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Homemade soup ideas needed
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Anonymous
Here it is! The bacon and green onion are garnishes and I often skip them to save time/if I don't have them on hand, and it's still really tasty. Also, I use almost always use dried thyme. Enjoy! http://allrecipes.com//Recipe/chicken-and-corn-chowder-with-thyme/Detail.aspx |
Anonymous
| I've been experimenting lately with Japanese recipes. Kombu Dashi is a basic soup stock made from seaweed that is the basis of many Japanese soups and other dishes. It is often punched up with bonito flakes. This can be the basis for miso soup, ramen noodles, soups with tofu and lots of other yummy new stuff. Check out some Japanese cooking websites and let your imagination fly depending on your tastes-vegetarian and meat lover ideas abound. Basic ingrediants can be found at local Oriental groceries or even on Amazon. |
Anonymous
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just posted a creamy chicken and rice soup recipe today...really easy, good, kid friendly. my girls love it, my boys don't eat chicken (?!). also very handy for using leftover chicken.
here's the link... http://www.chinesegrandma.com/2010/10/creamy-chicken-rice-soup/ |
Anonymous
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My family LOVES this lentil soup recipe:
http://www.epicurious.com/recipes/food/views/Lentil-Soup-with-Spicy-Italian-Sausage-356711 I substitute medium for spicy sausage since I have a little one. I never find pre-cooked sausage so it's easier for me to just get the uncased sausage and brown it before adding the other ingredients. Chili is also a good cold-weather meal. I just made this quick chili recipe; very basic but everyone liked it: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002010993 |
Anonymous
Butternut is awesome for soups but also just for roasted root veggies (with carrots, parsnip, etc). Toss in some olive oil and kosher salt and black peper and roast em up! |
Anonymous
| Potato-leek soup is our family's favorite. Corn and cheddar chowder is close behind. |
Anonymous
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You can easily roast a whole squash (Butternut or otherwies) in the oven. Cut it in half lengthwise, scoop out the seeds. Then brush with olive oil and lay skin-side down on a baking sheet. Roast for about 45 minutes.
Very easy to scoop out the inside and you avoid the cutting and peeling part! |
Anonymous
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Avgolemono -- Greek Egg and Lemon soup -- is a big hit around my house.
Black bean soup. French Onion soup (surprisingly easy to make). |
Anonymous
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posting a few of my favorite recipes -- enjoy!
Broccoli Soup 1 cup vegetable stock 3 cups chopped broccoli (about 1/2 large bunch) 1 clove garlic, minced 2 teaspoon grated ginger root 1 cup soy milk or skim milk 1 teaspoon low-sodium soy sauce 1/4 cup finely chopped red onion In a large saucepan, bring the vegetable broth to a boil. Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat. . After the broccoli has cooled slightly, puree it in a food processor or blender. Return it to the sauce pan. Add the soy milk or skim milk and soy sauce. Warm over low heat. Serve sprinkled with chopped red onion. |
Anonymous
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Cabbage Patch Soup (from Crazy Plates cookbook)
1 pound ground beef 1 cup chopped celery 1 cup chopped onion 1/2 cup chopped green bell pepper 1 clove garlic, minced 1- 28 oz can diced tomatoes, undrained 1 - 5 1/2 oz can tomatoe paste 5 cups low sodium, low fat beef broth 2 cups peeled, cubed potatoes 1 cup chopped carrots 1/4 cup chopped, fresh parsley 2 T. red wine vinegar 1 T. sugar 1 bay leaf 1 t. paprika 1/2 t. salt 1/2 t. pepper 3 cups thinly sliced cabbage In a large soup pot, cook beef, celery, onions, green pepper and garlic over medium high heat until beef is browned. Add all remaining ingredients except cabbage. Bring to a boil. Reduce heat to medium low. Cover and simmer 30 minutes. Stir in cabbage and simmer for 30 more minutes. Remove bay leaf before serving. |
Anonymous
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Cream of Mushroom Soup
2 cups fresh mushrooms 1/4 cup butter 1/4 cup chopped green onions, including tops 2 T. flour 1 cup chicken stock or broth 1 cup half and half 1/4 t. pepper Chop mushrooms in food processor or finely chop by hand. Put butter in large skillet and cook onions over low heat for 5 minutes or until tender. Add chopped mushrooms and cook mixture for 2 minutes. Add flour and stir for 3 more minutes. Remove pan from heat and add chicken stock and half and half slowly while you whisk mixture. Return to moderate heat and simmer for 5 minutes. Continue stirring. Add salt and pepper to taste. Better if made ahead and reheated. Also can be frozen. Serves 4 |
Anonymous
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Curried Sweet Potato Soup
2 teaspoons olive oil 1 cup chopped onion 2 teaspoons curry powder 1 cup water 4 cups vegetable broth 5 cups peeled, cubed sweet potato 1 1/2 cups plain soy yogurt, divided minced cilantro (optional) Heat the olive oil in a large saucepan over medium-high heat. Add the onion and curry powder and sauté for 2 minutes. Add the water, broth, and sweet potatoes. Cook for 30 minutes or until the sweet potatoes are tender. Place one-third of the sweet potato mixture in a blender and process until smooth. Repeat the procedure with the remaining sweet potato mixture in batches. Return the puréed mixture to the saucepan. Bring the soup to a boil and remove from heat. Stir in 1 cup of soy yogurt until blended. Top each serving with about 1 tablespoon of soy yogurt and garnish with cilantro, if desired. |
Anonymous
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TOMATO BASIL SOUP
1 tablespoon olive oil 1 medium yellow onion -- chopped 8 sprigs fresh basil -- tied together with kitchen string -- plus 1/2 cup loosely packed fresh basil leaves – Chiffonade 8 large ripe tomatoes – peeled, seeded and chopped 4 cups chicken stock coarse salt freshly ground black pepper Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the basil sprigs, tomatoes, chicken stock and 1 cup water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the liquid is reduced by one-quarter, about 20 minutes. Cool for 10 minutes. Remove the basil and discard. In a blender, puree the soup in several batches until smooth, 2-3 minutes per batch. Strain into a clean pot and bring to a simmer over medium heat. Season to taste with salt and pepper. To serve, ladle the soup into bowls and garnish with the basil leaves. |
Anonymous
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Zucchini Potato Soup (WW)
Servings: 10 1 Tbs extra virgin olive oil 1 large onion, chopped 6 cups vegetable broth 1 large potato, peeled and chopped 6 medium zucchini, chopped 4 Tbs basil, chopped pepper, to taste Heat a large saucepan over a medium-high heat. Swirl in the oil, then add the onion. Cook until softened, 5-8 minutes. Add the broth and potato; bring to a boil. Reduce the heat and simmer until the potato is tender, about 8 minutes. Add the zucchini; return to a boil and simmer until barely tender, about 5 minutes (do not overcook, as it will dull the soup’s bright color). Remove from the heat and let cool slightly. Puree in batches in a food processor until smooth, adding the basil in the final batch. Season with the pepper and serve at once. |
Anonymous
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Mini Meatball Soup
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 2 carrots, peeled and chopped 2 ribs celery, chopped 1 medium onion, chopped 2 bay leaves, fresh or dried Salt and freshly ground black pepper 1 pound ground beef, pork and veal combined 1 egg, beaten 2 cloves garlic, minced 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1/2 cup plain bread crumbs, a couple of handfuls 1/2 teaspoon freshly grated or ground nutmeg 6 cups chicken stock or broth 2 cups water 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. Serve soup with crusty bread or grilled cheese sandwiches. |