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
REC: Crema di Ceci (Chickpea puree)
Crema di Ceci
(from "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm," by Susan McKenna Grant)
Serves 4
1 cup dried chick peas
1 garlic clove, peeled or unpeeled
1 small onion, peeled
A sprig of fresh rosemary or thyme (I prefer rosemary)
Soak the chick peas overnight. The next day, cook them with the garlic, onion and rosemary or thyme in enough water to cover by a couple of inches. The cooking time will vary depending on the age of your chick peas, but you will need at least an hour and possibly two or three. You may need to add more water from time to time. Add salt to taste once the peas begin to become tender.
When the check peas are tender, remove the herbs. Puree the peas (in a processor or through large holes of a food mill) and then pass the pureed mixture through the fine disk of a food mill or press it through a fine sieve. Season with salt and pepper.
Serve in heated soup plates, drizzled with a generous ribbon of olive oil and garnished with a small sprig of fresh thyme or rosemary.
Variation with Shrimp:
8 large shrimp, peeled and deveined
Return the pureed soup to the pan and bring to a boil. Add the shrimp and cook them briefly -- about 4 minutes -- until they turn pink. Make sure each serving has 2 shrimp.
Crema di Ceci
(from "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm," by Susan McKenna Grant)
Serves 4
1 cup dried chick peas
1 garlic clove, peeled or unpeeled
1 small onion, peeled
A sprig of fresh rosemary or thyme (I prefer rosemary)
Soak the chick peas overnight. The next day, cook them with the garlic, onion and rosemary or thyme in enough water to cover by a couple of inches. The cooking time will vary depending on the age of your chick peas, but you will need at least an hour and possibly two or three. You may need to add more water from time to time. Add salt to taste once the peas begin to become tender.
When the check peas are tender, remove the herbs. Puree the peas (in a processor or through large holes of a food mill) and then pass the pureed mixture through the fine disk of a food mill or press it through a fine sieve. Season with salt and pepper.
Serve in heated soup plates, drizzled with a generous ribbon of olive oil and garnished with a small sprig of fresh thyme or rosemary.
Variation with Shrimp:
8 large shrimp, peeled and deveined
Return the pureed soup to the pan and bring to a boil. Add the shrimp and cook them briefly -- about 4 minutes -- until they turn pink. Make sure each serving has 2 shrimp.
shaun-in-to
Well-known member
REC: Tomato Stilton Soup
Tomato Stilton Soup
Serves 6
2 cups cubed red potatoes
2 cups thinly sliced leek (white and pale green part, halved lengthwise)
1 cup thinly sliced onion
3/4 stick (6 tbsp) unsalted butter
2 tbsp minced garlic
4 cups peeled, seeded and diced plum tomatoes (canned is fine)
4 cups chicken broth
3 tbsp all-purpose flour
1 cup heavy cream
2/3 cup thinly shredded fresh basil (optional)
1-1/2 cups crumbled Stilton (about 1/2 lb)
In a large saucepan of boiling salted water, cook potatoes for 5 minutes or until tender. Drain and set aside.
In a large soup pot melt 3 tbsp of the butter over medium-low heat. Cook leek and onion, stirring, until softened, then add garlic and cook, stirring, for 2 minutes. Add tomatoes, broth, and salt and pepper to taste; bring to a boil. Strain mixture through a fine sieve set over a bowl; reserve vegetables and liquid.
Wipe out the soup pot and melt the remaining 3 tbsp butter over medium-low heat. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the cream in a stream, whisking. Add the reserved liquid in a stream, whisking, and bring the mixture to a boil, whisking.
Add the reserved vegetables, reserved potatoes, basil and Stilton. Heat soup over medium-low heat, stirring gently, until cheese is half-melted. Do not let soup boil.
Serve with crusty bread, a hearty red wine, and a green salad.
Tomato Stilton Soup
Serves 6
2 cups cubed red potatoes
2 cups thinly sliced leek (white and pale green part, halved lengthwise)
1 cup thinly sliced onion
3/4 stick (6 tbsp) unsalted butter
2 tbsp minced garlic
4 cups peeled, seeded and diced plum tomatoes (canned is fine)
4 cups chicken broth
3 tbsp all-purpose flour
1 cup heavy cream
2/3 cup thinly shredded fresh basil (optional)
1-1/2 cups crumbled Stilton (about 1/2 lb)
In a large saucepan of boiling salted water, cook potatoes for 5 minutes or until tender. Drain and set aside.
In a large soup pot melt 3 tbsp of the butter over medium-low heat. Cook leek and onion, stirring, until softened, then add garlic and cook, stirring, for 2 minutes. Add tomatoes, broth, and salt and pepper to taste; bring to a boil. Strain mixture through a fine sieve set over a bowl; reserve vegetables and liquid.
Wipe out the soup pot and melt the remaining 3 tbsp butter over medium-low heat. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the cream in a stream, whisking. Add the reserved liquid in a stream, whisking, and bring the mixture to a boil, whisking.
Add the reserved vegetables, reserved potatoes, basil and Stilton. Heat soup over medium-low heat, stirring gently, until cheese is half-melted. Do not let soup boil.
Serve with crusty bread, a hearty red wine, and a green salad.
dawn_mo
Well-known member
REC: Wild Rice Lentil Soup, Tomato Soup, Chicken Soup Two Ways
* Exported from MasterCook *
Wild Rice Lentil Soup(small batch)
Recipe By :Catherine
Serving Size : 8 Preparation Time :0:00
Categories : Grains And Beans Rice
Soups And Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
1/2 cup green lentils
1/2 cup French lentils
1/2 cup wild rice
1/2 large onion -- finely chopped
fresh ground black pepper
1/2 large bunch Italian parsley -- chopped
1/2 large bunch cilantro -- chopped
1 1/2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 large carrots -- sliced into 2" chunks
1/2 cup celery -- ribs and leaves, chopped
1 large red potatoes -- diced
1 quart vegetable broth -- good quality
1 cup water
1 bay leaves
salt and pepper -- to taste
Wash lentils and wild rice several times in cold water, leaving to soak for a bit. Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think), cilantro and parsley in the olive oil until the onion gets clear - about 15-20 minutes. Add the tomato paste and continue to cook, over low heat for another 10 - 15 minutes until tomato paste is incorporated completely, stirring often so it doesn't stick. Add the broth, water, lentils, wild rice, carrots, celery heart, and bay leaf. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occassionally Add the diced potatoes and cook for another 30 to 40 minutes or so until potatoes are very tender - just beginning to break apart - and lentils have begun to thicken the broth a bit. I always garnish with fresh parsley and cilantro on top.
C Notes: I've been making this soup for years, it is a good easy base for almost anything you want to put in it and freezes well. You can add other vegetables, especially root vegetables, and it takes greens very well - spinach in particular, but not if you are going to freeze some of it. Meat eaters have told me that adding a little good sweet italian sausage to it is out of this world. I sometimes use a bit of sage when I add the tomato paste. I don't do dairy anymore, but adding a little butter (around 1 tablespoon) when you add the potatoes does something quite wonderful. Enjoy!
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* Exported from MasterCook *
SILVER PALATE'S CREAM OF TOMATO SOUP
Recipe By :Silver Palate "New Basics Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Silver Palate Soups And Stews
Amount Measure Ingredient -- Preparation Method70 ounces plum tomatoes with their juice -- (2-35 ounce cans)
2 carrots -- thinly sliced
2 onions -- thinly sliced
2 T. olive oil
6 cloves garlic -- chopped (6 to smileys/bigeyes.gif
grating of nutmeg (1/4 tsp.)
1/4 cup torn fresh basil leaves
1 pinch oregano
4 cups chicken broth (I used 1 can vegetable
broth and 2 cups water)
2 T. sugar
salt and pepper -- to taste
2 cups cream or half-and-half
Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover slightly, simmer for 50 minutes. Puree the soup in a blender (be very careful to not put too much soup in blender at one time, so it doesn't explode throughout your kitchen!!!) Put back in soup pot. Add the cream or half- and-half, heat through. Adjust seasonings. Serve with a salad and warm French bread. It's wonderful and very rich.
DNOTES : I have substituted milk for the cream or half and half and it was good, not quite as good, but still good.
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* Exported from MasterCook *
Chicken Soup Two Ways
Recipe By
awn
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method10-12 cups chicken stock or broth
3 large carrots -- peeled and sliced
3 stalks celery -- chopped
1 large onion -- chopped
1/4 teaspoon oregano leaves
1/4 teaspoon thyme
3 cups cooked chicken or turkey
6 ounces coiled fideo or angel hair pasta -- broken into smallish pieces
Second Way:
2 teaspoons sesame oil
4 green onions -- sliced
1/4 cup cilantro leaves -- coarsely chopped
2 tablespoons soy sauce
1 tablespoon garlic chile paste
2 tablespoons rice vinegar
Bring the broth to a boil and add the veggies and the pasta. Cook until pasta is tender, then add chicken or turkey. Season with salt and pepper to taste. Serve with some French bread slices that have been buttered and sprinkled with Parmesan cheese and stuck under the broiler until golden brown.
Second Way: reheat leftover chicken noodle soup, and add sesame oil, green onions, cilantro, soy sauce, garlic chile paste and rice vinegar. The amounts listed are approximate and should be adjusted to taste. I personally add a lot more garlic chile paste to my portion.
DNOTES : You may need to add water or more broth to soup to achieve your desired consistency. Another nice addition is a can of lite coconut milk.
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* Exported from MasterCook *
Wild Rice Lentil Soup(small batch)
Recipe By :Catherine
Serving Size : 8 Preparation Time :0:00
Categories : Grains And Beans Rice
Soups And Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
1/2 cup green lentils
1/2 cup French lentils
1/2 cup wild rice
1/2 large onion -- finely chopped
fresh ground black pepper
1/2 large bunch Italian parsley -- chopped
1/2 large bunch cilantro -- chopped
1 1/2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 large carrots -- sliced into 2" chunks
1/2 cup celery -- ribs and leaves, chopped
1 large red potatoes -- diced
1 quart vegetable broth -- good quality
1 cup water
1 bay leaves
salt and pepper -- to taste
Wash lentils and wild rice several times in cold water, leaving to soak for a bit. Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think), cilantro and parsley in the olive oil until the onion gets clear - about 15-20 minutes. Add the tomato paste and continue to cook, over low heat for another 10 - 15 minutes until tomato paste is incorporated completely, stirring often so it doesn't stick. Add the broth, water, lentils, wild rice, carrots, celery heart, and bay leaf. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occassionally Add the diced potatoes and cook for another 30 to 40 minutes or so until potatoes are very tender - just beginning to break apart - and lentils have begun to thicken the broth a bit. I always garnish with fresh parsley and cilantro on top.
C Notes: I've been making this soup for years, it is a good easy base for almost anything you want to put in it and freezes well. You can add other vegetables, especially root vegetables, and it takes greens very well - spinach in particular, but not if you are going to freeze some of it. Meat eaters have told me that adding a little good sweet italian sausage to it is out of this world. I sometimes use a bit of sage when I add the tomato paste. I don't do dairy anymore, but adding a little butter (around 1 tablespoon) when you add the potatoes does something quite wonderful. Enjoy!
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
SILVER PALATE'S CREAM OF TOMATO SOUP
Recipe By :Silver Palate "New Basics Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Silver Palate Soups And Stews
Amount Measure Ingredient -- Preparation Method70 ounces plum tomatoes with their juice -- (2-35 ounce cans)
2 carrots -- thinly sliced
2 onions -- thinly sliced
2 T. olive oil
6 cloves garlic -- chopped (6 to smileys/bigeyes.gif
grating of nutmeg (1/4 tsp.)
1/4 cup torn fresh basil leaves
1 pinch oregano
4 cups chicken broth (I used 1 can vegetable
broth and 2 cups water)
2 T. sugar
salt and pepper -- to taste
2 cups cream or half-and-half
Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover slightly, simmer for 50 minutes. Puree the soup in a blender (be very careful to not put too much soup in blender at one time, so it doesn't explode throughout your kitchen!!!) Put back in soup pot. Add the cream or half- and-half, heat through. Adjust seasonings. Serve with a salad and warm French bread. It's wonderful and very rich.
DNOTES : I have substituted milk for the cream or half and half and it was good, not quite as good, but still good.
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* Exported from MasterCook *
Chicken Soup Two Ways
Recipe By
awnServing Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method10-12 cups chicken stock or broth
3 large carrots -- peeled and sliced
3 stalks celery -- chopped
1 large onion -- chopped
1/4 teaspoon oregano leaves
1/4 teaspoon thyme
3 cups cooked chicken or turkey
6 ounces coiled fideo or angel hair pasta -- broken into smallish pieces
Second Way:
2 teaspoons sesame oil
4 green onions -- sliced
1/4 cup cilantro leaves -- coarsely chopped
2 tablespoons soy sauce
1 tablespoon garlic chile paste
2 tablespoons rice vinegar
Bring the broth to a boil and add the veggies and the pasta. Cook until pasta is tender, then add chicken or turkey. Season with salt and pepper to taste. Serve with some French bread slices that have been buttered and sprinkled with Parmesan cheese and stuck under the broiler until golden brown.
Second Way: reheat leftover chicken noodle soup, and add sesame oil, green onions, cilantro, soy sauce, garlic chile paste and rice vinegar. The amounts listed are approximate and should be adjusted to taste. I personally add a lot more garlic chile paste to my portion.
DNOTES : You may need to add water or more broth to soup to achieve your desired consistency. Another nice addition is a can of lite coconut milk.
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Pat, is this it? I found it in T&T.
http://www.finerkitchens.com/swap/forum19/49_Sausage_corn_chowder
http://www.finerkitchens.com/swap/forum19/49_Sausage_corn_chowder
diannecerkvenik64
Well-known member
Here you go Angiebaby: FRENCH ONION SOUP RECIPE:
French Onion Soup
Ingredients:
3 large onions -- thinly sliced
1/2 cup butter (unsalted preferred) *if using salted butter eliminate salt
from recipe ** or use cooking spray
and eliminate butter
6 beef bouillon cubes
4 cups hot water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/4 cup grated parmesan cheese
Step 1
In large skillet, cook onions in (or use cooking spray (preferred) to sauté onions and eliminate the use of butter) butter until lightly browned.
Step 2
Transfer lightly browned sautéd onions into a crock-pot
Step 3
Add beef bouillon, water, Worcestershire sauce, and salt. Gently stir to mix with sautéd onions.
Step 4
Cover and cook in crock-pot on low 4 to 6 hours. Stir often.
Step 5
Top each bowl with toasted French bread sprinkled with Parmesan cheese.
*Note: Recipe may be doubled and kept hot in crock-pot
French Onion Soup
Ingredients:
3 large onions -- thinly sliced
1/2 cup butter (unsalted preferred) *if using salted butter eliminate salt
from recipe ** or use cooking spray
and eliminate butter
6 beef bouillon cubes
4 cups hot water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/4 cup grated parmesan cheese
Step 1
In large skillet, cook onions in (or use cooking spray (preferred) to sauté onions and eliminate the use of butter) butter until lightly browned.
Step 2
Transfer lightly browned sautéd onions into a crock-pot
Step 3
Add beef bouillon, water, Worcestershire sauce, and salt. Gently stir to mix with sautéd onions.
Step 4
Cover and cook in crock-pot on low 4 to 6 hours. Stir often.
Step 5
Top each bowl with toasted French bread sprinkled with Parmesan cheese.
*Note: Recipe may be doubled and kept hot in crock-pot
diannecerkvenik64
Well-known member
Heres you RECIPE: CREAM OF BROCCOLI W/CHEESE can use monterey jack smileys/smile.gif
Cream of Broccoli Soup
2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
1/2 cup Velveeta cheese or Monterey Jack (or what ever cheese you prefer) (or more)
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
Add broccoli and broth; cover and simmer for 10 minutes.
NOTE: I steamed broccoli in steamer for 25 minutes then added to stock pot. I did not puree soup at all, don't like it this way.
Purée soup (I use a hand blender) or mash with potato masher.
Return to heat.
In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
Stir until thick and bubbly, add to soup.
Add cheese; stir until melted.
Season with pepper and serve.
Cream of Broccoli Soup
2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
1/2 cup Velveeta cheese or Monterey Jack (or what ever cheese you prefer) (or more)
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
Add broccoli and broth; cover and simmer for 10 minutes.
NOTE: I steamed broccoli in steamer for 25 minutes then added to stock pot. I did not puree soup at all, don't like it this way.
Purée soup (I use a hand blender) or mash with potato masher.
Return to heat.
In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
Stir until thick and bubbly, add to soup.
Add cheese; stir until melted.
Season with pepper and serve.
diannecerkvenik64
Well-known member
Angie, you are so great, forgot I had this recipe I love this one for TOMATO FLORENTINE smileys/smile.gif
This is my absolute favorite homemade soup, this really is good, obtained it from my sister's mother in law who was from Italy and moved to the US when she was 25 yrs old. This is so good
TOMATO FLORENTINE SOUP
Ingredients
28 oz. can chopped tomatoes (2 14oz cans)
6 tomato’s put 3 in blender & whip & 3 diced
14 oz. can chicken or veggie broth (or 3 chicken bullion cubes
2 cups of water, put in microwave heat for 3
minutes, use a fork to break down cubes)
2 cups water
1/2 onion, chopped
5-6 oz. pkg frozen spinach (about 1/2 of the package)
2 cloves garlic, minced
1-2 tablespoons sugar
salt & pepper to taste
2-3 tablespoon olive oil
5 0z pkg mini pasta shells (or ½ 10 oz pkg)
½ zucchini, leave peel on, dice
½ carrot, use a potato peeler, shave carrot than dice
shavings into teensy pieces *it will melt into soup
2 additional cups of water may be needed (I used it)
Step 1
Sauté garlic and onion in few tablespoons of olive oil until translucent and tender.
Step 2
Add spinach and cook for a few minutes on medium heat.
Step 3
Pour in tomatoes, broth, water, and mini pasta shells. Add sugar, salt and pepper to taste.
Step 4
Let simmer about 15-20 minutes and or until mini pasta done. Serve with crusty bread or foccacia bread.
This is my absolute favorite homemade soup, this really is good, obtained it from my sister's mother in law who was from Italy and moved to the US when she was 25 yrs old. This is so good
TOMATO FLORENTINE SOUP
Ingredients
28 oz. can chopped tomatoes (2 14oz cans)
6 tomato’s put 3 in blender & whip & 3 diced
14 oz. can chicken or veggie broth (or 3 chicken bullion cubes
2 cups of water, put in microwave heat for 3
minutes, use a fork to break down cubes)
2 cups water
1/2 onion, chopped
5-6 oz. pkg frozen spinach (about 1/2 of the package)
2 cloves garlic, minced
1-2 tablespoons sugar
salt & pepper to taste
2-3 tablespoon olive oil
5 0z pkg mini pasta shells (or ½ 10 oz pkg)
½ zucchini, leave peel on, dice
½ carrot, use a potato peeler, shave carrot than dice
shavings into teensy pieces *it will melt into soup
2 additional cups of water may be needed (I used it)
Step 1
Sauté garlic and onion in few tablespoons of olive oil until translucent and tender.
Step 2
Add spinach and cook for a few minutes on medium heat.
Step 3
Pour in tomatoes, broth, water, and mini pasta shells. Add sugar, salt and pepper to taste.
Step 4
Let simmer about 15-20 minutes and or until mini pasta done. Serve with crusty bread or foccacia bread.
music-city-missy
Well-known member
Yes - that's the one. Everyone always wants the recipe. It's so quick!
W
whipappeal
Guest
Florentine Minestrone, Roasted Tomato Soup, Chicken Tortilla Soup, Minted Pea Soup, Butternut ....
...Squash Soup, Garbanzo Soup with Chorizo and Smoked Paprika, and Velvety Lemon Chicken Soup. Oh, and Mushroom Soup. (Garlic Soup is popular here but I'm not very fond of it; I'd prefer to see my garlic in a vinaigrette.)
...Squash Soup, Garbanzo Soup with Chorizo and Smoked Paprika, and Velvety Lemon Chicken Soup. Oh, and Mushroom Soup. (Garlic Soup is popular here but I'm not very fond of it; I'd prefer to see my garlic in a vinaigrette.)
Ron in Worc. Meatball Minestrone
http://www.finerkitchens.com/swap/forum19/12_REC__MEATBALL_MINESTRONE
http://www.finerkitchens.com/swap/forum19/12_REC__MEATBALL_MINESTRONE
Easy Cabbage Roll Meatball Soup
http://www.finerkitchens.com/swap/forum19/45_Easy_Cabbage_Roll_Meatball_Soup
http://www.finerkitchens.com/swap/forum19/45_Easy_Cabbage_Roll_Meatball_Soup
Creamy Chicken Chile. I make this with leftover turkey and broth
http://www.finerkitchens.com/swap/forum19/47_Creamy_Chicken_Chili
http://www.finerkitchens.com/swap/forum19/47_Creamy_Chicken_Chili
susan_calgary
Well-known member
"Lentil Soup For People Who Thought They Hated Lentils" found
on Recipe Zaar. Can't get enough of this soup. I made some changes in portions of some ingredients and end up with 8 quarts when I make it. Wonderful with a tablespoon of Parmesan stirred into each bowl, served with a hearty bread and a chunk of cheese.
http://www.recipezaar.com/recipes.php?q=Lentil+Soup+For+People+Who+Thought+They+Hated+Lentils
on Recipe Zaar. Can't get enough of this soup. I made some changes in portions of some ingredients and end up with 8 quarts when I make it. Wonderful with a tablespoon of Parmesan stirred into each bowl, served with a hearty bread and a chunk of cheese.
http://www.recipezaar.com/recipes.php?q=Lentil+Soup+For+People+Who+Thought+They+Hated+Lentils