Newspaper Soup
From choclytcandy 14 years agoIngredients
- This recipe requires three processes to complete shopping list
- PART ONE shopping list
- 3 quarts Mountain Road Cafe Classic chicken stock (recipe below) or Vibrant vegetable stock (recipe below) shopping list
- 2 cups great northern beans, soaked overnight. shopping list
- 1 medium onion, minced shopping list
- 3 tbs minced garlic shopping list
- 1 medium leek, white part only, finely chopped shopping list
- 1/2 tsp ground bay leaf shopping list
- 1 tbs finely ground white pepper shopping list
- 2 tbs salt shopping list
- 1/2 tsp ground celery seed shopping list
- 2 tbs minced fresh parsley shopping list
- 1/2 tsp freshly ground nutmeg shopping list
- 2 tbs white sugar shopping list
- 3 tbs freshly squeezed lemon juice shopping list
- PART TWO shopping list
- 3 quarts Basic beef stock (recipe below) or Vibrant vegetable stock (recipe below) shopping list
- 2 cups black beans, soaked overnight in water shopping list
- 1 medium onion, minced shopping list
- 5 tbs minced garlic shopping list
- 3/4 tsp ground bay leaf shopping list
- 1 1/2 tbs finely ground black pepper shopping list
- 2 tbs salt shopping list
- 1/2 tsp ground celery seed shopping list
- 1 tsp freshly ground cinnamon shopping list
- 1 tbs minced fresh oregano shopping list
- 2 tbs dark brown sugar shopping list
- 1/4 cup freshly squeezed lime juice (Key lime preferred) shopping list
- PART THREE shopping list
- 2-3 garlic cloves (or to taste) shopping list
- 4 tbs olive oil shopping list
- 1/4 tsp fresh ground nutmeg shopping list
- 5 tbs mayonnaise shopping list
- 3 tbs sour cream shopping list
- 1/2 tsp salt (optional) shopping list
- 4 tbs hot red chile powder shopping list
- 1/4 cup tomato paste shopping list
- INGREDiENTS FOR ROAD CAFE CLASSIC CHICKEN STOCK: shopping list
- 1 (4-5 lb) roasting hen shopping list
- 1 gallon water shopping list
- 1/2 tbs salt shopping list
- 4 whole bay leaves shopping list
- 1 medium onion, cut in half shopping list
- 4 cloves garlic shopping list
- 1 bunch parsley, washed shopping list
- 1 1/2 tsp peppercorns shopping list
- 1 large carrot, cut in half shopping list
- 1 celery stalk, including leaves shopping list
- INGREDIENTS VIBRANT VEGETABLE STOCK: shopping list
- 4 onions, unpeeled, cut into eighths shopping list
- 3 large celery stalks, cut into fourths shopping list
- 2 leeks, white part only, coarsely chopped shopping list
- 1 head garlic cloves, separated and peeled shopping list
- 4 unpeeled carrots, cut into 2-inch pieces shopping list
- 1 1/2 cups dry white wine shopping list
- 2 tbs high-quality olive oil shopping list
- 3 green onions, cut into 1-inch pieces shopping list
- 1/3 cup chopped parsley, including the stems shopping list
- 1/4 cup fresh chopped basil or 2 tbs of dried basil shopping list
- 1 tsp dried marjoram shopping list
- 1/2 cup chopped button mushrooms shopping list
- 1/2 cup chopped celery leaves shopping list
- 1 zucchini, peeled and sliced shopping list
- 3 cups coarsley chopped tomatoes shopping list
- 3 jalapeno chilies, seeded, stemmed, and chopped (optional) shopping list
- 3 quarts cold water shopping list
- 5 whole black peppercorns shopping list
- INGREDIENTS FOR BASIC BEEF STOCK: shopping list
- 1/2 cup butter shopping list
- 1 1/2 pounds stew beef shopping list
- 3 marrow bones shopping list
- 1/2 cup red wine shopping list
- 1 tbs salt shopping list
- 1 bunch parsley, washed shopping list
- 2 small carrots, unpeeled, quartered shopping list
- 1/2 tsp thyme shopping list
- 1 1/2 tbs black peppercorns shopping list
- 2 medium onions, quartered shopping list
- 1/4 tsp cloves shopping list
- 2 small leeks, cut in 1/2-inch pieces shopping list
- 3 large bay leaves shopping list
- 2 celery stalks, including leaves and heart shopping list
- 1 turnip, quartered (optional) shopping list
- 8 quarts water shopping list
How to make it
- DIRECTIONS ROAD CAFE CLASSIC CHICKEN STOCK:
- To prepare the chicken, set the hen on a cutting board. With the flat side of a cleaver, press down on the breast until you hear the bone break. Turn on its side and with the dull side of the cleaver, hit the drumstick at the midpoint one time with enough force to crack the bone. Do the same to the wing. Turn the hen on the other side and repeat. Turn the hen with the breast down and strike the back bone perpendicularly twice, each about a third of the way in from each side, to crack the back. (Breaking the chicken bones releases marrow into the stock, which adds more flavor.)
- In a large stock pot, combine the water, salt, bay leaves, onion, garlic, parsley, peppercorns, carrot, and celery and bring to a boil. Add the chicken and boil, uncovered for 1 to 1 1/2 hours, adding more water to keep the chicken covered. Skim off any foam that rises.
- To test chicken for doneness, pull on one of the legs. It should separate without force at the joint and there should not be any visible blood. Do not overcook the chicken.
- Remove the chicken and save for another use. Strain the stock and reserve. For a clearer stock, line the strainer with cheesecloth. Chill the stock in the freezer until the fat congeals, then remove it with a spoon. Yield: 1 Gallon
- DIRECTIONS VIBRANT VEGETABLE STOCK:
- Heat the oven to 350 degrees. Place the onions, celery, leeks, garlic, and carrots in a shallow pan and pour the wine over the top. Bake uncovered for 1 1/2 hours.
- Heat the oil in a stock pot and add the caramelized vegetables and the green onions. Saute for 5 minutes, stirring occasionally. Add the remaining ingredients (except the water and peppercorns) and saute for 5 minutes, stirring occasionally.
- Add the water and the peppercorns and bring the mixture to a boil. Then lower the heat to a simmer, cover, and cook for 2 hours. Remove the cover and simmer for another 30 minutes. Strain the stock through a fine strainer lined with cheesecloth or a coffee filter, and add salt to taste. Yield: About 2 1/2 Quarts
- DIRECTIONS FOR BASIC BEEF STOCK:
- In a shallow glass baking dish, melt the butter. Place the meat and bones on top of the butter and pour wine over all. Cover with foil and bake at 375 degrees for 30 minutes.
- Transfer the meat from the dish (including all the scrapings) to a stock pot.
- Add the remaining ingredients and bring to a boil. Reduce the heat, skim any foam off the top and simmer, uncovered, for 2 hours. Remove from the heat and strain through cheesecloth. Refrigerate or freeze and discard the fat that rises to the top. Yield: 6 Quarts
- DIRECTIONS TO MAKE SOUP:
- To make the black and white soups, use two large stock pots.
- For Part One: Combine all ingredients (for Part One) except the sugar and lemon juice in one pot.
- For Part Two: Combine all ingredients (for Part Two) except the brown sugar and lime juice in the other pot.
- Bring both pots to a boil and continue boiling, uncovered, until the beans are soft, about 1 hour. Add water if necessary.
- While the soups are cooking make Part Three.
- Slightly spread the cloves apart in the heads of garlic and pour 1 tbs olive oil over each head.
- Roast the heads on a cookie sheet in a 375 degree oven for 20 minutes.
- Remove, cool, and squeeze the soft pulp from the cloves.
- In a food processor, combine the garlic, with the remaining 1 tbs olive oil, nutmeg, mayonnaise, sour cream, salt and chile powder, process until smooth.
- Place the puree in a squeeze bottle.
- Remove the soups from the heat and cool. Puree both soups SEPARATELY in a food processor, adding the sugar and lemon juice to Part One, and the brown sugar and lime juice to Part Two. Return the soups to their pots and heat, taking care not to boil.
- To serve, use shallow soup bowls and simultaneously ladle the black and white soups into the bowls so the half the bowl is black and the other half is white in a "yin-yang" effect. The paint 1/4-inch thick red ribbons of the garlic and chile puree over the top.
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The Rating
Reviewed by 13 people-
This sounds really tasty and lengthy, too! But, something this elaborate is surely worth all the effort. 5UP
Diannediannehocut in Little Rock loved it -
That's a heck of a recipe!
floridiangourmet in Hudson loved it -
I saw newspaper soup and I'm like what?1 The name alone intrigued me... Great recipe! HIGH FIVE FORKS!!! I shall 'attempt' this weekend, it's all snow up here in WI so this would be PERFECT!!!!
snowcat17 in Milwaukee loved it
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