At the beginning of this year, we announced a monthly contest where Club members could submit a recipe for consideration as the soup of the month in the Timberview Restaurant. We had a number of entries, and the winning recipe is now being served!
Congrats to Linda Felder, who submitted a recipe for Italian Sausage and Tortellini soup!
“This is a soup recipe that I make from scratch every year for New Year’s Day. It has become a tradition. I use the Prime Rib Bones from the Christmas Roast to make a hearty homemade broth a couple of days before. It needs to sit and meld flavors before straining and adding further ingredients. I feel doing this is worth the extra effort rather than using store bought broth. I also highly suggest to get the best quality Hot Italian Sausage. We had bought it from Paul’s but now go to Walpole Grocery to get it. I do hope you do also use a good quality fresh tortellini and the good Parmigano Reggiano shredded cheese. I serve it with Crusty French Bread. I have taken this recipe from the Pillsbury Hearty Soups and Breads Cookbook, 1985.”
Linda’s submission includes a recipe for beef broth as well, but you can still make the soup with canned broth.
4 pounds Prime Rib meaty beef bones
2 medium yellow onions quartered
1 cup thickly sliced carrots
2 stalks cut in 2” segments center celery stalks with leaves chopped
10 cups water
1 cup Roma tomatoes finely chopped
1 ½ tsp kosher salt
½ tsp thyme
5 whole peppercorns
2-3 sprigs fresh Italian parsley
1-2 large cloves garlic
1 bay leaf
¾ tsp salt
Heat oven to 450 degrees. Place all bones in a large roasting pan sprayed with Pam and bake uncovered for 30 minutes. Add cut up carrots, quartered onion, celery stalks and continue baking turning bones and vegetables occasionally for an additional 45-60 minutes or until bones are very deep brown but NOT CHARRED.
Transfer ingredients from the roasting pan to a large stock pot. Add 2 cups of water to the roasting pan, heat and scrape to loosen any browned meat drippings. Pour hot liquid and remaining water over the bones and vegetables in the pot. Reduce heat and simmer (DO NOT BOIL) partially covered 30 minutes. Skim off any scum that rises to the surface. Add remaining ingredients except ¾ tsp salt. Simmer 5 hours. Cool.
Strain and remove bones. Add ¾ tsp. salt cool in the refrigerator. 1-2 days. Use as a soup base for any soup calling for a good hearty beef broth.
Italian Sausage Soup with Tortellini
1 pound Good quality Hot Italian Sausage
1 cup chopped yellow onion
2 large cloves fresh minced garlic
5 cups Hearty Beef Broth from recipe above
½ cup water
½ cup Good quality dry red wine*
2 cups Fresh Ripe Roma Tomatoes chopped
1 cup sliced carrots
½ tsp basil *
½ tsp oregano*
8 oz. can plain tomato sauce
1 ½ cup sliced zucchini
2 cups fresh cheese tortellini
3 tbsp Fresh Italian flat leaf parsley
1 medium green bell pepper chopped
Freshly shredded Parmigiano Reggiano
First make Hearty Beef Broth a day or two in advance.
If the sausage comes in a casing remove the casing and brown in a large Dutch Oven. Remove sausage and drain all but 1-2 tablespoons of the fat. Saute onions and garlic in reserved drippings until the onions are tender. Add the beef broth from the day before, water, ½ cup red wine, 2 cups of tomatoes, 1 cup of carrots, basil, oregano, small can of tomato sauce and sausage. Bring to a boil, reduce heat and simmer uncovered 30 minutes. Skim off fat. Stir in zucchini, tortellini, parsley, and green bell pepper. Simmer covered 35 minutes. If using fresh tortellini simmer just until tortellini is done. Serve with a sprinkle of Fresh Parmigiano Reggiano cheese and Crusty French Bread.
8 – ½ cup servings
*I usually add double the amount – or to taste
Download a pdf of the recipe here! TortelliniSoup
We are now accepting entries for the February soup of the day. Please fill out this form with your recipe, or email submissions to Judi@keenecc.com.
The Keene Country Club is now booking weddings in 2017 (limited dates!) and 2018.
Our private 18-hole golf course creates a truly picturesque outdoor wedding backdrop, and our grand ballroom-with brass chandeliers, cream colored walls, and a 13-foot long mantled fireplace-is the perfect wedding reception venue!
The Club will be exhibiting at two upcoming bridal shows-both put on by the Monadnock Bridal Show. The first is at the Courtyard Marriott in Keene on January 22nd, and the second is at the Common Man Inn, Claremont on February 19th. (More information here.)
If you’ve been considering us for your wedding venue, we’d love to see you at the show! If you can’t make it, email Judi at email@example.com to set up a private meeting to discuss details of your special event. And, be sure to read all about our wedding packages.
The Timberview Dining Room will be open from 5:00 to 9:00 pm, and we hope you’ll join us!
Reservations are required-call us at 603-352-0135.
Take a look at the full menu here: http://bit.ly/NYEDinner2016
On Sunday, December 11, 2016 we invite you to a Wassail Brunch at the Country Club! We’ll be serving an extensive menu from 10:00 am to 2:00 pm. The cost is $24.00 per adult, and $11.00 per child under 12. Enjoy assorted pastries, pancakes, vanilla bean french toast, chef carved spiral ham, assorted holiday desserts and more!
There will be special events for the kids, with Christmas cookie decorating and ornament decorating. And, most importantly, they’ll meet Santa! He’ll be here from 12:00 pm to 2:00 pm.
Reservations are required, so please call ahead at 603-352-0135.
We hope you’ll join us!