i want to widen my horizons in the kitchen... re: soups

DS LOVES soups. SO and DSS like them too.

please share your favorite soup/stew recipes and/or any soup-making tips.

so far, i feel very confident in making:
* split pea soup
* giada de laurentiis quick and spicy tomato soup

thanks in advance

Re: i want to widen my horizons in the kitchen... re: soups

My DH loves soup too. Fortunuately he also likes making them!

I don't have the recipes avaiable right now, but easy ones we like are:

Black bean
Potato-Leek
Pasta e fagioli
Butternut Squash (other hard squashes can also be used)
Fresh pea (actually uses frozen pea, but called "fresh" to distinguish from split pea. light--good in summer with sandwhiches)

Re: i want to widen my horizons in the kitchen... re: soups

I make this in the crock pot and it is very good. I kind of combined a few recipes. I call it "Italian Chicken Soup."

1 package skinless boneless chicken breasts, cut up into bite size pieces

1 box frozen veggies (I use mixed veg but whatever you want works fine)

1 box frozen broccoli florets

1/2 Vidalia onion chopped up

32 oz chicken broth

1 large can diced tomatoes with the juice

Seasonings to taste (I use garlic salt, pepper, and some Italian seasoning)

Combine all the ingredients in the crockpot and cook on low 7 hours. Serve over little pasta (I use mini bowties or mini shells)

Enjoy!!!

Re: i want to widen my horizons in the kitchen... re: soups

I love Chicken and Dumplings. It's very hearty for a 'soup'. Served with a simple salad it is awesome.

I change my recipes fairly often but basically I take a whole chicken and stick it in my pot. Add chicken stock to cover it and toss in a quartered onion (I remove the ends but leave the skin on because my family told me it deepens the color of the broth), some chopped carrots (maybe 2-3), a few broken stalks of celery with the leaves still on, a handful of whole peppercorns, a sprig of rosemary and some fresh thyme. Let that come to a boil and then reduce to a simmer for about an hour. Remove the chicken from the pot and let cool. Broth free of the veggies. Add about a cup of apple cider. While chicken is cooling add fresh chopped onion, 2 carrots sliced up, 2 salts of celery sliced and some diced potatoes (up to you how much). Throw in the pot and let it boil - then reduce to a simmer for about 30 minutes. Meanwhile - debone the chicken and toss that back in the pot. Correct the seasoning by adding kosher salt and fresh ground pepper. Now add about a half cup of cream and whisk it into the broth . Take 2 cans of CHEAP canned biscuits and cut the whole can into quarters. Throw the biscuit pieces into the pot and cover and let it cook for about 10 - 15 minutes on medium/low heat. When you remove the top the biscuits should have bloomed and should be covering the entire surface of the broth. They will be a little chewy in the middle but NOT doughy.

Cut into the biscuits and serve the soup topped with the dumplings. It's easy, hearty and delicious.

Because it is so heavy (cream/biscuits) you can serve with the simplest of salads. I tear romaine into bite size pieces and squeeze a lemon or two over it. Grate a tiny bit of zest into the salad and then sprinkle on some salt and pepper. Now hold your hand over the salad and pour good quality olive oil over your (clean) hands to coat. Rub your hands together and then toss the salad with your oil covered hands. It's light and simple and the acidity is a really nice counterbalance to the richness of the soup.

Re: i want to widen my horizons in the kitchen... re: soups

Tortellini Spinach Soup:
Chicken Broth
Cheese Raviolli
Spinach leafs
Fresh lemon juice
black pepper

Broccoli and cheddar soup

Re: i want to widen my horizons in the kitchen... re: soups

thanks!

this is some good info to get me started

Re: i want to widen my horizons in the kitchen... re: soups

Butternut Squash Soup

a whole butternut squash, peeled, seeded and diced
Quart of Chicken Stock*
Breadcrumbs
Nutmeg and Cinnamon
Half and Half, Heavy Cream or Milk*
Olive Oil

This soup is as simple as it gets. The only real time consuming part is peeling the friggin butternut squash. Its not hard but it’s a pain in the azz. Because of this, I will allow you to “cheat.” Most stores sell diced butternut squash. You can use that instead. If you decide to be brave and not cheat let me know and I’ll walk you through the peeling and dicing process.

Heat olive oil in large stockpot. When nice and hot, add diced butternut squash. Add some salt (this forces the squash to break down and get mushy –if you don’t add salt it will stay diced and you will have a side dish and no soup). I prefer to use sea salt as it is coarse and less salty. What you are looking for when cooking this is for the chunks to start breaking down and getting a nice golden color (you should be stirring every few minutes). When the chunks have mostly broken down and are a pretty color, add the chicken stock or milk* and a fistful of breadcrumbs. At this point I use my stick immersion blender. Season with nutmeg and cinnamon.
*it is up to you whether you would like a cream based soup or a broth based soup. Sometimes for richness I add both. Sometimes I add breadcrumbs, sometimes I don’t. Sometimes I add fresh ginger for a little zing. It is up to you what flavors you are going for…try them all ?

Potato Leek Soup

Until about two months ago, I had never made this soup, never tasted potato leek soup, let alone know what the heck to do with a leek. Now I do and I’m sooooo glad because this is YUMMY and EASY!!!!!

Leeks are typically sold three to a bunch. Originally I used two bunches, but you really need three (9 leeks total)
Five Carrots (chopped)
Five Yukon Gold Potatoes (cubed or quartered)
Two Quarts Chicken Stock
2 TBs Butter
Bacon (I usually just cut the side of a package of bacon off up to the first bump-it’s the perfect sized chunks and you don’t have to chop it)

Here’s how to prepare leeks. Peel off one or two of the outer leaves (like you’re husking corn) as they tend to be tough. Then cut off the root part and cut off the dark green (I usually cut where it starts turning from light to dark). Then slice down the middle –longways--(but not slicing all the way through). Now you can kind of open like a book. Run under cold water while opening up the layers to clean as dirt tends to get trapped in the “pages.” When clean, slice in about 1” sections (short ways). Once all done, heat your soup pot and add the bacon until fat is rendered and crispy. Then I add 2 tablespoons of butter. When melted, add the leeks and lower the heat (you are trying to “sweat” them, not brown them) stirring occasionally. After about 10 minutes they will have softened and reduced. Add the carrots, potatoes, and chicken stock. Increase heat to boil. Once boiling, cover and cook for 20 minutes and season with pepper and salt. I use my stick blender here but you don’t have to (you can just mash with a potato masher).

Re: i want to widen my horizons in the kitchen... re: soups

Black Bean Soup

This recipe is so easy! And it's really good.

Re: i want to widen my horizons in the kitchen... re: soups

Do you like onion soup?

It's so good and simple to make.

I usually change my recipe up depending on what ingredients I have on hand.

I was thinking of making some tonight with a left-over bottle of red wine that has been sitting in the fridge for a few days that I know we aren't going to drink.

Re: i want to widen my horizons in the kitchen... re: soups

Re: i want to widen my horizons in the kitchen... re: soups

Re: i want to widen my horizons in the kitchen... re: soups

Re: Onion soup.

I have made it with beef broth and carmelized onions, but often I will do a "semi-homemade" recipe and just start with the dried soup packet for flavoring, and just carmelize my own onions to make it heartier.

Cheese and croutons of course are the necessity!

You can use mozzarella, provolone or both!

I think I've even used swiss before when I didn't have the other two on hand.