Request: Favorite Soup Recipes/Ideas?

Butternut Squash

Ingredients
1 (2 1/2–pound; 1kg) butternut squash, peeled, seeded, and cut into 1-inch cubes
1 large (8-ounce; 215g) carrot, peeled and cut into 1-inch chunks
2 tablespoons (30ml) extra-virgin olive oil
7 tablespoons (100g) unsalted butter, divided (see note)
1 large (8-ounce; 215g) yellow onion, thinly sliced
4 medium cloves garlic, thinly sliced
4 cups (1L) homemade or store-bought low-sodium chicken or vegetable stock, plus more as needed
2 sprigs fresh thyme
2 sprigs oregano
1 bay leaf
Kosher salt and freshly ground black pepper
Tbl smoked paprika
Tsp coriander
3/4 cup (180ml) heavy whipping cream


Directions
1.
Preheat oven to 425°F (230°C). Toss squash and carrot with olive oil and arrange on 2 rimmed baking sheets, being sure not to overcrowd the sheets. Roast until squash and carrot are very well browned on a couple of sides, about 40 minutes; use a thin metal spatula to turn pieces 2 or 3 times during cooking. Set aside.

2.
In a large saucepan, cook 2 tablespoons butter over medium-high heat until just starting to brown. Add onion and garlic, lower heat to medium, and cook, stirring, until soft and lightly golden, about 10 minutes; lower heat as necessary to prevent burning.

3.
Add squash and carrot to saucepan and remove from heat. Pour 1/2 cup (120ml) stock into each baking sheet and scrape up any browned bits, then pour into saucepan. Add remaining stock, thyme sprigs, and bay leaf and return to medium-high heat. Bring to a simmer, then lower heat and simmer until vegetables are very soft, about 10 minutes. Discard thyme sprigs and bay leaf.

4.
Using a high-powered blender, standard countertop blender or immersion blender, blend soup until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Keep warm.

5.
Meanwhile, in a stand mixer, or using a handheld mixer or whisk, beat cream and sour cream with cinnamon, nutmeg, and a pinch of salt, until stiff. Set aside.

6.
If making frizzled sage leaves, melt remaining 5 tablespoons butter in a small skillet over medium-high heat, swirling gently, until foamy and just beginning to brown. Add sage leaves, swirling to submerge, and cook until frizzled, about 15 seconds. Using a slotted spoon, transfer sage to a paper towel to drain. Sprinkle very lightly with salt.

7.
Ladle soup into warmed bowls, spoon dollops of spiced whipped cream into each one, and top with frizzled sage, if using. Serve right away.

Tom Yum

Tom Yum Recipe
Serves 4 | Prep Time: 15 Minutes | Cook Time: 10 Minutes
Ingredients:
5 cups shrimp stock (best), canned chicken stock, or water
20 shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)
7 tablespoons lime juice
12 bird’s eyes chilies or jalapenos (pounded)
6 (big) slices galangal
12 kaffir lime leaves (bruised)
4 tablespoons nam prik pao (Thai roasted chili paste)
2 roma tomato
1 cup white onion
6 teaspoons fish sauce
2 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
12 canned straw mushrooms / fresh oyster mushrooms / fresh white button mushrooms
Method:
In a pot, bring 6 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 5 cups. Drain the shrimp stock and discard the shrimp heads.
Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil. Add coconut milk do not let boil.Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.
Cook’s Note:
You can use also chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, scallops, green-lipped mussels) for tom yum soup. It’s really up to you, but the most popular tom yum is tom yum goong, goong means prawn.

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How did the vermicelli hold up to reheating? Did it turn into a mush?

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It loses a bit when reheated, but not much. It will really lose texture if frozen and then thawed and reheated though. That is why I usually only make enough to eat over a couple days and don't freeze it.

Here's a recent soup thread for some pureed soups.

LINK

Also, check the TD recipe book in the sticky.

I'm looking for the longer thread we had several years back, also.

Thank you! I should've checked for a previous thread...seems obvious enough.

Sometimes, that thread doesn't always come up. I had it in my bookmarks.

Look at the black eyed pea, cabbage and ham gumbo in this thread.

LINK

You could also make a vegetable beef soup using cabbage. I use a good bit in mine, but I don't really have a recipe. I wing it.

I'll post this in the big soup thread, just in case. This comes from the Horn of the Moon cookbook, and is supposed to be a springtime soup. I say make it as long as you have access to fresh vegetables.

Asparagus Medley Soup

5 cups water or stock
1/4 cup uncooked brown rice. *You might be able to up this to 1/2 cup.
2 cups halved and sliced unpeeled potatoes (about two potatoes)
1 cup sliced carrots
2 tablespoons butter
2 leeks, sliced (remember to wash them after slicing)
1 cup sliced celery
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried dill weed
10 stalks fresh asparagus, sliced
2 cups chopped fresh spinach
3 cups milk
1.5 teaspoons salt
Dash of white pepper

*Couple of strips of bacon, chopped. The original recipe does not call for this, as the Horn of the Moon was a vegetarian restaurant. However, I had some oven-cooked bacon left over and so I threw in a couple of pieces. It was tasty.

Bring water or stock to boil in a 4 quart soup pot. Add rice, potatoes, and carrots. Cover and simmer until the potatoes are barely tender, about 15 minutes. Meanwhile, melt butter in a fry pan and saute the leeks, celery, thyme, and dill weed. When just tender, add to potatoes along with asparagus and spinach. Add milk, salt, and pepper. Simmer 30 minutes more uncovered, stirring occasionally, and serve.

If you add bacon, maybe add it with the milk, salt and pepper. I added it on the second day after I made the soup, during the reheat phase, and it added that something extra.

not sure it this qualifies as soup, but I made this tonight and it was fantastic

Pork Green Chile

3 lbs cubed pork (temple meat, jambalaya pork, butt)
1/3 cup oil, 1/3 cup flour
1 jar (16oz?) Herdaz salsa verd
2 large white onion, halved
4 jalapeños, seeds removed, halved
4 poblano peppers, seeds removed, halved
4 cloves garlic
1 can rotel style tomatoes
1 bunch cilantro, rough chop
1 bunch green onions
2 limes, juiced
1 qt Chicken stock
Cajun seasonings
1 T kosher salt
1 T cumin
1 T chile powder
1 T paprika

Season cubed pork in mustard and cajun seasoning mix
roast in 450 oven till browned (30min?)
Grill/char onions, green onions, jalepenos, garlic, and poblanos, then rough chop
In a large, heavy bottom pot, make caramel roux
Add chicken stock, salsa verde, tomatoes, and lime juice, mix well
Add dry seasonings, cilantro, and grilled pepper mix.
Bring mixture to a boil, then reduce to simmer.
Simmer uncovered, until desired consistency is achieved.

serve with rice or tortillas, top with cotija or feta cheese

Your recipe with the “organic” and “grass fed” ingredients reminded me of this recipe with free range chicken.

Chicken with popcorn shrimp