does anyone have a good soup recipe?

Question

I like almost everything except for spicey spicey recipes...I want something hearty and fairly easy to conjure up...any ideas?

Answer 1

Creamy Carrot Soup

"When I serve this creamy soup, people are amazed by the bright carrot colour and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup.

Original recipe yield: 10 servings

INGREDIENTS
·1 cup chopped onion
·1/4 cup butter, cubed
·4 1/2 cups sliced carrots
·1 large potato, peeled and cubed
·2 (14.5 ounce) cans chicken broth
·1 teaspoon ground ginger
·2 cups heavy whipping cream
·1 teaspoon dried rosemary, crushed
·1/2 teaspoon salt
·1/8 teaspoon pepper
·DIRECTIONS
1.In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2.Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Answer 2

Avgolemono - Chicken Soup with Egg-Lemon Sauce

1 (3 pound) free range chicken (I used two chicken breasts, definitely use something with bones, so that you get the most flavor)
2 quarts water
2 tbsp olive oil
1 onion, finely diced
2 bay leaves
1 leek, cleaned and quartered (didn't have, didn't use)
1 carrot, peeled and quartered
2/3 cup aborio rice
2 lg eggs
1/2 c fresh lemon juice
1 tbsp salt
1 tsp ground pepper

Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.

In a separate pan, heat 2 tbsp of olive oil and add the onions. Sweat the onions until clear. Set aside.

When chicken is cooked through, remove from the broth. Let the chick cool and pull the meat from the bones. Dice into large cubes. Set aside. My chicken fell apart, so I just used forks and shredded it, instead of having chunks. I think this added to the overall texture of the soup.

Add the onion, bay leaves (didn't have, didn't use), leek and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to med high to simmer until the rice is al dente, about 30 minutes.The soup went through a really ugly point here and I was worried it wouldn't be good Add the chicken back into the broth. Add more water if needed. I definitely needed more, but I used stock that I had made instead of water.

In a small bowl beat the eggs and lemon juice together. Pour 2 c of broth from your pot slowly into the bowl of egg and lemon, whisking continuously. If you have a blender or someone helping you, this would definitely be easier. Once all the broth is incorporated, add the mixture into the pot of soup and stir to blend well throughout. Season with salt and pepper. Serve hot.

Answer 3

Chop up lots of your favourite veggies.

Saute any onions (if using) in a good amount of olive oil (you may add some butter to the olive oil... the flavour of the butter is nice, but the olive oil keeps the butter from burning). When the onions are almost cooked, add any minced garlic (if using).

If you want it to be a thick soup, make a "roux" by adding flour to the onions, garlic and oil. Add just enough flour to make a paste (not too thin, not too thick). Don't worry about the onions and garlic still being in there, they won't affect it. Cook the roux on medium till it's blended and bubbling.

The roux thickens the soup. If you don't want to go to the trouble of making the roux, you don't have to. It gives the soup a nice texture though.

The more liquid you're planning to use, the more roux you should make, if using it. But soups are a good basic thing to make, any mistakes aren't a big deal.

Now add whatever liquid you want to be the base for your soup. I make broth whenever I have carcass (bones and skin), so I would use that. Water works fine, you can add some tomato juice if you like, or powdered/canned broth.

If you use homemade broth or water, you'll probably want to add some sea salt. Sea salt is actually GOOD for you, many health benefits, unlike regular salt. Add enough to taste. It's better to err on the side of too little, because you can always add to taste after it's served. But if you make the mistake of adding too much salt, just add water till it tastes okay again.

Now put in your chopped veggies, put the lid on, medium-low, and let it cook! Don't add your herbs and spices till closer to the end.

If you want to use meat or beans, cook separately (if necessary, lentils or canned beans don't need to be precooked though) and add that with your veggies. Make sure you rinse canned beans if you use them.

An hour or so before it's done taste, add whatever herbs and spices you need, adjust saltiness if necessary. Leave it simmering on low till you're ready to serve it.

Answer 4

Potato Leek Soup

"Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley."
Original recipe yield: 4 to 5 servings

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
2 tablespoons unsalted butter
1 cup sliced leeks
1 cup chopped onion
1 2/3 cups chicken broth
4 cups milk
1 1/3 cups potato flakes
1 teaspoon salt
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley

DIRECTIONS
Melt the butter in a large pot over medium heat. Saute the leeks and onion in the butter for 5 minutes, or until tender. Pour in the broth and the milk and mix well.
Bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in the potato flakes, salt, celery salt and parsley. Allow to thicken and heat through.

Answer 5

~Old Fashioned Chicken Noodle Soup~

Recipe Ingredients:

6 – Boneless Chicken Breast
12 – Cups Low-Sodium Chicken Broth
1 – Onion, Diced
3 – Carrots, Peeled And Thinly Sliced
3 – Celery Sticks, Finely Chopped
3 – Parsnips, Peeled And Thinly Sliced
1/2 – Cup Chopped Parsley
2 – 8 Ounces Egg Noodles
2 – Chicken Bouillon Cubes
Salt To Taste
Freshly Ground Pepper To Taste

Cookware and Utensils:
1 – Dutch Oven or Large Soup Pot
1 – Stirring spoon
1 – Soup bowl

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.
Start by preparing your vegetables. Dice your onions, finely chop your celery and parsley and thinly slice your carrots and parsnips.
Remove the skin from the chicken breast and place them in a Dutch oven. Add chicken broth and bring to a boil. Skim away any foam that appears. Reduce heat to a simmer and cook chicken thoroughly. Once chicken is done remove from broth and allow to cool before cutting. Cut chicken into bite sized pieces.
Skim the fat from the broth once the chicken is removed. Bring your broth back to a boil and add onions, carrots, celery, parsnips and bouillon cubes. Reduce heat and simmer until vegetables are tender.
Once vegetables are tender add egg noodles and cook until they are done. Finally, add your bite sized pieces of chicken and parsley and allow to simmer enough to heat the meat. Your finally step is to season your soup to taste with salt and pepper.

Serve soup in warm soup bowls with cheese toast.

Answer 6

not sure how healthy it is, but its really easy.
cream of zucchini soup (for 2)
1 zucchinni - grated
1 celery stalk - finely diced
1 small onion - finely diced
2 cups broth
salt and pepper to taste
pinch of nutmeg
few springs of fresh thyme
1 bay leaf
(roux - this stays the same even if you double the recipe)
1 cup milk
1 tablespoon flour
1 tablespoon butter

saute your onions and celery in some olive oil in large pot, add your grated zuchinni, add ur salt and pepper, let the water from the veggies come out and help cook ur veggies. add ur fresh thyme and one bay leaf
add ur broth simmer for a few minutes, meanwhile make your thinned out bashamel sauce (this is what makes it creamy withougt adding heavy cream)

add ur butter and flour in a small saucepan, cook flour for a few seconds, add your milk (warm to avoid lumps) while stirring and ur pinch of numeg. once it gets slightly thick turn the heat off, and stir into ur soup.

remove the bay leaf, and if you put the whole thyme in, remove the stalk. use a hand emersion blender and puree..

serve with parm cheese on top if you want..

Answer 7

Chicken soup is always easy to make and vary to your taste. In a large kettle, boil a whole quartered chicken in lightly salted water. When the meat has fallen from the bones after several hours you fish out the bones and add in your favorite group of veggies and spices and you can also add rice, beans, or pastas. Cook until all veggies are tender. Set in fridge to chill. You may want to skim off the chicken fat that will float to the surface and harden on top after chilling, but I prefer to leave it in for a richer soup.

Answer 8

Take five to six meaty turkey necks and boil down with some chopped onions,celery and garlic and seasonings,if you have gizzards you can throw them in too.When meat is done remove turkey meat from necks removing veins,skim off fat from cooking liquid from meat and add to a large pot,add a container or a couple cans of chicken broth,and a bay leaf.Chop up some carrots ,celery along with the leaves from the celery tops and add to the pot.You can boil some noodles and add them to your soup at the end.

Answer 9

Butternut Squash Soup with Rice

1 box frozen winter squash
4 cups chicken broth (make it with bouillon cubes if you want)
1 onion, chopped
1 clove garlic, chopped
1 Tbs butter
1 Tbs. curry powder
2 cups cooked rice (any kind)
Yogurt or Sour Cream for topping.

Saute the onions and garlic for two minutes in butter. Add curry powder and then add the broth. Add squash and bring to a boil (this will sufficiently thaw the squash). Add cooked rice. Serve in a bowl topped with yogurt or sour cream. Yummy and very healthy.

Answer 10

2 boneless, skinless chicken breasts
1 onion, chopped
2 tablespoons olive oil
1 (16 ounce) can black beans, drained
1 or 2 green chillies chopped fine
1/8 teaspoon red pepper flakes
1 (16 ounce) can corn, drained
3 cups chicken broth
PREPARATION:
Cut chicken breasts into 1" pieces. In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender. Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes. Cool soup in refrigerator or ice water bath.