applecrisp1
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Post by applecrisp1 on Feb 10, 2017 13:56:49 GMT -5
Tonight I'm planning to make the Garlicky Tortellini, Spinach & Tomato soup from Fine Cooking. Thanks to peachesncream and Brenda mentioning it in a thread a few months back. It could not be easier and most of the ingredient I always have on hand. Here's the recipe and a picture from their website. www.finecooking.com/recipes/garlicky_tortellini_soup.aspx#reviews Very short list of ingredients: butter, garlic, broth, tortellini, canned diced tomatoes, spinach, basil, parm Any recent favorites? Old t&t that you have made? Planning to try a new recipe? |
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Post by karenw on Feb 10, 2017 18:34:50 GMT -5
I make soup every week. Recently made some good ones and have a new one up for this weekend. Some of the recent hits was a Creamy Broccoli Sausage soup, Italian Dumpling Soup (that I modified significantly from original), and a Creamy Tortellini With Chicken, White Beans, and Kale. I have gotten to the point where I often just use the original recipe as a framework/idea and go off on my own soup making tangent. Seems to work for me as I have not had any "fails" for as long as I can remember. Some are keepers; some end up as "one time only" ideas but none have ever had to be thrown down the drain.
This weekend I am doing a Lemony Parsnip Soup with pasta (and chicken added). I love parsnips.
Karen
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lantana
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Post by lantana on Feb 10, 2017 19:42:42 GMT -5
Karen,
For the Creamy Broccoli Sausage soup, can you share the starting recipe and any of your special additions? I would like to try it!
Thanks,
Alice |
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tulip255
Politicos
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Post by tulip255 on Feb 11, 2017 14:44:48 GMT -5
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Post by karenw on Feb 11, 2017 19:30:12 GMT -5
Lantana, Here is the link to the original recipe but I admittedly made a lot of changes which I would do again (I liked the end results!). I will try to remember all of them for you. www.delish.com/cooking/recipe-ideas/recipes/a49976/creamy-italian-sausage-and-broccoli-soup/1. Used 3 links of hot turkey Italian sausage and got them real crispy first 2. Added carrots and celery 3. subbed for heavy cream. I don't recall whether I used 1 % milk, half and half or evap. milk that day as I had them all hanging around to use up, but any would prob. work. 4. Used homemade chicken stock 5. added 2-3 oz. small pasta (I used shells and I cooked them a head so they would not absorb liquid from soup, then added to soup when it cooled a bit) 6. Used fresh herbs (thyme) 7. simmered with a Parmesan cheese rind 8. Pureed a small portion of soup to give it a bit more body 9. added some kale at end as I had a bit to use up, maybe 3-4 oz. I think that covers my changes. Karen |
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Post by Catbatty on Feb 12, 2017 20:44:21 GMT -5
Lovely!! Yum. To me, cauliflower soup/chowder is major comfort food!!! Thank you for sharing!!!! |
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Post by Catbatty on Feb 12, 2017 20:52:38 GMT -5
YES YES!! This recipe is so easy. We think of it as "stone soup" -- it takes so few ingredients (and you can vary them) and it quick to make. We've used other greens if we don't have spinach on hand. We've used several different pastas. Cheese ravioli works...I keep some in the freezer. What seems to be the MOST necessary for flavor is the fresh basil...and for this reason I keep some growing in a pot on the patio every year. (Trader Joe's sells big pots of it for very little money.) As I recall, the person who gets credit for the recipe in the mag said that it's her goto soothing recipe when she is sick and nothing sounds good and she feels too awful to really cook. Tonight I'm planning to make the Garlicky Tortellini, Spinach & Tomato soup from Fine Cooking. Thanks to peachesncream and Brenda mentioning it in a thread a few months back. It could not be easier and most of the ingredient I always have on hand. Here's the recipe and a picture from their website. www.finecooking.com/recipes/garlicky_tortellini_soup.aspx#reviewsVery short list of ingredients: butter, garlic, broth, tortellini, canned diced tomatoes, spinach, basil, parm Any recent favorites? Old t&t that you have made? Planning to try a new recipe? |
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Post by soupandstew on Feb 13, 2017 20:47:35 GMT -5
We had this again tonight from the freezer. Originally I found it because I needed to use up a variety of dried beans in the pantry, but we really liked it and will definitely repeat. Next time I will use an equivalent quantity of diced tomatoes rather than have to snip/chop the whole ones in the can. www.cooks.com/recipe/ak57p2wl/three-bean-soup.htmlTHREE BEAN SOUP 3/4 c. EACH dried pinto beans, dried garbanzo beans and dried kidney beans Water to cover 1 tbsp. olive or vegetable oil 3 cloves garlic, minced or pressed 1 med. onion, chopped 1 c. diced celery 2 qts. beef stock 1 qt. water 1 bay leaf 1 (1 lb., 12 oz.) can whole tomatoes 3/4 lb. cooked Kielbasa, Polish or other spicy dinner sausage Salt and pepper to taste Chopped fresh parsley Grated Parmesan cheese 1. Wash dried beans and cover with water. Cover and soak overnight. 2. In the morning, drain and add fresh water. Heat slowly to boiling. 3. Meanwhile, heat oil in heavy soup kettle. Add garlic, onion and celery. Saute for 2 to 3 minutes, until golden. 4. Drain beans and add to onion and celery mixture. Pour in beef stock and water. Add bay leaf. 5. Heat to simmering. Over low heat simmer for 4 hours. Add tomatoes. 6. Cut sausages into 1-inch lengths and add to soup. Heat through. Add salt and pepper to taste. 7. Serve with a sprinkling of fresh parsley and Parmesan cheese. |
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