What kind of?

Question

soup do you enjoy eating in the winter?

Answer 1

I like corn soup
or
veg. soup

Answer 2

Southwest corn chowder

6 ears of corn, shucked
1 cup heavy cream
2 slices bacon, minced
1-1/4 cups minced onion
1 cup minced red bell pepper
1/2 cup minced celery
1/2 teaspoon minced garlic clove
6 cups chicken broth
3 cups diced yellow or white potatoes
3 cups chopped tomatoes, peeled and seeded
one 4-ounce can green chiles, drained and chopped
1 cup grated Monterey Jack cheese
salt as needed
freshly ground black pepper as needed
Tabasco sauce as needed
1 cup corn tortilla strips, toasted (optional)

Preparation:

Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as possible. Reserve 3/4 cup of the corn kernels for later use. Purée the remaining corn kernels with the heavy cream in a food processor or blender, set aside.

Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion, pepper, celery and garlic. Reduce the heat to low and cover.

Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Add the broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.

Add the puréed corn and cream, the reserved corn kernels, chiles and cheese. Cook on low heat just until the corn is warmed, about 5 minutes. Season to taste with salt, pepper and Tabasco. Serve in heated bowls, garnished with tortilla strips.

Answer 3

Duck Gumbo, Chili, and White Bean Soup.

Answer 4

Nigella Lawson's Chicken soup with meatballs!

SPECIAL CHICKEN SOUP
(Serves 10-12)

For the Soup Base:
· 4 1/2 lbs chicken wings
· 2 leeks, roughly chopped
· 2 carrots, roughly chopped
· 1 onion, halved
· 2 sticks of celery, roughly chopped
· zest and juice of 2 lemons
· handful of parsley
· 2 tablespoons sea salt / 1 tablespoon table salt
· 2 bay leaves
· 1 teaspoon turmeric
· 1 tablespoon dried mint
· 1 teaspoon ground coriander
· 1 teaspoon cumin seeds
· 1 tablespoon black peppercorns
· 16 cups water

Put everything into a large saucepan, a very large saucepan, and bring to the boil. Then turn down the heat – skimming off any scum as you do so – and simmer gently for about 4 hours, partially covered.

When it has cooled, strain the soup through the muslin to make about 10 cups. When the soup’s cold, put it in the fridge overnight; the next day it will be easy to scrape all of the fat which has risen to the top and solidified.

For the Meatballs:
· 1 matzoh sheet, soaked in 1 cup water for 10 minutes, then wrung out
· 14 oz (2) skinless chicken breasts
· 2 scallions, finely chopped
· 1/4 cup parsley leaves
· 2 teaspoons dried mint
· 1 tablespoon sea salt / 1 1/2 teaspoons table salt
· zest of one lemon
· 1/4 cup ground almonds
· 1 garlic clove, minced
· black pepper
· 1 egg

Put everything except the wrung-out matzoh sheet into a food processor and pulse until chopped. Add the matzoh sheet and pulse again until you have a finely chopped ground mixture. Tip into a bowl and leave in the fridge for 20 minutes.

Now, this is when you do feel a bit like someone from the old days, spending hours hunched over as you roll meatball after meatball.

Line a baking sheet with the plastic wrap and have a bowl of cold water to hand. Take the ground meatball mixture out of the fridge and with wet hands form teaspoonfuls into tiny meatballs. You should get about 50 meatballs out of this mixture.

When you reheat the soup base you can add the meatballs and cook in the gently bubbling liquid for 7 minutes, or you can make the meatballs ahead and freeze them; drop them unthawed, into the soup and cook them for 10 minutes.

For Adding to the Soup:
· 2 cups shelled fava beans, fresh or frozen
· 4 zucchini (4 cups diced)
· bunch mint, chopped
· bunch parsley, chopped

Unless the fava beans are really young, you do not need to remove their skins too. If they’re fresh, shell them then blanch the beans in boiling water for a brief minute before plunging them into a bowl of icy cold water. The skins should slip off pretty easily. If you’re using frozen beans, just let them thaw and then press gently on each bean so that the inner vivid green pair of kidney-shaped beans pops out of the casing.

Have the beans ready and finely dice the zucchini. Once the soup is hot again and the meatballs are cooked in it, add both vegetables to the soup. Sprinkle some mint and parsley over the full tureen, with a little more of both on each bowl of soup as you pass it round.

Answer 5

Frog leg soup

Answer 6

I have 3 favorites home made chicken noodle or rice soup, white menudo & a mexican veggi-beef soup called cocido.

Answer 7

Cream of Butternut Squash, Cream of Tomato, Roasted Garlic and Potato and New England Clam Chowder are my favorites. Though, I'll pretty much give it a shot as long as it is warm and filling.

Answer 8

I freaking hate soup.

Answer 9

New England Clam Chowder, potato soup or corn chowder

Answer 10

Gumbo, Clam Chowder, and they have this really great Aztec soup here in Austin that is awesome!