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Sir Drinksalot
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Post your favorite soup recipe

This post was edited on 12/23 at 1:32 pm


aaronb023
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re: Post your favorite soup recipe
chicken and wild rice soup

made this one a few weeks ago. was pretty good


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heehaw
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Member since May 2009
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re: Post your favorite soup recipe
Roast carrots, garlic, onions, butter nut squash, parsnips, bell peppers, leeks, in the oven at 400 for 30-40 minutes

Take them out and coarsely puree with chicken stock.

Put it all in a pot and cook on medium low for 20-30 minutes to let the flavors meld. Season as you wish.


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Gris Gris
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re: Post your favorite soup recipe
Here's a thread I bookmarked on soups and I posted some other links in it.

LINK

Below are a few threads on soups that I posted recently.

LINK

LINK



Zach
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re: Post your favorite soup recipe
Gris, do you have a recipe for Senate soup? It's a bean soup that I had at a restaurant 20 years ago but I can't seem to replicate it.

Edit: Also, do you have a drop biscuit recipe? My dad's were great back in the day but I've never been able to make it come out the same.
This post was edited on 11/11 at 1:08 pm


Gris Gris
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re: Post your favorite soup recipe
Zach, I've never made Senate Bean soup, but I've seen a lot of recipes for it on the net. You could peruse those to see if one reminds you of what you had.

Here's the one from the Senate site. It's basically a white bean and ham soup. Pretty simple.

LINK

I'm not a baker so I haven't made the biscuits, but I may know someone who has. If I get a recipe, I'll post it in a thread for you, but no promises.

Did you ever make that chick pea soup? I think that was the one you were interested in.


oompaw
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In piney hill country...
Member since Dec 2007
6263 posts

re: Post your favorite soup recipe
Vegetable Soup

About 2 qts. tomatoes puree (I do my own from tomatoes from my garden and freeze.)
1½ lbs. ground chuck
2 onions chopped
2 bell peppers chopped
Vegetable stock (I freeze leftovers of the purple hull peas & butterbeans from meals for just this meal…the pot likker gives the soup great flavor.)
2-14 oz. bags each of frozen lima beans, whole kernel corn & English peas.
6 medium size potatoes cubed
Salt, Black Pepper, Minced Garlic, Celery Salt & Tony’s

Brown the meat along with peppers and onions.
Heat tomato puree to a boil and stir in all vegetables then simmer for about an 1 hour or so.
Season to taste.

What makes this soup so good is vegetables from my garden along with some extra frozen vegetables vs. canned.

I also like it with a big pone of cornbread.


Here's an quick & easy one for the crock pot.

Taco Soup

2 lbs. ground beef
2 cups seasoning blend (bell peppers, onions, celery)
2 cans Original Ranch Style beans
1 can Ranch Style Black Beans
2 cans Whole Kernal Corn
1 can petite dice tomatoes
1 can Rotel
1 pkg. Taco Seasoning
1 pkg. Hidden Valley Ranch dressing mix

Brown meat with seasoning blend.
Mix well with all other ingredients in crock pot an set on low for about 4 hours.

I usually put in over tortilla chips with shredded cheese.



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Gris Gris
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re: Post your favorite soup recipe
Twenty easy vegetable based soups. Some of these look mighty tasty.

LINK


Gris Gris
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re: Post your favorite soup recipe
bump for soup folks.


SW2SCLA
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re: Post your favorite soup recipe
Thanks from a soup folk


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webstew
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re: Post your favorite soup recipe
quote:

It's a bean soup that I had at a restaurant 20 years ago


They used to serve it at the long ago closed down Hayride Kitchen barbecue up on the Benton road. I've been looking for a recipe for their version as well as it was the best thing on their menu as I recall.

Found this but not sure how close it is to the original.

Hayride Kitchen Senate Bean Soup
This post was edited on 11/13 at 4:21 pm


Sir Drinksalot
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Member since Aug 2005
16096 posts

re: Post your favorite soup recipe
I made a roasted cauliflower soup and it was great. Will try the roasted broccoli next!


Gris Gris
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re: Post your favorite soup recipe
I haven't made a roasted broc, but I will now that you've mentioned it. Roasted cauliflower makes a great soup.


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John McClane
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Member since Apr 2010
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re: Post your favorite soup recipe
quote:

Did you ever make that chick pea soup? I think that was the one you were interested in.


Wasn't it split pea?


Gris Gris
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re: Post your favorite soup recipe
No. Mine was chick pea a while back. Zach said he was going to make it.


Gris Gris
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re: Post your favorite soup recipe
Thanks so L.A. and Chicken, who unlocked this thread with the links to old soup threads, I'm bumping this one to add to it, so please put your soup recipes here, now, for the season and bookmark it for future reference. It already contains some good links. I'll add a few new soups to it soon.


Gris Gris
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re: Post your favorite soup recipe
Apple Rutabaga Soup

Patrick O'Connell, Chef/Proprietor
The Inn at Little Washington

This soup looks and tastes like liquid autumn. All year long we look forward to serving it again in the fall. It's incredibly simple to put together and can be made well in advance and frozen. The elusive secret ingredient is a bit of maple syrup, which enhances the natural sweetness of the rutabaga.
Water or vegetable stock may be successfully substituted for the chicken stock if you wish to make this soup vegetarian, or if you don't want to bother making chicken stock.
Patrick O'Connell, Chef/Proprietor
The Inn at Little Washington
Makes 2 quarts, 6-8 servings
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
¼ cup maple syrup
Salt and cayenne pepper to taste

1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.


Gris Gris
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re: Post your favorite soup recipe
Black Eyed Pea and Andouille Soup

The key to this soup is the ham stock. I save up bones and scraps from hams and make the stock to use for various pea and bean soups. The ham stock is so good that you could eat a bowl of it with rice in it.

Notes:-Soaked peas for several hours before cooking. They don't need to cook as long as recipe says. Probably just about an hour, so may want to simmer before adding peas, for a bit. Added a little more fresh thyme to soup. Added more red wine. Never added any salt. Used proscuitto and pancetta with diced ham rather than bacon. Worked well. Needed to add some water for more stock. Diced the peppers. Didn't add potatoes or carrots per my preference. Made the night before New Year's Day.


I got the base recipe from a friend and made some changes and additions. The ham stock is really a must for this soup. It’s worth buying an inexpensive bone in ham and/or save ham scraps and bones. Some stores sell bones and shanks like Langenstein’s in Nola and Joey’s in Laffy. You can also ask some butchers if they have any. Lately, I’ve seen some smoked shanks at Albertson’s.

(Measurements are approximate. Nothing needs to be exact. I make the stock in a much larger quantity than is below. I use about 6 bones/ shanks or so and some ham meat scraps if I have any. I put it all in an 18 quart roaster and let it go overnight. )

Ham Stock

1 or 2 meaty ham bones
Large splash of red wine (approx 4 oz)
Large onion with skin (quartered)
3 cloves of garlic (skin removed but add skin to pot as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme


Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve (if you wish-I don’t use it) and return bones to the pot.

Add:

1 large stalk of celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med & can also add some ends, etc if available)

Cook for 4 - 5 more hours

Strain, chill and remove fat. Reduce if you are freezing or want a stronger stock. It’s pretty strong, though.

Soup

Olive oil
¼ lb bacon (or prosciutto or tasso or whatever you like, diced (I think I usually add a bit more)
2 large onions, chopped
3 cloves of garlic, minced

Ham stock (and reserved ham from recipe above, if you wish)
1 lb black-eyed peas, soaked
Ham hock
2 cups of sliced celery
2 whole jalapeno peppers (or hot pepper of choice) *you can leave whole and remove or dice and leave them in.
3 bay leaves
fresh rosemary
fresh thyme

1 to 1½ lbs carrots, sliced (I don’t add carrots)
3 medium potatoes (one diced and use the other two to shred into soup-I don’t use potatoes, but some folks like them)
extra ham (optional)
@ ½ pound andouille cut into bite sized pieces (I don’t use a lot because I don’t want to overpower the ham stock flavor)
salt & pepper to taste, if you wish.
*I’ve never needed salt. The meats are salt. Usually don’t need pepper either due to the andouille and the peppers.

Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.

Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are opaque. Add minced garlic and sauté for an additional minute. Add the ham stock, ham hock, celery, hot peppers and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for an hour or so.


Add the peas, diced potato and carrots and simmer for 1 to 2 hours longer, or until the peas are to your liking. (Soaked peas may not take more than an hour to be cooked.) If adding the shredded potatoes, peel the two remaining potatoes and shred into soup to thicken if you want a thick version. Remove ham hock from pot, remove the meat from the hock and return the meat to the pot, if you wish. Also, add reserved ham from the stock recipe above. Add the andouille or smoked sausage so that it simmers about 30 minutes. Cook until beans are tender but not mushy. Add extra ham if desired during the last hour of cooking.

Adjust seasonings. Remove and discard hot peppers and bay leaves before serving. Skim any grease from the top, also.








Gris Gris
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re: Post your favorite soup recipe
Easy and Delicious Chick Pea Soup

Ingredients

Extra-virgin olive oil
1/4 pound pancetta, cut in 1/2-inch dice
1 large onion, peeled and cut in 1/2-inch dice
2 celery ribs, cut in 1/2-inch dice
1 large or 2 small carrots peeled and cut in 1/2-inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
Kosher salt
1 pound chickpeas, soaked in water overnight (or canned-see my notes_
2 quarts chicken stock
1 bundle fresh thyme
3 bay leaves
1 quart water –(see my notes-I used all chicken stock)
3 sprigs rosemary, leaves finely chopped (or tie them in a bundle and put them in the soup if you don’t want to fool with making the oil or the croutons-see my notes)
5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes

Directions

Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.

Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.

Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!

Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.

Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.


Read more at: LINK

MY NOTES:
I made a few changes. I missed the quart of water which was fine. Used all chicken stock. I minced the rosemary and added it to the broth with the thyme. I had canned chickpeas because I couldn't find dry. I rinsed them and I simmered the broth with the seasonings about an hour before I simmered the chickpeas for about 30 minutes to get them good and soft for pureeing. I probably used more herbs than called for because I like an herby flavor with these beans.

I already had some herbed oil I'd made and tossed that with the bread cubes and baked them in the oven with a little Cavender's seasoning. I did make the oil, but I didn't put it all in the soup. I used it as a finishing oil in each serving before I topped the serving with the croutons.

Neither the herbed oil nor the croutons are necessary to the soup. The soup is just as good not pureed as it is pureed.

It's an easy soup to adjust to your own taste and nothing about it needs to be exact.


Gris Gris
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re: Post your favorite soup recipe
I made this one twice last week for two different groups of people. Its easy and tasty.

Crawfish Bisque(cream version)

1 lb cooked crawfish tails
4 T butter
2 T flour
1 garlic clove, chopped
½ cup chopped onion
2 C whipping cream
2-3 C crawfish, seafood or chicken stock to suit your texture desire
1 t paprika
½ t cayenne
½ t salt
1 t chopped parsley
1 t sugar, if desired


Puree crawfish and set aside.

Melt butter; add flour; stir and cook for about 5 minutes, but do not brown. Add the onion and garlic and cook on medium heat until the onions are tender. Add the pureed crawfish tails, stirring and cooking for about 5 minutes. Slowly add the cream and stock, stirring constantly. Add the paprika, cayenne, salt and parsley. Cook slowly for about 20 minutes on a slow flame.

Makes about 7 cups. Doubles easily.

Best made the day before and reheated gently.



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