Two Old Queens Soup Recipes

TWO OLD QUEENS SOUP

Two Old Queens Soup image

The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.

Provided by Pot Scrubber

Categories Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons oil
3 garlic cloves, chopped
1 cup onion, chopped
1/2 lb smoked kielbasa, diced (see *note at bottom)
1 small head of cabbage, chopped small
1 (15 ounce) can kidney beans, undrained
6 small new potatoes, quartered
1 large yellow squash, sliced
1/2 cup catsup, good quality
8 cups beef broth (I use Campbells double rich or double strength in a pinch)
salt, to taste
pepper, to taste
red wine (a nice splash) (optional)

Steps:

Sauté onions in oil until transparent.
Add diced kielbasa and brown lightly.
Push mixture to the side of the skillet and add garlic in the space you made and sauté for thirty seconds.
Remove all of this and place in a soup pot with the remaining ingredients. (including any blackened bits that occurred!).
Bring soup to a boil and then reduce to a simmer for 35-45 minutes, stirring occasionally.
Salt and pepper to taste.
*Note: They smoked their own Kielbasa with a smoker. Next time you are grilling, throw an extra Kielbasa link on the BBQ. It adds a really nice touch to the dish).

Nutrition Facts : Calories 257.1, Fat 9, SaturatedFat 2.3, Cholesterol 15.7, Sodium 1265, Carbohydrate 34.9, Fiber 6.9, Sugar 8.1, Protein 11.2

OLD-WORLD CABBAGE SOUP

Old-World Cabbage Soup image

A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

Provided by Carol Fetsco

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 4h

Yield 20

Number Of Ingredients 9

Ingredients

½ medium head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
¾ cup ketchup
1 ½ cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes

Steps:

Place chopped cabbage into an 8-quart soup pot.
Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
Microwave diced celery in 2 tablespoons water for 4 minutes on high.
Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
Reduce heat to simmer and cook for 2 to 3 hours.
Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g

TWO BY FOUR SOUP

Two by Four Soup image

From Mom's friend Sylvia. It actually calls for two pounds of beef (thus, two by four), but Sylvia only uses one, and I found it sufficient. I put this in the crockpot on warm on a busy afternoon, and had dinner waiting for me. I served it with a salad and tortillas. This is greater than the sum of its parts; I wasn't expecting it to be as good as it was. DH told me "this is the best thing to ever come out of that crockpot!"

Provided by Sudie

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb chopped beef, browned and drained
2 cans minestrone soup (Campbell's size)
2 (15 ounce) cans chopped tomatoes, one should be with jalapeno
2 (15 ounce) cans chili beans
chili powder
salt and pepper, to taste

Steps:

Throw everything into a pot and heat gently.
Gets better the second day.

QUEEN VICTORIA'S BROWN WINDSOR SOUP

Queen Victoria's Brown Windsor Soup image

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls.

Provided by French Tart

Categories Stocks

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/4 lb stewing beef
1/4 lb lamb steak (or mutton if available)
4 cups good beef stock
1 medium onion, peeled and sliced
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
2 tablespoons flour
1 bouquet garni
salt and pepper
1/4 teaspoon chili powder
1/2 cup cooked rice (optional)
1/4 cup madeira wine (optional)

Steps:

Cut the lamb and beef into 1-inch cubes and roll in the flour.
Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown.
Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours.
Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.

MUSTARD SOUP

Mustard Soup image

A simple recipe i got from an old school friend. Serve with fresh bread spread with butter and maybe some ham.

Provided by Iceland

Categories Austrian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 onion, chopped
1 garlic clove, chopped
1 teaspoon oil
4 cups soup (stock)
4 teaspoons cream
mustard

Steps:

In a hot pan glace onion and garlic in the oil until golden.
Add soup and bring to boil.
Add cream and mustard for taste.

Nutrition Facts : Calories 31.5, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 2.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 0.3

TWO OLD QUEENS SOUP

Two Old Queens Soup image

The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.

Provided by Pot Scrubber

Categories Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons oil
3 garlic cloves, chopped
1 cup onion, chopped
1/2 lb smoked kielbasa, diced (see *note at bottom)
1 small head of cabbage, chopped small
1 (15 ounce) can kidney beans, undrained
6 small new potatoes, quartered
1 large yellow squash, sliced
1/2 cup catsup, good quality
8 cups beef broth (I use Campbells double rich or double strength in a pinch)
salt, to taste
pepper, to taste
red wine (a nice splash) (optional)

Steps:

Sauté onions in oil until transparent.
Add diced kielbasa and brown lightly.
Push mixture to the side of the skillet and add garlic in the space you made and sauté for thirty seconds.
Remove all of this and place in a soup pot with the remaining ingredients. (including any blackened bits that occurred!).
Bring soup to a boil and then reduce to a simmer for 35-45 minutes, stirring occasionally.
Salt and pepper to taste.
*Note: They smoked their own Kielbasa with a smoker. Next time you are grilling, throw an extra Kielbasa link on the BBQ. It adds a really nice touch to the dish).

Nutrition Facts : Calories 257.1, Fat 9, SaturatedFat 2.3, Cholesterol 15.7, Sodium 1265, Carbohydrate 34.9, Fiber 6.9, Sugar 8.1, Protein 11.2

OLD-FASHIONED ONION SOUP

Old-Fashioned Onion Soup image

This is a very tasty soup and very easy to make!!

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes

Time 4h15m

Yield 8

Number Of Ingredients 4

Ingredients

3 pounds onions, sliced
½ cup butter, melted
7 slices French or Italian-style bread
4 ½ cups chicken broth

Steps:

Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g

TWO GREEN SOUP

Two Green Soup image

This is a perfect spring soup that takes advantage of the asparagus crop. It's on the healthy side which is a plus. Dairy free, quick and easy, a delicious vegetarian soup that will serve as a light meal or a soup course when you have guests. Be careful not to overcook the veggies, or that fresh appealing bright green color becomes a sludgy pea soup green. If asparagus is out of season or too pricey try using broccoli in it's place. This can be served hot or chilled.

Provided by Annacia

Categories Spinach

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb bunch asparagus
1 lb bunch fresh spinach
3 cups veggie soup stock (or water)
1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube)
1 tablespoon olive oil
2 tablespoons flour
2 cups unsweetened soymilk (or almond milk)
2 tablespoons smooth cashew butter
1/4 teaspoon nutmeg
1/2 cup chopped fresh parsley, cilantro (optional) or 1/2 cup basil (optional)
fresh salt and pepper

Steps:

Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk), and chop the rest into 2 inch pieces.
Wash and rough-chop the spinach.
Heat olive oil on medium in a small pan.
Add flour, stir and cook 5 minutes or until crumbly.
Add the soy or almond milk and cashew butter. Whisk together and cook until the mixture starts to thicken.
Remove from heat.
Bring the stock to a boil with the bouillon cube.
Simmer the asparagus for 5 minutes or until just tender.
Add nutmeg & spinach, and simmer just until spinach is wilted.
Stir in cream sauce and heat another two minutes.
Blend with a blender stick until smooth, or process in 2 batches in a regular blender.
Add the optional chopped fresh herb and continue to blend for a minute.
Add salt and pepper to taste and heat on medium low for 5 minutes - DON'T BOIL!

Nutrition Facts : Calories 109.1, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.1, Sodium 213.7, Carbohydrate 13.1, Fiber 3.8, Sugar 4.7, Protein 7

OXTAIL SOUP I

Oxtail Soup I image

A hearty, full-bodied soup - somewhat different than most oxtail soups.

Provided by Milarie Rude

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h30m

Yield 7

Number Of Ingredients 13

Ingredients

3 pounds beef oxtail
3 teaspoons salt
¼ teaspoon ground black pepper
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 turnip, peeled and diced
2 tablespoons brandy
6 cups water
½ teaspoon dried savory
1 bay leaf
½ cup barley
2 ounces dried mushrooms

Steps:

Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.

Nutrition Facts : Calories 588.3 calories, Carbohydrate 22 g, Cholesterol 214 mg, Fat 26.8 g, Fiber 5.1 g, Protein 63.3 g, SaturatedFat 11 g, Sodium 1408.9 mg, Sugar 3.4 g

QUEENS OF QUISINE SEAFOOD SEASONING AND RUB

Queens of Quisine Seafood Seasoning and Rub image

Enveloping the spectrum of spices used in North Africa and the Middle East, this combination has a spicy-smokey aroma and a bit of bite when eaten. Savory mixed with sweet, this rub can be used on fish and seafood, broiled, baked, stir-fried or grilled. Created to represent our ZWT 6 team in the Wild Card Challenge, I chose a wide variety of spices and brought them together to create a mysterious and delicious combination fit for royalty -- the Queens of Quisine! When testing the recipe, I prepared large wild Key West shrimp and stir-fried them with olive oil. Delicious!

Provided by kitty.rock

Categories Southwest Asia (middle East)

Time 5m

Yield 3 tablespoons mix, 1-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons smoked paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried lemon peel
1 teaspoon onion powder
1 teaspoon lemon pepper
1 teaspoon dried parsley
1 teaspoon dried cilantro (optional)
1/2 teaspoon red pepper flakes
1/2-1 teaspoon sea salt (as preferred)
1/2 teaspoon garlic powder

Steps:

Measure ingredients and combine. Pour into a small air-tight jar.
Keep in a cool, dry place until ready to use.
FOR RUBS:.
Rinse fish and pat flesh dry with paper towels.
Use 1 to 2 tablespoons and rub on all exposed parts of fish (except skin).
Prepare fish as desired.
FOR STIR-FRY or SAUTE:
Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
Melt butter or heat oil over medium-low heat.
Add shrimp or other seafood to pan.
Cook until done and remove from pan.
FOR GRILLING:.
Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
Prepare on grill as desired.
TO SERVE:.
Serve with couscous or brown rice, with a green salad or vegetable dish.

Nutrition Facts : Calories 64.3, Fat 2.2, SaturatedFat 0.3, Sodium 1176.6, Carbohydrate 12.5, Fiber 5.2, Sugar 2.1, Protein 2.6

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Two Old Queens Soup Recipes

TWO OLD QUEENS SOUP

OLD-WORLD CABBAGE SOUP

A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

TWO BY FOUR SOUP

QUEEN VICTORIA'S BROWN WINDSOR SOUP

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A simple recipe i got from an old school friend. Serve with fresh bread spread with butter and maybe some ham.

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