Oliver’s Twist – S02E09 – Jamie’s Soup Kitchen [digitaldistractions]

9 Comments

1. 

   Phineas Flynn April 24, 2014

   Chef language:
   Start it as a special and see how it sells! -> I don’t like it!

2. 

   Da34Box April 24, 2014

   Jamie’s Kitchen!

3. 

   shane castagnet April 24, 2014

   i love how jamies version of a little olive oil is like 3/6 of the bottle
   lol

4. 

   Matz G April 24, 2014

   3/6 lol did you mean half? 😀

5. 

   Pookie April 24, 2014

   I love soup too. My grandma makes the best soups in the world! But I tried this recipe from Emeril (my favorite Chef!) and it was delicious. See below. He also has many other recipes I have tried as well.

   Hope You Enjoy!

   * 1 tablespoon olive oil
   * 1 diced onion
   * 2 celery ribs, diced
   * 3 cups chicken broth
   * 2 cups water
   * One-half teaspoon salt
   * One-half teaspoon freshly ground black pepper
   * 1 bay leaf
   * 2 cups cooked rice
   * 2 cups shredded, cooked chicken

   Heat the oil in a large, heavy pot over medium heat. Add the onion and celery, and cook, stirring, until they are soft, 3 to 4 minutes. Add the broth, water, salt, pepper, and bay leaf. Simmer for ten minutes. Stir in the rice, chicken and vegetables. Simmer until heated through, about 10 minutes longer.
   * One and one-half cups vegetables, such as carrots, green beans, broccoli, or Chinese
   * Vegetables

6. 

   panson808 April 24, 2014

   check out cooks.com

7. 

   kisseslikepearls April 24, 2014

   chicken and dumplings: to make homemade stock buy a whole chicken, (or for smaller serving, use a couple of peices like thighs or breasts) cover with water and boil (if you want a clear soup, simmer) along with some onion, carrot and celery until meat falls off the bones. Line a colinder with a dish towel, drain (RESERVE the liquid!!!!). Throw out veggies, pick meat off of bones, toss bones, keep meat. Put chicken stock back into pot. Add more veggies if desired and cook until tender. Add meat back. Mix bisquick with milk until a soft dough forms and drop by tablespoons into the boiling soup. leave lid on for 10 minutes, then off for another. You have soup!. You can also add small pasta (think ditilini or couscous or tiny stars) instead of dumplings.

   Veggie Soup: I select various canned veggies (obviously you can start with raw, but make sure you add the longest cooking first, then work up to the veggies that just need a few minutes) and pour entire can contents into pot. I dissolve beef bullion in hot water and add (depends on how much i’m making but roughly a cube per can) and add that. I add a jar of speghetti sauce (again, size based on how much I’m making–maybe 1 reg jar for 10 cans). Add enough water to cover by several inches (i like thick soup) I add tomato paste until I like the thickness/richness of the broth. Then I let heat up and boil for about a half hour to combine flavors. Taste and season with salt, pepper etc. Sometimes I add pasta or ground beef or barley.

   Potato soup: peel potatoes, cut small and add to pot. add some chopped onion and celery. just barely cover with water and cook until soft. Mush right in the pot, adding some milk to thin, butter, salt and pepper. you can add baked potato fixings if you like.

   Lima bean: 1 pound bag of beans, pick through to get out stones and the like. put in a bowl and cover with 6 in of water. let soak over night. drain, put in a pot with 1-2 sticks butter, add some celery and onion cover with 2-3in water. Cook until beans are tender (couple hours). Salt and pepper. (even if you dont like lima beans, try this recipe. with that much butter, its worth it. this is the only way i’ll eat lima beans).

8. 

   Lαnα April 24, 2014

   Delicious Ham and Potato Soup PREP TIME 20 Min
   COOK TIME 25 Min
   READY IN 45 Min
   Ingredients:
   3 1/2 cups peeled and diced potatoes
   1/3 cup diced celery
   1/3 cup finely chopped onion
   3/4 cup diced cooked ham
   3 1/4 cups water
   2 tablespoons chicken bouillon granules
   1/2 teaspoon salt, or to taste
   1 teaspoon ground white or black pepper, or to taste
   5 tablespoons butter
   5 tablespoons all-purpose flour
   2 cups milk

   Directions:

   Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
   In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
   Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

   Boilermaker Tailgate Chili PREP TIME 30 Min
   COOK TIME 2 Hrs
   READY IN 2 Hrs 30 Min

   Ingredients:
   2 pounds ground beef chuck
   1 pound bulk Italian sausage
   3 (15 ounce) cans chili beans, drained
   1 (15 ounce) can chili beans in spicy sauce
   2 (28 ounce) cans diced tomatoes with juice
   1 (6 ounce) can tomato paste
   1 large yellow onion, chopped
   3 stalks celery, chopped
   1 green bell pepper, seeded and chopped
   1 red bell pepper, seeded and chopped
   2 green chile peppers, seeded and chopped
   1 tablespoon bacon bits
   4 cubes beef bouillon
   1/2 cup beer
   1/4 cup chili powder
   1 tablespoon Worcestershire sauce
   1 tablespoon minced garlic
   1 tablespoon dried oregano
   2 teaspoons ground cumin
   2 teaspoons hot pepper sauce (e.g. Tabasco™)
   1 teaspoon dried basil
   1 teaspoon salt
   1 teaspoon ground black pepper
   1 teaspoon cayenne pepper
   1 teaspoon paprika
   1 teaspoon white sugar
   1 (10.5 ounce) bag corn chips such as Fritos®
   1 (8 ounce) package shredded Cheddar cheese

   Directions:

   Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
   Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
   After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
   To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

   For more great soups click on the website below.`)

   http://allrecipes.com/Recipes/Soups-Stews-and-Chili/Top.aspx

9. 

   Christine April 24, 2014

   This is one of my favorites…

   Hamburger Stew

   1 lb hamburger meat (cooked and drained)
   4 oz of velveeta cheese
   1 can corn (undrained)
   2 cans minestrone soup
   1 can water
   1 can jalapeño ranch style beans
   1 can rotel

   Stir and simmer in a big pot! It’s got a little kick to it, but it’s so good!!

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