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Thursday, December 30, 2010

Black Eyed Peas Soup and Chicken Noodle Soup recipes

2 1/2 pounds fresh black-eyed or pink-eyed peas, shelled (3 cups)*

3 cups water

2 large beef bouillon cubes

1 medium onion, chopped

1/2 (16-ounce) package kielbasa, sliced, browned, and drained (optional)

Bring first 4 ingredients and, if desired, sausage to a boil in a saucepan. Reduce heat; simmer 40 minutes or until tender. Serve with Sweet Onion Relish.

*1 (16-ounce) package frozen black-eyed peas may be substituted. Reduce cooking time to 30 minutes or until tender.

Chicken Noodle Soup
Chicken and Stock

1 (5-pound) chicken, quartered

6 cup(s) water

6 cup(s) low-sodium chicken broth

4 large carrots, cut into 1-inch pieces

3 large stalks celery with leaves, cut into 1-inch pieces

2 small parsnips, cut into 1-inch pieces

1 large onion, cut into 8 wedges

8 large sprigs flat-leaf parsley

3 clove(s) garlic, smashed


2 cup(s) baby carrots, cut into 1 1⁄2-inch pieces

1 cup(s) sliced celery

1 cup(s) parsnip, peeled, diced

1 tablespoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

8 ounce(s) 8 ounces dried kluski egg noodles, (about 2 2⁄3 cups)

2 tablespoon(s) chopped flat-leaf parsley

Bring chicken and water to a boil in a 6- to 8-quart stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside. Strain broth through cheesecloth-lined sieve into clean pot; press solids to extract liquid. Stir baby carrots, celery, parsnip, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.

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