Loc: between a rock and a hard place
|Posted: 11/9/2010 8:04:22 AM|
Tonight I am trying a creamy crab soup. A friend sent me directions on how to make it but it has no specific measurements. I want to write it down as I am cooking it to see if I can make an actual recipe from it.
sounds yummy! if it turn out well, please share!
Ancient Ancestor of Pea
|Posted: 11/9/2010 8:29:44 AM|
I like to make:
crab and corn chowder
cream of broccoli soup (and I often leave out the cream part, because it tastes so good either way!)
sausage, potato, and kale soup
I love to eat, but haven't made:
Italian wedding soup
Making the WWW better, one post at a time.
Loc: up on my high horse
|Posted: 11/9/2010 8:42:50 AM|
maryann-would you mind sharing the broccoli soup recipe? If you can do it without the cream and it's still good, I'd give that one a try.
|OK. Newbie. This is how it works. If your post consists of 80% sanity, 10% stupidity and 10% all kinds of crazy, we immediately focus on the 20% b/c it discredits the 80%.
|Posted: 11/9/2010 8:57:58 AM|
I make this all the time- it's to die!!!
Panera Potato Soup (I've actually never had it at Panera but mine is fab!!)
4 cups diced potatoes (I leave skin on but you could peel them if desired)
4 cups chicken broth
1/4 cup minced onion
1/2 tsp cayenne pepper
1/2 tsp seasoning salt
1/2 tsp white pepper (i use black)
8 oz cream cheese
Cook up the potatoes until fork-tender and then add the cubed cream cheese at the end.
This is so quick and easy and DELISH!!!! Perfect for the family or company!
|Posted: 11/9/2010 4:25:55 PM|
Thanks everyone for posting all the recipes! Can't wait to try some of these.
I tend to favor the crock pot/slow cooker versions. The ones we usually make are:
navy bean w/ ham
chili (does this count?)
Have seen a couple versions of taco soup posted. Mine is super easy and I feel like it's pretty healthy. It does not have any cheese IN it but we like to eat it with corn chips and garnish with sour cream and cheese (obviously not as healthy but yummy). Here's the recipe for anyone interested:
1 lb browned ground turkey or beef
1 pkg taco seasoning
2 cans kidney beans
2 cans corn
1 can sliced olives
2 cans stewed tomatoes
2 small cans tomato paste
2 cups tomato juice
Dump in crock pot with juice and cook on slow all day. Enjoy!
Loc: Southern Louisiana
|Posted: 11/9/2010 5:55:17 PM|
My family loves friday night pizza, so I decided to see is I couls turn it into a soup, and it was great!
1 package mild italian sausage, casing removed
1 package of pepperoni, slice or leave whole
1 onion, diced
1 bell pepper, diced
1 8 oz. package mushrooms, sliced (optional)
1 tsp. italian seasoning
2 jars pizza quick sauce
4 jars of water
salt and pepper to taste
garlic breadsticks (optional)
Fry sausage. Drain. Add pepperoni and brown for 2-3 minutes. Drain. Add onions, bell peppers, and mushrooms. Saute for 5 minutes. Add sauce and water. Bring to a boil. Lower heat to a simmer and add italian seasoning. Simmer for 20 minutes. Season with salt and pepper to taste. Simmer for 10 minutes more. Serve topped with shredded mozarella and breadsticks for dipping.
Ancient Ancestor of Pea
|Posted: 11/9/2010 6:12:20 PM|
Cream of Broccoli Soup (serves 6)
1 cup minced onions
1/2 cup thinly sliced celery
1/2 cup thinly sliced leek
1 clove garlic, minced
2 tablespoons butter
1-1/2 pounds broccoli
6 cups chicken stock
2 cups light cream
salt and pepper
1. Saute onions, celery, leek, and garlic over a low flame for 20 minutes.
2. Rinse and trim broccoli. Separate into 1" pieces, and cut stalks into 1" slices. Add to saute mixture.
3. Add chicken stock. Bring to a boil over med high flame. Simmer for 15 minutes.
4. Puree mixture in food processor.
5. Add cream, bring to a simmer.
6. Season with salt and pepper.
I just skip step 5 and really like it. I've also made it with peas - both with and without the cream and loved that too. I think it's the leeks that make it taste so yummy.
This was from an old Gourmet Magazine (c. 1980)
Loc: Eastern Ontario
|Posted: 11/9/2010 6:15:44 PM|
I make almost every soup going on http://blog.fatfreevegan.com/ . I love her recipe site.
|SAHM - Three boys, 14, 10 and 6. Vegan personal chef and personal shopper.|
Needs a New Pea Title
Loc: Valley of the Sun
|Posted: 11/9/2010 6:18:25 PM|
cream of mushroom
cream of broccoli
minestrone with tortellini
gnocchi cream soup
onion soup au gratin- although I'm the only who eats this
"When you judge another, you do not define them, you define yourself." -- Wayne Dyer
Loc: Bowling Green, KY
|Posted: 11/9/2010 6:34:34 PM|I LOVE this thread! The recipes all sound great. Looks like I may be expanding my soup repertoire. My favorite soups to make include:
potato soup and/or potato leek soup
chicken noodle soup
chicken 'n dumplings (count as soup?)
chicken tortilla soup
chili - usually beef, but sometimes chicken (count as soup?)
navy bean with country ham soup
vegetable soup with leftovers
jambalaya (count as soup?)
broccoli and cheese soup
I LOVE the potato soup recipe I use. My best friend's husband is one of the best cooks I know, and this is the one he taught me.
1 small carton heavy cream
1 leek or small white onion
2-3 stalks celery
1/2 large brick of velveeta or med size bag shredded cheddar
garlic, salt, pepper, red pepper
butter (not margarine)
Peel, wash, and cut up potatoes. Bring to a boil. Drain.
In same pot, mash potatos with a hand masher, leaving some lumps.
In a skillet, melt butter and saute celery and leeks (or onions) until tender.
Put potato pot back on stove and add cheese. Stir until all cheese is melted. Be careful not to burn it.
Once cheese is melted, add heavy cream and stir well.
If it's still thick, add milk as needed for the consistency you want.
Add garlic, pepper, salt, and red pepper to taste. I usually add 3 good sprinkles of garlic and pepper, one pinch of kosher salt, and 2 medium sprinkles of red pepper. (I know that's so scientific.)
Simmer on stove until soup is smooth in texture and the flavors have blended - about 20 minutes.. This requires tasting, but I'm good with that.
Serve with green onions, sour cream, shredded cheese, crumbled bacon.
Serve with cornbread or cheddar biscuits (a la Red Lobster).
I'm making this Sunday, but I'm craving it now that I typed out the recipe. LOL!
Be warned: I made a single batch a couple of weeks ago, and it wasn't enough for our family of 4. We all wanted to be able to take leftovers for lunch, but we ran out of soup. This time around, I'll be making a double batch. Better get out my big soup pot!