Hot Dog soup

   Prep time: 15 minutes                   Cook time: 45 minutes                     Serves: 4 people

Hot Dog Soup day today!!.

Hi to all my fellow chefs here on the East Coast of Africa and around this  beautiful world we live in.

Well now that Winter is fast approaching, we here at Home Cooking Haven decided  it's time to pull out our Soup Menus and share them with you.

Boy have I got a great recipe for all of you today, which is also Banting friendly and packed with delicious veggies.

What's more is this delicious flavorful warm and filling hearty soup, is easy to make and a fun way of getting the little one's to eat all their veggies.

Most people  would relate a Hot dog to a Vienna between a fresh roll with Mustard and ketchup, well believe me there are so many ways of using Hot Dog Frankfurters to create some great meals, starting off with soup today.  

 Hot Dog Soup is one of those great soups which one can add almost any Vegetable, (time to clean out your veggie rack he he).

Ingredients for Hot Dog Soup

Okey Dokey I've just heard the weather report, Cold front on the way this afternoon, I guess we better start collecting the ingredients for this heart warming soup, before the family gets home.

We will need the following

• 350 g Hot Dog /Frankfurters.
• 30ml Butter.
• 1 onion chopped.
• 1 clove Garlic, chopped finely.
• 3 Medium size potatoes peeled and cubed.
• 1 cup shredded Cabbage.
  
• 5 ml Oregano.
• 1x400g Chopped tomatoes.
  
• 500 ml Chicken stock.
• 200 g Fresh/frozen Green Beans.
• 1 can corn kernels.
• 1 x400 Tin baked beans.(optional)
  
• Salt and Ground black pepper.
  

Method

 Great,  now that we have gathered all the ingredients for this hearty hot dog soup packed with veggies...….. its that time...….. Wait for it:

                                             It's Time To Start A Cooking

• Heat butter in a pot and fry onions and Garlic until translucent.
• Add your frankfurters and fry for +- 2-3 minutes.
• Now add your potatoes and Oregano ,stir and fry for a further 5 minutes
• Time to add your chopped tomatoes, and chicken stock .
• Cover partially and cook for 25-30 minutes or until potatoes are cooked through.
• Add the rest of your veggies for a further 5 minutes until the green beans are just tender but still got a bite and are still bright green.
  

Plating of Hot Dog Soup

Great,  we have finished this hearty soup just in time as I can hear the kids coming home. Below are a few ideas for serving: 

• On its own.
  
  
• With any fresh bread or rolls.
  
  
• With a French Garlic loaf.
  
  
• Sprinkle with grated Cheddar cheese.
  
  
• For those that like a little bit of bite, add a few drops of Tabasco sauce mmm.
                                                        Enjoy
  

Claim to the birthplace of the Frankfurter.

In1805 – The people of Vienna (Wien), Austria point to the term “wiener” to prove their claim as the birthplace of the hot dog. It is said that the master sausage maker who made the first wiener got his early training in Frankfurt, Germany. He called his sausage the “wiener-frankfurter.”

The World's longest hot dog created was 60 meters (197 ft.), which rested within a 60.3-meter (198 ft.) bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association's 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

Hot dog carts are quick and easy food services, supplying millions of people with food every day. In 2015 the U.S. Hot Dog Council estimated that 15% of the approximately 10 billion hot dogs consumed by Americans in 2014 were purchased from a mobile hot dog vendor cart. Hot dog carts are very common in New York City and most of the hot dogs purveyed by hot dog carts in New York City are sourced from Sabrett.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

.