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Started By
Message
Posted on 12/8/11 at 3:28 pm to skygod123
I ate a Kale and Bacon soup for lunch that was actually quite good.
Posted on 12/8/11 at 3:36 pm to skygod123
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.
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.
Posted on 12/8/11 at 3:46 pm to BottomlandBrew
That looks good. Please put it in the recipe thread.
I suggest everyone who wants to keep this thread around, bookmark it, since searching for it in the future may not be possible. Grrrr...
Here's one I bookmarked.
LINK
There was a longer one from a few years ago, I believe, but I haven't been able to find that one.
I suggest everyone who wants to keep this thread around, bookmark it, since searching for it in the future may not be possible. Grrrr...
Here's one I bookmarked.
LINK
There was a longer one from a few years ago, I believe, but I haven't been able to find that one.
This post was edited on 12/8/11 at 3:49 pm
Posted on 12/8/11 at 9:02 pm to Gris Gris
Sometimes I like this soup blended, as it is typically served. When I do it this way, I'll add some red lentils and maybe another small potato, since it thickens it up a little more. It's just fine unblended, too though, so either way... I also like to add some chicken sometimes to make it a little heartier. If you don't like the idea of the chicken, leave it out! Enjoy.
Mulligatwany:
1/2 cup clarified butter
2 large cloves garlic, minced
1 large onion, diced
2 green chiles, minced, seeds and ribs discarded (optional)
3 stalks celery, diced
2 carrots, peeled and diced
1 large potato, peeled and diced
3 tablespoons all-purpose flour
1 tablespoon yellow curry powder
1 tablespoon red curry powder
1.5 teaspoons garam masala
2 quarts chicken stock
2 apples, peeled and chopped
1/2 cup long grain rice
2 cooked, boned, skinned chicken breasts, cubed
salt to taste
ground black pepper to taste
1 pinch dried thyme
1 tablespoon lemon juice
1 cup heavy cream or coconut milk, heated
In a large stock pot, saute garlic, onions, peppers, celery and carrots in butter. Whisk in flour, curry, garam masala and continue to whisk until onions are slightly carmelized. Be careful not to burn your garlic here.
Add chicken stock, continue to whisk a bit, and bring to a boil.
Add apples, potato, salt, pepper, and thyme and continue to simmer around 30 minutes until potato is softened. Blend all contents here, if desired.
Add rice, chicken, and simmer until rice is cooked.
Stir in heated cream or coconut milk until blended.
Mulligatwany:
1/2 cup clarified butter
2 large cloves garlic, minced
1 large onion, diced
2 green chiles, minced, seeds and ribs discarded (optional)
3 stalks celery, diced
2 carrots, peeled and diced
1 large potato, peeled and diced
3 tablespoons all-purpose flour
1 tablespoon yellow curry powder
1 tablespoon red curry powder
1.5 teaspoons garam masala
2 quarts chicken stock
2 apples, peeled and chopped
1/2 cup long grain rice
2 cooked, boned, skinned chicken breasts, cubed
salt to taste
ground black pepper to taste
1 pinch dried thyme
1 tablespoon lemon juice
1 cup heavy cream or coconut milk, heated
In a large stock pot, saute garlic, onions, peppers, celery and carrots in butter. Whisk in flour, curry, garam masala and continue to whisk until onions are slightly carmelized. Be careful not to burn your garlic here.
Add chicken stock, continue to whisk a bit, and bring to a boil.
Add apples, potato, salt, pepper, and thyme and continue to simmer around 30 minutes until potato is softened. Blend all contents here, if desired.
Add rice, chicken, and simmer until rice is cooked.
Stir in heated cream or coconut milk until blended.
Posted on 12/8/11 at 9:05 pm to GeauxldMember
Saved. Post that in the recipe thread.
Posted on 12/8/11 at 9:14 pm to glassman
Hope ya like it, brah. Girlfriend looked over my shoulder and saw what I was posting. Guess what I'll be making now this weekend...
ETA: That Banana Pecan Bread Pudding looks fantastic. I'm gonna have to make that!
ETA: That Banana Pecan Bread Pudding looks fantastic. I'm gonna have to make that!
This post was edited on 12/8/11 at 9:18 pm
Posted on 12/9/11 at 7:45 am to GeauxldMember
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.
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.
This post was edited on 12/9/11 at 7:46 am
Posted on 12/9/11 at 8:07 am to bigberg2000
quote:
this sounds like the vegetable soup my grandpa made.
because it is.......
It's a very old handed down recipe.......
Posted on 12/9/11 at 12:15 pm to skygod123
Roasted Butternut Squash Soup Made this recently to freeze for brown bag lunches. I added a little cumin and red pepper.
One of our clients gave us a bag of sweet potatoes yesterday. Today I'm making a curried sweet potato lentil soup. I found this recipe by doing a google search: Curried sweet potato stew I think it will be good-- with more lentils and more spices.
I'm going to add some shredded pork tenderloin tonight before serving and freeze the rest.
One of our clients gave us a bag of sweet potatoes yesterday. Today I'm making a curried sweet potato lentil soup. I found this recipe by doing a google search: Curried sweet potato stew I think it will be good-- with more lentils and more spices.
I'm going to add some shredded pork tenderloin tonight before serving and freeze the rest.
Posted on 12/9/11 at 12:36 pm to skygod123
I was going to make a three squash soup.
Posted on 12/9/11 at 2:45 pm to Napoleon
Thought of another one:
Roasted Turnip Soup
Rub 4 large peeled turnips in a little canola oil, sprinkle with sea salt, then roast in the oven at 425 for 30-60 minutes. Once tender, cool and cube the turnips and set aside.
Saute 2 medium diced onions or leeks and 2 minced cloves of garlic in 2tbsp. oil or butter. Add a 4 cup box of chicken or vegetable broth and bring to a boil. Simmer about 10 minutes, then cool according to your food processor recommendations. You may have to process the soup in 2-3 batches. Pulse each batch several times until the soup is smooth.
Return the puree to the pan and add 1/4 to 1 cup of milk, cream, or evaporated skim milk.
Garnish with parsley.
Roasted Turnip Soup
Rub 4 large peeled turnips in a little canola oil, sprinkle with sea salt, then roast in the oven at 425 for 30-60 minutes. Once tender, cool and cube the turnips and set aside.
Saute 2 medium diced onions or leeks and 2 minced cloves of garlic in 2tbsp. oil or butter. Add a 4 cup box of chicken or vegetable broth and bring to a boil. Simmer about 10 minutes, then cool according to your food processor recommendations. You may have to process the soup in 2-3 batches. Pulse each batch several times until the soup is smooth.
Return the puree to the pan and add 1/4 to 1 cup of milk, cream, or evaporated skim milk.
Garnish with parsley.
Posted on 12/9/11 at 3:00 pm to BreadPudding
That looks so good. I love turnips.
Posted on 12/9/11 at 3:02 pm to Gris Gris
quote:
That looks so good. I love turnips.
I do too. I think it would also work really well with parsnips.
Posted on 12/10/11 at 10:40 am to Gris Gris
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.
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.
Posted on 12/10/11 at 10:51 am to Gris Gris
The taste of evaporated milk makes me think what i would imagine a shite sandwich seem palatable, the stuff is just plain NASTY.
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