Soup Recipes

[westie2]

Sine it is winter and we all have cooked ourselves silly over the holidays what is you favorite sop recipe.

Here is a quick one we always keep on hand the ingredients for hurry up meals

6 Can Chicken Tortilla Soup

2 cans low sodium no msg chicken broth
1 can of chicken breast meat
1 can Rotel tomatos with green chili peppers
1 cn black beans drained and rinsed
1 can corn (I used low salt or no salt) drained

Place all in a sauce pan and heat to boling and then simmer 5 minutes

Crush a handfull of tortilla chips and place in bowl. Chop some fresh cilantro or have on hand some dried cilantro. Grate some cheddar cheese.

Put the soup over the tortillas and on top add the cheese and cilantro. If you want can add some sour cream also.

Serves 4

 

[roscoe62]

@westie2

So when will the soup be served??

 

[ronhic]

Buttternut Squash soup..

This is one of my all time favourites that, when done well, will be so thick it coats the garlic bread I dip in it....

- a good 2 1/2 lb peeled butternut in 1 1/2" cubes
- 2 medium onions peeled and chopped
- 1 apple peeled, cored and cut up
- 2 stock cubes (that when made up it gives 2 cups but DO NOT MAKE IT UP)- vegetable or chicken
- a tsp minced garlic or 1 good clove crushed
- 1/2-1 tsp ground nutmeg (to taste)
- 1 tsp curry powder (nothing fancy)
- 1/2-1 tsp of pepper from a grinder
- 1/2 tsp salt

- Put all ingredients in pot....use sufficient hot water to 'not quite cover' (leave about the top 1/4" free)
- simmer until all cooked
- cool slightly and then using a Bamix/stick blender, blend until smooth (careful not to scald yourself!)
- adjust seasoning - it shouldn't be 'salty', but rather slightly sweet yet savoury.

When serving, heat until not quite boiling....serve with sour cream and garlic bread....

Until serving, this can be made vegetarian/vegan and is dairy and grain/gluten free with no impact on flavour

 

[maytagbear]

When I make soups-

I am usually in the words of the great Jimmy Buffett, "not too particular and not too precise."

Mother's Pennsylvania Dutch potato soup:

4-6 slices streaky bacon, cut crosswise (clean scissors are the best for this!)

At least 4, preferably 6, or even 8 floury potatoes (Russet/Idaho type) (baking potatoes, not "waxy" potatoes (peeled, cut into large dice (most) and tiny dice (at least one.) Hold the cut potatoes in a bowl of cold (faucet cold) water.

1 medium yellow/brown onion, peeled and coarsely chopped.

1-2 stalks celery, sliced crosswise, not too thickly or thinly. Add the leaves only if you must. (Celery leaves are strongly flavoured, great for some soups.)

Salt, pepper.

Milk, to finish, about 2-4 cups.

In large dutch oven, fry the bacon until fairly crisp. Remove bacon (slotted spoon). Set aside. Retain MOST of the bacon dripping, but not all.

Brown the onion in the bacon dripping....not caramel brown, but more than light gold.

Drain the cubed potatoes well. If you're "that sort of person," drain them in a spaghetti strainer, and then spin them in your lettuce spinner. Add them to the pot, stir well.

Then, add the celery, and enough water to BARELY cover. Stir again, simmer on low heat, covered with lid (or foil) for about 20-25 minutes. Stir every few minutes, but not constantly. The smaller pieces of potato should be almost dissolved. Check for salt and pepper. White pepper might be prettier, but black pepper tastes better.

(TOTALLY optional) Stir in 2 tablespoons all purpose flour. That was Ma's way. MY way is to GENTLY use my stick blender, to puree most, but not all of the large pieces of potato.

Add the milk (3.25% butterfat preferred), at least 2 cups.

Bring gently up to serving temperature, stir in reserved bacon.

Using low sodium chicken broth instead of water makes it different, but not better.

Serve it with buttered croutons. Toast decent quality white bread (Pepperidge Farm, Arnold, or similar) in toaster until uniformly brown. Butter well. Cut into squares with serrated/electric knife. Heat in microwave dish for about 1.5/2 minutes, stirring twice.

Some members of the family like it with a little tomato ketchup. (Egads!)

Reheats well, does not freeze.

Lawrence/Maytagbear[this post was last edited: 1/8/2011-18:11]

 

[appnut]

Jack's Soup

4 chicken leg quarters,
2 large white or yellow onions,
2 large baking russet potatoes,
seasoning (of choice or suggested below) to taste,
4 Celery Stalks
4 large carrots sliced (optional)

Add seasoning (salt, pepper, dill weed, and any others desired) to a large soup pot with water and boil chicken at medium heat until ready to fall off the bone. Remove from broth to cool. As chicken cools, Quarter both onions, large-cube both potatoes and put them in broth to cook. you may add 4 Celery stalks cut in 2" lengths if desired. Remove cooled to warm chicken from bones and add to soup. Serve when ready after vegetables are done. Makes a lot!!

 

[norgeway]

REDNECK RECIPE!

wELL...I hate to post something this easy, but please dont judge it till you try it..A older lady back home gave me this recipe,she said her family would not eat vegetable soup, so she made this, she called it Goolash..it is no more goolash than I am, but simple as it is it is wonderful
Brown 1 pound ground beef with 1 onion, add 1 can pinto beans and one can great northern beans" I use Lucks brand", add 1 quart home canned tomatoes, salt pepper, simmer about 30 minutes,and I guarantee no one will know you were not cooking all day. Hans

 

[sudsmaster]

My opinion...

The key to a good soup is good broth.

And the best broth for a chicken soup doesn't come from a can, in my experience.

Instead, it comes from home.

After consuming a whole chicken or turkey, save the bones. Freeze them if it's going to take a while. When ready, put the bones (and the neck if it's a turkey and you haven't yet cooked it) in a big pot and cover with cold water. Bring slowly to a boil. Add a teaspoon or two of salt and an ounce or two of white vinegar. Stir well, allow to simmer, for several hours, covered. Overnight is good if you can keep the flame or heat low enough for it to just simmer and not boil dry.

When ready, the meat should have fallen off the bones, and the bones should be soft. If not, add more vinegar and/or salt and simmer longer.

Strain the broth through a colander to remove the bones. Return broth to pot and bring to fast boil to boil off any remaining vinegar - about 15 minutes should do it. Strain through mesh colander, leaving any sediment in the pot. Store in partially filled jars or other convenient clean containers, let cool to room temp. Use immediately, or refrigerate or freeze for later use.

This soup broth is very hearty because the long cooking has leached minerals, protein, and collagen from the bones. If properly done, the broth should jell in the fridge. This is a good sign, and means it's concentrated and can be diluted to taste for cooking (although full strength it's delicious).

It can be used to make any sort of soup on the spot. Add some pasta and cook it in it, then some chopped veggies, meat, potatoes, rice, herbs, spices whatever. It also makes a good base for a gravy, esp if you save any chicken fat that is released in the making.

Bon appetit!

 

[ronhic]

I guarantee no one will know you were not cooking all day.

Hans,

Sounds like a lovely 'Savoury Mince' recipe....all it needs is a little worchestershire sauce and some hot buttered toast!

 

[westie2]

These all sound good.

I am saving each one of these. I like to cook and make soups/stews.

Here is one from brother-in-law that worked for Toddle House while in college in the late 1950's

Toddle House Beef Soup

1 pound ground beef
1 pound frozen mixed vegatables
1 large onion chopped
2 cups peeled and diced potatoes
1 quart of canned tomatos
1 quart of water
Salt/Perrper to taste
2 tbs sugar

Brown the ground beef and drain oiff the the fat. Add the onion, mixed vegatables, potato, tomatos and water. Bring to a simmer and cook for about 30 minutes. Add salt and pepper to taste and add the sugar. The sugar cuts the acid taste of the tomatos.

This is cut way down from the way it was made at the Toddle House as they used 6 pounds of ground beef to make the big batch they needed.

One thing I do is add t the water the beef soup base we get in the large jar's from Tones. We also use the chicken soup base. These are good to help make gravies with too.

 

[jamiel]

Easiest ever black bean soup

1 can black beans
1 can chicken broth
1 cup salsa

puree if desired

 

[jamiel]

Best tomato soup evah comes from Julia Child's Mastering the Art:

her Provencal Tomato Soup is what I grew up with. It needs nothing more than some crusty bread. Don't omit the saffron (it's expensive but it adds something). Also, leeks are nice as the onion in the dish. You can use brown rice instead of the white rice it calls for (gives more texture to the starch liaison). This soup shouts summer to me (and freezes very well)

 

[toggleswitch]

LENTIL SOUP

1/2 a bag of lentils (1/2 pound 250grams)
1 potato, cut-up
2 carrots, diced
2 celery stalks and leaves, diced
2 tablespoons cooking oil; olive preferred.

In a 3 quart / 3 litre pot dump in all ingredients. Fill pot to near top with water.

Boil about 30 minutes, check for "doneness" level.
Add salt and pepper to taste

Bring your vinegar shaker to the table. Each diner adds his own vinegar. Believe it or not that MAKES the soup.

NO MEAT
NO FAT
LOW COST
LOW CALORIE
FILLING

one can use broth instead of water
a tad of tomato
sauteed diced onion, etc.

NEVER use salt in beans when cooking; it hardens them.
Add when cooking has been completed.

 

[toggleswitch]

I just LOVE it when peasant food goes gourmet. LOL

Mother used to make this with meatballs and orzo or meatballs and rice.
Another variation is to make porcupine meatballs (put the rice in the meat).

One can use water instead of broth when adding meatballs. (They kinda make their own broth)!

http://www.oprah.com/food/Avgolemono-Soup

 

[rayjay]

Longwood Gardens (Original Recipe)

Mushroom Soup

Chester County Mushroom Soup
2 lbs. Washed Button Mushrooms
2 lbs. Washed Shiitake Mushrooms (SLICE ALL THE MUSHROOMS)
2 lbs. Washed Oyster Mushrooms
1 medium Onion, small dice
1 stick Butter + 2 tbsp.
¼ cup Flour, sifted
1 tbsp. Fresh Tarragon, chopped
3 pints Chicken or Vegetable Stock
1 tsp. White Pepper
1 tsp. Salt
1 pint Heavy Cream
¼ cup Sambuca
Method:
Sauté mushrooms and onion in 2 Tbsp. Butter over medium heat for 5 minutes. Add tarragon, salt and pepper. Cook over medium heat for an additional 15 minutes, or until mushrooms have given up most of their liquid. Add stock and cream and bring to a boil. Melt the stick of butter and slowly mix in flour until smooth, then add to soup while whisking until well incorporated.
Simmer for 30 minutes. Add additional salt and pepper to taste. Just before serving, mix in Sambuca. Garnish with fresh mushroom slices.

I got the recipe from Longwood Gardens which we visit frequently in Kennet Square PA. It is really great. They have a new recipe which won them an award in the Brandwine Festival. However.....This is their original recipe which is a little easier to make. You have to try it DELICIOUS!!!!!

When I get a chance I will get the new one out here too. I had to talk to the executive chef to get the new one.