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So what's your favorite soup recipe?


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#1 Ravn

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Posted 31 December 2012 - 03:03 PM

because I'm farking FREEZING and I want soup for dinner, I need ideas

Here's mine, courtesy of my friend Rachel:


Chicken, Bacon and Potato Stew with Dumplings

3 slices bacon um, yeah we love the bacon so I usually make about 1lb. Reserving about 1/3 to put on top.

3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed

3 cups half-and-half
1 1/2 cups Bisquick
1 cup milk

DIRECTIONS
Place bacon in a large, deep *** (what you would cook spaghetti in). Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot. (Serves 8)

#2 little frog

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Posted 31 December 2012 - 03:16 PM

that looks good, anything with dumplings is just up a notch


corn chowder

minestrone

pasta fagioli

#3 Ravn

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Posted 31 December 2012 - 03:18 PM

mmmmmmm, I love a good corn chowder!

#4 unbroken_chain

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Posted 31 December 2012 - 03:22 PM

Posted Image

#5 Tim the Beek

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Posted 31 December 2012 - 03:23 PM

Been making a roasted corn and potato chowder lately which is really good. Recipe calls for cheese stirred in, which makes it amazing. We tried it recently with cauliflower puree stirred in and pieces of roasted butternut squash instead of cheese, and it was still really tasty.

#6 Mind Left Body

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Posted 31 December 2012 - 03:25 PM

Posted Image


:lol:

#7 little frog

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Posted 31 December 2012 - 03:28 PM

Been making a roasted corn and potato chowder lately which is really good. Recipe calls for cheese stirred in, which makes it amazing. We tried it recently with cauliflower puree stirred in and pieces of roasted butternut squash instead of cheese, and it was still really tasty.


that sounds awesome .. is yours vegetarian? mine is not, it's got bacon in it.

#8 Tim the Beek

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Posted 31 December 2012 - 03:30 PM

Yep, vegetarian, and with the cauliflower instead of cheese, vegan too.

I riff off a recipe from this book, puttin' my own spin on it.

Great book if you're looking for veg soup recipes.

Posted Image

#9 Tim the Beek

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Posted 31 December 2012 - 03:38 PM

UC likes it in the can! :funny1:

#10 little frog

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Posted 31 December 2012 - 03:49 PM

Yep, vegetarian, and with the cauliflower instead of cheese, vegan too.

I riff off a recipe from this book, puttin' my own spin on it.

Great book if you're looking for veg soup recipes.

Posted Image


i have a soup cookbook .. non-veg .. i can't get the big guy to eat vegetarian .. he thinks anything all veggie is a side dish, which he may or may not eat.

i do love reading a bunch of recipes and then putting together the parts i like .

#11 Ravn

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Posted 31 December 2012 - 03:53 PM

I agree with Tabbooma! lol :D

#12 little frog

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Posted 31 December 2012 - 03:56 PM

I agree with Tabbooma! lol :D


if i add bacon he'll usually eat it ;)

#13 unbroken_chain

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Posted 31 December 2012 - 04:52 PM

UC likes it in the can! :funny1:


once you break 40.... one begins to experiment a bit. :dunno:

#14 kramer

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Posted 31 December 2012 - 05:24 PM

I am pretty much obsessed w/this recipe... I have made it like 5x!

Roasted Beet Soup

Ingredients
1 pound beets
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple, peeled
2 tablespoons chopped fresh dill
Sour cream, for garnish

Directions

Heat oven to 400 degrees F.

Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.

In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.


#15 kramer

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Posted 31 December 2012 - 05:26 PM

My friends make a pretty baller soup with curry and sweet potatoes , sometimes they toss in some black beans or other veggies... I don't think they use a recipe.. but it turns out amazing every time

#16 nancykind

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Posted 31 December 2012 - 05:34 PM

one of my favorite restaurants has 'thanksgiving in a bowl' soup that is deeeelicious. it's a thick turkey soup with a scoop of dressing in the middle of the bowl topped with a bit of cranberry sauce. yum.

#17 TheDHJ

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Posted 31 December 2012 - 05:48 PM

Mannish Water


Ingredients
  • 2 pounds goat head, organs and feet (2 pounds lamb meat may be substituted)
  • 1 1/2 gallons water
  • 5 green bananas, sliced
  • 1 pound yams, diced
  • 1 1/2 christophenes (also called chayotes), seeds and skin removed, chopped
  • 1/2 pound taro root, diced
  • 1/2 pound carrots, diced
  • 1/2 pound turnips, diced
  • 1 1/2 bunches scallions, chopped
  • 2 scotch bonnets or habaneros, chopped
  • 3 sprigs fresh thyme, chopped
  • Salt
Directions


Chop the meat into small pieces, rinse and place into a large stockpot. Add the water and bring to a boil. Reduce the heat and simmer 3 hours, until the meat is tender.
Add the remaining ingredients and cook until the vegetables are tender. Season with salt and serve.


#18 Ginger Snap

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Posted 31 December 2012 - 10:02 PM

Been making a roasted corn and potato chowder lately which is really good. Recipe calls for cheese stirred in, which makes it amazing. We tried it recently with cauliflower puree stirred in and pieces of roasted butternut squash instead of cheese, and it was still really tasty.


You guys know where to find organic non GMO corn in December? :lol:

#19 Ginger Snap

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Posted 31 December 2012 - 10:03 PM

I am pretty much obsessed w/this recipe... I have made it like 5x!

Roasted Beet Soup

Ingredients
1 pound beets
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple, peeled
2 tablespoons chopped fresh dill
Sour cream, for garnish

Directions

Heat oven to 400 degrees F.

Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.

In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.


I'm going to give this one a shot, I'm always looking for something to do with beets...trying to develop a taste for them. :smile:

#20 Java Time

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Posted 31 December 2012 - 10:11 PM

Posted Image


my favorite recipe :drool:

#21 little frog

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Posted 31 December 2012 - 10:19 PM

My friends make a pretty baller soup with curry and sweet potatoes , sometimes they toss in some black beans or other veggies... I don't think they use a recipe.. but it turns out amazing every time


i made a coconut curry shrimp soup once. it was really good, too much curry gives me hives though so I haven't made it again. this sounds good

#22 china cat

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Posted 31 December 2012 - 10:24 PM

You guys know where to find organic non GMO corn in December? :lol:


Posted Image

#23 china cat

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Posted 31 December 2012 - 10:25 PM

Yep, vegetarian, and with the cauliflower instead of cheese, vegan too.

I riff off a recipe from this book, puttin' my own spin on it.

Great book if you're looking for veg soup recipes.

Posted Image


Tim has made at least 4 amazing soups from this book - it's awesome!

#24 Jam Fan

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Posted 31 December 2012 - 10:29 PM

Posted Image my mom used to read this to me

#25 Dr. Lostreality

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Posted 01 January 2013 - 07:03 PM

Anyone know the recipe for that curry potato soup they served at Phan phest spring 2.5 (2004?)? That was some good soup

#26 sure-ur-rightdancer

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Posted 02 January 2013 - 12:41 PM

this is a new one that I started making - roasted butternut squash & coconut milk w basil/garlic croutons - http://carlastastytr...quash-soup.html
it can be vegan if you wish but I like stirring in a giant spoon full of sour cream... its a knock off of one they serve at this Bahn Mi place in NYC called Num Pang (though technically I have never had the soup bc somehow it never makes it home to me)

a long time standby favorite is tortilla soup http://carlastastytr...tilla-soup.html .... I must have been trying to use up some ground turkey bc I normally don't really use that except for chili most times I use chicken broth and some shredded chicken (usually bc in order to have chicken broth that means I roasted a chicken the night before.... but feel free to just roast a breast to use for meat or get one of those pre-roasted deals in the market)

my last favorite is something that I eat like once a week (blame all of the greek owned diners in NJ) some version of avgolemono soup but even though I made that last week I don't have a recipe handy.... maybe if things are as painful as expected at work today after 1.5 weeks off I will type it up to prevent myself from running off screaming

#27 Kashmir

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Posted 02 January 2013 - 03:10 PM

Aside from my favorite basic of chicken vegetable with rice soup, this soup is the tittie-bombs.

Its a copy cat of Olive Garden's Zuppa Toscana

1 pound bulk mild Italian sausage (I use sweet)

1 1/4 teaspoons crushed red pepper flakes

4 slices bacon, cut into 1/2 inch pieces

1 large onion, diced

1 tablespoon minced garlic

5 (13.75 ounce) cans chicken broth

6 russett potato, thinly sliced

1 cup heavy cream

1/4 bunch fresh kale, tough stems removed

Cook the Italian sausage and red pepper flakes in a large pot or Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

#28 Karen

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Posted 02 January 2013 - 04:08 PM

I typically cook up whatever I have in the fridge into some kind of soup...some variations are:

Ground sausage, chicken stock, onions, carrots, garlic, parsley....then add acini de pepe
Bacon, stock (veg or chix), kidney beans, carrots, onion, celery, tomato, herbs

Etc, etc...

Today I am working with cauliflower, sweet potato and some veg stock. Might add some onion, carrot and ginger, etc and puree it.

#29 JBetty

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Posted 02 January 2013 - 04:12 PM

Posted Image

#30 cassady

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Posted 03 January 2013 - 03:44 PM

wow!
looks tasty.....:drool:

#31 Lazy Lightning

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Posted 03 January 2013 - 04:38 PM

Making split pea soup this weekend, yum! :mrgreen:

#32 Spidergawd

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Posted 03 January 2013 - 04:46 PM

Can't believe nobody posted this yet.

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#33 Feck

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Posted 03 January 2013 - 05:54 PM

Posted Image
now with artifical goat flavor

i guess they use the real deal in this one - but don't ask me to confirm it.
Posted Image

#34 Luvsdaizies

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Posted 04 January 2013 - 05:05 PM

Kitchen Sink Soup - or Chicken Veggie Soup w/ Turkey Meatballs

Inspired by my fridge... Its a large recipe - feel free to cut it down a bit.


RECIPE: Chicken Veggie Soup w/ Turkey Meatballs

SOURCE: Mama Angelinas Kitchen
MAKES: 12 Servings- 5 Qts

INGREDIENTS:

12 cups chicken stock
3 bullion's chicken flavor
1 cup onion, sliced
2 cups carrots, sliced
2 cups celery, sliced
2 cups mushroom, sliced
2 cups Kale, chopped
2 tbsp butter
10 sprigs thyme, divided
2 cups chicken, precooked & shredded
Salt & Pepper

Turkey Meatballs
1 1/4 lb Turkey, ground
1 cup parmesean, grated
1 1/2 cups Breadcrumbs, unseasoned
1 egg
Salt and Pepper

Melt Butter in large stock pot.
Dice onion and drop in pot with salt and pepper.
Cut carrot, drop in pot
Cut celery, drop in pot
Add 4 full sprigs of thyme.

Let Vegetables cook for about 10 minutes.

Begin preparing Turkey meatballs.
In a Large Bowl combine - ground turkey, parmesean cheese, breadcrumbs, egg, salt and pepper, 2 tablespoons of fresh thyme leaves. Combine.

Add Chicken Stock to pot and bring to a simmer.

Roll meatballs into 1/2 - 3/4 inch balls. When soup begins to simmer drop the turkey balls into stock. Cook uncovered for 10 minutes.

Add Salt and pepper, and up to 3 cubes bullion if stronger flavor stock is desired.

Finish with cooked chicken, mushrooms and kale - simmer 5 more minutes.

Add aldente cooked mini pasta for an even heartier soup.

#35 elder

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Posted 04 January 2013 - 06:06 PM

I don't know the recipe, but the soup I'm eating right now from our Caf. is really f'n good.
Its got coconut milk, green curry, pieces of chicken, carrots, and onions. With a touch of lime.

It's reeeeaaaaally good.

#36 jme

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Posted 04 January 2013 - 06:24 PM

I have a buttnut squash recipe that I add all sorts of other roasted root veggies to. I always add carrots now, and sometimes parnips as well.

it killed at a family party over thanksgiving weekend. use veggie stock if you prefer. I also make garlic and parmesan croutons with french bread to add a lil texture.

Recipe calls for a food processor, but I much prefer the immersion blender.

Eventually I'll get it to taste exactly like the roasted root veggie soup at Lanterna in Nyack, NY.

1 medium butternut squash (about 2 1/4 pounds)
1 medium onion, chopped (about 1 cup)
1 tbsp freshly grated ginger
1 clove garlic, pressed
3 tbs unsalted butter
3 cups chicken broth
1-2 cups water as needed
salt and pepper to taste
1/2 - 1 cup light or heavy cream

cut squash in half lengthwise, and scoop out the seeds. arrange the halves cut
side down in roasting pan that has been sprayed with nonstick vegetable spray.
bake the squash in the oven for 40-45 minutes or until very tender at 400
degrees. set aside to cool.
when the squash is completely cool, scoop the flesh from the skin.
while the squash is baking, cook the onion, garlic and ginger in the butter in a
sauce pan over moderately low heat for 5 minutes or until the onion is softened.
add the broth and simmer the mixture for 10 minutes, covered. add the squash in
batches and puree until smooth. *i use an immersion blender for this and it
makes it really easy. otherwise, use a food processor or blender but do it in
batches. return soup to the sauce pan.
add cream 1/4 cup at a time until smooth. if necessary, add more water to
achieve the desired consistency and add salt and pepper to taste. cook over low
heat until hot.