I need a good reciepe for soup.?!
Answers: new cook
whatever you do: make it from scratch and don't use any pre-made soup mixes (garbage). soup is easy there are so many ideas you could use: i like cream of veggie: take all your leftover veggies: carrots, celery, broccoli, peppers, tomatoes, peas, anything ya got. cook and puree them in a big stock pot, add some heavy whipping cream, butter and chicken broth, season with some white pepper, salt, and maybe some kind of green herb. very good and super easy.
CREAMY SPINACH SOUP
2 and a half ounces of Israeli couscous, (or the pasta of your choice)
1 small to medium onion, chopped
1 hot pepper, chopped, (optional)
Salt and pepper to taste
Olive oil as needed
1-2 cloves of garlic, chopped
1 pint chicken broth
1 pound baby spinach
4 oz. heavy cream
Boil the pasta separately from the soup. While the pasta is cooking sweat the onion and hot pepper with salt and pepper in the olive oil. Do not brown the vegetables; merely soften them. Add the chicken broth and bring to a boil. Add the spinach in bunches until it all wilts. Add the cream, simmer for a few minutes and add additional salt and pepper if need be. Add the pasta and serve.
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Baked Potato and Garlic Soup
2 Russet potatoes, baked
3 cloves of garlic
1 Jalapeno, minced
1/2 Onion, chopped
Salt and Pepper to taste
Chicken stock as needed
1 Tablespoon Chives (Optional)
peel the baked potato and roughly chop
sweat the jalapeno and onion then add the potatoes, galric and stock. Simmer for a few minutes
Puree in a blender or food processor and add seasoning.
Adjust consistency for thicker soup return to heat and simmer more or for a thinner soup add more chicken stock as needed.
garnish with chives if desired and serve.
For a less spicey soup remove the seeds and ribs from the jalapeno. This is a good tasting and simple soup to make.
New cook? Then start with something easy and classic, that you know the flavors for and can experiment with if you like. I'm suggesting this Chicken Noodle Soup recipe:
INGREDIENTS
* 1 tablespoon butter
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 4 (14.5 ounce) cans chicken broth
* 1 (14.5 ounce) can vegetable broth
* 1/2 pound chopped cooked chicken breast
* 1 1/2 cups egg noodles
* 1 cup sliced carrots
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* salt and pepper to taste
DIRECTIONS
1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Here is a basic soup you can adjust and fiddle with.
Start with a base of chicken, please use something that has the BONE IN IT, like drumsticks. Avoid anything boneless. A couple of drumsticks are more than enough to flavor a pot of soup for 5 or more. Fill your pot with water, add your chicken, some ginger (unchopped or chopped into large pieces), and garlic (unchopped, but deskinned).
If you are not sure how to deskin your garlic, just place a clove of garlic under the flat face of your biggest knife and crush it very gently, the skin will crack open and become very easy to remove.
As your broth gets to a boil, please don't forget to lower the heat to a simmer. Keeping it on high and boiling will evaporate your soup before you know it.
While you wait for the broth to boil, skin and cut up some carrots and potatoes. Smaller pieces will cook faster, but I think bigger pieces makes the soup heartier.
If you use sweet potatoes, which tend to be softer and more likely to "melt" in the soup, leave a little of the skin on the potato so that it doesn't fall apart and melt very easily.
Now I usually pick a couple of lighter vegetable, like cabbage and mushrooms to add to the mix. Cut them as you prefer, they will cook the quickest.
Add your carrots and potatoes to the simmering broth with your chicken, garlic, and ginger, and let simmer for at least 30 minutes. After the carrots and potatoes are cooked through, add the cabbage and mushrooms and now we can season.
Salt as you like
Pepper as you like
and some butter
Now your soup will have been simmering for about 45 minutes, and it is ready to eat. Great with some garlic bread, a sandwich, or even fried rice.
After the soup is done, you can dress it up with a favorite herb or garnish, like cilantro or scallions, you can make it spicy with chili or chili oil, or make it creamier by adding milk or cream, it's up to you.
Note that the soup will get tastier when you start reheating it (on a stove, not the microwave), and you may want to remove the garlic and ginger from the soup since they are there more to flavor the broth than to eat. If you notice the chicken bones separating from the chicken meat in your pot, you can remove them too.
One last tip is to use some alcohol when you first bring your broth to a boil/simmer. You need something clear/white and very light tasting, and most Asian cooking wines work well for this. You may be able to improvise with other alcohols that have similar qualities like vodka or white wine, but dark colored or strong tasting alcohols are not recommended, ie red wine, scotch, beer...
Bon appetite!
This is my favorite
Canadian Cheese Soup
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
4 1/2 cups milk
2 cups American cheese, grated
1/2 cup cheddar cheese, grated
2/3 cup celery, finely diced
1 1/2 tablespoons green peppers, finely chopped
1/2 cup carrots, finely shredded
2 cups chicken broth
paprika
In a 3 or 4 quart pot melt margarine and blend in flour. Cook about 5 minutes on low heat. Add salt and milk. Cook until thickened.
Turn down heat and add grated cheese. Stir until melted, keeping heat low.
Partially cook vegetables in chicken stock and add to cheese and milk mixture.
Bring to a low simmer, but do not boil or cheese will curdle.
Check for taste, adding more salt if needed.
Add paprika for nice color.