We're in the dumpy season here. Does anyone want to do a Post your Favourite Soup thread?

Caldo de Queso Sonoran style

I made this the other day and thought it was good for something different. I can’t find the exact recipe I made, but this is really close. The recipe I made used poblano peppers and an entire small wheel of queso fresco or panela.

Ingredients

1/4 onion, chopped
2 tomatoes, chopped
4 potatoes, cut in large cubes
1 tbsp vegetable oil
4 cups chicken both
1/2 cup milk
1/2 cup queso fresco, cubbed (you can substitute with Mozzarella or another cheese if you prefer) NOTE RECIPE I made used a whole wheel of queso fresco or panela
Cilantro, handful (optional)
3 poblano or anaheim chiles, roasted, deveined and in strips
Chicken bouillon, 1 cube
Salt, to taste
Instructions

In a medium sized pot, heat oil on medium-high heat and then add onion. Saute onions for 5 minutes while stirring ocassionally until transparent.
Mix in tomatoes and stir for another 4 minutes.
Add in the chicken broth and season with a pinch of salt. Bring to a boil, then reduce heat to a medium low and add potatoes, roasted hatch chiles and chicken bouillon cube.
Finally, let simmer for approximately 15 minutes while stirring occasionally then add the milk, the cilantro, and the cubes of cheese.
Cover and let sit for 5 minutes.

http://lifeandspice.com/cooking-at-home-caldo-de-quesocheese-soup/

 
Curried Spinach and Lentil Soup

This has been a favorite of ours for a lot of years.

* Exported from MasterCook *

Curried Spinach And Lentil Soup

Recipe By :
Serving Size : 8
Categories : Soups & Stews Tried & True

Amount Measure Ingredient -- Preparation Method

1 Cup Lentils -- sorted & rinsed
1 Spanish Onions -- finely chopped
2 Cloves Garlic -- chopped
2 Carrots, Peeled -- diced
1 Stalk Celery -- diced
10 To 12 Cups Low-Salt Chicken Or Vegetable Broth
1 Tablespoon Curry Powder
1 Large Potato, Peeled -- diced
1 10 Oz. Bag Spinach, Washed, Stemmed -- coarsely chopped
1 Tablespoon Red Wine Vinegar
Salt -- to taste

Place lentils, onion, garlic, carrots, celery and 6 cups of broth and curry powder in soup pot and bring to boil. Reduce heat to medium and cook, partially covered, for 2 hours.

Add potato, spinach and 4 cups more broth and cook, uncovered, for 2 hours more.

Add vinegar, and if necessary, more broth. Salt to taste.


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

Per Serving (excluding unknown items): 93 Calories; trace Fat (3.5% calories from fat); 7g Protein; 16g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with crusty bread for a hearty supper or lunch.

NOTES : I used slightly more than 1 cup of lentils, mixing brown and green types. You can also vary the vegetables used. I increased the amount of celery, and added a parsnip.

 
Fiesta Pumpkin Soup

This shows up on our table in the fall, when pumpkins and butternut squash are plentiful.

* Exported from MasterCook *

Fiesta Pumpkin Soup

Recipe By :Marian Morash
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Tried & True
Vegetarian

Amount Measure Ingredient -- Preparation Method

4 Pounds Pumpkin -- peeled & cubed (or use butternut squash)
2 Tablespoons Vegetable Oil
1 Medium Onion -- diced
1 Medium Red Bell Pepper -- diced
4 Cloves Garlic -- minced
2 Cups Tomato -- peeled & chopped
1 Cup Tomato Sauce
5 Cups Low-Salt Chicken Broth
1/4 Cup Jalapeno Peppers -- chopped
1 Teaspoon Cumin
Tabasco Sauce -- to taste
2 Crisp Corn Tortillas -- broken up
Fresh Parsley Or Cilantro -- for garnish

Saute onion and pepper in oil in a large saucepan over medium heat for 5 minutes. Add garlic and chopped tomatoes and cook for 1 minute. Add tomato sauce, pumpkin, chicken broth, cumin, jalapenos and a dash of Tabasco sauce. Bring to a boil. Reduce heat, cover pot and simmer soup for 15 to 20 minutes, until pumpkin is tender. Taste for seasoning; add salt, pepper or Tabasco if needed.

Ladle soup into serving bowls, top with crushed tortillas and parsley and serve.

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

Per Serving (excluding unknown items): 140 Calories; 6g Fat (27.0% calories from fat); 10g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

NOTES : To make this soup a complete meal, add 2 cups cooked turkey or chicken after pumpkin is cooked. Continue to heat for a few minutes, or until meat is hot.

An interesting variation might be-substitute chipotles for the jalapenos.

 
Garlic and Egg Soup

Here's one that is easy to throw together from the pantry and fridge.


* Exported from MasterCook *

Garlic And Egg Soup

Recipe By :Frugal Gourmet
Serving Size : 6
Categories : Quick And Easy Soups & Stews Tried & True

Amount Measure Ingredient -- Preparation Method

4 Cloves Garlic -- sliced
1/3 Cup Olive Oil
6 Thin Slices Whole Wheat Or Rye Bread
6 Cups Chicken Stock Or Canned Broth -- low salt
1 Tablespoon Paprika
Salt And Freshly Ground Pepper -- to taste
5 Eggs -- beaten
Parsley, Chopped -- for garnish

Choose a soup pan or casserole that can go into a very hot oven.

Heat a large frying pan and add garlic and oil. (If you use a large sauteuse for this, you can do everything in the same pan.) Lightly brown the garlic and remove the slices from the pan and reserve. Fry the bread slices in the oil. Do not let them get too brown. Cool them and break them up into 1-inch pieces. Add the stock to the soup pot, along with the bread pieces, paprika, reserved garlic and the salt and pepper. Cover and simmer the soup for 20 minutes. Whip the eggs with a fork until they are frothy and light. Pour them over the surface of the soup. Place the soup pot in a 450°F. oven until the eggs have cooked, about 10 minutes. Garnish with parsley and serve.

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

Per Serving (excluding unknown items): 174 Calories; 16g Fat (83.7% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 177mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat.

NOTES : This soup can also be cooked completely on the stove top. After adding the eggs, stir lightly and allow to simmer for a few minutes to cook the eggs. The top won't be as puffy, but the soup still tastes marvelous!

 
Portuguese Potato and Kale Soup

Add whatever other veggies you have in the fridge.


* Exported from MasterCook *

Portuguese Kale And Potato Soup With Turkey Sausage

Recipe By :Boston Globe
Serving Size : 6
Categories : Soups & Stews Tried & True

Amount Measure Ingredient -- Preparation Method

2 Tablespoons Olive Oil -- divided
1 Pound Spicy Turkey Or Chicken Sausage -- casing removed
1 Medium Onion -- chopped
3 Cloves Garlic -- minced
6 Cups Chicken Broth
2 Medium Boiling Potatoes, Peeled, Halved -- cut in 1/2" slices
1/4 Teaspoon Crushed Red Pepper, Plus More -- for seasoning
1 Small Bunch Kale, Thick Stems Removed
Salt -- to taste

In a large saucepan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sausage and cook, stirring often and breaking it up with the side of a spoon, until it's firm, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate.

Add the remaining tablespoon oil to pot. Add onion and cook, stirring often, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the cooked sausage, broth, potatoes and hot pepper. Bring to a simmer over high heat.

In batches, stack the kale leaves in piles on a cutting board. using a long, sharp knife, cut crosswise through a pile to make narrow ribbons about 1/2" thick. (You should have about 6 cups). Stir the shredded kale into the soup. Reduce the heat to low and partially cover. Simmer until the kale is tender, about 40 minutes. Season with salt and additional hot pepper to taste.

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

Per Serving (excluding unknown items): 87 Calories; 6g Fat (62.0% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 764mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 
Chili as posted by Dwayne Tallman in ....MORE THAN COOKIES! published by The Northwest Georgia Girl

Scout Council, Inc., Atlanta, Georgia

MALE CHAUVINIST CHILI
6 slices bacon
2/3 pound hot Italian sausage, cut into 1-inch pieces (I use 1 pound of hot Italian bulk sausage. Wigs)
2/3 pound ground beef (I use 1 pound ground chuck. Wigs)
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 clove garlic, minced (I used a couple cloves. Wigs)
1 small jalapeno pepper, seeded and minced
1 cup Burgundy or other dry red wine
1/2 cup Worcestershire sauce
1-1/2 teaspoons chili powder
1-1/2 teaspoons freshly ground pepper
1 teaspoon celery seeds
1 teaspoon dry mustard
1/2 teaspoon salt
6 cups freshly chopped Italian-style tomatoes (about 4 pounds)
1 (15-ounce) can garbanzo beans, undrained
1 (15-ounce) can kidney beans, undrained
1 (15-ounce) can pinto beans, undrained

Cook bacon in a 4-1/2-quart Dutch oven until crisp; remove bacon, and crumble. Set bacon aside. Discard drippings.

Brown sausage in Dutch oven, stirring occasionally, Drain well, reserving drippings. Set sausage aside. Brown ground beef in Dutch oven, stirring to crumble meat. Drain, reserving drippings. Set ground beef aside.

Saute onion, green pepper, garlic, and jalapeno pepper in reserved pan drippings in Dutch oven 2 minutes. Add wine and Worcestershire sauce; simmer, uncovered, 10 minutes. Add chili powder, pepper, celery seeds, mustard, and salt, stirring well; simmer, uncovered, 10 minutes. Mash tomatoes; add tomatoes and liquid to mixture in Dutch oven, stirring well. Add reserved bacon, sausage, and ground beef to mixture in Dutch oven, stirring well. Bring mixture to a boil, cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add beans; stir well. Cover and simmer 1 hour. Ladle into individual bowls. Yield: 10 cups.

Notes from Wigs:
1) I always make this chili at least a day before serving to allow the flavors to develop, then I reheat and serve it with a variety of toppings--chopped green onions, shredded cheese, sour cream and hot sauce.
2) When making multiple recipes for a large group--instead of the 6 cups fresh Roma tomatoes, I use 1 can of Cento peeled tomatoes (35 oz) plus 1 can of Cento crushed tomatoes (28 oz) per recipe.

 
I can't eat spinach any longer but this is probably my best. By the way, for my Christmas miracle

my kidney stone (and it was big) decided to depart just as I was leaving the island for the big procedure. Yay. But no more spinach.

Spinach and Clam Soup

6-8 Servings

½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced

½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)

Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.

Melt butter in large saucepan over med-high heat. Add flour stirring constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.

 
Wow. Good for you! Praises!

My BIL, who is a strapping, muscular athletic sort, had a kidney stone lodged in what was obviously the WRONG place, and he was on his hands and knees on the floor of his living room. The EMT's had to lift him up onto the gurney to load him in the ambulance.

He was paralyzed with pain!

Glad you're feeling better.

Michael

 
Did a search, but didn't find yr real chili recipe, Michael, & I'd love to make it if U'd post. TIA!

 
This is my preference. A very simple Red Chile Pork (or Beef)

Red Chile Pork (or Beef)

16 medium dried guajillo chiles, stems and seeds removed, 4 oz.
4 garlic cloves, peeled and chopped
1/2 tsp black pepper
1/2 tsp cumin
1 1/2 lbs boneless pork shoulder or beef chuck (Tri-Tip is good too), trimmed and cut into 3/4 inch cubes
Salt

Brown the meat in batches in a dutch oven or heavy stockpot in a small amount of vegetable oil or lard until well-browned. Set aside.

Add the chiles, garlic, pepper, cumin, and 3 cups water to a food processor or blender, working in batches if necessary, and blend until very smooth. Strain the mixture through a medium-mesh sieve into the same pot used to brown the meat, pressing on the solids to extract all the liquid. Discard the solids left in the sieve.

Add the meat, 2 cups water, and 1 tsp salt. Bring to a simmer, stirring occasionally, and simmer – uncovered – for about 1 hour, or until the meat is tender and the liquid cooks down to a thick sauce.

Add salt if necessary.

Notes: The sauce is quite smooth and thick, like a good Hollandaise. This concoction is good as is, or it can be used to fill burritos, tamales, etc.

You can use other types of chiles like New Mexico or California, or a combination of the above. My favorite is made with guajillo chiles. Each chile gives it's own flavor, and some are quite hot while others are mild. Guajillo are medium-to-hot to my taste.

Dried chiles should be fresh, which means soft and pliable like leather, not hard and brittle. They should be dark reddish and the aroma should be earthy and sweet.

 
Well done, Marg's Body! Good job in taking care of the brain trust.

But, oh honey, I passed one of those and it's not a happy time. Very glad to hear you're all better.

PS: Larry used to get those all the time. Doc told him broccoli was very bad for him as well.

 
Broccoli. There's one I'd be happy to give up. I have had these since I was 20. And the huge ones

are just an unbelievable experience in pain. I usually keep track of what I eat, BUT..............this summer I got hooked on rhubarb and forgot all about what it does. I won't forget next year.

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