Homemade Soup Recipes?

I'm trying to make a homemade soup. Does anyone have any good recipes or any tips on making it taste great? Thanks.Homemade Soup Recipes?
I love to browse cookbooks and cooking sites for recipes but I usually end up making my own concoction from the ideas...





My secret tip - use canned soup as your base, like cream of chicken or cream of mushroom, etc. and use canned broth. (beef if your meat is beef, chicken if it's chicken...)





You can put some cooked meat and whatever vegetables in it you want. Even pasta or beans if you choose. (canned beans are easier and mix them for fun... like two different kinds in the soup.)





Put the hardest vegetables in first, then the softer ones near the end. You'll know it's done when the veggies are soft. (celery goes in everything and is a great flavoring too.) Other than that all you need is salt and pepper.





If you want to get even more daring, you can make dumplings using bisquick or even a can of bisquits... just blob the dough on top of the finished soup and put a lid on it until they cook up.





Have fun :-)Homemade Soup Recipes?
All my soups start with a base of onion carrot and celery dice, 2 parts onion to 1 carrot and 1 celery. slow cook this veg in butter/oil till cooked, bout 1 hour. Gather your garlic and cook out, deglaze w 500ml white wine. this evaporates. fry off your,say, ginger, corriander root and lemongrass. Yum. Add roasted (to get that beautiful earthy flavour) sweet potato and pumpkin. Water to cover, season, cook out gently for 40 mins. Puree w stab blender. Finish w heated coconut cream, corriander and some basil and a touch of napoli.


Season, know your flavours and maximise their potential through successful marriages. And Experiment!!
Hey!


You can find plenty of recipes (all on video) here: http://www.sutree.com/videos/Soups/12410
ok





Pea and Pesto Soup by chef nigella soup


http://www.foodnetwork.com/food/recipes/鈥?/a>





3 cups water


3 cups frozen peas


2 scallions


1 teaspoon Maldon salt or kosher salt


1/2 teaspoon lime juice


4 tablespoons (1/4 cup) fresh pesto (not jarred)








The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.


Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.





Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*


Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.





*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.








others:





http://search.foodnetwork.com/food/recip鈥?/a>





http://www.foodtv.ca/recipes/Browse/brow鈥?/a>





http://www.taste.com.au/recipes/search.p鈥?/a>





http://www.kuali.com/recipes/search_resu鈥?/a>





http://search.myrecipes.com/search.html?鈥?/a>





http://www.channel4.com/food/browse.jsp?鈥?/a>





http://www.bettycrocker.com/search/searc鈥?/a>





http://whatscookingamerica.net/Soups.htm





http://www.rachaelraymag.com/recipes/sou鈥?/a>





http://www.marthastewart.com/portal/site鈥?/a>
I recommend the cream of asparagus soup. this is a simple but delicious recipe.in this recipe you just have to cut all the vegetables into small pieces, no need to be uniformed as you will blend it later on. you dnt have to peel it or anything more.





for this you will need:


90 grams butter for the roux


90 grams flour for the roux


1 liter chicken stock


200g onions


100g celery


1kg asparagus(or less)/carrots/brocolli


another block of butter.


note:a roux is a mixture of flour and butter, cook this together until binded, then add the 1 liter of chicken stock. mix until the roux is dissolved then simmer until thick or until your desired consistency.





1.sautee all the vegetables in butter, then blend/puree


2.strain the vegetables. add the chicken stock mixture.


3. add the heavy cream then cook over medium heat,simmer until thick.


add salt and white pepper.you can add grated cheese on top too.:)
Homemade chicken soup is the best and it is so easy to make. All you need is patience and:





extra virgin olive oil


1 whole chicken


1 bag baby carrots


1 onion


1 bag celery


1 bay leaf


salt


pepper


pasta or rice of your choice


fresh parsley (for garnish)





Season the chicken generously with salt and pepper. Set the heat to high and drizzle some extra virgin olive oil in a large stockpot. Place the chicken inside and allow it to brown on both sides before covering completely with water. Add the bay leaf, half the onion and 3-4 whole celery ribs to the pot. Bring to a boil, then lower heat and simmer for 1 1/2 to 2 hours (the chicken should be falling off the bone). Remove the chicken from the broth and set aside. Line a large colander with a piece of towel paper and strain the broth to remove the bay leaf, onion and celery, as well as any excess fat %26amp; bones. Discard. Return the broth to the pot and set heat to low. Chop the remaining onion and a couple of ribs of celery into small pieces and throw into the pot. Add the carrots. Discard the skin from the chicken and remove the breast meat. Chop into large pieces and add to the broth. Season the soup with some salt and pepper to taste and simmer long enough for the veggies to soften. Meanwhile, cook the pasta or rice using the package directions. Once the soup is ready to eat, scoop the rice or pasta into the pot and garnish with a generous handful of fresh parsley. Enjoy!!!
A few good ones here :





http://www.therecipecafe.com/Starters.ht鈥?/a>