Any great soup recipes out there? I need some original ideas with fresh ingredients and herbs - no cans.?

Question

Thank you!!

Answer 1

Irish Fresh Pea Soup
Serves 6

1.5lt (2½ pints) Ham or Vegetable Stock
350g (12oz) Peas
3 Strips bacon
1 medium-sized Onion
1 Head Iceberg Lettuce
1 Sprig Mint
1 Sprig Parsley
2 tbsp Butter
½ - 1 tsp Sugar
Chopped Parsley
Salt and Black Pepper

Shell the peas, retaining the pods, wash them thoroughly and boil them in the ham stock.
Heat the butter in a large saucepan and fry the onion until transparent.
Add the de-rinded and chopped the bacon, the chopped lettuce, mint and parsley and fry for about 2 minutes, stirring often.
Strain the stock and return to the saucepan with the fried ingredients and the peas, salt, pepper and sugar.
Bring to the boil, stirring well, allow to simmer for 30 minutes or until the peas are soft.
Taste for seasoning and add a little milk or cream if required.
Garnish with chopped parsley or mint.

Cream Cheese and Fresh Herb Soup
Ingredients

2 tablespoons butter
2 onions, chopped
1 1/2 pints vegetable bouillon
1 tablespoon chopped mixed fresh herbs
1 cup soft cheese
1 tablespoon cornstarch
1 tablespoon milk
chopped fresh chives to garnish

Method

- Melt the butter in a large saucepan and add the onions.
- Fry for 2 minutes, then cover and turn the heat to low.
- Allow the onions to cook gently for 5 minutes and then remove the lid.
- Add the bouillon and herbs to the saucepan.
- Bring to the boil, the turn down the heat.
- Cover and simmer gently for 20 minutes.
- Remove the saucepan from the heat.
- Blend the soup until smooth.
- Return the soup to the saucepan.
- Reserve a little of the cheese for garnish.
- Spoon the remaining cheese into the soup.
- Whisk until the cheese is incorporated.
- Mix the cornstarch with the milk, then stir into the soup and heat, stirring constantly, until thickened and smooth.
- Pour the soup into warmed bowls.
- Spoon some of the reserved cheese into each bowl and garnish with chives.
- Serve immediately.

Garlic Gazpacho Soup Recipe

Gazpacho soup is a tasty soup that originated in Spain. Unlike most soups, it is served cold and so is perfect for hot summer days. In large quantities gazpacho soup makes a great accompaniment for a barbecue.
This gazpacho soup recipe is incredibly easy to make and very healthy.

The quantities here will serve about four to six people depending on how many want second helpings!

1 lb (450 gm) Tomatoes, roughly chopped Use medium size tomatoes, the very large ones are often too watery with less taste.
1 Green Pepper, cored, deseeded and chopped
1 Medium Onion, peeled & roughly chopped
4 Cloves Garlic, crushed As always, adjust garlic according to taste
2 TBsp Tomato Puree (Paste) Sun-dried tomato puree works well for this recipe, if you can't get that use ordinary tomato paste.
3 TBsp Lemon Juice
Handful Fresh Parsley, chopped
Handful Fresh Coriander (Cilantro) Leaves, chopped
1 Pint Water You can use as much or as little water as you like. Less water makes a thicker more intense soup
to be served in smaller quantities. You could even use no water at all and serve in small glasses.
Good Twist Freshly Ground Pepper

Put all the ingredients except the water into a food processor, add a little of the water then whizz down until the ingredients are well broken down. It doesn't need to be totally smooth.
Add the water and transfer to a bowl. Cover the soup and chill in the fridge for a few hours at least, preferably overnight. Leaving the garlic gazpacho soup for longer allows the flavours to come out.

Serve gazpacho soup cold. Optionally, garnish with fresh parsley or garlic croutons.

Answer 2

Gentle person, there is no end to the great soup recipes, but it is probably summer where you are and you have access to many fresh vegetables. So lets do a vegetable soup. OK ? BTW do not rule out canned vegetables in winter months, my Mother made vegetable soup from things she had canned during the summer and this huge pot of soup simmered on the back of her wood burning cook stove for two or three days, It was to kill for.
You can only make good food from good ingredients so the soup starts at the market. Select only nice , crisp vegetables with good color. The beef for the stock should be a Chuck Steak.

Two pounds Chuck, chopped into cubes, leave all the fat on .
Half pound carrots
half pound parsnips
half pound turnips
stalk of celery
3 large Texas Sweet Onions
pound of green beans
half red bell pepper
small green chili
garlic, 4 cloves
ginger, about the size of your little finger
small bunch of fresh Cilantro
small bunch of Parsley

Put beef in a pressure cooker and cook about 20 minutes
Dice all ingredients
Put the beef and stock into a stock pot. If it does not have enough beef flavor, add a couple of cubes of Bullion. Salt and pepper to taste.
Add the vegetables and herbs. Add enough water to cover the vegetables . Bring to a boil, then reduce the heat and simmer for about an hour.
Serve with homemade biscuits or rolls.
Do not be afraid to get creative. If you have some corn or tomatoes or anything else fresh, throw it is. Good soup is not what you put in but what you leave out.
Enjoy !

Answer 3

HOMEMADE EGG NOODLES

EGG NOODLES:
3 cups flour
1/2 tsp salt
4 eggs, at room temperature
1/3 cup water

Put flour, salt and eggs in a large bowl. Using your hand, mix together, adding 1 tbsp water at a time and mixing until dough forms a ball.

Place dough on a well-floured board and knead until smooth and elastic, about 8-10 minutes. Cover and let sit for 15 minutes.

Cut dough into 4 equal parts; keep covered. Roll 1 part of dough at a time until desired thickness is reached (about 1/16th of an inch). Roll dough around rolling pin and slip rolling pin out. Cut in 1/2 to 1/8-inch strips and shake out on a towel to dry, for about 2 hours. While noodles are drying, make soup.





Basic Vegetable Stock


Original recipe yield: 6 cups.
Prep Time:15 Minutes
Cook Time:35 Minutes
Ready In:50 Minutes
Servings:12

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INGREDIENTS:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Answer 4

I love my veg soup, here it is: 6 qts of water (bring to simmer;) 1 lb carrots; 1 lb celery; 2 lrg tomatoes; 2 lrg onions; 2 lrg squash; 1 cubed russet potato; fresh herbs to taste-black pepper, garlic, salt, paprika, oregano, basil, parsley and rosemary.

Put 1/2 lb of carrots and celery, both tomatoes, both onions, both squash and potato to simmer with water. Simmer med-low heat for about 1-2 hours. Cool, then blend in blender, do not strain!

Now simmer remaining carrots and celery in 4 qts water, season to taste, simmer about 1 hour, add diced prepared chicken (market rotisserie) and egg noodles. Simmer another 15 minutes and cool slightly. Add blended soup to pot and heat on med heat.

Enjoy!!

Answer 5

when i cooked i made a easy potato soup which my family liked.the ingredients are potato,onions,butter,salt and pepper and milk. take potatoes,onions,salt and pepper,butter and cook till potatoes are done and add your milk more butter and s and p if needed.enjoy.you probably can add other herbs but never tried anything else

Answer 6

i'm writin a whole cookbook all homemade soups.. what kind of soup u want.i'm sure i have it....... jus email me....

Answer 7

http://www.foodnetwork.com

there are tons and tons of ideas.

Answer 8

http://www.mom-mom.com/soup.htm

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29897,00.html