Gregg Soup

Archive for November, 2011

Beef, mutton, chicken, pork ,turkey or fish
1 tbsp vegetable oil
onion, peppers, tomatoes(blended into paste)
2 cups of raw groundnut
1 tsp dried ginger
1 medium sized Onion(chopped)
Salt to taste
Seasoning (knorr chicken, curry, thyme and white pepper)

Method:

You may decide to use anyone or all of the meat types. Cut the fish, beef, mutton, chicken, turkey or pork into servable sizes. Rinse properly and pour the meat in a pot, add some water, chopped onions, salt and seasoning and bring to boil. Stir repeatedly and allow it to boil for 45 minutes then separate the meat from the meat stock and pour the meat stock into a container. Blend the raw groundnut and set aside. Pour the vegetable oil into the pot, when it becomes hot, pour the blended paste into the oil and fry for 10 minutes, then pour the blended groundnut into it as well as the meat stock and stir properly, then pour the boiled meat (and if you are the type that prefers fish, you could use fish alone) and the dried ginger into the pot, add some salt and seasoning and allow it to cook for another 10minutes.

Groundnut stew can be served over eba, pounded yam, amala, rice, yam or any meal you choose to eat it with.

To prepare eba, pounded yam or amala which are widely eaten in Africa is as easy as walking into any shop that sells African foods, buy the gari which is used in making eba, for pounded yam, buy the poundo yam and for amala, buy elubo. Pour some water in a pot and bring to boil. Measure 4 cups of either gari, poundo yam or elubo into the pot and stir until it becomes smooth. Pour a little water into the pot, cover the pot with its lid for 2minutes, open the lid and turn the content of the pot repeated until it is properly cooked, then serve the eba, pounded yam or amala with the groundnut stew.

This serves 4 people.

This is a sensational rustic style soup with bacon, leeks, potatoes, carrots and provolone cheese. Sautéed bacon, onion, carrots, and leeks are combined with chicken broth and diced potatoes. Soup is seasoned with cayenne pepper, simmered over low heat, and garnished with provolone cheese. This is a great soup for brunch, lunch or dinner.

Cook’s Notes:
Leeks can be very dirty between the different layers. After chopping and slicing the leeks, place in a strainer and rinse with cold water.

Baking style potatoes are a good choice for this soup. They boil well, and break down slightly.

Leek, Bacon, and Potato Soup with Carrots and Provolone Cheese

Ingredients:
6 slices Thick Cut Bacon, cut into 1-inch pieces
1 tablespoon Extra Virgin Olive Oil
1 medium White Onion, chopped
2 large Carrots, peeled and sliced
2 Leeks, white and pale green parts, sliced thin
4 cups canned or homemade Chicken Broth
4 cups peeled and diced Potatoes
1/8 teaspoon Cayenne Pepper
1-1/4 cups shredded Provolone Cheese

Preparation:
1.

Add bacon pieces to skillet. Sauté until crisp.

2. Remove bacon from stockpot and place on paper towels to drain.

3. Add extra virgin olive oil to stockpot. Heat over medium heat.

4. Add onion to hot oil. Sauté 2 minutes. Add carrots and leeks. Sauté 2 additional minutes.

5. Stir in chicken broth, diced potatoes, and cayenne pepper.

6. Bring to a gentle boil. Reduce heat to low.

7. Cover stockpot and simmer 30 minutes.

To Serve:
1. Ladle soup into individual soup bowls.

2. Garnish with bacon pieces and provolone cheese.

If you have a new food processor and are itching to try it out on a hearty and delicious recipe, try this thick vegetable soup.  Sure to please on any cool day.

Creamy Root Vegetable Soup

Ingredients:

1/2 pound onions, peeled and cut into 1-inch pieces
1-2 leeks (about 6-inches of white part), cleaned, dried and cut into 1-inch pieces
1 clove garlic, peeled
1-1/2 pounds Yukon Gold or russet potatoes, peeled
1-1/4 pounds parsnips, peeled
1-1/4 pounds turnips, peeled
1-1/2 tablespoons unsalted butter
¼ cup dry white wine or vermouth
4 cups low sodium vegetable or chicken stock
2 cups water
1-2 teaspoons kosher salt, divided, to taste
1/4 teaspoon white pepper
1-1/2 teaspoons fresh lemon juice
½-1 cup heavy or light cream, optional chopped fresh chives or parsley for garnish

Instructions

Place the onions, leeks, and garlic in the Cuisinart® Food Processor fitted with the metal “s” blade.

Pulse 10 to 15 times to chop. Remove and reserve. Insert the medium (4-mm) slicing disc. Use medium pressure to slice the potatoes, parsnips, and turnips.

Melt the butter in a large saucepan over medium heat. Add the chopped onion mixture and cook for 3 to 4 minutes until the onions become translucent, do not brown. Add the wine and cook for 5 minutes. When the foam subsides, add the onions and cook until softened, about 5 minutes – do not brown. Add the stock, water, sliced potatoes, parsnips, turnips and 1 teaspoon of the salt. Bring to a boil, then reduce heat, cover loosely, and simmer for about 20 minutes until the vegetables are tender.

Strain the solids from the liquid and transfer the liquid to a clean saucepan.

Working in batches as necessary, purée the soup solids in your Cuisinart food processor fitted with the metal “s” blade with some of the liquid, until completely smooth and creamy, about 30 to 40 seconds.

After puréeing each batch, add to the cooking liquid in the clean saucepan. Heat for a few minutes over low heat, and stir in optional cream if using. Reheat soup over low heat, and season with more salt to taste, white pepper and fresh lemon juice. Serve in warm bowls and garnish with chopped fresh chives or parsley.