What's your favourite soup? what's the recipe?!
3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup whipped cream
cinnamon sticks for garnish
1 cup ranch dressing
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce jar marmalade
Heat oil in heavy large saucepan over medium–high heat. Add onions, whipped cream, ranch, and garlic; sauté until garlic begin to brown. Add 4 cups broth, lentils, and marmalade and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of worcestershire or deli mustard, if desired. Ladle soup into bowls. Garnish with cinnamon sticks.
Answers: Easy Lentil Soup
3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup whipped cream
cinnamon sticks for garnish
1 cup ranch dressing
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce jar marmalade
Heat oil in heavy large saucepan over medium–high heat. Add onions, whipped cream, ranch, and garlic; sauté until garlic begin to brown. Add 4 cups broth, lentils, and marmalade and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of worcestershire or deli mustard, if desired. Ladle soup into bowls. Garnish with cinnamon sticks.
Chicken Noodles...uh does the red and white can count.? :)
anything from Campbells'.....just open the can.....
chicken soup. i donno mother makes it for me
sancocho......its a type of spanis soup(homemade)it has meat,potaetos,squash,cabbage........GOOD !!
Tomato Bisque: a creamier version of the old classic
Ingredients:
3 tablespoons butter
1 medium onion, coarsely chopped
2 tablespoons all-purpose flour
2 cups water
4 pounds tomatoes, peeled, seeded, and cut into pieces
2 tablespoons light brown sugar
6 whole cloves
1 teaspoon salt
Freshly ground black pepper
1 cup medium or whipping cream
Instructions:
Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil. Measure out 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.
Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place over medium heat and warm gently, but do not boil.
Yield: 6 servings
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For spicier soups:
Chicken Curry Noodle Soup:
http://www.bellaonline.com/articles/art4...
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Mulligatawny:
http://www.bellaonline.com/articles/art5...
chiken soup
The grocery store by my house always has hot soups ready to eat. Occaisonally they have this reeeeally great one called Asiago Cheese and Tortellini.
I have never been able to find a recipe for it, but I experiment with it. I haven't made one I really like yet, but I'll let you know, haha.
Campbells Chunky Classic Chicken Noodle.
You will need:
A bowl
A spoon
A microwave or stove top burner (if using stovetop, exchange bowl for range top safe pot.)
Goldfish crackers (optional)
Pull up the tab on top of can. Pull back. Discard top of can. Pour contents in a microwave safe bowl. Microwave on high heat for 2 to 4 min, depending on how hot you like your soup.
Remove from microwave, add spoon and crackers. Enjoy!
I know its alot of work to prepare, but its worth it!! ; )
If you have a Crock-pot, this is DIVINE...
Squash Apple Bisque
1 Two pound butternut squash, peeled and cubed
1 Med onion, chopped (1/2 cup)
1 can chicken broth (14 1/2 oz)
2 cups applesauce
1/2 tsp ground ginger
1/4 tsp salt
1 cup sour cream
1. Mix all ingredients except sour cream in cooker, cover and cook on low 8-10 hours (high 3-5 hours) til squash is tender.
2. Use blender to puree mixture when done. It may take a couple of batches to do it all.
3. Return to cooker and stir in sour cream. Cook on low for 15 minutes til hot. Stir.
4. Garnish each serving with a dollop of sour cream, or for a touch of crunch, top with chopped pecans or walnuts.
Avgolemono: Chicken Soup with Egg-Lemon Sauce
1 (3 pound) free range chicken
2 quarts water
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 leek, cleaned and quartered
1 carrot, peeled and quartered
2/3 cup aborio rice
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
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Maxine's Chicken & Pasta Soup
2 Cups Cooked & Chopped or Shredded Chicken
1 Cup chopped Carrots
1 Cup chopped Onion
1/2 Cup chopped Celery
1 small can of cream of chicken soup
1 cup cooked pasta ( any that is Small)
Put all the veggies and the chicken in a Medium size pot. Mix 2 can of water with the chicken soup, pour over mixture in pot, bring to a boil, turn down to simmer. Cook till carrots are tender, then add the pasta, stir till it is all mixed up. And then your ready to eat!
This is so easy. We serve it with warm tortillas and sliced avocados....
Beefy Nacho Soup
1 lb ground beef
1 small onion, chopped
1 T taco seasoning mix ( from a packet)
1 can Nacho Cheese soup
1 small can Mexicana corn, drained
1 can (10 oz) tomatoes with green chilis, undrained
1 & 1/2 C. milk
1/2 C. shredded cheddar cheese
1/2 C. crushed tortilla chips
Cook ground beef and onion... drain well.
Stir in remaining ingredients except cheese and chips.
Cook for 10 minutes... stir ften.
Top each serving with cheese and chips.
the easiest to make is my beef and veggie soup
ingredients:
1 lbs beef stew meat (cut them into smaller cubes)
1 bag of the baby carrots
1 yellow onion
2 chopped celery sticks
1 can of peas
1 can of stewed tomatoes
1 to 2 cans of tomato paste
1 potato
1 large box of chicken broth
to season the meat:
Worcestershire sauce
MC Cormick all-purpose seasoning or Tony's
optional:
on a separate pot cook some noodles it can be some macaroni noodles or some fun noodles like alphabet noodles
you can do this all in one pot
first you season the meat and then put the pot on high and once pot is heated up brown the meat
once all sides of the meat are brown add the vegetables (the smaller you cut them the faster the soup cooks)
after adding the vegetables add the chicken stock and tomato paste
make sure everything is stirred in
let it cook for 1 hr stir every 10 mins
when soup is ready i like adding some cooked noodles with the soup
winter beef and vegetable. make a huge pot
1. on a medium heat brown 3 red onions, then brown cubes of lean steak. salt and pepper to taste. i use a genous pinch of both. add two beef stock cubes.
2. peel and cube 4 medium sized potatoes {new are best they don't fall apart}, 2 sticks of celery, peel and chop 2 large carrots. a cup of peas, peel and chop one small parsnip
{cut the vegetables into chunky pieces}.
3. add the veggies to the beef and onion, stir till they take on the brown colour from the beef and onions.
4. fill the pan with water from a boiled kettlle. untill the veggies are covered and about 1/2 a pint extra.
5. stir the pan of soup so the meat and veggies are mixed.
6 cook on a medium light for ten mins, then to let the veggies cook and develop flavour an extra 20 mins on a low heat.
serve with chunks of bread and season to taste
enjoy. sprinkle parsley or coriander.
the steak can be replaced with chicken or corned beef
This one is so good that even my friend's extremely picky kids loved it, and it's very adaptable to many tasty combinations! I've tried extra tortellini, more butter, etc. and it all works!
Spinach Garlic Tortellini Soup
6-8 cloves garlic, chopped
3-5 TBSP butter
4 cans low sodium chicken broth
1 can diced tomatoes
1 package (6-8 oz) tortellini, fresh or frozen
1 bag (about 10 oz) spinach
Basil, fresh or dried
Optional:
Chunks of meat, fully cooked. A great use for those leftovers! Almost any kind will work, I find sausage to be best, but I've tried beef, chicken, and turkey too.
Parmesan cheese (reggiano is the best)
Melt the butter in a large soup pot over medium high heat. Add the chopped garlic and saute for a few minutes until fragrant. Add the chicken broth and bring to a boil. Add a little dried basil if desired. Add the tortellini and cook about halfway, about 5 minutes for fresh, slightly longer for frozen. Add the diced tomatoes and meat chunks, bring to a boil again. Finally, add the spinach and fresh basil (or sprinkle a little more dried basil), and stir until the leaves are wilted. Serve immediately and sprinkle with the parmesan cheese if desired. Serves about 6-8 people.
Tom yam moo ,thai lemon grass soup with minced pork hot and spicy.
French Onion Soup with Provolone Cheese!
You will need: A Spanish onion, Worcestershire sauce, a can of beef broth (works with vegetable too if you have any veg-heads to cook for), sharp provolone cheese, old bread for the cruton is optional.
1) Slice the onion into the sized pieces that you would like in soup. Then in a sauce pan start to sauté them with a little olive oil. Once they start to turn soft and translucent add some dashes of Worcestershire sauce (you won't need to add salt).
2) Once the onions are cooked, add the beef broth to the pan. Since it's just liquid, I use a church key to open the can, like a can of juice, and not a can opener since that's just too much trouble.
3) Bring the soup to a boil, then place a large cruton (or a handful of small ones) into the center of a soup bowl, ladel the soup with nice onion pieces over the cturon.
4) Cover the soup with shredded cheese. Melt the cheese under your broiler (it happens fast so check it every 20-30 seconds). You can also melt the cheese in a microwave, but a microwave won't brown it to make the little crispy bits.
Other cheeses you can use are: Fontina, gruyere, or even mozzarella.
This soup was one of the first things I remember cooking. It's an easy impressive treat. If you leave out the cheese and replace it with a slab of tofu, it becomes low-cal.
I love potato chowders.
Smashed Potato Chowder
Prep: 30 minutes
Cook: 20 minutes
Ingredients
3-1/2 pounds potato, peeled and cut into 3/4-inch cubes
3/4 cup chopped yellow or red sweet pepper (1 medium)
1-1/2 teaspoons bottled roasted minced garlic
1/2 teaspoon ground black pepper
5 cups chicken broth
8 slices bacon, crisp-cooked, drained, and coarsely chopped
2 cups shredded cheddar cheese (8 ounces)
1/2 cup whipping cream, half-and-half, or light cream
1/2 cup thinly sliced green onion (4)
1/2 cup dairy sour cream
Directions
1. In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender.
2. Use a potato masher to mash potatoes slightly. Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through. To serve, ladle soup into bowls. Top each serving with sour cream and remaining cheese. Makes 8 main-dish servings.
3. Smashed Potato Chowder with Ham: Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
4. Smashed Potato Chowder with Beans: Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion.
Chunky Ham and Potato Chowder
Start to Finish: 25 minutes
Ingredients
1/2 cup sliced leek or coarsely chopped onion
1 tablespoon margarine or butter
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1-1/2 cups coarsely chopped cooked lean ham or smoked turkey
1 cup instant mashed potato buds or flakes
1/4 cup loosely packed torn fresh basil leaves (optional)
Cracked black pepper
Directions
1. In a 2-quart saucepan cook leek or onion in hot margarine or butter until tender but not brown. Stir in fresh or dried thyme, salt, and pepper. Add milk all at once. Cook and stir over medium heat until the mixture is heated through.
2. Stir in ham or turkey, potato buds or flakes, and basil leaves, if desired. Cook and stir until the mixture is slightly thickened. If necessary, stir in additional milk to thin to desired consistency. Sprinkle each serving with cracked pepper. Makes 6 servings.
I have 2: French Dip Soup and Chicken & Noodle (homemade not from the can)
French Dip: In a large stock pot carmelize 4 large yellow onions in 3-4 Tbsp of olive oil. Add 3 cloves minced garlic; salt and pepper to taste. Once onions have been cooked down, add in 8oz. sliced fresh mushrooms, 2 bay leaves, 3tsp. Thyme, and 48oz. beef broth. Bring to a boil, then simmer 15 mins. Tear 2 slices of a crusty bread (think French loaf or italian loaf from your grocer's bakery) into cubes and put in bottom of bowl. Top with 1/8-1/4lb deli roast beef. Ladel soup ontop, then top with parmesean cheese.
Chicken Noodle: In large stockpot boil chicken legs, thighs, and wings over high heat until meat begins to fall off the bone. Set aside, allow meat to cool then remove it from the bone. Save chicken stock for broth for your soup. Heat 4Tbsp olive oil. Add *(all chopped into small pieces) 1 sweet onion, 3 carrots, 3 celery stalks (including leaves) and 3 cloves garlic. Cook over medium heat until onions are cooked down. Season with celery salt, pepper, and corriander. Add in chicken, and pour stock on top of mixture. Bring to a boil then add in one container of Farafelle noodles (bowties). Cook until pasta is tender.
Cabbage Beef Soup, it is low in fat and good for you! It is actually something I started eating a long time ago, from Shoney's Restaurant! I know my Mom got the recipe from the Internet, maybe I can find it and give it to you! I know what it has in it!
ground chuck or ground round, canned tomatoes, can kidney beans light and dark, celery, cabbage, salt, pepper, bell pepper, and onion I like okra in mine, but you don't have to put it in! Brown the meat and drain the fat, put all the ingredients together in a big soup pot, put the browned meat in with the other ingredients and cook until the onions, bell pepper, cabbage, celery and okra are tender, about 3-4 hours on simmer. Cook some corn bread and you are ready to grub! I hope you like it, I sure do!!
My Favorite soup is white chili and it is so easy to make:
White Chili
1 lb cooked chicken, shredded or chopped
1 Large jar Randall's Northern beans
1 jar salsa
1 8-oz bag shredded cheese (your choice)
Mix together chicken, beans, and salsa in a pot. Cook over medium heat to a slow boil. Reduce heat and stir in cheese. Continue cooking until cheese is melted. This is really thick and you can add a can of chicken broth if you don't want it so thick.
Pea soup. http://en.wikipedia.org/wiki/Pea_soup
I'm from Holland, so you have to scroll down to "Netherlands".