There are about a zillion in there you really don't need a recipe. just look through any cookbook and put together the ingredients that sound good .Most cooks only use a recipe for ideas.Soup recipes?
Go to Recipe.com. You can search all kinds of things.
I've found many good recipes from this website, including SOUP. further more, there are all about healthy food and cooked in a simple, unique way.
Hope you find it useful.
http://recipesforhealthyliving.blogspot.鈥?/a>
A good few soup recipes here:
http://www.therecipecafe.com/Starters.ht鈥?/a>
Soups are a lot of fun because you don't really need a recipe to make a great pot of healthy soup. Decide what you want your base broth to be, chicken,beef,tomato,etc... These can be made from scratch or by buying canned or boxed broths or soup bases that you spoon into hot water. Bases taste better than bullion generally. Then start adding whatever veggies you like. Add beans or pastas or rices for great flavor and protein. Poultry seasoning is always good in chicken based soup.Rosemary and thyme are good multi purpose herbs. cumin is also one of my favorites. Italian seasoning is great in most too. just have fun and be creative. Southern Living Cookbooks are a great source for tasty soups if you really don't want to expieriment. Enjoy!
FRENCH ONION SOUP.
1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.
This is a really good one that we tried last weekend from AllRecipes.com
Spinach and Leek White Bean Soup
INGREDIENTS:
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free
chicken broth
2 (16 ounce) cans cannellini
beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste
DIRECTIONS:
1. Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
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