Soup's On

Hey y'all, I'm Paula Deen

And you know, now that the weather is turning chilly, my thoughts are turning into food that's gonna just warm me to the bone

So today, I wanna share with y'all some of my favorite soup recipes

And you know, whenever you're making soup, there's a lot of slicing and dicing involved

So it's gonna be off for a visit with Bob at R&R Restaurant Supply

where he's gonna help me choose some great knives. And then I'm going to head back to the kitchen where I'm going to be fixing up the Lady and Sons vegetable beef soup

It's more than just a soup. I mean, it's a hearty, hearty meal

And then I'm going to be making a buttery, rich corn chowder and a creamy squash soup that's perfect for any nippy night

And a bowl of soup just isn't complete without some bread. So I'm going to be making up an easy, easy yeast roll

they're just right to sop the bottom of that bowl. So y'all grab your biggest spoon

cause soup's on and you don't wanna miss a sip. Guess what today's show is all about

It's all about soups. You know, I think my favorite time in the kitchen was maybe on kind of a rainy day

I would get to stay home and put a pot of my vegetable beef soup on

And I have to say, those days are getting fewer and farther between. And do y'all remember me taking you to R&R here in Savannah

Well, I was eyeballing their knives while I was there. So while y'all are gone watching that day in R&R

I'm going to start chopping the vegetables and hoping these knives have a superpower in them

Now, you know, I'd like to consider myself kind of one of those make-do cooks

but the one thing that I don't want to skimp on is my knives

When you go to buy a knife, you should invest in a good quality knife

Bob here at R&R Restaurant Supply is so helpful. He told me that one of the most important things to have in your drawer is a quality utility knife

They are so versatile. And also, he wanted to let you know that you can use a magnet or a pouch to store your knives in

That way they won't get damaged and you won't accidentally reach in a drawer and cut yourself

And I know that I'm going to find these knives to be a huge help today while I'm slicing and dicing

There was superpowers in those knives. Look what I've been doing while y'all were gone

All right, now let's talk about meat from my vegetable beef soup

And I'll tell you the very best one is beef ribs. The mara from the bones gives it the most phenomenal flavor

You can actually go to the grocery store and they'll have soup bones packaged

So I'm gonna dump these in our pot. All right, so I'm gonna wash that beef ribby stuff off my hands

And now I'm gonna measure up our water. It's real funny about this vegetable beef soup

I was in the kitchen at home one Saturday morning when my phone rang, and it was my brother, Bubba

He said, I am so hungry for some vegetable beef soup. I said, honey bunny, you're in luck

because you won't believe it, but I just finished formulating the recipe for the cookbook

So he was thrilled to death. All right, I'm gonna throw in a can of tomatoes

I'm gonna throw in my onions and my celery. Now we're gonna start adding our flavorings

I'm gonna add a tablespoon of house seasoning, a tablespoon of a quality seasoning salt

Love the combination of the flavors of salt. All right, we're gonna add a tablespoon of Worcestershire

All right, so I'm gonna put a little pepper. Now here are all my seasonings

I've got two bay leaves, a tablespoon of Italian seasoning. I've got three tablespoons of parsley

one teaspoon of garlic powder, one teaspoon of celery salt, and two beef bouillon cubes

and all that's gonna go in our pot. Yeah, this pot ain't gonna last, y'all

I can tell right now. All right. We're just gonna let that work its magic

I've got a pot of meat back here already ready to add our vegetables to

All right you can see how the meat has just cooked away from the bone and some of the meat has fallen off

All right, I'm just digging out all these bones. All right, I'm going to slide this pot to the side, and I'll finish cooking it on the back eye

because I don't want to miss a speck of those short ribs. Now it's time to start adding our vegetables

Now I'm going to throw in our carrots. Alright, now I'm going to drain these potatoes

Throw those in. The butter beans. I don't know where this came from, but I just love elbow macaronis in my soup

Alright, now I'm going to add my okra. I'm gonna add my whole kernel corn, and my black-eyed peas, and some green beans, and

these are canned green beans. I don't know why, but they just don't seem to freeze well

All right, now I'm just gonna put the lid on this pot, and we may have a first here, y'all

may not have to change pots. I've gotta take a quick break, and while I'm gone

I'm gonna be cutting up our meat for our pot, and I'm gonna be cooking up Chef Jack's corn chowder

So if you like corn, you're gonna love this recipe. And I'll see y'all back in a few minutes

The next recipe that I want to share with y'all is called Chef Jack's corn chowder

And I got to know Jack when I was buying and selling a piece of property

And every time Jack and I spoke or had to get together, I found that all that we wanted to talk about was food

So needless to say, Jack and I hit it off from the very start

He has me putting a stick of butter in the soup pot

Now we're going to let that melt. All right, our butter's melted, so I'm gonna throw in our small diced onion, and our rib

of celery, and one diced carrot. We've got some good flavors getting started in all that rich butter early on, and can't

make this without some fresh diced garlic. So I'm gonna let that go right there and do its own thing

All right, to this pot, I'm gonna add three cups of chicken stock

Always try to use fresh if you can. Now, I'm using three cups of whole kernel corn

You could use the fresh frozen niblets, or you could cut it off the cob yourself

So we're just gonna put this in the pot, let this heat back up

So let's move back to that pot of vegetable soup that I was working on earlier

Oh and look, it's just a boiling. All right now to finish this off

take our meat, gently add it back to our pot, let this heat back up

And you can see it looked like I had a great big pile of meat

but that's when I had all the bones and everything. So when I've done that

On that, there's one last thing that I like to do to my soup. I always like to dump some fresh parsley in my soup right before I serve it

And that just gives it that beautiful, vibrant color. I think we've got a perfect pot of soup

All right, now we're going to be toasting this in a minute, but right now I've got to go back to Jack's chowder

because it looks like our carrots and onions are just perfect. Now we're gonna toss in a half a cup of flour

And we're gonna make a roux. We're gonna cook this until this is just a light golden brown

Doesn't that look good? All right, now you'll wanna keep your spoon in this roux

because if it burns, then you've got to start all over. Hope I don't mess it up

All right, now I'm gonna slowly pour my chicken stock and my corn into our roux

Okay, we've got that mixed up, so in goes all the corn

All right, now we're ready to finish up Jack's chowder. Now, I've got two cups of half and half here, so I had heated it up earlier

and we're gonna pour that in to our chowder. This really looks good, but we ain't finished yet

Jack told me to take that last stick of butter and cut it up and drop it into that chowder And I always do what I told Now I did notice that Jack had no seasonings So I going to put a little black pepper in it And I going to cut this down

on low. I'm just going to kind of stir in that butter. I don't believe you can say that

Jack don't know Jack about chowder. I think he's got the number to it. Going to dip me

up a bowl of this beautiful chowder. Doesn't that look just delicious? And then Jack told

me to just grate a little fresh nutmeg on top of it. And he told me to garnish it with

a little time. And I have to tell you, I got the time to eat this chowder. That's what

I got. I've got to dig into this soup. Jack, I might have to come to Hilton Head and buy another piece of property

If y'all don't mind, I need a couple of private moments with just me and my chowder

So I'll see y'all back here in a couple of minutes, and we'll be making some yeast rolls and making some squash soup

I want to share with you a recipe that a lady sent me

Her name is Donna Wingfield, and she has this butternut squash soup

I'm going to start with three cans of chicken broth. You can hear that chicken broth sizzling

And to our chicken stock, I'm gonna add about a half a teaspoon of salt

I'm gonna add two carrots. I'm gonna add one large onion to the pot

And then I'm gonna add approximately two pounds of butternut squash. And we're gonna cook this for about 40 minutes

And in no time, we're gonna have some We're gonna have some of that wonderful, creamy soup

All right. Well, I want to share with y'all a recipe, and it's called the Lady and Sons Easy Yeast Rolls

Now, I'm gonna start with 3-4ths a cup of water, and I'm gonna dissolve one packet of yeast in it

You want that water about 98 degrees. Okay, so I'm gonna let that dissolve

I'm gonna take 2 1⁄2 cups of biscuit mix, one tablespoon of sugar

and I'm just going to put this mixture into our dissolved yeast

All right, so we're just going to mix that up. All right, now I've got a little flour here

that I'm just going to sprinkle out on the counter, and I'm going to spoon my dough out onto the counter

All right, so we're going to knead this a few times. This really makes a pretty dough

So I've got me a sheet pan back here. We're going to spray it with a little pan

All right. And I'm going to pinch these off into like a nice walnut size

kind of a big walnut. Now these rolls are good warmed over

but I do like them fresh out of the oven when my soups get ready

So you'll want to start this maybe about an hour and a half before your soup's ready

Now, I don't want to bore the pants off of y'all. Y'all have seen somebody roll dough before

Now, what we would do is take our damp rag, cover it, sit this in a warm place for one hour

All right, you can see I've had another pan back here proofing for us

and you can see that they have expanded in size, so I'm gonna just brush them with the melted butter

All right, I'm fixing to put this in the oven. I'm gonna let them bake for about 12 or 15 minutes

All right, the yeast rolls are in the oven, and we're gonna finish up

this wonderful butternut squash soup. Now, everything should be ready, So I'm just gonna fill this butternut squash

into the canister. I'm gonna add a little of the juice in it

All right, because this is still warm, I'm gonna crack the lid on my cover just a little bit

And all our vegetables were so tender, were so tender you can see it didn take but a second All right now we gonna put these back over into our measuring cup And then when we get all of this done we gonna return it to our pot

and bring the temperature back up. Be the last one for us

So we're just gonna dump that in there. All right, now I know that y'all are thinking

Paula, where's the butter? Where's the butter? Here's the butter, y'all. On this last mixing, I'm gonna blend in two tablespoons of butter

All right. It's ready now to pour everything back into our soup pot

Doesn't that look... Okay, now to this I'm gonna add my heavy cream

Can't hardly wait to taste it. All right, now I've got a little sour cream

to go along with this, but I smell yeast rolls. So let me check on them

Ooh, and they're ready. I've got a plan for one of those

so y'all don't go anywhere. But first I wanna taste Donna's butternut squash soup

Mmm, it's just the perfect soup to serve as a first course

All right, let's move on over here, cause I've got a hot date

with a fluffy roll. And I'm gonna butter him up. Again. Again

And I'm gonna put him right there in my bowl. Look at that meat

It's just about to fall apart. This, I think, is the best thing I've had to eat in days

Oh. Mmm-mm. You know, I think there's only one more thing before I commence to eating all my soups

And I want to show you a few ways to turn soups into wonderful, wonderful gifts for your friends

Because there's nothing better than sitting at the kitchen table and sharing a hot bowl of steamy homemade soup

For today's tips, I've got some neat ideas for you. If you've got somebody that you're wanting to welcome into the neighborhood

or you've got a sick friend, or if you've just got a friend that's maybe had some bad news

I want to share with you a way that you can really perk them up

And it's so simple and easy. I love taking little mason jars and filling them up with different ingredients

like this one is black bean soup. Now, I just took a piece of cardboard paper

put the name of the soup that this is going to make, and gave them instructions as to how to do it

And for those that are maybe not up to cooking their own soup

if they've just returned from a visit at the hospital, you can already make the soup

like I've done with our vegetable soup today. And this wonderful butternut squash soup is going to be beautiful in this mason jar

and it's going to be ready for them to eat. All you do is seal it up, cover it with a piece of scrap cloth that you've got

tie it up with a ribbon, and you can really perk up somebody's day

When you walk in the door and say, It's soup! I don't know if y'all are like me

But I love making soup because you can express yourself artistically. It's the one dish that you can add ingredients to or take away to suit just your palate

And I have to say, these three soups sitting here in front of me today has suited my palate perfectly

My hearty vegetable beef soup you can't beat on a cool day

or this yummy, yummy tart butternut squash soup or Chef Jack's buttery sweet corn chowder

And you dip one of these easy yeast rolls in it, it can make a bad day good

So until next time, America, as always, I want to send y'all love and best dishes

from my soup pot to yours. Thank you