Soups on! Any favorites or soup recipes you want to try.... (3,816 views)
oceanjasper
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Post by oceanjasper on Oct 10, 2016 6:33:45 GMT -5
One of my favourite soups is Mulligatawny Soup. I had found an amazing recipe which I posted on the old CLBB. Unfortunately, I didn't have time to go through and save any recipes before the CLBB shut down. I'm hoping somebody might have saved it or that I'll be able to find it again. I know it has chicken, curry, rice and apples in it.
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shirley
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Post by shirley on Oct 10, 2016 9:45:28 GMT -5
Hi - Shirley here - thanks to Gail for telling me about this place and for the lovely comments earlier on this thread. Gail and I first met on CL and have since become close friends, albeit separated by an ocean and a continent. Anyway, here's what may be a silly question - do you have parsnips over there? If so, I can give you a super recipe for parsnip soup.
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Post by mcgee on Oct 10, 2016 10:12:16 GMT -5
Hi - Shirley here - thanks to Gail for telling me about this place and for the lovely comments earlier on this thread. Gail and I first met on CL and have since become close friends, albeit separated by an ocean and a continent. Anyway, here's what may be a silly question - do you have parsnips over there? If so, I can give you a super recipe for parsnip soup. Yes, yes, yes, we have parsnips. Please share your recipe. And welcome to the new board. I remember you from CLBB but can't recall if it was just from old posts that I came upon or if I was active when you were a member. In any event, so happy you've joined us
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Post by mrswaz on Oct 10, 2016 10:58:29 GMT -5
Leahamm, those pictures are amazing!
I have a small bit of a cold going on here, and I am in the mood for soup. I have some patty pan squash in the crisper to use up, so both of those look wonderful! I'm not sure how I'll decide which one...
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Post by swedishcook on Oct 10, 2016 11:03:26 GMT -5
One of my favourite soups is Mulligatawny Soup. I had found an amazing recipe which I posted on the old CLBB. Unfortunately, I didn't have time to go through and save any recipes before the CLBB shut down. I'm hoping somebody might have saved it or that I'll be able to find it again. I know it has chicken, curry, rice and apples in it. oceanjasper, this was in my files Mulligatawny Soup, a.k.a The Kramer Soup The Chicken 1 tablespoon flour 2 teaspoons garam masala 1 teaspoon curry powder (your choice of hot or mild) 1 teaspoon salt 1/2 teaspoon black pepper, freshly ground 1 tablespoon canola oil 1 1/2 lbs chicken, cut into small, thin pieces (a mix of breasts and thighs works well - OJ: I used all thigh meat) The Soup 2 tablespoons butter 1 medium onion, diced 2 ribs celery, diced 2 medium carrots, shaved (or very thinly sliced and chopped) 3 cloves garlic, minced 1 tablespoon flour 1 tablespoon garam masala 2 teaspoons curry powder (your choice of hot or mild) 1 quart chicken broth or stock 1 stalk lemongrass, leaves removed, cut into matchsticks and tied into a bundle with kitchen string 1 medium apple, peeled and grated (tart works best, like Granny Smith, but a Honey Crisp is also delicious) 1/2 cup uncooked rice (Jasmine and basmati are favorites, but even instant brown rice will do) 1 cup coconut milk salt and pepper, to taste Heat the canola oil in a large stock pot over medium heat, until shimmering. Meanwhile, combine the flour, garam masala, curry powder, salt and pepper. Sprinkle over the chicken pieces, turning to coat well. Add the chicken to the pot, and cook until lightly browned, about 10-15 minutes. Remove the chicken to a plate and set aside. Deglaze the pan with a splash of white wine, scraping up the browned bits. Add the butter. When the butter is mostly melted, add the onions, celery, carrots and garlic, stirring in the browned bits. Saute until soft, about 8 minutes. Push the vegetables to one side of the pan. Add the flour, garam masala and curry powder to the cleared area. Stir briefly to cook the flour. Add a splash of chicken broth and stir until a paste forms, then mix in with the vegetables. Add the remaining chicken broth. Bring soup to a boil, and then reduce heat to maintain a good simmer. Tie the lemongrass bundle to the handle of the pot, or to a long spoon laid across the top of the pot. Make sure the bundle is completely submerged in the soup. Continue simmering for 15 minutes. Add the apple and rice, stir, and continue simmering for at least as long as the rice requires to fully cook. Just before serving, remove the lemongrass bundle and discard. Add the chicken. Stir in the coconut milk. Taste, and adjust salt and pepper, as necessary. Posted by oceanjasper: From the Soup Addict blog. I seriously think this is the best soup that I have ever made. My only regret was that I didn't double the recipe. Link with detailed steps and pictures: soupaddict.wordpress.com/2009/12/21/mulligatawny-soup/Recipe (The recipe is missing the step of adding the chicken back into the soup, so I added it in at the end, before adding the coconut milk)
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oceanjasper
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Post by oceanjasper on Oct 10, 2016 13:29:46 GMT -5
oceanjasper, this was in my files Mulligatawny Soup, a.k.a The Kramer Soup Yes!! You are awesome. Thank you so much!
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leahamm
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Post by leahamm on Oct 10, 2016 14:46:39 GMT -5
Does anyone remember Cooking Light's Gumbo which appeared in the magazine about 4 years ago? I have made it often, but over time it has evolved into a still similar, but different. recipe. Chicken & Sausage Gumbo - 6 ounces Polish sausage, sliced 1/4 cup oil 1/3 cup flour 1/2 pound chicken thighs, bite-sized pieces 1 cup onion, chopped 1 green bell pepper, chopped 1/2 cup celery, thinly sliced 1 tablespoon Creole seasoning 1/2 teaspoon salt 3 garlic cloves, minced 3 cups chicken broth 1 can petite diced tomatoes, drained 1 cup frozen cut okra cooked brown rice, to serve Brown the sausage on all sides, drain on absorbent paper. Add oil to pan, stir in the flour, cook 3 minutes, whisking constantly until flour starts to brown. Add chicken; sauté 4 minutes, stirring frequently. Add the onion, green pepper, celery, Creole seasoning, salt and garlic, sauté until vegetables are tender, about 6 minutes. Add chicken stock and tomatoes; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, simmer 6 minutes, stirring occasionally. Serve over brown rice. www.myrecipes.com/recipe/chicken-sausage-gumbo-0 First published Cooking Light, Vanessa Pruett, Nov., 2012
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charley
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Post by charley on Oct 10, 2016 15:19:36 GMT -5
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leahamm
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Post by leahamm on Oct 10, 2016 15:33:42 GMT -5
Mexican Corn Soup - 1 can creamed corn 1 can white or yellow corn 1/4 cup butter 2 1/2 cups milk 4 ounces chopped green chilies 2 tablespoons roasted red pepper, chopped 1 cup Monterey Jack cheese, shredded chopped cilantro, tortilla chips Combine the corn, butter, milk, green chilies and roasted red pepper and heat through. Stir in the cheese until melted. Do not let boil. Garnish with chopped cilantro. Serve with tortillla chips. Source: www.recipe.com - ("We're sorry, but we can't find the page you're looking for.")
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Post by mrswaz on Oct 10, 2016 17:22:56 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. After going back and forth on which soup I wanted to make today, this is the one I ended up going with. It's just the kids and I tonight, so I wanted to make something that DH wouldn't mind missing. I used fresh tomatoes instead of canned (probably the last from the garden for the year) and used already cooked pork that I had in the fridge. This one always makes me happy. RebeccaT's Tortilla Soup6 tablespoons vegetable oil 8 corn tortillas — chopped 6 garlic cloves — minced 1/2 cup chopped fresh cilantro 1 medium onion — chopped 1 can diced tomatoes — (28 oz) undrained 2 tablespoons ground cumin 1 tablespoon chili powder 3 bay leaves 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon cayenne pepper 4 cooked chicken breast halves — shredded (about 2 cups) (Or cooked and shredded pork) Heat oil in large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with monterey jack, avocado, sour cream, tortilla strips and a squeeze of lime
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Post by karenw on Oct 10, 2016 19:08:36 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. Still one of my favorite chili recipes. I hope you enjoy it. I use Minors too. This is where I order it from, but I usually wait until they have a shipping special which they just had last week. They do have them periodically, though. www.soupbase.com/contactus.asp
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Post by karenw on Oct 10, 2016 19:21:24 GMT -5
I have been eyeing that one. Let me know how it turns out. Karen
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Gail
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Post by Gail on Oct 10, 2016 23:57:24 GMT -5
Hi - Shirley here - thanks to Gail for telling me about this place and for the lovely comments earlier on this thread. Gail and I first met on CL and have since become close friends, albeit separated by an ocean and a continent. Anyway, here's what may be a silly question - do you have parsnips over there? If so, I can give you a super recipe for parsnip soup. Hi there! Glad to see you here (though I wish we really COULD see you here...) Eagerly awaiting parsnip soup recipe.
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shirley
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Post by shirley on Oct 11, 2016 10:01:13 GMT -5
Hi Gail, and mcgee - thank you for the welcome and here's the soup -
First you'll need to either buy or make some garam masala - I use a couple of tablespoons of green cardomoms, 4 or 5 cloves, a 2inch piece of cinnamon, a teaspoon of black peppercorns, a teaspoon of cumin seed and a good half of a nutmeg. Sling all spices into grinder and grind till fine - a minute or so. You can then sieve it if you like but I never bother. Or bypass all that and use your favourite bought garam.
I large onion, peeled and chopped 1 large clove garlic ditto around a pound of parsnips peeled and cubed a lump of butter or a pour of olive oil 1 heaped tablespoon plain (all-purpose?) flour a pint or so of beef stock - water plus a stock cube is fine
Cook the onion, garlic and parsnip, sprinkled with a little salt, gently in a covered pan for around ten minutes - you want them getting really nice and soft. Stir in the flour and a generous tablespoon of the garam masala (keep the rest in a lidded tin for another dish) and carry on cooking gently for another 5 minutes or so, stirring now and again. Add the stock, stirring so the flour doesn't lump, bring to the boil, still stirring, then turn heat down and simmer till parsnips are thoroughly soft - half an hour or so. Blend to a purée, re-heat and check seasoning. Very simple but very good and like most soups can be made well in advance. (I should warn you - some people think it rather a strange colour. You can always sprinkle some chopped chives over the top to distract such philistines.)
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Gail
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Post by Gail on Oct 11, 2016 22:15:22 GMT -5
... (I should warn you - some people think it rather a strange colour. You can always sprinkle some chopped chives over the top to distract such philistines.) (giggle, giggle) Thanks! Will add to my cache of Shirley Recipes. It's not soup weather here yet, but when the weather cools, I'll be ready for it!
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Gail
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Post by Gail on Oct 11, 2016 22:19:32 GMT -5
And because I'm finding all these treasures between old CL posts and old emails from CL friends, I'll offer another recipe from Vanessa. Her notes are attached: Yesterday I tried this version & it is VERY good. I did not use red pepper as I did not have any at hand & instead of white vinegar I used a bing cherry vinegar (mmm) It rendered a very thick soup. ...I used chopped yellow onion on top and rice. Also I had a ham bone frozen which I used (was cleaning out my fridge Vane Cuban Black Bean Soup Recipe courtesy Alex Garcia 1 pound black beans 1 bay leaf 1 tablespoon cumin 1 tablespoon oregano (I used marjoram) 1 Italian frying pepper, halved Olive oil, for sauteing, plus 1/4 cup olive oil 1 white onion, large dice 1 red pepper, large dice (did not have any so omitted it) 1 green pepper, large dice 6 cloves garlic, chopped 1 tablespoon sugar 1/8 cup white vinegar Salt 1/2 cup finely chopped red onion, for garnish In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes. After 45 minutes, remove the pepper. In a saute pan, saute onions, red, and green peppers until translucent. (I also added the minced garlic in this step) Puree in a blender, this is the sofrito. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion. Yield: 4 servings
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applecrisp1
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Post by applecrisp1 on Oct 13, 2016 12:48:24 GMT -5
Lots of great recipes! Thx all! Gail - I just copied down that black bean soup recipe -- can't wait to give it a try. Thanks for posting. I think I'll change it up and use canned beans, or finally try using dried. This recipe caught my eye --- the flavors of lasagna without all the work but in in soup form and so much easier to cut back the number of servings vs making a lasagna. Here's a link: www.laurainthekitchen.com/recipes/lasagna-soup/?fp=1So when I was saving the recipe I realized I already had a few similar recipes saved (not surprised). Here's one from budgetbytes.com (lots of veggies, no meat -- can add if you want). www.budgetbytes.com/2016/04/garden-vegetable-lasagna-soup/comment-page-1/#commentsHere's a picture from her website.... I think that would be great on a cold evening, or even not so cold: I think I might make the soup from budgetbytes and go for the less toppings/add-ins of cheese like in the first version.
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Post by swedishcook on Oct 13, 2016 15:14:51 GMT -5
My favorite super quick soup is an oldie from CL, October -97. Tomato-and-White Bean Soup2 t olive oil 1 cup chopped onion 3 garlic cloves, minced 2 (14-ounce) cans whole tomatoes, undrained and chopped 2 (16-ounce) cans white beans, drained, rinsed and drained 1 (14-ounce) can fat-free, reduced sodium chicken broth 1 t dried oregano 1/4 t freshly ground black pepper 1 T chopped parsley or more For serving: grated Parmesan Heat oil in a large saucepan over medium-low heat. Add onion and sauté 4 minutes or until tender; add garlic when 1-2 minutes remain. Add tomatoes, beans, broth and spices; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Stir in parsley. Serve with grated Parmesan to sprinkle over your soup.
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amarante
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Post by amarante on Oct 13, 2016 21:12:25 GMT -5
I love parsnips.
CURRIED PARSNIP & WHITE BEAN SOUP
Source: Jeanine Donofrio, Jeanine - The Love and Lemons Cookbook
INGREDIENTS
3 tablespoons (45 mL) extra-virgin olive oil 1 medium yellow onion, chopped 3 garlic cloves, minced 1 teaspoon (5 mL) freshly grated ginger 5 to 6 medium parsnips, peeled and chopped 1 Gala apple, peeled, cored, and chopped 1 teaspoon (5 mL) curry powder ½ teaspoon (2 mL) ground cardamom 1½ cups (375 mL) cooked cannellini beans, drained and rinsed, ¼ cup (60 mL) reserved for garnish 4 cups (1 L) vegetable broth ¼ cup (60 mL) chopped chives Sea salt and freshly ground black pepper
DIRECTIONS
In a large pot, heat the olive oil over medium heat. Add the onion and a few generous pinches of salt and pepper and cook until soft, about 2 minutes.
Add the garlic and ginger and stir. Add the parsnips, apple, curry powder, cardamom, and cannellini beans. Stir and cook until the parsnips are lightly browned, about 2 minutes. Add the vegetable broth and simmer until the parsnips are tender, about 20 minutes.
Let the soup cool slightly, then transfer it to a blender (you can work in batches if you need to) and puree until creamy.
Season with more salt and pepper to taste. Garnish with the reserved cannellini beans and chopped chives”
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Gail
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Post by Gail on Oct 14, 2016 22:48:40 GMT -5
I'm not a huge fan of cheese in soup-- but I made an exception for this one. I didn't do the croutons, so someone else can tell me how those are. Broccoli and Cheese Soup with CroutonsRecipe courtesy of Emeril Lagasse Total Time: 1 hr 10 min Prep: 10 min Cook: 1 hr Yield: 4 servings Level: Easy Ingredients 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces (Gail note: I used less than the 3 T and wouldn't bother with the cold butter next time either) 1 cup yellow onions or sliced leeks (white parts only, well rinsed) (Gail note: If there are leeks in the house, use em!) 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch nutmeg 1/2 teaspoon minced garlic 1/2 teaspoon chopped fresh thyme leaves 3 tablespoons all-purpose flour 3 cups chicken stock or canned, low-sodium chicken broth (Gail note: I used Imagine No-Chicken broth since my son was in his vegetarian phase) 1 (16-ounce) package frozen broccoli, thawed and separated (Gail note: I used fresh, cut it up and nuked for 3 minutes) 1/2 cup heavy cream (Gail note: are you tired of Gail notes yet? I subbed fat free 1/2 and 1/2) 1 1/4 cups shredded medium Cheddar (Gail note: honest, this is the last one! I used Canadian cheddar) Croutons, for garnish, recipe follows Croutons: 1 cup 1/2 to 3/4-inch cubed French bread 2 tablespoons extra-virgin olive oil 1/4 teaspoon Essence or Creole seasoning, recipe follows Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Add Checked Items To Grocery List Directions In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately. Croutons: Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving. Yield: 1 cup Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. Yield: 2/3 cup (Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993)
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Post by Deleted on Oct 15, 2016 9:12:27 GMT -5
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Post by swedishcook on Oct 15, 2016 15:31:14 GMT -5
Gail, regarding the Broccoli Cheese Soup - never apologize for your notes They are important. Before the Internet there were no reviews with good suggestions. Lots of guesswork. Freshly ground white pepper is something you rarely see in recipes. When I started cooking in Sweden that was the pepper of choice. Black pepper I used as whole corns for flavoring together with "greens" when cooking fish. (Calling it bouquet garni would be pretentious.) Waiting for cooler days so I can try this soup.
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Post by karenw on Oct 15, 2016 18:33:04 GMT -5
We were supposed to go down to freezing last night. I don't think we actually did but I did spend all day yesterday in our garden harvesting vegetables and processing them to store for the winter. Among the harvest was 6 # plus of tomatillos so I am making a Chicken Posole Verde this weekend. The recipe was posted originally on CL BB and comes from Homesick Texan's blog. It is new to me. My favorite pozole is from epicurious and features a broth enriched with toasted and ground pumpkin seeds. This one does not have that, but maybe I will discover a new one that I like as well!! Today I made the stock and tomatillo puree. The stock is chilling overnight. Tomorrow I will skim it and finish the posole. Karen www.homesicktexan.com/2014/01/chicken-posole-verde.htmlwww.epicurious.com/recipes/food/views/green-pozole-with-chicken-107749 (this one is my absolute favorite!!!)
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applecrisp1
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Post by applecrisp1 on Oct 15, 2016 22:43:46 GMT -5
I will have to go thru this thread again -- so many ideas! Thx. This soups screams fall to me. And love how easy it is to make -- most of the "work" is simply cutting up some ingredients and roasting on a large sheet pan. I just topped with a bit of cumbled gorgonzola (nice and creamy texture, not strong IMO, I don't like the clean your sinuses kind of blues). I've also skipped the cheese topping before. Good with toasted crunchy bread, croutons, or IMO simply just plain. Roasted Pear-Butternut Soup with Crumbled Stilton www.eatingwell.com/recipe/249275/roasted-pear-butternut-soup-with-crumbled-stilton/Some of the ingredients include ... pears, butternut squash, tomatoes, garlic, leek (I've used a sweet onion before), veggie or ch broth.
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amarante
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Post by amarante on Oct 16, 2016 10:23:53 GMT -5
Tuscan White Bean Soup
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 1 zucchini, diced 1 head garlic, roasted 2 anchovy fillets (optional) 1 large fennel bulb, sliced thin 1 28-ounce cans whole peeled tomatoes 1-quart vegetarian chicken broth 2 (14-ounce) cans cannelloni beans, drained and rinsed 1 tablespoon chopped thyme 1 tablespoon chopped oregano 2 tablespoons chopped parsley 1 bay leaf 1 teaspoon crushed red pepper 1/2 small head green cabbage, chopped thin 1-tablespoon sugar 1 teaspoon Worcestershire Sauce 2 turnips, peeled and diced Coarse salt and freshly ground black pepper
In a large, heavy soup pot, heat the oil over medium-high heat. Add the onions, carrots, celery and cook until translucent, about 5 minutes.
Add the garlic, anchovies and fennel, and cook until the fennel has softened, about 5 minutes more. Stir in the tomatoes, broth, sugar, Worcestershire sauce, beans, herbs, cabbage, zucchini, turnips, and bring the mixture to a boil. Reduce heat to low and simmer until all the vegetables and beans are tender, about 30 minutes more. Discard the bay leaf.
Season the soup to taste with salt and pepper, and a little lemon juice, if needed. Serve the soup hot or at room temperature with a drizzle of peppery extra-virgin olive oil and a grating of Parmigiano-Reggiano cheese.
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Gail
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Post by Gail on Oct 16, 2016 13:31:16 GMT -5
Gail, regarding the Broccoli Cheese Soup - never apologize for your notes They are important. Before the Internet there were no reviews with good suggestions. Lots of guesswork. You are kind-- or haven't run across much that I've read. I have a tendency to get wordy-- and was known on the CLBB at one time for sharing recipes laced with silly comments. But on the flip side of silliness, I would definitely agree that sharing one's own observations regarding recipes can be invaluable. Oddly enough, the first time I remember noticing white pepper was in a Swedish restaurant.
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Gail
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Post by Gail on Oct 16, 2016 14:39:27 GMT -5
I've been looking for this one for a couple of weeks. From CL Member emilycat: Incredibly delicious tomato soup recipe to share Hey, all! I just felt compelled to share this recipe after making it last night and deciding that wonderful garden tomatoes had never tasted so perfecly prepared in soup before (How's that for a run-on sentence?) I, of course, thirded the amount of oil. Anyway, it's from The Occasional Vegetarian, and I'm also exceedingly proud of myself for typing it from memory Summer Tomato Soup Serves 4 to 6 2 lbs. fresh tomatoes 2 T. olive oil 1 medium red onion, chopped 2 T. minced garlic 1 t. sugar 1 1/3 t. salt 1/4 t. black pepper 4 c. vegetable broth 1/2 c. chopped fresh basil 1/4 c. chopped fresh parsley Peel, seed and dice the tomatoes. Heat a saucepan over medium heat for about 1 minute; add onion and saute for 3-4 minutes, or until softened. Add garlic, saute until golden, 2-3 minutes. Add tomatoes, sugar, salt and pepper; simmer 10 minutes. Add broth, and simmer for 20 minutes. Add parsley and basil, and simmer for 5 minutes. Serve piping hot. Gail Note: Since this was intended as a summer recipe using fresh tomatoes, I should note that member KathrynY made the following observation six months later:
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Post by Deleted on Oct 17, 2016 12:58:46 GMT -5
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shirley
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Post by shirley on Oct 18, 2016 1:26:22 GMT -5
Vane Cuban Black Bean Soup Recipe courtesy Alex Garcia 1 pound black beans 1 bay leaf 1 tablespoon cumin 1 tablespoon oregano (I used marjoram) 1 Italian frying pepper, halvedOlive oil, for sauteing, plus 1/4 cup olive oil 1 white onion, large dice 1 red pepper, large dice (did not have any so omitted it) 1 green pepper, large dice 6 cloves garlic, chopped 1 tablespoon sugar 1/8 cup white vinegar Salt 1/2 cup finely chopped red onion, for garnish In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes. After 45 minutes, remove the pepper. In a saute pan, saute onions, red, and green peppers until translucent. (I also added the minced garlic in this step) Puree in a blender, this is the sofrito. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion. Yield: 4 servings What's an Italian frying pepper? Am fairly au fait with Italian food but this I don't know.
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Gail
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Post by Gail on Oct 18, 2016 2:46:27 GMT -5
Vane Cuban Black Bean Soup Recipe courtesy Alex Garcia 1 pound black beans 1 bay leaf 1 tablespoon cumin 1 tablespoon oregano (I used marjoram) 1 Italian frying pepper, halvedOlive oil, for sauteing, plus 1/4 cup olive oil 1 white onion, large dice 1 red pepper, large dice (did not have any so omitted it) 1 green pepper, large dice 6 cloves garlic, chopped 1 tablespoon sugar 1/8 cup white vinegar Salt 1/2 cup finely chopped red onion, for garnish In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes. After 45 minutes, remove the pepper. In a saute pan, saute onions, red, and green peppers until translucent. (I also added the minced garlic in this step) Puree in a blender, this is the sofrito. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion. Yield: 4 servings What's an Italian frying pepper? Am fairly au fait with Italian food but this I don't know.
Funny you should ask. I had not a clue back when Vanessa originally gave me this recipe. I did, however, remember her response-- something called a cubanelle, which I didn't find either. In my area, Anaheim chiles are plentiful, so that would've been my next choice. You may need to go with a bell pepper, however. See here
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