Sky Cuisine




This soup ROCKS!! 

One of my all time favorites, my wife’s all time favorites, and a favorite of my employees, as well!
Prep Time: Approx. 15 minutes Cook Time: Approx. 1 hour Yields: 8 Servings

· ½ cup chopped onion
· ¼ cup chopped celery
· 3 tablespoons of butter
· ¼ cup all-purpose flour
· 1 large can of beef broth (approx. 48 oz.) I opted for a lower sodium beef stock/broth since the sauerkraut and cheese have enough  already. You can always add more)
· 8 oz. shredded corned beef -NOTE: I did not use the corned beef. Instead, I used1 package of polish kielbasa, whatever kind you prefer. Mine was turkey.
· 1 cup sauerkraut, drained
· 3 cups of half-and-half cream (I only used a little under 2, but if you like it a bit more decadent, mange! I also added a cup or so of milk.  Again, make it to suit your own taste.  You definitely don’t want it to be too runny.)
· 3 cups shredded Swiss cheese
· Rye bread or Pumpernickel bread, slices that will be able to fit onto the soup and cover a majority of the bowl’s opening.

1. In a large saucepan, cool onions and celery in butter until tender; stir in flour until smooth. Gradually stir in beef broth, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.

2. Stir in corned beef (or Kielbasa, in my case), sauerkraut, cream, and 1 cup of the cheese. Cook and stir until slightly thickened, approx. 30 minutes.

3. Preheat broiler

4. Ladle soup into bowls, top each serving with a slice of bread and sprinkle and sprinkle generous amount of cheese on top of each slice of bread. Place in oven under broiler until cheese melts and slightly browns

Buffalo Chicken Soup
Pretty good.  Still needs some “tweaking” A dash of cayenne wouldn’t be a bad  idea, but the hot sauce gives it the slight vinegar bite that this needs.
6 servings Prep: 30 minutes Cook: 15 minutes
1   2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese(6 oz.)
1-1/4 cups crumbled blue cheese(5 oz.)
1/2 cup shredded Parmesan cheese(2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional, so they say.  If you don’t use it, it just won’t be the same!)

Directions 1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

This one really is Andrea’s “All-Time” favorite, and as long as I know they like spinach, this is a soup I make when I know someone isn’t feeling well.
1 large carrot, sliced
1 stalk celery, sliced
8 cups of chicken stock
1 bag of fresh spinach, washed and torn into small pieces
3 tablespoons of butter
3 tablespoons of flour
3 egg yolks
Juice of I lemon (3 tablespoons)
2 tablespoons of minced parsley
1 tablespoon of dill weed
Salt and pepper

  • In a large pot, cook carrot and celery in stock until tender
  • Add spinach and simmer 15 minutes
  • Melt butter in a small saucepan and stir in flour
  • Blend in 1 cup of the stock and stir until smooth
  • Pour thickened stock back into pot, simmer for 15 minutes
  • Beat egg yolks and lemon together. Add ½ cup of soup and blend well
  • Return egg mixture to simmering soup, blending thoroughly
  • Bring just to boil. Add Parsley and dill
  • Season with salt and pepper to taste

NOTE: You can use frozen spinach if need be. Also, when a recipe calls for “the juice of a lemon”, put a lemon in a microwave and microwave for 45 seconds to a minute. Allow to cool for 2 minutes (to avoid burning yourself) and the lemon will yield twice as much juice than if you hadn’t “nuked” it.
Another way to get more juice out of a lemon is to *roll it against the counter with the palm of your hand.  You have to press down hard on the lemon as you roll it.
*True story:
One time, a person that I told this to said that this tip hadn’t worked for them. I asked her if she pushed down hard enough on the lemon as she rolled it and she said that she didn’t realize she was suppose to push down on it.  She thought that it was some kind of “Cooking Trick” where all she had to do was “Roll” it on the counbter, and that would cause the lemon to render more juice.
Yeesh!   And she drove a car!