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Soups
Sept 26, 2016 16:30:44 GMT -5
cbf likes this
Post by drunkyparrot on Sept 26, 2016 16:30:44 GMT -5
I kind of want to try a new soup tonight. Any ideas?
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Soups
Sept 26, 2016 16:33:01 GMT -5
Post by animlnrs on Sept 26, 2016 16:33:01 GMT -5
Someone posted a turkey, taco soup, last week or so, and it was awesome. I'll see if can find it.
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canajun
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Soups
Sept 26, 2016 16:33:18 GMT -5
Post by canajun on Sept 26, 2016 16:33:18 GMT -5
Since this is on the menu this week, loaded baked potato is a good hearty one.
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Soups
Sept 26, 2016 16:33:48 GMT -5
Post by gemellus on Sept 26, 2016 16:33:48 GMT -5
Cooking light's Baked Potato Soup. It is awesome.
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Post by gmaroundthecorner on Sept 26, 2016 16:35:58 GMT -5
I love zuppa toscana. It's a potato soup with Italian sausage and kale.
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Soups
Sept 26, 2016 16:37:15 GMT -5
Post by beautifulmess on Sept 26, 2016 16:37:15 GMT -5
Skinny Taste Gina posted a new loaded baked potato recipe. She also has both cream of asparagus and a cream of zuchini soups on her site, which I want to try.
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Post by katiemaejohnson on Sept 26, 2016 16:40:27 GMT -5
We're having Portuguese kale soup tonight. It's super easy. Slice and sautee up some chorico sausage w/ chopped onion and a couple of cubed potatoes. Add some garlic. Add a few cups of chicken broth, a large can of whole tomatoes (I squish them by hand. Because its fun) a bunch of chopped kale (ribs removed) and a can or two of cannelini beans (or any bean, really). Little salt, little pepper and whatever else you think it needs. Cook til the potatoes are tender. Serve with grated parmesan on top.
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Soups
Sept 26, 2016 16:42:40 GMT -5
Post by Atty2de on Sept 26, 2016 16:42:40 GMT -5
This is a very old GDT recipe. I don't know who first posted it but it is different and delicious. African Peanut Butter Soup ilovepeanutbutter.com/recipes/video-recipe-african-peanut-butter-soup/Prep time: 15 minutes Cook Time: 45 minutes Total time: 1 hour Yield: 6 servings Ingredients 3 tablespoons vegetable oil 1 large yellow onion, finely chopped 2 cloves garlic, minced 6 cups vegetable or chicken stock 1 cup peanut butter 2 large sweet potatoes, peeled and cut into 1/2-inch cubes 1 can (14.5 ounces) crushed plum tomatoes 1/2 teaspoon cayenne pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper, freshly ground Sour cream or plain yogurt, for garnish Chopped parsley, for garnish Roasted salted peanuts, coarsely chopped, for garnish Procedure 1. In a large stockpot, heat the vegetable oil over medium heat and sauté the onion and garlic until translucent. 2. Add the stock and peanut butter and stir. Once the peanut butter has been incorporated, stir in the sweet potatoes, crushed tomatoes with their liquid, cayenne pepper, coriander, cumin, salt, and pepper and simmer for 45 minutes. 3. Garnish with your choice of sour cream or yogurt, parsley, and chopped peanuts.
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Deleted
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Soups
Sept 26, 2016 16:45:46 GMT -5
Post by Deleted on Sept 26, 2016 16:45:46 GMT -5
Skinny Taste Gina posted a new loaded baked potato recipe. She also has both cream of asparagus and a cream of zuchini soups on her site, which I want to try. She's had the baked potato one for quite some time, I think she just posted it again because its so popular this time of year. From her site, I also love: -broccoli cheese and potato soup -turkey meatball spinach tortellini soup -stuffed pepper soup She has many others (and a bunch of different chili recipes as well), but those are the ones I have made multiple times and loved.
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Soups
Sept 26, 2016 16:46:42 GMT -5
Post by jenny433 on Sept 26, 2016 16:46:42 GMT -5
I make a really easy potato soup. It is four cans of chicken broth, one onion, one pkg of McCormicks white gravy mix, and one pkg of Simply Potatoes hash browns. You just stir the gravy mix in the broth, add the finely chopped onion and hash browns and simmer until the onion and potatoes are done.
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Post by lukeandbelle on Sept 26, 2016 16:47:10 GMT -5
I love the stuffed pepper soup from Skinnytaste.
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Soups
Sept 26, 2016 16:51:37 GMT -5
Post by bonzee on Sept 26, 2016 16:51:37 GMT -5
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cbf
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Post by cbf on Sept 26, 2016 16:52:18 GMT -5
I'm thinking about making cabbage soup or vegetable beef soup this week. I don't have a recipe for either but for the cabbage I cook bacon, drain the grease but retain the drippings, add a pat of butter and some evoo, sauté an onion, some garlic, and carrots, throw in a bunch of shredded/thinly sliced cabbage and maybe a can or two of tomatoes, dump in a bunch of broth or stock (whatever kind I have, usually chicken or vegetable) and bring it to a boil, turn down the heat and let it simmer for a while, then I crumble the bacon back in. you can do ham if you don't want bacon. or smoked sausage.
it's good soup weather here this week!
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Soups
Sept 26, 2016 17:00:15 GMT -5
Post by rivaliva on Sept 26, 2016 17:00:15 GMT -5
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Post by lukeandbelle on Sept 26, 2016 17:02:25 GMT -5
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cbf
This space for rent
Posts: 24,181
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Post by cbf on Sept 26, 2016 17:02:45 GMT -5
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Soups
Sept 26, 2016 17:05:24 GMT -5
Post by bonzee on Sept 26, 2016 17:05:24 GMT -5
I want to spend 16 hours in my kitchen this weekend, making soup. It could be like the movie The Tale of Despereaux!!
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Post by drunkyparrot on Sept 26, 2016 17:07:09 GMT -5
bonzee, that site has some good looking stuff!
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Post by bonzee on Sept 26, 2016 17:08:15 GMT -5
Soup season might be my favorite, even more than pumpkin spice season.
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Cyn
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Post by Cyn on Sept 26, 2016 17:08:39 GMT -5
Crockpot Split Pea Soup. ×/- 7 cups
16 oz dry split peas, rinsed 1 C carrot, diced 1 C onion, diced 2 ribs celery including leaves, chopped 2 cloves garlic, minced 1 bay leaf 1/4 C parsley, chopped 1 tsp salt 1 tsp pepper 6 C fat free, low sodium chicken broth
Put all ingredients in crockpot, in the order listed above. Cover, cook on high 4-5 hours, low 8-10 hours
Servings size 1 Cup-2 WW Smart Points
My notes: Can add cooked, diced lean ham (amt added will determine new points value) I use the Trader Joe's prechopped mirepoix if I'm especially lazy. DO NOT SKIP THE PARSLEY!!! I puree with an immersion blender-DO NOT FORGET TO REMOVE THE BAY LEAF FIRST! This is a great Core/Simply Filling recipe. Freezes well-I portion out single servings into ziploc bags, lay flat on half sheet pan to freeze.
I serve with a drizzle of lemon infused or chile pepper infused olive oil.
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Soups
Sept 26, 2016 17:08:39 GMT -5
Post by drunkyparrot on Sept 26, 2016 17:08:39 GMT -5
That looks like a good Sunday recipe.
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Soups
Sept 26, 2016 17:10:06 GMT -5
Post by princesscheezits on Sept 26, 2016 17:10:06 GMT -5
I have a giant head of cabbage and beautiful carrots from my farm in the fridge. I wish I could send them to you, cbf as we're heading out of town soon and I likely won't be able to use them before leaving!
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cbf
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Soups
Sept 26, 2016 17:12:01 GMT -5
Cyn likes this
Post by cbf on Sept 26, 2016 17:12:01 GMT -5
I have a giant head of cabbage and beautiful carrots from my farm in the fridge. I wish I could send them to you, cbf as we're heading out of town soon and I likely won't be able to use them before leaving! aww, man. I hate it when that happens!
how old are they? how long will you be gone? carrots and cabbage last FOREVER in the crisper, especially if they're fresh like that.
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Soups
Sept 26, 2016 17:13:54 GMT -5
cbf likes this
Post by princesscheezits on Sept 26, 2016 17:13:54 GMT -5
They'll be pushing two weeks when I get back. Probably still okay for soup, especially since I hate the waste veggies from our CSA! But the carrots - OMG they taste nothing like what you buy at the grocery store!
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Post by bbousquet22 on Sept 26, 2016 17:15:12 GMT -5
This is amazing.
Corn and Lobster Chowder Michael Salmon, Hartstone Inn, Signature Maine Recipes from an Elegant Maine Inn
Two 1½ pound live Maine Lobsters 6 strips thick-sliced bacon (specialty smoked if available) 2 Tablespoons olive oil 1 cup finely chopped yellow onions 2 Tablespoons unsalted butter ¼ cup all-purpose flour ½ teaspoon freshly ground black pepper 1 bay leaf 2 cups medium dice red skin potatoes, washed and not peeled ½ cup small dice carrots 4 ears corn on the cob 1 cup heavy cream Salt to taste 1 Tablespoon picked Italian parsley leaves
Fill a large 9-quart stockpot with two inches of water, cover and bring to a boil. Add live lobsters, cover and cook for 10 minutes. Remove from the water and let cool. When cool, crack lobsters and remove the meat from the claws, knuckles and tail (discarding the vein). Cut the lobster meat into ½-inch pieces. Reserve lobster meat and shells separately, washing the green tamale away.
Pour the cooking liquid from the pot into a quart measurer. Fill to 1 quart, using additional water if necessary. Place the lobster heads and shells in the large pot with the 1 quart of cooking liquid. Bring to a boil and simmer for 15 minutes. Strain and reserve the liquid, discarding the shells.
Cut the bacon into ½-inch pieces. Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the bacon, stirring occasionally, and cook until crisp. Scoop out the crisp bacon (reserve) and add the onions and butter. Cook the onions until translucent. Stir in the flour and cook for 3 minutes, stirring frequently. Whisk in the reserved lobster stock and add the bay leaf, black pepper and diced potatoes. Cook for 15 minutes and add the diced carrots. Cook for 5 minutes more.
Remove the husk and hair from the ears of corn. Cut each ear in half width-wise. Stand the halves on the cut ends and remove the kernels of corn with a chef’s knife, following close to the cob. Add the corn to the soup and cook for an additional 5 minutes.
Remove the bay leaf from the soup and stir in the heavy cream. Adjust the seasoning with salt.
Add the lobster meat to the soup, set over low heat, 2 minutes before serving. Ladle the soup into the serving bowls. Garnish with picked Italian parsley leaves and serve.
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