hi!
we are going to start our soup club at work again. we take turns bringing soup every thursday for as many weeks as people sign up. it gives us something to look forward to, and is a team building exercise.
here is my request. any fabulous soup recipes will be considered, and the one i pick.... the winner will get a special surprise from spidey!!!!!! it might be a framed picture of one of my fabulous garden photos, or a big hunk of cheese. take a chance. :) this contest will run through sept 15th.
24 comments:
oh! oh! I've got one for you. I posted it on my old blog, but you won't mind a rerun, right? I'll post it tomorrow.
Oh yes, I have one.
Take one bowl, one tin of soup, one saucepan, one tin opener and one spoon.
Voila.
Vodka soup
1 litre of Vodka pour into a bowl
refrigerate for an hour
Eat with spoon
i can see some of you are not taking this serious!
Yes, Alex. she's talking to you.
change the vodka to gin, and i will consider your recipe.
I believe you can even nix the vodka with gin and maybe a little fruit juice perhaps adding some pieces of fresh fruit if you like lumps in your soup. I think she meant you little miss perfect
Actually this is good summer soup http://en.wikipedia.org/wiki/Pimm's
The problem for me is I never use any recipes for soup... Whatever is in the house that seems like it would work goes in.
I do make a mean split pea, but that just requires a ham bone, some pepper, split peas and carrots and onions cut small... I always boil the bone in the recommended amount of water on the pea bag and a quite a bit of the ham that does not cut away well then go through and pick through the mess that is left to clear out any bone and fat bits. Cut or tear whatever ham is left into bite sized pieces
The peas get washed and picked over (look for stones) then boiled with the ham and water (I don't boil the peas separately so this is a real flatulent production.
after the peas have turned to mush I add the chopped onions and carrots... When the carrots are tender it is soup... Pepper to taste... the ham usually has enough salt
a dollop of sour cream finishes it off
This is from my sister's church's cookbook, and it's easy and delicious. This is a family sized recipe, so for a big group, you'd definitely want to double it, at least. (I posted this years ago on my old blog, and I think it became a staple at the Longhair household. It's quite yummy!)
Pasta Soup
1 lb. bulk sausage (I usually use Italian, but any kind is fine)
1 lg. onion, chopped
1 bell pepper, chopped
2 8 oz. cans tomato sauce
1 28 oz. can tomatoes (can use diced)
2 tsp. chicken bouillon powder
1 tsp. dried oregano
1 tsp. dried basil
thyme to taste
garlic powder to taste
pepper to taste
4-6 oz. dried pasta of your choice
Brown sausage (removed from casing, if you Italian) with onion and pepper. Drain. Add tomatoes, tomato sauce and two cups of water. Add bouillon powder and seasonings. Bring to boil. Add pasta, reduce heat and simmer until pasta is tender. Serve with parmesan cheese.
(One thing about this soup--you can't make it a day ahead because the pasta will completely absorb all the liquid. You could do everything except add the pasta ahead of time, though. As far as which kind of pasta to use--I've used all kinds, from elbow macaroni to spaghetti, depending on what I have around. It's all good.)
I just remembered that I also have an excellent and easy (uses frozen veggies and canned beans) minestrone recipe. I'll post it later if I can find it.
I am a potato soup fan. The hardest part is finding decent potatoes to use. Some we get here are so darn mealy they just don't work well for soup or mashed potatoes or anything,, sort of grainy. Potato soup you can make in any sort of proportions that you like,,and what I put in it are massive amts of cubed potatoes, onion and celery that have been diced and sauteed until onions are lightly carmelized, diced carrots, the flowers cut off a few broccoli heads for color, a tiny bit of parsley, for color, salt to taste- which is quite a bit, and pepper and a little dash of celery seed. I boil all that together in just enough water to cover. When tatties are soft, add some half and half and mash a few cubes of tatties to make a thickened broth. Serve with Colby cheese, either in small chunks or shredded over the top so that it melts. Hot sourdough bread. I could eat that every day. And it would show.
That's pretty much exactly how I make potato soup, too, although I use chopped carrots, too, and simmer it all in chicken broth.
It's a staple at our house, and we NEVER get tired of it!
you people are so martha stewart it's scary
Maybe, Mum, but we bow in awe to your beans on toast. (g)
Spidey,
Here's a great soup recipe I first printed in my old blog. It's very VERY good!
Clean-you-out, Good-for you Winter Soup
1 quarter head red (or white) cabbage, sliced
1 cup snow peas, rough chop
1 medium onion, diced
2 cloves garlic, diced
1, 1" piece of fresh ginger, grated
1/2 cup baby carrots (or 2 big carrots chopped)
1 red pepper, rough chop
2 or 3 springs fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon red pepper flakes
4 cups chicken stock
1 small can Italian style chopped tomatoes
salt/pepper to taste
olive oil
(variation: you can add whatever other vegetables that you like, you can add a can of drained & rinsed Great Northern beans, or even a half a cup of pasta like orzo or macaroni)
Sautee the onion, garlic, green pepper and carrots in olive oil for a few minutes until tender. Transfer into soup pot. Add all the rest of the ingredients and bring to a boil, then cover and simmer for at least 20 minutes. Serve with crackers or crusty bread. Yum.
This soup will make you feel warm all over. I guarantee it, but PLEASE use fresh thyme and rosemary--you can buy that even in winter at any decent grocery store
Since people are talking about potato soup--here's my recipe, also posted in my old blog:
Rustic Potato Soup
4 to 5 Large Russet Potatoes
1 Large can chicken broth (use homemade chicken stock if you want)
3 Celery stalks, sliced thin
1/2 medium yellow onion, finely diced
2 large cloves garlic, finely diced
4 slices of good bacon (you can substitute 1/2 cup of a good quality ham if you wish)
1 T Olive Oil
1 half pint cream
1 1/2 cups milk
1/2 C fresh chopped herbs (I use a combo of flat leaf Italian parsley and chives, but use what you like)
Salt/pepper to taste
Clean and medium dice the potatoes (you don’t have to peel them). Put the broth and potatoes in a large stockpot. Bring to a boil, then reduce heat to medium.
In the mean time, heat a skillet, then add the olive oil, celery, onion and garlic and cook until translucent (about 3 to 5 minutes.)
By now your kitchen will be smelling like heaven.
Add that mixture to the potatoes and broth.
In that same skillet (don't dirty another pan!) cook your bacon until crisp. Pat dry & crumble.
Add the milk, and crumbled bacon to the potatoes and stir in.
Salt and pepper to taste.
Cook the potatoes until just tender (about 20 minutes), mashing some down with the back of your stirring spoon. (I mash a few because it thickens the soup)
When the potatoes are tender, take it off heat, and stir in the cream and the chopped fresh herbs.
Serve with a crusty French bread. Serves 6-8 people
Schell once posted a wonderful Italian Wedding Soup that she makes..if that old hag could ever figure how to post in here
anything with cooked vegetables or beans is just so nasty
aren't there any soups that don't have either?
I have a great crab soup recipe, but I sent to allan on a post card. I think I kept a copy, so i'll look around.
Jilly
I believe I will try a little garlic in my next potato soup. I love to roast a whole garlic in the oven and then use it when I mash potatoes with sour cream. I bet that garlic is wonderful in potato soup too- thanks for giving that idea with your recipe, Emma.
Resp- you must like beanless chili-that's about as veggie-less as I can think of.
Here's how I make chili, which should count as a soup. It's not overly spicy, but it has a lot of flavor:
Brown 1 lb of ground beef (lean) with a chopped onion and two cloves of chopped garlic.
Add 2 T of chili powder and 2 T of ground cumin (yes, that sounds like a lot but it makes the chili taste so good.)
Add two small cans of whole green chilis (these are not hot like jalapenos.)
Add one 14 oz can of chopped tomatoes
Add two big cans of pinto beans, rinsed.
Add one box of beef stock.
Add salt and plenty of black ground pepper to taste.
Simmer on low for at least 90 minutes, stirring occasionally.
Serve with grated cheddar cheese and if you're feeling ambitious, some corn bread, or if not, then tortilla chips.
I love cumin. That sounds delish.
Here's my easy minestrone recipe. It's very rosemary-intensive, and has a great flavor.
Minestrone
1/4 cup olive oil
1 garlic clove, minced (you can use more if you love it)
1 cup chopped celery
1 large onion, chopped
12 oz. can tomato paste
1 undiluted can Campbell's beef broth
2 1/2 qt.s water
1 cup chopped cabbage (I just use slaw mix)
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried rosemary leaves
1 can kidney beans, undrained
1 cup macaroni or other pasta, uncooked
in large pot, saute garlic, celery and onion in olive oil. Stir in all remaining ingredients except beans and pasta. Cover and simmer for one hour. Add beans and pasta and cook 15 minutes more. Serve with plenty of parmesan cheese and crusty bread. Yummy!
That settles it. Once September comes, we're have soup night once a week. Verb, that minestrone sounds so good, and Emma, I've made your potato soup before. Now if you all could plan my entire week...
Do you think we could come up with something like thirty good dinner ideas? Wouldn't that be swell?
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