Georges Stone House Soup Recipes

STONE SOUP

Stone Soup image

After reading the "Stone Soup" story, our Test Kitchen enjoyed concocting this version of the folktale classic. It's chock-full of veggies and lots more ingredients...enough for everyone to bring something to add to the fun and flavor!

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

Steps:

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.

Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

GRANDMA'S STONE SOUP STEW

Grandma's Stone Soup Stew image

A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 tablespoons olive oil
1 1/2 pounds pork shoulder or beef chuck cut in 1-inch cubes
Kosher salt and freshly ground black pepper
1 onion, halved and cut into 1/4-inch slices
1 large red or yellow bell pepper, cored, seeded and sliced into 1/4-inch pieces
4 medium tomatoes, such as plum or vine-ripened style, grated on the large holes of a box grater
2 tablespoons sweet paprika
2 cloves garlic, minced
4 ounces dry, spicy salami, pepperoni or Spanish-style chorizo cut into thin rounds or strips
3 cups low-sodium chicken broth
3 cups mixed sweet root vegetables, such as carrots, golden beets, parsnips or sweet potatoes, left unpeeled, cut into in 1/2-inch chunks
1 cup cauliflower florets
1 teaspoon red-wine vinegar
Toasted crusty bread, such as country loaf, for serving
Extra-virgin olive oil, for serving
2 tablespoons chopped fresh parsley, for serving

Steps:

Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

"GEORGE'S AT THE COVE" BLACK BEAN SOUP

An original recipe created by Chef Scott Meskan, George's at the Cove. We enjoyed this when we visited this restaurant in La Jolla, California. This recipe is requested so often, they have it printed and ready at the hostess stand. It's unbeatable at the restaurant, but I do a pretty good job at home, too, if I do say so myself!

Provided by GinnyP

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup unsalted butter
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 cup broccoli stem, peeled and diced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried sweet basil leaves
1/4 cup dry white wine
4 cups chicken stock, hot
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (I like Cholula)
1 cup diced smoked chicken (recipe follows)
1 cup cooked black beans
1 cup broccoli floret
2 cups heavy cream
salt & fresh ground pepper, to taste
2 tablespoons cornstarch, mixed with a small amount of warm water (optional)

Steps:

In 1/4 cup butter, saute carrots, onion, celery and broccoli stems for 5 minutes.
Add thyme, oregano and basil; saute 5 minutes more.
Add wine and deglaze pan.
Add hot chicken stock and reduce by one-third.
Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets; simmer 5 minutes.
Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired).
Drop in remaining butter, piece by piece, stirring until melted and serve immediately.
Smoked Chicken: On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes).
Chef Meskan uses applewood chips and does not allow the grill to become too hot.

Nutrition Facts : Calories 804.7, Fat 70.5, SaturatedFat 42.9, Cholesterol 231.2, Sodium 471.1, Carbohydrate 30.2, Fiber 5.8, Sugar 6.6, Protein 14.3

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