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#1
09-20-2004, 03:36 PM
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The cold approaches and I need soooooup!
Soup recipes. I need to avoid the noodliest of the noodle soups, the spudiest of the potato soups, or the riciest of the rice soups (husband is a diabetic), but otherwise the options are fairly open.
The longer the soup can simmer the better. Can anyone help a poor soup addict who's down on her luck? 
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#4
09-20-2004, 04:41 PM
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I think js meant "cold" as in weather approaching soon, not the viral kind.
I'm not sure of the glycemic impact of this one, but it's one of my favorite soups EVER. (And I am also a soup nut.) Just ignore the bright orange-yness - it's a little off-putting at first, but once you taste it, you'll love it! English Carrot Soup 3 T butter 1 pound ground turkey (OK. the book said beef, but I actually prefer the turkey.) 1 small minced onion 1 cup water 1 huge honkin' can tomato juice (or I suppose 3 cups of diced tomatoes with juice. The fiber would help cut the glycemic impact some.) 2 - 10 1/2 ounce cans condensed cream of celery soup (Or, of course, several stalks of chopped celery, some chicken broth and heavy cream) 1/4 tsp pepper 1/8 tsp marjoram 1 bay leaf 1/4 tsp garlic salt 1 tsp sugar (probably not needed) 2 cups shredded carrots Brown turkey and onion in butter until onion is clear and meat well-browned. Add everything else. Simmer one hour or more, depending on how soft you like your carrots. I'll often double everything but the meat, and the meat ratio is just fine in this larger batch.
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#5
09-20-2004, 04:48 PM
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WhyNot, that sounds wonderful. All shall flee before my bright orange soup!
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#6
09-20-2004, 04:49 PM
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wash and drain 250g of red lentils, add in a large saucepan to 3 large chopped onions, 800g of chopped carrots 3 pints of veg stock a couple of tins of tomatoes and as much garlic as you like. bring to a simmer, cover and leave until the veg is cooked, which will take abot 25-35 minutes. Heat a couple tablespoons of oil in a small pan and fry 2 tsp of ground cumin, 2 tsp of ground coriander seed 1 tsp of tumeric and however many (finely chopped) chillies you like in the oil for a little while, don't use too high a heat here or the spices will burn. Add the juice of a lemon to the oil/spice mixture, leave to one side. Puree the soup in a blender or in the pan with a handheld blender. Return to the pan, add the spice mixture and a little more stock (adjust for your preference for how thick a soup you want), simmer for as long as you feel like. Add about a pint of milk before you serve it, leaving it on the stove long enough to warm up the milk. Omitting this step is fine, tastes good either way. If you're going to store or freeze the soup, do it before adding the milk. Hope this helps.
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#7
09-20-2004, 05:09 PM
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[quote=counsel wolf]Personal favourite is spicy carrot and lentil soup, great for winter evenings. This makes enough for about 8 hungry people and needs a fairly big pot.
QUOTE] Yum! That sounds great. I want soup now. For us Yankees, 250 g of lentils is about 1 1/4 cups, and 800 grams chopped carrots is about 6 1/4 cups. And for you furriners who are sensibly using the metric system, the 1 pound in the English soup recipe is about 1/2 a kilo, and the shredded carrots are about 200 grams. The rest is "Grandmother" measurements anyway - about what feels right, no measuring spoons are really needed. For further conversions, I highly recommend this site. It lets you convert not just weight to weight, but a weight of a specific type of food into volume of a different system. Very handy for cooking.
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#8
09-20-2004, 06:05 PM
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Sorry for the hijack but I a soup crisis and this group might be able to help. When I was at the grocery store for some unknown reason I decided that that day was the day I was going to buy ham hocks and make soup. Now I no little to nothing about hocks or pork for that matter and it turns out I purchased "pork hocks" not ham. What to do? If my hocks are just plain ol'pork will they leave something to be desired. Also once I got home I realized I have absolutely no recipe that calls for them. Help!
I found this link and thought it would be appropriate for this thread.The Joy of Soup
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#9
09-20-2004, 06:28 PM
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Senate Bean Soup 1 lb. navy beans 8 c. stock (or water if you're out of stock) 2 tsp. bacon drippings or butter 1 large onion, chopped 2 ribs celery, chopped 1 clove garlic, minced 1 cooked ham bone or smoked ham hock (Hecubis, be sure and cook your pork hocks before putting them in the soup) 1 c. mashed potatoes salt and pepper In large pot, bring soaked beans and stock to a boil; boil for 2 minutes. Cover the pot, turn off the heat, and let the beans stand for 1 hour. Saute onion, celery and garlic in the hot fat. Add veggies to the beans along with the cooked ham bone. Bring to a boil. Reduce heat, cover, and simmer for 3 hours. Remove the ham bone (or pork hocks) and cut off and mince any available meat. Set the minced meat aside. Add salt and pepper to the beans. With a potato masher, mash beans slightly. Stir in mashed potatoes until smooth. Add minced ham and serve.
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#10
09-20-2004, 06:41 PM
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Also, I have my grandma’s file gumbo recipe. As per the International Code of Grandma’s, there are no measurements. Do with it what you will.
Make a roux and brown it until it’s dark like molasses (try 2/3 c. oil to 1/3 c. flour. Cook it over low heat, real slow, or it will burn something awful). Add some chopped bell pepper, celery, garlic, and green onions. Dump in 2 lbs. peeled, deveined shrimp. Add a lot of hot water. Season with salt, pepper, and cayenne. Serve over steamed white rice. Sprinkle file on top. How do I include accent marks? There should be one over the "e" in file.
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#11
09-20-2004, 06:51 PM
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Here's one of my favorites, though it is not long-simmering:
Cream of Broccoli In a big pot, saute half a chopped onion in 1/4 cup of butter. When the onion is translucent, add 1/4 cup of flour and cook a bit more. Whisk in 2 cups each of milk and chicken stock, and add one to two whole stalks of chopped broccoli, depending on how broccoli-y you like it. Simmer until the broccoli is just tender, and then puree the whole batch with an immersion blender (God I love my immersion blender!). Add several scrapes of fresh nutmeg, a shake or two of cayenne, and salt and pepper to taste. You may substitute mushrooms or cauliflower as the vegetable of choice - it's all good!
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#14
09-20-2004, 09:55 PM
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#15
09-21-2004, 08:14 AM
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If not, can I substitute if, as I live in the backwoods of Ohio, I can't find the red kind?
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#16
09-21-2004, 08:22 AM
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#17
09-21-2004, 08:26 AM
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I just made an absolutely fabulous soup last night. It's from a cookbook called "Staff Recipes from the Chanterelle Kitchen", which I highly recommend. I won't reprint the entire recipe here for copyright reasons, but essentially you saute some vegetables (carrots, onions, leeks, whatever floats your fancy) in butter, then add a little flour to make a roux, and add in your liquid (pref. high-quality homemade chicken stock).
Then you add about a pound of mushrooms of your choice. I used about six different varieties of reconstituted dried mushrooms. When the whole thing is at a good boil, add in about half a cup of pearled barley, and turn it down to a simmer until the barley is cooked, maybe 45 minutes to an hour. It is really, really excellent soup. I would very much recommend getting the cookbook (I found a copy at my local library) and reading the full recipe. I'm also fond of the "Cincinnati Chili" recipe from the most recent edition of "Joy of Cooking". Very good reheated after it's been in the fridge a day or so.
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#18
09-21-2004, 08:35 AM
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Chick Pea Soup with Garlic and Lemon
Yum, yum. Another favorite in the WhyHouse. It's very easy, really. It's actually a quick soup (sorry, no long simmering here!), perfect for last-minute dinners. I like to serve it with pita bread and a greek salad.
1 Tbsp Olive Oil 4 large cloves garlic, minced 2 (15 oz) cans chickpeas (Also known as Garbanzo beans) juice of 1 lemon 1 tsp dry or 3 tsps fresh oregano 1/2 tsp salt 1/4 tsp red pepper flakes jarred mango chutney (check the "ethnic" section of a large supermarket. It's an Indian food product. I like Major Grey's, which seems to be a variety, not a brand name.) Sautee garlic in oil until golden (not brown). Add chickpeas with the liqud and cook 3 minutes. Add lemon juice, oregano, salt and pepper flakes. Reduce heat to medium-low and simmer 10 minutes. Transfer to blender and puree (or use your immersion blender!) Return to saucepan and add 1 cup water (more if you like a thinner soup) and heat through. Ladle the soup into bowls and add a generous spoonful of mango chutney. Stir it gently, so that it's not well-mixed. Some spoonfulls will be savory, others sweet.
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#19
09-21-2004, 08:59 AM
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Minestrone --
Grandmother-style measurements. In other words, 'yeah, I guess that's how much I use. ' (I usually do twice this much in a big pot) So just use what seems right to you. Except more garlic than you think is right, initially. Anyway, it's soup! Put in whatever you want! Roughly 5 cloves garlic One onion 3 stalks celery (optional) 2-3 carrots 2 medium zucchini One 28 oz can crushed tomatoes oh, say, 1 cup dry white navy beans? Elbow macaroni or other pasta (you can use just a few, for atmosphere and to get a tiny bit of thickening, and still be fairly diabetic friendly) Extra virgin olive oil If the beans are dry, soak them for a few hours, then drain, add fresh water and boil until tender. Drain and rinse them several times (this dramatically reduces the, uh, noise potential of the beans) Mince garlic, and chop the onion, celery, carrots and zucchini. In a large pot , fry (in olive oil) the onion, celery, and carrots, adding the garlic and zucchini when the onion is mostly done, frying a bit more, then lowering the heat and adding water and a fair amount of salt. After some slow cooking, add the tomatoes, bay leaf, some oregano and basil, and the beans. Some more slow cooking, add the pasta and cook until the pasta is done (the pasta will absorb water, so you may need to add more water to keep it appropriately soupy). Serve in a bowl, pouring a little olive oil on top, then grating parmesan cheese on it. Sadly, you may be forced to open a bottle of wine, too.
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#20
09-21-2004, 09:39 AM
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I forgot to share one of my favorite soup recipes.
This one can be the easiest soup in the world, because you can make it successfully using prepackaged ingredients. On the other hand, you can make it entirely from scratch. It's up to you. 1 pound ground or chopped chicken or turkey (pork also works. I've never tried beef) 2 medium onions 1 large jar of salsa, or 4 cups of homemade salsa (if your salsa doesn't include a tomato paste or sauce, I'd recommend adding a small can to the soup) 1 large jar of great northern beans, or 1/2 to 1 pound of great northern beans, cooked and drained 1 tsp chili powder (optional) Chopped cilantro (optional) 2 cups of regular or reduced fat shredded cheddar cheese (optional) 1 pint of regular, reduced fat, or nonfat sour cream (optional) Tabasco (optional) Brown meat in oil and onions. Simmer together in large pan with beans and salsa. When ready to serve, stir in cheese and sour cream. Sprinkle some Tabasco on the top if you like that flavor. This tends to be a fairly mild soup, depending on the salsa you choose, or the salsa ingredients you add.
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#21
09-22-2004, 09:44 AM
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How weird ! I came here to start a thread on this very topic !
My favourite: Spicy Moroccan Lentil Soup 2 tbsp olive oil 2 onions, diced 1 stalk celery, diced 3 cloves garlic, pressed 2 tsp fresh ginger, diced 1 tsp paprika 2 tsp turmeric 1/4 tsp cayenne (or more, to taste) 2 cinnamon sticks, broken in half 1 cup red lentils 4-5 cup stock 1 can diced tomatoes Salt and pepper to taste 1 can chick peas 1/4 cup chopped parsley 3 tbsp lemon juice 1/2 cup yogurt (optional) Fry onions, garlic, celery and ginger. Before onion gets brown, add paprika, turmeric, cayenne, cinnamon. Stir constantly for 1 minute. Add lentils, stir until well coated Add stock, tomatoes, salt, pepper, bay leaf. Raise heat to boil then reduce and simmer, covered, for 30-40 minutes. Add chickpeas, parsley, lemon juice. Simmer uncovered for 1 minute. Discard cinnamon and bay leaf. Add yogurt before serving. The first time I made it I accidentally added waaaaaay too much lemon juice, and it was really nice. So be generous.
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#22
09-22-2004, 10:41 AM
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MMMM hate Broccoli, but love Brocolli soup.
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#24
09-22-2004, 11:25 AM
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My mom's vegetable soup:
1 lb cubed stew meat 1 onion, diced 4 celery ribs, diced 4 potatoes, diced 1 can peeled tomatoes 2 large bags frozen mixed veggies All the bits of leftover veggies you've been saving in the freezer for soup day. (I just add water over the top of them in the container. Freezes well!) Brown the meat in a little oil in a large soup pot. (Sometimes I skip this step - I just take the meat out of the freezer and put it in the pot!) Add all ingredients, add water to cover plus a little more, and bring to a boil. Add salt and pepper to taste. I also add powdered garlic to taste. Reduce heat and simmer for a few hours. Add more water as needed. Taste often, and adjust seasonings. Oh yeah - I sometimes throw in a handful of macaroni at the end. Cook until pasta is al dente. This soup is fun to play with. I've added barley before, too. Experiment!
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#25
09-22-2004, 01:34 PM
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Crockpot veggie stew
1 large can garbanzos/chickpeas - undrained
2 cans diced tomatoes - I usually use the garlic or Italian blend from Red Gold 1 can corn - undrained 1 can mixed vegetables - undrained 2-3 ribs celery - chopped 1 smallish onion - chopped. Put in crockpot (on low if gone for whole day, if just a few hours, on high) before leaving in the morning - come home to soup! This makes a fairly thick stew - for a more brothy soup, add a cup or so of water and 1/2 cup of tomato/spaghetti sauce. Feel free to experiment - the original recipe had cabbage, but my hubby said that stunk up the house too much. Other good veggies to add: broccoli, green beans, carrots (if chopped small) and/or other beans. Add meat if you wish - I've tried it with chicken, steak bits & even leftover taco beef.
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#26
09-22-2004, 01:36 PM
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Well, if you have a hog scalding kettle, you can try out the best tater soup in the world.
__________________
"You are one spooky chick." - cuauhtemoc
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#27
09-22-2004, 02:12 PM
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Again sorry about this... but here is my mama's recipe for SOUP. And, in her world, soup bones mean basically any cartilaginous bones, such as ham hocks, pig knuckles, or oxtail. (Pig knuckles would be just about any pork joint that isn't cured.) OK here's the recipe, which is just as she wrote it out for me. And yes, those measurements are in pounds. This serves an army.
MAMA’S BEEF VEGETABLE SOUP 2 lbs soup bones 1 lb ground chuck 2 lbs chuck roast, cut into 1” cubes 2 lbs chopped potatoes ½ lb rice ½ lb macaroni ½ lb spaghetti 2 large onions, chopped 2 cans whole kernel corn 2 cans diced tomatoes 2 cans (large) Veg-all 1 can english peas 1 c big butter beans, dried 1 c great northern beans, dried 1 c black-eyed peas, dried 1 c carrots, slices 3 large cans tomato sauce In your largest pot (12-16 quarts), brown bones and cook meat until tender. After meat is done, I remove soup bones onto platter, cool and then take meat off bones and put meat back into pot. (Feed bones to dog.) Add potatoes, rice, macaroni, spaghetti, and onions. Cook about 15 - 20 minutes. Add each ingredient until you want to stop. Use as much water as you want, we like our soup thick and with a lot of stuff. Cook until soup sets up and beans are tender. This makes enough to share! This recipe is the result of years of experience (since 1953!)!!
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#30
09-22-2004, 03:41 PM
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Yay soup! I'm vegetarian (unless yosemite shows up, in which case I'm pescovegetarian), so my soup recipes won't include meat. And I'm not much of a measurer when doing my own recipes, so all quantities will be approximated.
Last Christmas, my mother-in-law told me that she'd had a sweet potato soup at some restaurant awhile ago, and it had orange juice in it, and she liked it, and so my job was to recreate it for Christmas dinner--despite not having a recipe for it, or even a working Internet connection through which I could find a recipe. Everyone gobbled up my eventual concoction, though, so I think I musta done something right. First, I sauteed an onion in olive oil. Threw in some cinnamon and some cumin, and maybe a few other warming spices like powdered ginger. Also put in the salt and pepper at this stage. When it was good and soft, with some caramelized bits, I chopped up a couple carrots and added them. After a few minutes, I added a lot of water. While the water came to a boil, I chopped up a couple peeled sweet potatoes into radish-sized chunks and tossed them in. Boiled everything until it was nice and soft, and adjusted the seasonings. (Also consider curry powder and cayenne as seasonings for this). Once it was all soft, I pureed it in a food processor, adding a bit of orange juice at the end to brighten the flavor and satisfy my mother-in-law. Sweet potato soups, and carrot soups, are tremendously satisfying, stick-to-your-ribs soups; they radiate heat inside you. I love them in the middle of winter. Daniel
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#31
09-22-2004, 03:56 PM
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Tomato Cauliflower Soup
2 tablespoons butter 1 medium onion, diced 1/2 pound cauliflower florets 1/2 cups crushed tomatoes 1 tablespoon tomato paste 3 cups vegetable broth Freshly ground black pepper to taste Sour cream and/or Monterey jack cheese to garnish (optional) Place a small stockpot on medium heat. Add the butter. When it's fully melted, add the onions and cauliflower. Saute the vegetables, stirring frequently, for five minutes, then reduce heat and cook on low-medium for 20 minutes, stirring occasionally. Add the tomatoes, tomato paste and broth and stir well. Raise the heat to medium-high and bring the soup to a boil. Once the soup has boiled for five minutes, reduce the heat to medium or low-medium to allow the soup to simmer. Cook for an additional 30 minutes. After 30 minutes, remove the soup from the heat and allow to cool for 10-15 minutes. Using an immersion blender, puree the soup until it's smooth and creamy. Return the soup to medium heat and bring back up to serving temperature, stirring frequently. Add pepper to taste. Serve with a sour cream or grated Monterey jack cheese if desired. World's Easiest Mushroom-Barley Soup 2 cups pearl barley 4 carrots, sliced 2 stalks celery, thinly sliced 1 parsnip, quartered and sliced 1/4 cup light soy sauce 1 cup red wine 4 cups stock (beef, chicken, vegetable, your choice) 2 teaspoons dill 1 teaspoon black pepper 1 teaspoon salt 1 pound button mushrooms, cleaned and sliced Place all of the ingredients except the mushrooms into a 4 quart crockpot. Add water to fill the crockpot bowl. Cook on high until the barley and vegetables are nearly tender. Add mushrooms, cook another 45-60 minutes until mushrooms and other ingredients are fully tender. Serve.
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#32
09-22-2004, 08:08 PM
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The cold approaches and I need soooooup!
All of these soup recipes look fantastic, especially the ones that can be done in a crockpot. There's one soup, however, that I'm really jonesing for. There's a chain of restaurants called the Macaroni Grill where I live (Northern Virginia area, near D.C.) and they serve a mean tomato dill soup served with a dollop of sour cream. I would love to make this soup and but I'm a doofus when it comes to recreating recipes. Are there any dopers out there reading this thread that know what soup I'm talking about and how to make something resembling this soup? I would be eternally grateful.
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#33
09-22-2004, 09:20 PM
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#34
09-22-2004, 09:43 PM
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This is a hearty, meaty Eastern-European style soup with paprika. Trust me about the raisins.
Cabbage Soup with Kielbasa 6 slices bacon, diced 1 1/2 pounds kielbasa, sliced 1 onion, chopped 4 garlic cloves, minced 3 pounds cabbage, cored and cubed 1 teaspoon sweet paprika 8 cups chicken stock 1 28-oz can cubed tomatoes in juice 1 cup raisins In a heavy soup pot over medium heat, saute bacon and kielbasa until most of the fat is rendered. Pour off all but a tablespoon or so of the fat. Add onions and garlic to fat and saute until onion is tender. Add cabbage and paprika and saute another 5 minutes. Add stock and raisins. Drain tomatoes (discarding juice) and add to pot. Bring to a boil and simmer about 25 minutes. Serve hot, maybe with some nice chewy brown bread. Mmmmm.
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#35
09-22-2004, 09:57 PM
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Zuppa Toscatta recipe (originally posted by Little Bird, some modifications ahead.)
1 lb ground pork 2 cups (1 large) onion, chopped (1/4 to 1/2 inch pieces) 4 slices bacon (I prefer thick cut) 1 teaspoon garlic poweder 1/2 teaspoon chili powder (cayenne works also) 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon oregano 6 cups chicken broth * 4 small red potatoes 1/4 cubes skin on ** 2 cups greens *** 1 cup whipping cream In a bowl: Mix pork and spices -- cover and refrigerate overnight 1)In your soup pot , cook up the bacon (I cut it up into 1/4 squares before), then remove bacon 2)Cook pork and onion in bacon drippings untill meat is brown and onion is tender (8-10 minutes) 3)Drain off fat, add broth, bring to boil 4)Reduce heat, cover, and simmer for 30 minutes 5)Add potatoes and greens, return to boil and cook covered 15-20 min (until spuds are done) 6)Add bacon and cream 7)Stir and serve * You can stretch the # of servings by having more broth -- I have used 8 cups with little difference in quality ** or more, can't have too many potatoes (I use about 6 B sized spuds) ** my recipe says spinach, but I use kale or "spring mix" (endive, redicio, mustard greens, etc) I chop said greens up in 1/4 inch sqaures (lots of those in this recipe) enjoy Brian
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#36
09-22-2004, 10:15 PM
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I like to cook but I don't do soup. I've got two base soups that I do that are about the simplest soups you've ever had. But since everyone else is sharing I though I might as well.
Start with steak. Okay, 90% of the time I use the "stew meat" that markets package together, but the other times when I want something special (or its whats left over in my freezer) I use a bit of flank steak. I know that it's a bit odd with flank steak but I've found that I like flank steak for things like stir fries because its very lean and it cuts into thin strips very well. If you're going with steak, cut it into thin strips and then cut those into bite sized peices. If you've got "stew meat" then cut it up into much smaller peices as well. In the end you'll want a little bit less than a pound of beef. Before you really get into anything else you'll also want to take about one and a half cups of dehydrated mushrooms and start reconstituting them. This is important, put just enough water over them to cover them. You're going to want this liquid in a little bit so don't just toss it. Take two onions and chop them up. Also chop up some potatoes, celery, carrots, and other veggies that you really want in there. You can go frozen if you want to. Now take your big soup pot. It needs to have a lid and be fairly large. I've done this with a pressure cooker but lets not get really over complicated. Toss your meat and onions into the bottom of it and start heating things up. You'll also want to add about a tea spoon of salt. You'll brown the meat at the bottom of that pot. Once you've hit a turned brown but not done level (should only be a few minutes regardless of what meat is in your pot) it's time to start working in liquid and veggies. Strain out your mushrooms keeping the liquid and then pour the liquid into your pot. Then start piling in the vegetables. Once they're in its time to add some more liquid on top. Add enough beef broth to cover the vegetables and then bring the concoction to a boil. When it hits that point turn down the heat, cover, and let it simmer for an hour until the potatoes are done. I feel kind of silly for posting this kind of simple thing (really, except for my own quirky touches it could be slapped into a can with a white label and black letters that say "SOUP") to a thread filled with much better recipies than mine but I felt it was a bit of an oversight.
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#37
09-22-2004, 10:50 PM
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#40
09-23-2004, 08:25 AM
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I made a nice soup just last night!
Brown a pound or so of hamburger meat, along with a large chopped onion and some minced garlic. Drain off the fat. Then throw in 3 or 4 chopped carrots, some chopped potatoes (I think I used 5), some chopped celery if you have it (include the leaves--they're really good in soup). Add a can of tomatoes (undrained), a can of beans of some sort (I usually use field peas, but last night I used red beans), and a bag of frozen mixed veggies (the kind that includes lima beans). Add beef broth or water & bouillon concentrate to cover. Bring to a boil and then simmer until it's done. Season with salt & pepper to taste. Yummmm . . . leftover soupy goodness for dinner tonight!
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#41
09-23-2004, 08:41 AM
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Here's my recipe for baked potato soup. It's derived from my mom's recipe for potato soup, minus some things and plus some things. Since it's from mom, it follows the Grandma Law of Recipes (actual, real measurements are a bit shaky).
================== Baked Potato Soup ================== 2 - 3 pounds of baking potatoes (more won't hurt) 1 onion, chopped salt and pepper water milk or half -n- half (maybe cream if you're adventurous) flour Toppings: green onions, chopped bacon, fried up and crumbled cheddar cheese, shredded 1. Coarsely chop your potatoes. Smaller sizes are better, but don't be anal about it. I leave my skins on, but you can peel them if you prefer. 2. Add the potatoes and onion to a large pot and just cover with water. Allow to boil, then back the heat off a bit so we're still boiling, but not in danger of boiling over. Let these simmer for a good while until soft. You want 'em nice and soft, so timing's not important here. 3. When we've got soft potatoes, lower the heat and add the milk or half -n- half (maybe 2 or 3 cups?). Don't drain the potatoes - the water you used has all the nice potato flavor in it, and if you dump it, it's gone. Heat through and simmer for a bit. 4. Make yourself a slurry of flour and milk (or water). Put 4-5 tbsp flour in a cup, add milk, and stir together until smooth. This is the thickener, and you may need to make and add more if the soup doesn't get thick enough. Dump 'er in. Season with salt and pepper to your taste. 5. Simmmer until as thick as you like (less thick is okay - the cheese will also thicken it up), then add the toppings and serve.
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#42
09-23-2004, 09:33 AM
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The LowCarbFriends website has a huge recipe section subdivided by food types. You should be able to find plenty of low glycemic soup recipes there that you can use and/or modify.
TeaElle, I'm going to make that Tomato Cauliflower Soup tonight. That sounds yummy.
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#43
09-23-2004, 12:08 PM
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