jerusalem artichoke soup,,
2 ld artichokes
salt %26amp;pepper
lemon juice
water
cream
vinigar
1 onz butter
2 tablespoons cornflour
half pint milk
peel and chop artichokes soak in water and lemmon juice till ready for use,drain and put into pan with 1 tablespoon vinigar salt and pepper,bring to the boil simmer for 25_30 mins melt butter add flour and milk into a smooth paste and add to soup simmer for further 10 minuits stirring constantly serve with cayenne pepper and enjoy,,,,,,,,,,,,,Know any good root vegetable soup recipes?
butternut squash - sweet potato %26amp; parsnip soup:
depends how much you want to make, but equal quantities of butternut squash and sweet potato and half of parsnip.
Cut into chunks and cover with water, add salt %26amp; pepper and curry powder (again amount depends on your taste) - bring to boil and then simmer for approx 1/2 hour.
Liquidise / blend to consistency you like - can be really thick or can add a little more water if you like it thinner.
when serving add a swirl of single cream and freshly grated black pepper.
This is a great soup - very tasty and filling.
Sorry the recipe is a bit vague - but I had it at a friends house and she told me the recipe and I just make it in different quantities that I need at the time - hence the ';vagueness'; of the ingredients!! But it is fail safe and always turns out good. Also freezes well.
Do take a chance and give it a go - you won't be disappointed and if you like it, like me you can vary the ingredient quantities the next time!Know any good root vegetable soup recipes?
Root Vegetable Soup
2 large Leeks white part only
4 tablespoons Unsalted butter
2 1/2 tablespoons All purpose -- flour
6 cups Homemade chicken stock
3 medium Carrots peeled and cubed
3 medium Turnips peeled and cubed
2 medium Parsnips peeled and -- cubed
2 medium Red potatoes peeled and -- cubed
2 each Hearts of bibb lettuce -- leaves separated and
2 cups Fresh spinach -- leaves stemmed and r
Salt and white pepper to -- taste
1/2 cup Heavy cream
2 tablespoons Fine minced chives -- and parsley for garn
Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a
colander and run under warm water to remove all traces of sand. Drain and
set aside. In a large casserole, melt the butter over low heat. Add the flour and
cook, stirring constantly for one minute without browning. Add the chicken stock
and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips
and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are
almost tender.
Add the lettuce and spinach leaves to the soup, and season with salt and pepper.
The lettuce should just wilt, but stillremain crisp. Do not overcook. Before serving,
add the heavy cream and heat the soup through without letting it come to a boil.
Transfer the soup to a large tureen, sprinkle with chives and parlsey and serve
hot with thin slices of black bread.
- - - - - - - - - - - - - - - - - -
===
Hearty Garlic Potato Soup
8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
8 cups milk
2 teaspoons minced fresh parsley
1 1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.
In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.
================================
Carrot Soup with Potatoes and Cream
2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
1/4 cup heavy cream
8 sprigs parsley
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
============================
Root Stew
1 pound lean ground beef
1 onion, chopped
4 stalks celery, chopped
3/4 cup ketchup
7 cups water
1/2 cup baby carrots
1 small rutabaga, chopped
4 large potatoes, chopped
1 small head cabbage, finely chopped
Combine hamburger, onion, and celery in a stock pot. Cook and stir over medium heat until the meat is browned. Drain excess grease.
Stir in ketchup, water, baby carrots, rutabaga and potatoes. Bring to boil, then simmer on low heat for 20 minutes.
Mix in chopped cabbage. Simmer an additional 30 to 45 minutes, or until vegetables are tender.
===============================
Carrot %26amp; Ginger Soup
Make a roux with 2 tbsp each oil %26amp; flour over medium heat.
Whisk in a cup of milk heating until thickened slightly.
Stir in a cup or two of chicken bouillon or water %26amp; wine.
Add 1 cup of grated carrot (or parsnip) stir until cooked.
Add grated ginger root to taste. Use a hand blender to puree.
Serve with dollop of sour cream floated in centre.
Wednesday, April 28, 2010
Hi guys, i am trying to make chicken soup with gnocchi any recipes?
Chicken and Gnocchi Soup From Food Network Kitchens
6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken, (about 1 large chicken breast)
Freshly ground black pepper
Hunk of good Parmesan
Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt 鈥攖ake into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Here is another one:
Chicken with Gnocchi
Contributed By: rachaelrayfan
Rachael Ray
Ingredients
3 tablespoons Extra-virgin olive oil (EVOO), 2 turns of the pan
6 Ribs celery from the heart, chopped
2 1/4 cups Store-bought shredded carrots, (5 generous handfuls)
1 Fresh bay leaf
Salt and pepper
9 cups Chicken stock
1 pound Ground chicken
3 cloves Garlic, finely chopped
A little freshly grated nutmeg
2 Eggs
3/4 cup Italian bread crumbs
3/4 cup Grated Parmigiano Reggiano cheese
1 package Gnocchi, available in market refrigerated aisle with fresh pastas
1 1/2 cup Frozen peas
A handful of flat-leaf parsley, finely chopped
Preparation
Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes. Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese.
Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes.
Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
I wouldn't put them together but here is the recipes I have.
here is the gnocchi recipe my mom uses:
INGREDIENTS
8 potatoes
2 tablespoons butter
2 cups all-purpose flour
DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
This is the chicken soup I make for my boyfriend when is sick:
INGREDIENTS
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles
DIRECTIONS
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
Gnocchi are too light and delicate to be a soup component, they will fall apart.
Go here for chicken soup recipes: http://www.epicurious.com/recipes/find/r鈥?/a>
here you go...
6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
4 cups shredded cooked chicken, (I use those rotisserie chickens from the grocery store)
Freshly ground black pepper
Hunk of good Parmesan
Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat.
Add (Parmesan cheese is salty) a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Gnocchi is too delicate to be put in a soup. They will just dissolve into mush.
6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken, (about 1 large chicken breast)
Freshly ground black pepper
Hunk of good Parmesan
Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt 鈥攖ake into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Here is another one:
Chicken with Gnocchi
Contributed By: rachaelrayfan
Rachael Ray
Ingredients
3 tablespoons Extra-virgin olive oil (EVOO), 2 turns of the pan
6 Ribs celery from the heart, chopped
2 1/4 cups Store-bought shredded carrots, (5 generous handfuls)
1 Fresh bay leaf
Salt and pepper
9 cups Chicken stock
1 pound Ground chicken
3 cloves Garlic, finely chopped
A little freshly grated nutmeg
2 Eggs
3/4 cup Italian bread crumbs
3/4 cup Grated Parmigiano Reggiano cheese
1 package Gnocchi, available in market refrigerated aisle with fresh pastas
1 1/2 cup Frozen peas
A handful of flat-leaf parsley, finely chopped
Preparation
Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes. Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese.
Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes.
Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
I wouldn't put them together but here is the recipes I have.
here is the gnocchi recipe my mom uses:
INGREDIENTS
8 potatoes
2 tablespoons butter
2 cups all-purpose flour
DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
This is the chicken soup I make for my boyfriend when is sick:
INGREDIENTS
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles
DIRECTIONS
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
Gnocchi are too light and delicate to be a soup component, they will fall apart.
Go here for chicken soup recipes: http://www.epicurious.com/recipes/find/r鈥?/a>
here you go...
6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
4 cups shredded cooked chicken, (I use those rotisserie chickens from the grocery store)
Freshly ground black pepper
Hunk of good Parmesan
Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat.
Add (Parmesan cheese is salty) a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Gnocchi is too delicate to be put in a soup. They will just dissolve into mush.
What are some easy home made soup recipes?
My Spanish.. ~Veggie Noodle Soup~
This is very easy..you need 3 packs of ramen noodle soup
Sofrito
Garlic
Sazone
Vegetables
Water
Hot sauce-If wanted
Boil the noodles..when there done use the seasoning the ramen came with
(Mix the seasoning in)when thats done put in 1 packet of sazone %26amp; lightly sprinkle garlic over it then add 3-4 teaspoons of sofrito...stir it all in until dissolved
After that take your veggies..I usually use corn %26amp; chopped potatoes with green beans..All canned %26amp; drained tossed into the soup
Then add in another packet of Sazone..mix in really good
Let it cook for 5 more minutes
if you want it spicy then I suggest you add in a bit of hot sauce..
It should only take 15minutes for the noodles to cook %26amp; everything els should only take 10minutes to do! 25minutes all togeather!
Very easy %26amp; Delicious!What are some easy home made soup recipes?
Easy Pea Soup
Ingredients
2 cups vegetable stock
3 cups frozen peas
1 tablespoon balsamic vinegar
Salt and pepper
Olive oil
Parmesan cheese
Procedure
1. Warm the stock over medium to low heat in a saucepan. Add the peas; cook until tender
2. Transfer peas and stock to a blender, and process until smooth, adding the balsamic vinegar toward the end.
3. Pour in a bowl, season with salt and pepper, and pour a little bit of olive oil on top. Grate or sprinkle some Parmesan cheese over.
What are some easy home made soup recipes?
Here are some soup recipes:
http://www.gourmet-living.com/category.h鈥?/a>
Here is my favorite:
Sicilian Easter Soup
3 cups chicken broth
1 cup water
1/2 pound ground beef or veal
1 egg
1 tablespoon chopped parsley
2 teaspoons grated Romano cheese
1/3 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water (scant)
3 eggs
1/2 pound ricotta
1 tablespoon parsley, chopped
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Put broth and water into a 10-cup saucepan over medium heat. Mix the ground beef, egg, parsley, cheese, bread crumbs, salt, pepper and water together and form into small meat balls (1-inch size) and drop into boiling liquid. Let simmer for 3/4 hour.
In small mixing bowl, beat the eggs. Add the ricotta, Romano cheese, salt and pepper. Blend well. Stir in the parsley and fold into the boiling mixture. Simmer for 10 minutes longer, making sure to loosen by slipping a spoon into the bottom of the pan once or twice during the 10-minute period.
allrecipes.com is a very good one but be sure to check out cooks.com they also have a vast supply of recipes sent in by ordinary people who love to cook .These are my two best sources when I need a recipe for something .. With the cooler weather coming in soon homemade soups are a great idea and there are lots of easy great ideas at these sources One unique feature of allrecipes.com is they have ratings on all their recipes and you can read them and also get tips on how they improved that recipe I enjoy reading the rreviews %26amp; ratings Some other sites may have ratings but they there are no reviews nor any tips .
look here
http://allrecipes.com/Recipes/Soups-Stew鈥?/a>maybelline
This is very easy..you need 3 packs of ramen noodle soup
Sofrito
Garlic
Sazone
Vegetables
Water
Hot sauce-If wanted
Boil the noodles..when there done use the seasoning the ramen came with
(Mix the seasoning in)when thats done put in 1 packet of sazone %26amp; lightly sprinkle garlic over it then add 3-4 teaspoons of sofrito...stir it all in until dissolved
After that take your veggies..I usually use corn %26amp; chopped potatoes with green beans..All canned %26amp; drained tossed into the soup
Then add in another packet of Sazone..mix in really good
Let it cook for 5 more minutes
if you want it spicy then I suggest you add in a bit of hot sauce..
It should only take 15minutes for the noodles to cook %26amp; everything els should only take 10minutes to do! 25minutes all togeather!
Very easy %26amp; Delicious!What are some easy home made soup recipes?
Easy Pea Soup
Ingredients
2 cups vegetable stock
3 cups frozen peas
1 tablespoon balsamic vinegar
Salt and pepper
Olive oil
Parmesan cheese
Procedure
1. Warm the stock over medium to low heat in a saucepan. Add the peas; cook until tender
2. Transfer peas and stock to a blender, and process until smooth, adding the balsamic vinegar toward the end.
3. Pour in a bowl, season with salt and pepper, and pour a little bit of olive oil on top. Grate or sprinkle some Parmesan cheese over.
What are some easy home made soup recipes?
Here are some soup recipes:
http://www.gourmet-living.com/category.h鈥?/a>
Here is my favorite:
Sicilian Easter Soup
3 cups chicken broth
1 cup water
1/2 pound ground beef or veal
1 egg
1 tablespoon chopped parsley
2 teaspoons grated Romano cheese
1/3 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water (scant)
3 eggs
1/2 pound ricotta
1 tablespoon parsley, chopped
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Put broth and water into a 10-cup saucepan over medium heat. Mix the ground beef, egg, parsley, cheese, bread crumbs, salt, pepper and water together and form into small meat balls (1-inch size) and drop into boiling liquid. Let simmer for 3/4 hour.
In small mixing bowl, beat the eggs. Add the ricotta, Romano cheese, salt and pepper. Blend well. Stir in the parsley and fold into the boiling mixture. Simmer for 10 minutes longer, making sure to loosen by slipping a spoon into the bottom of the pan once or twice during the 10-minute period.
allrecipes.com is a very good one but be sure to check out cooks.com they also have a vast supply of recipes sent in by ordinary people who love to cook .These are my two best sources when I need a recipe for something .. With the cooler weather coming in soon homemade soups are a great idea and there are lots of easy great ideas at these sources One unique feature of allrecipes.com is they have ratings on all their recipes and you can read them and also get tips on how they improved that recipe I enjoy reading the rreviews %26amp; ratings Some other sites may have ratings but they there are no reviews nor any tips .
look here
http://allrecipes.com/Recipes/Soups-Stew鈥?/a>
Know any good root vegetable soup recipes?
Yes i make a root veg soup i use potatoes,carrots,leek, celery,and swede or turnip and put all in big pan and stimmy till soft.take up to 1hourKnow any good root vegetable soup recipes?
You bet! There are lots, but one of my favorites and something a little out of the ordinary is:
Jerusalem Artichoke Soup
2 tblsps. lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
1 peeled, chopped onion
1 tblsp. butter or vegan margarine
2 1/2 cups light vegetable stock or water
2 1/2 cups milk or soy milk
a pinch of nutmeg
salt, a little black pepper
1/4 cup toasted pine nuts
Add the lemon juice to a bowl of cold water and then add the j-chokes, cut into chunks. Saute the onion in the butter until it just begins to turn golden. Drain the chokes and add them to the pan. Cook for 5-10 minutes, stirring occasionally. (Don't let them brown.) Stir in the stock and the milk. Cover the pan and let simmer for 20-30 minutes until the chokes are nice and tender. Puree the soup in a blender and season with the nutmeg, salt, and pepper. Serve with a few toasted pine nuts sprinkled over and enjoy!Know any good root vegetable soup recipes?
Root Stew
2 sweet potatoes
2 parsnips
2 potato
1 onion
1 swede (rutabaga)
3 pints veg stock
2 tablespoon vegetable oil
crusty bread
Directions:
Simplicity itself - but delicious
Peel all veg and fry gently in a large sauce pan for 5-6 mins in the oil or until all vegetables are lighlty browned.
Add stock (either homemade or from respective cube quantities) and bring slowly to the simmer.
Simmer gently for an hour, or until liquid has thickened to gravy consistency.
Serve in bowls with warm, crusty vegan bread.
Simple, full of flavour and the perfect winter warmer.
Serves: 4
Preparation time: 1 hour
You bet! There are lots, but one of my favorites and something a little out of the ordinary is:
Jerusalem Artichoke Soup
2 tblsps. lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
1 peeled, chopped onion
1 tblsp. butter or vegan margarine
2 1/2 cups light vegetable stock or water
2 1/2 cups milk or soy milk
a pinch of nutmeg
salt, a little black pepper
1/4 cup toasted pine nuts
Add the lemon juice to a bowl of cold water and then add the j-chokes, cut into chunks. Saute the onion in the butter until it just begins to turn golden. Drain the chokes and add them to the pan. Cook for 5-10 minutes, stirring occasionally. (Don't let them brown.) Stir in the stock and the milk. Cover the pan and let simmer for 20-30 minutes until the chokes are nice and tender. Puree the soup in a blender and season with the nutmeg, salt, and pepper. Serve with a few toasted pine nuts sprinkled over and enjoy!Know any good root vegetable soup recipes?
Root Stew
2 sweet potatoes
2 parsnips
2 potato
1 onion
1 swede (rutabaga)
3 pints veg stock
2 tablespoon vegetable oil
crusty bread
Directions:
Simplicity itself - but delicious
Peel all veg and fry gently in a large sauce pan for 5-6 mins in the oil or until all vegetables are lighlty browned.
Add stock (either homemade or from respective cube quantities) and bring slowly to the simmer.
Simmer gently for an hour, or until liquid has thickened to gravy consistency.
Serve in bowls with warm, crusty vegan bread.
Simple, full of flavour and the perfect winter warmer.
Serves: 4
Preparation time: 1 hour
I went to this Indian restaurant & they had this great (lentil?) soup & flat bread--recipes for either?
Indian Lentil Soup
(Tarka Dhal)
More Recipes
Ingredients
250g (9oz) split red lentils
1 1/2 tsp. ground roasted cumin seed
1/2 tsp. turmeric powder
1 tsp. grated fresh ginger root
1 medium onion
1 Soup stock cube
1 tbsp. chopped fresh cilantro
1 tsp. vegetable oil
3 cloves garlic, finely chopped
1 tsp. whole cumin seed
salt to taste
Wash 250g (9oz) split red lentils well, then drain and place in a pot with 1 1/2 tsp ground roasted cumin seed , 1/2 tsp turmeric powder,1 tsp grated fresh ginger root and about 6 cups water.
Stir, bring to a boil. Cover and cook slowly, stirring occasionally, for at least 2 ~ 3 hours.
Meanwhile, slice the onion and stir-fry with vegetable oil until the onion caramelized but not burnt) .
When the lentils are done, stir in the onions and salt to taste. Add the chopped cilantro and stir.
(This step should be done just before serving) Heat the oil in a pan and add finely chopped 3 cloves garlic. Cook for a minute, stirring, until browned, then add 1 tsp whole cumin seed and cook for a few seconds longer. Pour the oil and spices into the soup, Put on the lid to trap the aromas. Mix well before serving.
Chapati (Indian Flat Bread) Recipe
Guest Author - vandana trivedi
Ingredients
wheat flour - 2 cups
Warm milk - 1/2 cup(optional)
Plain flour - ¼ cup (to dust the chapatis)
Warm water - enough to make a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.
Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel lined bread basket to keep them from drying.
You can use Clean Kitchen towel or flat lattle to press it gently while cooking the other side, if you like your chapaties puffed. (this might take a while to perfect the art of puffing the chapati.)
Serve the chappatis with any kind of gravy.
You can also freeze them for later use.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Here is an easy one to do. I love this in the winter. In the summer you can make it really thick (add less water) and put it in pita bread or even flour tortillas like a soft taco thing. Lentils are really good for you lots of minerals and protein.
Lentil Soup
1 T butter or olive oil
3 T finely chopped onion
2 cloves garlic, minced
1/2 cup carrots, finely chopped
melt the butter or heat the oil and saute above items, I like the onions to have some brown on them.
add 1/2 (app.) of a 10 oz. can of ROTEL original and stir in until it is heated through. Next add:
1/2 cup finely chopped fresh parsley or 6 T dried
1 t salt, add more to taste or if you use unsalted butter
1/2 t black pepper
1/4 t cumin or coriander powder
2 cups water
1/2 cup dried brown or orange lentils
Bring to a simmer, cook uncovered 45 minutes to an hour, or until the lentils are how you like them. Add more water while cooking to get it to the consistency you like.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Flat bread is easy
Flour and water to make a doughthrow it in an oven at 300m for 15 mins and let cool
Naan
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Original recipe yield:
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
http://allrecipes.com/recipe/naan/detail…
********
ROSE-CASHEW SKILLET NAAN (NAWABI NAAN)
1/3 cup whole toasted cashews
1/2 tsp ground cardamom
1/4 tsp baking soda
1 tbsp sugar
3/4 tsp salt
2 cups unbleached all-purpose flour
1 tsp rose water (see recipe below)
3/4 cup half and half
flour for dusting
softened butter, for brushing
5 4-inch squares silver leaf ( \xb3varak\xb2-optional)
Make the dough in a food processor: put the cashews in the work bowl and process until powdered. Add the cardamom,soda, sugar, salt, flour and rose water and process until crumbly.With the machine running, gradually all the half and half through the feed
tube in a steady stream. Process until the dough comes together and begins to clean the sides of the bowl.
Shape the dough in a smooth ball. Cover and let rest 2-4 hours.
Lightly dust your hands with flour and knead the dough briefly on a work surface. Divide into 10 portions and roll each portion between your hands to form a smooth ball. Put on a plate.
Preheat griddle over high heat for 2 minutes; reduce the heat to medium. Meanwhile, roll a ball of dough into a 4 inch oval, dusting with flour if necessary. Stretch one end of the dough by hand to create a teardrop shape. Transfer the naan to the hot griddle. Cover with a lid and cook 1 minute. Remove the lid, flip the naan with a metal spatula, and continue cooking uncovered until the bottom is specked lightly. Brush with butter while it cooks on the second side, and press the naan gently with the back of a metal spoon so the bread will puff evenly. Transfer to a plate. Repeat with the remaining dough. Put silver leaf on 5 of the naans and place alternately with the other 5 naans, slightly overlapping, in a napkin lined basket. Serve warm or at room temperature. Makes 10 naans.
http://www.recipecottage.com/indian/naan…
***********
Non-Leavened Whole Wheat Flat Bread (Roti)
3 cups whole wheat flour, sifted
1 TBSP. melted butter
1/2 cup warm milk
1 cup warm water or as needed
1 TBSP. sugar
1 tsp. salt
In a large bowl, combine the flour, melted butter, salt and sugar.
Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.
Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.
Serve hot with vegetable or meat preparations.
http://www.netcooks.com/recipes/Breads/R…
**********
Missi Roti
Ingredients:
1 ¼ cup (150 g) whole wheat flour
1 tsp. red chili peppers
2 ¾ cups (250 g) besan (chickpea or gram flour)
1 tsp coriander powder (dhaniya)
3 TBSP ghee (clarified butter)
1/2 tsp cumin powder (jeera…regular cumin)
1/2 tsp black cumin or caraway seeds (kala jeera)
1 tsp. salt
1/2 tsp. ajwain (look in asian groceries, similar to thyme or caraway seeds in taste, but stronger)
Steps:
1. Mix the wheat flour and besan together.
2. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
3. Mix well.
4. Make a stiff dough.
5. Roll into small and thick rotis and roast.
6. Brush slightly with melted ghee.
7. Serve hot with Shahi Gatte.
http://en.wikipedia.org/wiki/Ajwain
********
Shahi Gatte
Serves: 6-7 adults
INGREDIENTS
2 cups plus 2 TBSP plus 2 ¼ tsp. (200 gm) Besan (gram or chickpea flour)
1 tsp. coriander (Dhaniya)
2 TBSP. ghee
1 cup plus 1 TBSP and 2 ¼ tsp small curd cottage cheese (250 gm curd)
1 tsp. salt
2 tsp. oil
1 tsp. red chilly powder:
a pinch of tumeric (haldi)
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes.
Cut these gattas (noodles?) into small pieces.
Strain the curd through a strainer.
Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and tumeric to the curd. Mix well.
Add the gatta (noodle?) pieces.
Heat oil in a kadahi.
Put the “tadka of jeera”* (regular whole cumin fried in oil or ghee briefly and the oil and then added to the dish) and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.
Turn off the gas.
Finally put the “tadka of dried red chilly powder”* (whole dried red chilly powder fried in oil or ghee briefly and then added to the dish) . Serve it with Missi Roti and Pakori ki Kadhi.
http://recipes.bizhat.com/west_indian/sh…
http://www.recipezaar.com/9926
* http://en.wikipedia.org/wiki/Tadka
Indian Bread
4 c Flour
2 ts Baking powder
1/2 ts Salt
Water
These are from the American Indian Society Cookbook. It was published in
December 1984
In addition to this recipe, they suggest toasted or baked flat bread and that sounds like something you could achieve on your own (with your level of cooking) if you can master this soup! Have fun and Good Luck, hope this helps you out!
INGREDIENTS
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid ounce) containers chicken broth
1 1/2 large carrot, shredded
1 large onion, grated
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 tablespoons orange marmalade
2 tablespoons curry powder
1 pinch saffron
1 teaspoon kosher salt
ground black pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
(Tarka Dhal)
More Recipes
Ingredients
250g (9oz) split red lentils
1 1/2 tsp. ground roasted cumin seed
1/2 tsp. turmeric powder
1 tsp. grated fresh ginger root
1 medium onion
1 Soup stock cube
1 tbsp. chopped fresh cilantro
1 tsp. vegetable oil
3 cloves garlic, finely chopped
1 tsp. whole cumin seed
salt to taste
Wash 250g (9oz) split red lentils well, then drain and place in a pot with 1 1/2 tsp ground roasted cumin seed , 1/2 tsp turmeric powder,1 tsp grated fresh ginger root and about 6 cups water.
Stir, bring to a boil. Cover and cook slowly, stirring occasionally, for at least 2 ~ 3 hours.
Meanwhile, slice the onion and stir-fry with vegetable oil until the onion caramelized but not burnt) .
When the lentils are done, stir in the onions and salt to taste. Add the chopped cilantro and stir.
(This step should be done just before serving) Heat the oil in a pan and add finely chopped 3 cloves garlic. Cook for a minute, stirring, until browned, then add 1 tsp whole cumin seed and cook for a few seconds longer. Pour the oil and spices into the soup, Put on the lid to trap the aromas. Mix well before serving.
Chapati (Indian Flat Bread) Recipe
Guest Author - vandana trivedi
Ingredients
wheat flour - 2 cups
Warm milk - 1/2 cup(optional)
Plain flour - ¼ cup (to dust the chapatis)
Warm water - enough to make a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.
Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel lined bread basket to keep them from drying.
You can use Clean Kitchen towel or flat lattle to press it gently while cooking the other side, if you like your chapaties puffed. (this might take a while to perfect the art of puffing the chapati.)
Serve the chappatis with any kind of gravy.
You can also freeze them for later use.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Here is an easy one to do. I love this in the winter. In the summer you can make it really thick (add less water) and put it in pita bread or even flour tortillas like a soft taco thing. Lentils are really good for you lots of minerals and protein.
Lentil Soup
1 T butter or olive oil
3 T finely chopped onion
2 cloves garlic, minced
1/2 cup carrots, finely chopped
melt the butter or heat the oil and saute above items, I like the onions to have some brown on them.
add 1/2 (app.) of a 10 oz. can of ROTEL original and stir in until it is heated through. Next add:
1/2 cup finely chopped fresh parsley or 6 T dried
1 t salt, add more to taste or if you use unsalted butter
1/2 t black pepper
1/4 t cumin or coriander powder
2 cups water
1/2 cup dried brown or orange lentils
Bring to a simmer, cook uncovered 45 minutes to an hour, or until the lentils are how you like them. Add more water while cooking to get it to the consistency you like.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Flat bread is easy
Flour and water to make a doughthrow it in an oven at 300m for 15 mins and let cool
Naan
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Original recipe yield:
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
http://allrecipes.com/recipe/naan/detail…
********
ROSE-CASHEW SKILLET NAAN (NAWABI NAAN)
1/3 cup whole toasted cashews
1/2 tsp ground cardamom
1/4 tsp baking soda
1 tbsp sugar
3/4 tsp salt
2 cups unbleached all-purpose flour
1 tsp rose water (see recipe below)
3/4 cup half and half
flour for dusting
softened butter, for brushing
5 4-inch squares silver leaf ( \xb3varak\xb2-optional)
Make the dough in a food processor: put the cashews in the work bowl and process until powdered. Add the cardamom,soda, sugar, salt, flour and rose water and process until crumbly.With the machine running, gradually all the half and half through the feed
tube in a steady stream. Process until the dough comes together and begins to clean the sides of the bowl.
Shape the dough in a smooth ball. Cover and let rest 2-4 hours.
Lightly dust your hands with flour and knead the dough briefly on a work surface. Divide into 10 portions and roll each portion between your hands to form a smooth ball. Put on a plate.
Preheat griddle over high heat for 2 minutes; reduce the heat to medium. Meanwhile, roll a ball of dough into a 4 inch oval, dusting with flour if necessary. Stretch one end of the dough by hand to create a teardrop shape. Transfer the naan to the hot griddle. Cover with a lid and cook 1 minute. Remove the lid, flip the naan with a metal spatula, and continue cooking uncovered until the bottom is specked lightly. Brush with butter while it cooks on the second side, and press the naan gently with the back of a metal spoon so the bread will puff evenly. Transfer to a plate. Repeat with the remaining dough. Put silver leaf on 5 of the naans and place alternately with the other 5 naans, slightly overlapping, in a napkin lined basket. Serve warm or at room temperature. Makes 10 naans.
http://www.recipecottage.com/indian/naan…
***********
Non-Leavened Whole Wheat Flat Bread (Roti)
3 cups whole wheat flour, sifted
1 TBSP. melted butter
1/2 cup warm milk
1 cup warm water or as needed
1 TBSP. sugar
1 tsp. salt
In a large bowl, combine the flour, melted butter, salt and sugar.
Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.
Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.
Serve hot with vegetable or meat preparations.
http://www.netcooks.com/recipes/Breads/R…
**********
Missi Roti
Ingredients:
1 ¼ cup (150 g) whole wheat flour
1 tsp. red chili peppers
2 ¾ cups (250 g) besan (chickpea or gram flour)
1 tsp coriander powder (dhaniya)
3 TBSP ghee (clarified butter)
1/2 tsp cumin powder (jeera…regular cumin)
1/2 tsp black cumin or caraway seeds (kala jeera)
1 tsp. salt
1/2 tsp. ajwain (look in asian groceries, similar to thyme or caraway seeds in taste, but stronger)
Steps:
1. Mix the wheat flour and besan together.
2. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
3. Mix well.
4. Make a stiff dough.
5. Roll into small and thick rotis and roast.
6. Brush slightly with melted ghee.
7. Serve hot with Shahi Gatte.
http://en.wikipedia.org/wiki/Ajwain
********
Shahi Gatte
Serves: 6-7 adults
INGREDIENTS
2 cups plus 2 TBSP plus 2 ¼ tsp. (200 gm) Besan (gram or chickpea flour)
1 tsp. coriander (Dhaniya)
2 TBSP. ghee
1 cup plus 1 TBSP and 2 ¼ tsp small curd cottage cheese (250 gm curd)
1 tsp. salt
2 tsp. oil
1 tsp. red chilly powder:
a pinch of tumeric (haldi)
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes.
Cut these gattas (noodles?) into small pieces.
Strain the curd through a strainer.
Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and tumeric to the curd. Mix well.
Add the gatta (noodle?) pieces.
Heat oil in a kadahi.
Put the “tadka of jeera”* (regular whole cumin fried in oil or ghee briefly and the oil and then added to the dish) and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.
Turn off the gas.
Finally put the “tadka of dried red chilly powder”* (whole dried red chilly powder fried in oil or ghee briefly and then added to the dish) . Serve it with Missi Roti and Pakori ki Kadhi.
http://recipes.bizhat.com/west_indian/sh…
http://www.recipezaar.com/9926
* http://en.wikipedia.org/wiki/Tadka
Indian Bread
4 c Flour
2 ts Baking powder
1/2 ts Salt
Water
These are from the American Indian Society Cookbook. It was published in
December 1984
In addition to this recipe, they suggest toasted or baked flat bread and that sounds like something you could achieve on your own (with your level of cooking) if you can master this soup! Have fun and Good Luck, hope this helps you out!
INGREDIENTS
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid ounce) containers chicken broth
1 1/2 large carrot, shredded
1 large onion, grated
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 tablespoons orange marmalade
2 tablespoons curry powder
1 pinch saffron
1 teaspoon kosher salt
ground black pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Looking soup man recipes?
where can you find the soup man recipes
email brunogalati@rogers.comLooking soup man recipes?
Brandied Bean %26amp; Sausage Soup
In Memoriam: Mary McMillan 2004
Makes 4 servings.
1 Cup Carrots Slivered
1 Cup Celery Chopped
陆 Cup Onion Chopped
1 TBSP Butter
1 Can Consomm茅 or Broth
陆 Cup Brandy, Divided
4-5 Large Sausage- Italian Garlic, Hot Links, Polish, etc.
1 Can Chili Beans 30 Oz.
1 Can Stewed Tomatoes 16 Oz.
Saute carrot, celery and onion slowly in butter 鈥?5 Mins.
Add consomm茅 and 录 cup brandy.
Heat to simmering, cover and cook 5 Mins.
Cut sausages in generous slices.
Add sausage to soup and cook for 5 Mins.
Coarsely mash 1 cup of the beans. Add to soup along with remaining beans, tomatoes and 录 cup brandy.
Simmer 1 hour 鈥?minimum. [Crock pot works great!]
Great accompanied by Corn Bread!!!
161.9 Calories
3.1 Fat
4.8 Protein
13.2 Carbohydrate
8 Cholesterol
620 Sodium
www.Men-Can-Cook.com
email brunogalati@rogers.comLooking soup man recipes?
Brandied Bean %26amp; Sausage Soup
In Memoriam: Mary McMillan 2004
Makes 4 servings.
1 Cup Carrots Slivered
1 Cup Celery Chopped
陆 Cup Onion Chopped
1 TBSP Butter
1 Can Consomm茅 or Broth
陆 Cup Brandy, Divided
4-5 Large Sausage- Italian Garlic, Hot Links, Polish, etc.
1 Can Chili Beans 30 Oz.
1 Can Stewed Tomatoes 16 Oz.
Saute carrot, celery and onion slowly in butter 鈥?5 Mins.
Add consomm茅 and 录 cup brandy.
Heat to simmering, cover and cook 5 Mins.
Cut sausages in generous slices.
Add sausage to soup and cook for 5 Mins.
Coarsely mash 1 cup of the beans. Add to soup along with remaining beans, tomatoes and 录 cup brandy.
Simmer 1 hour 鈥?minimum. [Crock pot works great!]
Great accompanied by Corn Bread!!!
161.9 Calories
3.1 Fat
4.8 Protein
13.2 Carbohydrate
8 Cholesterol
620 Sodium
www.Men-Can-Cook.com
REALLY quick and easy soup recipes?
I have a cold and am at home... not bothered making anything fancy and don't have many ingredients. Microwave cooking preferred. Probably not chunky. Don't have anyy readymade soup stuff.REALLY quick and easy soup recipes?
I don't know what ingredients you have on hand. Assuming you have the basic pantry ingredients, here are some suggestions:
If you have spinach:
http://www.recipezaar.com/Easy-Homemade-鈥?/a>
If you have squash:
http://www.recipezaar.com/1923-Golden-So鈥?/a>
If you have onions, mushrooms, celery, and carrots:
http://www.recipezaar.com/Cream-of-Mmm-M鈥?/a>REALLY quick and easy soup recipes?
Hot bouillon or consomme does wonders for a cold.
Dissolve a cube in a cup of boiling water, sip %26amp; inhale.
Don't have either, use slices of lemon %26amp; juice.
Cream soups are also very simple to make.
Make a roux with equal parts flour %26amp; oil or butter.
Cook 2 tbsp over medium low heat, whisk in 1 cup of milk/serving.
Add an equal volume of stock or water %26amp; grated or chopped vegetables.
Broccoli %26amp; cauliflower go together, so do parsnip %26amp; carrot.
Stir until thickened %26amp; bubbling, do not let scorch.
Pumpkin can be baked in the oven first, then made into a soup.
take 1/4 cup water...after u stir the water with sum butter for about 15 minutes to a boil let sit for 2 minutes...enjoy
Some water with sugar...Sugar soup !Yum Yum !
I don't know what ingredients you have on hand. Assuming you have the basic pantry ingredients, here are some suggestions:
If you have spinach:
http://www.recipezaar.com/Easy-Homemade-鈥?/a>
If you have squash:
http://www.recipezaar.com/1923-Golden-So鈥?/a>
If you have onions, mushrooms, celery, and carrots:
http://www.recipezaar.com/Cream-of-Mmm-M鈥?/a>REALLY quick and easy soup recipes?
Hot bouillon or consomme does wonders for a cold.
Dissolve a cube in a cup of boiling water, sip %26amp; inhale.
Don't have either, use slices of lemon %26amp; juice.
Cream soups are also very simple to make.
Make a roux with equal parts flour %26amp; oil or butter.
Cook 2 tbsp over medium low heat, whisk in 1 cup of milk/serving.
Add an equal volume of stock or water %26amp; grated or chopped vegetables.
Broccoli %26amp; cauliflower go together, so do parsnip %26amp; carrot.
Stir until thickened %26amp; bubbling, do not let scorch.
Pumpkin can be baked in the oven first, then made into a soup.
take 1/4 cup water...after u stir the water with sum butter for about 15 minutes to a boil let sit for 2 minutes...enjoy
Some water with sugar...Sugar soup !Yum Yum !
Vegtable soup recipes?
any good ones out theirVegtable soup recipes?
Vegetable Soup
INGREDIENTS
6 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 1/2 cups diced carrots
1 1/4 cups diced potatoes
1 cup chopped celery
1/2 cup chopped onion
1/8 teaspoon ground black pepper
1/2 teaspoon salt
DIRECTIONS
In a large saucepan or Dutch oven, combine broth, tomato sauce, tomatoes, carrots, potatoes, celery, onion, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in salt.
Winter Vegetable Soup
INGREDIENTS:
1 pound very lean ground beef
1 large can stewed tomatoes
1 large can tomato sauce
1 package dry onion soup mix
1 can beef broth %26amp; 1 can water
1 package frozen, mixed vegetables
PREPARATION:
In a large skillet, brown ground beef. Mix all above ingredients together in 4-quart crockpot; cover and cook on LOW for 7 to 9 hours, until vegetables are tender.Vegtable soup recipes?
www.recipezaar.com
You start with a good broth, your choice of beef, chicken or vegetable. It is ok to buy it if you don't have one you've made. I especially like to make vegetable soup using the liquid left from cooking a boiled dinner.
I start with 6 cups of broth and 4 cups of water in a large stock pot. Add salt and pepper to taste, 1 bay leaf, garlic powder and 1 teaspoon of mixed Italain seasoning. Add a dash of hot sauce and a dash of Worchestershire.
Add about one cup of any or all of the following vegetables, diced;
potatoes, carrots, celery, onion, cabbage, rutabaga, mushrooms.You can add cut green beans and/or frozen peas. I usually add a can of diced tomatoes with the juice.
Bring to a boil,then reduce to a simmer. It will take about an hour and a half to cook until the veggies are tender but the longer you simmer it the better it gets. You want to cook out the water, leaving the broth and vegetable flavors.
I also taste along the way and adjust add more seasoning if needed. Remove the bay leaf before serving.
This is a lovely recipe for Broccoli %26amp; Parmesan Soup:
http://www.gourmet-food-revolution.com/b鈥?/a>
or how about Real French Onion Soup:
http://www.gourmet-food-revolution.com/e鈥?/a>
Vegetable Soup
INGREDIENTS
6 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 1/2 cups diced carrots
1 1/4 cups diced potatoes
1 cup chopped celery
1/2 cup chopped onion
1/8 teaspoon ground black pepper
1/2 teaspoon salt
DIRECTIONS
In a large saucepan or Dutch oven, combine broth, tomato sauce, tomatoes, carrots, potatoes, celery, onion, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in salt.
Winter Vegetable Soup
INGREDIENTS:
1 pound very lean ground beef
1 large can stewed tomatoes
1 large can tomato sauce
1 package dry onion soup mix
1 can beef broth %26amp; 1 can water
1 package frozen, mixed vegetables
PREPARATION:
In a large skillet, brown ground beef. Mix all above ingredients together in 4-quart crockpot; cover and cook on LOW for 7 to 9 hours, until vegetables are tender.Vegtable soup recipes?
www.recipezaar.com
You start with a good broth, your choice of beef, chicken or vegetable. It is ok to buy it if you don't have one you've made. I especially like to make vegetable soup using the liquid left from cooking a boiled dinner.
I start with 6 cups of broth and 4 cups of water in a large stock pot. Add salt and pepper to taste, 1 bay leaf, garlic powder and 1 teaspoon of mixed Italain seasoning. Add a dash of hot sauce and a dash of Worchestershire.
Add about one cup of any or all of the following vegetables, diced;
potatoes, carrots, celery, onion, cabbage, rutabaga, mushrooms.You can add cut green beans and/or frozen peas. I usually add a can of diced tomatoes with the juice.
Bring to a boil,then reduce to a simmer. It will take about an hour and a half to cook until the veggies are tender but the longer you simmer it the better it gets. You want to cook out the water, leaving the broth and vegetable flavors.
I also taste along the way and adjust add more seasoning if needed. Remove the bay leaf before serving.
This is a lovely recipe for Broccoli %26amp; Parmesan Soup:
http://www.gourmet-food-revolution.com/b鈥?/a>
or how about Real French Onion Soup:
http://www.gourmet-food-revolution.com/e鈥?/a>
Chicken soup recipes?
what are some good simple chicken soup recipesChicken soup recipes?
Chicken Noodle Soup
Ingredients
(8 servings)
3 lb Chicken pieces
6 c Hot water, divided
2 x Lg stalks Celery, thin slice
1 c Med Carrots, thin sliced
1/2 ts Dried Basil
1/4 ts Rosemary
1/4 ts Pepper
1 ts Salt, (opt.)
1/2 c Thin Egg Noodles
Instructions
In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.Chicken soup recipes?
I boil a whole cut up chicken in a large pot.
a couple of bay leaves
I add sliced potatoes (chunky)
sliced cabbage also chunky
a couple of onions
sliced carrots
salt %26amp; pepper to taste and it's always delicious. My boys have grown and married, and continue to ask for it on those cold days when you need comfort food. :-)
Asian Style Chicken Soup
INGREDIENTS:
1 tablespoon vegetable oil
3 tablespoons chopped green onions
2 teaspoons ground ginger
2 cloves garlic, finely minced
5 cups chicken broth
1 cup snow peas, sliced in 1-inch lengths
1 cup canned sliced bamboo shoots, drained and rinsed
1/2 cup sliced water chestnuts, drained
2 cups diced cooked chicken
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon white wine vinegar
2 teaspoons sesame oil
salt, to taste
ground cayenne pepper, to taste
PREPARATION:
In a large soup pot, heat the oil over medium-low heat. Add the green onions and garlic; sauté for 1 minute. Add ginger and the chicken stock and bring the mixture to a boil.
Stir in the snow peas, bamboo shoots, and water chestnuts; simmer for 5 minutes, or until snow peas are tender.
Stir in the chicken, cilantro or parsley, vinegar, sesame oil, salt, and cayenne pepper. Simmer until thoroughly heated. Serve hot.
Serves 6.
These recipes are pretty good:
1 Box of Wolf Gang Pucks Roasted Chicken Stock (more if you'd like)
Whatever else (veggies, noodles, etc) you like in chicken soup
salt, pepper and any other seasonings to taste
ABOUT AS QUICK AND SIMPLE AS IT GETS!!!!!!!!!!!!!!
2 whole boneless skinless chicken breasts
1 cup chopped onion
1 cup diced celery
8 cups chicken broth
I pkg. egg noodles
salt and pepper to taste
Boil chicken breast in broth till done. Remove and save broth. Let chicken cool then cube.
Saute onion and celery in butter till tender. Add to broth. Bring to a boil. Add noodles and chicken and cook till package says noodles are done. If you want, instead of the noodles, make dumplings off the busquick box. So easy and good. 2 cups busquick and 2/3 cup milk (add a little sage if you want, up to a tablespoon) and drop in simmering broth. Simmer uncovered 10 min. and then cover and cook forfor 10 more min. serve
CREAMY CHICKEN NOODLE SOUP
Serves 4
can be halved. For 8 servings, double all ingredients, but use only 1/4 c butter
1/2 chicken, ct up ( about 1 1/2)
2 celery stalks, sliced
1/2 onion, chopped
1/4 c butter
1 tsp salt
1/4 tsp pepper
1 1/2 c thin egg noodles
1/2 c half and half
In a Dutch oven, or large saucepan, cover chicken with water. Bring to boil. Reduce heat and simmer 40 min. or until tender. Remove chicken. Reserve broth.
Bone and shred chicken. Set aside. Discard bones and skin.
Saute celery and onion in butter until soft. Add flour. Cook, stirring, until golden brown. Add reserved broth, salt, and black pepper. Bring to boil. Add noodles and cook until they are tender, stirring occasionally. Stir in reserved chicken and half and half.
How about the ultimate?
Chicken Soup
Ingredients
6 cups chicken stock
4 cups water
2 whole bone-in, skin-on chicken breasts, split in half [4 pieces]
1 Tablespoon butter
1 Tablespoon olive oil
1 1/2 cups diced celery
1 1/2 cups diced yellow onion
1 1/2 cups diced carrots
1 teaspoon black pepper
1 Tablespoon finely chopped fresh thyme
1 bunch broccoli, trimmed to the bud clusters and separated into tiny florets [about 2 cups]
Method
In a large stockpot over moderately high heat, combine stock, water, and chicken breasts and bring liquid to a boil. Reduce heat and simmer until chicken is cooked through, about 25 minutes. Remove chicken breasts, cool, and shred meat into bite sized pieces [about 4 cups].
Strain liquid through a cheesecloth and reserve. Wipe stockpot out thoroughly and returnto moderate heat. Melt butter and olive oil until foaming, then add celery, onions, and carrots.
Cook, stirring, occasionally, until vegetables begin to sweat, about 10 to 12 minutes. Stir in black pepper and thyme. Cook for several more minutes, stirring frequently, until the edges of the onions begin to color. Add liquid and return to a boil. Lower heat and simmer uncovered until flavors marry and vegetables are tender, about 35 minutes. Season with salt to taste and remaining thyme and more pepper if needed.
Just before serving: Remove pot from heat. Add shredded chicken and broccoli florets, allowing the soup to sit long enough so chicken is warmed through [without becoming rubbery]and broccoli is crisp-tender and beautifully colored, about 3 to 5 minutes.
Here is the ultimate recipe for an amazing Chicken Tortilla Soup.
2 Chicken Breast
1 White Onion
1 Green Bell Pepper
1 Jalapeno (adjust to heat preference)
1 Can Corn (optional)
1 Can Black Beans (optional)
1 clove garlic
1/3 cup fresh cilantro
Chicken Broth
1/3 Cup Cream
3 tbsp Chili Powder
1 tbsp Cumin
8oz can tomato sauce
salt/pepper to taste
topping:
Corn Chips
Cheddar Cheese
Sour Cream
Sautee veggies until soft. Add broth, corn, and beans. Bring to boil and reduce to simmer. Add Chili powder, cumin, precooked shredded chicken, tomato sauce. Let slow simmer 30 minutes. Add cream and cilantro. Salt %26amp; Pepper to taste.
I make this at least every other month. Also most people drink the last drop whent he spoon just cant get it.
Enjoy!
This is an amazing crockpot chicken soup recipe:
Chicken Noodle Soup:
4 cups cooked chicken, shredded/chopped (from a store bought chicken or canned)
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 TBS finely chopped fresh herbes (sage, rosemary %26amp; thyme)
2 garlic cloves minced
Pepper to taste (NO SALT)
6 oz egg noodles, uncooked
Add chicken and veggies into crockpot
Add all soups to crock pot and mix everything together well
Add garlic, herbs, and pepper and stir. Place lid on.
I set my crockpot on high for 4 hours (you can do low for 6-8)
In the last 30 minutes add noodles to the crockpot and stir, place lid back on top until donemaybelline
Chicken Noodle Soup
Ingredients
(8 servings)
3 lb Chicken pieces
6 c Hot water, divided
2 x Lg stalks Celery, thin slice
1 c Med Carrots, thin sliced
1/2 ts Dried Basil
1/4 ts Rosemary
1/4 ts Pepper
1 ts Salt, (opt.)
1/2 c Thin Egg Noodles
Instructions
In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.Chicken soup recipes?
I boil a whole cut up chicken in a large pot.
a couple of bay leaves
I add sliced potatoes (chunky)
sliced cabbage also chunky
a couple of onions
sliced carrots
salt %26amp; pepper to taste and it's always delicious. My boys have grown and married, and continue to ask for it on those cold days when you need comfort food. :-)
Asian Style Chicken Soup
INGREDIENTS:
1 tablespoon vegetable oil
3 tablespoons chopped green onions
2 teaspoons ground ginger
2 cloves garlic, finely minced
5 cups chicken broth
1 cup snow peas, sliced in 1-inch lengths
1 cup canned sliced bamboo shoots, drained and rinsed
1/2 cup sliced water chestnuts, drained
2 cups diced cooked chicken
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon white wine vinegar
2 teaspoons sesame oil
salt, to taste
ground cayenne pepper, to taste
PREPARATION:
In a large soup pot, heat the oil over medium-low heat. Add the green onions and garlic; sauté for 1 minute. Add ginger and the chicken stock and bring the mixture to a boil.
Stir in the snow peas, bamboo shoots, and water chestnuts; simmer for 5 minutes, or until snow peas are tender.
Stir in the chicken, cilantro or parsley, vinegar, sesame oil, salt, and cayenne pepper. Simmer until thoroughly heated. Serve hot.
Serves 6.
These recipes are pretty good:
1 Box of Wolf Gang Pucks Roasted Chicken Stock (more if you'd like)
Whatever else (veggies, noodles, etc) you like in chicken soup
salt, pepper and any other seasonings to taste
ABOUT AS QUICK AND SIMPLE AS IT GETS!!!!!!!!!!!!!!
2 whole boneless skinless chicken breasts
1 cup chopped onion
1 cup diced celery
8 cups chicken broth
I pkg. egg noodles
salt and pepper to taste
Boil chicken breast in broth till done. Remove and save broth. Let chicken cool then cube.
Saute onion and celery in butter till tender. Add to broth. Bring to a boil. Add noodles and chicken and cook till package says noodles are done. If you want, instead of the noodles, make dumplings off the busquick box. So easy and good. 2 cups busquick and 2/3 cup milk (add a little sage if you want, up to a tablespoon) and drop in simmering broth. Simmer uncovered 10 min. and then cover and cook forfor 10 more min. serve
CREAMY CHICKEN NOODLE SOUP
Serves 4
can be halved. For 8 servings, double all ingredients, but use only 1/4 c butter
1/2 chicken, ct up ( about 1 1/2)
2 celery stalks, sliced
1/2 onion, chopped
1/4 c butter
1 tsp salt
1/4 tsp pepper
1 1/2 c thin egg noodles
1/2 c half and half
In a Dutch oven, or large saucepan, cover chicken with water. Bring to boil. Reduce heat and simmer 40 min. or until tender. Remove chicken. Reserve broth.
Bone and shred chicken. Set aside. Discard bones and skin.
Saute celery and onion in butter until soft. Add flour. Cook, stirring, until golden brown. Add reserved broth, salt, and black pepper. Bring to boil. Add noodles and cook until they are tender, stirring occasionally. Stir in reserved chicken and half and half.
How about the ultimate?
Chicken Soup
Ingredients
6 cups chicken stock
4 cups water
2 whole bone-in, skin-on chicken breasts, split in half [4 pieces]
1 Tablespoon butter
1 Tablespoon olive oil
1 1/2 cups diced celery
1 1/2 cups diced yellow onion
1 1/2 cups diced carrots
1 teaspoon black pepper
1 Tablespoon finely chopped fresh thyme
1 bunch broccoli, trimmed to the bud clusters and separated into tiny florets [about 2 cups]
Method
In a large stockpot over moderately high heat, combine stock, water, and chicken breasts and bring liquid to a boil. Reduce heat and simmer until chicken is cooked through, about 25 minutes. Remove chicken breasts, cool, and shred meat into bite sized pieces [about 4 cups].
Strain liquid through a cheesecloth and reserve. Wipe stockpot out thoroughly and returnto moderate heat. Melt butter and olive oil until foaming, then add celery, onions, and carrots.
Cook, stirring, occasionally, until vegetables begin to sweat, about 10 to 12 minutes. Stir in black pepper and thyme. Cook for several more minutes, stirring frequently, until the edges of the onions begin to color. Add liquid and return to a boil. Lower heat and simmer uncovered until flavors marry and vegetables are tender, about 35 minutes. Season with salt to taste and remaining thyme and more pepper if needed.
Just before serving: Remove pot from heat. Add shredded chicken and broccoli florets, allowing the soup to sit long enough so chicken is warmed through [without becoming rubbery]and broccoli is crisp-tender and beautifully colored, about 3 to 5 minutes.
Here is the ultimate recipe for an amazing Chicken Tortilla Soup.
2 Chicken Breast
1 White Onion
1 Green Bell Pepper
1 Jalapeno (adjust to heat preference)
1 Can Corn (optional)
1 Can Black Beans (optional)
1 clove garlic
1/3 cup fresh cilantro
Chicken Broth
1/3 Cup Cream
3 tbsp Chili Powder
1 tbsp Cumin
8oz can tomato sauce
salt/pepper to taste
topping:
Corn Chips
Cheddar Cheese
Sour Cream
Sautee veggies until soft. Add broth, corn, and beans. Bring to boil and reduce to simmer. Add Chili powder, cumin, precooked shredded chicken, tomato sauce. Let slow simmer 30 minutes. Add cream and cilantro. Salt %26amp; Pepper to taste.
I make this at least every other month. Also most people drink the last drop whent he spoon just cant get it.
Enjoy!
This is an amazing crockpot chicken soup recipe:
Chicken Noodle Soup:
4 cups cooked chicken, shredded/chopped (from a store bought chicken or canned)
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 TBS finely chopped fresh herbes (sage, rosemary %26amp; thyme)
2 garlic cloves minced
Pepper to taste (NO SALT)
6 oz egg noodles, uncooked
Add chicken and veggies into crockpot
Add all soups to crock pot and mix everything together well
Add garlic, herbs, and pepper and stir. Place lid on.
I set my crockpot on high for 4 hours (you can do low for 6-8)
In the last 30 minutes add noodles to the crockpot and stir, place lid back on top until done
Please help with soup recipes!!!?
I would love to have a really great recipe for New England Clam Chowder and also Wisconson Cheddar Cheese soup. I would love to learn how to make these from scratch. Thanks to anyone that can help me and that is willing to share their recipes.Please help with soup recipes!!!?
2 quarts Little Neck clams, steamed, liquor reserved
3-4 lbs potatoes, peeled
1/2 lb lean salt pork
3 large sweet onions, sliced
2 whole bay leaves
1 thick slice bacon (optional)
2-3 celery stalks with green tops
4 tablespoons fresh parsley, minced
2-3 green onions or 1 leek, finely chopped (optional)
1-2 lbs frozen sweet corn (as desired)
3 cloves garlic
1 pint cream
1 quart clam broth or water
1/2 gallon milk
pinch celery seed (optional)
3-4 tablespoons flour
1 stick butter
1 tablespoon olive oil
salt and pepper, to taste
paprika, to taste
Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.
On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.
Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8'; inch dice (including rind).
In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).
Saut茅 thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.
Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.
Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.
After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.
Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.
Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).
When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.
Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder.
WISCONSIN CHEDDAR CHEESE SOUP
3 tbsp. butter
4 tbsp. flour
4 c. chicken broth
2 c. milk
1/2 onion, finely chopped
3/4 lb. grated cheddar cheese
1 c. lite cream
1 tsp. salt
1/8 tsp. cayenne pepper
Melt butter in saucepan. Stir in flour; blend until smooth. Very slowly stir in chicken broth and continue until mix is smooth. Add milk and stir. Add onion, continue cooking on low heat for 5 minutes. Add cheese and cook until melted. Stir and remove from heat. Stir in light cream, salt and cayenne pepper.
Do either broccoli or cauliflower in microwave until fork tender, chop using tops. Stir into mixture. ServesPlease help with soup recipes!!!?
shrimp and orkra creole is hearty.
New England Clam Chowder:
http://www.recipezaar.com/52272
Wisconsin Cheddar Cheese Soup:
http://www.recipezaar.com/11753
(take out the broccoli if you prefer)
Gop to the food network.com.... The will have tons of recipes. I personally love Paula Deen.
NEW ENGLAND CLAM CHOWDER
Ingredients needed:
* 10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
* 6 slices bacon, cut crosswise into 1/2-inch strips
* 4 tablespoons unsalted butter
* 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
* 1 cup finely chopped onions
* 1 cup finely chopped celery
* 2 teaspoons minced garlic
* 6 sprigs fresh thyme
* 2 bay leaves
* 2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
* 2 cups heavy cream
* 1/2 teaspoon freshly ground black pepper
* 1 1/4 teaspoons salt, or to taste
* 6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
* 1/4 cup finely chopped fresh parsley
* 1/4 cup finely chopped fresh chives or green onions
In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in the clams and cream, and season with the pepper and the salt to taste.
Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.
Makes 4 quarts, 12 servings
Wisconsin Cheese Soup
INGREDIENTS
* 5 tablespoons margarine
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, chopped
* 1 onion, chopped
* 5 button mushrooms, chopped
* 1/2 cup chopped ham
* 1/2 cup all-purpose flour
* 2 tablespoons cornstarch
* 4 cups chicken broth
* 4 cups milk
* 1/2 teaspoon paprika
* 1/4 teaspoon ground cayenne pepper
* 1/2 teaspoon ground mustard
* 2 cups shredded sharp Cheddar cheese
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.
3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.
i am the soup queen! dh calls me soupy.
New England Clam Chowder
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
**************************************鈥?br>
All Wisconsin Cheddar and Beer Soup
1 cup (2 sticks) butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1-1/2 cups flour
2 quarts beef broth, homemade, canned or made from bouillon
2 cups milk
1 cup beer, preferably flat (or substitute additional 1 cup broth)
2 teaspoons liquid smoke
1 teaspoon hot red pepper sauce
3 tablespoons Worcestershire sauce
12 ounces (3 cups) shredded sharp Wisconsin Cheddar cheese
1/2 cup finely chopped parsley
In a stockpot, melt the butter. Saut茅 the onion and celery in the butter, until soft 鈥?not brown 鈥?about 5 minutes over moderate heat. Stir in the flour and heat, stirring, for about 5 minutes over medium low heat. The mixture will bubble as it cooks. Do not let the flour stick or turn brown.
Slowly add the stock, a little at a time, stirring to smooth the mixture. Add the milk, stirring. Stir in beer, liquid smoke, hot red pepper sauce and Worcestershire sauce. Bring just to a boil. Remove from heat, add the cheese and stir until melted.
Return to heat (do not let the soup boil). Stir in the parsley. Heat a few minutes, just below boiling, to let the flavors blend. Taste for seasoning, adding more of the sauces if you wish. Serve immediately or keep warm over very low heat. Serves 10.
2 quarts Little Neck clams, steamed, liquor reserved
3-4 lbs potatoes, peeled
1/2 lb lean salt pork
3 large sweet onions, sliced
2 whole bay leaves
1 thick slice bacon (optional)
2-3 celery stalks with green tops
4 tablespoons fresh parsley, minced
2-3 green onions or 1 leek, finely chopped (optional)
1-2 lbs frozen sweet corn (as desired)
3 cloves garlic
1 pint cream
1 quart clam broth or water
1/2 gallon milk
pinch celery seed (optional)
3-4 tablespoons flour
1 stick butter
1 tablespoon olive oil
salt and pepper, to taste
paprika, to taste
Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.
On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.
Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8'; inch dice (including rind).
In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).
Saut茅 thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.
Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.
Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.
After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.
Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.
Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).
When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.
Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder.
WISCONSIN CHEDDAR CHEESE SOUP
3 tbsp. butter
4 tbsp. flour
4 c. chicken broth
2 c. milk
1/2 onion, finely chopped
3/4 lb. grated cheddar cheese
1 c. lite cream
1 tsp. salt
1/8 tsp. cayenne pepper
Melt butter in saucepan. Stir in flour; blend until smooth. Very slowly stir in chicken broth and continue until mix is smooth. Add milk and stir. Add onion, continue cooking on low heat for 5 minutes. Add cheese and cook until melted. Stir and remove from heat. Stir in light cream, salt and cayenne pepper.
Do either broccoli or cauliflower in microwave until fork tender, chop using tops. Stir into mixture. ServesPlease help with soup recipes!!!?
shrimp and orkra creole is hearty.
New England Clam Chowder:
http://www.recipezaar.com/52272
Wisconsin Cheddar Cheese Soup:
http://www.recipezaar.com/11753
(take out the broccoli if you prefer)
Gop to the food network.com.... The will have tons of recipes. I personally love Paula Deen.
NEW ENGLAND CLAM CHOWDER
Ingredients needed:
* 10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
* 6 slices bacon, cut crosswise into 1/2-inch strips
* 4 tablespoons unsalted butter
* 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
* 1 cup finely chopped onions
* 1 cup finely chopped celery
* 2 teaspoons minced garlic
* 6 sprigs fresh thyme
* 2 bay leaves
* 2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
* 2 cups heavy cream
* 1/2 teaspoon freshly ground black pepper
* 1 1/4 teaspoons salt, or to taste
* 6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
* 1/4 cup finely chopped fresh parsley
* 1/4 cup finely chopped fresh chives or green onions
In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in the clams and cream, and season with the pepper and the salt to taste.
Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.
Makes 4 quarts, 12 servings
Wisconsin Cheese Soup
INGREDIENTS
* 5 tablespoons margarine
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, chopped
* 1 onion, chopped
* 5 button mushrooms, chopped
* 1/2 cup chopped ham
* 1/2 cup all-purpose flour
* 2 tablespoons cornstarch
* 4 cups chicken broth
* 4 cups milk
* 1/2 teaspoon paprika
* 1/4 teaspoon ground cayenne pepper
* 1/2 teaspoon ground mustard
* 2 cups shredded sharp Cheddar cheese
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.
3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.
i am the soup queen! dh calls me soupy.
New England Clam Chowder
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
**************************************鈥?br>
All Wisconsin Cheddar and Beer Soup
1 cup (2 sticks) butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1-1/2 cups flour
2 quarts beef broth, homemade, canned or made from bouillon
2 cups milk
1 cup beer, preferably flat (or substitute additional 1 cup broth)
2 teaspoons liquid smoke
1 teaspoon hot red pepper sauce
3 tablespoons Worcestershire sauce
12 ounces (3 cups) shredded sharp Wisconsin Cheddar cheese
1/2 cup finely chopped parsley
In a stockpot, melt the butter. Saut茅 the onion and celery in the butter, until soft 鈥?not brown 鈥?about 5 minutes over moderate heat. Stir in the flour and heat, stirring, for about 5 minutes over medium low heat. The mixture will bubble as it cooks. Do not let the flour stick or turn brown.
Slowly add the stock, a little at a time, stirring to smooth the mixture. Add the milk, stirring. Stir in beer, liquid smoke, hot red pepper sauce and Worcestershire sauce. Bring just to a boil. Remove from heat, add the cheese and stir until melted.
Return to heat (do not let the soup boil). Stir in the parsley. Heat a few minutes, just below boiling, to let the flavors blend. Taste for seasoning, adding more of the sauces if you wish. Serve immediately or keep warm over very low heat. Serves 10.
Looking for the soup recipes shown on gma this morning(11-10-06)?
http://www.wchstv.com/gmarecipes/current…
it hasnt been updated yet. 11/8 was the latest date.
I didnt see what they made but if your looking for a quick easy soup in the meantime try this.
Greek Lemon Chicken Soup
2 cups chopped cooked chicken
2 medium carrots coarsely chopped
½ cup chopped onion
1-2 lemons
2 TBSP snipped fresh parsley
1 garlic clove pressed
1 can (10 ¾ ounces ) 98% fat-free cream of chic. soup
3 cans (14 ½ ounces each) 100% fat-free Chicken broth
¼ teaspoon of pepper
2⁄3 cup uncooked long grain white rice
1. Chop chicken, onion and carrots using Food Chopper. Zest 1 tsp. of lemon using Lemon Zester/Scorer. Finely snip zest using shears. Juice lemons using citrus press or juicer to make ¼ cup. Snip parsley using shears; set aside.
2. Heat Executive 4 qt Casserole over medium heat until hot. Lightly spray with nonstick oil. Add carrots onion and garlic pressed with Garlic Press; cook and stir for 2 minutes.
Stir in chicken and lemon zest, juice, soup, chicken broth and black pepper, bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.Looking for the soup recipes shown on gma this morning(11-10-06)?
Go to abc.com and click on The GMA link.Looking for the soup recipes shown on gma this morning(11-10-06)?
Look it up on abc.com ans then go to gma. It should be there. You could also try foodtv.com and put in the name of the soup.
it hasnt been updated yet. 11/8 was the latest date.
I didnt see what they made but if your looking for a quick easy soup in the meantime try this.
Greek Lemon Chicken Soup
2 cups chopped cooked chicken
2 medium carrots coarsely chopped
½ cup chopped onion
1-2 lemons
2 TBSP snipped fresh parsley
1 garlic clove pressed
1 can (10 ¾ ounces ) 98% fat-free cream of chic. soup
3 cans (14 ½ ounces each) 100% fat-free Chicken broth
¼ teaspoon of pepper
2⁄3 cup uncooked long grain white rice
1. Chop chicken, onion and carrots using Food Chopper. Zest 1 tsp. of lemon using Lemon Zester/Scorer. Finely snip zest using shears. Juice lemons using citrus press or juicer to make ¼ cup. Snip parsley using shears; set aside.
2. Heat Executive 4 qt Casserole over medium heat until hot. Lightly spray with nonstick oil. Add carrots onion and garlic pressed with Garlic Press; cook and stir for 2 minutes.
Stir in chicken and lemon zest, juice, soup, chicken broth and black pepper, bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.Looking for the soup recipes shown on gma this morning(11-10-06)?
Go to abc.com and click on The GMA link.Looking for the soup recipes shown on gma this morning(11-10-06)?
Look it up on abc.com ans then go to gma. It should be there. You could also try foodtv.com and put in the name of the soup.
Looking to make Tomato soup (in need of good recipes)?
Whats your best tomato soup recipe you would like to share.Looking to make Tomato soup (in need of good recipes)?
Tomato Soup -- This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.
INGREDIENTS
1 (28 ounce) can tomato sauce
5 cups water
3 cubes vegetable bouillon
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 1/2 teaspoons dried parsley
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot red pepper sauce
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
1/2 cup uncooked ditalini pasta
DIRECTIONS
In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Rich and Creamy Tomato Basil Soup --
INGREDIENTS
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Garden Fresh Tomato Soup --
INGREDIENTS
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
DIRECTIONS
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.Looking to make Tomato soup (in need of good recipes)?
Creamy Tomato Basil
Ingredients:
1/4 cup butter
1/4 cup olive oil
1 1/2 cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
1/2 cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
1 cup cheddar cheese
8 leaves fresh basil for garnish
Directions:
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream and cheese. Pour soup through a strainer before serving. Garnish each serving with a leaf of basil.
Tried this one about a month ago and it turned out pretty good.
INGREDIENTS
1 medium onion, chopped
2 tablespoons butter or margarine
2 (14.5 ounce) cans diced tomatoes, undrained
2 (10.75 ounce) cans condensed tomato soup, undiluted
1 1/2 cups milk
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/8 teaspoon garlic powder
1 (8 ounce) package cream cheese, cubed
DIRECTIONS
In a saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in cream cheese until melted. Serve immediately.
OMG you have to try this recipe, you wouldn't believe how good it is!
Creamy Tomato Soup with Buttery Croutons
* Recipe by Tom Douglas 4 Servings
Ingredients
1. 2 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 1 medium onion, very thinly sliced
4. 3 garlic cloves, smashed
5. 5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
6. 1 cup water
7. 2/3 cup heavy cream
8. 1 tablespoon sugar
9. 1/4 teaspoon crushed red pepper
10. 1/4 teaspoon celery seed
11. 1/4 teaspoon dried oregano
12. Salt and freshly ground pepper
13. Four 3/4-inch-thick slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice
Directions
1. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
2. Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
3. Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.
15 minute Tomato Soup (plus others):
http://hubpages.com/hub/Fast-And-Easy-So鈥?/a>
try food newtow web site or kraft foods web site.
Go to allrecipes.com they have the best!
Tomato Soup -- This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.
INGREDIENTS
1 (28 ounce) can tomato sauce
5 cups water
3 cubes vegetable bouillon
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 1/2 teaspoons dried parsley
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot red pepper sauce
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
1/2 cup uncooked ditalini pasta
DIRECTIONS
In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Rich and Creamy Tomato Basil Soup --
INGREDIENTS
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Garden Fresh Tomato Soup --
INGREDIENTS
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
DIRECTIONS
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.Looking to make Tomato soup (in need of good recipes)?
Creamy Tomato Basil
Ingredients:
1/4 cup butter
1/4 cup olive oil
1 1/2 cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
1/2 cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
1 cup cheddar cheese
8 leaves fresh basil for garnish
Directions:
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream and cheese. Pour soup through a strainer before serving. Garnish each serving with a leaf of basil.
Tried this one about a month ago and it turned out pretty good.
INGREDIENTS
1 medium onion, chopped
2 tablespoons butter or margarine
2 (14.5 ounce) cans diced tomatoes, undrained
2 (10.75 ounce) cans condensed tomato soup, undiluted
1 1/2 cups milk
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/8 teaspoon garlic powder
1 (8 ounce) package cream cheese, cubed
DIRECTIONS
In a saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in cream cheese until melted. Serve immediately.
OMG you have to try this recipe, you wouldn't believe how good it is!
Creamy Tomato Soup with Buttery Croutons
* Recipe by Tom Douglas 4 Servings
Ingredients
1. 2 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 1 medium onion, very thinly sliced
4. 3 garlic cloves, smashed
5. 5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
6. 1 cup water
7. 2/3 cup heavy cream
8. 1 tablespoon sugar
9. 1/4 teaspoon crushed red pepper
10. 1/4 teaspoon celery seed
11. 1/4 teaspoon dried oregano
12. Salt and freshly ground pepper
13. Four 3/4-inch-thick slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice
Directions
1. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
2. Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
3. Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.
15 minute Tomato Soup (plus others):
http://hubpages.com/hub/Fast-And-Easy-So鈥?/a>
try food newtow web site or kraft foods web site.
Go to allrecipes.com they have the best!
Potato soup with ham, any good recipes? Can it be made without milk?
This is my favorite. I make it all the time!!
INGREDIENTS:
3 medium red potatoes, peeled, cut in small cubes
2 cups water
1/4 teaspoon salt
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
ground black pepper
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
pepper to taste
PREPARATION:
Directions for chunky potato ham soup.
Bring water and 1/4 teaspoon salt to a boil; add potatoes and cook until tender. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary). Melt butter in a medium saucepan over medium heat. Saut茅 chopped onion in the hot butter until tender. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute. Gradually add potatoes, reserved 1 cup of cooking liquid, Stir well; add cheese and ham. Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.
Chunky potato ham soup serves 6 to 8.Potato soup with ham, any good recipes? Can it be made without milk?
Ham and Potato Soup (No milk or cream) Recipe
This is a very easy potato soup that tastes creamy - but without any cream or milk. It's very versatile and can be made with a variety of veggies and meats - or is great with only potatoes.
6-8 servings
20 min 5 min prep
1 lb frozen cubed hash brown potatoes (my boyfriend likes o'brien style in this recipe, I prefer plain)
3 (10 1/2 ounce) cans chicken broth
1 (2 3/4 ounce) package white pepper gravy (I use Pioneer brand)
1/2 cup water
1 (15 ounce) can peas
8 ounces diced ham (pre-cooked)
Empty frozen potatoes and 3 cans chicken broth into large pot.
Bring to a boil, then lower to medium heat.
In a small bowl, mix 1/2 cup of water and package of gravy.
Stir well-mixed gravy into potatoes and broth.
Add ham and peas.
Allow all ingredients to heat through, stirring often.
Salt%26amp; pepper to taste.
Dip into bowls and serve!Potato soup with ham, any good recipes? Can it be made without milk?
Yes. Instead of milk you can use the following:
1 packet of chicken or turkey gravy seasoning (found near the taco seasoning packets, etc.)
1/2 cup Parmesan cheese
1/2 cup coffee creamer (non-dairy)
2 cans chicken broth
potato flakes until reach desired consistency
INGREDIENTS:
3 medium red potatoes, peeled, cut in small cubes
2 cups water
1/4 teaspoon salt
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
ground black pepper
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
pepper to taste
PREPARATION:
Directions for chunky potato ham soup.
Bring water and 1/4 teaspoon salt to a boil; add potatoes and cook until tender. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary). Melt butter in a medium saucepan over medium heat. Saut茅 chopped onion in the hot butter until tender. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute. Gradually add potatoes, reserved 1 cup of cooking liquid, Stir well; add cheese and ham. Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.
Chunky potato ham soup serves 6 to 8.Potato soup with ham, any good recipes? Can it be made without milk?
Ham and Potato Soup (No milk or cream) Recipe
This is a very easy potato soup that tastes creamy - but without any cream or milk. It's very versatile and can be made with a variety of veggies and meats - or is great with only potatoes.
6-8 servings
20 min 5 min prep
1 lb frozen cubed hash brown potatoes (my boyfriend likes o'brien style in this recipe, I prefer plain)
3 (10 1/2 ounce) cans chicken broth
1 (2 3/4 ounce) package white pepper gravy (I use Pioneer brand)
1/2 cup water
1 (15 ounce) can peas
8 ounces diced ham (pre-cooked)
Empty frozen potatoes and 3 cans chicken broth into large pot.
Bring to a boil, then lower to medium heat.
In a small bowl, mix 1/2 cup of water and package of gravy.
Stir well-mixed gravy into potatoes and broth.
Add ham and peas.
Allow all ingredients to heat through, stirring often.
Salt%26amp; pepper to taste.
Dip into bowls and serve!Potato soup with ham, any good recipes? Can it be made without milk?
Yes. Instead of milk you can use the following:
1 packet of chicken or turkey gravy seasoning (found near the taco seasoning packets, etc.)
1/2 cup Parmesan cheese
1/2 cup coffee creamer (non-dairy)
2 cans chicken broth
potato flakes until reach desired consistency
Does anybody have interesting recipes for hot and spicy soup?
Would prefer vegaterian recipes (im not a veggie just prefer veggie soup) Although meats ok if your sure its a great recipe.Does anybody have interesting recipes for hot and spicy soup?
MY FAVE HAS TO BE-----
Spicy parsnip. Hope you,like it!
This is another cheap and healthy soup, which is filling and flavoursome. It is very easy and quick to prepare and can be frozen easily. It's also healthy and organic. It is one of those meals that's definitely worth making when your local greengrocer / supermarket / garden has over-bought parsnips. This recipe serves two and should be complimented with a delicious fresh crusty organic bread.
Ingredients
1 Medium potato (peeled and chopped)
225g Fresh parsnip (peeled and sliced)
350mls Stock (use chicken or vegetable)
1 Onion (finely chopped)
¼ tsp Ground coriander
¼ tsp Ground cumin
¼ tsp Turmeric
Place all the ingredients into a saucepan, bring to the boil and simmer for 15 minutes, stirring occasionally.
Allow to cool slightly, then liquidise. If you don't have a liquidiser use a potato masher, if the consistency needs to be finer, push the mashed soup through a sieve with the back of a wooden spoon.
Serve hot with fresh crusty bread.Does anybody have interesting recipes for hot and spicy soup?
google for asian soup.
thai soup should be great.
malaysian soup is just as great since their culture is colourful.
since you like vege soup, try putting some marinated sour plum into chicken soup. ginger would be just as great
Hot Blood Soup:
450g/1lb raw beetroot, well washed
1 tbsp olive oil
2 onions, peeled and sliced
1 clove garlic, peeled and crushed
1 tsp chilli powder
½tbsp tomato purée
2x400g/14oz tins chopped tomatoes
salt and pepper
Heat the oven to 200C/400F/Gas 6. Wrap the beetroot individually in foil and bake in the oven until tender, about 1 hour. Cool, peel and cut into 1cm/½in dice.
Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2-3 minutes until starting to soften. Add the chilli powder and cook for another minute. Add the tomato purée and tins of tomatoes, season well and bring to the boil. Simmer for 15 minutes.
Liquidise the soup and add more water if you want it thinner. Stir in the beetroot cubes, heat through and serve with herby garlic bread.
Spicy Autumn Soup
INGREDIENTS
1 qt container of Imagine Creamy Butternut Squash Soup
1 pkg Pete's Tofu2Go Sesame Ginger
1 tsp Better Than Bouillon, Vegetable Base
1/8 to 1/4 tsp Thai Kitchen Green Curry Paste (hot stuff!)
1 russet potato, cubed
1/2 chopped yellow onion
1 tbsp garlic powder
1 tsp black pepper
A pinch of cayenne powder, if desired (very hot stuff!)
Mix everything up in a large pot and boil for 15 minutes. That's it!
I made this last week for Halloween. I filled a flask of it and brought it up a mountain to sit and watch the fireworks.
Saute 2 chopped red peppers, 1 onion and a couple of cloves of garlic. Add a chopped red chilli (or 2 if you want it really hot) and a teaspoon of cumin. Stir in a couple of handfuls of red lentils and a tin of chopped tomatoes. Top up with veg stock and simmer gently for 1/2 hour. Let it cool and blend. Then heat up again and serve with some chopped parsely and crusty loaf. Lovely !
Carrot Soup
Ingredients:
1 cup Milk
3 tbsp Butter
1 large Onion
3 cups Water
1 tsp Garlic paste
2 tsp Lemon juice
2 tsp Tomato paste
½ tsp ground Cumin
10-12 Carrots, sliced
¼ cup Potatoes, diced
Salt and pepper to taste
½ tsp Coriander powder
Coriander leaves for garnishing
Method:
In a large saucepan melt butter
Add the onion and garlic and fry on medium low heat.
Add the carrots and fry (do not to brown).
Add water, salt, pepper cumin, coriander powder, cumin, potato, tomato paste, and lemon juice. Bring to boil.
Cover and simmer gently for 30 minutes.
Blend in a food processor.
Pour the soup in a clean pan, add milk and slowly bring to boil.
Garnish and serve immediately.
Serves: 4
Broccoli Chicken Soup
Ingredients:
4 Eggs
2 cups Water
1 cup fine Noodles
¼ tsp Garlic paste
½ tsp Garam Masala
400 gm Chicken broth
150 gm Chicken chunk, flaked
¼ cup Parmesan cheese, grated
300 gm frozen Broccoli, chopped
Method:
In medium saucepan, combine broth, water, broccoli, and garam masala. Bring to boiling over high heat.
Stir in noodles. Reduce heat to medium and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes.
Stir in chicken. Keep hot over low heat.
In large pan, bring 3 inches of water to boiling. Break eggs into small bowl. Reduce heat to simmering. Hold bowl close to water's surface and let eggs slide separately into water.
Cook until whites are set and yolks begin to thicken but are not hard, 3 to 5 minutes.
Pour 1 cup of the soup into each of 4 bowls. Lift eggs with slotted spoon and gently lower onto soup. Sprinkle each with 1 tablespoon of the cheese.
Tip: For tenderizing soak chicken in buttermilk, cream or yogurt.
You could try a lovely warming spicy Korean soup. It is vegetarian, but you can add seafood or meat if you want.
You need a couple pastes from a Korean store, doenjang and gochujang which may also be available at other Asian stores.
***N.B. These amounts are quite rough guesses because I don't follow a recipe myself, so I recommend just adding the paste gradually to taste, also depending on how much heat you can take. ***
1 courgette (zucchini),1 cm thick slices then halved
1 potato, peeled and cubed
about 6 mushrooms, shiitake or any others if not available, sliced
2 spring onions (scallions), or substitute leeks by peeling off a few layers of leek, shredded lengthwise
one block of tofu, cubed
2 or 3 cloves of garlic
dash of oil
Doenjang - Korean soy bean paste (kind of similar to Miso)
Gochujang- Korean red chilli paste
1. Put a few pints of water in the kettle to boil. Pre-cook the potatoes by boiling them or zapping them in the microwave.
2. Heat oil in a big pan on a medium-low heat and add the garlic, Sautee for a few seconds only.
3. Add the courgette (zucchini), mushrooms, potato, spring onion (scallions) or leek and cook while stirring until lightly braised, should be about 2 minutes max. Don't overcook the vegetebles at this point, just soften them up a bit.
4. Next add about 2 pints of boiling water, and about one large tablespoon of the doenjang bean paste and a bit less of the gochujang. Also add about one teaspoon of stock granules.
5. Add the tofu and stir well. Taste and add more paste if needed.
6. Put the lid on and heat through for about five to ten minutes.
Serve with a bowl of rice, and maybe kimchi if you like it :-D
3 red peppers, two onions, garlic and red chili's. Saute in butter add 2 pints of chicken stock, simmer and add hot chili sauce to taste.
http://allrecipes.com/Recipe/Chinese-Spi…
http://recipes.chef2chef.net/recipe-hot-…
http://www.cyber-kitchen.com/ubbs/archiv…
http://veganyumyum.com/2007/10/hot-and-s…
how about thai tom yum soup? you can use veges instead of seafood. here's a link.
http://allrecipes.com/Search/Recipes.asp…
1 simple rule. Make your favourate soup, then fill it with chilli powder! 2nd thought, don't take cooking advice off me. I got a D in my Food Tech test!
This is really simple, but might come across gross to you depending on your taste, but it's fast and low fat.
I take a canned veggie soup and put in chili powder and red pepper flakes and some coconut oil with some MORE frozen veggies to make it more filling. Sometimes I add my favorite hot sauce to kick it up a notch.
Roast sweet potatoes and butternut squash (+/- carrot) then blend with some vegetable stock to thin it out. Alternatively just chuck them all in a stock pot with the stock and bake in the oven for a couple of hours. Add some powedered cumin to taste. Add a big splodge of creme fraiche and fresh ground black pepper and serve with Irish wheaten bread YUM!
Chinese Hot %26amp; Sour soup, Veggie friendly version
Serves 6
Ingredients
4 dried shiitake (black) mushrooms
I dried wood ear
120 grams hard tofu, julienned
2 teaspoons cornstarch
300 grams soft tofu, cut into 1 cm cubes
2 TBSP miso paste
1 TBSP Vegemite or Marmite
7 cups vegetable stock
3 large slices of ginger
1/2 cup carrots, julienned
1/2 cup bamboo shoots, julienned
1/2 cup white rice vinegar (cheap plain white vinegar also works OK.)
3 tablespoons soy sauce
11/2 teaspoons chilli sauce
31/2 tablespoons cornstarch mixed in a small amount of water
1 egg white
4 spring onions (green onions), finely chopped
Method
1. Soak mushrooms and wood ear in water until soft (about 20 minutes).
2. Cut up soft tofu, carrot, and bamboo shoots.
3. Slice hard tofu into very thin strips (julienne). Put in a bowl and add the 2 teaspoons of cornstarch. Mix well and let stand.
4. Trim the mushrooms and wood ear stems and slice thinly.
5. Place stock in a large pot and bring to boil, Add mushrooms, wood ear and ginger. Simmer for 10 minutes. Remove ginger.
6. Add tofu, miso, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, Vegemite/marmite and chilli sauce. Cook for further 5 minutes.
7. Mix in the cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
8. Garnish with spring onions.
Notes:
This dish involves quite a bit of preparation, but is cooked in under 20 minutes. Unlike many hot and sour soups, this one does not use pepper or meat, instead relying on Marmite/Vegemite and a fine balance of vinegar and a chilli to achieve the hot and sour effect. Leftovers taste fine after a few days in the fridge, but do not freeze.maybelline
MY FAVE HAS TO BE-----
Spicy parsnip. Hope you,like it!
This is another cheap and healthy soup, which is filling and flavoursome. It is very easy and quick to prepare and can be frozen easily. It's also healthy and organic. It is one of those meals that's definitely worth making when your local greengrocer / supermarket / garden has over-bought parsnips. This recipe serves two and should be complimented with a delicious fresh crusty organic bread.
Ingredients
1 Medium potato (peeled and chopped)
225g Fresh parsnip (peeled and sliced)
350mls Stock (use chicken or vegetable)
1 Onion (finely chopped)
¼ tsp Ground coriander
¼ tsp Ground cumin
¼ tsp Turmeric
Place all the ingredients into a saucepan, bring to the boil and simmer for 15 minutes, stirring occasionally.
Allow to cool slightly, then liquidise. If you don't have a liquidiser use a potato masher, if the consistency needs to be finer, push the mashed soup through a sieve with the back of a wooden spoon.
Serve hot with fresh crusty bread.Does anybody have interesting recipes for hot and spicy soup?
google for asian soup.
thai soup should be great.
malaysian soup is just as great since their culture is colourful.
since you like vege soup, try putting some marinated sour plum into chicken soup. ginger would be just as great
Hot Blood Soup:
450g/1lb raw beetroot, well washed
1 tbsp olive oil
2 onions, peeled and sliced
1 clove garlic, peeled and crushed
1 tsp chilli powder
½tbsp tomato purée
2x400g/14oz tins chopped tomatoes
salt and pepper
Heat the oven to 200C/400F/Gas 6. Wrap the beetroot individually in foil and bake in the oven until tender, about 1 hour. Cool, peel and cut into 1cm/½in dice.
Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2-3 minutes until starting to soften. Add the chilli powder and cook for another minute. Add the tomato purée and tins of tomatoes, season well and bring to the boil. Simmer for 15 minutes.
Liquidise the soup and add more water if you want it thinner. Stir in the beetroot cubes, heat through and serve with herby garlic bread.
Spicy Autumn Soup
INGREDIENTS
1 qt container of Imagine Creamy Butternut Squash Soup
1 pkg Pete's Tofu2Go Sesame Ginger
1 tsp Better Than Bouillon, Vegetable Base
1/8 to 1/4 tsp Thai Kitchen Green Curry Paste (hot stuff!)
1 russet potato, cubed
1/2 chopped yellow onion
1 tbsp garlic powder
1 tsp black pepper
A pinch of cayenne powder, if desired (very hot stuff!)
Mix everything up in a large pot and boil for 15 minutes. That's it!
I made this last week for Halloween. I filled a flask of it and brought it up a mountain to sit and watch the fireworks.
Saute 2 chopped red peppers, 1 onion and a couple of cloves of garlic. Add a chopped red chilli (or 2 if you want it really hot) and a teaspoon of cumin. Stir in a couple of handfuls of red lentils and a tin of chopped tomatoes. Top up with veg stock and simmer gently for 1/2 hour. Let it cool and blend. Then heat up again and serve with some chopped parsely and crusty loaf. Lovely !
Carrot Soup
Ingredients:
1 cup Milk
3 tbsp Butter
1 large Onion
3 cups Water
1 tsp Garlic paste
2 tsp Lemon juice
2 tsp Tomato paste
½ tsp ground Cumin
10-12 Carrots, sliced
¼ cup Potatoes, diced
Salt and pepper to taste
½ tsp Coriander powder
Coriander leaves for garnishing
Method:
In a large saucepan melt butter
Add the onion and garlic and fry on medium low heat.
Add the carrots and fry (do not to brown).
Add water, salt, pepper cumin, coriander powder, cumin, potato, tomato paste, and lemon juice. Bring to boil.
Cover and simmer gently for 30 minutes.
Blend in a food processor.
Pour the soup in a clean pan, add milk and slowly bring to boil.
Garnish and serve immediately.
Serves: 4
Broccoli Chicken Soup
Ingredients:
4 Eggs
2 cups Water
1 cup fine Noodles
¼ tsp Garlic paste
½ tsp Garam Masala
400 gm Chicken broth
150 gm Chicken chunk, flaked
¼ cup Parmesan cheese, grated
300 gm frozen Broccoli, chopped
Method:
In medium saucepan, combine broth, water, broccoli, and garam masala. Bring to boiling over high heat.
Stir in noodles. Reduce heat to medium and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes.
Stir in chicken. Keep hot over low heat.
In large pan, bring 3 inches of water to boiling. Break eggs into small bowl. Reduce heat to simmering. Hold bowl close to water's surface and let eggs slide separately into water.
Cook until whites are set and yolks begin to thicken but are not hard, 3 to 5 minutes.
Pour 1 cup of the soup into each of 4 bowls. Lift eggs with slotted spoon and gently lower onto soup. Sprinkle each with 1 tablespoon of the cheese.
Tip: For tenderizing soak chicken in buttermilk, cream or yogurt.
You could try a lovely warming spicy Korean soup. It is vegetarian, but you can add seafood or meat if you want.
You need a couple pastes from a Korean store, doenjang and gochujang which may also be available at other Asian stores.
***N.B. These amounts are quite rough guesses because I don't follow a recipe myself, so I recommend just adding the paste gradually to taste, also depending on how much heat you can take. ***
1 courgette (zucchini),1 cm thick slices then halved
1 potato, peeled and cubed
about 6 mushrooms, shiitake or any others if not available, sliced
2 spring onions (scallions), or substitute leeks by peeling off a few layers of leek, shredded lengthwise
one block of tofu, cubed
2 or 3 cloves of garlic
dash of oil
Doenjang - Korean soy bean paste (kind of similar to Miso)
Gochujang- Korean red chilli paste
1. Put a few pints of water in the kettle to boil. Pre-cook the potatoes by boiling them or zapping them in the microwave.
2. Heat oil in a big pan on a medium-low heat and add the garlic, Sautee for a few seconds only.
3. Add the courgette (zucchini), mushrooms, potato, spring onion (scallions) or leek and cook while stirring until lightly braised, should be about 2 minutes max. Don't overcook the vegetebles at this point, just soften them up a bit.
4. Next add about 2 pints of boiling water, and about one large tablespoon of the doenjang bean paste and a bit less of the gochujang. Also add about one teaspoon of stock granules.
5. Add the tofu and stir well. Taste and add more paste if needed.
6. Put the lid on and heat through for about five to ten minutes.
Serve with a bowl of rice, and maybe kimchi if you like it :-D
3 red peppers, two onions, garlic and red chili's. Saute in butter add 2 pints of chicken stock, simmer and add hot chili sauce to taste.
http://allrecipes.com/Recipe/Chinese-Spi…
http://recipes.chef2chef.net/recipe-hot-…
http://www.cyber-kitchen.com/ubbs/archiv…
http://veganyumyum.com/2007/10/hot-and-s…
how about thai tom yum soup? you can use veges instead of seafood. here's a link.
http://allrecipes.com/Search/Recipes.asp…
1 simple rule. Make your favourate soup, then fill it with chilli powder! 2nd thought, don't take cooking advice off me. I got a D in my Food Tech test!
This is really simple, but might come across gross to you depending on your taste, but it's fast and low fat.
I take a canned veggie soup and put in chili powder and red pepper flakes and some coconut oil with some MORE frozen veggies to make it more filling. Sometimes I add my favorite hot sauce to kick it up a notch.
Roast sweet potatoes and butternut squash (+/- carrot) then blend with some vegetable stock to thin it out. Alternatively just chuck them all in a stock pot with the stock and bake in the oven for a couple of hours. Add some powedered cumin to taste. Add a big splodge of creme fraiche and fresh ground black pepper and serve with Irish wheaten bread YUM!
Chinese Hot %26amp; Sour soup, Veggie friendly version
Serves 6
Ingredients
4 dried shiitake (black) mushrooms
I dried wood ear
120 grams hard tofu, julienned
2 teaspoons cornstarch
300 grams soft tofu, cut into 1 cm cubes
2 TBSP miso paste
1 TBSP Vegemite or Marmite
7 cups vegetable stock
3 large slices of ginger
1/2 cup carrots, julienned
1/2 cup bamboo shoots, julienned
1/2 cup white rice vinegar (cheap plain white vinegar also works OK.)
3 tablespoons soy sauce
11/2 teaspoons chilli sauce
31/2 tablespoons cornstarch mixed in a small amount of water
1 egg white
4 spring onions (green onions), finely chopped
Method
1. Soak mushrooms and wood ear in water until soft (about 20 minutes).
2. Cut up soft tofu, carrot, and bamboo shoots.
3. Slice hard tofu into very thin strips (julienne). Put in a bowl and add the 2 teaspoons of cornstarch. Mix well and let stand.
4. Trim the mushrooms and wood ear stems and slice thinly.
5. Place stock in a large pot and bring to boil, Add mushrooms, wood ear and ginger. Simmer for 10 minutes. Remove ginger.
6. Add tofu, miso, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, Vegemite/marmite and chilli sauce. Cook for further 5 minutes.
7. Mix in the cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
8. Garnish with spring onions.
Notes:
This dish involves quite a bit of preparation, but is cooked in under 20 minutes. Unlike many hot and sour soups, this one does not use pepper or meat, instead relying on Marmite/Vegemite and a fine balance of vinegar and a chilli to achieve the hot and sour effect. Leftovers taste fine after a few days in the fridge, but do not freeze.
Anybody know any good, tasty vegetarian soup recipes?
The question says it all :]Anybody know any good, tasty vegetarian soup recipes?
Not really. I don't know what kind of soup you want. Thick? Thin? Chunky? Smooth?
Easiest soup ever:
Saute a chopped onion in olive oil (or some other fat) over medium-low heat until it starts to get soft. Add a couple of cloves of pressed/minced garlic and stir around some more. You want it soft and smelling great but not brown. If you're going to make carrot and/or squash soup, toss in some chopped peeled ginger with the garlic.
Add some chopped, peeled veggies. Carrots, potatoes, sweet potatoes, squash... whatever. Immediately cover with hot veggie stock or with water. Bring the heat up until it starts bubbling, then turn it down and cover it. Forget about it mostly. Just stir it now and then, adding more stock or water if it looks like it's going dry. Periodically try to squish some of the veggies with your spoon. Once they're really soft, take the pan off the stove and remove the lid. Put it (solids and liquids) through a blender along with some fresh herbs. Mint is great with carrots.
Return it to the pot and add more liquid if you want a thinner soup. (At this point, you can add milk/cream or dairy alternative if you'd like, just don't let it boil if you do.) Season (salt, miso, tamari, more herbs, pepper, more fat... up to you).
Ta-da! Easy soup!
I recently make fake chicken soup. I had a huge pot of veggie stock that I'd made, so I sauteed a shallot, an onion, a few leeks, some carrots, some celery, and some garlic in canola oil (I wanted a vegan soup or I would've used butter). Once I had everything in there, I added all of the stock and simmered it until it was how I wanted it. It just needed salt and pepper (I'd used a lot of herbs in the stock). I'm going to toss in some pasta when I re-heat it for noodley soup.Anybody know any good, tasty vegetarian soup recipes?
Recipe: Artichoke Soup
This garlicky artichoke soup is very easy to make.
Yield 4-6 servings
Time 30 minutes
Tools heavy saucepan with lid
wooden spoon
blender or food processor
Ingredients 6 artichoke hearts (fresh, frozen, or jarred)*
3 cloves garlic, chopped
3 T butter
1 potato, peeled (optional) and diced
4 c vegetable stock
salt
pepper
Directions Heat T butter over medium heat, and saut茅 the artichoke hearts and garlic, stirring frequently, until golden.
Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender.
Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the pur茅e into the remaining liquid, and reheat.
Serve immediately.
Notes *Fresh artichokes: pull off the leaves, trim out the hairy choke, and blanch for a minute or two in boiling water with 2 T of lemon juice.
Frozen artichokes: thaw and drain well before using.
Jarred artichokes: make sure they are just in water, not marinated.
This recipe, originally called ';Pur茅ed Artichoke Soup with Garlic,'; or Pur茅e d'artichauts in French, was adapted from The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler.
Recipe: Carrot Vichyssoise
Rich, cold, and a lovely shade of orange, carrot vichyssoise swirled with a balsamic reduction will impress your friends and delight your tastebuds - only you will know how simple it is to prepare.
Yield 4 servings
Time 45 minutes to prepare plus 4 hours to chill
Tools Dutch oven or large saucepan with lid
wooden spoon
blender
large container with lid
small saucepan
small container with lid
Ingredients 3 c vegetable stock
1 large russet potato, peeled and diced
1录 c carrots, thinly sliced
white part of 1 leek, cleaned and thinly sliced
1 c half-and-half
salt
white pepper
陆 c balsamic vinegar
1 T dark molasses
Directions Place stock and vegetables on Dutch oven over high heat. Bring to a boil, reduce heat, cover, and simmer about 25 minutes, until very tender.
Pur茅e in blender in batches, until smooth. Pour into container, add half-and-half, salt, and pepper, cover, and refrigerate at least 4 hours, until chilled.
In small saucepan over medium heat, simmer vinegar and molasses, stirring occasionally, about 8 minutes, until syrupy and reduced in half. Place in container, cover, and refrigerate until ready to serve.
Ladle soup into bowls, drizzle with balsamic reduction, and serve.
Recipe: Cucumber Soup
This chilled soup is delicious on a hot summer day.
Yield 4-6 servings
Time 1 hour
Tools Grater
Bowl
Wooden spoon
Ingredients 4 c cucumber, peeled, seeded, and grated
2 c water
2 c yogurt
陆 - 1 t salt
small clove garlic, minced
1 T fresh dill
1 T honey (optional)
fresh herbs for garnish (e.g., mint, chives), minced
Directions Mix everything but the garnish in a bowl. Chill for at least an hour, then serve topped with herbs.
Recipe: Lettuce Soup
It sounds a little weird to make soup out of salad ingredients, but this beautiful cold soup is light and refreshing.
Yield 4 servings
Time 5 minutes (plus time to chill)
Tools blender
container with lid
Ingredients 4 c Boston or Bibb lettuce, torn
2 c baby spinach, stemmed
1 c fresh parsley
1/3 c shallot, onion, and/or garlic, chopped
戮 c yogurt
2 T lemon juice
2 c vegetable stock
salt
pepper
optional garnish: very thin slices of radish, carrot, and/or cucumber
Directions Place everything except garnish in the blender and process until smooth.
Refrigerate at least three hours, until just before serving. Taste and adjust seasonings.
happy to help!!!!
You would really have to try hard to make a vegetarian soup that isn't tasty.
Example:
- Dice up one onion, 2 cloves garlic and one bell pepper fry till soft in a little oid, add to soup pot 1/2 full of gently boiling water.
- Dice up any veggies you have and add to the pot.
- Dice up a potato and add that to the pot too.
- After about 40 minutes add one 16oz can of diced tomatoes, season to taste, and cook a bit longer.
You need a blender for my favourite:
Cream of Curried Carrot
3 cups chopped %26amp; peeled carrots
1 large diced onion
1 tbsp curry powder/garam masala
1 tbsp butter or oil
1/2 cup heavy cream or yogurt (soy yogurt works fine, too)
1 bouillon cube + 3 cups water OR 3 cups of broth
1 tbsp lemon juice
In a large saucepan, saute the curry powder and onion in butter 'til the onion browns. Deglaze the pot with the broth/water, and add the carrots. Simmer the carrots until soft. Taste the broth, and if it needs more, add curry powder to taste.
Remove from heat and place everything into the blender, with the cream/yogurt and lemon juice. Puree til soft. If you want, add salt, pepper, and a drizzle of honey if at the end, to taste.
It's delicious with thick slices of whole wheat bread.
My favorite is tomato, and I did my spin on it.
Put water into a pan and start cooking,
Add cut carrots, cellery, root of a parsley
I add Vegeta (it's a powder with dried veggies) 1 spoon
Let it cook until it starts boiling and then add cup of wild rice (usually cooks in about 20 minutes)
Let it cook for 10 minutes and add 2-3 cups of frozen shelled edamame and cook until the rice is ready
Then add 1 can of tomato paste and add some pepper and salt and let it boiled for a minute
That's it.
Fire in the hole chicken soup...can leave out the chicken...or the kill ya or cure ya chicken soup...can be made industrial strength or mild.
is a recipe I thought up years ago when half the county was down with a bad bug... it is basically jewish chicken soup idea with a mexican cousin..
I posted it a work where half the crew was gone or turning green everyone must have read it and made it that night..there where more live ones the next day and the soup kept us going...
............
big pot of water, all kinds of veg,( no chicken) use more potatoes or brown rice and make it a chowder, chop up all kinds of the aromatic veg...onions, peppers,(1) jalapenos,celery, horse radish, garlic,lots of...(the spices all hot ones from the cupboard)
the heat of these combined will take care of the head and chest cold...
crackers, sour dough bread, and a good lemonade work well with it ....
or an emergency version to keep on hand.....from bulk food section...
the dehydrated veg soup mix, instant rice,and what ever other hot items that can be combined,...package it in a jar or large zip lock for the half dead flu thing can put water in pot and the bag and call it good.
hide 3 or 4 cans of mixed veg to throw in it...
enjoy...it is a helpful food item when half dead.....
Check out www.vegweb.com.
And Sarah Kramer and Tanya Barnard's ';How it All Vegan!'; has a recipe for a lovely tomato-based lentil soup.
Potato and leek soup..
A great favourite recipe for me... And so easy and tasty!!!
They have heaps of recipes for vegetarians on yahoo....
I like pumpkin soup
cook potatoes and pumpkin, smash a bit, add salt and some green leaves (spices) or/and dill, sour cream will makes all thing better.
MMMMMMMMMMMMM...
I just tend to throw a bunch of veggies in a pot of water, with some garlic and spices. It usually tastes great.
CURRIED BUTTERNUT SQUASH!!
its so good
Not really. I don't know what kind of soup you want. Thick? Thin? Chunky? Smooth?
Easiest soup ever:
Saute a chopped onion in olive oil (or some other fat) over medium-low heat until it starts to get soft. Add a couple of cloves of pressed/minced garlic and stir around some more. You want it soft and smelling great but not brown. If you're going to make carrot and/or squash soup, toss in some chopped peeled ginger with the garlic.
Add some chopped, peeled veggies. Carrots, potatoes, sweet potatoes, squash... whatever. Immediately cover with hot veggie stock or with water. Bring the heat up until it starts bubbling, then turn it down and cover it. Forget about it mostly. Just stir it now and then, adding more stock or water if it looks like it's going dry. Periodically try to squish some of the veggies with your spoon. Once they're really soft, take the pan off the stove and remove the lid. Put it (solids and liquids) through a blender along with some fresh herbs. Mint is great with carrots.
Return it to the pot and add more liquid if you want a thinner soup. (At this point, you can add milk/cream or dairy alternative if you'd like, just don't let it boil if you do.) Season (salt, miso, tamari, more herbs, pepper, more fat... up to you).
Ta-da! Easy soup!
I recently make fake chicken soup. I had a huge pot of veggie stock that I'd made, so I sauteed a shallot, an onion, a few leeks, some carrots, some celery, and some garlic in canola oil (I wanted a vegan soup or I would've used butter). Once I had everything in there, I added all of the stock and simmered it until it was how I wanted it. It just needed salt and pepper (I'd used a lot of herbs in the stock). I'm going to toss in some pasta when I re-heat it for noodley soup.Anybody know any good, tasty vegetarian soup recipes?
Recipe: Artichoke Soup
This garlicky artichoke soup is very easy to make.
Yield 4-6 servings
Time 30 minutes
Tools heavy saucepan with lid
wooden spoon
blender or food processor
Ingredients 6 artichoke hearts (fresh, frozen, or jarred)*
3 cloves garlic, chopped
3 T butter
1 potato, peeled (optional) and diced
4 c vegetable stock
salt
pepper
Directions Heat T butter over medium heat, and saut茅 the artichoke hearts and garlic, stirring frequently, until golden.
Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender.
Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the pur茅e into the remaining liquid, and reheat.
Serve immediately.
Notes *Fresh artichokes: pull off the leaves, trim out the hairy choke, and blanch for a minute or two in boiling water with 2 T of lemon juice.
Frozen artichokes: thaw and drain well before using.
Jarred artichokes: make sure they are just in water, not marinated.
This recipe, originally called ';Pur茅ed Artichoke Soup with Garlic,'; or Pur茅e d'artichauts in French, was adapted from The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler.
Recipe: Carrot Vichyssoise
Rich, cold, and a lovely shade of orange, carrot vichyssoise swirled with a balsamic reduction will impress your friends and delight your tastebuds - only you will know how simple it is to prepare.
Yield 4 servings
Time 45 minutes to prepare plus 4 hours to chill
Tools Dutch oven or large saucepan with lid
wooden spoon
blender
large container with lid
small saucepan
small container with lid
Ingredients 3 c vegetable stock
1 large russet potato, peeled and diced
1录 c carrots, thinly sliced
white part of 1 leek, cleaned and thinly sliced
1 c half-and-half
salt
white pepper
陆 c balsamic vinegar
1 T dark molasses
Directions Place stock and vegetables on Dutch oven over high heat. Bring to a boil, reduce heat, cover, and simmer about 25 minutes, until very tender.
Pur茅e in blender in batches, until smooth. Pour into container, add half-and-half, salt, and pepper, cover, and refrigerate at least 4 hours, until chilled.
In small saucepan over medium heat, simmer vinegar and molasses, stirring occasionally, about 8 minutes, until syrupy and reduced in half. Place in container, cover, and refrigerate until ready to serve.
Ladle soup into bowls, drizzle with balsamic reduction, and serve.
Recipe: Cucumber Soup
This chilled soup is delicious on a hot summer day.
Yield 4-6 servings
Time 1 hour
Tools Grater
Bowl
Wooden spoon
Ingredients 4 c cucumber, peeled, seeded, and grated
2 c water
2 c yogurt
陆 - 1 t salt
small clove garlic, minced
1 T fresh dill
1 T honey (optional)
fresh herbs for garnish (e.g., mint, chives), minced
Directions Mix everything but the garnish in a bowl. Chill for at least an hour, then serve topped with herbs.
Recipe: Lettuce Soup
It sounds a little weird to make soup out of salad ingredients, but this beautiful cold soup is light and refreshing.
Yield 4 servings
Time 5 minutes (plus time to chill)
Tools blender
container with lid
Ingredients 4 c Boston or Bibb lettuce, torn
2 c baby spinach, stemmed
1 c fresh parsley
1/3 c shallot, onion, and/or garlic, chopped
戮 c yogurt
2 T lemon juice
2 c vegetable stock
salt
pepper
optional garnish: very thin slices of radish, carrot, and/or cucumber
Directions Place everything except garnish in the blender and process until smooth.
Refrigerate at least three hours, until just before serving. Taste and adjust seasonings.
happy to help!!!!
You would really have to try hard to make a vegetarian soup that isn't tasty.
Example:
- Dice up one onion, 2 cloves garlic and one bell pepper fry till soft in a little oid, add to soup pot 1/2 full of gently boiling water.
- Dice up any veggies you have and add to the pot.
- Dice up a potato and add that to the pot too.
- After about 40 minutes add one 16oz can of diced tomatoes, season to taste, and cook a bit longer.
You need a blender for my favourite:
Cream of Curried Carrot
3 cups chopped %26amp; peeled carrots
1 large diced onion
1 tbsp curry powder/garam masala
1 tbsp butter or oil
1/2 cup heavy cream or yogurt (soy yogurt works fine, too)
1 bouillon cube + 3 cups water OR 3 cups of broth
1 tbsp lemon juice
In a large saucepan, saute the curry powder and onion in butter 'til the onion browns. Deglaze the pot with the broth/water, and add the carrots. Simmer the carrots until soft. Taste the broth, and if it needs more, add curry powder to taste.
Remove from heat and place everything into the blender, with the cream/yogurt and lemon juice. Puree til soft. If you want, add salt, pepper, and a drizzle of honey if at the end, to taste.
It's delicious with thick slices of whole wheat bread.
My favorite is tomato, and I did my spin on it.
Put water into a pan and start cooking,
Add cut carrots, cellery, root of a parsley
I add Vegeta (it's a powder with dried veggies) 1 spoon
Let it cook until it starts boiling and then add cup of wild rice (usually cooks in about 20 minutes)
Let it cook for 10 minutes and add 2-3 cups of frozen shelled edamame and cook until the rice is ready
Then add 1 can of tomato paste and add some pepper and salt and let it boiled for a minute
That's it.
Fire in the hole chicken soup...can leave out the chicken...or the kill ya or cure ya chicken soup...can be made industrial strength or mild.
is a recipe I thought up years ago when half the county was down with a bad bug... it is basically jewish chicken soup idea with a mexican cousin..
I posted it a work where half the crew was gone or turning green everyone must have read it and made it that night..there where more live ones the next day and the soup kept us going...
............
big pot of water, all kinds of veg,( no chicken) use more potatoes or brown rice and make it a chowder, chop up all kinds of the aromatic veg...onions, peppers,(1) jalapenos,celery, horse radish, garlic,lots of...(the spices all hot ones from the cupboard)
the heat of these combined will take care of the head and chest cold...
crackers, sour dough bread, and a good lemonade work well with it ....
or an emergency version to keep on hand.....from bulk food section...
the dehydrated veg soup mix, instant rice,and what ever other hot items that can be combined,...package it in a jar or large zip lock for the half dead flu thing can put water in pot and the bag and call it good.
hide 3 or 4 cans of mixed veg to throw in it...
enjoy...it is a helpful food item when half dead.....
Check out www.vegweb.com.
And Sarah Kramer and Tanya Barnard's ';How it All Vegan!'; has a recipe for a lovely tomato-based lentil soup.
Potato and leek soup..
A great favourite recipe for me... And so easy and tasty!!!
They have heaps of recipes for vegetarians on yahoo....
I like pumpkin soup
cook potatoes and pumpkin, smash a bit, add salt and some green leaves (spices) or/and dill, sour cream will makes all thing better.
MMMMMMMMMMMMM...
I just tend to throw a bunch of veggies in a pot of water, with some garlic and spices. It usually tastes great.
CURRIED BUTTERNUT SQUASH!!
its so good
Subscribe to:
Posts (Atom)