Soup recipes!

I need some good soup recipes please! I have a current obsession with soup but I'm looking for thick soups (not brothy) please. Oh and no butternut squash

Re: Soup recipes!

I have a recipe for Chicken Tortilla soup..it is soo yummy!!

Here it is:

Ingredients
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Directions
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Message edited 9/26/2011 3:07:01 PM.

Re: Soup recipes!

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: Soup recipes!

A girl at work passed this recipe around it sounds incrdible. Thought I'd share!

Roasted Leek & White Potato Soup w/ Beet Reduction and Cheddar Foccacia
By CC (didnt know if I should post her name or not Recipe Created: 09/26/2010

Ingredients:
2lbs of White Potatoes (preferably, all produce can be purchased from your local grower)
3 large Leeks
1 large Parsnip
2 beets
1 fresh garlic clove, skin on
3 sprigs fresh dill
3 sprigs fresh thyme
¾ stick butter
2 cans chicken broth
6 oz. sour cream
6 oz heavy cream
6 oz 56% heavy/whipping cream (3/4 8oz container)
salt / pepper
1 foccacia lunga (long, baguette style)
½ cup fine grated, extra sharp cheddar
½ lb bacon

LEEKS: have leeks trimmed by grower if the tops are attached, make sure the leeks are clean and blot with kitchen towel to dry. On a sheet of tin-foil lay leeks and skin-on garlic clove in middle of leek bundle, along with your unpeeled parsnip, salt and pepper, and drizzle olive oil over. Wrap the leeks/garlic clove/parsnip lightly and place in the oven at 350 degrees for 20 mins. Remove, let cool.
POTATOES: Peel and cut potatoes into 1 inch cubes to evenly cook, boil in a soup pot with 1 can chicken broth, 3 cans water, boil/cook until tender

When the leeks are done roasting and cooling slice until you get to the green tops. Slice the parsnip and peel the garlic skin only, leaving the clove whole.

The potatoes should be done by now, fork test, you want the potato falling apart. Only drain a cup of liquid from the potatoes and place back on the stove. Add the leeks, parsnip and garlic clove to potatoes. You may now add ½ can of broth, 6 oz-8 oz.. of cream, 2 tbsp of sour cream, 2 sprigs of dill and 2 sprigs of thyme tied together and thrown in as a bundle, salt and pepper to taste, stir together and let simmer for 1 hr. (check every 20 mins or so for thickness)

After 1 hr., mash down with a handheld masher, add ½ stick of butter, keep tasting the soup and check the consistency, you do not want to end up with leek mashed potatoes HA!...

Add more cream, add more sour cream, add the rest of the butter, more broth, and probably going to need more salt and pepper. Again, watch thickness you still want this to remain a soup. Add balance of herbs but CHOPPED, not whole sprigs for final uplift. If you do not want to keep adding cream, add a little more chicken broth to lighten the soup. Keep in mind this is a creamy soup though.

Let simmer for another hr. continuing to mash every 15 to 20 mins.

Time to move on to your garnishments.

BEETS: peel and slice your beets, simmer in a sauce pan with a ½ cup of chicken broth until tender and syrupy. When cooked you will then puree the beets. Leave to side as garnish. Beets take a while to cook, so in the mean time, keep checking on your soup. You can also mash the beets to leave with a courser consistency, more like a warm chutney, which is also complimentary to the soup and adds more texture.
FOCCACIA: slice foccacia at an angle, place on rack on sheet pan. Generously cover with a good olive oil, cover with extra sharp fine grated cheddar. Place in over at 425 and let cook until cheddar is completely melted/baked into the bread, cook until hard and crispy, kinda like a cheddar crustini!!!
BACON: cook ½ lb of bacon, pull from pan, let cool and chop for optional garnish

TO SERVE:
Ladle soup into bowl, in a condiment bottle put beet puree (if no bottle, ladle in with large spoon about 2-3 spoonfuls in the same round about motion, or go with mash/ chutney idea and dollup chutney in center of soup…) and in a round-about motion generously garnish the soup with the beet reduction/puree. Sprinkle bacon crumbles on top, and place the cheddar’d foccacia to the side…