BOUILLABAISE - Shellfish stew!
GUTSY'S BROCCOLI AND BACON SOUP - WITH A SECRET INGREDIENT
CALAMARI - FESTIVAL STYLE - Calamari stew!
NEW ENGLAND CLAM CHOWDER - Gutsy's way to make chowder!
NEW ENGLAND CLAM CHOWDER - Basic recipe!
CORN AND POTATO CHOWDER
CORN ROAST CHOWDER WITH LIME - More than a soup, more like a light supper.
CRAB AND YOGURT SOUP A cool and refreshing soup for that hot summer evening!
DEVIL'S CAULDRON - If you like it hot, then this stew's for you!
EGG SAUCE - A sauce for thickening soups!
FRENCH ONION SOUP - Buzz's quick and easy method...and delicious!
FRUTA MARE' - Seafood Stew!
GREEN BEAN STEW (GANANCH FASOOLYA) - Armenian lamb and green bean stew!
HUNGARIAN GOULASH - The National dish of Hungary!
HUNGARIAN SZEGED GOULASH - A Hugarian goulash with apples!
GUTSY GOURMET'S SAUERKRAUT GUMBO© - Gutsy's favorite comfort food
IRISH STEW - Made with Guiness Stout!
RICH CHICKEN BROTH - When a canned or boxed chicken broth will just not do!
JEWISH CHICKEN SOUP - Jewish Penicillin!
JOOJUKH - A cold yogurt and cucumber soup. "Armenian Gaspacho".
KEUFTA STEW - Armenian meatball stew!
LAMB CURRY MADRAS
LAMB STEW - Armenian style lamb stew!
LAMB AND EGGPLANT STEW - Strictly Eastern Mediterranean!
LAMB AND OKRA STEW - A soup for okra lovers everywhere!
MANHATTAN CLAM CHOWDER
MEXICAN BOUILLEBASSE (GREEN SOUP) - A Mexican seafood stew with a Poblano chile base!
MOROCCAN TAGINE - A slighty sweet and spicey stew. Great with couscous
PIZZA RUSTICA - More like a pie than a pizza!
PORTUGESE SOPA (Soup) - A meal in itself!
SAUSAGE AND MASHED POTATO SOUP - A wee bit of Ireland!
TAHN - An Armenian minted yogurt beverage
TAHNABOOR - A Yogurt soup than can be enjoyed either hot or cold.>
YOGURT, MAKING IT FROM SCRATCH - An inexpensive way to have yogurt whenever you want it.
YOGURT AND MACARONI SOUP - A hot deliciously filling yogurt soup.
OX-TAIL SOUP - From a faithful fan!
YOGURT AND MEATBALL SOUP - A hearty hot yogurt soup!
SOUPA VERDE FRIO - A cold green soup from Portugal, A Portuguese gazpacho!
COCIDO - A rich and hearty Spanish soup!
GAZPACHO - A frosty and refreshing Spanish soup!
SPANISH SAUSAGE AND LENTIL SOUP - Another delicious Spanish sopa!
"SANCOCHO" - Spanish (Puerto Rican) Thick Soup!
SOPA DE AJO - Garlic soup!
SPANISH BEAN SOUP #1 - A definitive soup of Spain!
SPANISH BEAN SOUP #2 - Another recipe for a wonderful bean soup!
FEIJOADA - Portuguese with (Viniagrette, Rice, Collard Greens)
PORTUGUESE SOPA - A rich and flavorful soup with linguica sausage and chickpeas!
Invent your own soup............... it's easy! Soup is one of life's pleasures and is certainly one of my favorite comfort foods. Soup ingredients are open to your imagination after starting with a few basics. 1. You will need a broth or stock. This can be a poultry stock, a meat stock, such as beef, lamb, veal or whatever you have, You can have a fish stock, or just a plain vegetable stock. This is basically done by simmering in water, the bones, shells or vegetables of whatever stock you are trying to make. You can also use meat scraps, vegetable scraps, potato peels, mushroom stems and etc. to add to your stock. You stock can be a mixture of meat, poultry and vegetables. Almost always, add onions, peppers, celery and carrots to your stock. A little garlic or fresh herbs are also a pleasant addition. Pan juices from roasts will also flavor your stock. Season your stock with salt and pepper, strain into a container and you have your soup stock. You can enjoy the stock as a clear soup, or you take the next step and make your own masterpiece soup. 2. Now you can get imaginative! You can add a variety of things to your stock. Seafood, diced chunks of meat, sausages, pasta , rice, bite-size pieces of vegetables, fruit juices, mushrooms, other spices, beans and etc. You can also add cheese, milk, cream and wine. You can thicken your soup with a little corn starch, or bread crumbs, or flour, or masa harina (Mexican corn flour). Potatoes, rice and pastas will also thicken your soup. 3. Don't get too crazy! Remember that all flavorful things do not go well together. I'm sure you won't be putting broccoli in your clam chowder....... or maybe you will. Just go easy at first and add herbs and spices sparingly and taste it often. Delicate soups like mushroom, should not have heavy flavors to detract from the delicate flavor of the mushrooms. I think you get my point. 4. Just remember that when you make stock, you make enough to use it again. Once you have stock, you can freeze it for later. A few milk cartons of stock in your freezer quarantees you a 20 minute, hearty meal when time is of the essence. 5. I'm sure after a short time you can come up with a vast number of soup recipes that come from your imagination and taste for good soup. Enjoy! The Gutsy Gourmet
Please report any bad links..Thanks, Buzz
Please report any bad links..Thanks, Buzz