Soup Recipes?
 

I'm tired of cooking the same boring old soups I always cook and thought I would branch out into international waters.

So, whats your favorite soup recipe??

Currently I'm cooking Spicy Carrot soup and I plan on doing an Asparagus soup tomorrow.

I don't have any soup recipes, but I'd love to have your Spicy Carrot Soup recipe! Will you share?:)

Sure Bri :)

I'm making Carrot and Sweet Potato soup now.

This is the Spicy Carrot Soup I make:

You need:
1 tablespoon olive oil
2 leeks, sliced
1 ½ teaspoons ground cumin
1 ½ teaspoons ground tumeric
1 teaspoon ground coriander
8 carrots, peeled and chopped
1 teaspoon salt
1.5 – 2 litres chicken or vegetable stock
1 cup thick plain yoghurt
½ - 1 teaspoon harissa

Method:
1. Heat olive oil in a large pot and sauté leeks until softened. Add spices and stir over heat for 1 minute.
2. Add carrots, salt and stock and cook over gentle heat until carrots are tender. Remove from heat and puree mixture until smooth. In a small bowl stir together yoghurt and harissa until combined.
3. When ready to serve, reheat the soup and serve hot in bowls with a spoonful of the yoghurt and crusty bread.


Err - I can probably translate if you need converted to American :p

I don't have any recipes with me, but I like pumpkin soup. Chicken soup is always good if you've got a carcass kicking around. My mother in law makes an outstanding minestrone soup. That minestrone soup is a lot of work though.

I'm in a vegetable co-op, and we get all different stuff every two weeks. Sometimes we get something I've never seen before. I asked my wife about some unidentified vegetable objects and she said "those are leeks" so I asked "what do you do with them?" and she said "you make potato leek soup" - and boy was she right! Sorry, I don't have a recipe, but it's pretty basic, I think.

First, you take a leek...

This seafood stew recipe is my moms and I like to modify it with different seafoods. I also like it with less chicken broth, more wine and some orange juice.
After the onion, garlic, carrots have sauteed, add the tomatoes and hit it with a hand blender for a few seconds just to smooth it out a bit.
Finish with fresh basil and an orange wedge to squeeze over it.

Seafood Stew

1/4 cup olive oil
1.5 cops chopped yellow onions
4 msall carrotts diced to make one cup
2 tsp chopped garlic
2 28oz cans of diced tomatoes
3 cups of chicken broth
2/3 cup dry white wine
2 TBL fresh basil
2tsp grated orange zest
1/2 tsp red pepper flakes
1/2 tsp salt


1 lb chilean sea bass cubes (haddock, grouper, butterfish)
3/4 lb sea scallops
3/4 lb large shrimp
2 TBL julianned fresh basil
6 orange wedges

(muscles*, clams, callamari, crawdads etc.)

*these make it look extra pretty

I only made this one once, but it was pretty good.

Pumpkin Soup

1 yellow onion finely chopped
2 TBL butter
2 TBL flour
2 LB can o' pumpkin
5 cups chicken broth
1 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
(mollasses and cinamon)


combine 2 egg yolks with 1 cup heavy cream

saute onion in butter till soft not brown stir in flour, wisk in pumpkin, add chiken broth and salt,
cover and simmer 15 minutes. Add spices, add yolks and cream, heat unitl hot not boiling.

You know, the can of pumpkin is suprisingly good. Sometimes, we'll make the pumpkin soup out of some kind of squash, like a butternut squash.

This is making me look forward to the Fall, my favorite season by far.

Chicken Rice Soup Mix


2 cups long-grain rice -- uncooked
1/2 cup chicken bouillon granules
4 teaspoons dried tarragon
4 teaspoons dried parsley
1 teaspoon white pepper

Combine ingredients in a bowl. Cover and store in a cool dry place for up to
6 months.



Chicken Rice Soup

3 cups water
1 tablespoon butter or margarine
2/3 cup Chicken Rice Soup Mix -- see recipe

In a saucepan, bring water, butter and soup mix to a boil. Reduce heat; cover
and simmer for 20-25 minutes or until the rice is tender.

Potato Soup Mix


1 3/4 cups instant mashed potatoes
1 1/2 cups nonfat dry milk powder
2 T. instant chicken bouillon
2 tsp. dried minced onion
1 1/2 tsp. seasoned salt
1 tsp. dried parsley
1/4 tsp. dried whole thyme
1/4 tsp. ground white pepper
1/8 tsp. turmeric


Combine all ingredients in a large bowl and mix until completely blended. Store in an airtight container.

To serve: Place 1/4 cup soup mix in a soup bowl or mug. Add 1 cup boiling water and stir until smooth. Let soup sit for 1 to 2 minutes to thicken slightly.


Makes about 2 1/2 cups of mix.

Curry Soup Mix


2 cups uncooked instant rice
1/2 cup raisins
1/3 cup chopped walnuts
1/4 cup dried minced onions
2 T. salt
1 T. curry powder
1 T. sugar
2 tsp. paprika
1 1/2 tsp. dried dill weed
1 tsp. dried mustard
1 tsp. ground coriander
1 tsp. garlic powder
1/2 tsp. ground cardamom



In a large bowl, combine all ingredients and blend well. Store in an airtight container.

To serve: To make soup, bring 10 cups of water to a boil in a large stockpot over high heat. Add the soup mix. Cover and reduce the heat to medium. Simmer for 20 to 25 minutes, stirring occasionally, until the rice is tender. Stir in 2 cups of shredded cooked chicken or cooked peeled shrimp. Cook until heated through. Serve immediately. Store in the refreigerator. Makes 6 to 8 sesrvings.

Creamed Soup Mix

To use in place of canned cream soups in casseroles or as a base for your own soups. It is much lower in fat and salt than the canned versions. The trick is to have it made up ready to use.

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup(or less) instant vegetable bullion
2 Tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container
until ready to use. To substitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.
Cook and stir until thickened. Add to casserole as you would the canned product. Makes equivalent of 9 cans of soup.

Makes 9 servings with less than 1 gram fat per serving.

Variations:

Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus, cooked

The variations are endless!

Hearty Soup Mix


1 pk (14 oz)Dry Green Split Peas
1 pk (12 oz) Pearl Barley
1 pk (14 oz) Alpahbet Macaroni
1 pk (12 oz) Lentils
1 1/2 c Brown Rice
4 c Dry Minced Onion

Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.

Makes about 12 1/2 cups of mix.


Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.

Makes 6 to 8 servings.

Lentil Soup Mix

1 1/4 cups dry green or brown lentils
1/4 cup dried minced onions
1/4 cup dried green peppers
1 tsp. salt
1 tsp. dried thyme, crushed
1/2 tsp. fennel seed, crushed
1/4 tsp. crushed red peppper

Combine all ingredients and mix well. Store in an airtight container in a cool, dry place for up to one year.

To serve: Bring 6 cups of water to a boil in a saucepan. Add the soup mix. Reduce the heat and simmer, covered, for 35 to 40 minutes or until the lentils are soft. Serves 4.

Makes one batch of mix.