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Avgolemono Soup January 11, 2017

Filed Under: Recipe - Sue Fuirst @ 5:21 pm
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avgolemono soup

 

4 cups chicken broth (preferably homemade)

3 eggs (1 whole and 2 yolks)

1 1/2 cups cooked white rice

scant ¼ cup lemon juice, 1 small fresh lemon

1 cup cooked chicken meat, shredded into small pieces

½ cup cooked, diced carrot

 

In your favorite soup pot, heat chicken broth to a simmer.

 

Using a blender or a small bowl and immersion blender, combine 1 cup of simmering broth in pot, ½ cup rice, lemon juice and eggs and puree.  Stir the blended mixture into simmering chicken broth.  Add remaining rice, cooked chicken and carrots.  Lower heat and cook for a few minutes to thicken. Season with kosher salt and pepper.

 

Serves 4.

 

 

 

Avgolemono is fun to say…

Filed Under: Uncategorized - Sue Fuirst @ 5:21 pm
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avolemono…and delicious to eat.

avgolemono soup

4 cups chicken broth (preferably homemade)

3 eggs (1 whole and 2 yolks)

1 1/2  cups cooked white rice

scant ¼ cup lemon juice, 1 small fresh lemon

1 cup cooked chicken meat, shredded into small pieces

½ cup cooked, diced carrot

 

In your favorite soup pot, heat chicken broth to a simmer.

 

Using a blender or a small bowl and immersion blender, combine 1 cup of simmering broth in pot, ½ cup rice, lemon juice and eggs and puree.  Stir the blended mixture into simmering chicken broth.  Add remaining rice, cooked chicken and carrots.  Lower heat and cook for a few minutes to thicken. Season with kosher salt and pepper.

 

Serves 4.

 

 

 

Fish Chowder July 21, 2015

Filed Under: Recipe - Sue Fuirst @ 4:44 pm
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 Viking Village Fish Chowder

4 slices think-cut bacon or 2 Tb olive oil
2 stalks celery, diced
1 large onion, diced
2 cloves garlic, peeled and minced
2 bay leaves
Several sprigs of fresh thyme
5 cups fish stock or water
1 lb. red potatoes, cut into 3/4” cubes
1 ½  lbs. haddock, flounder or cod filets, boneless and skinless
1 cup milk
1 cup half and half or heavy cream
Kosher salt or Sea Salt
Black pepper
Paprika or Piment d’Espelette, to taste
Kernels from 2 ears of corns,  garnish

Place a large soup or stock pot over medium heat.  Add bacon slices and cook to render the fat. Remove the bacon when crisp and set aside for later, leaving the fat in the pot.  (Not a treif eater. Forgo the bacon and add 2 Tb olive oil to the pot.)  Add celery onion and garlic . Cook until onions turn translucent and vegetables begin to soften about 10 minutes. Add potatoes thyme and bay leaf and cook for 5 more minutes.

Pour stock into pot with the vegetables and potatoes.  Cover, and simmer over medium heat until tender, about 20 minutes. Add fish filets and cover and simmer for 10 minutes. With fish still in pot, flake fish with tongs.  Stir in milk and cream. Gently heat through – do not boil. Discard bay leaf and thyme stems. Season to taste with salt, pepper and paprika. Ladle into bowls and garnish with corn kernels and crumbled bacon.  Serves 6.

Viking Village Fish Chowder

Filed Under: Uncategorized - Sue Fuirst @ 4:43 pm
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fish chowderAs you may or may not know, I have a shellfish allergy.  Well, my food allergies don’t stop at shellfish, but that’s all I’m willing to admit to today.  I’m filled with envy and ugh when guests come to the shore and want clam chowder (you know who you are Liz, Mike, Sammy and Andy).  So, this recipe is for me.  It’s a shellfish-free fish chowder to be made with local Barnegat Light caught fish.

 Viking Village Fish Chowder

4 slices think-cut bacon or 2 Tb olive oil
2 stalks celery, diced
1 large onion, diced
2 cloves garlic, peeled and minced
2 bay leaves
Several sprigs of fresh thyme
5 cups fish stock or water
1 lb. red potatoes, cut into 3/4” cubes
1 ½  lbs. haddock, flounder or cod filets, boneless and skinless
1 cup milk
1 cup half and half or heavy cream
Kosher salt or Sea Salt
Black pepper
Paprika or Piment d’Espelette, to taste
Kernels from 2 ears of corns,  garnish

Place a large soup or stock pot over medium heat.  Add bacon slices and cook to render the fat. Remove the bacon when crisp and set aside for later, leaving the fat in the pot.  (Not a treif eater. Forgo the bacon and add 2 Tb olive oil to the pot.)  Add celery onion and garlic . Cook until onions turn translucent and vegetables begin to soften about 10 minutes. Add potatoes thyme and bay leaf and cook for 5 more minutes.

Pour stock into pot with the vegetables and potatoes.  Cover, and simmer over medium heat until tender, about 20 minutes. Add fish filets and cover and simmer for 10 minutes. With fish still in pot, flake fish with tongs.  Stir in milk and cream. Gently heat through – do not boil. Discard bay leaf and thyme stems. Season to taste with salt, pepper and paprika. Ladle into bowls and garnish with corn kernels and crumbled bacon.  Serves 6.

Early Autumn Chicken and Corn Chowder October 1, 2013

Filed Under: Chili seasoning - Sue Fuirst @ 3:22 pm
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Here’s a great soup recipe to ease you into Fall.

Chicken and Corn Chowder

4 cups chicken stock

1 whole chicken breast, poached and shredded into bite-sized pieces

1 large Yukon Gold potato, halved

2 Tb butter

2 large carrots, diced

1 celery stalk, diced

1 medium onion, diced

I leek, diced

1/2 teaspoon Basics Fuirst Chili Seasoning

4 ears of corn, kernels cut from the cobs

½ cup whole milk

1Tb chopped fresh cilantro

 

 

Bring a large sauce pan of salted water to boil. Add the potato and cook until tender, 15-20 minutes. Remove potato from water. Let cool slightly and dice.

Place a large soup pot over a medium flame. Add butter. Place carrots, celery, leeks and onions in pan.  Stir in Basics Fuirst Chili Seasoning.   Cook for 10 minutes until the vegetables are tender. Add diced potatoes and half of the corn. Pour in chicken broth and simmer for 10 minutes.

Using an immersion blender or traditional blender, puree the soup.  Stir in milk.  Add remaining corn and diced chicken. Season with kosher salt and pepper. Garnish with cilantro.  Serves