New Soup Thread for 2012...
- gingershelley Jan 2, 2012 05:13 PM
Starting new Soup 2012 thread... out with the old, in with the new:)
Soup afficienados will appreciate, I hope... Just made Avgolemeno for a bright NYD (goverment official version) bright spot - delish!
Last week, it was butternut squash, hatch chili and bosc pear bisque - creamy, underlying spice and some sweetness. Pretty brilliant, if I may say so myself, since I made it up.
What soups are you making to 'clean out the holiday fridge", be frugal for the NY, or just 'cause soup is GOOD when it is cold out?
Can't wait to hear,
A wannabe 'Soup Nazi",
OK - -these are not elegant, but I've made them all in the last week, because we all have colds.
#1 - Broccoli cheese - steam 1 lb broccoli in 1 qt chicken broth. When soft, add 1 large sauteed onion and two cloves garlic, 1 cup of whole milk. Stir in two cups extra sharp cheddar. Top with diced jalapenos, salt, pepper.
#3 12 bean soup with a hambone, can of tomatoes, onion, garlic etc - no special recipe.....
None of these are fancy, but they all taste really good with some homemade bread.
Nothing fancy, but we just had a potato spinach soup (based on Deborah Madison's VGFE recipe). In addition to using smoked paprika, as we usually do, my partner used up some leftover mushroom broth. It added a nice depth to the soup.
Your butternut squash soup sounds great!
Indian Restaurant Red Lentil and Spinach Soup
Although this is not an authentic Indian recipe, it is my take on lentil and spinach soup that I have enjoyed at Indian restaurants in California.
Serve with naan flatbread. If you don't have naan (Indian flat bread) heat a dry flour tortilla in the microwave for about 10 seconds, it makes a good substitute.
2 Tablespoons olive oil
1 medium yellow onion (about 1 cup), diced
2 Tablespoons butter
1 Tablespoon (or 1 cube) chicken bouillon powder
2 teaspoons dried basil, crushed
1 1/2 teaspoons cardamom powder
1 teaspoon ground cumin
1/2 teaspoon table salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
a pinch cayenne pepper (or to taste - optional)
5 cups water
2 cups dried red lentils, cleaned, rinsed and drained
2 cups (28 oz can) plain diced tomatoes
1 1/2 cups (about 10 oz) spinach, from frozen, thawed
1/2 cup plain yogurt, for garnish
naan flat bread, or heated flour tortillas cut into quarters.
In a 5-qt stockpot, fry diced onions in olive oil until lightly browned.
Add the butter and the remaining dry spices and fry for a minute or two.
Add remaining water and ingredients (except for yogurt and flat bread) and stir well.
Bring to a boil, add cover, reduce heat and simmer for 30-minutes,
stirring occasionally, unitl lentils are soft and done.
Place a cup of the lentils and broth in a blender, food processor or use a stick blender.
Blend and add back to stockpot. This will help to thicken the soup.
Serve in bowls with a tablespoon of plain yogurt on top for garnish and
naan flatbread (or a heated flour tortilla) on the side.
Makes about 8 cups.
Japanese Restaurant Appetizer Onion Soup
This is my take on the basic Japanese onion soup that's served as an appetizer at most Japanese restaurants. I wanted a recipe I could make at home for this soup.
8 cups water
2 Tablespoons (or 2 cubes) chicken bouillon granules
1 Tablespoon (or 1 cube) beef bouillon granules
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
3/4 cup yellow onion, chopped
1/4 cup celery (or 1/4 tsp celery seed), chopped
1/4 cup carrot, chopped
1 Tablespoon hoisin sauce
1 Tablespoon oyster sauce
1/4 teaspoon seasoning salt
2 stalks green onions, chopped
1/4 cup tofu, firm, cubed
Add ingredients to a 4qt saucepan. Simmer for 45 minutes.
Pour through strainer, discard solids, return only clear broth to saucepan.
Add chopped green onions and diced tofu to broth. Heat through.
Makes 8 servings.
In the past week I have made Avgolemeno soup [less egg next time], a white bean soup with duck stock, squash [acorn]-apple soup, and Asian noodle soup.
I just love soup!
Exactly! I put much less than I would prefer, can still taste it but not overwhelmingly. I don't measure but maybe a half tsp or less? Also like a good amount of garam masala or cinnamon ( I think that counteracts it), fresh ginger and some extra tumeric. Last night I used an Indian brand I had bought on the internet and you could hardly tell it was there, I actually had to add a bit of the strong stuff in the blue tin (sorry I can't remember the brand but it's in all the Asian stores). He ate it right up. Jamaican curry is a bit different too, nice for a change. Curry is a wonderful flavor to me but it you don't like it, I can see it being overwhelming. But since it's supposed to be a very healthy blend I am determined to get hubby to eat it, even if I have to trick him.
coll, in high school, i adored teriyaki steak. in fact, it is time to make some.
i think the soy and lime or ponzu would be really good with the avocado -- maybe toss some diced jicama in there too. i recently saw a grapefruit and avocado salad. hmmm….wheels turning…. oooh ooooh, LOOK: http://www.epicurious.com/recipes/foo...
btw, here is that chicken salad recipe :
Chicken Salad Fit for a Queen
3/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon curry powder
2 teaspoons soy sauce
2 cups cooked chicken, cut in chunks
1/4 cup sliced water chestnuts
1/2 pound seedless grapes, halved
1/2 cup chopped celery
1/2 cup toasted, slivered almonds
serve on croissant or in a halved pineapple.
this chicken salad is one that turns heads ("mouths"?). it is savory and fab-u-lous. please try it. you cannot imagine the good flavor from that combo. i'm anxious to hear your thoughts once you try it.
also, i prefer shredded chicken here, 'cause i think it tastes better in this recipe -- more fibers to catch the dressing! also, it works the best, in my opinion, with low-sodium broth poached white meat chicken (or roast chick leftovers).
made chicken soup from scratch the other night and ended up with only the chicken left.
BION, I made chicken salad out of that chicken.
next time I make chicken salad, I'll add some soy and curry powder, sounds like a winner.
I do agree about curry powder being easily overpowering though, a little goes a long way.
I've had great luck with this recipe:
I substitute olive oil for butter and sometimes leave out the parmesan rinds -- or substitute them with gruyere or comte or something like that according to what's on hand. It's very adaptable -- but I've found that the leek makes all the difference. Lovely recipe in any case.