Recipe: Collection - Soup Recipes - 2000-04-26 (19)
SoupsRecipelink.com Chat Room Recipe Swap
04-26-2000 - 19 Soup Recipes
victoria__Pa (09:15:45) : SOUP IN A FLASH
1 envelope dry onion soup
4 C. water
3 C. any combination frozen veggies
salt & pepper to taste
grated cheese
Cook soup & water according to pkg. directions. Heat til boiling & add veggies. Bring to a boil & reduce heat;simmer til all veggies are tender. Stir in seasonings. Sprinkle grated cheese on individual servings.
Kelly~WA (09:58:28) : Corn Chowder
4 slices bacon
3 medium onions, sliced
4 medium potatoes, sliced, skins on
11/2 c. fresh or frozen corn
1 beef bouillon cube
1 c. water
crabmeat or scallops (optional)
3 c. milk
salt and freshly ground pepper to taste
Fry the bacon until crisp. Drain and reserve it. Saute' the onions in bacon
fat until tender, then transfer to a 3-quart saucepan along with the
potatoes, corn, bouillon cube, and water. Cover and cook 15 minutes. Add
crabmeat or scallops, if desired, and cook 2 minutes more. Add the milk and
heat almost to the boiling point. Add salt and pepper, ladle into bowls, and
garnish with the bacon, crumbled into pieces. Serves 4 to 6.
Kelly~WA (09:50:41) : Baked Potato Soup
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
salt and pepper to taste
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces Cheddar cheese,
grated
Heat oven to 350F degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk until
thoroughly blended. Gradually add milk to the butter-flour mixture, whisking
constantly. Whisk in salt
and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the potato
peels and discard the remainder. When milk mixture is very hot, whisk in
potato. Add green onion and potato peels. Whisk well, add sour cream and
crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is
melted in.
Kelly~WA (09:48:48) : Turkey, Corn, and Sweet Potato Soup
1 tablespoon butter
1/2 cup chopped onion
2 scallions, chopped
1 small jalapeno, minced
5 cups turkey or chicken broth
1 1/2 pounds sweet potatoes, peeled and cubed
2 cups cubed cooked turkey
salt and pepper
2 cups frozen corn
cilantro leaves
Saute the onion, scallion, and jalapeno until the onion is soft in a large
saucepan.
Add the broth, sweet potatoes, turkey, salt, and pepper. Cover and simmer
for 30 minutes or until the potatoes are tender. Add the corn and cook until
the corn is heated through. Garnish with the cilantro leaves before serving.
Kelly~WA (07:29:24) : POTATO SOUP
(Note: I frequently add chopped turkey ham to this recipe.)
1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
1/2 tsp allspice
dash of chervil (just before serving)
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth
Heat olive oil in stock pot, add onion, carrot, mushrooms, celery/bok choy, and saut until translucent. Add potatoes, spices and broth. If needed, add enough water to cover everything with water. Cover, bring to a low boil and cook until potatoes are tender.
Remove bay leaf. Add milk.
To further thicken this soup, use instant mashed potatoes. Or, make a roux using 2 tablespoons butter, and 2 tablespoons of flour.
Add these items and stir constantly to make certain they are blended. Add a small amount at a time depending upon how thick you want your soup.
Kelly~WA (07:28:03) : Lima Bean Soup
In a large kettle, saut the following in 1 -2 tbs olive oil
2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced
Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano
In a Dutch oven or soup kettle, saut the sweet red peppers, onions, celery or bok choy, and turkey ham or ham until onion is
translucent.
Add the remaining ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. (45 to
60 minutes).
Use a potato masher to mash some of the beans and veggies to thicken the soup. Can be thickened using instant mashed
potatoes.
Before serving, if you wish, you can add 1 cup half and half cream. Heat through but do not boil.
Kelly~WA (07:27:38) : Turkey Soup
1/4 cup Butter or margarine
1 cup Cooked turkey
1 cup Diced celery
1 cup Corn niblets -- fresh/frozen
1 teaspoon Salt
1/4 teaspoon Ginger
2 tablespoons Chopped parsley
2 tablespoons Finely chopped onions
2 cups Diced raw potatoes
2 cups Turkey broth
2 cups Half and half cream
1/4 teaspoon Paprika
1/8 teaspoon Pepper
-----ROUX-----
2 tablespoons Butter
2 tablespoons All Purpose flour
Prepare roux in a saucepan.
In a large soup pot, saut onions in melted butter.
Add turkey, potatoes, celery and broth.
Simmer until vegetables are tender-crisp.
Stir in roux.
Add corn, cream and seasonings.
Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crusty rolls.
Kelly~WA (07:26:27) : Split Pea Soup
2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks -- or ham bone -- or turkey ham
1 cup chopped celery or bok choy
1/2 cup chopped onion
1/2 cup carrots -- chopped or shredded
1 bay leaf
1/4 teaspoon thyme
salt and pepper
Wash and sort peas; add water. Bring to boiling; simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. Add ham, vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer,
covered, 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food
mill, blender or sieve. Return meat to soup; season with salt and pepper. Makes about two quarts.
Sally,.Oh (06:04:53) : French Onion Soup
2 lg. or 3 med. onions, sliced
1/4 c. butter or margarine
1 qt. (4 c.) water
6 cubes or 6 tsp. beef bouillon
1 tsp. Worcestershire sauce
Dash of pepper
4 to 6 slices French bread, toasted
Grated Parmesan cheese
In large saucepan, cook onions in butter until tender. Add water, bouillon, Worcestershire sauce and pepper. Cover and simmer for 20 to 25 minutes to blend flavors. To serve, top each serving with a slice of toasted French bread and sprinkle with Parmesan cheese. If desired, place under broiler until cheese is bubbly. Makes 4 to 6 servings.
Sally,.Oh (06:04:13) : Baked Potato Soup
2 tbsp. butter
2 tbsp. chopped onion
1 1/2 tsp. salt
1/4 tsp. celery
1/8 tsp. pepper
3 1/2 c. milk
1 1/3 c. instant mashed potatoes
Paprika
Parsley
In medium saucepan, heat butter, onion, salt, celery salt, pepper and milk just to boiling. Stir in potato puffs (dry), continue cooking until smooth. Stir constantly garnish with cheese, bacon, sour cream, chives, paprika and parsley.
Sally,.Oh (06:03:09) : Cream of Potato Soup
8 slices bacon
1 med. onion, chopped
12 med. potatoes, peeled & diced
2 cans cream of chicken soup
2 cans milk
Parsley flakes
In large soup pan, fry bacon. When crisp, remove bacon but leave drippings in pan. Add onions and saute until tender. Then add diced potatoes with just enough water to cover potatoes. Bring to a boil, cover, and simmer until potatoes are tender. Add cream of chicken soup, milk, crumbled bacon bits and parsley flakes. Heat until it begins to bubble. Enjoy!
Sharon.Kent (05:30:42) : Cream of Tomato Soup
C J Jackson
Servings: 4
1 x 400g tin tomatoes
25g (1oz) butter
1 onion, finely chopped
1 clove of garlic, crushed
1 tsp paprika
a pinch of freshly ground nutmeg
1 tbsp flour
600ml (1 pint) vegetable or
chicken stock
bouquet garni
150ml (1/4 pint) double cream
2 tsp sugar
salt and freshly ground black
pepper
Chop the tomatoes, set aside.
Melt the butter add the onion and cook
over a low heat until the onion is soft.
Add the garlic, paprika and nutmeg.
Continue to cook for a further 2-3
minutes. Add the flour and stir for
another minute.
Add the tomatoes to the base with the
chicken stock, bring to the boil, add the
bouquet garni and simmer gently for
15-20 minutes, or until the tomatoes
are soft.
Whizz to form a smooth pur e, return to
a rinsed out saucepan and add the
cream and sugar and season to taste
with salt and pepper. Bring to the boil,
serve either very hot or very chilled.
Cook's tip: tinned tomatoes can be a
little acidic so you may need to add a
little more sugar to balance the flavours
well.
calliope,.NY (01:17:45) : CALLIOPE'S BORSCHT
Beets can vary so in size, you may need to adjust.
4-5 beets the size of small apples, unpeeled with 2 inches of the tops left on
8-whole, unpeeled garlic cloves...or a whole unpeeled bulb with just the tips sliced off.
8- whole cloves
several sprigs of fresh thyme
coarse Kosher or sea salt...fresh cracked black pepper
olive oil
On a large sheet of heavy-duty foil, group the beets and garlic tightly together. Drizzle with olive oil. Sprinkle with the salt and pepper. Add the cloves and stick the thyme sprigs in the spaces. Wrap as tightly as you can and roast in a 400 degree oven on a baking sheet for about an hour, if using larger beets and a whole garlic bulb. Allow to cool to handle, peel and cut up the beets to your liking for size. Pour the reserved juices into a bowl, fish out the cloves and thyme and squeeze in the roasted garlic. Save this and add near the end of the soup.
To make the soup...
2-large red onions chopped...or onions of choice, saute in olive oil with;
2-large carrots, chopped
1-green pepper, chopped
more fresh garlic, to taste
scant teaspoon of bruised caraway seed
2-large bay leaves
Add one large can of whole tomatoes in juice, crush the tomatoes in the pot with the back of a spoon.
Add as much water and chicken or beef stock as you like to make the amount of soup you want and to accommodate the other ingredients.
Add some more fresh thyme
Simmer about 1/2 hour
Add the beets
You might also like to add some sliced Kielbasa...I use the turkey variety,
You might also wish to add some parboiled red or regular cabbage. If you want a lighter cabbage, try Chinese, which you can cook right in the soup...it only takes a few minutes since its more like lettuce anyway.
Last add the reserved juices with the roasted garlic "mush".
Now add the vinegar...I like red wine vinegar. Start with 3 tablespoons and adjust, to your taste. Now the dill weed. Again, start with a teaspoon of dried and add more from there.
Some people like to put potatoes in the soup. I prefer to make mashed potatoes with buttermilk, sage and horseradish and either serve them normally or slowly pan fry them in butter till they get a crispy crust on both sides...a non-stick skillet helps.
Serve the soup with a dollop of low-fat sour cream and more dill.
If you want to get fancy...try poaching a few eggs in the broth till thoroughly cooked, not runny inside, and serving one in each bowl of soup. NOTE! only cook enough eggs for each serving time. I wouldn't leave cooked eggs in the soup in the 'fridge...
victoria--Pa (01:06:30) : FIESTA OLE SOUP
1 can diced tomatoes & chilies
1 jar taco or picante sauce
2 cans mexicorn
1 can black beans
garnish: corn chips,sour cream,cheddar
Mix all ingredients in saucepan til heated through. Top individual servings w/ garnishes if desired.
Gina,Fla (11:29:14) : Yucatan Carrot Soup with Cumin and Lime
2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel
Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, saute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!
Gina,Fla (11:28:45) : Spring Time Pea Soup
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1 teaspoon curry powder
1/2 teaspoon grated fresh ginger or 1/3 teaspoon powdered (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 (10-ounce) package frozen peas
1/2 stalk celery, chopped
2 1/2 cups milk
Melt the butter in a soup pot on medium heat.
Add the leek, ginger if using, salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir.
Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes
In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
Return the blended soup to the soup pot, and stir.
Ladle into bowls and garnish.
Gina,Fla (11:28:03) : Chicken Soup with Loads of Vegetables and Matzah Balls
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 teaspoon pepper
1 zucchini
Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
Add the marrow bones, onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste.
Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat in to bite-size chunks. Refrigerate. Remove the fat from the soup.
Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minute or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.
Yield: about 10 servings (M)
Tip: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils, throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above.
For the Matzah Balls:
4 large eggs
2 tablespoons chicken fat or vegetable oil
1/2 cup seltzer, club soda, or chicken broth
1 cup matzah meal
Salt and freshly ground pepper to tasteMix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes or until soft.
Yield: about 12 large, soft matzah balls
Gina,Fla (11:27:31) : Vegetable Beef Soup
leftover eye round roast, sliced and cut up into bite size pieces, include any leftover gravy
2 carrots, washed, peeled and cut up
4 leftover corn nibblers, slice kernels off
4 c. hot water mixed with 3 t. Superior Touch Beef Bouillon
1 t. Italian seasoning
1 t. dried basil
1 reg. size can Contadina diced tomatoes with roast garlic
2 t. light brown sugar
1 T. McCormick's Soup Greens
1 potato, washed and cut into bite size pieces
Into a large pot, dump in the tomatoes, corn, beans, meat, carrots, & potato pieces.
In another bowl, mix together the 4 c. of hot water with the bouillon, spices and sugar. Blend in with the meat and veggies in the pot and simmer on low for 2 hours or so.
Carol,.NC (10:25:09) : Potato Stew
(Serve over hot biscuits with
a side of black-eyed peas and
a side dish of mixed greens
Have peaches for dessert.
Peel and cook 2-3 pounds white potatoes in a pot of water (to cover)
Takes about 20 minutes after boil begins.
Saute in small skillet to which
3 tablespoons butter has been added
1 med-large peeled,diced onion
Remove onion from pan.
Add 3-6 tablespoons olive oil to
frying skillet.
Lightly brown 6-12 tablespoons of
self-rising flour in skillet
Add 2 or more cups hot water or milk.
Stir until hot and thickened.
Add salt and pepper to taste.
Keep stirring.
Add sauteed onions.
Stir.
Drain potatoes. Add onion "gravy" to
potatoes. Stir. Serve over hot biscuits.
04-26-2000 - 19 Soup Recipes
victoria__Pa (09:15:45) : SOUP IN A FLASH
1 envelope dry onion soup
4 C. water
3 C. any combination frozen veggies
salt & pepper to taste
grated cheese
Cook soup & water according to pkg. directions. Heat til boiling & add veggies. Bring to a boil & reduce heat;simmer til all veggies are tender. Stir in seasonings. Sprinkle grated cheese on individual servings.
Kelly~WA (09:58:28) : Corn Chowder
4 slices bacon
3 medium onions, sliced
4 medium potatoes, sliced, skins on
11/2 c. fresh or frozen corn
1 beef bouillon cube
1 c. water
crabmeat or scallops (optional)
3 c. milk
salt and freshly ground pepper to taste
Fry the bacon until crisp. Drain and reserve it. Saute' the onions in bacon
fat until tender, then transfer to a 3-quart saucepan along with the
potatoes, corn, bouillon cube, and water. Cover and cook 15 minutes. Add
crabmeat or scallops, if desired, and cook 2 minutes more. Add the milk and
heat almost to the boiling point. Add salt and pepper, ladle into bowls, and
garnish with the bacon, crumbled into pieces. Serves 4 to 6.
Kelly~WA (09:50:41) : Baked Potato Soup
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
salt and pepper to taste
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces Cheddar cheese,
grated
Heat oven to 350F degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk until
thoroughly blended. Gradually add milk to the butter-flour mixture, whisking
constantly. Whisk in salt
and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the potato
peels and discard the remainder. When milk mixture is very hot, whisk in
potato. Add green onion and potato peels. Whisk well, add sour cream and
crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is
melted in.
Kelly~WA (09:48:48) : Turkey, Corn, and Sweet Potato Soup
1 tablespoon butter
1/2 cup chopped onion
2 scallions, chopped
1 small jalapeno, minced
5 cups turkey or chicken broth
1 1/2 pounds sweet potatoes, peeled and cubed
2 cups cubed cooked turkey
salt and pepper
2 cups frozen corn
cilantro leaves
Saute the onion, scallion, and jalapeno until the onion is soft in a large
saucepan.
Add the broth, sweet potatoes, turkey, salt, and pepper. Cover and simmer
for 30 minutes or until the potatoes are tender. Add the corn and cook until
the corn is heated through. Garnish with the cilantro leaves before serving.
Kelly~WA (07:29:24) : POTATO SOUP
(Note: I frequently add chopped turkey ham to this recipe.)
1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
1/2 tsp allspice
dash of chervil (just before serving)
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth
Heat olive oil in stock pot, add onion, carrot, mushrooms, celery/bok choy, and saut until translucent. Add potatoes, spices and broth. If needed, add enough water to cover everything with water. Cover, bring to a low boil and cook until potatoes are tender.
Remove bay leaf. Add milk.
To further thicken this soup, use instant mashed potatoes. Or, make a roux using 2 tablespoons butter, and 2 tablespoons of flour.
Add these items and stir constantly to make certain they are blended. Add a small amount at a time depending upon how thick you want your soup.
Kelly~WA (07:28:03) : Lima Bean Soup
In a large kettle, saut the following in 1 -2 tbs olive oil
2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced
Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano
In a Dutch oven or soup kettle, saut the sweet red peppers, onions, celery or bok choy, and turkey ham or ham until onion is
translucent.
Add the remaining ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. (45 to
60 minutes).
Use a potato masher to mash some of the beans and veggies to thicken the soup. Can be thickened using instant mashed
potatoes.
Before serving, if you wish, you can add 1 cup half and half cream. Heat through but do not boil.
Kelly~WA (07:27:38) : Turkey Soup
1/4 cup Butter or margarine
1 cup Cooked turkey
1 cup Diced celery
1 cup Corn niblets -- fresh/frozen
1 teaspoon Salt
1/4 teaspoon Ginger
2 tablespoons Chopped parsley
2 tablespoons Finely chopped onions
2 cups Diced raw potatoes
2 cups Turkey broth
2 cups Half and half cream
1/4 teaspoon Paprika
1/8 teaspoon Pepper
-----ROUX-----
2 tablespoons Butter
2 tablespoons All Purpose flour
Prepare roux in a saucepan.
In a large soup pot, saut onions in melted butter.
Add turkey, potatoes, celery and broth.
Simmer until vegetables are tender-crisp.
Stir in roux.
Add corn, cream and seasonings.
Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crusty rolls.
Kelly~WA (07:26:27) : Split Pea Soup
2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks -- or ham bone -- or turkey ham
1 cup chopped celery or bok choy
1/2 cup chopped onion
1/2 cup carrots -- chopped or shredded
1 bay leaf
1/4 teaspoon thyme
salt and pepper
Wash and sort peas; add water. Bring to boiling; simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. Add ham, vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer,
covered, 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food
mill, blender or sieve. Return meat to soup; season with salt and pepper. Makes about two quarts.
Sally,.Oh (06:04:53) : French Onion Soup
2 lg. or 3 med. onions, sliced
1/4 c. butter or margarine
1 qt. (4 c.) water
6 cubes or 6 tsp. beef bouillon
1 tsp. Worcestershire sauce
Dash of pepper
4 to 6 slices French bread, toasted
Grated Parmesan cheese
In large saucepan, cook onions in butter until tender. Add water, bouillon, Worcestershire sauce and pepper. Cover and simmer for 20 to 25 minutes to blend flavors. To serve, top each serving with a slice of toasted French bread and sprinkle with Parmesan cheese. If desired, place under broiler until cheese is bubbly. Makes 4 to 6 servings.
Sally,.Oh (06:04:13) : Baked Potato Soup
2 tbsp. butter
2 tbsp. chopped onion
1 1/2 tsp. salt
1/4 tsp. celery
1/8 tsp. pepper
3 1/2 c. milk
1 1/3 c. instant mashed potatoes
Paprika
Parsley
In medium saucepan, heat butter, onion, salt, celery salt, pepper and milk just to boiling. Stir in potato puffs (dry), continue cooking until smooth. Stir constantly garnish with cheese, bacon, sour cream, chives, paprika and parsley.
Sally,.Oh (06:03:09) : Cream of Potato Soup
8 slices bacon
1 med. onion, chopped
12 med. potatoes, peeled & diced
2 cans cream of chicken soup
2 cans milk
Parsley flakes
In large soup pan, fry bacon. When crisp, remove bacon but leave drippings in pan. Add onions and saute until tender. Then add diced potatoes with just enough water to cover potatoes. Bring to a boil, cover, and simmer until potatoes are tender. Add cream of chicken soup, milk, crumbled bacon bits and parsley flakes. Heat until it begins to bubble. Enjoy!
Sharon.Kent (05:30:42) : Cream of Tomato Soup
C J Jackson
Servings: 4
1 x 400g tin tomatoes
25g (1oz) butter
1 onion, finely chopped
1 clove of garlic, crushed
1 tsp paprika
a pinch of freshly ground nutmeg
1 tbsp flour
600ml (1 pint) vegetable or
chicken stock
bouquet garni
150ml (1/4 pint) double cream
2 tsp sugar
salt and freshly ground black
pepper
Chop the tomatoes, set aside.
Melt the butter add the onion and cook
over a low heat until the onion is soft.
Add the garlic, paprika and nutmeg.
Continue to cook for a further 2-3
minutes. Add the flour and stir for
another minute.
Add the tomatoes to the base with the
chicken stock, bring to the boil, add the
bouquet garni and simmer gently for
15-20 minutes, or until the tomatoes
are soft.
Whizz to form a smooth pur e, return to
a rinsed out saucepan and add the
cream and sugar and season to taste
with salt and pepper. Bring to the boil,
serve either very hot or very chilled.
Cook's tip: tinned tomatoes can be a
little acidic so you may need to add a
little more sugar to balance the flavours
well.
calliope,.NY (01:17:45) : CALLIOPE'S BORSCHT
Beets can vary so in size, you may need to adjust.
4-5 beets the size of small apples, unpeeled with 2 inches of the tops left on
8-whole, unpeeled garlic cloves...or a whole unpeeled bulb with just the tips sliced off.
8- whole cloves
several sprigs of fresh thyme
coarse Kosher or sea salt...fresh cracked black pepper
olive oil
On a large sheet of heavy-duty foil, group the beets and garlic tightly together. Drizzle with olive oil. Sprinkle with the salt and pepper. Add the cloves and stick the thyme sprigs in the spaces. Wrap as tightly as you can and roast in a 400 degree oven on a baking sheet for about an hour, if using larger beets and a whole garlic bulb. Allow to cool to handle, peel and cut up the beets to your liking for size. Pour the reserved juices into a bowl, fish out the cloves and thyme and squeeze in the roasted garlic. Save this and add near the end of the soup.
To make the soup...
2-large red onions chopped...or onions of choice, saute in olive oil with;
2-large carrots, chopped
1-green pepper, chopped
more fresh garlic, to taste
scant teaspoon of bruised caraway seed
2-large bay leaves
Add one large can of whole tomatoes in juice, crush the tomatoes in the pot with the back of a spoon.
Add as much water and chicken or beef stock as you like to make the amount of soup you want and to accommodate the other ingredients.
Add some more fresh thyme
Simmer about 1/2 hour
Add the beets
You might also like to add some sliced Kielbasa...I use the turkey variety,
You might also wish to add some parboiled red or regular cabbage. If you want a lighter cabbage, try Chinese, which you can cook right in the soup...it only takes a few minutes since its more like lettuce anyway.
Last add the reserved juices with the roasted garlic "mush".
Now add the vinegar...I like red wine vinegar. Start with 3 tablespoons and adjust, to your taste. Now the dill weed. Again, start with a teaspoon of dried and add more from there.
Some people like to put potatoes in the soup. I prefer to make mashed potatoes with buttermilk, sage and horseradish and either serve them normally or slowly pan fry them in butter till they get a crispy crust on both sides...a non-stick skillet helps.
Serve the soup with a dollop of low-fat sour cream and more dill.
If you want to get fancy...try poaching a few eggs in the broth till thoroughly cooked, not runny inside, and serving one in each bowl of soup. NOTE! only cook enough eggs for each serving time. I wouldn't leave cooked eggs in the soup in the 'fridge...
victoria--Pa (01:06:30) : FIESTA OLE SOUP
1 can diced tomatoes & chilies
1 jar taco or picante sauce
2 cans mexicorn
1 can black beans
garnish: corn chips,sour cream,cheddar
Mix all ingredients in saucepan til heated through. Top individual servings w/ garnishes if desired.
Gina,Fla (11:29:14) : Yucatan Carrot Soup with Cumin and Lime
2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel
Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, saute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!
Gina,Fla (11:28:45) : Spring Time Pea Soup
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1 teaspoon curry powder
1/2 teaspoon grated fresh ginger or 1/3 teaspoon powdered (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 (10-ounce) package frozen peas
1/2 stalk celery, chopped
2 1/2 cups milk
Melt the butter in a soup pot on medium heat.
Add the leek, ginger if using, salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir.
Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes
In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
Return the blended soup to the soup pot, and stir.
Ladle into bowls and garnish.
Gina,Fla (11:28:03) : Chicken Soup with Loads of Vegetables and Matzah Balls
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 teaspoon pepper
1 zucchini
Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
Add the marrow bones, onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste.
Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat in to bite-size chunks. Refrigerate. Remove the fat from the soup.
Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minute or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.
Yield: about 10 servings (M)
Tip: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils, throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above.
For the Matzah Balls:
4 large eggs
2 tablespoons chicken fat or vegetable oil
1/2 cup seltzer, club soda, or chicken broth
1 cup matzah meal
Salt and freshly ground pepper to tasteMix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes or until soft.
Yield: about 12 large, soft matzah balls
Gina,Fla (11:27:31) : Vegetable Beef Soup
leftover eye round roast, sliced and cut up into bite size pieces, include any leftover gravy
2 carrots, washed, peeled and cut up
4 leftover corn nibblers, slice kernels off
4 c. hot water mixed with 3 t. Superior Touch Beef Bouillon
1 t. Italian seasoning
1 t. dried basil
1 reg. size can Contadina diced tomatoes with roast garlic
2 t. light brown sugar
1 T. McCormick's Soup Greens
1 potato, washed and cut into bite size pieces
Into a large pot, dump in the tomatoes, corn, beans, meat, carrots, & potato pieces.
In another bowl, mix together the 4 c. of hot water with the bouillon, spices and sugar. Blend in with the meat and veggies in the pot and simmer on low for 2 hours or so.
Carol,.NC (10:25:09) : Potato Stew
(Serve over hot biscuits with
a side of black-eyed peas and
a side dish of mixed greens
Have peaches for dessert.
Peel and cook 2-3 pounds white potatoes in a pot of water (to cover)
Takes about 20 minutes after boil begins.
Saute in small skillet to which
3 tablespoons butter has been added
1 med-large peeled,diced onion
Remove onion from pan.
Add 3-6 tablespoons olive oil to
frying skillet.
Lightly brown 6-12 tablespoons of
self-rising flour in skillet
Add 2 or more cups hot water or milk.
Stir until hot and thickened.
Add salt and pepper to taste.
Keep stirring.
Add sauteed onions.
Stir.
Drain potatoes. Add onion "gravy" to
potatoes. Stir. Serve over hot biscuits.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Garlic-Shrimp Soup
- Refried Bean Soup
- Chicken Dumpling and Ikan Bilis Soup
- Panera Bread Company Broccoli Soup
- Atlantic Bread Co. Chicken Peppercorn Soup - Ingredients, tentative recipe
- Ellysoisse (Summer Soup with Yuca)
- Grilled Gazpacho (blender)
- Peasant Soup (like Olga's)
- Gazpacho with Shrimp and Crab and Sauteed Polenta-Cheese Sandwiches
- Barley Soup with Ham (Washington Post, 1980's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute