What is a really good soup recipe?!


Question: What is a really good soup recipe!?
Answers:
We really got into soups this past year!. I make all kinds, but this one is great, and a little different!.!.!.

***Meatball and Spaghetti Soup***

3 tablespoons extra virgin olive oil (EVOO)
4 cloves garlic, chopped
1 bay leaf, fresh or dried
1 large onion, chopped
3 carrots, chopped
1 can tomato sauce (15 ounces)
1 can crushed tomatoes (28 ounces)
1 quart chicken stock
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce (eyeball it)
A generous handful of flat leaf parsley, finely chopped
1 egg
1/2 cup Italian breadcrumbs
1/2 cup grated Parmigiano Reggiano cheese (a generous handful), plus some for passing at the table
Salt and pepper
1/2-3/4 pound spaghetti, broken into thirds, depending on how "noodle-y" you like it

Preparation
Heat a soup pot over medium-high heat!. Add the EVOO, garlic, bay leaf, onion and carrots and sauté five minutes or until softened!. Season with a little salt and pepper, then add the tomato sauce, crushed tomatoes and chicken stock!. Cover pot and bring to a boil!.

Place the beef in a bowl and add the Worcestershire sauce, parsley, egg, breadcrumbs, cheese, salt and pepper!. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the soup pot – if you’re cooking with kids, ask them to help you roll the meatballs – they’ll love it!

Once all of the meatballs have been added, wash up!. Stir the broken spaghetti into the pot and cook seven minutes more!. Season stoup with salt and pepper to your taste and serve!. Pass grated cheese at the table for topping!.

Tips: Pasta may be cooked separately to avoid becoming overcooked if the stoup is being served over a long period of time!. Dab a little EVOO on cooked al dente pasta and keep in a bowl or even in the colander you drained it in, covered with plastic, until ready to serve!. Place a small amount of pasta in stoup bowl, microwave 15-20 seconds and top with hot stoup!.

If stoup gets too thick for your liking, stir in a cup of water or stock to loosen it up!.

Add in peppers, mushrooms or even chopped zucchini to bump up the veggies in this dish!. They may be added and sautéed along with onions and carrots!.
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i found this recipe for tortilla soup and it's really good

6 tablespoons cooking oil
8 (6 inch) corn tortillas, halved and cut crosswise into 1/4-inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro leaves
3 tablespoons chopped cilantro (optional)
1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 pound Cheddar, grated
Lime wedges, for serving


2!. Cooking Directions
In a large heavy pot, heat the oil over moderately high heat!. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute!. Remove with a slotted spoon and drain on paper towels!. Repeat with the remaining tortilla strips!.
Reduce the heat to moderately low!. Add the onion, garlic, and spices; cook, stirring, for 5 minutes!. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips!. Bring to a simmer!. Cook, uncovered, for 30 minutes; remove the bay leaves!.
In a blender, puree the soup in batches; pour it back into the pot!. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute!. Stir in the avocado!.
To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup!. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges!.

From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar!. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor!.

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Sweet Potato Bisque

Ingredients

1 pound sweet potatoes, peeled and cut into small cubes
1 large onion, coarsely chopped
1 tsp minced garlic
2 tbsps butter
2 tsps ground coriander
1 tsp curry powder
1/2 tsp ground cumin
1 quart vegetable broth

Preparation

Melt butter in a saucepan over medium heat!.
Add garlic and onion!. Stir and cook until the onion slices turn slightly brown!.
Add coriander, curry powder and cumin!. Cook for another 30 seconds!.
Add potatoes and broth!. Turn up the heat a little and bring to a boil!.
Reduce the heat and cook until the potatoes get soft!. (about 20 - 30 minutes)
Remove the mixture from stove and blend in a food processor until smooth!.
Put the mixture back into the suacepan and cook over medium heat until steaming hot!.
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Tomato basil bisque - it's great with a grill cheese sandwich!

1 small onion - diced
2 cloves of garlic - minced
1-28 oz!. can of tomatoes
fresh basil - about 3/4 c!.
1/2 c - 3/4 c heavy cream
stick of butter
salt and pepper

Saute the onion and garlic in a medium sauce pan until it is cooked, but not browned!.
Add onions, garlic, tomatoes, salt, pepper, and basil to a blender!. Puree until smooth!.
Pour it all back into the sauce pan!. Bring to a boil, then simmer on low for 30 minutes!.
Add cream and butter!. Stir until butter is melted, and soup is heated through - do not let it boil!

You can add mozzarella or Parmesan cheese or croutons!. I usually top it with some chopped basil!.Www@FoodAQ@Com

The name says it all

CHICKEN VELVET SOUP

1/3 cup + 1 TBSP butter
3/4 cup flour
6 cups chicken broth, divided
1 cup milk
1 cup half and half
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chopped cooked chicken

Melt butter in large Dutch oven over low heat
Add flour
Stir untill smooth
Cook 1 min, stirring constantly
Gradually add 2 cups chicken broth, milk and half and half
Cook over med heat, stirring constantly
untill thicken and bubbly
Stir in salt and pepper
Add remaining broth and chicken
Stir well
Heat throughly
Yield 2 quarts
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This is the recipe I use!.!.!.

It's Taco Soup and it's sooo good!.

I add black olives and 2 can's of tomatoes!.

You can add and subtract what you want or don't want!.

http://southernfood!.about!.com/od/soupand!.!.!.Www@FoodAQ@Com





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