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Message
re: Post your favorite soup recipe
Posted on 1/10/15 at 1:52 pm to marie antoinette
Posted on 1/10/15 at 1:52 pm to marie antoinette
Use only the amount of pasta you need for the servings at that time or put the pasta in the individual bowls first and spoon the hot soup over them just before serving. Don't freeze with pasta in a soup either. It turns to mush when reheated.
I make chicken soup sometimes sans the noodles and put the noodles in the soups bowls just before serving. Then, you can enjoy leftovers or freeze the rest of the soup.
I make chicken soup sometimes sans the noodles and put the noodles in the soups bowls just before serving. Then, you can enjoy leftovers or freeze the rest of the soup.
2
Posted on 1/10/15 at 1:58 pm to Gris Gris
Thanks! I never freeze pasta but I will go this route in the future.
Posted on 1/10/15 at 2:54 pm to marie antoinette
It takes an extra step or two, but it sure makes the soup with pasta much better than with mushy pasta that's expanded and soaked up the broth.
Posted on 1/10/15 at 3:08 pm to Gris Gris
Nice tip, Gris. Same goes for soups with rice in them.
Posted on 1/10/15 at 3:59 pm to Sir Drinksalot
Spicy Sausage Kale Soup W/Coconut Milk...Enjoy
Author/Source:
Ingredients:
2 Tablespoons coconut oil
2 carrots, peeled and chopped
2 stalks celery, chopped
1.25 cups red onion, chopped
4 cloves garlic, minced
4 cups chicken broth (homemade preferred)
1 Tablespoon Italian Seasoning
1 teaspoon salt
0.5 teaspoon pepper
14 ounces coconut milk (full fat)
1 cup chopped kale
1.5 cups spicy sausage, browned
Directions:
In a large stock pot over medium heat, melt coconut oil. Add carrots, celery, and red onion. Saute until onions are translucent. Add garlic and continue to saute an additional minute. Add chicken stock, Italian seasoning, sea salt, pepper and coconut milk to the stock pot. Increase to medium high heat until it begins to simmer. Lower to medium and stir in kale and sausage. Cover and simmer for 20 minutes.
Enjoy
Author/Source:
Ingredients:
2 Tablespoons coconut oil
2 carrots, peeled and chopped
2 stalks celery, chopped
1.25 cups red onion, chopped
4 cloves garlic, minced
4 cups chicken broth (homemade preferred)
1 Tablespoon Italian Seasoning
1 teaspoon salt
0.5 teaspoon pepper
14 ounces coconut milk (full fat)
1 cup chopped kale
1.5 cups spicy sausage, browned
Directions:
In a large stock pot over medium heat, melt coconut oil. Add carrots, celery, and red onion. Saute until onions are translucent. Add garlic and continue to saute an additional minute. Add chicken stock, Italian seasoning, sea salt, pepper and coconut milk to the stock pot. Increase to medium high heat until it begins to simmer. Lower to medium and stir in kale and sausage. Cover and simmer for 20 minutes.
Enjoy
Posted on 1/10/15 at 10:48 pm to LSUGUMBO
quote:.
Posted by LSUGUMBO Nice tip, Gris. Same goes for soups with rice in them.
I do something similar with seafood/shrimp gumbo. I only add seafood to the amount serving at the time. Cooked seafood doesn't rehear or freeze well.
Posted on 1/11/15 at 10:23 am to Gris Gris
Link's Chicken and Rice Soup is pretty legit. can be found in Real Cajun.
Posted on 3/12/15 at 11:28 am to Houma Sapien
This was an easy light soup I made recently. Doubled easily and it had a creamy texture. Everyone thought it was a cream based soup. I served it as a starter with a few homemade croutons and shaved parm atop each cup.
I used the hand immersion blender to puree it. Lemon zest would also work in it.
Serves 2-5
2 pounds broccoli, trimmed and cut into florets
1/4 cup olive oil
2 fat cloves garlic, peeled and smashed
Salt and freshly ground pepper
4 cups homemade or low sodium chicken stock
3/4 cup grated Parmesan
1 lemon
Crusty bread for serving
Bring a large, heavy pot of water to a boil. Add the broccoli and boil for five minutes. Drain the broccoli well and set aside.
Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well.
Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little during this process -- this is a good thing).
Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.
Carefully puree half the soup in a blender or food processor, using a kitchen towel to hold the lid on tight. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot with plenty of crusty bread.
I used the hand immersion blender to puree it. Lemon zest would also work in it.
Serves 2-5
2 pounds broccoli, trimmed and cut into florets
1/4 cup olive oil
2 fat cloves garlic, peeled and smashed
Salt and freshly ground pepper
4 cups homemade or low sodium chicken stock
3/4 cup grated Parmesan
1 lemon
Crusty bread for serving
Bring a large, heavy pot of water to a boil. Add the broccoli and boil for five minutes. Drain the broccoli well and set aside.
Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well.
Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little during this process -- this is a good thing).
Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.
Carefully puree half the soup in a blender or food processor, using a kitchen towel to hold the lid on tight. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot with plenty of crusty bread.
Posted on 3/13/15 at 12:08 am to Sir Drinksalot
leeks
potatoes
water
salt
pepper
butter
herbs (optional)
Thoroughly clean leeks, then thinly slice them across the fibers.
Peel and cut up the potatoes.
Put leeks, potatoes and salt in a pot and cover generously with water.
Boil until potatoes are completely cooked through.
Purée, thinning with more water to desired texture (if necessary).
Correct for salt, then swirl in fresh black pepper and a knob of butter.
Serve garnished with finely mined chives, parsley or other preferred herbs (optional).
(The proportions of all ingredients used is optional. But the more leeks you use, the better it will taste. You will also want to have a crusty baguette and cultured, salted butter on the table.)
potatoes
water
salt
pepper
butter
herbs (optional)
Thoroughly clean leeks, then thinly slice them across the fibers.
Peel and cut up the potatoes.
Put leeks, potatoes and salt in a pot and cover generously with water.
Boil until potatoes are completely cooked through.
Purée, thinning with more water to desired texture (if necessary).
Correct for salt, then swirl in fresh black pepper and a knob of butter.
Serve garnished with finely mined chives, parsley or other preferred herbs (optional).
(The proportions of all ingredients used is optional. But the more leeks you use, the better it will taste. You will also want to have a crusty baguette and cultured, salted butter on the table.)
This post was edited on 3/13/15 at 12:13 am
Posted on 3/13/15 at 12:41 am to No Disrespect But
Make Potato and Leek puree all the time, one of my favs, but I need some thyme, a few bay leaves, chicken stock, shallots, creme fraiche or heavy cream, few lean strips of bacon, and definitely white pepper..
Ina Garten and/or Emeril's recipes married/overlapped.
Ina Garten and/or Emeril's recipes married/overlapped.
Posted on 3/13/15 at 11:04 am to TheRoarRestoredInBR
I have no doubt your version tastes great, but it's all about the leek for me.
I especially disfavor cream in this soup, which dilutes the flavor too much for my liking.
Try replacing cream with 1/4 as much butter - half the calories, twice the flavor.
I especially disfavor cream in this soup, which dilutes the flavor too much for my liking.
Try replacing cream with 1/4 as much butter - half the calories, twice the flavor.
Posted on 3/13/15 at 2:31 pm to Sir Drinksalot
Soups, stews, & chowders are probably my favorite dishes to cook since I don't really follow a strict recipe for most, and I can be creative with the ingredients depending on my mood. They can be as complex or simple as desired, and can be allowed to simmer all afternoon, but this easy, quick recipe is one of my favorites out of this category, overall. ... Years ago, when I was very young, and Taste of Home magazine first came out, I began collecting the issues, then soon after became a subscriber, along with other more technical publications. Having been taught to cook & bake by my grandmothers & mother, (and dad), many of the recipes in ToH remind me of the "home cooked" dishes that usually are only learned from family members, and I still enjoy perusing & preparing others' interpretations of those types of recipes. I still have boxes of those old magazines that I still use, periodically.
I remember first finding & making this particular recipe from an issue of ToH for a large summer family gathering - the first time I had cooked alone for my extended family - and is still my go-to quick & easy, but very flavorful, soup/chowder, particularly on busy evenings. I do use my own chicken stock instead of bouillon granules, but those can be used if stock isn't on hand, or don't have time to make it. I don't consider it a mortal sin every once in a while.
... I sometimes also add crumbled bacon (makes ERRYTHING better), and it's great served with baked/smoked ham, as well. Actually, I usually prepare it after Easter to serve with sandwiches made from the left over ham. It's also really good with Reubens or simple tomato melts.
Zucchini Garden Chowder
Ingredients:
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional
Directions:
In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).
TOTAL TIME: Prep/Total Time: 30 min. MAKES: 8-10 servings
Originally published as Zucchini Garden Chowder in Taste of Home August/September 1997, p25
I remember first finding & making this particular recipe from an issue of ToH for a large summer family gathering - the first time I had cooked alone for my extended family - and is still my go-to quick & easy, but very flavorful, soup/chowder, particularly on busy evenings. I do use my own chicken stock instead of bouillon granules, but those can be used if stock isn't on hand, or don't have time to make it. I don't consider it a mortal sin every once in a while.
... I sometimes also add crumbled bacon (makes ERRYTHING better), and it's great served with baked/smoked ham, as well. Actually, I usually prepare it after Easter to serve with sandwiches made from the left over ham. It's also really good with Reubens or simple tomato melts. Zucchini Garden Chowder
Ingredients:
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional
Directions:
In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).
TOTAL TIME: Prep/Total Time: 30 min. MAKES: 8-10 servings
Originally published as Zucchini Garden Chowder in Taste of Home August/September 1997, p25
This post was edited on 3/13/15 at 3:49 pm
Posted on 3/13/15 at 2:53 pm to No Disrespect But
quote:
disfavor cream in this soup, which dilutes the flavor too much for my liking.
So true, when it comes to cream in a leek soup, you can easily mute out the exact flavor you are aiming for quickly, if not very careful and precise in measurement. More butter is the best/safer call.
Posted on 10/26/15 at 11:13 am to TheRoarRestoredInBR
I made Ina's Italian Wedding Soup over the weekend. I've never made that soup before. It was quite good, but I used some local beef and pork for the meatballs rather than ground chicken and chicken sausage. The meatballs were very flavorful. Everyone enjoyed it last night. Was a good rainy night soup. I like brothy soups.
I didn't use homemade stock, though. Mine is pegged for something else. I used Minor's low sodium chicken base.
LINK
I didn't use homemade stock, though. Mine is pegged for something else. I used Minor's low sodium chicken base.
LINK
Posted on 10/26/15 at 12:09 pm to Gris Gris
Greek Penicillin, great even if you don't have a cold:
Avgolemono Soup
1 Quart chicken broth
2 Tsp Olive oil
1 Onion chopped fine
1 Bunch green onion
1 Carrot grated
2/3 Cup Rice
2 Lemons juiced
2 Eggs
2 Cups hot water
Fresh dill if available
Salt/Pepper
Sauté onion in olive oil till tender, about 10 minutes, add chicken stock, carrot, rice, salt/ pepper. Let simmer till rice is tender, about 20 minutes. Add green onions and use hot water to correct volume, just add enough to get a soup consistency. Combine eggs and lemon juice and whisk, then add some hot soup to eggs slowly, till they blend together, about 1 cup. Add egg mixture slowly into soup, stirring constantly so eggs don’t curdle. Correct salt & pepper, add dill and serve.
Avgolemono Soup
1 Quart chicken broth
2 Tsp Olive oil
1 Onion chopped fine
1 Bunch green onion
1 Carrot grated
2/3 Cup Rice
2 Lemons juiced
2 Eggs
2 Cups hot water
Fresh dill if available
Salt/Pepper
Sauté onion in olive oil till tender, about 10 minutes, add chicken stock, carrot, rice, salt/ pepper. Let simmer till rice is tender, about 20 minutes. Add green onions and use hot water to correct volume, just add enough to get a soup consistency. Combine eggs and lemon juice and whisk, then add some hot soup to eggs slowly, till they blend together, about 1 cup. Add egg mixture slowly into soup, stirring constantly so eggs don’t curdle. Correct salt & pepper, add dill and serve.
This post was edited on 10/26/15 at 1:26 pm
Posted on 11/10/15 at 10:50 am to andouille
Fall Bump.
Posted on 11/10/15 at 5:09 pm to Gris Gris
La Madeleine's Tomato-Basil Soup
4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12-14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)
Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12-14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)
Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
Posted on 11/10/15 at 8:43 pm to bdevill
Can we get this stickied or maybe get the link copied in the recipe sticky? Would be nice to have quick access to this during the fall and winter months.
Posted on 11/11/15 at 12:01 am to Geaux2Hell
Good idea. Maybe Rat will add the link to the first post in the recipe thread. Don't think it will get a sticky since we have quite a few.
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