<p>Even though today feels like the hottest day of the entire year I am thinking about fall and winter.
I love soup. I can make a good matzo ball soup and a not bad tortilla soup but after that I am clueless.
I have a local place that serves great soup and sometime I cheat and bring home a few containers and reheat it at dinnertime.
Share some of your favorite recipes</p>
<p>2 cans pumpkin
3 cups chicken broth
1 onion, 3 granny smith apples: diced
1 Tb Curry powder
2 Tb each veg oil & butter
1 cup heavy cream or evap. milk
1/2 cup apple juice concentrate (or use some apple juice)</p>
<hr>
<p>Reserve small amount of cream and Apples for garnish</p>
<p>Saute apples 2 min. in oil & butter, add onion for 2 more min. Add curry. Puree 1/2 this with the apple juice concentrate. Put everything in a pot. DO NOT BOIL - heat til hot.</p>
<p>Garnish with apples & swirled cream.</p>
<p>My sophomore in college said she was making this tonight as we left her the ingredients and a new pot last weekend.</p>
<p>1 can of chunky chicken and rice soup
3 tablepoons of garlic chili sauce (you need a chinese grocery store)</p>
<p>a pitcher of ice water and glasses</p>
<p>If you have the* Moosewood Cookbook*, I love the
Gypsy Soup.</p>
<p>Serves: 6 to 8</p>
<p>3-4 tablespoons olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cup chopped sweet peppers
1-1/2 cups cooked chickpeas
3 cups stock or water
Dash of cinnamon, dash of cayenne
1 bay leaf
1 tablespoon tamari
2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt</p>
<p>In a soup kettle sauté onions, garlic, celery, and sweet potatoes in olive oil for about 5 minutes.</p>
<p>Add seasonings, except the tamari, and the stock or water. Simmer, covered for 15 minutes.</p>
<p>Add remaining vegetables and cooked chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.</p>
<p>Note: the vegetables used in this soup are flexible. Any orange vegetable can be combined with green. For example, peas or green beans can replace the peppers. Carrots can be used instead of or in addition to the squash or sweet potatoes. </p>
<p>BTW you can leave out the tamari - Molly Katzen put it in everything unnecessarily in my opinion. :)</p>
<p>Another great cookbook is the* Sunset Book of Country French Cooking *one of my favorites is</p>
<p>Soupe au Pistou (=pesto)</p>
<p>2 quarts chicken or beef broth
2 large tomatoes peeled and chopped (reserve juice)
1 lb. green beans cut into 1" lengths
3 med potatoes, peeled and cut into 1/2" cubes
1/8 tsp. pepper
1/2 tsp. salt
1/4 lb. vermicelli broken into short lengths
1 1/2 cups of swiss cheese
Pistou mixture: 1/2 cup chopped basil, 4 cloves of minced garlic, 1/4 cup of olive oil mixed</p>
<p>Bring broth to a boil. Add tomatoes and their juices, beans, potatoes, 1/2 tsp. salt and pepper. Simmer one hour. Make pistou. Put in a serving bowl pour hot soup over it. Stir in cheese gradually. Leaving a bit for people to sprinkle on top at the table. Makes 12 cups.</p>
<p>Minestrone Soup for Dummies</p>
<p>2 cans reduced fat veggie or chicken broth
2 cans regular stewed tomatoes
1 can stewed tomatoes with Italian seasonings
1 can garbanzo beans drained and rinsed
1 can red kidney beans drained and rinsed
1 can white kidney beans drained and rinsed
3 stalks celery cut in ½ inch slices
4 carrots cut in 1 inch slices or 1# bag baby carrots
1 medium onion quartered
1 zucchini or yellow summer squash cut lengthwise into quarters
and then cut into chunks
1 handful of whole wheat pasta</p>
<p>In a crockpot put the ingredients in this order, carrots, celery, onion, all the beans, all the stewed tomatoes, and all the soup. Cook on low temperature in your crockpot all day. </p>
<p>When you get home, add a couple of handfuls of whole wheat pasta (I use rotini) and the summer squash.</p>
<p>Continue to cook on low for an additional hour.</p>
<p>This is a great high fiber, low fat, low cholesterol recipe….and really conforms to Weight Watchers (hardly any points and mostly core ingredients).</p>
<p>One can potato soup
One can full of milk
One pound white type fish
One can corn</p>
<p>Simmer, do not boil</p>
<p>Red Lentil Soup with Lime
serves 4-6</p>
<p>2 c split red lentils, picked over and rinsed several times
1 T tumeric
4 T butter
salt
1 large onion, diced (about 2 cups)
2 t ground cumin
1 ½ t mustard seeds or 1 t ground mustard
1 bunch chopped cilantro (about 1 cup)
juice of 3 limes
1 large bunch spinach chopped into small pieces
1 cup cooked rice
4 6 T yogurt</p>
<p>Put the lentils in a soup pot with 2 ½ quarts water, the tumeric, 1 T of the butter and 1 T salt. Bring to a boil then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes. Puree for a smooth and nicer-looking soup; a blender works best.</p>
<p>While the soup is cooking, prepare the onion flavoring: in a medium skillet over low heat cook the onion in 2T of butter with the cumin and mustard, stirring occasionally. When soft (after 15 minutes) add the cilantro and cook for one minute more. Add the onion mixture to the soup then add the juice. Taste and add more seasonings as needed. The soup should be slightly sour.</p>
<p>Just before serving, add the last tablespoon of butter to a wide skillet. When foamy, add the spinach, sprinkle with salt, and cook just long enough to wilt. Add rice to the soup and heat through. To serve, divide soup and spinach among bowls and swirl in a spoonful of yogurt. </p>
<hr>
<p>Greek Lemon Chicken Soup</p>
<p>INGREDIENTS:
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks </p>
<p>DIRECTIONS:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.</p>
<p>Curry Pumpkin Soup</p>
<p>1 cup chopped onion
1 garlic clove, crashed
1/2 tsp salt
1/4/c butter
1 tsp curry powder
1/4 tsp coriander
1/4 tsp crushed red pepper flakes
(seasonings are to taste )
about 3 cups of chicken broth
1 can 15 oz pumpkin
1 cup half and half or fat free half and half
sour cream
toasted pumpkin seeds</p>
<p>Saute onion and garlic in butter till tender. Stirr in the seasonings, cook for 1 min. stirring. Add the broth and mix well, bring to gentle boil. Boil for 15-20 min. Stirr in the pumpkin and half and half. Cook for additional few minutes.</p>
<p>Process the soup in batches in a blender until creamy. Ladle into bowls and top with a dollop of sour cream and sprinkle of pumpkin seeds. DH prefers chives to pumpkin seeds :)</p>
<p>Book Club Corn Chowder</p>
<p>1/4 pound butter
1 medium red onion, diced
1 tbs finely chopped garlic
1 bunch of celery, the white and tender part, diced
3 leeks, the white part only, cut in 1/2 rounds
2 yellow squash, cut in 1/2 rounds
1 zuccini, cut in 1/2 rounds
6 small unpeeled red potatoes, each cut into wedges
2 large carrot, peeled and cut into 1/2 rounds
2 1/2 pounds of fresh or frozen corn
1/2 tsp cayenne, to taste
2tbs chopped italian parsley
1 tbs fresh dill (or 1/2 dried)
pinch of thyme
pinch of oregano
1 tsp celery salt
3 bay leaves
salt and pepper to taste
6 cups vegetable or chicken stock
2 cups water
1 quart cream</p>
<p>In a soup pot melt the butter and cook onions till translucent - about 5 min.
Add garlic, celery, leeks, squash, zuccini ,potatoes and carrots and saute 6-8 min stirring occasionally.Stirr in corn. Add all the remaining herbs abd spices and cook for another 2-4 min.Add vegetable stock, water and cream and cook till all the vegies are tender.
Remove from heat, remove bay leaves and puree half of the mixture.
Combined the puree with the chunky, stirr and serve .</p>
<p>OMG mathmom, I was about to put in the Gypsy Soup recipe too! Love, love, love that soup. We use peas instead of sweet peppers. I always make a double recipe, because it freezes really well. And agree that the tamari isn’t needed. I forget it most of the time, anyway. </p>
<p>One family member hates sweet potatoes, and still loves this soup.</p>
<p>This would all be tempting if it wasn’t over 90 degrees day after day after day:(</p>
<p>Here it is a constant 86, but come Saturday we are expecting a drop to mid 50. It is not a ski season yet, but with some rain outsie, one might enjoy a hot soup :)</p>
<p>This one isn’t super easy, but it’s hard to mess up as long as your roux is smooth. It’s very rich but I’ve never found anyone who doesn’t rave about it. I use vegetable broth rather than chicken, which affects the taste slightly but satisfies the vegetarians in my household.</p>
<p>Panera Bread Broccoli Cheese Soup</p>
<p>1 tbsp butter (to caramelize onion)
1/2 medium chopped onion
1/4 cup butter (to make roux)
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound fresh broccoli
1 cups grated carrot
8 oz grated sharp cheddar cheese
1/4 teaspoon nutmeg, plus salt and pepper to taste.</p>
<p>Cook onion in butter until soft. Melt butter and whisk in flour; cook and continue to whisk for a few minutes, then add half and half slowly, whisking continuously. Keep whisking while adding the chicken stock; keep over low heat for 15-20 minutes.</p>
<p>Add broccoli, carrots and onions. Cook over low heat until veggies are tender (20 minutes more or less…sometimes I precook the broccoli and carrots). Add salt and pepper. Pour thickened soup into a blender or use a stick blender until pureed. Return to pot, add cheese and stir until blended. The nutmeg goes in just before serving.</p>
<p>My mom used to buy cornish hens (the little ones), and just put them in the pot whole with onions and carrots and what not (and herbs-parsley and bay leaf were definitely involved-salt and pepper to taste at the table), and just boil them for hours on end. When the broth is made, fish out the veg and put new, fresh veg in and boil for a little. Great, simple chicken soup. Usually she’d buy two hens and make two hens’ worth at a time. Accompanied with toast it’s pretty great. Anyway a dutch oven full of soup would last no more than three days. But I HATED picking the chicken off the bones.</p>
<p>Sometimes she’d put rice in there and that was really good too.</p>
<p>I might make this sometime when I can find a cornish hen and time to watch the pot for hours on end. As for veg, there’s a farmer’s market going on every day outside my dorm.</p>
<p>Another thing I found out is that tomato can kind of make soups a little bit more rich and a bit thicker when it seems too thin. Just sliced tomato.</p>
<p>futurenyustudent, you can wrap your veggies and bay leaf in cheese cloth for easy removal.</p>
<p>Cabbage soup:</p>
<p>1-2 lbs ox tails or beef shank
1/2 c Seedless raisins<br>
Juice of 2 Lemons
1 Onion diced<br>
1/4 c Brown sugar<br>
2 c Canned tomatoes<br>
1 sm Head cabbage- shredded (preferably Savoy cabbage)
Salt & Pepper to taste </p>
<p>Boil the meat and onions in a generous amount of water or stock until very tender, about 2 hours. Skim the pot now and then. Shred the meat and return it to the pot; discard bones and fat. Add the remaining ingredients and simmer for 30-60 more minutes, until the cabbage is tender. Adjust the seasoning as necessary.</p>
<p>Lemon juice, sugar, and salt amounts are all a matter of taste. I like lots of each!</p>
<p>When you make chicken soup, a non-economical “cheat” is to use Swanson’s chicken broth and boneless breasts and thighs. That way, there’s no concern about picking off the teeny tiny bones.</p>
<p>ok, soup I can do. Here are a few easy ones:</p>
<p>Butternut squash soup:</p>
<p>Split in half, bake in oven in a dish of water until soft. Then scoop out the soft inside (discard seeds), blend in a blender. Add broth (vegetable broth powder works well diluted in hot water). Add yogurt (plain) for a creamy soup. A thick-ish consistency is good. Season with garlic and ginger for a neat taste.</p>
<p>Fish soup:</p>
<p>Cook fish (many kinds work well, but I used frozen sea bass) to make a broth. Add carrots onions celery etc. when it’s kind of like a chicken soup broth, add jarred spaghetti sauce. You will have a nice fish chowder.</p>
<p>Split pea</p>
<p>Look for the mix with all the dry ingredients in the soup aisle. You can add soup bones (beef, turkey or chicken) or go vegetarian. Add a few fresh cut carrots, and the alphabet pasta, and voila…</p>
<p>I have a quick and easy Chicken Corn Noodle soup that is mmmm and people will think you slaved over the stove all day :)</p>
<p>6 cups water
1 can Campbell’s Chunky Noodle Soup
1 pouch Lipton Noodle Soup (in the red box)
1 pkg Knorr Pasta Sides - Chicken flavor (formerly Lipton)
8 oz egg noodles
1 can Green Giant Niblets corn</p>
<p>Boil the water and then add all ingredients. Boom. Stir over medium heat until noodles tender and broth thickens a bit. (10 mins)</p>
<p>So easy and so tasty.</p>
<p>Delicious, quick, and easy!</p>
<p>Ham and Potato Soup</p>
<p>3-1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tbsp. chicken bouillon granules
1/2 tsp. salt, or to taste
1 tsp. pepper, or to taste
5 tbsp. butter
5 tbsp. flour
2 cups milk</p>
<p>Combine potatoes, celery, onion, ham, and water in a stockpot. Bring to boil, then cook over medium heat until potatoes are tender (~10 mins.) Stir in chicken bouillon, salt, and pepper. Do not drain.</p>
<p>In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly, until thick or about 1 minute. Slowly stir in milk. Continue stirring over medium-low heat until thick, or about 4-5 minutes.</p>
<p>Stir the milk mixture into the stockpot and heat through.</p>
<p>Miso soup. One teaspoon of bonito powder per three cups of soup
Miso paste to taste, at least a heaping table spoon per teaspoon of
bonito.</p>
<p>Boil water, add bonito, Scoop some of hot broth in a cup and blend the miso paste into it, then add to the rest of the broth. Add green onion bits, tofu, egg, rice, if desired.</p>