Homemade Organic Golden Garden Soup

Here’s What You’ll Need:

  • 6 medium organic carrots [1 lb.], chunked
  • 3 medium organic potatoes, chunked
  • 3 ribs organic celery with leaves, chunked/cut up
  • 2 medium organic yellow onions, chunked
  • 4 cups Homemade Organic Chicken Stock
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 1 tsp. Real Salt
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 1 Tbsp. fresh organic dill, finely minced; OR 1 tsp. organic dried dill
  • 1 cup grass-fed organic whole milk
  • 1/4 cup organic pasture butter

Here’s How I do it:

Stovetop:

  1. Transfer the chopped vegetables to a large stockpot; Add the chicken stock, poultry seasoning, dill and salt; Cover and simmer until tender, about 45 to 60 minutes.
  2. In small batches, add cooked mixture and blend until smooth; Repeat with remaining mixture.
  3. Return pureed mixture to stockpot add milk and butter; Heat until warmed through.
  4. Enjoy!

Slow Cooker:

  1. Coarsely chop the vegetables in small batches using a food processor or blender.
  2. Transfer the chopped vegetables to a __ qt. slow cooker; Add the chicken stock, poultry seasoning, dill and salt; Cover and simmer on low for 6-8 hours.
  3. In small batches, add cooked mixture and blend until smooth; Repeat with remaining mixture.
  4. Return pureed mixture to kettle, add milk and butter and heat on high for 30 minutes, or warmed through.
  5. Enjoy!
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Homemade Organic New England Styled Turkey Chowder

Here’s What You’ll Need:

  • 4 cups Homemade Organic Turkey Stock or Homemade Organic Chicken Stock
  • 2-1/2 cups diced organic potatoes
  • 1 diced medium organic yellow onion
  • 1 cup organic celery sliced to 1/8″
  • 4 Tbsp. chopped organic fresh parsley OR 4 tsp. organic dried parsley (fresh is recommended)
  • 3 cloves organic garlic, minced
  • 2 cups organic grass-fed whole milk
  • 1/2 cup organic unbleached white flour
  • 2 tsp. Real Salt
  • 1/8 tsp. organic ground organic cayenne pepper
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 2 – 3 cups shredded Homemade Organic Turkey Roast
  • 4 Tbsp. organic pasture butter

Here’s How I do it:

  1. Bring the stock to almost boiling in a large stockpot.
  2. Add potatoes, onion, parsley and garlic to the stockpot.
  3. Bring the contents of the pot to a boil; Reduce heat and simmer for 15 minutes.
  4. Meanwhile, in a screw-top jar combine the milk, flour, salt, cayenne and pepper; Cover the jar and shake until well blended.
  5. After the vegetables have simmered for 15 minutes, stir the milk mixture into the stockpot and bring to a boil.
  6. Cook and stir until thick and bubbly; Add butter.
  7. Pour into sterilized glass jars and refrigerate for 4 hours; Freeze once the soup and jar are completely cooled.
  8. Before Serving:  Remove chowder from containers.  Heat in a saucepan until hot, about 30 minutes, stirring often.
  9. Yields approximately 12 servings.
  10. Enjoy!

 

Homemade Organic Barbequed Pulled Turkey Soup

Here’s What You’ll Need:

Here’s How I do it:

Slow Cooker:

  1. Add all ingredients to the slow cooker and cook on low for 6-8 hours.

Stovetop:

You’ll also need turkey schmaltz for this version; Also reduce the garlic to 3 cloves and mince.

  1. In a large stockpot over medium high heat, warm 3-4 Tbsp. schmaltz until bubbly.
  2. Saute the celery, onion and bell pepper for 5 minutes.
  3. Add the minced garlic to the onion and peppers and saute for an additional 3 minutes.
  4. Pour the vegetable and turkey stocks into the stockpot and stir.
  5. Add the corn, tomatoes, BBQ turkey mixture, salt and BBQ rub seasoning to the pot and mix well.
  6. Bring the mixture to a boil, and reduce to a simmer; Simmer for 20 minutes, or until the vegetables are tender.
  7. Sprinkle with shredded swiss cheese and top with celery leaves.
  8. Enjoy!

 

Homemade Organic Tomato and Lima Bean Chowder

This recipe is intended to be made ahead and frozen before serving.  If you want to go ahead and serve it today add 15 – 20 minutes of cooking time once the soup is ready to be chilled.

Here’s What You’ll Need:

  • 2 cups Homemade Organic Chicken Stock or Homemade Organic Turkey Stock
  • 2 cups diced organic tomatoes
  • 1 16 oz. bag frozen organic lima beans
  • 1 16 oz. bag frozen organic corn
  • 1 diced medium organic yellow onion
  • 4 Tbsp. chopped organic fresh parsley OR 4 tsp. organic dried parsley (fresh is recommended)
  • 3 cloves organic garlic, minced
  • 2 cups organic grass-fed whole milk
  • 1/2 cup organic unbleached white flour
  • 2 tsp. Real Salt
  • 1/4 tsp. organic dried thyme, crushed
  • 1/8 tsp. organic ground nutmeg
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 4 Tbsp. organic pasture butter

Here’s How I do it:

  1. Bring the stock to almost boiling in a large stockpot.
  2. Add tomatoes, beans, corn, onion, parsley and garlic to the stockpot.
  3. Cover the pot and bring the contents to a boil; Simmer for 20 minutes.
  4. Meanwhile, in a screw-top jar combine the milk, flour, salt, thyme, nutmeg and pepper; Cover the jar and shake until well blended.
  5. After the vegetables have simmered for 20 minutes, stir the milk mixture into the stockpot and bring to a boil.
  6. Cook and stir until thick and bubbly; Add butter.
  7. Pour into sterilized glass jars and refrigerate for 4 hours; Freeze once the soup and jar are completely cooled.
  8. Before Serving:  Remove chowder from containers.  Heat in a saucepan until hot, about 30 minutes, stirring often.
  9. Yields approximately 12 servings.

Homemade Organic Pasta e Fagioli

This recipe is inspired by Olive Garden’s Pasta e Fagioli recipe.  This is an Italian pasta and bean soup. I found Damn Delicious‘ recipe; I modified it to make it organic and made from scratch.

Here’s What You’ll Need:

  • 1 cup dry organic kidney beans
  • 1 cup dry organic cannellini beans
  • 1 cup organic cavatelli [baby shell] pasta (or other small shaped pasta)
  • 2 cups cooked Homemade Organic Italian Sausage
  • 3 cloves organic garlic, minced
  • 1 small organic yellow onion, diced
  • 3 small or 2 medium organic carrots, sliced
  • 2 ribs organic celery, sliced
  • 6 cups Homemade Organic Pork Stock, Homemade Organic Beef Stock, Homemade Organic Brown Stock or Homemade Organic Chicken Stock  (a combination works, too)
  • 6 cups unfluoridated and unchlorinated water, divided
  • 2 cups organic crushed tomatoes
  • 2 organic beefsteak tomatoes, diced [2 cups] OR  2 cups organic diced tomatoes
  • 1 Tbsp. organic fresh basil OR *1 tsp. organic dried basil
  • 1 Tbsp. organic fresh oregano OR *1 tsp organic dried oregano
  • 2-1/4 tsp. organic fresh thyme OR *3/4 tsp. dried thyme
  • 1 Tbsp. Real Salt
  • 1 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

  1. Place 3 cups of water and stock into an 8 quart stock pot and bring to a boil.
  2. Meanwhile rinse the beans thoroughly.
  3. Add the beans to the pot;  Do not season with salt until the end of the cooking process or the beans might not get soft.
  4. Reduce the heat to medium, cover and cook for 1 hour.
  5. Add the crushed tomatoes, diced tomatoes, carrots, celery, onion, garlic, basil, oregano and thyme to the pot and return to a boil.
  6. Reduce to a simmer and cook for 30 minutes.
  7. Add the pasta and remaining 3 cups of water to the pot.
  8. Bring the soup to a boil once again.
  9. Reduce the heat to a slow simmer and cook for an additional 15 minutes, or until the pasta and vegetables are tender.
  10. When there’s ten minutes of cooking time left, add the sausage, salt and pepper to the pot.
  11. Enjoy!

Homemade Organic Vegetable Beef Soup

Here’s What You’ll Need:

  • 6 cups Homemade Organic Beef Stock
  • 3 cups Homemade Organic Vegetable Stock
  • 3 cups unchlorinated and unfluoridated water
  • 1 lb. organic grass-fed ground beef
  • 2 cups organic frozen peas
  • 2 cups organic frozen corn
  • 2 cups organic frozen green beans
  • 4-5 organic carrots, chopped
  • 6 organic new potatoes, chopped small
  • 1 large organic yellow onion, chopped
  • 4 organic garlic cloves, minced
  • 3 organic ribs celery, chopped
  • 2 Tbsp. organic Italian seasoning
  • 1 Tbsp. plus 1 tsp. Real Salt, divided
  • 1 tsp. organic freshly-ground peppercorn blend
  • 2 tsp. organic home rendered tallow or lard

Here’s How I do it:

  1. Heat a stock pot over medium-high heat.
  2. Add a bit of tallow or lard and heat until warm and bubbly.
  3. Sprinkle the ground beef into the pot along with 1 tsp. of Real Salt.
  4. Cook until well done.
  5. Add the stocks, vegetables and seasonings; Bring to a boil.
  6. Reduce heat to a simmer and cook for 30 minutes, or until the potatoes and carrots are tender.
  7. Enjoy!

Homemade Organic Cream of Shrimp Soup

As I was perusing old recipe books this afternoon, I stumbled upon a recipe that called for Cream of Shrimp Soup.  I hadn’t heard of such a thing.  After scouring the interwebs, it appears that most people haven’t heard of this soup, either.

Here’s What You Need:

  • 2 1/2 cups Homemade Wild-Caught Shrimp Stock
  • 1 1/2 cups organic grass-fed whole milk
  • 3/4 cup organic non-bleached white flour
  • 3 Tbsp. organic pasture butter
  • 1/4 cup organic onion, finely minced
  • 3 cloves organic garlic, finely minced
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

  1. Melt butter in saucepan over medium heat
  2. Add onions and saute for 2-3 minutes
  3. Add garlic and saute for 2 minutes
  4. Add the chicken stock and ½ cup of the milk in a large saucepan and mix well.
  5. Add salt and pepper to taste.
  6. Bring mixture to a low boil.
  7. Pour the flour and remaining milk into the saucepan and whisking continuously over medium heat as the mixture simmers.
  8. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
  9. Enjoy!