Recipe: Collection - Soup Recipes - 2000-08-24 (10)
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08-24-2000 - 10 Soup Recipes
Kelly~WA (10:49:56) :
Split Pea Soup
(one of my personal favorites)
2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks, 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.
Kelly~WA (10:48:11) :
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.
Kelly~WA (10:47:24) :
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 separate 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 (10:46:40) :
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 (10:45:32) :
POTATO SOUP (One of my personal favorites)
(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
(I use home-made 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 according to how thick or thin you like your soup.
If your soup is too thin, 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 (10:43:49) :
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.
Note: I like to sprinkle this soup with chopped fresh chives when serving.
Kelly~WA (10:41:56) :
Homemade Bean Soup
1 small pkg small white beans
1 Tomato
1 Clove garlic
1 1/2 qt Chicken Broth
1 Slice of Ham, diced
1 c Chopped Celery or Bok choy
1 Onion
2 Medium Potatoes
2 Chicken Bouillon Cubes
In a large pot, combine all ingredients except the beans. Bring to a boil and then turn to a simmer.
In a second pot with cold water, add rinsed beans.
Bring the beans to a boil. Remove from heat and pour off the water. Add cool water, bring to boil, then lower heat to medium to allow the beans to cook for 2-1/2 hours or until done. Do not season the beans while cooking.
When the beans are done, pour off the water, rinse beans, and add beans to the other pot.
Simmer for 1/2 hour.
Note: You can also substitute pork chops for ham and add 1 teaspoon of salt. Also, I like to sprinkle finished soup with Chervil before serving.
Burgundy/LA (10:13:06) :
Avgolemono Soup
3 1/2 pints/ 2 litres strong fat-free chicken stock
2 1/2 oz/75g short grain rice
4 eggs, separated
Juice of a large lemon
Sea salt and freshly ground pepper
Bring the stock to the boil in a large pot. Add the rice and simmer 15 minutes until the rice is cooked.
Five minutes before you are ready to serve, turn the heat off from under the pan, whisk the egg whites until stiff, then whisk in the egg yolks. Add in the lemon juice and whisk some more!
Take a ladle full of the stock and add it to the egg mixture, whisking constantly and then add slowly to the rest of the pan, again, keep whisking. The eggs must not curdle. You can very gently simmer the soup a little but do not boil it or scrambled eggs happens...
Serve with poached chicken and fresh lemon to taste. This is a taste of home for most Greeks...and good when you have the flu!!
This recipe was sent to me by Lisa/CookWitch in England...whose father was Greek.
Burgundy/LA (10:05:31) :
Roasted Garlic Soup
4 Garlic head; unpeeled
1/4 cup Olive oil
6 tablespoons Butter, sweet
4 Leeks; chopped
1 Onion; diced
6 tablespoons Flour
4 cups Chicken stock; heated
1/3 cup Sherry, dry
1 cup Heavy cream
Lemon juice
Salt
Pepper, white
2 tablespoons Chives, fresh; chopped
Preheat oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (I now do the same thing with the garlic heads but I wrap the heads with oil on top of them in aluminum foil so they don't brown so quickly.) Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic.
Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate.) Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
From the kitchen of: Burgundy L. Olivier
Burgundy/LA (10:02:07) :
Gourmet Potato Soup
3 cups peeled and finely diced potatoes
1/2 cup diced celery
1/2 cup diced onion or green onions
1 1/2 cups chicken broth
1/4 teaspoon salt
2 cups milk, divided
1 8oz carton sour cream dip with chives
1 tablespoon flour
1 tablespoon vermouth or sherry
Directions: In a large saucepan, combine potatoes, celery, onion, chicken broth and salt. Cover and cook until vegetables are tender, about 20 minutes. Add 1 cup of milk and heat. In a bowl blend sour cream, flour and
remaining 1 cup milk. Blend in a third of hot potato mixture. Return all to saucepan; cook and stir until thickened. Add vermouth or sherry. Soup can be served hot or cold. Green onion tops, chives, fresh parsley or a sprinkle of paprika make attractive garnishes. Yield: 8 servings
From the kitchen of: Burgundy L. Olivier
08-24-2000 - 10 Soup Recipes
Kelly~WA (10:49:56) :
Split Pea Soup
(one of my personal favorites)
2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks, 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.
Kelly~WA (10:48:11) :
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.
Kelly~WA (10:47:24) :
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 separate 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 (10:46:40) :
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 (10:45:32) :
POTATO SOUP (One of my personal favorites)
(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
(I use home-made 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 according to how thick or thin you like your soup.
If your soup is too thin, 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 (10:43:49) :
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.
Note: I like to sprinkle this soup with chopped fresh chives when serving.
Kelly~WA (10:41:56) :
Homemade Bean Soup
1 small pkg small white beans
1 Tomato
1 Clove garlic
1 1/2 qt Chicken Broth
1 Slice of Ham, diced
1 c Chopped Celery or Bok choy
1 Onion
2 Medium Potatoes
2 Chicken Bouillon Cubes
In a large pot, combine all ingredients except the beans. Bring to a boil and then turn to a simmer.
In a second pot with cold water, add rinsed beans.
Bring the beans to a boil. Remove from heat and pour off the water. Add cool water, bring to boil, then lower heat to medium to allow the beans to cook for 2-1/2 hours or until done. Do not season the beans while cooking.
When the beans are done, pour off the water, rinse beans, and add beans to the other pot.
Simmer for 1/2 hour.
Note: You can also substitute pork chops for ham and add 1 teaspoon of salt. Also, I like to sprinkle finished soup with Chervil before serving.
Burgundy/LA (10:13:06) :
Avgolemono Soup
3 1/2 pints/ 2 litres strong fat-free chicken stock
2 1/2 oz/75g short grain rice
4 eggs, separated
Juice of a large lemon
Sea salt and freshly ground pepper
Bring the stock to the boil in a large pot. Add the rice and simmer 15 minutes until the rice is cooked.
Five minutes before you are ready to serve, turn the heat off from under the pan, whisk the egg whites until stiff, then whisk in the egg yolks. Add in the lemon juice and whisk some more!
Take a ladle full of the stock and add it to the egg mixture, whisking constantly and then add slowly to the rest of the pan, again, keep whisking. The eggs must not curdle. You can very gently simmer the soup a little but do not boil it or scrambled eggs happens...
Serve with poached chicken and fresh lemon to taste. This is a taste of home for most Greeks...and good when you have the flu!!
This recipe was sent to me by Lisa/CookWitch in England...whose father was Greek.
Burgundy/LA (10:05:31) :
Roasted Garlic Soup
4 Garlic head; unpeeled
1/4 cup Olive oil
6 tablespoons Butter, sweet
4 Leeks; chopped
1 Onion; diced
6 tablespoons Flour
4 cups Chicken stock; heated
1/3 cup Sherry, dry
1 cup Heavy cream
Lemon juice
Salt
Pepper, white
2 tablespoons Chives, fresh; chopped
Preheat oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (I now do the same thing with the garlic heads but I wrap the heads with oil on top of them in aluminum foil so they don't brown so quickly.) Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic.
Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate.) Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
From the kitchen of: Burgundy L. Olivier
Burgundy/LA (10:02:07) :
Gourmet Potato Soup
3 cups peeled and finely diced potatoes
1/2 cup diced celery
1/2 cup diced onion or green onions
1 1/2 cups chicken broth
1/4 teaspoon salt
2 cups milk, divided
1 8oz carton sour cream dip with chives
1 tablespoon flour
1 tablespoon vermouth or sherry
Directions: In a large saucepan, combine potatoes, celery, onion, chicken broth and salt. Cover and cook until vegetables are tender, about 20 minutes. Add 1 cup of milk and heat. In a bowl blend sour cream, flour and
remaining 1 cup milk. Blend in a third of hot potato mixture. Return all to saucepan; cook and stir until thickened. Add vermouth or sherry. Soup can be served hot or cold. Green onion tops, chives, fresh parsley or a sprinkle of paprika make attractive garnishes. Yield: 8 servings
From the kitchen of: Burgundy L. Olivier
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