What's your favorite soup (please include recipe)

As it gets cooler here... I want to start to make soup 1x/week.

What's your favorite soup to make? And can you please share your recipe?

Re: What's your favorite soup (please include recipe)

Split pea w/ hot dogs

I get a bag of dried green peas -- follow the bag directions for the most part...

If I have any chicken stock I'll add some insted of water, if not no biggie.

I chop a large yellow onion (big pieces) a few cloves of garlic.

When its getting thick I throw in some cut up hotdogs and adjust the season - mostly for salt/pepper.

Re: What's your favorite soup (please include recipe)

I made a new one yesterday and it really hit the spot:

I attempted to make a version of this recipe from allrecipes.com: Chicken Tortilla Soup

It was more (should have been) this:
I didn't have the enchilda sauce but I did have a package of El Paso Enchillda dinner kit so...

3 Frozen Chicken Breasts (insted of 1 lb cooked/shredded)
2 small can of petite diced tomatoes (didn't have a large can)
1 can black beans
1/2 season package from the kit
whatever enchilda sauce was in the kit
1 cardboard container chicken stock/broth
1 small tomatoe can of water
onion/garlic
NO SALT

For the tortilla's - you can sprinkle the remainder of the season packet on the tortillas before you bake them off.

It was very good - didn't taste too watery or too spicy.

I did mix in shredded cheddar to my bowl.

The recipe called for 4 oz chopped green chilies - i had a can of tomatoes w/ chilis so I used that

****************************
The reason for the recipe was to clean out the pantry - I had a lot of tomatoes and a lot of black beans.


ETA: I also put some brown rice in my bowl.

Re: What's your favorite soup (please include recipe)

Good old Chicken Noodle!

I start with homemade stock. If you don't have any it might be worth your while to make a batch and freeze it. If not - you can use store bought stock or broth.

To make stock I put a whole chicken (or carcass) in a pot of water. I add 2 broken up carrots, a couple of broken celery stalks and a big onion quartered up and 2 or 3 crushed cloves of garlic. Then I toss in a palmful of salt, a good dose of black pepper, a few sprigs of thyme, some rosemary, a handful of sage leaves and a shake or two of Herbes de Provence. I also toss in a bit of Bell's poultry seasoning. Get it up to a boil and then drop it down to a simmer. I let it cook down about 2-3 hours then I strain it into a big bowl. I like less fat in my broth so I put it in the fridge overnight and in the morning I just skim off the solid fat. Then I freeze it in 2 cup bags. You can use the chicken for chicken salad.

For soup - I saute about cup or so of chopped onion and 2 minced garlic cloves in a bit of butter at the bottom of my soup pot. I drop in a whole cleaned chicken and cover it with stock. Add a cup of diced potato, some sliced celery, a dollop of chicken base and some fresh thyme and Bell's Poultry Seasoning. I let it cook until the chicken is done but NOT falling off the bone. Scoop out the chicken and let it cool on a platter. Add slice carrots to the soup and start a pot of water for noodles (you can make rice if you want instead). When the chicken is cool, take it off the bone and put it back in the stock. If you want more white meat (like my husband) - you can slice 2 cutlets into cubes and add them to the stock at this point. If you are using homemade stock you can use JUST the cutlets to save time.. just bear in mind they cook fast so only add them in the last 15 minutes of cooking. Correct the seasoning. I use chicken paste instead of salt. To serve, put the noodles (or rice) in a bowl and ladle the soup over it.

Re: What's your favorite soup (please include recipe)

PSA for Chicken Noodle Soup:
Do not put the chicken soup with the whole chicken in the fridge - the chicken fat congels(sp) and gets stuck!!!
I made chicken soup for my MIL when she was sick - needless to say....it was one of those "thought that counts" moments.

Re: What's your favorite soup (please include recipe)

I like potato cheese soup, but I have never made it!

Re: What's your favorite soup (please include recipe)

Here's my recipe for chicken soup.

-One whole kosher chicken (I think it makes a richer broth) but you can use a regular chicken
-1 package of beef flanken (or any kind of beef bones)
-one large onion and a few cloves of garlic
-1 package of soup greens (found in the produce section in supermarket) which includes celery, carrots, parsnip, parsley and dill
-Dry rub of kosher salt, cracked black pepper and paprika.

Rub entire chicken and beef with dry seasonings. Remove skin from onion and garlic. Place chicken, beef, onion and the garlic in a large pot. Add enough water to come to about 3/4 ways to the top of the pot. Bring to a boil, reduce to simmer, skimming the scum that comes to the top. Cover and simmer for about 2 hours. Then add your veggies and herbs cover and continue cooking until veggies are very tender. You can season more to taste with s&p. I remove the chicken and veggies and put the broth in frig overnight and remove the solid fat as a pp also does. I make rice, tubettini pasta or egg noodles (or matzoh balls) separately and add to individual bowls before serving.

Re: What's your favorite soup (please include recipe)

Italian Wedding Soup

First I make the little meatballs.
I use ground turkey
Parmesan cheese
garlic
plain breadcrumbs
egg
fresh parsley

Make little meatballs and bake for 20 mins

For the Soup
2 carrots chopped
1 onion chopped
2 cloves of garlic
1 box of frozen spinach
1 cup of cooked barley
2 containers chicken broth (32oz.)

Saute onion in a little olive oil for a few minutes, then add 2 cloves chopped garlic. After a minute or two add the carrots. Let saute together for about 3 or 4 mins. Add the chicken broth and chopped spinach. Let come to a boil then turn heat to low and add the meatballs. Let simmer for 1/2 hour or until carrots are soft. Add barley and salt & pepper to taste.

I make this usually every 2 or 3 weeks in the winter because my whole family loves it and I usually have to give containers to everyone!!!!

Re: What's your favorite soup (please include recipe)

I make soup all the time in the winter. I love it.

one of my fav's is tortellini in brodo (mostly b/c it's so easy )

I cheat and don't make my own stock (I am not *there* yet...hence my idolizations of Jeannie ) so it's ridiculous simple.

chop a half an onion
dice one or two carrots
mince 2 garlic cloves
add oregano, a bit of salt, and fresh pepper..stir it up.
add broth (I use low sodium chicken stock, like Imagine or Pacific)
cook until carrots are tender.

I cook the tortellini separately and add it in, along with roasted chicken.

sometimes I will cook off diced raw chicken with the aromatics before adding the broth if I don't have any left overs from another meal. I will usually also wilt a leavy green in the soup for more veggie punch, usually either spinach or chard.

my other FAV is french onion soup. I've tried many different recipes, and Ina Garten's is my hands down favorite. I make a few changes (I use all beef stock instead of beef and veal and I also add in thyme) to the soup, and I make it gratinee by topping it of Lyonaisse style with a slice of toasted baguette and cheese and melting it in the broiler.

Here is Ina's recipe for the soup no matter which you use, PLEASE do yourself the favor of avoiding ANY recipe that adds water. what a disappointment. and, all of the best ones have a nice cognac as an ingredient...at least IMHO.

a few other soups are standard in my fall rotation but I have the recipes at home...crab and corn chowder, salmon potato leek are two I can think of off hand.

I want to try a beef and barley if anyone has a good recipe.

Re: What's your favorite soup (please include recipe)

Posted by Ophelia
my other FAV is french onion soup. I've tried many different recipes, and Ina Garten's is my hands down favorite. I make a few changes (I use all beef stock instead of beef and veal and I also add in thyme) to the soup, and I make it gratinee by topping it of Lyonaisse style with a slice of toasted baguette and cheese and melting it in the broiler.

Here is Ina's recipe for the soup no matter which you use, PLEASE do yourself the favor of avoiding ANY recipe that adds water. what a disappointment. and, all of the best ones have a nice cognac as an ingredient...at least IMHO.

Re: What's your favorite soup (please include recipe)

Posted by rojerono

Posted by Ophelia
my other FAV is french onion soup. I've tried many different recipes, and Ina Garten's is my hands down favorite. I make a few changes (I use all beef stock instead of beef and veal and I also add in thyme) to the soup, and I make it gratinee by topping it of Lyonaisse style with a slice of toasted baguette and cheese and melting it in the broiler.

Here is Ina's recipe for the soup no matter which you use, PLEASE do yourself the favor of avoiding ANY recipe that adds water. what a disappointment. and, all of the best ones have a nice cognac as an ingredient...at least IMHO.

Loooove French Onion Soup. I actually just made it for Rob and I for lunch with a big salad on Sunday. It was great. I don't use Ina's recipe - but maybe I will try it next time. Also - French Onion Soup is FANTASTIC for hangovers.. just putting it out there.

Re: What's your favorite soup (please include recipe)

Avgolemono (Greek Lemon Soup)

8 cups chicken stock, preferably homemade, if not, low sodium
1 cup orzo pasta, or rice
4 eggs, separated
Juice of 3 lemons
Freshly ground black pepper

Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.

When the orzo or rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously.

When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.

Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper.

---I like to add shredded chicken and fresh parsley to soup. If it tastes to acidic, add more chicken stock.

Re: What's your favorite soup (please include recipe)

Tortellini Soup (Def not a good as when from scratch but perfect for a quick fix)

3 cloves garlic, minced
1 tablespoon butter or margarine
1 can (48 oz) Chicken Broth/Stock or 3 cans (14.5 oz)
1 package (19 oz) frozen cheese tortellini
1 package (10 oz) frozen chopped spinach (defrost/squeezed out liquid)
2 cans (14.5 oz each) Del Monte® Stewed Tomatoes, undrained, cut into pieces
Grated Parmesan cheese

In large saucepan, over medium-high heat, cook garlic in butter for 1 to 2 minutes. Add broth and tortellini. Heat to a boil; reduce heat and simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes longer. Sprinkle each serving with cheese. You can always add more broth if needed.

Edited to add- You can leave out the stewed tomatoes. I usually do and add half a can of petite diced tomatoes (drained) instead.

Message edited 10/6/2009 1:28:52 PM.

Re: What's your favorite soup (please include recipe)

Re: What's your favorite soup (please include recipe)

Lentil And Chicken Soup

1 lb dried lentils
3 small chicken breast halves on the bone, skin and fat removed
2 chicken bullion (I like Maggi)
1 packet Sazon (in Latin section)
1 small onion
4 scallions
3 cloves garlic
1 tomato
8 cups water

In a large pot combine lentils, chicken, water and chicken bullion. Boil, covered over medium-low heat until chicken is cooked, about 15 minutes. Remove chicken from the bone and shred, return to pot.

Meanwhile, in a mini chopper, finely chop onions, scallions, garlic, and tomato. Add to the lentils with sazon and cook 15 more minutes, or until lentils are soft. (Add more water if needed)

Cream of Broccoli Soup

3 cans fat free chicken broth
1/2 cup milk (2 percent)
2 tbsp low fat sour cream
1/2 cup sharp cheddar cheese, shredded
1 onion chopped
1 carrot, peeled and chopped
1 celery chopped
1 clove garlic chopped
5 cups broccoli florets (head of 2 large bunches)
ground black pepper to taste

In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes. Add broccoli, milk and pepper and cook, covered, 10 more minutes. Add sour cream and puree soup. Adjust pepper to taste and heat through over medium heat. Add cheddar cheese and serve.

Re: What's your favorite soup (please include recipe)

Tortellini Spinach Soup
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, vegetable (or chicken)
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
Serve immediately. Garnish each serving with a sprinkling of Parmesan

I like to serve this with garlic bread on the side.

Re: What's your favorite soup (please include recipe)

BUMP

Re: What's your favorite soup (please include recipe)

Creamy Curry Pumpkin Soup:

2 Tablespoons of butter
1 onion chopped (carmelize the onions before adding other ingredients)

1 teaspoon of chopped garlic (I added extra)
2 teaspoons of yellow curry powder (I substituded red curry paste I had in the fridge from a recipe last week)
1/2 teaspoon of salt
1/4 teaspoon of pepper (I added extra)
2 small cans of chicken broth
1 large can of plain pumpkin puree (not the sweetened pumpkin pie filling) (I used 2 small cans....)
1 can of coconut milk (I used 2 cups of organic cocount milk that they sell next to the soy milk)

mix everything together and cook for 20 minutes.........


ETA: I am going to try making again without the curry and see how it turns out. It was SUPER spicy with the curry paste I used.

I also served a spinach salad with fresh bacon, red onion, craisins and walnuts on the side, and french bread. I'm am going to make corn bread though next time!!

Message edited 10/16/2010 9:53:04 AM.