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!
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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
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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
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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!!!!!
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