ASIAN GINGERED CHICKEN SOUP/STEW
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.
SNAP-DRAGON'S "STONE SOUP"
Steps:
- Put the stone in a large sauce pan. Add water to cover it by 3 inches. Boil for 1 minute. Add the beans, celery, parsley, tomatoes, splash of olive oil, garlic and carrot. Cook on a low heat for 30 minutes. Put a ladleful of soup in a blender and whiz for 10 seconds. Pour back into the pot. Add the salt and pepper. Cook for 10 minutes more. Boil up the tiny pasta in lots of salted water. When it's cooked (not too soft), drain it and add to the soup. If it looks too thick, add a bit of pasta cooking water so it's soupy. Put the basil in blender. Whiz for 10 seconds with 1/4 cup of olive oil and a teaspoon of salt. To serve: Ladle the soup into warm bowls and dribble on some basil oil and a sprinkle of grated Parmesan cheese.
OL' FASHIONED STONE SOUP
There are so many versions of stone soup AND the story of stone soup, but preparation of it is a group affair, & ingredients can be anything that works for you! This particular recipe comes from familyfun.go.com, & it's a great group activity. Two versions of the story can be found online, one at http://stonesoup.esd.ornl.gov & another one at www.thatsmyhome.com . Reading the story to the group is part of it all! The FIRST INGREDIENT--which I'm unable to list properly--should be "1 LARGE stone, preferrably quartz, because it won't break down during cooking."
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup [OR in a pinch, use a LARGE potato as a sybolic 'stone'].
- If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients.
- In another LARGE pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes.
- Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot.
- Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot.
- Heat to boiling.
- Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
- Season to taste with salt & pepper.
- Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.
STONE SOUP
After reading the "Stone Soup" story, our Test Kitchen enjoyed concocting this version of the folktale classic. It's chock-full of veggies and lots more ingredients...enough for everyone to bring something to add to the fun and flavor!
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.
Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
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