Best 10 Two Old Queens Soup Recipes

TWO OLD QUEENS SOUP

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).

OLD-WORLD CABBAGE SOUP

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.

TWO BY FOUR SOUP

Steps:

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

QUEEN VICTORIA'S BROWN WINDSOR SOUP

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

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.

TWO OLD QUEENS SOUP

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).

OLD-FASHIONED ONION SOUP

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.

TWO GREEN SOUP

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!

OXTAIL SOUP I

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.

QUEENS OF QUISINE SEAFOOD SEASONING AND RUB

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.