Christmas Soup Recipes

Steps:

• Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
• Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
• Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
• Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

Steps:

• Pour 1 inch of water into a pot large enough to contain all the lobsters. Bring the water to a full boil. Remove the bands from the lobsters' claws and place them on their backs over the boiling water. Cover the pot tightly, and steam over high heat about 3 minutes. Quickly remove the lobsters from the pot and chill them rapidly by plunging them into a basin filled with ice and water. Set a wire strainer over a mixing bowl. Twist the tails off the lobsters over the strainer to catch their juices. Shell the lobster tails and claws over the strainer. Cut the tails into 4 quarters, leave the claw and knuckle meats whole, and reserve the lobster meat in a refrigerator.
• Peel the potatoes, split each into 4 wedges, and slice the wedges into 1/2-inch slices. In a large non-reacting soup pot, cook the diced bacon over moderate heat until golden and nearly crisp. Pour off all but about a generous tablespoon of the fat. Add the diced leeks, stir, and cook about 2 minutes. Add the potatoes, stir, cover the pot, and continue cooking over moderate heat, stirring frequently to prevent browning, until potatoes are tender, about 10 minutes depending upon the potato variety and the thickness of the slices. (Chef's Note: I like to mash some of the potatoes with a fork to give the chowder a luxurious but rustic texture, but good mealy potatoes, such as russets, will release some of their substance into the broth, and this step may be unnecessary.) Add the strained lobster juices and enough water, lobster or fish stock, to just cover the vegetables. Simmer 4 or 5 minutes. Keep the chowder base hot as you prepare the lobster meat and cream enrichment.
• Heat the butter in a wide skillet. Add the lobster meat, season with black pepper, and saute over moderate heat 3 or 4 minutes until the meat is firm, opaque, and pink. Pour in the heavy cream, and rapidly bring it to a simmer. Pour the lobster and cream mixture into the chowder base, and stir gently to combine. Taste for seasonings, and adjust with sea salt (preferably from Maine), plenty of fresh-milled black pepper, and a pinch of chipotle or cayenne pepper. Off heat, cover the pot and allow the chowder to ripen for 15 or 20 minutes before serving. Ladle into warmed soup plates, and sprinkle snipped chives over each serving. Accompany with plenty of warmed common crackers.

Steps:

• Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
• Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
• Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
• To serve, ladle into bowls, and top with a dollop of sour cream.

Steps:

• Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
• Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
• Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
• Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

Steps:

• In a Dutch oven or large soup kettle, bring 4 quarts water, dried fruit, raisins and cinnamon stick to a boil. Reduce heat; cover and simmer for 30 minutes or until fruit is tender., Combine the sugar, cornstarch and remaining water. Gradually add to kettle until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from heat; stir in gelatin until dissolved. Add cherries. Remove cinnamon stick. Chill.

Steps:

• Simmer the potatoes, onion, salt and water for 20 to 30 minutes until the potatoes are very tender. Do not drain. Mash it all up in the pot.
• In the meantime, cook the sage sausage in a skillet, breaking up large pieces. Drain fat.
• Add the milk, cream, sage and the cooked sausage to the potato mixture. Combine, stirring well to incorporate the additions.
• Heat 5-10 minutes.
• For Christmas soup, very thinly slice red pepper. For Confetti soup, mince various colors of bell peppers.
• Add parsley and bell pepper to soup; cook until peppers are just tender.