Winter soup recipe thread

[mercury14]

I'm making this today, Portugese Chourico and Kale soup. But I'm using the slow cooker instead of the regular pot.

http://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe/index.html

What are some of your favorites?

 

[Aquagal]

I'm making this today, Portugese Chourico and Kale soup. But I'm using the slow cooker instead of the regular pot.

http://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe/index.html

What are some of your favorites?

Is Chourico similar to linguica?

 

[mercury14]

Is Chourico similar to linguica?

Yes I believe so. Another Chourico recipe I have names linguica as a substitute. I made a Portugese linguica green bean soup a while back that was terriffic but I lost the recipe

 

[Aquagal]

Yes I believe so. Another Chourico recipe I have names linguica as a substitute. I made a Portugese linguica green bean soup a while back that was terriffic but I lost the recipe

Sounds yum.

I love BBQ'd linguica, or fried up for breakfast burritos.

I make a yummy Italianish bean soup. Navy beans, ham hocks, garlic!, onion, minced carrot, Italian season, whole bay leaf, salt to taste. I prefer my bean soups really soupy. Lots of liquid to warm my throat and dip some crusty bread into.

 

[LadyVer]

Great thread.! Tortilla soup is one of my favorites.

 

[mercury14]

Sounds yum.

I love BBQ'd linguica, or fried up for breakfast burritos.

I make a yummy Italianish bean soup. Navy beans, ham hocks, garlic!, onion, minced carrot, Italian season, whole bay leaf, salt to taste. I prefer my bean soups really soupy. Lots of liquid to warm my throat and dip some crusty bread into.

Recipe?

 

[Ulaven_Demorte]

One of my favorite soups. I learned the recipe while on vacation in Alaska in the summer of 2009.

CARROT GINGER BISQUE

3 Tbsp butter
3 Tbsp olive oil
1 yellow onion, diced
1-1/2 pounds carrots, peeled and diced – 4-1/2 cups
1 -1/2 cups dry white wine
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
6 cups chicken stock
2 tsp kosher salt
1 tsp black pepper
1 Tbsp ground ginger
Lemon or lime juice
Crème fraiche or sour cream
Chopped chives or cilantro

In a large, heavy bottomed pot, melt the butter and oil over medium high heat. Add the onion and sauté until soft. Add the carrots and continue to sauté for 10 minutes. Deglaze the pot with a little of the wine. Add the minced ginger and garlic. Saute for 2 minutes, stirring constantly. Add the remaining wine and increase the heat. Simmer until the wine has reduced by half. Add the chicken stock and reduce the heat to low. Simmer for 5 minutes until the carrots are very soft. Puree the soup until very smooth. Add the salt, pepper and ground ginger. Adjust seasonings and add lemon juice to taste. Top each bowl with a dollop of crème fraiche or sour cream, sprinkle with green onions and/or fresh cilantro.

 

[Recidiva]

SQUASH SOUP

Ingredients
• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• dash cayenne pepper
• 2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 3 cups mashed cooked acorn squash
• salt and pepper to taste
• 5 bacon strips, cooked and crumbled

Directions
1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

 

[Recidiva]

CARROT GINGER BISQUE

3 Tbsp butter
3 Tbsp olive oil
1 yellow onion, diced
1-1/2 pounds carrots, peeled and diced – 4-1/2 cups
1 -1/2 cups dry white wine
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
6 cups chicken stock
2 tsp kosher salt
1 tsp black pepper
1 Tbsp ground ginger
Lemon or lime juice
Crème fraiche or sour cream
Chopped chives or cilantro

In a large, heavy bottomed pot, melt the butter and oil over medium high heat. Add the onion and sauté until soft. Add the carrots and continue to sauté for 10 minutes. Deglaze the pot with a little of the wine. Add the minced ginger and garlic. Saute for 2 minutes, stirring constantly. Add the remaining wine and increase the heat. Simmer until the wine has reduced by half. Add the chicken stock and reduce the heat to low. Simmer for 5 minutes until the carrots are very soft. Puree the soup until very smooth. Add the salt, pepper and ground ginger. Adjust seasonings and add lemon juice to taste. Top each bowl with a dollop of crème fraiche or sour cream, sprinkle with green onions and/or fresh cilantro.

 

[Recidiva]

HAH! Ulaven and I definitely like that soup.

 

[Ulaven_Demorte]

HAH! Ulaven and I definitely like that soup.

It was one of the gastronomical highlights of that trip.

 

[Aquagal]

Recipe?

That's it! Bag of beans, 4 ham hocks, 1/2 onion (diced), handful of whole garlic, a couple minced carrots, 1 beer, Italian season, a few Bay leaves. Sometimes I'll throw in a dash of cayenne to kick it up.

Sorry, I rarely measure unless its baking. Once I get tired of soup, I always end up making chimichangas with the leftovers. Everything always resorts back to Mexican.

 

[mercury14]

HAH! Ulaven and I definitely like that soup.

Get a room you two.

 

[Recidiva]

Get a room you two.

We're in it!

Here's another favorite - Chinese Congee - add anything you like. Often a breakfast porridge traditionally, it's great frozen in batches.

Congee

2 cups raw extra-long grain rice
6 quarts water
Salt
1 Tbsp peanut, vegetable or corn oil
1-1/2 pounds ground beef
1-1/2 cups finely chopped water chestnuts
1/8 cup finely slivered ginger
1/8 cup finely chopped scallion
1/8 cup finely chopped cilantro
Ground white pepper to taste
1 Tbsp sesame oil

Place the rice in a colander and rinse very well under cold running water.

Put the rice into a deep kettle and add 6 quarts of water, 1 tsp salt, and the Tablespoon of oil. Cover and bring to a boil. Do not stir.

Reduce the heat to medium low and prop the lid of the kettle partially open, using a chopstick or similar device. Let simmer 3 hours without stirring.

When the rice is almost ready, place the beef in a mixing bowl. Add water chestnuts, ginger, scallion, sesame oil and cilantro to the meat. Stir, gradually add ¾ cup cold water. Shape into 60 to 70 meatballs, about 1 inch in diameter.

When the rice has cooked 3 hours, drop the balls into the simmering rice mixture. Add salt and white pepper to taste and simmer 10 minutes. Serve.

 

[Recidiva]

Pho! Pronounced "fuh." When I don't have all the ingredients and I'm making a shortcut version it's "faux pho."

BEEF PHO

Ingredients
• 5 pounds beef knuckle, with meat
• 2 pounds beef oxtail
• 1 white (daikon) radish, sliced
• 2 onions, chopped
• 2 ounces whole star anise pods
• 1/2 cinnamon stick
• 2 whole cloves
• 1 teaspoon black peppercorns
• 1 slice fresh ginger root
• 1 tablespoon white sugar
• 1 tablespoon salt
• 1 tablespoon fish sauce
•
• 1 1/2 pounds dried flat rice noodles
• 1/2 pound frozen beef sirloin
•
• TOPPINGS:
• sriracha hot pepper sauce
• hoisin sauce
• thinly sliced onion
• chopped fresh cilantro
• bean sprouts (mung beans)
• sweet Thai basil
• thinly sliced green onion
• limes, quartered
Directions
1. Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
2. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
3. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

 

[tactful]

In a fairly big pot
a Ham bone, or whats left of the ham after a meal
3 large cans of cannalini beans
1 chopped up onion
2 or 3 sticks of celery pieces
2 or 3 carrots pieces
half a hand full of parsley
fresh pepper (to ones liking)
fill pot to about 1/2 inch from top
cook for about three four hours medium heat
In your eating bowl put:
cooked noodles, pasta or rice
fresh or stale bread pieces will also work
add fresh pepper to taste

 

[JohnnySavage]

I don't care much for soup. It always leaves me wanting dinner.

 

[LiFeNdEaTh]

home made chicken noodle soup!

 

[miles]

Sounds yum.

I make a yummy Italianish bean soup. Navy beans, ham hocks, garlic!, onion, minced carrot, Italian season, whole bay leaf, salt to taste. I prefer my bean soups really soupy. Lots of liquid to warm my throat and dip some crusty bread into.

Yes! Pasta Fazioli is the best soup ever!

2 cups dried cranberry beans
6 ½ cups chicken broth
1 cup white wine
3 cloves of garlic, crushed
2 tsp tomato paste (or add more to taste)
1 small onion chopped
1 stalk of celery chopped
1 carrot chopped
Chopped parsley
1 cup tubetti pasta (uncooked)
1/3 cup grated Parmesano Reggiano


Place the beans in a 6 quart pot and bring to a boil. Cover the pot and turn off the heat leaving the pot on the burner. Allow to stand for 1.5 hours. Drain the beans and return to the pot. Add the vegetables, tomato paste, wine and chicken stock. Cover and simmer for 30 minutes. Strain out half the beans and puree (or use stick blender). Return the pureed beans to the pot. Add parsley and pasta. Simmer uncovered, stirring occasionally for 25-30 minutes until the pasta is tender and the soup has thickened. Stir in the grated cheese and serve.

 

[islandman]

Just picked up kale from the green-grocer yesterday.

Appreciate the recipe.

 

[Recidiva]

Just picked up kale from the green-grocer yesterday.

Appreciate the recipe.

I also love homemade kale chips. Toss them in a little salt, pepper and olive oil to coat and then roast for about an hour at 350. Soooo yummy. Can't get that crispy melty texture anywhere else.

 

[KRCummings]

I don't care much for soup. It always leaves me wanting dinner.

This.

 

[run_silent]

Here is a simple one. Buy a bag of 15 bean soup at the store. Add as much real ham and onions as you like. You can fast cook it or crock pot it. The directions are on the bag. I prefer the crock pot method because I can prep it the night before. In the morning I plug in the crock pot and dinner is ready when I get home. It's even better the second day.

 

[Lorilei]

Here is a simple one. Buy a bag of 15 bean soup at the store. Add as much real ham and onions as you like. You can fast cook it or crock pot it. The directions are on the bag. I prefer the crock pot method because I can prep it the night before. In the morning I plug in the crock pot and dinner is ready when I get home. It's even better the second day.

I like the Cajun kind with sausage.

 

[islandman]

I also love homemade kale chips. Toss them in a little salt, pepper and olive oil to coat and then roast for about an hour at 350. Soooo yummy. Can't get that crispy melty texture anywhere else.

Top tip!

Thanks.