In the soup: The official soup recipe thread....

[Divide Et Impera]

Post your soup and stew recipes here....

[Divide Et Impera]

I'll start:

I thew this together one day - no recipe followed. I just followed my taste buds. I haven't named this yet, but this soup is a damned award winner....

2 cans Italian flavored diced tomatoes
4 cans Canellinni bean (white beans)
4 stalks celery
1.5 C baby carrots chopped up
1C chopped white onion
Un-Godly amounts of minced garlic
1.5 lbs of cubed ham (I use turkey ham - no pork)
Beef broth

Sautee onions, celery and carrots in a bit of olive oil in a pan. Sautee garlic in olive oil at the bottom of your stock pot. Once onion/celery/carrot mix is softened up, add it to your stock pot. Rinse beans off and add to pot. Add tomatoes and ham. Add beef broth to desired consistency. Bring to a light boil, reduce heat, cover and simmer on Med to Med Low for about an hour or so. No salt needed, but season with Italian seasonings and black pepper to taste. Optionally, add spicy red pepper.

This takes only about 15-20 minutes to prep if you use the canned goods, so this is a GREAT weekday meal. If you wanna make it fresh, you're gonna want to do it on a weekend. This is a damned killer soup, so try it and enjoy....

[Divide Et Impera]

Oh, serve with bread lighly coated with olive oil, a bit of salt, a ton of garlic and some parsley for color baked in the oven until golden and toasty....

[Louis]

homemade chicken broth
chunks of boiled chicken (boiled for a few hours to make the broth, use plenty of salt and pepper)

When broth and chicken are finished, that normally takes about 2 hours. Add celery, carrots, diced white onion, and boil for about 30-45 minutes. Until carrots are done. Then add noodles and boil until done.

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

If I'm feeling lazy...

In a crockpot...

1 lb browned hamburger
Chopped potatoes (as many as you like)
1/2 diced white onion
1 can of whole corn

Let "crockpot" for about 4 hours

Then add

large plastic container of frozen hot green chili (from the supermarket)
2 cans of diced tomatoes

Let cook for about 2 hours on high or 4 hours on low

[Linderbee]

got this off the 'net, but it was good:

Pumpkin soup

2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage leaves
3 cups chicken stock
1 cup cream
Salt and freshly ground pepper


In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.


Divide soup among 4 soup bowls and serve immediately.


Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole (SMALL) pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

[Divide Et Impera]

My wife has made a variation of schutd's Green Chile Soup, so I'll try my best to relay it here:

2lbs chicken in 1" cubes
2T minced garlic
1 medium white onion diced
10-12 Hatch green chiles chopped into 1" squares
White potatoes quartered
1 large can green enchilada sauce
2 cans (the tiny cans - 5oz?) Salsa Verde (Herdez brand)
A bunch of lime juice

Dump it all together in a crock pot and crock pot it for 5-6 hours. Garnish with:

Mixture of:
Diced white onion
Chopped cilantro
Lime juice
Garlic salt to flavor



This is beyond good....

[Divide Et Impera]

Anyone have a good pozole recipe?

[schutd]

I do, but I need to remember what the hell the spices are. Gimme a bit of time. And Divide, sounds good. I use Herdez as well, when I dont feeel like making the green salsa, so youre on the right track, though the potatoes and enchilada sauce is interesting.

[schutd]

Lemme try. Get one of those big ass cans of hominy. Bring a nice (preferably homemade) chicken stock to a simmer. Have enough on hand to just cover the hominy. Brown some cubed pork shoulder in a big ass pot, saute some garlic in the fat, add the hominy and stock, add some red chili powder, garlic powder, salt and pepper to the broth. I like to add a bundle of cumin seed, coriander seed, a couple whole cloves, and cilantro stems tied up in cheesecloth into the mix and bring to a simmer. Cover and braise at uber low temp until pork if falling apart. Yes, you could make this without pork. Use chicken, it'd be fine. You could also use veg broth, but it will lack depth if you go vegetarian on it.

[Divide Et Impera]

Beef pozole is bomb-dizzle!

Anyways, I like that recipe. I'll try it here in the next couple of weeks and post how it goes....

[Heucrazy]

Chicken Cacciatore soup:


I never measure when I cook (to many years of working the line at restuarnts) so nothing is exact you just have to eyeball and taste test.


Anyway take a bunch of cut up chicken and brown it but don't finsh it. Then take the chicken out of the bottom of your pot. Then throw in some potato's and cook them for a little while. Once they start to soften throw in some onions, garlic, peppers, and portabella mushrooms. Saute those with the potato's until they are almost done and then add some red wine. Remember when cooking with wine if you won't drink it out of a glass don't cook with it. Reduce the wine and add some chicken stock. While you're reducing your stock and wine make sure to scrape all of the brown goodness off of the sides and bottom of your pot. Then add some tomato purree and some stewed tomato's. Once that is simmering add your chicken back in and let it simmer until the chicken is done.


There you go. Compliments of the head chef at Arrowhead Country Club in Peoria who taught me how to make that.

[schutd]

Couldnt stand it another day! I just started browning the pork for the afore mentioned pozole recipe. Since Ive never actually made it following that recipe, Ill be sure to let you know how it turns out. Sounds good to me, so how bad can it actually be????

[dreamcastrocks]

If Donald comes in this thread and posts anything that includes the word "ramen", I'm going to revolt.

[Heucrazy]

I saw this on "Tyler's Ultimate" last night and I'm going to make it tonight. I'll post my review tomorrow.

Roasted Tomato Soup

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

[schutd]

Sounds good. Id lower the temp in the oven to 325 at the most, and extend the cooking time. You get a much deeper caramelized flavor if you run at a lower temp. Unfortunately, it'd take all friggin night to eat, so I understand why they run oven temps so hot. Keep an eye on em, the sugars will burn quickly and that the flavor you want. I wouldnt even use heirlooms (Hell theyre out of season anyhow). Get some vine ripeneds and go with those. Less expensive, and since youre roasting, you'll have a negligable ddifference in flavor. Definitely use the cream!