Soup Recipes
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Posted: Oct/23/2006 7:55 PM PST
Got any good soup recipes you'd like to share? I have about half a dozen soups I make regularly, but I'd like some new tried and true recipes. If you hate typing up recipes (like I do), maybe you could just post a link to something similar. The soups I make are curry broccoli cheddar, Portuguese kale, chicken tortilla, corn chowder, and the usual vegetable beef and chicken noodle soups. All great soups and I'm happy to share! |
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Posted: Oct/24/2006 1:05 AM PST
Here's one that I developed a few years back. Haven't had any complaints as yet. LOL Curried Banana Sweet Potato Soup Serves 6-8 2 lbs. Sweet Potatoes (or yams) 1 1/2 Pts. Water (or enough to cover Sweet Potatoes in saucepan) 1 tsp Salt 4 large Bananas, soft 1 large Spanish Onion, finely chopped 2 Tbsp Dark Brown Sugar or 2 oz. Dark Maple Syrup 1/2 tsp Salt (or to taste) 1 tsp White Pepper, freshly ground, (or to taste) 1 tsp Curry Powder 1/4 tsp Cayenne Pepper (to taste, increase if more heat desired) 1/4 tsp Coriander Seeds, whole 1/4 tsp Anise Seeds, whole 1/4 tsp Caraway Seeds, whole 1/4 tsp Fenugreek Seeds, whole 1/2 tsp Turmeric, ground 1/4 tsp Allspice. ground 1/4 tsp Cinnamon, ground 1 Tbsp Olive Oil 2 Cloves Garlic (more or less to taste) 1 Qt. Heavy Cream (Whipping Cream) Chives, Fresh, including using Chive Flowers, 1 bunch Coriander, Fresh 1 Pt. Crme Fraiche or Yoghurt or Sour Cream To Prepare Spices: Mix together Curry powder, cayenne pepper, coriander seeds, anise seeds, caraway seeds, fenugreek seeds, turmeric, allspice and cinnamon in small skillet. Toast dry over high heat, until colour starts to turn and seeds start to pop. Remove from heat and reserve. To Prepare Other Ingredients: Dice Sweet Potatoes in small pieces. Place in saucepan and cover with salted water. Bring to the boil and cook through until tender. (Or place in a microwave safe bowl with 1/2 cup of water; loosely cover with plastic film or lid. Steam in microwave for 4 to 6 minutes on high.) Drain Sweet Potatoes reserving liquid. Set aside. (This can be done in advance.) In a skillet, add Olive Oil and Spanish onion. Saut until almost transparent. Add sugar or maple syrup, and toasted spices mixture. Continue to saut until caramelised. Slice Bananas and place in food processor. Add Sweet Potatoes. Process until smooth. Add Heavy Cream. Process until smooth. Return mixture to saucepan. Add Onion and Spices Mixture. Heat through on medium-low heat, but do not let it boil. Add more Heavy Cream or reserved sweet potato liquid to thin to the viscosity of your choice. Note: The longer the soup is allowed to heat through, the thicker it will get. This can happen quite rapidly. You can add vegetable stock to thin it, or heavy cream. To Serve: Ladle soup into bowls. Add dollop of Crme Fraiche or Yoghurt or Sour Cream. Garnish with sprigs of Coriander leaves and some Chives or Chive Flowers. Season with Salt and freshly ground White Pepper, to taste. Alternate: This soup can also be prepared in advance and served cold. You may have to thin down the soup when serving cold as it will thicken as it cools. Personal Note: I have never been able to keep enough prepared in advance to try freezing it. So I have no idea how well it would freeze. You could garnish with other edible flowers or chive snapes for a more colourful presentation, especially in summer. And if you want, you can reduce the amount of toasted spices mixture you add to the onions and shrimp - to taste. ( I do realise that some people don't like a strong curry taste, and you can reduce it so its just a hint if you so choose. However the combination of the "heat" of the curry and sweetness of the banana and maple syrup/brown sugar with the shrimp can be quite bold, if you choose. A chef friend of mine who used my recipe for a number of years here in town, used to "hot" it up for those that could handle it - adding dried chili peppers to the toasting mixture, in addition to the cayenne pepper. |
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Posted: Oct/24/2006 1:09 AM PST
Please post the Portuguese Kale and curry broccoli cheddar recipes, Sweetlebee. ~~~~~~~~~~~~~~~~~~~~~ Here's one I got from the Chet's Day's Amazing Soups from DayZines.com Newsletter Alaska Salmon Chowder 7 1/2 oz canned Alaska salmon 1/2 cup chopped onions 1/2 cup chopped celery 1 garlic clove -- minced 2 tbs butter 1 cup diced potatoes 1 cup diced carrots 2 cups low salt chicken broth 1/2 tsp thyme 1/4 tsp black pepper 1/2 cup chopped broccoli 13 oz low-fat evaporated milk 10 oz frozen corn kernels -- thawed Minced parsley Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve. |
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Posted: Oct/24/2006 1:10 AM PST
Sorry, can't remember where I got this one.....it was so long ago. Fantastic Carrot-Orange Soup 5 cups sliced and skinned carrots 1 medium onions, chopped finely 3 cups low sodium vegetable broth 2 tsp grated fresh ginger (optional) 3/4 cup orange juice 1/2 cup whipping cream Salt and pepper Peel and cut into 1/4 inch rounds approximately 5 cups of carrots and add to your crock pot. Chop one onion finely and add to crock. Add broth and orange juice. Add optional ginger if you want a tangy soup. Heat on low for 10-11 hours or high for 4-6 hours. When carrots are tender, blend to a smooth consistency. Add whipping cream, salt and pepper, and stir until creamy. This makes a good first course or lunch with salad and roll. |
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Posted: Oct/24/2006 1:12 AM PST
For all those heirloom tomato lovers out there.....try this one I found on Allrecipes.com Green & Red Tomato & Corn Soup Submitted by: Lalena "This unique light soup utilizes end of summer veggies. I love it with a few slices of a hearty whole-wheat sourdough bread spread with fresh goat cheese." Original recipe yield: 4 to 6 servings. Servings:5 (change) -------------------------------------------------- ---------------------- INGREDIENTS: 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, minced 1 1/2 teaspoons ground cumin 4 green tomatoes, chopped 4 tomatoes, chopped 1 1/2 cups fresh corn kernels 7 cups vegetable broth salt and pepper to taste -------------------------------------------------- ---------------------- DIRECTIONS: 1. In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. 2. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. 3. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper. Nutrition Info Servings Per Recipe: 5 Amount Per Serving Calories: 185 Total Fat: 7.3g Cholesterol: 0mg Sodium: 674mg Total Carbs: 27.7g Dietary Fiber: 5.3g Protein: 5.3g View: Detailed Nutrition Powered by ESHA Nutrient Database About our nutritional information |
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Posted: Oct/24/2006 1:13 AM PST
Here's another from Allrecipes.com Tropical Coconut Black Bean Soup Submitted by: CAROLNOZAWA "An extremely fast and tasty pureed soup that has a hint of the islands! You can swirl in a dollop of sour cream, or if you'd like, crumble a few dried banana chips on top." Original recipe yield: 4 servings. Prep Time:4 Minutes Cook Time:10 Minutes Ready In:14 Minutes Servings:4 (change) -------------------------------------------------- ---------------------- INGREDIENTS: 1 (15.5 ounce) can Mexican-seasoned black beans 1 (14 ounce) can light coconut milk 1 (6 ounce) package frozen green peas 2 cups chicken stock or water 1 tablespoon fresh lime juice -------------------------------------------------- ---------------------- DIRECTIONS: 1. In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice. Nutrition Info Servings Per Recipe: 4 Amount Per Serving Calories: 232 Total Fat: 9.5g Cholesterol: < 1mg Sodium: 823mg Total Carbs: 26.6g Dietary Fiber: 9.6g Protein: 10g View: Detailed Nutrition Powered by ESHA Nutrient Database About our nutritional information |
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Posted: Oct/24/2006 1:15 AM PST
here's yet another from Allrecipes.com...definitely a site I can recommend. Cindy's Thai Hot and Sour Soup Submitted by: SYNDI111 "This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!" Original recipe yield: 6 servings. Prep Time:15 Minutes Cook Time:45 Minutes Ready In:1 Hour Servings:6 (change) -------------------------------------------------- ---------------------- INGREDIENTS: 1 cup uncooked long grain white rice 12 cups water, divided 3 bone-in chicken breast halves 4 kaffir lime leaves 1 stalk lemon grass, chopped (optional) 5 green onions, chopped 1 tablespoon chopped fresh garlic 2 cups chopped tomatoes 2 tablespoons fish sauce 6 fresh mushrooms, chopped 1/3 cup chopped cilantro 1 tablespoon chopped fresh red chile peppers 1 (1.41 ounce) package tamarind soup base -------------------------------------------------- ---------------------- DIRECTIONS: 1. Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. 2. Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice. Nutrition Info Servings Per Recipe: 6 Amount Per Serving Calories: 356 Total Fat: 11g Cholesterol: 72mg Sodium: 1750mg Total Carbs: 34.9g ** Dietary Fiber: 1.8g Protein: 27.7g ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. View: Detailed Nutrition Powered by ESHA Nutrient Database About our nutritional information |
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Posted: Oct/24/2006 1:17 AM PST
This one I found in Coastal Living magazine and it was definitely delish! Smoky SalmonClam Chowder 2 tablespoons butter 1 small onion, chopped cup sliced celery with leaves 2 tablespoons all-purpose flour 1 (8-ounce) bottle clam juice 1 cup fish or chicken broth 1 cups milk 3 cups diced red potatoes cup diced carrot 1 pound hot-smoked salmon, flaked 2 (3.66-ounce) cans smoked clams, drained 1 cup (4 ounces) shredded smoked mozzarella cheese 2 cups half-and-half teaspoon salt teaspoon freshly ground black pepper Melt butter in a Dutch oven over medium-high heat; add onion and celery, and saut until tender. Whisk in flour; cook 1 minute. Gradually whisk in clam juice, broth, and milk. Stir in potatoes and carrot. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in salmon, clams, cheese, and half-and-half. Cook, stirring constantly, 1 to 2 minutes or until cheese melts. Stir in salt and pepper. Ladle soup into individual serving bowls. Makes 6 servings. Source: Coastal Living |
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Posted: Oct/24/2006 1:20 AM PST
Anybody growing tomatillas? This one I found in the New York Times Newspaper. Yummmmm. Green Gazpacho Published: July 12, 2006 Adapted from Alex Urea Time: 20 minutes, plus overnight refrigeration Related Recipe: Crispy Shredded Okra With Tomato and Lemon (July 12, 2006) Recipe: Bulgur Salad With Pomegranate Dressing and Toasted Nuts (July 12, 2006) Recipe: Green Mango Salad With Salty-Sweet Grilled Steak (July 12, 2006) 2 pounds ripe plum or grape tomatoes, coarsely chopped 1 stalk lemon grass, peeled and coarsely chopped cup vodka 2 cucumbers, peeled and chopped 2 green bell peppers, seeded, cored and chopped 4 tomatillos, chopped 2 tablespoons white wine vinegar 1 tablespoon sherry vinegar 1 tablespoon lemon juice 1 tablespoon sugar Salt and pepper avocado 1 small handful chives 1 small handful cilantro 1 small handful parsley 1 bunch scallions, trimmed. 1. The day before serving, combine tomatoes, lemon grass and vodka in a blender and pure until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids. 2. In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight. 3. In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold. Yield: 6 to 8 servings. |
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Posted: Oct/24/2006 1:23 AM PST
This one I got from Lifescript.com's FoodFit recipes. Easy and low fat/low cal. Acorn Squash and Apple Soup Recipe Brought to you by Food Fit This recipe serves: 6 Preparation time: 15 minutes Cooking time: 30 minutes Ingredients 2 acorn squash, about 2 to 2 1/2 pounds total 1 tablespoon olive oil 1 onion, chopped 1 stalk celery, chopped 2 tart apples, such as Granny Smith, peeled, cored and chopped salt to taste freshly ground black pepper 1/4 teaspoon cumin 1/2 teaspoon curry powder 2 tablespoons dry sherry or white wine 4 cups low-sodium chicken broth or stock 1/4 cup low fat sour cream Cooking Instructions 1. Cut the acorn squash in half and microwave until tender and easily pierced with a fork, about 15 minutes. Let cool. 2. Meanwhile, heat the oil in a large soup pot over medium heat. Add the onion, celery and apples, and cook until soft and translucent, about 5 minutes. 3. Season lightly with salt and pepper, add the cumin and curry powder and cook for 2 more minutes. 4. Remove the seeds from the squash and discard them. Scoop the squash pulp out of the skin with a spoon and add it to the soup pot along with the sherry or white wine and cook for 2 or 3 minutes more. 5. Puree this mixture in a blender in batches, being careful not to overfill the blender and adding broth as needed. Strain the blended mixture through a colander to remove any remaining fiber or seeds. 6. Reheat the soup and add the remaining broth to adjust the consistency. Season with salt and pepper. 7. Serve the soup in warm bowls with a dollop of sour cream. Nutrition Facts Serving size: 8 ounces Calories 159 Total Fat 4 g Saturated Fat 1 g Protein 5 g Total Carbohydrate 30 g Dietary Fiber 4 g Sodium 288 mg Percent Calories from Fat 18% Percent Calories from Protein 10% Percent Calories from Carbohydrate 69% |
