re: Post your favorite soup recipe

Awesome

quote:

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We did enjoy it! I don't think I could have eaten too much of it without the andouille because of the sweetness, but garnished with the sausage it was very good. My 11 month old son absolutely loved the soup on its own without the andouille. I think we will try the roasted cauliflower soup next

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I agree that it needs some other flavors in it and the andouille is a good one. I saw one made on America's Test Kitchen last night. It was a very simple soup. They added some of the peels to the pot to simmer with the potatoes for an extra flavor and then pureed that into the soup. I've never seen that before. They didn't use much because they said it was strong. There were no meats in the soup, but they topped it with chives, sugared bacon pieces and maple sour cream. They also used some apple cider vinegar in it. Interesting methods.

Bump.

Bump.

Italian Sausage Tortellini Soup

YIELD: 3 servings

Ingredients

8 ounces Italian turkey sausage links, casings removed
1 Tablespoon Fennel (added to sausage before cooking)
1 medium onion, chopped
6 garlic cloves, minced
1 pint chicken broth
1 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 ounces dry cheese tortellini
4 ounces fresh Kale, coarsely chopped
1 teaspoon dried basil or 1 1/2 teaspoons fresh basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 ounces Shredded Parmesan cheese

Directions

Assemble the ingredients

The recipe uses red wine, always use good wine.

Use fresh spices.

Remove the casings from sausages

Add the fennel seed to the sausage and mix well

Cook the sausage in the pan you will use for the soup

It helps to completely cook the sausage to get some caramelization

Break the sausage apart and add the chopped onion

Add the garlic and cook until the onion is tender.

Add the tomatoes, with juice and deglaze the pan.

Add the chicken broth and 2 tablespoons of good red wine

Add the chicken bouillon cube (Shaved to help it dissolve) and bring to a boil.

Add the basil, black pepper and red pepper flakes.

Since it is dry, the pasta will need additional time to cook. Fresh Tortellini will cook more quickly.

Add the tortellini and stir it into the soup.

While the tortellini is cooking, chop the Kale.

The tortellini will need 7-9 minutes to cook and will begin thickening the soup as it cooks.

When the tortellini is al denti, add the Kale and shredded parmesan.


The Kale will begin to change color immediately.

Remove the soup from the heat and cover with a lid for 5-10 minutes.

Serve in a shallow dish.

The recipe makes enough soup for 3 servings.

You can increase the recipe to meet your serving needs and store any uneaten soup in the refrigerator. However, the tortellini will take up most of the liquid while being held in the refrigerator overnight and some additional water will need to be added if reheating stored soup.

This soup has a bright, Italian sausage flavor with the wonderful parmesan flavor of tortellini, plus the added layer of parmesan flavor provided by the additional parmesan added as a thickener.

Enjoy.

I can't remember. Is this it?

Creamy Chicken Chili Relleno soup

Ingredients:

1 large poblano pepper
2 Tablespoons butter
1/4 cup chopped onion
1/4 cup red bell pepper
1/4 cup green bell pepper
2 Tablespoons Jalapeño pepper, diced
1 Mexican calabacita squash, julienned with mandolin slicer
1 Tablespoon Lawry’s garlic salt
1 Tablespoon ground cumin
4 cups chicken bone broth
Salt and black pepper to taste
2 cups cooked dark meat chicken, shredded
8 ounces cream cheese
1/2 cup shredded sharp cheddar cheese
6 ounces shredded Monterrey Jack cheese
8 slices pepper jack cheese (thin sandwich slice,)

Directions:

Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your oven to 450 degrees F and
roasting for 25 minutes.

Place the pepper in a plastic bag or bowl and cover or seal. Let it cool, then remove as much of the skin as possible. Remove seeds and stem, then dice into 1/4 inch pieces. Set aside.

In the pot you will use to cook the soup, melt the butter.

Add the julienned calabacita squash, onion, red and green bell pepper, Jalapeño pepper, Lawry’s Garlic salt, and cumin. Cook, stirring frequently, until translucent, about 5 minutes.

Add the cream cheese to half of the bone broth, and use a plunge blender to obtain a smooth mixture of cream cheese and bone broth.

Add this to soup mixture and then the rest of the bone broth

Add the shredded chicken. Bring to a boil and then reduce heat to a simmer.

Add the Monterrey Jack cheese and sharp cheddar. Stir until both have melted into the soup. Add the chopped poblanos and allow to sit with a lid for a few minutes.

To serve: Preheat the broiler. Dish the soup into individual ovenproof bowls and float a slice of pepper jack cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.

Enjoy