Am looking for some yummy soup recipes for winter...I am wanting to make some fillling homemade soups as feel like canned soup does not taste as good!
thanks =)Looking for some yummy soup recipes?
Potato Soup
Dice 4 medium potatoes
1 onion chopped
2 slices of bacon fried crisp
salt %26amp; pepper to taste
2 T butter or margarine
1 qt milk
Fry bacon and pour off all but 2 T fat. Saute onions in remaining fat. Cook potatoes, salt %26amp; pepper in enough water to make them tender; then add rest of ingredients and simmer for about 10 minutes.Looking for some yummy soup recipes?
Only really one soup I make but it goes down well! Chicken, Veg %26amp; Pasta Soup.. easy to make too which is a bonus!
Buy a ready made chicken stock (preferrably salt reduced) - approximately 1.5 litres
Raw chicken fillet
Soy Sauce
Desired vegetables (suggest carrot, onion, potato, celery and a corn on the cob - fresh not frozen as will need to cut the corn from it)
Spiral Noodles
Basically you add the stock to a large pot along with the diced vegetables (minus the corn at this stage) and the spiral pasta.. let them cook for about twenty minutes when they will start to soften and then add in the corn and diced chicken fillet. let it cook until the chicken is done and add in approximately 3/4 tablespoons of soy sauce (or to taste) and some pepper to taste.. can also add in some chopped coriander to serve.. Done! :o)
Cheeseburger Soup:
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
4 tbsp butter divided
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
2 cups American cheese cubed
1/4 sour cream
salt and pepper to taste
1. In a 3 qt sauce pan brown the beef, drain and set aside.
2. In same pan saute the celery, carrots, and onions in 1 tbsp butter
until tender. Add broth, potatoes and beef bring to a boilReduce heat and simmer until taters are tender.
3. Meanwhile in a small skillet melt the butter and sproinkle in the flour. Stir and cook 3-5 min or until bubbly.
4. Add butter flour mix (roux) to the soup and stir in well. Cook and stir about 2-3 minutes to thicken the soup. Reduce heat to low and add the milk and cheese. Stir until the cheese melts and seasone with salt and pepper.
****Note you can make this a Chicken Sandwich Soup. Use shredded chicken instead of the beef. And use white American cheese instead of the yellow. Serve with some chopped onions, tomatoes and croutons.
Fried Chicken Soup- wich is more of a cramy chicken soup.
Remove the breaded skin from the chicken. Then remove the meat from the bones and set aside.
Saute some chopped onion, garlic, carrots celery, potato, etc... in a little oil. Add a 50/50 mix of water and chicken broth. Then add the skin and bones and simmer for about 20-30 min. Remove the any chunky skin and the bones. Add the checken meat, corn, peas etc... and any seasonigs you wish. You can sour cream or milk if you wish as well.
------------------
This one isn't so hearty but the broth can just be soothing and yummy.
Chinese Mushroom Soup:
2/3 Cup Water
陆 Cup Dried Shitake Mushrooms
4 Cups Chicken or Vegetable Stock (OR 2 Cups Chicken Base and 2 Cups Mushroom Base)
1 录 Inches of Grated Gingerroot
2 Garlic Cloves Thinly Sliced
1 Tsp Onion Powder
1 Tbsp Soy Sauce
3 oz Fresh Crimini Mushrooms- Thickly Sliced
2 陆 oz Vermicelli Noodles
4 Scallions Thinly Sliced On the Diagonal-Divided
Chopped Fresh Cilantro-For Garnish
1.Bring the water to a boil in a large pan. Remove the pan from the heat and add the shitake mushrooms. Let the mushrooms soak for 10 min then remove from the water with a slotted spoon, chop coarsely and set aside. SAVE the water. Strain the mushroom water to remove any extra debris, and pour into a clean pan.
2.Add the stock and mushroom/chicken base to the mushroom liquid and bring to a boil. Add the ginger; garlic all mushrooms, soy sauce, onion powder, and 陆 of the scallions. Cover and let simmer for 10 minutes.
3.Meanwhile soak hot noodles in a bowl of hot water for 10 minutes (or according to pkg directions). Drain and add the noodles to the soup. Let simmer for an additional 3 min. Sprinkle remaining scallions over the soup and garnish with the cilantro.
-------
Barley and Vegetable Broth:
1 Tsp Sunflower or Corn Oil
1 Onion Chopped
2 Garlic Cloves Crushed
1 Carrot Diced
2 Celery Stalks Chopped
Generous 录 Cup Pearl Barley-Rinsed
5 cups Vegetable Stock
陆 Cup Frozen Peas
8 oz (225 grams) Green Cabbage (outer leaves and hard stalk discarded)
Pepper
1.Heat oil in a large pan, add the onion, garlic, carrot and celery and cook over medium heat for about 5 minutes stirring occasionally.
2.Sprinkle in the barley and stir well. Pour in the stock and bring to a boil. Cover then reduce the heat to a simmer and cook for 15 min. Add the peas and cook 15 more min.
3. Wash the cabbage and shred finely. Add to the pan and cook for 2-3 min, or until it is just tender. Season with pepper to taste and serve immediately.
-----------
White Bean Soup:
1 Cup Dried Cannelli Beans Covered and Soaked Over Night in Cold Water
7 Cups Chicken or Vegetable Stock
4 oz Dried Pasta (Spirals Elbow etc鈥?Good Soup Pasta)
4 Tbsp Olive Oil
2 Garlic Cloves Chopped Finely
4 Tbsp Chopped Fresh Flat Leaf Parsley
1 Cup Chopped Ham-Optional
Salt and Pepper to Taste
1.Drain the beans and pour in a heavy bottomed pan. Add stock and bring to a boil. Partially cover pan and let the beans simmer for about 2 hrs (鈥楾il beans are tender)
2.Transfer approx 陆 the beans and a little stock to a food processor or blender, and process to a smooth puree. Return puree to the pan and mix well, add ham if you are doing so. Bring the soup to a boil again.
3.Add the pasta, and boil for about 10 min, until tender.
4.Meanwhile, heat 4 tbsp oil in a small pan. Add the garlic and cook over low heat stirring frequently for about 4-5 minutes, until golden brown. Stir the garlic into the soup and add parsley. Season to taste with the salt and pepper.
5.Ladle into soup bowls and enjoy.
----------
Leek and Potato Soup:
录 Cup Butter
1 Onion Chopped
1 Clove Garlic Chopped
3 Leeks Sliced
8 oz Potatoes Peeled and Cut Into 戮 in Cubes
3 陆 Cups Vegetable Stock
Salt and Pepper
2/3 Cup Light Cream Optional
2 Tbsp Snipped Fresh Chives-Garnish
1.Melt the butter in a saucepan over med heat. Add the onion, cook 2-3 minutes or until soft (not browned), add the garlic. Pour in the stock, bring to a boil, reduce heat and simmer for 15 minutes.
2.Remove from heat and blend the soup in the blender or processor until smooth. Return to rinsed out pan.
3.Reheat soup in saucepan and season with salt and pepper. Ladle into bowl and swirl with cream if desired, and sprinkle with chives.
-----------
Tomato Soup:
录 Cup Butter
1 Small Onion Finely Chopped
1 Pound Ripe Tomatoes Coarsely Chopped
1 Bay Leaf
3 Tbsp All Purpose Flour
2 陆 Cups Milk
Salt and Pepper
2 Tbsp Torn Fresh Basil Leaves-Garnish
1.Melt 陆 the butter in a pan, add onion and cook over low heat stirring occasionally for about 5-6 minutes. Add tomatoes %26amp; bay leaf, cook stirring occasionally for about 15 min.
2.Meanwhile in another pan heat remaining butter. Add flour and cook stirring constantly for 1 min. Remove pan from heat and gradually stir in the milk. Return to heat, season with salt and pepper, put on a higher heat and stir constantly until it has thickened. Set aside.
3.When the tomatoes are pulpy remove from heat and toss the bay leaf. Puree the tomato mix until smooth. Push thru a fine strainer into a clean pan. Bring the tomato mix to a boil, gradually mix in the milk mix. Season with salt and pepper to taste. Garnish with basil.
--------------
Corn Potato And Cheese Soup:
2 Tbsp Butter
2 Shallot Finely Chopped
8 oz Potatoes Diced
4 Tbsp All 鈥揚urpose Flour
2 Tbsp Dry White Wine
1 录 Cups Milk
11 陆 oz Canned Corn-Drained
Generous 戮 Cup Shredded Swiss or Cheddar Cheese
8-10 Fresh Sage Leaves Chopped
Generous 1 戮 Cups Heavy Cream
Fresh Sage Sprigs for Garnish
Croutons
1.Melt butter in a large heavy bottomed pan. Add shallots and cook over low heat, stirring occasionally, for 5 min until the shallots are softened. Add the potatoes and cook for an additional 2 min keep stirring. Sprinkle with flour and continue stirring for 1 minute. Turn heat to low, add the white wine, and gradually add milk. Return to heat let boil once, stirring constantly, then reduce heat and simmer.
2.Stir in the corn, cheese, chopped sage, and cream. Stir just until the cheese has melted. Serve in soup bowls and garnish with sage sprigs and croutons.
Use plenty of celery, onions and carrots for optimum flavor. Dont forget to saute them till golden in some olive oil, as this caramalizes them and brings out flavor.
Use chicken or beef broth, and use canned kidney beans or white navy beans. It adds body and texture to the soup, as well as great health and taste.
No comments:
Post a Comment