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TASTE
EASY SUPPERS
MINI COOKBOOK
BY CHEF ERNIE;
!

Vermicelli Soup
Albondigus Soup

Soups Start with good stocks
Basic Recipes
~Beef stock~
The Following recipes are the building blocks for many recipes they are a must to know or
have handy, because they affect the way many dishes turn out.
As it is said in the culinary industry these are called the mother sauces, these very important
recipes provide the base for many sauces and soups.
Beef Stock;
5 pounds beef bones, cut in four inch pieces
2 ½ cups diced onions, celery, carrots
2 ½ gallons of water
2 cups of crushed tomatoes
(Sachet bag recipe to follow)
Heat oven at 375 degrees
Rinse bones place in roasting pan bake 1 hour turning occasionally, until browned well all
over
Now add celery, carrots, and onions to pan, bake until vegetables are golden brown. Transfer
vegetables, and bones to a large stock pot about 3 gallons size add water. Bring to boil and
simmer for 1/1/2 hours, skimming foam and fat, occasionally, add tomatoes and Sachet bag,
and continue to simmer another hour, now skim surface of foam and fat and remove bones
and vegetables discard, strain stock bring to boil again and reduce by 1/3 , (some chefs
deglaze roasting pan with red wine and scrap pan bits and pieces and add to stock optional)
make about four quarts.
Sachet bag is a seasoning bag used so to create a clear stock and seasoning flavors are in
stock but floating in it. Sachet bag contains the following wrapped in a cheese cloth and tied
with butchers string.
Tablespoon on Fresh Parsley
1 teaspoon of dried thyme
2 bay leaves
½ teaspoon whole black peppercorns
3 garlic cloves, minced
4 whole cloves

~Chicken Stock~
There are many ways to use chicken for this stock, my mother used a large
stewing chicken and used the meat for many dishes like chicken mole, chicken
soup, or chicken enchiladas.
I like to buy chicken breast with bone in, and remove the meat and use the
bones (ribs) for the stock or even buy a small package of chicken wings.
Directions
Use about 4 pounds of chicken bones
2 cups of onions diced
1 ½ cups diced carrots
1 ½ cups of diced celery
1 gallon of water
1 sachet bag use recipe for earlier recipe
As always rinse and pat dry chicken
Combine all ingredients above in a large stock pot
Simmer for 3 hours, skim off and foam form surface, as needed
Add more water as it will reduce and get richer.
Remove from heat and strain make 4 quarts

Albonigus Recipe
1 pound lean ground beef
2 large eggs, beaten
2 cups rice, cooked
1 cup red bell pepper, diced
1/3 cup cilantro leaves, loosely packed Chopped
2 cloves garlic, peeled and minced
½ teaspoon ground cumin
¼ teaspoon kosher salt
1/8 teaspoon black pepper
3 qts beef or chicken broth
1 medium yellow onion, peeled and diced
2 medium carrots, peeled and diced
2 medium zucchini, diced
Salt and pepper to taste
INSTRUCTIONS
1. Combine the beef, eggs, rice, bell
peppers, cilantro, garlic, cumin, salt & pepper
2. The mixture will be very soft. Form into balls about 1 inch in diameter.
3. Heat the broth in a large pot until boiling
4. Gently lower the meatballs, a few
at a time, into the broth. Bring to a boil
5. Skim the foam off the surface.
6. Add the onion, carrots and zucchini.
Bring back to a boil and then reduce to a simmer. For 25 minutes
7. Season to taste with salt and pepper.
See More recipes @Blogging with Chef Ernie

Vermicelli Recipe
Chicken and vermicelli soup
2 qt chicken Broth
1 1/2 tomato sauce
tesp minced fresh garlic
1 teasp fresh Oregano
1/2 tesp black pepper
1/2 tesp cumin
3 tablsp olive oil
3 oz of angel hair pasta or vermicelli
2 cups diced cooked chicken breast
2 med diced zucchini
1 med yellow onion diced
1 med green bell pepper diced
instructions
1) In a large pot add chicken broth and tomato sauce bring to boil.
2) Add garlic,oregano,pepper and cumin reduce heat to simmer.
3) In a skillet heat 2 tablespoons olive oil, add pasta braise for
about 2 minutes,until browned,remove and place on a plate.
4) add remaining olive oil,to the same skillet,and
saute`chicken,zucchini,onion,bell pepper,for 8 to 10 minutes,
add chicken mixtue to the simmering broth adjust seasoning to taste,
cook for 10 to 15 minutes, just before serving add the pasta to
soup and cook another 5 to 8 minutes more.
garnish each serving with a sprig of cilantro and avacado optional.
serves 6
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