More soup recipes:
Potato Leek Soup
1 lb leeks, well cleaned and dark green top ends removed, sliced thinly (about 4 or 5 medium size leeks)
2 T butter
1 lb waxy potatoes (red or yukon gold) peeled and cut into small dice
1 qt chicken stock or vegetable broth
salt and pepper to taste
1 c cream
1 c buttermilk (or you can use two cups of regular milk for the cream and buttermilk but it will not have that tangy taste)
fresh chives or dill for garnish
Sweat leeks in butter in a large dutch oven or soup pot for about five minutes, then turn heat down to low and cook gently for another 25 minutes until leeks are very soft. Add stock and potatoes and a good pinch of salt and pepper to taste. Bring to a boil and let gently simmer for 45 minutes, or until potatoes are soft. Blend mixture, return to soup pot and add cream and buttermilk, heat gently and serve, or chill and serve cold. Garnish with chives or dill if desired.
Italian Wedding Soup
Meatballs:
1 small onion, finely chopped
1/4 c fresh parsley, chopped
1 t garlic, minced
1 t salt
1/2 c grated parmesan cheese
1 egg
1 slice of stale bread, crust removed, crumbled into small bits
1 lb ground meat (beef and/or pork, but ground chicken or turkey also work well)
a few grinds of black pepper
Mix all ingredients well to thoroughly combine, form mixture into 1 inch diameter meatballs.
Soup:
3 qts chicken stock
1 lb. curly endive, escarole, or fresh spinach, washed and chopped (frozen chopped spinach will also work if thawed and well drained)
1/2 c small pasta such as orzo (optional)
2 eggs
3 T parmesan cheese
Heat stock in a large soup kettle to a boil, add meatballs first, reduce heat to a gentle simmer, then add endive and pasta. Cook gently for about 10 minutes, or until meatballs are cooked through and pasta is tender. Whisk together the eggs and parmesan cheese, then, while stirring the soup, gently drizzle the egg cheese mixture into the soup. Turn off heat, and once egg mixture sets, ladle and serve.
Matzo Ball Soup
1/2 c matzo meal
2 eggs
2 T oil or chicken fat (skimmed from chicken stock)
2 T water or chicken stock
1 t salt
a pinch of black pepper
Mix matzo dough thoroughly and cover it with plastic wrap and refrigerate for 1/2 hour so meal will absorb the other ingredients. Meanwhile, heat at least 1 1/2 quarts of well salted water to a boil and in another pot, heat 2 to 3 quarts of good chicken stock to which you may toss in a handful of chopped carrots and celery if desired.
Take chilled matzo ball dough, and using either wet or "pammed" hands, form the dough into one inch balls and drop them into the boiling water, which should be kept at a steady simmer. Once all of the matzo balls have been formed, cover the pot partially and simmer for 30 to 40 minutes, they are done when they float to the top and look puffed. Using a slotted spoon, place matzo balls in soup bowls and ladle chicken broth and vegetables over.