Does anyone make a good homemade soup?

Here we go with the food threads again. H'town Life always seems to make me hungry.

This is an official re-post: If anyone wants to try out their recipes on an unbiased 3rd party Hackettstown native, i'm your man. I will gladly be a taste tester, and gladly accept any yummy home-cooked meals offered. :)

Salivating on his keyboard again,
Jive Dig

jivedig
November 13, 2008 6:42 pm · Link

I have another for Potato Soup

Peel and cube three large potatoes and put them in about a quart of water and start cooking them.

Add one large chopped onion and 2-3 sliced celery stalks including leaves and 1/2 tsp. each of dill and parsley (more or less according to taste). Fresh dill and parsley is best if you have it.

Place one stick of butter in a pan and melt. When melted srir in 4 tablespoons of flour to make a roux. When smooth add a quart of milk a little at a time so it doesn't curdle, When thickened add to soup. Then add a pint of sour cream to soup. Salt and pepper to taste.

This soup is great because it only takes as long to make as the potatoes take to cook.
and for a special touch I would occasionally add shrimp.

cbel......other than the caraway seed and brown sugar, that is our receipe for kapusta pierogies. I love sauerkraut cooked that way.

Tanya: Tomorrow.

cbel
November 13, 2008 7:49 pm · Link

Yep... I do! ;)

Nope, no recipes, just the Heart!! 8D

I make two...pasta fagioli and minestrone...will post tomorrow if I get the chance.

Beanzer
November 13, 2008 8:44 pm · Link

BF makes the best soups. Maybe I can coax him into posting a recipe.

Calico696
November 13, 2008 8:50 pm · Link

Split Pea Soup

1 tablespoon olive oil
2 cups chopped yellow onions
Salt
Freshly ground black pepper
Crushed red pepper flakes
1 tablespoon chopped garlic
1 bay leaf
1 pound dried green split peas, picked over and rinsed
8 cups chicken broth
1 cup milk
Hot Sauce

Directions

In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.

Confession: I stole this from Emeril, but I dice up a goodly amount of ham and brown it in a frying pan and add it at the end. I also make my own croutons to top the soup with. Ergo, it now belongs to me (-;

ianimal
November 13, 2008 9:43 pm · Link

Anyone have a good corn chowder recipe? I have about 6 ears of Jersey sweet corn in my freezer that I wanna use before it gets frostbitten...

ianimal
November 13, 2008 9:53 pm · Link

Ianimal, that split pea soup sounds wonderful (minus the pork, that is... I'll add veggie bacon!)!!!

And, Joan, the Snow Mobile Soup sounds great, too! I'll have to try it with Morningstar's Recipe Crumbles instead of beef.

I love, LOVE soups! They are so good, and fill you up without the calories.

Here is a great Cream of Broccoli Soup that can be made vegan or vegetarian.

* 1 large yellow onion, chopped
* 6 cloves garlic, chopped
* 3 medium Broccoli stalks, (peel thick stems, chop peeled stems and florets), or 6 cups of frozen chopped broccoli
* 3 cups vegetable stock (or 3 teaspoons of vegetable or chicken bullion plus 3 cups of water)
* One half cup chopped parsley (or 1/4 cup dried parsley)
* 1 teaspoon salt, more to taste (or for low-salt, add 1/4 cup of Bragg's Aminos (at Ed's Health Foods or Wegmans)
* One half teaspoon crushed dried rosemary
* 1 teaspoon dried thyme

* 3 tablespoons of cornstarch
* 3 cups unsweetened soy milk (fat-free soy milk or fat-free evaporated milk works well, too)
* Fresh ground pepper to taste

Brown the onion until soft in a bit of cooking spray in the bottom of a soup pot. Add the garlic, broccoli, stock/water, and spices. Simmer until broccoli is tender.

In a separate bowl, gradually add a bit of COLD water to the cornstarch to create a paste without lumps, then slowly add the milk, stirring constantly so that it blends evenly with the cornstarch. Pour into the soup and increase to medium heat, stirring often to prevent scalding on the bottom. Heat until thickened.

If you want it more creamy, you can add non-dairy creamer or powdered skim milk. If you want a cheesy-type of flavor, add a couple tablespoons of nutritional yeast flakes (at Ed's Health Foods or Wegmans).

Don't knock it 'til you try it! I made this for church potluck and people couldn't believe it was VEGAN. The vegan way is soooo healthy for you!

Mmmmm.... so hungry now!

SusieQ
November 14, 2008 11:11 am · Link

Tanya,

I just printed your sauerkraut soup recipe. Im thinking of making it sunday. What do you do with the ribs? Do they fall apart or do you take them out and shred them??

Thanks!

Pasta Fagioli:

2 cans Canellini beans; drained and rinsed
2 celery ribs; chopped
3 garlic cloves; crushed
1/4 cup olive oil
1 can (small or large - your preference) diced tomato
1 can tomato paste
4 cups chicken broth
3 peperoncini; chopped
1 cup ditalini pasta

Cook the celery and garlic in olive oil in a large soup pot over medium heat. When the garlic is golden, add the tomatoes, tomato paste, chicken broth, peperoncini, and salt to taste. Simmer for 10 minutes. Add the beans to the tomato sauce, bring to a simmer. Stir in the pasta and cook stirring often until the pasta is al dente. The mixture should be thick, but add a little boiling water if it seems too thick. Turn off the heat and let stand 10 minutes.

Beanzer
November 14, 2008 1:06 pm · Link

mom of 3, the meat pretty much falls off the bones, so I just pick out the bones when serving. Those ribs tend to be a little fatty. I try to find the package with the least amount of fat, but that can be difficult. The fat sometimes will seperate from the meat, so you may find some pieces of pure fat in the soup, it can't be avoided. But the meat is delicious. You just have to pick out the fat when you see it.

butternut quash / apple soup

1 nice size butternut squash and 4 apples

your choice on apples, depends on if you want sweet or tart or whatever from the apples. I tend to like sweeter apples.

1 scallion (large)

veggie bullion
pumpkin pie spice
black pepper
paprika

This is so easy:

peel and chop squash and apples
boil water and mix in bullion to make the broth
gently boil squash till soft (water just covering the squash), then add apples

when all is soft enough to mash, mash, then puree in food processor

mix in spices to your own liking, mix in chopped scallion

gently simmer to allow some thickening

Eat and enjoy

chiman
November 15, 2008 8:39 pm · Link

ZUPPA DI PESCE BIANCA

Ingredients:
Anchovy fillets - 1 small can
Unsalted butter - 1 stick
Fish stock - 4 cups
Fresh minced parsley - 2 Tablespoons
Fresh marjoram - 1 sprig
Bay leaves - 6 (remove prior to serving)
Dry white wine - _ cup
Carrots - 2 (rough chopped)
Celery - 2 stalks (Rough chopped)
Onion - 1 med
Green scallion - 2 stalks cut into small rings
Lemon - 1 thinly sliced
Fresh garlic - 2 cloves
Fresh white fish - 1-2 pounds (Use a firm textured white fish) Cut into 2 inch chunks

Preparation:

Sauté anchovies, garlic, onion, carrot, and celery in butter (soffrito)... Add a _ cup of dry white wine, and simmer. (Add _ cup of water)

In a stock pot, bring fish stock to a gentle simmer. Add _ cup of water. Add minced parsley, bay leaves, marjoram, scallion, and the mixture of garlic, onion, carrot, celery, and continue to simmer for 10 min.

Add the fish to the stock pot and simmer for approximately 5 - 7 min.
(Serve immediately)

When serving, garnish soup with a stem of parsley and a _ slice of lemon. Serve with toast. Add salt, pepper, and crushed red pepper to taste.

***Consider adding mussels or scallops... However, this would be cooked separately and added to the soup just prior to serving.

Reggie
November 18, 2008 12:54 pm · Link

HHMMM, John, I thought I heard a rumor that it was BLUE Jello you were obsessed with!

SueR
November 18, 2008 4:17 pm · Link

Aaahh, I see. I like how you snuck the TAPS hat in there! Every picture you post should have it in there somewhere. Kinda like how Superman is referenced in every Seinfeld episode. We'd have to see if we can spot it. That would be funny. :)

SueR
November 18, 2008 4:28 pm · Link

SusieQ, cod or haddock usually do well in soups.

ianimal
November 18, 2008 8:45 pm · Link

Tennessee Onion Soup

• 2 Tbs Butter
• 2 Tbs oil
• 6 cups sliced onions
• ½ cup Jack Daniel's
• 1 Tbs sugar
• 6 cups beef broth
• ¼ tsp dried thyme
• Salt & pepper, to taste
• 8 slices toasted French bread
• 2 cups grated Monterey Jack cheese

Heat butter and oil in a Dutch oven or soup pot. Cook onions over low heat, stirring occasionally, until a rich brown color develops, about 20 minutes. Stir in the whiskey and sugar and continue to cook a few more minutes. Stir in the broth and thyme. Simmer 15 to 20 minutes. Season with salt and pepper and ladle into earthenware crocks. Top each crock with a slice of French bread and ¼ cup of cheese. Place under a hot broiler until the cheese becomes browned and bubbly.

ianimal
November 20, 2008 6:06 pm · Link

Thanks Reggie......If I was single and younger and............!

John C
November 20, 2008 7:13 pm · Link

SuzieQ,

Believe it or not, my brother created this recipe and sent it to us the other day. I thought of this Forum immediately. It seemed different enough to throw it on here. I'll find out his white fish recommendation. Nice for Christmas Eve, for those who do the traditional fish only.

Reggie
November 20, 2008 7:35 pm · Link