What is your favorite soup either at a restaurant or to make yourself? Recipe?

Bean and Corn Chowder





1/2 tbsp butter


1/2 tbsp bacon grease


1 clove fresh garlic (or more if you like)


1 large onion, finely chopped


6 cups chicken or vegetable broth


3 cups of corn kernels, freshly cut off the cob or frozen


1 can of navy beans (pea beans), drained


3 large carrots, peeled and sliced


1 can of green beans, (or fresh green beans)


1 tsp dried basil or 1 tsp dried thyme


salt and pepper to taste


1 cup light cream or whole milk





1) Melt the butter and bacon grease in a large heavy pan such as a Dutch oven. Saute the garlic and onion until golden.


2) Add the broth and the carrots (and the green beans if using fresh).


3) Simmer gently for 15 minutes, or until the carrots are tender but not soft.


4) Add the remaining vegetables, the beans and seasonings, simmer about 10 more minutes.


5) Add the cream or milk and simmer for 5 more minutes. Don't let it boil.





Serve hot with garlic bread for dunking or any other side dish of your choice.What is your favorite soup either at a restaurant or to make yourself? Recipe?
Real chicken noodle soup is exellent. Easier,but I like it is potatoe soup.What is your favorite soup either at a restaurant or to make yourself? Recipe?
I love to make soups. I have a few that are my favorites.





Taco Soup


1 lb ground beef


1 Diced onion


2 Can Diced Tomato


1 Can Tomato Sauce


1 Can of Corn


1 Can Black Olives (Optional)


1 Can pinto beans


1 Can kidney beans


1 Package of Taco Seasoning Mix


1 Package of Ranch Mix





Toppings:


Corn Chips


Shredded Cheese


Sour Cream








Brown the beef with the onions. Drain. In a large pot or long cooker, combine all of the ingredients with 11/2 cup of water. Stir and cook 1 hour on the stove or several hours in the long cooker.





In a bowl lay a few corn chips down, pour soup over the chips and top with cheese and sour cream. It is sooooo yummy.





One that is also a hit with my boys and is really really easy is Tomato Noodle Soup





1 Family Size Tomato


1/2 Package of Cooked Ziti (or whatever) Noodles


Garlic Salt


Grated Parmesian Cheese (I use the powder kind)


4 slices of american cheese pulled apart





Mix all together in a large pot on the stove, cook for 20 minutes.We usually mix up the noodles and serve with grilled cheese. It's awesome!!!
I make a chicken/wild rice soup that I got the recipe from my son's Betty Crocker cookbook. If I prep all of the ingredients the night before, it's very simple to make. I buy a crusty bread from Panera to dip it in. It's one of my husband's favorite.
This sounds horrible, but it is good.





1 package frozen chopped turnip greens.


1 pound of Connecuh sausage cut into chunks


1 can rotel tomatoes


1 can chicken bullion


Put all into a pot, bring to a boil, and simmer until flavors mix.
Creamy Tomato Basil Soup





1/4 cup butter


1/4 cup olive oil


1 1/2 cups chopped onions


3 pounds tomatoes - cored, peeled, and quartered


1/2 cup chopped fresh basil leaves


salt to taste


ground black pepper to taste


1 quart chicken broth


1 cup heavy cream


8 sprigs fresh basil for garnish





Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.





Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.





Yield: 8 servings
french onion soup
Clam Chowder
I've made an awesome Butternut Squash soup. The kids loved it and everything! It was very fattening though. Go figure it was a Paula Deen recipe.





Here you go:


Creamy Squash Soup Recipe courtesy Paula Deen


Show: Paula's Home Cooking


Episode: Soup's On





2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces


1 1/2 cups diced onion


2 carrots, peeled and diced


3 (13 3/4-ounce) cans chicken broth


1/2 teaspoon salt


2 tablespoons butter


1/2 cup light cream or heavy cream


Sour cream, for garnish





In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.
potato leek...





3 large leeks, white portion only, wash extremely well, they are MUDDY, slice fine


1 large sweet onion, sliced fine


2 large baking potato, peeled and sliced fine


4-6 cups chicken broth, buy the fat-free one, unsalted








melt 2 tbsp butter and 2 tbsp olive oil in a large pot, sautee veggies adding 1 tsp salt and 1 tsp white pepper for 5 minutes, add chicken broth, cook covered slowly for 35 minutes.


remove from heat, cool and put through a blender, puree very fine... can serve hot or cold from the fridge, either way, very good


put 2 TBSP cultured nonfat sour cream in a soup bowl, add soup, stir


garnish with chervil if you want to...


enjoy
Chicken corn chowder from Applebees. There are similar recipes online. It was sooooooo good!
I tend to prefer cream soups;-{ I know they're fattening.


Tops would be Boston Clam Chowder, but I don't have a recipe.


I buy it canned, or get the dried mix at the bulk-food.


Next would be Broccoli or Cauliflower or Mushroom.


I can also get these at the bulk-food in dehydrated form.





But here's how I make them myself:


Use up broccoli or cauliflower stems, chop them into chunks,


pulse in the food processor until small enough.


You could also use chopped mushrooms or grated carrots.





Put a pat of butter %26amp;/or oil in a large heavy bottomed pot.


You can add a table-spoon of floor %26amp; stir to make a roux.


Then add a cup of milk %26amp; a cup of water (for 2 servings).


Bring this to a simmer, then add all the vegetables.


Cook while stirring over medium heat until veggies soften.


Mix a little more flour with milk or water %26amp; add to thicken.


Volume %26amp; proportions can be adjusted accordingly.


I serve the broccoli or cauliflower with grated cheese.


Carrot soup benefits from nutmeg or ginger.


Carrot, Celery, %26amp; Onion, is another nice combination.

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