help with soups?

Question

i have plenty of carrots and would like to make a carrot soup but i am unsure of how to make it.
also if you have a great recipe for pea and ham soup or potato soup etc. that would be great.
thank you very much.

Answer 1

Chilled Carrot Soup

Ingredients:
Carrots 3/4 kg
Tomatoes 1
Low fat milk 2 cups
Water 2 cups
Black pepper powder 1/2 tsp.
Sugar to taste
Salt to taste

Method:
Cut carrots and tomatoes into small pieces.
Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.Use the blender to mix well with low fat milk, salt and sugar.Strain and refrigerate until thoroughly chilled.

Pea and Ham Soup
* dried peas (500g bag)
* bicarbonate of soda (2 teaspoons)
* streaky bacon (about 6 rashers)
* water (to cover peas)
* chicken stock cubes (3 to 4)
* salt and pepper (to taste)

Wash the peas in cold water then place them in a pan covered with plenty of cold water, add the bicarbonate of soda and leave them to soak over night.

The following day wash the soaked peas and throw the water they soaked in away. Wash out the pan and then return the peas to it. Cover the peas with new cold water and bring the peas to the boil on the hob. When the peas are boiling, snip up the bacon and add it, also add the stock cubes. Simmer the soup for 15 minutes.

At this stage I transfer the boiling soup to a slow cooker and let it cook for 8 to 10 hours. Read your instructions for your own slow cooker if you are going to do this. If you do not have a slow cooker the soup should simmer gently for 2 to 3 hours. I have not cooked this on a hob alone but that seems a reasonable cooking time to me. Give it an occasional stir. Depending on how you like the peas you can break them up a bit before serving. Like most soups and stews you can make this the day before you want to eat it. The rest over night in the fridge and subsequent reheating improves the flavour. Serve in large bowls, add salt and pepper to taste and eat with fresh bread and butter.

Potato Soup

3 t. butter
3 C. sliced or chopped leeks (you can substitute onions)
3 T. flour
2 qts. water
salt and pepper to taste
4 C. potato chopped
1/2 C. heavy cream
3 T. chopped parsley
Melt butter in a 5 quart pan. Add leeks and cook slowly for 5 minutes without browning. Blend in flour and cook for 2 minutes. Gradually add water, stirring to prevent lumps. Add potatoes, bring to a boil and simmer partially covered 45 minutes. You can prepare ahead to this point if you like. Before serving bring soup to a simmer and stir in cream, parsley and 3 T. more butter.

Answer 2

CARROT GINGER SOUP:
Since I don't know how many carrots you have, here's a rough guideline.....

5# carrots cleaned and grated
2 medium Spanish onions cut into medium dice 1/2"x1/2"
4 cloves garlic crushed
1# ginger peeled and grated
1 gallon chicken broth or vegetable broth
2 quarts heavy cream
1/2 # butter
TT Salt & Pepper

Method:
In a large and I do mean LARGE soup pot, melt the butter over medium heat. Add onions and sweat until almost translucent. Add carrots, garlic and season with salt. (This will bring out some of the natural moisture) Stir frequently and do not allow the onions to burn, turn down heat if needed. Continue to cook until soft. In a cheesecloth, wrap the grated ginger being sure that you have retained as much juice as possible. Add to the carrots and onion. Add your broth of choice and simmer stirring occasionally. After 1/2 an hour, add cream and continue to simmer. Season aggressively with salt and pepper, use only Kosher salt and be sure to taste frequently also. You will need to puree this either in a blender or with an immersion blender.... stick blender. Good eating and happy cooking!!!

Answer 3

GRANDMA'S POTATO SOUP

1 1/2 cup milk
1 onion
7 baby carrots
2 potatoes
salt and pepper

Chop the onions and carrots and place in a sauce pan. Peel and dice the potatoes and add to sauce pan.
Pour over enough water to cover the vegetables, add salt and pepper as needed.

Cook over high heat until vegetables have boiled down to a simmer, then remove from heat. Add milk and stir.

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CARROT SOUP
1/4 c. chopped celery
1/4 c. chopped onion
1 can beef broth (Campbell's condensed)
1 env. Lipton vegetable soup mix
2 (1 lb.) cans sliced carrots
1 1/2 c. light cream
Salt and pepper to taste

Combine celery, onion, broth, soup mix and carrots with liquid in saucepan - simmer for 20 minutes - cool - puree - stir in cream and chill and serve cold or heat to a simmer.
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( I use pepper not peppercorns, dont have them on hand)
HAM AND SPLIT PEA SOUP
16 oz. pkg. (2 c.) dry split peas
2 lb. smoked ham shank
1 tsp. salt
1/2 tsp. basil leaves
1 sm. onion, chopped
6 peppercorns
2 qt. (8 c.) water
2 med. stalks celery, sliced
1 med. carrot, chopped (if desired)

In large saucepan combine first 7 ingredients. Simmer covered, 1 hour. Stir in celery and carrots. Continue simmering, covered, for 1/2-1 hour or until peas are tender and soup thickens. Remove peppercorns and ham shank. Cut meat from bone and return to soup. Heat through. 6-8 servings.

Answer 4

Try this one as well:
Carrot Cake
2 cups whole wheat pastry flour
2-1/2 teaspoons baking powder (non-aluminum)
2 teaspoons cinnamon
1 teaspoon salt
1 cup cold pressed sunflower oil
1 cup fructose
2 cups carrots, grated
1/2 cup almonds, chopped
3 teaspoons almond extract
Preheat oven to 350 F.
Combine dry ingredients together. Add liquid ingredients and mix. Add a little water if the mixture is too dry. Put into a 13 x 9 inch greased pan or tube pan and bake at 350 F for 45-55 minutes.

Answer 5

Soup is basically a bunch of ingredients floating around in a broth. If you have the time to cook the soup slowly then you would start with water and simmer it for a few hours. If you are short on time do the same thing using store-bought broth. Other then that just be creative.

Answer 6

My lovely wife says you should try shredding them up on a cheese grader or eqivilant tool, and use chicken soup broth/base out of the can. Buy a rotessire chicken and piece it apart to put in with the broth. Chop up some celery, onions,etc. What you don't use place in freezer bag and a nice winter soup later. Freezer the carrots and / or use them in a carrot cake recipe with a tall glass of cold milk...emmmm, I gotta run to the store! good luck! ~m~

Answer 7

Well, there are lots of ways to make carrot soup. Here's one of several I do.

Grate a mess of carrot--or run them through a food processor.

Cook 'em down in butter.

Add plain yoghurt and vegetable stock half half and until you have the consistency you like.

Simmer until carrots are cooked soft.

Salt and pepper to taste.

Answer 8

My recipie,, wash peel and cut carrots into small uniform pieces. chop an onion . heat a large soup pan and add 2-3 tablespoons olive oil reduce heat to med low add onion and and 1 teaspoon of salt sautee 3-4 minutes until onions are transparant and soft add carrots and a little more oil redue heat to low cover and cook 7-8 minutes. add 2 cups of water bring heat to med high bring to boil 2 minutes lower to low cover with lid over pot to let steam escape cook 8 minute or until carrots are reall soft.recuce water by half.

remove from heat, pour soup into blender and puree. return to pot season with salt and pepper to taste, add 2 can 16 oz chicken broth or vegetable broth and bring back to gentle boil.

Answer 9

1. CARROT SOUP

4 medium carrots, thinly sliced
2 small zucchini, shredded
2 cups vegetable stock
1 small onion, chopped
1/2 cup plain soy milk or skim milk
2 teaspoons curry powder
Combine all ingredients except soymilk and zucchini and cook over medium heat until vegetables are tender. Pour into blender and puree until smooth. Stir in soymilk and zucchini and continue to heat over low heat until heated through.

Makes 4 Servings

2. CARROT SOUP

1 small onion finely chopped
3 C. carrots peeled and coarsely chopped
4-6 T. butter
3 C. chicken stock
1 1/2 C. heavy cream or milk
2 t. curry powder
salt and pepper to taste

Melt butter in large saucepan. Saute onions 5 minutes until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until carrots are tender. Puree in the blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasonings and taste.
Garnish with creme fraiche and chopped parsley.

3. CARROT SOUP

Ingredients:

3/4 kg Carrots
1 Tomatoes
2 cups Low fat milk
2 cups Water
1/2 tsp. Black pepper powder
Sugar to taste
Salt to taste

Method:

1. Cut carrots and tomatoes into small pieces.
2. Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.
3. Use the blender to mix well with low fat milk, salt and sugar.
4. Strain and refrigerate until thoroughly chilled.

4. CARROT SOUP

INGREDIENTS:
3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
1/4 pound butter
1 1/2 teaspoons salt

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DIRECTIONS:
In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Answer 10

potato soup
1 pounf bacon cut in bit size pieces
1 lg onion chopped
2 ribs celery chopped
5 pounds white potatoes peeled an cut in cubes
2 sm carrots grated
1 qt water
1 qt 2% milk
1/2 c sour cream
chives

cook bacon tilm crisp.remove from pan add all veggies. cook an stir til browned well add water... simmer bout 30 min add milk heat til hot but do NOT BOIL ctir in sour cream sprinkle with chives serve hard crust homemade bread goes well with this fresh fruit salad too....