What's the best-tasting soup and how to make it?!
What's the best-tasting soup and how to make it?
Answers:
MAGIC soup...
...O_0
onion soup
She crab soup but you have to come down to South Carolina to eat it since the crabs are native here. The way you make it is by reservations.
I am not that good with soups. I can make a decent hot and sour chinese soup, but I bet you can make some really delicious soups.
How about I cook the main dish and you make the soup and dessert?
We can make the hot and sour together if you want (-;
a simpel vegs soup ,i al so like ministorne without chicken broth try your own , veggie are pretty easy
i wish you had been more spacific about what type you would like but for me its this one
Zuppa Toscana Soup
1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
top with grated romano cheese
Saute chopped onions, carrots. Add extra large can of chicken broth. Add large bag of frozen chopped turnip greens. One can of canneloni beans. One package of dried tortellini pasta (cheese filling). Top finished soup with parmesan cheese.
Easy and delicious. Enjoy!
chicken vegetable soup
6 cans of chicken broth swansons
frozen or fresh mix veggies
cooked chicken pieces
potatoes cut in pieces
seasonings
I like to make soups with all the common ingredients that I often have in my refrigerator.
The most popular soup is vegetable, as I always have a lot of ordinary supplies on hand.
Vidalia onion
fresh garlic chopped
mushrooms
carrots
celery
broccoli
cauliflower
turnip- I pre- cook this one in the micro before adding to soup.
zucchini
green beans
tomatoes fresh or canned
cabbage
potatoes
Cut all vegetables that you wish to use and cook together in large soup pot. Oil for pot to start onions sauteing.
Cartons of Campbells soup broth, which are very good and already seasoned or powdered beef or chicken soup bases, Add 2 TBSP of flour mixed with your broth and additional water to top up the soup
Any three or four of the veggies I have listed or all of them can be turned into the most delicious meal. 1 Cup of pearl barley or dry Lima beans can also make your soup interesting and thicker.
Cook at least 1 1/2 hours until all veggies and barley and dry Limas are tender. Season to taste with basil, oregano or other spices of your own choice. Easy on the salt but use pepper and even 1 TBSP lemon juice would be super good..
INGREDIENTS
1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste
DIRECTIONS
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
My wife makes the world's best New England-style clam chowder & her Wisconsin Beer Cheese Soup with popcorn is unusual & very good on cold winter days also . I don't have a clue how they're made, but if you're dying to know, e-mail me & I'll see what I can do. ;-)
Put a stock pot on the back ot the stove with 8q of cold water and turn on the heat
Brown 1 chicken cut up and seasoned with salt, pepper and sauage(any link sauage, hot is best, you like sliced up) in few tablespoons of oil and add all of it to pot. You may debone it to make it pretty for guest but my family likes to suck on the bones as they eat the soup. Saute 2 onions, 1 bunch of green onions chopped, 2 bell peppers, 5 chopped celery stocks with leaves in a few tablespoons of oil and put in pot. Add 3-4 bay leaves, several minced coves of garlic, 1 bunch of copped parsley, salt to taste, pepper, creole seasoning, couple dashes of hot sauce. Bring to boil, then reduce to simmer for 45 minuets. Throw in about 6-8 lbs of pre-cooked shrimp & crab meat or deboned cooked fish and let simmer some more while you make the roux with 1 cup of oil in a skillet, when it is hot add 1-1 1/4 cup flour and stir, stir, stir until it is the color you like. I like it very dark and be careful not to splash it on you because it will cause a bad burn. Add to pot stir and simmer some more. At this point you can either make a pot of rice to serve the soup over or throw a few cups of rice in the pot and let it cook until the rice is done. I've done both and I've also added some veggies when I add the chicken to make it hearty anything you like. Get some nice fresh French bread or some crusty bread, warm and y'all enjoy!
I made this for a Valentines Day dinner at my moms restaurant and it was a HUGE hit. Enjoy.
Lasagna Soup
1lb Italian sausage
2 cups chopped onions
1 cup diced carrots
2 cups slice mushrooms
2 Tbsp minced garlic
4 cups chicken broth
1 can Italian-style stewed tomatoes
1 can tomato sauce (10 3/4 oz)
1 cup maflada pasta (mini lasagna noodles or use bow tie)
2 cups fresh chopped spinach
1 cup provolone or fresh mozzarella cheese
1/4 cup Parmesan cheese
Brown sausage over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic; saute another 3 minutes. Add broth, tomatoes and tomato sauce; bring to boil. Drop in pasta and simmer until cooked, about 10 minutes. Stir in spinach and cook until wilted. Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan. Makes 8 cups.
Well there are two that I love. I love clam chowder and gumbo. Some people might not call gumbo soup but its made like a soup.
Anything with seafood...
Best Ever French Onion Soup
This is a wonderful filling soup. Tastes great anytime of year but especially on cold winter nights. Serve with a salad and you have a meal.
Ingredients
6 cups Thinly sliced onions
1 tbsp Sugar
1/2 tsp Pepper
1/3 cup Vegetable oil
6 cups Hearty beef broth (undiluted)
8 slices French bread (3/4 inch thick), toasted
1/2 cup Shredded Parmesan cheese
Preparation
In a soup kettle over medium low heat, cook onions, sugar, and pepper in oil for 20 minutes or until onions are caramelized, stirring frequently. Add the broth, bring to a boil. Reduce heat; cover and simmer for 30 minutes. Ladle soup into ovenproof bowls. Top each with a slice of toasted French bread; sprinkle with cheese. Broil until cheeese is melted. Serve immediately.
Cook's Notes
I always put extra cheese on mine!
Broccoli-cheddar cheese!
Steam some broccoli. Reserve the resulting broccoli stock.
Dice broccoli into small pieces. Warm milk in a stock pot. Add grated cheddar cheese (you can also use a mixture of cheddar, jack, and Swiss) and melt. Add the broccoli and reserved stock. Season with nutmeg, salt, and pepper.
Allow to cook down to thicken, but do not let it boil.
Use COLD water to clean the stock pot.
Hot N Sour soup...or shark fin soup
Soup is my specialty. Potato soup is the best and tastiest and fastest (unless you just open a can). Buy 2 large baking potatoes (organic) wash them well and cut into small clubes, 1 small onion chopped same size and Garlic chopped. Put the potatoes in pan with salt and water to cover the potatoes and add the onions and Garlic, partially cover and bring to a boil. Turn the flamed down to low so it just simmers (little bubbles) and cook until a knife stuck in the potatoes comes out clean. Serve with a sprinkle of cheese.
Chicken Soup from scratch.
Put chicken in large pot. Add chopped carrots, turnips, onion, bay leaf, parsley, celery. Salt & pepper to taste. Bring to boil, then simmer maybe an hour or so. Skim off fat. Take out chicken, cut into bite-size pieces, Return to soup, serve with noodles.
New England Clam Chowder made by chunky soup open can put in microwave safe dish cover with paper towell cook on medium heat 2 1/2 minutes stir and add some oyster crackers then eat yummy
Minestronii.....but it gets spicey, maybe not the best for all guest. Tomatoes and all the veggies you can think of!