Up next in 10
As the weather gets chilly Paula shares with us some of her favorite soup recipes to keep us warm!
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#pauladeen #fullepisodefriday
Paula even buys some new knives for all the cutting and dicing she has to do to make the best soups possible. Paula shows us how to make a Beef Vegetable Soup, Corn Chowder, Squash Soup, and Yeast Rolls to pair with any of the soups!
Recipes from this Episode:
The Lady and Sons Beef Vegetable Soup
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean and you know,
0:03
now that the weather is turning chilly,
0:06
my thoughts are turning into food that's
0:08
going to just warm me to the bone. So
0:11
today, I want to share with y'all some
0:13
of my favorite soup recipes. And you
0:16
know, whenever you're making soup,
0:18
there's a lot of slicing and dicing
0:19
involved. So, it's going to be off for a
0:22
visit with Bob at RNR Restaurant Supply
0:25
where he's going to help me choose some
0:27
great knives. And then I'm gonna head
0:29
back to the kitchen where I'm going to
0:30
be fixing up the lady and son's
0:32
vegetable beef soup. It's more than just
0:36
a soup. I mean, it's a hearty hearty
0:38
meal. And then I'm going to be making a
0:40
buttery, rich corn chowder and a creamy
0:44
squash soup that's perfect for any nippy
0:47
night. and a bowl of soup just
0:50
incomplete without some bread. So, I'm
0:53
going to be making up an easy, easy
0:55
yeast roll. They're just right to soft
0:58
the bottom of that bowl. So, y'all grab
1:01
your biggest spoon cuz soup's on and you
1:04
don't want to miss a sip. Today's show
1:07
is all about it's all about soups. You
1:11
know, I think my favorite time in the
1:13
kitchen was maybe on kind of a rainy
1:15
day. I would get to stay home and put a
1:18
pot of my vegetable beef soup on. And I
1:20
have to say, those days are getting
1:22
fewer and farther between. And do y'all
1:24
remember me taking you to RNR here in
1:27
Savannah? Well, I was eyeballing their
1:29
knives while I was there. So, while
1:31
y'all are gone watching that day in RNR,
1:34
I'm going to start chopping the
1:36
vegetables and hoping these knives have
1:38
a superpower in them. Now, you know, I'd
1:41
like to consider myself kind of one of
1:43
those make do cooks, but the one thing
1:46
that I don't want to skimp on is my
1:48
knives.
1:49
When you go to buy a knife, you should
1:51
invest in a good quality knife. Bob here
1:54
at RNR Restaurant Supply is so helpful.
1:57
He told me that one of the most
1:58
important things to have in your drawer
2:01
is a quality utility knife. They're so
2:05
versatile. And also, he wanted to let
2:07
you know that you can use a magnet or a
2:09
pouch to store your knives in. That way,
2:12
they won't get damaged and you won't
2:13
accidentally reach in a drawer and cut
2:16
yourself. And I know that I'm going to
2:18
find these knives to be a huge help
2:21
today while I'm slicing and dicing.
2:24
There was superpowers in those knives.
2:27
Look what I've been doing while y'all
2:28
were gone. All right, now let's talk
2:31
about meat from my vegetable beef soup.
2:34
But I'll tell you, the very best one is
2:38
beef ribs. The marrow from the bones
2:41
gives it the most phenomenal flavor. You
2:43
can actually go to the grocery store and
2:46
they'll have soup bones packaged. So,
2:49
I'm going to dump these in our pot.
2:52
All right, so I'm going to wash that
2:55
beef riby stuff off my hands.
2:59
And now I'm going to measure up our
3:01
water. It's real funny about this
3:04
vegetable beef soup. I was in the
3:07
kitchen at home one Saturday morning
3:09
when my phone rang and it was my brother
3:12
Bubba. He said, "I am so hungry for some
3:16
vegetable beef soup."
3:19
I said, "Honey Bunny, you're in luck
3:21
because you won't believe it, but I just
3:23
finished formulating the recipe for the
3:25
cookbook." So, he was thrilled to death.
3:28
All right, I'm going to throw in a can
3:30
of tomatoes. I'm going to throw in my
3:33
onions and my celery.
3:36
Now, we're going to start adding our
3:37
flavorings. I'm going to add a
3:39
tablespoon of house seasoning.
3:43
A tablespoon of a quality seasoning
3:46
salt. Love the combination of the
3:49
flavors of salt.
3:51
All right, we're going to add a
3:52
tablespoon
3:54
of worooster.
3:57
All right, so I'm going to put a little
3:58
pepper. Now, here are all my seasonings.
4:01
I've got two bay leaves, a tablespoon of
4:04
Italian seasoning. I've got three
4:06
tablespoons of parsley, one teaspoon of
4:09
garlic powder, one teaspoon of celery
4:12
salt, and two beef bullion cubes. And
4:15
all that's going to go in our pot.
4:18
Yeah, this pot ain't going to last,
4:20
y'all. I can tell right now. All right,
4:26
we're just going to let that work its
4:27
magic.
4:29
I've got a pot of meat back here already
4:31
ready to add our vegetables to.
4:42
All right. You can see how the meat has
4:45
just cooked away from the bone and some
4:48
of the meat has fallen off.
4:52
All right. I'm just digging out all
4:54
these bones.
4:56
All right. I'm going to slide this pot
4:58
to the side
5:00
and I'll finish cooking it on the back
5:03
eye cuz I don't want to miss a speck of
5:06
those short ribs. Now it's time to start
5:09
adding our vegetables. Now I'm going to
5:11
throw in our carrots.
5:14
All right, I'm going to drain these
5:16
potatoes.
5:20
Throw those in
5:23
the butter beans.
5:28
I don't know where this came from, but I
5:30
just love elbow macaronis in my soup.
5:34
All right, now I'm going to add my okra.
5:39
I'm going to add my whole kernel corn
5:43
and my black eyed peas
5:49
and some green beans.
5:53
And these are canned green beans. I
5:55
don't know why, but they just don't seem
5:57
to freeze well.
6:00
All right. Now, I'm just going to put
6:01
the lid on this pot. And we may have a
6:03
first here, y'all. I may not have to
6:06
change pots. I've got to take a quick
6:08
break. And while I'm gone, I'm going to
6:10
be cutting up our meat for our pot. And
6:12
I'm going to be cooking up Chef Jack's
6:15
corn chowder. So, if you like corn,
6:17
you're going to love this recipe. And
6:20
I'll see y'all back in a few minutes.
6:28
[Music]
6:36
The next recipe that I want to share
6:38
with y'all is called Chef Jack's corn
6:41
chowder. And I got to know Jack when I
6:43
was buying and selling a piece of
6:45
property. And every time Jack and I
6:47
spoke or had to get together, I found
6:49
that all that we wanted to talk about
6:51
was food. So, needless to say, Jack and
6:55
I hit it off from the very start. He has
6:57
me putting a stick of butter in the soup
7:00
pot. Now, we're going to let that melt.
7:09
All right, our butter's melted, so I'm
7:11
going to throw in our small diced onion
7:16
and our rib of celery
7:20
and one diced carrot. We've got some
7:23
good flavors getting started in all that
7:26
rich butter early on. And can't make
7:29
this without some fresh diced garlic.
7:36
So, I'm going to let that go right there
7:39
and do its own thing. All right. To this
7:42
pot, I'm going to add three cups of
7:44
chicken stock. Always try to use fresh
7:47
if you can. Now, I'm using three cups of
7:52
whole kernel corn. You could use the
7:54
fresh frozen nibts or you could cut it
7:57
off the cob yourself.
7:59
So, we're just going to put this in the
8:01
pot. Let this heat back up. So, let's
8:04
move back to that pot of vegetable soup
8:07
that I was working on earlier. Oh, and
8:09
look, it's just a boiling. All right.
8:11
Now, to finish this off, take our meat,
8:13
gently add it back to our pot. Let this
8:16
heat back up. And you can see it looked
8:19
like I had a great big pile of meat, but
8:22
that's when I had all the bones and
8:23
everything. So, when I've done that,
8:27
there's one last thing that I like to do
8:29
to my soup. I always like to dump some
8:32
fresh parsley in my soup right before I
8:35
serve it.
8:37
And that just gives it that beautiful
8:39
vibrant color. I think we've got a
8:42
perfect pot of soup. All right. Now,
8:44
we're going to be toasting this in a
8:46
minute. But right now, I've got to go
8:47
back to Jack's chowder because it looks
8:50
like our carrots and onions are just
8:52
perfect. Now, we're going to toss in a
8:56
half a cup of flour. And we're going to
8:59
make a r. We're going to cook this until
9:01
this is just a light golden brown.
9:04
Doesn't that look good? All right. Now,
9:06
you'll want to keep your spoon in this
9:08
rue because if it burns, then you've got
9:10
to start all over. Hope I don't mess it
9:13
up. All right. Now I'm going to slowly
9:15
pour my chicken stock
9:19
and my corn into our rue.
9:23
Okay, we've got that mixed up. So, in
9:26
goes all the
9:29
corn. All right, now we're ready to
9:32
finish up Jack's chowder. Now, I've got
9:34
two cups of half and half here. So, I
9:37
had heated it up earlier, and we're
9:39
going to pour that in
9:41
to our chowder.
9:45
This really looks good, but we ain't
9:48
finished yet. Jack told me to take that
9:51
last stick of butter and cut it up and
9:55
drop it into that chowder. And I always
9:57
do what I'm told. Now, I did notice that
10:01
Jack had no seasonings. So, I'm going to
10:03
put a little black pepper in it.
10:07
And I'm going to cut this down on low.
10:10
I'm just gonna kind of stir in that
10:12
butter. I don't believe you can say that
10:16
Jack don't know Jack about chowder.
10:19
I think he's got the number to it. Going
10:22
to dip me up a bowl of this
10:25
beautiful chowder.
10:28
Doesn't that look just delicious?
10:32
And then Jack told me to just grate a
10:36
little fresh nutmeg on top of it.
10:42
And he told me to garnish it with a
10:45
little thyme. And I have to tell you, I
10:47
got the time to eat this chowder. That's
10:50
what I got.
10:52
I've got to dig into this soup.
11:08
Jack, I might have to come to Hilton
11:11
Head and buy another piece of property.
11:14
If y'all don't mind, I need a couple of
11:16
private moments with just me and my
11:18
chowder. So, I'll see y'all back here in
11:21
a couple of minutes and we'll be making
11:24
some yeast rolls and making some squash
11:27
soup.
11:34
[Music]
11:42
I want to share with you a recipe that a
11:45
lady sent me. Her name is Donna
11:47
Wingfield. She has this butternut squash
11:50
soup. I'm going to start with three cans
11:53
of chicken broth. You can hear that
11:56
chicken broth sizzling.
11:59
And to our chicken stock, I'm going to
12:01
add about a half a teaspoon of salt. I'm
12:04
going to add two carrots.
12:08
I'm going to add one large onion to the
12:10
pot. And then I'm going to add
12:12
approximately 2 lbs of butternut squash.
12:18
And we're going to cook this for about
12:20
40 minutes. And in no time,
12:25
we're going to have some of that
12:26
wonderful creamy soup.
12:29
All right. Well, I want to share with
12:31
y'all a recipe, and it's called the lady
12:33
and son's easy yeast rolls. Now, I'm
12:36
going to start with 3/4 a cup of water,
12:39
and I'm going to dissolve one packet of
12:42
yeast in it. You want that water about
12:44
98°.
12:46
Okay. So, I'm going to let that
12:48
dissolve. I'm going to take 2 and 1/2
12:50
cups of biscuit mix,
12:53
one tablespoon of sugar,
12:57
and I'm just going to put this mixture
13:01
into our dissolved yeast.
13:04
All right. So, we're just going to mix
13:05
that up.
13:07
All right. Now, I've got a little flour
13:09
here that I'm just going to sprinkle out
13:10
on the counter, and I'm going to spoon
13:13
my dough out onto the counter.
13:17
All right. So, we're going to knead this
13:19
a few times.
13:23
This really makes a pretty dough.
13:29
So, I've got me a sheet pan back here.
13:32
We're going to spray it with a little
13:34
pan.
13:37
All right.
13:38
And I'm going to pinch these off into
13:41
like a nice walnut size. Kind of a big
13:45
walnut.
13:46
Now, these rolls are good warmed over,
13:50
but I do like them fresh out of the oven
13:52
when my soups get ready. So, you'll want
13:54
to start this maybe about an hour and a
13:57
half before your soup's ready. Now, I
14:00
don't want to bore the pants off of
14:01
y'all. Y'all have seen somebody roll
14:02
dough before. Now, what we would do is
14:05
take our damp rag, cover it, sit this in
14:08
a warm place for 1 hour.
14:12
All right. You can see I've had another
14:14
pan back here proofing for us. And you
14:17
can see that they have expanded in size.
14:20
So, I'm going to just brush them with
14:22
the melted butter. All right, I'm fixing
14:25
to put these in the oven. I'm going to
14:26
let them bake for about 12 or 15
14:28
minutes.
14:34
All right, the yeast rolls are in the
14:35
oven and we're going to finish up this
14:37
wonderful butternut squash soup. Now
14:40
everything should be ready. So I'm just
14:43
going to fill this butternut squash
14:47
into the canister.
14:55
I'm going to add a little of the juice
14:56
in it. All right. Because this is still
15:00
warm, I'm going to crack the lid on my
15:02
cover just a little bit.
15:08
And all our vegetables were so tender.
15:10
You can see it didn't take but a second.
15:13
All right. Now, we're going to put these
15:14
back over into our measuring cup. And
15:17
then when we get all of this done, we're
15:19
going to return it to our pot and bring
15:21
the temperature back up. Be the last one
15:25
for us.
15:30
So, we're just going to dump that in
15:31
there. All right. Now, I know that y'all
15:34
are thinking, Paula, where's the butter?
15:35
Where's the butter? Here's the butter,
15:38
y'all.
15:42
On this last mixing,
15:45
I'm going to blend in two tablespoon of
15:49
butter.
15:58
All right,
15:59
it's ready now to pour everything back
16:03
into our soup pot.
16:06
Doesn't that look okay now to this I'm
16:09
going to add my heavy cream?
16:14
Can't hardly wait to
16:17
to taste it.
16:21
All right. Now, I've got a little sour
16:22
cream to go along with this,
16:26
but I smell yeast rolls. So, let me
16:30
check on them.
16:33
And they're ready.
16:41
I've got a plan for one of those. So,
16:43
y'all don't go anywhere. But first, I
16:46
want to taste Donna's butternut squash
16:50
soup.
16:53
[Music]
16:55
It's just the perfect soup to serve as a
16:58
first course. All right, let's move on
17:01
over here cuz I've got a hot date
17:05
with a fluffy roll.
17:08
And I'm going to butter him up
17:11
again.
17:13
Again. And I'm going to put him right
17:15
there in my bowl. Look at that meat.
17:18
It's just about to fall apart.
17:23
This, I think, is the best thing I've
17:25
had to eat in days.
17:30
[Music]
17:32
You know, I think there's only one more
17:34
thing before I commence to eating all my
17:36
soups. And I want to show you a few ways
17:39
to turn soups into wonderful, wonderful
17:42
gifts for your friends. Cuz there's
17:44
nothing better than sitting at the
17:46
kitchen table and sharing a hot bowl of
17:49
steamy homemade soup.
17:58
[Music]
18:05
For today's tips, I've got some neat
18:08
ideas for you. If you've got somebody
18:10
that you're wanting to welcome into the
18:12
neighborhood or you've got a sick friend
18:14
or if you've just got a friend that's
18:16
maybe had some bad news, I want to share
18:19
with you a way that you can really perk
18:21
them up. And it's so simple and easy. I
18:25
love taking little mason jars and
18:27
filling them up with different
18:29
ingredients. Like this one is black bean
18:31
soup. Now, I just took a piece of
18:34
cardboard paper, put the name of the
18:36
soup that this is going to make, and
18:38
gave them instructions as to how to do
18:40
it.
18:43
And for those that are maybe not up to
18:47
cooking their own soup if they've just
18:49
returned from a a visit at the hospital,
18:52
you can already make the soup like I've
18:54
done with our vegetable soup today. And
18:57
this wonderful butternut squash soup is
19:00
going to be beautiful in this mason jar.
19:03
And it's going to be ready for them to
19:05
eat.
19:07
All you do is seal it up, cover it with
19:10
a piece of scrap cloth that you've got,
19:13
tie it up with a ribbon, and you can
19:15
really perk up somebody's day when you
19:18
walk in the door and say, "It's soup."
19:23
I don't know if y'all are like me, but I
19:27
love making soup because you can express
19:30
yourself artistically.
19:33
is the one dish that you can add
19:36
ingredients to or take away to suit just
19:39
your pallet. And I have to say these
19:42
three soups sitting in here in front of
19:44
me today
19:46
has suited my palette perfectly. My
19:49
hearty vegetable beef soup you can't
19:52
beat on a cool day. Or this yummy, yummy
19:57
tart butternut squash soup. or Chef
20:01
Jack's buttery sweet corn chowder
20:06
and you dip one of these easy yeast
20:08
rolls in it, it can make a bad day good.
20:12
So until next time, America, as always,
20:16
I want to send y'all love and best
20:18
dishes from my soup pot to yours.
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