Arlene and Patti Make Beef & Potato Soup, Roasted Red Pepper Soup, and Buffalo Chicken Soup!

Hey family, so nice to see you today. We’re so glad you dropped by, it’s always good when the family comes by. I’m telling you; it is such a cold in Pittsburg, oh, my goodness. We’ve been having like, temperatures of 2, windchill of like below 0, and it is cold. And when I think of a cold, cold day, you know what I think of? Soup. Nothing like a big pot of soup cooking on the stove, kids come in from school or the husband comes in [Inhales], ah, we’re having soup. Crusty loaf of bread or a little sandwich or something, that just sets the tone for, it kind of, my mom used to say it warms your innards [Giggles], because it does. It makes you feel all warm inside and it’s just, you know that chicken soup is therapeutic, they’ve really decided that it is. So, today we’re going to make a couple of different kinds of soup, something maybe you’ve never had before. But I have to, I have to read this because I got this in the mail, just recently, from a lovely lady whose name is Eve, and she’s from Washington, PA, here in Pennsylvania. She says, “Dear Arlene, just a note to tell you, I suffered with you using the plastic gloves the other day.” Now the plastic gloves she’s talking about is we did a program of Paul’s favorite dinner, which is stuffed banana peppers. And we were stuffing them with this mixture, and we had those real thin plastic gloves on. Oh, yeah, here’s a little clip of it. And we were both trying to stuff those peppers, and those gloves are so flimsy. I know we ended up, look it, we can’t get them on, we can’t get them off, they’re falling off. I had a big piece of the stuffing inside the finger of the gloves before it was all over. Paul couldn’t get them on. He couldn’t get them apart because they were sticking together. He got off camera, one of the guys helped him to get them on. He came back on camera and he’s trying to stuff. And you know what? Out of total frustration I thought to myself, you know, this is stupid. Why am I doing this? So, I just took them off. Well, obviously, Eve says, “I’m sending you some gloves that I use all the time,” because she could identify with this. She said, “These gloves,” and she gets them as Sam’s Club, and, I love the color! And these have some stability to them, because you can get your hand in them. They fit good and snug so they’re not flopping ever which, if I could get my hand in I could tell you. There you got! Look at that, ah! That’s the way you want a glove to fit. No way that baby’s going to go into a pepper and stay there, I’m going to tell you that. But she says, “I get them there and I use them to do yardwork and anything in the kitchen.” And she said, um, I wanted you to have some.” Thanks, Eve, I really appreciate that. Next time we’re stuffing anything [Hands clap], we got the gloves, right? Well, stay tuned, because when we come back from the Hint, we’re starting to make our soup. And we’ll be right back in just a minute. Here’s todays At Home Hint. Always remove meat from store packages and rewrap using special freezer paper, or aluminum foil, if you are planning to freeze meats, for more than 2 to 3 weeks. If you’ve got a helpful hint, we’d like to hear from you. Send your hint to, At Home Hints, Cornerstone TeleVision, Wall, Pennsylvania, 15148-1499. Well, today it’s like a soup kitchen in here because we’re making soups. Patty’s here with me. We wanted to make three different kinds, and, a variety of kinds, like maybe you’ve never tasted these before. But Patty, you’re going to make the Beef and Potato.

Right. This is almost, has the consistency of like a stew, but it’s really good.

Right.

You have good flavors, and you started out with some wonderful —

Right, we already, yeah, we already cooked the meat.

— It’s a stew beef. These little cubes of beef, that’s what this is. And you brown that off —

Right.

–in your pan.

Put them in the pan, and now I’m getting ready to add the —

Onions and celery.

— Celery and the onion. Mm-hmm.

Okay. And you’re going to get that going.

Get that going.

And me, I’m making Buffalo Chicken Soup. Now, you say, ‘Well, why aren’t you over there?” Because I want to show you this, this little puppy, is what they call Induction Heating. This is, no flame to it, no gas. It’s molecular, in other words, the molecules roll together, like that, and that, generates the energy, for this baby to turn on. But you have to have a certain kind of a pan. You see this slab right here on the bottom? That’s a slab of aluminum, because aluminum conducts the heat the best of any metal. So, you have to have that on there, because see this little square? That’s where, there’s a like, metal underneath the top of this. And, you put it on there, you turn it on. You don’t see any flames, you see nothing, okay? I’m going to add a little bit of butter in there. Heats up very nicely, it’s got a timer on the front. It’s got, all kind of speeds, if you want to increase, decrease, for warm, for low, for high.. I mean, it’s amazing. And it —

You know, that would even be nice to have something like that during the holidays, if you don’t have enough stovetop.

— Yeah, definitely. And, you know, they make these, if you’re redoing your kitchen, and maybe you just want to have like, you have all your big unit there, but you just have an island area, and you want to put that, drop something like that in the island, it works perfect. So, we’re getting our butter melted here, okay? And, what we’re going to do then is add, some celery, chopped celery. Get out of there. Some chopped onion. Every good soup really starts with some basic, some basic vegetables to give it flavor. And that’s your celery and your onion, you can’t miss with those two, they make it good. And we’re just going to let that go, you can turn up the heat here, increase it. There we go, so we get that going pretty good. How we doing over there, Patti?

Hmm, they’re cooking up real nice. And they’re getting that brownish color from the meet in there.”

See, you don’t want, yeah, you don’t want to lose that brown because that’s what adds the flavor. When all the flavor out of the meat has come into the pan, that’s where it’s the best.

It makes it good, right.

Oh! Delicious! Okay? Okay, we’re going to get this going and it’s going to brown pretty good. There we go. And the rest of this is, we have chicken broth, we have some milk. We have just a little bit of tabasco. We have some mozzarella cheese. We have some crumbled blue cheese, comes in a container just like that, and we have some parmesan cheese, a little bit of flour, some milk. What you’re going to do is combine the cheeses. And then, once this gets going and we’ve added the chicken, when the chicken broth gets good and hot, we’re going to stir that in there. Now if you’re hearing a noise, it’s because this puts off a high pitch sound. So, don’t be trying to adjust your television or anything, it’s okay. And, uh, and, you know, we just, we’re going to, we’re learning with this.

Right.

So, if it’s too irritating, then, we won’t use it again, but —

Yeah.

–I just like to show you things like this.

Or if your dog starts going crazy.

Yeah, if the dog starts, yeah, if there’s a bunch of dogs show up at the studio here, that’s it, no more. but, I think we’ll be okay. There we go, we’re getting there now. You just want to get a good, you don’t want this to brown, t really, you just want it to get a good, transparency with the onion and soften them up a little bit. Because these are very easy soups, you know, there’s nothing like soup on a day like today.

No, nothing.

There’s snow all over the ground out there. You know, if you’re fighting traffic to get home, and the plow’s in front of you, or even worse if he’s behind you, not good. But, to come in the door and there be a nice big bowl of soup, it’s worth it all, worth it all.

I know my family loves —

Ah.

–and I make a huge pot of it, and then we have it for days.

Yeah, and have it.

Mm-hmm.

Okay? Now we’re going to stir in, some broth, because these are going pretty good here. I’m going to put in, about, uh, 28 ounces. Now these little boxes of this kind of broth is wonderful, but they’re 32, so, we’re talking about a 1/2 a cup difference, not that bad. Okay? There’s about a 1/2 cup there. Okay? And then, we’re going to add our milk. This is a milky, Let me see how much milk we have, 1 and 1/2 cups of milk, that’s going in there too, right?

That looks like a nice, good cream soup.

Yeah. It’s nice and —

Isn’t that something?

–it’s going to have good body to it.

MM-hmm.

And then our little bit of hot sauce, that’s going to go in there just to give it a little tang, okay? You want to keep stirring it around, make sure it’s cooking. I’m going to bring that up to a good boil. Now, in this bowl, I’m going to toss, I have, a cup of shredded mozzarella. I have a 1/2 a cup of Parmesan Reggiano, and it’s finely grated. Okay? I want a cup of blue cheese, crumbles. This is a, this is probably about a cup. I’m going to save a little bit for on the top. So —

That looks interesting, the blue cheese in there.

— Yeah, I think it makes it delicious.”

Yeah.

Now what your’e going to do is mix this up, the cheese, but you’re also, going to add a little flour which will thicken the soup. So, that’s about 1/3 of a cup of flour. I think this utensil’s a little big, Patti, we’re going to get another spoon.

Oh. Is this good or no?

No, I think I’ll just use a regular spoon.

Spoon.

We’re going to mix that around, and once that comes up to a boil, we’re going to drop that in there, and we’re going to, stir, stir, stir. While we’re waiting for that to happen we’re going to take a break. When we come back, more soups here in the At Home kitchen. Stay with us, we’ll be right back. Okay, if you’re just joining us, we’re making soups today. Patti, give us a stir of that chicken soup over there. We thought we’d put it on that burner. Oh, it’s getting nice.

Doesn’t that look good?

Doesn’t get real thick it’s just a creamy soup. You want to keep that on low, when you’re going to serve that, we’re going to garnish it with just a little bit, of the blue cheese on top of there. Ah, it’s going to be great. Okay, and what are doing over here?

Okay, um,

Cut your burner on.

–I added the carrots and, yes.

Okay. I added the carrots, ah, look at me double stirring.

No, you’re good.

I’m multitasking.

She is.

I added carrots, mushrooms and garlic, let that cook up a bit.

I let that cook up.

And now I just added some of the beef broth and I’m going to add the rest.

So, this takes like 6 cups of beef broth, right?

Yes, 6 cups. So, it’s like one whole plus a half one of these.

It’s going to make a nice big pan full, yeah.

And it does make a nice — So, then you’re going to add some different, What kind of spices are you going to add to that?

— We’re going to add salt.

Salt and pepper, of course.

Yes. Yeah. Worcestershire.

Worcestershire sauce. Okay.

Salt. And this is, thyme.

Thyme.

I almost forgot what that was,

Okay.

— but that’s thyme.

And you’re going to do some pepper.

And then some pepper, fresh ground pepper.

Yeah. And then, do you put them, you’re going to put meat back in there yet, or, when do you put the meat in?

Yeah, you put the meat back in. And then, we put some crushed tomatoes into it.

Okay. And then what’s this?

Um, crushed tomatoes.

Oh, that’s tomatoes, okay.

Like crushed, yeah.

And then, you have potatoes too that you’re going to, mingle in later?

Yeah, put the potatoes, you know, you have to let this cook a little bit and then you add your potatoes,

Okay. You’re going to put that in?

–because you’re going to put this up. Mm-hmm.

All right, so while she’s finishing that, remember that’s the potato, beef and potato soup. I’m coming over here, I think this is fascinating, because, this is a soup that you make it all in the, either a blender, or, a food processor, pour it into a pot, and then you heat it through. This is incredible. This is 24 ounces of roasted red peppers. They come in a jar, in your supermarket. You just want to place those, right into your, Food processor. and we have a couple of cups of, this is frozen corn thawed. Hope we’ll fit all this stuff in here, I think we will. And we have some chicken broth. Let me see, 1 cup chicken broth. And then we have, a tablespoon of curry powder, that goes in. A little bit, a 1/2 a teaspoon of cayenne. Okay? And, a teaspoon of sugar, all goes in.

You say, “Well, why a teaspoon of sugar?” It’s amazing that, that combination just cuts, so none of it is like overwhelming, okay? And that, and then we’re going to add 1 and 1/2 cups of buttermilk. This is for Steve upstairs because he really likes this. Look at that, Steve, how nice and think it is. Oh, yeah, there’s your buttermilk. Yum-oh, good. Okay? And, let’s see, we’re going to keep this for the garnish.

No, you need the cup for the garnish.

Oh, put this in here too, that’s right.

Yeah, that goes in there and then the quarter cup goes for the garnish. because I had the other one.

Yeah, that goes in there and the quarter cup goes for the garnish.

This is the cup of sour cream. What’s not to like about this one?

Now, that looks good.

Yeah.

It almost looks like a crazy salad, until you mix it up.

Yummy. Yummy. Okay. And then, you’re just going to put this on, liquify. You don’t want it to be like, like so bad that, you know, it’s not, you can’t really tell what it is, but you certainly want it to, and I’m having a little leakage problem so I’m taking it very slow.

It’ll look pretty good.

It’s all right, yeah. It’s getting there.

Colors are pretty.

Yeah, it does look good.

It’ll make a nice cream soup. I think so too.

And you know, what you want to do, it’s up to you if you want those little bits in there, or if you’d rather have it totally pureed out, it’s really up to you. See, a lot of these things that we make, we give you basic ideas, and you can expound. If you want it hotter put more of whatever in, If you want onion in there, put onion, do whatever you want to. We’re just giving you a basic idea. So, then, we’re going to take this off, I think we’re okay with that. And, what happened to my pan?

Oh. > I had a pan. The pan’s over there.

There’s my pan [Laughs] Somebody —

Took off with our pan. –somebody stole my pan.

No, stole the pot.

No, no, the — pot, pot.

–that’s it. Thank you, dear, appreciate it. And then, all we’re going to do now, okay, and please, be careful, you have a blade in the middle there. We’re just going to drop that right into that. Ah, put your finger on there, get it all out. Mm-mm-mm. So may goodies in there, I’m going to scrape it down. But that’s, uh, sour cream in there and the buttermilk, oh! It’s going to be awesome. we also baked a nice cornbread to go with this. We’re going to, you know when I think of, I don’t know about your family, but, when we have soup, anything that has a tomato to it, we always think of —

Cornbread.

Grilled cheese.

Oh, grilled cheese. Yeah.

Grilled cheese. You have to have a grilled cheese sandwich, so that’s what we’re going to be doing. Okay, Patti, can we put this on the burner over there?

Sure.

Since you’re in charge of, stove?

In charge of, in charge of stove stirring.

Yeah, here’s —

Okay, let me move, this one back —

This is a nice, thick soup.

–and put this one.

Here we go.

Do you want it like on a lower heat?

Yeah, a lower heat just to warm it through, because that’s all you do with this, it’s just to warm it through. And, oh! Look at that.

Yeah, this looks good.

Yummy, yummy, yummy. I love this! It’s like a soup kitchen like I said.

Heck yeah.

And, I think that, between chicken, beef, and like a, you know, a red pepper soup, certainly, everybody should find something they like there, and probably like some of all of it. So —

This looks really pretty. — It is, huhn? It’s very, very, very, very pretty. All right. We’re going to be back in just a minute. When we come back, we’re going to be in the dining room tasting up the soup. Stay with us, we’ll see you in just a minute. Now, you’re going to want to be sure to get your copy of “Enjoy!”, our newsletter, because, all these recipes, in fact the recipes for the whole month, are included every month when you send, either through the U.S. mail and request it with a self-addressed stamped business sized envelope, and a couple dollars to help us with the printing. Or you can go to our website at www.ctvn.org, and there you can subscribe, for just $15 for the whole year. Now, maybe you say, “Oh, yeah, I subscribed last year,” well, maybe it’s time for renewal. Don’t wait until it’s, “Oh, I didn’t get my recipes this time. Oh, my goodness.” You want to be sure you keep on that, because we’ve got some great recipes coming up to you. So, please, be sure to do that, okay? And, I know that, you’re going to enjoy it when you taste some of these soups that Patti and I made today. How about it, Patti?

Oh, they’re wonderful.

The smell in here. People have been wafting into the studio —

Yeah.

–like a good part of the day, because they can smell all these smells coming out. And I have to show you that the first one that Patti made, was that beef and potato soup, look at this.

Oh, wow. See, it’s not, like, a beef stew would be thicker like a gravy. This is a broth.

Right.

But look at that rich broth and look at those nice pieces of beef, vegetables, potatoes in there. that is a meal fit for a kind or a queen, I’m telling you. And then next to it, I like to keep this nice and hot, next to it is my chicken, look at that, chicken buffalo, soup.

That looks incredible.

Oh! Does this look good or what?

Yes. That looks divine.

Look how nice and thick that one is.

With that blue cheese on top. Mm-mm.

With blue, a little scatter of blue cheese on top. That is an awesome, awesome, you’re going to want to try this, I know you are. Patti, what’s down there?

This is that red pepper soup.

That’s our roasted red pepper soup. Creamy —

Look at that.

–we just give it a dollop of, sour cream and a few green onions on top. Oh, my goodness!

Doesn’t that look wonderful?

Any of these will warm up, innards as they say —

Oh, yeah.

–and make a wonderful meal. Besides that we thought, well, we have a big variety of crackers here, all kind of crackers. That’s nice, a little pat of butter, it’s a variety of crackers. But, you know, what I like the best with soup, is a grilled cheese.

Oh, yeah.

So, we made a big platter, of grilled cheese down there. And you know what? You can make them if you have a griddle. Get your griddle out and make a bunch of them. Put your oven on low, like 200, and keep popping them on a cookie sheet as you make them, and then they’ll stay nice and hot —

Yeah.

–serve everybody at one time. Next to it, we made some cheddar, cornbread. Just get a couple packs of cornbread, Patti put that together today. I said, throw a couple hands of cheddar in there. And whatever else you want, you can put, jalapenos in there, you can put onion, whatever, just flavor it yourself. We put some jelly, some preserves. I’m telling you this is a meal fit for a king. And then, to top it all off because it’s really cold, we did hot chocolate in a nice big, mug. What else could you want? I’m telling you.

I know, this is it.

This is like, everybody’s saying, “Oh, you know what we need? We need to have our slippers on in our bath robe. We need to be curled up on the couch with a big mug of soup, or a, and a nice mug full of hot chocolate.” What else could you want? Maybe gathered with a family that loves you and you love so much. Just remember that we love you, and we’re always glad that you’re with us. Be sure to join us the next time, because it wouldn’t be the same without out you. Thanks Patti.

Thank you.

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