Recipes - Soup!

[Scooter's Mom]

I also have a Creamy White Bean and Sausage soup that was out of this world. I made that for our Harvest Luncheon at school and it as a hit.

This one sounds yummy to me!

[jennielynn1970]

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.

[Randi]

This is a soup I may want to try soon - from COOKS.COM

CREAM OF BROCCOLI SOUP

2 tbsp. butter
1/2 c. chopped carrots
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, crushed
1 lg. potato, diced
6 c. chicken broth
Bay leaf
1/4 tsp. thyme
1 head broccoli
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
2 c. half & half cream

In stock pot, melt butter and saute carrots, onions, celery, garlic and potato 5 minutes. Add chicken stock, bay leaf, and thyme. Cut off broccoli flowerets and add to pot. Peel stems, cut into chunks, add to pot. Lower heat and simmer 30 minutes until tender. Remove bay leaf. Puree mixture in food processor or blender. Add nutmeg, salt and pepper. Stir in cream. Heat, do not boil.

[Medusa]

This is a soup I may want to try soon - from COOKS.COM

CREAM OF BROCCOLI SOUP

2 tbsp. butter
1/2 c. chopped carrots
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, crushed
1 lg. potato, diced
6 c. chicken broth
Bay leaf
1/4 tsp. thyme
1 head broccoli
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
2 c. half & half cream

In stock pot, melt butter and saute carrots, onions, celery, garlic and potato 5 minutes. Add chicken stock, bay leaf, and thyme. Cut off broccoli flowerets and add to pot. Peel stems, cut into chunks, add to pot. Lower heat and simmer 30 minutes until tender. Remove bay leaf. Puree mixture in food processor or blender. Add nutmeg, salt and pepper. Stir in cream. Heat, do not boil.

Oh boy, another yummy soup! I love PT!