re: Soups: Winter edition (also super healthy edition)

I ate a Kale and Bacon soup for lunch that was actually quite good.

Thai Curry Chicken Soup

2 teaspoons of vegetable oil
1.5 tablespoon of Thai red curry paste
3 cups of chicken stock
1 can of coconut milk
1 piece of ginger, peeled, about 2 inches
2 pieces chicken breasts, chopped
2 teaspoon of brown sugar
2 tablespoons of lime juice
1 tablespoon of fish sauce
A couple carrots
1 Chopped red pepper
1 head of broccoli
1-2 Bay leaves


Combine oil, chicken and peppers in a sauce pan and sauté for a few minutes. Add in the rest of the ingredients and cook on low for anywhere from 20 minutes to an hour, depending on how hard you like your veggies. I like mine to be soft, so I cook it for a while. Serve over rice. Add Sriracha if it doesn't have enough kick for you.

The use of coconut milk can be questioned as a health item as it's somewhat high in fat, but from what I've read it's a fat that is pretty easily consumed for energy. Plus it tastes delicious.

Here's another thread I bookmarked. I'm not saying these are healthy threads, but people can improvise.

I haven't used evap skim milk in place of cream. Does that work out okay?

Forgot the thread.
LINK

Saved. Post that in the recipe thread.

Crab and Brie Soup

One pint jumbo lump crabmeat
One pint lump crabmeat
One large onion chopped
Two stalks celery chopped
Two cloves garlic chopped
Thyme, Salt and Pepper
Butter, a stick or so
Half cup flour or so
Cup white wine
three cups chicken stock
three cups heavy cream
Pound of Brie with rind cut off
Pinch of cayenne

Make a blonde roux with the butter and flour then add vegetables and saute until soft adding a bit more butter

Add wine and blend well, add chicken stock, blend well and bring to a boil. Reduce heat to simmer and let cook for a few minutes. Lower heat to low simmer and add cream and seasonings. Let the cream get warm then add brie cut into small pieces. The smaller they are the quicker they will melt but they take a bit to melt. You can adjust heat back up just a bit then reduce again. Let this blend well.

When cheese has melted (mostly-it wont completely) use immersion blender to cream or put in batches in blender (if using blender only fill half way or you will be cleaning this off the ceiling)

At this point you can strain if you like or not. Fold in the lump crabmeat easily and let simmer a few minutes to allow the crab flavor to infuse the soup.

Ladle soup into bowls, top with a bit of the jumbo lump crabmeat and garnish with chopped green onions or chives.

If you want put more crabmeat in it. You can use backfin which is white and less expensive, to put in it. The jumbo at the end is perfect though.

If too thick you can thin with a bit of chicken stock or you can use seafood stock in lieu of chicken stock but since chicken stock is readily available that is a good substitute. It should be pretty thick though.

Slice of toasted "steam injected" French bread with softened butter and you are good to go.

quote:

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this sounds like the vegetable soup my grandpa made.

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because it is.......

It's a very old handed down recipe.......

I was going to make a three squash soup.

That looks so good. I love turnips.

Agreed, Mister.

I found the recipe to make for my mom. She had told me that she had some cream of turnip soup at a restaurant that reminded her of her own mother's soup, so I made a batch for her. She called me every night that week to tell me how much she had enjoyed her soup that day.

I think during WWII people ate lots of turnips during the winter from their backyard Victory Gardens, so her generation may have gotten burned out on them. Except for the requisite chopped turnip in greens, she never fixed them for us when we were growing up. It was a new taste sensation for me-- I think I like the peppery goodness of turnips.