Soup Recipes?

[Jaydaan]

Cream of Artichoke Soup ingredients list:
¾ cup of chopped shallots and onions (green or white).
2 medium carrots, sliced.
2 medium ribs celery, sliced.
4 tablespoons butter.
1 bay leaf.
½ teaspoon of thyme.
4 cups chicken broth.
One (14oz) can artichoke hearts, drained and sliced.
Salt to taste.
Pepper to taste.
2 egg yolks.
1 cup whipping cream.

Instructions for Cream of Artichoke Soup:
Saute chopped onion-shallot mixture, carrots and celery in butter.

Add bay leaf, thyme, chicken broth and artichoke hearts.

Simmer 10 to 15 minutes.

Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream.

Add a small amount of warm soup mixture to egg-cream mixture.

Stir well and add to warm soup mixture, blending well.

Heat, stirring constantly, but do not boil.

[Jaydaan]

Egg and Mushroom Soup ingredients list:
5 dried mushrooms.
2 medium eggs.
4 cups of chicken stock.
½ tablespoon of cooking oil.
1 ½ teaspoons of soy sauce.
1 teaspoon of salt.

Instructions for Egg and Mushroom Soup:
Wash the mushrooms, then allow to soak in a cup of water. Set aside.

Beat the eggs; then set aside.

Boil the chicken stock, then add the mushrooms (including the water they soaked in).

Boil for about 5 minutes.

Add the soy sauce and the salt.

Stir in the cooking oil and beaten eggs.

Serve hot.

[Jaydaan]

Oyster Soup ingredients list:
1 stick of celery, minced.
1 onion, minced.
1 stick butter.
6 tbsp flour.
1 glove garlic minced,.
Parsley.
2 bay leaves.
1 ½ litre liquid (the liquid from the oysters plus milk).
2 tsp salt.
1 tsp white pepper.
2 dozen raw oysters.


Instructions for Oyster Soup:
Melt butter in large sacepan and sauté the celery and onions until
limp.

Blend in the flour and simmer for 3 more minutes.

Add the garlic, parsley and bay leaves.

Blend in the liquid, bring to the boil and reduce to a simmer for a further 15 minutes.

Add salt and pepper.

Add oysters and simmer for 5 further minutes, then serve.

[Jaydaan]

Spanish Garlic Soup ingredients list:
10 garlic cloves, peeled and sliced.
5 cups of beef broth.
1 cup of dry sherry.
¼ cup of olive oil.
French bread, sliced and toasted.
Grated Parmesan cheese.
Salt and pepper.

Instructions for Spanish Garlic Soup:
Saute garlic in the olive oil until it turns golden.

Heat the beef broth with sherry. When the broth reaches the boiling point, add garlic and the olive oil.

Season with salt and pepper to taste; then simmer for about 30 minutes.

Strain out the garlic and reheat.

Sprinkle toasted french bread slices generously with Parmesan cheese, then place them in a 425°F (220°C) oven for about 3-4 minutes.

Put the hot toast in the bottom of soup dishes; then pour the soup over top.

[Jaydaan]

Sweetcorn Soup ingredients list:
2 oz of dried noodles.
1 ¼ cups of vegetable stock.
2 ½ oz of baby sweetcorn.
Ground black pepper.
Sea salt.
Splash of cream.

Instructions for Sweetcorn Soup:
Simmer the noodles with the vegetable stock and baby sweet corn for about 5 minutes until the sweetcorn has softened.

Add a suitable amount of ground black pepper and salt; then add a splash of cream.

Warm through and serve as desired.

[Jaydaan]

Maritime Chowder

2-tbsp butter or margarine
1-1/2-cups diced potatoes
1/2-cup diced carrots
1/3-cup diced celery
1 small onion, diced
1 garlic clove, minced
1/4-cup flour
3-1/2-cups water
1/4-tsp pepper
1/2-cup milk or cream
3/4 lb mixed fish cut into large chunks (example: cod, haddock, bluefish, salmon)
2-tbsp Knorr Instant Seafood Stock


In a large saucepan, melt butter over medium heat
Add potatoes, carrots, celery, onion, and garlic
Stir and cook for 5 minutes or until softened
Add flour and stir until well blended
Gradually stir in water
Add stock mix and pepper
Bring to a boil
Reduce heat, cover and simmer 10 minutes
Stir in milk and fish
Simmer 3-5 minutes or until fish flakes easily with a fork

Makes 4 servings

[Jaydaan]

Tips for...
Cream Soups
Milk or cream should be the last ingredient added to the soup. Never add cold milk or cream directly to hot soup. First, bring the milk or cream to a simmer and then slowly add it to the soup. Never bring a creamed soup to a boil.

Purée Soups
Pure soups are generally thicker than cream soups and aren't strained. Potatoes or rice can be used as a thickener for a vegetable pure soup.

Chowders
Chowders are hearty soups. In most cases, chowder contains milk or cream and is thickened by a roux. The key is to keep the chowder light and not too thick. There's nothing worse than a bowl of clam chowder served with the spoon sticking straight up out of the middle of the bowl.

Better Bisques
Butter will add color and richness to bisques. It should be added just before serving.

Cold Soups
Cold foods dull our sense of taste; therefore, cold soup will need more seasoning than hot ones. It is best to taste a cold soup just prior to service and add more seasoning if needed.

Serve cold soup as cold as possible. A lukewarm cold soup isn't very appetizing.

Broths/Consommés
Always strain the broth through a sieve lined with cheesecloth; don't apply any pressure to the ingredients or the broth will become cloudy. Consomms are broth that has been clarified so that they come out crystal clear. Once the clarification process is completed, the consomm should be strained through multiple layers of cheesecloth. It is then degreased by chilling it and removing any solidified fat.


Remedies--It's Not Ruined!
Soup is forgiving. With a few tips, many problems can be easily fixed.

Too Salty
If the soup is too salty, add several slices of raw potato and let it boil five or six minutes. As you remove the potato slices, you will also remove the excess salt.
Too Sweet
If a soup or stew is too sweet, add salt.

Too Greasy
If there is grease on top of your soup, add a lettuce leaf. The lettuce will absorb the grease. Once the leaf is coated, throw it away.

If you have the time, refrigerate soups or stews until the fat hardens on the top. Remove the fat with a spoon and discard.

Too Tough
To tenderize stewing beef, add one or two tablespoons of vinegar to the soup or stew.

Too Thin
Bread crumbs can quickly thicken any soup. Try using a variety of breads including whole wheat, rye, sour dough. Each type of bread will add its own personality to the soup.

Too Slow
If you have trouble getting a soup to come to a boil, check to see if you have left a metal spoon in the pot. Metal deflects the heat and will slow down the boiling process.

Bay Leaves
Always remove bay leaves from soups and stew before serving or storing; if left too long, bay leaves will continue to impart their pungent flavors.

Garnishing
Soups can be enhanced at the point of service with garnishes. Try adding chopped herbs such as parsley, cilantro, basil, tarragon, chives or a sprig of fresh dill. Add flavor and crunch by topping the soup with dried won tons, tortilla strips, and deep fried onions. Drizzle a little infused olive oil on the top. Be creative; try adding lime or garlic-infused olive oil. Add a dollop of sour cream or try making a savory whipped cream.

Don't stop there; add a touch of chutney or salsa which can add flavor and interest. Try adding any grated cheese that complements the recipe.

Carefully select the garnish to complement the soup. For instance, a small steamed broccoli floweret can be floated on top of a bowl of cream of broccoli soup.

In the end..
Cooking and serving soup can become a pleasurable task for any culinarian. Not only is soup nutritious and convenient--it's delicious.

Remember to serve hot soups hot and cold soups cold. Don't overpower the soup by mixing strong ingredients. Use high-quality ingredients that complement each other.

[Jaydaan]

Chilled Peach Soup

Ingredients

3 1/2 pounds fresh peaches, peeled, pitted, and chopped
1 tsp. ground ginger
1-1/3 cups heavy cream
2 Tbsps. rum

Instructions

Puree the peaches and ginger together in a food processor or blender. Add heavy cream and rum, and blend until combined. Chill, and serve cold.

[Jaydaan]

Creamy Green Chile Soup

Ingredients

2 6 inch corn tortillas
1/4 cup butter
2 cups onions, chopped
1 clove garlic, minced
1/2 tsp. dried oregano
2 bay leaves
3-1/2 cups chicken broth
3 (4 oz. cans) Anaheim chile peppers or other mild green chile peppers, chopped
2 boiling potatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. coarse ground pepper
1/4 cup plus 1 Tbsp. heavy whipping cream
2 cups Monterey Jack cheese, shredded

Instructions

Cut the tortillas into 1/4 inch-wide strips and heat in a skillet until they are dry and hot.

In a 4-quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered for 10 minutes. Stir once or twice during cooking.

Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat to simmer, partially cover and cook for about 25 minutes, stirring occasionally. The potatoes should be very tender. Remove from the heat. Stir in the cream and adjust the seasoning if necessary.

Garnish with the shredded cheese and tortilla strips. Serve immediately.

[Jaydaan]

Chicken Noodle Soup

Ingredients

1 gal. water
1 (4 lb.) whole chicken, cut into pieces
1 large yellow onion\raw, peeled and quartered
3 bay leaves
1-1/2 tsps. whole black peppercorns
1 head of celery, leaves reserved
4 cups baby carrots
3 Tbsps. fresh lemon grass, chopped
1/4 cup chicken bouillon granules
1/2 lb. dried egg noodles

Instructions

Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer for 30 minutes, skimming fat as needed.

Place onion, bay leaves, peppercorns, 2/3 of the bunch of whole celery, 2 cups of whole carrots and lemon grass in the pot, cover, and simmer for 1 hour. Meanwhile chop the remaining celery and carrots. Chop the reserved celery leaves.

Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.

Return strained stock to pot over high heat, and stir in chicken bouillon, remaining celery and carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.

Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

[Jaydaan]

Stairwell Stew

2-lb lean stewing beef, cut into 1 1/2" cubes
1-2 cloves garlic, sliced
2-large stalks celery, sliced
1/4-1/2-cup pitted green olives, drained
1-4oz can sliced mushrooms, drained
1-16oz can whole tomatoes
2-tbsp flour
2-tbsp water
Grated mozzarella (optional)

Trim and wipe stew meat thoroughly
Combine all ingredients except flour, water, and mozzarella in slow cooker
Cover and cook on low for 8-10 hours (3-4 hours on high)
One hour before serving, turn to high setting
Make a smooth paste of flour and water; stir into slow cooker
Cover and cook until thickened
Sprinkle with mozzarella cheese generously over top

4-6 servings

[Jaydaan]

Pizza SoupPork sausage and pepperoni are combined with mushrooms, green pepper, onion, tomatoes, and tomato soup, seasoned with Italian seasoning, garlic, basil and oregano, simmered slowly and sprinkled with mozzarella.Ingredients:
• 8 oz. fresh mushrooms
• 1 green pepper
• 1 onion
• 2 tbsp. butter
• 1 lb. bulk pork sausage
• 2 cloves garlic, minced
• 6 cans of tomato soup
• 6 soup cans of water
• 6 oz. sliced pepperoni, halved
• 2 cups of chopped, peeled tomatoes
• 1 tsp. ried Italian seasoning
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Salt and pepper, to taste
• Shredded mozzarella cheese
Method:
Chop mushrooms, green pepper, & onion, then saute in butter in a large pot. Remove from pot. Add sausage and garlic to pot; cook just until browned. Drain off fat. Return cooked vegetables to pot; add tomato soup, water, pepperoni, tomatoes and seasonings. Cover and cook for a couple of hours. Serve in bowls and sprinkle with cheese.

[Jaydaan]

Tomato Basil Soup With Chicken and Mushrooms
A wonderful cream of tomato soup with chicken, mushrooms, and fresh basil. This would be great for lunch.Ingredients:
• 1/2 cup chopped shallots
• 1 garlic clove, minced
• 1 tsp. olive oil
• 1 (28 oz) can Roma tomatoes, undrained and cut in chunks
• 1/2 c. water
• 1/4 c. fresh basil leaves, snipped
• 1/2 tsp. instant chicken boullon granules
• 1/2 tsp. granulated sugar
• 1/2 tsp. freshly ground black pepper
• 2 c. fresh Roma tomatoes, chopped, divided
• 1 c. milk
• 2 chicken breast halves, cut in small chunks
• 1/2 c. sliced fresh mushrooms
Method:
In a 2-quart saucepan, combine shallots, garlic and oil. Cook over medium heat 3 to 3 1/2 minutes or until tender, stirring frequently. Add canned tomatoes, water basil, bouillon, sugar and black pepper. Cook 5 to 8 minutes or until mixture is hot and flavors are blended, stirring occasionally. Remove from heat. Combine half tomato mixture, 1 cup fresh Roma tomatoes and 1/2 cup milk in food processor or blender. Process until smooth. Set puree aside. Repeat with remaining ingredients. Return puree to saucepan. Add Chicken and mushrooms, cooking over medium heat 10 minutes or until soup is hot and chicken is cooked, stirring occasionally. Spoon into serving dishes.

[Jaydaan]

Peanut Soup
This soup contains chicken thighs and legs, beef stew meat, and smoked sausage, as well as onion, garlic, tomato, and a jar of natural peanut butter that's stirred into the broth. Ingredients:
• 1 jar of all-natrual crunchy peanut butter
• 1 package Hillshire Farm smoked sausage link
• 1 medium onion, chopped
• 10 cloves of garlic, roughly chopped 12 cups water
• 1/2 cup parsley, chopped
• 4 teaspoons chicken boullion granules
• 1 medium tomato, diced
• 1 pound of beef stew meat, cut in cubes
• 3 skinless chicken thighs and 2 legs
• 1 tsp. black pepper
• 1/2 tsp. cayenne pepper (optional)
Method:
In a large stew pot, boil the water; add beef and bullion. Cover and simmer about 2 hrs. Add chicken, pepper, parsley, garlic, onion, and tomato. Cover and simmer for 1hr. Mix in peanut butter. (It sticks together, so just press it in the water till mixed.) Simmer another 30 min. then cut the sausage in chunks and simmer 5 more min.
Notes:
I serve rice in a separate bowl, to add to the soup as you eat.

[Undertoad]

Why don't we make the first twenty Jaydaan, and then you can post twenty more.