Friday, July 30, 2010

Looking for REALLY good Lentil Soup recipe.?

I have never made this before, but I'm hoping for a killer recipe.


Any ideas or suggestions?Looking for REALLY good Lentil Soup recipe.?
I have been using the same basic ';starter'; recipe for just about all my soups and bean recipes-including lentils:


Start by sauteing onion, garlic, celery and diced carrots. Cover with chicken broth (add ham hock if you like) and 1 bay leaf. Simmer til all veggies are tender (at least an hour to get the ham tender). Remove ham and cut off any meat. Add sorted lentils and simmer til tender -about an hour. Taste for seasoning.


This works great for split pea soup too.Looking for REALLY good Lentil Soup recipe.?
This one is awesome %26amp; very easy





Ingredients


2 tablespoons olive oil, plus extra for drizzling


1 medium onion, chopped


2 carrots, peeled and chopped


2 celery stalks, chopped


2 garlic cloves, chopped


Salt and freshly ground black pepper


1 (14 1/2-ounce) can diced tomatoes


1 pound lentils (approximately 1 1/4 cups)


11 cups low-salt chicken broth


4 to 6 fresh thyme sprigs


2/3 cup dried elbow pasta


1 cup shredded Parmesan


Directions


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.





Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.





Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
give me best answers plz Ingredients


2 tablespoons olive oil, plus extra for drizzling


1 medium onion, chopped


2 carrots, peeled and chopped


2 celery stalks, chopped


2 garlic cloves, chopped


Salt and freshly ground black pepper


1 (14 1/2-ounce) can diced tomatoes


1 pound lentils (approximately 1 1/4 cups)


11 cups low-salt chicken broth


4 to 6 fresh thyme sprigs


2/3 cup dried elbow pasta


1 cup shredded Parmesan


Directions


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.





Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.





Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.


Source(s):


Giada DeLaurentis
This one is very good - http://www.101cookbooks.com/archives/liv鈥?/a>
Heres a really easy and great recipe!!! http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-recipe/index.html

Does anyone have a good soup recipe? ?

I hope to use chicken stock and veg...ideas welcome. thanksDoes anyone have a good soup recipe? ?
tasty tomato soup





Ingredients


4 Medium sized tomatoes


陆 litre Water


4 Green chillies


1 Bunch of Co-orainder leaves


1 Medium sized Ginger


1 Teaspoon of black mustard seeds


4 Teaspoon of oil


1 Red Chilly (long one)


陆 Onion


2 Flakes of Garlic


Method


1) Chop the tomatoes, Co-orainder, 1 Garlic and Onion into fine pieces.





2) Cut open the green chillies from only one side( do not cut them into two pieces or it will be too hot)





3) Boil the water and put all of above and boil it for 10 mins, put salt as per the taste.





4)Heat the oil in small pan, once heated put all mustard seeds, once the seeds are popped immediately put 2nd Garlic and Red chilly. Keep it for 20 seconds and put everthing into original tomato mixture to bring the flavour.





TIP: If you are on diet then you need not do step 4 , but you may have to compromise the taste.





Does anyone have a good soup recipe? ?
This is my favourite home made soup. It's so simple but tastes yum!





It's a vegetable soup and i make a huge pot as people usually come back for seconds so you can lessen the quantities if you're only making a small pot.





About 8-10 Carrots.


3 Potatoes.


4 Leeks.


3-4 sticks of Celery


A large handful of flat-leaf parsley.


3 bayleaves.


I use 2 tablespoons of boullion vegetable stock powder and 1 veg stock cube but chicken stock still tastes good.


A pinch of ground black pepper.





Chop up all the ingredients and put in a large saucepan with the stock and fill with water.


Bring to the boil and then simmer over a very low heat for a couple of hours.


Blend the soup in a mixer (remember to remove the bay leaves).





Great served with crusty white bread!
Here is a great Italian soup recipe that I got at a hole in the wall in Rome, Italy. Deliciosa!!





Pasta e Fagioli





1/2 cup finely chopped onion


1 small carrot, minced


1/4 cup minced celery


1 clove garlic, minced


1/4 pound prosciutto, finely chopped


1 tablespoon olive oil


8 cups chicken broth


1 can crushed tomatoes


2 cans great northern beans


1 tablespoon dried parsley


2 teaspoons dried basil


1/8 teaspoon ground cayenne pepper


1 tablespoon distilled white vinegar


2 teaspoons white sugar


1 pkg frozen chopped spinach


salt and pepper to taste


1 (16 ounce) package acini de pepe pasta


Directions





In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.


To stock pot add chicken broth, tomatoes, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour. Add acini de pepe pasta and cook for additional 15 minutes.


Garnish with fresh parmaesan and serve with crusty french bread.



Cock-a-Leekie Soup





Ingredients





1 boiling fowl, about 4lb, including legs and wings


1lb leeks (about 12) cleaned and cut into 1-inch pieces


4 pints stock or water


1oz long grained rice


4oz cooked, stoned prunes


One teaspoon brown sugar


Salt and pepper


Garnish of bay leaf, parsley, thyme


Some recipes also have 3 chopped rashers of streaky bacon





Method





1. Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum.


2. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil.


3. Simmer gently for 2-3 hours, adding more water if necessary.


4. Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served).


5. Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes.


6. Check for flavour and serve with a little chopped parsley.





Serves 6/8 people.
olive oil


One medium leek, chopped


One medium onion, chopped


Half swede, chopped into cubes


4 med to large carrots, chopped


I clove of garlic


Black pepper


2 sticks celery, chopped


2 med to large potatoes, cubed


herbs de provence, good teaspoon, even two.


1 and half pints of stock.





sweat off onions, add celery, garlic, leek. Cook for few mins. Add carrots, swede (sometimes called turnip)and season.


Cook for few more mins.


Add potatoes and stock and bring to boil for 10 minutes or until potatoes are soft. Reduce heat and cook for 20-30 mins.


When all veg soft, blend roughly with a hand blender.


It makes a thick, hearty sweet winter soup, great with hunks of bread and butter.
Try this African recipe for stone soup!


An African man came into the village and ashed for a big pot of water to be put on tha communal fire. He then asked for three laege stones (cleaned and washed nicely) to be put in the middle of the pot. Now he asked for someone to contribute 5 red onions medium chopped and 5 swett potatoes peeled chopped , some herbs, Another not wishing to be outdone gave three choppd chillies, another getting into the spirit put two chopped bellpepers. yet another put in six chicken thighs And lastly they exchanged news until done, Hey presto stone soup !
my grannies homemade lentil soup is the bomb. unfortunalty yopu will need ham stock but you can get this at the butcher for about 拢1.





4carrots


1 onion


half a bag of red lentils


1 small potato


ham bone





boil all together for 11/2 hour in a pot and bobs your uncle. the meat should come off the bone..if not you could chop it off aso you have tasty ham chunks through it...yum yum





if your defo want use veg stock.try butternut squash, and chilli





2 butternut squash


1 large onion


1/2 red chilli


some creme frais


veg stock cube





boil all together until cooked then liquidise. add dollop of creme frais before serving.





i love these both and think i am addicted to soup..i eat soup everyday!
Chicken Tortilla Soup


6 corn tortillas (6 inch), divided


1-1/2 tsp. oil, divided


1/2 lb. boneless skinless chicken breasts, cut into bite-sized chunks


2 cans (14 oz. each) chicken broth


1 cup TACO BELL庐 HOME ORIGINALS庐 Thick 'N Chunky Medium Salsa


1 cup frozen corn


1 cup KRAFT Shredded Cheddar Cheese


PREHEAT oven to 400掳F. Cut 2 of the tortillas into strips; toss with 1/2 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.





MEANWHILE, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; reduce heat to medium-low and simmer 15 min.





LADLE soup into serving bowls; top with cheese and tortilla strips.


______________________________________鈥?br>

French Onion Soup


2 Tbsp. margarine or butter


3 large Spanish onions, peeled, sliced


1 can (14-1/2 oz.) beef broth


3 cups cold water


1 bay leaf


6 slices French bread, toasted


1 cup KRAFT Shredded Swiss Cheese


1/4 cup KRAFT Grated Parmesan Cheese


MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.





PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.





BROIL 5 to 10 minutes or until cheese is golden brown.
VEGETABLE SOUP


Printed from COOKS.COM





--------------------------------------鈥?br>







6 c. water


6 chicken bouillon cubes


10 oz. frozen mixed vegetables


10 oz. frozen broccoli


2 lb. frozen hash browns


1 c. chopped onion


2 c. milk


1/3 box (2 lb.) Velveeta


1 can chicken broth


1 can cream of chicken soup





Cook in the 6 cups water: Chicken cubes, mixed vegetables, broccoli, hashbrowns, chopped onion. Heat together: 2 cups milk, Velveeta, chicken broth and cream of chicken soup. Then combine all. Serves 16.
Scotch Broth. Soak half a bag of broth mix for eight hours. Chop up five carrots, one leek, two onions and half a pack of bacon off cuts. Put everything into a large pot and add water to cover the whole lot. Boil for one hour, and taste!! If your soup is too thin, add some red lentils and boil for another hour. Good soup is one where you can stand your spoon in it without it falling down!!

What is the recipe for Copeland's Southwestern Chicken Fajita Soup?!!?

I have been searching for a copy cat recipe for Copeland's Southwester Chicken Fajita Soup for years with no luck....if anyone has worked for Copeland's or anyone thinks they can figure out how to make the base, please let me in on the best kept secret!! They only serve this soup on Thursdays and I live like 45 minutes away, so making it would be more practical.What is the recipe for Copeland's Southwestern Chicken Fajita Soup?!!?
I don't know about Copeland's, but here's the recipe my wife makes - in the link below. It is awesome good stuff!

A bbc recipe for butternut squash soup?

BBC Food











Butternut squash soup





by James Martin


from Saturday Kitchen


Serves 4











Preparation time 30 mins to 1 hour





Cooking time 10 to 30 mins





Ingredients





1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes


2 tbsp clear honey


2 tbsp olive oil


1 white onion, chopped


2 cloves garlic, roughly chopped


110ml/4fl oz white wine


500ml/18fl oz fresh chicken stock (vegetarians may substitute chicken stock)


20g/戮 oz fresh basil leaves


20g/戮oz fresh chervil


75ml extra virgin olive oil


150ml/5fl oz double cream


3 limes, juice and zest only


salt and freshly ground black pepper


50g/2oz cr猫me fra卯che


25g/1oz pine nuts, lightly toasted





Method





1. Preheat the oven to 200C/400F/Gas 6.


2. Place the squash onto a baking tray and drizzle with the honey and olive oil.


3. Place in the oven to roast for 30-40 minutes, or until tender.


4. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.


5. Add the wine and stock and bring to the boil.


6. Simmer for about 3-4 minutes, then add the cooked squash.


7. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine pur茅e. Pour out into a bowl and set aside.


8. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a pur茅e.


9. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.


10. To serve, ladle the soup into serving bowls, then top with a dollop of cr猫me fra卯che. Add a sprinkling of toasted pine nuts, drizzle with the herb pur茅e and then garnish with the rest of the basil.A bbc recipe for butternut squash soup?
Why do you want a BBC recipe?


Generally you treat butternut squash as a potato.


Microwave in butter and a bit of crushed pepper - lovely.


Boil and then fry in the deep fryer - tasty but a bit messy in the fryer.


Shallow fry in butter (with pepper), delicious.


For soup - just use a potato soup recipe!


There is so much to butternut squash - and I often serve it with a roast dinner, having roasted it in a similar way to the potatoes - but use a different roasting tin as it will exude more water which will ruin your roasties!A bbc recipe for butternut squash soup?
Butternut Squash Soup Recipe


Ingredients


1 butternut squash, 4 pounds


1 medium yellow onion


1 tablespoon unsalted butter or olive oil


1 tablespoon honey


6 sage leaves


Salt


Freshly ground black pepper


4 cups chicken stock


1 cup creme fraiche








Instructions


Preheat the oven to 400 degrees F (200 degrees C).





Prick the squash with a fork and place it whole on a sheet pan. Roast for 45 minutes in the oven until the squash has softened. Cool the squash, then cut it in half and remove the seeds. Peel the halves and cut into 2-inch chunks. Reserve.





Peel, trim, and coarsely chop the onion. Reserve.





Melt the butter in a large saucepan over medium heat. When the butter starts to brown, add the onion and saut沤 until it is translucent and starts to brown, about 4 to 5 minutes.





Add the honey to the onions and cook until it bubbles. Add the squash chunks and sage; season with salt and pepper.





Add the chicken stock and enough water to cover the squash by an inch. Bring the soup to a boil and lower the heat to a simmer. Cook the soup until the onions and squash are very tender, about 45 minutes to 1 hour. Add more liquid if necessary to keep the squash submerged. Remove the pan from the heat and cool for 15 minutes.





Puree the soup in a blender. Do not fill the blender more than two-thirds full or you risk having the contents explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend. Strain through a coarse strainer if you want a smoother soup or return it directly to the pan; season it with salt and pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and serve with a spiral of creme fraiche, about 1 tablespoon per bowl.


enjoy
INGREDIENTS:


2 tablespoons butter


1 small onion, chopped


1 stalk celery, chopped


1 medium carrot, chopped


2 medium potatoes, cubed


1 medium butternut squash - peeled, seeded, and cubed


1 (32 fluid ounce) container chicken stock


salt and freshly ground black pepper to taste





--------------------------------------鈥?br>




DIRECTIONS:


Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.


Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
I refuse to degrade the richness of butternut squash into a soup.
ROASTED BUTTERNUT SQUASH SOUP


Nonstick vegetable oil spray


1 2-pound butternut squash, halved lengthwise, seeded





2 cups (about) canned low-salt chicken broth


Pinch of grated nutmeg


1 cup nonfat milk


Nonfat sour cream (optional)


Chopped fresh chives or green onions (optional)








Preheat oven to 375掳F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.





Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.





Serves 4.
Here's the recipe:


http://www.bbc.co.uk/food/recipes/databa鈥?/a>
look on the bbc/food website

Can Someone Give me an AMAZING recipe for a good type of ';Shrimp Soup';????

SHRIMP SOUP OR BRIDGE CLUB CHOWDER





4-5 sm. green onions with green tops


2 stalks celery


2+ tbsp. butter


1 can cream of shrimp soup


1 can milk


1 can cream of celery soup


1 can water


Seasoned pepper (to taste)


1/2 lb. raw shrimp in shell





Saute diced celery and diced green onions (use all of the white plus part of the green) in the butter over a low flame and cook partially, still crisp. Add 1 can cream of shrimp soup plus 1 can milk and 1 can cream of celery soup and 1 can of water. Add seasoned pepper. Stir and heat thoroughly but do not boil. Peel and cut up the fresh shrimp. Add to pot and continue to heat 3-4 minutes until shrimp are barely cooked, stirring occasionally.Can Someone Give me an AMAZING recipe for a good type of ';Shrimp Soup';????
INGREDIENTS


4 pounds fresh shrimp, peeled and deveined


1 teaspoon salt


1 teaspoon ground black pepper


1 teaspoon crushed red pepper flakes


1 cup margarine, divided


2 cups minced onion


3 cups sliced celery


3 cups diced green bell pepper


2 tablespoons cornstarch


3 1/2 cups water











DIRECTIONS


In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.


In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.


Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.


Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.Can Someone Give me an AMAZING recipe for a good type of ';Shrimp Soup';????
I love shrimp bisque.


http://www.cooks.com/rec/doc/0,1745,1451鈥?/a>
This is a great shrimp soup recipe with no cream:





Spanish-style Shrimp Soup





1 lb. raw shrimp, deveined, but reserve shells and tails


7 c. water


1 tsp. salt


1/2 tsp. freshly ground black pepper


3 tbsp. olive oil


1 medium onion, chopped


1 red or yellow bell pepper, roasted, peeled and chopped


3 cloves garlic, minced


1 (14-oz.) can diced tomatoes, with juices


1/2 tsp. saffron, ground, or 1/4 tsp. saffron powder





Combine shrimp shells and tails with water, salt and pepper in a large saucepan. Bring to a boil, then turn heat down to simmer. Skim foam as it rises from the broth. After 15 minutes, strain out and discard the shells and tails, reserving broth.





Heat the olive oil in a skillet over medium-high heat. Saut茅 the onions for 2 to 3 minutes, then add the bell pepper and garlic. Saut茅 for a minute. Mix in the diced tomatoes with their juices and saffron. Cook, stirring occasionally, over medium-low heat for 10 minutes.





Add the vegetables to the broth. Simmer for 15 minutes. Add the shrimp and simmer for 5 to 7 minutes, just until the shrimp turn opaque and pinkish. Taste for seasoning, adding more salt and pepper if needed.





Note: To peel bell pepper, cut it into eighths and lay skin side up on a baking tray. Put under a broiler until the skins begin to blister and blacken. Cool slightly, remove skins and chop.





Serves 4.











And this is a great recipe for cream-style shrimp soup:





Cream of Shrimp Soup





Ingredients:


3 tablespoons butter


1 onion, finely chopped


2 stalks celery, finely diced


2 pounds shrimp, peeled and deveined


2 cups heavy cream


1 bay leaf, crumbled


1 tablespoon parsley, chopped


1 tablespoon Worcestershire sauce


1 cup dry white wine


1/2 tablespoon dried thyme


1 cup water


dash hot sauce


salt and pepper, to taste





Directions:





In a large saucepan, melt the butter over medium heat. Add onion and celery; saute until the onion is translucent 2-3 minutes. Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small batches, puree in a food processor. Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked through, 2-3 minutes. Garnish with parsley.





Serves 4 to 6.
Corn and Shrimp Soup





INGREDIENTS:





* 1/2 cup oil


* 6 tablespoons flour


* 2 med. onions, chopped


* 2 cloves garlic, minced


* 1 large can stewed tomatoes, undrained and mashed


* 1/2 can Rotel tomatoes


* 2 large cans cream-style corn


* 2 large cans whole-kernel corn


* 1 qt. chicken broth


* 2 lbs. shrimp fresh, frozen or canned


* Salt %26amp; pepper to taste





PREPARATION:


Mix oil and flour in a large saucepan or soup pot to make a light roux. Add chopped onions and garlic and cook until onions are soft. add both kinds of tomatoes, both kinds of corn, broth and cook on low heat at a simmer for 40 minutes.





Add the shrimp and continue to simmer for 20 more minutes. Season with salt %26amp; pepper to taste. Serve hot.


--------------------------------------鈥?br>




Big Ed's Cajun Shrimp Soup





INGREDIENTS





* 1 tablespoon butter


* 1/2 cup chopped green bell pepper


* 1/4 cup sliced green onions


* 1 clove garlic, minced


* 3 cups tomato-vegetable juice cocktail


* 1 (8 ounce) bottle clam juice


* 1/2 cup water


* 1/4 teaspoon dried thyme


* 1/4 teaspoon dried basil


* 1/4 teaspoon red pepper flakes


* 1 bay leaf


* 1/2 teaspoon salt


* 1/2 cup uncooked long-grain white rice


* 3/4 pound fresh shrimp, peeled and deveined


* hot pepper sauce to taste





DIRECTIONS





1. Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.





2. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
EASY SAVORY SHRIMP SOUP





1 onion, chopped


1 carrot, chopped


2 tbsp. Coca-Cola


3 c. beef bouillon


2 cans cream of shrimp soup


1 can green peas, drained


12 oz. shrimp, cooked





In larger boiler/pot, put coke, onion and carrot and quick-cook boil. Before evaporated, add bouillon. Bring to boil, then simmer 10 minutes. Add peas. Bring to a boil then simmer 5 minutes. Add shrimp soup and shrimp. Simmer to hot, not boiling.
  • no makeup
  • Need a recipe for Greek Avoglemo soup?

    * 6 cups chicken stock


    * 1 whole chicken breast, boned, skinned, and halved


    * the zest of 1 lemon, grated


    * 2/3 cup long grain rice


    * 1/4 cup lemon juice


    * 3 egg yolks


    * 1 Tablespoon chopped fresh mint (or 1 teaspoon dried mint)


    * 1 teaspoon oregano, rubbed into the soup between your palms


    * 1 Tablespoon chopped parsley


    * 1 teaspoon grated black pepper





    Garnish: whipped yoghurt





    In a large saucepan, bring the stock to a boil, reduce heat, add the chicken breast with half the lemon zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then slice finely.





    Bring the stock to a boil again, add the rice, and reduce heat to simmer. Cook for 20 minutes. Return the chicken to the soup and let simmer while preparing the avgolemono sauce.





    In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. Stir into the simmering soup until it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. Season to taste, then ladle into bowls and top with a little whipped yoghurt. Serve immediately.Need a recipe for Greek Avoglemo soup?
    Okay here's how it goes!





    Its been three months and your question is just sitting here for someone to come along and say pick the first answer or why havn't you picked it yet.





    I spent all morning voting for answers that were 3 months old and all of them had something like that.





    If you pick the answer yourself you'll get 3 pts back instead of 2. But if you vote you only get 2 pts back and the best possible answer probably won't get credit because they've long forgotten about it.





    O yeah' Go Raiders!!! *RZ*





    P.s ';I don't agree with going around not seriously answering these questions but if I don't someone else will.';





    O yeah if the above answers suck, delete your question or pick me! :) J/k I'd ask it again and don't let it get this old.~

    Whats your best soup/ broth recipe.?

    Red Pepper and Chili Soup





    1 x large tin of tomatoes


    1 x veggie stock cube


    Black pepper (to taste)


    A splash or two of Worcester sauce


    Mixed Herbs (to taste)





    454g mushrooms


    6-8 Red peppers


    2 x onions


    1x chili pepper (the hot type)





    Cook together for about 40mins then blitz with a hand held blender. Makes loads, so I usually freeze some. Also makes a good base for a pasta source.Whats your best soup/ broth recipe.?
    I just love my own home-made lentil soup-


    1 cup of lentils


    8 ham cubes


    2 grated carrotts


    1 large leak, chopped


    Half a turnip


    MmmmmmmmmmmmmWhats your best soup/ broth recipe.?
    my favourite is pea soup it's great and full of goodness,


    first soak 12oz of green split peas in 2 pints of water over night,


    saute an onion in a tablespoon of sunflower oil,


    add 2 medium carrots chopped roughly end cut off but skins left on and washed,


    add the peas and the liquid and an extra 1 1/2 pints of water and a couple of vegetable stock cubes,


    simmer uncovered for an hour, spoon off the scum at the start of boiling,


    when done add 14oz of frozen peas return to the boil for 5 Min's


    when done add 2 teaspoons of dried mint and a good shake of black pepper, now with a hand blender blend till smooth,


    if to thick just add more water till it's to your licking make at least 8 portions that's 3 scoops of a ladle per serving.
    This is good.





    VEGAN CHILI RECIPE:


    Ingredients:


    olive oil


    2 large yellow onions, diced


    2 cloves garlic, minced


    1 red pepper, diced fairly large


    1 green pepper, diced fairly large


    2 (28-oz.) cans crushed tomatoes


    1 tablespoon cumin


    1/2 cup ground carrots


    1/2 cup ground celery


    5 mushrooms cut into quarters


    1 package frozen corn


    2 cans black beans (or any other kind of beans you like - chickpeas work well, too)


    1 1/2 cup picante sauce


    1 t. Kitchen Bouquet, browning sauce


    salt to taste


    grated cheddar, if desired


    cashew nuts, if desired





    Directions:





    Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.





    Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.





    Serve with grated cheddar and cashew nuts, if desired.





    This recipe for Vegan Chili serves/makes 4
    I often make my own minestrone but the simpliest soup I make is made from a can of Campbell's Cream of chicken. I empty the tin and add one can of water to it and then a small tin of Green giant sweet corn, one chopped green chilli...heat and then add the beaten yolk of an egg to it and a little soy sauce. When its all very hot add a sprinkling or tabasco sauce and a few coriader leaves. Its quick and tasty.
    broccolli, potato, and leek, all mashed up into a thick consistancy and i little bit of blue stilton cheese.
    spicy parsnip and apple , oh yeah!
    Miso soup; it's made with Kombu (rather than Bonito shavings), water and miso. Add some tofu, green onions and a mushroom or two.
    My broth is not a recipe. I throw in all the leftover veggies and raw meat parts (chicken necks and backs, shellfish shells and parts, beef bones, pork bones are the best) and the leftover spices and seasonings. I simmer until the house smells good and I freeze it.
    I like this Curry Soup


    1 apple, peeled %26amp; diced


    1 yellow onion, chopped


    1-2 tablespoons butter


    陆-1 tablespoon curry powder


    1 tablespoon flour


    6 dl clear meat stock


    4 dl milk


    1 dl cr猫me fraiche


    200 g boiled ham, sliced


    salt and black pepper to taste





    GARNISH:


    陆 dl parsley, finely chopped


    1 apple





    Melt butter in a saucepan over medium heat.


    Add curry, onion, apple and fry.


    Add flour and stir.


    Gradually stir in meat stock.


    Simmer about 5 minutes.


    Add milk and simmer about 1-2 minutes.


    Add cr猫me fraiche, ham and heat the soup


    Season with salt and black pepper.


    Top with dices of apple and sprinkle finely chopped parsley before serving.





    1 liter (l) = 2.113 pts. = 1000 ml = 1.057 qts. = 33.8 fl.oz. = 0.26 gal
    This is so good!! I make it, and always have a few containers in my freezer, as it freezes beautifully!!








    Barley mushroom soup





    1/4 cup (1/2 stick) butter


    1 pound mushrooms, cut into 1/2-inch pieces


    2 large carrots, chopped


    2 large celery stalks, chopped


    1 onion, chopped


    1/2 cup pearl barley, rinsed


    2 tablespoons all-purpose flour


    4 cups canned chicken broth


    4 cups canned beef broth


    1/4 cup chopped fresh parsley


    1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed





    Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Saut茅 until vegetables begin to brown, about 20 minutes.


    Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.





    Serves 8.
    i LOVE this loaded potato soup that i make. this is how i make mine.





    take some chicken broth


    chop some yellow onion


    put on medium heat


    dice up some potato's ( red ones work good too)


    put the potato's in the broth


    once the potato's are tender


    add some milk


    and if you want it thicker add a just a little flour


    add some shredded sharp cheddar cheese


    add bacon bits ( homemade ones taste better)


    and mix together in the soup and let it cook until cheese is melted.


    serve and enjoy!!!

    I need a perfectly a delicious recipe for tomato soup? it should be really yummy!!?

    Fresh Tomato Soup





    2 tablespoons olive oil


    1 onion, diced


    2 cloves garlic, minced


    6 beefsteak tomatoes, seeded and chopped


    4 ripe Roma tomatoes, chopped


    1/2 teaspoon dried basil leaves


    1/2 teaspoon dried thyme leaves


    1 teaspoon salt


    2 cups chicken or vegetable stock


    1/8 teaspoon white pepper


    2 tablespoons butter


    2 tablespoons flour


    1/2 teaspoon orange zest


    PREPARATION:


    In heavy saucepan, heat oil and cook onions and garlic until tender. Add tomatoes, seasonings, stock, and pepper, and simmer for 20 minutes. Strain soup through a fine strainer.


    In clean saucepan, melt butter and add flour; cook and stir for 2-3 minutes.





    Add 1/2 cup of the tomato mixture; cook and stir until thickened. Add remaining tomato mixture and cook and stir with wire whisk until mixture is hot and slightly thickened. Stir in orange zest and serve.I need a perfectly a delicious recipe for tomato soup? it should be really yummy!!?
    Well, here's a Vegan recipe:





    TOMATO BASIL SOUP





    1 1/2 cups onions, diced


    1 T. olive oil


    1 T. garlic, minced


    4 cups vegetable stock or water


    1 - 28 oz. can crushed tomatoes


    2 T. tomato paste


    3/4 cup frozen peas, thawed


    1/3 cup orzo pasta (or star-shaped or other small shaped pasta)


    1 T. unbleached cane sugar (or white sugar from sugar beets)


    3/4 t. salt


    1/2 t. freshly ground black pepper


    2 cups spinach, triple washed, destemmed, and roughly chopped


    1/2 cup freshly chopped basil


    3 T. freshly chopped Italian parsley


    garnish: soy parmesan cheese or nutritional yeast flakes








    In a large stock pot, saute the diced onion in the olive oil for 5 minutes to soften. Add the garlic and saute an additional 2 minutes. Add the vegetable stock, crushed tomatoes, and tomato paste, stir well, and bring the mixture to a boil. Reduce to medium heat, add the peas, orzo pasta, sugar, salt, and pepper, and cook for 5-7 minutes or until the pasta is al dente. Add the spinach and fresh herbs and simmer the soup an additional 2 minutes to allow the flavors to blend and the spinach to wilt. Taste and adjust seasonings, as needed. Garnish individual servings with a little soy parmesan cheese or nutritional yeast flakes, if desired.





    And here's a Vegetarian recipe:





    TOMATO SOUP





    INGREDIENTS





    4 large tomatoes, preferably organic (or several more smaller ones)


    1 red capsicum


    1 medium onion, chopped quite finely


    4 cloves garlic, chopped or pressed


    4 sun-dried tomatoes (or 1 T tomato puree)


    Generous pinches of basil, rosemary and thyme


    2 bay leaves


    1 level T sugar


    2 T lemon juice


    Salt and black pepper to taste


    Olive oil


    1 T paprika (optional, enhances the colour)


    Pinch of cayenne pepper (optional, gives it a bit more 'bite')





    Pre-heat your oven to maximum temperature. Roughly chop the tomatoes and pepper, then arrange on a baking tray. Sprinkle them with salt, pepper and herbs, then drizzle with olive oil. Roast for about half an hour.


    Meanwhile, gently fry the onion and garlic in a little olive oil or margarine for about 10 mins, then top up with about 300 ml / 10 oz of boiling water and add the sun-dried tomatoes (or tomato puree), the bay leaves, lemon juice, spices (if using) and sugar. Simmer for about 15 mins.


    Remove the bay leaves and then hoik the sun-dried tomatoes and most of the onion out using one of those nifty spoons with holes in. Transfer to a blender and whizz for a minute.


    By this time the stuff in the oven should be nicely roasted. Add it, oil and all to the blender and whizz for a bit longer, then pour this mixture back into the soup pan and give it a good stir. Can be served with a pretentious swirl of soy milk in it if you like.








    I hope these help you!!! Happy Cooking!I need a perfectly a delicious recipe for tomato soup? it should be really yummy!!?
    FRESH ROASTED TOMATO SOUP





    1 1/2 pounds ripe plum tomatoes


    5 tablespoons olive oil


    2 minced garlic cloves


    1/2 teaspoon dried oregano, crumbled


    1/4 teaspoon dried basil, crumbled


    1/2 teaspoon freshly ground black pepper


    1/2 cup finely chopped onion


    1 cup chicken broth


    1/4 cup dry red wine


    3/4 cup heavy cream


    1/2 cup tomato paste


    Sugar to taste, if needed


    2 tablespoons freshly grated Parmesan cheese, optional





    Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).


    In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer
    Indian Tomato Soup





    Ingredients





    500 GM (approximately 1 pound) Tomatoes





    2 tbsp. Sugar





    2 1/2 cups water





    2 bay leaf





    1/4 tsp. cinnamon-clove powder





    1/4 tsp. red chili powder





    1/4 tsp. cumin powder





    1 tsp. butter





    1/2 tbsp. plain flour





    1 clove garlic





    Method











    1.Cook the tomatoes thoroughly, Blend till smooth. Strain to remove seeds and peels.





    2.Heat butter in a pan, add the bay leaf, whole garlic and cook for a few seconds.





    3.Add tomato puree. Stir. Dissolve the flour in a little water till smooth.





    4.Add the flour paste, stirring continuously, bring to a boil. Add the seasoning, salt and sugar. Simmer for 10 minutes.





    5.Serve hot with bread croutons, a swirl of fresh cream, and pepper.
    1 cebola picada


    6 dentes de alhos picados


    2 colheres de sopa de azeite de oliva


    Cebolinha e Salsinha picados a gosto


    1 litro de 谩gua


    1/2 kilo de tomates picados


    sal a gosto


    1 lata de extrato de tomate para dar consist锚ncia





    Fica 贸timo!!!





    Priscilla Vanini


    Brasilian


    Making Friends

    Does anyone have the recipe for a zero point Sweet & Sour Cabbage Soup?

    There was a great one with balsamic vinegar, splenda %26amp; lemon juice on the Weight Watchers recipe swap a few years ago. I've rejoined and a lot of great recipes have disappeared...Does anyone have the recipe for a zero point Sweet %26amp; Sour Cabbage Soup?
    http://www.google.com/search?hl=en%26amp;q=zer鈥?/a>Does anyone have the recipe for a zero point Sweet %26amp; Sour Cabbage Soup?
    Sweet And Sour Cabbage Soup Recipe


    Ingredients:


    2.00 c Green cabbage, shredded


    1.00 c Red cabbage, shredded


    2.00 Green onions, thinly sliced


    0.25 c Fresh parsley, chopped


    0.50 c Celery, thinly sliced


    0.33 c Green pepper, thinly sliced





    DRESSING





    1.00 ts Equal


    3.00 tb White vinegar


    2.00 tb Vegetable oil


    0.50 ts Salt














    Preparation:


    1. Combine vegetables in a bowl and chill. 2. Combine


    dressing ingredients and chill. 3. Just before


    serving, pour vinegar dressing over the vegetables and


    toss lightly.





    Serving size: 2/3 cup Nutritional info per serving: 66


    cal; %26lt;1g pro, 6g fat, 5g carb Exchanges: 1 vegetable,


    1 fat





    Source: The UCSD Healthy Diet for Diabetes

    Recipe for authentic tortilla soup? The kind thats really tortilla soup,?

    not chicken soup with chips sprinkeled on top.


    I've only had it once, and I loved it.


    Would love to know how to make it!


    Thanks.Recipe for authentic tortilla soup? The kind thats really tortilla soup,?
    Amount Measure Ingredient -- Preparation Method


    -------- ------------ --------------------------------


    3 tablespoons corn oil


    4 corn tortillas -- coarsely chopped


    6 cloves garlic -- finely chopped


    1 tablespoon fresh epazote -- chopped


    (or 1 tablespoon chopped fresh cilantro)


    1 cup fresh onion puree


    2 cups fresh tomato puree


    1 tablespoon cumin powder


    2 teaspoons chili powder


    2 whole bay leaves


    4 tablespoons canned tomato puree


    2 quarts chicken stock


    salt -- to taste


    cayenne pepper -- to taste


    1 cooked chicken breast -- cut in strips


    1 avocado -- peel, seed %26amp; cube


    1 cup Cheddar cheese -- shredded


    3 corn tortillas, cut in strips -- fried crisp





    Heat oil in a large saucepan over medium heat.





    Saute tortillas with garlic and epazote over medium heat until tortillas are


    soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili


    powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil


    again, then reduce heat to simmer. Add salt and cayenne pepper to taste and


    cook, stirring frequently, for 30 minutes. Skim fat from surface, if


    necessary.





    Strain and pour into warm soup bowls. Garnish each bowl with an equal portion


    of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve


    immediately.





    Soup may be made one day ahead and gently reheated before serving with


    garnishes.Recipe for authentic tortilla soup? The kind thats really tortilla soup,?
    TORTILLA SOUP





    Enjoy this spicy version of tortilla soup anytime -- you'll love the fire roasted tomato flavor!





    6 (6-inch) corn tortillas


    1/4 cup vegetable oil


    1 small onion, chopped (1/3 cup)


    2 cloves garlic, finely chopped


    1 medium Anaheim, poblano or jalape帽o chile, seeded, chopped


    1 carton (32 oz) reduced-sodium chicken broth


    1 can (14.5 oz) Muir Glen庐 organic fire roasted diced tomatoes, undrained


    1/2 teaspoon coarse salt (kosher or sea salt)


    1 1/2 cups shredded cooked chicken


    1 ripe medium avocado


    1/2 cup shredded Monterey Jack cheese (2 oz)


    Chopped fresh cilantro, if desired


    1 lime, cut into wedges





    Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.


    Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.





    To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.





    Makes 4 servings (1 1/3 cups each).





    Substitution: You can substitute another cheese for the Monterey Jack -- try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).
    what the hell
    here are some links for recipes for this soup. i hope you enjoy them.

    Do you have a recipe for a simple tomato soup?

    Its for my nan, and she only likes simple ingredients.





    Thank you xxDo you have a recipe for a simple tomato soup?
    yehh i do this ones greatt out of a magzine i used to read


    I made the soup as recipe said and it was gorgeous i would recommend this recipe to anyone.








    1.25kg ripe tomatoes


    1 medium onion


    1 small carrot


    2 tbsp olive oil


    2 squirts of tomato pur茅e


    a good pinch of sugar


    2 bay leaves


    1.2l hot vegetable stock (made with boiling water and 4 rounded tsp


    bouillon powder or 2 stock cubes)








    Firstly, prepare your vegetables. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.








    Spoon the oil into a pan and heat it over a low heat. then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.


    Holding the tube over the pan, squirt in about 2 tsp of tomato pur茅e, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely.








    pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.


    Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the pur茅ed soup into a large bowl.


    Pour the pur茅ed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato pur茅e and stir until it dissolves. Ladle into bowls and serve.








    not as ahrd as it seems and worth the troublee :)





    about 30minutes so pretty simple goodluckDo you have a recipe for a simple tomato soup?
    Grandma's Tomato Soup


    INGREDIENTS





    * 2 tablespoons butter or margarine


    * 1 tablespoon all-purpose flour


    * 2 cups tomato juice


    * 1/2 cup water


    * 2 tablespoons sugar


    * 1/8 teaspoon salt


    * 3/4 cup cooked wide egg noodles


    DIRECTIONS





    1. In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through.
    Garden Fresh Tomato Soup





    Rated: 5 of 5 by 253 members





    Submitted By: Charlotte


    Photo By: Erin


    Prep Time: 5 Minutes


    Cook Time: 30 Minutes


    Ready In: 35 Minutes


    Servings: 6








    ';A simple soup made with fresh tomatoes, that is sure to become one of your favorites.';





    Ingredients:


    4 cups chopped fresh tomatoes


    1 slice onion


    4 whole cloves


    2 cups chicken broth


    2 tablespoons butter


    2 tablespoons all-purpose flour


    1 teaspoon salt


    2 teaspoons white sugar, or to taste





    Directions:


    1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.


    2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.





    ======================================鈥?br>




    http://allrecipes.com/Recipe/Garden-Fres鈥?/a>
    1 chopped onion


    1 chopped carrot


    1 chopped stick of celery


    2 cloves garlic


    750g (1陆lb) quartered ripe tomatoes


    400g (13oz) can of chopped tomatoes


    1 litre chicken stock





    To garnish





    Chopped basil and a drizzle of extra virgin olive oil.


    1. Saut茅 the onion, celery, garlic and tomatoes in a little oil for 5-6 minutes.


    2. Add the can of chopped tomatoes and chicken stock and simmer for 30 minutes.


    3. Pur茅e in batches in a blender. Season and serve garnished with chopped basil and a drizzle of extra virgin olive oil.
    Campbell's makes a decent soup and it is easy and FAST. Dump opened can of soup in pan and add a can of milk and heat.





    SIMPLE
    1 can Campbell's Tomato Soup.


    1 can milk or water.





    Heat.


    Serve.
    1 can of tomato paste


    a cup of water


    add seasoning(opitional)





    Heat





    then serve
  • no makeup
  • Good soup recipe?

    Anyone know a good black bean/corn soup recipe?Good soup recipe?
    Black bean/corn soup.


    Ingredients:


    1/4 cup olive oil


    8 fresh medium-size tomatoes


    1 cup frozen corn


    1 serrano chili


    1 green pepper (or red or yellow)


    3 cloves garlic, grated or minced


    2 medium onions, minced


    1 teaspoon cumin


    3 cups cooked black beans (rinsed if from a can)


    3 cups unsalted chicken broth


    salt and pepper


    4 tablespoons chopped cilantro


    Directions:





    Brush a baking pan with some of the olive oil, and on it lay halved tomatoes and the corn. (If using canned tomatoes, skip this step). Roast at 450F for 20 minutes (turning the corn occasionally), or grill or broil until beginning to brown.





    Peel and seed the tomatoes and roughly chop (save and strain any juice).





    Using either the broiler or the stovetop, blacken the chili and the pepper. Put into a paper bag for five minutes, and then seed and peel the pepper, and peel and partially seed the chili. Mince both and set aside. Into a Dutch oven or heavy large skillet brown the onions and garlic in the remaining olive oil (the browning adds more flavor). Add the cumin and cook for a minute, and then add the vegetables (and any tomato juice). After two minutes add the beans and the chicken broth. Add salt and pepper to taste, and simmer for twenty minutes. Let the soup sit for at least an hour to allow the flavors to mingle (or refrigerate for up to two days).





    Reheat, check for salt and pepper, sprinkle with the cilantro, and serve with a sweet corn bread.





    VARIATION: Mince six strips of bacon, and saute in pan until fat is rendered. Add the onions and garlic and continue with the recipe as above. Add olive oil if the bacon is particularly lean.Good soup recipe?
    Best Black Bean Soup





    1 pound black beans -- picked over,


    -- rinsed, and soaked


    -- f


    10 hours or longer in water to -- cover by at


    least 4 inches


    6 cups beef broth


    8 cups water


    1 can tomatoes with their juice -- chopped (28 to 32


    1 ounces )


    2 teaspoons cumin


    salt to taste -- (optional)


    freshly ground black pepper -- to taste








    ***JALAPENO CREAM***


    2/3 cup plain nonfat or low-fat -- yogurt


    1 fresh jalapenos or -- pickled jalapenos,


    (1 to 2)


    -- s


    minced


    3 tablespoons minced fresh parsley


    1 tablespoon minced fresh cilantro -- (optional)








    ***GARNISHES (OPTIONAL)*** -- (optional):


    1/2 cup chopped red onion


    1/2 avocado -- peeled, seeded, and





    SOUP





    Drain the beans and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour.





    Stir in the tomatoes with their juice and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1 1/2 hours, since the timing depends on the dryness or age of the beans.) Transfer the mixture to a large bowl, and let the mixture cool briefly. Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go.





    Season the soup with the salt (if desired) and pepper, and bring the soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stirring it often, until the desired consistency is reached.





    To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley, and, if you are using it, cilantro. Serve a dollop of the jalapeno cream atop each bowl of soup. If you wish, you may also garnish the soup with the chopped red onion and/or chopped avocado.





    PREPARATION TIPS: You can prepare the soup up to 4 days in advance and store it, covered, in the refrigerator. Or you can freeze it. The jalapeno cream can be prepared 1 or 2 days ahead.





    SERVING SUGGESTIONS: In addition to the jalapeno cream, try garnishing the soup with chopped red onion and/or chopped avocado. With bread and salad, this soup could be the base for a light lunch.














    Mean Black Bean Soup





    2 T. oil


    1/2 cup chopped carrots


    1/2 cup chopped celery


    1/2 cup chopped onions


    2 cans rotel Chunky diced tomatoes and green chilies (10 oz. each)


    3 cans black beans, undrained (15 oz. each)


    1 can Mexicorn, undrained (11 oz.)


    1/4 cup minced fresh cilantro





    Heat oil in large kettle over medium heat; add carrots, celery, and onion.


    Cook 15 minutes or until tender. Add tomatoes, beans and corn. Bring to a boil.


    Reduce heat and simmer for 20 minutes. Stir in cilantro Makes 4-6 servings.
    http://allrecipes.com/Recipe/Black-Bean-鈥?/a>





    http://recipes.epicurean.com/recipe/4760鈥?/a>





    http://southernfood.about.com/od/blackbe鈥?/a>





    The second is probably the best/easiest
    Watch this video:





    http://www.videojug.com/film/how-to-make鈥?/a>





    Good luck =]
    try this http://allrecipes.com/Recipe/Vegan-Black鈥?/a>
    cambles
    Take your pick:





    Black Bean and Corn Soup Recipe @ CDKitchen.com :: it's what's ...


    A recipe for Black Bean and Corn Soup containing medium-sized chopped onion olive oil (15 ounces) black beans, drained (11 ounces) corn, drained (14.5 ...


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    Incredibly Easy Black Bean and Corn Soup Recipe


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    Black Bean And Corn Soup recipe


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    Black Bean and Corn Soup Recipe | Recipezaar


    Black Bean and Corn Soup Recipe | Recipezaar - This is from one of those cookbooks you purchase at the check out stand at the grocery store.


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    Vegan Black Bean Soup - Allrecipes


    More Recipes Like This. Heddy's Black and Red Bean Soup 路 Black Bean Salsa Soup ... Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. ...


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    Black Bean Vegetable Soup - Allrecipes


    Half of the black beans in this spicy soup are pureed with tomatoes, ... I like using the Del Monte Fiesta Corn when making this recipe because the pieces ...


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    More results from allrecipes.com 禄


    Cooks.com - Recipes - Black Bean Corn Soup


    NEWSLETTER. Enter your email to signup for the Cooks.com Recipe Newsletter. ... Results 1 - 10 of 82 for black bean corn soup. ...


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    Southwestern Blackbean And Corn Soup Recipe


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    watch the food channel or go to web site
    go to www.cooks.com they have millions of possibility's for awesome soups.

    Does anybody Know the recipe for pig ear soup?besides pig ears?

    Three Virtue Soup: Le Virtu


    Recipe copyright Mario Batali, 2002. All rights reserved.


    Show: Molto Mario


    Episode: In a Pig's Ear


    1/4 pound pork rind


    1 pig trotter


    1 ham bone, halved


    1 1/2 pounds beef shank


    1 clove


    1/2 onion


    1 rib celery, halved


    3 whole sprigs parsley, plus 3 sprigs, finely chopped


    Salt


    Tortellini, recipe follows


    1 cup dried chickpeas


    1 bay leaf


    1 onion, halved


    1 prosciutto bone


    1 tablespoons olive oil


    1 clove garlic, sliced


    2 scallions, sliced


    1/2 bulb fennel, coarsely chopped


    1 carrot, finely chopped


    1 cup canned tomatoes and their juices


    1/2 cup shelled fava beans


    1 cup shelled fresh peas


    3 fresh mint leaves


    1/2 bunch fresh thyme, leaves only


    Black pepper


    1/4 teaspoon freshly grated nutmeg


    4 cups chopped spinach


    Caciocavallo, or Parmigiano-Reggiano, for grating





    In a large pot, combine the pork rind, trotter, ham bone, and beef shank. Press the clove into the onion and add to the pot, along with the celery and whole sprigs parsley. Add 8 cups water and bring to a boil. Reduce to a simmer and cook, covered, until the meat is tender, about 2 hours. Season with salt, if necessary.





    Strain the broth and return to the pot. Discard the vegetables and retain the meat. Once the meat is cool enough to handle, strip it from the bones, remove excess cartilage, and return to the pot with the broth to simmer.





    Meanwhile, place the beans in a 4-quart pot and cover with water. Bring to a boil over high heat and cook 10 minutes. Drain and rinse under cold water, then return the beans to the pot, add the bay leaf, onion, prosciutto bone, and 5 cups water. Bring to a boil over high heat, reduce to low and cook, covered, for about 45 minutes, or until legumes are tender. Drain the beans and set aside, discarding the water.





    In a 10-inch skillet, heat the oil over medium heat and add the garlic, scallions, fennel, chopped parsley, and carrots, and cook, stirring, until the vegetables are tender, about 12 minutes. Drain the tomatoes, reserving the juices, and add the tomatoes to the skillet. Reduce the heat to low and simmer 10 minutes. Add the reserved juice to the main stockpot. Add the favas and peas to the tomato-vegetable mixture, stir, and cook 7 minutes. Add the herbs, black pepper, and nutmeg, to the tomato-vegetable mixture and cook 20 minutes. Add the greens and cook an additional 10 minutes.





    Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the tortellini in the boiling water for 4 minutes, then drain, and add to the main stockpot with the tomato vegetable mixture and the chickpeas. Season with salt and pepper, if necessary, and serve with cheese grated over.





    Tortellini:


    1/4 cup extra-virgin olive oil


    1 onion, finely chopped


    2 cloves garlic, finely chopped


    1/4 pound ground veal


    1/4 pound ground pork shoulder


    1/4 pound prosciutto, finely diced


    1/4 pound mortadella, finely diced


    1 cup grated caciocavallo or pecorino Romano


    1 egg, beaten


    Salt and pepper


    Basic pasta dough, recipe follows





    In a Dutch oven or heavy-bottomed, large saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and cook until onion is translucent. Add the veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices. Remove from the heat and place in a large bowl.





    Add the prosciutto and mortadella to the bowl, then add the egg and mix well to combine. Cook until the mixture firms up and holds its shape when a tablespoon-sized ball is removed from the pan. Remove from the heat and allow to cool.





    Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine. Cut the pasta dough into 3-inch squares and place a scant tablespoon of the meat mixture in the center of each square. Bring 2 diagonal corners of each square together, then bring the other 2 corners around together to form the tortellini. Set aside on damp towels until ready to cook.





    Basic Pasta Dough:


    3 1/2 to 4 cups all-purpose flour


    4 extra-large eggs


    1/2 teaspoon extra-virgin olive oil





    Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.





    As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.





    Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.





    Roll the pasta out on a pasta-rolling machine to the desired thickness.Does anybody Know the recipe for pig ear soup?besides pig ears?
    ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww, that is disgusting, i would never eat pig, especially pig ears!!!Does anybody Know the recipe for pig ear soup?besides pig ears?
    me comeria the head in a good plate of pozole, but the ears not guacala

    Have you a recipe for Recipe for Tomato soup made from scratch ?

    Homemade Tomato Soup


    2 Tbsp. margarine


    3 Tbsp. flour


    1 Tbsp. minced onion


    2 tsp. sugar


    1/2 tsp. salt


    1/4 tsp. pepper


    2 cups tomato juice


    2 cups milk


    Melt margarine; add flour, onion, sugar, salt, pepper and 1 cup tomato juice. Cook, stirring constantly, until thick. Remove from heat. Blend in 1 more cup tomato juice and 2 cups milk. Heat until hot enough to serve, but do not boil. Add a pinch of soda at the last.





    nfd鈾?


    Have you a recipe for Recipe for Tomato soup made from scratch ?
    This is delicious and it freezes well also.





    TOMATO SOUP





    2 1/2 # Ripe Tomatoes 2 Oz. Butter


    (washed %26amp; quartered) 2 Tbs. Flour


    1 tsp. instant Bouillon 1 Pint Chicken Stock


    2 Chopped Onions 2 Tbs. Dry Sherry or Red Wine


    1 Clove Garlic 1 Tbs. Sugar


    2 Stalks Celery 2 Tbs. Fresh Basil(2 tsp. Dry)





    Put tomatoes, onions, celery, garlic and bouillon in pot on medium heat. Bring to a boil, then simmer covered for 40 minutes.





    Put through fine sieve or pureer (to remove seeds and skins).


    Can freeze and save at this point for later use!!





    Melt butter in pot, stir in flour to make rue. Add the chicken stock slowly, to avoid lumps. Add tomato puree and balance of ingredients. Season with salt and white pepper to taste. Heat to serving temperature, but do not boil.





    Serve sprinkled with fresh chopped parsley. Makes 5 to 6 cups.





    Note: Since we use fresh herbs, we find it does not need any salt. You can substitute 2 tsp. instant bouillon and 2 cups water for the chicken stock. We have also used beef instead of chicken.





    Have you a recipe for Recipe for Tomato soup made from scratch ?
    buzzle.com

    Can I modify the cabbage soup diet and use any soup as long as it has cabbage? I hate the original recipe?

    Will I still get the same results?Can I modify the cabbage soup diet and use any soup as long as it has cabbage? I hate the original recipe?
    Im not very familiar with cabbage (soup or otherwise) mostly because Ive always hated it. On St Patty's Day, however, my father made it ';Indian'; style. It was pretty much just sliced cabbage + a lot of cool spices and a little bit of onions in a frying pan. If you can move away from the ';soup'; I would suggest something like that.Can I modify the cabbage soup diet and use any soup as long as it has cabbage? I hate the original recipe?
    Why would you ever want to try such a thing like cabbage soup diet? Firstly it's going to make you weak and after a while you won't feel good at all. Secondly, everything you lose with this diet, you will put back on x 2.





    Why don't you just rather start eating better and do a little exercise? What would be so horrible to just eat less carbs, drink less fizzy drinks, eat more protein and cut out alcahol... Then start with 15 minutes of exercise 5 days a week.......





    Could it be that terrible???





    I did it, i'm losing weight and i feel healthy and great. Get your mindset right, then you'll do the right thing.





    or you can just try all these diets, fail miserably then read this again :)
    You're on the Interweb. Surely there are other foods that can replace cabbage that will give you the same benefits - without the gas.


    Google 'em.
    Haha, no.





    This is analogous to asking ';can I ditch the food with practically no calories for a food with more calories and still lose wieght?';
    yes
    Don't waste your time with either. It tastes and smells like crap. It will make your whole house smell like an egroll fart.

    Recipe for homemade chicken soup?

    1 tablespoons olive oil


    1 whole chicken, breasts removed and reserved


    2 onions


    2 quarts boiling water


    Salt


    2 bay leaves


    1 large carrot


    1 celery stalk


    1/2 teaspoon dried thyme


    1/4 cup fresh parsley leaves


    Ground pepper


    PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.





    Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.





    HOW TO MAKE AT HOME


    Heat the oil in a large heavy-bottomed soup pot and saut茅 the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and saut茅 until translucent, approximately 4 to 5 minutes. Remove and set aside.





    Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don鈥檛, do the best you can with a chefs knife.





    Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.





    Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and saut茅 the remaining onions along with the carrot and celery for about 5 minutes.





    When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.





    Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.Recipe for homemade chicken soup?
    i love the way the Mexicans make chicken soup,put the chicken in and simmer in enough water to cover it after it starts to boil and you skim off all the foam add


    1 or 2 onions chunked


    2 tomatoes chunked


    3 zucchini in chunks


    3 carrots '' '' ''


    2 celery ''`''`''`


    2 potatoes '' '' '' ''


    small cabbage '' '' '' ''


    set it all simmer on low add salt as desired and 2 whole cloves of garlic


    then towards the end of the cooking time when veggies are almost down add 1/4 cup of rice


    serve with a good home made salsa





    3 tomatoes cooked in the microwave with 1 hot pepper cook 5 min


    put this in the blender with 1 clove garlic and 1/2 bunch of cilantro jog blend just until its mixed add salt as desired


    if you don't like hot use a mild pepper or remove the seeds and ribs from the pepper,


    serve with a spoon or so in the bowl of soup and corn tortillas warmed and rolled((((((( up the bomb!!!!)))))))))))Recipe for homemade chicken soup?
    Substitute Chicken pieces instead of the meat, and it will be great.





    Vegetable Soup.


    1kg Brisket Bones.


    3 Celery stems diced.


    3 Medium carrots diced.


    1 Large onion diced.


    1 Packet soup mix (split peas etc).


    Additional vegetables





    In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often.


    When thoroughly brown, remove and pour off fat,


    Add 2t cooking oil and add onion, celery and carrot and saut茅 for several minutes, stirring from time to time.


    Add a jug of boiling water and the soup mix and stir


    Add Brisket bones and more hot water and bring to a boil.


    Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time.


    After an hour remove the bones and set aside to cool.


    Skim off any fat on the surface and add more vegetables. Peas, beans, corn etc. (pasta spirals, elbow bow ties etc could be added, at this stage.


    Season to taste with S %26amp; P etc and bring back up to heat.


    Remove the meat from the bones, cut into bites sized pieces and return to pot.

    Does anyone know the recipe for El Pollo Loco's tortilla soup?

    El Pollo LOCO's TORTILLA SOUP (serves 6-8)


    One 3 lb chicken


    10 cups water


    2 onions, cut into halves


    6 ribs celery, cut into halves


    8 sprigs cilantro


    4 chicken bouillon cubes


    12 corn tortillas, torn


    2 jalapenos, seeded %26amp; chopped


    2 cloves garlic


    Garnish: Fried corn tortilla strips, shredded Cheddar %26amp; Monterey Jack, chopped fresh cilantro. ~~


    Rinse the chicken, combine the chicken, water, onions, celery, cilantro %26amp; bouillon cubes in a stockpot. Bring to a boil; reduce the heat. Simmer 1 hour or until the chicken is tender. Drain, reserving the stock %26amp; discarding the vegetables. Shred the chicken, discarding the skin %26amp; bones. Process 2 cups of the reserved stock, tortillas, jalapenos %26amp; garlic in a blender until pureed. Pour into the stockpot with the remaining stock. Stir in the chicken. Simmer over low heat 30 minutes or until slightly thickened, stirring occasionally. Ladle into soup bowls. Garnish each serving w/corn tortilla strips, Cheddar, Monterey Jack %26amp; cilantro. ~~Does anyone know the recipe for El Pollo Loco's tortilla soup?
    they won't tell me.
  • no makeup
  • I need a recipe for ox tail soup. Does anyone have one?

    I cook from scratch and don't know if you need to add chunked beef to this recipe or not. Any help would be appreciated.


    Thanks!I need a recipe for ox tail soup. Does anyone have one?
    2 pounds oxtails


    2 tablespoons vegetable oil


    8 cups water


    1 teaspoon salt


    4 peppercorns


    1/4 cup chopped flat-leaf parsley


    1/2 cup diced carrot


    1/2 cup sliced celery


    1 bay leaf


    1/2 cup seeded and chopped tomato


    1 teaspoon dried thyme


    1 tablespoon all-purpose flour


    1 tablespoon butter


    1/4 cup white wine


    In a large kettle over medium-high heat, brown oxtails in oil. Add water, salt, and peppercorns; simmer, uncovered, for 2 hours. Cover and cook 3 more hours.


    To the kettle, add chopped parsley, diced carrots, diced celery, bay leaf, chopped tomato, and thyme. Simmer for 30 minutes, or until the vegetables are tender. Strain the stock, discard the peppercorns and bay leaves. Refrigerate stock for an hour more.


    In a blender, puree the meat and vegetables.


    Remove from the refrigerated stock any fat from the top and reheat. Add the vegetable and meat mixture.


    In a large, dry skillet, brown flour over high heat. Cool slightly, then add butter, blending well. Slowly add a little of the soup stock, mix well, then return to the kettle. Stir in white wine. Heat for about 5 minutes.I need a recipe for ox tail soup. Does anyone have one?
    Oxtail Soup


    Oxtails are not too easy to find these days, you may be able to get one from an old-fashioned butcher.


    Ingredients


    Serves: 4





    1 Oxtail, cut into pieces, surplus fat removed


    2 Onions, chopped


    1 Carrot, chopped


    2 stalks Celery, chopped


    25 Gram Dripping or butter (1 oz)


    1.1 Litres Beef stock (2 pints)


    1 Bouquet garni


    1 Tablespoon Plain flour


    3 Tablespoon Port


    Method


    Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned. Add the stock and bouquet garni. Bring to the boil, cover and simmer for 1 1/2 - 2 hours until the meat is tender.





    Strain the stock, cut all the meat from the bones and return the stock and meat to the pan. Bring to the boil. Liquidise.





    Mix the flour and port together and add to the soup. Simmer for 5 minutes before serving.
    Oxtail Soup


    2 Oxtails


    3.4lt (6 pints) Water


    2 Slices Ham


    2 Carrots


    2 Turnips


    3 Onions


    1 Leek


    1 Head Celery


    1 Bunch Savoury Herbs


    25g (1oz) Butter


    1 Bay Leaf


    12 Whole Peppercorns


    4 Cloves


    2 tbsp Ketchup


    陆 glass Port Wine


    1 tbsp Salt





    Cut up the tails, separating them at the joints.


    Wash and put in a saucepan, with the butter.


    Cut the vegetables into slices and add them, with the peppercorns and herbs.


    Add 285ml (陆 pint) of water and stir it over a sharp heat until the juices are drawn.


    Fill the saucepan with the water and when boiling, add the salt.


    Skim well and simmer very gently for 4 hours or until the tails are tender.


    Take them out, skim and strain the soup.


    Thicken with flour and flavour with the ketchup and port wine.


    Return the tails, simmer for 5 minutes and serve.
    Ox tail soup sounds horrible, but what do i know, i have never tryed it before...





    here is a good recipe i found...


    2 cans of Canned whole tomatoes


    (at least 1 big can and 1 medium size can)


    1 c. chopped celery


    2 chopped onions


    1 c. chopped carrots


    Wash, peel and cut vegetables in small pieces.


    4 lbs. ox-tails or more





    Trim excess skin off tails, rinse with cold water. Put meat into large soup kettle fill with cold water; put at least 1-2 inches past meat surface.


    Cook on high. Skim off foam (cooked blood) from surface several times. Cook 2 hours.





    When done put on medium heat, then low heat.





    Add onion and seasoning (salt, pepper, and a little garlic) to taste.





    Add cut up tomatoes and juice, cook at low to medium heat Add celery and carrots.





    Cook until tender (about 1 hour until vegetables are done).





    Add salt, pepper to taste; Let stand to cool, and skim off fat from top of soup. Add some noodles to your bowl then pour in the soup. You should have 1 to 2 tails per bowl.





    Optional - add a pinch of poultry seasoning.





    This soup can be frozen.
    dip ox tails in flour and then brown them on high heat to seal in juices in olive oil. when all the pink is gone, just add one large onion, 3 large carrots, chopped of course, 3 cloves garlic chopped, salt, pepper and 2 large tablespoons ketchup. stir over medium heat until onion is transparent and then add water to cover tails and cover and cook on medium low for about two hours or when meat is falling off the bone. serve with bread, rice or noodles.
    cook it exactly like you would a potroast





    brown them


    add water


    seasoning


    can of cream of mushroom soup


    1 pkg lipton onion soup


    simmer for several hours


    add veggies if u want


    taste for seasoning

    Anyone know the recipes from the movie Tortilla Soup?

    I just got through watching Tortilla Soup for the first time earlier tonight and wow! I love cooking/food and that movie, even without the actual plot, which was good, just had me entranced. It was so beautiful! If you've seen it, you might know what I mean. Anyway, I was just wondering if there are actual recipes for the things that were made specifically in the movie? I mean I know that obviously there are dozens out there for tortilla soup alone but I was kind of hoping there would be some recipes in the special features or something...well we got the movie from Netflix and there weren't any special features... Does anyone know? Or could you at least tell me the names of the things they made, besides the titular item? I'm really in particular looking for a recipe of, or similar to, that dessert that Hector Elizondo's character made towards the beginning of the movie in that restaraunt with the apples and the bread in those beautiful glasses (they looked like martini glasses) with the cinnamon sticks...? Does anyone know?Anyone know the recipes from the movie Tortilla Soup?
    The food that Martin Naranjo cooks was prepared by Mary Sue Milliken and Susan Feniger who run restaurants in Los Angeles and Las Vegas. Maybe they have a cook book out there.

    Does anybody has a recipe for homemade cream of potato soup?

    There are several in the following search...





    http://www.epicurious.com/recipes/find/r鈥?/a>Does anybody has a recipe for homemade cream of potato soup?
    allrecipes should have oneDoes anybody has a recipe for homemade cream of potato soup?
    That sounds good, I haven't made that in a long time. I think I'll make some for supper. I don't use alot of ingredients. I just peel and cube my potatoes, chopped onions and celery, just do cover them in water, add some milk, butter, salt and pepper, and a little corn meal to thicken it and cook until tender. Sorry I don't have specific amounts, I just remember how my mother made it and I guess and season to taste. There's no wrong way to make it.
    CREAM OF POTATO SOUP





    8 slices bacon


    1 med. onion, chopped


    12 med. potatoes, peeled %26amp; diced


    2 cans cream of chicken soup


    2 cans milk


    Parsley flakes





    In large soup pan, fry bacon. When crisp, remove bacon but leave drippings in pan. Add onions and saute until tender. Then add diced potatoes with just enough water to cover potatoes. Bring to a boil, cover, and simmer until potatoes are tender. Add cream of chicken soup, milk, crumbled bacon bits and parsley flakes. Heat until it begins to bubble. Enjoy!
    you can put what ever you want in it. to make the base after you have cooked the potatos. dump out some of the water add the ingredients that dont need to cook long. add milk,butter and velveta cheese. season to taste
    This is a wonderful and easy soup recipe that my children dearly love. We eat it at least once a week in the winter time. I make a BIG pot of it, so you may want to reduce the amounts.


    3 slices bacon


    1 onion, diced


    10-12 potatoes, peeled and cubed into 1'; cubes


    water


    flour, about 1/4 c.


    salt, pepper, garlic seasoning


    2 cups milk


    cheese, shredded





    Saute bacon in a large pot. Remove bacon and drain on paper towels. Saute diced onion in bacon drippings until translucent. Add chopped potatoes to the pot, stirring well. Add seasonings. Add just enough water to cover potatoes. Bring to boil, then simmer until potatoes are tender (about 15-20 minutes). Add flour to the pot, stirring with a whisk, then add 2 cups of milk and let simmer for about 5 minutes or until thickened.





    When I ladle it into bowls, I sprinkle each serving with shredded cheese
    cooks.com....... recipezaar.com all great sites.......

    I would love to have Romano's Macaroni Grill recipe for Italian Wedding Soup.?

    I have never had Macaroni Grill' s version of Wedding Soup, but have made the one I found on the below website - it was fabulous!I would love to have Romano's Macaroni Grill recipe for Italian Wedding Soup.?
    I've searched online for you for copycat recipies but this one is not listed. I would just search the internet for Italian wedding soup. The recipe is just about the same with a few variations. Good luck.I would love to have Romano's Macaroni Grill recipe for Italian Wedding Soup.?
    IDK...try Olive Garden recipes, similar. It is a popular soup, most Italian recipe books will have one. I make a great one.
    try this


    http://copycat.cdkitchen.com/

    Does anyone know the recipe for pumkin soup?

    ha...these are the best sites for the best recipes..Does anyone know the recipe for pumkin soup?
    1/2 cup whipping cream


    1/2 cup sour cream





    6 tablespoons (3/4 stick) butter


    6 cups finely chopped onions


    3 15-ounce cans solid pack pumpkin


    2 cups whole milk


    1 1/4 teaspoons dried crushed red pepper


    9 cups canned low-salt chicken broth





    3/4 cup shelled pumpkin seeds (pepitas), toasted





    Preparation





    Whisk first 2 ingredients in small bowl. Cover; chill 2 hours.





    Melt butter in heavy large pot over medium heat. Add onions and saut茅 until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)





    Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.Does anyone know the recipe for pumkin soup?
    Ingredients





    * 1/4 teaspoon whole cloves


    * 2 teaspoons coriander seeds


    * 1/2 teaspoon green peppercorns


    * 1 teaspoon ground cumin


    * 2 teaspoons dried ancho chile powder


    * 1/8 teaspoon dried chipotle powder


    * 1 teaspoon ground cinnamon


    * 1 teaspoon garlic powder


    * 1/4 teaspoon fresh ground nutmeg


    * 4 cups vegetable stock


    * 3/4 cup half-and-half


    * 1 (8 fluid ounce) can evaporated milk


    * 1 (29 ounce) can pumpkin puree


    * 1/2 cup pure maple syrup


    * 1 teaspoon kosher salt


    * grated cheddar cheese, for garnish


    * toasted cashews, for garnish








    Directions





    1. In a hot skillet, toast the cloves, coriander seeds, and peppercorns.


    2. Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.


    3. Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.


    4. Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.


    5. Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.


    6. Add the pumpkin mixture to the liquids in the crockpot, whisking it well to make sure there are no lumps.


    7. Cover and let simmer on high for 2 to 3 hours.


    8. Garnish servings with grated cheddar cheese and toasted cashew pieces.
    PUMPKIN SOUP





    1. Prepare pumpkin by peeling and steaming until soft. Then puree pumpkin.


    2. Combine: 1/2 gallon pumpkin, 3 quarts milk, salt and sugar to taste. Bring to boil, stirring constantly to avoid burning.





    3. Mix together: 6 tablespoons of flour, 5 eggs, a small amount of cold water to form a light batter. Pour into boiling soup to form noodles.
    Go to my very favorite source, allrecipes.com.


    The recipes give nutritional value and ratings from all others who have made and tried the recipe. I got THE BEST guacamole recipe there. Over 500 people rated it!


    Here you go...
    Peel slice and cube fresh pumpkin.


    Place in pan, cover with salted water.


    Add chopped onions, 1/2 tsp nutmeg and cinnamon, and black pepper.


    Ham or bacon added gives it more depth and flavour.


    Bring to boil, adjust seasonings as required.


    Simmer until pumpkin is soft.


    Put in food processer and blend.


    Garnish with cream and parsley.


    Serve.





    Freeze any excess.