I love soup. I do. Share your favorite soups and recipes here. It is winter and we need to warm up!
Nicki's chicken soup:
1 large yellow onion coarsely chopped
2 cloves of minced garlic
2 bay leaves
1 large sprig of thyme
1 clove
2 peeled sliced carrots
2 coarsely chopped celery stalks
1 large sprig of parsley
2 coarsely chopped turnips
1 whole chicken
Enough water to submerge it under at least 3 inches
Throw all of it in a large pot, bring to boil and then simmer until the chicken is so tender it falls off of the bone. This can be hours if you have the time or a pressure cooker if you don't or a crock pot. Set aside too cool and allow the fat to rise to the top. Skim over and over until you have a clear broth. Take chicken out before you skim. Discard the skin and bones and shred the meat. Bring broth to boil again for 5 minutes and then discard the bay leaf, parsley, clove and thyme. Drop chicken back in and throw in flat egg noodles, rice noodles or rice. Cook until your starch is nearly done but make sure you add less starch than you think. It swells and then you have no broth. Season to taste with fresh pepper and salt. Boil, stir for another minute and then serve. I like to throw some minced cilantro, parsley or even squeeze some lemon into it
This is basic but I do add other veggies sometimes.
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For the love of soup
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Wise Ass
My chicken soup is similar to Nicki's however I change a few things.
Substitute leeks for onion (sweeter flavour) and chicken broth for water. I also put all of my herbs in a small gauze bag, to make retrieval easier.
I skip the starch and use greens like chopped kale, or beet leaves for added nutrients and incredible flavour.
Substitute leeks for onion (sweeter flavour) and chicken broth for water. I also put all of my herbs in a small gauze bag, to make retrieval easier.
I skip the starch and use greens like chopped kale, or beet leaves for added nutrients and incredible flavour.
The night that changed my life, a four part series of a married man lusting after his co-worker
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Quote by Dudealicious
My chicken soup is similar to Nicki's however I change a few things.
Substitute leeks for onion (sweeter flavour) and chicken broth for water. I also put all of my herbs in a small gauze bag, to make retrieval easier.
I skip the starch and use greens like chopped kale, or beet leaves for added nutrients and incredible flavour.
You cook. You said beet leaves...They make them wonderful on farms in Greece.
Wise Ass
Quote by NickiC
You cook. You said beet leaves...They make them wonderful on farms in Greece.
I cook,I cook and I did say beet leaves. The flavour they add is really incredible, especially in soup.
The night that changed my life, a four part series of a married man lusting after his co-worker
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Sarcastic Coffee Aficionado
Carrot Soup
4 or 5 carrots (large) peeled and sliced
1 smaller red pepper cut up (you can have this roasted first - depends on your taste)
1 small or 1/2 medium red onion sliced
2 crushed garlic cloves
basil, parsley
1/4 cup of either butter or margarine
3 cups of broth (I use chicken broth)
* melt butter in a good size pot
* add sliced carrots, garlic and spices ~ sautee for about 10 minutes
* add red peppers
* add the broth
* cook on medium heat (so it will be hot - not boiling!) cooking the carrots in the liquid
When carrots are cooked (meaning not firm), cool a bit before pouring into a blender and puree. Be sure to blend until it is smooth ....
Reheat until hot, and garnish in bowl with perhaps a dallop of sour cream or a sprinkling of cheese, or maybe a couple of croutons ....
This will keep in the fridge for at least 3 days, but rarely is there any left over!
Bon Appetite!
4 or 5 carrots (large) peeled and sliced
1 smaller red pepper cut up (you can have this roasted first - depends on your taste)
1 small or 1/2 medium red onion sliced
2 crushed garlic cloves
basil, parsley
1/4 cup of either butter or margarine
3 cups of broth (I use chicken broth)
* melt butter in a good size pot
* add sliced carrots, garlic and spices ~ sautee for about 10 minutes
* add red peppers
* add the broth
* cook on medium heat (so it will be hot - not boiling!) cooking the carrots in the liquid
When carrots are cooked (meaning not firm), cool a bit before pouring into a blender and puree. Be sure to blend until it is smooth ....
Reheat until hot, and garnish in bowl with perhaps a dallop of sour cream or a sprinkling of cheese, or maybe a couple of croutons ....
This will keep in the fridge for at least 3 days, but rarely is there any left over!
Bon Appetite!
Wise Ass
Quote by NickiC
I love them. They are strong but most people overlook them. I never throw them away. I look at the leaves when I buy beets. They are great in a braised situation.
At times they can be a little bitter, but that's why I usually cook with vegetables like leek that have more sweetness to offset that. The entire plant is filled with an incredible amount of vitamins and nutrients.
The night that changed my life, a four part series of a married man lusting after his co-worker
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Quote by Dudealicious
At times they can be a little bitter, but that's why I usually cook with vegetables like leek that have more sweetness to offset that. The entire plant is filled with an incredible amount of vitamins and nutrients.
Very much so. I make beets with garlic, red wine vinegar, some chopped onion, parsley and olive oil. Sea salt and fresh pepper. Sometimes a bit of goat cheese too. A sprinkle of oregano is not remiss.
CurlyFries
This is great when I'm working all day, and I can just throw everything in my crockpot before I head out the door.
Slow Cooker Chicken Tortilla Soup:
3 or 4 chicken breasts (I even use frozen breasts. Just dump everything on top of them)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
Cayenne to taste
1 bay leaf
1 can corn
1 can black beans, rinsed and drained
When I get home, I shred the chicken breast with forks. Serve with shredded cheese, sour cream, and tortilla chips.
Slow Cooker Chicken Tortilla Soup:
3 or 4 chicken breasts (I even use frozen breasts. Just dump everything on top of them)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
Cayenne to taste
1 bay leaf
1 can corn
1 can black beans, rinsed and drained
When I get home, I shred the chicken breast with forks. Serve with shredded cheese, sour cream, and tortilla chips.