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SOUP and more SOUP!

651 Views 6 Replies 5 Participants Last post by  triciaflower
Post your favorite soup recipes here....I am always looking for new ones. I can even eat soup in the summer if it isn't too heavy.<br><br>
This is another one from The Soup Bible that I like:<br><br>
Curried Carrot and Apple Soup<br><br>
2 tsp sunflower oil<br>
1 tbsp curry powder (more if you like a stronger flavor)<br>
3 1/2 cups chopped carrots<br>
1 lg onion, chopped<br>
1 tart cooking apple, chopped<br>
3 cups broth (veggie or chicken, depending on what you use)<br>
salt/fresh ground pepper<br>
plain yogurt for garnish<br><br>
Heat oil in heavy bottomed pan. Add curry powder and cook for 2-3 minutes. Add carrots, onion and apple and stir well til coated with the curry powder. Cover the pan. Cook over low heat about 15 minutes, shaking pan occasionally, until soft. Puree mixture until smooth, (either spoon into blender or use a hand blender right in the pot) adding half the broth to help process it. Pour in remaining stock (return to pan if you used the blender). Bring soup to a boil and adjust the seasoning. Serve in bowls garnished with a swirl of yogurt.<br><br>
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This is my MIL's cream of lettuce soup, translated from Spanish and converted from Metric to Standard (so if the syntax is a little off, this is why):<br><br>
Veloute laitue<br>
(Cream of lettuce soup)<br>
6 servings<br><br>
3 heads Boston lettuce<br>
2 tbls butter<br>
1 1/2 tsp salt<br>
Freshly ground black pepper<br>
4 cups water<br>
1/2 cup heavy cream<br>
juice of 1/2 lemon<br>
6 thick slices French or Italian bread, toasted<br><br>
Wash the lettuce, remove the cores and quarter the heads. Cook in boiling, lightly salted water<br>
for 10 minutes. Drain and chop the lettuce roughly.<br><br>
Melt the butter in a saucepan, add the lettuce, cover with a circle of was paper and cook<br>
slowly for 5 minutes. Remove the paper and sprinkle lettuce with the salt and pepper; add<br>
the water and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour.<br><br>
Puree the soup in a blender or force through a sieve.<br><br>
Return it to the pan, add the cream and lemon juice, and heat thoroughly before serving. Float<br>
a round of toasted bread in each bowl. You may also chill the soup for several hours and<br>
serve it cold.<br><br>
P.S.: lettuce soups are very refreshing, though a bit heavy with the cream. You could certainly sub fat free half & half for some of it.
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<b>Garlicky Tortellini, Spinach And Tomato Soup</b><br><br>
2 Tbs. unsalted butter<br>
6-8 cloves garlic<br>
1/2 cup chopped onion<br>
4 cups vegetable broth<br>
2 cups water<br>
9 oz. fresh or frozen cheese tortellini<br>
1 14.5 oz. can diced tomatoes, with the liquid<br>
10 oz. fresh spinach, stemmed and coarsely chopped<br>
8-10 fresh basil leaves, coarsely chopped<br>
1 egg<br>
1/2 cup grated parmesan cheese<br>
salt and pepper to taste<br><br>
In large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the broth and water, bring to a boil. Add the tortellini and cook halfway (about 5 min. if using frozen, less for fresh pasta). Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.<br><br>
Stir in the spinach and basil and cook until wilted, about 1-2 minutes.<br><br>
Meanwhile, whisk together the egg, parmesan, and salt and pepper. Drizzle into the soup and cook, Stirring, about 3 minutes more. Remove from heat and serve.<br><br>
(Makes 6 servings. 7 grams protein, 6 grams fat, 15 grams carbohydrate per serving)
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One of my favs anytime of the year. More often than not, I add some Turkey Italian sausage.<b><br><br>
Tuscan White Bean & Spinach Soup</b><br><br><br>
2 tsp olive oil<br>
1 garlic clove, finely minced<br>
1 shallot, finely diced (or 1 medium onion)<br>
3-4 cups chicken broth<br>
1 (14 1/2 ounce) can diced tomatoes<br>
1 (14 1/2 ounce) can white beans (cannellini or other)<br>
1/2 cup whole wheat pasta shells or shell pasta<br>
1 tsp rosemary<br>
3 cups baby spinach, cleaned and trimmed<br>
1/8 tsp black pepper<br>
1 dash crushed red pepper flakes<br><br>
1 In a large sauce pan, sautee the shallots & garlic in the olive oil.<br>
2 Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.<br>
3 Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.<br>
4 Add spinach and cook until wilted. If freezing, it's best to leave pasta out till ready to serve
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Yummy!!!! Keep em coming, this is definitely on its way to 5-star status! I love all forms.
my 'kind of' tortilla soup<br><br>
chopped onions<br>
chopped carrots<br>
chopped celery<br>
minced garlic<br>
Chicken stock<br>
can of rotel<br>
can of diced tomatoes (or sauce, or stewed)<br>
various veggies.. (potato, squash, corn)<br>
chunks of cooked chicken<br><br><br>
Saute onion, carrots, and celery in a bit of olive oil. Add garlic. Stir around a bit, with some coarse salt and other seasonings (I use cumin, chili powder, pepper, and seasoned salt) then add chicken stock. Throw in some veggies. Cans of sauce and rotel. Simmer a bit, then add chicken. Cook til potatoes are tender, then toss in a little cilantro at the end. Adjust seasonings.<br><br>
Crush in a few tortilla chips, and you're set!
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