The history of soup is rather practical, you're looking in the refrigerator at leftovers and trying to decide what to make with them and then you decide soup! Did you know that in 1975 in Paris an entrepreneur opened a shop that specialized in hearty bowls of soup and the word restaurant became permanently attached to a place where you buy prepared food and sit down and eat it. It's without saying that every culture has soup; Japan has miso, Spain has gazpacho, China has eggdrop, Italy has minestrone, French has French onion, Columbia has Ajiaco, Mexico has Albondigos, Greece has Avgolemono, Russia has borscht, Portugal has Caldo verde, Scotland has cullen stink and the United States has New England clam chowder, just to name a few.
We have been feeding soup to the sick forever. Clear broths for upset tummies, chicken noodle for a cold. I used to have a neighbor who was Jewish and bless her sweet heart anytime my husband, daughter or I were sick she would whip up a batch of her famous chicken soup and bring it over.
Soup dates back to ancient times. Soup was called by the English sop, a flavorful liquid that contained pieces of stale bread. Potages were thicker soups. Soup has always been a great way to use up leftovers, such as; meat, vegetables, starches (potatoes or rice), spices and a little of this and a little of that. Nothing could be simpler or more satisfying and that is why we love soup.
I hope you enjoy the delicious soups listed below.
Simple Slow Cooker Potato Soup
4 lbs. new potatoes, cut into 1/4-inch slices
1 yellow onion, chopped
2 garlic cloves, minced
Butter, for greasing slow cooker
28 oz. chicken stock (good rich quality)
salt and freshly ground black pepper
splash of Tabasco
2 cups whipping cream
Accompaniments; sharp cheddar cheese shredded, cooked crumbled bacon, scallions sliced
Into a lightly greased slow cooker, layer potatoes and top with onion/garlic. Pour over the chicken stock, salt, pepper. Cook on high for about 4 hours or until potatoes are tender. Mash the potatoes with a potato masher. Stir in cream and Tabasco and cook on high for 30 more minutes. Taste and adjust flavorings. Pour into bowls and garnish with accompaniments. Note; you can also add 1/2 lb. of precooked smoked sausage, sliced in half lengthwise and then sliced into pieces. Add this after you mash the potatoes.
War Mein Chinese Soup
1/2 lb. Chinese noodles
4 cups rich chicken stock
1/4 lb. barbecued pork slices
1/2 cup pea pods
1/2 cup baby bok choy
6 water chestnuts, thinly sliced
3 scallions, thinly sliced on diagonal including green part
Soy sauce, to taste
Into a pot of boiling salted water add noodles and cook to tender, drain and rinse in water, drain again. Add stock to a saucepan and bring to a boil, add the barbecued pork, pea pods, bok choy and water chestnuts boiling for about 2 minutes. Add noodles to warm through. Serve in individual bowls with a splash of soy sauce and sprinkle of scallions.
Turkey and Wild Rice Soup
6 celery stalks, sliced on diagonal
1 large onion, chopped
3 large carrots, peeled and sliced on diagonal
2 cups cremini mushrooms, sliced
3 garlic cloves, minced
olive oil
1 cup dry white wine
1/4 cup all purpose flour
1 1/2 cups uncooked wild rice
6 cups turkey or chicken stock (good rich quality)
2 cups heavy whipping cream
salt and freshly ground black pepper
1 tsp. dry thyme
3 cups cooked chopped turkey or chicken
Into a large Dutch oven add good drizzle of olive oil along with celery, carrots, and onion cooking and stirring to soften, about 10 minutes. Add the sliced mushrooms cooking about 5 minutes. Stir in garlic cooking a couple of minutes, add thyme. Add flour and stir about 1 minute, then whisk in white wine cooking and stirring a few minutes. Add stock and wild rice, stir to combine. Turn to simmer, cover and cook about 50 minutes. About 10 minutes before it's done, stir in cream and turkey or chicken. Taste and adjust flavorings. Serve with hot French bread or biscuits and a salad.
Creamy Black Bean Soup
1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped
3 garlic cloves, finely minced
4 cups rich chicken stock
2 (15.5 oz) cans black beans
1 tsp. cumin
1 tsp. dried oregano
1 Tbl. tomato paste
1/4 cup dry sherry (something you would drink)
salt and freshly ground black pepper
Fresh cilantro, chopped (garnish)
Fresh scallions, thinly sliced on diagonal (garnish)
Into a large Dutch oven add good drizzle of olive oil along with onions and green pepper. Stir for a few minutes to soften, add garlic stirring a few minutes. Into a blender add 2 cups chicken stock with one can of black beans to smooth consistency. Add the cumin and oregano to soup stirring. Add the tomato paste stirring about 1 minute. Stir in the chicken stock/bean puree and remaining can of whole beans, and remaining stock bring to a boil, reduce to simmer partially covering pot stirring frequently about 10 minutes. Stir in sherry, salt and pepper. Serve with garnishes.
Louisiana Crawfish Bisque
6 Tbl. butter
6 Tbl. all purpose flour
1 yellow onion, diced
1 red bell pepper, seeded and diced
3 celery stalks, thinly sliced
2 garlic cloves, minced
1 large ruby red tomato, diced
salt and freshly ground black pepper
pinch of cayenne
3 cups rich seafood stock
2 fresh thyme sprigs
2 bay leaves
1/2 cup dry sherry, divided (something you would drink)
1 lb. frozen peeled crawfish tails, thawed and divided
1/2 cup heavy whipping cream
Tabasco, to taste
fresh chives, chopped
Oyster Crackers (garnish)
Into a large Dutch oven add butter to melt and whisk in flour for about 8 minutes until pale brown in color. Do not burn, if you do start over. Add the onion, bell pepper, celery, garlic, tomato, salt, pepper and cayenne cooking/stirring about 6 minutes. Whisk in the stock, add thyme, bay leaf and 1/4 cup of sherry simmering about 10 minutes. Add half of the crawfish and cook about 3 minutes. Either using an immersion blender or blender process the mixture until smooth consistency. Return to pan over low and stir in cream, lemon juice, Tabasco, remaining crawfish and 1/4 cup of sherry, simmering about 10 minutes. Serve in bowls topped with chives and oyster crackers.
French Beef Stew
1 (2 lb.) boneless chuck roast, trimmed and cut into 2-inch cubes
12 garlic cloves, crushed
olive oil
salt and freshly ground black pepper
1 cup dry red wine (something you would enjoy drinking)
5 carrots, peeled and sliced 2-inch pieces
1 large onion, chopped
4 cups beef stock (good rich quality)
1 Tbl. tomato paste
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
pinch of ground cloves
1 (14.5 oz.) can tomatoes, do not drain (I like Cento brand) crush tomatoes with your fingers
1 bay leaf
3 cups hot cooked egg noodles
Preheat oven to 300 degrees. Into a Dutch oven add a good drizzle of olive oil. Pat the beef cubes dry with paper towels and sprinkle with salt and pepper. Add some of the beef to hot pan stirring to brown, remove to a plate with slotted spoon. Add more oil if needed to heat. Add remaining beef and cook to browned, remove to plate. Add more oil, add onion cooking and stirring a few minutes, add garlic and cook for about 4 minutes. Add tomato paste and stir cooking about 1 minute. Add wine to pan and bring to a boil scraping pan to loosen fond. Add beef back to pan, add carrots, beef stock, rosemary, thyme, cloves, tomatoes and bay leaf. Cover and place in preheated oven for about 3 hours. Taste and adjust flavorings adding more salt and pepper if needed. Discard bay leaf and serve over cooked noodles. Note; if desired you can add mushrooms about 1/2 hour before stew is done. Also if at any time the stock is reducing to much, add a little more.
Tom Yan Kung
3 cups rich chicken stock
7 fresh kaffir lime leaves, torn into pieces and lightly bruised
7 (1-inch) slices lemongrass, bruised
7 thin slices fresh galangal
2 cups mushrooms, sliced
2 Tbl. Nam Prik Pao
1/4 cup fresh lime juice
1/2 cup fish sauce
4 red birds eye chiles, crushed
1 lb. large shrimp, peeled and cleaned
1 cup evaporated milk
1/4 fresh cilantro leaves, chopped
Into a Dutch oven add stock and bring to a simmer. Add the lemongrass, galangal and kaffir lime leaves. Add mushrooms and stir in Nam Prik Pao. Add fish sauce and chiles. Continue simmering and add the shrimp, cook stirring occasionally about 1 minute. Add evaporated milk, simmering for a couple more minutes, remove from heat. Season soup with lime juice and fish sauce. Stir in cilantro and serve.
2 lbs. chicken breasts, bone-in skin on
4 carrots, peeled and sliced on diagonal into 1/2-inch pieces
5 stalks celery, sliced on diagonal about 1-inch pieces
1 leek, white and light green parts, sliced (be sure to rinse well in cold water)
2 garlic cloves, minced
2 fresh thyme sprigs
1 bay leaf
salt and freshly ground black pepper
8 cups rich chicken stock
1/2 package wide egg noodles
1/4 cup fresh parsley, chopped
2 Tbl. fresh lemon juice
Into a large Dutch oven add chicken and cover with cold water, bring to a boil, reduce to simmer and cook about 20 minutes or until cooked through. Remove chicken and let cool slightly. You can save this broth, and freeze, but I don't think it's rich enough. Pour out water you cooked chicken in and dry out pot. Add a drizzle of olive oil to pan, add leek and saute a few minutes, add garlic and saute for a few minutes. Remove skin and bones from chicken and shred. Add to pot, stock, chicken, celery, carrots, thyme, bay, salt, pepper and bring to a boil. Cover and reduce to simmer cooking about 20 minutes, add egg noodles and cook another 15 minutes. Stir in fresh parsley and lemon juice, taste and adjust seasonings. Remove thyme and bay leaf.
Easy Miso - love this
8 cups cold water
1 1/2 tsp. instant dashi granules (found in Asian grocers)
1/4 cup miso paste, plus 2 Tbl.
dried seaweed, soaked in water and sliced thinly
1 tub of firm tofu, drained well, sliced and cut into small dice
3 scallions, thinly sliced on diagonal including green part
Into a large saucepan add water and bring to a boil. Whisk in the instant dashi to dissolve. Turn heat to low and add the tofu. Drain soaked seaweed and add to pot simmering about 3 minutes. Into a bowl add the miso paste and add about 1/2 cup of the hot dashi broth to the bowl whisking to melt miso to smooth. Turn off heat and stir in the miso to pot. Taste and adjust flavorings. Top with scallions and serve.
Rich and Creamy Beer/Cheese Soup
7 slices thick cut bacon, thinly sliced
1 lb. boneless skinless chicken breasts
4 Tbl. butter
1/4 cup all purpose flour
1 shallot, finely minced
2 garlic cloves, finely minced
good pinch of cayenne
1 tsp. smoked paprika
salt and freshly ground black pepper
1 cup rich beer
4 cups rich chicken stock
1 1/2 cups whipping cream
1 1/2 cups sharp cheddar cheese, shredded
1 tsp. Worcestershire sauce
4 scallions thinly sliced on diagonal including green part
Into a large Dutch oven add bacon and cook to browned and crisp. Remove to paper towels. Cut chicken into 1-inch pieces. Add chicken to pot with bacon fat, season with some salt and pepper cooking/stirring until cooked through. Remove chicken from pot and place onto paper towels. Remove most of bacon fat and discard. Add butter to pot to melt, add shallot, cooking and stirring then add garlic and cook stirring a couple of minutes then whisk in flour cooking about 1 minute. Whisk in beer cooking about 2 minutes, add cayenne and paprika. Add chicken stock and whipping cream whisking to combine. Add the cheese and whisk to melt and smooth. Whisk in Worcestershire sauce, add back chicken and bacon. Serve with scallions on top. Serve with a tossed green salad and hot crusty French bread.
Creamy Chilled Avocado Soup
2 large ripe avocados, peeled, pitted and chopped
1 cup buttermilk
1 cup rich chicken stock
2 scallions, thinly sliced on diagonal including green part
1 garlic clove, finely minced
1 cup cold water
2 Tbl. fresh lime juice
salt and white pepper
pinch of cayenne
red radishes, thinly sliced
Into a blender add avocado, 1/2 cup buttermilk, chicken stock, scallions and garlic pureeing to smooth consistency. Pour into a large serving bowl and stir in remaining buttermilk, water, lime juice, salt, pepper and cayenne. Taste and adjust flavorings. Garnish with radish slice.
Tex-Mex Chicken Soup
1 lb. bone-in skin on chicken breasts
5 cups chicken stock (good quality)
1 1/2 tsp. cumin
2 Anaheim chiles
1 1/2 lbs. tomatillos, husks removed
1/4 cup fresh cilantro, chopped
1 tsp. dried oregano (Mexican oregano if you can get it)
1 large yellow onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
1 red bell pepper, seeded and chopped
3 celery stalks, sliced
3 Tbl. all purpose flour
salt and freshly ground black pepper
1 (29 oz.) can white hominy, rinsed and drained
Sour cream, for topping
Extra cilantro for garnish
Preheat your broiler. Halve, stem and seed the chiles. Place chiles skin side up on foil-lined baking sheet sprayed with cooking spray. Broil and char about 5 minutes. Place into a paper bag and seal letting rest for 15 minutes. Peel and discard the skins. Arrange tomatillos on foil-lined baking sheet and broil about 15 minutes until blackened, turning occasionally. Into a blender add the chiles, tomatillos, cilantro, cumin and oregano. Add 1 cup of stock and process to smooth consistency. Into a large Dutch oven add a good drizzle of oil, season chicken breasts with salt and pepper, add chicken and saute to brown, remove and continue cooking remaining chicken. Place chicken onto work surface to cool slightly, then remove bones and skin and shred. To Dutch oven add a drizzle more of oil and add onion, carrot, celery and bell pepper, sauteing for a few minutes, add garlic and cook a few minutes. Whisk in flour for about 1 minute whisking continually. Add stock along with the mixture in the blender. Add remaining chicken stock, shredded chicken, taste and season with more salt and pepper if needed. Stir in hominy, bring to a boil, reduce to simmer covered and simmer about 1 hour, stirring occasionally. Serve in bowls with sour cream and cilantro. Serve with warmed flour tortillas or cheese quesadillas.
Creamy Delicious Cheese Soup
1/4 cup butter
1 large yellow onion, thinly sliced
1/4 cup all purpose flour
1 tsp. dry mustard, such as Coleman's
4 cups chicken stock (rick quality)
2 carrots, peeled and grated
3 cups Yukon Gold potatoes, peeled and sliced about 1/2-inch thick
1 1/4 cups whipping cream
3 cups sharp cheddar cheese
salt and freshly ground black pepper
Tabasco, to taste
Scallions, thinly sliced on diagonal including green part (garnish)
Into a large Dutch oven add butter with a drizzle of olive oil. Add onions and cook to soften. Whisk in flour and mustard cooking and whisking for a minute. Whisk in stock. Add carrots and potatoes. Simmer covered about 30 minutes. Stir in whipping cream, reduce to low, taste and add salt, pepper and Tabasco. Stir in cheese to melt. Serve with scallions.
Veggie Chili
1 large white onion, chopped
2 red bell peppers, seeded and sliced in half
1 green bell pepper, seeded and sliced in half
1 jalapeno, seeded and sliced in half
2 large carrots, peeled and chopped
2 tsp. cumin
1 tsp. paprika
1 Tbl. oregano
1 jalapeno, seeded and minced
2 tsp. chili powder
2 Tbl. tomato paste
salt and freshly ground black pepper
Tabasco, to taste
4 garlic cloves, minced
1 cup pico de gallo
1 can tomato sauce
4 cups good vegetable stock or you can use chicken stock if you aren't a vegetarian
1 (28 oz.) can whole tomatoes, do not drain and crush with your fingers (I like Cento brand)
1 (15.5 oz.) can pinto beans, rinsed and drained
1 (15.5 oz.) can white beans, rinsed and drained
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (15.5 oz.) can black beans, rinsed and drained
2 cups frozen corn, thawed
Accompaniments; fresh chopped cilantro, sour cream, shredded cheese, warmed flour tortillas, white onion chopped
Preheat broiler and line a baking sheet with foil. Arrange bell peppers skin sides up onto baking sheet and broil about 15 minutes to blacken. Place into a bag and seal letting rest 15 minutes, peel and chop peppers. Into a large Dutch oven add good drizzle of oil along with onion cooking and stirring a few minutes, stir in garlic for a few minutes. Stir in spices cooking and stirring a couple of minutes. Add tomato paste and stir for about 1 minute. Stir in stock and tomato sauce along with carrots, beans, and peppers cooking covered on simmer about 30 minutes. Stir in corn, salt, pepper and Tabasco along with pico de gallo. Cook about 20 minutes, taste and adjust flavorings.
Easy Soup Kids Love - so easy
1 (24 oz.) jar red pasta sauce of your choice
3 cups cold water
2 cups rich chicken stock
1 medium onion, finely diced
2 garlic cloves, finely minced
3 cups small pasta (cooked)
1 (15.5 oz.) can white beans, drained and rinsed
2 cups frozen mixed vegetables
1 Tbl. fresh rosemary, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Fresh Parmesan cheese, garnish
Into a large pot add a drizzle of olive oil along with onion, cooking and stirring to soften, add garlic and cook another few minutes. Stir in stock, pasta sauce sand water bring to a boil. Add beans, vegetables, rosemary, salt and pepper simmering about 20 minutes. Stir in cooked pasta and parsley. Serve and sprinkle on Parmesan cheese. Serve with hot crusty garlic bread and a tossed salad. See I told you it was easy breezy.
Lovely Sweet Potato and Maple Soup
4 large sweet potatoes
1/2 cup pure maple syrup
1 tsp. cinnamon
3 cups rich chicken stock
1 cup apple cider
2 Tbl. bourbon
1 cup heavy whipping cream
1 Tbl. fresh thyme, chopped
pinch of fresh nutmeg
salt and freshly ground black pepper
pinch of cayenne
1/2 cup sharp cheddar cheese, shredded
2 Tbl. butter
Preheat oven to 400 degrees. Place sweet potatoes onto a baking sheet and bake about 1 hour until soft. Remove from oven and allow to cool so you can handle them. Peel. Into a large Dutch oven add maple syrup and cinnamon and bring to a boil, reduce to simmer about 8 minutes. Add peeled and cooled sweet potatoes to a food processor with 1 cup of stock and puree until smooth, pour into Dutch oven. Add remaining chicken stock, apple cider, thyme, nutmeg, cayenne, salt and pepper. Cook over medium heat about 12 minutes. Stir in bourbon and whipping cream cooking and stirring about 6 minutes. Stir in cheese and butter until melted and smooth. If soup appears to thick add a touch more stock to thin out.
Bon Appetit
"But he answered, "It is written, Man shall not live by bread alone, but by every word
that comes from the mouth of God." - Matthew 4:4
"There is therefore now no condemnation for those who are in Christ Jesus. For the law of the Spirit of life has set you free in Christ Jesus from the law of sin and death. For God has done what the law, weakened by the flesh, could not do. By sending this own Son in the likeness of sinful flesh and for sin, he condemned sin in the flesh, in order that the righteous requirement of the law might be fulfilled in us who walk not according to the flesh but according to the Spirit. For those who live according to the flesh set their minds on the things of the flesh, but those who live according to the Spirit set their minds on the things of the Spirit…" - Romans 8: 1-39
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