Vegetable soup recipe, plz? not easy one!!?!
i usually need more than 2 hrs to cook soup. sometimes more than 5 hrs. so i dont mind how long does it take to prep and cook.
i just dont eat beef. so chicken, turkey, pork and sausage are ok.
i also want to know the recipe of spicy one. (chicken base, tomato base.... etc. etc)
thank you :)
Answers: any yummy recipe?
i usually need more than 2 hrs to cook soup. sometimes more than 5 hrs. so i dont mind how long does it take to prep and cook.
i just dont eat beef. so chicken, turkey, pork and sausage are ok.
i also want to know the recipe of spicy one. (chicken base, tomato base.... etc. etc)
thank you :)
Scandinavian Summer Vegetable Soup
This is a beautiful and delicious vegetable soup! Everyone at my home loves it, and guests always ask for the recipe. Don't be thrown off by the radishes...they do not have a strong taste in the soup at all, and have a wonderful taste when cooked in the soup. You can top it with shredded cheese if you like...Serve with crusty french bread or yeast rolls! Enjoy!
Ingredients
4 cups fresh or frozen cauliflower florets
2 cups thinly sliced carrots
2 cups fresh or frozen green peas
1/2 cup sliced green onions
1 teaspoon dried dill
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
2 cups cream
2 slightly beaten egg yolks
2 cups torn fresh spinach
10-12 radishes, sliced(1 cup)
Directions
1In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
2In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.
Now if you want a recipe for a spicy soup, try this:
Hot And Spicy Chicken Soup Recipe
Ingredients
750ml chicken stock
1/4–1/2 red chilli, de-seeded and very finely chopped
1 small lemongrass stalk, outer leaves removed and finely chopped
1 teaspoon tamarind paste
1/2 teaspoon grated fresh ginger
A handful of coriander, stalks left whole and tied in a little bundle and leaves roughly chopped
160–180g skinless free-range chicken breast
1 spring onion, finely sliced
2 tablespoons fish sauce
1 and a 1/2 to 2 tablespoons lime juice
Directions
Bring the stock to the boil in a saucepan with the chilli, lemongrass, tamarind paste, ginger and stalks of the coriander.
Once boiling, gently lower the chicken breast into the stock and simmer for 20 minutes, covered.
Turn the chicken over halfway through the cooking time. Discard the coriander stalks and remove the chicken breast.
Thinly slice the chicken and add back into the soup with the spring onion, chopped coriander, fish sauce and lime juice.
Reheat the soup and when piping hot, serve.
Both are great! enjoy :)
Emeril's Get-Well Chicken Vegetable Soup
Ingredients
2 tablespoons olive oil
1 chicken (2 1/2 to 3 pounds), boned, skinned, and visible fat removed (save the bones and the carcass, discard the skin), diced
2 1/2 teaspoons salt
10 turns freshly ground black pepper (1/2 teaspoon)
1 cup chopped onions
1/2 cup chopped celery
1/2 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup (loosely packed) fresh parsley leaves
1 tablespoon chopped fresh basil
4 bay leaves
1 tablespoon Emeril's Creole Seasoning
2 cups assorted chopped fresh vegetables, such as beans, zucchini, yellow squash, cabbage or whatever is in season
1 cup (firmly packed) rinsed and torn spinach leaves
1/4 teaspoon crushed red pepper
3 quarts chicken stock
2 cups cooked fine or broad noodles
Directions
Heat the oil in a large heavy pot over high heat. When the oil is hot, add the chicken meat and bones, salt, and pepper and saute, stirring occasionally, until the meat and bones are brown, for about 5 minutes. Add the onions, celery, carrots, green onions, garlic, parsley, basil, bay leaves and Creole Seasoning and saute, stirring once or twice, for aobut 4 minutes. Add the chopped vegetables, spinach and crushed red pepper and saute for 1 minute.
Add the stock to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat. Remove the carcass and loose bones. Unless you're too ill to wait, the soup will taste even better if you refrigerate it overnight. The next day, remove and discard the congealed fat on the top and reheat the soup over medium heat.
Emeril's Creole Seasoning
Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
Directions
Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.
Here are 700 vegetable soup recipes, sorted by highest rated first: http://www.recipezaar.com/recipes.php?q[...
This is the nicest soup i have ever made and it takes about five minutes to prepare
Chop up leeks and potatoes
Soften chopped onion in oil or butter in large saucepan
Add vegetables and cover with water and chicken bouillion cubes
Simmer for an hour or more: delicious - sometimes i add grated cheese to the bowls of soup