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: