Soup Recipes

[Zana]

Bacon-Corn Chowder with Shrimp

Recipe from Cooking Light

6 slices bacon, chopped
1 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
4 cups fresh or frozen corn kernels
2 cups chicken broth
3/4 pound peeled and deveined medium shrimp
1/3 cup half-and-half
1/4 teaspoon ground black pepper
1/8 teaspoon salt

• Heat a large Dutch oven over medium-high heat.
• Add bacon and saute until the bacon begins to brown and get crisp.
• Remove about 2 slices-worth of the bacon to be used as garnish later and drain on paper towels.
• Add onion, celery, and garlic to the pot, and saute for 2 minutes.
• Add corn, and cook 2 minutes, stirring occasionally.
• Add broth; bring to a boil, and cook for 4 minutes.
• Place 2 cups of corn soup mixture in a blender.
• Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender.
• Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth.
• Return pureed corn mixture to pan.
• Alternatively, use a hand-held blender to partially puree the soup, leaving some of the soup chunky.
• You will want to be able to see whole corn kernels.

• Stir in shrimp; cook 2 minutes or until shrimp are done.
• Stir in half-and-half, pepper, and salt.
• Ladle soup into bowls and crumble reserved bacon over soup.

[tam91]

Here's a good one for this time of year:

Green Tomato Soup With Bacon and Brioche Croutons

4 Tbs unsalted butter
1 medium onion, thinly sliced
1 tsp whole coriander seeds
2 garlic cloves, finely chopped
3 lbs green tomatoes, cored and roughly chopped (about 8 cups)
2 cups chicken or vegetable stock
1 1/4 tsp kosher salt, more to taste
Freshly ground black pepper
4 oz sliced bacon
2 slices brioche, cut into 1/2-inch cubes (about 2 ounces)
1/3 cup sour cream
2 Tbs chopped fresh dill
1 Tbs honey, or to taste

1 Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
2 Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.
3 Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
4 Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate.
5 Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.
6 Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.
7 Return soup to medium heat and stir in dill and honey. Remove some soup and slowly stir into the sour cream. Then add to the soup. Cook until heated through, 1 to 2 minutes, taking care not to overheat.
8 Taste and add more salt or honey or both if desired.
9 Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.

Servings: 6

[Zana]

Volume 14 Number 219
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Scallop and Corn Chowder

3/4 pound red potatoes, cut into 1/2-inch cubes
2 cups water
3 tablespoons butter
1 cup chopped leeks
1 cup chopped celery
1 cup half-and-half
2 cups frozen whole-kernel corn, thawed and drained
1 pound bay or sea scallops, cut in half horizontally
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper, optional
Butter, optional

• Combine potatoes and water in a medium bowl.

• Melt 3 tablespoons butter in a large soup pot over medium heat.
• Add leeks and celery; sauté 5 minutes or until tender.
• Add potatoes and water; bring to a boil.
• Cover, reduce heat, and simmer 12 minutes or just until tender.

• Stir in half-and-half and corn.
• Cover, and cook over medium heat 5 minutes or until thoroughly heated.
• Add scallops, salt, black pepper, and red pepper, if desired; cook 3 minutes.

• Stir a pat of butter into each serving, if desired.

• Serve immediately.

Makes 4 to 6 servings.

[Zana]

Country Sausage Soup Recipe

Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.�Grace Meyer, Galva, Kansas

This recipe is: Quick

4 Servings
Prep/Total Time: 20 min.

Ingredients

3/4 pound bulk pork sausage
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 teaspoon dried thyme
3/4 to 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Directions

In a large saucepan, cook sausage over medium heat until no longer pink;
drain.
Stir in the tomatoes, broth, thyme, rosemary and pepper.
Bring to a boil. Stir in the beans; heat through.

Yield: 4 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 387 calories, 18 g fat (6 g
saturated fat), 31 mg cholesterol, 1,279 mg sodium, 39 g carbohydrate, 11 g
fiber, 17 g protein.

Country Sausage Soup published in Country Woman November/December 2006, p39

[Zana]

Hearty Country Cheese and Bacon Omelet

6 bacon slices
1 cup shiitake or white mushroom slices
2 cups fresh spinach
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups refrigerated hash browns with peppers and onions
1 8 ounce package 4 cheese blend shredded cheese, divided
1 plum tomato, chopped

• Cook bacon in a nonstick skillet until crisp; remove bacon, and crumble.
• Reserve 2 tablespoons drippings in skillet.
• Saute mushrooms in reserved drippings until tender.
• Add fresh spinach, and cook 3 minutes.
• Remove mixture from skillet.
• Whisk together eggs and next 3 ingredients until frothy; stir in hash browns and 1 1/2 cups cheese.
• Pour into skillet and cook over medium heat.
• As egg mixture starts to cook, gently lift the edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.
• Top with spinach mixture and tomato; cover and cook 3 more minutes or until omelet is set.
• Fold over in half; place on a serving plate.
• Sprinkle with remaining 1/2 cup cheese and bacon.

Makes 6 servings.

[Zana]

Basler Mehlsuppa - Switzerland

(Onion Soup)

4 tablespoons all-purpose flour
1 cup sliced onion
1/2 cup red wine
4 cups beef stock
2 tablespoons butter
4 thick slices whole wheat bread
1/2 cup shredded Gruyere cheese
salt and pepper to taste

In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.

In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.

Put a slice of bread in each person's bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.

[Zana]

Day After Thanksgiving Turkey Pho

1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
1/2 onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
1/4 cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves (optional)
1 tablespoon chopped fresh cilantro (optional)
1/4 onion, thinly sliced (optional)
1 lime, cut into wedges (optional)
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (optional)

Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.

Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

[Zana]

CROCKPOT COUNTRY CHICKEN RICE SOUP
Categories: Soup/stew
Yield: 8 servings

3 Onions; chopped
4 Celery; stalks sliced
Salt
Pepper
1 ts Basil
1/2 ts Thyme
1/2 ts Sage
20 oz Peas; frozen
2 1/2 lb Chicken pieces
5 1/2 c Water
3/4 c Rice; raw converted

Place all ingredients, except rice, into slow cooker in order listed.
Cover and cook 1 hour on high; reduce heat to low and cook an
additional 8 to 9 hours. One hour before serving, remove chicken and
cool slightly. Remove meat from bones and return to slow cooker. Add
rice. Cover and cook an additional hour on high.

[Zana]

Vegan Recipe for Creamy Potato-Leek Soup
posted by Annie B. Bond
Jul 1, 2004 11:10 pm

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).
When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a vegan chef and the author of this great cookbook, brought him back from the brink with her healthy cooking.
Here is one of her delicious creamy soups made without dairy, but sure to satisfy. Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy fall supper.
INGREDIENTS

1 tablespoon extra-virgin olive oil

2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion

1/2 teaspoon sea salt
3 cloves garlic, minced

2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes

4 cups vegetable stock

2-3 teaspoons fresh rosemary leaves
DIRECTIONS
1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

[Zana]

Vegan Vichyssoise
posted by Melissa Breyer
Jan 5, 2009 9:00 am

I know that the words “comfort food” usually bring to mind gooey baked casseroles or thick hearty biscuit-topped stews–but for me, at this time of year, comfort comes in the way of clean, simple soups that manage to stand up to the weather and my post-holiday state of mind. It’s cold, the days are short, and I neeeeeed comfort, trust me. But after the excess of holiday eating I just don’t feel like anything too heavy.
So here’s a recipe for a vegan potato leek soup that falls somewhere in between. I adapted it from Levana Cooks Dairy-Free (Storey Publishing, 2007) by Levana Kirschenbaum. It’s clearly not in the cabbage-detox soup line of food–but it’s beautifully healthy, if you can handle the starch. And if you happen to be watching your starch, you can use celeriac (celery root) instead. I like to use both potatoes and celeriac, depending on what I have on hand.
One of the great things about this soup is that it tackles the stock problem in a clever way. I, for one, do not always have homemade vegetable stock on hand, and I’m not a huge fan of the taste of commercial stocks. Here, miso paste and wine are used instead to add depth of flavor without relying on vegetable stock. That’s nifty.

INGREDIENTS

1/3 cup extra-virgin olive oil

1 large onion, finely chopped

3 large leeks, dark green trimmed off, washed and finely chopped

4 ribs celery, finely chopped

4 large potatoes, cut into large chunks

4 cups water

1 cup dry white wine

1 cup white miso paste

1 sprig fresh tarragon, leaves only, or 1 tablespoon dried

3 cups soy, rice, or nut milk

Pinch nutmeg

1/4 cup chives, chopped

Freshly ground black pepper to taste

DIRECTIONS
1. Heat oil over medium high heat in a large heavy po. Add onions, leeks and celery, and saute until translucent.

2. Add potatoes, water, wine, miso and tarragon, bring to a boil, and then reduce heat to medium. Cover, and cook for about 30 minutes.

3. Add “milk” and nutmeg, and heat again, but don’t allow soup to boil. Blend mixture in batches in a covered blender (careful of hot splashing soup as you blend) until completely smooth.

4. Adjust seasoning, add more “milk” if soup is too thick. Garnish with chives.

Serves 12.

[Zana]

Cozy Butternut Soup with Sage Croutons
posted by Cait Johnson
Feb 15, 2007 2:09 am

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
Hurray! The weather has finally turned cool and drizzly, and I can‘t wait to make this simple, nutrient-rich autumn soup, cozy as a cuddle in a soft armchair. No worries about putting on extra autumn pounds if we indulge, either, because this creamy recipe may taste sinfully rich, but it’s dairy-free and contains only healthy fats. I sometimes add a chopped apple to the soup for extra sweetness, and my family likes it served with crispy sage croutons or roasted pumpkin seeds (recipes included) to give a tempting crunch. This is the soup to celebrate the autumn season, as brilliantly orange in color as the turning leaves and filled with the comforting beta-carotene antioxidants our bodies crave this time of year.

INGREDIENTS
2 tablespoons olive oil

1 medium onion, peeled and coarsely chopped

1 clove garlic, peeled and minced

1 medium butternut squash, peeled and cut into 1/2-inch cubes (should be about 3 cups)

1 apple, cored and coarsely chopped (optional)

6 cups good-quality vegetable broth, more if needed

1 cup canned coconut milk, shaken well

Curry spices to taste, optional (curry flavors go beautifully with the coconut milk, but if I’m planning to use sage croutons, I forego the curry)

Directions
• Heat the oil in a large heavy-bottomed soup pot and add onion.
• Cook, stirring occasionally, for about 5 minutes, until onion is softened and translucent.
• Add garlic and cook, stirring frequently, until garlic is softened and fragrant but not browned, for a minute or two.

• Add squash cubes and stir to coat with oil.
• Add the apple and/or curry spices, if using.
• Add broth and coconut milk and bring to a boil.
• Cover, reduce heat to low, and cook for 20 to 30 minutes, until squash is completely softened.

• Puree in batches using a blender or food processor, or use an immersion blender, or simply squash the squash with the back of a wooden spoon if you prefer a chunkier soup.
• If soup is too thick, add more broth.

• Serve topped with sage croutons, below, (or roasted pumpkin seeds, a dollop of yogurt, or garnished with a couple of fresh sage leaves.

Serves 4 to 6.

Sage Croutons

2 tablespoons olive oil

2 slices good-quality country-style or peasant bread, cut into 1/2-inch cubes

2 tablespoons fresh sage, minced, or 1 tablespoon dried

• In a large heavy-bottomed skillet, heat the olive oil over medium-high heat.
• Add the bread cubes and cook, turning often, until browned and crisp on all sides.
• Sprinkle with sage and cook another minute or two, until sage is fragrant.






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[Zana]

Black Bean Chili Soup
posted by Sara, from Institute of HeartMath
Oct 1, 2011 1:32 pm




Vegetarian Awareness Month kicked off with World Vegetarian Day on Saturday, October 1. The HeartMath Kitchen shared a recipe for one of its favorite soups to mark the occasion.
Both rich and flavorful, this vegetarian black bean chili soup is chock full of vegetables. The refried beans added at the end gives the broth a nice creamy texture. Nice for a fall day and sure to ward off the chill of the upcoming cooler evenings.

Black Bean Chili Soup

Ingredients

3 14-oz. cans black beans, drained and rinsed

1 cup canned fire-roasted tomatoes

5½ cups water

2 tablespoons olive oil

½ large onion, diced

2 cloves garlic, minced

½ cup carrots, shredded

½ green bell pepper, cubed

½ red bell pepper, cubed

1 small zucchini, cubed

½ cup corn kernels

½ teaspoon chipotle paste (available at most natural food stores)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon sea salt

Pinch of oregano, dried

¼ cup canned mushrooms, drained

3 tablespoons refried pinto beans, dried or canned

Directions

1. Place black beans, tomatoes and water in pot. Bring to a boil and reduce to simmer. Cook for 30 minutes.
2. In olive oil, saute onion, garlic, carrot and peppers over medium heat. Once they are tender yet still somewhat crisp, add zucchini, corn and seasonings and continue to cook another 4 minutes.
3. Add sauteed vegetables to soup and cook another 15 minutes, stirring occasionally.
4. Add dried or canned refried beans and cook another 10 minutes until broth becomes slightly thicker.
Serves 6 to 8. Cooking time: 1 hour and 15 minutes.

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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[Zana]

Garlic Potato Healing Soup Recipe
posted by Annie B. Bond
Dec 10, 2004 11:03 pm

Adapted from The Findhorn Book of Vegetarian Recipes, by Kay Lynne Sherman (Findhorn Press, 2003).
Here is a folk remedy for those days when you’re out of sorts and not feeling well. Comforting and packed with the healing power of garlic, this soup is good for what ails you!
Keep the recipe on hand to make whenever you or a loved one is feeling under the weather: Garlic Potato Healing Soup is a keeper.

INGREDIENTS
1 teaspoon caraway seeds, crushed with a mortar and pestle

2 cups chopped potatoes

7 cups good-quality vegetable stock or water

1 teaspoon salt

4 cloves garlic, crushed

1 tablespoon butter
Croutons for garnish (optional)

DIRECTIONS
1. Simmer potatoes and caraway seeds in stock or water for 20 minutes, or until potatoes are very soft.
2. Add crushed garlic and butter, stirring to combine thoroughly.
3. Serve hot with croutons on top, if desired.

Serves 2.


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[Zana]

Broccoli Chicken Soup

1 bunch broccoli
1 1/2 c boiling water
2 cans (10 oz each) cream of chicken soup
1 c light cream
salt, pepper, cayenne

• Cut off and discard large leaves and tough parts of stalks.
• Wash and chop broccoli coarsely.
• Place in boiling water, and boil rapidly until tender.

• Using all the liquid chop broccoli very fine in blender.
• In saucepan mix soup, cream, and broccoli; season to taste.
• Heat to simmering.

• Top with croutons and grated Parmesan cheese.

[Zana]

MEXICAN CHICKEN AND RICE SOUP

Makes 4 servings.

1 quart low sodium chicken stock

1 cup tomato salsa

1/4 cup lime juice + 4 lime wedges

1 1/2 cups pulled chicken

3 cups rice pilaf

1/3 cup shredded Monterey Jack cheese

1/4 cup reduced fat sour cream

1 avocado, thinly sliced

2 tbs chopped cilantro or parsley


• In pot, bring broth, salsa and lime juice to a boil.
• Divide chicken and rice among 4 bowls.
• Fill each bowl with hot broth.
• Top with cheese, sour cream, avocado and parsley.

SERVE with lime wedges...