Soups and Stews

Soups and Stews

Gondor Onion Soup

Onion Soup Ingredients:

• 2 onions (thinly sliced)

• ¼ cup butter

• 2 tablespoons flour

• 10 ½ ounces beef broth

• 2 ½ cups water

• 6 slices French bread (toasted)

• ½ cup parmesan cheese (grated)

• ½ cup swiss cheese (shredded)

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Separate sliced onion into single rings.

2.  In a medium saucepan sauté onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.

3. Meanwhile, toast French bread slices.

4. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.

5. Cool slightly, then enjoy!

Po-Tay-To Onion Soup

Potato Onion Soup Ingredients:

• 4 tablespoons butter

• 2 medium yellow onions (peeled and sliced)

• 2 pounds potatoes (peeled and sliced)

• 3 cups milk

• 5 ½ cups canned chicken broth

• ¼ cups fresh chives (chopped)

• ½ teaspoon celery seeds

• ¼ teaspoon dried thyme (whole)

• 1 cup light cream

• salt to taste

• black pepper (freshly ground) to taste

• 3 tablespoons cornstarch

• 3 tablespoons water

• ½ cup fresh chives (chopped)

• 6 slices bacon (crisply fried and chopped)

Directions:

1. In a large stockpot, melt butter and sauté onion until translucent (do not brown). Add potatoes, milk, chicken broth, chives, celery seed and thyme. Cover and simmer gently for 60 minutes.

2. Mix cornstarch and water, stirring well. Add to soup, stirring constantly, until thickened. Cook for 5 - 10 minutes.

3. Using a potato masher, mash potatoes into small pieces. (Or use food processor or immersion blender to puree soup). Add cream, salt and pepper. Heat about 5 minutes.

4. Garnish with chives and/or bacon pieces.

Sam’s Rabbit Stew

Stew Ingredients:

• 2 rabbits (Roughly 2 pound each)

• 1 cup flour, separated 

• ¼ cup olive oil

• 1 yellow onion

• ½ teaspoon salt

• ¼ teaspoon pepper

• ½ teaspoon thyme

• ½ teaspoon sage

• 1 bay leaf

• 8 cups vegetable stock
  6 small or 4 large red potatoes

• 3 carrots

• 2 tablespoons snipped fresh parsley

Directions:

1. Break down the rabbit. I recommend cutting away the rib bones and saving them for rabbit stock, along with the spines. This helps avoid the issue of super small bones in your stew. You can technically cut away all the bones, but I like to leave most of them in. They keep the meat from drying out and add a little extra flavor.

2. Pour 3/4 cup of the flour on a plate. Heat the oil over medium heat in a large stock pot. Working in small batches, dredge the rabbit pieces in the flour and brown the pieces for 3-5 minutes on each side in the oil, removing them to a clean plate when each batch is done. Dice the onion and set aside.

3. Transfer all the browned rabbit pieces back to the stock pot. Add the onion, seasonings, and vegetable stock. Stir to combine. Heat to boiling, then turn the heat to low and simmer for 2 hours, stirring occasionally. While you wait, peel and chop your carrots and quarter your potatoes.

4. Add the carrots and potatoes and cook for 20 minutes more or until the potatoes are cooked through. Whisk the remaining 1/4 cup flour with 1/3 cold water until smooth and whisk it into the pot, along with the parsley. Allow to heat, stirring regularly, until the mixture has thickened (approximately 5 minutes).

Éowyn Fish Soup (Fixed)

Fish Soup Ingredients:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• ¼ cup thinly sliced leeks (Cleaned and whites only)

• 1 cup diced cooked potatoes

• ¼ cup dry white wine

• 1 cup chicken stick

• ¾ cup water

• 12 ounces white fish diced into bite size pieces (halibut will do)
  1 cup fresh spinach

• Salt and pepper to taste

Directions:

1. Heat a medium pot over medium heat. 

2. Add the butter, olive oil, and sliced leeks, cook the leeks until soft.

3. Add your white wine and bring to a simmer for 3 minutes.

4. Add your potatoes, stock, and water, Simmer for 10 minutes.

5. add your pieces of fish, let this simmer for another 5-6 minutes until the fish is just cooked through.

6. Finally, add your spinach and cook just until it’s wilted, approximately 2 minutes.

7. Taste it one last time for seasoning and serve!

Recipe Tip:

1. This is not the same soup given to me by Éowyn but rather a considerably better version of her soup. Trust me it tastes nothing like hers and is actually edible.

Bag End Lamb Stew

Lamb Stew Ingredients:

• 2 tablespoons vegetable oil

• ½ pound lamb shoulder (2 inch cubs)

• 1 medium carrot (peeled ¾ inch diced)

• 1 medium turnip (peeled ½ inch diced)

• 1 large waxy potato (peeled ½ inch diced, cooked)

• 2 cloves garlic (minced)

• 1 shallot (finely diced)

• 2 bacon (British bacon or American bacon, diced)

• 1 cup 1” diced mushrooms

• 2 tablespoons flour (plus extra to coat)

• 1 spring rosemary

• 1 sprig oregano

• 16 ounces water or stock

• Salt and pepper to taste

Directions:

1. Heat a heavy bottom pan over medium high heat.  Add the vegetable oil.  Toss the lamb in a bit of flour to coat.  Carefully add the lamb into the hot pot and brown on all sides.  Make sure the lamb is evenly spread out so it has room to brown or it will just steam if there is too much meat in the pot at once.  When the lamb is brown on all sides, take it out of the pot and set it aside.

2. Turn the heat down to medium and add a bit more oil into the pot,  Add your minced garlic, shallots, and bacon.  Cook for 5 minutes and add the diced mushrooms.  Cook until mushrooms are golden.  Add the diced carrots, turnips, potatoes, rosemary, and oregano.  Cook for 8-10 minutes. Add the 2 tbsp. of flour and cook for 2-3 minutes.  Add the lamb back into the pot.  Season with a bit of salt and pepper and add the water or stock.  Scrape the bits off of the bottom of the pan and let it come to a simmer.  Turn down the heat to medium low and cover with a lid.  Let it simmer for 30-45 minutes and then serve!

Eastfarthing Cabbage and Sausage Soup

Cabbage and Sausage Soup Ingredients:

• 2 tablespoons vegetable oil

• ¾ pound smoked sausage (casing removed)

• 2 slices bacon (½ inch diced)

• 1 medium red onion (½ inch diced)

• 1 medium carrot (peeled ½ inch diced)

• 1 rib of celery (½ inch diced)

• 1 large russet potato (peeled and cooked ¾ inch diced)

• 1 small head of cabbage (approximately 3 cups roughly chopped)

• 5 cups chicken or vegetable stock

• ⅓ cup heavy cream

Directions:

1. Heat a medium pot over medium heat with 2 tbsp. of vegetable oil.

2. Add the bacon and sausage and brown. Set the sausage and bacon aside while leaving the drippings in the pot.

3. Keep the pot on medium heat and add the diced onions, carrots, and celery. Cook for 10-15 minutes until soft.

4. Return the sausage and bacon back into the pot along with the potatoes and cabbage. Add the stock and let it simmer for 15-20 minutes until the cabbage is soft and tender.

5. Taste to adjust with salt and pepper. Before serving, finish with heavy cream.

Flair of the South Pumpkin Soup

Pumpkin Soup Ingredients:

• 2 tablespoons butter

• 3 tablespoons flour

• 2 tablespoons curry powder

• 4 cups vegetable broth

• 29 ounces pumpkin puree

• 1 large onion (chopped)

• 1 ½ cups cream

• 2 tablespoons soy sauce

• 1 tablespoon white sugar

• Salt and pepper to taste

Directions:

1. Melt butter in a large pot over medium heat. Sauté onion until soft and slightly transparent.

2. Stir in flour and curry powder until well mixed and smooth. Continue stirring until mixture begins to bubble. Gradually whisk in broth, and simmer until thickened.

3. Stir in pumpkin and cream. Add the soy sauce, sugar, salt, and pepper.

4. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds, or a dollop of sour cream... or both if it pleases you!

5. Enjoy!!

Bree Cheddar Soup

Cheddar Soup Ingredients:

• 2 leeks

• 2 potatoes

• 4 carrots

• 4 tablespoons butter

• 6 cups vegetable broth

• 1 garlic clove (minced)

• ¼ teaspoon thyme powder

• ¼ teaspoon sage powder

• salt and pepper to taste

• 1 cup milk

• 5 ounces Kerrygold Irish cheddar cheese

Directions:

1. Clean, peel, and chop the vegetables.

2. Melt the butter in a soup pot and sauté the vegetables lightly for about 3 minutes. Stirring frequently.

3. Add the stock, garlic, herbs, and seasonings.

4. Bring to the boil, cover and simmer for 30 minutes.

5. Blend the soup in a blender and return to the pot.

6. Add the milk and cheese.

7. Reheat, but do not boil.

Gondorian Bean and Pasta Soup

Bean and Pasta Ingredients:

• 1/2 cup mixed dried beans (soaked overnight and drained)

• 1 tablespoon oil

• 1 onion (chopped)

• 2 celery sticks (thinly sliced)

• 2-3 garlic cloves (crushed)

• 2 leeks (thinly sliced)

• 1 vegetable stock (bouillon cube)

• 14 ounces can or jar pimientos

• 3-4 tablespoons tomato puree (paste)

• 4 ounces dried pasta shapes

• 4 slices French bread

• 1 tablespoon pesto sauce

• 1 cup baby corn cobs (halved)

• 2 ounces broccoli florets

• 2 ounces cauliflower florets

• Few drops Tabasco sauce

• Salt and ground black pepper

Directions:

1. Place beans in a large pan and cover with water. Bring to boil and boil rapidly 15 minutes.

2. Drain and cover with fresh water. Bring to boil, then simmer for about 45 minutes, or until nearly tender.

3. When beans are almost ready, heat oil in a large pan and cook vegetables for 2 minutes.

4. Add stock cube and beans with about 2 1/2 cups of their liquid. Cover and simmer about 10 minutes.

5. Meanwhile, puree pimientos with a little of their liquid and add to pan. Stir in tomato puree and pasta and cook for 15 minutes.

6. Preheat oven to 400F.

7. While oven is heating, make pesto croutons. Spread French bread with pesto sauce and bake 10 minutes, or until crisp.

8. When pasta is just cooked, add corn cobs, broccoli, cauliflower, Tabasco, and seasoning to taste. Heat 2-3 minutes and serve with pesto croutons.

Bree Hearty Vegetable Stew

Vegetable Stew Ingredients:

• vegetable oil

• 2-3 cans diced tomatoes (or equal amounts diced tomatoes with juice)

• 1 onion

• 2-3 medium/large potatoes

• 1 carrot

• variety of cooked beans (garbanzo, pinto, black beans)

• pinch of oregano, cumin, and basil

Directions:

1.  Wash and clean all ingredients, and dice the onion, carrot, and potatoes. If you use canned vegetables, open the cans for later use. Drain most of the oily liquid out of the beans, but save some for later use.

2.  Pour 2 tablespoons of vegetable oil in the pan and heat. Once the oil is hot, sauté the carrots and onions until the onions turn light golden brown.

3. Pour in the tomatoes, along with the potatoes. Stir.

4.  Several minutes later, place the beans in the mixture. The juice will help thicken the mixture. Stir. Sprinkle the spices in. The heat should now be on a medium-high level. Let the soup come to a boil, stirring occasionally.

5.  When the soup comes to a boil, turn down the heat and let simmer. Sample the potatoes to see if they are cooked enough for your taste. Sprinkle another pinch of each spice in the soup and cover the mixture. This will let the spices blend, giving more flavor to the soup. Stir, and let the soup sit on the stove at a low heat level, or take the pot off the burner.

Recipe Tip:

1. Once the soup is cool enough to eat, ladle it into bowls. Serve with a hearty slice of bread on the side. Enjoy!!

Hearty Arnorian Stew

Vegetable Stew Ingredients:

• 1/2 tablespoon butter

• 2-3 tablespoons olive oil

• ¼  pound hamburger

• 2 carrots (thinly sliced)

• 1 medium-to-large potato (peeled and diced)

• Small package frozen sweet peas

• 1 tablespoon cornstarch

• 1 ½  teaspoons brown gravy mix

• beef broth sufficient to cover

• freshly chopped herbs parsley, thyme, and savory, as desired

• salt and fresh-ground black pepper to taste

Directions:

1. In a medium skillet, melt butter with the olive oil. Brown hamburger. Add just enough beef broth to cover.

2. Add carrots, potato, and sweet peas and let simmer.

3. Mix cornstarch and gravy mix in a small cup, then blend with a little beef broth. Add to the skillet and mix in well, along with additional beef broth to cover. Continue to simmer stew until flavors blend well, about 20 min. longer.

4. During last 5 minutes of cooking, add fresh herbs, salt and pepper.

5. Stew is done when the vegetables are cooked through and the broth has thickened.

Recipe Variations:

1. Let broth get extra thick, and use as a filling for meat pies and pasties.

2. Add 1-2 tablespoons of either tomato soup concentrate or tomato puree just after the meat is browned.

Recipe Tip:

1. Make a Ranger Stew by using wild vegetables or game meat.

2. CAUTION: be very careful when using wild plants, as some edible plants have poisonous lookalikes, and others may absorb toxins from their environment!

House of Healing Nettle Soup

Nettle Soup Ingredients:

• 4 cups stinging nettles (only tender early nettles, heavy gloves and clothing when harvesting and handling uncooked nettles)

• 2 cups water

• 1 cube chicken stock

• 1 tablespoon butter

• 1 tablespoon flour

• 3 tablespoons cream

Optional Ingredients:

• 1 egg (hard boiled)

Directions:

1. Rinse nettles well and boil for 15 minutes. Pick nettles up with tongs, retaining the water used for boiling. Squeeze out excess water from nettles and mince.

2. Mix butter and flour with a small amount of the water. Add this and the stock cube; bring the water to boil again.

3. Add minced nettles and cream. Boil for 5 minutes.

4. This soup is traditionally served with boiled egg halves.