Best
Kept Secrets for the Cooke Tavern Soup Selections
Vegetable
Stock
Add:
•
3 Tablespoons olive
oil 1 large potato, peeled & chopped
•
8 garlic cloves, peeled
& chopped
•
3 large onions, chopped
(or use 1 tsp. garlic powder)
•
3 leeks, white part
only, rinsed & chopped •
1 tsp. dried thyme
•
2 medium carrots, peeled
& chopped 8 black peppercorns
•
3 stalks celery with
green tops, chopped 1 bay leaf
•
12 stems of fresh parsley
•
1 tablespoon salt
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In
soup pot, heat oil over medium heat.
Add onions, leeks, carrots, celery, potato, and garlic. Cook, stirring
frequently, until vegetables are very soft, about 10 minutes.
Add 12 cups cold water, thyme, peppercorns, bay leaf, and parsley.
Bring to a boil, reduce heat to medium low, and cook uncovered until
stock is reduced to about 8 cups. (about 2 hours)
Strain stock through a fine sieve into a large bowl, pressing hard on
vegetables to release liquid. Cool, then cover and refrigerate,
or freeze. |
Chicken
Stock
Add:
•
3 to 4 pounds chicken
parts 2 stalks celery, sliced
•
2 medium leeks, rinsed
& chopped(white part only) 3 garlic cloves
•
2 large onions, chopped
12 stems fresh parsley
•
2 carrots, peeled &
chopped 2 teaspoons dried thyme
•
3 quarts water 6 cloves
1 tablespoon salt
•
2 bay leaves |
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In
large soup pot, place chicken ,3 quarts water and salt.. Cover the
pot and heat to boiling. Uncover and skim off the scum from the
top.
Add leeks, onions, carrots, celery and garlic. Cover and simmer over low
heat for 1 hour.
Remove the chicken from the pot and reserve for another use. Add remaining
ingredients to the stock and continue cooking uncovered over low heat
until stock is reduced to about 8 cups.(about 2 hours)
Strain stock through a fine mesh sieve, pressing hard on vegetables so
that all liquid is extracted. Cool, then refrigerate. Remove fat
from top of stock before using. |
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General
Suggestions:
•
Salt
Free! We listened and responded to you. All of our recipes are now
100 % salt free. So, just remember to add salt to your own taste and preference
to any of the recipes.
•
Don’t
want to cut the Potatoes? One of our
customers shared a great short cut with us. Rather than cutting up potatoes
for any of the recipes that suggest potatoes, why not just add the Ore-Ida
Hash Brown potatoes Southern Style. They are found in your freezer section.
They are just small cut-up frozen potatoes. Just add about one cup of
the frozen hash browns for every potato suggested. This is a real time
saver and tastes great!
•
Go
Light! Rather than using the half-half cream for any of the following
recipes: Colonial Broccoli Cheddar Chowder, Penns Pike Potato Leek, Ten
Shilling Sherried Mushroom, and Candlelight Corn Chowder, try using milk
or Borden’s No-Fat Half and Half. It tastes great!
•
Freeze
It! Since all of the Cooke Tavern Soups make such generous portions,
you may not be able to finish them all up. You can freeze any of the following
recipes: Fireside Supper, Wagonner’s White Bean, Blacksmith’s
Black Bean and Pioneer Split Pea. We suggest using any zippered freezer
bag for the mixtures. This great to think about if you want to prepare
some great meals when you are out of town or send them back to college
with your son or daughter.
•
Crock
Pot Suggestions ~ Many of our customers ask if they can prepare Cooke
Tavern Soups in a crock-pot. The following recipes can be prepared effectively
in a crock pot: Fireside Supper, Wagonner’s White Bean, Blacksmith’s
Black Bean and Pioneer Split Pea. Any of these bean varieties can slow
cook for a great taste. Our other soups: Colonial Broccoli Cheddar Chowder,
Penns Pike Potato Leek, Ten Shilling Sherried Mushroom, and Candlelight
Corn Chowder cook up in about 40 minutes—so there is no need to simmer
those all day in a crock pot. It is not recommended to cook any of the
soups that add cream/milk in a crock pot.
Specific Cooke Tavern Soup Suggestions:
•
Tailgate
Party Favorite! Cook the Wagoner’s
White Bean Chili and cook it until most of the “liquid” is evaporated.
Add about 2 cups of Cheddar Cheese to the mix and then serve with some
nacho chips for a dip all those football fans will rave about!
•
Colonial
Broccoli Cheddar Chowder ~ A good way to put this leftover Chowder
is to use it as a topping for a large baked potato. This is a healthy
and nutritious way to use up any left over soup. Having leftovers is usually
the biggest challenge for this chowder!
•
Taco
Salad Anyone? Prepare the Blacksmith’s
Black Bean Chili and serve over top of rice or with a plate full of nacho
chips, sour cream, guacamole and black olives for an unforgettable taco
salad.
•
Seafood
Chowder ~ Want that great New England taste? Try adding the following
to the Candlelight Corn Chowder. (add the seafood variations).
•
An
Impressive Start to any Special Dinner Party! The Ten Shilling Sherried
Mushroom soup served as an appetizer course will be sure to “wow”
your guests. It’s also fun to prepare because you can help yourself
to a nip of sherry while you are preparing! Make sure to throw away the
soup wrapper and take all the credit for preparing the soup for your special
guests! Let them know you slaved all day for them!
•
Vichyssoise
Anyone? Try serving the Penns Pike Potato Leek as a cool Vichyssoise
as an elegant appetizer course.
•
You
Turkey! For the Pioneer Split Pea and
the Fireside Supper Bean Soup, you can substitute the ham hock or ham
products with any turkey products. Many customers use Turkey Kielbasa
rather than regular keilbasa. Also, you can substitute turkey ham for
the ham hock. This can help lighten up the soups.
Tell Us YOUR Secret!
Give us your best variation and if we post it on our web site we will send you a $20 Gift Certificate toward your next soup purchase! Be sure to let us know if we may include your first name, city and state if your variation is selected. Email your variation now!
Of course we would love to hear from you! Email us at: info@cooketavernsoups.com
if you have any tips or time savers to add to this list. Thanks! |
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