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Oct. 23rd, 2006 @ 02:48 pm Soup recipes
I know there's a least a couple of you on my f-list who can offer tonnes of suggestions, I'm looking for a kick-ass soup recipe. I don't care what the base is, I have or can make most anything. If you care to share, give me your fav.

Pressing question of the day: Why are the cheapest Salt & Vinegar chips the most head-sweatingly, lip-puckering of them all?
Who does she think she is?
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Date:October 23rd, 2006 08:01 pm (UTC)
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I have a few recipes for soup that I like to make quite often. I'll do them as separate replies so it's easier for you (or others) to copy.

Roasted Red Pepper Soup
4 medium red sweet peppers
1 small yellow sweet pepper
1 to2 small red serrano peppers
3 cloves garlic
1 tablespoon olive oil
1 14 1/2-ounce can chicken broth
1/2 cup whipping cream
Fresh basil leaves

Preheat oven to 425º. Remove stems, membranes, and seeds from peppers. Place peppers, cut side down, on foil-lined baking sheet. Add garlic. Brush peppers and garlic with oil. Bake 20 to 25 minutes or until skins are bubbly. Wrap peppers in foil; let stand 20 to 30 minutes or until just cool. Using a paring knife, pull skins off peppers. In a saucepan combine red and serrano peppers, garlic, and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 minutes or until liquid is reduced by one-third. Cool slightly. Meanwhile, in blender container combine roasted yellow pepper and 1/4 cup of the cream. Cover and blend until pureed. Transfer to small bowl. Cover; chill. Rinse container; dry. In same blender container blend half the cooked red pepper mixture at a time until smooth. Strain, if necessary. Place strained mixture in same saucepan. Stir in remaining cream. Cook and stir until heated through. Ladle into serving bowls. Swirl 2 tablespoons yellow pepper cream into each serving. Top with basil
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Date:October 25th, 2006 04:21 am (UTC)
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Oh that sounds awesome! This whole soup quest started because I bought a Gardenay roasted pepper soup, and figured I could do better myself *g*.
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Date:October 23rd, 2006 08:02 pm (UTC)
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Tomato-Basil Bisque (can also be used as a side dish)
1 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped yellow onion
1 tablespoon minced fresh garlic
1 tablespoon butter
3 cups tomato juice
1 cup chicken broth
1 7 1/2oz can tomatoes, cut up
1/2 of a 6oz can tomato paste
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon pepper
1 cup whipping cream
4 teaspoons sugar
1/4 cup snipped fresh basil
2 tablespoons prepared basil pesto

In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown. Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened. Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture. Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like.
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Date:October 25th, 2006 04:28 am (UTC)
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30 min! I will definitely make that after work!
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Date:October 23rd, 2006 08:09 pm (UTC)
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Potato Leek N Bacon soup!
1/2 teaspoon fennel seed, lightly crushed
2 tablespoons unsalted butter
2 cups sliced leeks, white parts only, rinsed and drained (get ALL of the sand out)
5 cups chicken stock
2 medium boiling potatoes, peeled and diced
1/2 pound of bacon or so
1/4 cup heavy cream
1/2 cup thinly sliced arugula
1/4 cup finely diced red bell pepper, for garnish

cook the bacon, and chop it up finely then in a small skillet toast the fennel seed over mopderate heat until fragrant, i.e. 2 or 3 min. In a large saucepan melt the butter and cook the leeks until very soft, about 5 minutes. Stir in stock and potatoes and bring to a boil. Simmer the soup until potatoes are tender, bout 10-15 minutes. Stir in toasted fennel, diced bacon, cream, and salt and pepper to taste. Before serving stir in the arugula. Add Bell pepper to the top as garnish.

WALLA! Serves about 4 or so... eeaaasssyyyyy great food
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Date:October 23rd, 2006 08:11 pm (UTC)
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just thought of another fav

Roasted Squash Bisque
2 Acorn Squash
6 tbs Maple Syrup (1½ tbs per ½ squash)
4 tbs Butter (1 tbs per ½ squash)

Cut Acorn Squash in half and discard seeds; put syrup and butter in squash 1/2s and bake in 400 deg. oven for 45 min or until tender. Scoop meat out of squash and set aside.

1 Onion
2 tbs Butter
3 tbs flour
½ Gallon Milk
Chicken Base to taste

Dice onion and saute in butter until clear. Add flour to soak up butter, making a roux. Add milk and squash whisk thoroughly to incorporate flour; bring to boil.

Turn down heat; let simmer 5-10 min. Add chicken base to desired saltiness and white pepper to taste.

Finish with 3-4 oz's of Heavy Cream

yummy! enjoy
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Date:October 25th, 2006 04:30 am (UTC)
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I will!
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Date:October 25th, 2006 04:29 am (UTC)
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Potato Leek is one of my all-time favorites. I ended up making a much blander version on Monday, I can't wait to try this.
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Date:October 23rd, 2006 08:21 pm (UTC)

My soup...

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Here's my favourite soup. It's something I just threw together years ago, so I don't think there's really a name for it, but here you go...


1 large can of Campbell's Tomato Soup
4 precooked bratwurst type sausages
2 garlic cloves
1 large zucchini
2 cups (uncooked measurement) rotini pasta
1 package of havarti or mozzerella cheese
various spices: garlic powder, pepper, basil or oregano


* Empty condensed tomato soup in a pot and slowly add milk (I use 1/2 can of 1% milk, 1/2 can of water, so it isn't SUPER thick, but you can make it to your liking) set it on medium low

* Cut up the pre-cooked sausages into large, bite sized pieces, put them in the soup to simmer

* Cut up the entire zucchini into large bite sized pieces, put them into the soup

* Dice up the garlic cloves and put them into the soup to simmer as well.

* Add a pinch of your favourite spices, i.e. garlic powder, oregano, pepper. The sausage should make it salty enough, so hold off on the salt, unless you want to add it once you've served it. Remember to check on the soup, stirring occasionally

*In a separate pot, boil water for pasta. Don't forget to use butter or oil so the pasta doesn't stick to the pot. Cook pasta to desired texture.

* Drain and rinse pasta, empty into serving bowls

(SIDE NOTE: If you are making enough soup for left overs, don't put the pasta directly into the soup; it'll expand and be yucky the next day. Instead, boil up a fresh batch of pasta the next time you want to re-heat the soup)

* Cut up the havarti or mozzarella cheese brick into small cubes.

* Spoon out the soup into the bowls where you already have the pasta, then plop the cubed cheese pieces over top of the soup. Stir it up so the cheese will eventually melt into a yummy, stringy goodness.

Et voilà! The different textures of the meat, pasta, veggies and cheese are fabulous! YUMMY!!!!
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Date:October 25th, 2006 04:38 am (UTC)

Re: My soup...

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You rock! My brother and I used to do something similar at the cottage, but with hotdogs, brats are so much better, and I don't think we were imaginative enough to add pasta. I'll cook that up on a cool day real soon.
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Date:October 28th, 2006 12:06 pm (UTC)

Soup Recipes!

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Ok, here are the recipes that I promised, and an extra!

#1 Veggie Chili (don't add meat - you know it is really good just as it is!)

5 tbsp Olive oil
4-6 cloves garlic, minced
3 Carrots, peeled and chopped
3 Stalks celery, chopped
3 Medium onions, chopped
2 Green peppers, chopped
1 Orange pepper, chopped
2 28oz cans diced tomatoes
1 19oz cans red kidney beans, drained and rinsed
1 14oz can garbonza beans, drained
1 12oz can corn, not drained
1 12oz can tomato sauce
1 7 oz can tomato paste
4 tbsp chili powder (more or less to taste)
2 tsp cumin
2 tsp oregano
2 tsp sugar

Saute oil, garlic, onions and peppers until tender. Add remaining ingredients and bring to a boil (watch for burning). Simmer for 90 minutes.

Can be frozen!
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Date:October 28th, 2006 12:17 pm (UTC)

#2 Tomato Potato soup

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2 tbsp butter (unsalted!)
2 large onions, chopped
4 large potatoes, peeled and cubed
2 large carrots, peeled and chopped
2 cloves garlic, minced
1.5 tsp dried basil
1.5 tsp oregano
1 tbsp flour
2.5 cups milk (I use 2%)
1 19oz can diced tomatoes
1 12oz can PC organics veggie broth
1 tbsp tomato paste

-Cook potato cubes in boiling water until almost done
-Melt butter in bottom of pot. Add carrots, onions, garlic, basil, and oregano and cook til tender. Add potatoes and flour, stir together.
-Add milk, bring to a boil, then simmer until it thickens (about 20 minutes).
-Add tomatoes and liquid, broth, and paste. Boli again and then simmer for 20 minutes
-Blend soup with hand blender until roughly smooth (*I remove soem of the chunks prior to blending, so that they can be mixed back in when the blending is finished*)
-Really good with the pesto bread from Moulin de Province in the Byward Market (market bldg)

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Date:October 28th, 2006 12:19 pm (UTC)

#3 Brocoli soup

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1 head of broccoli (you can use the stalks as well, just peel the thick skin), chunked.
3 cups vegetable broth
3 tbsp butter
3 tbsp flour
2 cups milk
3/4 tsp salt
3/4 tsp pepper *or more to taste*
1 egg yolk
1/2 cup cream
Flour or cornstarch to thicken

- On medium heat melt butter in a small saucepan. Add flour and stir til smooth. Add milk and S&P, lower heat to med-low and stir til it thickens.
- Meanwhile, in another pot, heat broth and broccoli on medium for 10 minutes. Add white sauce.
- Blend yolk and cream. Add to above.
- Blend soup with hand mixer/chopper to desired consistency.
- Cook on med for 15 min, til it thickens slightly. Add flour/cornstarch and mix well, if necessary.

*Can be frozen. When re-heating after freezing, add a bit of milk and re-blend. Warm through*
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