Does anybody know any tasty soup recipes or ideas? ?

I would like to know of any tasy and yummy soup ideas, that are a little different to tomato, potato and leek and the rest :) ThanksDoes anybody know any tasty soup recipes or ideas? ?
IBroad Bean Soup


Ingredients


30g/1oz unsalted butter


½ potato, peeled and diced


290ml/½ pint vegetable stock


85g/3oz broad beans, cooked and shelled


salt and freshly ground black pepper


small handful of parsley, chopped


splash of double cream


splash of white wine


small handful of mint











Method


1. Gently melt the butter in a saucepan and sauté the potato for 3-4 minutes, to colour.


2. Pour in the stock, bring to the boil and then reduce the heat.


3. Stir in the broad beans, seasoning and parsley and simmer gently for 10-12 minutes, or until the vegetables are tender.


4. Transfer the soup to a food processor/blender and add the cream, wine and mint.


5. Blend until smooth and then return to the pan to warm through.


6. Ladle the soup into a serving bowl and serve at once.





Swede and Parsnip soup


1 swede


2 parsnips


2-3 medium carrots


1 litre vegetable stock


1 onion








Method


Peel the swede with a potato peeler. Chop it into 1/2 in cubes.





Scrub the carrots and chop.





Peel the onion and chop.





Scrub the parsnip and chop.





Bring the stock to the boil and add the vegetables. Simmer for 20 minutes until the swede chunks are soft.








Add any herbs and spices of your choice.








Does anybody know any tasty soup recipes or ideas? ?
I tried this the other day and it's surprisingly good!





Lettuce and pea soup.





1 lettuce or equivalent in lettuce leaves


vegatable stock


frozen peas


1 small onion





fry the onion in a little oil,


chop the lettuce and add to the onion with a little bit of stock


when the lettuce is whilted add the rest of the stock and the peas


bring to boil and cook for about 5 mins


then blend





it is a lovely light summer soup and very tasty, also a great way to use lettuce leaves.












crab and corn soup, french onion she soup[the best],And, Delicous Ham and potato soup!heres the recipe for the Ham and Potatoe soup.





This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.


Ingredients


3 1/2 cups peeled and diced potatoes


1/3 cup diced celery


1/3 cup finely chopped onion


3/4 cup diced cooked ham


3 1/4 cups water


2 tablespoons chicken bouillon granules


1/2 teaspoon salt, or to taste


1 teaspoon ground white or black pepper, or to taste


5 tablespoons butter


5 tablespoons all-purpose flour


2 cups milk


Directions





1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.


2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
I love this soup recipe because of it's versatility. You can always add whatever vegetables suite your tastes, do in on the stove or crock pot (obviously, without the pasta) or change the pasta as well! You can also change up the sausage you use, either Pork, Chicken or Turkey and with all of the traditional ';holiday'; menu's floating around, this might be a welcome change of pace, is inexpensive and is easy to make. I hope this recipe helps you today!





Italian Sausage Soup with Tortellini





INGREDIENTS


1 pound sweet Italian sausage, casings removed


1 cup chopped onion


2 cloves garlic, minced


5 cups beef broth


1/2 cup water


1/2 cup red wine


4 large tomatoes - peeled, seeded and chopped


1 cup thinly sliced carrots


1/2 tablespoon packed fresh basil leaves


1/2 teaspoon dried oregano


1 (8 ounce) can tomato sauce


1 1/2 cups sliced zucchini


8 ounces fresh tortellini pasta


3 tablespoons chopped fresh parsley





DIRECTIONS


In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.


Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.


Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.





I took this recipe and added mushrooms, chicken sausage and fresh basil and it was heavenly! Plus, it froze well too from my leftovers and tasted great!



Here is something quite out of the ordinary;





Brown Windsor Soup recipe





This classic hearty soup was very popular at the castle in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it and Brown Windsor Soup regularly appeared on state banquet menus.





Serves 4





2 Tablespoons butter


1/4 pound stewing steak


1/4 pound lamb steak (or mutton if available)


4 cups beef stock


1 medium onion, peeled and sliced


1 carrots, peeled and sliced


1 parsnip, peeled and sliced


2 Tablespoons flour


1 Bouquet Garni


salt and pepper


1/4 teaspoon of chilli powder


1/2 cup cooked rice


1/4 cup Madeira





Cut the lamb and beef into 1 inch cubes and roll in the flour.


Place the butter in a large pot over a low to medium heat. It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black. Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer till the butter/flour is a golden brown.





Now add the sliced veg and stir in the stock, Throw in the bouquet garni, partially cover the pot, and simmer for 2 hours.





Puree the soup before adding the cooked rice stir in the rice and serve. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.









White bean and chorizo soup -


Ingredients


1 tsp olive oil


1 chorizo sausage (about 150g/5½oz),chopped


1 large onion, thinly sliced


2 celery sticks, chopped


2 garlic cloves, crushed


2 tsp chopped fresh thyme leaves


1 tsp paprika


2 tomatoes, chopped


1 litre/2 pints chicken stock


2 x 400g/14oz tins cannellini beans, rinsed and drained


sea salt and freshly ground black pepper





Method


1. Heat the olive oil in a large pan over high heat and cook the chorizo for 3-4 minutes until crisp. Drain on kitchen paper.


2. Reduce the heat to medium-low, add the onion and celery to the pan and cook, stirring occasionally, for 6-7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for another minute.


3. Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for ten minutes. Add the beans and cook for another five minutes.


4. Season with salt and freshly ground black pepper before serving.
I make the best soup in the world (but it's the only soup I make that comes out delicious!)





You take a whole cauliflower and break it up in a bowl.





Peel two cloves of garlic and chuck them in.





Roughly chop a large peeled onion and chuck it in too.





Drizzle some olive oil over the top and mix it all with your hands.





Place in an oven-proof dish and roast until golden.





Then put the mixture in a casserole with some water (or stock), a couple of bay leaves, lots of cracked black pepper and some nutmeg and boil until you think the water is nicely flavoured.





Mix some fresh cream in and blend.





You have a fabulous cream of roasted cauliflower soup.





You can serve it with grated cheese (which melts and goes stringy yummm) or with shavings of parmesan or with a swirl of nicely flavoured olive oil.





It is soooooo good.





I tried it today with roasted sweet potato and it was really good too. It was a lovely light orange colour.





Good luck.
Taco Soup! Yummy!





Ingredients:


1 lb. hamburger (I used turkey burger)


1 Large onion (minced)


Minced Garlic (however much you like!)


1 package taco seasoning


1 package Hidden Valley Ranch mix


2 Cans kidney beans


1 can pinto beans


1 can black beans


1 can Rotel


1 LARGE can diced tomatoes


2 cans corn





Directions:


Put a liberal amount of olive oil in skillet and sautee onions %26amp; minced garlic.


Add meat to skillet and cook until no longer pink.


Dump the meat/onion mixture into the crockpot.


Add package of taco %26amp; ranch seasoning.


Rinse and drain the pinto, black, and kidney beans and add to crockpot.


Dump the Rotel, Corn, and diced tomatoes into crockpot with all their juices.





Cook on low in crockpot 7-10 hours.





Top with cheese, crackers, or fritos.


Yummy! Enjoy! :)
My roommate made some yummy soup the other day. It was:


a can of potato soup


3 cups of skim milk


1 cup of diced hash brown potatoes


1 cup of shredded sharp cheddar cheese


2 green onions, chopped


2 strips bacon, cooked, drained and crumbled





Mix everything but the onions and bacon together on a saucepan and heat through over medium heat. Put soup in serving bowls and top with onions and bacon





Vegetarian Wonton Soup:





For the wontons:


wonton skins (available in the produce section at the grocery store)


3 large mushrooms, cut into 1/8'; dice


1/2 c cooked rice


1 green onion, diced fine


soy sauce to taste


1 egg, lightly beaten


small amount minced garlic





For the broth:


5 c vegetable broth


soy sauce to taste


2 green onions, chopped


3-4 stalks bok choy, sliced





To make the wontons, saute the mushrooms in a little oil for about 30 seconds over med heat. Add the garlic and rice and remove form the heat. Add the green onion and soy sauce to taste. Wait a couple minutes for the rice mixture to cool down and then add the egg. Place several wonton skins on a clean, dry surface and put about 1/2 tsp. of the mixture on each wonton skin. Moisten the edges of the wonton skin and fold in half to make a triangle. Take the points and pinch together to make a little bundle. repeat till you have enough wontons. I usually make extra wontons and freeze them. To freeze them, take the extra wontons and place them in a single layer on a cookie sheet. Put in the freezer to completely frozen. Then put into a zip top freezer bag and squeeze excess air out.


Pour the vegetable broth into a small soup pot. Bring to a boil and add soy sauce to taste. Reduce heat to a simmer and add wontons. Cook for about 5 minutes, or till they all start to float. Add the green onions and bok choy to the broth, cover and remove from heat. Leave covered for about 3 minutes to allow the veggies to steam.












Try these





RUSSIAN SWISS CHARD SOUP





1 lb. cleaned Swiss chard


2 tbsp. butter


2 tbsp. flour


1 1/2 c. chicken broth (canned or freshly made)


1/2 c. milk or sour cream





First melt butter in a wide, heavy pan. Add chopped or thinly sliced stems and cook, covered, for 3-4 minutes. Stir in chopped leaves and cook for 3-4 minutes more.


Sprinkle with 2 tablespoons flour and stir until blended. Gradually blend in chicken broth and milk or sour cream.





Cook and stir until slightly thickened. If a smooth green soup is preferred, whirl mixture in a blender until it has the consistency desired.





Season to taste with salt and pepper.








CABBAGE SOUP





3 tbsp. tomato paste


2 tbsp. olive oil


4 c. water


2 tbsp. instant beef bouillon


1 pkgs. Lipton onion soup mix


1/2 c. chopped carrots


1/2 c. chopped celery


1 tsp. chopped parsley


1/2 tsp. Italian Seasoning


1/2 to 1 c. chopped cabbage


1/4 tsp. garlic powder





Combine tomato paste, olive oil, water, beef bouillon, onion soup mix, garlic powder in stockpot. Bring to a boil. Simmer for 10 to 15 minutes. Add carrots, celery, parsley and Italian seasoning. Simmer for 20 minutes. Add cabbage, simmer until tender. Ladle into soup bowls.



Well I know its not all that different but have you tried making Lentil soup with a vegetable stock instead of ham?





Lentils


grated carrots


Chopped leek


4 veg stock cubes





Amount of ingredients depend on the size of pot





Make sure there are plenty of lentils as this soup is intended to be thick.





I always allow the stock and lentils to boil while I chop the leek and grate the carrot.





No need for me to explain anymore as it very simple



actually, i heard that french onion soup was really good :)





FRENCH ONION SOUP:


2 ounces of butter


1 pound of onions, sliced


1/2 clove garlic, crushed


1 teaspoon flour


4 cups beef stock


salt and pepper to taste


2 ounces of Gruyere cheese, grated


1 teaspoon Dijon mustard


4 slices French bread





Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.





After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.





Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.





Preheat the oven to 400ºF. Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.





Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.
simplest soup ever





boil a pan of water- it doesn't matter how much





cut up and boil in some carrots (cut them small as you can be bothered) and a few potatoes (skin on)





add some fried onions and some green lentils from a tin or some dry lentils you already boiled and soaked the night before.. actually just use the tinned ones.





grate in some ginger. about a thumb's worth.





maybe garlic, maybe pepper. up to you- you're eating it.





you don't need cream or butter- it's a really clean soup- warming and tasty and OrANGE!





blend til lumpy.


enjoy
Taco soup





1lb lean ground beef


1 pkg taco seasoning


1 pkg dry ranch dressing mix


2 cans pinto beans undrained


2 cans kidney beans undrained


2 cans white corn


1 can of stewed tomatoes undrained


sour cream


shredded cheddar cheese





First, brown your ground beef and drain the grease


then add all your ingredients into a pan or crock pot and cook for about an hour, or cook on low for a few hours in the crock pot.


Then top with the sour cream and shredded cheese and enjoy!!!!





This is also good served over a flour tortilla or some tortilla chips!
Duchess Soup:


Start with 2 tbsp oil %26amp; 2 tbsp flour over medium heat, to make a roux.


Whisk in 1 cup of milk %26amp; 1 cup of chicken stock or bouillon.


Add 1 cup chopped onion, 1 cup grated carrot, 1 cup chopped celery.


Bring to a boil, reduce heat to a simmer, stir to prevent scorching.
I like courgette soup. Peel and cut courgettes into pieces, peel and cut carrots into pieces. It should be about half the amount of carrots to the courgette. Fry onion, dump the veg in, salt and pepper. Cook for a couple of hours, blend and enjoy!
Chicken soup, vegetable soup, pasta soup..
i think if you buy Chicken Broth, it will have some recipes. Swanson chicken broth is good.
I'm sure someone does...
try www.cooks.com