Does anyone know a good soup recipe?!
Does anyone know a good soup recipe?
you kno from like le gordon bleu stuff :)
Answers:
Chicken cordon bleu soup
6 1/2 cups chicken broth
1 3/4 cups heavy cream
1 1/2 cups ham, diced
1/2 cup swiss cheese, diced or swiss cheese, grated
1 1/2 cups chickens, diced (approximately 2 skinless boneless chicken breasts)
1/2 cup onions, diced
1/2 cup celery, diced
salt, to taste
white pepper or fresh ground black pepper, to taste
1/2 teaspoon garlic powder (optional)
1 1/2 teaspoons tarragon (optional)
1/2 teaspoon basil (optional)
2 tablespoons cornstarch
4 tablespoons water
Saute the chicken cubes in a little oil until they are lightly browned.
In large stock pot place broth, ham, chicken, celery, onion, and bring to boil.
In medium pot place heavy cream and swiss cheese; heat until cheese is melted.
Add cheese mixture to the large pot and add salt and pepper to taste.
Mix cornstarch with water. Add about half of it to the soup to thicken it, then add more until the consistency is what you want.
Bring to a boil; then serve.
Garnish with additional grated Swiss cheese, if desired.
Or
French Country Soup
1/2 lb dried navy beans or dried great northern beans
6 cups water
1 lb lamb or beef stew meat, cut into 1 inch cubes
2 medium carrots, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 large onion, cut into wedges
6 cloves garlic, minced
4 cups ready-to-serve low sodium chicken broth
1 cup dry white wine
3 bay leaves
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Rinse the beans, then drain.
ADd the beans and water to a large soup pot.
Bring to a boil; lower the heat and simmer for 10 minutes.
Take off the stove and let set for 1 hour.
Drain beans and rinse.
Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
Cover and cook on LOW for 8-10 hours.
Take out bay leaves and adjust seasonings to taste;.
Serve.
I love any soup taco soup is my favorite. Check out allrecipes.com they have a ton of soup recipes
http://web.foodnetwork.com/food/web/cach...
<<<<< Lobster Bisque >>>>> Serves 4
400 g raw lobster tail
75 g butter, softened
7 green onions, chopped
1 onion, chopped
1 carrot, chopped
950 ml fish stock
4 sprigs fresh parsley
1 bay leaf
4 whole black peppercorns
600 ml water
40 g all-purpose flour
440 g tomato puree
15 ml sherry or white wine
120 ml heavy cream
1 g ground nutmeg
4 g chopped fresh tarragon
1) Cut the lobster tail in half lengthwise.
2) Melt half the butter in a pot, add the scallions and onion and cook for 5 minutes or until soft but not colored. Add the carrot and cook for 2 minutes.
3) Add the lobster halves, fish stock, parsley, bay leaf, peppercorns & water. Bring to a boil, reduce heat and simmer for 20 minutes, skimming the surface as required.
4) Remove the lobster from the stock, cool slightly and take the meat from the shells. Set the lobster meat aside, crush the shell and return it to the pan. Continue simmering for further 40 minutes. Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.
5)Cut some thin slices from the lobster to use as a garnish and set aside. In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth.
6) Mix the flour and remaining butter to a paste. Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.
7) Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens.
8) Reduce heat and simmer gently for 5 minutes. Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.
LOBSTER BISQUE SOUP
1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth
Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.
Remove lobster, strain broth (let lobster cool), set aside.
In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.
Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.
Garnish each bowl with chopped parsley.
Variation: You can use 1 1/2 tablespoons Minor's Lobster Base instead of lobster broth; eliminate the chicken bouillon.
Variation 2: Instead of using lobster, use an equivalent amount of crab meat. Use Minor's Crab Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Crab Bisque!
Variation 3: Instead of using lobster, use an equivalent amount of peeled, deveined and chopped shrimp. Use Minor's Shrimp, Seafood, or Clam Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque! Makes 3 quarts.