Soup Recipes

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Curried Chicken Rice Soup

Post  justmecookin on Sun Jan 25, 2009 10:33 am

Curried Chicken Rice Soup

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter
3/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 to 1 teaspoon curry powder
3 cans (12 ounces each) evaporated milk
4 cups chicken broth
2 to 3 cups cubed cooked chicken
2 cups cooked long grain rice

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Makes 10-12 servings.

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Vegetable Soup with Dumplings

Post  justmecookin on Sun Jan 25, 2009 10:39 am

Vegetable Soup with Dumplings

1-1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas

Carrot Dumplings:
2-1/4 cups reduced-fat biscuit/baking mix
1 cup shredded carrots
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese

In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.

For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese. Makes 10 servings.

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Dumpling Vegetable Soup

Post  justmecookin on Mon Jan 26, 2009 6:32 pm

Dumpling Vegetable Soup

1/2 pound ground beef
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen mixed vegetables
1 envelope onion soup mix
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Rice Dumplings:
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/3 cup cooked rice, room temperature
1 tablespoon minced fresh parsley
1 egg, lightly beaten
1/2 cup milk

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, vegetables, soup mix, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are tender.

For dumplings, combine the flour, baking powder and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add rice and parsley; toss. In a small bowl, combine egg and milk. Stir into rice mixture just until moistened.

Drop by teaspoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Serve immediately. Makes 6-8 servings (2 quarts).

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Cauliflower Soup

Post  justmecookin on Mon Jan 26, 2009 9:38 pm

Cauliflower Soup

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Makes 8 servings (about 2 quarts).

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Creamy Chicken Stew

Post  justmecookin on Tue Feb 03, 2009 9:14 am

Creamy Chicken Stew

3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits

In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender.

Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits. Makes 8-10 servings.

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Ham and Bean Chowder

Post  justmecookin on Tue Feb 03, 2009 9:15 am

Ham and Bean Chowder

1 pound dried great northern beans
2 cups chopped onion
1 cup sliced celery
2 garlic cloves, minced
3 tablespoons butter
1 meaty ham bone
2 cups water
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes
2 bay leaves
2 whole cloves
1/2 teaspoon pepper
2 cups milk
2 cups (8 ounces) shredded cheddar cheese

Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain beans and discard liquid. In the same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours.

Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight.

Skim fat from soup. Stir in milk; cool on low until heated through. Just before serving, stir in cheese. Makes 12-14 servings (3-1/4 quarts).

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Turkey and Bean Chili

Post  justmecookin on Tue Feb 03, 2009 10:58 am

Turkey and Bean Chili

1 cup prechopped red onion
1/3 cup chopped seeded poblano pepper
1 teaspoon bottled minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can chicken broth
1/2 cup chopped fresh cilantro
6 lime wedges

Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges. Makes 6 servings

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Chicken and Wild Rice Soup

Post  justmecookin on Tue Feb 03, 2009 11:07 am

Chicken and Wild Rice Soup

1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
1 1/2 cups cubed peeled baking potato
3 cups milk
1/3 cup all-purpose flour
10 ounce processed cheese, cubed (such as Velveeta)
2 cups chopped roasted skinless, boneless chicken breasts
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)

Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired. Makes 8 servings (serving size: 1 1/4 cups)

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Spicy Shrimp and Rice Soup

Post  justmecookin on Tue Feb 03, 2009 11:45 am

Spicy Shrimp and Rice Soup

4 cups chicken broth
2 cups water
1 cup instant long-grain rice
1 tablespoon canola oil
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 1/2 pounds large shrimp, peeled and deveined
4 lime wedges
Bean sprouts (optional)
Sliced green onions (optional)
Chopped fresh cilantro (optional)
Sliced jalapeño pepper (optional)

Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.

Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture.

Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired. Makes 4 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)

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White Bean Parmesan Soup

Post  justmecookin on Thu Feb 12, 2009 3:52 pm

White Bean Parmesan Soup

1/3 cup Pure Canola Oil
2 cloves garlic, minced
1 large onion, finley chopped
1 large carrot, finely chopped
1 large celery stalk, finely chopped
3 (15 oz.) cans cannellini beans, rinsed and drained
6 cups chicken broth
1 (14 1/2 oz.) can diced tomatoes
1 tablespoon dried thyme
1 bay leaf
1/4 pound cooked ham, diced
1/3 cup finely grated Parmesan cheese

Heat oil in heavy large saucepan over medium heat. Add garlic, onion, carrot and celery. Cook and stir about 10 minutes or until vegetables are soft. Add beans, broth, tomatoes, thyme, bay leaf and ham.

Simmer over medium-low heat, stirring occasionally, about 40 minutes until flavors blend and soup slightly thickens. Remove bay leaf. Puree soup in blender or food processor. Return to saucepan. Season with salt and pepper. Stir in Parmesan cheese. Ladle soup into bowls; serve with additional Parmesan cheese. Makes 6 servings

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Tortellini Soup

Post  justmecookin on Thu Feb 12, 2009 3:52 pm

Tortellini Soup

3 tablespoons Pure Vegetable Oil
1 red pepper, diced
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 to 1/2 teaspoons dried crushed red pepper
6 cups chicken broth
2 medium zucchini, diced
1 carrot, diced
1 (9 oz.) package fresh cheese tortellini
1 1/2 cups diced cooked chicken
Grated Parmesan cheese

Heat oil in heavy large saucepan over medium heat. Add red pepper, onion, garlic, basil, fennel seeds and crushed red pepper. Cook and stir about 5 minutes or until vegetables are just tender. Add broth. Cover pot; simmer 8 minutes.

Add zucchini and carrot. Cover and simmer about 5 minutes or until carrot is almost tender. Increase heat to high; bring soup to boiling. Add tortellini; boil about 5 minutes or until tender.

Add chicken; cook about 1 minute or just until heated through. Season to taste with salt and pepper. Ladle into bowls. Garnish with Parmesan cheese. Makes 6 servings

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Creamy Corn Soup with Chiles and Peppers

Post  justmecookin on Thu Feb 12, 2009 3:53 pm

Creamy Corn Soup with Chiles and Peppers

1/4 cup Butter Shortening
1 cup chopped red pepper
1 cup chopped onion
3 cloves garlic, minced
2 cups frozen diced hash browns
1 (14 1/2 oz.) can diced tomatoes in juice
1 (14 1/2 oz.) can chicken broth
1 to 2 chipotle chiles in adobo sauce, or to taste, finely chopped
2 (14 3/4 oz.) cans cream-style corn
1 (16 oz.) package frozen corn
1 (12 oz.) can evaporated milk
2 teaspoons dried oregano
Salt and freshly ground black pepper, to taste
Chopped fresh cilantro

Melt shortening in heavy 4-quart saucepot over medium heat. Add red pepper, onion and garlic. Cook and stir until onion is tender.

Stir in potatoes. Cook for 2 minutes. Add tomatoes, chicken broth, chipotle chiles, cream-style corn, frozen corn, evaporated milk and oregano. Bring to a boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Season with salt and pepper. Garnish with cilantro. Serve with lime tortilla chips. Makes 8 servings

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Black Bean Soup

Post  justmecookin on Thu Feb 12, 2009 3:53 pm

Black Bean Soup

1/3 cup Pure Canola Oil
2 medium red onions, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
4 garlic cloves, minced
4 teaspoons ground cumin
2 (14.5 oz.) cans black beans, drained
1 tablespoon chopped canned chipotle chiles in adobo sauce
2 (14.5 oz.) cans chicken broth
2 tablespoons fresh lime juice
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup sour cream
1/2 cup chopped tomatoes
1/4 cup chopped fresh cilantro
Tortilla chips

Heat oil in large saucepan over medium-high heat. Add onions and bell peppers; sauté until soft, about 8 minutes. Add garlic and cumin; stir 1 minute. Add beans and chipotles, then chicken broth. Cover and cook until beans are very tender, about 30 minutes.

Transfer 2 cups of the bean soup into a food processor fitted with a steel blade or a blender; puree until smooth. Return puree to remaining soup in pot. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon a dollop of sour cream into each bowl; sprinkle with tomatoes, cilantro and garnish with tortilla chips. Makes 4 servings

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Green Chili Pork Stew

Post  justmecookin on Sun Feb 15, 2009 10:19 am

Green Chili Pork Stew

2 pounds lean boneless pork, cut into 1-1/2-inch cubes
1 tablespoon vegetable oil
4 cups chicken broth, divided
3 cans (11 ounces each) whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional
3 tablespoons all-purpose flour
Cornbread or warmed flour tortillas, optional

In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired. Makes 8 servings.

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Vegetable Beef Soup

Post  justmecookin on Tue Feb 17, 2009 11:00 am

Vegetable Beef Soup

4 cups cubed peeled potatoes
6 cups water
1 pound ground beef
5 teaspoons beef bouillon granules
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 cups frozen corn, thawed
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen sliced okra, thawed
3 tablespoons dried minced onion

In a Dutch oven or soup kettle, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.

Add the bouillon, soup, vegetables, dried minced onion and beef to the undrained potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through, stirring occasionally. Makes 14 servings (3-1/2 quarts).

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Rich Onion Beef Soup

Post  justmecookin on Tue Feb 17, 2009 11:07 am

Rich Onion Beef Soup

2 cups thinly sliced onions
1 tablespoon butter
2 cups cubed cooked lean beef
2 cans (14-1/2 ounces each) beef broth
3 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon sugar
1/2 cup dry red wine or additional beef broth
1 teaspoon browning sauce

In a large saucepan, cook onions in butter over medium-low heat for 15-20 minutes or until tender and golden brown, stirring occasionally. Add beef and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a small bowl, combine the flour, mustard and sugar; stir in wine or additional broth and browning sauce until smooth. Stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Makes 5 servings.

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Roasted Tomato and Eggplant Bisque

Post  justmecookin on Tue Feb 17, 2009 1:21 pm

Roasted Tomato and Eggplant Bisque

3 pounds eggplant, halved lengthwise
5 medium tomatoes, halved and cored
2 tablespoons olive oil, plus more for vegetables
1 head garlic, about 1/4 inch cut off top to expose cloves
1 medium onion, chopped
3 tablespoons tomato paste
2 cans (14 ounces each) low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Heat oven to 425 degrees. In a rimmed baking sheet, liberally brush eggplant and tomatoes with oil; arrange eggplant cut side down and tomatoes cut side up. Brush cut side of garlic head with oil and wrap in foil.

Roast vegetables and garlic until vegetables are tender and browning in spots, about 45 minutes. Let stand until eggplant is cool enough to handle, about 20 minutes; peel.

Meanwhile, in a large pot, heat oil over medium-low heat. Add onion and cook until softened, 10 to 12 minutes. Stir in tomato paste and cook 2 minutes. Add eggplant and tomatoes. Squeeze roasted garlic from skins into vegetables; stir to combine.

Stir in broth, salt and pepper; bring to a simmer and cook 5 minutes. Purée using an immersion blender or a food processor. Makes 10 cups.

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Mushroom Ravioli Soup

Post  justmecookin on Tue Feb 17, 2009 1:37 pm

Mushroom Ravioli Soup

4 cans (14 ounces each) beef broth
2 medium shallots, 1 coarsely chopped, 1 finely chopped
1 ounce dried porcini mushrooms
6 ounce assorted mushrooms (such as cremini, shiitake or oyster)
2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup part-skim ricotta
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon fresh thyme leaves, chopped
1 package (12 ounces) square wonton wrappers

In a large pot, combine 5 cups water, the broth, coarsely chopped shallot and porcini mushrooms; bring to a boil over medium-high heat. Remove from heat, cover and let stand 30 minutes.

Lightly moisten cheesecloth with water, fold into a double layer and place in a fine-mesh sieve set over a large bowl. Pour mushroom stock through cheesecloth; remove and rinse porcini mushrooms (discard shallot).

Rinse pot and return strained stock to pot; set aside. Finely chop porcini mushrooms. While stock is standing, trim and clean assorted mushrooms; slice and reserve 1 cup. Finely chop remaining mushrooms.

For ravioli filling, in a medium nonstick skillet, melt butter over medium-high heat. Add porcini and chopped mushrooms, remaining shallot and the garlic.

Sauté, stirring occasionally, until shallots are translucent and mushrooms are softened, about 6 minutes. Remove from heat and transfer to a bowl. Let cool slightly, about 10 minutes. Stir in cheeses, parsley and thyme; salt and pepper to taste.

For ravioli, place 1 tablespoon filling on one side of each wonton wrapper. Brush two opposite edges with water and fold over to form a triangle. Press firmly to seal.

For soup, bring stock to a boil; add reserved mushrooms and the ravioli. Cover and cook until just tender, 3 to 4 minutes. Ladle into bowls and garnish with parsley, if desired. (Freeze soup and uncooked ravioli separately in airtight containers up to 1 month. Store ravioli in single layers separated by waxed paper.) Makes 12 cups.

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Sweet Potato Soup with Chipotle Cream

Post  justmecookin on Tue Feb 17, 2009 1:44 pm

Sweet Potato Soup with Chipotle Cream

2 tablespoons olive oil
1 medium onion, chopped
3 pounds sweet potatoes, peeled and diced
2 carrots, peeled and diced
1 tablespoon tomato paste
4 cans (14 ounces each) low-sodium chicken broth
3 tablespoons maple syrup
1 tablespoon fresh lime juice
1-1/4 teaspoons kosher salt
1 teaspoon cumin
3/4 teaspoon dried sage
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
1 bay leaf
3/4 cup heavy cream
1 chipotle chile (from canned chipotle in adobo), seeds removed, finely chopped (1/2 teaspoon), or to taste
2 teaspoons adobo sacue (from canned chipotle in adobo), or to taste
1/2 cup unsalted pepitas (hulled pumpkin seeds), toasted

In a large pot, heat oil over low heat. Add onion and cook until softened, about 8 minutes. Increase heat to medium; stir in potato, carrot and tomato paste. Cook until vegetables begin to caramelize, about 4 minutes.

Add broth, syrup, juice, salt, cumin, sage, pepper, nutmeg and bay leaf. Cover and cook until vegetables are fork-tender, about 30 minutes. Discard bay leaf. Purée using an immersion blender or in batches using a standing blender.

For Chipotle Cream, in a small mixer bowl, beat cream on medium speed to firm peaks. Fold in chile and adobo sauce. Ladle soup into bowls, top each with a dollop of Chipotle Cream and sprinkle with pepitas. Makes 15 cups.

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Split Pea, Ham, and Leek Soup

Post  justmecookin on Tue Feb 17, 2009 5:24 pm

Split Pea, Ham, and Leek Soup

3 tablespoons olive oil
1 pound leeks, white and pale-green parts only, chopped
2 carrots, chopped
1 celery rib, chopped
4 garlic cloves, finely chopped
1 (1-1/2 to 2 lbs.) smoked ham hock
1 package (1 lb.) dried yellow split peas
1 bay leaf
3 sprigs fresh thyme

Heat oil in a 6-quart pot over moderate heat. Add leeks, carrots, and celery, season with salt and pepper, and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add 3 quarts water and remaining ingredients; simmer, loosely covered, until split peas are very tender, about 1 hour.

Remove and discard bay leaf and thyme sprigs. Transfer ham hock to a cutting board. Puree soup in small batches in blender until smooth. Transfer to a clean pot. Remove skin and fat from ham hock.

Pull meat from bone and shred into bite-size pieces. Add 3/4 of ham to soup and reheat over moderate heat, stirring occasionally; salt and pepper to taste. To serve, ladle soup into bowls and garnish with remaining ham. Makes 8 servings.

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Shrimp and Corn Chowder

Post  justmecookin on Tue Feb 17, 2009 5:27 pm

Shrimp and Corn Chowder

4 tablespoons unsalted butter
1-1/2 pounds medium shrimp, peeled and deveined, reserving shells
2-3/4 chopped white onion
3 teaspoons finely chopped garlic
1 cup sweet white wine, such as Riesling or Gewurztraminer
2 cups poblano peppers, roasted, seeded, and peeled, chopped
1/2 teaspoon ground cumin
3/4 pound Yukon Gold potatoes, quartered
3/4 pound small red potatoes, halved
3 cups frozen corn kernels
1 cup half-and-half
Fresh lime juice, to taste, plus wedges for garnish
1/4 cup chopped cilantro

Melt 2 tablespoons butter in a 5-quart pot over moderate heat. Add shrimp shells, 1/2 of the onion, and 1 tablespoon garlic; cook, stirring occasionally, until shells turn bright pink and edges begin to turn golden brown, about 4 minutes. Add wine and 4 cups water; simmer, stirring occasionally, until liquid is reduced to 4 cups, about 20 minutes. Strain stock through a fine sieve set over a bowl, discarding solids; reserve pot.

Melt remaining 2 tablespoons butter over moderate heat in reserved pot. Add remaining onion, the peppers, and cumin; cook, stirring occasionally, until onion is tender, about 3 minutes. Add remaining 2 teaspoons garlic and cook, stirring 1 minute. Add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork-tender, adding more water to cover potatoes if necessary, about 20 minutes.

Mash some of the Yukon Gold potatoes with a fork to thicken soup. Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes. Add half-and-half, juice, and cilantro; salt and pepper to taste. Ladle soup into bowls and serve with lime wedges. Makes 6 servings.

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Three-Onion Soup

Post  justmecookin on Tue Feb 17, 2009 5:28 pm

Three-Onion Soup

4 tablespoons unsalted butter
2 pounds red onions, thinly sliced
2 pounds yellow onions, thinly sliced
1/2 pound shallots, thinly sliced
1 tablespoon plus 2 teaspoons chopped fresh thyme
4 cups beef stock or low-sodium canned broth
1/4 cup dry sherry
1 log (4 oz.) soft mild goat cheese, softened
3 tablespoons extra-virgin olive oil
10 slices (1/4 inch thick) French baguette

Melt 2 tablespoons butter in each of 2 large skillets over moderate heat. Divide onions, shallots, and 1 tablespoon thyme between pans and cook, stirring occasionally, until onions are golden brown (do not burn), about 1 hour.

Add 1/2 cup stock to each skillet and simmer, stirring occasionally, until liquid reduces to a glaze. Transfer both onion mixtures to a 5-quart pot; stir in 4 cups water and remaining 3 cups stock. Simmer soup, uncovered, until reduced to 6 cups. Add sherry; salt and pepper to taste. Remove from heat; keep soup hot, covered.

Meanwhile, stir together goat cheese, 2 tablespoons oil and remaining 2 teaspoons thyme; salt and pepper to taste. Preheat broiler. Brush bread slices on one side with remaining 1 tablespoon oil and broil, turning, until golden brown. Spread toasts with goat cheese mixture. Serve soup ladled into bowl with cheese toasts on side. Makes 6 servings.

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Chicken-and-Sausage Gumbo

Post  justmecookin on Wed Feb 18, 2009 12:25 pm

Chicken-and-Sausage Gumbo

1 pound andouille sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts
Vegetable oil
3/4 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
Filé powder (optional)
Hot cooked rice
Garnish: chopped green onions

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired. Makes 4 to 6 servings

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Fava Bean, Asparagus, and Pasta Soup

Post  justmecookin on Fri Feb 20, 2009 11:40 am

Fava Bean, Asparagus, and Pasta Soup

4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
1 tablespoon olive oil
1/3 cup finely chopped shallots
1/3 cup finely chopped carrot
1/2 cup uncooked acini di pepe (about 3 ounces)
2 tablespoons dry sherry
4 cups chicken broth
1 cup water
1 1/3 cups (1-inch) sliced asparagus
1 tablespoon fresh lemon juice
1/4 teaspoon salt
6 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh chives

Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.

Heat oil in a medium saucepan over medium-high heat. Add shallots and carrot; sauté for 2 minutes (do not brown). Stir in pasta; sauté 2 minutes. Add sherry; cook 10 seconds or until liquid evaporates. Add broth and water; bring to a boil.

Reduce heat, and simmer 6 minutes. Add beans and asparagus; cook 4 minutes or until asparagus is crisp-tender. Remove from heat; stir in juice and salt. Top with cheese and chives. Makes 6 servings

justmecookin

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Herbed Fish and Red Potato Chowder

Post  justmecookin on Wed Feb 25, 2009 10:35 am

Herbed Fish and Red Potato Chowder

2 bacon slices
3 cups diced red potato (about 1 pound)
1 cup chopped onion
3 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups milk
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces skinless halibut fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Cool bacon, and crumble. Set bacon aside. Add potato and onion to drippings in pan; sauté 3 minutes or until onion is tender.

Add flour to pan; cook 1 minute, stirring constantly. Stir in clam juice; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until potatoes are tender. Stir in milk; bring to a simmer over medium-high heat, stirring constantly (do not boil).

Stir in thyme, salt, pepper, and fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in parsley. Sprinkle with bacon. Makes 4 servings

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Re: Soup Recipes

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