What is your favorite soup recipe?!
What is your favorite soup recipe?
Answers:
POTATO ARTICHOKE CREAM CHEESE SOUP
2 tablespoons extra-virgin olive oil
2 small yellow/white onions-chopped (you could use leeks too)
1 clove garlic, minced
2 medium potatos, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed or 1 can artichokes (in water) drained
4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 block softened cream cheese (regular or reduced fat)
2 tablespoons chopped chives or scallions, for garnish
Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper.
Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup.
Sprinkle with a little chopped chives or scallion and serve!
Source(s):
cooks.com
cambels
I realy like chicken soup.
This one:
Heat one can of chicken broth (Campbells)
Add one can of asparagus
When heated through, remove from heat, and add:
one tablespoon of sour cream
YUMM...
Chicken Soup recipe << if you want to die from the flavour :P LOL
INGREDIENTS:
1 stewing chicken, about 4 to 5 pounds
2 ribs celery, chopped
2 large carrots, chopped
1 1/2 teaspoons salt
8 peppercorns
1 bay leaf
2 quarts water
1/2 pound sliced carrots
3 ribs celery, sliced
2 medium potatoes, diced
1 cup frozen green peas
1/2 cup uncooked rice or 1 to 2 cups fine uncooked noodles
check out in the source the Completely Steps
Mexican soup
You can double the recipe if you would like... I usually double the stewed tomatoes!
1 can corn
1 can Italian stewed tomatoes (chopped or whole)
1 can hominey
1 can white beans
1 can kidney beans
1 can piquinto beans
1 can black beans
1 packet hidden valley ranch powder
1 packet taco seasoning
cook some hamburger in a skillet, cut some onions and add to it. Put the hamburger in a crock-pot with all of the above ingredients (do not drain the cans!) put crock-pot on low all day and cook. When it's done I usually serve with grated cheese, sour cream and tortilla chips!
Very yumeeeeeeeeeee!!!
Better in cooler weather but I have a super easy and healthy taco soup recipe. It makes a ton of soup so you can freeze half for another day. This soup is economical so it works well for parties or group pot lucks and is high in protein and fiber.
Here are the ingredients:
And I am not a precise cook so give or take a little in terms of exact quantity et cetera - customize to your own individual tastes and preferences
2 lbs. lean ground beef - could use turkey if you prefer
1 coarsely chopped yellow onion
4 or so garlic cloves minced
Brown the ground beef and 1/2 of the onion and garlic in a skillet. Drain when completely brown and place into your soup or stock pot.
Then add uncooked remaining 1/2 of the onion and garlic to the stock pot along with the beef or turkey
Next, open the following and drain and rinse before placing into your soup pot because the packaging is goo and you don't want that in the soup - ok so again, drain and wash the following:
2 cans red kidney beans - dark or light does not matter
2 cans black beans - sometimes called turtle beans
2 cans yellow hominey
For the following - do not rinse but instead include entire contents into pot:
2 cans Ranch Style Beans (black label) include the sauce/seasoning from this can into your soup pot
2 cans Rotel or other brand chopped tomatoes with green chilies
The following three ingredients are important for flavor so try not to skip or deviate from these
Add to the stock pot
1 envelope/packet dry Hidden Valley Ranch Salad Dressing
1 envelope/packet dry you choose the brand Taco Seasoning
1 plastic bottle - the larger one not the individual portion - V-8 Veggie juice - use the Hot and Spicy or Picante variety as it adds the element of zest/zing
So in the stock pot you will have the cooked beef, onions, garlic, the washed and drained beans and hominey, the black label beans and their chili sauce and the rotel along with juice, the dry ranch dressing and taco seasoning. After adding all these ingredients then add enough V-8 to fully cover all ingredients.
Bring the soup to a boil then simmer on low for about 20 minutes, serve and promptly freeze any portion remaining for another easy and filling soup.
I serve this soup with sour cream and cilantro garnish - my husband likes to eat it with crushed tortilla chips in the bottom of the bowl and melted monterrey jack or cheddar cheese grated on the top looks and tastes great
My very picky eaters who are 4 and 7 year old boys even like this soup and will actually eat it!!
I have yet to find one person who did not enjoy this recipe.
Baked Potato Soup (a recipe for two people):
Fry 2 strips hickory smoked bacon until crunchy. Peel and cube two large potatoes, and boil them in salt water until tender. Drain the potatoes. In the pot, add 2 cups shredded cheddar cheese, 1 cup milk, a dash of pepper and the bacon. Stir until creamy. Put it into bowls, and top with some chives and a dollop of sour cream.
You can use any leftovers in a casserole the next night...just pour it over some chicken breasts in a pan and top with stovetop stuffing and bake...
tomato soup with spinach......the best....even in the summer
Tortilla Soup II
6 servings 1 hour
8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces
Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender.
Add chicken broth and bring to boil.
Add tomatoes, Rotel, taco seasoning, and chicken.
Cut Tortillas into small pieces and add to broth mixture.
Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
Add milk and simmer for additional 10 minutes.
If thicker soup is desired, add more diced tortillas and let incorporate into soup.
Garnish with shredded cheese and broken tortilla chips.
Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth.
Mixing thoroughly into broth.
If thicker soup is desired, add more masa flour
Broccoli Cheese and Potato Soup
1/3 cup chopped onions
1/3 cup chopped celery
2 tablespoons butter or margarine
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
1/4 teaspoon pepper
1 dash paprika
salt
minced fresh parsley, if desired
In a large saucepan, saute onion and celery in butter over medium heat until tender.
Add flour, pepper, salt, and paprika and stir until smooth.
Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
Sprinkle individual servings with parsley if desired.
minestrone
3 slices of bacon 2 chicken consome
2 celery sticks olive oil
2 potatoes 2 tomatoes (suggestion)
2 canned diced tomatoes (w/ oregano and basil)
2 carrots 2 onions
3 green pepper 3 cups water
2 cans tomatoe sauce
Cut all the veggies and bacon up in your favored sizes. Put olive oil in a cook pot and put in the bacon. Cook that for a little while then add onions, carrots and celery. after its cooked the way you like it, (soft or thick) add the canned tomatoe sauce, diced tomatoes, water and green peppers. Stir to a close boil and add the chicken consome. Put it to a normal heat and add the potatoes. then put it on low heat and cover w/ the lid for several minutes, stirring occasionaly. Add salt, pepper, basil sprinkles or parsely if desired. When the green peppers and potatoes are as soft as you want it, then turn the heat off. Stir once more and serve.
?Bird's nest soup
?Seafood soup
?Asparagus soup
?Crab and corn soup
<*-*>
Really tasty chicken soup
1. Cut up the chicken into small tiny pieces
2. in a crock pot, heat up some butter
3. Add a small onion (diced/chopped), 1 tablespoon of ginger and 1 clove of garlic
4. Add the chicken (wash really well before) and cook for about 10 minutes in high heat, stirring after every 1 minute.
5. Add a can of tomato paste or a can of salsa
6. Add some diced (very small pieces) of potatoes
7. Cook for 10 more minutes
8. Add water/chicken broth
9. Add salt and peper
10. Boil for 10 minutes or to desired thickness
11. Serve with some parmesan chease on top
Cheeseburger Soup - I have made this for family and friends and everyone loves it!
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrot ( I put the carrot and celery in the food processer to save time)
3/4 cup celery diced celery
1 teas. dried basil
1 teas. dried parsley flakes
4 tbsp. butter or margerine (divided)
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
8 ounces process American cheese cubed (2 cups)
1 1/2 cups milk
3/4 teas. salt
1/4 to 1/2 teas. pepper
1/4 cup sour cream
In 3 qt. sauce pan, brown ground beef; drain and set aside. In the same pan, saute in one tbls. of the butter the onion celery and carrot till tender. Add broth, potatoes and beef; bring to a boil, cover and simmer until potatoes are tender.Meanwhile, in a small skillet melt remaining butter over low to medium heat, add flour and cook and stir until bubbly about 2-3 minnutes, add this mixture to the soup stir well and bring to a boil, cook for 2 minutes stirring often or constantly.Reduce heat to low add cheese, milk, salt and pepper cook and stir over low heat till cheese is melted. Remove from hear and stir in sour cream. Makes 8 servings.
Hiya,
I prefer cucumber soup. Very simple. Just grate a cucumber and put it in a colander so that the water drains off. Then in a blender add some ice cubes 250 gms yoghurt, salt and pepper. Blend and serve chilled.
A perfect chilled soup for a balmy summer evening.