re: Post your favorite soup recipe

Bump again.

Gris, thanks for bumping this. I have bookmarked for future recipes. Some good stuff up in here.

Bump and I have a new soup to add.

I made Jacques Pepin's Parisian Potage (fancy name for leek and potato soup) over the weekend. This soup is very very simple and doesn't need a bunch of extra flavors.

I used Kitchen Basics stock, but I cooked about 10 wings that I cut into pieces at the joints and simmered those in it with a carrot, celery end, onion and some parsley stems. Strained that and defatted it. Kitchen Basics will make it a bit darker in color than a broth color.

I probably used more leeks than it called for. I love leeks and these were not particularly fat leeks. Can't have too many in my opinion.

I served cups before dinner last night to about 10 people who really loved it on a cold and rainy night. I added fresh grated gruyere to the top of each cup which was terrific with it.


Parisian Potage

Serves 4

1 tablespoon peanut or vegetable oil
2 tablespoons unsalted butter
1 large leek, damaged outer leaves discarded, split, washed, and finely minced (3 cups)
1 pound Yukon Gold potatoes, peeled and held in cold water
4 cups (1 quart) homemade chicken stock or canned low-sodium chicken broth (Kitchen Basics plus chicken wings, carrot, celery, parsley stems and onion simmered and then strained)
1 cup water (I didn't use this)
1/2 teaspoon salt, or more to taste (needed a bit more)
1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley or chervil-I used parsley on top of each serving. Chives would also work.
1/2 cup grated Gruyère cheese or a dollop of softened unsalted butter (optional)-I used gruyere sprinkled on top of each serving.

Heat the oil and butter in a large saucepan. Add the leeks and cook over medium heat for about 3 minutes, stirring occasionally.

Meanwhile, cut the potatoes into sticks about 3/4-inch thick and slice the sticks crosswise into 1/8-inch slivers (you will have about 3 cups). The potatoes should be kept in water after peeling, but they should not be washed after they are cut into slivers; this would wash away their starch, which helps make the soup smooth.

Add the stock, water, salt, and pepper to the leeks, then mix in the potato slivers. Bring to a boil, reduce the heat, and boil gently for about 12 minutes.

Serve the soup with a sprinkling of the parsley or chervil on top and, if you like, the grated cheese or a dollop of butter.

That looks really good.

Bump. Please post your soup recipes here, so we can keep them together. Easier to bookmark and look through this thread.

Corn Chowder

2 tablespoons butter, divided
3 cups onions, diced
3/4 cup crumbled unsalted oyster crackers
1/4 cup flour
2 cups water
1 cup clam juice
2 cups chicken stock or 2 cups beef stock or 2 cups ham stock
3 cups potatoes, diced
2 cups half-and-half
2 cups frozen corn (defrosted)
1 green bell pepper, chopped
1 red bell pepper, chopped
garlic powder
onion powder
white pepper


1

Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done.
2

Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture.
3

Sauté chopped bell peppers in remaining butter till tender.
4
Add to potato and onion mixture.
5
Stir to mix well, bring to boil; add half and half and corn.
6
Simmer for 15-20 minutes.
7
*Seasonings are to taste. Taste often and add extra as desired.

TREEDAWG'S VEGETABLE BEEF SOUP

INGREDIENTS:
3 Lb. Beef (I like Chuck Roast)
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
½ Head of Cabbage
1 Lb. Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked (big chunks)
1 Lg. Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Qt. Beef Broth
4 Bay Leaves
8 Oz. Flat Egg Noodles (or whatever you like)
Dash of Tarragon
Salt, Black Pepper, Garlic Powder and/or Tony’s
4 Gallon Stock Pot
RECIPE:
1) Cut Roast into bite sized chunks and season with Tony’s.
2) Start 2 Gallons of Water and Broth to Boil with Bay Leaves and Yellow Onion. Add Meat. Skim as needed after it comes back to a boil. Add 1 Tbsp. Tony’s, 2 Tbsp. Garlic Powder, 2 Tbsp. Salt and 2 Tsp. Black Pepper. Partially Cover and simmer low for 1 Hour.
3) Add Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Partially Cover and simmer low for 1 Hour.
4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer low for 3 Hours, stirring occasionally. Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.

ETA: add water as needed depending on how much stuff ends up in the pot.

Posted by Hogfly:

Chickpea soup with saffron and almonds

3/4-1 cp roasted almonds (best with skinned)
2 cups cooked chickpeas (2 cans, or cook 1/2 pound dried)
1 large onion, chopped
1 tsp minced garlic
Olive oil, for sauteeing
Salt and freshly ground black pepper
1/4 tsp crumbled saffron, or more, if you like
6 cups vegetable stock or water or combo
1/4 cp chopped parsley

1. Coarsely chop the almonds. Set aside.
2. Heat olive oil in large soup pot. Sautee onions and garlic with a large pinch of salt and ground black pepper. Cook until onions start to brown, stirring occasionally throughout. Stir in almonds and saffron.
3. Add stock or water and chickpeas. Mash chickpeas to desired consistency with a potato masher or back of a spoon. Gently heat, stirring occasionally until hot. Taste, and adjust seasoning.
4. Serve garnished with parsley.

We shred some manchego cheese in as well at the table which sets it off. It's a really unique, interesting flavor with the almonds and saffron and the almonds also give it a unique texture. Even better the next day after flavors set a while (what soup isn't?).

Posted by Twenty 49:

I've made a tomato soup recipe from Serious Eats a couple of times, and it is really good. Simple too.

The recipe as written is vegan, but I use chicken stock (Better than Bullion) rather than water.

I also cook it longer than 5 minutes. Like to let it simmer 30 or so to get out any raw or canned taste. May be a waste of time, but I do it.

With 2 28 oz. cans of tomatoes, this makes a ton. It took me 3 runs to get it all through the blender last time.

Kenji’s 15-Minute Creamy Tomato Soup (Vegan)
LINK

Ingredients

1/2 cup extra-virgin olive oil, divided
2 cloves garlic, grated on a microplane grater
1 small onion, finely sliced (about 1 cup)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
2 (28-ounce) cans whole peeled tomatoes packed in juice
Kosher salt and freshly ground black pepper
Minced chives, basil, or parsley as garnish
Toasted bread or grilled cheese for serving

Directions

1. Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water (or chicken stock for non-vegan). Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes (or longer to suit you).

2. Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.