BS: Soup Recipes

Subject: RE: BS: Soup Recipes
From: gnu
Date: 22 Jan 09 - 11:06 AM

Excellent stuff. Thank youse!

Subject: RE: BS: Soup Recipes
From: Sandra in Sydney
Date: 21 Jan 09 - 07:25 PM

SPOON STANDING UP SOUP

fill the pan with lots of chopped vegetables - at least 10 kinds
add water
then add some flavouring - herbs, spices, mustard, prickles
& maybe a protein - red, white, fish, pulses, soy, cheese ...

boil till softened & liquid is reduced, then add a sauce (favourite recipe, packet, tin, whatever)

salt if necessary (not usually necessary if sauces/flavours include salt)

fill a bowl & eat on it's own or with bread

YUM

Subject: RE: BS: Soup Recipes
From: open mike
Date: 21 Jan 09 - 06:54 PM

My son-in-law has grown acres of butternut squash on his farm and i have enjoyed making several dishes, pies, breads and soups from them.

here is one recipe:

CURRIED BUTTERNUT SQUASH SOUP (can also be made with pumpkin)

quarter and steam or bake squash or pumpkin (scoop out seeds first)

meanwhile, saute' onions, garlic in olive oil....add curry and stir.
add milk and/or steam water and/or vegetable stock and simmer.

When squash is soft, scoop out pulp, seperate skin and seed.

in blender put sunflower seeds, nutritional yeast and
then add liquid curry mix and blend til creamy.

add squash and blend til you have soup. return to pot and heat.
serve with a dollop of sour cream ,a sprinkle of pumpkin seeds,
and a dash of parsley and paprika.

This is fun to serve in a hollowed out pumpkin

the curry gives its flavor better if sauteed...in oil
than if put directly into water mixture...the spice is harder
to dissolve in water.

Subject: RE: BS: Soup Recipes
From: open mike
Date: 21 Jan 09 - 06:47 PM

from a previous recipe thread i learned that courgettes are zucchini
i think they go by another name too "m:" something--possibly marrow?
(not the bone)http://en.wikipedia.org/wiki/Vegetable_marrow
and also cocozelle

Subject: RE: BS: Soup Recipes
From: Bat Goddess
Date: 21 Jan 09 - 06:29 PM

VirginiaTam -- Tom (Curmudgeon) just made your creamy chicken & bacon chowder for supper. It was absolutely lovely! And I'm sure it's going to be even better when we heat it up for another meal. That's the thing about soups -- even better the second time around.

Thanks for the recipe! It's a keeper!

Linn

Subject: RE: BS: Soup Recipes
From: Bat Goddess
Date: 21 Jan 09 - 03:49 PM

Here's a couple -- including the one my mother called chili, but it's actually a chili-flavored soup. I wasn't fond of it as a kid, probably because of the kidney beans which I immediately picked out. But now, fifty years later, I'm hungry for it and will have Tom whip up a batch one of these days -- probably using something other than red kidney beans in it.

Mom's Chili Soup
(Mom's instructions are vague -- she doesn't use a recipe.)

Saute some hamburger and onions.

Add a can of tomato juice and half a can of water.

Add uncooked elbow macaroni and bring to boil.
Turn heat down and cook until macaroni is done.

Add can of rinsed red kidney beans -- or other beans.

Season to taste with salt, pepper and chili powder. Traditionally served with saltines, but I think tortilla chips might be nice.

On the other hand, another soup I haven't made for awhile and really need to (besides, this is soup weather) is the Bavarian Beef Soup I stole from Alison's Restaurant in Dock Square, Kennebunkport, Maine circa 1978.

Bavarian Beef Soup

ground beef
bacon
onions, chopped
water & beef bouillon (or use good beef stock); some beer is good, too, or maybe some red wine
spinach, torn into smallish pieces
mushrooms, sliced
dash or two of worcestershire sauce to taste

Fry up some bacon til crisp and reserve. Use some of the bacon fat (I LOVE bacon fat) to saute up a mess of chopped onion. Then brown the beef.

Add water and bouillon or beef stock, etc. Simmer.

Add sliced mushrooms at about the same time. Add the spinach not too long before you intend to eat the soup, and crumble the bacon and add it, too.

Sometimes I thicken the soup (instant potatoes make good thickener -- only good use for it) but mostly I don't. And I prefer my soups solid enough to hold the spoon upright.

Linn

Subject: RE: BS: Soup Recipes
From: Big Al Whittle
Date: 21 Jan 09 - 02:29 PM

thanks for that! sounds good.

Subject: RE: BS: Soup Recipes
From: Helen
Date: 21 Jan 09 - 12:37 PM

eanjay,

I have worked out that if I add some red lentils about 10 minutes before the end of cooking tomato soup, and then blend/liquidise it, it makes the soup thicker and it has a velvety texture. Sometimes I put a little bit of lemon juice and a small amount of lemon zest after frying the onions, especially if I am coming down with a cold or the flu. I often add some cubed pumpkin after I have fried the onions, too, for a slightly different flavour.

One of my favourite soups is bacon and cauliflower soup. Sounds ordinary, but it isn't. Ingredients are bacon - fried in olive oil, onions - fried, cauliflower - swished around in the oil for a few minutes to bring out the flavour, chicken stock and water, salt to taste. Blend/liquidise. Yum!

And pumpkin soup is super-Yum! Oz favourite! Onion, olive oil, a few cups of pumpkin or butternut pumpkin, chicken stock, water, salt. Blend it.

Helen

Subject: RE: BS: Soup Recipes
From: Jean(eanjay)
Date: 21 Jan 09 - 11:34 AM

This is an Asda recipe that I have made and it is delicious.

Subject: RE: BS: Soup Recipes
From: Ruth Archer
Date: 21 Jan 09 - 11:28 AM

Al, either soak some beans (something like borlotti or flageolet) or get a few tins of said beans and simply drain them. Chop up some of your chorizo and fry it off with some chopped onion and garlic. Add some fresh thyme and the beans. Give a few stirs, cover with water or stock and simmer on a low heat, stirring occasionally. Give it at least an hour (tinned beans don't take so long). You could give the soup a bit of a bash with a hand potato masher towards the end to get the beans to break down a bit and the soup to thicken. either add more liquid or reduce, depending on how thick you want it.

Chorizo, garlic and beans is just glorious.

Subject: RE: BS: Soup Recipes
From: Jean(eanjay)
Date: 21 Jan 09 - 11:23 AM

2 red Peppers, chopped
1 Onion, chopped
2 Chillis, finely chopped
1 tin Chopped tomatoes
600ml Vegetable stock
1 tsp Ground paprika
Approx 20 slices Chorizo

1)Fry peppers, chilli and onion in a little oil until slightly softened.
2)Add remaining ingredients except the chorizo and simmer for 15 minutes.
3)Cool slightly and liquidise.
Add the chorizo. Cook until the chorizo is heated through.

Subject: RE: BS: Soup Recipes
From: Big Al Whittle
Date: 21 Jan 09 - 11:06 AM

I got given a chorizo sausage for my birthday - something to do with one of my songs 'the big red sausage'.

Do you reckon that would go in a soup allright?

Subject: RE: BS: Soup Recipes
From: Jean(eanjay)
Date: 21 Jan 09 - 03:30 AM

I should have mentioned yesterday that the recipe for curried cauliflower soup is a Riverford Organic Vegetables recipe. I have made it loads of times and it is delicious. They have some great recipes.

Another favourite of mine is this tomato soup. It doesn't have to be cooked in a slow cooker of course - I do it because I can just throw everything in and forget it.

TOMATO SOUP

1 carrot, finely diced
1 onion, finely chopped
4 rashers bacon, chopped
700g tomatoes, skinned and chopped
900 ml chicken stock
5ml sugar
good pinch sweet basil
salt and pepper

1)Put all ingredients into slow cooker for 4-6 hours.
2)Cool slightly and liquidise.

Subject: RE: BS: Soup Recipes
From: Uncle_DaveO
Date: 20 Jan 09 - 08:04 PM

Just about 46 years ago I met and was quickly smitten with the girl who later became my Beautiful Wife. I decided that "the full-court press" was called for.

After a date or two I invited her to my apartment for dinner. (Get your mind out of the gutter; she had already made quite clear that she wasn't playing that game. And it was a different era.)

I don't recall what all else (if anything) I cooked, but the two stars of the occasion were Cold Orange and Carrot Soup and Cheese Souffle. I played some classical guitar music and something by the Budapest String Quartette on my middle-range high fidelity player, which I had built from a kit.

She told me later that her reaction was "Wow! A guy who cooks gourmet meals AND loves classical music!"   I should mention that she is a professionally trained classical pianist.   And that was when she decided that if "The Question" came, the answer was "Yes!"

The soup was the particular star, and I've done it periodically, by request, over the years, to satisfactory romantic results.

You can find recipes for cheese souffle by Googling, but the recipe for Cold Orange and Carrot Soup is approximately this:

Cold Orange and Carrot Soup
      You will need the following, but the amounts of half-and-half
      and of orange juice you'll actually use are matters of judgment.
1 pound carrots, chopped
1 quart chicken stock
A little salt; not much, but I don't know how much I use. Take it easy; you can always add salt later.
1 quart orange juice (or less, as needed)
1 pint half-and-half (or less, as needed) (The original recipe called for cream as such, but I have modified it to half-and-half.
1/4 tsp nutmeg
Chopped parsley for garnish

Simmer the carrots in the chicken stock until done

In a blender or food-processor, whiz all the carrots and say half the stock until fairly smooth, adding more stock. You probably can't put all of the stock in at this stage, because of room in the blender and also for better control of the reduction of the carrots to a smooth blend.

Pour out into a pan, and stir in the rest of the stock.

Thin with enough orange juice to make a fairly thick puree, remembering that the cream will be added later, so don't make it too thin. But the orange juice, in my judgment, is more important to the end result than the cream)

Add nutmeg

Chill in refrigerator (Remember, this is going to be a chilled soup)

At serving time, add half-and-half to arrive at a middling-thick and creamy soup.

Serve with parsley sprinkled on top.

This is the soup that won my Beautiful Wife for me.

Dave Oesterreich

Subject: RE: BS: Soup Recipes
From: RangerSteve
Date: 20 Jan 09 - 03:20 PM

Sausage and Cabbage Soup - my own recipe, I don't use measuring cups or spoons when I get creative. I just add items randomly.

One package of link sausages or one kielbasa.
One medium green cabbage.
Chicken broth
Raisins (optional)

cut the sausage into bite size slices and brown in oil in a deep pot.
shred the cabbage and add to the pot, sauteeing until it's slightly wilted, but still slightly crunchy. Add enough chicken broth to cover the cabbage and sausage and simmer for an hour. Sometimes I add a handfull of raisins, which gives the soup a little sweetness, other times I add some red pepper flakes, occasionally I've added a small amount of rice or egg noodles. The noodles should be added about 10 minutes before the soup is finished cooking.

Subject: RE: BS: Soup Recipes
From: Rapparee
Date: 20 Jan 09 - 03:07 PM

Too much trouble, Vtam. I'll just chicken broth and chicken chunks -- they come pre-cooked and pre-cut up.

Subject: RE: BS: Soup Recipes
From: VirginiaTam
Date: 20 Jan 09 - 02:43 PM

Creamy chicken, potato and bacon chowder.

Whole chicken
Streaky bacon
Potatoes
Celrery
Onion
Chicken stock
Single cream or whole milk
Kroger Zesty Blend Original or mix of sage, rosemary, lemon zest, garlic.
Cheddar (shredded)

Fry package of streaky bacon to crisp but not burned. Crumble and set aside.

Boiled whole chicken with celery, onion, stock and Kroger's Zesty Blend seasoning. Pick the meat off and set aside.

Put skin and bones under the broiler to carmelise. Then tip back into the broth and boil the flavour out.

Strain broth. Add loads of cubed potatoes to strained broth cook until nearly done. Spoon out some of potatoes. Mash and add to thicken the broth. Tip back in with picked chicken meat and single cream or whole milk and half of the bacon crumbled up.

Simmer until cubed potatoes are done.

Serve with shredded cheddar and the rest of crumbled bacon as garnish.

Subject: RE: BS: Soup Recipes
From: Penny S.
Date: 20 Jan 09 - 12:50 PM

Look in the fridge and the veg rack. Prepare whatever is there, ensuring at least one onion. Sweat the onion in a large saucepan with some oil or fat. Add the rest of the veggies. Pour on some stock, or boiling water plus a stock cube. Add lentils and pearl barley, or rice, or spelt or whatever other grain. simmer as long as it takes (slow cooker is good). Taste. Add, if necessary, seasoning, worcestershire sauce, mushroom ketchup, whatever seems like a good idea to give body, bite or whatever.

As I live alone and soup making involves producing a lot of the stuff, I eat as is on day one, and keep the rest in the fridge. Day two, take out a portion and blend it. Day three, add some chopped up meaty stuff.

If replacing the lentils with any other pulse with a skin on it, apart from fresh peas, ensure the soup is boiled for at least ten minutes, or use a tin. It isn't just red kidney beans.

Penny

Subject: RE: BS: Soup Recipes
From: Rapparee
Date: 20 Jan 09 - 12:22 PM

Make a nice veggie soup, but add slices of linguica sausage. Season to taste, but the linguica will add much to it, so don't season until the end.

Subject: RE: BS: Soup Recipes
From: Jean(eanjay)
Date: 20 Jan 09 - 12:13 PM

CURRIED CAULIFLOWER SOUP

2 medium onions, chopped
3 cloves garlic, choppped (or more, if you like)
2 teaspoons medium curry powder
2 teaspoons hot curry powder (but you could use all mild if you preferred)
1 teaspoon garam masala
1 teaspoon ground cumin
1 large cauliflower broken into florets
1 potato, peeled & diced
2 medium carrots, chopped
2 pints chicken stock
salt & pepper

1)Sauté onion & garlic in a little oil until translucent (about 5 mins.), stirring often.
2)Add spices; stir for 1 minute.
3)Add cauliflower, carrots and potatoes; stir 1 minute.
4)Add stock and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 25 minutes.
Liquidise.
Top with a teaspoon of plain fat-free yogurt.

Subject: RE: BS: Soup Recipes
From: Jean(eanjay)
Date: 20 Jan 09 - 10:54 AM

SPLIT PEA AND COURGETTE SOUP

175g yellow split peas
1 medium onion, chopped
2 medium courgettes, finely diced
900ml chicken stock (adjust amount if necessary)
½ tsp ground turmeric
salt and pepper

1)        Cover the split peas with cold water and soak for 8 hours or overnight. Drain and rinse well.
2)        Reserve a handful of diced courgettes.
3)        Put all other ingredients into pan and simmer for 40 minutes.
4)        Boil the remaining courgettes for 1 minute.
5)        Drain and add to soup.

Variation
For a quicker alternative use split red lentils; they need no pre-soaking and they cook quickly.

I always liquidise. If I'm in a hurry I use lentils and put all the courgettes in together.

Subject: BS: Soup Recipes
From: gnu
Date: 20 Jan 09 - 10:34 AM

Searched "soup" and found a few threads with a few recipes but I would like to see more. Got a good one? Please share it here. Thanks.

BTW, on one thread from about two years ago, I was again amused by Spaw's recipe for starting a diet, as follows...

"Seriously, if you want a kick start to your diet, the hospital where Karen works is a Catholic hospital tied in with a chain of the same around the world, known as Trinity Healthcare. They all offer a diet tea blend made in Australia at their Sisters of Mercy hospital in Perth. The stuff tastes a little odd but it works like a champ as a calorie burner/catalyst type thing. You need to try it if you can find it. The weird taste is that part of the ingredients come from Koala bear "byproducts" and the tea is pretty strong with some serious particulate floating around in it. The good Sisters just brew it and bottle it up as is and when I asked about perhaps filtering a bit it before I drank anymore, I was told, "The Koala Tea of Mercy is not strained."