Select at least five soups/stews and five pasta sauces to include in the chart. For each sauce and soup/stew that you include, you will want to list the ingredients, including any stocks used as a base, and instructions for how to make these components and dishes.
Here are five soups/stews and five pasta sauces along with their ingredients and instructions:
1. Chicken Noodle Soup:
Ingredients:
- 1 whole chicken, cut into pieces
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 6 cups chicken stock
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
a) In a large pot, sauté the onion and garlic over medium heat until fragrant.
b) Add the chicken pieces to the pot and cook until browned.
c) Add the carrots, celery, and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
d) Remove the chicken pieces from the pot and shred the meat. Discard the bones and add the shredded chicken back to the pot.
e) Add the egg noodles and cook until tender.
f) Season with salt and pepper to taste.
g) Serve hot, garnished with fresh parsley.
2. Beef Stew:
Ingredients:
- 1.5 lbs beef stew meat, cubed
- 2 tablespoons flour
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 4 potatoes, cubed
- 3 cups beef stock
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
a) Toss the beef cubes with flour, salt, and pepper, until coated.
b) Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
c) In the same pot, sauté the onions and garlic until softened.
d) Add the tomato paste and Worcestershire sauce, stirring well.
e) Return the beef to the pot, and add the carrots, potatoes, beef stock, and dried thyme. Bring to a boil, then reduce heat and simmer for about 2 hours or until the beef is tender.
f) Season with additional salt and pepper if needed.
g) Serve hot.
3. Minestrone Soup:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked kidney beans
- 1 cup cooked pasta (such as macaroni or fusilli)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese (for garnish)
Instructions:
a) In a large pot, heat olive oil over medium heat. Sauté the onion, carrots, celery, and garlic until softened.
b) Add the zucchini, diced tomatoes, vegetable broth, kidney beans, dried oregano, and dried basil. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
c) Add the cooked pasta and season with salt and pepper to taste.
d) Serve hot, garnished with grated Parmesan cheese.
4. Creamy Tomato Soup:
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions:
a) Melt the butter in a large pot over medium heat. Sauté the onion and garlic until softened.
b) Add the crushed tomatoes, vegetable broth, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
c) Using an immersion blender or a regular blender, puree the soup until smooth.
d) Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
e) Heat the soup until warmed through, but do not boil.
f) Serve hot.
5. French Onion Soup:
Ingredients:
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 4 cups beef broth
- 1 cup dry white wine
- 1 teaspoon sugar
- Salt and pepper to taste
- Gruyere cheese, grated
- Baguette slices
Instructions:
a) In a large pot, melt the butter over medium heat. Add the onions and cook until caramelized and golden brown.
b) Add the beef broth, white wine, sugar, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
c) Preheat the broiler. Place the baguette slices on a baking sheet and toast until lightly browned.
d) Ladle the soup into oven-safe bowls. Top each bowl with a slice of baguette and sprinkle with grated Gruyere cheese.
e) Place the bowls under the broiler until the cheese is melted and bubbly.
f) Serve hot.