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5 Bean Soup

Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight.
Drain water then add ham bones, water and bay leaves.
Simmer covered for 2 hours.
Remove ham bones and return any meat to kettle.
Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce.
Cover and simmer for 1 hour.
Add water as needed.
Serve with hot cornbread.

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Acorn Squash Soup

Preheat oven to 350 degrees f.
Place squash, cut side down, on a baking Sheet and bake until tender, about 40 minutes.
Let cool slightly.
Using a Spoon, scoop out the flesh.
Meanwhile, in a large heavy saucepan, melt the Butter over low heat.
Add the chopped leaks and thyme.
Cook, stir ring Continuously, until soft and lightly browned.
Remove thyme sprigs (if you Used fresh).
Stir in the stock and the squash.
Simmer for around 20 minutes.
In small Batches, place in blender or food processor.
Puree until smooth.
Pour back Into the pan and season with salt and pepper.
Serve with a dollop of Sourcream and crumbled bacon.

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African Tomato Avocado-Buttermilk Soup

Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds.
In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil.
Toss pureed avocado with 1 tablespoon lemon juice to hold the color.
Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce.
Refrigerate several hours before serving.
At serving time, taste soup for seasonings.
Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream.
Pass hot pepper sauce around to add more piquancy.

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Albondigas Soup

Salt and pepper In a 6- to 8-quart pan, combine broth, tomatoes and their Liquid, chiles, onion, basil, oregano, and hot pepper Seasoning to taste.
Bring to a boil over high heat.
Add rice; cover and simmer 15 minutes.
Add meatballs; Cover and simmer until meatballs are not pink in the Center (cut to test), 10 to 15 minutes longer.
Stir in the minced cilantro.
Ladle into bowls and garnish with cilantro sprigs.
Add Salt and pepper to taste.
Makes about 5 quarts, 10 to 12 Servings.
MEATBALLS: In a large bowl, mix together until well blended: 1 pound GROUND LEAN BEEF 1/3 pound BULK PORK SAUSAGE 1/2 cup CORNMEAL 1/4 cup MILK 1 large EGG 1 small (about 6 oz.) ONION, minced 1 clove GARLIC, pressed or minced 1/2 teaspoon crumbled DRIED BASIL LEAVES.
Shape the mixture into about 3/4-inch balls.
If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.

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Albuquerque Corn Soup

Melt butter in a 5-6 qt pan over medium heat.
Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat.
Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan.
Stir in milk, oregano, and chiles.
Bring to a boil stirring over medium heat.
Remove from heat. Stir in cheese. Season to taste with salt, and enjoy.

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American Oriental Chicken Soup

PUT THE CHICKEN STOCK in a soup pot and set over high heat.
Add the ginger, green onions and celery.
Bring to the boil, reduce heat, and simmer 10 minutes.
Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes.
Add the water chestnuts.
Taste for seasoning and add salt and pepper.
Serve hot.
May be made ahead a day.
This freezes fine for a leftover.
Don't freeze it for making an impression.
Makes 6 to 8 Servings

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Amish-Style Chicken And Corn Soup

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.
Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones.
Cut into neat little pieces.
Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance.
Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers.
Be sure to label and date them.
To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.
) Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.
Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

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Annie Mae Jones Ham And Bean Soup

* - leftover ham bone with plenty of leftover meat.
** - peeled & quartered.
1.
Cover the beans with water and soak overnight.
2.
Drain beans and place in soup pot, add water, ham bone, bay leaf, parsley, onion.
Bring to a boil, then lower heat, partially cover, and let simmer very gently until the beans are tender.
Add more water if needed.
Remove and discard bay leaf.
Remove ham bone, cut off all meat, and return it to the pot.
Remove about 1 cup of the beans and a little bean liquid.
Mash to a paste and stir this into the pot to thicken soup.
Add salt and pepper to taste.
If desired, thin soup with milk.

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Apple Barley Soup

In a small soup pot, saute onions in oil over medium heat for 5 min.
, stirring constantly.
Reduce heat, cover and cook, stirring frequently for 10 min.
or until onions are browned.
Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
Cover and cook for one hour or until barley is tender.
Add apples, parsley and lemon juice.
Cook for 5 minutes or until apples are slightly soft.
Discard bay leaf and serve.

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Apple Soup

Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon.
Puree soup in blender; return to sauce pan.
Remove about a cup of liquid and combine it with arrowroot.
When thickened, return to soup.
Stir in lemon juice, and wine. Heat through.
Serve with a spoonful of sour cream on each bowl.

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Ark Soup

Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp.
Add chicken broth and simmer until turnips are tender.
Cool slightly, then process a little at a time through a blender.
Return soup to the pot and add the half-and-half.
Re-heat gently and serve hot, garnished with a sprig of fresh dill.

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Armenian Barley And Yoghurt Soup

Place the barley and the broth in a soup kettle and cook for a few minutes.
Peel and chop the onion; saute in butter until it is golden and transparent.
Add to the soup kettle, together with the mint, parsley, salt and pepper.
Simmer the soup until the barley is soft.
Stir in the yoghurt and continue to simmer for about 5 minutes.
This soup can be served either hot or icy cold in small decorative bowls.
Servings: 8

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Artichoke Oyster Soup

In a 3-quart casserole, melt butter and saute shallots.
When shallots are translucent, add thyme, bay leaf and cayenne pepper.
Add flour and whisk well.
Add broth, oyster water, artichoke hearts, salt and tabasco.
Bring to a boil.
Add oysters and parsley.
Simmer on medium, partly covered, for exactly 5 minutes.
Add whipped cream and serve immediately.
NOTES: * Chicken broth with artichokes and poached oysters -- This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee.
It's an intriguing combination of modern American ingredients with traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley.
If the oysters are bigger than a small bite-size, cut them up before adding them to the soup.
Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that's double what the recipe calls form.
* The timing on cooking the oysters is fairly critical.
If you overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.

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Artichoke Soup

Puree artichokes and chicken broth.
Place in saucepan with lemon juice, salt and pepper.
Heat just to boiling.
Remove from heat and stir in cream.
Chill Soup.
If hot is required, reheat, but to not boil.
Garnish with lemon slices.
Yield 4-6 servings.

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Arugula Potato And Leek Soup

Servings: about 6 cups As watercress changes potato soup into something that doesn't taste quite like any of the individual ingredients, so arugula transforms this traditional soup base.
Flexible, the soup can be pureed to a chunky or a smooth texture, and served hot, as a main dish, or chilled, as a first course.
About 10 oz arugula, washed, trimmed, to yield 4 c packed Pepper and salt, as needed About 2 Tb Ricard or Pernod Yogurt, about 2 Tb per serving Garnish: 4 arugula leaves, finely slivered Heat oil in large pot.
Add leeks and onion; cook over moderately low heat, stirring often, until softened, about 10 minutes.
Sprinkle with fennel and stir for 30 seconds.
Add potatoes, broth, and water.
Simmer for 25 minutes, until soft.
Add arugula and cook for about 10 minutes longer, or until stems are soft.
Add salt, pepper and liquor to taste.
Puree to rough or smooth texture, as you like.
Adjust seasoning.
Serve hot or chilled, topped with yogurt and garnished with arugula slivers.

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Asparagus And Sesame Chicken Soup

Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces.
NOTE: Do not use boneless chiken breast.
Bones add to body and flavor of soup.
Peel and slice ginger root.
Wash and cut asparagus into 2" sections.
Braising: Heat wok to medium hot.
Add sesame oil.
Start braising chicken a few pieces at a time when oil begins to smell.
Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok.
After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
When sherry boils, add water and sugar.
Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
Add mushrooms and asparagus, simmer for another 15 minutes.
Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
You can make this soup in large sauce pan, if wok is needed for something else.

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Asparagus Crab Soup Sup Mang Tay Cua

Bring water to a boil and put the pork bones in.
Remove the scum, then cover and continue to boil the bones for 1 hour.
Remove the bones from the stock and discard.
Add the salt and the fish sauce to the stock.
Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
Add the corn- starch-and-water mixture and stir for a few minutes.
Break the egg open and drop it into the actively boiling soup while stirring.
Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
Continue to cook until the asparagus is heated through.
Sprinkle the coriander and scallion green over the soup before serving.

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Asparagus Potato Soup

PLACE ALL THE INGREDIENTS except cheese in a large saucepan.
Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently.
Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender.
Cool the broth, still covered, for 20 minutes.
Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade.
Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature.
Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.

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Asparagus Soup

Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve.

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Asparagus Soup 2

1.Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly.
2.Take the tips and cover in a pot with boiling water, cook until they are tender.
Set the tips aside.
3.Use the same water and cook the rest of the asparagus the same way.
When cooked the water can be poured out and the asparagus grated and added to the milk.
4.Melt the butter and mix with it the flour, salt and pepper.
Then add the asparagus. Stir continually and bring to a boil.
5.Boil for 5 minutes.
6.Add the tips and serve.

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