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Soup Recipes?
I'm tired of cooking the same boring old soups I always cook and thought I would branch out into international waters.
So, whats your favorite soup recipe?? Currently I'm cooking Spicy Carrot soup and I plan on doing an Asparagus soup tomorrow. |
I don't have any soup recipes, but I'd love to have your Spicy Carrot Soup recipe! Will you share?:)
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Sure Bri :)
I'm making Carrot and Sweet Potato soup now. This is the Spicy Carrot Soup I make: You need: 1 tablespoon olive oil 2 leeks, sliced 1 ½ teaspoons ground cumin 1 ½ teaspoons ground tumeric 1 teaspoon ground coriander 8 carrots, peeled and chopped 1 teaspoon salt 1.5 – 2 litres chicken or vegetable stock 1 cup thick plain yoghurt ½ - 1 teaspoon harissa Method: 1. Heat olive oil in a large pot and sauté leeks until softened. Add spices and stir over heat for 1 minute. 2. Add carrots, salt and stock and cook over gentle heat until carrots are tender. Remove from heat and puree mixture until smooth. In a small bowl stir together yoghurt and harissa until combined. 3. When ready to serve, reheat the soup and serve hot in bowls with a spoonful of the yoghurt and crusty bread. Err - I can probably translate if you need converted to American :p |
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I'm in a vegetable co-op, and we get all different stuff every two weeks. Sometimes we get something I've never seen before. I asked my wife about some unidentified vegetable objects and she said "those are leeks" so I asked "what do you do with them?" and she said "you make potato leek soup" - and boy was she right! Sorry, I don't have a recipe, but it's pretty basic, I think.
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First, you take a leek...
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This seafood stew recipe is my moms and I like to modify it with different seafoods. I also like it with less chicken broth, more wine and some orange juice.
After the onion, garlic, carrots have sauteed, add the tomatoes and hit it with a hand blender for a few seconds just to smooth it out a bit. Finish with fresh basil and an orange wedge to squeeze over it. Seafood Stew 1/4 cup olive oil 1.5 cops chopped yellow onions 4 msall carrotts diced to make one cup 2 tsp chopped garlic 2 28oz cans of diced tomatoes 3 cups of chicken broth 2/3 cup dry white wine 2 TBL fresh basil 2tsp grated orange zest 1/2 tsp red pepper flakes 1/2 tsp salt 1 lb chilean sea bass cubes (haddock, grouper, butterfish) 3/4 lb sea scallops 3/4 lb large shrimp 2 TBL julianned fresh basil 6 orange wedges (muscles*, clams, callamari, crawdads etc.) *these make it look extra pretty |
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Pumpkin Soup 1 yellow onion finely chopped 2 TBL butter 2 TBL flour 2 LB can o' pumpkin 5 cups chicken broth 1 tsp salt 1/2 tsp ginger 1/4 tsp nutmeg (mollasses and cinamon) combine 2 egg yolks with 1 cup heavy cream saute onion in butter till soft not brown stir in flour, wisk in pumpkin, add chiken broth and salt, cover and simmer 15 minutes. Add spices, add yolks and cream, heat unitl hot not boiling. |
You know, the can of pumpkin is suprisingly good. Sometimes, we'll make the pumpkin soup out of some kind of squash, like a butternut squash.
This is making me look forward to the Fall, my favorite season by far. |
Chicken Rice Soup Mix
2 cups long-grain rice -- uncooked 1/2 cup chicken bouillon granules 4 teaspoons dried tarragon 4 teaspoons dried parsley 1 teaspoon white pepper Combine ingredients in a bowl. Cover and store in a cool dry place for up to 6 months. Chicken Rice Soup 3 cups water 1 tablespoon butter or margarine 2/3 cup Chicken Rice Soup Mix -- see recipe In a saucepan, bring water, butter and soup mix to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. |
Potato Soup Mix
1 3/4 cups instant mashed potatoes 1 1/2 cups nonfat dry milk powder 2 T. instant chicken bouillon 2 tsp. dried minced onion 1 1/2 tsp. seasoned salt 1 tsp. dried parsley 1/4 tsp. dried whole thyme 1/4 tsp. ground white pepper 1/8 tsp. turmeric Combine all ingredients in a large bowl and mix until completely blended. Store in an airtight container. To serve: Place 1/4 cup soup mix in a soup bowl or mug. Add 1 cup boiling water and stir until smooth. Let soup sit for 1 to 2 minutes to thicken slightly. Makes about 2 1/2 cups of mix. |
Curry Soup Mix
2 cups uncooked instant rice 1/2 cup raisins 1/3 cup chopped walnuts 1/4 cup dried minced onions 2 T. salt 1 T. curry powder 1 T. sugar 2 tsp. paprika 1 1/2 tsp. dried dill weed 1 tsp. dried mustard 1 tsp. ground coriander 1 tsp. garlic powder 1/2 tsp. ground cardamom In a large bowl, combine all ingredients and blend well. Store in an airtight container. To serve: To make soup, bring 10 cups of water to a boil in a large stockpot over high heat. Add the soup mix. Cover and reduce the heat to medium. Simmer for 20 to 25 minutes, stirring occasionally, until the rice is tender. Stir in 2 cups of shredded cooked chicken or cooked peeled shrimp. Cook until heated through. Serve immediately. Store in the refreigerator. Makes 6 to 8 sesrvings. |
Creamed Soup Mix
To use in place of canned cream soups in casseroles or as a base for your own soups. It is much lower in fat and salt than the canned versions. The trick is to have it made up ready to use. 2 cups powdered nonfat milk 3/4 cup cornstarch 1/4 cup(or less) instant vegetable bullion 2 Tbsp. dried onion flakes 1 tsp. basil leaves 1 tsp. thyme leaves 1/2 tsp. pepper Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. Makes equivalent of 9 cans of soup. Makes 9 servings with less than 1 gram fat per serving. Variations: Mushroom Soup: Add 1/2 cup finely chopped mushrooms Celery Soup: Add 1/2 cup minced celery Potato Soup: Add 1 cup diced potatoes, cooked Vegetable Soup: Add 3/4 cup mixed vegetables, cooked Broccoli Soup: Add 1 cup chopped broccoli, cooked Asparagus Soup: Add 1 cup chopped asparagus, cooked The variations are endless! |
Hearty Soup Mix
1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley 1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils 1 1/2 c Brown Rice 4 c Dry Minced Onion Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings. |
Lentil Soup Mix
1 1/4 cups dry green or brown lentils 1/4 cup dried minced onions 1/4 cup dried green peppers 1 tsp. salt 1 tsp. dried thyme, crushed 1/2 tsp. fennel seed, crushed 1/4 tsp. crushed red peppper Combine all ingredients and mix well. Store in an airtight container in a cool, dry place for up to one year. To serve: Bring 6 cups of water to a boil in a saucepan. Add the soup mix. Reduce the heat and simmer, covered, for 35 to 40 minutes or until the lentils are soft. Serves 4. Makes one batch of mix. |
Curried Zucchini Soup
4 T. butter 2 pounds zucchini, unpeeled and thinly sliced 4 T. finely chopped shallots 2 tsp. curry powder 1 tsp. salt 1 cup chicken broth 2 cups Half and Half Melt the butter in a skillet and add the zucchini and shallots; cover and simmer 10 minutes. (Do NOT brown). Add the curry powder and salt and continue to cook until tender. Let cool. Put the zucchini in a food processor and process until smooth. Add the chicken broth and Half and Half; process until the mixture is creamy. Chill and garnish with sour cream and chives. |
Leek Soup
4 slices bacon, coarsely chopped 6 leeks, thinly sliced 1/4 cup flour 4 cups water 3 chicken flavor bouillon cubes 2 potatoes, peeled and cubed 1 tsp. dried whole basil 1 cup half and half Cook the bacon in a Dutch oven over med. heat for 5 mins. Add the leeks and saute for 5 mins. Reduce the heat to low. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add the water and cook over med. heat, stirring constantly until thickened. Add the bouillon cubes, potatoes, and basil; cover and simmer for 45 minutes. Stir in the half and half and heat thorougly. Makes about 7 cups of soup. |
Slow Cooking Split Pea Soup
This comfort food will become a staple in your family. 6 med Carrots; sliced 1 med Onion; chopped 1 Ham bone; cracked 1 1/2 quart Water 1 cup dried Split peas 1 teaspoon Salt 1/8 teaspoon Pepper 2 Egg yolks; slightly beaten 1 tablespoon Sugar 1 cup Milk This recipe uses a 5 qt. crock-pot. For a smaller pot, half the recipe but use the same slow cooking times. Combine veggies, ham bone, water and seasonings in slow cooker. Cover and cook on HIGH for 4 hrs., then on LOW for 3 to 4 hrs OR on LOW for 9-10 hrs. Remove ham bone. Prepare and add egg yolks by vigorously stirring some hot soup into the slightly beaten yolks with the Milk and sugar added. Blend into the soup and cook on HIGH until thoroughly heated (about 20 min.) Serve with hot crusty bread or croutons. YIELD: 8 servings |
Crock Pot Chicken Tortilla Soup
1 & 1/2 pounds skinless chicken - cooked and shredded 1 - 15 oz. diced canned tomatoes 1 - 10 oz. can Enchilada Sause (mild or hot your choice) 1 - 4 oz. can of chopped green chilies 1 - 14 oz can of chicken broth 1 small box of frozen corn 1 Bay leaf 1 Medium Onion diced 1 Garlic clove minced 2 Cups of water 1 tsp. cummin 1 tsp. chili powder 1 tsp. salt 1/4 tsp. pepper 1 T. Cilantro chopped up Combine all in crock pot and cover and cook low 6 to 8 hours or high 3 to 4 hours. Put tortilla chips in before serving or over your own bowl of soup as desired, and add parm. cheese if desired. |
Crockpot Potato-Cheese Soup
Potatoes and cheese are two of my favorite comfort foods. This recipe makes it easy. 8 potatoes, cubed 1 tbsp chives, chopped 1 1/2 cup chopped celery 1/3 cup chopped parsley 1/2 cup chopped onion 1/4 tsp paprika 1/4 tsp celery seed 1 tsp savory 1/2 tsp salt 1 cup milk 2 tbsp flour 2 tbsp butter 2 1/2 cup grated cheddar cheese Add potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in your slow cooker and add water to cover. Cook on high for one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour thoroughly. In a small saucepan, melt butter over medium heat. Add flour mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slightly thickened. |
Hearty Alphabet Soup
Ingredients: 1/2 pound beef stew meat or round steak 1 can (16 oz. size) stewed tomatoes 1 can (8 oz. size) tomato sauce 1 cup water 1 package onion soup mix 1 package (10 oz. size) frozen mixed veggies, partially thawed 1/2 cup uncooked alphabet noodles Directions: Cut meat into small cubes. Place in crockpot with stewed tomatoes, tomato sauce, water, and soup mix. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH; add vegetables that have been partially thawed, and noodles. Cover and cook on HIGH 30 minutes or until veggies are done. |
Pasta e Fagioli (Pasta and Bean Soup)
(makes 6 servings) olive oil cooking spray 1 small onion, 4 ounces (120 g), chopped 1 carrot, 3 ounces (90 g), chopped 1 zucchini, 4 ounces (120 g), chopped 2 ounces (60 g) button mushrooms, cleaned and sliced 1 14 1/2-ounce (435 g) no salt added diced tomatoes with juice 1 16-ounce (480 g) can cannellini beans, rinsed well 3 cups (720 ml) canned fat-free low-sodium beef or vegetable broth freshly ground pepper 6 ounces (180 g) dried penne pasta or other pasta 2 tablespoons (24 g) grated Parmesan cheese 1. Spray a nonstick covered pot with cooking spray. Add the onion, carrot, zucchini, and mushrooms; sauté for 5 to 6 minutes, until onions wilt. 2. Add the tomatoes with their juice and simmer, covered, for 20 minutes. Add the beans and simmer, uncovered, for 5 minutes. Add the broth and cook, uncovered, for 10 minutes. Cool and freeze in an airtight container. 3. When ready to serve, reheat in a pot or in the microwave. While the soup is reheating, cook the pasta according to package directions to al dente. (Do not overcook the pasta as it will continue to cook in the hot soup). Drain the pasta and combine with the soup. 4. Ladle into soup bowls, topping each serving with a sprinkling of Parmesan cheese. |
Chicken & Sausage Gumbo
1 whole lg. chicken breast, cut into bite-sized pieces 8 oz. andouille or smoked sausage 1/3 c. flour ¼ c. cooking oil ½ c. chopped onion ½ c. chopped green pepper ½ c. chopped celery (the original recipe called for 10 oz. frozen okra, but we discovered that we don't care for it, lol) 4 cloves minced garlic ¼ t. black pepper ¼ t. ground red pepper (I use Louisiana Cajun seasoning) 3 c. chicken broth 2 bay leaves 2 c. hot cooked rice Approx. 1 hr. 15 min., start to finish. Mix the flour and cooking oil in a large pot until smooth. Cook and stir on high for 5 minutes. Reduce heat to medium, and continue cooking until it's the color of a shiny penny (about 15 minutes) STIRRING CONSTANTLY. Add onion, celery, green pepper, garlic, black pepper, and red pepper (or Cajun seasoning). Cook until vegies are crisp-tender. Add chicken broth all at once. Add chicken and sausage, and bay leaves. Cook for 20 minutes, or until chicken is cooked through. Remove bay leaves; serve over rice. I usually make a double batch of this, serve it for supper, and freeze the leftovers. I also usually add a bit more Cajun seasoning, as my family likes a bit of "kick". |
Cheese Chowder
3 c. water 4 c. potatoes, chopped very fine (no, finer than that, go back and do it more) 1 c. celery, chopped very fine (more, more, more) 1 c. carrots, chopped very fine (I'm not kidding about chopping these things fine) 1 c. cauliflower, chopped very fine (you need them really small) 1/2 c. onion, chopped very fine (well, maybe not quite that small) Cook until vegies are tender. I do this in a crockpot (5-quart) and it is full to the top with this recipe. Add: 1/2 c. butter (1 stick) 1 qt. milk 1 to 1 1/2 lb. Velveeta 2 c. ham, chopped very fine Cook until cheese is melted, and soup is hot. To thicken, add flour to some of the liquid in a small cup or bowl to make a paste, then add to soup. It's important to chop everything up very fine, or you'll end up with potato soup, which tastes yummy but isn't cheese chowder, and doesn't freeze as well. |
Beef Stew
1 lb. beef stew meat (sirloin or round steak, cut up) 2 T. flour 2 T. cooking oil 5-5.5 oz. Spicy Hot V-8 juice 1-5.5 oz. regular V-8 juice ½ c. chopped onion (½ lg. onion) 2 t. beef bouillon or ½ pkt. onion soup mix 2 cloves minced garlic ½ t. dried basil ½ t. dried thyme 2 ¼ c. cubed potatoes (2½ lg. potatoes) 2 c. sliced carrots (6-7 skinny carrots) 1 c. sliced celery (4 lg. stalks) Dredge beef in flour (I add pepper to the flour, too), then brown in oil. Layer vegies in crockpot, add beef on top, then spices. Pour V-8 juice over all and cook for 6-8 hours. |
Salsa Soup
2 large cans of tomatoes with juice 2 large oinions (diced) 1/2 stalk of celery (diced) 1 green pepper 1 yellow pepper 1 package of onion soup powdered mix Garlic, hot sauce, salt, pepper, oregano to taste. I add a few hot peppers as well as some parsley. Add 1-3 cups of water, if desired, or if it looks too thick. Cook until onions are transparent. This is considerd part of a weight loss plan, but I really just like the soup itself. |
Mixed Bean Soup
This a hearty soup you can make and keep for a week. One can of crushed tomatoes or pureed 1 tbspn each of all different beans(black eyed peas, red beans, chick peas, green peas, yellow peas, etc) the more beans the more color 1 onion med. 1/2tsp of cumin powder 1/2 tsp of red pepper or black pepper salt to taste juice of 2 carrots juice of 1/2 head of cabbage In a juicer make the carrot and cabbage juice and set aside. Soak beans overnight and cook next day in pressure cooker In a large pot add tomatoes and chopped onions, spices, cooked beans and the juices with 2-3 pints of water, let simmer for about one hour. You can increase or decrease the spices according to taste. This is enuf for 4. For variaton I add boiled macaroni or any other pasta to make it a more of a meal. Wtih garlic bread or dinner rolls this is quite filling. |
Broccoli Cheese Soup ingredients list:
4 chicken bouillon cubes. 4 cups water. 2 cans cream of chicken soup. 1 (10-12 oz) box chopped of broccoli. 1 1/2 cups raw potatoes, diced. 1 small onion, chopped. 1 pound Velveeta cheese. Instructions for Broccoli Cheese Soup: Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add the cheese and cook until melted. |
Chickpea Soup ingredients list:
16 oz of chickpeas, undrained. 6 oz of tomato paste. 1 medium onion, minced. 1 cup of water. 1 teaspoon of oregano. Pinch of pepper. 2 beef boullion cubes. Salt, to taste. Instructions for Chickpea Soup: In a suitably-sized saucepan, combine all of the ingredients. Heat to boiling, then cover. Simmer for about 50 to 60 minutes, then serve. |
Cold Spinach Soup ingredients list:
16 oz of plain yogurt. 9 cups of fresh spinach. 2 cups of milk. 1 cup of diced cooked chicken. ½ cup of chopped onion. 2 ½ tablespoons of fresh dill, chopped. Instructions for Cold Spinach Soup: In a blender, combine 3 cups of fresh spinach, 1 cup of milk, the onion, dill and any additional seasoning. Cover and process until almost smooth, then pour into a large serving bowl. Again in the blender, mix the remaining milk and spinach with the yogurt; then cover and blend until smooth. Stir the new mixture into the serving bowl, and then stir in the cooked chicken. Refrigerate, then when serve when ready |
Cream of Artichoke Soup ingredients list:
¾ cup of chopped shallots and onions (green or white). 2 medium carrots, sliced. 2 medium ribs celery, sliced. 4 tablespoons butter. 1 bay leaf. ½ teaspoon of thyme. 4 cups chicken broth. One (14oz) can artichoke hearts, drained and sliced. Salt to taste. Pepper to taste. 2 egg yolks. 1 cup whipping cream. Instructions for Cream of Artichoke Soup: Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay leaf, thyme, chicken broth and artichoke hearts. Simmer 10 to 15 minutes. Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir well and add to warm soup mixture, blending well. Heat, stirring constantly, but do not boil. |
Egg and Mushroom Soup ingredients list:
5 dried mushrooms. 2 medium eggs. 4 cups of chicken stock. ½ tablespoon of cooking oil. 1 ½ teaspoons of soy sauce. 1 teaspoon of salt. Instructions for Egg and Mushroom Soup: Wash the mushrooms, then allow to soak in a cup of water. Set aside. Beat the eggs; then set aside. Boil the chicken stock, then add the mushrooms (including the water they soaked in). Boil for about 5 minutes. Add the soy sauce and the salt. Stir in the cooking oil and beaten eggs. Serve hot. |
Oyster Soup ingredients list:
1 stick of celery, minced. 1 onion, minced. 1 stick butter. 6 tbsp flour. 1 glove garlic minced,. Parsley. 2 bay leaves. 1 ½ litre liquid (the liquid from the oysters plus milk). 2 tsp salt. 1 tsp white pepper. 2 dozen raw oysters. Instructions for Oyster Soup: Melt butter in large sacepan and sauté the celery and onions until limp. Blend in the flour and simmer for 3 more minutes. Add the garlic, parsley and bay leaves. Blend in the liquid, bring to the boil and reduce to a simmer for a further 15 minutes. Add salt and pepper. Add oysters and simmer for 5 further minutes, then serve. |
Spanish Garlic Soup ingredients list:
10 garlic cloves, peeled and sliced. 5 cups of beef broth. 1 cup of dry sherry. ¼ cup of olive oil. French bread, sliced and toasted. Grated Parmesan cheese. Salt and pepper. Instructions for Spanish Garlic Soup: Saute garlic in the olive oil until it turns golden. Heat the beef broth with sherry. When the broth reaches the boiling point, add garlic and the olive oil. Season with salt and pepper to taste; then simmer for about 30 minutes. Strain out the garlic and reheat. Sprinkle toasted french bread slices generously with Parmesan cheese, then place them in a 425°F (220°C) oven for about 3-4 minutes. Put the hot toast in the bottom of soup dishes; then pour the soup over top. |
Sweetcorn Soup ingredients list:
2 oz of dried noodles. 1 ¼ cups of vegetable stock. 2 ½ oz of baby sweetcorn. Ground black pepper. Sea salt. Splash of cream. Instructions for Sweetcorn Soup: Simmer the noodles with the vegetable stock and baby sweet corn for about 5 minutes until the sweetcorn has softened. Add a suitable amount of ground black pepper and salt; then add a splash of cream. Warm through and serve as desired. |
Maritime Chowder
2-tbsp butter or margarine 1-1/2-cups diced potatoes 1/2-cup diced carrots 1/3-cup diced celery 1 small onion, diced 1 garlic clove, minced 1/4-cup flour 3-1/2-cups water 1/4-tsp pepper 1/2-cup milk or cream 3/4 lb mixed fish cut into large chunks (example: cod, haddock, bluefish, salmon) 2-tbsp Knorr Instant Seafood Stock In a large saucepan, melt butter over medium heat Add potatoes, carrots, celery, onion, and garlic Stir and cook for 5 minutes or until softened Add flour and stir until well blended Gradually stir in water Add stock mix and pepper Bring to a boil Reduce heat, cover and simmer 10 minutes Stir in milk and fish Simmer 3-5 minutes or until fish flakes easily with a fork Makes 4 servings |
Tips for...
Cream Soups Milk or cream should be the last ingredient added to the soup. Never add cold milk or cream directly to hot soup. First, bring the milk or cream to a simmer and then slowly add it to the soup. Never bring a creamed soup to a boil. Purée Soups Pure soups are generally thicker than cream soups and aren't strained. Potatoes or rice can be used as a thickener for a vegetable pure soup. Chowders Chowders are hearty soups. In most cases, chowder contains milk or cream and is thickened by a roux. The key is to keep the chowder light and not too thick. There's nothing worse than a bowl of clam chowder served with the spoon sticking straight up out of the middle of the bowl. Better Bisques Butter will add color and richness to bisques. It should be added just before serving. Cold Soups Cold foods dull our sense of taste; therefore, cold soup will need more seasoning than hot ones. It is best to taste a cold soup just prior to service and add more seasoning if needed. Serve cold soup as cold as possible. A lukewarm cold soup isn't very appetizing. Broths/Consommés Always strain the broth through a sieve lined with cheesecloth; don't apply any pressure to the ingredients or the broth will become cloudy. Consomms are broth that has been clarified so that they come out crystal clear. Once the clarification process is completed, the consomm should be strained through multiple layers of cheesecloth. It is then degreased by chilling it and removing any solidified fat. Remedies--It's Not Ruined! Soup is forgiving. With a few tips, many problems can be easily fixed. Too Salty If the soup is too salty, add several slices of raw potato and let it boil five or six minutes. As you remove the potato slices, you will also remove the excess salt. Too Sweet If a soup or stew is too sweet, add salt. Too Greasy If there is grease on top of your soup, add a lettuce leaf. The lettuce will absorb the grease. Once the leaf is coated, throw it away. If you have the time, refrigerate soups or stews until the fat hardens on the top. Remove the fat with a spoon and discard. Too Tough To tenderize stewing beef, add one or two tablespoons of vinegar to the soup or stew. Too Thin Bread crumbs can quickly thicken any soup. Try using a variety of breads including whole wheat, rye, sour dough. Each type of bread will add its own personality to the soup. Too Slow If you have trouble getting a soup to come to a boil, check to see if you have left a metal spoon in the pot. Metal deflects the heat and will slow down the boiling process. Bay Leaves Always remove bay leaves from soups and stew before serving or storing; if left too long, bay leaves will continue to impart their pungent flavors. Garnishing Soups can be enhanced at the point of service with garnishes. Try adding chopped herbs such as parsley, cilantro, basil, tarragon, chives or a sprig of fresh dill. Add flavor and crunch by topping the soup with dried won tons, tortilla strips, and deep fried onions. Drizzle a little infused olive oil on the top. Be creative; try adding lime or garlic-infused olive oil. Add a dollop of sour cream or try making a savory whipped cream. Don't stop there; add a touch of chutney or salsa which can add flavor and interest. Try adding any grated cheese that complements the recipe. Carefully select the garnish to complement the soup. For instance, a small steamed broccoli floweret can be floated on top of a bowl of cream of broccoli soup. In the end.. Cooking and serving soup can become a pleasurable task for any culinarian. Not only is soup nutritious and convenient--it's delicious. Remember to serve hot soups hot and cold soups cold. Don't overpower the soup by mixing strong ingredients. Use high-quality ingredients that complement each other. |
Chilled Peach Soup
Ingredients 3 1/2 pounds fresh peaches, peeled, pitted, and chopped 1 tsp. ground ginger 1-1/3 cups heavy cream 2 Tbsps. rum Instructions Puree the peaches and ginger together in a food processor or blender. Add heavy cream and rum, and blend until combined. Chill, and serve cold. |
Creamy Green Chile Soup
Ingredients 2 6 inch corn tortillas 1/4 cup butter 2 cups onions, chopped 1 clove garlic, minced 1/2 tsp. dried oregano 2 bay leaves 3-1/2 cups chicken broth 3 (4 oz. cans) Anaheim chile peppers or other mild green chile peppers, chopped 2 boiling potatoes, peeled and chopped 1/2 tsp. salt 1/4 tsp. ground cumin 1/4 tsp. coarse ground pepper 1/4 cup plus 1 Tbsp. heavy whipping cream 2 cups Monterey Jack cheese, shredded Instructions Cut the tortillas into 1/4 inch-wide strips and heat in a skillet until they are dry and hot. In a 4-quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered for 10 minutes. Stir once or twice during cooking. Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat to simmer, partially cover and cook for about 25 minutes, stirring occasionally. The potatoes should be very tender. Remove from the heat. Stir in the cream and adjust the seasoning if necessary. Garnish with the shredded cheese and tortilla strips. Serve immediately. |
Chicken Noodle Soup
Ingredients 1 gal. water 1 (4 lb.) whole chicken, cut into pieces 1 large yellow onion\raw, peeled and quartered 3 bay leaves 1-1/2 tsps. whole black peppercorns 1 head of celery, leaves reserved 4 cups baby carrots 3 Tbsps. fresh lemon grass, chopped 1/4 cup chicken bouillon granules 1/2 lb. dried egg noodles Instructions Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer for 30 minutes, skimming fat as needed. Place onion, bay leaves, peppercorns, 2/3 of the bunch of whole celery, 2 cups of whole carrots and lemon grass in the pot, cover, and simmer for 1 hour. Meanwhile chop the remaining celery and carrots. Chop the reserved celery leaves. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained stock to pot over high heat, and stir in chicken bouillon, remaining celery and carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through. |
Stairwell Stew
2-lb lean stewing beef, cut into 1 1/2" cubes 1-2 cloves garlic, sliced 2-large stalks celery, sliced 1/4-1/2-cup pitted green olives, drained 1-4oz can sliced mushrooms, drained 1-16oz can whole tomatoes 2-tbsp flour 2-tbsp water Grated mozzarella (optional) Trim and wipe stew meat thoroughly Combine all ingredients except flour, water, and mozzarella in slow cooker Cover and cook on low for 8-10 hours (3-4 hours on high) One hour before serving, turn to high setting Make a smooth paste of flour and water; stir into slow cooker Cover and cook until thickened Sprinkle with mozzarella cheese generously over top 4-6 servings |
Pizza SoupPork sausage and pepperoni are combined with mushrooms, green pepper, onion, tomatoes, and tomato soup, seasoned with Italian seasoning, garlic, basil and oregano, simmered slowly and sprinkled with mozzarella.Ingredients:
• 8 oz. fresh mushrooms • 1 green pepper • 1 onion • 2 tbsp. butter • 1 lb. bulk pork sausage • 2 cloves garlic, minced • 6 cans of tomato soup • 6 soup cans of water • 6 oz. sliced pepperoni, halved • 2 cups of chopped, peeled tomatoes • 1 tsp. ried Italian seasoning • 1/2 tsp. basil • 1/2 tsp. oregano • Salt and pepper, to taste • Shredded mozzarella cheese Method: Chop mushrooms, green pepper, & onion, then saute in butter in a large pot. Remove from pot. Add sausage and garlic to pot; cook just until browned. Drain off fat. Return cooked vegetables to pot; add tomato soup, water, pepperoni, tomatoes and seasonings. Cover and cook for a couple of hours. Serve in bowls and sprinkle with cheese. |
Tomato Basil Soup With Chicken and Mushrooms
A wonderful cream of tomato soup with chicken, mushrooms, and fresh basil. This would be great for lunch.Ingredients: • 1/2 cup chopped shallots • 1 garlic clove, minced • 1 tsp. olive oil • 1 (28 oz) can Roma tomatoes, undrained and cut in chunks • 1/2 c. water • 1/4 c. fresh basil leaves, snipped • 1/2 tsp. instant chicken boullon granules • 1/2 tsp. granulated sugar • 1/2 tsp. freshly ground black pepper • 2 c. fresh Roma tomatoes, chopped, divided • 1 c. milk • 2 chicken breast halves, cut in small chunks • 1/2 c. sliced fresh mushrooms Method: In a 2-quart saucepan, combine shallots, garlic and oil. Cook over medium heat 3 to 3 1/2 minutes or until tender, stirring frequently. Add canned tomatoes, water basil, bouillon, sugar and black pepper. Cook 5 to 8 minutes or until mixture is hot and flavors are blended, stirring occasionally. Remove from heat. Combine half tomato mixture, 1 cup fresh Roma tomatoes and 1/2 cup milk in food processor or blender. Process until smooth. Set puree aside. Repeat with remaining ingredients. Return puree to saucepan. Add Chicken and mushrooms, cooking over medium heat 10 minutes or until soup is hot and chicken is cooked, stirring occasionally. Spoon into serving dishes. |
Peanut Soup
This soup contains chicken thighs and legs, beef stew meat, and smoked sausage, as well as onion, garlic, tomato, and a jar of natural peanut butter that's stirred into the broth. Ingredients: • 1 jar of all-natrual crunchy peanut butter • 1 package Hillshire Farm smoked sausage link • 1 medium onion, chopped • 10 cloves of garlic, roughly chopped 12 cups water • 1/2 cup parsley, chopped • 4 teaspoons chicken boullion granules • 1 medium tomato, diced • 1 pound of beef stew meat, cut in cubes • 3 skinless chicken thighs and 2 legs • 1 tsp. black pepper • 1/2 tsp. cayenne pepper (optional) Method: In a large stew pot, boil the water; add beef and bullion. Cover and simmer about 2 hrs. Add chicken, pepper, parsley, garlic, onion, and tomato. Cover and simmer for 1hr. Mix in peanut butter. (It sticks together, so just press it in the water till mixed.) Simmer another 30 min. then cut the sausage in chunks and simmer 5 more min. Notes: I serve rice in a separate bowl, to add to the soup as you eat. |
Why don't we make the first twenty Jaydaan, and then you can post twenty more.
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Jesus Christ
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LOL sorry... I like cooking. I collect recipes of all kinds.
Most soups are good to freeze, and that helps me cook once a week for the whole week. |
Frigg. I'm gonna be busy, but thanks Jaydaan!! They look great.
{off to file stupid long fingernails that keep hitting extra keys} |
Jay, I respect your recipe foo ... are all of these you've posted kitchen tested by you, or did you just do a search for them? (they could be good either way, but I'm interested in knowing how they actually turn out)
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The first potato soup one.. its instant, its a good mix for lunches, but the real potato is better
The curry one... I didn't like.. I don't like curry Creamed soup mix.. this is great for adding to other recipies, for a gravy or cream sauce.... on its own.. again its a mix, so leaves a bit of a powdered after taste.. if that makes sense. The hearty soup mix.. I take the noodle out, cook the rest WAY longer than they say, then add the noodles.. otherwise the noodles go soggy. Lentil I have not tried Curried Zucchinni - curry again, but making this a creamed soup.. YUMM Leek Yumm split pea.. one of my favs... does not freeze well... so double batches are not a great idea Crock pot chicken soup... anything in the crock pot is great, and this recipe is more like a stew really.... its only the size of the crock pot, and I cook in bigger batches usually, but for one meal, with lunch the next day. Its a good choice. Potato soup Yumm.. crock pot again. But again not a freezable sop, so its ok. Alphabet soup- son's fav.. sometimes we use meatballs instead of beef cubes, and always add onions and celery Bean and pasta soup- This is good.. but I found the type of bean... dryish, so I use a can of 6 beans instead Chicken and sausage gumbo - this is a hearty one... I love this with fresh tea busquits Cheese soup- very good considering.. and they are not kidding about cutting things up fine.... chunkies just don't cut it in this one. |
Beef stew- this one is good, I usually wing it but the V-8 made me curious. I liked it.
Salsa soup- This is great! helps with weight loss if you eat a bowl before every meal. Lots of acid tho. mixed bean- its good.. if you take the time, otherwise just use a can or 2 of 6 bean mix instead. I use onions and celery as well. Broccoli cheese- this is good, it works well as a mix for home made hamberger helper ( if you have leftovers) Chickpea- this is ok.. not great, but if I make it again, I will add more veggies, and maybe some hot sauce. Cold spinach- this is a good one for fancy lunches. Its not bad, but I am not a fan of cold soups. Cream of Artichoke Soup- Yumm... but I love creamed soups... again not freezable Egg and mushroom soup- supposedly good, my freind made it and loved it. I don't like eggs.. so have not tried it. Oyster soup- its like creamed clam chowder really.. its not bad. I used smoked oysters. Spanish Garlic- Its good for a base for other things.. I like my soups with substance.... |
Sweet corn- its a sweet soup, I add chicken to it sometimes too, and always onion and celery
Maritime chowder- its good.. if you are a fish person. I am not, so I use clams and shrimp chilled peach- this is a great dessert.. I add a bit more Rum, and a few more peaches, and mix with 2 cups whipping cream, and partially freeze in fancy glasses. Green chili soup- This is good.. better with a kick, I add a few hot peppers as well. The cream takes some of the kick away, so play with it a bit. Chicken noodle- This freezes well if you freeze before adding the noodles. Again I add onions and celery ( actually any veggie I have at the time) I use basil instead of lemongrass tho. Stairwell soup- This is quite good, I don't like olives usually, but this is ok. I use feta instead of mozza tho. And again.. onions. Pizza soup- This is good... I use pasta sauce, instead of tomato soup ( 2 cans) This is a fun one for the kids.. hearty and healthy. Tomato Basil- This is good...can be make thicker for a stew if you like ( we do) Peanut soup- scary title.. but... actually really good. I would recomend heating your peanut butter up in the microwave first, and mixing with some water in a bowl with a blender. Otherwise it does not blend in well. I made it with just Chicken and Turkey for meat... it was like Thai chicken stir fry I had one... |
From The Complete Book of Soups and Stews by Bernard Clayton, Jr.; Simon & Schuster, 1984, ISBN 0-671-43863-8 -- it's got the best pea soup I've ever eaten.
Green Split Pea Soup With Wine "A hint of mustard and sesame oil and a nip of wine and vinegar give this hearty soup a special character that sets it apart . . . There is no meat or meat stock among the ingredients." --B.C. Ingredients: 1 lb green split peas, washed, drained 5 - 6 cups water, depending on consistency desired 1 bay leaf 2 tsp salt 1 cup minced onions 3 cloves garlic, crushed 1 cup minced celery 1 medium potato, thinly sliced 2 cups thinly sliced carrots 1 cup chopped tomatoes 1/4 cup dry red wine 1/4 tsp dry mustard 1/4 tsp thyme several drops dark sesame oil (very potent) 3 TBSP vinegar 1/4 cup chopped fresh parsley to garnish black pepper, to taste Wash and pick over split peas. In medium saucepan, cover peas with 5 cups water. Add bay leaf and salt. Bring to simmer over medium-low heat and simmer until tender, about 1 hour. While peas are simmering, cook onions, garlic, celery, potato and carrots in a large covered skillet over low heat until vegetables are soft and translucent, about ten minutes. Add contents of skillet to the peas and continue simmering 1 hour more, a total of 2 hours. 15 minutes before serving, add tomatoes, red wine, mustard, thyme, and the few drops of sesame oil, stirring to blend well. If the soup is getting too thick, add a cup or so of water. This is really the part that makes the soup extraordinary. Just before serving, add vinegar, chopped parsley and fresh ground black pepper to taste. Serve with burgundy wine and a robust bread. -------- It's just fine this way, though I prefer to make it with chicken stock as this is richer, and almost never seem to have the celery or the parsley around. Haven't missed either. A good way to have very thinly sliced carrots is to take a sharp vegetable peeler and whack away at the end of the carrot, making carrot coins about a sixteenth of an inch thick. Use your largest mixing bowl to catch the carrot coins in with this method, as they tend to fly about. That and have a care for your knuckles. |
Has anyone made the obvious "soup to ducks nuts" joke yet, or will I have to?
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I guess you will have to. They make jokes about ducks' nuts?
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Is a "crock pot" the same as a "slow cooker"?
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Yep Limey.
Hit me with it 3foot!! :D |
I think you expect too much of me.
Ya know "soup to nuts" as in the whole megillah. So, "soup to (ducks) nuts". Aww my sister is right; leave humor to the professionals. |
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Those recipes are great! My fav soup is French Onion
or maybe I'll try this one: |
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