I'm off to market. I want to make a nice soup. Any ideas?!
In case you don't have a recipe for it, here's the one I use:
French Onion Soup
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Answers: I had some great French Onion Soup for lunch yesterday and I'm dying for more, so that's what I'll suggest. And, will you please invite me? I ate it in a restaurant so I don't have any leftovers. ;)
In case you don't have a recipe for it, here's the one I use:
French Onion Soup
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Buy some Garlic for it and my fav soup is Minestrone.
vegiee soup is my favorite because it is tasty and healthy
i love cream soup.
you can make it with broccolli or carrots or leek.
but basically you cook it with potatoes and then blen it all up so it becomes creamy. (you can add herbs if you want) then when its on the plate you put a little bit of cream. and its really good!
also don't forget salt &pepper
you can also put croutons or something.
twisted Vichy:
3 leeks, white parts only, washed exceeding well and julienned
2 potatos, peeled and sliced fine
1 sweet onion (medium) sliced fine
5 cups chicken broth
1 habanero pepper
1 cup plain yougurt
chervil
clarify 1/3 cup butter and heat in a large pan, add veggies, sautee stirring till onion is glassy (about 4 mins) DO NOT add the habanero.
Add broth, 1/4 tsp white pepper, salt to taste, simmer for 20 mins. add habanero (seeded) and simmer 5 mins more.
Puree in a blender. Cool, add yogurt and stir, serve garnished with chervil.
Enjoy.
the link below has many many soups if this one doesnt sond good ,,but i know this one is wonderfull and i make it often.....
The spice of Italian sausage is mixed with the flavor of garlic and calmed by heavy cream in this great soup.
Email Recipe Print Recipe Ingredients:
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 and cubed
2 garlic cloves, peeled and crushed
1 medium onion, peeled and chopped
1 cup chopped kale or spinach
1 cup heavy whipping cream
Salt and pepper to taste
Method
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 spinach and cream to pot, season with salt and pepper, heat through.
Notes:
Number of servings: 10
Submitted By: billa-anne
View all recipes by this user
TOP RATED WINESCline Ancient Vines Zinfandel
Columbia Crest Cabernet Sauvignon
Cosentino Winery Il Chiaretto
Find a wine
Add a wine
Many ideas for soups. I love soup.
I recommend:
brown lentils, cooked until soft with one large onion. Then add the juice of one lemon, fresh cilantro, salt and pepper. Then blend the whole thing.
Or: potatoes, leek, with cream and cumin.
Or: just any vegetables you find, as long as they're nice and fresh. The more the merrier. I like: leeks, carrots, celery, potato (just one), tomato, fresh parsley, 3 or 4 cloves of garlic. Salt, pepper, blend.
Have fun.
Make me a French Onion with Cheese bubbling on the top in one of those individual cups. French bread on the side, please.
Cream of mushroom soup please
potatoe soup with bacon oooo sooo goood...
Potato and Sausage Soup (better than Olive Garden's)
6 slices of bacon (cooked crisp and crumbled)
1 lb. Sausage (spicy or mild) browned
1 onion (chopped)
3 stalks celery (chopped)
5 - 6 large Potatoes (sliced or chopped)
1 Large Can Chicken Broth
1 Pint Heavy Cream
1 bunch Kale or 1 Bag Spinach (your choice)
Cook bacon and set aside. Brown Sausage, onion and celery in bacon drippings. Drain. Add Chicken Broth and sliced potatoes. Cook 20 minutes. Add Heavy Cream, Kale/Spinach and crumbled bacon. Stir Salt and Pepper to taste and ENJOY!
Serve with a crusty bread for dipping.
NOTE: I the soups cooks up thicker than you like add water to make it the consistency you want.
This is a filling soup and better the next day!
Ingredients:
Yellow lentil (tuar dal) 1 cup
Tamarind water 1/2 cup
Tomato puree 1 cup
Ginger-garlic paste 1/2 tsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1 tsp.
Turmeric powder 1/2 tsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Curry Leaves (chopped) 3 tbsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
5. Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
Serve hot. Garnish with Curry leaves (kadi patta).
potato leek soup.... this is so delicious, its just like potato soup because you can't really taste the leeks, but thats what makes a lot healther. look it up, i bet martha stewart or allrecipes.com has one.
get two big cans of the cheap store brand chicken with rice soup, doctor it up by adding more instant rice and chunks of pre-cooked turkey, or you can use the cooked chicken in a can, add garlic salt and pepper, and it will look and taste like a home cooked soup.
Cheese and Vegetable Chowder
( this was a 1994 Home& Garden winner)
2 C. water
2 C. chicken broth
3 C. shredded cabbage
1 C. chopped ham
2 large carrots, chopped
1 (5.25 oz) pkg dry au gratin potato soup mix (with sauce mix packet )
1 C. milk
1 tsp. cornstarch
1 C. frozen cut green beans
Combine first 6 ingredients, and bring to a boil. Reduce heat.Simmer 20 min.
Combine cornstarch and milk.. add to soup along with green beans.
Simmer until all vegetables are tender.
I like chicken soup. What I do is simply grill some chicken for dinner with extra for the soup for the next day. I normally use veggies in it that are nearing the end of their days in my fridge. After an appropriate memorial service, I toss them alive into boiling oil. Yeah I know it sounds medieval, but what can I say? I can be theatrical