Share your favorite recipe ~ SOUPS

[Lucinda]

If you have a favorite soup recipe, ways to tweak canned soups, an idea for a soup, tips for soup making, or anything else soup related :D and you'd like to share, please post it here!


My tip - with a stolen photo :D
Think outside the "bowl" when serving.

[hippywife]

1. This is too easy a category for me.

Everyone already knows what I'll post. LOL


http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=35951&mesg_id=35952


Remember, all measurements are approximate.

[Lucinda]

2. Italian Wedding Soup

Copied and pasted it here so it's in the thread :)


Italian Wedding Soup

1 medium (3-4 lb.)whole chicken
1 lg. can (14-15 oz) petite diced tomatoes, undrained
4 stalks celery

Place all of above in a large pot with around 4 qts. water. Boil until chicken is done. Remove chicken to plate to cool. Discard celery stalks.

1 lb. lean ground beef
1 egg
1/3 c. of grated parmesan
salt, pepper, garlic powder (not salt)

Combine the above ingredients and roll small, marble-sized meatballs. Set aside.

Pull chicken from the bones and skin and tear into bite-sized pieces.

1/2 lb. orzo or acine de pepe pasta
1 lg. can choppped spinach, undrained
2 eggs

Bring the stock back to a boil and add the pasta. (It will be tempting to add more than the 1/2 lb. but don't or it will soak up all of your stock.) Boil the pasta for about 10 mins., stirring often. Drop in the meatballs to cook in the stock. Allow another 10 mins., stirring often but carefully so as not to break up the meatballs. Lower the heat to low and stir in the spinach. Beat the eggs in a bowl and stir in a few spoonfuls of the hot broth to temper them. Drizzle the eggs into the soup, stirring continuously as you do. Add the chicken pieces. Allow the soup to simmer 15-20 minutes stirring very frequently as this soup is full of ingredients that will love to sink to the bottom and scorch.

You can lightly salt the soup while it simmers but not too much because when you serve it, top each individual bowl with grated parmensan and stir it in, which will add a lot of salty flavor. (I like lots!)

Serve topped with the grated parmesan, a nice loaf of crusty bread, and bottle of wine. Boun appetito!

[Neecy]

19. wonderful, thank you

I've been meaning to look up a recipe for Italian Wedding Soup and you just saved me the trouble - it's going to be a cold, rainy weekend here and this looks like a winner for tomorrow.

[yy4me]

34. I'm making this right now but I use escarole instead of spinach,

otherwise it is almost the same. I throw in dices carrots and eliminate the drizzled in egg. Also working, lentil soup and Chicken cacciatore. I've been eating miserably lately so today was a good day to cook and freeze single meal portions.

[Neecy]

39. okay, I made it

...and oh, was it good. This recipe is a keeper.

The only change I made was browning the meatballs in a little olive oil before I put them in the soup, just to drain off a little of the fat (I bought very lean ground beef, but it I figured what the heck) and to keep them together in the soup a little better since I tend to stir a little too enthusiastically.

Thanks again for posting this -

[Tangerine LaBamba]

3. Mine is Hot And Sour Soup

I don't know amounts so a recipe for it will be a fly-by-the-pants kind of thing, but here goes:


A handful of dried black fungus
A handful of dried black mushrooms
A handful of dried tiger lily buds

Cover these two with boiling water and let them sit for half an hour or so.

A handful of julienned bamboo shoots
A handful of sliced water chestnuts

(Can you see a pattern here?)

Simmer about 6 cups of a good sturdy chicken stock. Add about a handful of shredded cooked pork (or not - this soup works fine without the pork, but if you substitute chicken, it doesn't work). Bring to a simmer.

When the fungus and mushrooms and buds are softened, drain, rinse, repeat until the water runs clear, then julienne the mushrooms, and if there are any large pieces of the black fungus, tear them into smaller bits. Add all to the simmering stock.

A block of firm tofu, diced, and added to the stock.

A few good shakes of light soy sauce, three or four good shakes of black pepper (if you're up for something really spicy, use cayenne), two or three tablespoons of white vinegar, and bring it all to a boil.

Remove from the heat.

Beat a couple of big eggs, and slowly, very slowly, stir them into the soup. Keep stirring so that the eggs blend in ribbons.

To serve: hit individual bowls with a shake of sesame oil, some chopped scallions, and a solid hit of red wine vinegar.

Not my picture, but it should look like this - a nice, dense soup:

[Lucinda]

8. Sounds really really good.

Hot and sour can scare some people, its kind of gnarly looking, but it's sooooo good.

[The empressof all]

4. Non Fat/Low Fat veggie cream soup (easy)

I use an electric pressure cooker for this soup just because it's easier for me...You can do it on top of the stove.

Take a large onion dice and saute until golden and translucent. (set aside)

Cook two large bags of frozen broccoli, spinach, cauliflower (what ever one you like or you can use fresh) in about three cups of low sodium/low fat chicken broth. (You can use vegetable broth but I think it's too salty-YMMV) You want to cook the veggies to mush. Add the onions and reduce the broth a bit.

Using an immersion blender blend veggies until smooth. Check texture. It should be on the thicker end for soup. Add salt and pepper and this is good to go as is or you can guild the lilly.

At this point I add enough of a can of Non fat Evaporated milk to acheive the consistancy I like (you of course can use low fat or full fat evap milk or even Heavy cream) and continue to stir and heat. You can stop here or go for more fat.

If you want to make it richer you can add shredded cheese at this point. More often than not I'll add a pre shredded 4 cheese Mexican or Italian Blend just because it's easier. Shredded swiss with spinach and a hit of nutmeg is sublime or if I'm going really low fat and want that hit of cheese I'll just top a bowl with a bit of Parm.


This is a very forgiving recipe and the combos are limitless. I like Cauliflower with a hit of chili or curry. Broccoli of course goes with cheddar and I've even done Cereraic, Parsnip and Potato of course.

[Lucinda]

9. Looks quick and easy and infinitely variable.

Excellent!

[The empressof all]

13. Asparagus on sale for 1.29lb

Guess what I'm making for dinner. Mine will be non fat with a hit of Parm...But I'll throw in some swiss and some chopped up Ham for the SO

[Lucinda]

14. You are soooooo lucky!

I never see it that inexpensive, if I see it at all. I have dinner envy!

[AwakeAtLast]

5. You know what I'm posting

Humphrey soup (named after Hubert Humphrey, notes included in recipe I found on Cooks.com)

Mrs. Humphrey wrote: "The recipe that sustains the Vice-President's vim, vigor and vitality. My father used to love to make this. It is now famous because my husband loves it and has proclaimed it all over the U.S. Low in calories but high in food value, it is especially good for a light supper with fruit salad, a glass of milk, lots of crackers, and dessert."

1 1/2 lbs. stewing beef or chuck steak
1 lb. soup bone
1 tsp. salt
1/2 tsp. pepper
2 bay leaves
1 c. celery, chopped
1/2 c. onions, chopped
4 to 5 med. carrots, sliced
1 c. cabbage, chopped
1 lb. 4 oz. can Italian-style tomatoes
1 tbsp. Worcestershire sauce
1 beef bouillon cube
Pinch of oregano or any other herb you prefer

Cover meat and bone with water in 3-quart heavy kettle. Add salt, pepper and bay leaves. Heat water to bubbling while preparing vegetables. Turn heat to low. Add celery, onions, carrots, and cabbage. Simmer for at least 2 1/2 hours, or until meat is very tender. Skim; remove bone and bay leaves; cut meat into bite-size pieces. Return meat to soup. Add tomatoes, Worcestershire sauce, bouillon cube and herbs. Simmer for 30 minutes longer before serving. Serves 6.

:D

[Lucinda]

10. Yay! Humphrey!

:D I cant wait to try it.

[AwakeAtLast]

6. Here's another one - quick chicken noodle

1 C each - diced onion, celery, carrot
1 t. olive oil
1-2 cloves crushed garlic
poultry seasoning
onion powder
parsley
Paul Prudomme's Poultry Magic (my secret ingredient!)
Chicken stock
Boneless, skinless chicken breasts - diced
Egg noodles

In Dutch oven, saute onion, celery and carrot in olive oil. Add garlic, cook for 2 minutes more. Add stock, simmer vegetables for about 10 more minutes and add spices to taste. Add chicken, cook for about 5 minutes. Add noodles, cook until done.

Mom asked my to make it for Christmas one year because she likes it so much!

:hi:

[Lucinda]

11. Prudomme's Poultry Magic - Recipe

Ingredients
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon oregano
1/8 teaspoon cumin

Mix and store covered.



I found this copycat recipe when looking it up since I've never tried it before. Sounds good.

[Lugnut]

7. Sausage Tortellini Soup

Sausage Tortellini Soup

1# Bulk Sweet sausage
1/2 C Chopped onions
8 Cups Beef broth
1 can Italian seasoned diced tomatoes
1/2 bag frozen chopped spinach
1 Cup Barilla Three Cheese Tortellini

Saute sausage and onion until sausage is no longer pink and onions are translucent. Add broth and bring to a simmer. Add tomatoes and spinach and bring to a slow boil. Add tortellini and continue cooking until tortellini is done.

This soup freezes well too. The pasta breaks up a little after thawing but it doesn't affect the taste.

[Lucinda]

12. Sounds delicious.

:hi: I never think of Italian sausage in soup.

[Lugnut]

16. It's my favorite.

All you need to add is a stick of butter, a loaf of fresh bread and a hungry human. ;)

[Lucinda]

20. I have those three parts. I am missing the soup though.

:)

[Lugnut]

26. I just made a big batch yesterday.

We're having a Daytna 500 party tomorrow and I wanted the flavors to be well blended by then. I'd ship you some if I could.

[Lucinda]

28. Sounds like the perfect thing for a party!

Hope its a great day!

[Arkansas Granny]

15. My favorite is chicken noodle soup. In lieu of a recipe, I have a list

of ingredients.

chicken parts (I prefer skin on, bone in, thighs for the flavor)
chicken broth & water to cover
celery
carrots
onion
mushrooms
peas
corn
bay leaf and whatever seasonings sound good when I make the soup
homemade egg noodles


My DIL loves to add bean sprouts to her bowl. It adds a little crunch.

[Lucinda]

21. OH! I like the idea of adding the sweetness of the peas.

I don't think I've ever put them in chicken noodle! Will definitely try it. I'm so glad you mentioned it!

[Arkansas Granny]

25. I like to use frozen peas and just throw a couple of handsful in

when I turn off the burner. The residual heat cooks the peas to perfection.

[Lucinda]

27. Thats a great tip! I'll give that a try.

:hi:

[Inchworm]

17. Daughter's friend gave this recipe to her

She passed it to me because it's so easy, simple, and cheap... not to mention yummy!

SOUP OF THE EARTH

This is quick and handy. I usually have all ingredients on hand, and it is a nice simple meal with a salad on the side.

1 16 oz can chopped tomatoes
1 medium onion, quartered
1 – 3 cloves garlic, to taste
1 – 2 Tablespoons butter or olive oil
2 cans kidney beans (or black, navy, pinto or mixed beans) (I use a bag of dry beans soaked)
½ teaspoon chili powder
¼ pound muenster or jack cheese

In covered blender, blend tomatoes, garlic and onion until smooth. Melt butter or heat oil in saucepan and add in the tomato mixture. Heat 5 minutes.

In a covered blender, blend the beans with their juices and chili powder.

Add to tomato mixture and simmer 10 – 15 minutes.

Pour over cubed cheese in bowls and serve with tortilla chips. (I usually skip the tortilla part unless I have tortillas going bad that need deep fried)

:hi:

[Lucinda]

22. That sounds very good. And I love the name!

I definitely want to try it. :hi:

[Phoebe Loosinhouse]

18. Riboletta

Ribolletta - modified somewhat from the Silver Spoon Cookbook version (considered to be the Italian Joy of Cooking and a traditional gift to the bride from her new mother-in-law in Italy. I LOVE this Cookbook! The food is so like what my Italian mother-in-law cooked throughout her whole life. All the recipes are simple, and are just so damn GOOD!!!)Anyway, back to the soup:

1 onion finely chopped
1 stalk celery finely chopped
1 carrot finely chopped
1/4 Cup olive oil
2 potatoes coarsely chopped
2 regular cans diced tomatoes
sprig of fresh thyme
1 can of cannellini beans ( I don't drain them, but you could if you want)
Salt to taste
7 1/2 cups thinly sliced cabbage
8 3/4 Cups water
Spinach - fresh or frozen leaf

Toasted or stale Italian bread slices
Grated Parmesan
Olive oil to drizzle
Fresh ground pepper

Saute onion, celery and carrot gently in Olive oil until softened but not browned, stir occasionally ( 5-10 minutes)
Add tomatoes and potatoes and thyme and mix and cook for a few minutes more
Add cabbage and water, stir, bring to a boil
Reduce heat to low, cover, and cook for 2 hours
At the very end, I add however much fresh or frozen Spinach I feel like just to brighten the soup with a little more color.

(Now, Silver Spoon at this point will have you layer stale or toasted Italian bread in the bottom of a casserole dish, top with the soup and bake in an oven for 45 minutes, which I have done, but I find this step completely unnecessary.

It is pretty much the same effect if you just ladle the soup over toasted Italian bread in a soup dish. (Bread at the bottom of soup is VERY Italian and it is NOT like croutons. The bread swells and softens and adds an amazing additional texture to the soup which is not crunchy, but soft and expansive. Hard to explain until you do it yourself.)

Ladle soup over toasted Italian Bread in bowl, top with Parmesan, drizzle with Olive oil and then salt and pepper if you like.

EVERYONE likes this soup! It makes a huge batch. Quite inexpensive to make, too.

[Lucinda]

23. Sounds delicious! I've seen the SS Cookbook but I've never owned one.

I'll have to look for it again.
And I know what you mean about the bread in the bowl. I do that often with soups and Bills chili. Love it.

[sazemisery]

24. Soup a la sazemisery

1. Begin with mirepoix (2 parts onion, 1 part carrot, 1 part celery).
   
2. Open refrigerator and grab meat that was yesterdays entree or not.
   
3. Grab vegetables that are on hand and need to be utilized before going on the compost pile.
   
4. Saute mirepoix in olive oil
   
5. Add all other ingredients and cover with stock on hand.
   
6. Season with salt, pepper and any other herbs and spices that float your boat.
   
7. Simmer until the aroma seduces your nose to the point of ecstasy.
   
8. If pasta or rice are required for soup nirvana, cook separately and place in bottom of soup bowl.
   
9. Pour soup in bowl.
   
10. Enjoy with crackers, bread and a salad or sandwich.
    

This is how 75% of my soups are made. The other 25% consist of cream based whatever-is-in-the-fridge combinations.

[Phentex]

30. I can do this...

In fact, I have!

So many soups, so little time...

[Lucinda]

31. Yum. And a useful reminder to just play with ingredients on hand!

:hi:

[alfredo]

29. Red Lentil

Red Lentil Soup
This recipe came from Claudia Roden, an Egyptian Jewish (now British) food writer born in Cairo. It's a true Middle East peace recipe.

1 large onion, finely chopped

1 3/4 cups (350 g) split red lentils

7 1/2 cups (1 3/4 liters) meat or chicken stock or water 
Salt and pepper 

1 teaspoon cumin

juice of 1/2 to 1 lemon

Extra virgin olive oil to drizzle, to taste.

In a saucepan put the onion, lentils, liquid, a little salt and pepper, and simmer 1/2 hour, or until the lentils have disintegrated. Add water if soup needs thinning. Stir in cumin and lemon juice and adjust seasoning (Leila's note - this really needs salt and lemon in generous quantity). Let people help themselves to a trickle of olive oil.

You can put it in a blender for a silky texture. I like it that way, but my wife doesn't.

Optional: Cayenne, Paprika

I love Hoppin John Soup, Kale Soup Pinto Bean soup, potato soup, and curried soups of all kinds. But for a quick hearty soup, the Red Lentil Soup can't be beat.

[Lucinda]

32. Thanks for this one! I've been adding more lentils into my diet.

I think I'll like this a a lot. Can't wait to try it. :)

[alfredo]

33. The lemon juice really makes the dish. I also like green lentils with a lot

of curry powder. Both work well with Chipati (flour tortilla).

[Lucinda]

35. I have a bag of lentils that are just waiting to be cooked!

I was thinking about a lentil loaf, but soup sounds good too!

[alfredo]

36. Lentils and saltines: heaven on earth.

[Lucinda]

37. That's a new one!

But I can see the appeal.

[alfredo]

38. I tend to under salt, so the saltines come in handy.