There is so much more to preparing fantastic Italian Soup and Stew recipes ...
... than just boiling some stock and throwing in some vegetables and maybe
some meat. Italian soup and Italian stew recipes, when prepared in true
gourmet fashion, are not really that different from preparation, say, of a
palate tingling Cajun gumbo recipe. (DOD and Aunt Aletha make a pretty mean
one of these).
An Italian soup or stew recipe that will bring raves from
your guests must be nurtured -- layered with a myriad of flavors, have the
proper texture (thick, medium or thin), use the right stock, and the
exact right ingredients, seasonings, etc., etc., etc.
If you don't happen to be an institutionally trained,
gourmet Italian chef caliber cook, it's a darn good thing you found this
page. Because the preparation tips here and the Italian soup and stew
recipes, are tried and true, all in pressure packed situations (dinner
parties with discerning food critics [friends] as the partakers). If it
terrifies you to even think about trying a new recipe on such a "foodie"
crowd, Fageddaboudit. We're going to make a gourmet Italian soup aficionado
out of you before you leave this web site! Believe it!
Many a fine and respected professional chef (and many a fine
and respected Italian mother) will tell you that a really good Italian soup
or stew depends on the quality of the stock. Well, we won't necessarily
disagree with that. Stock
(homemade chicken stock recipe) is not that hard to make, just time
consuming. And, there are times when even Dave and Aletha don't have the
time to make a stock from scratch. And cooking is our life!
You'll be glad to know, however, that there is a whole lot
more that goes into turning out a soup or stew your family or guests will
rave over, than just the quality of the stock you use. There's layering of
flavors, for example. To us, that's really the key. Garnishes can play a key
role in the final taste test, also.
Okay, I mentioned Cajun cooking a minute ago. Have you heard
of the nearly reverent Cajun "trinity"? It's onions (usually yellow), bell
peppers (usually green) and celery (usually light green. Note: If celery's
not this color, you may think twice about using it.)
The French "trinity" (mirepoix) is usually carrots, onions
and celery, chopped into either large or small pieces, depending on whether
your recipe calls for a large or a small mirepoix.
You get the picture. What is an Italian trinity? Could be
either of these or a combination.
Here is an example of starting a basic Italian soup, and
layering flavors. There are no quantities for most ingredients, since this
is just an example of layering. When you click on one of the Italian soup
recipe links, you will get a complete recipe and everything will become
clear to you:
Heat 2 T olive oil over medium heat. Just before adding the
"trinity", add either 1 T butter, 1 T yogurt butter or 2 shakes of Butter
Buds (dehydrated essence of real butter) to oil. Then add chopped or finely
minced onions, green bell pepper and celery. (If using carrot mirepoix, add
this now, also). All of these work fine in almost any Italian soup or stew
recipe. The lower you have the heat, the longer you will have to enjoy the
essence of these incredibly aromatic vegetables and the more of their tasty
juices will be released.
Tip: Sprinkle some salt over the vegetables when you first
add them, and they will release more juices faster. Cover the pan as you
cook the vegetables, over low heat, and more juices will be retained.
Flip the vegetables a few times when you first add them to
coat with oil and butter. (Push the pan out away from you and lift [flip] in
a vertical circular motion.) Okay, okay, it's hard to explain in words, so
just stir with a wooden spoon and practice the professional chefs' "flip"
with only a couple of pieces of vegetable in the pan.
Now, add 2-3 cloves of sliced garlic. Why sliced? Because it
has less tendency to burn than if it is minced. Just crush it a little with
the flat of a knife and slice thinly.
After the garlic is combined in for a minute or two, add
some wine. Let it evaporate for a couple of minutes and add some balsamic
vinegar. It's hard to believe, I know, but any decent grade of balsamic
vinegar "sweetens" a dish and adds a really excellent layer of flavor.
After the liquid is almost absorbed, add some ground herbs
and spices. We like to buy at least some of our spices whole, then grind
them in a spice-designated coffee grinder or
spice grinder.
Sample herb and spice mixture for a basic Italian
soup, (chicken, fish, beef, bean):
1/2 T sea or kosher salt
1 T black or Tellicherry pepper
1 T oregano
1 T onion powder
1 T basil
1 T sage (for chicken)
1 T thyme (for beef or fish)
1/2 T dry mustard
1/2 T fennel
1/2 t cayenne pepper
1/2 T ground or finely chopped lemon or lime zest (for fish or chicken)
Try different combinations. You won't believe the difference
in flavor! Now, that's an Italian soup recipe creation! Bella. Bellisimo!
You'll add half of the spices at this point in cooking, and
the other half near the end of cooking.
Now, if there is no natural thickening agent in the soup you
are making (potatoes or other starchy vegetable), you can add some flour at
this point, about 2 T. Stir it in and let it absorb and combine with other
ingredients.
Then, add whatever stock you're using, plus tomatoes,
potatoes, whatever else is left. Let it all simmer for 20 minutes or so, for
flavors to marry; (if potatoes are in the recipe, you may need to let simmer
for 30-35 minutes. Test their doneness with a fork or tooth pick).
Add meat near the end. If chicken or beef, brown in olive
oil first. Or use chicken from the fine stock you made earlier (see the
chicken stock recipe link above). If fish or shell fish, just add them in
raw about 6-8 minutes before you plan on removing from the heat. (It will
continue to cook for a time, so seafood does not have to be completely done
before you remove the Italian soup or stew from the heat.)
Another good means of adding a flavor layer is to "infuse"
your olive oil. Just add about 3-4 T extra virgin olive oil to a heated pan,
and add a few sprigs of rosemary, basil, fennel tops, thyme, oregano, sage,
tarragon, heck, almost anything. Try anchovies,
(see cioppino). You won't believe what a wonderful aroma this will fill
your house with, much less what an exquisite layer of flavor it will
produce.
How about this tip for a finishing touch to an otherwise
fairly bland Italian soup or stew recipe such as pasta e fagioli (aka pasta
fasoule, et. al., basically pasta and bean soup), or basic minestrone. Be
assured we do not have anything against traditional Italian soup and stew
recipes. They are what they are. We find them, many times, however, rather
boring and bland. The above basic layering technique, one with countless
variation possibilities, will punch a basic soup recipe up considerably in a
gourmet sense.
But for a really flavor-enhancing technique, try this with
an otherwise rather ordinary Italian soup or stew recipe: chop up or mince a
couple of cloves of garlic, add the juice of one fresh lime with to the
garlic and put it all in a small bowl. Then add about 1/2 - 3/4's of a cup
of either fresh chopped cilantro or basil. Put the mixture in the
refrigerator while you prepare the soup so the flavors can marry. Add a
teaspoon or so of this to each bowl when serving! You talk about adding a
punch!
Okay, I hope this helps. Cooking great Italian soups is not
hard, and it doesn't have to be time consuming if you use canned or boxed
stock. (Try the boxed free range chicken stock that is now available in most
regular grocery stores. Health Valley is the brand and it is "killer".)
Remember, homemade stock is worth the effort -- if you have the time, and if
you have the energy.
By the way, if you'd like to cook more for your family, but
you are just too tired at the end of most days to:
1. Figure out a menu that is relatively quick and simple, yet nourishing,
and ...
2. The thought of putting together a list of everything you need for a few
days of this kind of cooking makes you sigh in anguish ...
... check out our very popular page, "What's For Dinner?".
It's an idea inspired by our many friends who are either busy professionals,
or busy professional mothers. Some are even both!
Remember, we're here to help!
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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Cioppino (Italian Fish Soup)
Italian Lemon Chicken Soup
Italian Wedding Soup
Italian Leek and Potato Soup
Italian Fennel And Mushroom Soup
Italian Potato Soup (Vichyssoise)
Homemade Italian Tomato Sauce
Homemade Shrimp (Seafood) Stock
Shrimp And Artichoke Bisque
Italian Soups And Stews - More Recipes
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