Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
2005 Sauvignon Blanc
2005 Glissando
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Hearty Beef Soup
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This is a wonderful soup which you can make with the leftover bones from a
standing rib roast or which you just buy. It is unusual enough to serve to
company on a winter day, say, at a tail gate picnic at a sporting event.
1 cup dried kidney beans
3 pounds standing rib beef bones
1 pound ham hocks
2 large carrots
2 large onions
1 clove garlic
1 cup cooked noodles
2 tablespoons blue cheese
1 potatoe peeled and chopped
clarified butter
non stick spray
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Put bones in a pot with ham hocks and cover with plenty of water. Bring to
a boil and skim.
Reduce heat and simmer for about 4 hours.
Remove from
heat, cool and put in refrigerator overnight.
Soak beans over night in
water.
Drain and cook with plenty of water at the simmer until tender.
Do not boil as the skins will split.
Sauté chopped onions and garlic
in butter until tender and translucent. Remove.
Add the chopped carrots
and chopped potatoes and cook over low heat to "sweat" the vegetables until
soft.
Remove bones and broth from refrigerator and lift off fat which has
risen to the top.
Remove meat from bones and discard bones.
Break apart ham
hocks
and discard bones.
Add vegetables and remaining ingredients, and simmer for
two
hours. Correct seasonings.
Serves 6 to 8.
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