Posts tagged: Soup
Broccoli Soup with Pasta
This is a delicious, comforting soup. Easy to make and filling. Top with parmesan cheese if desired….serve with a crusty bread..good winter lunch or dinner. You can also let this simmer in the crockpot, ready when you are.
- 2 medium cloves of garlic, peeled and finely chopped
- salt
- 3/4 pound broccoli florets
- 2 tbls olive oil
- freshly ground pepper
- 1 large beef, chicken or veggie bouillon cube
- 4 cups water
- 6 oz tubular pasta or small shells
Fill a pot that will accomodate the broccoli with water, bring to a boil.
Boil broccoli until tender about 5 minutes.. Drain and set aside.
Put the garlic and olive oil in 4-6 qt soup pot. Cook over medium heat until garlic sizzles, add the cooked broccoli. Season with salt and pepper, stir occasionally, mash broccoli into small pieces. Add water, bouilion, pasta bring to boil..simmer until pasta is cooked and your kitchen smells wonderful.
Grilled Cheese Croutons
Ok…who doesn’t like grilled cheese and tomato soup…So, instead of dipping, put the grilled cheese on the soup!!
- 2 slices of bread, sourdough, whole wheat, english muffin..your choice!
- cheddar cheese or any kind you like
- butter
Make your grilled cheese sandwich…heat up your tomato soup…
Cut the grilled cheese into small pieces…put on hot soup. Enjoy…Slurp..Yum!
Chicken Pot Pie Soup
The ultimate comfort food! Soup and chicken pot pie combined! Serve in a bread bowl or with a biscuit on top…delicious.
- 2-3 cups cooked chicken, cubed
- 1 c peas, frozen
- 1 c carrots, chopped , fresh or frozen
- 1 c cubed potatoes
- 1/2 c chopped onion
- 1/2 c celery
- 1/2 c mushrooms, chopped
- 6-7 cups chicken broth
- 1/2 c flour
- 1/2 c butter
- 1/4 cup half and half or milk
- salt, pepper, sage or poultry seasoning to taste
In a large bowl, combine chicken and peas, set aside. Saute celery, onions, and mushrooms about 5 minutes until lightly cooked.
Cook potatoes and carrots about 10 minutes until tender. Drain add chicken and peas and sauteed veggies.
Make a roux: In a large saucepan melt butter over medium heat,whisk in flour. Cook over medium heat, stirring constantly. Slowly add chicken broth, add milk set aside.
Mix veggies, chicken and stock together, heating just to a boil, stirring. If too thick add a little more stock or milk.
Add seasoning and ladle into bread bowls…YUM! (Serves 4)
Cold Avocado Soup
I love cold soups..this one is a blend of cucumber and avocado..healthy, and delicious.
- 1/2 medium avocado, peeled and pitted
- 1 shallot, chopped
- 2 tbls plain yogurt
- 2 tbls fresh mint, chopped
- 2 sprigs of fresh mint
- 1 radish, chopped
- 4 tsp lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
Place cucumber, avocado, shallot, yogurt, mint, lime juice, salt, pepper, cumin and 1 cup cold water in blender. Blend and chill for at least one hour. Top with mint spring, and a little chopped radish if desired. Serves 4
Yum!
Tomato with Rice Soup
This is to go with the Grown Up Grilled Cheese posted a couple of days ago. Nothing goes with a grilled cheese sandwich like tomato soup!
This is a satisfying soup. If you are feeling creative, add a handful of fresh spinach, a can of black beans, or some vegetarian sausage crumbles while heating..endless possibilities!
- 2 cans (14.5 oz) tomatoes
- 2 cups water or broth
- 1/4 cup chopped celery with leaves
- 1/4 cup chopped parsley
- 1/2 crumbled bay leaf
- salt and pepper to taste
- 1/4 cup uncooked long grain or brown rice
Bring tomatoes, veggies and seasoning to a boil.Reduce heat to medium.
Add the rice and cook for 25-30 minutes. Garnish with fresh parmesan cheese and parsley if desired. Dive in!
Serves 4.
Carrot and Boursin Soup
My daughter and I love carrots and Boursin Cheese..found this recipe and tweaked it…Great combination of flavors, very rich and satisfying.
- 14 oz chicken or vegetable broth
- 1 cup shredded carrots
- 1/4 cup fine chopped onions
- 2 cups milk or Half and Half
- 5 oz package Boursin
- crumbled cooked bacon and parsley for garnish if desired.
Combine broth, carrots, and onion. Bring to a boil, boil for about 5 minutes, until veggies are tender. Stir in milk, cheese and cook over low heat until cheese has melted . DO NOT BOIL!
Spoon into bowls and top with garnish. Serve with warm crusty bread. Yum!
Serves 4.
HODGE PODGE CROCK POT SOUP
Soup, soup, soup. I love soup…any kind of soup. It is warm, satisfying, the ultimate comfort food.
I make this hodge podge soup with veggies, tomatoes, pasta, or rice, noodles or israeli couscous. It can be vegetarian or you can add chicken, sausage, turkey, or ground beef. Throw anything into your crock pot and a few hours later the kitchen will smell great and dinner will be ready.
I don’t really measure…just fill up the pot!
- V8 juice ( about 2 cups)
- chicken or vegetable stock (about 1 cup)
- chopped tomatoes, onion, carrots, celery
- peas, broccoli, black beans, navy beans…what ever is in your cupboard or freezer.
- pasta, rice or couscous about 1 cup..may have to add more liquid toward the end of cooking.
- 1 cup of cooked chicken, turkey, hamburger, veggie crumbles, sausage, or whatever you choose. Can leave out too.
- salt and pepper to taste
Throw all the above into the crockpot..adjust liquid to how much hodge podge you have in the pot. Turn on low and simmer for 6-8 hours.
At the end of cooking you can mix in about 1/4 cup of sour cream to make it thicker and creamier. Or just serve a dollop on top.
Grab a spoon and enjoy!
CHILLED CUCUMBER SOUP
This is a perfect light soup for hot summer days. It is served chilled and is so smooth and refreshing. Serve in pretty glasses or glass bowls.
- 4 cucumbers, seeded and cubed
- 3 cups buttermilk
- 1 8 oz container plain yogurt, I like Greek yogurt
- 2 green onions, chopped
- 1/4 fresh parsley, chopped
- 3 tbl fresh lemon juice
- salt and pepper to taste
- sprigs of fresh mint
Mix all ingredients except mint in a food processor or blender. Blend until smooth.
Chill for a two hours. Put in glasses or bowls and garnish with mint.
Enjoy!
I
I love edamame (eh-da-mah-meh!)..a sweet, nutty flavored soybean. I also love peas and lima beans and this bean seems to be a good combo of the two! This chowder is delcious and is adapted from a recipe in the cookbook “Edamame” by Anne Egan. Enjoy!
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 1 medium onion, chopped
- olive oil
- 4 cups chicken or vegetable broth
- 2 small sweet potatoes cut into 1/”2” pieces
- 1 1/2 cups shelled edamame ( you can shell or by shelled in freezer section)
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 2 cans(15 oz) creamed corn (or use 2 cups fresh or frozen corn, will not be as creamy but is good!)
- 1/4 cup heavy cream or greek yogurt.
- 1/4 pound cooked and chopped bacon. (optional)
Cook peppers and onion in a large sauce pan in a little olive oil for about 10 minutes.
Add broth, sweet potatoes, edamame, salt and pepper, bring to a boil over high heat.
Reduce heat and simmer, stirring occasionally for about 20 minutes, or until tender.
Stir in corn and cream and cook for 5 minutes, until heated through.
Serve topped with bacon (or chopped chives and a dollop of sour cream or greek yogurt.) Makes about 8 servings.
