I need new soup recipes!
- Katie Nell Sep 19, 2006 06:07 PM
Calling all Souphounds... I need your soup recipes! I adore soup in pretty much any form, but have not been liking my usual recipes lately. I made my baked potato soup last night and it just doesn't taste good to me anymore. I tend to lean more towards vegetarian or very little meat soup recipes, i.e. broccoli and cheese, tomato soup, potato and leek, etc. However, I also really like bisques. None of your recipes have to fall into either of these categories, because I'm sure others would love some good soup recipes too. Any recipes out there in your soup repertoire worth sharing?
I can't believe you've posted this recipe. My wife and I were in Maui about 15 years ago and this recipe was in the local paper. We tried it and loved it. In the mean time we lost the darn recipe. Thank you so much for that post. It will soon be Fall in the Bay Area and I can't wait to make this...
I made this Autumn Minstrone Soup recently and it was great. Lots of chopping but made about 8 lunches' worth. It was in an old Turning Leaf magazine ad (I think) but not on their impossible web site.
2 tsp extra-virgin olive oil
2 oz pancetta or bacon, finely chopped [or 2 black cardamom pods, whole -- a great veggie substitute to give you some smokiness]
1 med onion, chopped
1 lg. carrot, chopped
1/2 small fennel bulb, chopped
1 Tbs minced garlic
2 tsp minced fresh thyme [I'd use more next time]
2 tsp minced fresh rosemary
6 cups chicken stock
1 lb butternut squash, peeled, seeded, and cut into chunks [I used sweet potato]
1 bay leaf
Coarse salt and cracked black pepper
4 cups chopped Swiss chard leaves [I'd use more next time]
1/4 lb green beans, trimmed and cut into 1 inch pieces
1 can (14.5 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed [I used a can of butter beans too]
Heat oil, add next 7 items, saute a bit. Add stock, squash and other seasonings and cook 15 mins. Add chard, green beans, tomatoes, puree half the cannellini and add both pureed and whole ones and cook another 10 mins or so. Voila.
I make this soup alot during the winter pretty much because it's the only one I know how to make. And it's so easy. I'm paraphrasing the receipe and I can't remember where I got it from. I mainly make it from memory now.
Spicy Shrimp Soup -
*2 quarts of low sodium chicken broth
*2 sprigs of fresh rosemeary or about a 2 tablespoons of dried rosemeary
*8 cloves of garlic roughly chopped (or as many as you like. I love garlic and I use a lot of it. I think originally it called for 4 cloves)
*1 tsp of black pepper
*1 tsp of celery seed
*1/2 tsp of fennel seed
*1 cup clam juice
*about a cup of butter. I tend to use about a 1/2 cup and it tastes just as good as the full fat versiion
*1 6oz can of tomato paste
* generous shaking of hot pepper flakes (like the garlic, it depends on your spice level.)
*1 cup of white wine - pinot gigrio is good (both in the soup and in my belly as I simmer the soup)
*2 lbs of shrimp - tails on
1) pour broth and every ingredient besides the wine in a large pot and bring to a boil. Reduce the heat to low and simmer for an hour. Keep covered to really intensify the flavors.
2) Stir wine after an hour and simmer for an additional 2 hours.
3) Add the shrimp in and cook for the last couple of minutes until shrimp is pink
Cut crusty french bread and sop up that soup.
NOTE: I have simmered for only 2 hours and it was still tasty but the extra hour adds to the flavor. Also this makes about 8 servings. I had asked previously on what to do with leftovers and someone suggested to keep on simmering. Which I did to great results. I sliced two tomatoes thinly and added more garlic and simmered for an additional 2 hours and I got this creamy rich sauce. I brought it to a boil and added the noodles right to it. Delicious and another 2 meals were used from one recipie.
I hope you like it. Feel free to experiment with it too. I'm thinking of adding some onions to it next time.
Most of my soups lately seem to be Asian--
and the much quicker Kimchee Jige (must like kimchee, of course...):
Indian-style lentil, which is vegitarian:
And then a couple of European soups--French Onion, and a version of the Portuguese Kale soup that morebubbles mentioned:
2 recipes for you....
first, If you want a new potato soup, this one is SO yummy...
Potato Soup with Roasted Garlic and Red Peppers for 15 (I tend to make really large quantities; obviously cut it down if you're not trying to make soup for an army).
4 whole heads garlic
2 TB canola oil
1 large white onion, finely chopped
15 yukon gold potatoes, well washed and diced
2 peeled, diced apples
1 cup dry white wine
8 thinly sliced scallions
14 oz jarred roasted red bell peppers, drained and cut into 1⁄2 inch squares
1+ cup sour cream
1 cup low-fat milk
salt and pepper to taste
1- preheat the oven to 350 degrees.
2- place the whole heads of garlic on a baking sheet and bake 40 minutes
3- heat oil in a soup pot, add onion
4- when browned, add potatoes, apple and wine, and just enough water to cover
5- simmer gently, 40 minutes
6- add garlic pulps (squeeze in, discard skins)
7- mash potatoes a little to achieve right texture
8- add scallions, red bell peppers, sour cream, milk and salt and pepper
9- stir well and LET SIT ONE HOUR
10 - serve with bread, chives, or whatever else you want
And second, another one for veggie lovers, this is actually a vegan version of a butternut-squash style soup except it has more different veggies in it so it's a less pure squash taste...
Butternut Squash etc Soup (another huge recipe, sorry)
2 medium butternut squash (peeled/cut in 1 inch cubes)
2 large idaho potatoes (peeled/cut in 1/2 inch cubes)
3 Medium Turnips
4 stalks of celery, cleaned and chopped
3 red apples
3 cans vegetable broth (we actually used boullion)
1 TB garlic (minced)
fresh ginger (just a little)
a few good shakes of pepper
salt to taste
1 TB each of
olive oil to texture
Fill up the pot with water
chop everything into rough chunks. place into large cooking pot. add 2 tablespoons of salt & 1 tablespoon of pepper. fill with water, all the way to top.
add lots of light olive oil, depending on how much you want... we probably used about a cup, but this was a huge pot of soup.
bring to boil, then turn heat down to low. add the spices. simmer for 30-45 minutes.
remove from stove & allow to cool for 30 minutes. if you have one of those blender things that goes into the pot, blend it that way, otherwise use a ladle and a blender and a second pot. blend until desired consistency is reached -- it should be fairly smooth when you serve it.
Tis the season for gumbos of all stripes...chicken & sausage, duck & andouille, seafood, crab, or even leftover thanksgiving turkey. Once you get the basic method down pat, you can endlessly improvise. And gumbo z'herbes is meatless...you make gumbo using greens in place of meat, using an odd number of your favorite leafy greens (collards, mustards, beet tops, spinach, watercress, kale, whatever you've got).
this is a delicious moroccan inspired chickpea and lentil soup i love. :)
chickpea and lentil soup
2 onion, sliced
1/2 tsp ginger
1/2 tsp tumeric
1 tsp cinnamon
14 oz tomato, chopped
1-2 tsp sugar
6 oz (3/4c) lentils, rinsed
7-1/2 c stock
7 oz (1 c) chickpeas, cooked
1 bunch parsley
7 oz (1 c) fava beans, cooked
add spices, then tomatoes and sugar.
add lentils and stock.,
btab, reduce and simmer about 25min.
add beans and bring back to a boil. cover, and simmer another 10-15 min.
stir in herbs and season.
I just love corn soups - corn chowder, corn and seafood chowder, corn and egg flower, etc.
Corn and egg flower soup:
Onion* - chopped and sweated in a small amount of oil in a pot
1 can cream corn
1 can stock (chicken/vegetable) or water
When it comes to a boil, stir in beaten egg to make egg flower. Salt and pepper to taste.
*Onion in the soup is optional.
re: Katie Nell
corn & crab chowder is good...
3 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup all purpose flour
4 cups homemade fish stock OR bottled clam juice
1/2 cup diced potatoes
1 cup fresh corn kernels
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup crabmeat (I prefer lump)
1 cup heavy cream
2 tablespoons chopped fresh parsley
Melt butter in a large saucepan over a medium heat and sauté the onion and celery until softened. Stir in the flour and cook this roux for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. DO NOT LET IT BOIL or the soup may curdle. Sprinkle in the chopped parsley and serve immediately.
Here's a tortellini soup you may like...it can be a bit thick and heavy (which is how my son loves this!) but you can lighten it up with turkey sausage and/or use less of it. The way I usually make it is to cut back a bit on the beef broth, increase the red wine a bit and then it results in more of a stew but either way, you might be very pleased with the flavors!
I love making variations of the Pistou soup recipe from The Complete Vegetarian Cuisine by Rose Elliot. It's easy and is a great meal soup. I've varied the recipe a little bit from the book. It may not technically be a pistou, but it is splendid and, once you get to know it, you can really vary it. It is my basic vegetable soup
1 onion, chopped fine
couple tbs olive oil
one cup of cooked beas (navy or other white bean) or one can cannellini beans, drained. I also sometimes use a can of "soup beans" that include barley
2 carrots, diced
2 potatoes, peeled and diced (I sometimes leave out the potatoes if I want a lighter soup)
3 small zucchini or leeks, sliced
2 crushed garlic cloves
2 tbs chopped fresh basil or 1 tsp dried
1 tsp salt
fresh ground pepper
1 quart vegetable stock or water
1/4 cup small pasta (I like alfabeto, but you can use any small pasta. I sometimes use rice if I want a lighter soup)
Saute onion in the oil for 5 minutes, add beans, all the veggies (including tomatoes) and garlic. Add dried basil, if you're using dried. Add salt and pepper and cook another five mintues. Add liquid, cover, cook for 20-30 minutes. Add pasta and fresh basil and cook another 10 minutes (if using rice instead of pasta cook for 20-45 minutes more- depending on variety of rice- add the basil in the last 5 minutes. Eat. Crusty bread *loves* this soup!
Not recipes but perhaps types of soup to look into.. these are what I like:
- avgolemono: Greek lemon chicken soup
- tom ka gai: classic Thai chicken/coconut milk soup
- pumpkin bisque
- oxtail soup: cooked slowly, with barley, carrots etc.
I don't have them all with me, but I'll try to remember to come back tonight.
The CI butternut squash soup is divine and very simple. They have you scoop out the seeds and pulp and saute in butter, then add some water and steam the squash that way. The seeds & pulp are discarded. An added bonus is not having to peel the squash.
Another good one has you roast the halved squash, cut side down, with garlic & sage in the cavities. Again, no peeling.
Tunisian Leblebi is also a good soup and very, very different. I usually garnish with harissa, tuna, and boiled eggs. Here's a link to Paula Wolfert's recipe from Slow Mediterranean:)
http://media.wiley.com/product_data/e... (It's on page 5.
Mark Bittman's Turkish carrot spinach and rice stew is also very good. Just grated carrots, spinach, and rice in water, with salt and an option to finish with butter and / or garlic. http://www.jewishfood-list.com/recipe...
Italian chicken soup on epi: http://www.epicurious.com/recipes/rec...
Turkish red lentil soup is another favorite, since it reminds me of a chilly morning in Konya. Here's Paula Wolfert's in Slow Mediterranean: http://media.wiley.com/product_data/e... (page 15)
and an adaptation: http://www.yankeemagazine.com/recipes...
Now I'm craving soup...
Thank you everyone! I'm so excited to make soups now! I will report back as soon as I start trying! I think at least two soups a week is in order!
here are some healthy and tasty soups:
Potato Leek (simple, but delicious!)
3 potatoes, peeled and cubed
3 leeks, cleaned white and light green parts only
2 Tbs butter
salt and pepper
Heat the butter in a soup pan. Add the potatoes and cook over medium-high heat for 5-10 minutes. Add the leeks and cook for another 5 minutes. Add just enough water to cover with some salt, lower heat, cover partially, simmer for 15 minutes or until the potatoes and leeks are cooked through. Blend with an immersion blender and add salt and pepper to taste. I find this soup needs quite a bit of salt, but once yuo add it the flavors really shine. Like most soups, it usually tastes better the next day.
Potato Leek Soup (Creamy, with onions and garlic)
3 potatoes, peeled and cubed
3 leeks, cleaned white and light green parts only
1 small onion, chopped
2 cloves garlic, sliced
2 Tbs butter
1/4 - 1/2 tsp dry dill weed
2% milk, creme fraiche, cream, cream cheese... something creamy
salt and pepper
Heat the butter in a soup pan. Add the potatoes and cook over medium-high heat for 5-10 minutes. Add the leeks, onoin, garlic, and dill and cook for another 5 minutes. Add enough water to come half way up the potatoes with some salt, lower heat, cover and simmer for 15 minutes (stirring occasionally to let all the potatoes cook) or until the potatoes and leeks are cooked through. Add desired dairy product and season with salt and pepper. Heat just enough to make it hot, but enough to curdle the dairy. If you like thicker soup and used milk or some other thin dairy, mash some of the potatoes into the liquid.
* 4 T. olive oil
* 400 grams (about 14 ounces) frozen artichoke bottoms - this is equivalent to about 6 large artichoke hearts - sliced
* 1 medium leek, white and light green part only, cleaned and sliced
* 6 chopped garlic cloves
* 1 1/2 cup sliced yellow onion
* 3 shallots, sliced
* 1/2 pound peeled and sliced Yukon Gold potatoes
* 10 cups vegetable broth
* 1 bay leaf
* 2 sprigs fresh thyme or 3/4 tsp. dried thyme
* 4 sprigs fresh parsley or 3/4 tsp. dried parsley
* 1/2 tsp. freshly ground black pepper and salt, to taste
In a large pot, warm the olive oil. Cook the artichoke bottoms, leek, garlic, onion, and shallots gently until they begin to brown. Add the potatoes and cook for about 1 more minute. Add the stock, bay leaf, thyme, parsley, and pepper. Simmer, uncovered, 1 hour. Discard the bay leaf and fresh herbs (if you have used whole sprigs). With an immersion blender, purée the soup. Adjust the salt and pepper. Serve immediately or refrigerate and reheat later. When reheating, be careful not to burn the soup.
purée de céleri
celery, washed, sliced
1 tablespoon butter
40 grams short-grain rice
350 milliliters chicken stock (i use chicken-style vegetarian broth)
2 tablespoons chilled butter, diced (I skimped on this)
salt, to taste
1. Blanch celery in boiling water for 30 seconds. Drain.
2. Heat butter in a saucepan over medium heat. Add the celery and sweat for a couple of minutes without browning.
3. Add the rice and stock to the saucepan, bring to a boil, reduce heat, cover, and simmer for about 30 minutes.
4. Puree the soup in a blender (or use an immersion blender) until very smooth. Strain into a clean saucepan and reheat. Off the heat, whisk in the chilled butter and season with salt to taste.
Yield: 2 servings.
Ref: Auguste Escoffier, Le Guide Culinaire, 1921, page 89.
CREAM OF CAULIFLOWER AND STILTON SOUP
1 1-pound head cauliflower, cut into small florets
1/4 cup (1/2 stick) butter
1 medium onion, chopped
1 leek (white and pale green parts only), chopped
3/4 cup chopped celery
1/4 cup all purpose flour
3 cups canned vegetable broth
1 cup (or more) milk
3 ounces Stilton cheese, crumbled
Ground white pepper
Blanch 1 cup cauliflower florets in medium pot of boiling
salted water until just crisp-tender, about 2 minutes.
Drain. Rinse under cold water; drain well. Set aside.
Melt butter in heavy large saucepan over medium heat. Add
onion, leek, celery, and remaining cauliflower. Cover and
cook until onion is tender but not brown, stirring
frequently, about 8 minutes. Add flour and stir 2 minutes.
Gradually stir in vegetable broth. Add 1 cup milk. Bring
mixture to a boil. Reduce heat. Cover partially and simmer
until vegetables are very tender and soup thickens,
stirring occasionally, about 20 minutes. Puree soup in
blender in batches until smooth. Return to same saucepan.
(Cauliflower and soup can be prepared 1 day ahead. Cover
separately and refrigerate. Bring cauliflower to room
temperature before using.)
Bring soup to simmer, thinning with more milk, if desired.
Gradually add Stilton, stirring until melted. Season to
taste with white pepper and salt.
Ladle soup into bowls. Garnish with reserved cauliflower
Gary L. Walkup: Ventura, California