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Your Favorite Soup Recipe?

I admit it...the only soup that I'm known for is chicken soup with matzoh balls. It is great, but I'd love to add some more tried and true recipes. It is soup season here in Philadelphia. Please share your favorites.

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  1. I love making soup this time of year too! But I don't follow recipes for almost any of them. I make them as I go. Starting with homemade stock (whenever possible) is best. I saute aromatics (onions, garlic, celery) before adding stock or other ingredients.

    I love to make:
    Beef barley (an oldie but a goodie)
    Kale & sausage (adapted from a Portugese recipe, although I usually use kielbasa)
    Black bean (with ham broth)
    Chicken (with rice or small noodles)
    Clam chowder
    Butternut squash (with sage and parmesean -- I posted this on another thread)

    I've found that most soups are pretty forgiving in terms of adjusting ingredients to what you have on hand or adding or removing ingredients to your taste.

    1. i too like making chicken soup with matza balls, but I do not care for the boiled chicken. My favorites are broccoli soup, beef, mushroom and barley with lima beans, minestrone soup, and hot and sour soup.to name for few.

      9 Replies
      1. re: classylady

        I make what I call my refrigerator soup, where every saturday I will clean out all the
        leftovers out of the refrigerator, and make a soup out of that. you can easyly learn
        to emprivise using different ingredients each week. my favorite soups is I have two
        of them is, albondigas(mexican meatball soup) and my very own chili vegetable beef
        soup. in that one I started making that when I was a kid. you take 2 family size cans
        of campbells vegetable beef soup and a brick of chili with it. I can eat soups everyday
        of the year it does`nt have to the fall season, and i just hope I have some fresh cornbread or crackers to go with it.

        1. re: bigjimbray

          A favorite in my house is called "kitchen soup," short for "What's in the kitchen?"

        2. re: classylady

          How do you make broccoli soup???

          1. re: DaisyM

            have you ever made gordon ramsay's version?

            take broccoli and boil in water (w/ a pinch or two of salt) til very tender. drain and reserve liquid. blend broccoli, adding as much of the cooking liquid to attain your desired consistency. season w/ S & P. [optional: add some parmesan and/or a drizzle of olive oil]

            1. re: Emme

              I do something similarly simple only I sweat lots of leeks and broccoli with a touch of garlic, then add water, simmer 15-20 min, and puree. Season with S&P. Very light, green soup. Lovely.

            2. re: DaisyM

              1 pd broccoli\
              4 oz cheddar cheese crumbled
              4 c water\
              4 oz.butter and 2 TBS olive oil
              1 onion finely chopped
              1 potato peeled and chopped
              l vegetable stock cube
              dash nutmeg
              1/2 c milk or cream

              Heat butter and olive oil in large pan. Soften onions and potato until onion is walnut color.Add water and vegetable cube and bring to boil. Add broccoli which is broken up in small pieces .Add salt and pepper to taste and simmer 15-30 minutes until broccoli is soft. Blend in food processor and return to pan.Add milk and crumbed cheddar cheese stir until smooth. Remove from heat and add nutmeg.

              1. re: DaisyM

                Broccoli, Red Pepper, and Cheddar Chowder --

                If you are looking for an unusual take on broccoli soup, I really like this broccoli, red pepper, and cheddar chowder from epicurious. I tried it last week and it is really excellent -- read the reviews that accompany the recipe for cool tips. I make lots of pureed soups from pretty much every vegetable, making at least one soup a week all fall and winter. I can say that this is certainly an unusual combination. I like that the broccoli florets are kept whole (yet small) as this adds a lot of texture to the soup. You don't need to cook them separately, just boil some water and pour that over them, leave in there for 2 mins or so, drain. They will be bright green :) a great color complement to the creamy pinkish color of the soup from the red pepper. Keep the broccoli florets separate from the soup and add them in after you have served the soup into bowls -- no soggy factor. We like this with homemade croutons or bread too :) and definitely don't skimp on the **cheese** This soup is decadent!

                http://www.epicurious.com/recipes/foo...

                1. re: foxy fairy

                  Thanks for sharing this one Foxy. Made it this weekend and LOVED it!

                2. re: DaisyM

                  2 medium onions
                  2 large leeks
                  2 lbs of broccoli
                  48 oz of low sodium chicken broth (beef brooth, veggie brooth, homemade or not, can even use water)
                  salt
                  pepper
                  garlic

                  Clean the leeks andchop the white/light green parts only
                  slice the onions
                  On medium heat sautee them in a little oil (again your choice as to type)
                  salt and pepper to your taste
                  When slightly brown add as much garlis as you like and cook until no longer raw - 5 mins
                  While the onions and leek are cooking clean and cut up your broccoli into bigger than bite size pieces.
                  Put the broccoli over the onion and leeks - let heat up for 5 mins.
                  Cover with the brooth.
                  Bring to a boil, turn down heat and let simmer for 20 mins or until broccoli is fork tender.
                  Remove 1 cup of liquid
                  Use hand blender (blend or food mill) to blend
                  add back reserved liquid as needed.

                  Variations:
                  Sub in 1 lb of cauliflower - gives a wonderful texture and flavor
                  a potato can be used to thicken

                  I like this soup cold in the Summer and hot in the Fall/Winter

                  Enjoy

              2. Another butternut squash recipe, this one with roasted garlic. Endlessly adaptable and always outstanding.

                http://www.chowhound.com/topics/34387...

                1. Just this past Thursday, I made split-pea soup for the very first time, and I loved loved LOVED it! It's so very simple, and took seemingly little in the way of "watching the pot".

                  Split green peas (I used 1 cup)
                  1 onion
                  1 carrot
                  1 smoked ham bone or hock
                  3 cups of water (more to be added if desired)

                  Chop veggies into medium sized pieces. Add water, and all ingredients to large pot/pan, and bring to boil. Reduce to simmer, let cook approx 1 1/2 hours. Stir occasionally, just to make sure things aren't sticking. Remove ham-hock, cutting away edible meat to return to soup. Pour soup into mixer/blender, or use a stick-blender in pot, and puree to smooth consistancey. Judge thickness of soup, and add more water, placing meat into it, as well. Cook another 20 minutes and serve.

                  DELISH!
                  1 large bay leaf

                  2 Replies
                  1. re: Honeychan

                    Split pea soup is my favorite as well. I use basically what you do, with a meaty ham bone, and some water, some chicken stock, bay leaf, tarragon, and a couple slices of american cheese (optional). It is rich and tasty. I have pureed the soup before I put the ham in, but don't always. I just stir and smush! I also like to see the carrots, but in small pieces, so if they have cooked down too much, I grate one on the top and stir in for presentation, while it is still on the stove.

                    1. re: Honeychan

                      Since you've discovered the charms of split pea soup, honeychan, here's another version for you. Sorry, I'm not very exact with amounts for soup ingredients, since I'm basically one of those whatever's-in-the-refrigerator soup makers.

                      Golden Split Pea Soup

                      --Slice in half-inch disks and saute in soup vessel, until browned and almost cooked through, two or three sausages of choice (I use sweet Italian or chorizo) plus pork cut into inch cubes. Left-over cutlets or chops fine for this, but if you're use them, rather than raw, wait to add them until the sausage is almost ready...just to brown them and mix 'em up with the sausage.

                      --Remove and reserve the meat. (I'm obsessive so I put it back in the fridge until it's time to bring it back down toward room temp...not that it's in there long enough to get really cold, anyway.)

                      --Dice, slice, rough chop or mince one large onion--whatever your size preference for the final product. Saute it in the same pan in which you browned the meat. I pour off the meat drippings and add in maybe one tablespoon of robust olive oil (your oil of choice OK) and a pat of butter. I usually salt and pepper the onions in the pan, plus sprinkle with a little sugar, to caramelize.

                      --When onions soften and are lightly browned, add a half-pound of sorted and rinsed yellow split peas and (optional) minced garlic to taste. Stir briefly to coat the peas in oil/butter.

                      --Add spices/herbs of choice. I always use a couple of bay leaves and then I decide what herb I'd like to "feature"...*one of the following*...a couple of tablespoons of good quality dried oregano...OR sage...OR a couple of tablespoons of minced FRESH rosemary needles. If I'm using rosemary I tend to throw the stripped stick and another stick (with the needles) in. Add some more fresh cracked or ground pepper to your choise plus a teaspoon of allspice. (Note: hubby and I like things heavily seasoned, so adjust to your judgment.)

                      --(Optional) Immediately upon adding the seasonings, turn off the heat to add one cup dry sherry.

                      --Turn burner back on and add three cups water. (Obviously...four cups of water if you skip the sherry.) If I have chicken stock on hand, I'll make that one half water, one half stock.

                      --Bring to a boil, then back down to simmer until the peas are almost al dente.
                      On my cooktop, in my souppot, this usually takes about...ehhh...a half-hour to 45 minutes?

                      --Remove half the mixture and puree using stick or conventional blender or FP, then add it back to the soup pot containing the "whole" split pea (is that an oxymoron?) mixture. You can add some more water here if you think it's getting too thick.

                      --Add the sausage and pork back into the soup pot.

                      --Add diced/chopped veggies of your choice. In this soup, I like some combination of carrots, parsnips, celery, kernel corn.

                      --Continue simmer until meat is fully cooked through and veggies are softened. Adjust seasonings if necessary.

                      --I sometimes top each soup plate with a couple of big croutons I've broiled up and a handful of a dry crumbled cheese (I like pecorino pepato...we're into pepper around here).

                      It's a good hearty soup for winter, with the rustic texture of some of the peas left un-pureed.

                    2. At the moment with a new job where I frequently do not get home until 6:30-7 PM I am in love with a new pressure cooker. This week triple celery soup will be on the menu. It is celery, celery root, celery seed cooked in chicken broth, pureed and finished with heavy cream and topped with freshly made garlic croutons. I think my DH will be preparing onion soup tomorrow night. With the PC it is about a 20 minute cooking job. I am probably going to buy a 2nd. PC this week in a smaller size. Probably a 6 qt. OMG I cannot fathom why I have not bought one sooner.

                      7 Replies
                      1. re: Candy

                        candy, tell us your pressure cooker brand, please.

                        Please also give us the proportions/instructions for your wonderfully rich-sounding celery extravaganza soup!

                        1. re: alkapal

                          Fagor.

                          I am going ti wing it in the PC on timing.

                          4 tbs. butter
                          1 chopped onion
                          1 bunch celery, chopped, leaves reserved
                          2 lbs. celery root, peeled and diced
                          1 tsp. celery seed
                          1 bay leaf
                          10 C. chicken stock
                          S&P to taste
                          1 C. heavy cream
                          freshly made buttered croutons

                          I will halve the recipe for 2 people and have some left overs.

                          What i plan to do us to cook the celery root in the pc first with the butter until tender, about 5 mins.High pressure Then add the chopped celery and onion, celery seed, bay leaf and give them about 5 mins under high pressure. Add the stock and simmer about 15 minutes then puree with my stick blender and stir in the cream and heat gently.

                          1. re: Candy

                            candy, thanks, that sounds great!

                            1. re: Candy

                              Candy - I'm thinking about trying this for Thanksgiving as I need a vegetarian soup recipe (will sub in vegetable stock). When you make it w/o the pressure cooker - do you cook the celery root first and then add the stalk celery - or do you add them both after sauteeing the onions?

                              Thanks!

                              1. re: MMRuth

                                Either way will work. I'd cook the celery root first since it is so dense and fibrous, then add the other veg before and cook thoroughly before pureeing