SOUP
I've been craving soup all week but can't seem to find any recipes that stand out to me! What's your favorite soup? Recipes would be greatly appreciated.
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19 Comments:
Here's a link to my very-simple chicken noodle soup. Pel-Freez also let me post their recipe for Rabbit Gumbo.
LunaPierCook at 6:09PM on 10/24/08
I've been on some crazy soup kick lately. Here are my most recent favorties:
Black Bean & Roasted Red Pepper Soup
Corn Chowder
Loaded Baked Potato Soup
Sausage Bean and Barley Soup
bitchincamero at 6:21PM on 10/24/08
I had the most amazing spicy chicken and lime soup yesterday!
nightowl at 6:22PM on 10/24/08
I am making split pea soup this weekend - got the bone in the pot making broth already!
Maureen at 8:26AM on 10/25/08
I just made a "confetti" soup - with broccoli, shredded carrots and corn. Before that, it was white bean and rosemary soup. You may also find a couple of "soup threads" here , here, here and here.
brooke29 at 11:11AM on 10/25/08
@lunapiercook - that chicken noodle soup looks amazing! I'm definitely going to try it, thank you
@bitchincamero - thank you for those recipes, they all sound good. I think I'm going to try the corn chowder first
@nightowl - that sounds delicious!
@maureen - I don't care for split pea myself but my husband loves it.
caramel at 11:14AM on 10/25/08
@brooke29 - thank you for the links, I'll check them out
caramel at 11:15AM on 10/25/08
Potatoe Leek
bessfour at 3:31PM on 10/25/08
thai spiced pumpkin soup (101 cookbooks)
clam chowder
butternut squash soup (simply recipes)
joyyy at 3:36PM on 10/25/08
Minestrone with sauteed carrots, celery, onions. A can of drained and rinsed beans -- white, black, chick peas, whatever you have. Tomatoes if you like. Browned, crumbled sausage or little meatballs (or just pinches of sauteed ground beef) if you eat meat. A couple of tiny zucchini sliced in half moons and a medium diced, peeled sweet potato added at the last minute (they cook really fast). Cheese tortellini cooked separately in boiling water, drained, added when you dish up.
If you're going to freeze the soup, portion it out into containers before you do the tortellini (or any pasta, for that matter). Add freshly cooked tortellini or pasta after you thaw. The pasta sucks up all the liquid and gets soggy if left in the soup.
Ham and Potato and Green Bean Soup
Sautee chopped onions, maybe a good cup or so. I use yellow potatoes, maybe about 4 cups peeled and cubed, and 1 cup or so of spoon size ham pieces. Cover with water and cook until the potatoes are almost done, then add green beans. Salt and pepper, and I put in saffron. I love the taste and it makes it very golden. In the dead of winter, which is when I'm usually making this soup, I have no problem using frozen haricot vert, snapped in half.
If you want it thicker, scoop out some of the potatoes, puree them in a mini processor or a food mill or even just mash through a sieve. Do NOT freeze this soup. Learned the hard way that potatoes frozen in soup or stew come out like soggy cotton balls! Make half a recipe if necessary, but eat it up or give it away.
zucchini at 4:32PM on 10/25/08
@zucchini - thanks so much for those recipes - they sound wonderful!
caramel at 7:12PM on 10/25/08
I made Chicken Chili last week. It was the best batch yet. It was one whole chicken, boiled in a pot with onion, garlic, adobo, salt and pepper. Then I shredded the chicken (let the cats pick over the carcass afterwards). Drained the chicken broth, returned the broth and chicken to the pot, added a large can of tomatoes, 2 cans of kidney beans, the remaining adobo from the can of chipotles, one chipotle, ground cumin, one diced onion, 8 oz medium salsa, chile powder, salt and pepper. No real amounts on the spices--it depends on your taste.
beth1 at 9:16PM on 10/25/08
I've made this and it's delicious.
Pumpkin Carrot Soup
1 stick butter
2 onions
2 1/2 cups peeled, cut pumpkin pieces
2 carrots
1 tbs curry
1 tbs Chinese five-spice powder
1/4 cup Thai chili sauce
1/4 cup Dijon mustard
1 quart heavy cream
4-5 shakes black pepper
1 cup sour cream
Dill garnish
Pot of chicken stock
Heat up a large pot with a stick of butter. Add the onions next so that they'll cook at the bottom of the pot and brown a little. Cut some carrots into chunks big enough to go into a food processor and add those to the pot. Add some peeled, cut pumpkin chunks to the pot with a heaping tablespoon of curry, Chinese five-spice powder and lots of black pepper. Last, add your chicken stock (or water base). Now, boil your soup for about two hours. Pureé the mixture in a food processor to your desired thickness and refrigerate overnight.
The next day, while you are heating your soup, add sour cream, Thai chili sauce, Dijon mustard and a little salt and pepper into a bowl and mix. Pour a quart of heavy cream into your soup while it's heating and add some salt. Pour the soup into individual servings (if your soup is still too thick, try adding some water), then add a dollop of the sour cream mixture and a handful of dill garnish to each bowl.
fatitalianbroad at 11:09PM on 10/25/08
@beth1 - I have a white chicken chili recipe but yours sounds really good, I will definitely give it a try. thank you
@fatitalianbroad - that soup sounds amazing and perfect for this weather!
thanks so much, I'll be trying it very soon
caramel at 10:48AM on 10/26/08
Lentil and Sausage Soup
Ingredients
1/2 lb. French green lentils
1/8 C. olive oil, plus extra for serving
2 c. diced yellow onions (1 1/2 large)
2 C. chopped leeks, white and light green parts only (1-2 leeks)
1/2 Tbs. minced garlic (1 large clove)
1/2 Tbs. kosher salt
1 tsp. freshly ground black pepper
1 Tbs. minced fresh thyme leaves
1/2 tsp. ground cumin
1/2 C. medium diced celery (4 stalks)
1 1/2 C. medium diced carrots (2-3 carrots)
1 1/2 quarts chicken stock
1/8 C. tomato paste
1 lb. kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 Tbs. dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
In a small bowl, cover lentils with boiling water and let sit 15 minutes. Drain and set aside.
In a large stockpot over medium heat, heat olive oil and saute onions, leeks, garlic, salt, pepper, thyme and cumin for 20 minutes, or until vegetables are translucent and tender. Add celery and carrots and let cook another 10 minutes.
Add chicken stock, tomato paste and drained lentils. Cover and bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Check seasonings and adjust as needed.
Add kielbasa and red wine until kielbasa is warmed through. Serve with a drizzle of olive oil and some grated parmesan.
Hillary
Chew on That
Chew on That at 10:46AM on 10/27/08
my favorite soup to make:
http://www.recipezaar.com/38298
plyeng at 1:45AM on 10/28/08
Sausage Kale Soup. I put kale in everything lately and this soup turned me on to it.
Brown one pack of sausage in soup pot (sweet or spicy- ur choice) until almost done. Add chopped onion, garlic, red and green pepper. Saute 2-3 minutes. Deglaze with splash of white wine. Add s+p, pinch each of rosemary, thyme, and cumin. Add red pepper flakes to taste. Pour in low sodium chicken or veggie stock and simmer for 20-30 minutes Add a bunch of chopped kale to the pot about 5 minutes before serving. Top with a bit of grated parm cheese. It is so so yummy. I always adjust the seasonings a bit and I've done it with beef broth and red wine and it was just as good. I change it a little bit each time I make it (which is like once a week haha)
totallysteaknife at 6:06PM on 10/28/08
@chew on that - that sounds really good. thank you
@plyeng - thank you for the link, I'll check it out
@totallysteaknife - thank you, that sounds delicious
caramel at 9:49PM on 10/28/08
I love this recipe for low calorie carrot soup. Since carrots are so dense, you don't even need cream. It is totally delicious.
I also really like amy's low sodium soups for times when I don't have time to cook!
yummydietfood at 4:12PM on 11/01/08