Soup recipes?

I'm suffering a bout of tonsilitus at the moment and really fancy some home made soup. Whilst I make cauliflower soup ok, I could do with a change. Does anyone have any good recipes.Soup recipes?
boil a bag of carrots with either a bunch of fresh coriander or couple teaspoons of dried, one onion (garlic %26amp; celery optional)


add salt %26amp; pepper and a couple of chicken/veg stock cubes


boil untill softish then throw the lot into a liqidiser blitz it up and its ready ....easy peasy........enjoy hope you feel better soon .....Soup recipes?
thanx hun hope you found it tasty, glad your feeling much better take care x Report Abuse

Hi,





Depending on where are you living or what country you are from, soup recipes here are sorted by country... I am making this site as reference for the soup recipes I always need.. http://allsoups.blogspot.com Report Abuse

Soak a bowl of red lentils for about an hour





While they are soaking take two large carrots - chop one into small chunks and grate the other one.





Finely chop one small onion





Dice up some smoked bacon





Make up some ham stock





Fry off the bacon, then add the onion. Once the onion is soft add in the carrot chunks and fry for a couple of minutes. Then pour over the stock and add the grated carrots. Drain off excess liquid from the lentils and rinse them through then add them to the pot.





Bring to the boil and simmer until the lentils have broken down. Then add cracked black pepper and sea salt to taste. Finish with a little fresh parsley when serving.
Sweat of the onions and garlic. Bung in other available chopped or frozen veg. Pour on some hot water and add a stock cube. Season to taste. You might like to add a ham hock. Depends on your sensibilities and /or religion.
Thai Soup


Yield: 4 Servings





1 1/2 c Cubed chicken breast


1/2 c Chinese straw mushroom


4 ea To-5 c water


1 ea Stalk of lemon grass-cut in


1 pn Dry galanga


1 ea Green onion-cut into 1'; pcs


1 ea Small fresh tomato cut up


2 ea To-3 coriander leaves cut u


1 ea Fresh green chili pepper-sl


2 ts Fresh lemon juice


1 x Fish sauce or to taste


1/4 ts Ground red cayenne pepper


7 ea To-8 fresh mint leaves





Directions: In a medium sauce pan, cook chicken in boiling water for 10 minutes. Add lemon grass and galangal and cook 7-8 minutes longer. Add remaining ingredients EXCEPT for the mint leaves and lemon juice, and simmer on low heat about 15- 20 minutes. Remove from heat. Stir in lemon juice. Sprinkle with mints. Serve hot with rice.


Title: BAKED POTATO SOUP


Categories: Soups


Yield: 1 servings





4 lg Potatoes


2/3 c Butter


2/3 c Flour


1 1/2 qt Milk


Salt and Pepper


4 Green onions


1 c Sour cream


2 c Crisp-cooked bacon


-crumbled


5 oz Grated cheddar cheese





Heat oven to 350 degrees and bake the potatoes until for tender. Melt


butter in a medium saucepan. Slowly blend in flour with a wire whisk


until thoroughly blended. Gradually add milk to the butter-flour


mixture, whisking constantly. Whisk in salt and pepper and simmer


over low heat, stirring constantly. Cut potatoes in half, scoop out


the meat and set aside. Chop half the potato peels and discard the


remainder. When milk mixture is very hot, whisk in potato. Add green


onion and potato peels. Whisk well, add sour cream and crumbled


bacon. Heat thoroughly. Add cheese a little at a time until it is all


melted in. Serve with crusty French Bread and fresh butter.





Cream of Garlic Soup


Serves 6








4 cups onion, peeled and chopped


2 cups garlic, peeled and chopped


2 Tbs. olive oil


2 Tbs. butter


1 1/2 quarts chicken broth


parsley stems, thyme sprigs and bay leaf, tied together


2 cups old French Bread, torn into 1/2-inch pieces


1 cup half and half cream


Salt and pepper





In a large heavy pot, saute onions and garlic in butter and oil. Stir frequently over low to medium heat for about 30 minutes.





Tie parsley stems, thyme sprigs and bay leaf together with string.





Add chicken broth and herb bundle to pot and bring to a boil. Stir in bread cubes and simmer 10 minutes, until bread is soft.





Remove herb bundle and puree soup in blender. Strain through medium sized strainer.





Heat and whisk in more chicken broth if the soup is too thick. Add half-and-half. Season to taste with salt and pepper.


Speedy Squash Soup


Serves 8





Frozen, pureed winter squash eliminates the time and toil involved in peeling, chopping, and cooking fresh squash yet still lends this soup unmistakable flavor and brilliant color. Apple and ginger add a sweet and zesty note





2 tablespoons butter


1 large onion, chopped


1/2 teaspoon dried sage


2 Granny Smith apples


1 14 1/2-ounce can chicken broth


3/4 cup water


1 12-ounce package frozen squash, thawed


2 teaspoons grated peeled fresh ginger


1/2 cup milk





In medium saucepan, melt butter over medium heat. Add onion and sage; cook 3 minutes to soften. Reserve 1/4 of one apple for garnish; peel, core, and finely chop remaining apple. Add to onion mixture with broth and water; heat to simmering. Cook mixture, covered, 12 minutes.





Add squash and ginger to apple mixture; simmer, uncovered, 10 minutes.





In two batches, puree soup mixture until smooth. Return to pan, stir in milk and reheat over low heat. (For a thinner soup, add a little more water or broth.) Ladle soup into serving bowls and garnish each with thin slices of reserved apple.
Poor you. I do sympathise.





Mushroom soup.





Mushrooms of your choice, finely chopped


Onion finely chopped


Garlic (Good natural antiseptic, antisocial I know, but you have an excuse!)


Mixed herbs


Stock of your choice, ie veg, chicken, beef ...... a stock cube will do.


Mushroom ketchup - send someone to get some from Tesco or sainsburys or somewhere similar. Failing that a bit of soya sauce)


Freshly ground black pepper (another antiseptic)





Sweat onion and garlic off and then add herbs and mushrooms.





Sweat for a few more minutes until soft. Add the stock cube and ketchup or soya and bring to the boil. Reduce to a simmer and simmer for about 20 or so minutes. Remove from heat and when cool enough whizz through the blender/processor and return to pan. Add milk or cream to thin it down for your poorly throat. Warm through and serve.





Fruit soup





Any soft fruit - ie mixed berries, or individuals ie strawberrys.


Cinnamon and cloves which have been bashed (put these in a muslin bag for easier removal)


Sugar or sweetener to cover


Red coloured fruit juice, ie pomegranate


Red wine (optional)


Water to cover





Cover fruits in a large saucepan with sugar and water and add the cinnamon.


Bring to the boil and then simmer until fruits are mushy and there is a nice, fruity smell.


Remove from heat. Whiz through the processor.


Pass through a fine plastic sieve to remove any traces of seeds.


Bring back to simmer and add fruit juice and wine if using. Add a little arrow root or potato starch to thicken to your required thickness.


Serve hot or cold with whipped cream. Very healthy and my favourite pudding.





Hope these help you to comfort and on your way to recovery. Keep warm and cozy. Weather not conducive to good health.








GET WELL SOON!
yes, well since this is a case of a bit of a medical problem I prefer to have a nice broth .....or even a garden soup that my family makes at home......well all you need is a bit of chicken broth to give it some flavor .......first u need unions and 2 bits of garlic....you need to cook this first before anything...add sliced tomatoes and green peppers, wait about 5 min. and then be ready to add carrots sliced squash, chayote (mostly you'll find this in any super market)potatoes sliced and piled, yuca root ...add these ingredients almost at the same time ...make sure you start with he ingredients that are the most hard such as the youca root and the potatoes...they taste better when they are soft....add some cilantro and chilies...but this time none of that ......hint it with 2 dabs of black pepper and a bit of salt....and hen you let it boil for 5 min. and let it simmer for another 3 min. ...presto you have a nice soup that is home made and not hard to do......ohhhh forgot about the yuca root....you have to peel it and dont cook it with eh skin it will taste bad I have tried and it has failed...lol
This is one of my favourite soups that I made myself. The beef is usually quite soft so it should be alright on your tonsils. The paprika in it may help with the pain too.








BEEF SOUP





500gm chuck steak, diced


1 onion finely diced


1 tblsp oil


1 tblsp butter


6 cups boiling water


6 maggi beef stock cubes


6 tsp paprika


140 gm tomato paste


陆 cup small shell pasta


1 sml tin champignons (pieces and stems)


Fresh chopped parsley





Heat oil and butter in a large pot, add steak pieces and onion. Cook until onion has sweated and steak is lightly browned. (It doesn鈥檛 have to be cooked at this stage)





Dissolve stock cubes in water, add to the pot with the paprika and tomato paste. Bring to the boil and then add the pasta. Cook for about 10 minutes until the pasta is almost cooked. You may need to skim the surface from time to time to remove the scum.





Drain the champignons and add, allow to simmer for a further 5-10 minutes until the pasta is cooked. Add the finely chopped parsley and serve in large bowls.





You can top with some fresh Parmesan and some crusty Vienna bread on the side.





The good thing about this soup is that it is a meal in itself because of the pasta and meat. It is a great winter warmer too.





Enjoy.
I like to buy packaged thighs and boil them for an hour. The broth is quite good. You can add rice and a bit of celery or


maybe some orzo. You can also do the Greek Egg-Lemon thing, or the French thing with mayo. I like the Greek thing


because you get protein from the egg and vitamin C from the lemon.


I Cr 13;8a
Buy a chicken and simmer it for about 6 hrs in a gal %26amp; 1/2 of fresh water with some onion carrots %26amp; celery. That can be used to make any kind of soup you want.


Toss in your fav spices and whatcha got in the fridge n you got soup!
POTATO CHICKEN BARLEY SOUP


ING:


2 teaspoons olive oil


1 large Spanish onion, peeled and diced


3 cloves garlic, minced


1/2 cup celery, diced


3 cups carrots, sliced


2 parsnips, grated


4 large sweet potatoes, peeled and diced


1 1/4 cups pearl barley


2 1/2-3 quarts chicken stock


3 cups chickens, poached and diced


1/4 cup freshly chopped dill


kosher salt


fresh ground black pepper





PROCEDURE:








1. Heat the olive oil in a large heavy stock pot.


2. Saute garlic, onions, celery and carrot for 8 minutes.


3. Add parsnips, barley, chicken and chicken stock.


4. Bring to a boil; simmer on medium-high heat for 30 minutes.


5. Add the sweet potatoes and cook an additional 30 minutes.


6. Add dill and season.
'BBC Good Food' online website - its fab!





Sign up to store recipes, create menus and receive their weekly newsletter.





They have 117 soup recipes!!





Each recipe shows if its vegetarian, how easy it is, how long to prepare, how long to cook and the nutritional value per serving.





They also have a well being section that advises foods to eat to help ailments.





Hope you feel better soon
I have so many recipes cos I eat soup all the time.Its such a good way to use up bits from the fridge.Some recipes take a while , but you are poorly so a quick soup would be good so you can get back to the sofa.


Onion soup is a doddle !


Thinly slice 2 big onions.


Put 1tblsn olive oil in a pan and add the onions.


Fry on a fairly high light stirring constantly with a wooden spoon.


The onions will start to go brown and caramelise before you know it.


Turn the heat down.


Add about 1 litre of stock - use a chix stock cube because I find beef ones too strong and i dont like beef anyway!


Simmer till the onions are soft,and the liquid reduced by about a quarter.


Add salt and black pepper.


Pour into a nice deep bowl and sprinkle with grated cheese.


If you dont feel too poorly,slice some french bread,add some grated cheese and brown under grill,float on the top of the soup.
Hot And Sour Soup





This soup is found in many Chinese restaurants throughout the world.





600 ml Chicken stock


115 g Chicken meat


50 g Bamboo shoots, sliced


6 pieces Dried Chinese mushrooms, soaked in warm water


1 packet Tofu


1 tbsp Chinese rice wine


1 tbsp Light soy sauce


1 tbsp Rice vinegar


1 tbsp Cornflour paste


Salt and ground white pepper





Prepare mushrooms by squeezing the mushrooms dry, discard the hard stalks.


Thinly shred the mushrooms, chicken meat, tofu and bamboo shoots.


Bring chicken stock to a rolling boil in a wok and add the shredded ingredients, return to a boil and allow to simmer for approx. 1 - 2 minutes.


Add wine, soy sauce and vinegar and season.


Bring back to a boil, then add the cornflour paste, while stirring the stock at the same time.








BBWCHATT


The old lady in Chattanooga, Tennessee, USA
Cauliflower soup with a spoonful of horse raddish sauce is to die for!


Carrot and corriander soup? Chop up your carrots and onions and cook until soft in vegetable stock, rip up your fresh corriander leaves and whizz with a blender.


Can I recommend onion soup - onions are antibacterial and with help your throat - sorry don't have a recipe though.
This is a delicious recipe for a spicy bean soup, which does have a long list of ingredients, is just sooo good!!!





3 tablespoons olive oil


2 onions, chopped


2 celery stalks, cut into 1/2-inch pieces


1 carrot, peeled and cut into 1/2-inch pieces


1 red bell pepper, cut into 1/2-inch pieces


6 cloves garlic, finely chopped


1/2 cup chili powder


1 tablespoon ground coriander


1 tablespoon ground cumin


2 teaspoons dried oregano


1 teaspoon dried crushed red pepper, optional


2 (14 1/2-ounce) cans diced tomatoes with juices


1 (11 1/2-ounce) can tomato juice


1 (6-ounce) can tomato paste


1 (3-inch) piece Parmesan cheese rind, optional


2 teaspoons salt, plus more to taste


8 cups vegetable or chicken broth


2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed


2 (15-ounce) cans cannellini beans, drained and rinsed


1/2 cup dried green lentils


3 cups broccoli florets


2 zucchini, cut crosswise into 1/2-inch thick rounds


2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds


1/2 cup freshly shredded Parmesan


1/4 cup thinly sliced fresh basil leaves





Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.





Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.