Recipes - Soup!

[PJ's Mom]

If you like Chinese food:


4 cups prepared chicken stock, plus 2 tablespoons (low fat or low sodium is fine)
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends (optional garnish)
Salt and white pepper, to taste

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.


This is a really good, really simple soup. I usually make it with egg rolls or wontons.

[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?

[sasvermont]

Shrimp and Corn Soup

1 onion
1 to 2 pounds shrimp
1/4 green bell pepper
1 can whole-kernel corn
1/4 red bell pepper
2 cans creamed corn
1/2 bunch of parsley
1 can evaporated milk
2 teaspoonfuls chopped garlic
1 stick butter
8 to 10 fresh mushrooms
2 to 3 strips bacon
2 to 3 potatoes
2 capfuls liquid crab boil


The soup takes about half an hour to cook and about half an hour to prepare.

You can use fresh garlic if you like, but the already-chopped garlic available in jars at the store works equally well and is easier. Don't get heavy-handed with the garlic.

Where liquid crab boil is not available, a reasonable substitute can be made from Paul Prudhomme's "Seafood Magic", available at most stores. Put a teaspoon or two in a small jar, add a bit of warm water and mix very thoroughly. If you choose to not use the crab boil (or substitute), it's OK.

Small shrimp, about 70-count or so, are best.

Chop the onion, the bell peppers and the parsley fairly fine. They're supposed to essentially disappear in the soup. Put it all in a bowl together and off to the side.

Slice the mushrooms the same as you might for a salad. Put them in a bowl by themselves and then off to the side

Dice the potatoes. Put them in another bowl and then off to the side, too.

Put a large pot on the stove on a medium heat and then put the butter in it. Once the butter is melted, add the chopped vegetables and the garlic and sauté. Add the bacon about mid-way through the sautéing and, in a few minutes, add the mushrooms. Sauté some more.

Once the vegetables have been rendered, add all of the corn. Once the corn has warmed up, in a couple minutes or so, add the crab boil, the potatoes, the canned milk and about a can of water. Cook for 15 or 20 minutes, 'til it's very nearly at a boil.

While the vegetables are sautéing and, afterwards, while the soup is cooking, peel the shrimp. After the soup has cooked, as stated above, add the shrimp. Cook for another 5 to 10 minutes.

It's done! Some people add bacon bits on top of a bowl when serving.

[captain]

Randi,

Gotta try THAT Cauliflower receipe ...... I do "do" Cauliflower ..... (Logan, I liked that comment) ....

[jennielynn1970]

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!!!!

[jennielynn1970]

I just made a really fantastic Creamy Black Bean soup last week if anyone is interested in that recipe. I combined about 3 different ones, and then tossed in a few things I wanted. It's not the most attractive looking soup (pureed black beans kinda look like barf....lol).

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.

Right now I have smoked turkey in a pot with veggies to make a stock for Smoked Turkey and Lentil soup. I can put the recipe up for that one as well.

I never used to like making soups, but now that I live alone and freeze the extras, it's nice to just come home and pop some soup in the microwave for a hot dinner during the week instead of cooking it and waiting when I've been working all day and tutoring after school.

[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.

[RedHedd]

I just made a pot of soup this past weekend. I used Trader Joe's Mixed Bean soup mix. It's not really a soup mix, but it is a nice mix of soup beans. I sort-of followed the directions on the bag, except I left out the bell pepper because I hate them and the tomatoes because my soup pot just wasn't big enough to hold everything.

Next time I will get a bigger pot and add the tomatoes because it just seemed to lack something. Also because of that lack, I kept adding in different things - sage, thyme, red pepper flakes and last but not least some red curry - and ended up with a really good soup!

[sirrahbed]

Twice this season I have made a big ole pot of 15 bean soup - it is also used with a dried assortment of beans and is made by Hurst HamBeen's. It comes in several flavors and I prefer the ham. Soak them in a crockpot overnight and then turn it on the next morning. I throw in raw onions, leftover ham or porkroast etc and a can of Rotel tomatos with green chilis. Sometimes I will add in some chili powder and cumin for a mexican-type taste. YUM!!! Wonderful with a pan of cornbread

I will dig out a few favorite recipes now that soup weather is here - I make it at least once a week.