My family thanks you. =)
My OCD is really bothering me. I'm so used to posting every couple of days that it feels wrong not to! BUT, I really would like to get some more soup recipes, so thanks to those who have helped me out. Send some more my way though, and I promise I'll write something new, okay?
Thanks!
Girl I wish I had time right now. Sorry. Maybe I can come back later this evening a post one.
ReplyDeleteI have a killer Leak Soup recipe, if you're not opposed to a little booze in it :)
ReplyDeleteThe alcohol cooks out of it, but the funny looks that you get walking out of the state liquor store with a brown bag are priceless.
I don't have any recipes here at work, but i am DYING to try this recipe. Now that cooler weather is on it's way, I will be making this one A LOT!
ReplyDeleteNothing better than tomato soup and grilled cheese sandwiches. Although, this one is so fancy, I may have to use croissants or something!
Hey Melody, here are a few of my favorite soup recipes. A couple of them are a little exotic, but Very tasty and actually easy to make.
ReplyDeleteThis is the one I reccomend first. Just don't tell anyone the secret ingredient, or they won't try it. But it really is so so so tasty. I promise. And like any great chicken soup, you can use whatever veggies you have on hand--you don't have to stick to the recipe.
African Peanut Chicken Soup
INGREDIENTS
8 cups chicken broth
2 cups diced chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup tomatoes, chopped (canned or fresh)
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter (secret ingred.--chunky is best because then you have these lucious crunchy bits in your soup)
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
DIRECTIONS
In a large stock pot, cook the chicken in a little olive oil. When it is done add the onion, celery, peppers, and carrots. Saute for a few minutes. Add the broth (8 cups water and 8 tsp Knorr chicken bouillon) and potatoes. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Gyoza Soup (My Aunt and I made this one up based on those yummy pot sticker dumplings you get at Japanese restaurants--or at my Japanese aunt's house)
Meatballs: 1 pound breakfast sausage (you can use ground pork)
1 inch of fresh ginger grated
2 cloves of garlic crushed
1/4 head cabbage shredded
1-2 green onions chopped
Mix together and make into balls and drop into boiling water in a large stock pot.
To this pot now add: Chopped cabbage (we had about 1/4 cabbage left but more would have been nice)
3-4 chopped carrots
2-3 ribs celery chopped (any other veggies you happen to have that you think would taste good)
To make the stock tasty add: 6-8 tsp chicken bouillon
1 tbsp miso paste (optional but sooo good)
Boil this together until the veggies are at their desired softness.
When you are ready to serve it add: 1 tbsp soy sauce
a big drizzle of toasted sesame oil
I also have a bean soup recipe which I posted on my blog here: http://marvelouspigs.blogspot.com/2008/01/all-about-food.html
p.s. My Aunt's website is :
ReplyDeletehttp://mybyrdhouse.blogspot.com/
If you look at her archives on the left hand side and click on "Good Food" or "Prairie Hens" you will find lots of tasty recipes -- the crepes are to die for. But don't ever make them unless you are willling to make them again and again because you will dream about them.
I always mean to post recipes on my blog, but I rarely remember to take a picture of them when they are cooked, and without a picture of tasty goodness, how can I inspire anyone to try my great recipes??? So there are only a few on my blog.
Another of my favorite soup recipes is BLT soup.
a 30 min Rachel Ray recipe
Olive oil
6 slices bacon
cook until crisp, remove and drain.
In drippings add
3 celery ribs
meanwhile
2 carrots-use peeler to cut them in long thin strips and then chop them to 1/2 wide chips
add to celery
3 leaks (I have used onions in a pinch) cut lengthwise and then chopped into 1/2" half moons. Rinse with water and add to celery
Add 1 bay leaf
while leeks wilt, chop
3 medium potatoes, cut thin like chips (I prefer to substitute 1/4 to a 1/2 head of cabbage here)
2 quarts chicken stock
1 14 oz can diced tomatoes, drained (I don't drain it)
Boil and then simmer for 10 min. until potatoes (cabbage) are tender. Add back in the bacon and
handful chopped parsley
salt & Pepper to taste
Last of all, my favorite lentil/black bean soup recipe. Surprise! It contains bacon. hmm.. there is a trend here...
It is a lentil soup recipe from my mexican mother-in-law. One day I started it and realized that I didn't have any lentils, so I substituted black beans. It was GLORIOUS. Better than the lentils, even. The recipe I got from her is just a list of ingrediants, with no amounts. I am writing what I usually do. Here goes:
Cook bacon until crisp (anything from 2 strips to 1/2 pound. How bacony do you want it :)
Add 14 oz canned tomatoes
2 stalks celery, chopped
1 onion, chopped
4 carrots, chopped
1 lb dry lentils, picked over and rinsed.
(here is where you can substitute 1 lb of already cooked black beans. I pressure cook my beans for 20 minutes so that it doesn't take all day to make the soup)
Add water to cover,
1 chicken bullion cube
salt, pepper,
1 bay leaf
2 crushed cloves garlic
Simmer about 1 hour (you may have to add more water when you are using lentils, so check on it half-way.) When I use the beans, instead of covering them with water when I add them to the soup, I put in as much of the bean cooking water as I like--I like a thicker bean soup. My mom likes beans really watery.