ISO: ISO foods one can eat on one's back???? (literally) lol.

In Search Of:
J

joanietoo

Well-known member
Actually almost anything can be eaten lying on one's back but we are teasing her about it.

DD loves sushimi so that is on the menu for tomorrow night. I'll start with sweet potato soup but don't have a favourite, do any of you have one. There are many variations on the web.....

 
Hi Joanie, if you're looking for some soup recipes, let me know - I have some great ones!

 
I'm always on the look out for good soup recipes...if you have a t 'n t sweet tat soup....

I'd love that too please...(Just 'cause I have sweet potatoes and she loves them.)

 
No recipe for sweet potato soup - I have "Yellow Pepper Soup" ( I use one yellow and one red

pepper) The peppers are pureed with potato, onion, garlic, carrot, chipotle pepper, etc.,

and

"Carrot Soup with Spinach Chiffonade" - also a pureed soup with potato, ginger, etc., and spinach is stirred in at the end. (You can omit the spinach, so it's totally smooth).

If you're interested in either of these, I'll post them.

 
REC: Yellow Pepper Soup

YELLOW PEPPER SOUP

INGREDIENTS:

1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)

DIRECTIONS:

1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an immersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.

4 servings

http://www.recipezaar.com/22104
(originally posted by Mean Chef)

 
REC: Carrot Soup With Spinach Chiffonade

CARROT SOUP WITH SPINACH CHIFFONADE

*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.

INGREDIENTS:

4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)

2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)

DIRECTIONS:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).

Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).

Serves 4.

Bon Appétit
June 1995

 
Thank You, these also look great. We will be having soup quite often in the next few weeks,....

I wonder if they will freeze well. I imagine they will.

 
Tomato Soup

or kinda like tortilla soup sans tortillas.

i had this duck.

but that's besides the point. what's really relevant is that i had had this duck carcass. so we made a stock out of it. in reality, i shoulda thwacked the bones all good with eldridge (that's my cleaver), but i was lazy last night and coerced laur into dumping all duckish leftovers into a stockpot and covering with water and bringing to a simmer till i was ready to deal with it long about noon today. then i strained it and reduced it to about 2 qts, and stuck it in the freezer to congeal the fat. i threw all of that wonderful fat out before i could think of some wonderful stuff to do with it (like make cornbread) cause i wanna live to see if my puter is really y2k compliant.

here's where the soup comes in. 1 brought the stock to a simmer, added 16 sundried tomato halves (not in oil), about 1 tsp of thyme and simmered about 10 minutes. then i whooshed the tomatoes with about 2 cups of the stock in the blender until blended. i added salt and pepper to taste and about 1/4 cuppa lime juice.

then i ladled it into a soup bowl over some chevre (goat's cheese).

chicken or turkey stock woulda worked. i coulda started by sautéing some onion and/or garlic, but it didn't really need it.

we had it with a warm loaf of bread for dunking.

 
REC: SWEET POTATO SOUP - my favorite smileys/smile.gif

Sweet Potato Soup
House & Garden Magazine, Feb 1957

1-1/2 cups diced cooked sweet potatoes
1 tbl. butter
1 tbl. flour (note: I omit this - the pureering process makes it thick)
1-1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tbl. brown sugar
1 tsp. Kitchen Bouquet
1-1/2 cups chicken broth (note: if this is salted, leave out the salt above)
1 cup whole milk

Place all but the milk in a blender and blend until contents are smooth, about 15 sec. pour into saucepan, add milk, and heat gently. Cook on low, stirring constantly until soup is hot. Let simmer over low heat for 5 min. (don't let it boil or it may curdle).

Serves 4

 
REC: Roasted Winter Vegetable Soup

This is one of my favorites...

Roasted Winter Vegetable Soup
McCalls Magazine, Jan 1996

3 lb. pumpkin, butternut or acorn squash (or any combination), peeled, seeded, cut into 1-1/2" chunks
2 lb. yams or sweet potatoes, peeled and cut into 1-1/2" chunks
2 large onions, chopped
1 lb. carrots, peeled, cut into 1/2" thick slices
14 oz. celeriac, peeled and cut into 1/2" dice
2-1/2 tbl. olive oil
2 tsp. salt
1/4 tsp. pepper
6 oz. fresh shiitake mushrooms, stemmed
6-1/2 cups water
2 cans (14-1/2 oz. each) vegetable broth
(I also add 1 tsp. chicken bouillon)

Garnish:
10 oz. fresh spinach
1-1/4 tsp. minced garlic
1-1/2 tsp. olive oil
1-1/4 cps. tubettini pasta, freshly cooked & drained
1/2 tsp. salt

Preheat oven to 425 deg. In large roasting pan, combine pumpkin or squash, yams, onions, carrots, celeriac, 2 tbl. of the oil, salt, pepper, and toss to coat. Bake 45 min., stirring twice. Brush mushrooms with remaining oil and add to roasting mixture. Bake 13 to 15 min. more, or until veggies are tender. Remove mushrooms and cut lengthwise into 1/2" thick slices; set aside. In food processor, in batches, puree the veggies. Blend in some of the water to each broth so it purees well. Pour into soup pot along with the rest of the water and broth and warm over low heat.

Prepare garnish: coarsely chop spinach. In large skillet, heat the 1-1/2 tsp. olive oil over medium heat. Add minced garlic and saute 1 min. Add spinach and saute 1-1/2 min. or until wilted. Add pasta and salt and cook until hot.

To serve: ladle soup into 10 bowls; top each with scant 1/2 cup spinach mixture. Sprinkle with reserved shiitake slices.

10 servings. Per serving: 278 calories, 6 g protein, 57g carbs, 5g fat, 0 cholestrol, 976mg sodium

 
You could sub some sweet potato for the pumpkin in this. REC: Thai Pumpkin Bisque

* Exported from MasterCook *

Thai Pumpkin Bisque

Recipe By :Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
32 ounces pumpkin
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups

- - - - - - - - - - - - - - - - - - -

 
You must log in or register to reply here.
Back
Top