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Soup recipes to help forget winter
QMI Agency ^ | January 22, 2011 | RITA DeMONTIS

Posted on 01/23/2011 4:36:58 AM PST by rickmichaels

Do you know what's the perfect antidote to all this wild and wacky weather? A soothing, comforting bowl of soup.

Soup's a clean slate when you think about it -- you just add and subtract your favourite ingredients. And there are no hard or fast rules to creating a delicious bowl of warmth, just leave it up to your imagination.

An extra dash of hot sauce? A splash of port? A turnip instead of a potato?

All you really need for soup is your taste buds and sense of adventure.

Enjoy the following recipes courtesy of Foodland Ontario (Foodland.gov.on.ca).

ASIAN CHICKEN NOODLE SOUP

Colourful and oh so healthy, this chicken noodle soup is perfect for when someone is feeling a little under the weather or needs an immune-enhancing boost. Provide garnishes of green onions, coriander and kick-it-up chili garlic sauce to put in the bottom of deep soup bowls before adding soup. Serve with both a spoon and fork (or chopsticks if you're dexterous).

2 boneless skinless chicken thighs, fat removed and thinly sliced

1 large onion, diced

2 cloves garlic, minced

1 Tbsp. (15 ml) minced fresh gingerroot

1 sweet red pepper, seeded, cored and julienned

2 medium carrots, julienned

2 cups (500 ml) thinly sliced stemmed shiitake or thinly sliced crimini mushrooms

3 oz (90 g) spaghetti, broken into quarters (about 1 cup/250 ml) or other thin noodle

8 cups (2 L) chicken broth, preferably sodium reduced

2 Tbsp. (30ml) soy sauce

Garnishes:

6 green onions, thinly sliced on diagonal

Fresh coriander leaves, about 1/2 cup (125 ml)

Asian chili garlic sauce, about 1/3 cup (75 ml)

In large saucepan, combine chicken, onion, garlic, ginger, red pepper, carrots, mushrooms, spaghetti and chicken broth. Cover and bring to boil over high heat. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken, vegetables and noodles are tender, removing any foam with rubber spatula. Remove from heat. Stir in soy sauce.

Garnish: Place green onions, coriander and chili garlic sauce in separate bowls. Let guests put their choice in soup bowl. Ladle soup over top.

Serves 4 to 6.

CORN, POTATO AND ONION CHOWDER

Fresh corn on the cob gives this hearty soup a delicate sweet flavour. Frozen corn works just as well. If you plan to purée the soup for a smooth texture, don't worry about dicing and chopping the vegetables too finely.

3 slices bacon, cut into 1/2-inch (1 cm) pieces

2 onions, finely chopped (about 3 cups/750 ml)

1 jalapeño pepper, cored, seeded and finely diced

4 cups (1 L) sodium-reduced chicken broth

5 cups (1.25 L) corn kernels (about 4 cobs) (if using frozen, rinse thoroughly)

3 Ontario Potatoes, peeled and cut into 1/2-in (1cm) cubes (about 3 cups/750 mL)

1-1/2 tsp (7 ml) chopped fresh thyme

1 tomato, seeded and finely diced

1/4 cup (50 ml) sour cream (optional)

In a large saucepan, cook bacon over medium heat until browned and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbsp (15 ml) of bacon fat.

Add onions and jalapeño pepper to pan; cook, stirring, until onions are very tender, about 5 minutes. Add broth, corn, potatoes and thyme; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until potatoes are tender, about 15 minutes.

For smooth texture if desired, purée with immersion blender or in food processor.

Garnish each serving with bacon, tomato and sour cream (if using).

Serves 4 to 6.

EASY PIZZA SOUP

A reader favourite, I'm bringing it back as it's a great soup to create when there's a lull in home activities for kids. Set out shredded cheddar cheese, bacon and chopped tomatoes and everyone can customize with add-ins of his or her choice. It's so good for you, yummy and fun!

1 Tbsp. (15 ml) vegetable oil

2 cups (500 ml) sliced white mushrooms

2 cloves garlic, minced

1 onion, chopped

1 tsp. (5 ml) dried Italian herb seasoning

1 sweet red pepper, chopped

1 can (14 oz/398 mL) pizza sauce

2-1/4 cups (550 ml) water

3 tomatoes, chopped

1/2 cup (125 ml) diced ham

3/4 cup (175 ml) croutons

3/4 cup (175 ml) shredded Mozzarella cheese

Preparation Instructions:

In large pot, heat oil over medium heat. Stir in mushrooms, garlic, onion and seasoning; cook for 5 minutes or until softened.

Stir in red pepper, pizza sauce and water; bring to boil. Stir in tomatoes and ham; reduce heat, cover and simmer for 10 minutes or until flavours have blended. (Make-ahead: Cool, cover and refrigerate for up to 2 days.)

Divide croutons among bowls; spoon soup over top. Sprinkle with cheese.

Serves 4 to 6.

MADEIRA TOMATO AND ONION SOUP

There are few ingredients and very little work to this rich-tasting soup. In Madeira, almost every restaurant features it in the winter, sometimes puréeing it but always serving it with a poached egg on top. It's fun to offer it in this traditional way or serve it as we do here with just a few croutons and parsley on top.

1/4 cup (50 ml) butter

2 Tbsp. (30 ml) olive oil

4 onions, chopped

4 cloves garlic, minced

1 Tbsp. (15 ml) granulated sugar

1 tsp ( 5 ml) paprika

1/4 tsp. (1 ml) each of salt and pepper

1 can (28 oz/796 ml) diced tomatoes, undrained

2 Tbsp. (30 ml) tomato paste

7 cups (1.75 L) beef broth, preferably sodium-reduced

Croutons (recipe follows)

1/4 cup (50 ml) finely chopped fresh parsley

Croutons:

2 Tbsp. (30 ml) butter

1 clove garlic, crushed

6 slices white bread, crusts removed and finely cubed

In large saucepan, melt half of butter and olive oil over medium heat. Cook onions, stirring often, until softened and golden, about 15 minutes.

Add garlic, sugar, paprika, salt and pepper; cook, stirring, for 5 minutes. Stir in tomatoes and tomato paste; bring to boil. Reduce heat, cover and simmer for 30 minutes. Uncover and simmer for 30 minutes.

Stir in broth and remaining butter; bring to boil. Reduce heat and simmer, uncovered, for 1 hour. If desired, purée part or all of the soup in batches in blender or with immersion blender. Top each serving with a few croutons; garnish with parsley.

Croutons:

In large skillet, melt butter over low heat. Add garlic, then bread cubes, stirring to coat. Cook until golden and crunchy, about 30 minutes, stirring occasionally. Makes about 1-1/2 cups (375 ml).

Serves 6 to 8.


TOPICS: Food
KEYWORDS: cookery; cooking; food; recipes; soupson

1 posted on 01/23/2011 4:37:00 AM PST by rickmichaels
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To: rickmichaels

What! No Texas Red on this list?! And, where’s the Chicken and Dumplings?! Unbelieveable.... :)


2 posted on 01/23/2011 4:47:30 AM PST by snoringbear (Government is the Pimp,)
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To: rickmichaels

bump for later


3 posted on 01/23/2011 4:52:29 AM PST by VRW Conspirator (If raising taxes on an activity reduces such an activity, let's tax liberalism to death.)
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To: rickmichaels

Heres mine.....Open “Cup O Soup”...bring water to boil and pour water into cup...Enjoy...
Next...Emergency Bacon Sandwhich using Baco Bit.


4 posted on 01/23/2011 4:55:06 AM PST by Yorlik803 (better to die on your feet than live on your knees.)
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To: rickmichaels

What! No Texas Red on this list?! And, where’s the Chicken and Dumplings?! Unbelieveable.... :)


5 posted on 01/23/2011 4:55:11 AM PST by snoringbear (Government is the Pimp,)
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To: rickmichaels

Fall and winter are soup/stew season at our house. We grow lots of winter squash and root vegetables specificall for that purpose. Add some venison or other game and it’s fantasic. Great on the budget too.


6 posted on 01/23/2011 5:02:01 AM PST by P8riot (I carry a gun because I can't carry a cop.....Eagle Scout since Sep 9, 1970)
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To: snoringbear

Green Chile Stew

Cooking oil (1 or 2 tbsp.)
1/2 lbs. beef (beef tips, fondue meat, lean stew meat, or round steak), cut in
bite size pieces
Flour
1 lg. onion, chopped
2 tsp. minced garlic
1 tsp. cumin
1 tsp. oregano
3 c. chickens stock
3 med. potatoes
6 or 8 mild green chiles, diced

Lightly coat meat with flour. Put cooking oil in Dutch oven or similar container. Add meat and cook on medium heat until browned. Add chopped onion, stock, oregano, cumin, and garlic to meat. Cook on low heat until meat is tender (45 minutes to 1 hour).
Peel and dice potatoes. Add potatoes and green chiles to mixture of meat and spices. Cook on low until potatoes are done. Add garlic salt to taste. Simmer until you’re ready to serve. Makes 6 to 8 servings.


7 posted on 01/23/2011 5:03:41 AM PST by Hoffer Rand (There ARE two Americas: "God's children" and the tax payers)
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To: rickmichaels
to help forget winter...

visualize global warming.

8 posted on 01/23/2011 5:40:43 AM PST by the invisib1e hand (talk to the hand.)
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To: snoringbear
I had one of the best soups of my life a few weekends ago when my brother brought over some Del Marva Chicken Corn Chowder. He used the recipe at this link but added dice potatoes and lots of cayenne pepper and Mexican chili powder.

IMO, it is the pepper and chili powder that brings the soup alive. Not only does it add its own flavor and spice, but the spice heat opens up the taste buds to flavors of the original ingredients.

I have been thinking of trying a seafood rendition of this soup with shrimp and clams.

Because it is one of those dishes that is irresistible (I find it difficult to stop eating it...even had some for breakfast the next day), it might be served over rice (I recommend Jasmine rice for flavor and crunchy texture) to reduce its richness.

9 posted on 01/23/2011 5:51:09 AM PST by SonOfDarkSkies (Obama and the Radical Left: 'People of the Lie')
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To: rickmichaels

Totally agree with this being ‘soup time’.

Last week I made a Hungarian potato soup that came out very well.


10 posted on 01/23/2011 6:25:47 AM PST by 2nd Bn, 11th Mar (Ask the American Indian what happens when you don’t control immigration)
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To: rickmichaels

Yummy bump! That corn, potato, and onion chowder sounds excellent—especially since I had a bumper crop of jalapenos over the summer ;)


11 posted on 01/23/2011 6:32:38 AM PST by Hoosier Catholic Momma (Arkansas resident of Hoosier upbringing--Yankee with a southern twang)
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To: rickmichaels

Sounds great, you wouldn’t happen to have a recipe
for Oxtail soup, would you?


12 posted on 01/23/2011 6:33:03 AM PST by moscowmillsmuttlover (That's "mutt lover of moscow mills mutt")
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To: SonOfDarkSkies

“I had one of the best soups of my life a few weekends ago when my brother brought over some Del Marva Chicken Corn Chowder.”

I opened your link and read the receipe. Does sound tasty for sure. It’s somewhat akin with variation to Mexican Green Chili Stew. If you like your Del Marva Chicken Corn Chowder, try Green Chili Stew, there’s lots of receipes for it on the internet.


13 posted on 01/23/2011 6:42:14 AM PST by snoringbear (Government is the Pimp,)
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To: snoringbear

Will do...sounds tasty!


14 posted on 01/23/2011 6:48:21 AM PST by SonOfDarkSkies (Obama and the Radical Left: 'People of the Lie')
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To: moscowmillsmuttlover
Sounds great, you wouldn’t happen to have a recipe for Oxtail soup, would you?

Try this recipe for oxtail soup

Oxtail Soup

15 posted on 01/23/2011 8:13:19 AM PST by DeepInTheHeartOfTexas
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To: rickmichaels

A memorable soup I had, made by a Mayan chef, really had one of the best soup broths I’d ever tasted. It was a Mayan Tortilla Soup, with crispy shreds of tortilla in it.(we had it while bone fishng in the Yucatan) I was able to get the recipe from him and bought the special chilis he used. I’m not a big fan of cilantro, but do use it if called for, altho in lesser amounts. Well -— the soup was good, but not great.

The next time we were in the Yucatan, we had the soup again and the missing link WAS all that cilantro! You didn’t really taste cilantro, but it did add to the total broth experience.

Other than that — my fav is New England Corn Chowder.


16 posted on 01/23/2011 9:32:11 AM PST by Exit148 (Founder and active member of The Loose Change Club. An easy way to save for Freepathons!)
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To: rickmichaels

This is a re-post of a soup recipe I posted back during the Christmas season. I’ve made a couple minor modifications to that recipe, but it’s basically the same. It’s good for any cold, nasty winter day...or even for the not-so-nasty ones.

BAKED POTATO SOUP

2/3 C. Flour

2/3 C. Butter (You can also substitute bacon grease for the butter. The last few times I’ve made this, that’s what I did and it seems to add something to the soup’s flavor.If you don’t have enough bacon grease, add butter until you get the right amount.)

7 C. Milk (I prefer whole…yeah, I know about the fat, but as my Culinary instructor said, “Fat equals Flavor”!)

4 large baking potatoes (Idaho or Washington Russets preferred) baked, cooled, peled and cubed, about 4 cups (You can also substitute a package of Southern-style hash browns [the cubed kind] if you’re pressed for time.)

4 green onions, thinly sliced

10 to 12 strips of bacon-cooked, drained, & crumbled (The drippings from this can be used as the base for the roux, as described above.)

1 1/4 cup shredded medium cheddar cheese (My preference: Tillamook)

1 C (8 oz) sour cream (Do NOT use a sour cream substitute)

3/4 TB salt

1/2 tsp Pepper

In a large Dutch oven or stockpot over low heat, melt the butter, stir in the flour until smooth and bubbly. (Do not brown the butter/flour mixture or it’ll darken the soup). Gradually add milk, stirring constantly until the mixture has thickened (This’ll take a while, but not too long. Have patience…it’s worth it.) Add the potatoes and onions.

Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat and let simmer gently for 10 minutes. Add the bacon and spices, then stir. Let it simmer about 10-20 minutes more, stirring occasionally. Just before serving, add the cheese & sour cream and stir until the cheese is melted. Serve immediately.

You can garnish with extra crumbled bacon, chives, or even a dollop of sour cream. This tastes like a liquid baked potato!


17 posted on 01/23/2011 9:48:28 AM PST by hoagy62 (.)
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To: Hoffer Rand

Bookmark


18 posted on 01/23/2011 10:04:04 AM PST by antisocial (Texas SCV - Deo Vindice)
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To: snoringbear

Two of my favorites!! Gotta love some Chicken and Dumplings...I like mine over Rice. (As you can guess I wach my Carbs..LOL)


19 posted on 01/23/2011 2:20:03 PM PST by jakerobins
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To: the invisib1e hand; All; Black Agnes

20 posted on 01/23/2011 4:52:21 PM PST by Diana in Wisconsin (I don't have 'hobbies.' I'm developing a robust post-Apocalyptic skill set.)
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To: rickmichaels

21 posted on 01/23/2011 4:53:27 PM PST by Diana in Wisconsin (I don't have 'hobbies.' I'm developing a robust post-Apocalyptic skill set.)
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To: Hoffer Rand

That looks REALLY good and I have all ingredients on hand. THANKS! :)


22 posted on 01/23/2011 4:55:26 PM PST by Diana in Wisconsin (I don't have 'hobbies.' I'm developing a robust post-Apocalyptic skill set.)
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To: All; Black Agnes

This crock pot soup is REALLY good; I make it in the fall & winter to rave reviews:

Lisa’s Famous Potato Soup Recipe

8 Cups coarsely chopped peeled potatoes (I don’t peel them, just scrub them well)
1 onion, chopped
1/2 lb. bacon, crisped, drained, and crumbled
1 8 oz. pkg. cream cheese, softened
3 14.5 can chicken broth (5 & 1/2 cups broth; I use homemade chicken stock)
1 10.75 oz. can cream of chicken soup (or cream of mushroom or golden mushroom or cream of celery is fine, too)
1/4 tsp pepper

In a crock pot, stir together the potatoes and onion. Add bacon. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock. Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for at thicker consistency before serving.


23 posted on 01/23/2011 5:02:12 PM PST by Diana in Wisconsin (I don't have 'hobbies.' I'm developing a robust post-Apocalyptic skill set.)
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To: Diana in Wisconsin
Potatoes AND bacon AND cream cheese!!! The sash on my robe got a wee bit tighter just for having read the recipe. Three of my favorite things, though.

I still haven't made it all the way through the monastery soup book.

24 posted on 01/23/2011 5:28:13 PM PST by JustaDumbBlonde (Don't wish doom on your enemies. Plan it.)
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To: rickmichaels
I love potato soup. And with a few changes, you can make a really great clam chowder. Split pea with ham is another of my favorites.
25 posted on 01/23/2011 5:35:21 PM PST by DejaJude
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To: JustaDumbBlonde
"I still haven't made it all the way through the monastery soup book."

Man, I LOVE 'The Good Book', LOL!

I've gained 5 lbs. back from the 25 I lost this year. I spent WAY too much time cooking with my Mom over the holidays. Cheap, but fattening therapy! :)

26 posted on 01/23/2011 5:59:53 PM PST by Diana in Wisconsin (I don't have 'hobbies.' I'm developing a robust post-Apocalyptic skill set.)
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To: rickmichaels

Easy Taco Soup

1 can whole kernel corn
1 can ranch style beans
1 can stewed tomatoes (can use ones with green chilies or mexican style), with juice
1 can Rotel (I use the original but if you like it hot use the hot one)
1 taco seasoning mix
1 ranch seasoning mix
1 pound ground beef
Sour cream, cheese, tortilla strips.

Brown meat in skillet and drain grease. Add corn, tomatoes, beans, Rotel, and taco seasoning mix. Bring to boil and reduce heat, cover and simmer for 20 minutes. Add ranch seasoning mix and simmer for 10 more minutes. Uncover and let stand to cool to eat. Add cheese, sour cream, tortilla strips to taste.


27 posted on 01/23/2011 6:03:20 PM PST by texaschick
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