soup pot and stir to combine

Add the chopped plum tomatoes, the scallion, and minced cilantro. Stir to combine

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Corn Tortilla Chicken Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 each Onion -- med, dice

1 each Poblano Peppers -- minced

2 cloves Garlic -- minced

2 teaspoons Ground Cumin

1/2 teaspoon Dried Oregano

1 each Bay Leaf

1 fluid ounce Tequila

6 cups Chicken Stock

1 cup plum tomatoes -- diced

1 1/2 teaspoons Salt

1/4 teaspoon Pepper

24 ounces Chicken Breast

1 1/2 cups Corn Kernels

1 ounce Fresh Cilantro -- chopped

8 each Tortillas -- in strips

1 cup Vegetable Oil -- for frying

In a soup pot, heat the olive oil and cook the onion and Poblano pepper until lightly golden. Add the garlic and cook for 1 minute longer

Add the cumin, dried oregano and bay leaf. Stir to combine. Add the tequila and deglaze the pan

Add the chicken stock, diced tomatoes, salt and pepper. Bring to boil, the add the chicken breast, cover and simmer for 15 minutes covered

Remove the chicken from the pot, cool and shred.

Add the corn to the soup, add shredded chicken, stir to combine

Fry strips of tortilla in hot oil. Garnish bowls with tortillas

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Country Corn Chowder

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound country sausage

5 cups whole milk

30 ounces creamed corn

1 medium yellow onion -- diced

1 each red bell pepper -- seeded and diced

4 tablespoons flour, all-purpose

1/4 teaspoon garlic powder

1 each scallion -- sliced

Heat a heavy soup pot and add the sausage. Brown the meat and crumble, draining off excess fat. Add the onions and peppers and cook until vegetables are soft.

Add the flour and stir to coat the meat mix. Add the milk while stirring and bring to boil. Add the corn and garlic powder. Cook for 10 minutes and adjust seasoning with salt and pepper.

Garnish with scallions

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Country style bean soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C fava beans

1/2 C great northern beans

6 C water

1 Ea onion -- finely chopped

1 Ea carrot -- finely chopped

1 Stalk celery -- finely chopped

8 Oz savoy cabbage -- 1" pieces

1/2 Head bibb lettuce -- 1" pieces

1/2 c parmesan cheese -- grated

1/2 c olive oil

Place fava beans and the Great Northern Beans in separate large bowls. Cover both with water and soak overnight.

The next day, drain and place the fava beans in a soup pot, cover with freah water and bring the fava beans to boil, boil for 5 minutes. Drain and cool slightly.

Make a slit in each bean and remove skins. Drain beans

Bring 6 cup water to boil in large pot. Add all the beans, onion, carrots and celery. Partially cover and simmer 30 minutes

Add cabbage and lettuce, cook until beans are tender, ~ 1 hour.

Season with salt and pepper.

Ladle into bowls, sprinkle with cheese and drizzle with oil.

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Crab And Red Pepper Bisque

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Butter

1 cup Onion -- minced

1 cup Celery -- minced

1 cup Red Bell Pepper -- minced

1/4 tablespoon Old Bay

1 quart Crab / Shrimp Stock

1/3 cup Potato -- diced

1/3 cup Half And Half

12 ounces Crab Meat

In a soup pot, melt the butter over medium heat and cook the onions for 5 minutes. Add the celery and peppers. Cook for 5 minutes more

Add the Old Bay seasoning and cook for 10 minutes more

Add the stock and diced potato. Bring to a boil, reduce to simmer for 30 minutes

Purée the soup in batches in a blender

Return the soup to the pan and adjust the seasoning

Portion the crab into bowls, ladle in bisque

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Cream of Chayote Soup with Toasted Pumpkin Seeds

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1/4 cup chopped onions

1/4 cup chopped celery

4 each chayote fruit -- peel, seed and dice

6 cups chicken stock

salt and pepper -- to taste

2 cups heavy cream

1 teaspoon fresh lime juice

1/4 cup toasted pumpkin seeds

2 teaspoons fresh dill -- chopped

In a heavy soup pot, melt the butter and cook the onions and celery until lightly golden.

Add the chayote, stock and salt/pepper. Bring to a boil, reduce the heat to simmer and cook covered for 25 minutes

Strain soup (reserve liquid) and transfer solids to food processor. Add one cup of liquid and purée to smooth

Add the purée and the stock to a clean pan, and heat through.

Add the cream and simmer to thicken. Season with lime juice.

Ladle into warmed bowls and garnish with toasted pumpkin seeds and dill

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Cream of Mushroom Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ounces butter

1 pound button mushroom -- thinly sliced

2 tablespoons flour

5 cups chicken stock

1/2 cup heavy cream

1 cup fresh flat-leaf parsley

1 each scallion -- julienned

In a soup pot, melt the 1/2 the butter, add the mushrooms to the pan and cook for only 1 minute, remove to separate bowl with a slotted spoon and set aside. Leave any liquid in the pan.

Add the other 1/2 opf butter, melt and stir in the flour to blend evenly

Whisk in the stock, bring to just a boil, reduce to a simmer for 10 minutes, remove from heat

Add 3/4 of the mushrooms, stir to steep, cool slightly

In blender, purée the mix in batches, or use immersion blender

Return the soup to a clean pan, add the cream and season. Bring up to simmer over very low heat

Garnish with mushroom slices and julienne scallions

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Creamy Scallion Mushroom Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ounces butter

2 pounds scallion -- approximately 5 bunches

2 tablespoons flour

5 cups chicken stock

1 pound button mushroom -- thinly sliced

1 cup fresh flat-leaf parsley

1/2 cup heavy cream

Rough chop all but ONE OF THE SCALLIONS. Julienne this one

In a soup pot, melt the butter, cook the scallions without browing, season with salt and pepper, and transfer to a bowl

Add the mushrooms to the pan and cook for only 1 minute, remove to separate bowl and set aside.

Return the scallions to the pan and stir in flour to blend evenly

Whisk in the stock, bring to boil, reduce to a simmer for 10 minutes, remove from heat

Add 3/4 of the mushrooms, stir to steep, cool slightly

In blender, purée the mix in batches, or use immersion blender

Return the soup to a clean pan, add the cream and season. Bring up to simmer over very low heat

Garnish with mushroom slices and julienne scallions

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Creamy Squash Bisque

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Lb Winter Squash

5 C Vegetable Stock

1/2 C Apple Juice

1 Tsp Ginger Juice

1 Pinch Nutmeg -- grated

1 Pinch Sea Salt

4 Sprigs Dill

Preheat the oven to 450°

Halve the squash, place cut side down on sheet pan, and bake for 40 minutes or until tender

Cool squash slightly, remove the seeds, and purée the pulp by hand, in food processor, or press through ricer

Place the purée in a heavy soup pot. Gradually stir in the stock, add apple juice, ginger juice, and nutmeg.

Season with salt, simmer covered for 10 minutes.

Garnish with dill

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Egg Drop Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Asian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

1 each chicken -- in parts

1 bunch scallions

1 tablespoon turmeric

8 tablespoons arrowroot

1 cup cold water

8 each eggs

salt and pepper -- to taste

Place chicken in pot. Slice 1 tablespoon of scallions for each serving, chop remainder and add to chicken. Add water and bring to boil, reduce the heat to poach for 30 minutes.

Remove the chicken and strain the liquid. Reserve the chicken and use in another recipe

Place the broth in a clean pot, add the turmeric and stir to combine.

Dissolve the arrowroot in the cold water and whisk into the stock, bring to near boil and thicken

Beat the eggs well. Over the simmering soup, dip a fork into the eggs and then swirl over soup creating threads of eggs, let cook for 2 minutes after all the egg has been added.

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Fasoladha

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Greek Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried great northern beans -- soaked over night

2 quarts water for soaking

2/3 cup extra virgin olive oil

5 stalks celery -- diced

2 large red onion -- diced

1 each carrot -- rondelle cut thin

6 cups water for cooking

The night before cooking, pour the beans onto a lipped baking sheet and sort through the beans removing any stones, damaged or discolored beans. Place in a large bowl and cover with water.

The next day, in a stock pot, heat 1/2 of the oil - reserve the rest. Add the vegetables and cook over medium high heat for about 10 minutes or until soft, but not browned.

Drain and rinse the beans; add to the cooked vegetables. Add the water, bring to a boil, reduce to a simmer for about 2 hours, stirring occasionally.

Remove from heat and stir in the reserved oil and adjusting the seasoning

Description:

"Greek bean and vegetable soup"

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Fennel And Pumpkin Soup With Shiitakes

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds pumpkin -- roasted

4 Tablespoons Olive Oil

1 C Onion -- chopped

1 Clove Garlic -- minced

1 C Red Onion -- chopped

1 Clove Garlic -- minced

1 Ea Fennel Bulbs -- slice the bulb, reserve the fonds

4 Cups Chicken Stock

2 Tbsp Fennel fonds

1 1/2 Tbsp Walnut Oil

1 Clove Garlic -- minced

4 Ea Shiitake Mushrooms -- stemmed

1 Pinch Ground Nutmeg

1/2 Tsp Fresh Thyme

The dish is actually two soups served as one.

Cook the pumpkin. Roast in a 400° oven for 40 minutes or grill until tender.

In two separate sauté pans, heat 1/2 of the olive oil in each pan. In pan 1, add the yellow onion and garlic and cook until tender -- about 5 minutes. Add the cooked pumpkin, stir to combine and remove from heat.

In pan 2, cook the red onion and garlic until lightly browned. Add the sliced fennel bulb and cook until lightly browned.

Divide the chicken stock and add 1/2 to each pan. Bring both pans to a simmer for 30 minutes.

Remove the solids from the pumpkin pan and transfer to a food processor. Purée until smooth adding as much cooking liquid as necessary. Transfer to a clean sauce pan and keep warm. Repeat with the fennel. You now have two sauce pans - one with puréed pumpkin and one with pureéd fennel. Adjust both soups with salt and pepper.

Wipe out one of the sauté pans. Heat the walnut oil, add the garlic, shiitake caps nutmeg and thyme. Turn as needed and cook until tender. Slice the caps and keep warm.

The goal is to ladle both soups into a bowl at the same time -- side by side. Garnish with slice shiitakes.

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Frittatensuppe

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- German Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Easy Crepes

8 cups beef broth

8 each chives -- minced

Prepare crêpes. Roll and cut into very thin strips

Heat the broth, portion the crêpes in the bottom of a soup bowl, ladle in broth.

Garnish with chives.

Description:

"shredded crêpes in beef broth"

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Gazpacho

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups tomatoes -- seeded and diced

2 cups tomato juice

3 tablespoons onion -- diced

3 tablespoons green Bell Pepper -- diced

3 tablespoons cucumber -- peel, seed, dice

1 clove garlic -- minced

3 tablespoons olive oil

3 tablespoons tarragon vinegar

salt and pepper

1/2 pinch cayenne

3/4 each baguette

3 tablespoons extra virgin olive oil

Mix all the tomatoes, juice, onions, bell pepper, cucumber, garlic, oil, vinegar and spices together and chill for several hours

Slice the bread into 3/4 inch slices. Brush with extra virgin oil and toast in a 400° oven for 12-15 minutes or until golden browned

Ladle the soup into bowls, serve with toast

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Ginger lentil soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Middleastern Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

3/8 pound yellow onion -- diced

1/4 tablespoon garlic -- minced

2 ounces ginger root -- grated

1 1/2 cups water

1/4 pound carrots -- peeled and diced

3/4 pound brown lentils

2 1/4 quarts chicken stock -- sub veg stock or water

1/2 tablespoon salt

1/2 teaspoon ground black pepper

1/2 tablespoon balsamic vinegar

Heat the oil in heavy pot over medium high heat. Add the onions, garlic and ginger root and cook for 5 minutes, stirring.

Add 1/2 of the water and the carrots and simmer for 5 minutes longer.

Stir in the remaining water, stock and lentils, bring to boil, reduce to gentle simmer. Partially cover and let simmer for 40 minutes, stirring often.

Remove from heat, add salt, pepper and vinegar.

Yield:

"2 quarts"

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Ginger scented tomato and cabbage soup with fresh mint

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces pasta -- small size - tubitini, orzo, shells

1 tablespoon butter

2 cups yellow onion -- chopped small

2 cloves garlic -- minced

2 teaspoons ground ginger

1/2 cup carrot -- diced

2 cups plum tomato, diced

2 cups green cabbage leaf -- sliced thinly into bite size length

6 cups stock -- chicken or vegetable

15 each fresh mint leaves

salt and pepper to taste

Cook the pasta al dente and refreshin ice water to halt the cooking process. Set aside

Melt the butter and cook the onions and garlic until tender.

Stir in the ginger and carrots and cook for 5 minutes.

Add the tomatoes, cabbage and stock. Bring to boil, reduce to a simmer for 15 minutes

Add the pasta and mint and heat through. Adjust seasonings

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Gingered Butternut Squash Soup

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Butternut Squash -- peel, seeded and chopped

1 C Onion -- chopped

3 Tbsp Butter

1 Tbsp Ginger Root -- grated

1 Ea Apple -- peel, core, slice

1 Pinch Ground Nutmeg

1 Tsp White Pepper

Place the cleaned squash in a pot, cover the squash with water, bring to a boil then reduce to a simmer for 30 minutes. Drain but save the cooking liquid

In the pot, cook the onions in butter until tender but not browned, add the ginger and apples. Add the spices and cooked squash.

Transfer the solids to a food processor and add enough cooking liquid to purée until smooth. You will most likely need to do this in batches.

Return the purée to a clean pan on the heat. Thin to desired consistency with the cooking liquid and season with salt and white pepper.

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Greek Lentil Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Greek Entree, Vegetarian

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbl Olive Oil

1 Ea Onion -- diced

1 Ea Leek -- split, soak, dice

2 Stalks Celery -- diced

1 Ea Carrot -- diced

1/2 C Lentils -- sorted rinsed

5 C Water

1 Tsp Saffron

1 Pinch Sea Salt

1 Ea Lemon -- zested and juice

white pepper -- to taste

Whole-Grain Sourdough Croutons

Heat the oil in a soup pot. Add the onions and leeks and cook until tender but not browned. Add the celery and the carrots and cook for 3 minutes.

Top with the lentils, add the water and simmer until soft, about 40 minutes

Season with a pinch or two of salt and pepper, and add the saffron. Simmer for 20 minutes.

Remove the soup from the heat, stir in the lemon juice and zest. Adjust the seasoning with salt and pepper

Serve, garnish with croutons

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Green Mountain Cheddar Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Butter

2 Ea Onion -- chopped

2 Ea Potato -- diced

1 Clove Garlic -- minced

6 C Chicken Stock

1/2 Tsp Dry Mustard

2 C Heavy Cream

2 C Smoked Cheddar

2 Dashes Hot Pepper Sauce

2 Dashes Worcestershire Sauce

1/2 Tsp Salt

1/2 Tsp White Pepper

3 Tbsp Chives -- chopped

In a heavy soup pot, melt the butter and cook the onions until tender but not browned over medium high heat - 3 to 5 minutes.

Add the garlic and potatoes and cook for 10 minutes

Add the stock, bring to a boil then reduce to a simmer for 10 minutes. Transfer the solids to a food processor in batches and purée. Transfer to large bowl.

To the cooking liquid in the pot, whisk the cream and dry mustard. Bring to near boil, reduce to simmer and add the puree.

Remove from the heat and whisk in the cheese, season with hot sauce, Worcestershire sauce, salt and pepper. Garnish with chives

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Gypsy Stew

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each chicken, whole -- cut up

1 quart chicken stock

2 cups yellow onion -- sliced

1/2 cup dry sherry

8 each plum tomatoes -- seeded and diced

1 pinch crushed red peppers

4 ounces shredded cheddar cheese

1/2 cup dry sherry

In a large soup pot, place the chicken, onions, sherry and stock. Bring to a boil, reduce to a simmer for 30 minutes. Remove the chicken and cool. Remove the meat from the bones and return meat to the pot.

Add the tomatoes, peppers and sherry to pot and simmer for 30 minutes.

Place a couple of tablespoons of cheese in bowl, ladle over the stew

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Ham and black-eyed peas with greens

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American South Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil

1/2 cup yellow onion -- diced

1 clove garlic -- minced

4 ounces cooked ham -- diced

1/2 pound greens -- collard, mustard, turnip

1 cup chicken stock

3 cups water

16 ounces cooked black-eyed peas

1 teaspoon cider vinegar

Heat a heavy soup pot over medium high heat. Add the oil, onions, garlic and ham and cook for 3 minutes, stirring

Wash the greens, remove most of the center stems. Dice the stems and chop the greens coarsely. Add to the pot with the stock and water, bring the pot to a boil, then reduce to simmer for about 20 minutes or until greens are tender.

Place 1/2 of the cooked black-eyed peas in a bowl and mash with a fork. Add all peas to pot, stir and simmer for 5 minutes.

Season with salt and pepper

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Hot And Sour Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Asian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 ounce Dried Shiitake Mushrooms

1 1/3 ounces Dried Woodear Mushroom

1 cup Water

5 1/3 ounces Snow Peas -- trimmed and sliced

4 cups Chicken broth -- or pork broth if using pork

1 1/3 tablespoons Ginger Root -- ground

2/3 tablespoon Garlic -- minced

4 ounces chicken breast

1 cup Tofu, extra firm -- diced

5 1/3 ounces Bamboo Shoots -- julienned

1/8 cup Sherry

1/4 cup Rice Vinegar

2 tablespoons Soy Sauce

1/3 teaspoon Crushed Red Pepper

1 tablespoon Sugar

4 tablespoons Arrowroot

1 1/3 teaspoons Sesame Oil

2 each Scallion -- sliced

Simmer the mushrooms in the water for 30 minutes. Remove the mushrooms, strain and reserve the liquid. Slice the shiitakes and rough cut the wood ears

Ladle soup, add snow peas and scallions.

Blanch and refresh snow peas. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

In pot, add stock, mushroom liquid, garlic and ginger. Bring to boil, reduce to simmer and poach the chicken for 10 minutes. Remove the chicken, cool enough to handle and julienne.

Add the diced tofu, bamboo, mushrooms and chicken.

Prepare slurry with the sherry, rice vinegar, soy sauce, crushed red pepper, sugar and arrowroot. Quickly whisk into the soup and thicken. Add the sesame oil.

Ladle soup into bowls, add some of the snow peas and scallions.

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Irish Potato Soup

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons bacon drippings

1/2 cup Celery -- diced

1/2 cup Onions -- diced

2 pounds Potatoes -- peel and cube

3 1/4 cups Milk

1/4 cup Butter

1/4 cup Flour

1/3 tablespoon Salt

1/4 teaspoon Pepper

Heat the drippings in heavy pot

Add the onions and celery and cook for 3 minutes without browning

Add the potatoes and simmer for 15 minutes

Add milk and bring to boil

In a separate pan, melt the butter and stir in the flour all at once. Stir to combine and cook for about 2 minutes. This is a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk the roux into the soup and simmer for 15 minutes

Season with salt and pepper

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Italian Wedding Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fluid ounce olive oil

1 cup onion -- diced

1 cup celery -- diced

1 cup carrot -- diced

1 cup ham -- diced

1 clove garlic -- minced

5 cups chicken stock

1 teaspoon dried oregano

1 teaspoon crushed red pepper

1 each bay leaf

4 ounces ground pork

4 ounces ground veal

4 ounces ground beef

1 each large egg

1/4 cup seasoned bread crumbs

12 ounces cooked white beans

8 ounces fresh spinach -- chopped

1/2 cup fresh flat-leaf parsley -- chopped

2 each large eggs

1/2 cup grated parmesan cheese

In a large soup pot, add the oil and cook the onions, garlic, celery, carrots and ham until vegetables are tender but not browned.

Add the stock, oregano and pepper and simmer for 20 minutes.

Combine the ground meats, egg and breadcrumbs. Mix well and form into meatballs of teaspoon portions

Drop the meatballs into the soup and cook until they float.

Stir in the beans, spinach and parsley.

Whisk the eggs until well blended and then mix in the cheese and whisk again. Pour the egg mix into the soup in a thin steady stream while gently stirring to create strings.

Simmer for 10 minutes

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Jamie's Turtle Soup

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - SE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts veal stock

2 pounds turtle meat

1 pound butter

1 1/2 cups flour

4 ounces butter

8 rib celery -- diced

4 medium yellow onions -- diced

2 cloves garlic -- minced

1 1/2 tablespoons pickling spices -- wrapped in cheese cloth

1 teaspoon fresh ground black pepper

2 cups tomato purée

1 cup lemon juice

10 each eggs, hard-boiled -- minced

2 tablespoons fresh flat-leaf parsley -- minced

dry sherry -- for garnish

place the turtle and stocking into a heavy pot and simmer the meat for an hour. Remove the turtle form the pot and discard any bones.

In sauce pan, melt butter, stir in flour and cook to produce brown roux, set aside. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

In a soup pot, add the remaining butter. Add the turtle meat and cook over medium high heat until browned.

Add the onions, celery, garlic and seasonings and cook until vegetables are tender, about 5 minutes

Add the sachet of spices, tomato puree, lower the heat and simmer for 10 minutes.

Add stock and simmer for 30 minutes.

Add roux, stir to smooth and simmer over low heat for 10 minutes. Adjust salt and pepper

Add lemon juice and eggs, stir, add parsley, stir

Ladle into bowls, serve with dry sherry.

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La Soupe Rôtie De Choux-fleur

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Head Cauliflower

1 Each Yellow Onion -- chopped

1 Clove Garlic -- crushed

2 Tablespoons Butter

1/4 Teaspoon Fresh Ground Black Pepper

1 Teaspoon Fresh Thyme

2 Cups Chicken Stock

2 Cups Heavy Cream

1/2 Teaspoon Kosher Salt

Preheat the oven to 425°

Cut the cauliflower into small florets, discard the leaves and core stem. Place in a large mixing bowl with the onions and garlic

Melt the butter and drizzle over the vegetables - toss to coat. Transfer to a baking pan and roast uncovered for 30 minutes turning them over after 15 minutes

Place the roasted vegetables in a saucepot with the chicken stock. Bring to a boil then reduce to simmer for 5 minutes

Add the cream and heat through, but, do not bring to boil. Purée with immersion blender. Serve hot

Description:

"Roasted Cauliflower soup"

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le consommé de Celeste de volaille

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each Egg Whtes

7 ounces Chicken Breast -- ground

1 cup Onion -- minced

1/2 cup Celery -- minced

1/2 cup Carrots -- minced

1 each Bay Leaf -- crushed

1 tablespoon Dried Thyme

1 tablespoon Dried Parsley

8 cups Chicken Stock

6 ounces Chicken Breast -- pureed

1 tablespoon fresh basil -- minced

1 tablespoon olive oil

1 teaspoon grated parmesan cheese

Beat the egg whites until frothy

Mix ground chicken, vegetables and herbs into the whites

If you have a food processor, place the chicken, whites, and vegetables in bowl, pulse to mince and combine

Place the egg mixture in a soup pot, add the cold stock and stir well

Slowly over low, heat to simmer to form a raft and simmer for at least 45 minutes covered

Carefully strain the liquid through five layers of cheese cloth

Combine the remaining chicken breast with basil, oil and cheese. Purée and form quenelles and poach in some consommé. Quenelles are egg shaped dumplings made using two spoons of the same size. Hold the spoons by their handle in each hand. Begin by scooping a heaping spoonful of the mixture in one of the spoons. Invert the second spoon over the first spoon. Transfer the mixture from the first spoon to the second by scooping the mixture with the second spoon from the first. Repeat this action three or four time until the mass resembles an egg or three side dumpling.

Place quenelles in bowl, ladle in consommé

Description:

"Chicken consommé Celeste"

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Legume Au Hive Potage

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 1/2 Tbsp Butter

2 Ea Leek -- white and lite green

3 C Vegetable Stock

2 C Assorted Vegetables -- diced

1 Ea Potato -- diced

1 C Cabbage -- chiffonade

1 Tbsp Fresh Rosemary -- minced

1 C Croutons

Melt the butter in a heavy pot and cook the leeks until tender but not browned over medium high for about 10 minutes

Add the stock, vegetables and herbs, bring to a boil, cover and reduce to simmer for 30 minutes

Season, garnish with croutons

Description:

"Winter vegetable soup"

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Lentil And Ham Soup

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 C Lentils

2 Tbsp Oil

1 Ea Russet Potatoes -- peel and dice

1/2 C Onion -- chopped

3 Slices Bacon -- cook and dice

1 Tbsp Fresh Thyme

2 C Brown Stock

2 C Half And Half

1 Tbsp Balsamic Vinegar

2 Oz Cured Ham -- julienned

Soak the lentils for 8 hours or over-night, then drain

Heat the oil in a sauté pan and cook the potato, onion, bacon and thyme for 5 minutes, stirring.

In a soup pot, add the lentils, the potato mix and stock. Simmer for 35 minutes the add the half and half -- heat though.

Purée, then add the vinegar. Clean the pot and return purée to the pot along with the ham to heat through.

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Market Noodle Soup

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Misc

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Rice Noodles -- dry

1 quart Chicken Stock

1/3 pound Chicken -- boneless and slice thinly

1/16 cup Rice Vinegar

1/16 cup Soy Sauce

2/3 cup Watercress -- stemmed

1/2 cup Napa Cabbage -- shredded

1/3 cup Mung Bean Sprouts

1/3 each Lime -- wedges

1/8 cup Peanuts, Dry-Roasted Unsalted -- chopped

1/8 cup Cilantro

1/8 cup Scallions -- sliced

2/3 tablespoon Fish Sauce -- approximately

1/3 tablespoon Chilie Sauce -- Asian, approximately

1/3 tablespoon Sesame Oil, Toasted -- approximately

1/16 teaspoon White Pepper -- approximately

Place noodles in bowl, cover with hot water, soak approximately 2-3 minutes until soft. Soak time based on size of noodles used. Drain the noodles, rinse with cold water and reserve.

Poach the chicken in stock for 15 minutes. Remove the chicken and reserve

Add the vinegar and soy sauce to the stock and bring to boil

To serve, place portion of noodles in bowl, add chicken, watercress, cabbage, sprouts in bowl.

Add stock to bowl, garnish with other ingredients

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Maryland crab soup

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 each Carrots -- peeled and chopped

3/4 each Large white potato

3/4 each Yellow onion -- Diced

3/4 stalk Celery -- Diced

3/8 pound Green beans -- Cut into 1 in. pieces

3/4 cup Fresh corn kernels

3/4 cup lima beans

3/8 cup Green peas

3 tablespoons Worcestershire sauce

1 1/2 tablespoons Old bay seafood seasoning

1 1/8 tablespoons Dry mustard

3/4 pinch Crushed red pepper

6 cups water

28 ounces Whole peeled plum tomatoes

3/4 pound Jumbo lump crab meat

In a large soup pot, combine the carrots, potatoes, onions, celery, green beans, corn, lima beans, peas and seasonings with water

Add the tomatoes crushing them with your and add the juice from can. Bring to a boil over medium high heat a reduced to a simmer for 30 minutes

Clean the crabmeat. When crabs are commercially processed to remove their meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

Add the crab meat to the soup and simmer for 45 minutes stirring often. Season with salt and pepper

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Maryland Oyster stew

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons butter

1/2 cup celery -- diced

1/2 cup carrot -- diced

1 cup onions -- diced

4 tablespoons flour, all-purpose

1 quart milk

2 tablespoons fresh flat leaf parsley -- minced

1 pint shucked oysters

8 teaspoons dry sherry

Melt the butter in soup pot. Add the vegetables and cook over low heat until tender.

Increase the heat to medium high and stir in the flour. Continue stirring for 2 minutes, and then begin whisking in the milk. Continue whisking gently until almost t boiling and beginning to thicken.

Reduce the heat to low, and cook, stirring occasionally for 15 minutes.

Add the parsley and oysters and cook for 5 minutes longer.

Ladle into bowls and garnish with 1 tsp of sherry per bowl.

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Minestrone Soup

Recipe By : Chris Koch

Serving Size : 8 Preparation Time :1:15

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

1 clove garlic -- minced

2 cups onions -- chopped

1 cup celery -- chopped

1 small can tomato paste

6 cups beef broth

1 cup cabbage -- shredded

2 whole carrots -- sliced

1 teaspoon salt

1/4 teaspoon black pepper

1 whole zucchini -- sliced

12 ounces green beans

1 can red kidney beans

1 cup macaroni

Heat the oil in a large soup pot.

Add the garlic, onion and celery. Cook until softened.

Stir in the tomato paste, broth, water, cabbage, carrots, salt and pepper. Mix well, bring to a boil. Lower heat, cover and simmer slowly 1 hour.

Add the remaining ingredients. Cook 10-12 minutes until macaroni is tender.

Description:

"Italian vegetable soup"

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Miso Soup

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- Asian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 quarts Water

10 each Shiitake Mushrooms -- sliced

20 ounces Tofu, firm -- cubed

5 sheet Nori -- chiffonade

1/2 cup Miso

Bring water to boil, add shiitake mushrooms. Cover and simmer for 20 minutes

With slotted spoon, remove the shiitake and cool. Cut away the stems and slice the caps

Strain the cooking liquid thru chinois or cheesecloth and return to the pan. Bring the soaking liquid back to boil, add sliced shiitake, tofu and nori, reduce to simmer

Remove 1 cup of stock, dissolve the miso in the stock and return to pot. DO NOT LET SOUP BOIL, destroys enzymes.

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Mulligatawny

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Butter

1/2 cup Onion -- chopped

4 teaspoons Curry Powder

2 each Apple -- peel, core and dice

1/2 cup Carrot -- diced

1/2 cup Celery -- diced

1/2 cup Red And Green Bell Peppers -- diced

1/3 cup Flour, All-Purpose

3 1/2 cups Chicken Stock

2 cups Tomato -- concassée

1/3 cup Rice

2 teaspoons Lemon Juice

1 1/2 teaspoons Sugar

4 each Whole Cloves

1/2 cup Heavy Cream

2 each Chicken Breast -- skinned and boned then shredded

3 tablespoons Parsley

In a large soup pot, melt the butter and cook the onions and curry until tender

Add the carrot, apple, celery and peppers to the pot and stir to coat.

Mix in the flour, gradually add the stock, tomatoes, rice, lemon, sugar and cloves

Bring to a boil, reduce the heat and simmer 15 minutes

Add the cream and chicken, simmer for 10 minutes more

Ladle into bowls and garnish with parsley

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Mushroom And Barley Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Button Mushrooms

1/4 cup Butter

1 each Onion -- chopped

1 each Leek -- white and lite green

8 cups brown stock -- or chicken stock

1 pound Potato -- peel and dice

1 each Carrot -- diced

1/2 cup Barley

3 each Bay Leaf

Remove the stems from each of the mushrooms. Slice the mushroom caps and mince the stems

Melt the butter in a sauté pan and cook the stems, onions and leeks until tender

Add the stock, bring to a boil, reduce to simmer for 30 minutes

Add the potatoes, carrot, barley and bay. Cover and simmer for 30 minutes

Uncover, add the mushroom slices, simmer for 25 minutes. Season with salt and pepper.

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Mushroom And Spinach Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup Oil

1 1/3 each Onion -- minced

2 2/3 cloves Garlic -- minced

1 pound Button Mushrooms -- 1/2 dice, 1/2 slice

1/2 pound Shiitake Mushrooms -- diced

1 1/3 tablespoons Fresh Thyme

8 cups Chicken Stock

1 10 oz bag Spinach -- chiffonade

1 1/3 tablespoons Parsley

In a heavy pot, heat the oil, cook the onion until tender but not browned for 3 minutes, add the garlic and stir to combine. Add the mushrooms, thyme, and cook until all the liquid is evaporated or absorbed

Add the stock, bring to a boil, reduce to simmer for 20 minutes

Stir in the spinach and serve immediately. Garnish with parsley

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New England clam chowder

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz Clams -- diced

1 Qt Clam Juice

1/2 C Water

2 Ea Bay Leaf

1 C Potato -- diced

4 Tbsp Butter

1/2 C Salt Pork -- chopped

3/4 C Onion -- diced

4 Tbsp Flour

3/4 Qt Milk

1 C Light Cream

Seasoning

In a heavy pot, place the clams, clam juice, water and bay leaf. Bring to a boil, cover and cook for 5 minutes

Remove the clams and discard any that have not opened. Remove the clams from shells and chop the clams and discard the shells

Staring the cooking stock and return to clean pan. Add the potatoes to the cooking stock and bring back to boil, reduce to simmer for 15 minutes. Transfer this to a large bowl

Melt the butter in the pot and cook the salt pork for 15 minutes or until browned. Add the onions and cook for 3 minutes

Sprinkle the flour over the onions and bacon and stir and cook for 2 minutes. Begin to ladle the hot stock back into the pot. Add the potatoes to the pot, and stir to thicken.

Add the milk and cream, heat to simmer, do not boil. Season with salt and pepper

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Onion Soup Gratin

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Olive Oil

2 Lb Onion -- slice thin

1/2 Tsp Sugar

3 Tbsp Flour, All-Purpose

8 C Brown Stock

1/2 C White Wine

1 Tbsp Fresh Thyme -- minced

2 Ea Bay Leaf

3 Tbsp Brandy

8 Slices country bread, toasted

1 1/2 C Gruyere Cheese -- sliced

In a large soup pot, heat the olive oil and cook (sweat) the onions for 15 minutes, covered. Add the sugar, and continue cooking to caramelize the onions over low heat for 40 minutes stirring constantly

Add the flour, stir to combine and then add the wine and stock. Let simmer for 30 minutes

Ladle the soup into bowls, add the toast, arrange the sliced cheese over the top and broil or bake to brown and melt cheese.

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PA Dutch style chicken and corn soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Chicken, 4 - 6 pounds -- -

5 Cups Water

1 Each Onion -- Chopped

2 Tablespoons Parsley -- Chopped

1/2 Cup Celery -- Chopped

4 Each ears of corn -- husk, kernels removed

1 Cup flour, all-purpose

1 Each Eggs -- Beaten

1/4 Cup Milk

Break the chicken down into pieces. To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Place the chicken in a pot, barely cover with water, bring to a boil, reduce to a simmer for approximately 30 minutes. Transfer chicken to a plate to cool and strain the broth. Remove the skin and bones from the chicken and discard, dice the meat.

Return the broth to the pot, add the onions, celery and corn. Simmer until the vegetables are tender; about 10 minutes

In a small bowl, mix the flour with the egg and milk. Rub this mixture with a fork until it forms crumbles. These are called Rivels and are used to thicken the soup.

Add enough broth to the rivels to create a smooth paste and whisk the mixture into the soup, return cooked chicken into the pot and simmer for 20 minutes more covered.

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Pasta e Fagioli Verona

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups dried navy beans -- soaked overnight

1 1/2 teaspoons salt

6 cups water

2/3 cup olive oil

1 each bay leaf

2 cloves garlic, whole

3 each carrots -- diced

2 stalks celery -- sliced

1 each onion, diced

3 tablespoons olive oil

1 clove garlic -- minced

1 teaspoon dried oregano

1/2 teaspoon dried basil

6 each plum tomatoes -- seeded and chopped

8 ounces shell macaroni

2 tablespoons fresh flat-leaf parsley -- chopped

1/4 cup grated parmesan cheese

For traditional procedure, use dried beans which must be soaked overnight. Begin by cleaning beans of any stones or broken beans. Place in a large bowl and cover completely with water to a level of a couple of inches over the top of the beans.

Drain the beans, place in soup pot with water, salt oil, bay leaf and whole garlic. Bring to boil, reduce to simmer and cook for about 2 hours or until tender.

Drain beans and reserve the liquid. Discard the bay and garlic. In a food processor, purée the beans with just enough liquid to thin slightly. Press through fine sieve to remove skins. This is very thick version of the traditional dish from the city of Verona. For a more thin and brothy version, skip the purée step.

Quickly wipe out the soup pot and add the oil. Over med high heat, add the carrots, celery, onion, garlic and seasoning. Simmer for 30 minutes over medium low heat stirring occasionally.

Add the tomatoes and cook for 10 minutes.

Cook the macaroni until just tender and chill under cold water, drain.

Add macaroni to pot along with the beans and some of the reserved liquid, stir and simmer for 10 minutes.

Garnish with parsley and cheese

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Potage Crécy

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 ounces butter

18 ounces carrot

3 ounces onion

5 1/4 cups chicken stock

3/4 cup light cream

3 pinches white pepper

1 1/2 pinches nutmeg

1 1/2 tablespoons fresh parsley -- chopped

salt to taste

Melt the butter in a soup pot and cook the onions until tender but not browned , add the carrots and stir to coat

Add the stock and simmer until carrots are very soft

Lift the solids into a food processor and puree, add the cooking liquid in thin stream to thin but keep thickened

Strain the purée into a clean pan, add the light cream, heat through, but do not boil and adjust seasoning

Description:

"cream of carrot soup"

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Potage crème de cresson

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter

1/3 cup scallions -- minced

4 cups watercress -- leaves and tender stems

1/2 teaspoon salt

3 tablespoons flour, all-purpose

5 1/2 cups chicken stock -- near boiling in separate pan

2 each egg yolk

1/2 cup heavy cream

2 tablespoons butter -- softened

1 cup watercress

In a soup pot, melt the butter over medium heat and cook the scallions until tender but not browned, about 5 minutes.

Stir in the watercress and salt, cover and cook for about 5 minutes or until the cress is tender and wilted.

Bring stock to boiling in separate pan. Sprinkle the cress with flour and stir over moderate heat for 3 minutes.

Remove the cress from the heat, beat in the boiling stock, return to the heat and simmer for 5 minutes. Purée through food mill. Clean the pan and return the soup to the pan, correct the seasonings, bring back to simmer.

In a large mixing bowl, whisk the yolks and cream together, temper with some of the hot soup, return to pan and warm through.

Blanch and refresh the additional watercress. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Drain and chop

Remove from heat, monte au beurre. Butter is also used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Beurre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Serve in warmed cups, garnish with watercress.

Can be served chilled DO NOT monte au beurre.

Description: "cream of watercress soup"

Yield: "2 quarts"

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Potage Parmentier

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound russet potatoes

1 pound leeks -- whites and pale green only

2 quarts water

1 tablespoon salt

3 tablespoons butter

3 tablespoons fresh chives -- minced

Place the vegetables, water and salt in large pot and bring to boil, reduce heat and simmer for 40-50 minutes or until very tender. Or, use a pressure cooker, cook under pressure for 10 minutes, remove lid, simmer for 15 minutes.

Stain the solids and mash the vegetables with a fork and then press through food mill, reserving the cooking liquid in the pot. Return the milled vegetables to the cooking liquid, adjust seasoning, reheat to just simmer

Before service, stir in the butter off the heat and garnish with minced chives.

Description:

"potato soup"

Yield:

"2 quarts"

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Potage velouté aux champignons

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter

1/4 cup yellow onions -- minced

3 tablespoons flour, all-purpose

6 cups chicken stock

1 pound white mushrooms -- stems removed and chopped, caps sliced

1 teaspoon dried parsley

1/3 each bay leaf

1/8 tablespoon dried thyme

2 tablespoons butter

1/4 teaspoon salt

1 teaspoon lemon juice

salt and pepper to taste

2 each egg yolks

3/4 cup heavy cream

3 tablespoons butter -- softened

3 tablespoons fresh flat-leaf parsley -- minced

Melt the butter in a soup pot, cook the onions in the butter over medium heat for 8 - 10 minutes until tender but not browned. In a separate pot, bring the stock to a simmer.

Add the flour to the onions and stir over medium heat for 3 minutes without browning. Basically we are creating a roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in the stock so that the "roux" is blended without forming lumps.

Add the chopped mushroom stems and herbs. Partially cover and simmer for 20 minutes, skimming as needed. Strain into clean pan and press juices out of mushroom stems, season to taste. Discard stems and herbs. Keep warm in the pan over very low heat

In a separate pan, heat the butter over medium high heat until foaming stops. Add the mushroom cap slices, salt and lemon juice. Cover and cook for 5 minutes.

Pour the mushrooms and their juices into the strained soup base and simmer for 10 minutes

Beat the egg yolks and cream together in mixing bowl. Temper the mix with hot soup, return to pan, adjust seasonings. Stir over low heat to thicken, but don't let temperature reach above 185°

Monte au beurre. Butter is used to finish a sauce or soup. The butter adds a richness and sheen to the sauce. The process is known as Monte au Buerre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Serve into warm cups.

Description:

"cream of mushroom soup"

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Potato soup with onions and cheddar - pressure cooker method

Recipe By : Chris Koch

Serving Size : 6

Categories : Pressure Cooking Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1 clove garlic -- minced or pressed

4 rib celery -- sliced thin

3 each scallions, -- sliced thin

1 medium yellow onion -- diced

2 pounds russet potatoes -- peeled and diced

6 cups chicken stock

1/2 cup fresh flat-leaf parsley -- minced, divided

1/2 cup milk

1 cup grated cheddar cheese

salt and white pepper

Heat the butter in the pressure cooker and cook the celery, garlic and scallions for 1 minute.

Stir in the onions and potatoes and stir to coat.

Add the stock and 1/4 cup of parsley.

Lock on the lid, bring to pressure and cook for 5 minutes. Reduce pressure naturally, remove lid.

Return the pot to the burner. Increase heat to high, stir in milk and remaining parsley. Stir in the cheese and stir to melt

Season and serve immediately.

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Potato, Onion And Roquefort Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Butter

2 Ea Onion -- chopped

1 Clove Garlic -- minced

3 Ea Russet Potatoes -- peel and dice

4 C Chicken Stock

1 C Heavy Cream

1/2 C Roquefort Cheese -- 3 oz

Melt the butter in a soup pot. Add the onions and cook for 2 minutes without browning; add the garlic, add the potatoes and stock.

Bring to boil, reduce to simmer until tender, about 15 minutes

Add cream and cheese; stir to combine. Transfer to food processor in batches if necessary and pureé, thin with stock if needed

Return to the pan to heat though

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Red lentil soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Indian Eastern Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup ghee -- or clarified butter

2 tablespoons cumin seed

2/3 tablespoon coriander seed

2/3 tablespoon fenugreek seed

2/3 tablespoon mustard seed

1/2 pound yellow onion -- sliced thin

1 clove garlic -- crushed

5 each curry leaves

1 ounce ginger root -- grated

1 teaspoon cayenne pepper

1 tablespoon salt

1/2 tablespoon sugar

1 teaspoon turmeric

1 1/2 pounds red lentils -- rinsed

1/2 gallon water

8 teaspoons rice flour

1 1/3 cups water

28 ounces canned diced tomatoes

2 2/3 tablespoons lime juice

1 1/3 cups fresh cilantro -- minced

In heavy pot, heat ghee or butter over high heat. Add the cumin, coriander, fenugreek and mustard seed. Cook, stirring for 5 minutes.

Add the onions and cook for 3 minutes.

Add the curry leaves, ginger, garlic, cayenne, salt and sugar, stir for 3 minutes

Add the turmeric, lentils, stir to coat, add the water. Bring to boil, reduce to simmer, covered for 30 minutes.

Dissolve rice flour in water, and stir into soup; continue to stir to thicken

Add the tomatoes, and simmer for 30 minutes longer.

Remove from heat, stir in lime juice and cilantro.

Yield:

"2 2/3 quarts"

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Roast Pork And Escarole Soup With Pasta

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Tbsp Oil

3 Cloves Garlic -- minced

6 C Chicken Stock

1 Tbsp Dried Oregano

1/2 C Tubettini pasta -- or other samll pasta

3 C Escarole -- chopped

1 1/2 C Roasted Pork -- julienned

1/3 C Parmesan Cheese -- grated

In a soup pot or large sauce pan, heat the oil over medium heat and cook the garlic until tender but not browned. Add the stock and oregano

Bring to the stock mixture to a boil, add the pasta and cook for 4 minutes

Add the escarole and cook until pasta is tender about 4 more minutes

Add the pork and about 1/2 of the parmesan, stir and serve or hold above 135° for service

Serve with remaining cheese

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Saffron Vichyssoise / Pomme De Terre Potage

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Butter

4 cups Leeks -- white and lite green

2 cups Onion -- chopped

6 cups Celery -- slice thin

6 each Carrot -- slice thin

2 teaspoons Fresh Thyme

4 each Russet Potatoes -- peel and dice

1 1/3 cups White Wine

2 each Bay Leaf

1 teaspoon Saffron

8 cups Chicken Stock

4 cups Water

2 cups Heavy Cream

In a heavy soup pot, melt the butter and cook the leeks, carrots, onion and celery until tender but not browned - cooking about 5 minutes without browning the vegetables. Add the thyme, stir

Add the potatoes, wine, stock, water, bay and saffron. Cook until tender, about 20 minutes. Discard the bay, purée the solids and return to the soup pot.

Stir in cream, season. Serve chilled or hot.

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Salmon dill chowder

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 slices bacon -- chopped

1 small yellow onion -- diced

2 rib celery -- diced

1 pound white potatoes -- peeled and diced

1 cup water

2 cups whole milk

1 pound salmon fillet -- cubed 1/2"

2 tablespoons fresh dill -- minced

1 tablespoon butter

In soup pot, fry the bacon. When crispy, transfer to drain on paper towels and reserve the dripping.

Add some drippings back to the pot and stir in the onions, celery and potatoes. Cook until onions are soft.

Add the water and cook the potatoes until tender, about 10 minutes.

Add the milk and simmer for 5 minutes.

Stir in the salmon, dill and butter and cook for 5 minutes.

Adjust seasoning, ladle into bowls, garnish with chopped cooked bacon.

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Smoked Tomato And Mushroom Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Ea Tomatoes -- peel, halve seed

3 Tbsp Olive Oil

2 Ribs Celery -- chopped

1 Ea Onion -- chopped

1 Ea Leek -- white and lite green

1 Ea Shallot -- chopped

1 Clove Garlic -- chopped

12 Oz Shiitake Mushrooms

3/4 C White Wine

2 C Chicken Stock

1 Tbsp Lemon Juice

1 Tbsp Fresh Thyme

1 Ea Bay Leaf

1 Pinch Saffron

1/2 C Heavy Cream

Remove the stem core from each tomato. Slice in half across the middle and remove the seeds.

Smoke the tomatoes for 1 hour at 225°, remove and dice

Heat the oil in a soup pot and cook the celery, onion, leeks, shallots and garlic for about 5 minutes stirring every so often.

Remove the stems from the fresh mushrooms and save for stock. Set aside a nice mushroom cap for every planned serving. Slice the remaining mushrooms and add to soup pot , bring to boil

Add the wine, stir, add the stock, diced smoked tomatoes, lemon juice, thyme, bay and saffron, bring to a boil, reduce to a simmer for 30 minutes.

Remove the bay leaf and purée the soup in batches if necessary, and return to clean pot. Stir in the cream and heat through.

Sauté the reserved mushroom caps in butter and slice

Ladle the soup into bowls and garnish with slices of mushrooms

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Soup alla pesto

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts chicken stock

1 cup cooked white beans -- drained

1 cup green beans

2 large tomato -- concassée

1/2 cup leeks -- sliced fine

1 cup zucchini -- diced

2 ounces spaghetti -- 1" length

1 cup fresh basil

1/2 cup parmesan cheese -- grated

2 cloves garlic -- minced

Combine stock, vegetables and spaghetti. Simmer until vegetables are soft and pasta is al dente, about 10 minutes

Season salt and pepper

Grind together the basil, cheese and garlic. Garnish with pesto

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Soupe à l' oignon

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each medium onion

4 tablespoons butter

1/4 teaspoon sugar

1 tablespoon flour, all-purpose

6 cups stock -- beef preferred

1 teaspoon salt

1/4 teaspoon ground black pepper

2 ounces cognac

1 each baguette

1/2 cup parmesan cheese -- grated

Preheat oven to 350°.

Halve the onions and slice as thinly as possible

In a heavy soup pot, heat the butter. Remove the pot from the heat.

Remove one end of the baguette and slice 6 1" thick croutes. Cover the cut end of the bread and save for the end. Using a pastry brush, dip into butter and brush one side of each croute. Place the croutes, butter side up on a baking sheet sprinkle with cheese. Toast the croutes in the oven for about 10 minutes or until browned.

While the bread toasts, return the pot to the heat and add the onions. Season with salt and pepper. Stir in the sugar and continue to stir over med high heat until the onions have browned - about 15 minutes or so.

Blend in the flour. Gradually add the stock while stirring and bring the pot to a boil. Reduce the heat to a simmer and cook uncovered for 30 minutes.

Stir in the cognac

Ladle soup into warmed bowl and float a cheesy croute in the center, sprinkle with cheese around the croute.

Variation - Soupe à l' oignon gratinée - preheat oven to 325°. Place soup in heat proof cups. Sprinkle in 1 tbl of slivered gruyere and 1/2 tsp grated raw onions per cup. Float Croûte on top and sprinkle with a scant 1/4 cup of grated gruyere. Bake in 325° oven for 20 minutes or brown under broiler.

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Soupe au pistou

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 quarts water

3/8 pound carrots -- diced

3/8 pound white potato -- waxey, diced

3/8 pound leeks -- white and pale green, cleaned and diced

3/4 tablespoon salt

3/8 pound green beans -- cut into 1/2" pieces

12 ounces cooked white beans -- cannelli preferred can sub navy

1 1/2 ounces vermicelli -- broken into 1" pieces

1 1/2 tablespoons bread crumbs -- or one slice white bread, dried and crumbled

1/16 teaspoon pepper

3/4 pinch saffron

3 cloves garlic -- mashed or pressed

4 1/2 tablespoons Coulis de tomates à la Provençale

1/8 cup fresh basil -- chopped

3/8 cup grated parmesan cheese

3/8 cup extra virgin olive oil

Place the water in a soup pot. Add the carrots, potatoes, leeks and salt and bring to boil, reduce to simmer for 40 minutes, or cook in pressure cooker for 5 minutes under pressure, release pressure and simmer for 15 minutes, adjusts seasoning

Add the green beans, cooked white bean, pasta, bread and seasonings, bring back to boil, reduce to simmer for 15 minutes, adjust seasoning if necessary

Prepare the pistou while soup is cooking. Place the garlic, the coulis (won't use total recipe quantity), basil and cheese in a soup tureen and blend to a paste with wooden spoon, then drop by drop, beat in the olive oil. Beat a cup of the soup broth into the pistou, add rest of soup and serve with french bread and butter.

Description:

"Provençale vegetable soup with garlic, basil and herbs aka Italian alla pesta"

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Soupe Corse

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound Dried navy beans

1 1/2 tablespoons Extra virgin olive oil

1 1/2 each Yellow onions -- Chopped fine

1/2 pound White potatoes -- Peel and dice

1 each leeks -- trimmed and sliced

1 each Zucchini -- Diced

1/2 pound Green cabbage -- Chopped

1/4 pound haricot vert

1/2 each Carrot -- Peel and dice

1 each Plum tomatoes -- Peel seed chop

1/2 tablespoon fresh marjoram -- Chopped

1/2 each Ham Hock

10 cups water

1/8 pound Long Pasta -- Broken

1/2 teaspoon Garlic -- Minced

1 1/2 tablespoons Fresh basil -- chiffonade

Pressure Cooker

Place dried beans in bowl, cover with water, soak overnight

In a large soup pot heat the oil and add the onions, potatoes, leeks, zucchini, cabbage, green beans, carrots, tomatoes, marjoram, and soaked beans. Cook for about ten minutes, stirring

Add the ham bone and water. Increase the heat to high bring to boil. Reduce heat to medium and simmer for about two hours

After 1 hour and 50 minutes, add the pasta, garlic and basil. Cook for ten more minutes, remove the bone. Season with salt and pepper

Description:

"Corsican style soup"

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Soupe Paysanne a Boire et a Manger

Recipe By : Chris Koch Peasant soup to drink and eat

Serving Size : 8

Categories : C -- French Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Olive Oil

1 Ea Onion -- finely chopped

2 Ea Shallot -- finely chopped

1 Ea Ham Hocks

16 ounces cooked navy beans

3 Ea Carrot -- paysanne

2 Ea Turnips -- paysanne

2 cups Cabbage -- shredded

4 ounces Leek -- clean, slice thick

1 Stalk Celery -- sliced 1/4" thick

2 Cloves Garlic -- crushed

10 cups water

S/P To Taste

1 Loaf baguette

Heat oil in heavy pot. Add onions and shallots and cook until slightly softened. Add ham hock and brown all sides.

Increase heat, add beans, carrots, turnips, cabbage, leeks, celery and garlic, then add water.

Bring to boil, reduce to simmer for 30 minutes.

Remove hock and chop meat, return to pot.

Adjust seasoning, serve with bread and butter

Description:

"Peasant soup to eat and drink"

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Springtime Vegetable Soup With Mini Matzo Balls

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Eggs

3 tablespoons Chicken Stock

1 cup Matzo Meal

1 1/2 teaspoons Salt

1/4 cup Scallion -- slice thin

3 ounces Butter

4 fluid ounces Oil

3 each Carrot -- diced

2 cups Broccoli florets

2 small Zucchini -- diced

2 small Yellow Squash -- diced

8 ounces Shiitake Mushrooms -- stem, quarter

8 each Shallot -- chopped

4 cloves Garlic -- minced

6 cups Chicken Stock

3 cups Tomato -- concassée

1/4 cup Fresh Basil -- chiffonade

4 pinches Ground Cloves

Melt butter, sauté scallions, cool

Beat eggs, stock, salt and pepper in large bowl. Add matzo, add scallion mix. Cover and chill for 2 hours

Roll out balls about teaspoon size, place on parchment lined sheet tray, chill for 30 minutes

Boil salted water, add balls, simmer covered for 25 minutes

Quickly sauté the vegetables, add the chicken stock, tomato, basil and clove. Simmer for 20 minutes

Portion matzo balls in bowls, ladle in soup.

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Strawberry and peach soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups strawberries

1/4 cup sugar

1 pinch salt

2 tablespoons lemon juice

1/2 cup yogurt

1/2 cup heavy cream

1 1/2 cups green tea -- brewed and chilled

1/2 cup dry white wine

2 each peaches -- peel, pitted and diced

Place strawberries in food processor and purée until smooth. Strain out the seeds

Transfer to a bowl, add sugar, salt and lemon juice. Whisk in yogurt, cream, tea and wine. Taste and add more sugar if needed

Stir in peaches and chill

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Stuffed Matzo Ball Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Egg

3 Tbsp Oil

1 C Matzo Meal

1 1/2 Tsp Salt

1/3 C Club Soda

1 Tbsp Oil

1/2 C Onion -- diced

1/4 C Celery -- diced

1 Clove Garlic -- minced

3/4 C Cooked Chicken -- diced

1 Ea Egg

1/4 Tsp Dried Sage

1/4 Tsp Salt

1/8 Tsp Nutmeg

1/8 Tsp White Pepper

8 C Chicken Stock

1 Ea Carrot -- brunoise

1 Tbsp Fresh Parsley -- minced

Whisk eggs and oil, mix in matzo and salt. Add club soda and blend well, cover and chill for 1 hour

Heat oil and cook the onions and celery until tender but not browned. Add parsley, transfer to a food processor. Add the chicken, egg and spices. Grind to course paste.

Divide matzo mix in 12ths, roll into balls.

Poke hole in a matzo ball with your thumb, insert 1 Tablespoon of the stuffing mix into ball and pinch the ball closed. Place on lined tray and chill for 30 minutes

Bring pot of water to boil, add salt and cook balls for 35 minutes.

Heat stock, place balls in bowl, sprinkle in carrots, add stock.

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Texas style chili

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Entree, Beef

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

4 cups yellow onion -- diced

2 each poblano pepper -- seeded and diced

5 cloves garlic -- minced

1 teaspoon kosher salt

4 1/2 pounds beef chuck -- cut into 1" cubes

2 each bay leaf

2 each cinnamon sticks

2 tablespoons ancho chili powder

1 tablespoon chipotle chile canned in adobo

1 tablespoon ground cumin

1 pinch ground clove

12 ounces dark beer

1 1/2 quarts beef stock

Heat some of the oil over medium high heat in a heavy pot. Add the onions and cook for 8 - 10 minutes or until they begin to brown. Add the peppers, and cook for another 10 minutes, stirring occasionally.

Add the garlic and salt and cook for 1 minute longer, remove to a bowl.

Add more oil to the pot and brown the beef in batches, remove and add to the bowl of onions.

Return the beef and onion and pepper mix to the pan, and add the spices, stir to combine.

Begin adding the beer while stirring to deglaze the pot.

Add the stock, bring to a boil, reduce to a simmer, partially cover and let simmer for 3 hours, stirring occasionally.

Remove bay and cinnamon.

Yield:

"2 quarts"

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Tom Kha Gai

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Asian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups coconut milk

6 slices galangal (kha orn)

2 stalks lemon grass (ta-krai) -- lower 1/3 only, cut in 1" pieces, crushed

5 each fresh kaffir lime leaves -- torn in half

8 ounces chicken breast -- sliced thin

5 tablespoons fish sauce (nam pla)

2 tablespoons sugar

1/2 cup lime juice

1 teaspoon black chili paste (nam prik pow)

1/4 cup fresh cilantro (bai pak chee)

5 each green Thai chili peppers (prik khee noo) -- crushed

Combine half of the coconut milk with the galangal, lemon grass and lime leaves in a soup pot and heat to boiling.

Add the chicken, fish sauce and sugar, stir to blend. Simmer for 4 minutes until chicken is cooked

Add the remaining coconut milk and heat to just boiling

Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl

Garnish with the torn cilantro leaves and crushed chili peppers and serve

Description:

"Chicken Coconut Soup"

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Tomato soup - basic

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces butter

4 ounces onion

24 ounces tomato -- seeded and diced

1/2 cup rice

2 quarts chicken stock

In a heavy sauce pan, cook the onions until tender but not browned about for 3 minutes; add tomato cook stirring for 3 more minutes. Add the rice and stock, simmer for 30 minutes or until the rice is super soft - to the point of being mush.

Lift the solids into a food processor, purée, add the liquid and then strain into a cleaned pan, season with salt and white pepper

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Two Bean Chili

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Oz Dried Navy Beans

12 Oz Dried Pinto Beans

2 Oz Olive Oil

24 Oz Onion -- chopped

2 Oz Chili Powder

1 Tbsp Garlic -- minced

1 Tbsp Ground Cumin

1/2 Tbsp Dried Oregano

1/2 Tbsp Dried Basil

1/4 Tsp Cayenne

40 Oz Chicken Stock

15 Oz Corn Kernels

10 Oz Roasted Red Peppers

8 Oz Crushed Tomatoes

2 Tbsp Tomato Paste

6 8 Oz Boules -- for bowls

8 Oz Butter

16 Oz Italian Sausage

8 Oz Cheddar Cheese -- grated

6 Oz Red Onion -- chopped

5 Oz Sour Cream

Clean beans and soak overnight. Drain beans, place in large pot. Bring to boil, simmer for 1 hour, drain

In a heavy soup pot, heat the oil and cook the onions, stirring, for 5 minutes. Add chili powder, garlic, cumin, oregano, basil and cayenne. Stir to combine.

To the pot, add the stock, corn,and peppers, bring to boil, reduce to simmer for 1 1/2 hours or until tender. Add the tomatoes and tomato paste. Stir to combine and season with salt and pepper to taste.

Remove tops from bread boules. Brush with melted butter, bake at 400° for 15 minutes

Cook sausage, cut into rounds.

Serve chili in bowls, garnish with cheese, sausage, red onions and sour cream.

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US Senate Bean Soup

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried navy beans

1 tablespoon kosher salt

water to cover the beans

2 quarts water

1 1/2 pounds ham hocks

1 cup onion -- chopped

2 cloves garlic -- minced

1 cup celery -- chopped

2/3 cup potato flakes -- or 1 1/2 cup mashed potatoes

1/4 cup fresh flat-leaf parsley -- chopped

1/4 teaspoon salt

1 teaspoon fresh ground black pepper

1 teaspoon nutmeg

1 teaspoon dried oregano

1 teaspoon dried basil

1 each bay leaf

Wash and sort beans. Place the beans in a soup pot, cover with water, add salt and bring to a boil for 2 minutes. Remove from heat, cover and let rest for 1 hour. Drain after 1 hour

In separate pot, add water, beans and ham hocks. Bring to boil and reduce to simmer for 1 1/2 hours, remove hocks and remove meat from the hocks and set aside and reserve liquid.

Combine all ingredients together and bring to a boil, reduce to simmer for about 30 minutes.

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Vichyssoise

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce butter

8 ounces leeks

6 ounces russet potato -- peel, dice

3 1/2 cups chicken stock

1/2 cup light cream

1/4 cup scallion -- minced

Heat the butter in a soup pot and cook the leeks for about 3 minutes without browning. Add the potatoes and stock, bring to boil.

Reduce the heat and simmer, covered for 20 minutes or until potato is soft

With slotted spoon, lift solids into food processor. Purée while adding a stream of the cooking liquid

Strain into clean pan, add cream, simmer, season with salt and white pepper

Can be served warm or chilled

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White Bean Chili With Turkey

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SW Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Oil

1 cup Onion -- chopped

4 ounces Canned Green Chilies -- minced

1 1/2 cloves Garlic -- minced

3/4 tablespoon Ground Cumin

1/2 tablespoon Chili Powder

24 ounces White Beans, Canned

2 1/2 cups Chicken Stock

1/2 pound Tomatillos -- chopped

1/4 cup Fresh Cilantro -- chopped

3/4 pound Cooked Turkey

1/2 bunch Scallion -- chopped

1 tablespoon Lime Juice

In a large soup pot, heat the oil and cook the onions for 5 minutes or until lightly browned.

Add the chilies and spices, stir to combine

Add beans, stock, tomatillo and cilantro. Bring to boil, reduce and simmer for 30 minutes

Add turkey, scallions and lime, season with salt and pepper

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White Gazpacho

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- Misc Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Loaf french bread loaf -- 1/2" cubes

1 C olive oil

1 Slice sandwich bread

1 C cucumber -- peel, seed, chop

1 Ea green bell pepper -- seeded and chopped

1 Ea scallion -- white part only

1 Clove garlic -- minced

2 Tbsp olive oil

2 tbsp mayonnaise

1 tbsp white wine vinegar

1/8 tsp dried tarragon

3/4 c ice water

salt and white pepper to taste

Preheat oven to 350°

Make the croutons. In bowl, toss bread cubes with oil, salt and pepper. Spread on baking sheet. Bake until golden 8-10 minutes

Cover the slice of sandwich bread with water to soak for 5 minutes, squeeze out.

In blender, place bread with remaining ingredients until smooth

Chill completely, stirring occasionally.

Serve with croutons.

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Wild Mushrooms And Cheese Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Butter

10 Oz Wild Mushrooms

1 Bunch Scallions -- slice thin

2 Tbsp Flour, All-Purpose

2 C Chicken Stock

2 C Milk

1 1/2 C Sharp Cheddar Cheese -- shred fine

In a soup pot, melt the butter and cook onions and mushrooms for about 5 minutes

Stir in flour, cook for 2 minutes

Stir in stock and milk, simmer for 20 minutes

Add cheese, stir until melted, season

Garnish with parsley

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