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re: Post your favorite soup recipe
Posted on 9/25/14 at 10:31 pm to MeridianDog
Posted on 9/25/14 at 10:31 pm to MeridianDog
When I need a soup recipe I go to google
1
Posted on 9/25/14 at 11:36 pm to runningTiger
The title of the thread is "Post Your Favorite Soup Recipe".
Posted on 9/26/14 at 7:35 am to Sir Drinksalot
Jewish Penicillin
1 whole organic free range chicken, cut into 8 pieces and salted and peppered to taste.
Put chicken pieces in a large pot of water with an onion cut into 1/4's and a bunch of sliced green onions.
Boil the chicken for 8 hrs on a low boil. Skim the fat off the top of the water and skin the chicken pieces, leaving skin on the drumsticks and wings.
Add: two bunches of chopped carrots, a bunch of sliced leeks, couple stalks of chopped celery, dill, parsley, grated ginger, couple of boullion cubes, turnip, zucchini, and anything else you have available that's fresh and healthy.. Boil the soup for an hour and add a couple cloves of chopped garlic and cayenne. Simmer for about 15 minutes longer on low and serve.
1 whole organic free range chicken, cut into 8 pieces and salted and peppered to taste.
Put chicken pieces in a large pot of water with an onion cut into 1/4's and a bunch of sliced green onions.
Boil the chicken for 8 hrs on a low boil. Skim the fat off the top of the water and skin the chicken pieces, leaving skin on the drumsticks and wings.
Add: two bunches of chopped carrots, a bunch of sliced leeks, couple stalks of chopped celery, dill, parsley, grated ginger, couple of boullion cubes, turnip, zucchini, and anything else you have available that's fresh and healthy.. Boil the soup for an hour and add a couple cloves of chopped garlic and cayenne. Simmer for about 15 minutes longer on low and serve.
This post was edited on 9/26/14 at 7:41 am
Posted on 9/29/14 at 12:18 pm to bdevill
Made the below over the weekend. It was quite good.
Cream of Artichoke Soup from Duarte’s with my changes.
SERVES 6
INGREDIENTS
2 tbsp. butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I simmered it a bit and it reduced)
*1 bundle of fresh thyme-about 10 stems (my addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper, to taste (used white pepper)
Lemon wedges, for serving (added the juice of 1 lemon during the last simmer just before serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition
INSTRUCTIONS
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those and some grated parmesan cheese.
Made this a day ahead.
Cream of Artichoke Soup from Duarte’s with my changes.
SERVES 6
INGREDIENTS
2 tbsp. butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I simmered it a bit and it reduced)
*1 bundle of fresh thyme-about 10 stems (my addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper, to taste (used white pepper)
Lemon wedges, for serving (added the juice of 1 lemon during the last simmer just before serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition
INSTRUCTIONS
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those and some grated parmesan cheese.
Made this a day ahead.
Posted on 9/29/14 at 6:56 pm to Gris Gris
This is one you can likely knock out with stuff already in your pantry. I'm not a big tarragon fan, so I usually just add a little of dried.
White Bean and Tarragon Soup
Serves 2
Scaled down and modified version of recipe found in The Kitchen Diaries by Nigel Slater.
Ingredients
1 can Cento cannellini beans, drained and rinsed
1 bay leaf
1 tablespoon butter
3 tablespoon olive oil
5 green onions (scallions), sliced
1/4 cup diced onion
1 carrot, peeled and diced
1 clove of garlic, minced
1 can (about 2 cups) chicken or vegetable stock
1 tablespoon (maybe 2) fresh tarragon, roughly chopped
Procedure
1. In a heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the onions and carrot, and saute for 3 or 4 minutes, then add the green onions and garlic. Cook about 1 minute.
2. Add the beans and stock and bring to a boil. Add the bay leaves and tarragon, and turn down to a simmer. Cook for 15-20 minutes until the beans are falling apart. Remove bay leaf. Blend soup with a stick blender or simply mash (with bottom of a can, potato masher, or such) to desired consistency.
3. Taste and add salt and pepper as needed. Good toppings: more chopped tarragon, green onions, a drizzle of olive oil, or fresh black pepper.
White Bean and Tarragon Soup
Serves 2
Scaled down and modified version of recipe found in The Kitchen Diaries by Nigel Slater.
Ingredients
1 can Cento cannellini beans, drained and rinsed
1 bay leaf
1 tablespoon butter
3 tablespoon olive oil
5 green onions (scallions), sliced
1/4 cup diced onion
1 carrot, peeled and diced
1 clove of garlic, minced
1 can (about 2 cups) chicken or vegetable stock
1 tablespoon (maybe 2) fresh tarragon, roughly chopped
Procedure
1. In a heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the onions and carrot, and saute for 3 or 4 minutes, then add the green onions and garlic. Cook about 1 minute.
2. Add the beans and stock and bring to a boil. Add the bay leaves and tarragon, and turn down to a simmer. Cook for 15-20 minutes until the beans are falling apart. Remove bay leaf. Blend soup with a stick blender or simply mash (with bottom of a can, potato masher, or such) to desired consistency.
3. Taste and add salt and pepper as needed. Good toppings: more chopped tarragon, green onions, a drizzle of olive oil, or fresh black pepper.
Posted on 9/29/14 at 6:59 pm to Twenty 49
Boiling the tips separately and using them for garnish looks really nice. But if it's just us, I cook and puree all of it.
Creamy Asparagus Soup
Ingredients
2 lbs asparagus
1 large yellow onion, chopped
3 Tbsp unsalted butter
5 cups chicken broth
Leaves of 2 sprigs of fresh thyme
1/3 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper
Method
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
Cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips. Serves 4-6.
Source: Simply Recipes site, which adapted it from a recipe in Gourmet magazine.
Creamy Asparagus Soup
Ingredients
2 lbs asparagus
1 large yellow onion, chopped
3 Tbsp unsalted butter
5 cups chicken broth
Leaves of 2 sprigs of fresh thyme
1/3 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper
Method
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
Cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips. Serves 4-6.
Source: Simply Recipes site, which adapted it from a recipe in Gourmet magazine.
Posted on 9/29/14 at 7:10 pm to Twenty 49
These look good. If you like bean soups, look above for the Tuscan White Bean and the Chick Pea that I posted. They're quite easy and good. 
Posted on 9/29/14 at 7:13 pm to Gris Gris
im simple when it comes to soup and like chicken noodle.
dont see any posted in here :/
dont see any posted in here :/
Posted on 9/29/14 at 10:11 pm to Gris Gris
Fantastic Gris. Great time for a soup thread.
Posted on 9/29/14 at 10:22 pm to Gris Gris
Hey Gris, do you have a receipe for oyster artichoke soup?
Posted on 9/29/14 at 10:25 pm to djangochained
I have one which isn't typical. It's brothy and simple. I love it in Winter. I'll look tomorrow and post it.
Posted on 9/30/14 at 6:18 am to Jones
quote:
im simple when it comes to soup and like chicken noodle
Whole Foods has a really good Chicken Noodle Soup and it's very simple. This is their recipe posted on their website.
Ingredients:
6 cups low-sodium chicken broth
1 large onion, chopped
3 stalks celery, chopped
3 large carrots, chopped
1 pound boneless, skinless chicken thighs, cut into small pieces
1 cup thick ribbon pasta, more if desired
1/2 teaspoon salt Ground black pepper
Method:
Bring chicken broth to a boil in a large pot. Reduce heat to a simmer. Stir in onion, celery and carrot and cook until tender, stirring from time to time, 15 to 20 minutes. Stir in chicken and continue simmering until chicken is cooked through, 5 to 8 minutes. Stir in pasta and cook until pasta is done, 10 to 12 minutes. Taste and adjust seasoning with salt and pepper before serving.
Posted on 9/30/14 at 11:00 pm to djangochained
There are quite a few of the thicker versions with more ingredients online that look good. Brigtsen's has one, Emeril and some other folks. This is one I find to be more of a comfort soup. It's not a bisque. I've made it with fresh artichokes several times. Excellent, but a pain to scrape the meat off all the leaves. I usually do it when the large artichokes are plentiful.
Oyster Artichoke Soup
1/4 lb butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 garlic cloves, pressed
2 14 oz cans artichoke hearts, washed, drained and quartered
3 T flour
1 to 1 1/2 quarts chicken stock
cayenne to taste
1 t salt
1 T worcestershire sauce
1 quart oysters, drained and chunky chopped. RESERVE LIQUOR
1 C evaporated milk
1 C whole milk
Melt butter in a heavy 4 quart pot. Saute onions, celery and garlic until just soft. Add artichokes. Sprinkle with flour and stir to coat well, but do not brown. Add stock and seasonings. Cover and simmer 1 hour. Add oysters and liquor. Low simmer for 10 minutes, but DO NOT BOIL. Stir in milk and check salt, then add the seasonings you desire. Stir in milk and refrigerate at least 8 hours, or up to 3 days. Reheat gently and serve. Makes about 2 quarts.
** I sometimes use more green onions, celery and oysters, especially if the oysters are small. They shrink when cooked, so be careful about cutting them. You can leave them whole if you prefer. Check the salt before adding in case the oysters are very salty. I use white pepper.
Oyster Artichoke Soup
1/4 lb butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 garlic cloves, pressed
2 14 oz cans artichoke hearts, washed, drained and quartered
3 T flour
1 to 1 1/2 quarts chicken stock
cayenne to taste
1 t salt
1 T worcestershire sauce
1 quart oysters, drained and chunky chopped. RESERVE LIQUOR
1 C evaporated milk
1 C whole milk
Melt butter in a heavy 4 quart pot. Saute onions, celery and garlic until just soft. Add artichokes. Sprinkle with flour and stir to coat well, but do not brown. Add stock and seasonings. Cover and simmer 1 hour. Add oysters and liquor. Low simmer for 10 minutes, but DO NOT BOIL. Stir in milk and check salt, then add the seasonings you desire. Stir in milk and refrigerate at least 8 hours, or up to 3 days. Reheat gently and serve. Makes about 2 quarts.
** I sometimes use more green onions, celery and oysters, especially if the oysters are small. They shrink when cooked, so be careful about cutting them. You can leave them whole if you prefer. Check the salt before adding in case the oysters are very salty. I use white pepper.
Posted on 9/30/14 at 11:15 pm to bdevill
Thats kinda what I do but I add mushrooms and a good bit of herbs(basil) also. Trying to get some ideas on what else I can throw in there
Posted on 9/30/14 at 11:28 pm to Jones
I like a plain Jane chicken noodle soup with a good strong stock, myself, but you could go sort of Italian style like a chicken minestrone with more vegetables. You could also make a roasted chicken and roasted veggie chicken soup.
Adding some fresh ginger takes it to a different level. A Mexican tortilla chicken soup is good.
I don't cook the pasta in the soup unless all of the soup is going to be eaten at once because the pasta gets mushy and soaks up the broth too much when it sits or if you freeze it. I'll freeze the soup without the pasta and add it in when I defrost and heat it.
Vary the pastas like using orzo or pastine.
I made one with highly seasoned chicken meatballs a few times. Just made it up as I went along. I liked it a lot.
Adding some fresh ginger takes it to a different level. A Mexican tortilla chicken soup is good.
I don't cook the pasta in the soup unless all of the soup is going to be eaten at once because the pasta gets mushy and soaks up the broth too much when it sits or if you freeze it. I'll freeze the soup without the pasta and add it in when I defrost and heat it.
Vary the pastas like using orzo or pastine.
I made one with highly seasoned chicken meatballs a few times. Just made it up as I went along. I liked it a lot.
This post was edited on 9/30/14 at 11:29 pm
Posted on 10/1/14 at 8:42 am to Gris Gris
Nice
Posted on 10/1/14 at 9:24 am to Jones
MerdianDog's Mama Bear Soup
I made this last winter. It was awesome. Once the temps dip some more, I'll be looking forward to a huge pot of this.
I made this last winter. It was awesome. Once the temps dip some more, I'll be looking forward to a huge pot of this.
Posted on 10/1/14 at 9:31 am to LSU Piston
Paul Bertolli's Cauliflower Soup
So simple, but so delish.
3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste
Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
Add the cauliflower, salt to taste, and 1/2 cup water.
Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender.
Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.
LINK
So simple, but so delish.
3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste
Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
Add the cauliflower, salt to taste, and 1/2 cup water.
Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender.
Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.
LINK
This post was edited on 10/1/14 at 10:20 am
Posted on 10/1/14 at 9:32 am to Spudly
That sounds awesome. I love Cauliflower.
Posted on 10/1/14 at 10:22 am to LSU Piston
You can also do the same thing, basically, by roasting the cauliflower in the oven tossed in some olive oil which will deepen the flavor. Adding some rosemary and/or thyme also goes really well with cauliflower soup. Chicken stock instead of water works, also. Lots you can do with a cauliflower soup, whether it's roasted or stewed. It's so diverse and lots of flavors work with it. Curry, cumin, saffron....
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