Cold Weather Ahead...the all soups thread

I've posted these before, but here goes again:

Carrot Soup with Crab



Ingredients
2 1/2 tablespoons butter
1 medium chopped onion
1 pound sliced carrots
1 large bay leaf (or 2 small)
2 tablespoons white rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
1 tablespoon fresh lemon juice
1 tablespoon minced chives, plus chopped chives for garnishing


Preparation
1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.

2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls; ladle soup around crab. Garnish with chopped chives.
Yield
Makes 4 servings



Crock Pot Potato and Ham Soup
• 8 large potatoes, cubed
• 1 Large Hambone with a ****load of meat on it
• 1 cup chopped onion
• 2 tablespoons butter or margarine
• 2 chicken bouillon cubes
• 2 tablespoons dry parsley flakes
• 6 cup water
• 2 cup milk
• 1/2 cup flour, mixed with water
Preparation:
Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.
Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.
Serves 6 to 8.


French Onion Soup





10 sweet onions (like Vidalia’s) or a combination of sweet and red onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
4 ounces apple cider (unfiltered is best)
1 Bottle Cider Beer
Bouquet garnish; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated


Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider, beer and bouquet garnish. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

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I make soup 4 or 5 times a week, based on what is in the fridge. Rarely use a recipe. Some soup ingredients that I almost always use are:

Onions and Celery -- Chopped and sauteed in garlic infused olive oil
Can of Chicken Broth (99% Fat Free)
Garlic Chile Paste
Sesame Oil
Chopped Green Onions
Cilantro


From there, I am raiding the crisper drawer, the garden and leftover proteins.

a cup is considered to be 8 fl oz of liquid and 240 ml of dry products. hope that answers your question

Tagging for later

BUMPS!!!!

Bumpy bump bump

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BUMP

Kami's Chili From Scratch (Serves 16) Serving size = 2 cups!

My homemade chili. My family loves this recipe. This chili can be made without the meat or by adding crumbled tofu for vegetarians/vegans. Perfect for Home Canning!

Ingredients:

3 lbs 90/10 ground beef
2 cups dry black beans
1 1/2 cups dry kidney beans
1 1/2 cups dry small red beans
1 1/2 cups dry pinto beans
12 cups water, divided
2- 26 oz cans of diced tomatoes
1 8 oz can tomato sauce
3 Tbsp tomato paste
1 medium onion, finely chopped (1 1/2 cups)
1 medium tomato, diced
5 tsp minced garlic
1 tsp garlic powder
1 Tbsp onion powder
6 Tbsp chili powder
3 Tbsp cumin

Directions:

Sort beans and place into a large bowl. Add 8 cups of water, soak beans in refrigerator for 24 hours.

Place ground beef into a large soup pot (12 quart or larger). Brown ground beef until fully cooked. Place in a wire colander and rinse until water runs clear. Return ground beef to the soup pot.

Add vegetables and spices, and cook for 10 minutes on high heat, stirring often. Add beans (water and all) plus 4 more cups water; stir. Add spices, bring mixture to a boil. Reduce heat, cover and simmer at least 3 1/2 hours, or until beans are tender.

Nutrition Info Per Serving:

Calories: 350
Carbs: 48
Fat: 7
Protein: 39
Calcium: 13
Sodium: 386

bump THANKS :flowerforyou:

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