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New England Soup Recipes ~ NH Recipes


Below, you will find great New England Soup recipes.


New England winter’s can be rough.  There is nothing better on a cold, snowy day than to have a nice bowl of soup to take away the winter chill.  Here are some great recipes that are tried and true.


Curried Apple Soup Recipe


2 large sweet onions

¼ cup butter or margarine

2 tablespoons curry powder

2 tablespoons cornstarch

¼ cold water

6 envelopes instant chicken broth mix

1 quart hot water

4 egg yolks, slightly beaten

1 cup whipping cream

2 apples, peeled, cored, and chopped finely

Juice of one lemon

salt and freshly ground black pepper

thin slices unpeeled red apple



Cook onions in butter until soft but not brown. Stir in curry powder.

Blend cornstarch and cold water; add.

Stir over low heat until slightly thickened and clear. Add a little of the hot mixture; cook and stir about one minute.

Add cream. Remove from heat. Add diced apples. Put through electric blender or press through food mill or fine sieve.

Add lemon juice. Season to taste with salt and pepper.

Serve hot or chilled, garnish with thin slices of unpeeled apple.



Lobster Bisque Recipe


1 Cup chicken stock

2 Slices of onion

2 Tablespoons of butter or margarine.

2 Tablespoons of all-purpose flour

2 cups of milk

1/2 Teaspoon of salt

1 LB lobster meat

1/2 Teaspoon Worcestershire sauce



Place 1/4 cup of chicken stock and the onion in a small frying pan. Cook over low heat for 5 to 7 minutes.

Melt the butter in a medium size pot over medium heat. Slowly whisk in the flour. Whisk until a creamy mixture is created.

Gradually whisk in stock. Whisk in milk, salt, lobster meat, Worcestershire sauce. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.



Ham and Bean Soup Recipe


 8 cups chicken stock

1/2 head cabbage, chopped

1 medium onion, chopped

2-4 cloves garlic, finely chopped

2 carrots, chopped

1-2 medium potatoes, peeled and cubed

1/2 tsp dried thyme

1/2 tsp dried marjoram

1 bay leaf

2 cups chopped cooked ham

2 15 oz cans cannellini, white kidney,
or Great Northern beans, rinsed and drained

Salt and freshly ground pepper to taste



Combine the stock, vegetables, and herbs in a large pot and bring to a
boil over high heat. Reduce the heat and simmer covered until the
vegetables are tender, about 15 minutes. 

Add the ham and beans and
simmer covered for 30 minutes Adjust the seasoning with salt and
pepper if needed. Serves 6 to 8.



Minestrone Soup Recipe


1 1/2 cups celery, diced

1 large onion, diced

1 6oz. can tomato paste

1 28 oz. can tomatoes, crushed

1/2 cup parsley, minced

8 cups instant vegetable stock

2 tsp oil

2 bay leaves

2 tsp basil

1 1/2 tsp oregano

1/2 tsp rosemary

1/8 tsp garlic powder

1/8 tsp black pepper

1 cup cooked beans such as canned garbanzo and kidney, or frozen limas

1/2 cup raw noodles such as whole wheat, spinach, or artichoke - not too large.

1/2 cup cooked barley

2 cups total combined sliced/diced fresh vegetables such as cabbage, carrots, green pepper, mushrooms, potatoes, and zucchini, or frozen peas, corn, and green beans



Spread oil over bottom of large saucepan and sauté onion and celery until onion is translucent.

Add tomato paste, crushed tomatoes, parsley, stock, and seasonings.  Heat to just below boiling.

Add cooked beans, raw noodles, and cooked barley.  Simmer 20 minutes.

In a separate pan, steam vegetables until tender using very little water and add all to soup.

Stir to mix and simmer for 10 minutes or until heated through.



Vegetable Beef Soup Recipe


1 lb. hamburger

1 onion, chopped

1 green pepper, chopped

2 cans tomato soup

6 soup cans water

1 16 oz. package frozen mixed vegetables

Worcester sauce, salt, and sugar to taste



In a large saucepan, brown hamburger with onion and green pepper

Add remaining ingredients, bring to a boil, reduce heat and simmer until vegetables are cooked.



Farmhouse Stew Recipe


1 stewing chicken, cut up

2 quarts water

1 medium onion, chopped

½ pound ham, cubed



Simmer chicken in water, 2- 3 hours, until tender. Remove chicken and chill broth to congeal fat, and then lift off hardened fat.

Pull meat from chicken bones in large pieces and return meat to broth. Add peppers, onion, ham, and tomatoes.

Cover and simmer 1 hour. Add peas and cook 10 minutes longer. Makes 2 quarts stew.



Irish Lamb Stew Recipe


½ cup all-purpose flour

Salt and fresh ground pepper

3 pounds boneless lamb stew meat (preferably shoulder), trimmed, cut into bite size cubes

3 tablespoons oil

1 large chopped onion

¾ teaspoon dried thyme

1-½ cups dark beer or ale

1-½ pounds medium potatoes quartered

1 pound carrots, peeled and sliced

3 tablespoons chopped fresh parsley



In a large bowl, season flour with salt and pepper.

Dredge lamb in flour mixture, shaking off excess.

In a Dutch oven, heat oil over medium heat. Working in small batches brown lamb on all sides, remove and set aside.

Pour 1/4 cup water into pot, scraping bottom with a wooden spoon.

Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften,

Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water.

Cover; simmer until lamb is tender, 1 to 1 1/2 hours.

Add potatoes, carrots, and 1/2 cup water (more water may be needed). Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Stir in parsley just before serving.



New England Clam Chowder Recipe

2 cups clams, steamed, shucked and chopped

4 cups heavy cream

6 large potatoes, peeled or with skins, cut into medium sized cubes

5 stalks celery, chopped small

1/2 pound hickory smoked bacon, cut into small pieces

1 1/2 cups white flour

8 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp clam base

1 stick (4 ounces) butter

1 onion, chopped small

3 cloves garlic, minced

2 tsp thyme leaves, ground

3 bay leaves, whole

1/4 cup fine minced parsley

1/2 tsp black pepper, ground



In a medium size pot, cook potatoes until crisp, not quite done. Drain and set aside.

Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly

browned. Remove bacon and/or salt pork and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot.

Add butter and let melt. Add onion, garlic and celery and sauté in the butter and bacon drippings until cooked through.

Stir in flour to thicken.

Add clam broth and bouillon 2 cups at a time, stirring continuously until thick and creamy.

Add thyme, black pepper and bay leaves being careful not to break the leaves.

Cook for 15 minutes until hot and bubbly. Turn heat to low.

Add clams, potatoes and bacon or salt pork and simmer for 15 minutes more.

Add the heavy cream and parsley and turn off the burner.



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