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It's that time again - let's list our favorite soups. Here are mine:
- Thread starter meryl
- Start date
shaun-in-to
Well-known member
Several that get made at least once every year
Fennel and Potato Soup
Crema di Ceci (chickpea puree)
Farinata (a hearty bean, polenta and kale soup that thickens over time so the leftovers you can slice and fry)
Watercress Vichyssoise
Stilton Tomato Soup
Celery Root Soup with Bacon and Green Apple
Chestnut and Fennel Soup
Not made every year because it's rich but in the died-and-gone-to-heaven realm: Garlic Soup (2 sticks butter, 1 lb garlic, 5 onions, some other stuff and 1 quart heavy cream)
Fennel and Potato Soup
Crema di Ceci (chickpea puree)
Farinata (a hearty bean, polenta and kale soup that thickens over time so the leftovers you can slice and fry)
Watercress Vichyssoise
Stilton Tomato Soup
Celery Root Soup with Bacon and Green Apple
Chestnut and Fennel Soup
Not made every year because it's rich but in the died-and-gone-to-heaven realm: Garlic Soup (2 sticks butter, 1 lb garlic, 5 onions, some other stuff and 1 quart heavy cream)
diannecerkvenik64
Well-known member
Minestrone #1, Pea Soup #2, Tomato (home made) #3, Garden Raviol #4 I have recipes for all smileys/smile.gif
Here ya go: Vegetarian Tortilla Soup
Note: I increased the spices significantly, and it made a big difference.
VEGETARIAN TORTILLA SOUP
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4421
Note: I increased the spices significantly, and it made a big difference.
VEGETARIAN TORTILLA SOUP
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4421
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.
CARROT SOUP WITH SPINACH CHIFFONADE
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
http://www.epicurious.com/recipes/food/views/248
*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.
CARROT SOUP WITH SPINACH CHIFFONADE
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
http://www.epicurious.com/recipes/food/views/248
Sopa de Fideos - Mexican noodle soup
In lard or veg oil fry vermicelli noodles until they're lightly golden, add some grated onion and tomato paste and cook out a bit, then add some really good chicken stock and simmer til the noodles are soft. Season
Serve with garnishes such as cubes of avocado, sour cream, strips of dried chipotle, lime wedges and crumbled fresh cheese (I use feta when I can't get the Mexican stuff)
In lard or veg oil fry vermicelli noodles until they're lightly golden, add some grated onion and tomato paste and cook out a bit, then add some really good chicken stock and simmer til the noodles are soft. Season
Serve with garnishes such as cubes of avocado, sour cream, strips of dried chipotle, lime wedges and crumbled fresh cheese (I use feta when I can't get the Mexican stuff)
Michael's Albondigas Soup >>>
http://www.finerkitchens.com/swap/forum19/38_Michaels_Albondigas_Mexican_Meatball_Soup
http://www.finerkitchens.com/swap/forum19/38_Michaels_Albondigas_Mexican_Meatball_Soup
music-city-missy
Well-known member
I would love the Stilton Tomato Soup recipe if you don't mind....
music-city-missy
Well-known member
Sort of boring but here is my list of soups
DH doesn't eat soups and DD is a soup freak but is a little picky so these are the ones that I know I can get her to eat....
Cooks Illustrated Lentil
German Peasant Soup
Clam Chowder
Grandmother's vegetable soup (that's what she called it but it always had meats)
Easy Tortilla Soup
Pappa e pomodoro (Italian tomato, pancetta & bread soup)
Sausage Corn Chowder
Basic homemade chicken and turkey noodle soups with homemade noodles
DH doesn't eat soups and DD is a soup freak but is a little picky so these are the ones that I know I can get her to eat....
Cooks Illustrated Lentil
German Peasant Soup
Clam Chowder
Grandmother's vegetable soup (that's what she called it but it always had meats)
Easy Tortilla Soup
Pappa e pomodoro (Italian tomato, pancetta & bread soup)
Sausage Corn Chowder
Basic homemade chicken and turkey noodle soups with homemade noodles
Cream of Sorrel (or watercress). I've posted this before but I've changed it a bit since....
Based on Julia Child's Cream of Watercress Soup for Mastering I.
1 large or 2 small leeks, white and tender green, thinly sliced
4 Tbs. butter
3 Tbs. flour
6 cups boiling chicken stock
A big bunch of sorrel leaves, well washed and stems pulled off backwards, like spinach, (or 3 to 4 cups packed cups of fresh water cress leaves)
1/2 tsp. salt
Freshly ground pepper
2 egg yolks
1/2 cup whipping cream
"Sweat" the leeks slowly in butter in a covered saucepan for about 1/2 hour, until very tender. Uncover, raise heat and evaporate excess moisture.
Sprinkle in the flour and stir over moderate heat for 3 minutes.
Off heat, beat in the boiling stock. Simmer for 10 minutes, Stir in the sorrel (or water cress) and salt, and simmer 10 minutes more, until very tender. Puree in a blender. Return the soup to the saucepan and season with salt and pepper. (If not to be served immediately, set aside uncovered. It can be refrigerated for a few days, or frozen at this point. Reheat to simmer before prodeeding.)
Blend the yolks and cream in a mixing bowl. Beat a cupful of the soup into them by dribbles. Gradually beat in the rest of the soup. Return the soup to the saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to the simmer.
Serve hot or cold, with a dollop of creme fraiche or sour cream, and chopped chives.
Based on Julia Child's Cream of Watercress Soup for Mastering I.
1 large or 2 small leeks, white and tender green, thinly sliced
4 Tbs. butter
3 Tbs. flour
6 cups boiling chicken stock
A big bunch of sorrel leaves, well washed and stems pulled off backwards, like spinach, (or 3 to 4 cups packed cups of fresh water cress leaves)
1/2 tsp. salt
Freshly ground pepper
2 egg yolks
1/2 cup whipping cream
"Sweat" the leeks slowly in butter in a covered saucepan for about 1/2 hour, until very tender. Uncover, raise heat and evaporate excess moisture.
Sprinkle in the flour and stir over moderate heat for 3 minutes.
Off heat, beat in the boiling stock. Simmer for 10 minutes, Stir in the sorrel (or water cress) and salt, and simmer 10 minutes more, until very tender. Puree in a blender. Return the soup to the saucepan and season with salt and pepper. (If not to be served immediately, set aside uncovered. It can be refrigerated for a few days, or frozen at this point. Reheat to simmer before prodeeding.)
Blend the yolks and cream in a mixing bowl. Beat a cupful of the soup into them by dribbles. Gradually beat in the rest of the soup. Return the soup to the saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to the simmer.
Serve hot or cold, with a dollop of creme fraiche or sour cream, and chopped chives.
cynupstateny
Well-known member
Ron's Meatball Minestrone- Couldn't get through the winter without it!
MEATBALL MINESTRONE
Recipe By : Ron in Worcester/Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Ground Beef
Crockpot
Amount Measure Ingredient -- Preparation Method
1 package frozen chopped spinach -- (10-oz.) thawed
1 1/2 lbs lean ground beef
1 egg
1 tsp salt
1/3 cup Italian bread crumbs
1/4 tsp freshly ground black pepper
2 Tbsp olive oil
1 large onion -- chopped coarsely
4 cans beef broth -- (14-1/2-oz.(or
thereabouts))
1 can tomatoes -- (1-lb.)
1/2 tsp dried oregano
1 can red kidney beans -- (1-lb.)
1/2 tsp dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup pasta shells
With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside. In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with a spoon)and their liquid, beans and their liquid, oregano and basil. Cover. Reduce heat and simmer for 10 minutes. Add carrots and celery. Cover and simmer for 10 more minutes. Stir in pasta. Cover and simmer until pasta is cooked al dente--about 10 minutes. Place meatballs in soup and heat through. Makes about 14 1-cup servings
MEATBALL MINESTRONE
Recipe By : Ron in Worcester/Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Ground Beef
Crockpot
Amount Measure Ingredient -- Preparation Method
1 package frozen chopped spinach -- (10-oz.) thawed
1 1/2 lbs lean ground beef
1 egg
1 tsp salt
1/3 cup Italian bread crumbs
1/4 tsp freshly ground black pepper
2 Tbsp olive oil
1 large onion -- chopped coarsely
4 cans beef broth -- (14-1/2-oz.(or
thereabouts))
1 can tomatoes -- (1-lb.)
1/2 tsp dried oregano
1 can red kidney beans -- (1-lb.)
1/2 tsp dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup pasta shells
With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside. In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with a spoon)and their liquid, beans and their liquid, oregano and basil. Cover. Reduce heat and simmer for 10 minutes. Add carrots and celery. Cover and simmer for 10 more minutes. Stir in pasta. Cover and simmer until pasta is cooked al dente--about 10 minutes. Place meatballs in soup and heat through. Makes about 14 1-cup servings
Asparagus & Spinach Soup with Poached Egg & White Truffle Oil
This is one of my favorites....
Asparagus Soup & Spinach Soup with Poached Egg & White Truffle Oil (adapted from "Mustard's Grill" by Cindy Pawlcyn)
2 tablespoons butter
2 leeks, white and light green parts only, quartered
1/2 onion, diced
3 cups chopped asparagus
1 cup peeled, diced Yukon Gold potatoes
1 teaspoon freshly ground nutmeg
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 cups chicken stock, water or veg stock (I used water and chicken stock)
2 cups lightly packed spinach or arugula leaves
1/2 cup heavy whipping cream
6 eggs, poached
truffle oil to taste
Melt the butter in a large saucepan over medium heat, and cook the leeks and onion, stirring occasionally for 5 or 6 minutes, until soft. Add the chopped asparagus, potatoes, nutmeg, kosher salt, and pepper and cook gently, again stirring occasionally, for 8 to 10 minutes, until the vegetables are tender. Add the 5 cups of water or stock, and cook over medium-low heat for about 10 to 12 minutes, until the potatoes are soft enough to mash.
When the potatoes are ready, transfer the soup, in batches, to a blender and blend with the spinach (or arugula) until smooth. Taste and adjust the seasonings as necessary. Thin with additional water or stock if the soup is too thick.
Poach eggs in very gently boiling water, undercooking slightly.
Place a poached egg in the bottom of individual bowls, drizzle lightly with white truffle oil. Ladle soup over the poached egg & serve.
This is one of my favorites....
Asparagus Soup & Spinach Soup with Poached Egg & White Truffle Oil (adapted from "Mustard's Grill" by Cindy Pawlcyn)
2 tablespoons butter
2 leeks, white and light green parts only, quartered
1/2 onion, diced
3 cups chopped asparagus
1 cup peeled, diced Yukon Gold potatoes
1 teaspoon freshly ground nutmeg
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 cups chicken stock, water or veg stock (I used water and chicken stock)
2 cups lightly packed spinach or arugula leaves
1/2 cup heavy whipping cream
6 eggs, poached
truffle oil to taste
Melt the butter in a large saucepan over medium heat, and cook the leeks and onion, stirring occasionally for 5 or 6 minutes, until soft. Add the chopped asparagus, potatoes, nutmeg, kosher salt, and pepper and cook gently, again stirring occasionally, for 8 to 10 minutes, until the vegetables are tender. Add the 5 cups of water or stock, and cook over medium-low heat for about 10 to 12 minutes, until the potatoes are soft enough to mash.
When the potatoes are ready, transfer the soup, in batches, to a blender and blend with the spinach (or arugula) until smooth. Taste and adjust the seasonings as necessary. Thin with additional water or stock if the soup is too thick.
Poach eggs in very gently boiling water, undercooking slightly.
Place a poached egg in the bottom of individual bowls, drizzle lightly with white truffle oil. Ladle soup over the poached egg & serve.