Tomato Basil soup in Helsinki, FinlandI just got my umpteenth chain e-mail. This one is a recipe exchange. Been there. Done that. But I've got a better idea. How about a recipe chain post?
Here's how I hope it will work. I will post a most delicious soup recipe. Then each of you will contribute your favorite soup recipe as a comment.
I'm thinking that if weren't for the fact that it's almost the weekend (we all know everyone goes back to their real lives on weekends) we could potentially have a month's worth of meals if everyone plays along. How? Well, if we get at least 15 recipes and each batch of soup makes enough for two meals, you can eat half one night and freeze the rest. And that could take care of all the cooking required for the rest of the month of January. Cool!
Any players?
I'll start.
White Bean Chili
this is a kid friendly soup--even my kids who won't eat beans love this soup
4 chicken breasts, cooked and shredded (methods vary for getting this far; take your pick)
1 TBSP. oil
2 medium onions, chopped
4 cloves garlic, minced
2 4-oz cans chopped green chilis
1 tsp. cumin
1 tsp. oregano
1/4 tsp. cayenne pepper
4 16-oz cans white beans
3 c. chicken broth (I just use three cans)
1 c. sour cream
3 c. grated Monterey Jack cheese
Heat oil in a very large skillet or stockpot. Lightly saute onions and garlic. Stir in chicken.
Add chopped green chilis, cumin, oregano and cayenne pepper (I used this fine company's chili powder instead, just for fun).
Pour in white beans and chicken broth. Heat through thoroughly, bringing almost to a boil but not boiling.
Stir in sour cream and Monterey Jack cheese. (Don't panic if the Jack cheese is a little rubbery at first, it will melt and make a nice broth.) If soup is too chunky you can add a little more chicken broth or even a little water as desired.
Serve with another dollop of sour cream or more grated cheese or however else you like.
If you are hungry for more than just soup, here are a couple of my favorite food blogs with more great recipes:
Serrano Sisters' Savories
Cooking with Anne
39 comments:
Zuppa Toscana (Olive Garden Rip off)
5 medium potatoes, scrubbed, with skins on, chopped.
1/2 onion, chopped.
1 bunch kale
6-10 cups of chicken broth
1/2 pound - 1 lb Italian Sausage
1 pint cream
1/2 tsp Red Pepper Flakes
Salt and Pepper to taste
Place onions and potatoes into a soup pot with broth and bring to a boil. (Amount of broth used depends on how much liquid you want, you can always add more.) Simmer for 15 minutes. Meanwhile, brown italian sausage in pan. Drain and set aside. Clean and chop kale into ribbons, removing the tougher bottom part of the stalk. Add sausage, red pepper and kale to the simmered broth. Simmer for an additional 10 minutes, or until kale is tender. Add pint of cream. Adjust seasonings and serve.
This is the one soup my husband never complains about me making. I could live on soup and he tires of them.
On an unrelated note, the saved story is up.
Me! Me!
My favorite:
Italian Wedding Soup
1/2 lb extra lean ground beef
1 egg, slightly beaten
2 T fine dry bread crumbs
1 T grated parmesan cheese
1/2 t each dried basil leaves and onion powder
5-3/4 c- 46 oz chicken broth
2 c thinly sliced escarole or spinach
1/2 c- 3 oz orzo, uncooked
1/3 c finely chopped carrot
grated parmesan cheese
In medium bowl, combine meat, egg, bread crumbs, cheese and
seasonings; shape into 3/4" balls.
In large saucepan heat broth to boiling.
Stir in meatballs, escarole, orzo and carrot.
Return to a boil; reduce heat to medium.
Cook at a slow boil 10 minutes or until orzo is tender, stirring frequently.
Serve sprinkled with cheese.
Clam Chowder
4 lg potatoes, diced
1 small minced onion
1 can of Cream of Mushroom Soup
1 can of Celery Soup
1 can evoprated milk
2 carrots, grated
3 Tbsp butter
1 can minced clams
Saute carrotss and onions with 2 Tbsp of butter until tender. Heat soups, canned milk, and clams (with juice) and add 1 Tbsp butter. Cook potatoes until almost tender. Add carrots, onions and potatoes to the soup mix. Simmer for 1/2 hour.
African Peanut Soup
1 TBS oil
1 med. onion, finely chopped
2 large carrots, diced
2 ribs celery, diced
2 small cans diced green chile peppers (one if your people are wimpy)
1 red bell pepper, diced
3 TBS flour
5 C chicken stock
1 cup chunky peanut butter
28 oz can diced tomatoes, drained
2 cups cooked, diced chicken meat
1 cup milk (at least 2%)
white pepper and cayenne pepper to taste
Garnish with roasted peanuts and cilantro
Heat oil in large pot and saute onion, celery and peppers for about 10 minutes. Stir in flour and slowly add stock. Stirring constantly heat to boiling. Add peanut butter and simmer 10-15 minutes. Add tomatoes, chicken meat, and milk. Season to taste with white and cayenne pepper and simmer another 30 minutes.
Garnish with peanuts and cilantro.
Serves 6
1 phone call 377-9555 ask for Vic
1 car
1 short drive
Order 1 quart of Tomato Basil Soup
Go Home
Enjoy!
(Probably not what you were looking for, but I wanted to play too)
Oh, that is Ottavio's by the way
I like this, I like this!
Thanks to those who have played (you too sue-donym--if I call Vic can I tell him Susan sent me?) and to those who haven't yet played--keep those recipes coming.
We're almost halfway there!
Cheddar Corn Chowder - ripped off from Ina Garten
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (appx 4 large onions) Jake - of course you may reduce or eliminate if you hate the texture of onions, à La Reine, but substitute pureed onions (appx 2 cups) or powder (appx 1tbs) to taste.
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Jake - this soup is lovely served alongside a nice mixed greed salad (recommend a mustard vinagrette), and a fruit/cheese tray, with slices of a nice baguette. Not too much time or work.
hmmm...how often do i make soup? not often. my favorite kind is the bear creek stuff and then adding clams or something to make a clam chowder. heres the recipe for a soup i would make when i was a lot younger:
1 cup grass clippings
2 cups dirt
1/2 cup leaves (shredded)
1 cup water
mix all of this at the curb with a stick for 10 minutes. then enjoy! (for best results you must play house with your friends while making this)
Welcome back becks! How was your honeymoon? How does it feel to be married? Are you all settled in to your new digs? Yay for you to be married!
(I made that soup all the time! If I was bored I would grate some chicks and hens and toss those in, too!)
I'm so lovin' these recipes.
Extra points to those containing peanut butter, 6 cups of onions or dirt. That's getting pretty creative!
I hope everyone likes PEAS! :)
Split Pea Soup
3 cups dry green splits, rinsed well
5 cups water
1 bay leaf
2 tsp. salt
Simmer, covered for 3-4 hours. Remove bay leaf.
Saute (in 2 tbs. olive oil):
1 cup minced onion
2 crushed garlic cloves
1 cup minced celery
1 cup minced carrot
1 small, thinly sliced potato
When tender, add to soup. Continue simmering for 1 hour.
15 minutes before serving, add:
1/4 cup dry red wine
1/4 tsp. dry mustard
1/4 tsp. thyme
Just before serving, add:
3 tbs. vinegar
1 cup chopped tomatoes
1/4 cup fresh-chopped parsley
Just yesterday my 3yr (who is hit-or-miss on eating a decent amount at dinner) announced to me that she wants soup everyday. I love how different these all are (surprised I haven't seen a Taco Soup recipe yet). I'll send mine tomorrow (it's 11:42pm and I'm on my laptop upstairs in bed --- TMI?).
I shall be waiting anxiously. (I do have my recipe for Taco Soup in reserve if no one else posts theirs.)
Everyone else may get sick of soup this month, but I'm glad your daughter is in the mood! Soup is good food!
I'm new to your blog, but I saw that you were looking for recipes. These are a couple of favorites in our family. What a fun idea! :)
Homemade Chicken Noodle Soup
2-3 c. cubed raw chicken
2/3 c. chopped onion (1/4 onion)
2 TBSP. butter or margarine
6 chicken bouillon cubes
4-5 c. water
1/2 tsp. dried basil, crushed
1/2 tsp. dried parsley flakes, crushed
1 bay leaf
1 tsp. celery salt
1 c. frozen mixed vegetables
(or carrot and celery diced)
1 c. pasta noodles of choice
In a large pot, saute chicken and onion in butter until chicken is cooked and onion is transparent. Add water, vegetables, bouillon and seasonings. Bring to boiling. Reduce heat. Cover and simmer 10 minutes. Add noodles. Bring to boiling. Reduce heat and cover and simmer 8-10 minutes until pasta is tender and vegetables are crisp or tender. Then serve.
Broccoli Cheese Soup
1/2 c. flour
3 c. milk
1/2 stick butter or margarine (4 TBSP)
2 chicken bouillon cubes
1/2 c. water
1 1/2-2 c. grated cheddar cheese
Salt to taste
1/4-1/2 tsp. black pepper
1-2 c. steamed and drained broccoli
Add flour and milk to large pot. Whisk constantly until flour is completely dissolved. Heat on medium. In a microwave safe dish add butter, bouillon and water. Cook in microwave until ingredients are completely dissolved. Add to mixture in pot. Constantly stir mixture entire time. Soup will thicken. Add a little milk if it becomes too thick. Once thick, turn to low. Add grated cheddar cheese. Stir until melted. Then salt and pepper to taste. Finally, add desired amount of steamed broccoli and stir. Serve immediately.
You can add different things to this recipe like: 1 c. browned cubed ham, 1 c. cubed cooked chicken, 1 c. cubed cooked potatoes or 1/2 c. cooked carrots. It's fun making different combinations. Just add a little more milk to the soup if you're adding more ingredients.
I don't have any soup recipes. I kinda just make things up as I go along.
This chef teaches cooking class at Thanksgiving Point and she’s FABULOUS! I recall that she’s currently the food critic for the SLTrib newspaper (maybe she’s a guest critic – I should do my research). She opened Cucina in SLC then sold it a couple years ago. She has a couple cookbooks (my favorite is Savor The Memories), caters and teaches.
Winter Lentil, Swiss Chard and Italian Sausage Soup by Marguerite Marceau Henderson
Serves 6 to 8
¼ cup olive oil
2 ribs celery, diced
1 lg onion, peeled and diced
2 carrots, peeled and sliced
2 Tbl minced garlic
1 lb bulk Italian sausage (hot or sweet)
3 cups dry lentils
8 cups chicken broth
1 Tbl dried thyme
1 Tbl salt
1 tsp ground black pepper
28 oz can chopped Italian tomatoes with juices
1 bunch red or green chard (or 2 bunches fresh spinach), washed and ends trimmed, coarsely chopped
½ cup grated Romano cheese (optional)
In a large saucepan, heat oil. Sautee the celery, onion and carrots for about 5 minutes or until soft. Add garlic and sausage. Sautee for another 5-10 minutes or until sausage is browned and crumbled (crumble with wooden spoon as you cook it). Add the lentils, broth, thyme, salt, pepper and tomatoes. Cover; simmer for 1 hour on low heat, stirring occasionally. Taste for tenderness of lentils and seasoning after 1 hour. If lentils are cooked through, add chard. Cover; simmer for another 5 minutes. If soup is too thick, thin with a little water or more broth. Serve with grated cheese on top and crusty bread for dipping.
Mmmmmmm. I love crusty bread for dipping!
Welcome Suzanne--thanks for playing! (Thanks to EVERYONE for playing!)
My biggest problem will be deciding which one to make first!
Here's a carrot soup (from Finland) in honor of Carrot Jello:
Carrot Bisque
4 c. peeled carrots
1 c. onion
1 c. celery
1 c. parnsips (opt.)
Saute the vegetables quickly in a small amount of butter, over low heat. Then add enough water to just barely cover. Simmer until soft. Put in a blender and blend until really fine.
Then add:
2 c. hald and half
salt, white pepper, tarragon and chervil (parsley) to taste
Heat until hot, but do not boil. Serve hot.
Sue-donym, I'm already your friend for life for your thinking I was six years younger than I am old. But I will be your friend for eternity if you could get Vic to share his Tomato Basil Soup recipe. It's my new fav at Zupas and I would love to know how to whip up a good Tomato Basil at home.
You know, in my spare time...
To make proper soup you have to add a dash of this. Although, some people might frown upon this recipe ingredient. Stupid vegetarians.
Given my geographic location and my love of the crockpot I thought this recipe would do mighty fine.
Hot Texas Chili Soup
3 cans beans rinsed and drained (I use black, kidney, and chili beans all mixed together because in life you can never really have too many beans)
1- 1 1/2 pounds browned ground turkey or beef.
1 giant can of stewed, diced tomatoes
1 jar of spaghetti sauce(NO MUSHROOMS, you heathen!)
1 regular can tomato puree
1 ginormous chopped onion
1 chopped green pepper (I use frozen bags because I'm a lazy gourmet)
1/2 cup Chili Powder (can you stand the heat? No? You can reduce this amount)
3 teaspoon Cumin, ground
1 1/2 teaspoon Paprika
1 teaspoon cayenne pepper (or less for you non-Texan wussies)
1/4 cup fresh garlic (beans and garlic will keep the vampires away and all your loved ones too)
In your crockpot (not mine) combine all ingredients and 2 cups of water. Cover and cook on low 4-6 hours until the onions are tender. Do Old Elastic proud and make sure to serve this with shredded cheese, sour cream, and to liven things up; a handful of Fritos. Nothing says lovin for your family like Frito Pie. Sometimes I throw rice into this at the end of the cooking time too just for fun.
In a perfect world we would ALL measure chili powder by the (1/2) cupfuls rather than by mere tablespoons.
Thanks to Rhonda for a new split pea recipe. It looks great. I love peas, and hate all things porcine. Nothing ruins peas like a hambone!
I just love that my grocery list is all ready for tomorrow!! And thanks for the shout-outs to those who cook with peanut butter :)
Oh, and Elastic, what constitutes giant? Is that a 28 oz? And is tomato puree the same as paste? like a 4 oz size? And last question, unrelated to food--Do you know Bruce and Jamie Johnson?
I was just thinking that the one thing that pea soup needed was a hambone.
azucar, if the kneebones connected to the legbone, then what is the hambone connected to?
elizabeth- I make chili different every time, and so I guesstimated a bit on my recipe. Yeah, 28 oz can tomato, and tomato puree is a saucier consistency than paste. I've used both though since with my more soupy chili I'm adding water. If I want thick chili, I just use the puree sans additional water.
I know more Johnsons than I can shake a stick at. Bruce and Jamie are not among that elite group though. Kinfolk?
Yum! So many great recipes! Here's mine.
Southwestern Chicken con Queso Soup
1/8 cup peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 cup jalapenos, diced
1 tablespoon garlic, minced
2 tablespoon cilantro, chopped
1 tablespoon cumin
1 1/2 teaspoon paprika
2 teaspoons oregano
1 teaspoon coriander
4 cups chicken, cooked and diced
3 1/2 c chicken broth
1/4 to 1/2 stick butter
1/3 cup flour
2 1/2 cups cream
3/4 lb grated cheddar cheese
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper, tomato and jalapenos and saute until onion is almost translucent and garlic is golden brown. Add precooked chicken and chicken stock. Simmer over low heat 1/2 hour. While chicken simmers, prepare a roux: Melt butter in skillet over low-medium heat. Add flour and stir to blend. Cook, stirring continuously, 3 to 5 minutes or until flour is cooked and is a very light golden color. Add cream to soup and bring to a rolling boil. Reduce heat to low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into roux. Immediately add back into soup, stirring to blend. Soup will thicken slightly. Remove from heat and serve with tortilla chips.
“Chickens don't praise their own soup”
--Martinican Proverb
Aww, carrot soup! Thanks!
hello?
Thanks girl con queso!
Hi Pflower--you found me! I'm dying for you to post one of your fabulous soup recipes!
Uhm...open freezer. Select ice cream carton. Open. Remove spoon from drawer. Eat from carton.
Recipe exchange. Complete.
OKKKKKK. I love finding new recipe's that include ingrediants that are not on my usual lineup. I saw this recipe on a show called EVERYDAY ITALIAN and I made it and loved it. I also have taught a food class on making this soup so this may seem familiar to some of you out there. Let's get on with it, shall we?
CREAMY ARTICHOKE SOUP
by Giada De Laurentiis
as reviewed by Angela T.
as enjoyed by many
2 tbls extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 (8 oz) package frozen artichoke hearts, thawed (however, I have only been able to find canned, drain.)
2 cups chicken STOCK
1/2 tsp salt (Kosher please) ( we don't cook with table salt, ewwwww)
1/4 tsp freshly ground black pepper (freshly ground makes a difference!)
2 tbls plus 1/3 cup mascarpone cheese (found in a tub at the cheese's from around the world display in front of the Macey's deli)
2 tbls chopped chives for garnish
Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 min, stirring often. Add the artichokes, stock, salt, and pepper and cook until the veggies are tender, about 20 min.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tbls marscapone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
*When blending hot liquids: remove liquid from the heat and allow to cool for at least 5 min. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacume effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed till smooth.
TIPS: I made this lovely soup with a med-large russet potato and the soup came out pretty darn thick. I shared it with my good neighbors (Guy and Lorien) and we all agreed that as a thick soup it was best classified as a dip (would be lovely with some tortilla chips). I then made it with a small red potato and it came out a little soupy , not like it was on the show but still good. I would reccomend a small russet, and I do mean SMALL. ALLSOOOOOOO, when prepping your leeks, slice them length wise and really rinse well between the layers before you chop, they are pretty sandy. I wonder if Oger's are as sandy between their layers too.
PPSSPSPPSPSPPSPPSPSS: If anyone finds frozen artichoke hearts could you let me know?!?!?!??!
BON APITITE
D-
I am so glad that I found you!!! I worked hard to find your latest post and I'm so glad I did. I think I need to make some soup tomorrow!!! I think I need to add another recipe. LLOOOVOOVVVVVEEEEEE this idea!!
A-
Here we go , here we go, here we go again, what's my weakness.....SOUP.
OOOOKKAAYYYYYYY...( yes, I do start all of my posts with some version of OOOOKKKAAAAYYY).... I really liked this soup too because it was hearty even though it was meatless and it uses fresh herbs. It was a surprise hit with my family too. So here we go, here we go, here we go again.....
ITALIAN VEGETABLE SOUP (but don't let the name fool you)
AGAIN by Giada De Laurentiis
AGAIN reviewd by Angela T.
AGAIN enjoyed by many
1/4 cup extra-virgin olive oil (EVOO for all of you Rachel Ray fans)
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6, Count them 6, zucchini, thinly sliced crosswise
2 (13 3/4 oz) cans quartered artichoke hearts packed in water, drained
Salt and freshly ground black pepper (again Kosher salt only, please)
10 cups vegetable BROTH
1 tlbs chopped fresh thyme leaves
4 oz dried wide egg noodles
Freshly grated Parmesan
Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 min. Add the garlic and
saute until tender, about 2 min. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 min. Add the vegetable broth. Stir in the thyme and cook for 2 min. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 min. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 min. Ladle the soup into bowls. Sprinkle with Parmesan and serve.
HOWEVER........ You may also, if you're feeling kicky, add some homemade phyllo dough croutons. If that is the case here is the recipe.............
PHYLLO CROUTONS
BY (who else) Giada De Laurentiis
yaddah, yaddah, yaddah
6 sheets frozen phyllo dough, thawed
3 tbls butter, melted (NOT MARGERINE!!!!!)
1/3 cup freshly grated Parmesan
Preheat the oven to 400 degrees F
Line a large heavy baking sheet with parchment paper. Stack the phyllo sheets on a work surface and roll up into a cylinder. Cut the rolled stacked phyllo sheets crosswise into 1/2 inch wide sections. Unroll the phyllo sections and toss in a large bowl to seperate the strips. Gradually drizzle the butter over the phyllo and toss gently to coat. Arrange the phyllo mixture evenly over the prepared baking sheet. Bake until the mixture is crisp and golden, about 10 min.
Cool the phyllo mixture, and then coarsely break it apart into desired pieces.
What can I say..........
Ohhhh-C-dub......this was a really, really, really, really good idea. My family will starve for a month (they won't eat soup!)while their fat mama feasts on your brilliance(literal gathering of recipes)...bless you!
I am notorious for not being able to cook, but I can suggest a great canned soup. Wolfgang Puck's Thick Country Vegetable. Yum!
MMMMMMmmmm MMMMMMmmmm GOOD! Thanks everyone. I am so excited about all of these fabulous recipes!
a payne--a good canned soup is good to know.
b. no worries. I've decided to do this again sometime and my next subject will definitely be cookies. Surely your family will eat cookies?
This just in.......elizabeth made my chili for her family. And they survived the experience to live another day! I couldn't ask for a better food review.
And I made Rhonda's split pea and loved it!! We're beaned out :)
I know I'm a little late in this game, but I have to share my family's two most favorite soup recipes (and I have a couple of very picky eaters):
Carribean Black Bean Soup
2 tsp. vegetable oil
½ medium onion, chopped
1 tsp. pumpkin pie spice
2 cans (19 oz. each) black beans, with liquid
4 c. chicken broth
1 large sweet potato, peeled and diced
Sour Cream
In large saucepan, heat oil over medium-high heat. Add onion and pumpkin pie spice, and cook until onion is soft, about 6 minutes. Stir in beans, broth, and sweet potato; bring to a boil, then reduce heat and simmer for 15 minutes. Puree in blender, in batches. Serve with sour cream and Lime Tostitos.
Perfect Pumpkin Soup
3 large potatoes
2 c. mashed pumpkin
1/4 large onion, chopped
1 T. bouillon
2 c. water
1/4 t. crushed garlic
Boil above until vegetables are tender. Puree. Return to pan, and stir in the following:
2 T. butter
1 ½ c. milk
1 t. salt
½ c. cream
Heat until hot. Do not boil. Serve with bread or rolls, and vegemite, if you like it. :)
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