Home made soup?!


Question: I usually make my own broth or lentil but I'm looking another recipe to warm me up.


Answers: I usually make my own broth or lentil but I'm looking another recipe to warm me up.

Potato and Sausage Soup

6 slices of bacon cooked crisp, drained and crumbled
1 lb. of sausage cooked (breakfast sausage is fine)
1 onion chopped
3 stalks of celery chopped (both cooked together with the bacon and sausage drippings)
1 large can or box of chicken broth
5-6 potatoes, sliced and added after the broth is added
1 bunch of kale or 1 small bag of spinach
1 pint of heavy cream
Salt and pepper to taste

After you have browned the meat, sear the onions and celery, add the chicken broth and potatoes. Cook over medium heat for a bout 20 minutes to allow the potatoes to cook. Add the crumbled bacon, kale or spinach and heavy cream. Salt and pepper to taste.

A great soup with great flavor and make sure you have crusty bread for dipping.

My family loves this soup.
Panera Bread Company's Cream Cheese Potato Soup

4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks



1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few of the potatoes to release their starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts.

have a look on the net, theres loads of recipes.failing that just go and buy ramseys book - theres some really good recipes in there.

make your usual soup
but add an heaped table spoon of grated fresh ginger to it for the last 20 mins.
it gives it an hot spicy taste .
dry ginger does n`t work the same
plenty of fresh ginger available in super markets
hope this helps

Make Chicken and rice soup

1 put 2 pints of water in a large pan

add two chicken stock cubes

2 cut up pieces of chicken to bite size and add to liquid
bring to the boil

add 25gms of rice (Long grain rice ) and a pinch of salt to the soup

3. Chop two onions finely and add to the pot

4.grate five carrots and add to pot and boil all ingredients
for 20 minutes then lower to a simmer for a further 25
stirring occassionally. Add more salt if required.

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

Egusi Soup
SUBMITTED BY: Karena PHOTO BY: Nimi

"This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef."

PREP TIME 15 Min
COOK TIME 1 Hr 20 Min
READY IN 1 Hr 35 Min
SERVINGS & SCALING
Original recipe yield: 6 to 8 servings
US METRIC

About scaling and conversions

INGREDIENTS
3/4 cup pumpkin seeds
1 1/2 pounds cubed beef stew meat
1/2 cup peanut oil
2 large tomatoes, chopped
1 small onion, chopped
2 habanero peppers, seeded and minced
18 ounces tomato sauce
3 tablespoons tomato paste
1 1/2 cups water
2 pounds fresh shrimp, peeled and deveined
1 pound fresh spinach, washed and chopped


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DIRECTIONS
Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
Add tomato sauce, water, and shrimp and simmer for 10 minutes.
Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Aug. 20, 2005 by Forgemaster

This is my own recipe:

THAI-STYLE BUTTERNUT SQUASH SOUP

Ingredients:
2 butternut squash, halved & seeds removed
1 bunch carrots cut into large chunks
2-3 tbsp olive oil
3 cloves of garlic, finely chopped
1 white onion, diced
1 tsp chopped ginger
1 box of vegetable broth or chicken broth
Thai red chile paste
1 can regular or low fat coconut milk
1 tbsp of honey
Juice and zest of 1 lime
Thai basil or cilantro, chopped for garnish
1/2 tsp salt

Roast the squash and carrots in a 450F oven until tender.
While vegetables are roasting, saute onion, garlic, and ginger until soft and translucent in a soup pot. Scoop the squash out of its shell into the pot and add the carrots. Add a little broth puree in a blender or food processor. Or leave in pot and puree with a stick blender. Once pureed, add the rest of the stock, coconut milk, honey, lime juice, and grated lime zest.
Add 1/2 tsp of Thai red curry paste and heat soup to simmer. Taste soup to see if there is enough curry. I usually use 1 tsp total, just enough to give it some heat without overpowering the other flavors.

Serve in bowl and garnish with Thai basil or cilantro.

Chicken soup just made it this weekend!

Hot Red Pepper soup.
3 red pepper
1 onion
cloves of garlic
2 tins of tomato's
Tabasco sauce.
Saute onions, peppers and garlic in a few oz of butter, add tomato's and 2 pints of chicken stock. Bring to boil and then simmer for 20 Min's. Add Tabasco sauce to taste as you like.
Liquidise and serve with fresh crusty bread.

Hope you're not veggie. If so, then leave out the ham. Boil some gammon/ham hock/bacon joint - anything like that with an onion studded with a clove or 2 - chuck in some black peppercorns, a bay leaf and green split peas.............yummy. Haven't been precise on quantities as it's not one of those soups and depends on pot size, but you have then got two meals - boil some potatoes too and you can add them to the soup or have separately with your ham. My tummy is rumbling.

you cant beat potato and leek soup





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