Cup O Veggie Soup.. . one cup of everything... 9/20/2021

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Ingredients for Recipe   

 * Onions Chopped; soup cut 1”x 1” ...........  1 cup   

 * Snow Peas: cut into thirds .............................  1 cup    

* Corn; Frozen  ............................................... 1 cup    

* Carrot ; soup cut ; 1”x1"  ............................... 1 cup    

* Celery;  soup cut 1”x 1” ................................  1 cup   

* Zucchini ; soup cut 1”x 1”  ............................ 1 cup   

 *Potatoes russet ; Peeled;  Soup cut   ................................1 each     

 * Oil, canola  ................................................ 1.5 tbsp   

 * Garlic Cloves ( I like garlic)  .......................... 5-7 cloves  

 * Tomato Crushed; Can; NO salt Added;   28 oz. can    .........................  1 can    

* Chix Stock Home   ...................................3.25 cup    

* Water ; Tap   ..................................................6-8 more cups  

 * Butter ; unsalted ..................... 2 tbsp.   

* Black Pepper .................................. 1 tbsp.  

 * Thyme ;  ............. Pinch of

 * Rosemary;    ................  Pinch of

 *Oregano ............................. 1/2  tsp each

 *Basil  ..........................................1 tsp.

 *Celery seed    .......................   1/8th tsp

 *Bay leaf  ............................................ 2-3 each    

To Cook:       MEP / To Cook   

*  Canola oil for the bottom of the pan.   

 IF YOU ADD SALT (1 TSP   KOSHER). THE MG OF SODIUM GOES UP TO 250MG PER 10 OZ. SERVING.. STILL NOT BAD.   

* Using stock pot; Heat pan   to medium heat     

 * Add canola oil: and sauté   onions 5-10 min or till caramelized.   

 * Add carrots and celery:   Cook 75-7 min      

* Add butter and garlic and   cook 3 min.      

* Add corn and cook 5-7 min   or corn begins to stick to bottom of pan (more caramelization)  

 * Add dry spices at this   point and cook 2-3 min: till fragran  

 * Add crushed tomato and   stock and 1/2 the water.     

 * Bring to a boil and   simmer 15 min     

 * Add Potatoes, zucchini and snow peas. Cook 20-25 Min.

NOTE: I usually have too   add water and or stock at this point IF liquid has reduced too much >If you are using a  fortified or strong stock: Use water; To thin.    

 I will make this over the  weekend and then use during the week: Different variations:    

>One day soup: straight -up.       

 >Next time I add pasta or rice.       

 >Then the third time you  can add chix or like.       

>Freeze 1/2 for later use.       

 >Add beans another time.        

>Use as a sauce base for another dish. 

>Use it to poach a piece of fresh white fish ; Cod Maybe; Fishermans' stew   

   REMEMBER;  YOU CAN ADD SALT: JUST NOTICE THE DIFFERENCES IN the NUMBERS.  AND STAY AWARE OF what serving sizes you are eating.

Keep track of the  serving sizes you are consuming.         

• No   salt added: 75 MG of sodium per serving    

•  1 tsp added: 250 MG sodium      

•  1 TBSP. Kosher salt added: 610 MG per serving.    

• and   I found soup and oyster crackers: 35 Crackers at 170MG       

Ingredient                                                                                          Amount

 Fresh Whole   Chicken  (3-4 lbs)   ...............4 lb

Onions,   .....soup cut 1" x  1 "......... 5 oz  

 Carrots, soup  cut...............5 oz 

Celery,  Soup Cut ....................5 oz 

Water, tap, drinking  ...............1 gallon 

 Spices, bay leaf  ...............  1 tsp 

 Spices, celery seed  .............1 tsp 

 Spices, thyme, dried  ...............1 tsp, leaves 

 Spices, rosemary, dried   ....................1/8 tsp 

Servings

10.0 total servings from one recipe. (2264 grams per package)

Ingredient Statement

Water, PERDUE® Fresh Whole Chicken (805), Onion, Carrots, Celery, Less Than 2% Of: Black Pepper, Celery Seed, Thyme, Rosemary, Bay Leaf

 Techniques 

Caramelization and Reduction.

Do not harp soo much on the recipes.. there are dozens of recipes.

Concentrate on technique and developing layers of flavor. 

On this chix stock, I caramelized the onions.. then added the carrots and celery and sauté them till they are cooked. I added butter during the process of caramelization.

 When you cook the veggies like this, a fond forms on the bottom of the pan. This is flavor. 

When you add the liquid, be sure to scrape up all the brown bits on the bottom of the pan (this is deglazing) you can also use wine.. but be sure you reduce the wine till its all gone. Or at least by 90 %. You want to burn off all the alcohol.

When cooking without salt you’ll need to increase and add other flavors.

Caramelization and reduction is the way.

 The   caramelized veggies will add one layer of flavor. Then reducing the stock will make it more concentrated and give you a deeper flavor..

In professional kitchens.. it all starts with the “STOCKS” .. be it chix, veal, veggie or fish. Good, fortified stock.

At home it’s good to have a chix stock in your fridge at all times.

I make one every week. I buy two bone -in chix every week. One for roasting and one for stock.

I use any leftover stock from the week before to start the new stock. If you need more liquid you can either use water or bone broth .. Just be sure it’s made with low sodium and or no sodium added.

…. And, once I am finished with the roasted chix. I remove the cooked chix from the bones for dishes later-on, AND I Save the bones.  Then make another small stock with the roasted bones>> WOW…us this for deglazing all your sauté items during the week. Use in beef dishes too….

And while navigating through the grocery store.. if you see chix necks or backs on sale.. Buy them.. make a stock,, and freeze.

After two weeks of this you will have a fortified gelatinous stock that any professional chef would desire.

Good luck. 

STEPS

In stock pot heat pan on medium heat. 

• Add canola oil.. and heat
• Add onions and cook 10-12 min or till browning starts.
• Add butter, carrots and celery. Cook 10 min or till cooked 
• Add garlic.. Cook 5 min…. Add spices. cook 5 min…..Add your whole chix. 
• Add water.. or no salt added chix stock or bone broth. Or use your old stock.
• Bring to a boil and simmer 20-25 min.
• Check temp of chix. If thigh temp is 165 F and above. Remove chix. Place to side
• Continue to simmer stock for another 15-20 min. SLOW SIMMER.
• Taste as it cooks. See how it evolves.

When your finished reducing the stock,  let is rest about 20-30 min. to cool. 

Strain and press out all juices from the veggie. Place juices back in stock.

What I do next??? If time (I usually make a stock on Sunday to have all week) ... I remove the chix from the bones (pulling off) and I place the bones back in the stock and cook for another 20 min.

Place chix meat in fridge for later use in soup or if not pulling off the bone; 

Refrigerate chix for later use in soups and quesadilla  or like…

Chill stock before placing in the refrigerator. (I place the pot in the sink with ice water.)  

Now you are ready to cook.

Ingredient

• Mushrooms Cremini  .....   8 oz 
• Onion sliced .....  6 oz 
• Garlic Fresh chopped ........3 Cloves
• Butter, Unsalted ........ 1 tbsp. 
• Pork fat .. Rendered from Bacon ........ 1oz.
• Black Pepper  ............. 1 tsp
• Chix Stock – House made; low sodium ...........  1oz 

Notes:

• Use as a veggie or side item
• Serving size of 4oz calculated
• NFP: the containers is the whole recipe; YEILDS 9.8 oz. product
• If Using Salt: If adding 1/8 tsp of pink Himalayan salt to recipe .. Sodium MG increases to 125mg per serving.

MEP

· Slice mushroom and onions and chop garlic.

· Gather all ingredients.

Cooking Procedures:

· Heat Pan.

· Add mushrooms to dry pan and sauté for 4 min.

· Add Onions .. Cook 5 – 7 min.

· Add Bacon fat.. Heat.

· Add garlic and season with a few grinds of black peppers from a mill.

· Add Butter .. Heat. 

· Cook 7 -10 min or till all are cooked.

Season with salt if you like.

· Remove from pan.

· Enjoy.