Has anyone got any good recipes for soup?

Answer 1

pumpkin, sweet potato, butternut squash and carrot. Bake them well until theyre soft, then blend together with cream and milk. Add some herbs (whatever you can find really) and paprika. Finish off by drizzling yoghurt over the top. Yum Yum

Answer 2

I tend to use the veg that are left at the end of the week in any combination. Any root vegetable combine well (carrots, parsnips, swedes etc..) but I always add either a cut up potato and one large onion. Marrows, pumpkin and leeks are good too. French onion soup is delicious and easy. There is a gorgeous French soup made by simmering a pig's trotter overnight with a whole sliced cabbage, but obviously it would not suit a vegetarian. For delicate flavours you can use either asparagus or mushroom but these have to be thickened with flour, not with potato or onion. If you use chicken left overs, do not cook too long as the meat goes tough and tasteless. If you are desperate and in a hurry, fry a large onion, open a can of tomatoes, put in pan, add water, stock cube, a shake of mixed herbs and bring to the boil. Serve sprinkled with cheese, and crusty bread.
Use your imagination. You cannot fail with soup. The secret is in adding a stock cube rather than salt and let the soup rest a little in the pan before you serve it. Don't forget the pepper.
For specific recipes use Google.

Answer 3

Chicken Broth with Rice and Shrimp Recipe
Source: The Mexican Gourmet

Serves 6














RECIPE INGREDIENTS


7 cups chicken stock

1/2 cup rice, well rinsed

1 teaspoon salt, optional

1/2 cup olive oil

4 tablespoons chopped cilantro

4 tablespoons minced serrano chiles

1/2 cup minced tomatoes

8 medium shrimp (prawns), cooked and minced

1 lime or lemon, cut into sixths





RECIPE METHOD


Bring the stock to a boil in a large saucepan and cook the rice for 15 to 20 minutes until it flowers. (To let the rice flower, or florear, means to boil it until the grains open and break apart). Add salt if desired.


TO SERVE: Set out the olive oil on the table and put each of the remaining ingredients in separate bowls. Ladle the soup into serving bowls and let each person add the other ingredients to taste, squeezing in a few drops of lime juice just before eating.

Answer 4

Here is a quick and easy Potato Soup recipe and it is yummy.

Peel 2 potatoes and chop really small, put enough water in them to just barely cover them with a little salt.
When potatoes are done ( watch them carefully so they don't burn, but you want almost all of the water gone and the potatoes soft) Then add 1 can of canned milk(evaporated) and 1 can of cream soup(I use either celery or chicken) heat and serve with a dollop of butter on top and salt and pepper and saltine crackers.

Answer 5

A friend makes this:
Chop up a selection of vegetables like parsnip, carrots, sweet potato or pumpkin, courgettes, etc. Boil in a pot of water for about 45 minutes until all veg. are soft. Mash them a little and perhaps add some salt, pepper or stock, like chicken or vegetable or beef.
You can use a machine to puree this into a creamy thick soup, or mash vegetables by hand with a fork and have a lumpy soup.
Serve with a good dollop of soured cream or Greek yoghourt, sprinkle with chopped parsley.
It is delicious!

Answer 6

Cracking ham and veggie soup to warm the winter cockles.

Start with a large pan and boil about 4 litres of water with a gammon or a ham bone/ pork ribs and a couple of chicken oxo cubes.

Add the following roughly chopped veg:
1/2 - 3/4 turnip (swede is best)
3 large onions
5 large carrots
1 leek
4 medium potatoes

Boil for a couple of hours and then add a cup of red lentils and a cup of split peas (optional)

Boil for another 45 minutes.

Remove the meat from the gammon or ribs and cut up. put back into the soup and blend all the ingedients using a hand blender. you can chose how chunky to keep the soup.

Enjoy !

Answer 7

Fish Soup



3 cloves garlic, minced
1 large onion chopped
2 medium size carrots chopped
2 stalks celery chopped
2 tablespoons olive oil
1 tablespoon paprika
16 ounce can Italian plum tomatoes
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
1/2 teaspoon crushed thyme leaves
1 bay leaf
2 eight ounce bottles clam juice
1 1/2 pounds of either flounder or sole cut into bite size pieces
1 tablespoon of anise-flavored apertif such as Richard or Pernod

1. Saute onions in olive oil until wilted. Add garlic and saute for another minute.
2. Add everything but fish and apertif.
3.Bring to a boil. Lower heat and simmer 15 minutes or until vegetables are tender.
4.Add fish and simmer 2 to 3 minutes. Stir in aperitif and serve immediately.
Note: If you want to make this ahead of time, do steps 1-3 in advance. Just before serving bring the soup back to a simmer and cook the fish just before serving.

Answer 8

Yep

1. Get out of the house
2. Go to your local supermarket
3. Purchase a tin of Heinz Tomato Soup and a Crusty Baguette (optional)
4. Return Home
5. Open Tin and place contents into a Saucepan
6. Heat Soup on the Hob for 5/6 minutes or until bubbling
7. Place Soup in Bowl and Tear up Baguette
8. Add a pinch of Salt and enjoy!!!

Answer 9

SOUPE A L'OIGNON AU FROMAGE (FRENCH ONION SOUP)

6 large onions (about 5 pounds), sliced thin
1/2 stick (1/4 cup) unsalted butter
1tablespoon all-purpose flour
1 1/2 quarts beef broth
twelve 1/2-inch-thick slices of French bread, toasted
3/4 pound coarsely grated Gruyère



In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)

Serves 6.

Answer 10

Quickest easiest soup and it tastes great - Cream of Tomato and Basil Soup -

Into a pan place:-

2 cans of chopped tomatoes (cheap will do!), half a can of water, about 15 medium basil leaves, one teaspoon of sugar and one vegetable stock cube. Whizz with a hand blender 'til smooth. Heat soup, pour into bowls then add a swirl of cream to each one.

Delicious and takes four mins from beginning to end!


Tonight I wanted something heartier and had odds and ends. So I snipped one packet of back bacon into a pan, stirred til cooked, then added six large potatoes chopped, one medium carrot, chopped, one large onion finely chopped. I then poured on enough boiling water to almost cover the veg, and two ham stock cubes. Stirred it, put the lid on and simmered it for 25 mins. then mashed the soup a little with a potato masher. Hearty tattie soup with bacon mmmm!

Answer 11

Ingredients: 3 carrots, 2 medium pots, 4 veg stock cubes, small turnip, 1 small onion, 200g red lentils

1. Put 4 stock cubes into big pan and add the boiling water as recommend on packet per cube.
Put on the heat while stirring occasionally

2. Wash lentils then add to the stock mix

3. Grate carrots, pots and turnip
Add to the mix

4. Dice onion
Add to the mix

Wait until soup thickens and lentils soften (i don't soak my lentils over night) whizz it altogether with blender/hand blender and season to taste.

Very simple but my kids love it and so do i. Great for winter evenings, enjoy x