Soup ideas for tonight's dinner...?!
Soup ideas for tonight's dinner...?
I’m making jack-Daniels filet- with bacon wrapping with steamed asparagus with a garlic/butter/lemon dressing on it
However I am considering a soup, not sure where to go here.
Any simple soup ideas as a third item for dinner.
My jack-Daniels steak has been marinating in jack-Daniels black label with spices, salt and black pepper. The asparagus will be steamed then topped with a butter/garlic salt/parsley/ with a dab of lemon.
Answers:
Vodka soup. All you need is vodka and a bowl. It'll go nicely with the whiskey beef and if you drink enough of the soup, you won't notice the foul smell from the asparagus. :)
Broccoli Cheddar soup
MAKE CHICKEN SOUP!!!!OMG!YOUR SO LUCKY YOU GET THE CHANCE TO!Here's the things you need.
Chicken
Fire
Pot
Water
AND THERE YOU GO!
how about a chocolate soup something sweet to go with the very robust and savory dinner the link below is for a great chocolate soup
Screw the soup Go 2 popies or KFC man or...or...or... A BARN!!!!! YEAH A BARN THEY H HAVE CHICKENS THERE !!!!
yum, maybe a tomato basil
TOMATO-BASIL SOUP
2 tbsp. oil
1 minced onion
6 c. chicken broth
10-15 plum tomatoes, peeled & sliced
1 pt. heavy cream
2 c. chopped fresh basil
In hot oil saute minced onion until golden brown. Add 6 cups chicken broth and bring to "near" boiling on medium-high heat. Slice the peeled tomatoes (fresh plum or canned plum tomatoes in winter) and cook 15 minutes. Lower heat and let sit 15 minutes. Add cream and chopped basil. Cook 15 minutes on low.
This is my favourite, hope u like it 2:
Ingredients:
* 500 g ripe Tomatoes, halved
* 1 Red Onion, sliced
* 3 cloves Garlic, peeled
* 1 Red Pepper, de-seeded and cut into chunks
* 4 tbsp Olive oil
* 2 tsp Sugar
* A few fresh Basil leaves
* Salt and Pepper
Method:
* Preheat the oven to 200 C/ gas mark 6.
* In a large bowl mix tomato, onion, red pepper and garlic together then add olive oil, vinegar, sugar and salt and pepper and toss together.
* Roast the tomatoes for 30 minutes.
* Whiz everything in a liquidizer and leave to cool.
* Serve the soup chilled or hot with drizzles of olive oil.
if you want to keep it light, how about french onion soup.(steak,bacon,onions--good combo)
or to replace a starch side, maybe cream of potato. both are simple to make and there are great recipes for them at the food network web site.
enjoy
that sounds damn good! i aggree with the first guy, Broccoli cheddar! try vons/pavilions signature soup - they have a tasty one!
I would go with simple soup like pumpkin ,mushroom or try a light chicken broth served with tortellini.
The chicken broth is very simply done just some chicken pieces every thing will do from wings to breast, some carrots,and some celery. Cook for 45 minutes, sieve and than boil some tortellini and serve.
Vegetable Soup
2 medium carrots diced,
2 medium onions diced,
2-3 stems of celery diced.
Sweat off all in a little oil until they are soft and add some water or stock. bring to the boil and add a cup of frozen minted peas.
Reduce heat to a simmer and add a little salt and other seasonings.
A good paotato soup would be good with this. You peel several potatoes and put them to boil for probably 30-45 minutes or until you see that they are softening. Mash the potatoes up. Put Campbells cream f mushroom soup into it. Stir. Bacon bits and shredded cheese. Its' kinda like a baked potato soup. I always add fresh parsley, garlic powder and rosemary.
Here's one:
Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream
8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows
Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Cilantro-Lime Sour Cream:
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves
In a mixing bowl, whisk all ingredients vigorously until light and creamy.
OR if you would like something lighter, try a cold soup:
Cold Minted Pea Soup
INGREDIENTS:
? 1-1/2 cups frozen baby peas, thawed
? 10 oz. can ready to use chicken broth
? 1 cup half and half
? 1 celery stalk, chopped
? 1 lettuce leaf, torn into pieces
? 1 Tbsp. chopped fresh mint
? 1/4 tsp. salt
? 1/8 tsp. pepper
PREPARATION:
Combine all ingredients in food processor or blender, cover, and process or blend until smooth. Chill thoroughly before serving. Sprinkle a little more fresh mint on each serving.
4 servings
Gazpacho
INGREDIENTS:
? 3 tomatoes, chopped
? 2 cucumbers, peeled and chopped
? 1/2 red onion, chopped
? 1 green bell pepper, chopped
? 1 yellow bell pepper, chopped
? 1 garlic clove, minced
? 1 Tbsp. extra virgin olive oil
? 1 Tbsp. lemon juice
? 4 cups vegetable cocktail juice
? garlic croutons and cold cooked shrimp for garnish
PREPARATION:
In a large glass bowl, combine all ingredients except croutons and shrimp and mix gently. Cover and refrigerate for at least 4 hours to blend flavors.
Serve chilled, topped with croutons or shrimp.
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