Winter soup recipes?

Quick Minestrone


Ingredients:


1 cup thinly sliced carrots


1/2 cup sliced celery


1/2 cup chopped onion


1 small zucchini, sliced


2 cans (14.5 ounces each) chicken broth


2 cups water


1 can (28 ounces) diced tomatoes, undrained


1 can (15.5 ounces) dark red kidney beans, rinsed and drained


1 cup medium shell pasta, uncooked


1 cup frozen Italian-style green beans


1 teaspoon dried oregano leaves


1 teaspoon dried basil leaves


1/2 cup (2 ounces) grated Parmesan cheese








Directions:


1.Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.


2.Serve; sprinkle each serving with Parmesan cheese.





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.





Enchilada Soup


Ingredients:


3 1/2 cups beef broth


2 cups water


1/2 pound 95% lean ground beef


1/2 cup diced red bell pepper


1 garlic clove, pressed


1/4 cup masa harina (instant corn masa mix) or all-purpose flour


2 cans (10 ounces each) enchilada sauce


1 can (15 ounces) black beans, drained and rinsed


1 cup thinly sliced zucchini


1/4 cup snipped fresh cilantro


2 tablespoons lime juice


Grated Monterey Jack cheese (optional)








Directions:


1.Using Easy Read Measuring Cups, measure broth and water; set aside. In (4-qt.) Dutch oven, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven; cook and stir 2 minutes. Add masa harina, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.


2.Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired.Winter soup recipes?
Nip-Nip soup


1lb parsnips


1lb turnip (orange type not white swede)


2 onions


Chicken stock


Prep veg and chop quite small,fry in butter,without colour and pan lid on til fairly soft. Add enough stock to cover and bring to simmer,cook til veg is cooked properly then liquidise and season to taste.





Loads of choices from celery and stilton,broccoli and smoked cheese,veg broth,carrot and orange,lentil-lovely with a ham stock.Winter soup recipes?
carrot and lentil, chicken and asparagus
';Turkey Vegetable Soup'; - 4 servings





1 lb. lean ground turkey


1 cup chopped celery


1/2 cup chopped onion


2 to 3 garlic cloves; minced


2 (14 1/2 oz.) cans beef broth


2 1/2 cups tomato juice


1 (14 1/2 oz.) can diced tomatoes; drained


1 cup sliced fresh mushrooms


3/4 cup frozen French-style green beans


1/2 cup sliced carrots


1 1/2 tsp. Worcestershire sauce


1 tsp. dried parsley flakes


1 tsp. dried thyme


1/2 tsp. sugar


1/2 tsp. dried basil


1/4 tsp. pepper


1 bay leaf





In Dutch oven or large pot coated with nonstick cooking spray, saute turkey, celery, onion and garlic until meat is no longer pink and vegetables are tender; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.








';Slow-Cooked Potato Soup'; - 6 servings





5 1/2 cups cubed peeled potatoes; divided


2 3/4 cups water


1/3 cup butter; cubed


1 1/3 cups cubed fully cooked ham


2 ribs celery; chopped


2/3 cup chopped onion


3/4 tsp. garlic powder


3/4 tsp. paprika


1/8 tsp. pepper


1/2 lb. process cheese (Velveeta); cubed


2/3 cup sour cream


Milk (optional)





Place 4 1/2 cups of the potatoes in saucepan; add water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from heat (do not drain). Mash potatoes; stir in butter.


In 3-quart slow cooker, combine ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in mashed potatoes; top with cheese. Cover and cook on low for 5 to 6 hours or until potatoes and other vegetables are tender. Stir in sour cream until blended. Thin soup with milk, if desired.








';Ground Beef Vegetable Soup'; - 8 servings





3/4 lb. ground beef


2 (14 1/2 oz.) cans beef broth


2 cups water


1 (28 oz.) can diced tomatoes; undrained


3 ribs celery; chopped


2 large carrots; sliced


2 medium onions; sliced


1 medium potato; peeled and cubed


1 1/2 cups fresh cauliflowerets


2 tbsp. minced fresh tarragon (or 2 tsp. dried tarragon)


1 tbsp. garlic powder


1 tbsp. minced fresh parsley


1/2 tsp. salt


1/8 tsp. pepper


3/4 cup uncooked macaroni





In a Dutch oven or large pot, cook beef over medium heat until no longer pink; drain. Add broth and remaining ingredients (except macaroni); bring to boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender, stirring occasionally.


Cook macaroni according to package directions; drain. Stir into soup and heat through.








';New England Clam Chowder'; - 6 servings





1 quart shucked hard-shell clams with liquor reserved


1/4 lb. bacon; diced


2 medium onions; chopped


6 medium potatoes; diced


1/8 tsp. white pepper


2 cups milk


2 tbsp. butter or margarine





1) Strain and measure clam liquor, adding water to make 2 cups; set aside. Chop clams and set aside.


2) In 4-quart saucepan over medium heat, fry bacon until crisp; remove with slotted spoon and set aside. Over medium-high heat, in hot drippings, cook onions until tender.


3) Stir in potatoes, pepper and reserved clam liquor; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender.


4) Meanwhile, in small saucepan over medium heat, heat milk until tiny bubbles form around edge (do not boil). Add with butter and clams to potato mixture. Over low heat, simmer 5 minutes.


5) To serve: Ladle soup into bowls; garnish with bacon. Yields 7 1/2 cups.
Pumpkin Soup





1 red onion


Half a yellow pepper


4 tbsp olive oil


Half a red pepper


A dozen cherry tomatoes


Half a medium pumpkin - deseeded


1 carrot


2 vegetable stock cubes


1 average-sized potato


Half a mug of milk





Peel and chop vegetables into small chunks/ strips.


Sweat the red onion in olive oil until soft.


Add peppers, pumpkin, carrot and potato. and cook for 3-4 minutes (stirring thoroughly).


Now add the vegetable stock and the cherry tomatoes. Cover and simmer until vegetables are soft.


Blend until smooth, then add the milk and a little water until it is at the desired consistency.


Gently heat then add salt and pepper to taste.





Serve on its own, with a little oregano, or even with some parmesan cheese (add parmesan during final heating).





Sweet potato and coconut cream soup


Ingredients


1 tbsp groundnut oil


1 onion, peeled and finely chopped


1 garlic clove, crushed


1.25cm/½in piece fresh ginger, peeled


675g/1½lb sweet potatoes, peeled and diced


1 tbsp lemongrass, chopped


570ml/1 pint vegetable stock


570ml/1 pint coconut cream


salt and freshly ground black pepper


2 limes, zest and juice





Method


1. Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes.


2. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.


3. Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.


4. Return the soup to the saucepan, add the remaining coconut cream. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.


5. Ladle the soup into bowls and garnish with the lime zest.





Curried parsnip and apple soup


Ingredients


1 heaped tsp coriander seeds


1 heaped tsp cumin seeds


6 whole cardamom pods, seeds only


40g/1½oz butter


1 tbsp oil


2 medium onions, chopped


2 cloves garlic


1 heaped tsp ground ginger


1 tsp turmeric


700g/1lb young parsnips


1.2litres/2 pints good flavoured vegetable or chicken stock


salt


freshly ground black pepper


1 medium Bramley apple


double cream, to serve





Method


1. Heat a small frying pan and dry roast the coriander, cumin and cardamom seeds. This is to toast them and draw out their flavour.


2. After 2-3 minutes, they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar.


3. Heat the butter and oil in a pan until the butter begins to foam, then add the onions and cook for two minutes. Add the garlic and cook for one minute, then add all the crushed spices, along with the ginger and turmeric, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 2.5cm/1in cubes.


4. Add the parsnips to the pan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for one hour without putting on a lid.


5. When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then sieve, squashing the ingredients through using the bowl or a ladle.


6. After the soup has been pureéd return it to the pan and taste to check the seasoning.


7. When you're ready to serve, re-heat very gently.


8. Peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes.


9. Swirl in the double cream and serve in hot soup bowls





or Carrot soup with ginger and lemon cream


Ingredients


For soup:


25g/1oz unsalted butter


1 large onion, chopped


2 tbsp fresh ginger, peeled and finely grated


2 cloves garlic, minced


600g/1lb 5oz carrots, peeled and cut into 2.5cm/1in pieces


675ml/1pint 2fl oz stock


For lemon cream:


finely grated rind of one lemon


55ml/1¾fl oz double cream


fresh chives, for garnish











Method


1. Melt the butter in a heavy large pot over a medium-high heat. Add the onion and cook for about 4 minutes. Add the ginger and garlic; cook for another 2-3 minutes.


2. Add the chopped carrots and sauté for another 1-2 minutes. Add the chicken stock and bring to the boil. Reduce the heat and simmer until the carrots are very tender, about 20 minutes.


3. While the soup is cooling slightly, prepare the lemon cream. In small bowl, combine the double cream and the grated lemon zest. Cover with cling film and refrigerate.


4. Pureé the soup in batches in a blender or food processor. Return the soup to the pot. Season with salt and pepper to taste. Bring the soup back to a simmer, thinning with more stock, if necessary. Just before serving, grate in a bit more fresh ginger. Ladle into bowls and use a teaspoon to drizzle, or a plastic squirt bottle to draw, a pattern onto the surface of the soup with the lemon cream. Top with finely snipped chives.
Left over turkey noodle soup. what ever veggies, spices, and some kind of pasta (elbow mac is what my wife used) and you have your own recipe.
I have 2 favourites for winter soups, both of which I nicked from the BBC's Food website!





*** Butternut squash soup ***


Ingredients


2 tbsp olive oil


½ butternut squash, peeled and finely sliced/diced


1 garlic clove, peeled and chopped


½ leek, sliced


200ml/7fl oz vegetable stock (extra if necessary)


4-5 tbsp double cream


To serve


double cream, to swirl


a few fresh chives, chopped


cracked black pepper





Method


1. Heat the oil in a large saucepan and sauté the butternut squash for 4-5 minutes. Add the garlic and leek and sauté for further 2-3 minutes, stirring occasionally.


2. Season well and then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 10-12 minutes, or until the butternut squash is tender.


3. Stir in the cream and heat for a further minute.


4. Transfer the soup to a liquidiser and blend until smooth.


5. Return to the pan and gently warm through.


6. Transfer the soup to a serving bowl and swirl with a dash of double cream. Garnish with the chopped chives and finish by sprinkling with cracked pepper. Serve. (Recipe serves 1, but there is usually enough for 2 or 3 bowls.)





* Just a tip for this: butternut squash can be a bugger to chop, so if I am using it for soup once I have it peeled %26amp; seeded, I grate it.


* If you are looking to reduce the fat content, use half-fat creme fraiche instead of double cream.





*** Tomato soup ***


Ingredients


2 onions, peeled and chopped


1 carrot, peeled and diced finely


1 clove garlic, peeled and crushed


1 stick celery, finely chopped


2 tbsp olive oil


450g/1lb fresh ripe tomatoes, halved


1 litre/1¾ pints vegetable stock


1 tsp sugar


salt and freshly ground black pepper


handful fresh basil, shredded (optional)





Method


1. Heat the oil in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft.


2. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.


3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in at the end. (Serves 4, although somehow when I made it, it ended up bigger than my pan, so you can vary the amount of stock you put in.)





* Additional ingredients I added: lentils, brown rice, sweetcorn, pinch of crushed chilis ----%26gt; these ingredients are, for me, what makes it a hearty winter's soup


* Ingredients I omitted: salt %26amp; sugar (still tastes great in my opinion).





There is a great recipe for pumpkin %26amp; tomato soup on the BBC site as well but I can no longer find anywhere in the immediate vicinity of where I live (Newcastle-upon-Tyne) that sells pumpkin. However, if you can get hold of a pumpkin, here's the recipe:





*** Tomato %26amp; pumpkin soup ***








Ingredients


2 tbsp olive oil


½ pumpkin, peeled, de-seeded and diced


1 garlic clove, peeled and crushed


2 tomatoes, chopped


350ml/12fl oz chicken stock


3 tbsp fresh basil, chopped





Method


1. Heat the oil in a medium pan.


2. Add the pumpkin and garlic and sauté for three minutes.


3. Add the tomatoes and sauté for two minutes.


4. Pour in the stock and leave to simmer for 10-12 minutes.


5. Drop in the basil and then remove the pan from the heat.


6. Ladle the soup into bowls and serve.


(Serves 1, but again it makes a couple of bowls.)
This is so good. It warms you right up......





Winter Minestrone





2 tablespoons olive oil


1 onion, chopped


2 carrots, peeled, chopped


2 celery stalks, chopped


3 ounces thinly sliced pancetta, coarsely chopped


2 garlic cloves, minced


1 pound Swiss chard, stems trimmed, leaves coarsely chopped


1 russet potato, peeled, cubed


1 (14 1/2-ounce) can diced tomatoes


1 fresh rosemary sprig


1 (15-ounce) can cannellini beans, drained, rinsed


2 (14-ounce) cans low-sodium beef broth


1 ounce piece Parmesan cheese rind


2 tablespoons chopped fresh Italian parsley leaves


Salt and pepper





Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.





Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
Winter Vegetable Soup:





Potatoes, squash, and white beans combine for a substantial main-dish soup. Pancetta is Italian cured bacon. If you can't find it, 2 strips of smoked bacon will work.





1 teaspoon olive oil


2 ounces pancetta, chopped


1 cup chopped onion


3 garlic cloves, minced


2 cups cubed peeled acorn squash


2 cups diced peeled red potato


1/2 cup chopped celery


1/2 cup chopped carrot


1 teaspoon dried basil


1/4 teaspoon ground cinnamon


1/4 teaspoon dried thyme


1 (28-ounce) can whole tomatoes, drained and chopped


2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth


4 cups chopped kale


1 (15.5-ounce) can navy beans or other small white beans, rinsed and drained





Heat oil in a Dutch oven over medium-high heat. Add pancetta; sauté 3 minutes. Add onion and garlic; sauté 3 minutes. Add squash and next 6 ingredients (squash through thyme), stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.





Stir in broth; bring to a boil. Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potato and kale are tender.





Yield: 4 servings (serving size: about 2 cups)
Cheeseburger Soup


This is definitely hearty enough to be a meal.





1/2-1 pound of ground beef (depending on how filling you want it to be!)


1 onion, diced


2 carrots, diced


2 stalks celery, diced


2 cloves garlic, minced


8 ounces mushrooms, cleaned and sliced (optional)





3-4 cups chicken or beef broth


2-3 potatoes, peeled and diced


1 tsp dried basil


1 tsp dried parsley


salt and pepper to taste





2 Tbs butter


1/4 cup flour


1 1/2 cups milk





8 ounces American cheese, cubed





1/4 cup sour cream (optional)





Brown the ground beef. Add the onion and cook until soft. Drain any fat off. Add the carrots, celery, and garlic and cook about 5-10 minutes, then add the broth, potatoes, and seasonings. Bring to a simmer, cover, and cook 20 minutes or so. Timing's not essential as long as the vegetables are cooked!





Make a white sauce. Melt the butter, slowly add the flour, stirring constantly and cook 2 minutes over medium low heat. Slowly whisk in the milk, stirring constantly. Turn the heat up and simmer a few minutes until thick. Stir into the soup. Add the cheese and stir until melted. Just before serving, stir in the sour cream if using.





Goes great with biscuits or crackers!











Chicken and Corn Chowder


2-3 Tbs bacon grease or butter or oil or some combination


1 onion chopped


1 red bell pepper, chopped


2 Tbs flour


5 cups broth (vegetable or chicken)


2 cups peeled, seeded, butternut squash in 1/2'; cubes


1 potato, peeled and chopped


1 tsp thyme


16 ounces frozen corn kernels (or fresh if you have it!)


1/2 cup milk or half and half or cream, depending on your decadence level


1-2 cups cooked leftover roast chicken, chopped


1 cup chopped green onions


3-4 springs fresh parsley, chopped





Heat the bacon grease and cook the onion and half the red pepper about 10 minutes, until soft.





Add the flour and cook, stirring, another 2 minutes or so.





Add the broth, squash, potato, and thyme and mix. Bring to a boil, then reduce the heat and simmer about 10 minutes, until the squash and potato are soft.





Stir in the corn, milk, and the rest of the bell pepper and cook about 10 more minutes. Stir in the chicken, green onions, and parsley and simmer 5 minutes. Season to taste with salt and pepper. Serve with the bacon and more green onions for garnish if you like.














Leek and Potato Soup


There are many variations to this and I've loved almost all of them. Sometimes the broth is half water and half milk, sometimes it's all chicken broth, sometimes it's chicken broth and milk. Sometimes there are just leeks and potatoes; other times I add a cup or two of chopped celery when sauteing the leeks and garlic.





Leeks can be hard to clean. What I do is cut the really tough top part of the greens off, but leave the root (bulb) intact at first. Slice the leek from the top down to the root, not cutting all the way through. Turn it and do this again so you've opened it up into fourths. Then hold under running water and separate the pieces so you can rinse all the dirt out. Finally, slice the root end off and slice the leek.





2 Tbs butter


1 cloves garlic, minced


5 cups sliced leeks


2 to 3 cups peeled diced potatoes


6 cups chicken broth


1/4 tsp salt


1/4 tsp (or more) pepper


1 cup half and half or milk








Melt the butter and saute the leeks and garlic about 10 minutes, until very soft. Stir it all up frequently and keep the heat low enough so the garlic doesn't brown.





Add everything else except the milk and bring to a boil, then lower the heat. Cover and simmer for 20 minutes, stirring now and then. Basically, you just want to make sure the potatoes are cooked. If you like, blend parts of the soup in the blender or using a handheld mixer, but you can skip this step and just have chunkier soup. When the soup has cooled just a bit, add the milk or cream, stir and serve.





This soup is just as good cold--at which point you can call it Vichyssoise.











Split Pea Soup


2 cups (1 lb) split peas, green or yellow


3 Tbs butter or oil


1 ham hock or ham bone or cut up chunks of bacon


leftover diced ham, 1-2 cups (optional)


1 garlic clove, minced


1 onion, diced


1 stalk celery, diced


1 carrot, diced


7 cups water


1 tsp salt


pepper to taste








Split peas don't need to be pre-soaked like other legumes.





Heat the oil or butter in a stock pot and cook the ham hock, onions, celery, and garlic until soft, about 5 minutes.





Add. the water, split peas, leftover ham if using, and salt to the vegetables and bring to a boil. Reduce heat and simmer for 1.5 hours or longer. Remove the ham bone and cut off any meat you can. Dice the meat and return it to the pot. You can mash the soup up or put it through a strainer if you'd like smoother soup.
here are a couple to chose from


Chanterelle Mushroom Soup


Chef Cathal Armstrong of Restaurant Eve - Alexandria, VA


Adapted by StarChefs





Yield: 6 to 8 Servings





Ingredients:


2 Tablespoons butter


6 shallots, roughly chopped


2 garlic cloves, chopped


1 pound chanterelle mushrooms, cleaned and trimmed


½ cup chicken stock


1 quart cream


1 fresh bay leaf


1 teaspoon fresh chopped thyme


Salt and freshly ground white pepper


Freshly ground nutmeg


Cayenne pepper





Method:


Melt butter in a large pot over medium heat. Add shallots and garlic, and gently sweat until translucent. Add chanterelles and continue to sweat until all the liquid has evaporated. Add chicken stock, cream, bay leaf and thyme. Season to taste with salt, pepper, freshly ground nutmeg and cayenne pepper. Continue to cook over medium heat for about 30 minutes. Remove bay leaf from mixture. Blend soup and then strain through a fine mesh sieve.





Wine Pairing:


A sparkling wine such as th ePol Roger Champagne Brut Rosé 1996








Venezuelan Chicken Chupe


Chef Edgar Leal of Cacao Restaurant – Coral Gables, FL


Adapted by StarChefs





Yield: 6 Servings





Ingredients:


1 3-pound chicken, cut into quarters, skin removed


3 quarts water


1 Tablespoon olive oil


1 large onion, small dice


6 cloves garlic, minced


1 red pepper, small dice


1 leek, white part only, diced


2 cups diced potatoes


1 cup medium-diced carrots


1 1/2 cups fresh corn kernels


12 asparagus spears blanched and cut into ½-inch pieces


1 cup milk


½ cup heavy cream


1 teaspoon Tabasco sauce


4 Tablespoons chopped cilantro


1 Tablespoon salt


½ teaspoon ground white pepper


2 cups queso blanco, medium dice*





*Quesco blanco is a South American cheese that is similar to the Indian cheese, Panir. It is useful in cooking because it does not melt. Queso blanco is available at gourmet cheese shops and Latin grocery stores.





Method:


Place chicken pieces and 3 quarts water in a large soup pot and bring to a boil over high heat. Reduce heat and simmer for 30 minutes. Remove chicken pieces from the water and set aside.





Heat a large sauté pan over medium-high heat. Add olive oil and, once hot, toss in onions and garlic and sauté until caramelized, stirring occasionally with a wooden spoon. Add diced red peppers and leeks to the pan. Once all the ingredients start to turn take on color, transfer them into the chicken stock.





Add diced potatoes, carrots and corn kernels to the soup pot and bring to a boil. Once it boils reduce heat and simmer for another 25 minutes.





Dice the cooked chicken into small pieces. Add the asparagus, chicken, milk, cream, Tabasco, and cilantro to the soup. Season to taste with salt and pepper and bring soup just to a boil again.





Divide diced queso blanco among 4 soup bows. Ladle soup into the bowls and serve.





Wine Pairing:


A rich New Zealand Sauvignon Blanc such as the Kim Crawford Marlborough Sauvignon Blanc 2004.








but in my opinion, nothing compares to Beef Burgundy in the cold winter months


Beef Burgundy





6 servings


3 slices bacon, diced


1 lb boneless beef stew meat, cut into 1 inch pieces


2 cloves garlic, minced


1/2 teaspoon salt


1/4 teaspoon fresh ground pepper


12 ounces mushrooms, halved


1 (14 ounce) can beef broth


1 1/2 cups dry red wine, such as cabernet sauvignon


10 ounces small white pearl onions, peeled (about 24)


1 1/2 teaspoons dried thyme or 1 sprig fresh thyme


1/4 cup flour


1/4 cup water








Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.


Transfer bacon with slotted spoon to a medium bowl; set aside.


Brown meat with garlic, transferring it to a plate.


Sprinkle evenly with salt and pepper.


Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.


Transfer mushrooms to bowl with bacon.


Set aside.


Return meat with any juices to pan; add onions, broth, wine, and thyme.


Bring to a boil; reduce heat to low.


Cover; simmer 1 hour.


Combine flour and water, mixing until smooth.


Stir into meat mixture.


Stir in reserved mushroom mixture.


Bring to a boil; reduce heat.


Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.


Remove thyme sprig if fresh thyme was used.


Serve over noodles, rice or potatoes, if desired.
the best is Carrot and coriander. my fav
Onion Soup





Chop a couple of onions and a couple of cloves of Garlic.





Fry in Butter until golden





add a tbl spoon of flour.





Add water and an Oxo Cube. Spice and seasoning to taste.





simmer,





Before serving, Cover with grated Cheese and grill.





PIZZA-PIZ!
This one of my all time favorite soups. Enjoy!








Barley mushroom soup





1/4 cup (1/2 stick) butter


1 pound mushrooms, cut into 1/2-inch pieces


2 large carrots, chopped


2 large celery stalks, chopped


1 onion, chopped


1/2 cup pearl barley, rinsed


2 tablespoons all-purpose flour


6 cups chicken stock


2 cups beef stock


1/4 cup chopped fresh parsley


1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed





Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Sauté until vegetables begin to brown, about 20 minutes.


Add flour to pot and stir 5 minutes. Gradually mix in stock. Bring soup to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.





Serves 8.
I like a good potato soup. I always start by dicing an onion, a glove of garlic, and 2 stalks of celery. i sautee them in butter until the onions are translucent. Then i add one can of chicken broth, seasoned salt and pepper, and about 5 med diced potatoes. Let simmer until potatoes are fork tender and then I add one carton of table cream. top with parsley and serve.
Depends what sort of thing you like.





Good veggie soups for winter are leek and potato (plenty of butter, add some cream)





Carrot with orange or coriander.





Root vegetables, with rosemary or thyme - good strong woody winter herbs.





Italian tomato soup - with tinned toms and add pasta towards the end.





Red pepper soup





Lentil soup is wonderfully filling and warming.





All you need to do for most soups is sweat the veggies in butter and olive oil, add a good stock (chicken or ham stock is usually best) let it all bubble away for a while and then whizz with a food processor. season with salt and pepper and maybe serve with a drizzle of oilve oil.





One favourite of mine is curried potato and spinach soup. All cooked up together with curry spices (you can use curry powder) towards the end of cooking I add a good dollop of lime pickle - gives it a real kick!