Soups on! Any favorites or soup recipes you want to try.... (3,814 views)
applecrisp1
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Post by applecrisp1 on Sept 27, 2016 20:53:22 GMT -5
I don't make much soup during the warmer months, but now that it is officially fall time to pull out my soup pot! I made this Giada soup a few days ago since I has lots of chicken left over, lemons ..... It is one of my favorites and so easy too! Here's a link to the recipe. www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-chicken-soup-with-spaghetti-recipe.html (IMO I think this recipe is very flexibe and I do change up a bit each time, add more veggies etc, I love lemon in all types of recipes so I like this recipe --- if not a lemon fan, don't think this recipe is for you).
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Post by erin elizabeth on Sept 28, 2016 7:08:46 GMT -5
Zucchini VichyssoiseI am not a huge soup fan, but I just made and froze this soup for the second time. It is really dependent on the broth you use so use a great one. I don't add the cream at the end when I am freezing it; it adds a nice richness, but I don't need it for just me.
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Post by karenw on Sept 28, 2016 7:26:37 GMT -5
I am a die hard soup fanatic and make it all year long, lighter more veggie centric in the summer and heartier varieties in the winter. Anyway, I just tried some new recipes in my files last weekend as well as some tried and true. The new one was a Polish style Dill Pickle Potato soup. It intrigued me because of the pickles and I had some russet potatoes to use up. It turned out much better than I expected and I probably will make it again in the future, but I can't say it was a wow. Here is the link to the recipe. I did change things a bit. I used Gruyere cheese as I hate Swiss and then I did not have enough so I made up the difference with some cheddar. I used light sour cream and added chopped scallions at the end. I also sauteed 2 spicy Italian chicken sausages and threw them in at the end. I bet it would be good with bacon, too, but you have to really watch the seasoning as it could easily get too salty with the pickles. www.cinnamonspiceandeverythingnice.com/dill-pickle-and-potato-soup/ I also made Escarole Bean Soup as escarole was on sale last week. Pretty straight forward and very tasty. White beans, Italian turkey sausage, escarole in a tomato based chicken broth. I threw in a bit of cooked ditalini I had and simmered the soup with a Parmesan cheese rind. This week I will likely be making some turkey chili since my peppers in the garden are all turning red and I also have lots of serranos, some poblanos, and mariachi peppers to use or harvest and freeze. I am holding out to make some posole as my tomatillos are almost ready but need a bit more time. I just hope they make it before it gets too cold or we get a frost. Otherwise I resort to canned tomatillos. Karen
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Post by Deleted on Sept 28, 2016 11:49:44 GMT -5
I like chilled soups fruit/veggie during the warmer months, and heartier soups when it's cooler. Potsticker/won ton/dumpling soup - Ling Ling has an ez pz recipe. I skip the sauce packet and add in veggies of choice, i.e. baby bok choy or cabbage, mushrooms, carrots, etc., shrimp... whatever you like. I add Kikkoman's ponzu sauce (lemon or lime) to taste in my bowl at serving time. Cooking Light had some great Noodle Bowl recipes. I liked the shrimp but, you could add the protein (chicken or beef), broth or veggies of choice. I like Mrs T's French Onion Pierogi soup recipe, but made some of my own alterations. Faux Pho is on the list: www.bonappetit.com/recipe/faux-pho
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chatnoir
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Post by chatnoir on Sept 28, 2016 11:55:40 GMT -5
Hmmm, I bought a can of hominy last week and it's perfect weather (rainy, cool) for posole but I think that the recipe we like was on the CL boards (and I'm pretty sure that this was one that I did not copy before everything disappeared). Maybe it's in my file somewhere, but if anyone has a good t&t recipe I'll be happy to give it a try!
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leahamm
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Post by leahamm on Sept 28, 2016 12:16:10 GMT -5
I've already made a huge pot of Chili and one of Home Alone Beans. I sometimes serve Home Alone Beans over rice. or bake leftover Chili topped with Jalapeno-Cheddar Cornbread. Both freeze well and are so easy to thaw for a quick "I'm not motivated" dinner.
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Post by beth on Sept 28, 2016 14:22:03 GMT -5
Hmmm, I bought a can of hominy last week and it's perfect weather (rainy, cool) for posole but I think that the recipe we like was on the CL boards (and I'm pretty sure that this was one that I did not copy before everything disappeared). Maybe it's in my file somewhere, but if anyone has a good t&t recipe I'll be happy to give it a try! I have a Crock Pot Posole and one that came from Mark Bittman's How to Cook Everything (quite possibly on Bobmark's long thread on the CLBB. Do you know if one of those might be it?
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Post by erin elizabeth on Sept 28, 2016 16:14:59 GMT -5
Cookieee, that sounds good. I am hoping my dad gets lots of escarole this fall. I blanch and freeze it. Love heating some chicken broth and stirring some of the escarole in. Quick and easy soup! Might have to try your slightly fancier version.
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Gail
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Post by Gail on Sept 28, 2016 17:22:47 GMT -5
Here is a ridiculously simple recipe from Shirley Ekstein, who some of you may remember from around 2002 or so. Before I pass it along, I also feel the need to set the stage. Shirley and her husband were living in a small village in France at the time, pretty much in the middle of nowhere. The night in question, Shirley had picked us up at the train station sometime after 8:30 pm, then drove the hour-and-a-half or so it took to get to their home. We were tired, it was late, and we were hungry. Naturally, Shirley had been prepared for all that. Out came a lovely loaf of rustic bread, a wedge of cheese (and perhaps some cornichons, have forgotten), red wine (there was ALWAYS wine!) and bowls of this lovely soup. After dinner, we went outside, had more wine, and sat for a while. Out in the middle of nowhere there were no city lights to mar the darkness. The sky was adazzle with millions of stars and the universe seemed infinite. I remember Shirley asking us what had been the highlights of our holiday thusfar. My reply had been, "This night, I think, has just become one of them." Impossible to eat this soup and not relive that again. JERUSALEM ARTICHOKE (SUNCHOKE) SOUP Dead easy. Peel and chop an onion and as many artichokes as you have - put them to seethe gently for about 10 minutes with a lump of butter and salt and pepper, lid on, stirring from time to time. Add chicken stock or water just to cover, bring to boil and simmer till artichokes are squashy, about 30 mins or so. Blend, and if too thick for you dilute with more stock, water, milk or thin cream, whichever takes your fancy. Check for seasoning and serve with a swirl of crème fraîche if you've got it, or any other cream, and a sprnkle of chives on the cream is nice but not obligatory. That's it! (Gail note: peeling Jerusalem artichokes is probably the hardest thing about this dish, especially if they're small. I also like to add a sprig or two of fresh thyme, though Shirley didn't use it that night.)
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Post by beth on Sept 28, 2016 18:28:58 GMT -5
Gail, I remember Shirley fondly and am jealous.
Victoria, I looked closer and the Mark Bittman recipe was mentioned, but the recipe was not posted. Bob's notes indicate that it also uses canned beans. Is this crockpot version the one you were looking for? If not, let me know. Someone in my family has that book adn I may be able to get it for you. Crock Pot Posole
By PaulaG on September 10, 2004
About This Recipe
"There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Serve this with corn or flour tortillas."
Ingredients
o 1 -1 1/2 lb country-style pork ribs, boneless
o 1 medium onions, chopped
o 1 (29 ounce) cans white hominy, drained ( Posole)
o 1 (14 1/2 ounce) cans diced tomatoes
o 2 garlic cloves, minced
o 1 (4 ounce) cans chopped green chili peppers
o 1 teaspoon salt
o 1/2 teaspoon thyme
o 1/4 teaspoon cumin
Directions
1. Cube ribs and brown pork in lightly oiled skillet.
2. Add onion and saute until limp.
3. Drain fat.
4. Combine pork, onion and remaining ingredients in crock pot.
5. Cook on low heat for 5 hours to 6 hours.
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chatnoir
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Post by chatnoir on Sept 28, 2016 19:07:35 GMT -5
Beth, that wasn't the recipe, but it is the one that I'm going to make! Sounds delicious, I just have to put spareribs on my grocery list and I'm all ready. THANKS!!!
Gail, I think that I remember Shirley but I thought that she lived in England.
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Gail
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Post by Gail on Sept 28, 2016 19:18:25 GMT -5
Beth, that wasn't the recipe, but it is the one that I'm going to make! Sounds delicious, I just have to put spareribs on my grocery list and I'm all ready. THANKS!!! Gail, I think that I remember Shirley but I thought that she lived in England. You remember correctly. They were in England when she was active on CL, then they moved to France for a while. Now they're back in England.
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Post by swedishcook on Sept 29, 2016 16:01:08 GMT -5
I'm making a small batch of Sweet Potato and Carrot Soup tonight. Never tried this recipe before but I love all the ingredients. Will have to let the apples simmer for a while so I don't get in trouble. (Stupid allergies!) Hope this link works! www.onceuponachef.com/2012/10/autumn-carrot-and-sweet-potato-soup.html#tabrecipeBack to report This was a very good soup. Next time I'll increase the amount of apples as some of that tart flavor mellows if you have to cook them. On the other hand, one reviewer said it was hard pureeing the uncooked apple pieces towards the end. Will definitely make this again later in the fall.
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Post by soupandstew on Oct 1, 2016 17:51:49 GMT -5
I made this one Tuesday and it was wonderful. It was a bit of a production-definitely not a dump everything in one pot and simmer. However, the final flavor and texture were well worth the effort. It made 8 servings so I was able to add some to my freezer stash. I used collards since that was what I had on hand. www.foodandwine.com/recipes/caldo-verde-beef-shank-and-sausage
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charley
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Post by charley on Oct 1, 2016 20:53:07 GMT -5
I make Pasta e Fagioli and Roasted Red Pepper soups year round. In the past couple weeks I've made Chicken Noodle, Ginger Carrot Soup, and tonight Butternut Squash Bisque.
Other favorites are :
-- Chicken & Andouille Gumbo -- Chipotle Sweet Potato Soup -- Sweet Potato Andouille Bisque -- Cream of Cauliflower Soup -- Ina's Minestrone -- Lentil Soup with Italian Sausage & Swiss Chard -- Roasted Garlic Soup -- Onion & Fennel Soup Gratin -- Smoked Paprika & Rutabaga Bisque -- Spicy Dahl -- Split Pea & Barley Soup -- Wild Mushroom Soup with Sherry -- Wild Rice & Turkey Soup,
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Gail
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Post by Gail on Oct 1, 2016 21:01:17 GMT -5
... -- Wild Mushroom Soup with Sherry You've captured my attention. Please share the recipe.
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charley
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Post by charley on Oct 2, 2016 15:55:50 GMT -5
Gail, here you go.
Wild Mushroom Soup With Sherry
4 tablespoons butter, room temp 1 cup sliced celery ½ cup sliced shallots 1/3 cup chopped onion 1 clove garlic, minced 3-4 cups sliced mushrooms (I used combo of shitake and button) can use crimini & oyster 1 teaspoon fresh thyme ½ cup dry sherry 2 tablespoons all purpose flour 4 cups chicken stock or canned broth ¼ cup heavy cream
Melt 3 tablespoons butter in large pot over medium-high heat. Add celery, shallots, and onion and sauté until onion is translucent, about 8 minutes. Add garlic for 30 seconds, then add mushrooms and thyme, sauté until beginning to soften, about 4 minutes. Add sherry. Boil until liquid is reduced to glaze, about 6 minutes.
Mix remaining 1 tablespoon butter and 2 tablespoons flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
Puree about 1/3 of soup in blender until smooth. Return to pot. Can be prepared 1 day ahead of time. Cover and refrigerate. Re-warm over medium-low heat before serving.
Bon Appetit December 2000
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Gail
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Post by Gail on Oct 2, 2016 23:45:01 GMT -5
Gail, here you go. Wild Mushroom Soup With Sherry Ooh. Mushrooms. Garlic. Shallots. Thyme. Sherry.... I am happy just reading. Probably WAY better eating. Must try. Thanks!
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Post by beth on Oct 3, 2016 14:07:16 GMT -5
I had a very dark mushroom soup recently and have been wondering if it was the mushrooms used or if it started with a roux, but the flavor was very good. I'll have to try the one above. My other favorite mushroom soup was one with wild rice. I didn't make either and wouldn't have tried it when the boys were young. I could now - justs need to think to. Glad we have reminders like this thread.
Swedishcook and Soupsandstew, neither of your links are working for me. Can you post the recpes?
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Post by mcgee on Oct 3, 2016 17:58:28 GMT -5
I made Tortilla Soup last night. I don't really measure ingredients anymore but my "recipe" is based on the one from Stop and Smell the Rosemary , also know as RebeccaT's Tortilla Soup.
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Post by swedishcook on Oct 3, 2016 20:14:15 GMT -5
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Post by beth on Oct 3, 2016 20:23:11 GMT -5
Thanks. That sounds like something I'd like to try -- or might try a winter squash in place of sweet potatoes -- or some of all three.
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applecrisp1
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Post by applecrisp1 on Oct 8, 2016 20:50:53 GMT -5
I made one of my favorites --- freezing the chili in individual containers for quick meals. Thanks to KarenW mentioning it on the old CLBB a few years back. I might have used the beef broth the first time I made it, but since then always use chicken broth (I usually use the Minors chicken base). And, I leave out the bacon, I don't think really needed/never buy (but I do love), and have uses lean ground beef too. IMO the recipe is very flexible so easy to change up/tweak flavors.
Black Bean Salsa Chili
Yield: 6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)
Ingredients 2 (15-ounce) cans black beans, rinsed, drained, and divided 2/3 cup water 1 tablespoon dark brown sugar Cooking spray 1/2 pound ground turkey 1 cup chopped sweet onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 3 sweet hickory-smoked bacon slices, chopped 1 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano 1/8 teaspoon crushed red pepper 1 1/2 cups mild salsa 3 tablespoons tomato paste 1 (14-ounce) can fat-free, less-sodium beef broth 1/2 cup reduced-fat sour cream 1/4 cup chopped fresh cilantro 1 teaspoon fresh lime juice
Preparation 1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl. 2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan. 3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. 4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.
Nutritional Information Calories: 199 Fat: 6.2g (sat 2.6g,mono 1.9g,poly 1.2g) Protein: 14.8g Carbohydrate: 22g Fiber: 5.9g Cholesterol: 34mg Iron: 2.6mg Sodium: 740mg Calcium: 88mg Barbara Estabrook, Rhinelander, Wisconsin, Cooking Light, OCTOBER 2009
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lantana
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Post by lantana on Oct 9, 2016 6:07:39 GMT -5
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Post by swedishcook on Oct 9, 2016 15:31:36 GMT -5
Thanks applecrisp1, that black bean chili looks so good! I must have missed it when karenw posted the recipe. Big bonus that it can be frozen as I'm the only one eating black beans. I've never heard of Minors chicken base. Sounds like an ideal product in our kitchen where half empty broth cans often linger in the fridge.
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leahamm
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Post by leahamm on Oct 9, 2016 17:32:52 GMT -5
Mexican Zucchini & Corn Soup ~ 1 small onion, chopped 1/2 tablespoon butter 2 cups bouillon 2 cups zucchini, diced 1 1/2 cups corn 3 tablespoons seeded jalapeno peppers, minced 1 cup Greek yogurt 2 tablespoons Parmesan, grated 2 tablespoons cilantro, chopped 1 lime, wedges Saute the onion in butter, about 3 minutes. Add the diced zucchini, saute until tender-crisp. Stir in the bouillon, corn and jalapeno’s. Reduce heat and simmer until the corn and zucchini are heated. Remove from heat, stir in the Greek yogurt and cheese, garnish with cilantro and lime wedges. Four Servings. Source: vegalicious.recipes/2008/07/07/mexican-zucchini-soup/ - adapted from www.cooks.com/rec/view/0,1648,134179-248196,00.html - I adapted it from vegan.
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applecrisp1
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Post by applecrisp1 on Oct 9, 2016 18:08:50 GMT -5
Thanks applecrisp1, that black bean chili looks so good! I must have missed it when karenw posted the recipe. Big bonus that it can be frozen as I'm the only one eating black beans. I've never heard of Minors chicken base. Sounds like an ideal product in our kitchen where half empty broth cans often linger in the fridge. swedishcook, I've been using the Minors chicken base (low sodium) for years. I first heard back on the CLBB. I have limited cabinet space so it save me lots of space -- just need to refrigerate a small container (the size of a sour cream container) and it lasts a long time. And no lugging home cans of broth or refrigerating/freezing leftover broth and best of all you can make as little or as much as you want, no need to refrigerate or freeze leftovers (that I often would not use or forget to use).
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leahamm
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Post by leahamm on Oct 9, 2016 18:20:54 GMT -5
Mexican Corn & Zucchini Soup - 1/2 pound ground beef, or sausage 1 medium onion, chopped (1 tablespoon instant minced) 1/2 green pepper, chopped 3 cups zucchini, 1/2" slices 1 8-ounce can tomato sauce 2-3 fresh tomatoes, chopped (1 can diced tomatoes) 1-2 cups corn 1/2 teaspoon salt 1 teaspoon mild chili powder Saute the beef, or sausage, onion and green pepper, drain. Add tomatoes, vegetables and salt and chili powder. Simmer 15-20 minutes. Source: goodfood.bluemel.us/2010/10/mexi-corn-zucchini-soup.html - from Set for Life. “Mexi-Corn Zucchini”. Merrill, Jane P. and Karen M. Sunderland. Salt Lake: Sunrise, 1995. p221.
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cfrosty
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Post by cfrosty on Oct 9, 2016 19:05:42 GMT -5
McGee, that's one of my husband's favorite soups. Think I will put that on the menu when he is recuperating from Achilles tendon surgery.
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Post by Deleted on Oct 10, 2016 5:43:26 GMT -5
McGee, that's one of my husband's favorite soups. Think I will put that on the menu when he is recuperating from Achilles tendon surgery. Well wishes in advance for a speedy recovery to Mr. Frosty. I've had tendonitis in my wrist for months, and it hurts like the dickens. Back to soup Save
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