SOUP ANYONE?? Okay, it is autumn and?!
SOUP ANYONE?? Okay, it is autumn and?
I would LOVE to know what is your favorite kind of soup??? Cornbread, biscuits, or crackers? YUM---I just made a pot of vegetable minestone. PLEASE share your soup info.....
Answers: I LOVE home made chicken noodle, but I made this potato soup recently and it was soooo good!
Absolutely Ultimate Potato Soup
PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min
8 servings
INGREDIENTS
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
DIRECTIONS
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste. Source(s):
http://allrecipes.com/recipe/absolutely-... hamburger soup
oxtail soup
creamy pumpkin soup
chicken noodle soup
and Santa Fe chicken soup
serve with cornbread, biscuits or hot homemade bread yum! my grandmas homemade chicken soup with pastina ( which is a very small pasta) she is no longer with us so i miss her soup but your sounds soo good pass me some here in ct. and i wll take a few cornbreads too. left over soup. What ever is left from the day before meal. the classic chickennoodle!!!!!!!!!!! My favorite is chicken gumbo, but I love a southern soup called pine bark stew. Yummy! Potato soup/ with bacon and cheese
spicy corn chowder/with bacon
ministrone
chilli/with cheese/sour cream/onions/ & chopped jalapenos
Corn Bread with the chilli/ but crackers with the rest. i like vegetable beef with hot cornbread. or chili with cornbread. Campbell's cup of New England Clam Chowder. With nothing else.
Or shrimp gumbo with okra.
From:
http://www.cooks.com/rec/doc/0,1745,1451...
8 oz. fresh or frozen okra
1 tbsp. olive oil
2 tbsp. butter
1 green pepper, cut 1 inch square
1 clove garlic, minced
16 oz. can whole tomatoes
1 onion, chopped
13 3/4 oz. can chicken broth
1 bay leaf
1/8 tsp. thyme
1/8 tsp. hot pepper sauce
1/4 tsp. Worcestershire sauce
1/2 lb. shrimp, shelled
Salt to taste
Steamed rice
1 tsp. gumbo file powder (optional)
Wash okra, slice 1/4 inch thick. Heat oil and butter in heavy pan. Saute okra, onion, green pepper and garlic. Sprinkle flour. Cook and stir until flour starts to brown. Add tomatoes, chicken broth, bay leaf, thyme, pepper sauce and Worcestershire sauce. Cover, simmer 45 minutes. Add shrimp, cook until pink. Serve over rice. i like to make"cliffs original home made " vegetable soup . i open cans of vegetables, a large can of v-8 juice,dice an onion, and cooked (and drained) hamburger (i buy a bag of shredded cabbage and add it to the hamburger while cooking it) i also add about 1/3 cup of sugar to counteract the acidic taste(i don't add salt)there is salt added to the cans of veggies during processing. i bring the concoction to a boil and serve. i like corn bread with my soup. Soup is really good this time of year. Here are a few of my favorites that we make at home:
Pappa al Pomodoro (Italian Tomato soup with basil and bread)
Leek and Potato
Pumpkin Soup
Lobster Bisque
New England Clam Chowder My favorite soup and it's good for you.
Barley and Ham Soup
INGREDIENTS
3/4 cup chopped onion
1/2 cup finely chopped celery
1 clove garlic, minced
2 tablespoon margarine or butter
5 cups chicken broth
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1 1/2 cup diced fully cooked ham
1 cup diced carrot (about 2 carrots)
1/2 cup quick-cooking barley
1 14-1/2-ounce can tomatoes, undrained and cut up
DIRECTIONS
1. In a large saucepan cook the onion, celery, and garlic in margarine or butter until tender but not brown. Stir in the water, dried oregano and basil (if using), pepper and carrots. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
2. Stir in the ham, tomatoes and uncooked barley. Simmer, covered, for 1 hour or more. Makes 4 servings.
Note: Use canned “diced tomatoes with garlic and basil” and omit the dry herbs. INGREDIENTS
2 small sugar pumpkin
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream I love soup any time of year!
My recipe:
2 pork steaks
diced potatoes
1 large onion, diced
baby carrots
2 cans diced tomatoes
1 can whole kernel corn, drained
1head cabbage, shredded coarse
1 can English peas, drained
1 can water
3 chicken bouillon cubes
1 tsp. celery seeds
Put all in crock pot and cook on high for an hour or so; then on low all day. I season with diced garlic,
black pepper, a bit of cajun seasoning, and a bit of salt if desired. When done, remove meat, de-bone, trim away fat and dice. Return meat to soup.
Serve with warm wedges of cornbread. GREAT!! Chichen Gumbo and cornbread. Yum Yum!!! I would say I have two favorites: A copycat version of Olive Garden's Zuppa Toscana that I found and made a few changes to, which is extra fabulous:
Zuppa Toscana
1/2 pound Italian sausage, cooked and crumbled
5 red potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups spinach or kale - washed, dried, and shredded
4 cups chicken broth
1/3 cup heavy whipping cream
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add broth, potatoes, and sausage and simmer 15 minutes.
Add crumbled bacon, spinach, and cream. Simmer 4 minutes and serve. Season with red pepper flakes if desired.
And my other favorite is Slow-Cooker Chicken Enchilada Soup.
1 pound chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
1 can black beans, drained
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, black beans, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. An hour before done, remove chicken peices and shred. Return to crock pot until soup is done.
Preheat oven to 400 degrees F .
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Serve with shredded cheese and sour cream. (Well, WELL worth it to make the homemade tortilla strips!)
Last week we had temperatures in the sixties and seventies and I was SO excited that fall had arrived and I could make soup again. And this week it's back in the eighties and nineties! Booo! Oh well! Happy soup cooking! My favourite soup is homemade chicken noodle.
But I made ribs for supper tonight, so tomorrow we'll have 'rib soup' - which I make with pearl barley, a bit of rice, corn, carrots and peas.