Soups up

I love all kinds of soup and this weather is making me want it even more. If you have any great and interesting soup recipes please post here to share with us. Tonight I am making chicken soup. I love the smell

THANKS

Message edited 9/17/2009 5:49:52 PM.

Re: Soups up

Baked Potato Soup

INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley


..DIRECTIONS
1.In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Re: Soups up

Sausage Soup

1 package italian sausage (slice it up thin)

2 boxes of swanson chicken broth

2-3 cups of water

2 cans cannellini beans

1/2 box pastina

1 tsp crushed red pepper

1 onion-diced

4 cloves of garlic

1/2 head of escarole (more if you want more)


Put a little bit of olive oil in a big pot (you will make all the soup in this) and add the sausage, onion & crushed red pepper. Sautee until the sausage is cooked & onions are soft (about 5 minutes) Then add in garlic. Sautee about 2-3 more minutes.

Pour in chicken broth, water & escarole. Bring to a boil, then turn down to simmer. After it is simmering about 20 minutes. add beans & pastina. Simmer for an additional 10 minutes---until you notice pasta is floating in soup.

Serve with crusty bread.


If you decide you want less water, that si fine too. I got the recipe with just addking the 2 boxes of broth. I add some water becaue I do not like a strong chicken flavoring. This is very versatile--you can use any pasta you want----orzo, rice, etc.

LEt me know if you have any questions--otherwise---ENJOY!

Re: Soups up

yesterday I made one of my most favorite and easiest soups...chicken with tortellini.

I sauted 4 cloves of minced garlic in some olive oil, adding dried thyme, red pepper flakes, oregano and a tiny pinch of salt.

when that I fragrant, I added a whole chicken to the pot for about a minute on each side to sear some of the flavors on there.

I added 48 oz of low salt chicken stock, two bay leaves and let that cook for about 1.5 hours. I removed the chicken to take it apart, returning all the meat and discarding the bones/skin.

in a separate pot, I cooked up some ricotta and spinach tortellini.

I added a bag of fresh spinach and a good amount of parmiggiano cheese to the soup mixture.

then ladled a portion of tortellini into the bowl followed by the soup.

served with baguette. YUM.

ETA: I usually also added a minced onion and some diced carrots to the mix at the beginning, but I didn't have any..so oh well. it was still good.

sometimes I'll use zucchini in place of the spinach. any veggie will do.

Message edited 9/18/2009 10:39:22 AM.

Re: Soups up

These all sound excellent!!! Thanks so much ladies. I am a soup addict!

Re: Soups up

Creamy Tomato Soup

Ingredients
2 (15-ounce) containers, chicken or vegetable stock/broth

1 (28-ounce) can concentrated crushed tomatoes

1 cup heavy cream

Coarse salt and black pepper

20 leaves fresh basil, cut into chiffonade, for garnish

Directions
Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and croûton

(Rachel Ray Recipe)

Re: Soups up

Thanks!

Re: Soups up

This is DH's favorite

Chicken, Spinach & Gnocchi soup

Ingredients

Kosher salt
2 cups prepared gnocchi
4 cups low sodium chicken broth
4 cloves garlic, thinly sliced
2 tablespoons unsalted butter
pinch sugar
2 cups cleaned baby spinach leaves
2 cups shredded cooked chicken
freshly ground black pepper
hunk of good paremesan or other grana-style (hard grating) cheese

Directions

1. Bring a medium saucepan of cold water to a boil over high heat, then salt it generously. Add the gnocchi and cook, stirring occasinally, until al dente, about 3 minutes. Drain and set aside.

2. Meanwhile, put 1/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered, until the garlic is tender, about 1 minute. Add the spinach and let it wilt for about 30 seconds. Add the remainding 3 3/4 cups chicken broth and teh chicken and bring just to a simmer. Stir in the gnocchi and bring to a full boil. Taste and season with salt and a generous amount of pepper to taste - use a light hand with the salt because the cheese is salty.

3. Ladle the soup into warmed shallow bowls and shower each with some freshly grated parmesan cheese

Re: Soups up

Bump...it's that time of year. Post them ladies

Re: Soups up

Tortellini Spinach Soup

1 tablespoon olive oil

1/2 cup minced onion (about 1/2 small onion)

1 clove garlic, minced

4 to 6 cups broth chicken or vegetable (I usually use 6)

1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped (you can also use diced)

1 (9-ounce) package fresh tortellini or 4 servings dried tortellini (I usually use the dried Barilla)

Coarse grained salt and cracked black pepper

10 ounces fresh or frozen spinach, defrosted and chopped (I buy it frozen already chopped)

1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
Serve immediately. Garnish each serving with a sprinkling of Parmesan

Very easy to make. I like to serve this with garlic bread on the side.

Re: Soups up

well, i can't take credit, but i love ina's italian wedding soup. don't skip the dill! it makes the soup. in the winter when fresh dill is scarce, i can usually find the stuff in the tube in the produce section, and that works fine.

i also have a sorta northern italian version of pasta fagiole that's a hit. it's hard to give measurements because i don't really measure, but it's

carrots, celery with leaves, a tablespoon or so of dried oregano, 1 vidalia onion and garlic chopped and sauteed in olive oil until softened (onions translucent). add a can of red kidney beans, a can cannellini beans (both with liquid in can) and a can of drained dice tomatoes. simmer this mixture for a few minutes and then add about a cup of white wine and then chicken broth until you get the consistency you want. Simmer for about 1/2 hour, stir in parmesan cheese (since i don't usually have a rind on-hand to flavor the soup while it's cooking) and serve. i like to top it with a drizzle of raw olive oil and another sprinkle of parmesan.

and then there's mulligatwaney, which i LOVE for cold weather :)

4 tbsp butter or oil
about 24oz chicken pieces (dark meat like legs & thighs)
1 sweet onion
1 carrot
1 small turnip (or rutabaga)
1 tbsp curry powder (adjust to taste)
4 cloves (crushed)
6 black peppercorns (crushed)
1/2 cup dry lentils
4 cups chicken stock
1/4 cup golden raisins ( I personally add more like 1/3 to a 1/2, but that's because I like the sweetness of the raisins in this soup)
salt and pepper to taste

Melt butter/oil in a large saucepan or pot (we use the crockpot insert right on the stove) and brown the chicken pieces. Transfer the chicken to a plate.

Add onion, turnip, and carrot (all chopped) to the pot with the butter and rendered chicken fat and cook until softened. Stir in the curry powder, crushed cloves and peppercorns and cook for 2 minutes. Add the dry lentils.

Pour in the chicken stock and bring to a boil. Add the raisins, chicken and any juices that have accumulated on the plate. Cover and simmer gently for 1 1/2 hours.

Remove the chicken from the pot (allow to cool until you can handle it). Remove the skin and bones. Chop the meat and add it to the soup. Give it a little time to reheat and serve with a good loaf of bread!

Message edited 9/18/2010 9:12:47 AM.

Re: Soups up

I like this: Big Batch Vegetable Soup

Today I didn't have the can of diced tomatoes so I used some leftover cherry tomatoes (chopped) and some leftover marinara sauce mixed with water.

The veggies I used today were potato, carrot, frozen spinach, green squash and a can of chick peas. I sometimes add barley or small pasta, but today I ladled the soup on top of small cooked tortellini and topped with grated parmesean cheese.

Also, I learned to simmer soup for at least 2 or 3 hours to make it really tasty (Hale and Hearty says that is what they do!)

Re: Soups up

These are all great! Thanks

Re: Soups up

Butternut Squash & Apple Soup

• 2 butternut squash, cut length wise in half & seeded
• 2 boxes fat free, low sodium chicken broth
• 3 apples, chopped
• dash pumpkin pie spice
• 1 onion, chopped
• garlic
• EVOO

• Place squash halves face down in glass baking pan with 1 inch of water. Bake at 350 until soft (about 45-60 minutes)
• Saute onion, garlic, apples in EVOO. Add a dash of pumpkin pie spice.
• Scoop out butternut squash and place in blender with some chicken stock and some of the onion/apple mixture. Do this in batches. Once pureed, place in pot.
• Simmer soup on low heat until heated through.

Re: Soups up

here is another baked potato soup recipe

Baked Potato Soup
• 5-6 red potatoes, quartered
• celery, chopped
• carrots
• ½ cup dry sherry
• 32 oz. chicken stock
• onion, chopped
• 1 cup heavy cream, light whipping
cream or fat free half & half
• ½ cup cheddar cheese,
shredded
• 3 strips of bacon, cut up
• olive oil

• Place potatoes in baking dish with olive oil and salt & pepper— bake at 350° until tender.
• While potatoes are baking, in a large sauce or pasta pot saute in olive oil onions. Once translucent, add celery, carrots & bacon.
• Once everything is a nice golden brown, drain excess fat, then add sherry— simmer for 5minutes.
• Once potatoes are done, add half to pot & mash the remaining half in a food processor or in a mixing bowl.
• Add chicken stock and 2 cups of water— simmer for about 10 minutes, then add 1 cup of the cream.
• Simmer again for another 10 minutes. If not thick yet, mix some flour into the soup and bring to a boil until it is the right consistency.
• Right before you are ready to serve, mix in cheddar cheese and serve.

Re: Soups up

Healthy WW Garden Vegetable Soup

• 2/3 cup sliced carrots
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1/2 cup green beans
• 1 TB tomato paste
• 1/2 tsp dried basil
• 3 cups fat-free broth (beef,
chicken or vegetable)
• 1 1/2 cups diced green
cabbage
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/2 cup diced zucchini

• Spray a large saucepan with nonstick cooking spray, heat.
• Saute carrots, onion & garlic over low heat until softened, about 5 minutes.
• Add broth, cabbage, beans, tomato paste, basil, oregano & salt—bring to a boil.
• Reduce heat & simmer, covered about 15 minutes or until beans are tender. Stir in the zucchini & heat for 3-4 minutes.