Soup Recipe Thread *As Per Request*
There seems to be quite a few soup lovers here on PT so here is a chance for you all to share your favorite soup recipes. I will start it off with 3 soup recipes and others can follow as they wish.
Let's see those yummy soups.
Chicken & Vegetable Soup
1 whole chicken (3 to 4 pounds cut into 8 pieces)
1 large onion (diced)
1/8 cup of minced garlic
2 large carrots (diced)
2 large celery stalks (diced)
1/2 lb of green beans (cut into 1/2 inch pieces)
1 lb of fresh plum tomatoes (diced)
1 tsp of oregano
3 bay leaves
salt & pepper to taste
1 1/2 cups of frozen peas
1 cup of grated romano cheese
Rince a large pot and leave the moisture in it. Brown the chicken pieces over medium heat (this brings out the chickens natural oils). Add the onions & garlic and sauté them with the chicken until onions are clear.
Fill the pot one-half full with water. Add the sautéed chicken mixture,carrots, celery and green beans. Bring to a boil. Add the tomatoes, oregano, bay leaves, salt & pepper. Return to a boil. When it starts to boil again reduce heat and simmer for 1 hour.
Remove the soup from heat, transfer the chicken pieces to a cutting board, and remove all bones and skin. Shred or chunk chicken (your preference) and then return to pot. Add the frozen peas and bring to a slow boil. Reduce heat and simmer for an additional 10 minutes. Serve immediately and top with grated romano cheese if desired.
Serves 4 to 6 people.
Minestrone Soup
1 cup diced onion
1/8 cup of minced garlic
1/4 cup of olive oil
1 cup chopped cabbage
1 cup green beans (cut in 1/2 inch pieces)
1 cup diced zucchini squash
3 large potatoes, peeled and diced
3 celery stalks, diced
3 carrots, diced
3 cups of chopped tomatoes with their juices
8 cups chicken stock
2 cups of water
1 tbsp of sage
1 tbsp fresh basil
1/4 cup fresh chopped parsley
1 14 oz can of red kidney beans
1/2 lb (1 box) of egg noodles
salt & pepper to taste
Sauté the onion and garlic in the olive oil until onion is tender. Add the chopped veggies and tomatoes, and simmer for 10 minutes.
Transfer to a large pot, add the chicken stock and water, bring to a boil. Add herbs, and reduce heat, simmer for 30 minutes. Add the kidney beans and egg noodles, and cook until pasta is tender, about 10 minutes. Season with salt and pepper and serve.
Serves 4 to 6 people.
White Bean Soup
1 1/2 lbs of cannellini beans(white kidney beans) cooked and drained. (If you prefer to use canned 1 28 oz can)
6 cups of chicken broth
1 large red bell pepper chopped finely
1 large green bell pepper chopped finely
1 large onion minced
1 tbsp minced garlic
1/4 cup of olive oil
1 tbsp basil
salt & pepper to taste
Purée the beans with the chicken broth and simmer in a large pot over very low heat. In a medium size skillet sauté the red and green peppers, onion and garlic in the olive oil until the pepper are tender. Stir this into puréed beans along with the basil. Salt & pepper to taste. Simmer for an additional 10 minutes and serve.
If you want to spice this soup up minced green chilis with the onions and add to the soup.
Serves 4 to 6 people.
uhhh - I FORGOT!!! woooops!!!
http://www.zuppa-toscana.com/recipes...a-toscana.html
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving. Delicious!
I used Maple Sausage instead of Spicey and Fresh Spinach instead of Kale. :)
Randi...Swedish Yellow Pea Soup??
Quote:
Originally Posted by Randi
Years ago, I had a delicious pea soup (I think you can call it). Now that it's pea season ... plus I have some frozen ones too, I'd love to try to make this soup. It really was yummy!
So ... do any of you have a good recipe?
Hey Randi,
I have a really good recipe for Swedish Yellow Pea soup. I lived in Sweden (close to where you are) for a year and loved a lot of the food. The pea soup was out of this world, and they would swirl dark mustard in the bowl before putting the soup on top of it. Yummmm!!!!
Creamy White Bean and Sausage Soup
This soup gets better as it sits. By the 2nd day, the flavor of the Chorizo was all through it, and just yummy! If you don't like hot sausage, plain sausage can be used as well.
Creamy White Bean And Chorizo Soup
Bon Appétit | February 2006
Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo. You can also use canned white beans to cut out the soaking time, which is what I did.
Makes 6 main-course servings.
1 pound dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups (or more) low-salt chicken broth
1 pound fresh chorizo link sausages, casings removed
1/4 cup whipping cream
Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature. Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain. Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. (OR, do what I did, and use an Immersion Blender, and puree right in the pot. Much less mess!!) Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.