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The Watercooler
Calling all soup makers......
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<blockquote data-quote="trinityroyal" data-source="post: 569526" data-attributes="member: 3907"><p>LDM, here is a soup recipe that I use all the time. husband likes soups that are very hearty and thick, almost like stew. This is one of his favourites.</p><p>You can make it in a crock pot or a Dutch oven, and the ingredients are flexible, to accommodate whatever you have on hand. </p><p></p><p>Ingredients: NOTE: All quantities are random, and depend on the size of the pot I'm using, and what looks good to the eye</p><p>- pork tenderloin or pork sirloin (if you have pork chops or a pork roast, that'll do as well) </p><p>- assorted vegetables -- carrots, corn, peas, cauliflower, broccoli, peppers</p><p>- several large onions -- I prefer sweet onions or vidalias, but any kind will do. Last time I made the recipe I used red onions and they were fine.</p><p>- a splash of EVOO</p><p>- dried onion flakes</p><p>- chicken stock</p><p>- beef stock</p><p></p><p>I usually cook the pork on the barbecue first, until it's not quite done. I season it quite heavily, but you can season to taste.</p><p>If you're using a crock pot, just chop everything into large chunks and layer it with the onions on the bottom, then the vegetables, then the meat.</p><p>Use equal quantities of chicken and beef stock, and toss in a handful of dried onions once you've added the liquid</p><p></p><p>If you're using a Dutch oven, warm the EVOO in the pot and then cook the onions until softened. Add the vegetables and cook until slightly tender. Add the meat, dried onions and stock, bring the whole works to a full boil and then let it simmer on low heat until you're ready to serve it.</p></blockquote><p></p>
[QUOTE="trinityroyal, post: 569526, member: 3907"] LDM, here is a soup recipe that I use all the time. husband likes soups that are very hearty and thick, almost like stew. This is one of his favourites. You can make it in a crock pot or a Dutch oven, and the ingredients are flexible, to accommodate whatever you have on hand. Ingredients: NOTE: All quantities are random, and depend on the size of the pot I'm using, and what looks good to the eye - pork tenderloin or pork sirloin (if you have pork chops or a pork roast, that'll do as well) - assorted vegetables -- carrots, corn, peas, cauliflower, broccoli, peppers - several large onions -- I prefer sweet onions or vidalias, but any kind will do. Last time I made the recipe I used red onions and they were fine. - a splash of EVOO - dried onion flakes - chicken stock - beef stock I usually cook the pork on the barbecue first, until it's not quite done. I season it quite heavily, but you can season to taste. If you're using a crock pot, just chop everything into large chunks and layer it with the onions on the bottom, then the vegetables, then the meat. Use equal quantities of chicken and beef stock, and toss in a handful of dried onions once you've added the liquid If you're using a Dutch oven, warm the EVOO in the pot and then cook the onions until softened. Add the vegetables and cook until slightly tender. Add the meat, dried onions and stock, bring the whole works to a full boil and then let it simmer on low heat until you're ready to serve it. [/QUOTE]
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Calling all soup makers......
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