Share your best soup recipe

Cafe Society
1

It’s COLD out there!

Give us a soup recipe so we can warm up!

I made this last night. It’s basically just all the vegetables I had in the kitchen, but it came out pretty damned great:

Carrot & Squash Soup

• 1 large squash (butternut, acorn, etc.; I used a kabocha), peeled and cut into 8 pieces
• 1.5 onions, diced
• 3 cloves garlic, minced
• 4 yukon gold potatoes, peeled and diced
• 5 carrots, peeled and sliced
• 64 oz vegetable broth
• 2 tbsp butter
• 1 tsp ground sage
• 1 tsp ground pepper
• salt to taste
• green onion

1 Bake squash 1 hour at 375.
2 Dice cooked squash.
3 Place all ingredients in pot.
4 Bring to boil then reduce heat and cook about 20 - 30 minutes.
5 Blend.
6 Serve topped with green onion.

2

I have a lot of them, but I made this a couple of time recently:

Spanish Lentil Soup

1 lb. lentils
1 lb. meat of your choice, or none at all
2 cloves garlic
3 pound potato
1/2 carrot
3 large celery stalks
2 - 4 tablespoons chopped parsley and/or cilantro
1 - 2 tablespoons ground cumin
1 - 2 teaspoons cayenne pepper
2 - 3 tablespoons olive oil

Sort and soak lentils for 2 hours
Cut meat into cubes, something less than 1 inch on a side
Peel potatos and cut into 1 inch cubes
Slice carrots into 1 inch sections
Slice celery into 1/2 inch sections
Chop and crush garlic

In a large pot lightly brown meat, potatoes, carrots, and celery in the olive oil. Toss in garlic to saute for another minute or two. Add water just to cover the vegatables and add drained lentils. The water should still cover everything, add more if it doesn’t. Bring to a boil, then reduce to a simmer and cook for 1 hour uncovered. You may have to add water along the way if it gets to thick. Don’t overstir, you want the lentils to get soft and bloated, but hold their shape. Stir in parsley, cumin, and cayenne. Add more or less cumin and cayenne to suit your tastes. This should be a very thick soup, you can add water to thin if you like. Server with a dollop of sour cream.

3

This one.

4

Anyone with a good (and easy) seafood bisque-type recipe? I just got an immersion blender and would like to use it before my SO breaks it :).

5

Lobster Soup

Boil a lobster. You don’t have to fully cook it, but it should be good and dead.

Pull out the lobster meat, chop it up, and refridgerate it. Reserve the shell.

Saute 1 celery stalk, 1 carrot, and 1 or 2 shallots, diced, in 2 tbs butter ina medium pot until softened.

Deglaze the pot with a splash of white wine. Add 2 cups white wine, 2 cups water, juice of 1 lemon, and the lobster shell. Simmer for 20 minutes.

Strain out the solids and return to a simmer. Salt and pepper to taste. Add in the reserved lobster meat and simmer for 30 seconds. Remove from heat and add a splash of heavy cream.

Serves 2-3.

6

1LB LOOSE SAUSAGE
CLOVE OF GARLIC
DASH OF ITALIAN SEASONING
1 GREEN PEPPER
1 SMALL ZUCCHINI
1 CAN OF GREEN BEANS
2 CANS OF COLLEGE INN CHICKEN BROTH / 2 CANS OF WATER
1 LG CAN OF TOMATO SAUCE
1 PKG OF MEAT OR CHEESE TORTELLINI
Brown the sausage with the garlic and green pepper then add zucchini and green beans.
Add chicken broth, water and sauce bring it to a boil.
Add the tortellini. When they float, it’s done.

7

A very old soup recipe:

CONNYNGES IN CLERE BROTH.

Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and seeþ hem and skym hem. and whan þey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh þerwith in a Possynet and styne it [1]. and do þerto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth.

8

I love potato soup. Here’s one recipe: http://allrecipes.com/recipe/creamy-potato-leek-soup-ii/ but I will generally cut up some celery to add in with the leeks. I’ve even put in a shredded carrot. Sometimes I shred some cheese into the soup, sometimes I make grilled cheese sandwiches.

There’s also chicken and rice soup.

If you make a vegetable beef soup, it is very much improved if you add a single serving can of V8 juice.

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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 I chop said greens up in 1/4 inch squares (lots of those in this recipe)

enjoy

Brian

10

That sounds really good. If I leave out the oregano, will the recipe fail?

11

Pro soup tips: smyte and waissh.

12

Creamy Avocado Chipolte Sweet Potato Soup
(This is a seriously delicious recipe)
serves 4

1 avocado - skin removed and sliced
1 large sweet potato peeled and cubed - (I use 2)
2 chipolte peppers diced - (I use only 1)
2 cloves of garlic minced
2 tsp cumin
1 tsp salt
1/2 tsp white pepper
1 tbsp honey
juice of 1 lime
3-4 cups of water

optional toppings
cilantro
tortilla chips or strips
sour cream
sliced avocado
torn baby spinach
shredded cooked chicken

In a medium soup pot or dutch oven add all ingredients EXCEPT the lime juice. Add 3 1/2 cups of water to the pot over medium to high heat bring to a boil and simmer for 15-20 minutes or until the potatoes are tender - remove from heat and blend to desired consistency with an immersion blender or a stand blender (batch blending with the top vented allowing the steam to escape).
Add the additional 1/2 cup of water if desired (or more until consistency you desire is reached). Add the juice of 1 lime and stir.

Eat as is, or top with whatever you desire. I love it with shredded chicken and a dollop of sour cream.

13

Zanzibar Fish Soup
serves 6-8
2 T peanut oil
2 celery stalks, sliced
2 leeks (white and pale green parts only), sliced
1 large white onion, diced
2 tsp curry powder
1 green chile, diced
3 cloves garlic diced
1 bunch fresh cilantro chopped (keep a little aside for garnish)
2 medium tomatoes, peeled and chopped
6 c. fish stock
1 13.5oz can coconut milk
1 lb 1" thick white fish fillets (cod haddock or sea bass) cut into 1/2" cubes
juice of 2 limes

Heat oil in a dutch oven or large pot over med high heat.
Add celery, leeks, and onion. Saute until tender (I saute til they brown a little for flavor).
Add curry powder chili, garlic, and cilantro and cook for one minute.
Add tomatoes and stock and bring to a boil. Reduce heat to low, cover and simmer for 10 min.
Add coconut milk and fish. Simmer 10 more minutes.
Add lime juice.
Season with salt and pepper.
Garnish with sprigs of cilantro.
The Zanzibarbarians love it.

14

Parmentier:

One big leek
One big white onion
Three medium yukon gold potatoes
One box of Swansons vegetable broth

Chop and simmer the leek, onion, potatoes with chopped garlic in evoo and butter. Saute for for three to five minutes.

Add the broth to cover and simmer for 15 to 20 minutes until everything is cooked and soft. Blend until smooth with an immersion blender. Season with s&p and finish with cream. Yum.

15

Good heavens, this sounds beyond delicious. Will you please come make it for me? Please?

16

Simple-ish chicken noodle soup:

Step 1: Roast a chicken. I like this method, with the caveat that it’s the only method I’ve tried.
Step 2: Eat chicken.
Step 3: Strip all extra meat from the carcass and set aside.
Step 4: Simmer (not boil!) the carcass with a bunch of water, a couple stalks of celery, a couple broken carrots, maybe a couple cloves garlic, maybe a couple bay leaves, and salt and pepper to taste. For about 2-3 hours.
Step 5: Strain the broth and refrigerate. Go to bed.
step 6: Next day, skim the fat from the chilled broth.
Step 7: Put the fat in a pan along with some carrots, onions, and celery, all sliced. Saute.
Step 8: Add the broth and the reserved chopped chicken meat.
Step 9: Add noodles for 8-10 minutes.

And there you go! It takes a couple of days, true, but the first day you can do all that work after your delicious roast chicken dinner, and the second day’s work takes maybe 20 minutes (plus another 10-20 minutes of cooking time), so it’s a good after-work meal. And it beats the pants off any other chicken soup.

17

Onions, garlic, carrots, celery, potatoes, and butternut squash. Brown then add 6 cups chicken stock, simmer 20 mins to cook veg. Add a can of white beans, a can of diced tomatoes, and a small can of tomato paste. Add basil. When it’s all back up to temperature, stir in kale, season to taste, and serve.

Better with sausage or pasta.

18

It’s really easy. I have every confidence you could make it. :stuck_out_tongue:

It freezes really well too.

19

Posted before:

Chicken, Peanut and Yam Stew

2 pounds chicken meat, cut into bite-sized pieces
1 tsp salt
1 15 oz. can whole tomatoes in juice
¼ cup water
2 TBSP tomato paste
¼ cup peanut oil
1 medium onion, chopped
4 garlic cloves, minced and mashed into paste with 1 tsp salt
1-1/4 tsp cayenne pepper
½ cup smooth peanut butter at room temperature
1-3/4 cups reduced sodium chicken broth
1 lb sweet potato or yam, cut into 1 inch chunks

Sprinkle chicken with salt and let stand for 30 minutes.

Pulse tomatoes with juices in a food processor until finely chopped.

Stir water into tomato paste in a small bowl until smooth.

Pat chicken dry. Heat oil in a large, heavy skillet over medium-high until hot, then brown chicken. Remove from pan. Pour off excess oil, leaving about 2 TBSP, then add onion and cook over medium heat until lightly golden, about 2-3 minutes. Add the chicken, tomatoes, tomato paste mixture, garlic paste and cayenne to pan (or use a pot, if needed).

Whisk together peanut butter and one cup broth in a bowl until smooth, then add to chicken along with remaining ¾ cup broth, stirring to combine well. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally to prevent sticking, about 30 minutes. Add yam chunks and simmer until tender, about 10-12 minutes. Serve over rice, if desired.

Also posted before:

Butternut Squash Soup with Star Anise and Ginger Shrimp

1 lb shrimp, peeled and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1-3 garlic cloves, thinly sliced
3 whole star anise
1 tablespoon sweet curry powder
2-3 tablespoons unsalted butter
1-3/4 lb butternut squash, peeled, seeded and cut into ½ inch pieces (5 cups)
4 cups chicken stock or broth
¼ teaspoon salt
1 tablespoon vegetable oil
Garnish: fresh cilantro

Toss shrimp with ginger in a bowl and marinate, chilled, no longer than 30 minutes. Meanwhile, cook shallot, garlic, anise and curry powder in butter in a heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes.

Add squash and stock and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise. Puree soup in 2 batches in a blender until very smooth, about one minute per batch, then transfer to cleaned pan and keep warm, covered.

Sprinkle marinated shrimp with salt. Heat oil in a large skillet over moderately high heat, then sauté shrimp in batches, stirring, until just cooked through, about 3 minutes per batch, and remove to paper towels. Bring soup to a simmer and season with salt and pepper. Place in shallow soup bowls, mounding three shrimp in the center and garnishing with cilantro.

20

I have three. I love making soup, and these are the three that everyone adores and gobbles down. The chicken noodle is the most complicated, but it still isn’t hard. The other two are crazy simple, but they do cook for a while.

Chicken Noodle Soup

3 lbs. bone in/skin on chicken breasts
salt & pepper
1 1/2 tsp. canola oil
4 carrots, peeled and cut
1 1/2 white onion, minced
2 celery ribs, chopped
5 garlic cloves, minced
2 tbsp. flour
1/4 c. dry sherry
1 tbsp. minced fresh thyme
1 bay leaf
8-10 c. low sodium chicken broth
8 oz. kale
6 oz. dry egg noodles

Pat chicken breasts dry, season with sale & pepper. Heat oil in dutch oven, brown chicken on both sides, about 6 minutes each side. Transfer chicken to a plate, remove and discard skin

Add carrots, onion, and celery with salt. Cover and cook 10 minutes. Add garlic, cook 30 seconds, or until fragrant. Stir in flour, cook for another minute. De-glaze with sherry

Add back chicken, accumulated juice, broth, bay leaf, pepper, and thyme. Bring to a simmer, cook (covered) until chicken is 160-165 degrees F; about 20 minutes. Remove chicken to cool, then shred. Discard bones.

Add noodles, cook about 5 minutes. Add back chicken and kale, cook an additional 10 minutes. Season if necessary and serve!

Beef Daube Provencal

2 tsp. olive oil
12 crushed garlic cloves
beef roast, cut into 2" cubes
salt & pepper
1 c. dry red wine
2 c. chopped carrot
1 1/2 c. chopped onion
1/2 c. beef broth
1 tbsp. tomato paste
1 tsp. chopped rosemary
1 tsp. chopped thyme
dash of ground cloves
1 can diced tomatoes
1 bay leaf

Heat oil in large oven-safe pot, medium heat. Cook garlic 5 minutes. Remove garlic from pan.

Increase heat, add beef with salt & pepper. Brown on all sides, approx. 5 minutes. Remove beef.

De-glaze with wine.

Add back garlic, beef, more salt & pepper, and all remaining ingredients. Begin to preheat oven, 300 degrees F. Bring to boil on stovetop as oven heats.

Cover, cook in oven 2 1/2 to 3 hours. Serve over noodles.

Smoked Turkey and Lentil Soup

1 8 oz. smoked turkey leg*
6 c. low sodium chicken or vegetable broth
1/2 lb. dried lentils, rinsed and drained
1 carrot, chopped
1 white onion, minced
1 rib celery, chopped
2 tsp. fresh chopped oregano
1/2 tsp. ground black pepper

Place all ingredients in a 3 to 4 quart slow cooker. Cover and cook on low, 8 hours.

Remove turkey leg from cooker. Remove and discard skin. Shred meat; return to cooker, discarding bone. Serve.

Do NOT!! add salt to this dish, the smoked turkey leg is plenty salty.

*check the freezer section of your grocery store