soup recipes please...
alisha795
Posts: 1 Member
with the weather getting colder, could people please send me there favorite soup recipes, thanks!
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Replies
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Lasagna Soup from the Penzey's website. I changed it to make it vegetarian using meatless crumbles and vegetable stock.
https://www.penzeys.com/shop/recipes/lasagna-soup/0 -
I've made 2 pots of soup already this week and much more to come with this cold weather. Love homeade chicken noodle soup (hold the noodles for lower calories. I don't normally measure my food so add or take away as you go if needed but it's about right.
3 pounds of chicken (bone in for more flavor) -about 8 thighs bone in
10 carrots
10 Celery sticks
3 tbls Chicken bouillon for flavor (add or take away to your tasting)
Egg wide noodles
Boil your chicken and bouillon in about a 5 qt pot. Fill the pot about 1/2 way with water or enough to cover the chicken to cook it and some wiggle room. While that's cooking slice your carrots and your celery sticks. Once your chicken is cooked (about 1- 1/2 hr) pull the chicken out of the stock and add your veggies to the pot. Shred your chicken and throw out the bones. Boil your veggies till soft and add your shredded chicken back into the pot. Return to a boil.
Cook your egg wide noodles in a seperate pot and prepare as package states. (Boil water, add the noodles, cook for about 8-12 min...ect...) Once cooked rinse the noodles with cold water to avoid them from sticking together. Do not add the noodles to your chicken soup because it will suck up all the juice from your soup. Instead when your ready to eat add the noodles to your bowl and then add your soup on top.0 -
Almost all of my soups start with the same basic ingredients, and none of my measurements are exact. Sometimes the soups get tomatoes, other times I add beets, greens, cabbage, summer squashes, potatoes, beans, mushrooms, milk ... pretty much a select assortment of what I have on hand. Sometimes grains are added; rice, barley, millet, even buckwheat; and sometimes noodles or dumplings of some sort. Some soups take a couple of hours to prepare, others less than 30 minutes. The one thing almost every soup starts witih is a saute of onion and carrot.
Here are three quick soups that I made recently. These are simple and come together in less than 30 minutes
1 - mushroom soup
2 - meatball soup
3 - broccoli potato soup
The base for the soups is all the same ...
ingredients for soup base
1/2 large carrot
1/2 onion
1 potato - such as a red potato or a yukon gold.
Steps for soup base
Prepare the carrot ... rinse it under running cold water, usea potato peeler to remove the skins and trim off the ends with a knife. Cut the carrot in half crosswise, grate the carrot half on the big holes of a box grater ... grate only on the down stroke.
Prepare the onion ... rinse it under running cold water so it doesn't burn your eyes when you cut it. Peel the onion. Cut it in half from pole to pole. Dice the onion finely ... cut verticaally through the onion without cutting all the way through the root end, then make one or two horizontal cuts through the half, finally cut down through the onion as if you were slicing it into rings .. you will have a fine dice. Cut up the end that wasn't sliced into or save for another purpose.
Prepare the potato ... wash the potato under cold running water to remove any dirt clinging to it. Dice the potato into small cubes ... slice the potato into slabs about 1/2 inch thick, slice the slabs into 1/2 thick strips, slice the strips into 1/2 inch cubes. Rinse the potatoes one more time before adding to the cook.
Steps for the soup base cook.
In a saute pan, over medium-high heat, put a scant teaspoon of oil on to heat up, add the diced onion to the pan and spread them around to saute, place the carrot shreds on top of the onions and let saute. Add the potatoes to the pan, stir everything to mix, lower the heat to medium and continue to saute to soften the vegetables a bit. Do not let it cook to the point that the onions brown ... you really just want to soften everything up.
Additional ingredients for mushroom soup ...
5-6 baby bella mushroom
2 ounces of cream cheese
salt and pepper to taste
snipped parsely for garnish
Steps to mushroom soup ...
Put 3-4 cups of water on to boil in a saucepan. Prepare your soup base, as above.
Rinse the mushrooms and grate them on the large holes of a box grater as you did the carrot. Add the mushrooms to the saute pan and saute along with the other vegetables. When the water has come to a boil, add the contents of the saute pan to the boiling pot, stir and return to a boil. Lower the heat so the boil will be gentle and let cook until the potatoes are tender. Cut the cream cheese into 3-4 cubes and add one cube at a time into the simmering soup, stirring with a fork until it dissolves, contine with the rest of the cheese. Add some salt and pepper to taste. Add a smidge of sugar if you like. Serve with snipped parsley over the top, with crusty bread and a salad as a meal.
Additional ingredients for meatball soup ...
1/4 - 1/2 pound of ground meat of your choice
small whole onion, cleaned
salt and pepper to taste
1-2 tablespoons of water
Steps to meatball soup ...
Put 3-4 cups of water on to boil in a saucepan. Prepare your soup base, as above.
While your soup base is sauteing, prepare some little meatballs. Add the minced meat to a bowl. sprinkle on some salt and pepper. Take a small, cleaned onion and grate it on the large holes of a box grater. Add the onion to the bowl. Drizzle on a bit of water (this will held the protein to be more succulent) ... then quickly mix the ingredients together. Now, take the meat up in your hand and throw it back down into the bowl ... do this several times. Set the meat asidie until later.
Once the water has boiled, add the soup base vegetables to the water, give it a stir. Now add the meatballs .... pick up the meat into your hand and shape it with your hands to fit the palm of one hand ... bring your thumb and forefinger together to push some of the meat up through them, and pinch off a small meatball. Drop the meatball into the boiling water. Repeat until you have made little meatballs of the meat. Bring the pot back to a boil, reduce the heat to allow a gentle boil until the meat and potatoes are cooked through. Since the meatballs are small, they will cook through in the same amount of time as the potatoes. Taste for seasoning and adjust as needed. Snip some parsley into the soup. Serve with crusty bread.
Additional ingredients for Broccoli-Potato Soup
4 spears of broccoli, raw
1/2 cup of whole milk, or light cream
2 strips of bacon, cut into cubes
2 tablespoon flour
Steps to Broccoli-Potato Soup
Put 3-4 cups of water on to boil in a saucepan. Prepare your soup base, as above.
Mince the broccoli spears and add to the soup base saute.
When the water has come to a boil, add the contents of the pan into it. Return to a boil and reduce the heat to allow for a gently boil. Clean your pan with a paper towel and return to the heat. Add the cut up bacon slices and let cook until crisped and brown. Remove the bacon with a slotted spoon and set aside. Pour off the bacon grease into a container and then return 2 tablespoons of it back to the pan over medium heat. Add the flour to the hot fat and whisk together while cooking to make a roux. When your vegetables are tender in the soup, add the milk or cream and return to a simmer ... do not boil again. Add some of the soup to the roux to thin it down, and then add the roux to the soup, simmer a couple of minutes more. Season with salt and pepper to taste. Should the soup seem to watery for your taste, you can use a potato masher to lightly crush some of the potato. Snip some parsley into the soup. Serve with the bacon sprinkled on top.
Hope you like these if you try them. They took longer to write up than they do to cook.0 -
