|soups!Page 1 of 2 (1, 2)|
|I've recently (in the last year) discovered a knack for making hand-made soups and i'm really having fun with it.|
Anyone have any faves they'd like to pass along?
My current list includes -
* Hot & Sour Soup
* a clone of Olive Garden's "Zupa Toscana"
* "Soul-Food Soup" aka "Spicy Black-Eyed Pea and Collard Green Soup"
* and what once was an Italian Bean Soup that has now morphed into something only vaguely resembling the original recipe...
Oh, and soups that include Tofu would be really helpful because I ALWAYS have leftover tofu after making Hot & Sour.
Posted: 2/4/2009 8:37:24 PM
|I keep meaning to try my hand at making soups. I'm a big fan of mushroom soup and I have a great recipe for it. I think I just found my weekend project...|
Posted: 2/4/2009 8:52:53 PM
|Nothing beats a huge bowl of Scotch Broth - you can make it with lamb or beef to mix it up a bit. The following recipes are from gramps side of the family and being from Scotland, his recipe was in metric so I've shown converted measurements as well as the names we know veggies by. Gramps and I preferred the soup made with lamb - good with slabs of homemade bread for a nippy afternoon lunch. |
1 kg. (2.2 lbs.) neck of mutton or lamb
75g (2-3/4 oz.) pearl barley
1 large onion
75g (2-3/4 oz.) split peas or fresh peas
1 large leek
3 wee neeps (turnip)
1 swede (rutabaga)
water depending on thickness required - try 2.5 litres (roughly 2- 3/4quarts)
2 tbsp. freshly chopped parsley
salt and pepper
small cabbage, optional
Presoak the barley and split peas. Chop all the vegetables. Melt a wee bit of lard or cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes. Add the remaining vegetables. If used, remove the bone and strip off the meat and return this to the pot. Give the dog the bone once it's cooled! Add parsley before serving. Great with warmed bread rolls.
Note: If making a big pot full it'll keep out provided you boil and stir each day.
Scotch Broth II
700g (1-1/2 lbs.) beef shin, cut into pieces
1 carrot, peeled and chopped
1 medium neep (turnip), peeled and chopped
1 onion, chopped
2 leeks, trimmed and chopped
45g (2 oz.) pearl barley
salt and black pepper, to taste
fresh parsley, chopped, to taste
Add the meat to a large pan along with 2-1/2 liters (roughly 2-3/4 quarts) of water. Season to taste then bring slowly to a boil. Reduce to a simmer, cover and allow to cook for 90 minutes. Add the vegetables and barley, return to a simmer and cook, covered, for a further hour, or until the vegetables are soft. Skim-off any fat, ladle the soup into warmed bowls and serve garnished with the chopped parsley.
Posted: 2/5/2009 12:47:45 AM
|Scotch Broth rocks ... almost as much as Mulligatawny and a darn sight easier to make. Lamb is definitely the way to go for Scotch Broth.|
Soup Nazi Mulligatawny
Yes, this recipe is a "copycat" version of the infamous Soup Nazi featured on "Seinfeld".
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.
PS Thanks for recipes, CC ... definitely going in my "to do" list of cooking.
Posted: 2/5/2009 1:04:32 AM
|It's summer here but I have served this (non-tofu) soup on a hot Christamas day. It has tortillas in it as per the recipe but i tend to serve garlicky tortillas on the side. Up to you. |
Tortilla lime soup
1 med white onion, chopped
2 cloves garlic, quartered
1 red Thai chiili, chopped
4 med tomatoes (vine ripened), quartered
1 tblspn peanut oil (I use sesame)
1/4 tsp allspice
1 1/2 cups veg stock
1.25 ltrs water
2 tsp lime rind
1/4 cup lime juice
1/4 cup tom paste
1/3 cup peanut oil (extra)
1 med avocado, chopped
2 green onions, chopped
1/4 cup chopped coriander (cilantro for the yanks!!)
Process white onion, chilli, garlic and tomato til pureed
Heat oil in saucepan. Cook the tomato mixture and allspice, stirring, til fragrant. 5 mins or so.
Add stock, water, rind, juice and paste. Bring to the boil, simmer 15 mins or til mixture thickens a bit.
If you want tortillas in the soup...fry gently til golden.
Divide tortilla strips into bowls if you are doing it this way. Ladle soup over them and top with avo, green onion and coriander/cilantro.
This recipe is yummmmmm!! So easy to make and even my 78 yr old fussy dad loves it. Hope someone feels like trying it
to the OP... my fave way of using up leftover tofu with leftover rice is nasi goreng...heaven!!
Posted: 2/5/2009 5:25:57 AM
|EASY HOT AND SOUR SOUP |
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
Posted: 2/5/2009 5:27:10 AM
|Zuppa Toscana (Olive Garden)|
1 1/2 cups spicy sausage links
3/4 cups onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 tbsp. chicken bouillion powder (or 2 cubes, crushed)
1 quart water
2 medium potatoes sliced up and then halve the slices
2 cups kale leaves sliced thinly (spinach can be substituted)
1/3 cup heavy whipping cream (try fat free half and half)
parmesan cheese for garnish
1. Preheat oven to 300°F (150°C). Place sausage links on a sheet pan and bake 25 minutes or until done. Cool, then cut in slices, then halve the slices.
2. Put onions and bacon in a large saucepan and cook over medium heat until the onions are almost clear. Remove bacon and crumble.
3. Add garlic to onions and cook one minute. Add bouillon powder, water and potatoes. Simmer 15 minutes.
4. Add bacon, sausage, kale and cream. Simmer 4 minutes and serve. Garnish with parmesan cheese.
The next time I make this, I'm going to try the spinach version.
Posted: 2/5/2009 7:30:09 AM
|POSOLE INSPIRED SOUP|
2 tablespoons olive oil
3/4 pound lean pork , trimmed and cubed 3/4-inch pieces
3/4 pound chicken breast, trimmed and cubed into 3/4-inch pieces
1 cup chopped onion
1 teaspoon cumin, or more to taste
1 tablespoon chopped garlic
1 tablespoon chopped Serrano pepper
1 cup chopped tomatoes
2 cups cooked white hominy, rinsed
1 cup cooked garbanzo beans, rinsed
1 1/2 quarts chicken stock
1/4 cup chopped cilantro
2 limes, halved
Salt and pepper
In a large pot heat 2 tablespoons oil.
Add the chicken and pork and cook until brown on all sides, you can do this in batches if necessary.
Add the onions and cumin. With a spoon, stir and release any cooked pieces of meat from the bottom of the pot.
Cook for 3 minutes, and then add the garlic and peppers.
Cook for 1 minute, and add tomatoes, hominy and garbanzo beans.
Stir and cook for another minute. Now add chicken stock, and bring to a boil and simmer for 20 minutes.
Add cilantro, squeeze in the juice of both limes, season to taste with salt and pepper. Garnish with some finely chopped lettuce and monterey jack cheese .
Posted: 2/5/2009 7:49:46 AM
|Toss up whether Scotch Broth or Cream of Mushroom is my favourite, but the following run a close second. Will post granny's recipe for the mushroom soup later - I know it's stuck in one of the cookbooks, just gotta find it.|
If you want a thicker pea soup, when finished cooking, remove 1-2 cups of the soup; puree and return to soup.
Old Fashioned Split Pea Soup
1-1/2 cups dry yellow split peas
2-1/2 cups water
2-1/2 cups chicken broth
2 cups cooked ham, coarsely chopped
1 cup shredded carrots
1 cup chopped onion
1 cup chopped celery
2 tbsp. butter
1/2 tsp. freshly ground pepper, or to taste
1 tsp. salt, or to taste
3 cups milk
1/4 cup fresh parsley, chopped
1 cup croutons
Wash peas and place in large saucepan; add water, chicken broth, 1 cup ham, carrots, onion, celery and butter; bring to a boil; reduce heat, cover and simmer 2-3 hours or until peas are tender. Stir in milk and remaining 1 cup ham; add salt and pepper to taste; reheat to serving temperature. Garnish with croutons and parsley.
Scandinavian Pea Soup
1-1/2 cups yellow split peas
4-1/2 cups water
4 cups cook ham, chopped
1 onion, chopped
1 carrot, grated
2 cups milk
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1 tsp. salt, or to taste
Wash peas; drain; add water and salt; bring to a boil and boil for 2 minutes. Remove from heat – DO NOT DRAIN WATER. Cover and let stand 1 hour. Add ham, onion, and carrots; cover and simmer for 1-1/2 hours or until peas are tender. Stir in milk, cayenne and nutmeg to taste. Heat through and serve.
Cream of Asparagus Soup
1 lb. fresh asparagus
2 cups chicken broth or water
1 onion, finely chopped
3 tbsp. butter
3 tbsp. flour
2 cups milk
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground pepper, or to taste
Discard tough end of asparagus; rinse well in cold water and cut into 1” pieces. Place in saucepan with chicken broth (or water) and onion; cover and bring to a boil. Cook until asparagus is tender; about 10-15 minutes. Reserve a few tips for garnish; puree balance to taste. Melt butter in saucepan; add flour and cook until smooth and bubbly; add milk and seasonings; cook, stirring constantly until sauce thickens and comes to a boil. Add asparagus puree; adjust seasonings to taste.
Posted: 2/5/2009 12:51:55 PM
Oh, and soups that include Tofu would be really helpful because I ALWAYS have leftover tofu after making Hot & Sour.
This isn't a soup recipe, but leftover tofu is great blended up with cottage cheese and an egg for lasagne or ziti; blended up with eggs & a bit of milk for frittatas or omelets; and blended up with fruit & yogurt etc. in a smoothie.
Posted: 2/5/2009 1:24:31 PM
soups that include Tofu would be really helpful because I ALWAYS have leftover tofu after making Hot & Sour.
Thai Coconut Soup with Tofu
1 tbsp. olive oil
3 cloves garlic, minced
1/2 red onion, sliced
1 carrot, sliced thin
1 cup shiitake mushrooms, sliced
2 small red chili peppers, minced, or 1 jalapeno pepper
1-1/2 cups vegetable broth
1 12 ounce can coconut milk
5-6 thin slices ginger (or galangal, if you have it)
5-6 1-inch slices lemongrass
juice from one lime
1 16 ounce package tofu, chopped into 1” cubes
2 tbsp. chopped fresh cilantro
In a large soup or stockpot, sauté the onion, garlic, carrots and mushrooms in oil for just a few minutes until lightly cooked. Reduce heat to low and add the vegetable broth, coconut and remaining ingredients, except for cilantro. Allow to simmer over low heat for at least 15 minutes. Stir in fresh cilantro just before serving.
Thai Coconut Vegetable Soup
1 onion, diced
2 red bell peppers, diced
3 cloves garlic, minced
1 carrot, sliced
1 can chickpeas, optional
4 tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne
2-1/2 cups diced tomatoes
1 cup coconut milk
1 cup peanut butter
1/2 cup vegetable broth
juice from 3 limes
1 tsp. salt
1/2 cup fresh chopped basil or cilantro
Sauté the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes. Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour. Transfer half of the soup to a blender and puree until smooth; return to the pot. Add basil or cilantro.
Chinese Hot and Sour Soup with Tofu and Peanut
6 cups vegetable broth
10-15 mushrooms, sliced thin – dried shiitake mushrooms, rehydrated work best
1 block tofu, any kind, sliced into small cubes
1 small can (4 oz.) bamboo shoots
1 small can (4 oz.) water chestnuts
3 tbsp. soy sauce
1 tsp. hot sauce
2 tbsp. vinegar
3 cloves garlic, minced
1/3 cup peanuts
5 green onions, chopped
flour mixed with water, for thickening, as needed
Bring vegetable broth to a boil in a large pot. Add all ingredients except green onions. Reduce heat to a slow simmer, and cook for at least 20 minutes. Add a bit of flour mixed with water to thicken the soup, if desired. Add green onions and cook for 3-5 more minutes. Add more soy sauce or hot sauce to taste.
Minestrone Soup with Tofu
3 tbsp. soy sauce
1 tsp. garlic powder
1 block tofu, diced
1 yellow onion, diced
2 carrots, chopped
1 zucchini, chopped
2 tbsp. olive oil
1 can (28 oz.) crushed or diced tomatoes
4 cups water or vegetable broth
2 cups tomato juice
2 tsp. basil
1 tsp. oregano
1/4 tsp. pepper
1/2 cup small pasta
1 can (15 oz.) kidney beans, optional
Press the tofu well; freeze until solid. Thaw and press again, then chop into 1 inch cubes. Preheat oven to 375°F. In a small bowl, combine soy sauce and garlic powder. Arrange tofu on a lightly greased baking pan, and cover with soy sauce mixture. Bake for 10 minutes; toss gently; bake for 5 more minutes. In a large pot, sauté the onion, carrots and zucchini in olive oil for 6-8 minutes, until almost soft. Add remaining ingredients, except beans. Stir to combine well and bring to a low simmer. Allow to cook for at least 20 minutes. Add beans and tofu, and cook for a few more minutes.
Posted: 2/5/2009 4:38:43 PM
|I make a pot of soup every week during the cooler season. Here's one of my favorites: |
1 tablespoon butter
1 large onion, chopped
2 celery stalks, chopped
1/4 tsp. thyme
2 potatoes, diced
2 carrots, diced
1 bay leaf
1 teaspoon salt
1/4 tsp. pepper
1/2 green or red pepper, diced
1 cup whole kernel corn
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup white wine
2 tablespoons chopped parsley
Melt 1 tablespoon butter and saute onion, celery, and thyme until vegetables are soft.
Add potatoes, carrots, bay leaf, salt, and pepper. Cover with water and cook until vegetables are tender but still solid. Add green or red pepper and corn and set aside.
In large soup pot, melt 1/4 cup butter, add flour, and cook until bubbly.
Add milk and stir until mixture thickens and boils.
Add vegetables and their broth. Stir in cheese, mustard, wine and parsley. Season to taste.
It tends to thicken if it sits a while - add more broth or wine. It is not as much work as it sounds - really just boiling veggies as if for soup or stew, then making a roux. The combination of cheese, wine, and mustard really is tasty.
Posted: 2/6/2009 2:23:34 PM
|'scuse me while I do a bit of scraping and printing. ;-)|
Aren't soups something you can just throw together too? I remember a few years ago throwing together some veggie broth, potatoes and leeks and coming out with some yummy potato-leek soup. Also roasted squash and veggie broth for some roasted squash soup.
Brilliant with a little salt, pepper and a dollop of sour cream in the middle. Mmmm!
Posted: 2/6/2009 5:49:29 PM
|Spicy Collard and Black-eyed Pea Soup|
2 onions, diced
2 ribs celery, diced
1 cup diced green bell pepper
3-4 cloves garlic, minced
2 cups dried black-eyed peas, picked over and rinsed
6 cups water
1 pound collard greens, tough stems removed and greens chopped
1 1/2 teaspoons dried thyme (divided)
1 teaspoon oregano (divided)
1 16-ounce can diced tomatoes (fire-roasted preferred)
2 cups water (or vegetable broth)
1 tablespoon hot sauce
1/4 teaspoon cayenne (to taste)
1/2 teaspoon chipotle pepper (to taste)
1/2 teaspoon smoked Spanish paprika
1 -2 teaspoons salt (to taste)
1 tablespoon double strength tomato paste (or 2 tbsp. regular)
1/4 teaspoon black pepper
Spray a pressure cooker or large pot with a light coating of olive oil. Heat it and add the onions. Sauté for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.
Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano.
If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure.
If cooking in a regular pot, cook until peas are tender, about 45-55 minutes.
Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop. Serve with brown rice with additional hot sauce.
Note: I cook the above recipe as listed but forego the chipotle. Instead I bump the hot sauce to 1 1/2 tbsp but that may make it spicier than many would like.
I have added in chicken, shrimp or Andouille sausage. The latter was my favorite thus far and is how I typically make it. Gives it a good Cajun kick.
I'm thinking crawfish would go well also.
Posted: 2/8/2009 10:24:00 AM
|I love the soup recipes here. Yeah, had to bookmark this page.|
I tend to mostly cook soups in winter and use it as an excuse to clean out my vege drawer.
For me its the spices that I use to blend whatever I have together. Your favorite spices and make sure to have a little texture in there too. Water chessnuts are perfect for that...
Posted: 2/8/2009 10:31:37 AM
sanderick - make sure to have a little texture in there too .
That's why I like the one I posted , w/ hominy & garbanzos instead of spuds .
I make "Osso Buco" with em also instead of spuds , and use beefshanks instead of veal -
1 cup olive oil
1/2 cup flour
4 each veal shanks, 1 1/2" thick and tied around the middle
1 cup medium diced onions
1/2 cup medium diced carrots
1/2 cup medium diced celery
1 tablespoons chopped garlic
3 bay leaves
1 tablespoon chopped fresh thyme
1 cup red wine
1 pound new potatoes, quartered
1½ quarts veal or dark stock
1/4 cup parsley
In a large stock pot or braising pot, add the olive oil .
Season the veal shanks with salt and pepper .
Season the flour with salt/pepper/paprika
Dredge the veal shanks in the seasoned flour, coating each side completely .
When the oil is hot, sear the shanks for 2 to 3 minutes on each side ,
or until very brown on all sides . Remove the shanks and set aside .
Add the onions to the pan and saute for 2 minutes .
Add the carrots and celery and continue to saute for 1 minute.
Season with salt and pepper .
Stir in the garlic, bay leaves, and thyme . Cook for 1 minute .
Deglaze the pan with the red wine , scraping the bottom and sides to loosen the browned particles .
Add the stock . Bring the liquid up to a boil and reduce to a simmer .
Add the shanks and cook for about 2 hours , basting the shanks often, or until the
sauce is stew-like and the meat falls off the bone .
Posted: 2/9/2009 3:18:18 AM
|"Left overs" Vegetable Soup.|
1st I always make my own stock. After roasting a chicken I boil up all the carcass and bits that even the cat won't bother with: add to the liquid anything you like:
Sieve it all out at the end.
I keep a plastic loktight stock bowl in the fridge and another for soups.
The stock bowl gets the ends and some peelings from veg, bits of onion, funny looking mushrooms etc.
The Soup bowl gets tops and tails of veg so that when I cook vegetables they are pristine and the stalks and ends are all waiting for soup. Make it a snap top plastic airtight box and the veg will last in there for eons.
Any old packet sauce mix, or left over sauce mix.
My own Stock (if you are picky you can scrape the fat off this and use it to fry off the veg).
Any herbs, I prefer quite hot, spicy soup so often add chilli pepper, black pepper and cumin.
Dash of Soy sauce, or Worcester Sauce - optional
Left over baked beans - optional
Few cauliflower bits - optional
Garlic 2 cloves
etc...any old veg you like.
I also like to add:
Lentils - great for protein
Ground Flax seed - excellent source of protein and nutrients and you dont notice the taste -
You can also add dumplings to this
If you have any packet soup mixes left you can use them up too.
Simple cooking method.
Fry off the garlic and onion and mushrooms
Add stock and water
Add the rest of the ingredients and boil for 10 mins.
Simmer for half an hour
Add more salt and pepper to taste.
You can add milk, cream or creme fraiche to this to serve.
Exceptionally good for you and an excellent way to add protein to your diet without calories.
Posted: 2/9/2009 7:12:00 AM
|I'm with you OP soups are fun to make. |
Aren't soups something you can just throw together too? I remember a few years ago throwing together some veggie broth, potatoes and leeks and coming out with some yummy potato-leek soup.
Indeed you can here's a rough guide for one that is in that vain.
Potato and Leek Stew
You can do this one vegetarian or with bacon and chicken. It's great both ways! You just start them a bit differently.
For the Bacon and chicken variety:
Cut 4 strips of pepper bacon into small strips
Place that in the bottom of you stock pot on medium high heat
Let the bacon get crispy
Throw in 6 to 8 chicken tenders cut in to bite size bits
Let the chicken cook in the bacon grease
When chicken is mostly cooked add 3 medium sized chopped leaks (they will cook down)
Be sure to soak you leeks first! They have grit that can be unpleasant. I usually soak them while I'm prepping the first bits here and that seems long enough.
Add salt and pepper and a teaspoon of minced garlic.
Let that cook until to a good sweat and the leeks become soft. You may need to add some olive oil if you don't have enough meat grease to keep the leeks from sticking.
Add vegetable stock. enough to cover your leeks and but still leave room to a your potatoes. Say 64 to 76 oz.
Bring that to a boil for ten minutes.
Reduce your heat to medium.
Add 6 to 8 small washed unpeeled golden potatoes cut into smaller than bite size pieces.
Let that go on medium until the potatoes are good and soft.
Taste your broth when you check the potatoes and add more pepper until it's to your liking.
This recipe will tolerate lots and lots of black pepper and most folks seem to prefer it that way so don't freak out if it seems like you put in a ton.
The vegetarian variety follows the same way expect you start by sweating your soaked leeks with just olive oil and leave out the bacon and chicken.
I call this a stew because it's hearty and even hard core carnivores seem to like the vegetarian variety.
I hope you enjoy this one.
Posted: 2/9/2009 7:45:51 AM
|If you like to make up soups as you go along here's sleepwalker68's guide to general souping.|
Fat- you gotta have some and you usually start with it in the bottom of your stock pot before you add much else. Melting butter, olive oil or by cooking your meat in the bottom of your pot and leaving the grease. Remember pork fat equals love so bacon is great for this but most of the time I just start with melted butter. Just remember not let anything stick or burn.
Mirepoix-the fancy French way to say a finely diced combination of roughly equal parts onion, celery and carrot. You cook that in your fat until the onions are clear before you add anything else. Not all soups need this but it's hard to go wrong by putting it in.
Base spices- Salt and pepper always. Garlic is also good most of the time. Add these to the mirepoix (One should say this at least once out loud while making the soup. It's makes you sound like you know what your doing and actually have a plan. lol)as it's finishing and let them be for about a minute.
Broth or liquids- Use something appropriate to what your cooking beef broth for beef and mushroom soup, chicken broth for chicken noodle, vegetable for veggie based soup or tomato juice etc. If you want to get real fancy you can reduce some red wine in your pot before adding beef stock for beef soup or white for chicken. If your going to use milk be careful. Heat the milk in your microwave a little first and let your pot cool way down and bring up the temp slowly Stir more often than you think you should. You can add water to most soups but remember you are thinning your flavors so don't over do. However like a lot of the soups above the ingredients "cook away" and will turn your water into a broth as they go so some experimenting may be in order.
Then add your bits. Be creative use any combo you think might be good. Just remember to keep things bite sized or smaller and give some though to how long they might need to cook or if they are delicate how long they can tolerate being simmered before breaking up.
Taste as you go and add more spices as needed.
If you scorch your soup a little sugar may save it. If you add to much salt throw in a peeled raw potato or two to soak it up then remove them.
Have fun. Soup is good food.
Posted: 2/26/2009 8:55:19 PM
|that soul food soup sounds intriguing! i make an autumn veg.... 2 each squash carrots potatoes green apples all cut the same size.. 2 canned tomatoes dried basil leaves a little curry 2 cans chicken stock orange peel, juice of one orange..lemon juice... boil for 45 minutes.. u can puree it if you want but i prefer it chunky.. its so tasty!|
Posted: 2/26/2009 11:10:09 PM
|WOW everyone such awesome recipes...here is one for Homemade Chicken Soup:|
5 lbs chicken leg quarters
2 lb bag carrots cut in 1" chunks
1 bunch celery cut in 1" chunks
3 large onions cut in quarters
1 tbsp dill weed
chicken stock or paste
salt and pepper
My Jewish ex-mother-in-law gave m this recipe
Remove skin from the leg quarters and place in a soup pot with water to cover about 2 inches over the chicken. Add the dill weed, 1 tbsp salt and 1 tsp black pepper. Bring to a boil and then simmer until the chicken is very tender about 30 minutes. Remove chicken and let cool. Meanwhile add the vegetables and add enough stock or chicken paste to make a rich broth but not too salty. Bring soup back to a boil and simmer vegeatables till tender about 30 minutes. While soup is cooking pick meat from the bones and add to the soup after the vegetables are done. You can cook some rice or macaroni and add to the soup bowls. Dont add to the soup or they will get too overcooked and mushy. I love my chicken soup with fresh grated parmesan cheese and cracked black pepper.
This is very simple but really good
1 bag green or brown lentils washed and picked over for stones
2 cans Italian Style stewed tomatoes
2 large onions chopped
2 cups chopped celery
2 qts Chicken stock
Salt and pepper to taste
Pour lentils in a soup pot and add stock, tomatoes, celery and onions. Bring to a boil, season with salt and pepper and simmer till lentils are soft about an hour.
Italian Meatball Soup
1 large bag frozen mixed vegetables
1 large can crushed plum tomatoes
1 lb ground chuck
1/4 cup Italian Style bread crumbs
1/2 tsp chopped garlic
2 qts beek stock
Combine the beef, egg, bread crumbs and garlic. Shape into 1" meatballs. Set aside. Add vegetables, tomatoes and beef stock to a soup pot. Bring to a boil and drop meatballs gently into soup. Simmer for about 30 minutes. Season with salt and pepper. Serve with parmesan cheese. ( yeah I love the stuff )
Posted: 2/27/2009 5:51:29 AM
i snorted coffee outta my nose readin that dammit...lol
heres a basic cream soup base...it can be adapted to suit any cream soup need...
melt 4 tbsp butter and 4 tbsp flour together in a soup pot...(yes i know the fancy shmancy french name for it)...
cook over med heat until the flour cooks a bit...whisking constantly...slowly add a quart or so of milk..keep whisking...the heat should be low enough so the milk doesnt scorch...to this i add about a tbsp of powdered chicken soup base for flavor...a tsp or so of salt...or to taste...a pinch of celery seed and a bay leaf...i also add a bit of cayenne to mine...after about 20 min or so you should have a creamy velvety stock in your pot...go from there...
i made cream of brocolli yesterday and it was excellent...pre cook the brocolli first and chop it into managable sized pieces before adding it...
(my stock yesterday was a tad thin...damn milk carton slipped and i added more milk than i shoulda)...no worries...i boiled a tater till soft...smashed it very fine...and added it as a thickener...
for potato soup...dice the taters into 3/8" or so cubes...boil them just this side of done and add...bacon and green onions are nice in tater soup too...shredded cheddar if you so wish also...
fot mushroom soup...use the big white mushrooms and fry them in butter first...you can use shitakes, criminis or even portobellas but they will turn the soup dark...
asparagus and cauliflower are two more things you can add to cream soup base...
oh yeah...yesterday as a bit of a flavor boost...i added a handful of celery...i used the leafy part tho chopped up finely...garnish with parsley...
precook your veggies you use so they are not quite done when you add them to the stock...they will finish cooking in the pot...
the powdered chicken soup base is a must tho...otherwise the soup will taste bland...vary the amount to suit your taste...same with salt
Posted: 2/27/2009 12:11:35 PM
|Here's a soup recipe I'm gonna try making this weekend. We're supposed to get rained out all day Saturday so that will be the perfect time to make this.|
Delicious Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 tsp salt, or to taste
1 tsp white or black pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until the potatoes are tender, about 10 to 15 mins. Stir in the chicken bouillon,salt and pepper.
In a separate saucepan, melt butter over medium-low heat.whisk in flour, and cook, stirring constantly, until thick about 1 min. Slowly stir in the milk so as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 mins.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Posted: 1/8/2010 4:27:43 PM
|My version of Wor Wonton soup goes something like this:|
1/2 a twin pack wonton wrappers
ground turkey breast 500 g
1 partially frozen chicken breast (cut in half length wise and then thinly sliced)
about 1/2 c. cooked peeled shrimp/prawns
1" or so ginger root
1 head garlic
4 green onions finely chopped, set aside some of the green part for garnish
broccoli about 1 cup cut into long "spears"
2 carrots peeled & thin sliced on the diagonal
a handful of mushrooms quartered
a few sugar snap peas ends trimmed
5-6 stalks bok choy sliced
1/2 onion cut into wedges
1 can baby corn 365 ml (my kids' favorite)
about 8-10 cups of stock (mine was a homemade turkey stock from the freezer, I added a few packets chicken oxo and a little water. Just for the salt and colour mostly... maybe a little tumeric would have been good for the colour too)
peel and mince garlic and ginger root, put half of each into 2 bowls. put ground meat (chicken or pork also works well) into one bowl, and the slivered chicken into another. in each bowl with the meat garlic and ginger add a few drops sesame oil, hot sauce, and a tbsp or so soy sauce. With the ground meat also add a little black or white pepper and the green onion. Mix both well and stick in the fridge for a few. Wash and prep veggies, start heating the stock in a big covered pot. Mix the egg into the ground meat-spices and fill/make your wontons with just a little, a 1/2 tsp maybe... meat mixture in each. Turn stock up and get it boiling, heat a fry pan with a little olive oil to quick fry the slivered chicken just for a minute or two, add the mushrooms and onions toss for a few and then remove pan from heat. When the stock is boiling add wonton gently stir to separate them all they will cook in about 10 minutes or less. In the last few minutes add everything in the fry pan and all the other veggies, including the liquid in the canned baby corn. Stir in the shrimp just before serving. garnish servings with the reserved bit of green onion
Some Chinese style BBQ pork to also add right before serving would be great in this; it is in the restaurant version. I think there maybe some calamari or other firm white seafood in the restaurant version.
Posted: 1/8/2010 6:10:56 PM
|Rich thick creamy corn chowder. I make mine so simple, but it turns out awsome. Very fattening!!! but awsome. I peel and cut up a few potatoes into little cubes, boil till mostly done. I chop up a few slices of bacon and fry them chopped so I can drain grease off better. then I use one or two cans of creamed corn, and about a cup or two of frozen corn or 2 cans canned corn. We like corny corn chowder. Then i put together with potatoe and i use some of the potato water as the base. Throw in the bacon, some onion powder, garlic powder, black pepper, maybe a dash of seasoning salt, bring to a boil, then let simmer for about 15 to 20 minutes, pour in some milk till things float , heat but not boil, then just before serving i dump in about 1/2 cup of heavy cream. I serve with hot homemade bisuits.|