Any New Soups? (1,005 views)
emptynestmom
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Post by emptynestmom on Nov 3, 2022 14:45:56 GMT -5
It’s getting cold here and I am thinking of new soups to try….any suggestions? I came across the following Food Network recipe and can’t wait to try Edited to add that I made this and I loved it! It will definitely be made again!!
Recipe courtesy of Food Network Kitchen Curried Sweet Potato Apple Soup www.foodnetwork.com/recipes/food-network-kitchen/curried-sweet-potato-apple-soup-recipe-1973315 Ingredients 3 medium sweet potatoes 3 tablespoons unsalted butter 1 small onion, chopped 2 cloves garlic, smashed 1 2-inch piece ginger, peeled and grated 1/4 teaspoon freshly grated nutmeg, plus more for garnish 1 1/2 teaspoons Madras curry powder Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 1 1/4 cups chunky applesauce 1 tablespoon extra-virgin olive oil 1 tablespoon apple cider vinegar 1 to 2 tablespoons chopped fresh cilantro Directions Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute. Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm. Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes. Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.
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Post by karenw on Nov 3, 2022 18:16:36 GMT -5
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emptynestmom
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Post by emptynestmom on Nov 3, 2022 22:44:41 GMT -5
Karen, just looked at all of the recipes…think there will be a lot of soup in my future! They all look delicious!! Thanks!
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MikeAlamo
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Post by MikeAlamo on Nov 11, 2022 10:02:14 GMT -5
Thanks for Shearing the recipe.
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vai101
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Post by vai101 on Dec 22, 2022 3:52:27 GMT -5
You can also try the Creamy Tomato Soup
Ingredients:
- 2 tablespoons olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 2 (14.5 ounce) cans diced tomatoes - 4 cups vegetable broth - 2 teaspoons dried thyme - 1/2 teaspoon dried oregano - 1/4 teaspoon ground black pepper - 1/4 cup all-purpose flour - 2 cups half-and-half - 1/4 cup chopped fresh parsley
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes.
2. Stir in tomatoes, broth, thyme, oregano, and pepper. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
3. Whisk flour into half-and-half until smooth. Pour into soup and stir until thickened, about 5 minutes.
4. Remove from heat and stir in parsley. Serve hot.
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emptynestmom
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Post by emptynestmom on Jan 23, 2023 15:53:50 GMT -5
I made a Chicken Potpie Soup the other day…it was pretty good.
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Post by Catbatty on Jun 7, 2023 15:57:44 GMT -5
This is a soup I may make for first time, soon. (All the fav things in it.)  Thought I'd share. ~ Catbatty * Exported from MasterCook * Black Bean Soup with Poached Eggs, Salsa, and Tortillas
Recipe By :Jamie Oliver, page 210 Serving Size : 4 Preparation Time :0:00 Categories : BEANS EGGS SOUPS VEGETARIAN Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red onions 2 cloves garlic 2 sticks celery 2 mixed-color bell peppers Olive oil 2 fresh bay leaves 2 fresh red chiles 2 sprigs fresh thyme 2 (400 grams) canned black beans 4 large eggs 1/2 bunch fresh cilantro -- (15 grams) 40 grams feta cheese 1/2 a lime 4 corn tortillas Peel the onions and garlic, trim the celery, deseed the peppers, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and the bay leaves. Finely slice 1 chile and add to the pan, strip in the thyme leaves, then cook for 10 minutes, or until softened, stirring regularly. Pour the black beans into the pan (juice and all), then half-fill each tin with water, swirl around and pour into the pan. Bring to the boil, then simmer for around 30 minutes, or until thickened. At this point, use a potato masher to mash up half the soup, stirring it back through the rest to make it nice and creamy. Have a taste, and season to perfection. Crack the eggs directly into the soup to poach for around 6 minutes, or until cooked to your liking. Meanwhile, finely chop the remaining chile (deseed if you like) and the cilantro (stalks and all) on a board. Crumble over the feta, add a squeeze of lime juice, and keep chopping and mixing until nice and fine. Toast the tortillas directly over an open flame until scorched (or toast in a dry frying pan for 30 seconds). Serve the soup sprinkled with the salsa, bust up the eggs, and use the tortillas for dunking. CALORIES 424 kcal, FAT 14.5 grams, SAT FAT 4 grams, PROTEIN 22.1 grams, CARBS 46.5 grams, SUGAR 9.9 grams, SALT 1.4 grams, FIBER 17.4 grams Serves 4 Source: "SUPER FOOD Family Classics, (adapted from)" Copyright: "(2016); ISBN: 978-0-71844-4" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - NOTES : A classic Costa Rican soup, high in protein, as well as dietary fiber.
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Post by karenw on Jun 7, 2023 19:05:56 GMT -5
I love black bean soup but you lost me with the poached egg on this one (I hate eggs...runny or hard boiled! Oh well! I am sure I could make it without the eggs, too. That being said, I am a soup-a-holic so I make a pot almost weekly. For black bean soup a few of my favorites include these: soupaddict.com/black-bean-soup/ (I cut back bacon to 2 slices because I am not much of a meat eater so I just want a very subtle bacon flavor) Milk Street Kitchen's instant pot black bean soup is fantastic Crescent Dragonwagon's Black Bean Chile Mole - ingredient list is long but mostly spices and easy to make with a lot of bang and makes a big pot
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Post by Catbatty on Jun 7, 2023 20:46:40 GMT -5
I love black bean soup but you lost me with the poached egg <snip> ............. Oh well! I am sure I could make it without the eggs, too./quote] HA HA HA HA.... I agree with you Karen -- at first, it took me back a bit...but then, I thought: he means this as optional, I think. Why? Because of the way he published the recipe. First line of title was Black Bean Soup...and oddly, second line was missing the 'with' (I added that) and was the rest of the title...as though they might be separated...as an odd way to write 'optional?) Unlike you, I do love eggs, but not sure my husband or I will want them in our soup. Fried perhaps (  ) if I really want to go different in my soups (read that: get my husband to agree to EATING it, at all)...but I dunno about poached. MIGHT. We are trying new things...new to us. Branching out. But...gotta think on this one a bit more.  Catbatty
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Post by karenw on Jun 9, 2023 17:34:08 GMT -5
Catbatty-I am pretty lucky in that my husband will eat almost anything and be happy!
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