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Thread: Recipes - Soup!

  1. #61
    Quote Originally Posted by jenn_librarian View Post
    I'm making this later this week, since I have apples that need to be eaten.

    Mulligatawny Soup

    One onion, diced
    1/4 c. butter
    1 carrot, diced
    1 stalk celery, diced
    1 green pepper, sliced
    1 apple, peeled and cut into chunks
    1 c. cooked chicked, cut up
    1/3 c. flour
    1 tsp. curry powder
    1/8 tsp. mace
    2 whole cloves
    1 sprig fresh parsley
    2 c. chicken stock

    Saute onion in butter in deep pot. Add carrots, celery, green pepper, apple and chicken. Stir in remaining ingredients gradually. SImmer, covered, for 30 minutes. Serve hot.

    This is one of the yummiest soups I've ever had.

    This sounds so yummy; I plan to make it soon but since I detest apples but will cook w/them, is there a specific kind of apple to use or will any kind do?

    "Time and unforeseen occurrence befall us all." Ecclesiastes 9:11

  2. #62
    Join Date
    May 2006
    Allentown, PA
    Quote Originally Posted by Medusa View Post
    This sounds so yummy; I plan to make it soon but since I detest apples but will cook w/them, is there a specific kind of apple to use or will any kind do?
    I like to use Macintosh apples, because they're softer and break down easier in the soup. If you are not a fan of apples, do not use a firm apple like grannies or something like that. Macs tend to be great for sauces and cakes and pies, and I love their flavor as well.

    Let me know what you think! I love this soup!

    ps... I can't imagine detesting apples! I hate red deliciious apples, but that's just me. most apples I do like. Honeycrunch are SPECTACULAR, and only around for a few weeks each year.
    Well Behaved Women Seldom Make History
    -Laurel Thatcher Ulrich

  3. #63
    Join Date
    Jun 2002
    North Wales, UK.
    Made a slightly changed version of this very simple recipe for Leek and Potato soup last Friday. Halved ingredients, used Knorr veg stock instead of chicken, left out the cream, added a little garlic and the merest pinch of chilli. It was yummy.

    2 Leeks
    2 Large Potatoes
    2 Chicken Cubes
    Knob of butter
    Single cream (optional)

    Cut the leeks down the middle and slice and then fry gently in the butter

    Chop the potatoes into small cubes put them into 2 pints of water with 2 chicken cubes. Cook until soft.

    Add the leeks to the potatoes and simmer for 15 minutes adding the pepper, (a good 1/2 teaspoon).

    As you serve you can add a small amount of cream, to make cream of leek and potato soup, but this is optional

    Delicious with a crusty bread roll.

  4. #64
    Join Date
    Dec 2001
    Copenhagen, Denmark - GMT+1

    Last month for winter soup?

    I was going to make the cauliflower soup, but forgot to buy leeks and celery when I was out shopping, so I'm cooking the Jerusalem Artichoke soup instead. Yumm! Now, if only my oven was working! (for the flutes)

    Have any of you tried the recipes posted? Let's get some feed-back! Sorry, I haven't tried any of them yet.

    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.

  5. #65
    Join Date
    Oct 2006

    1 knob grated ginger
    3 cups chicken stock
    3 tablespoons dark soy sauce

    Bring to boil

    Add half cup shredded chicken
    Add half cup of spring onions (cut into half inch lengths)

    Bring to boil

    Add 400g of fresh Singapore noodles or Hokkien noodles
    Add 1 cup sliced cabbage

    Bring to boil

    Taste (if too rich or too thick, add one cup of water)

    Add 3 or four drops of sesame oil.

    "I'm Back !!"

  6. #66
    Okay, WOm, how much is a knob?

  7. #67
    Join Date
    Oct 2006
    Quote Originally Posted by Lady's Human View Post
    Okay, WOm, how much is a knob?
    About the size of a walnut.

    "I'm Back !!"

  8. #68
    English walnut or a black walnut?

  9. #69
    Join Date
    Oct 2006
    An Aussie walnut. About as big as my brain....the size of a large grape

    "I'm Back !!"

  10. #70
    Join Date
    Sep 2002
    Blog Entries
    I made a very simple veggie soup last night.

    Veggie soup.

    2 quarts of water.
    2 bullion cubes-any flavor will to- I used shrimp.
    2 potatoes, peeled and cubed
    2 stalks of celery, sliced
    2 carrots, peeled and sliced
    1 cup of green beans.
    1 tsp basil
    salt and pepper to taste.

    Put the bullion cubes and water on to heat.

    Chop and add the veggies.

    Cook for about 45 minutes to one hour on low heat.


    I did add rice to the mix towards the end. 1/2 cup if you like- you could add a hand full on noodles?

  11. #71
    Join Date
    Mar 2004
    Its getting close to soup time again, there is a definite nip in the air. I think I am going to put some ham hocks and white beans in the crock pot soon.
    don't breed or buy while shelter dogs die....

    I have been frosted!

    Thanks Kfamr for the signature!

  12. #72
    I just love soup and try to have some in the house at all times. The stuff in cans has too much salt.
    Years ago hubby and I had a pepper soup made with red, yellow and green peppers. There was no cheese in the recipe and the peppers where not cooked to a pulp. It was a bit creamy. The resturant has closed since. Does anyone have a recipe for pepper soup? I have tons in my garden now.

  13. #73
    Mulligatawny Soup was a soup name I heard on Seinfeld but never knew what kind it was.

  14. #74
    Going to make the Cauliflower soup for hubby tonight. Thanks for all the great recipes, keep them coming.

  15. #75
    Join Date
    Dec 2001
    Copenhagen, Denmark - GMT+1


    Here's a really tasty Gazpacho...


    2 slices bread (crusts removed)
    4-5 large ripe tomatoes
    2 small green peppers
    1/2 cucumber
    1/2 onion
    2 cloves garlic
    70 ml. olive oil
    1 teaspoon salt
    5 table spoons winegar (white)
    1/4 - 1/2 liter of water

    Put the bread to soak in water.
    Peel the tomatoes (dip them in boiling water for 10 seconds). Cut them into chunks and put them into the blender with the seeded peppers, cucumber and onion, garlic, all cut in pieces. whirl until pureed and strain into a large bowl.
    Squeese the water from the bread and puree in the blender, then add the salt and winegar. With the motor running add the oil in a slow stream until coorporated into the bread. Ladle some of the tomato back into the processor, then mix with the bowl of tomato puree. Stir in the water and adjust the seasoning.

    Chill until serving time!

    Garnish with finely chopped, tomatoes, onions, peppers, cucumbers, hardboiled eggs and croutons. (use the yummy Italian ones!)

    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.

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