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Started By
Message
1
Posted on 11/4/14 at 11:40 am to Gris Gris
My wife made an I-talian sausage and kale soup. It has a little cream in it, ground sausage, kale from our garden, onions, celery, chicken stock, some tomatoes. Put some parmesean cheese on top when its hot. Good stuff.
Posted on 11/4/14 at 11:41 am to Sir Drinksalot
CHICKEN TORTILLA SOUP
Ingredients
2 tablespoons oil
1 large yellow onion (chopped)
1 bellpepper (chopped)
8 cloves of garlic (minced)
60 oz. chicken broth
1 can diced tomatoes (drained)
1 can of Rotel
1 can of niblet corn (drained)
1 packet of taco seasoning
Salt to taste
Black Pepper to taste
12-16 corn tortillas
1 whole rotisserie chicken shredded
12 oz. Monterey jack cheese
1 cup of heavy whipping cream
1/4 cup of cilantro
sour cream
fresh avocado
Directions
1.In a large stock pot sauté onion, bell pepper and garlic in vegetable oil until they start to get tender.
2.Add chicken stock, diced tomatoes, Rotel, and corn.
3.Season with salt, pepper and the taco seasoning.
4.Add shredded chicken.
5.Bring to a boil.
6.Add cilantro and cream.
7.Return to a boil.
8.Tear corn tortillas into pieces and add a few tortillas at a time, stirring in between each additional batch of tortillas.
9.Add 3/4 of the Monterey jack cheese. Stir in until melted.
10.Continue to stir until all of the tortillas are broken up and blended well into the soup.
11.Reduce heat to simmer.
12.Cook for 20 minutes.
13.Salt and pepper to taste.
14.Serve by putting fresh avocado slices in the bottom of a bowl. Laddle soup over the avocado and top with a dollop of sour cream and a little more cheese and cilantro.
15.For the adventurous: Thinly slice additional tortillas and fry in vegetable oil until crispy. Add to the top of the bowl of soup (like a bird's nest). This is delicious and it makes a really great presentation!
Ingredients
2 tablespoons oil
1 large yellow onion (chopped)
1 bellpepper (chopped)
8 cloves of garlic (minced)
60 oz. chicken broth
1 can diced tomatoes (drained)
1 can of Rotel
1 can of niblet corn (drained)
1 packet of taco seasoning
Salt to taste
Black Pepper to taste
12-16 corn tortillas
1 whole rotisserie chicken shredded
12 oz. Monterey jack cheese
1 cup of heavy whipping cream
1/4 cup of cilantro
sour cream
fresh avocado
Directions
1.In a large stock pot sauté onion, bell pepper and garlic in vegetable oil until they start to get tender.
2.Add chicken stock, diced tomatoes, Rotel, and corn.
3.Season with salt, pepper and the taco seasoning.
4.Add shredded chicken.
5.Bring to a boil.
6.Add cilantro and cream.
7.Return to a boil.
8.Tear corn tortillas into pieces and add a few tortillas at a time, stirring in between each additional batch of tortillas.
9.Add 3/4 of the Monterey jack cheese. Stir in until melted.
10.Continue to stir until all of the tortillas are broken up and blended well into the soup.
11.Reduce heat to simmer.
12.Cook for 20 minutes.
13.Salt and pepper to taste.
14.Serve by putting fresh avocado slices in the bottom of a bowl. Laddle soup over the avocado and top with a dollop of sour cream and a little more cheese and cilantro.
15.For the adventurous: Thinly slice additional tortillas and fry in vegetable oil until crispy. Add to the top of the bowl of soup (like a bird's nest). This is delicious and it makes a really great presentation!
Posted on 11/4/14 at 11:44 am to Jones
It might be interesting to add chopped bok choy, cabbage, leeks, leafy greens.. maybe spinach? and/or garlic. You could also add corn or barley. Whatever you like.. But my favorite really is the turnips.
This post was edited on 11/4/14 at 11:46 am
Posted on 12/6/14 at 2:38 pm to bdevill
Makes a great soup.
Bump
Bump
Posted on 12/6/14 at 2:56 pm to keoki010
I made this soup and we enjoyed it. I think it can be tinkered with, but overall, it's a keeper.
Curried Cream of Turnip Soup
In a large pot heat...
1 T olive oil
Add...
1 large chopped onion
4 garlic cloves (minced)
Cook until onions are transulent
Add...
2 chopped onions
4 chopped turnips
2T curry powder
Stir...
Add...
4 cups chicken broth
Cook until veggies are tender
Remove from heat
Puree and bring back to simmer
Add..
1 can of cocunut milk
2 T lemon juice
Salt and pepper to taste
Curried Cream of Turnip Soup
In a large pot heat...
1 T olive oil
Add...
1 large chopped onion
4 garlic cloves (minced)
Cook until onions are transulent
Add...
2 chopped onions
4 chopped turnips
2T curry powder
Stir...
Add...
4 cups chicken broth
Cook until veggies are tender
Remove from heat
Puree and bring back to simmer
Add..
1 can of cocunut milk
2 T lemon juice
Salt and pepper to taste
Posted on 1/8/15 at 12:33 pm to Gris Gris
Cold weather bump.
Posted on 1/8/15 at 6:56 pm to Gris Gris
Night bump!
Posted on 1/8/15 at 7:09 pm to Gris Gris
The wife made veggie soup tonight.
1 can diced tomatoes
1 can rotel
1 1/2 cup frozen lima beans from garden
Half an onion chopped
1 1/2 stalks celery chopped
3 cups sliced okra
2 bags frozen mixed vegetables
2 cans chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons sugar,
2 Tablespoons chicken bullion granules
Cook awhile. Serve in big mug. Eat veggies and drink broth, repeat.
I like meat in my soup, but always like this one, especially the warm broth.
1 can diced tomatoes
1 can rotel
1 1/2 cup frozen lima beans from garden
Half an onion chopped
1 1/2 stalks celery chopped
3 cups sliced okra
2 bags frozen mixed vegetables
2 cans chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons sugar,
2 Tablespoons chicken bullion granules
Cook awhile. Serve in big mug. Eat veggies and drink broth, repeat.
I like meat in my soup, but always like this one, especially the warm broth.
This post was edited on 1/8/15 at 7:10 pm
Posted on 1/8/15 at 7:58 pm to MeridianDog
This came from a restaurant on College Drive next to the old Wilson's (now gone). Forget the name of the place. But their Cream of Crawfish soup was TOP SHELF!!
Do all the prep work beforehand--its labor intensive and needs constant stirring! Very rich, and fairly expensive to make.
But I have seen grown-arse Yankee men scrape the crust of the bottom of the soup pot. No lie!
Cream of Crawfish Soup
• ¼ # Butter
• ½ c Onions Chopped Fine
• ½ c Flour
• 1# Crawfish Tails
• ½ Bunch Green Onions
• 2c Half and Half
• 2c Whipping Cream
• 2c Rich Chicken Stock
• 2t Red Pepper (I normally half this for visitors)
• 2t Garlic Powder
• 2t Onion Powder
Grind crawfish tails and green onions in processor. Set aside.
Melt butter, add grated onion, sauté 5 minutes.
Add flour, stirring to mix. Cook approx 2 minutes till thick.
Add hot chicken stock, stirring to combine. Simmer 5 minutes, stir constantly.
Add ground crawfish tails and green onions to soup base. Mix well and simmer 5 minutes stirring constantly, making sure mixture does not stick.
Add Half and Half and cream. Simmer on low 5 minutes.
Add seasonings, stirring to combine. Cut off heat
Serves 8-10.
Do all the prep work beforehand--its labor intensive and needs constant stirring! Very rich, and fairly expensive to make.
But I have seen grown-arse Yankee men scrape the crust of the bottom of the soup pot. No lie!
Cream of Crawfish Soup
• ¼ # Butter
• ½ c Onions Chopped Fine
• ½ c Flour
• 1# Crawfish Tails
• ½ Bunch Green Onions
• 2c Half and Half
• 2c Whipping Cream
• 2c Rich Chicken Stock
• 2t Red Pepper (I normally half this for visitors)
• 2t Garlic Powder
• 2t Onion Powder
Grind crawfish tails and green onions in processor. Set aside.
Melt butter, add grated onion, sauté 5 minutes.
Add flour, stirring to mix. Cook approx 2 minutes till thick.
Add hot chicken stock, stirring to combine. Simmer 5 minutes, stir constantly.
Add ground crawfish tails and green onions to soup base. Mix well and simmer 5 minutes stirring constantly, making sure mixture does not stick.
Add Half and Half and cream. Simmer on low 5 minutes.
Add seasonings, stirring to combine. Cut off heat
Serves 8-10.
Posted on 1/8/15 at 8:28 pm to robchand58
That looks similar to one I make. I'm going to put yours in the recipe thread.
Posted on 1/8/15 at 10:08 pm to Gris Gris
I made a fabulous roasted cauliflower soup on Monday.
Two heads cauliflower. Chop into about 8 pieces each. Paint with evoo, salt and Roast in oven until tops are almost crunchy. Chop and sauté 3 big onions and a TON of garlic in a pan with a stick of real butter.
Take out cauliflower, dump in kitchen aide mixing bowl, add in sautéed onions and garlic (with butter juice), 2 handfuls if shredded cheddar and half a container of whipping cream.
Hit mix and dump in chicken broth until you are satisfied with the consistency.
Serve with sour cream and green onions on top.
De-effing-licious.
Two heads cauliflower. Chop into about 8 pieces each. Paint with evoo, salt and Roast in oven until tops are almost crunchy. Chop and sauté 3 big onions and a TON of garlic in a pan with a stick of real butter.
Take out cauliflower, dump in kitchen aide mixing bowl, add in sautéed onions and garlic (with butter juice), 2 handfuls if shredded cheddar and half a container of whipping cream.
Hit mix and dump in chicken broth until you are satisfied with the consistency.
Serve with sour cream and green onions on top.
De-effing-licious.
This post was edited on 1/8/15 at 10:09 pm
Posted on 1/8/15 at 10:12 pm to robchand58
quote:
This came from a restaurant on College Drive next to the old Wilson's (now gone). Forget the name of the place. But their Cream of Crawfish soup was TOP SHELF!!
The original Byronz, maybe? I remember their shrimp and corn soup was great.
Posted on 1/9/15 at 6:00 pm to Spock's Eyebrow
No not Byronz.. As you looked at the front of the big store from College, there was a strip mall running down the left side of the parking lot. This place was in that building. Was wonderful.
Posted on 1/9/15 at 6:57 pm to robchand58
quote:
No not Byronz.. As you looked at the front of the big store from College, there was a strip mall running down the left side of the parking lot. This place was in that building. Was wonderful.
That's where Byronz was.
Posted on 1/10/15 at 10:57 am to Spock's Eyebrow
i HATE it when ya'll make me get off my butt and get busy..
I dug through my recipes and found the original 'Cream of Crawfish Soup' purveyor on College Drive..
skyisfallin is exactly right. It was a place called 'The Factory.' They cooked on one of the local TV stations and posted the recipe.
Thank God!! They are long gone but the goodness remains.
I dug through my recipes and found the original 'Cream of Crawfish Soup' purveyor on College Drive..
skyisfallin is exactly right. It was a place called 'The Factory.' They cooked on one of the local TV stations and posted the recipe.
Thank God!! They are long gone but the goodness remains.
This post was edited on 1/10/15 at 10:59 am
Posted on 1/10/15 at 12:02 pm to robchand58
White Bean Chicken Chili
2 Tbsp Olive oil
1 onion, chopped
1/2 to 3/4 cup chopped celery
1 bell pepper
1.5 to 2lbs chicken cut into but size pieces (I used thighs)
2 cans Great Northern White Beans (Cannellini Beans)
1 can rotel tomatoes
2 heaping Tbsp chili powder
1-2 shakes of cumin
4-5 cups chicken broth
Sauté veggies in oil until tender (season with salt & pepper, optional)
Add chicken and cook together for about 5 minutes
Transfer about a cup of beans to a bowl and mash
Add remainder of beans and rotel to pot.
Add broth and seasonings
Bring soup to boil, then cover and reduce heat to medium low and cook for an hour.
Serve with shredded cheese and/or sour cream and cilantro.
Recipe may need a little salt depending on what kind of broth you use- I used no salt stock, so it needed a lot of salt added.
2 Tbsp Olive oil
1 onion, chopped
1/2 to 3/4 cup chopped celery
1 bell pepper
1.5 to 2lbs chicken cut into but size pieces (I used thighs)
2 cans Great Northern White Beans (Cannellini Beans)
1 can rotel tomatoes
2 heaping Tbsp chili powder
1-2 shakes of cumin
4-5 cups chicken broth
Sauté veggies in oil until tender (season with salt & pepper, optional)
Add chicken and cook together for about 5 minutes
Transfer about a cup of beans to a bowl and mash
Add remainder of beans and rotel to pot.
Add broth and seasonings
Bring soup to boil, then cover and reduce heat to medium low and cook for an hour.
Serve with shredded cheese and/or sour cream and cilantro.
Recipe may need a little salt depending on what kind of broth you use- I used no salt stock, so it needed a lot of salt added.
Posted on 1/10/15 at 1:18 pm to Sir Drinksalot
[link=(Slow cooker- Quinoa, Chicken, and Kale Soup)]https://www.cookingclassy.com/2013/12/slow-cooker-quinoa-chicken-kale-soup/[/link]
I made this for the first time a few months ago and I have made it at least 5 times since then. It's so easy, simple, and light but filling. I love it. And the fact that it's made in a crock pot is the bomb.com
I made this for the first time a few months ago and I have made it at least 5 times since then. It's so easy, simple, and light but filling. I love it. And the fact that it's made in a crock pot is the bomb.com
Posted on 1/10/15 at 1:22 pm to bdevill
quote:
Chicken Noodle Soup
I have a hard time making chicken noodle soup. After we enjoy a fresh bowl, I put the rest in tupperware and the noodles end up soaking up ALL of the broth.. How can I combat this?
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