I have 3 daughters. I've always encouraged them to cook- not because it is the female thing to do, but because it is the fun thing to do.
My youngest(11yo)has decided she wants to learn soups- not my strong suit. We have done gumbo and chicken tortilla.
ANy other ideas and recipes that might inspire her?
It's a great time to cook soup, and good for your daughter for wanting to learn!
Here are a few easy ones for both you and her to try...
Butternut Squash Soup
1 medium butternut squash
1 onion, diced
1 inch of ginger, sliced into thick coins
chicken or veg broth
1 tsp cumin
1/4 tsp red chile flakes
1 cup orange juice
salt and pepper to taste
Quarter the butternut squash and remove the seeds. Place in a baking dish and cook at 350 x 30 minutes or so. Or, place in a microwave safe dish and microwave on high for 5 minutes, then turn and microwave on high for 2 minute intervals until soft(although not necessarily all the way done). Cool squash until you are able to handle it safely. Then scrape the flesh out of the skin and set aside for use in your soup pot.
In a soup pot, saute the onions in a little oil until transluscent. Add the remaining ingredients, and bring to a boil. Reduce heat to simmer, cover and cook 20 minutes. Remove ginger coins. Using an immersion blender, blend soup until smooth. For a richer soup, slowly incorporate a few tablespoons of butter while blending into the hot soup.
Chicken Noodle Soup
1 onion, diced
3-4 carrots, peeled and sliced
1-2 ribs celery, sliced
3 cloves garlic, sliced or minced
1-2 cups chicken meat, torn or sliced
2 cups cooked pasta noodles, such as rotini or egg noodles
6-8 cups chicken broth or stock
Herbs to season, such as thyme, pepper and fresh italian parsley
In a soup pot over medium heat, saute onion in a little oil until translucent. Add carrots and celery and cook 2-3 minutes, stirring occasionally. Add garlic and cook 1 minute. Add chicken meat and broth and bring to a boil. Add seasonings and noodles, and return to boil. Serve immediately with a garnish of fresh herbs.
Fall is a great time to make beef vegetable soup. The farmers markets are full of end-of-the-season veggies that are cheap, and soup and warm bread taste very good on crisp evenings.
I start with a beef roast. You just cube, flour and brown it, add stock, onions, celery and tomato juice and simmer for 3-4 hours. Approx. 3 hours before service add peeled potatoes and other small or soft veggies and correct(salt, pepper, thyme and marjoram)seasoning. the longer you simmer the beef and stock mixture the better it tastes. You can add any veggies that you like.
Garnish with a pinch of parsley per bowl.
Marcella Hazan has a yummy and easy split pea/potato soup.
Mushroom soup: chop a bunch of onions & a bunch of mushrooms, ugly ones are ok, and if you can get some of the frou frou type they make it extra yummy. Saute the onions in butter or olive oil til soft, add the mushrooms and saute, brown a little if you can. Throw in some thyme if you have it. Add a little brandy or white wine and let cook, then cover with chicken broth and simmer. You can puree (the wand blenders are great for this, just handle carefully to avoid a soup explosion) or you can leave chunky. You can also add some barley, rice, or orzo noodles, in this case obviously don't puree.
Also, the page www.soupsong.com is devoted to soup recipes, and is indexed by ingredient and by nationality of soup.
I make a similar mushroom and barley soup. In fact, I made it this morning before work (and I"m not a morning person).
2 slices of bacon, chopped into 1/2 inch pieces
1/2 cup diced carrot
1/2 cup diced celery
1 clove garlic
a mix of button, crimini, and shitake mushrooms, sliced (I don't know, maybe 2-3 loosely packed cups)
4 cups of beef stock (or 2 cups stock and 2 cups water, depending)
1/2 cup pearled barley
I sauted the bacon, poured off the excess grease, sauted the veggies ex mushrooms for about 5 minutes, added the mushrooms and sauteed another 2-3 minutes. Poured in the stock and barley, brought to a boil. I put in the fridge at that point...I figure the barley will cook/get soft during the day and I can eat it sooner when I get home from work. Otherwise, I would have simmered about 45 min. I'll add some thyme or whatever and possibly more water if there's not enough broth tonight.
Now the trick to this is finding a good beef stock. I often make my own from frozen beef bones, and then it's REALLY good, but if you can find a commercial beef stock you like, it's still good.
My favorite soup cookbook is Moosewood's Daily Specials. The recipes are from around the world so learning about different herbs and spices could be educational. If the recipe calls for tofu, I just use chicken or turkey. There are also several recipes using grains. For someone like me who was raised on meat and potatos, this cookbook is an adventure. Keep some canned vegetable and chicken stock on hand and discuss seasonal vegetables and good buys at the grocery store. The cookbook has a different minestrone for each season based on what vegetables are in season. I buy my herbs and spices at the food coop or health food store where we can measure out just what we need so it's a lot cheaper. I have been surprised by the flavors in Moosewood recipes. They are wonderful. Most recent recipe was butternut squash with tomatoes, onions, corn etc with cumin and jalapeno for flavor. I have made soups out of leftover veggie platters. My next favorite source of soup recipes is Cooking Light Magazine. It is fun to try a new recipe out of each issue.
Carrot soup. dead simple but excellent. Slice and saute onions until transparent but not charred. Add soup stock, roughly chopped carrots and potatoes. Simmer until carrots and potatoes are somewhat soft. Blend all with a hand mixer while adding whole powdered milk (rather than cream). Good served cold with a sprinkle of chili or cilantro or chives. Good clear home-made soup stock is best, but you can, of course, cheat.
Hey Spencer: if you can get some fresh shrimp (not too big--36-40s or similar size) less than , try a shrimp and corn soup. Cut corn off the cob & scrape cobs, peel shrimp, dice & saute onion, green pepper, garlic. Dice four or five fresh tomatoes, add to the pot along with either shrimp stock or chi. stock or water. Simmer for a bit (30 minutes or so) with fresh thyme, cayenne, bay leaf, whatever else you like. Add the shrimp and simmer until shrimp are cooked through. For a variation, add a little chopped smoked sausage while sauteing the veggies.
Easy and Healthy Broccoli Soup
1 tablespoon Butter
1 medium Onion, diced
1 bunch broccoli
4 cups Chicken broth
Melt the butter in a soup pot. Add the onion and cook until just soft. Cut the broccoli into small pieces. stems. Add the broccoli and broth to the pan. Bring to a boil. Reduce the heat and simmer for 30 mins (or until the broccoli is very soft). If desired, add in 1⁄2 cup shredded cheese.
Allow cooling slightly. Carefully add the mixture to a blender or food processor (in small batches) and puree until smooth. Return to the pan. Serve immediately.
This is also good with cauliflower. I often add 1/2 cup or so of shredded cheese just before serving.
Here is a great recipe. I've made it with fresh tomatoes too (seeded, not peeled) and I use the immersion blender which makes it very easy. I also cut down on the butter, and tried to cut down on the cream, but boy does it make it good! Much better than the canned stuff.
Contributor: Tom Welsh
Source: Newspaper, from a local deli
Elephant's Tomato-Orange Soup
1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 - 14.5 oz. cans unsalted diced tomatoes with juice
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/2 cup whipping cream
1. In a saucepan, melt butter; add onion and saute until translucent.
2. Add tomatoes, salt, pepper, baking soda, and thyme.
3. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
4. Puree in a food processor or blender; strain through a sieve or food mill.
5. Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necesary. Serve hot.
If you can't find unsalted tomatoes, withhold salt until final tasting and adjust as preferred.
I love making soup. I started getting a CSA box this year and it has encouraged me to try a lot of new soup recipes.
Cream of red cabbage turned out the most amazing purple color, I omitted the leeks and the strangely named vegetable topping, added garlic and a few caraway seeds. I had a nightmarish memory of making dye out of boiled red cabbage for science class as a kid, it smelled horrid. This soup didn't smell at all though. http://www.therecipebox.com/members/b...
Gobi Ka, Indian cauliflower soup, won over my cauliflower hating boyfriend. I added less cream than called for and more garlic, cayenne, and ginger.
When I was in a hurry to make lunch the other day, I made a pureed white bean soup out of a sauteed onion, 3 cloves of garlic, 4 cloves of leftover roasted garlic from my fridge, some Italian herb seasoning, sage, crushed red pepper, white pepper, some chicken broth from my freezer, and 2 cans of white beans. Pureed most of it in the blender and left some beans whole for texture. It was very satisfying topped with some parmesan and a piece of toast on the side.
I also love split pea, and sometimes used a smoked turkey leg in it instead of smoked ham.
I have "The Daily Soup Cookbook" that was from a chain of soup places in NYC 6 or 7 years ago. The soups are all completely from scratch (including stock recipes) and all that I have tried are outstanding. Elevates soup cooking to the level of gourmet. You can take shortcuts here and there (good pre-made stock) and the soups are still wonderful. The book is available from Amazon or B&N.
I love soup.
If you're making mushroom soup, I recommend that you throw in some dried porcinis. Soak them in hot water, when they're done put the soaking water in the soup and then chop the porcinis and put those in. The porcinis will give an amazing (but strong) mushroom flavour. I also like adding several different kinds of mushrooms.
Gourmet cookbook has a chicken rice soup recipe that I like to make. You take a whole chicken, put it in a pot with chopped onions/leeks, carrots, celery. Add about a 1/2 cup of brown rice (not white!). Cover the chicken with water, and bring it to a boil, then simmer. When the chicken is done cooking, take it out and debone/de-skin it. Throw the meat back in the pot, adjust seasoning and eat. You can substitute other grains too, but be sure that they will stand up to lots of boiling if you add it to the pot with the other ingredients.
And of course, make stock and freeze it! You can set it to simmer all night, then turn it off and freeze it the next morning (or night). Very handy to have stock cooking all night while you sleep.
One other thing...if you're putting chicken in your soup that's boneless/skinless, it tends to dry out really easily. I like to fry the chicken to cook it and then add it to the soup at the end.
I usually just throw a soup together, so I'm limited help here. I have however saved a few of my recipes that you can find at http://www.recipesonrails.com/tags/soup The Lobster Bisque is to die for, if you can spring for the pound and a half of lobster... I had made it for Mother's Day, and Mom's worth every penny ;)
Blended soups are really satisfying to make and turn out nice and creamy. This time of year, a simple one with winter squash is great - sautee some onions, maybe even some apples, maybe pour in a dash of wine. Add chunks of squash, cook a while, add some black pepper and fresh sage, and blend. Add a little cream if you like, but it doesn't need it. Serve with toasted chunks of a good crusty bread and a salad.
A variation, if she's adventurous: go for Thai flavors with lots of coconut milk, lemongrass, kafir lime leaves, lime juice and fish sauce.
Last night I made a couple of soups with some things that I had lying around from Thanksgiving. First I made a vegetable stock with celery, carrots, onions, leeks. Then I roasted a few potatoes and a head of cauliflower. Pureed them together, then seperated into two batches. In one I added sauteed chorizo and pimento. In the other one I added crumbled stilton, and a some walnuts I had pureed with some of the soup base. Then I finished it with some nutmeg. They were both great.
They DO sound great. I love the stilton idea! With my last batch of chicken stock, I made a simple tortellini en brodo with half of it (kids love it) and then an Asian noodle soup with the other half. Two totally different soups made from the same chicken stock. Making soup is heaven.
Italian Zucchini Soup
2 Lbs. Italian Sausage ( 1 Use 1 Lb. Sweet And 1 Lb. Hot)
2 Cups Chopped Onion
3 Cups Chopped Celery
1 Or 2 Cups Chopped Green Pepper
2 Cups Sliced Carrots
6 To 8 Cups Chopped Zucchini
2 To 4 Tablespoons Sugar
3 Teaspoons Salt
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Pepper
2 Quarts Canned Tomatoes ( or two Large Cans, Diced Tomatoes)
Brown Onion And Sausage, Drain Excess Fat, Add Remaining Ingredients And Cook Until Veggies Are Tender.
By the way, this carrot soup is excellent any time of year.
- One bunch fresh, sweet carrots (experiment with different varieties and colors from the farmers' market)
- One sweet onion
- White wine
- Sprig of tarragon
- Olive oil
- Dairy (about a cup or so) - goat milk, cow milk, half and half...
In a small roasting pan, lay out your carrots whole. Coat them in butter, a little olive oil, and a dash of wine. Stick them in the oven at about 425 degrees. When they’re a little soft, take them out and carefully cut them up, then throw them back in the roasting pan, coated with the liquid, for a few more minutes. In a pan, sautée the sweet onion, chopped small. Let it cook slowly and soften. Add some white wine and let it bubble. Add just a little salt. Take the carrots out of the oven and dump them, liquid and all, into the onions. Cover and let it cook a few minutes.
Pour the whole thing in the blender with a little bit of fresh tarragon and just enough dairy to make two bowls of soup. Blend and serve. You can decorate it with fresh tarragon.
Variation: add ginger when cooking carrots, use more carrots, add a few spoons of good miso and some water, leave out dairy, leave out tarragon... and you have a nice carrot ginger soup.
Variation as pea soup: Make the above recipe with peas, but don't precook the peas. In fact, cook the peas only a minute or two in the pan with the onions and wine. Add some bright-flavored herbs, like lemon thyme. The soup takes only a few minutes to make and is amazing.
Here's one of my favorite soups, courtesy of my aunt Sue. (I think I have posted this before in another thread.)
Chicken & Rice Soup
1 whole chicken, cut up
1 can cream of mushroom soup
1 1/2 c. uncooked rice
Frozen mixed vegetables
Salt & pepper
Boil chicken in stew pot; remove from broth. If broth is not very tasty, add chicken bouillon. Stir in mushroom soup, then rice; cook for a few minutes. Add vegetables and season to taste.
Remove chicken from bones and return to pot. Cook until vegetables are tender and rice is done.
This makes a huge amount of soup. However, leftovers freeze well. If it’s too thick when reheated, just thin with water or broth.
There's a wonderful recipe for "Turkish Barley-Buttermilk Soup" in the old Diet for a Small Planet book, too.