I have a Japanese pumpkin my favorite! Looking to make the most out of him!Pumkim soup recipes? Or another yummy pumkin dish? ?
Check the source, there are 568 recipes with pumpkin in the ingredient. They are all rated, have reviews, and photos too.
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Downeast Maine Pumpkin Bread
Rated: 5 of 5 by 2443 members
Submitted By: Laurie Bennett
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 24
';Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible.';
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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Pumpkin Cheesecake II
Rated: 5 of 5 by 178 members
Submitted By: Cathy
Servings: 12
';This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.';
Ingredients:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons groundcinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages creamcheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
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Cream of Pumpkin Soup
Rated: Rated 5 of 5 by 228 members
Submitted By: Thomas
Servings: 6
';Whole wheat cinnamon croutons top this creamy soup made with chicken broth, pumpkin puree and traditional pumpkin pie spices.';
Ingredients:
3 tablespoons margarine,softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Directions:
1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.Pumkim soup recipes? Or another yummy pumkin dish? ?
This is a nice simple Pumkin Soup recipe that serves 6:
* 2 15-ounce cans pure pumpkin
* 4 cups water
* 1 cup half and half
* 1 garlic clove, pressed
* 1/4 cup pure maple syrup
* 4 tablespoons unsalted butter
* 1/2 teaspoon Chinese five-spice powder*
* 4 ounces fresh shiitake mushrooms, stemmed, sliced
Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; saut茅 until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
* A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
the only things i can think of are
pumpkin pie
pumpkin roll
pumpkin muffin
Thursday, December 31, 2009
Soup recipes for winter? Any good idea? - very warm and filling ones!?
Any secret recipes from moms or grandmoms are highly appreciated. Thank you very much.Soup recipes for winter? Any good idea? - very warm and filling ones!?
This is one of my favorites - very hearty and filling with a little bit of spice to it....
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
3 cups water
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesan.
Yum!Soup recipes for winter? Any good idea? - very warm and filling ones!?
Split Pea Soup with Ham Hocks
Chowders (corn, potato, seafood)
Here is one of my favorites --Black Bean Soup
1 cup dried black beans
1 onion (yellow or white) sliced
2 celery stalks, diced
3-4 Tablespoons of butter (unsalted)
4 cups water
1/4 teaspoon dry mustard
1 teaspoon of salt
1/4 cayenne pepper (or any hot pepper ground or flakes)
1/2 cup dry sherry
Soak the beans overnight.
Saute the onions and celery in all but a Tablespoon of butter in a largish sauce pan. Add the beans and water and bring to a boil. Then reduce to a simmer for about 2 1/2 hours.
Then in a skillet melt the butter, add the mustard, salt, and cayenne or other pepper and mix well. Add a Tablespoon of the bean mixture and stir until smooth. Then slowly pour half of the sherry in, stirring constantly. Then add this to the bean mixture along with the rest of the sherry.
Done! I like to put day old or toasted french bread in the bottom of a bowl and then add the soup. There are a million variations, of course, and I rarely make it the same exact way twice.
Hope this helps!!
(By the way, this is MY recipe. It's not off the web or out of a book, but one put together after trying several other recipes. If I don't have my own recipe I always give my source.)
I am a soup maniac... I Make beef, beef barley, chicken (of course) , Split pea with ham, white bean %26amp; escarole, butternut squash, Italian wedding, etc. Email me if you want any of these. But for now, here's a less common one: Portuguese soup.
There are many versions, but mine requires:
About 1 pound of whole chuck.
Half a head of cabbage
One bunch of Kale (you can sub spinach or escarole)
1/2 can of white beans
1/2 can of pink or red kidney beans
Garlic ( 1-3 cloves), Chopped celery, onions, %26amp; carrot ( cup or so each)
Beef broth. 3-4 cans
Cut the chuck up into medium cubes and brown in the bottom of a stock pot with some olive oil.
Remove the chuck and add celery, onions, carrots and garlic to the pan. Saute' for a few minutes. Add the cabbage %26amp; kale for about a minute. Then add the beans, %26amp; the broth. Bring to a boil and return the chuck to the mix. Cover and simmer on low at least one hour.
Done.
(I like to boil some small pasta like Ditalini on the side and put some in the bowl at serving time with all my soups. Don't boil the pasta IN the soup or it will dry up and become un-freezable. Freeze the left-overs in a zip bag for another round next week!
Taco Soup
1-1陆 lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and saut茅 w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
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Pumpkin Soup
Cut up, de-seed, and peel one 4-5 lb. Fairytale Pumpkin. Place in 2 gallons water and cook until soft (1-2 hours).
Combine 1 Tbsp. each: salt, pepper, garlic powder, corriander, cumin. Add to soup.
Combine 1/2 cup vegetable base with 1/2 cup hot water and add to the soup.
Whip, blend, and mesh until smooth. Presto! Pumpkin soup!
______________________
Butternut Suash and Bacon Bisque
--Mak2 quarts
1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste
1. Preheat the oven to 350潞F. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.
2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.
3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.
4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.
5. Mix in the squash and chicken broth, and return to mixture to a simmer.
6. Remove from the heat, and pur茅e with an immersion blender.
7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper
--Hartford Courant paper
_______________________
TORTELLINI SOUP
1 tb olive oil
2 med ribs celery diced
2 med carrots diced
1 med-lg onion diced
4 cloves garlic, finely chopped
3 cans fat free chicken broth 14 oz each
1 pkg (9 oz) refrigerated tortellini (your choice)
we like tomato or chicken pruscuito tortellini
the 3-cheese is good too
1 can 19 oz cannelini beans, rinsed
1 bag 6oz baby spinach
陆 tsp nutmeg
陆 tsp pepper
salt to taste
Heat oil in 4 qt saucepan over med low heaat. Stir in celery, carrot,onion and garlic, cover and cook 10 minutes until soft. Add broth and 2 cups water.
Bring to boil, stir in tortellini and simmer as package directs. Stir in remaining ingredients, heat through. Sprinkle the soup with finely shredded parmesan cheese and accompany with crusty Italian bread.
This is a low fat and heart smart recipe and one of our favorite soups ever!
-- Womans Day 2003
______________________
Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 戮 oz) can Cream of Chicken Soup
1 (10 戮 oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1陆 tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives, sour cream, bacon bits
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup as desired
Serves: 8
--Costco cookbook
Try an Italian ribollita-style bean soup - very warm and filling. Saute a diced onion, a diced carrot, and a diced celery stalk in some olive oil until soft. Add 1 can of whole cannellini beans with liquid, and then add another can of beans which you have already pureed (2 cans of beans total). Let it simmer. Then add chopped kale, and let it cook until it's soft. Add salt and pepper to taste. You can leave it on the stove top and reheat it when you're ready to serve. Serve it in shallow bowls over slices of toasted crusty bread. A very good and filling winter soup. This recipe is foolproof and very easily adapted to individual tastes and availability of ingredients. You can add other types of veggies, like escarole instead of kale, or saute some pancetta into it too. If it's too thick, just add a little chicken broth.
Yummy I agree with you
when my mom makes soup
she would put in vegetables in it to
make it like a meal.
carrots
peas
beans
garlic
beets
potatoes
chicken or turkey if you want meat.
onions
slow cook
This is a lovely recipe for Pumpkin %26amp; Parmesan Soup:
http://www.gourmet-food-revolution.com/p鈥?/a>
Turkish Red Lentil Soup
1 cup red lentils, washed and cleaned
4 cups vegetable stock
1/4 cup mild onions, finely chopped
1/2 cup white potatoes, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)
1. Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
2. Place the washed and cleaned lentils into a medium pot with the stock, potatos, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
3. Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.
4. Serve.
MINESTRONE
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
1 smoked ham joint for stock
3 cups lentils
4 large carrots
1 sall turnip
1 large leek
some fresh chopped parsley
put the ham and washed lentils in a large pot with cold water, bring to the boil and simmer for 1%26amp; half hours ,topping up with water if needed, dice the carrot %26amp; turnip %26amp; leek and add to the stock,simmer for a further hour then add some grated carrot and simmer for 20 mins, add the chopped parsley just before serving and serve with hot crusty bread, good wholesome Scottish soup, i've been making this soup for yearsit's delicious!!!!!moisturizing cream
This is one of my favorites - very hearty and filling with a little bit of spice to it....
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
3 cups water
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesan.
Yum!Soup recipes for winter? Any good idea? - very warm and filling ones!?
Split Pea Soup with Ham Hocks
Chowders (corn, potato, seafood)
Here is one of my favorites --Black Bean Soup
1 cup dried black beans
1 onion (yellow or white) sliced
2 celery stalks, diced
3-4 Tablespoons of butter (unsalted)
4 cups water
1/4 teaspoon dry mustard
1 teaspoon of salt
1/4 cayenne pepper (or any hot pepper ground or flakes)
1/2 cup dry sherry
Soak the beans overnight.
Saute the onions and celery in all but a Tablespoon of butter in a largish sauce pan. Add the beans and water and bring to a boil. Then reduce to a simmer for about 2 1/2 hours.
Then in a skillet melt the butter, add the mustard, salt, and cayenne or other pepper and mix well. Add a Tablespoon of the bean mixture and stir until smooth. Then slowly pour half of the sherry in, stirring constantly. Then add this to the bean mixture along with the rest of the sherry.
Done! I like to put day old or toasted french bread in the bottom of a bowl and then add the soup. There are a million variations, of course, and I rarely make it the same exact way twice.
Hope this helps!!
(By the way, this is MY recipe. It's not off the web or out of a book, but one put together after trying several other recipes. If I don't have my own recipe I always give my source.)
I am a soup maniac... I Make beef, beef barley, chicken (of course) , Split pea with ham, white bean %26amp; escarole, butternut squash, Italian wedding, etc. Email me if you want any of these. But for now, here's a less common one: Portuguese soup.
There are many versions, but mine requires:
About 1 pound of whole chuck.
Half a head of cabbage
One bunch of Kale (you can sub spinach or escarole)
1/2 can of white beans
1/2 can of pink or red kidney beans
Garlic ( 1-3 cloves), Chopped celery, onions, %26amp; carrot ( cup or so each)
Beef broth. 3-4 cans
Cut the chuck up into medium cubes and brown in the bottom of a stock pot with some olive oil.
Remove the chuck and add celery, onions, carrots and garlic to the pan. Saute' for a few minutes. Add the cabbage %26amp; kale for about a minute. Then add the beans, %26amp; the broth. Bring to a boil and return the chuck to the mix. Cover and simmer on low at least one hour.
Done.
(I like to boil some small pasta like Ditalini on the side and put some in the bowl at serving time with all my soups. Don't boil the pasta IN the soup or it will dry up and become un-freezable. Freeze the left-overs in a zip bag for another round next week!
Taco Soup
1-1陆 lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and saut茅 w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
________________________
Pumpkin Soup
Cut up, de-seed, and peel one 4-5 lb. Fairytale Pumpkin. Place in 2 gallons water and cook until soft (1-2 hours).
Combine 1 Tbsp. each: salt, pepper, garlic powder, corriander, cumin. Add to soup.
Combine 1/2 cup vegetable base with 1/2 cup hot water and add to the soup.
Whip, blend, and mesh until smooth. Presto! Pumpkin soup!
______________________
Butternut Suash and Bacon Bisque
--Mak2 quarts
1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste
1. Preheat the oven to 350潞F. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.
2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.
3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.
4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.
5. Mix in the squash and chicken broth, and return to mixture to a simmer.
6. Remove from the heat, and pur茅e with an immersion blender.
7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper
--Hartford Courant paper
_______________________
TORTELLINI SOUP
1 tb olive oil
2 med ribs celery diced
2 med carrots diced
1 med-lg onion diced
4 cloves garlic, finely chopped
3 cans fat free chicken broth 14 oz each
1 pkg (9 oz) refrigerated tortellini (your choice)
we like tomato or chicken pruscuito tortellini
the 3-cheese is good too
1 can 19 oz cannelini beans, rinsed
1 bag 6oz baby spinach
陆 tsp nutmeg
陆 tsp pepper
salt to taste
Heat oil in 4 qt saucepan over med low heaat. Stir in celery, carrot,onion and garlic, cover and cook 10 minutes until soft. Add broth and 2 cups water.
Bring to boil, stir in tortellini and simmer as package directs. Stir in remaining ingredients, heat through. Sprinkle the soup with finely shredded parmesan cheese and accompany with crusty Italian bread.
This is a low fat and heart smart recipe and one of our favorite soups ever!
-- Womans Day 2003
______________________
Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 戮 oz) can Cream of Chicken Soup
1 (10 戮 oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1陆 tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives, sour cream, bacon bits
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup as desired
Serves: 8
--Costco cookbook
Try an Italian ribollita-style bean soup - very warm and filling. Saute a diced onion, a diced carrot, and a diced celery stalk in some olive oil until soft. Add 1 can of whole cannellini beans with liquid, and then add another can of beans which you have already pureed (2 cans of beans total). Let it simmer. Then add chopped kale, and let it cook until it's soft. Add salt and pepper to taste. You can leave it on the stove top and reheat it when you're ready to serve. Serve it in shallow bowls over slices of toasted crusty bread. A very good and filling winter soup. This recipe is foolproof and very easily adapted to individual tastes and availability of ingredients. You can add other types of veggies, like escarole instead of kale, or saute some pancetta into it too. If it's too thick, just add a little chicken broth.
Yummy I agree with you
when my mom makes soup
she would put in vegetables in it to
make it like a meal.
carrots
peas
beans
garlic
beets
potatoes
chicken or turkey if you want meat.
onions
slow cook
This is a lovely recipe for Pumpkin %26amp; Parmesan Soup:
http://www.gourmet-food-revolution.com/p鈥?/a>
Turkish Red Lentil Soup
1 cup red lentils, washed and cleaned
4 cups vegetable stock
1/4 cup mild onions, finely chopped
1/2 cup white potatoes, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)
1. Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
2. Place the washed and cleaned lentils into a medium pot with the stock, potatos, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
3. Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.
4. Serve.
MINESTRONE
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
1 smoked ham joint for stock
3 cups lentils
4 large carrots
1 sall turnip
1 large leek
some fresh chopped parsley
put the ham and washed lentils in a large pot with cold water, bring to the boil and simmer for 1%26amp; half hours ,topping up with water if needed, dice the carrot %26amp; turnip %26amp; leek and add to the stock,simmer for a further hour then add some grated carrot and simmer for 20 mins, add the chopped parsley just before serving and serve with hot crusty bread, good wholesome Scottish soup, i've been making this soup for yearsit's delicious!!!!!
Any good soup recipes for skillets?? please read details?
i only have a microwave skillet and a microwave and a tiny fridge and im prego and want to know of any good healthy soup recipes(please nothing out of the ordinanry cause i throw up easy thx) and if possible any vegetables that last outside the fidge alittle longer since my fridge is tiny...... thanksAny good soup recipes for skillets?? please read details?
Wisconsin Cheesy Potato Soup
Ingredients:
4 baking potatoes (about 1 1/2 lbs)
2 tablespoons butter
1 medium onion, sliced
2 tablespoons flour
1 teaspoon beef bouillon granules
2 cups water
1 (12 ounce) can evaporated milk
1 cup shredded wisconsin mild brick cheese (4 ounces)
1 teaspoon chopped parsley
3/4 teaspoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
Directions:
Cook potatoes in microwave on high until tender; let cool.
Place butter and onions in large bowl. Cook in microwave on high until tender, about 2 minutes.
Stir in flour. Add bouillon and water. Stir well.
Return to microwave and cook on high for 2 minutes until mixture is heated.
Scoop out potatoes, leaving pieces in chunks. Add potatoes, evaporated milk, cheese and seasonings to hot mixture.
Return to microwave and cook on high 2 1/2 to 4 minutes until cheese is melted and soup is hot.
-------------
Hamburger Vegetable Soup
Ingredients:
1 pound ground beef
Tablespoon instant minced onion
4 cups hot water
1pkg. (16 oz) frozen mixed vegetables
1 can sliced potatoes drained
1 can (2 oz) vegetable cocktail juice
1 can (10 1/2 oz) condensed beef broth
1 to 2 teaspoons salt
1 bay leaf
1/4 teaspoon ground marjorm
Directions:
Crumble ground beef in 4 to 5 quart casserole. Add instant onion. Microwave at high 4 to 5 minutes, or until meat is no longer pink, stirring to break up meat after half the time. Drain.
Stir in remaining ingredients; cover. Microwave at hish 8 to 10 minutes. Sitr. Reduce power to 50% (medium). Microwave 20 to 25 minutes, or until soup is hot and flavors are blended, stirring once or twice during cooking. Let stand, covered, 5 to 10 minutes.
-----------
Vegetable Chili
Ingredients:
1 onion, chopped
1 cup thinly sliced celery
2 carrots, peeled and thinly sliced
2 cloves garlic, crushed
1 zucchini, sliced
1 green bell pepper, seeded and sliced
1 (28-ounce) can chopped tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 cup shredded mozzarella cheese
Directions:
In a large microwave-safe baking dish, combine onion, celery, carrots and garlic. Microwave, covered, on HIGH for 7 to 8 minutes or until vegetables are almost tender.
Add zucchini and green pepper, cook an additional 2 minutes before adding tomatoes and juice, kidney beans, chili powder, cumin and oregano. Microwave, covered, on HIGH for 16 to 18 minutes or until zucchini and green peppers are tender, stirring twice.
Let stand, covered, for 5 minutes. Season with salt, pepper and sugar. Sprinkle cheese on top before serving.Any good soup recipes for skillets?? please read details?
canned vegetables will keep outside of the fridge...they are not as high in nutrition as fresh ones...but they are better than potatoes which are just high in starch...not something really great for baby---not bad but not good.
I'm currently prego right now too. I figure you want something filling but easy to prepare and not too much crap in there where it turns your stomach. Try making a little roast---get a small piece of beef, cut up some potatoes and carrots, add some peas or green beans, and cook until done. Add salt and pepper to taste.
Buying canned soups also might be a good option for you since you lack space. I eat a lot of the Cambpell's Chunky soup--fat free--it's filling and healthy. They've got a lot of varieties to choose from too. I also eat the generic tomato and cream soups....they taste the same....and they are easy on my stomach. Hope this helps.
root vegetables like potatoes last outside the fridge (in dark dry place or brown paper bag. bake nicely in microwave too
healthy coice soups are lower in salt
eat lots of fresh fruit its good for you and the baby - congrats
i would say just go and buy the little microwave soups
Being preg and cooking is rough! Can you tolerate chili? This is a white chicken chili and you don't have to refigerate anything but the chicken. I'm going to do my best but I do everything to taste because I'm single and I enjoy trying new things so please bear with me.
1 whole boneless skinless chicken breast cut into bite sized pieces
2 T oil (I use canola)
cook chicken in oil and drain any extra liquid
1 can navy beans, northern beans, or cannellini beans (your choice)
1 small can diced tomatoes
garlic, cumin, and onion powder to taste
heat through and enjoy
you could also do a chicken veg soup that uses canned vegs.
use the same chicken as above then add corn, green beans, and potatoes or a can of mixed vegs and season to taste
Good luck!
Vegetable Soup for One
1 small onion
1 garlic clove
1 tablespoon olive oil
1 1/3 cups vegetable broth
1 bay leaf
salt %26amp; pepper
1 zucchini
1 carrot
1 cup mushrooms
1. Chop onion and crush garlic. Saute in oil in saucepan for 2-3 minutes.
2. Add the water, bay leaf and seasoning. Bring to boil, lower heat, cover pan and simmer for about 10 minutes.
3. In the meantime, chop veggies finely. Add to saucepan and raise heat until it's fully boiling again. Then lower heat, cover pan and simmer for 10 more minutes. Serve with bread.
Wisconsin Cheesy Potato Soup
Ingredients:
4 baking potatoes (about 1 1/2 lbs)
2 tablespoons butter
1 medium onion, sliced
2 tablespoons flour
1 teaspoon beef bouillon granules
2 cups water
1 (12 ounce) can evaporated milk
1 cup shredded wisconsin mild brick cheese (4 ounces)
1 teaspoon chopped parsley
3/4 teaspoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
Directions:
Cook potatoes in microwave on high until tender; let cool.
Place butter and onions in large bowl. Cook in microwave on high until tender, about 2 minutes.
Stir in flour. Add bouillon and water. Stir well.
Return to microwave and cook on high for 2 minutes until mixture is heated.
Scoop out potatoes, leaving pieces in chunks. Add potatoes, evaporated milk, cheese and seasonings to hot mixture.
Return to microwave and cook on high 2 1/2 to 4 minutes until cheese is melted and soup is hot.
-------------
Hamburger Vegetable Soup
Ingredients:
1 pound ground beef
Tablespoon instant minced onion
4 cups hot water
1pkg. (16 oz) frozen mixed vegetables
1 can sliced potatoes drained
1 can (2 oz) vegetable cocktail juice
1 can (10 1/2 oz) condensed beef broth
1 to 2 teaspoons salt
1 bay leaf
1/4 teaspoon ground marjorm
Directions:
Crumble ground beef in 4 to 5 quart casserole. Add instant onion. Microwave at high 4 to 5 minutes, or until meat is no longer pink, stirring to break up meat after half the time. Drain.
Stir in remaining ingredients; cover. Microwave at hish 8 to 10 minutes. Sitr. Reduce power to 50% (medium). Microwave 20 to 25 minutes, or until soup is hot and flavors are blended, stirring once or twice during cooking. Let stand, covered, 5 to 10 minutes.
-----------
Vegetable Chili
Ingredients:
1 onion, chopped
1 cup thinly sliced celery
2 carrots, peeled and thinly sliced
2 cloves garlic, crushed
1 zucchini, sliced
1 green bell pepper, seeded and sliced
1 (28-ounce) can chopped tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 cup shredded mozzarella cheese
Directions:
In a large microwave-safe baking dish, combine onion, celery, carrots and garlic. Microwave, covered, on HIGH for 7 to 8 minutes or until vegetables are almost tender.
Add zucchini and green pepper, cook an additional 2 minutes before adding tomatoes and juice, kidney beans, chili powder, cumin and oregano. Microwave, covered, on HIGH for 16 to 18 minutes or until zucchini and green peppers are tender, stirring twice.
Let stand, covered, for 5 minutes. Season with salt, pepper and sugar. Sprinkle cheese on top before serving.Any good soup recipes for skillets?? please read details?
canned vegetables will keep outside of the fridge...they are not as high in nutrition as fresh ones...but they are better than potatoes which are just high in starch...not something really great for baby---not bad but not good.
I'm currently prego right now too. I figure you want something filling but easy to prepare and not too much crap in there where it turns your stomach. Try making a little roast---get a small piece of beef, cut up some potatoes and carrots, add some peas or green beans, and cook until done. Add salt and pepper to taste.
Buying canned soups also might be a good option for you since you lack space. I eat a lot of the Cambpell's Chunky soup--fat free--it's filling and healthy. They've got a lot of varieties to choose from too. I also eat the generic tomato and cream soups....they taste the same....and they are easy on my stomach. Hope this helps.
root vegetables like potatoes last outside the fridge (in dark dry place or brown paper bag. bake nicely in microwave too
healthy coice soups are lower in salt
eat lots of fresh fruit its good for you and the baby - congrats
i would say just go and buy the little microwave soups
Being preg and cooking is rough! Can you tolerate chili? This is a white chicken chili and you don't have to refigerate anything but the chicken. I'm going to do my best but I do everything to taste because I'm single and I enjoy trying new things so please bear with me.
1 whole boneless skinless chicken breast cut into bite sized pieces
2 T oil (I use canola)
cook chicken in oil and drain any extra liquid
1 can navy beans, northern beans, or cannellini beans (your choice)
1 small can diced tomatoes
garlic, cumin, and onion powder to taste
heat through and enjoy
you could also do a chicken veg soup that uses canned vegs.
use the same chicken as above then add corn, green beans, and potatoes or a can of mixed vegs and season to taste
Good luck!
Vegetable Soup for One
1 small onion
1 garlic clove
1 tablespoon olive oil
1 1/3 cups vegetable broth
1 bay leaf
salt %26amp; pepper
1 zucchini
1 carrot
1 cup mushrooms
1. Chop onion and crush garlic. Saute in oil in saucepan for 2-3 minutes.
2. Add the water, bay leaf and seasoning. Bring to boil, lower heat, cover pan and simmer for about 10 minutes.
3. In the meantime, chop veggies finely. Add to saucepan and raise heat until it's fully boiling again. Then lower heat, cover pan and simmer for 10 more minutes. Serve with bread.
Good soup and sandwich recipes?
I am looking for two qualities: unique and hearty for either, and I don't want recipes containing curry powder. Any recipes to expand my collection would be greatly appreciated! Incorporating vegetables, or lots of vegetables, wins kudos with me. Thanks!Good soup and sandwich recipes?
Aztech Soup! Delicious, Hot (as much as you want) and different
2 cans prediced tomatoes mexican receipe
2 whole chicken breasts (with bones)
1 can of chipotle peppers (if it says ';adobado'; its the way to go)
1 package of chicken concentrate (about 10g)
1 package of beef concentrate (about 10g)
1 onion
1 package of corn tortilla chips
Avocado
Sour cream
Mozzarella cheese (grated).
Patience
Wash chicken breasts and put them in a big pot with enough water to cover them, peel the onion and cut it in half, put it in the water, add the concentrates and let the chicken cook in this for around 30-40 minutes, let it boil and cook in the water.
Open the tomato cans and blend them along with 1 of the peppers (if you want it spicier add another one, be careful they are powerful)(if you got dehidrated boil one of them first and then put it in the blender). Let the mix sit until chicken is ready.
When chicken is done take the breasts and pull the meat off, reincorporating only the meat to the soup, be sure that the meat is in even shreds. Add the cooked onion and some of the water to the tomato mix and blend again. Add this mixture to the whole pot (now it starts to smell mmmmmm mmmmm good). Be sure to add every single drop of tomato mix to the soup. There you go, you have delicious aztech soup, now for serving:
in a bowl add the cheese, as much as you want, on top of this pour the soup with soup and chicken. inside put chips and avocado (one avocado is good for 4 servings) and top with a tablespoon of sour cream.
This receipe is good for around 8 servings (regular soup bowls) and believe me, everyone is going to be filled with the first one! TIP: Lactose products reduce the spiciness so if it gets too hot for someone give them an extra serving of sour cream. And sodas or drinks with gas will increase the spicyness in your mouth so stay with natural drinks or non-gaseuos drinksGood soup and sandwich recipes?
Fried Vegetable Sandwhich
Ingredients
White Bread slices - 6
Cucumber - 1 finely chopped
Tomato - 1 finely chopped
Cabbage - 1 25 gm
Onion - 1 finely chopped
Green Chilli - 2 finely chopped
Lemon juice - 2 teaspoon
Salt to taste - as required
Coriander powder - 1 teaspoon
Oil to fry - 2 tablespoon
Cheese - 1 tablespoon grated
Take two bread slices %26amp; cut the brown sides of the bread.
Put a layer of finely chopped vegetables on one slice %26amp; cover the layer with the other slice of bread.
Heat a pan. Put little oil on the pan to heat %26amp; place the sandwhich on it. When one side of sandwhich turns brown turn the other side down till that to gets brown. Cut the sandwhich in to four pieces. Continue the procedure with other bread slices too. Garnish with some grated cheese %26amp; serve hot.
Roasted Vegetable Sandwhich
If you have a George Foreman grill it's a SNAP. Marinate your veggies (the peppers, onions and squash) in FF italian dressing (or similar). Then grill! Think about adding eggplant to the mix. Of course...you wouldn't want to grill the sprouts or cukes.
Grilled Mediterranean Vegetable Sandwich
1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread
Preheat oven to 400 degrees F (200 degrees C).
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.
Vegetable Soup
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley
Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.
Heat butter and oil on medium high in a soup pot. Saut茅 onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt %26amp; pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.
Season to taste and serve.
Healthy Potato-Broccoli Soup
3 cups potatoes, peeled and cubed. (about 1 lb)
1 cup frozen chopped broccoli, thawed
1/2 cup carrots, chopped
1/2 cup water
1/4 teaspoon salt
14 ounces no-salt-added chicken broth, in can
1 1/2 cups 1% low-fat milk
3 tablespoons all-purpose flour
6 ounces reduced-fat loaf processed cheese, cubed
1/4 teaspoon dry crushed red pepper (optional)
1 dried red chili pepper (optional)
Mix everything together and simmer for 25 minutes
7 one cup servings
First choice would be a wrap-- there are several types of wraps at your local market, spinach, tomatoe basil, etc., You could use turkey,tomatoe, spinach,some finely sliced green onion and some spinach with a mild honey,mustard dressing--wrap tightly, and cut on a bias... Would be good with a split pea soup with a dallop of Sour cream and a splash of sherry----and a sprinkle of Parmeasean cheese..ummmmm
Aztech Soup! Delicious, Hot (as much as you want) and different
2 cans prediced tomatoes mexican receipe
2 whole chicken breasts (with bones)
1 can of chipotle peppers (if it says ';adobado'; its the way to go)
1 package of chicken concentrate (about 10g)
1 package of beef concentrate (about 10g)
1 onion
1 package of corn tortilla chips
Avocado
Sour cream
Mozzarella cheese (grated).
Patience
Wash chicken breasts and put them in a big pot with enough water to cover them, peel the onion and cut it in half, put it in the water, add the concentrates and let the chicken cook in this for around 30-40 minutes, let it boil and cook in the water.
Open the tomato cans and blend them along with 1 of the peppers (if you want it spicier add another one, be careful they are powerful)(if you got dehidrated boil one of them first and then put it in the blender). Let the mix sit until chicken is ready.
When chicken is done take the breasts and pull the meat off, reincorporating only the meat to the soup, be sure that the meat is in even shreds. Add the cooked onion and some of the water to the tomato mix and blend again. Add this mixture to the whole pot (now it starts to smell mmmmmm mmmmm good). Be sure to add every single drop of tomato mix to the soup. There you go, you have delicious aztech soup, now for serving:
in a bowl add the cheese, as much as you want, on top of this pour the soup with soup and chicken. inside put chips and avocado (one avocado is good for 4 servings) and top with a tablespoon of sour cream.
This receipe is good for around 8 servings (regular soup bowls) and believe me, everyone is going to be filled with the first one! TIP: Lactose products reduce the spiciness so if it gets too hot for someone give them an extra serving of sour cream. And sodas or drinks with gas will increase the spicyness in your mouth so stay with natural drinks or non-gaseuos drinksGood soup and sandwich recipes?
Fried Vegetable Sandwhich
Ingredients
White Bread slices - 6
Cucumber - 1 finely chopped
Tomato - 1 finely chopped
Cabbage - 1 25 gm
Onion - 1 finely chopped
Green Chilli - 2 finely chopped
Lemon juice - 2 teaspoon
Salt to taste - as required
Coriander powder - 1 teaspoon
Oil to fry - 2 tablespoon
Cheese - 1 tablespoon grated
Take two bread slices %26amp; cut the brown sides of the bread.
Put a layer of finely chopped vegetables on one slice %26amp; cover the layer with the other slice of bread.
Heat a pan. Put little oil on the pan to heat %26amp; place the sandwhich on it. When one side of sandwhich turns brown turn the other side down till that to gets brown. Cut the sandwhich in to four pieces. Continue the procedure with other bread slices too. Garnish with some grated cheese %26amp; serve hot.
Roasted Vegetable Sandwhich
If you have a George Foreman grill it's a SNAP. Marinate your veggies (the peppers, onions and squash) in FF italian dressing (or similar). Then grill! Think about adding eggplant to the mix. Of course...you wouldn't want to grill the sprouts or cukes.
Grilled Mediterranean Vegetable Sandwich
1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread
Preheat oven to 400 degrees F (200 degrees C).
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.
Vegetable Soup
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley
Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.
Heat butter and oil on medium high in a soup pot. Saut茅 onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt %26amp; pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.
Season to taste and serve.
Healthy Potato-Broccoli Soup
3 cups potatoes, peeled and cubed. (about 1 lb)
1 cup frozen chopped broccoli, thawed
1/2 cup carrots, chopped
1/2 cup water
1/4 teaspoon salt
14 ounces no-salt-added chicken broth, in can
1 1/2 cups 1% low-fat milk
3 tablespoons all-purpose flour
6 ounces reduced-fat loaf processed cheese, cubed
1/4 teaspoon dry crushed red pepper (optional)
1 dried red chili pepper (optional)
Mix everything together and simmer for 25 minutes
7 one cup servings
First choice would be a wrap-- there are several types of wraps at your local market, spinach, tomatoe basil, etc., You could use turkey,tomatoe, spinach,some finely sliced green onion and some spinach with a mild honey,mustard dressing--wrap tightly, and cut on a bias... Would be good with a split pea soup with a dallop of Sour cream and a splash of sherry----and a sprinkle of Parmeasean cheese..ummmmm
Yum soup recipes 4 winter?
does anyone have any good recipes for soup?
ones that you've actually tried and thought they were delicious?
which is better creamed corn chicken soup or the classic chicken soup?
thanks :)Yum soup recipes 4 winter?
This is a very old recipe that is very easy, Grandma made it and she could cook a meal for pennies
Boil whole chicken, remove it from the broth.
add 2 can cream of chicken
any vegetables u like
season to taste with fav. seasonings
boil till potatoes are done (If Used)
tear cooled chicken off bone add to broth and veg's
let boil again
or u could add chicken when u add veg tables
thicken broth if needed
pour in large roasting pan
Place large biscuits on top(Homemade or canned)
Bake till biscuits are done
(old fashion nothing fancy soup)
Hamburger vegetable soup
Brown hamburger and drain
Large can Tomato Juice
fav, veggies
onion, garlic, salt pepper
Rotel
put in big pot and boil
u can even use elbow macaroni if u like
You can make it better with garden canned tomato juice and Rotel, frozen garden vegetables etc.
throw in a piece of bacon for flavor
These are very old and u probably cooked them a dozen times. granny cooked them and I still love them and I'm
a grandma. She used everything from her garden except the meat and it was really good.
Potato soup is good too we use a little garlic in it! jalapenos if u like it spicy!Yum soup recipes 4 winter?
Try this instead:
CREAMY POTATO SOUP
10 med. potatoes, diced
1 can cream of celery soup
1/2 lg. onion (quartered and thinly sliced)
6 slices bacon (fried and cut up)
2 c. warmed heavy cream
1/4 stick butter
White pepper to taste
Salt to taste
Thyme (to taste, use only ground - no flakes)
Celery salt to taste
Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain. Fry bacon; drain but retain drippings. Saute onion in butter; add cut up bacon, seasonings (and strained bacon drippings for flavor if desired); simmer. (To retain creamy white soup color, do not let mixture turn brown or burn). Slightly mash cooked potatoes; add onion mixture; combine cream with soup then add to potatoes. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add milk if too thick).
Serve with hard bread
LENTIL SOUP
1 lb. lentils
2 sausages, casing removed
1 tablespoon olive oil
4-5 quarts water or beef stock
1 package Knorr's vegetable soup mix
1 stalk celery, finely chopped
1 large yellow onion, finely chopped
1 lb. broccoli rabe
3 cloves garlic, minced
1 tablespoon Minor's beef base (or use your own stock)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper (or to taste)
1/4 teaspoon Morton's hot salt or cayenne pepper
freshly grated Parmesan cheese for sprinkling
Dry or canned lentils may be used. Precooked lentils may be found in 1 pound jars, or prepared dry lentils according to package directions.
Wash and dry greens (broccoli rabe) in advance. Remove heavy stalks.
In a five to seven quart saucepan, remove sausage from casing and saut茅 in olive oil with onion and celery. When onion becomes translucent add garlic and saut茅 for three to four minutes but do not allow garlic to brown. Lightly saut茅 greens, then add stock or water and beef base. Add vegetable soup mix and simmer until greens are tender over low heat. Stir in lentils, garlic powder, cayenne pepper or hot salt, during last 10 minutes of cooking. Season with salt and pepper to taste and sprinkle each bowl with one tablespoon Parmesan cheese before serving.
Variations: spinach or kale may be substituted for broccoli rabe. Irish or Canadian bacon (chopped) may be substituted for sausages, or for a vegetarian or more economical version, eliminate the meat entirely
Homemade chicken and noodles.Boil the chicken until it is falling off the bone,thenwhen it is done rinse out the pot and pull the rest of the meat off the bone,get some cream of chicken soup depending on the thickness u want add it to the pot with the type fo seasoning u like and add the noodles along with a lilttle bit of water and let it cook until u r satisfied with the thickness or more water if u don't like it that thick.Get u some jiffy mix corn bread and enjoy
shrimp and corn chowder with sun dried tomatoes
, campbell recipe book
ok chef here!!!
im good at soups, they're easy to get right, ok the base i always use for a soup is celery, leek and onion, thats called your mirepoix, after that your soup will have more body and a good base flavour!!
ok try these, cut up one onion, the white part of one leek, and three sticks of celery, wash them, then sweat them off in some olive oil till they're soft!!! thats the base!!!
ok two of my favourites are 1. carrot and coconut,
roughly chop about 5 or 6 carrots, sweat them off with your mirepoix, add in loads of water and boil the crap out of it for about an hour, just dont let the water boil off, or your veg will burn!!! add in salt and white pepper not too much for now, use a soup gun (blender) to make a puree, nice and thick, watery soup is not cool!!! if its too thin, blend in some mashed potato, or leave it on the range to reduce, NEVER EVER add flour, cornflour or roux (butter and flour whipped together) it totally ruins the soup!!!! at the end, blend in a tin or two of coconut milk, then blend in more salt and white pepper to taste, keep tasting till you have it right!!!
the other one is celeriac and cumin, exactly the same as above replacing the carrots with peeled chopped celeriac, and replacing the coconut milk wtih full cream and cumin powder, and dont be afraid to use a little veg stock if you cant get the body right, keep tweaking till you get it to your taste!!!!
also try celery and apple, or roast mixed pepper, same principal for them all, that'll keep ya going for a while!!!! bon apetite!!!
I've made this and it's delicious.
Pumpkin Carrot Soup
1 stick butter
2 onions
2 1/2 cups peeled, cut pumpkin pieces
2 carrots
1 tbs curry
1 tbs Chinese five-spice powder
1/4 cup Thai chili sauce
1/4 cup Dijon mustard
1 quart heavy cream
4-5 shakes black pepper
1 cup sour cream
Dill garnish
Pot of chicken stock
Heat up a large pot with a stick of butter. Add the onions next so that they'll cook at the bottom of the pot and brown a little. Cut some carrots into chunks big enough to go into a food processor and add those to the pot. Add some peeled, cut pumpkin chunks to the pot with a heaping tablespoon of curry, Chinese five-spice powder and lots of black pepper. Last, add your chicken stock (or water base). Now, boil your soup for about two hours. Pure茅 the mixture in a food processor to your desired thickness and refrigerate overnight.
The next day, while you are heating your soup, add sour cream, Thai chili sauce, Dijon mustard and a little salt and pepper into a bowl and mix. Pour a quart of heavy cream into your soup while it's heating and add some salt. Pour the soup into individual servings (if your soup is still too thick, try adding some water), then add a dollop of the sour cream mixture and a handful of dill garnish to each bowl.
Here are links to several soup and stew recipes:
Crock pot beef stew:
http://www.ehow.com/how_2244469_savory-b鈥?/a>
Homemade Tomato Soup:
http://www.ehow.com/how_2249821_creamy-t鈥?/a>
Asparagus Soup:
http://www.ehow.com/how_2244583_make-asp鈥?/a>
ones that you've actually tried and thought they were delicious?
which is better creamed corn chicken soup or the classic chicken soup?
thanks :)Yum soup recipes 4 winter?
This is a very old recipe that is very easy, Grandma made it and she could cook a meal for pennies
Boil whole chicken, remove it from the broth.
add 2 can cream of chicken
any vegetables u like
season to taste with fav. seasonings
boil till potatoes are done (If Used)
tear cooled chicken off bone add to broth and veg's
let boil again
or u could add chicken when u add veg tables
thicken broth if needed
pour in large roasting pan
Place large biscuits on top(Homemade or canned)
Bake till biscuits are done
(old fashion nothing fancy soup)
Hamburger vegetable soup
Brown hamburger and drain
Large can Tomato Juice
fav, veggies
onion, garlic, salt pepper
Rotel
put in big pot and boil
u can even use elbow macaroni if u like
You can make it better with garden canned tomato juice and Rotel, frozen garden vegetables etc.
throw in a piece of bacon for flavor
These are very old and u probably cooked them a dozen times. granny cooked them and I still love them and I'm
a grandma. She used everything from her garden except the meat and it was really good.
Potato soup is good too we use a little garlic in it! jalapenos if u like it spicy!Yum soup recipes 4 winter?
Try this instead:
CREAMY POTATO SOUP
10 med. potatoes, diced
1 can cream of celery soup
1/2 lg. onion (quartered and thinly sliced)
6 slices bacon (fried and cut up)
2 c. warmed heavy cream
1/4 stick butter
White pepper to taste
Salt to taste
Thyme (to taste, use only ground - no flakes)
Celery salt to taste
Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain. Fry bacon; drain but retain drippings. Saute onion in butter; add cut up bacon, seasonings (and strained bacon drippings for flavor if desired); simmer. (To retain creamy white soup color, do not let mixture turn brown or burn). Slightly mash cooked potatoes; add onion mixture; combine cream with soup then add to potatoes. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add milk if too thick).
Serve with hard bread
LENTIL SOUP
1 lb. lentils
2 sausages, casing removed
1 tablespoon olive oil
4-5 quarts water or beef stock
1 package Knorr's vegetable soup mix
1 stalk celery, finely chopped
1 large yellow onion, finely chopped
1 lb. broccoli rabe
3 cloves garlic, minced
1 tablespoon Minor's beef base (or use your own stock)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper (or to taste)
1/4 teaspoon Morton's hot salt or cayenne pepper
freshly grated Parmesan cheese for sprinkling
Dry or canned lentils may be used. Precooked lentils may be found in 1 pound jars, or prepared dry lentils according to package directions.
Wash and dry greens (broccoli rabe) in advance. Remove heavy stalks.
In a five to seven quart saucepan, remove sausage from casing and saut茅 in olive oil with onion and celery. When onion becomes translucent add garlic and saut茅 for three to four minutes but do not allow garlic to brown. Lightly saut茅 greens, then add stock or water and beef base. Add vegetable soup mix and simmer until greens are tender over low heat. Stir in lentils, garlic powder, cayenne pepper or hot salt, during last 10 minutes of cooking. Season with salt and pepper to taste and sprinkle each bowl with one tablespoon Parmesan cheese before serving.
Variations: spinach or kale may be substituted for broccoli rabe. Irish or Canadian bacon (chopped) may be substituted for sausages, or for a vegetarian or more economical version, eliminate the meat entirely
Homemade chicken and noodles.Boil the chicken until it is falling off the bone,thenwhen it is done rinse out the pot and pull the rest of the meat off the bone,get some cream of chicken soup depending on the thickness u want add it to the pot with the type fo seasoning u like and add the noodles along with a lilttle bit of water and let it cook until u r satisfied with the thickness or more water if u don't like it that thick.Get u some jiffy mix corn bread and enjoy
shrimp and corn chowder with sun dried tomatoes
, campbell recipe book
ok chef here!!!
im good at soups, they're easy to get right, ok the base i always use for a soup is celery, leek and onion, thats called your mirepoix, after that your soup will have more body and a good base flavour!!
ok try these, cut up one onion, the white part of one leek, and three sticks of celery, wash them, then sweat them off in some olive oil till they're soft!!! thats the base!!!
ok two of my favourites are 1. carrot and coconut,
roughly chop about 5 or 6 carrots, sweat them off with your mirepoix, add in loads of water and boil the crap out of it for about an hour, just dont let the water boil off, or your veg will burn!!! add in salt and white pepper not too much for now, use a soup gun (blender) to make a puree, nice and thick, watery soup is not cool!!! if its too thin, blend in some mashed potato, or leave it on the range to reduce, NEVER EVER add flour, cornflour or roux (butter and flour whipped together) it totally ruins the soup!!!! at the end, blend in a tin or two of coconut milk, then blend in more salt and white pepper to taste, keep tasting till you have it right!!!
the other one is celeriac and cumin, exactly the same as above replacing the carrots with peeled chopped celeriac, and replacing the coconut milk wtih full cream and cumin powder, and dont be afraid to use a little veg stock if you cant get the body right, keep tweaking till you get it to your taste!!!!
also try celery and apple, or roast mixed pepper, same principal for them all, that'll keep ya going for a while!!!! bon apetite!!!
I've made this and it's delicious.
Pumpkin Carrot Soup
1 stick butter
2 onions
2 1/2 cups peeled, cut pumpkin pieces
2 carrots
1 tbs curry
1 tbs Chinese five-spice powder
1/4 cup Thai chili sauce
1/4 cup Dijon mustard
1 quart heavy cream
4-5 shakes black pepper
1 cup sour cream
Dill garnish
Pot of chicken stock
Heat up a large pot with a stick of butter. Add the onions next so that they'll cook at the bottom of the pot and brown a little. Cut some carrots into chunks big enough to go into a food processor and add those to the pot. Add some peeled, cut pumpkin chunks to the pot with a heaping tablespoon of curry, Chinese five-spice powder and lots of black pepper. Last, add your chicken stock (or water base). Now, boil your soup for about two hours. Pure茅 the mixture in a food processor to your desired thickness and refrigerate overnight.
The next day, while you are heating your soup, add sour cream, Thai chili sauce, Dijon mustard and a little salt and pepper into a bowl and mix. Pour a quart of heavy cream into your soup while it's heating and add some salt. Pour the soup into individual servings (if your soup is still too thick, try adding some water), then add a dollop of the sour cream mixture and a handful of dill garnish to each bowl.
Here are links to several soup and stew recipes:
Crock pot beef stew:
http://www.ehow.com/how_2244469_savory-b鈥?/a>
Homemade Tomato Soup:
http://www.ehow.com/how_2249821_creamy-t鈥?/a>
Asparagus Soup:
http://www.ehow.com/how_2244583_make-asp鈥?/a>
Any got any good recipes for soup with courgettes?
I have bought a load and was thinking of a ';cream of..'; or something.
I also have sweet potato and onions as other veg.
Thanks!Any got any good recipes for soup with courgettes?
Courgette soup is one of my favourites as it's delicious on it's own or with other flavours, such as this courgette and bacon soup:
Ingredients
1 tbsp Olive oil
150g Bacon, chopped
1 onion, sliced
600g courgettes
1 litre vegetable, pork or chicken stock
salt and fresh ground black pepper
120g plain yogurt
a pinch of Paprika
1. Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
2. Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
3. Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
4. Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
5. Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.
Otherwise I love this Nigella Lawson recipe for 'Happiness Soup' - isn't that a great name? It uses yellow courgettes but you can use green: http://uktv.co.uk/food/recipe/aid/516220
While I haven't tried a courgette and sweet potato soup, I regularly make couscous with those vegetables by either roasting them or cubing and sauteing them before stirring through cooked couscous.
Let us know what you make!
JuliaAny got any good recipes for soup with courgettes?
I've made a zucchini, rice soup in chicken broth, adding a touch of cream, salt, pepper and even instant potato flakes to thicken.
no sorry
I also have sweet potato and onions as other veg.
Thanks!Any got any good recipes for soup with courgettes?
Courgette soup is one of my favourites as it's delicious on it's own or with other flavours, such as this courgette and bacon soup:
Ingredients
1 tbsp Olive oil
150g Bacon, chopped
1 onion, sliced
600g courgettes
1 litre vegetable, pork or chicken stock
salt and fresh ground black pepper
120g plain yogurt
a pinch of Paprika
1. Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
2. Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
3. Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
4. Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
5. Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.
Otherwise I love this Nigella Lawson recipe for 'Happiness Soup' - isn't that a great name? It uses yellow courgettes but you can use green: http://uktv.co.uk/food/recipe/aid/516220
While I haven't tried a courgette and sweet potato soup, I regularly make couscous with those vegetables by either roasting them or cubing and sauteing them before stirring through cooked couscous.
Let us know what you make!
JuliaAny got any good recipes for soup with courgettes?
I've made a zucchini, rice soup in chicken broth, adding a touch of cream, salt, pepper and even instant potato flakes to thicken.
no sorry
Apple soup recipes?
Does anyone have a great apple soup recipes? I prefer an apple soup which doesn't contain too many sugar or syrup on it. ThanksApple soup recipes?
This is a delicious and unusual one. I've made it many times and everyone seems to like it; it's so easy:
Chilled Apple Soup
Serves 4
3 small dessert apples
1 small onion
1 large potato
1 clove garlic, crushed
3/4 pt chicken stock
1/4 pt milk
2 1/2 fl oz heavy cream
1/2 tsp curry powder
salt
1 tbsp fresh chopped parsley
Roughly chop the onion, peel the potato and cut into small dice. Place into a large pan. Peel and core the apples, and dice them straight into the pan. Add the garlic and season well with salt.
Pour in the stock, bring up to simmering point and simmer gently, covered, for 15-20 minutes, or until the vegetables are soft.
Remove the pan from the heat and leave the soup to cool a little.
In a jug, combine the milk, cream, curry powder and parsley.
When the soup has cooled a bit, pour it into a blender and whizz until completely smooth.
Pour most of the soup into a serving bowl, then add the milk-and-cream mixture to the soup left in the blender; blend these together, then pour the whole lot into the serving bowl, giving a good stir.
Check the seasoning before covering the bowl with clingfilm, then chill for at least 2 hours before serving.Apple soup recipes?
i don no
BROCCOLI %26amp; APPLE SOUP
1 bunch broccoli
3 tbsp. butter
1 sm. onion, thinly sliced
1 apple, peeled, sliced, cored %26amp; roughly diced
4 c. chicken stock or water
4 tbsp. creme fraiche or sour cream (opt.)
2 tbsp. minced chives or parsley
Salt
Freshly ground pepper
1. Trim 2 inches from the broccoli stalks and peel the outer skin with a vegetable peeler. Cut the broccoli into small dice.
2. Melt the butter in a 4-quart saucepan. Add the onion and apple. Cover and cook over low heat for 10 minutes.
3. Add the broccoli, stock or water, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and simmer, covered, over medium heat, for 30 minutes.
4. Remove the soup from the heat. Transfer 1/3 of soup to a blender or food processor and blend thoroughly or until smooth. Repeat in 2 more batches. With a large spoon, push the soup through a sieve into clean saucepan and discard any large pieces remaining in the sieve. Reheat the soup, stirring constantly. Taste seasoning and adjust, if necessary.
PRESENTATION: Portion out the soup into warmed bowls and serve as is or garnished with a spoonful of creme fraiche or sour cream in center. Sprinkle the creme fraiche with minced chives or parsley.
APPLE ONION SOUP
3 tbsp. butter
8 to 10 c. sliced white onions
3 1/2 c. water
1 c. apple juice
2 (10 1/2 oz.) cans condensed beef broth
1 med. apple, peeled and grated
In a large, heavy pot saute onions in butter over low heat until soft. About 10 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Serve in bowls with toasted cheese slices. Makes 6 (1/2 cup) servings.
This is a good warming and delicious PUMPKIN AND APPLE soup
Ingredients
1 onion
1 clove garlic
1 inch piece of fresh root ginger
3 lb pumpkin
2 tart apples
1 tbsp curry powder
2 tbsp oil
2-3 pints of chicken stock
salt and pepper
Peel the onion, garlic, and ginger and chop them. Remove the rind from the pumpkin and cut into large dice. Peel and slice the apples.
Heat the oil in a large soup pot. Add onion, garlic, ginger, and curry powder, and stir for 3 minutes. Add the pumpkin and apples, salt and pepper, stir for another 3 minutes. Add the stock, bring to the boil, cover and simmer gently for about 40 minutes.
Remove from the heat, allow to cool slightly, and liquidise (or put through a mouli-l茅gumes). Reheat and serve with a dollop of cr猫me fra卯che in each serving, with croutons or fried diced bacon.
GOOD LUCK!!makeup hair
This is a delicious and unusual one. I've made it many times and everyone seems to like it; it's so easy:
Chilled Apple Soup
Serves 4
3 small dessert apples
1 small onion
1 large potato
1 clove garlic, crushed
3/4 pt chicken stock
1/4 pt milk
2 1/2 fl oz heavy cream
1/2 tsp curry powder
salt
1 tbsp fresh chopped parsley
Roughly chop the onion, peel the potato and cut into small dice. Place into a large pan. Peel and core the apples, and dice them straight into the pan. Add the garlic and season well with salt.
Pour in the stock, bring up to simmering point and simmer gently, covered, for 15-20 minutes, or until the vegetables are soft.
Remove the pan from the heat and leave the soup to cool a little.
In a jug, combine the milk, cream, curry powder and parsley.
When the soup has cooled a bit, pour it into a blender and whizz until completely smooth.
Pour most of the soup into a serving bowl, then add the milk-and-cream mixture to the soup left in the blender; blend these together, then pour the whole lot into the serving bowl, giving a good stir.
Check the seasoning before covering the bowl with clingfilm, then chill for at least 2 hours before serving.Apple soup recipes?
i don no
BROCCOLI %26amp; APPLE SOUP
1 bunch broccoli
3 tbsp. butter
1 sm. onion, thinly sliced
1 apple, peeled, sliced, cored %26amp; roughly diced
4 c. chicken stock or water
4 tbsp. creme fraiche or sour cream (opt.)
2 tbsp. minced chives or parsley
Salt
Freshly ground pepper
1. Trim 2 inches from the broccoli stalks and peel the outer skin with a vegetable peeler. Cut the broccoli into small dice.
2. Melt the butter in a 4-quart saucepan. Add the onion and apple. Cover and cook over low heat for 10 minutes.
3. Add the broccoli, stock or water, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and simmer, covered, over medium heat, for 30 minutes.
4. Remove the soup from the heat. Transfer 1/3 of soup to a blender or food processor and blend thoroughly or until smooth. Repeat in 2 more batches. With a large spoon, push the soup through a sieve into clean saucepan and discard any large pieces remaining in the sieve. Reheat the soup, stirring constantly. Taste seasoning and adjust, if necessary.
PRESENTATION: Portion out the soup into warmed bowls and serve as is or garnished with a spoonful of creme fraiche or sour cream in center. Sprinkle the creme fraiche with minced chives or parsley.
APPLE ONION SOUP
3 tbsp. butter
8 to 10 c. sliced white onions
3 1/2 c. water
1 c. apple juice
2 (10 1/2 oz.) cans condensed beef broth
1 med. apple, peeled and grated
In a large, heavy pot saute onions in butter over low heat until soft. About 10 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Serve in bowls with toasted cheese slices. Makes 6 (1/2 cup) servings.
This is a good warming and delicious PUMPKIN AND APPLE soup
Ingredients
1 onion
1 clove garlic
1 inch piece of fresh root ginger
3 lb pumpkin
2 tart apples
1 tbsp curry powder
2 tbsp oil
2-3 pints of chicken stock
salt and pepper
Peel the onion, garlic, and ginger and chop them. Remove the rind from the pumpkin and cut into large dice. Peel and slice the apples.
Heat the oil in a large soup pot. Add onion, garlic, ginger, and curry powder, and stir for 3 minutes. Add the pumpkin and apples, salt and pepper, stir for another 3 minutes. Add the stock, bring to the boil, cover and simmer gently for about 40 minutes.
Remove from the heat, allow to cool slightly, and liquidise (or put through a mouli-l茅gumes). Reheat and serve with a dollop of cr猫me fra卯che in each serving, with croutons or fried diced bacon.
GOOD LUCK!!
Do anyone have Cream of Asparagus Soup recipes?
Cream of Fresh Asparagus Soup
INGREDIENTS:
1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons soy sauce
DIRECTIONS:
Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.
Cream of Asparagus Soup
INGREDIENTS:
1/4 cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
DIRECTIONS:
Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. Return to pot.
Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.Do anyone have Cream of Asparagus Soup recipes?
Steam the asparagus is chcken stock until tender. place the cooked asparagus into to chicken stock and remove from heat.Crush using a whizzer or food processer or even a potatoe masher. Stir in 1 cup of heavy cream and season to taste. Use about 4 cups of chicken stock for every large handful of asperagus. For seasoning us salt pepper, a little garlic powder, or onion powder and even a little ground nutmeg. This works for Brocoli, carrots, pretty much any veg.Do anyone have Cream of Asparagus Soup recipes?
4 c. chopped yellow onions, about 4 lg. onions
8 tbsp. butter (1 stick)
2 qt. chicken stock
2 lbs. asparagus (trim off tips to add last)
1/2 c. heavy cream or buttermilk (if making cold soup)
Salt and freshly ground black pepper, to taste
Simmer the onions in the butter in a large pot for about 25 minutes until soft and golden, stirring often.
Add the chicken stock and bring to a boil.
Add the asparagus spears which have been chopped into 1/2-inch pieces (remove only about 1 inch of the woody end).
Cover; reduce the heat, and simmer for 45 minutes or until asparagus is very soft.
Force the soup, broth and all, through the medium disc of a food mill.
Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, about 5-10 minutes.
If serving the soup hot, season with salt and pepper and serve.
If serving the soup cold, remove from the heat, cool, stir in the cream or buttermilk and refrigerate covered.
Season to taste with salt and pepper.
Serve very cold.
Serves 8-10.
Go to foodnetwork.com or kraftfoods.com
Heinz apparently have 57 varieties-ask them
INGREDIENTS:
1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons soy sauce
DIRECTIONS:
Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.
Cream of Asparagus Soup
INGREDIENTS:
1/4 cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
DIRECTIONS:
Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. Return to pot.
Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.Do anyone have Cream of Asparagus Soup recipes?
Steam the asparagus is chcken stock until tender. place the cooked asparagus into to chicken stock and remove from heat.Crush using a whizzer or food processer or even a potatoe masher. Stir in 1 cup of heavy cream and season to taste. Use about 4 cups of chicken stock for every large handful of asperagus. For seasoning us salt pepper, a little garlic powder, or onion powder and even a little ground nutmeg. This works for Brocoli, carrots, pretty much any veg.Do anyone have Cream of Asparagus Soup recipes?
4 c. chopped yellow onions, about 4 lg. onions
8 tbsp. butter (1 stick)
2 qt. chicken stock
2 lbs. asparagus (trim off tips to add last)
1/2 c. heavy cream or buttermilk (if making cold soup)
Salt and freshly ground black pepper, to taste
Simmer the onions in the butter in a large pot for about 25 minutes until soft and golden, stirring often.
Add the chicken stock and bring to a boil.
Add the asparagus spears which have been chopped into 1/2-inch pieces (remove only about 1 inch of the woody end).
Cover; reduce the heat, and simmer for 45 minutes or until asparagus is very soft.
Force the soup, broth and all, through the medium disc of a food mill.
Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, about 5-10 minutes.
If serving the soup hot, season with salt and pepper and serve.
If serving the soup cold, remove from the heat, cool, stir in the cream or buttermilk and refrigerate covered.
Season to taste with salt and pepper.
Serve very cold.
Serves 8-10.
Go to foodnetwork.com or kraftfoods.com
Heinz apparently have 57 varieties-ask them
Do you know any good potatoe soup recipes......?
I am about to make a soup and so I wouod want to make something different, and yummy.....so do you know any good potatoe soup recipe.....?Do you know any good potatoe soup recipes......?
Leek and Potato Soup
1 lb of potatoes
1 large onion
1 lb of leeks
2 oz butter or margarine
2 bay leaves
1 Pint vegetable Stock
sat %26amp; pepper
1/4 pint milk
1/4 pint single cream
1/2 tsp grted nutmeg
Peel and dice potatoes into cubes chop the onion Trim the leeks discarding the very green part and the root.
Wash them them slice into rings. Melt the butter or margarine into a large pan and saute the onion , leek and potatoes. with the bay leaf for about 5 mins.
Pour in the stock, then add salt and pepper to tsste, bring to the boil then cover with a lid and simmer for 15 mins or until potstoes are cooked.
Remove from the heat and reserve one third of the cooked veg. Discard the bay lesf. pass the remainder of the veg and stock through a food processor or liquidiser and blend until smooth.
Return puree to a clean pan and adjust seasoning to taste then stir in the milk, cream and nutmeg.
Add the reserved veg and reheat gently, stirring occasionally Do not allow to boil as the cream may curdle and the pan may burn slightly which will ruin the flavour of the soup.Do you know any good potatoe soup recipes......?
Spud Soup
1 stick butter
1 onion chopped
1 cup celery
add
1 can crm of chicken soup
1 can crm of celery soup
1 lg bag frozen hash browns
1 pint of 1/2 %26amp;1/2
2 % milk to cover hash browns
shredded cheese cover and stir often. this is the easiest and best ever!!
We use to have this all the time at a favorite restaurant till I made my own up. Doubles easily.
Loaded Baked Potato Soup
8-10 servings
2 quarts whole milk
1/2 cup butter
1/2 onion, diced
5 baked potatoes
2/3 cup flour
1/2 cup cooked crumbled bacon (I cheat sometimes and use the REAL bacon pieces in the bag)
1 1/2 cups sour cream
1 garlic clove, minced
salt %26amp; fresh ground pepper
Garnish
diced green onions
grated cheddar cheese
crumbled bacon
sour cream
Peel and cut the baked potatoes into medium sized chunks. (This can be done a day in advance to save time).
Place butter and onions in a large pot.
Cook till onions are semi-clear.
Reserve 2 cups of milk and pour the rest in the pot with the onions.
Warm milk and while it is heating mix remaining milk with the flour, whisking till smooth.
Whisk the milk/flour mixture into the heated milk, continuing to whisk till well blended and smooth (minus the onions of course).
When milk has thickened add the potatoes, bacon, salt, pepper, and garlic.
Finally mix in the sour cream just till melted inches.
Garnish as desired.
Cook time does not include time to bake potatoes.
add a can of salmon that has been deboned and rinsed.........sweet corn....onions (walla walla sweet onions is my fav ) ......garlic....mushrooms.......jalapeno鈥?potato into small hashbrown bite size and put it all in a nice sized pot and boil it with sweet basil and oregano and or just a itialian blend is good...add some ultra cream or some half n half or milk if you desire about 2 cups
This is directions for making a very good Potato Soup. I love it and make it for myself quite often. Sorry i do not have exact measurements.
When you have been cooking as long as i have you no longer follow recipes. You just know what is good!!
Lushest Potato Soup
Peel and dice as many potatoes as you want.
Chop as much onion and celery as you want
Grate some carrot
About 2 tablespoon creamery butter
Cover with water, drop in 2 chicken bullion cubes: boil until everything is soft.
When everything is almost cooked add about 1 teaspoon of dill SEED and 1 teaspoon Caraway Seed.
When everything is cooked add half and half to cover vegetables better than 1/2 inch. You want the soup thin at this point.
To thicken use instant mashed potatoes. Make the soup slightly thickened.
Add plenty of sea salt and black pepper.
If you should get the soup to thick thin it with more half and half.
This makes a wonderful Potato Soup with a great flavor! Practice makes perfect Potato Soup!!
Leek and Potato Soup
1 lb of potatoes
1 large onion
1 lb of leeks
2 oz butter or margarine
2 bay leaves
1 Pint vegetable Stock
sat %26amp; pepper
1/4 pint milk
1/4 pint single cream
1/2 tsp grted nutmeg
Peel and dice potatoes into cubes chop the onion Trim the leeks discarding the very green part and the root.
Wash them them slice into rings. Melt the butter or margarine into a large pan and saute the onion , leek and potatoes. with the bay leaf for about 5 mins.
Pour in the stock, then add salt and pepper to tsste, bring to the boil then cover with a lid and simmer for 15 mins or until potstoes are cooked.
Remove from the heat and reserve one third of the cooked veg. Discard the bay lesf. pass the remainder of the veg and stock through a food processor or liquidiser and blend until smooth.
Return puree to a clean pan and adjust seasoning to taste then stir in the milk, cream and nutmeg.
Add the reserved veg and reheat gently, stirring occasionally Do not allow to boil as the cream may curdle and the pan may burn slightly which will ruin the flavour of the soup.Do you know any good potatoe soup recipes......?
Spud Soup
1 stick butter
1 onion chopped
1 cup celery
add
1 can crm of chicken soup
1 can crm of celery soup
1 lg bag frozen hash browns
1 pint of 1/2 %26amp;1/2
2 % milk to cover hash browns
shredded cheese cover and stir often. this is the easiest and best ever!!
We use to have this all the time at a favorite restaurant till I made my own up. Doubles easily.
Loaded Baked Potato Soup
8-10 servings
2 quarts whole milk
1/2 cup butter
1/2 onion, diced
5 baked potatoes
2/3 cup flour
1/2 cup cooked crumbled bacon (I cheat sometimes and use the REAL bacon pieces in the bag)
1 1/2 cups sour cream
1 garlic clove, minced
salt %26amp; fresh ground pepper
Garnish
diced green onions
grated cheddar cheese
crumbled bacon
sour cream
Peel and cut the baked potatoes into medium sized chunks. (This can be done a day in advance to save time).
Place butter and onions in a large pot.
Cook till onions are semi-clear.
Reserve 2 cups of milk and pour the rest in the pot with the onions.
Warm milk and while it is heating mix remaining milk with the flour, whisking till smooth.
Whisk the milk/flour mixture into the heated milk, continuing to whisk till well blended and smooth (minus the onions of course).
When milk has thickened add the potatoes, bacon, salt, pepper, and garlic.
Finally mix in the sour cream just till melted inches.
Garnish as desired.
Cook time does not include time to bake potatoes.
add a can of salmon that has been deboned and rinsed.........sweet corn....onions (walla walla sweet onions is my fav ) ......garlic....mushrooms.......jalapeno鈥?potato into small hashbrown bite size and put it all in a nice sized pot and boil it with sweet basil and oregano and or just a itialian blend is good...add some ultra cream or some half n half or milk if you desire about 2 cups
This is directions for making a very good Potato Soup. I love it and make it for myself quite often. Sorry i do not have exact measurements.
When you have been cooking as long as i have you no longer follow recipes. You just know what is good!!
Lushest Potato Soup
Peel and dice as many potatoes as you want.
Chop as much onion and celery as you want
Grate some carrot
About 2 tablespoon creamery butter
Cover with water, drop in 2 chicken bullion cubes: boil until everything is soft.
When everything is almost cooked add about 1 teaspoon of dill SEED and 1 teaspoon Caraway Seed.
When everything is cooked add half and half to cover vegetables better than 1/2 inch. You want the soup thin at this point.
To thicken use instant mashed potatoes. Make the soup slightly thickened.
Add plenty of sea salt and black pepper.
If you should get the soup to thick thin it with more half and half.
This makes a wonderful Potato Soup with a great flavor! Practice makes perfect Potato Soup!!
Cream of broccoli soup recipes, please??
If you know any simple good cream of broccoli soup recipes, please write them. I really like this type of soup but can't make it.
Thanks.Cream of broccoli soup recipes, please??
I make a pretty good cream of broccoli soup by using Campbell's Cream of Chicken soup. Reconstitute the soup using 2/3 a can of milk instead of water and add cooked broccoli florets to the soup. Heat on medium until hot but not boiling.
I make this when I have a tiny bit of broccoli left over from supper. It's also very good with a couple of slices of American cheese melted in it.Cream of broccoli soup recipes, please??
Is it ok if it has cheese in it, too?
Broccoli Cheese Soup
1 cup fresh or frozen broccoli, chopped small
录 cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
陆 cup heavy cream
陆 cup shredded Velveeta
陆 cup shredded cheddar cheese
In a heavy saucepan saut茅 onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
Here is the one I make %26amp; my little ones loves it!
Creamed broccoli soup
INGREDIENTS
3 tablespoons butter
1 onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 pound fresh broccoli florets
2 cups half-and-half
3 tablespoons all-purpose flour
1/4 cup ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1/4 cup chopped parsley
DIRECTIONS
Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
Cream of Broccoli Soup:
30 min 15 min prep
6-8 servings
1 bunch fresh broccoli
1 medium onion, chopped
1 stalk celery, chopped
1-2 cup Velveeta cheese
1/2 cup butter
3 tablespoons flour
2-3 cups milk
salt and pepper
Chop broccoli in small pieces.
Put broccoli, onion and celery in small saucepan.
Add 1/2 water-cook slowly about 3 minutes.
Drain water.
Put Velveeta on broccoli mix,to let melt.
To make white sauce
Melt butter in skillet.
Add flour and stir.
raise heat.
add milk til desired consistency.
Pour broccoli mix and white sauce together.
Simmer on low a few minutes and serve.
Sometimes I add a couple tablespoons of dejion mustard.
Broccoli is a robust vegetable that is best served as simply as you can. Source the freshest Broccoli you can, put it in a pan with fresh water slightly salted and boil until just tender. Put the broccoli into a blender with some of the water you cooked it in. pulse until smooth, and serve into warmed plates.
If you really want to you can mix in a little double cream, (heavy cream if you are American) but it truly does not need it.
Broccoli Chowder
1 package (4.9 ounces) Betty Crocker庐 au gratin potatoes
2 cups milk
1/2 cup canned Green Giant庐 Niblets庐 vacuum-packed whole kernel corn or Green Giant庐 Niblets庐 frozen whole kernel corn, thawed
1/4 cup chopped celery
2 cans (14 1/2 ounces each) chicken broth
1 package (9 ounces) Green Giant庐 frozen cut broccoli
1 1/2 cups shredded Swiss cheese (6 ounces)
1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 3-quart or larger saucepan or Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
2. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
3. Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
High Altitude (3500-6500 ft) No changes.
recipezaar.com try looking here...
Cream of Broccoli Soup
Warm up with this smooth, creamy soup.
Close
This creamy soup is with broccoli and potatoes that are pur茅ed in a blender.
You Will Need
1 pound broccoli
1 tablespoon olive or canola oil
3 leeks or 1 onion, trimmed and sliced
2 cloves garlic, finely chopped
1/2 cup water
1 pound all-purpose potatoes, peeled and diced
6 cups chicken stock
1 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
What to Do
1. Cut the broccoli florets from the stems. Using a vegetable peeler, peel and slice the broccoli stems. In a 4-quart saucepan, heat oil over moderate heat. Saut茅 leeks and garlic until softened. Add the water and cook about 5 minutes, until soft.
2. Add broccoli stems to the saucepan with potatoes, stock, and milk. Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender. Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender. Remove from heat. With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor. Pur茅e until very smooth.
3. Return the pur茅e to the liquid in the saucepan and heat until the soup is warmed through. Season with the salt and pepper.
Thanks.Cream of broccoli soup recipes, please??
I make a pretty good cream of broccoli soup by using Campbell's Cream of Chicken soup. Reconstitute the soup using 2/3 a can of milk instead of water and add cooked broccoli florets to the soup. Heat on medium until hot but not boiling.
I make this when I have a tiny bit of broccoli left over from supper. It's also very good with a couple of slices of American cheese melted in it.Cream of broccoli soup recipes, please??
Is it ok if it has cheese in it, too?
Broccoli Cheese Soup
1 cup fresh or frozen broccoli, chopped small
录 cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
陆 cup heavy cream
陆 cup shredded Velveeta
陆 cup shredded cheddar cheese
In a heavy saucepan saut茅 onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
Here is the one I make %26amp; my little ones loves it!
Creamed broccoli soup
INGREDIENTS
3 tablespoons butter
1 onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 pound fresh broccoli florets
2 cups half-and-half
3 tablespoons all-purpose flour
1/4 cup ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1/4 cup chopped parsley
DIRECTIONS
Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
Cream of Broccoli Soup:
30 min 15 min prep
6-8 servings
1 bunch fresh broccoli
1 medium onion, chopped
1 stalk celery, chopped
1-2 cup Velveeta cheese
1/2 cup butter
3 tablespoons flour
2-3 cups milk
salt and pepper
Chop broccoli in small pieces.
Put broccoli, onion and celery in small saucepan.
Add 1/2 water-cook slowly about 3 minutes.
Drain water.
Put Velveeta on broccoli mix,to let melt.
To make white sauce
Melt butter in skillet.
Add flour and stir.
raise heat.
add milk til desired consistency.
Pour broccoli mix and white sauce together.
Simmer on low a few minutes and serve.
Sometimes I add a couple tablespoons of dejion mustard.
Broccoli is a robust vegetable that is best served as simply as you can. Source the freshest Broccoli you can, put it in a pan with fresh water slightly salted and boil until just tender. Put the broccoli into a blender with some of the water you cooked it in. pulse until smooth, and serve into warmed plates.
If you really want to you can mix in a little double cream, (heavy cream if you are American) but it truly does not need it.
Broccoli Chowder
1 package (4.9 ounces) Betty Crocker庐 au gratin potatoes
2 cups milk
1/2 cup canned Green Giant庐 Niblets庐 vacuum-packed whole kernel corn or Green Giant庐 Niblets庐 frozen whole kernel corn, thawed
1/4 cup chopped celery
2 cans (14 1/2 ounces each) chicken broth
1 package (9 ounces) Green Giant庐 frozen cut broccoli
1 1/2 cups shredded Swiss cheese (6 ounces)
1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 3-quart or larger saucepan or Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
2. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
3. Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
High Altitude (3500-6500 ft) No changes.
recipezaar.com try looking here...
Cream of Broccoli Soup
Warm up with this smooth, creamy soup.
Close
This creamy soup is with broccoli and potatoes that are pur茅ed in a blender.
You Will Need
1 pound broccoli
1 tablespoon olive or canola oil
3 leeks or 1 onion, trimmed and sliced
2 cloves garlic, finely chopped
1/2 cup water
1 pound all-purpose potatoes, peeled and diced
6 cups chicken stock
1 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
What to Do
1. Cut the broccoli florets from the stems. Using a vegetable peeler, peel and slice the broccoli stems. In a 4-quart saucepan, heat oil over moderate heat. Saut茅 leeks and garlic until softened. Add the water and cook about 5 minutes, until soft.
2. Add broccoli stems to the saucepan with potatoes, stock, and milk. Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender. Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender. Remove from heat. With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor. Pur茅e until very smooth.
3. Return the pur茅e to the liquid in the saucepan and heat until the soup is warmed through. Season with the salt and pepper.
What are some good soup recipes?
I love anything with noodles, potatoes, onions, corn, and chicken. I don't want chicken noodle soup or cream of broccoli! im looking for corn chowder or creamy potato soup, but i want to try something different. ThanksWhat are some good soup recipes?
Chicken Thigh and Dumpling Stew --
.INGREDIENTS
3 tablespoons butter
2 pounds chicken thighs
8 slices bacon
2 stalks celery, chopped
3 carrots, chopped
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (14 ounce) can vegetable broth
1/2 teaspoon paprika
1/2 cup heavy cream
1 (26 ounce) can condensed cream of chicken soup
1 cup water
1 (8.75 ounce) can sweet corn, drained
ground black pepper to taste
1 (10 ounce) can buttermilk biscuits
..DIRECTIONS
1.In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
2.Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
3.Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease.
Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
4.Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Rosemary Corn Soup --
.INGREDIENTS
2 cups chopped onions
1/2 cup diced carrots
1/2 cup diced celery
3 tablespoons butter or margarine, divided
7 1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
salt and pepper to taste
..DIRECTIONS
1.In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
2.In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Sausage Corn Chowder -- SUB chicken for sausage
.INGREDIENTS
2 (7 ounce) packages fully cooked sausage links, cut into slices
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
2 1/2 cups milk
2 cups fresh corn
2/3 cup sliced green onions
1/2 teaspoon hot pepper sauce
1 cup shredded Swiss cheese
..DIRECTIONS
1.Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain. Add soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Cheesy Potato and Corn Chowder --
.INGREDIENTS
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food
..DIRECTIONS
1.In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2.Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3.Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Gramma Brown's Corn Chowder --
.INGREDIENTS
1/2 pound bacon
2 stalks celery, chopped
2 small onion, diced
2 tablespoons margarine
salt to taste
ground black pepper to taste
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
4 cups chicken broth
2 cups milk
6 small potatoes, cubed
2 carrots, chopped
2 tablespoons all-purpose flour
..DIRECTIONS
1.Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
2.Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, andWhat are some good soup recipes?
Potato Sausage Soup - Toscana Soup
* 3 links sweet Italian sausage
* 2 medium baking potatoes, cut in half lengthwise
* 2 to 3 slices bacon, diced
* 3/4 cup onions, diced
* 1 medium to large clove garlic, minced
* 2 cups escarole, chopped, or kale, cut in half, then sliced
* 2 tablespoons chicken base
* 4 cups water
* 1/2 cup whipping cream
Remove sausage from casings; brown in a skillet, breaking up, until cooked through.
Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.
here's a quick potato soup recipe . has a bit of cheese in it , but its still good anyways.
Creamy Potato Cheese Soup
1 tablespoon dried basil
1/2 stick (4 tablespoons) butter
2 cups shredded smoked Gouda cheese
6 small red potatoes, diced and reserved in cold water to prevent browning
2 diced carrots
2 diced celery stalks
1 white onion, diced
1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed)
2 cups heavy cream
6 cups chicken broth
Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.
Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.
Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.
Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
and for the i-want-to-try-something-diffent part , pumpkin soup is great. though i dont know if youve already tried it .
their easy enough to make and recipes are all over the net . :)
Pork and Edamame Soup
2 pounds boneless pork shoulder roast
1 T cooking oil
2 14 ounce cans chicken broth
1 12 ounce package frozen edamame {green soybeans}
1 8 ounce can sliced water chestnuts, drained
1 c chopped red sweet pepper {1 large}
2 T light soy sauce
1 T bottled hoisin sauce
2 t grated fresh ginger
1/4 to 1/2 t crushed red pepper
6 cloves garlic, minced
1 3 ounce package ramen noodles, broken
Trim fat from meat. Cut into 1 inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 4 qt. slow cooker. Stir in broth, edamame, water chestnuts,sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic. Cover and cook on low heat setting for 4 hours. Stir in ramen noodles {reserving seasoning packet for other use}. Cook 5 minutes longer, covered. 1 1/2 cups serving: 400 calories, 15 g total fat{4 g sat. fat} 111 mg cholesterol, 906 mg sodium, 22 g carbohydrates, 7 gms fiber, 41 g of protein.
E-Z Potato Soup
(2 – 4 servings)
1 (14 ½ oz.) can of diced potatoes
1 can of cream of celery soup
¼ cup ‘real’ bacon bits (more if you like)
milk (use soup can to measure milk)
¼ - ½ stick of margarine (optional)
Pour potatoes – liquid an all into medium sauce pan.
Pour celery soup into a bowl and add a soup can full of milk and mix together, pour over potatoes and stir.
Stir in bacon bits cook over medium heat until hot, turn off stove add margarine and stir until melted, serve,
We were given a quart of Half %26amp; Half and I used some of this in my soup. You could use evaporated milk, too. Or some Fat Free milk. Your preference.
I did not add any margarine.
I suppose if you want to add a little “BAM” to it, add some hot sauce.
Maybe sprinkle with some grated cheese to serve.
Soup was invented to use meal left-overs from the kitchen.
I make mostly cream soups from whatever I have on hand.
Start with 2-3 tbsp oil or butter, mixed with 1/3 cup of flour.
Make a roux (paste) %26amp; whisk in 1 cup of stock or water.
Add 1 cup of grated or chopped vegetables: carrots, broccoli, etc.
Bring to a boil %26amp; reduce to a simmer, add 1 cup of milk, let thicken.
Use an immersion blender for a creamier consistency if desired.
(quantities are for 1 serving).
You can find recipes on http://www.fastrecipes.com - try asking their cooking community, you can get ideas from others who love to cook.
Good luck!
Try this green chile choweder. Mmm it is so tasty!:
http://allrecipes.com/Recipe/Cream-Of-Gr…
Chicken Thigh and Dumpling Stew --
.INGREDIENTS
3 tablespoons butter
2 pounds chicken thighs
8 slices bacon
2 stalks celery, chopped
3 carrots, chopped
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (14 ounce) can vegetable broth
1/2 teaspoon paprika
1/2 cup heavy cream
1 (26 ounce) can condensed cream of chicken soup
1 cup water
1 (8.75 ounce) can sweet corn, drained
ground black pepper to taste
1 (10 ounce) can buttermilk biscuits
..DIRECTIONS
1.In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
2.Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
3.Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease.
Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
4.Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Rosemary Corn Soup --
.INGREDIENTS
2 cups chopped onions
1/2 cup diced carrots
1/2 cup diced celery
3 tablespoons butter or margarine, divided
7 1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
salt and pepper to taste
..DIRECTIONS
1.In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
2.In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Sausage Corn Chowder -- SUB chicken for sausage
.INGREDIENTS
2 (7 ounce) packages fully cooked sausage links, cut into slices
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
2 1/2 cups milk
2 cups fresh corn
2/3 cup sliced green onions
1/2 teaspoon hot pepper sauce
1 cup shredded Swiss cheese
..DIRECTIONS
1.Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain. Add soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Cheesy Potato and Corn Chowder --
.INGREDIENTS
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food
..DIRECTIONS
1.In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2.Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3.Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Gramma Brown's Corn Chowder --
.INGREDIENTS
1/2 pound bacon
2 stalks celery, chopped
2 small onion, diced
2 tablespoons margarine
salt to taste
ground black pepper to taste
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
4 cups chicken broth
2 cups milk
6 small potatoes, cubed
2 carrots, chopped
2 tablespoons all-purpose flour
..DIRECTIONS
1.Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
2.Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, andWhat are some good soup recipes?
Potato Sausage Soup - Toscana Soup
* 3 links sweet Italian sausage
* 2 medium baking potatoes, cut in half lengthwise
* 2 to 3 slices bacon, diced
* 3/4 cup onions, diced
* 1 medium to large clove garlic, minced
* 2 cups escarole, chopped, or kale, cut in half, then sliced
* 2 tablespoons chicken base
* 4 cups water
* 1/2 cup whipping cream
Remove sausage from casings; brown in a skillet, breaking up, until cooked through.
Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.
here's a quick potato soup recipe . has a bit of cheese in it , but its still good anyways.
Creamy Potato Cheese Soup
1 tablespoon dried basil
1/2 stick (4 tablespoons) butter
2 cups shredded smoked Gouda cheese
6 small red potatoes, diced and reserved in cold water to prevent browning
2 diced carrots
2 diced celery stalks
1 white onion, diced
1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed)
2 cups heavy cream
6 cups chicken broth
Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.
Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.
Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.
Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
and for the i-want-to-try-something-diffent part , pumpkin soup is great. though i dont know if youve already tried it .
their easy enough to make and recipes are all over the net . :)
Pork and Edamame Soup
2 pounds boneless pork shoulder roast
1 T cooking oil
2 14 ounce cans chicken broth
1 12 ounce package frozen edamame {green soybeans}
1 8 ounce can sliced water chestnuts, drained
1 c chopped red sweet pepper {1 large}
2 T light soy sauce
1 T bottled hoisin sauce
2 t grated fresh ginger
1/4 to 1/2 t crushed red pepper
6 cloves garlic, minced
1 3 ounce package ramen noodles, broken
Trim fat from meat. Cut into 1 inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 4 qt. slow cooker. Stir in broth, edamame, water chestnuts,sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic. Cover and cook on low heat setting for 4 hours. Stir in ramen noodles {reserving seasoning packet for other use}. Cook 5 minutes longer, covered. 1 1/2 cups serving: 400 calories, 15 g total fat{4 g sat. fat} 111 mg cholesterol, 906 mg sodium, 22 g carbohydrates, 7 gms fiber, 41 g of protein.
E-Z Potato Soup
(2 – 4 servings)
1 (14 ½ oz.) can of diced potatoes
1 can of cream of celery soup
¼ cup ‘real’ bacon bits (more if you like)
milk (use soup can to measure milk)
¼ - ½ stick of margarine (optional)
Pour potatoes – liquid an all into medium sauce pan.
Pour celery soup into a bowl and add a soup can full of milk and mix together, pour over potatoes and stir.
Stir in bacon bits cook over medium heat until hot, turn off stove add margarine and stir until melted, serve,
We were given a quart of Half %26amp; Half and I used some of this in my soup. You could use evaporated milk, too. Or some Fat Free milk. Your preference.
I did not add any margarine.
I suppose if you want to add a little “BAM” to it, add some hot sauce.
Maybe sprinkle with some grated cheese to serve.
Soup was invented to use meal left-overs from the kitchen.
I make mostly cream soups from whatever I have on hand.
Start with 2-3 tbsp oil or butter, mixed with 1/3 cup of flour.
Make a roux (paste) %26amp; whisk in 1 cup of stock or water.
Add 1 cup of grated or chopped vegetables: carrots, broccoli, etc.
Bring to a boil %26amp; reduce to a simmer, add 1 cup of milk, let thicken.
Use an immersion blender for a creamier consistency if desired.
(quantities are for 1 serving).
You can find recipes on http://www.fastrecipes.com - try asking their cooking community, you can get ideas from others who love to cook.
Good luck!
Try this green chile choweder. Mmm it is so tasty!:
http://allrecipes.com/Recipe/Cream-Of-Gr…
Anyone have any good tofu soup recipes?
Need a soup recipe, something spicy preferably. Any suggestions?Anyone have any good tofu soup recipes?
My family loves Miso Ramen. We make this recipe, replacing the meat with tofu, using eggless noodles and using faux chicken stock made of veggies instead. It can be made in big batches and used throughout the week.Anyone have any good tofu soup recipes?
I made tofu kebabs 2 days ago.
I marinaded the tofu in mustard, olive oil, cider vinegar, dried rosemary, dried sage, salt and pepper.
Lest if in the fridge for 3 hours and grilled them with green peppers, mushrooms and zucchini.
Sorry, so tofu soups I know of :(
Perhaps a nice miso soup mix would be good... Tofu tastes like whatever you put it in, so toss it in chili or veggie soup. Silken tofu can be a great base for creamy soups if you add soy milk and season...
My family loves Miso Ramen. We make this recipe, replacing the meat with tofu, using eggless noodles and using faux chicken stock made of veggies instead. It can be made in big batches and used throughout the week.Anyone have any good tofu soup recipes?
I made tofu kebabs 2 days ago.
I marinaded the tofu in mustard, olive oil, cider vinegar, dried rosemary, dried sage, salt and pepper.
Lest if in the fridge for 3 hours and grilled them with green peppers, mushrooms and zucchini.
Sorry, so tofu soups I know of :(
Perhaps a nice miso soup mix would be good... Tofu tastes like whatever you put it in, so toss it in chili or veggie soup. Silken tofu can be a great base for creamy soups if you add soy milk and season...
Does Anybody know any good Soup Recipes???
Its kind of cold in my neck of the woods any I would rather cook than get some Instant packet. Preferably Beef or Chicken Soups, any websites, links or ones that you have of your own will do great.
ThanksDoes Anybody know any good Soup Recipes???
This takes a lot of time but it is worth it.
Cracker Barrel Chicken %26amp; Dumplins'
Chicken and Broth
3 quarts water
1 (3-4 pound) chicken, cut up
1 1/2 teaspoons salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
Dumplins'
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup + 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts(6 cups) of the stock back into the pot (keep the leftover stock for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplins'.
4. For dumplins', combine the flour, baking powder,
1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out on a floured surface to about a 1/2-inch thickness.
5. Cut the dough into 1/2-inch squares and drop each square into the simmering stock. Use all of the dough. The dumplins' will first swell and then slowly shrink as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-sized or a little bigger than bite-sized pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplins' for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks in tye end.
7. When the gravy has reached the desired consistency, serve hot.Does Anybody know any good Soup Recipes???
well i got this recipe from a magazine and it's really good. =)
it's called the pperfect chicken soup by readers who have tried the recipe out.
chicken soup
8 medium staks celerey
7 medium carrots
1 whole chicken (about 3 1/2 pounds)
2 pounds chicken leg quarters
1 medium onion, cut up
1 garlic glove, cut in half
1/2 bunch fresh parsley
8 sprigs fresh thyme
20 whole black peppercorns
2 bay leaves
1 tablespoon salt
12 cups cold water
3 cups medium egg noodles, uncooked
what to do:
cut 4 stalks celery and 3 carrots crosswise into 2 inch pieces; place in 8-quart saucepot. Add chicken with neck and gizzards(NOT liver), chicken legs, onion, garlic, parsley, thyme, peppercorns, bay leaves, salt, and water; heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 2 hours.
meanwhile, cut remaining 4 stalks celery and 4 carrots crosswise into about 1/4-inch slices. Cook noodles as label directs; set aside
remove saucepot from heat; with tongs, transfer chicken to jelly roll pan. strain broth through collander into large bowl; discard solids. skim off fat and discard. return broth to saucepot.
heat broth to boiling over high heat. meanwhile remove skin and bones from chicken; cut meat into 1/2-inch pieces.
when broth boils, add celery and carrot slices; heat to boiling. Reduce heat to medium high; cook vegetable, uncovered, 10 mins. or until very tender. Remove saucepot from heat. Stir in cooked chicken and noodles.
and serve. Enjoy.
You should give it a try. =)
Pumpkin Soup
1 cup of water
1 Butternut pumpkin
1 sweet potato
1 onion
1 chicken stock cube
salt and pepper
cream
coriander
Cut pumpkin and potato into cubes
Cut up onion
Place water, pumpkin, sweet potato, stock cube, onion and salt and pepper in a pot and bring to boil.
Simmer until pumpkin and potato are soft enough to mash.
Blend for smooth consistency or mash for course texture.
Blend in a little cream and serve with chopped coriander.
Yum!
Making soups is kind of a lost art;-{ I enjoy a few favourites:
Start with 2 tbsp of butter or oil, heat in heavy saucepan.
Add 2 tbsp of flour, cook over medium heat until golden.
Add 1 cup of water %26amp; 1 cup of whole milk for cream soups.
That forms your base for any combination of flavours:
MUSHROOM: slice a few mushrooms %26amp; cook in the oil.
BROCCOLI: Chop broccoli steps in a food processor.
CARROT: Grate a couple of carrots, add some ginger.
PEA: Run a cup or more of cooked peas through a sieve.
You can also add a boullion or consomme cube for stock.
CREAM OF BROCCOLI AND CHEDDAR SOUP
Serves 6 and unbelievably delicious!!
2 Tbsp. butter
1 med. onion, chopped
2 garlic cloves, crushed
1/2 cup butter
1/2 cup flour
1 qt. half-and-half
1 qt. chicken stock, or bouillion
1 lb. fresh broccoli, washed, cut up rather small, and stems removed
2 cups carrots, grated
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar
1. In a small pan saute onion in 2 Tbs butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
2. In a large sauce pan melt the 1/2 cup of butter and whisk in the flour (make a roux) over med. heat for 3-5 mins. stirring constantly. Slowly whisk in the quart of half-and-half, then add the quart of chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots, and the onions and garlic mixture. Simmer over low heat till veggies are tender, approx. 20-25 mins. Add salt and pepper to taste.
Remove from heat and let cool.
4. In batches, puree in blender.
5. Return to pot. Over med-low heat, add the grated cheese, and stir until well blended.
6. Stir in the nutmeg.
well the best meat soup that i can think of would be Mediterranean Sausauge and Pesto Soup. I tried it one day and it wasn't to difficult to make. Here's the recipe and directions.
serves 4
Ingredients:
1 tbsp olive oil plus extra for frying
1 chopped red onion
1lb smoked pork sausage
1 cup red lentils
4 cups water oil for deep frying
salt and ground black pepper to taste
4 tbsp pesto and fresh basil
14 oz. can of chopped tomatoes
Instructions:
1. Heat the oil in a large pan and cook the onion until softened. Coarsely chop all but one of the sausages and add them to the pan. Cook for 5 minutes, stirring, or until they are cooked
2. Stir in the lentils, tomatoes and water, and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes. Cool the soup slightly before pereing in in a blender. Return the soup to a rinsed pan.
3. Cook the remaining sausage in a little oil in a small frying pan, turning it often for ten minutes, or until lightly browned and firm. Transfer to a chopping board and leave to cool slightly, then slice thinly.
4. Heat the oil for deep frying. Deep fry the sausage slices and basil briefly until the sausages are brown and the basil leaves are crisp. (this stage is optional)
Enjoy!
Brown some beef stew cubes by dredging them in flour then browning them in a little olive oil.
Remove from pan. Add a little more oil and brown:
one chopped onion
2 stalks chopped celery
2 carrots chopped
1-3 chopped garlic cloves
Saute until soft
Add a can of chicken or beef stock and add the browned meat back in
Add a can of crushed or whole tomato's with juice.
Add any veggies you like
Salt and pepper to taste
Simmer on low for half an hour or so.
Yum.
for chicken heres a simple one that doesn't take much time.
just chop and season some boneless chicken into cubes. saute it with some butter with onions in a pot until the chicken is cooked. add noodles, chicken broth (as much as you want), chopped carrots, celery and any other veggie you like. and simmer until veggies are cooked.
and for beef the only thing i can think of is chili. to make it cook a pound of ground beef with onions and then drain. add chili seasoning packet, a can of diced tomatoes, and a can of kidney beans and/or any other beans. then simmer for 10 minutes. tastes good with cornbread or french bread.
FRENCH ONION SOUP
6 large brown onions
3 cloves garlic
bay leaf
thyme
beef stock
red wine
Thickly slice onion and chop garlic. Saut茅 in pan with a drop of olive oil, stirring occasionally until onion is caramelized. Add 2 pints of stock, one cup of red wine, two bay leaves and some thyme. Bring soup back to the boil, serve with toasted cheese croutons.
best soup ever.Chop thinly few sticks celery,one onion,carrot,3 potatoes,2 tomatoes.Put this in a large pan of cold water.Add half cup dried split peas,half cup barley,2 fresh corns with corn sliced off,a whole chunk stewing meat (chuck steak or gravy beef),some stock cubes,salt,pepper and any herbs,bay leaves.Cook for 2 hrs.Take out meat and chop,put back in.Take out portion you want to eat or serve and add a handful of small pasta,cook this portion until pasta is cooked.Serve with parmesan cheese and crunchy bread.bon apetite.
Although its not a ';meat'; recipe, this one is great for winter.
http://www.exclusivelyfood.com.au/2006/0鈥?/a>
You can make chicken and vegie soup
Chop up your chicken, and vegies eg carrots, potatotes,onions, cabbages even celery if you have it, add salt to taste
Bring to boil with water then simmer till vegies are soft
Take a can of chicken broth. Add parmesan cheese to taste. Crack an egg and wisk it up. While the soup is on the stove and very hot, gradually pour the egg into the soup. I got this recipe from a gourmet cookbook and it is delicious! Add more egg if you want.
I'm afraid it's not beef or chicken...but I made this once and almost ate the whole pot by myself! It's VERY hearty. (See link below)
i love this soup! i love pho!
Emerilized Banh Pho Bo: Vietnamese Beef Noodle Soup Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Oodles of Noodles
Beef Broth:
1 tablespoon peanut oil
2 cups sliced yellow onions, plus 1 yellow onion, halved
3 star anise pods, plus 1 piece star anise
2 cloves garlic, peeled and smashed
5 pounds meaty beef bones
2 carrots, thinly sliced
2 tablespoons chopped fresh gingerroot
1 cinnamon stick, broken in half
2 tablespoons whole black peppercorns
To Assemble the Pho:
Vegetable oil, for frying
12 ounces rice vermicelli noodles
3 tablespoons fish sauce
1/2 pound beef sirloin, very thinly sliced
1 cup thinly sliced yellow onion
2 cups bean sprouts
1/4 cup chopped fresh cilantro
4 small red chiles, sliced
1/4 cup thinly sliced green onions (green tops only)
Lime wedges, as garnish
Preheat the grill.
In a large non-stick skillet, heat the oil over medium-high heat. Add the sliced onions and cook until just beginning to color, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.
Press three star anise into the flesh of the halved onions and place on the grill. Grill until blackened, about 8 minutes. Remove from the heat.
Add the bones to a large stockpot and cover with water by 2 inches and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface. Add grilled and Sauteed onions, and the remaining ingredients, stir well, and simmer partly covered for at least 6 and up to 10 hours, adding more water as needed to keep the bones covered by 1-inch. Strain through cheesecloth or a fine mesh strainer. Remove meat from bones and set aside. Discard everything but the meat from the bones and the broth.
Meanwhile, bring a pot of water to a boil, and heat enough vegetable oil in a large saucepan to come 4 inches up the sides. Add half of the noodles to the water and boil until just tender, then drain in a colander. Add the remaining noodles to the hot oil and fry briefly until golden brown and crisp, then transfer to paper towels to drain.
To make the Pho, bring the soup to a simmer, as needed, and add the fish sauce. Transfer to a large tureen or pot that can be placed on the table and kept warm. Drain the boiled noodles in a colander and divide among 6 soup bowls. Divide the remaining ingredients and the reserved meat from the bones among the bowls and ladle the broth over each portion at the table. Garnish with lime wedges and serve immediately.
Nilagang Pata/Baka (Filipino Pork/Beef Broth Soup W/ Vegetables Recipe #217451
A really yummy Filipino soup that has a flavorful blend of meat and vegetables, and guess what, it's good for you! Served with rice for a good lunch or dinner.
by Girl@the rockshow
2录 hours | 10 min prep
SERVES 4 -6
1 kg beef or pork (for stewing)
4 small onions (diced)
1/2 head garlic (minced)
1 pinch salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces bok choy (cut into 3)
2 corn on the cob, chopped (optional)
2 tablespoons patis (Asian fish sauce)
2 tablespoons oil
lemon
In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two (longer for more flavor).
Remove all the resulting scum that will rise to the top of the pot and keep the stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with rice, soy sauce/patis and calamansi to taste.
please try this beef nilaga, it is really good, a filipino comfort food.
good luck. happy eating.
Cheeseburger Soup
1/2 lb browned hamburger
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1-1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream
Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add brother, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.
---------------------------
Creamy Chicken - Pasta Soup
3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1陆 cups half and half
2 tablespoons chopped fresh parsley
1陆 pounds chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.
Makes 12 First-Course or 6 Main-Course servings.
--Bon App茅tit
-------------------------------
Wild Rice %26amp; Chicken Soup
1 (6 oz) box Original Uncle Ben's Long Grain %26amp; Wild Rice
1 can cream of chicken soup
1 can cream of mushroom soup
2 2/3 C. milk
1 large chicken breast, cooked and chopped or shredded
1/4 C. thinly sliced carrots
1/4 C. diced celery
3/4 C. chopped onion
1 cup fresh sliced mushrooms
3/4 cup white wine
salt %26amp; pepper to taste
2 T. silvered almonds, toasted
1 T. fresh chopped parsley
Cook the wild rice mix according to package directions. (Instead, you could cook 陆 cup wild rice in 2 cups water for about 45 minutes.)
Put condensed soups in a big pot along with milk and stir until smooth. Add all the veggies and chicken, and simmer. Reduce heat and stir in wine, rice, and parsley. Simmer 30 minutes. Taste for salt and pepper. (You will probably need S%26amp;P if you used the plain wild rice.) Ladle into bowls, and garnish each bowl with almonds and parsley. If you like a thinner soup, you can add more wine, or chicken broth.
--------------------------
Taco Soup
1-1陆 lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and saut茅 w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.oil acne
ThanksDoes Anybody know any good Soup Recipes???
This takes a lot of time but it is worth it.
Cracker Barrel Chicken %26amp; Dumplins'
Chicken and Broth
3 quarts water
1 (3-4 pound) chicken, cut up
1 1/2 teaspoons salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
Dumplins'
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup + 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts(6 cups) of the stock back into the pot (keep the leftover stock for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplins'.
4. For dumplins', combine the flour, baking powder,
1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out on a floured surface to about a 1/2-inch thickness.
5. Cut the dough into 1/2-inch squares and drop each square into the simmering stock. Use all of the dough. The dumplins' will first swell and then slowly shrink as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-sized or a little bigger than bite-sized pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplins' for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks in tye end.
7. When the gravy has reached the desired consistency, serve hot.Does Anybody know any good Soup Recipes???
well i got this recipe from a magazine and it's really good. =)
it's called the pperfect chicken soup by readers who have tried the recipe out.
chicken soup
8 medium staks celerey
7 medium carrots
1 whole chicken (about 3 1/2 pounds)
2 pounds chicken leg quarters
1 medium onion, cut up
1 garlic glove, cut in half
1/2 bunch fresh parsley
8 sprigs fresh thyme
20 whole black peppercorns
2 bay leaves
1 tablespoon salt
12 cups cold water
3 cups medium egg noodles, uncooked
what to do:
cut 4 stalks celery and 3 carrots crosswise into 2 inch pieces; place in 8-quart saucepot. Add chicken with neck and gizzards(NOT liver), chicken legs, onion, garlic, parsley, thyme, peppercorns, bay leaves, salt, and water; heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 2 hours.
meanwhile, cut remaining 4 stalks celery and 4 carrots crosswise into about 1/4-inch slices. Cook noodles as label directs; set aside
remove saucepot from heat; with tongs, transfer chicken to jelly roll pan. strain broth through collander into large bowl; discard solids. skim off fat and discard. return broth to saucepot.
heat broth to boiling over high heat. meanwhile remove skin and bones from chicken; cut meat into 1/2-inch pieces.
when broth boils, add celery and carrot slices; heat to boiling. Reduce heat to medium high; cook vegetable, uncovered, 10 mins. or until very tender. Remove saucepot from heat. Stir in cooked chicken and noodles.
and serve. Enjoy.
You should give it a try. =)
Pumpkin Soup
1 cup of water
1 Butternut pumpkin
1 sweet potato
1 onion
1 chicken stock cube
salt and pepper
cream
coriander
Cut pumpkin and potato into cubes
Cut up onion
Place water, pumpkin, sweet potato, stock cube, onion and salt and pepper in a pot and bring to boil.
Simmer until pumpkin and potato are soft enough to mash.
Blend for smooth consistency or mash for course texture.
Blend in a little cream and serve with chopped coriander.
Yum!
Making soups is kind of a lost art;-{ I enjoy a few favourites:
Start with 2 tbsp of butter or oil, heat in heavy saucepan.
Add 2 tbsp of flour, cook over medium heat until golden.
Add 1 cup of water %26amp; 1 cup of whole milk for cream soups.
That forms your base for any combination of flavours:
MUSHROOM: slice a few mushrooms %26amp; cook in the oil.
BROCCOLI: Chop broccoli steps in a food processor.
CARROT: Grate a couple of carrots, add some ginger.
PEA: Run a cup or more of cooked peas through a sieve.
You can also add a boullion or consomme cube for stock.
CREAM OF BROCCOLI AND CHEDDAR SOUP
Serves 6 and unbelievably delicious!!
2 Tbsp. butter
1 med. onion, chopped
2 garlic cloves, crushed
1/2 cup butter
1/2 cup flour
1 qt. half-and-half
1 qt. chicken stock, or bouillion
1 lb. fresh broccoli, washed, cut up rather small, and stems removed
2 cups carrots, grated
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar
1. In a small pan saute onion in 2 Tbs butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
2. In a large sauce pan melt the 1/2 cup of butter and whisk in the flour (make a roux) over med. heat for 3-5 mins. stirring constantly. Slowly whisk in the quart of half-and-half, then add the quart of chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots, and the onions and garlic mixture. Simmer over low heat till veggies are tender, approx. 20-25 mins. Add salt and pepper to taste.
Remove from heat and let cool.
4. In batches, puree in blender.
5. Return to pot. Over med-low heat, add the grated cheese, and stir until well blended.
6. Stir in the nutmeg.
well the best meat soup that i can think of would be Mediterranean Sausauge and Pesto Soup. I tried it one day and it wasn't to difficult to make. Here's the recipe and directions.
serves 4
Ingredients:
1 tbsp olive oil plus extra for frying
1 chopped red onion
1lb smoked pork sausage
1 cup red lentils
4 cups water oil for deep frying
salt and ground black pepper to taste
4 tbsp pesto and fresh basil
14 oz. can of chopped tomatoes
Instructions:
1. Heat the oil in a large pan and cook the onion until softened. Coarsely chop all but one of the sausages and add them to the pan. Cook for 5 minutes, stirring, or until they are cooked
2. Stir in the lentils, tomatoes and water, and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes. Cool the soup slightly before pereing in in a blender. Return the soup to a rinsed pan.
3. Cook the remaining sausage in a little oil in a small frying pan, turning it often for ten minutes, or until lightly browned and firm. Transfer to a chopping board and leave to cool slightly, then slice thinly.
4. Heat the oil for deep frying. Deep fry the sausage slices and basil briefly until the sausages are brown and the basil leaves are crisp. (this stage is optional)
Enjoy!
Brown some beef stew cubes by dredging them in flour then browning them in a little olive oil.
Remove from pan. Add a little more oil and brown:
one chopped onion
2 stalks chopped celery
2 carrots chopped
1-3 chopped garlic cloves
Saute until soft
Add a can of chicken or beef stock and add the browned meat back in
Add a can of crushed or whole tomato's with juice.
Add any veggies you like
Salt and pepper to taste
Simmer on low for half an hour or so.
Yum.
for chicken heres a simple one that doesn't take much time.
just chop and season some boneless chicken into cubes. saute it with some butter with onions in a pot until the chicken is cooked. add noodles, chicken broth (as much as you want), chopped carrots, celery and any other veggie you like. and simmer until veggies are cooked.
and for beef the only thing i can think of is chili. to make it cook a pound of ground beef with onions and then drain. add chili seasoning packet, a can of diced tomatoes, and a can of kidney beans and/or any other beans. then simmer for 10 minutes. tastes good with cornbread or french bread.
FRENCH ONION SOUP
6 large brown onions
3 cloves garlic
bay leaf
thyme
beef stock
red wine
Thickly slice onion and chop garlic. Saut茅 in pan with a drop of olive oil, stirring occasionally until onion is caramelized. Add 2 pints of stock, one cup of red wine, two bay leaves and some thyme. Bring soup back to the boil, serve with toasted cheese croutons.
best soup ever.Chop thinly few sticks celery,one onion,carrot,3 potatoes,2 tomatoes.Put this in a large pan of cold water.Add half cup dried split peas,half cup barley,2 fresh corns with corn sliced off,a whole chunk stewing meat (chuck steak or gravy beef),some stock cubes,salt,pepper and any herbs,bay leaves.Cook for 2 hrs.Take out meat and chop,put back in.Take out portion you want to eat or serve and add a handful of small pasta,cook this portion until pasta is cooked.Serve with parmesan cheese and crunchy bread.bon apetite.
Although its not a ';meat'; recipe, this one is great for winter.
http://www.exclusivelyfood.com.au/2006/0鈥?/a>
You can make chicken and vegie soup
Chop up your chicken, and vegies eg carrots, potatotes,onions, cabbages even celery if you have it, add salt to taste
Bring to boil with water then simmer till vegies are soft
Take a can of chicken broth. Add parmesan cheese to taste. Crack an egg and wisk it up. While the soup is on the stove and very hot, gradually pour the egg into the soup. I got this recipe from a gourmet cookbook and it is delicious! Add more egg if you want.
I'm afraid it's not beef or chicken...but I made this once and almost ate the whole pot by myself! It's VERY hearty. (See link below)
i love this soup! i love pho!
Emerilized Banh Pho Bo: Vietnamese Beef Noodle Soup Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Oodles of Noodles
Beef Broth:
1 tablespoon peanut oil
2 cups sliced yellow onions, plus 1 yellow onion, halved
3 star anise pods, plus 1 piece star anise
2 cloves garlic, peeled and smashed
5 pounds meaty beef bones
2 carrots, thinly sliced
2 tablespoons chopped fresh gingerroot
1 cinnamon stick, broken in half
2 tablespoons whole black peppercorns
To Assemble the Pho:
Vegetable oil, for frying
12 ounces rice vermicelli noodles
3 tablespoons fish sauce
1/2 pound beef sirloin, very thinly sliced
1 cup thinly sliced yellow onion
2 cups bean sprouts
1/4 cup chopped fresh cilantro
4 small red chiles, sliced
1/4 cup thinly sliced green onions (green tops only)
Lime wedges, as garnish
Preheat the grill.
In a large non-stick skillet, heat the oil over medium-high heat. Add the sliced onions and cook until just beginning to color, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.
Press three star anise into the flesh of the halved onions and place on the grill. Grill until blackened, about 8 minutes. Remove from the heat.
Add the bones to a large stockpot and cover with water by 2 inches and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface. Add grilled and Sauteed onions, and the remaining ingredients, stir well, and simmer partly covered for at least 6 and up to 10 hours, adding more water as needed to keep the bones covered by 1-inch. Strain through cheesecloth or a fine mesh strainer. Remove meat from bones and set aside. Discard everything but the meat from the bones and the broth.
Meanwhile, bring a pot of water to a boil, and heat enough vegetable oil in a large saucepan to come 4 inches up the sides. Add half of the noodles to the water and boil until just tender, then drain in a colander. Add the remaining noodles to the hot oil and fry briefly until golden brown and crisp, then transfer to paper towels to drain.
To make the Pho, bring the soup to a simmer, as needed, and add the fish sauce. Transfer to a large tureen or pot that can be placed on the table and kept warm. Drain the boiled noodles in a colander and divide among 6 soup bowls. Divide the remaining ingredients and the reserved meat from the bones among the bowls and ladle the broth over each portion at the table. Garnish with lime wedges and serve immediately.
Nilagang Pata/Baka (Filipino Pork/Beef Broth Soup W/ Vegetables Recipe #217451
A really yummy Filipino soup that has a flavorful blend of meat and vegetables, and guess what, it's good for you! Served with rice for a good lunch or dinner.
by Girl@the rockshow
2录 hours | 10 min prep
SERVES 4 -6
1 kg beef or pork (for stewing)
4 small onions (diced)
1/2 head garlic (minced)
1 pinch salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces bok choy (cut into 3)
2 corn on the cob, chopped (optional)
2 tablespoons patis (Asian fish sauce)
2 tablespoons oil
lemon
In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two (longer for more flavor).
Remove all the resulting scum that will rise to the top of the pot and keep the stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with rice, soy sauce/patis and calamansi to taste.
please try this beef nilaga, it is really good, a filipino comfort food.
good luck. happy eating.
Cheeseburger Soup
1/2 lb browned hamburger
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1-1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream
Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add brother, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.
---------------------------
Creamy Chicken - Pasta Soup
3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1陆 cups half and half
2 tablespoons chopped fresh parsley
1陆 pounds chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.
Makes 12 First-Course or 6 Main-Course servings.
--Bon App茅tit
-------------------------------
Wild Rice %26amp; Chicken Soup
1 (6 oz) box Original Uncle Ben's Long Grain %26amp; Wild Rice
1 can cream of chicken soup
1 can cream of mushroom soup
2 2/3 C. milk
1 large chicken breast, cooked and chopped or shredded
1/4 C. thinly sliced carrots
1/4 C. diced celery
3/4 C. chopped onion
1 cup fresh sliced mushrooms
3/4 cup white wine
salt %26amp; pepper to taste
2 T. silvered almonds, toasted
1 T. fresh chopped parsley
Cook the wild rice mix according to package directions. (Instead, you could cook 陆 cup wild rice in 2 cups water for about 45 minutes.)
Put condensed soups in a big pot along with milk and stir until smooth. Add all the veggies and chicken, and simmer. Reduce heat and stir in wine, rice, and parsley. Simmer 30 minutes. Taste for salt and pepper. (You will probably need S%26amp;P if you used the plain wild rice.) Ladle into bowls, and garnish each bowl with almonds and parsley. If you like a thinner soup, you can add more wine, or chicken broth.
--------------------------
Taco Soup
1-1陆 lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and saut茅 w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
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