Soup Recipes

[Zana]

Baked Potato Soup

(serves six)

Try these classic soups that will help fight off the wintry chill

by Chef David Kelly Columnist
February 24, 2011

Baby, it's cold outside, and the snow might not be done coming down. Just when you think we might have seen the last of it, here it comes again. What's better on a cold day than some good old-fashioned potato soup?

This soup is easy to make and will last in the refrigerator for a couple days, so you can make it ahead if you want to.

If you are planning to keep it in the fridge, do not add the cheese in the cooking process until you are ready to serve.

Just add the cheese after you have rewarmed the soup, and stir until it is melted.

INGREDIENTS
. 2/3 cup butter or margarine
. 2/3 cup flour
. 7 cups milk
. 4 large baking potatoes
. one medium onion
. 12 bacon strips, cooked and crumbled
. 1 1/4 cups shredded cheddar cheese
. 1 cup sour cream
. 3/4 teaspoon salt
. 1/2 teaspoon pepper

DIRECTIONS
• Wash and bake the potatoes in a 350 degree oven for about an hour or until they are soft when pierced with a knife or fork.
• You can also microwave the potatoes, piercing them before you place them in the microwave, and follow your manufacturer's instructions.

• Allow the potatoes to cool completely.

• Peel the potatoes and then cut them into small bite-sized cubes.
• Peel the onion and cut it into small diced pieces.
• In a large soup pot, melt the butter or margarine and then saute the onion until it is soft and translucent.

• Stir in the flour and stir until it is well blended.

• Gradually add the milk, stirring constantly, until the mixture has thickened, like a gravy.
• Add the prepared potatoes and bring the mixture to a boil, again, stirring constantly.
• Reduce to a simmer and cook for about 10 minutes, stirring often.

• Next, add the bacon, cheddar cheese and sour cream and stir until the cheese is melted and then season with salt and pepper.

Serve immediately.

[Zana]

Country Corn Chowder

Try these classic soups that will help fight off the wintry chill

by Chef David Kelly Columnist
February 24, 2011

Baby, it's cold outside, and the snow might not be done coming down. Just when you think we might have seen the last of it, here it comes again. What's better on a cold day than some good old-fashioned potato soup?

Here is another old-fashioned soup that you can serve with buttered bread to make a meal.

(serves 6)

. 1 1/2 cups cubed Canadian style bacon, or, smoked ham slices
. 1/4 cup butter or margarine
. 1/4 cup flour
. 1/4 teaspoon basil
. 1/4 teaspoon salt
. 1/8 teaspoon white pepper
. 1 can (14 1/2 oz.) chicken broth
. 1/2 cup water
. 2 cups cubed, peeled potatoes
. 1 cup, peeled, chopped carrots
. 1 1/2 cups frozen or canned whole kernel corn
. 2 cups half-and-half
. 1/2 small onion, peeled and diced

Melt the butter in a large saucepan over a medium heat. Stir in the flour, seasonings, chicken broth and water.

Cook and stir until the mixture thickens and boils. Reduce to a simmer and stir in the potatoes, carrots and onions. Simmer, covered, until the vegetables are tender, but not mushy or overcooked.

Stir in the corn, bacon and the half-and-half. Bring to a simmer, being careful not to let the mixture boil. Cook until the corn is softened and serve.

As always, enjoy!

[Zana]

Tom Yum Talay

Thai Seafood Soup

Source : Darlene Schmidt, Your About.com Guide to Thai Cooking

This Thai Seafood Soup is authentic and incredible tasting - you'll love the combination of shrimp and/or seafood together with lemongrass, coconut milk, and lime. This soup soothes and uplifts the spirit as well as the body. In Thailand, Tom Yum Talay is known for its health benefits and is the Thai equivalent of chicken noodle soup when you're feeling ill. It's also remarkably easy to make once you have the ingredients.

And if you have any trouble finding these ingredients, don't be put off making it - just try my recommended substitutions (bottom of recipe) and it will still turn out great! Make this soup on a chilly fall or winter day and you'll soon feel thoroughly warmed from the inside. ENJOY!

Yield: SERVES 3-4

Ingredients:

6 cups good-tasting chicken stock
12 medium raw shrimp, shells removed
Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)
1 stalk minced lemongrass *, OR 2.5 to 3 Tbsp. frozen or bottled prepared lemongrass (or see substitutions list)
2 kaffir lime leaves *
4 cloves garlic, minced
1 tsp. galangal OR ginger, grated
1-2 sliced red chilies OR 1-2 tsp. Thai chili sauce *
optional: handful of fresh mushrooms, sliced thinly
1 medium tomato, cut into thin strips
other optional vegetables: handful baby bok choy
1/2 can (14 ounce) thick coconut milk (not 'lite')
2 Tbsp. fish sauce * (if you don't like the smell of fish sauce, see substitutions list below)
1 Tbsp. soy sauce
juice of 1 lime
1 tsp. sugar
1/4 cup fresh coriander (cilantro), roughly chopped

Preparation:

Pour stock plus lemongrass and lime leaves in a deep soup pot over medium-high heat.
• If using fresh lemongrass, also add the upper stalk pieces for extra flavor.
• Bring to a boil.
• Add garlic, galangal/ginger, chili, and mushrooms (if using).
• Reduce heat to medium and simmer 2-3 minutes, or until mushrooms are soft.
• Add the shrimp, any other seafood you're using, and tomato plus baby bok choy (if using).
• Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened.
• Scallops, crab, and fish should all be firm to the touch and no longer translucent.
• Reduce heat to medium-low and add the coconut milk, fish sauce, soy sauce, lime juice, and sugar.
• Stir well to combine and gently simmer until hot (do not boil at this point).
• Taste-test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired.
• If too sour, add more sugar.
• If too spicy for your taste or if you'd like it creamier, add more coconut milk.
• If too salty, add another squeeze of lime juice.
• Serve in bowls with fresh coriander sprinkled over.
• For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce

Recipe3. ENJOY!

Substitutions that Work:

If you can't find lemongrass: try 3 slices fresh lemon (boil in the soup).
Instead of kaffir lime leaves: 1/2 tsp. lime zest.
For chili: 1/2 to 3/4 tsp. cayenne pepper OR dried crushed chili (chili flakes).
If you don't like the smell of fish sauce: 1/2 tsp. dark soy sauce + 1 Tbsp. regular soy sauce.

[Zana]

Beef Carbonnade


Here's a beef stew that will be perfect to serve to the team at halftime. It's best when made with a nice dark, heavy beer.

As with most stews it reheats beautifully and actually tastes better the next day.


(serves six to eight)

. 1tablespoon extra-virgin olive oil

. two pounds boneless chuck roast or top round cut into 2-inch cubes

. 1 slice 1/4 thick (about 4 ounces) smoked ham, cut into small cubes

. 2 cups sliced yellow onions

. 1 tablespoon minced fresh garlic

. 3 cups beef stock

. 1-3/4 pounds ripe tomatoes, peeled, seeded and chopped (about two cups)

. 1 cup beer

. 1/4 cup tomato paste

. 2 tablespoons dark brown sugar

. 1 teaspoon fresh thyme leaves, minced

. 1 bay leaf

. 1/4 teaspoon salt

. 1/2 teaspoon freshly ground black pepper

• In a large skillet or dutch oven, heat the olive oil and add as many beef cubes as you can, without crowding.
• If you crowd the pan the meat won't brown properly.
• Brown the meat cubes on all sides.
• Remove each batch from the skillet when they are done and set aside.

• Add the ham to the skillet next and brown over a medium heat. Remove and add to the beef.

• When the beef and ham have browned, add the onions to the pan and cook, stirring occasionally until the onions are golden brown.

• Add the garlic and cook for one minute.
• Return the beef and the ham to the pan.
• Cook for a minute stirring well.
• Add the stock, tomatoes, beer, tomato paste, brown sugar, thyme and bay leaf.
• Stir to mix.

• Reduce the heat to low and let simmer for 1-1/2 to 2 hours, stirring occasionally, until the meat is very tender.

• After about one hour, check the consistency of the sauce.
• If you wish a thicker base, combine one tablespoon of cornstarch with 2 tablespoons of water and add to the stew.

• Adjust the seasoning when the meat is very tender, adding salt and pepper to taste.
• Remove the bay leaf and serve accompanied by your favorite potato dish.

As always, enjoy!

[Zana]

Albondigas Soup

Nothing fights off a wintry chill better than soups and stews by Chef David Kelly
October 14, 2010

Here's a soup that has a wee bit of a surprise to it. The meatballs are "spiked" with jalapeno peppers. You can control the amount of heat by the amount of peppers you add.

This soup, from New Mexico, is a rich beef broth-based soup. You can also make it heartier if you wish by adding some cubed potatoes and cooking them with the meatballs.


(makes four servings)

. 1 tablespoon vegetable oil

. 1-1/4 cups chopped onions

. 2 cloves of garlic, minced

. 6 cups canned beef broth

. 14 ounce can whole plum tomatoes, with their juice

. 1-1/2 teaspoons ground coriander

. 1 to 2 teaspoons, seed, minced fresh jalapeno pepper

. 1/2 teaspoon freshly ground black pepper

. 1/2 pound ground beef

. 1/2 pound ground pork

. 1/4 cup raw rice

. 1 egg lightly beaten

. 1/2 teaspoon salt

. 1/2 cup chopped scallion greens for garnish

Chef's note: Please remember to wear gloves when you are mixing the
meatballs or when mincing the peppers. Remember also to always wash your hands after handling the peppers. Use warm soapy water to clean your hands and never touch your face or eyes until they have been washed
thoroughly!

And, of course, since the oils from the peppers transfer to knives and cutting boards, they too have to washed.

• In a 3 to 4 quart soup pot or saucepan, heat the oil over medium-high heat. When the oil is hot, add the onion and the garlic, and saute, stirring frequently until the onion is golden.
• Cooking time will be five to seven minutes.

• Add the beef broth and the tomatoes with their juice.
• Add to the broth, one teaspoon of the coriander, one half to one teaspoon of the minced jalapeno pepper and a quarter teaspoon of the black pepper.

• Increase the heat to high, bring to a boil.
• Reduce the heat to low and simmer, partially covered for 20 minutes.

• While the soup is simmering, in a large bowl combine the beef, pork, rice, egg, salt and the remaining one half teaspoon coriander, one half to one teaspoon jalapeno pepper and a quarter teaspoon black pepper.

• Knead the ingredients together with your hands and then beat with a wooden spoon until the mixture is light and fluffy.
• Shape the meatballs by scooping up tablespoons of the mixture and rolling it into balls.

• Drop the meatballs into the simmering soup and stir gently to separate them.
• Partially cover and simmer the soup for another 30 minutes, stirring occasionally.
• Ladle into bowls and sprinkle with some scallion greens for a garnish.

. . .

[Zana]

Volume 14 Number 229
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Slow Cooker Potato, Corn and Chicken Chowder

1 large sweet onion (such as Vidalia), chopped
6 medium Yukon Gold potatoes (about 2 1/4 lb.), peeled and quartered
1 (14.5 oz.) can low-sodium chicken broth
2 cups cooked or frozen corn
2 cups shredded or diced cooked chicken
2 ripe plum tomatoes, finely diced
2/3 cup heavy cream
Freshly ground black pepper to taste
3 tablespoons olive oil
1/2 tablespoon finely chopped fresh basil
1/4 teaspoon kosher salt

• Put onion and then potatoes in slow cooker.
• Add broth and 1 1/2 cups water.
• Cover and cook for 3 hours on high.

• Coarsely mash potatoes; stir in corn, chicken, tomatoes and cream.
• Cover and let cook until heated through, about 10 minutes.
• (To make chowder ahead, prepare to this point, let cool, cover and chill for up to 3 days.)
• Season with pepper to taste.

• Just before serving, stir oil, basil and salt.
• Drizzle basil oil over each serving.

Makes 6 servings.

Nutritional Information
Amount per serving
Calories: 455
Fat: 22g Saturated fat: 8g
Protein: 20g Carbohydrate: 47g
Fiber: 5g Cholesterol: 79mg
Sodium: 159mg
_______________________________________

[mdvpc]

I made this tonight for my wife and I. She cooked a turkey breast last night, so am using the turkey up.It's a William-Sonoma turkey chipotle soup.

[Zana]

Hearty Corn Chowder

Enjoy hearty soup on an fall evening by Chef David Kelly
September 30, 2010

The last of this year's crop of fresh corn is rapidly being bought up by
those who are planning ahead for the cold weather season. They are busy
making chowders and soups to stock away. And of course all the
tailgaters are doing their share of consumption

Here's a favorite that will tackle your teams appetite. After you ladle
the soup into bowls, garnish it with a teaspoon of freshly made pesto.
Not only adds color but also a nice contrast to the pepper flavor.


(Makes six to eight servings)

. 10 cups of water

. 6 ears of corn, shucked

. 1/4 pound lean bacon, chopped fine

. the white and pale green parts of two leeks, washed well and chopped

. 1 large baking potato

. 1 red bell pepper, washed and seeded, chopped fine

. 2 fresh jalapeno peppers seeded and chopped fine

. 1-1/2 cups half-and-half

. freshly made pesto for garnish

In a kettle bring the water to a boil. Add the corn and boil it covered, for 10 minutes.
Transfer the corn to a colander and pour the water into a large heat-proof bowl.

In the kettle cook the bacon, over moderate heat, stirring often, until it is crisp and golden.
Remove the bacon with a slotted spoon and transfer it to a plate lined with paper towels to drain.

Pour off all but two tablespoons of fat from the kettle.
In the remaining fat, cook the leeks over a medium heat, stirring often, for five minutes.
While the leek is cooking, peel the potato and dice it fine.
Add the potato to the pot and cook the mixture, stirring often for 10 minutes.

Cut the corn from the cobs and add to the pot. Also add the reserved cooking water.
Add both the red pepper and the jalapeno pepper and season the soup with salt and pepper. Simmer the soup for about one hour.
Carefully puree two cups of the chowder in a blender or processor.

Return it to the kettle along with the half-and-half.
Heat over medium heat, stirring until the soup is hot throughout, then ladle into bowls.
Garnish each with a dollop of pesto.

[Zana]

Vegetable and Barley Stew with Lentils

Next, a substantial soup that's almost a meal in itself. Pair it with a favorite hoagie, sandwich or as a prelude to some pizza.


(serves six)

. 1 cup pearl barley

. 6 cups water

. light vegetable cooking oil spray

. 1 cup chopped onion

. 1-1/2 cups fresh carrot, chopped

. 1 cup dried lentils

. 1 bay leaf

. 1/2 teaspoon grated fresh ginger

. 1 tablespoon dried basil

. 1 tablespoon dried thyme

. 1 tablespoon dried oregano

. 3 cups low-sodium tomato-based vegetable juice

. 1 cup chopped zucchini

. 1 cup chopped red bell pepper

. 1 cup chopped celery

. 1 tablespoon chopped jalapeno pepper

. 1 cup chopped tomato

. 2 cups sliced mushrooms

. 6 garlic cloves, peeled and minced

. 2 tablespoons low-sodium soy sauce

. 1/2 cup chopped fresh parsley

Combine the barley and four cups of water in a medium saucepan.
Bring to a boil over medium heat and cook for five minutes.
Reduce the heat to low and simmer for 30 minutes, stirring often.
After 30 minutes of cooking, remove the pan from the heat.

Put a heavy-stock pot over medium heat and warm the pot for about one minute.
Spray the pot twice with the vegetable oil spray.
Add the onions and the carrot and saute them for three minutes, stirring constantly.

Stir in the lentils, bay leaf, ginger, dried herbs and the remaining two cups of water.
Bring the mixture to a boil, cover the pan and reduce the heat to low.
Simmer for 20 minutes, until the lentils are tender.

Add the vegetable juice, zucchini, peppers, celery and tomato to the pot.
Cook over low heat until the vegetables are tender, about 10 minutes.
Add the barley and it's cooking liquid to the pot.
Stir in the mushrooms, garlic and soy sauce.

Cook for 10 to 15 minutes to thicken the stew.
Season with salt and pepper and ladle into bowls.

Garnish with chopped parsley.

As always, enjoy!

[jennifer28]

I'm growing a lot of chard this year, and that reminded me of this recipe. It is from my mother, who is from Italy and is one of the best cooks ever. It uses a lot of bietole (swiss chard).

This soup is best if you cook it and put it in the fridge overnight, and then eat it the next day.

Italian Peasant Soup With Greens
Yield: Serves 4
Ingredients:
5 Cups Cooked Chopped Bietole (Swiss Chard)
1 1/2 Liters Homemade Chicken or Vegetable Broth
4 Large Eggs
Salt & Pepper To Taste
Grated Parmesan Cheese To Serve
Directions:
Mix the greens with the broth in a sauce pan and heat until simmering, and keep warm.
In a separate non-stick frying pan, fry each egg just until the whites are set.
The yolks should still be runny to soft.
Spoon hot soup into four individual bowls, then carefully slide a fried egg on top.
Season with salt and pepper and sprinkle some grated cheese over each bowl, and serve hot.

[jennifer28]

I sometimes can’t find Porcini( you can substitute) with other mushrooms or a mix of mushrooms

Porcini Mushroom & Farro Soup
Yield: Serves 6
Cook Time: 45 mins
Ingredients
1 Ounce Dried Porcini Mushrooms
3 Tablespoons Tomato Paste
1 Medium Onion, Peeled & Chopped
2 Carrots, Chopped
3 Cloves Of Garlic, Peeled And Minced
3 Tablespoons Olive Oil
1 Pound Fresh Mushrooms (Porcini, Portobello, or Cremini) Cleaned And Coarsely Chopped
4 to 5 Cups Vegetable Or Chicken Broth

1 Cup Chopped Tomatoes (Fresh or Canned)
1 Cup Faro (Or Barely)
1 Teaspoon Dried Oregano
1/3 Cup Fresh Chopped Parsley
Totaste you can add a dash of salt or pepper

You can top your soup also with one or all of the following:
Extra Virgin Olive Oil
Cracked Black Pepper
Grated Pecorino Cheese

Directions:
Soak the dried porcini in one cup of warm water for 20 minutes, then drain, strain and reserve the liquid and finely chop the porcini.
In a soup pot saute the onions, carrots and mushrooms in olive oil until softened over medium heat, about 15 minutes.
Add the garlic and cook an additional minute or two, then add the chopped dried porcini, broth(4 cups), tomato paste, chopped tomatoes, and farro.
Add also the strained liquid used to rehydrate the dried porcini, bring to a boil and then reduce heat to a simmer.
Season with salt, pepper and dried oregano, then continue to cook over low heat until the farro (or barely) is tender to the bite, about 30 minutes, adding additional broth as needed once the farro begins to swell.
Add the chopped parsley and taste, adjusting seasonings if needed.
Serve soup very warm but not steaming hot for the best flavor topped with your choice of the suggested toppings.

[jennifer28]

This one is for Carolyn!

But of course, anyone who wants more kale in their diet and a very simple soup recipe should try this.

Chorizo Kale Soup (Recipe from Rachel Ray)

Ingredients
2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Directions

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

[stonysoilseeds]

Lentil Soup this is a very simple soup from my mom turkish influence simple but delicious but unfortunately i never measure when i cook i just eyeball it
Ingredients
1 cup brown lentils
small handful of rice
1large onion diced
stalk of celery diced
about 1 tbsn tomato paste or more
salt pepper allspice to taste
sautee onion in olive oil until translucent add washed lentils and rice about 4 cups water and tomato paste then add chopped celery cook for about 36 minutes until lentils have softened first at a boil then at a low simmer covered at this time add salt and allspice cook another 15 minutes serve arnished with lemon wedges delicious

[Zana]

Sounds good...and similar to a soup my Grandmother used to make too. Brings back memories. Just bought some lentils last week...hmmmm....time to make some soup. Thanks for sharing.

Zana

[jennifer28]

Ira
This sounds delicious! Can't wait to try it.