winter soup recipes?

Answer 1

Quick Minestrone
Ingredients:
1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 ounces each) chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 cup (2 ounces) grated Parmesan cheese


Directions:
1.Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.
2.Serve; sprinkle each serving with Parmesan cheese.

Greek Lemon Chicken Soup

2 cups chopped cooked chicken
2 medium carrots coarsely chopped
½ cup chopped onion
1-2 lemons
2 TBSP snipped fresh parsley
1 garlic clove pressed
1 can (10 ¾ ounces ) 98% fat-free cream of chic. soup
3 cans (14 ½ ounces each) 100% fat-free Chicken broth
¼ teaspoon of pepper
2⁄3 cup uncooked long grain white rice

1. Chop chicken, onion and carrots using Food Chopper. Zest 1 tsp. of lemon using Lemon Zester/Scorer. Finely snip zest using shears. Juice lemons using citrus press or juicer to make ¼ cup. Snip parsley using shears; set aside.

2. Heat Executive 4 qt Casserole over medium heat until hot. Lightly spray with nonstick oil. Add carrots onion and garlic pressed with Garlic Press; cook and stir for 2 minutes.
Stir in chicken and lemon zest, juice, soup, chicken broth and black pepper, bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Enchilada Soup
Ingredients:
3 1/2 cups beef broth
2 cups water
1/2 pound 95% lean ground beef
1/2 cup diced red bell pepper
1 garlic clove, pressed
1/4 cup masa harina (instant corn masa mix) or all-purpose flour
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 cup thinly sliced zucchini
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
Grated Monterey Jack cheese (optional)


Directions:
1.Using Easy Read Measuring Cups, measure broth and water; set aside. In (4-qt.) Dutch oven, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven; cook and stir 2 minutes. Add masa harina, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.
2.Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired.

Answer 2

Cheeseburger Soup
This is definitely hearty enough to be a meal.

1/2-1 pound of ground beef (depending on how filling you want it to be!)
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
8 ounces mushrooms, cleaned and sliced (optional)

3-4 cups chicken or beef broth
2-3 potatoes, peeled and diced
1 tsp dried basil
1 tsp dried parsley
salt and pepper to taste

2 Tbs butter
1/4 cup flour
1 1/2 cups milk

8 ounces American cheese, cubed

1/4 cup sour cream (optional)

Brown the ground beef. Add the onion and cook until soft. Drain any fat off. Add the carrots, celery, and garlic and cook about 5-10 minutes, then add the broth, potatoes, and seasonings. Bring to a simmer, cover, and cook 20 minutes or so. Timing's not essential as long as the vegetables are cooked!

Make a white sauce. Melt the butter, slowly add the flour, stirring constantly and cook 2 minutes over medium low heat. Slowly whisk in the milk, stirring constantly. Turn the heat up and simmer a few minutes until thick. Stir into the soup. Add the cheese and stir until melted. Just before serving, stir in the sour cream if using.

Goes great with biscuits or crackers!



Chicken and Corn Chowder
2-3 Tbs bacon grease or butter or oil or some combination
1 onion chopped
1 red bell pepper, chopped
2 Tbs flour
5 cups broth (vegetable or chicken)
2 cups peeled, seeded, butternut squash in 1/2" cubes
1 potato, peeled and chopped
1 tsp thyme
16 ounces frozen corn kernels (or fresh if you have it!)
1/2 cup milk or half and half or cream, depending on your decadence level
1-2 cups cooked leftover roast chicken, chopped
1 cup chopped green onions
3-4 springs fresh parsley, chopped

Heat the bacon grease and cook the onion and half the red pepper about 10 minutes, until soft.

Add the flour and cook, stirring, another 2 minutes or so.

Add the broth, squash, potato, and thyme and mix. Bring to a boil, then reduce the heat and simmer about 10 minutes, until the squash and potato are soft.

Stir in the corn, milk, and the rest of the bell pepper and cook about 10 more minutes. Stir in the chicken, green onions, and parsley and simmer 5 minutes. Season to taste with salt and pepper. Serve with the bacon and more green onions for garnish if you like.




Leek and Potato Soup
There are many variations to this and I've loved almost all of them. Sometimes the broth is half water and half milk, sometimes it's all chicken broth, sometimes it's chicken broth and milk. Sometimes there are just leeks and potatoes; other times I add a cup or two of chopped celery when sauteing the leeks and garlic.

Leeks can be hard to clean. What I do is cut the really tough top part of the greens off, but leave the root (bulb) intact at first. Slice the leek from the top down to the root, not cutting all the way through. Turn it and do this again so you've opened it up into fourths. Then hold under running water and separate the pieces so you can rinse all the dirt out. Finally, slice the root end off and slice the leek.

2 Tbs butter
1 cloves garlic, minced
5 cups sliced leeks
2 to 3 cups peeled diced potatoes
6 cups chicken broth
1/4 tsp salt
1/4 tsp (or more) pepper
1 cup half and half or milk


Melt the butter and saute the leeks and garlic about 10 minutes, until very soft. Stir it all up frequently and keep the heat low enough so the garlic doesn't brown.

Add everything else except the milk and bring to a boil, then lower the heat. Cover and simmer for 20 minutes, stirring now and then. Basically, you just want to make sure the potatoes are cooked. If you like, blend parts of the soup in the blender or using a handheld mixer, but you can skip this step and just have chunkier soup. When the soup has cooled just a bit, add the milk or cream, stir and serve.

This soup is just as good cold--at which point you can call it Vichyssoise.



Split Pea Soup
2 cups (1 lb) split peas, green or yellow
3 Tbs butter or oil
1 ham hock or ham bone or cut up chunks of bacon
leftover diced ham, 1-2 cups (optional)
1 garlic clove, minced
1 onion, diced
1 stalk celery, diced
1 carrot, diced
7 cups water
1 tsp salt
pepper to taste


Split peas don't need to be pre-soaked like other legumes.

Heat the oil or butter in a stock pot and cook the ham hock, onions, celery, and garlic until soft, about 5 minutes.

Add. the water, split peas, leftover ham if using, and salt to the vegetables and bring to a boil. Reduce heat and simmer for 1.5 hours or longer. Remove the ham bone and cut off any meat you can. Dice the meat and return it to the pot. You can mash the soup up or put it through a strainer if you'd like smoother soup.

Answer 3

I have 2 favourites for winter soups, both of which I nicked from the BBC's Food website!

*** Butternut squash soup ***
Ingredients
2 tbsp olive oil
½ butternut squash, peeled and finely sliced/diced
1 garlic clove, peeled and chopped
½ leek, sliced
200ml/7fl oz vegetable stock (extra if necessary)
4-5 tbsp double cream
To serve
double cream, to swirl
a few fresh chives, chopped
cracked black pepper

Method
1. Heat the oil in a large saucepan and sauté the butternut squash for 4-5 minutes. Add the garlic and leek and sauté for further 2-3 minutes, stirring occasionally.
2. Season well and then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 10-12 minutes, or until the butternut squash is tender.
3. Stir in the cream and heat for a further minute.
4. Transfer the soup to a liquidiser and blend until smooth.
5. Return to the pan and gently warm through.
6. Transfer the soup to a serving bowl and swirl with a dash of double cream. Garnish with the chopped chives and finish by sprinkling with cracked pepper. Serve. (Recipe serves 1, but there is usually enough for 2 or 3 bowls.)

* Just a tip for this: butternut squash can be a bugger to chop, so if I am using it for soup once I have it peeled & seeded, I grate it.
* If you are looking to reduce the fat content, use half-fat creme fraiche instead of double cream.

*** Tomato soup ***
Ingredients
2 onions, peeled and chopped
1 carrot, peeled and diced finely
1 clove garlic, peeled and crushed
1 stick celery, finely chopped
2 tbsp olive oil
450g/1lb fresh ripe tomatoes, halved
1 litre/1¾ pints vegetable stock
1 tsp sugar
salt and freshly ground black pepper
handful fresh basil, shredded (optional)

Method
1. Heat the oil in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft.
2. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in at the end. (Serves 4, although somehow when I made it, it ended up bigger than my pan, so you can vary the amount of stock you put in.)

* Additional ingredients I added: lentils, brown rice, sweetcorn, pinch of crushed chilis ----> these ingredients are, for me, what makes it a hearty winter's soup
* Ingredients I omitted: salt & sugar (still tastes great in my opinion).

There is a great recipe for pumpkin & tomato soup on the BBC site as well but I can no longer find anywhere in the immediate vicinity of where I live (Newcastle-upon-Tyne) that sells pumpkin. However, if you can get hold of a pumpkin, here's the recipe:

*** Tomato & pumpkin soup ***


Ingredients
2 tbsp olive oil
½ pumpkin, peeled, de-seeded and diced
1 garlic clove, peeled and crushed
2 tomatoes, chopped
350ml/12fl oz chicken stock
3 tbsp fresh basil, chopped

Method
1. Heat the oil in a medium pan.
2. Add the pumpkin and garlic and sauté for three minutes.
3. Add the tomatoes and sauté for two minutes.
4. Pour in the stock and leave to simmer for 10-12 minutes.
5. Drop in the basil and then remove the pan from the heat.
6. Ladle the soup into bowls and serve.
(Serves 1, but again it makes a couple of bowls.)

Answer 4

This is so good. It warms you right up......

Winter Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Answer 5

Depends what sort of thing you like.

Good veggie soups for winter are leek and potato (plenty of butter, add some cream)

Carrot with orange or coriander.

Root vegetables, with rosemary or thyme - good strong woody winter herbs.

Italian tomato soup - with tinned toms and add pasta towards the end.

Red pepper soup

Lentil soup is wonderfully filling and warming.

All you need to do for most soups is sweat the veggies in butter and olive oil, add a good stock (chicken or ham stock is usually best) let it all bubble away for a while and then whizz with a food processor. season with salt and pepper and maybe serve with a drizzle of oilve oil.

One favourite of mine is curried potato and spinach soup. All cooked up together with curry spices (you can use curry powder) towards the end of cooking I add a good dollop of lime pickle - gives it a real kick!

Answer 6

Winter Vegetable Soup:

Potatoes, squash, and white beans combine for a substantial main-dish soup. Pancetta is Italian cured bacon. If you can't find it, 2 strips of smoked bacon will work.

1 teaspoon olive oil
2 ounces pancetta, chopped
1 cup chopped onion
3 garlic cloves, minced
2 cups cubed peeled acorn squash
2 cups diced peeled red potato
1/2 cup chopped celery
1/2 cup chopped carrot
1 teaspoon dried basil
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1 (28-ounce) can whole tomatoes, drained and chopped
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
4 cups chopped kale
1 (15.5-ounce) can navy beans or other small white beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat. Add pancetta; sauté 3 minutes. Add onion and garlic; sauté 3 minutes. Add squash and next 6 ingredients (squash through thyme), stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.

Stir in broth; bring to a boil. Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potato and kale are tender.

Yield: 4 servings (serving size: about 2 cups)

Answer 7

This one of my all time favorite soups. Enjoy!


Barley mushroom soup

1/4 cup (1/2 stick) butter
1 pound mushrooms, cut into 1/2-inch pieces
2 large carrots, chopped
2 large celery stalks, chopped
1 onion, chopped
1/2 cup pearl barley, rinsed
2 tablespoons all-purpose flour
6 cups chicken stock
2 cups beef stock
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed

Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Sauté until vegetables begin to brown, about 20 minutes.
Add flour to pot and stir 5 minutes. Gradually mix in stock. Bring soup to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.

Serves 8.

Answer 8

I like a good potato soup. I always start by dicing an onion, a glove of garlic, and 2 stalks of celery. i sautee them in butter until the onions are translucent. Then i add one can of chicken broth, seasoned salt and pepper, and about 5 med diced potatoes. Let simmer until potatoes are fork tender and then I add one carton of table cream. top with parsley and serve.

Answer 9

Onion Soup

Chop a couple of onions and a couple of cloves of Garlic.

Fry in Butter until golden

add a tbl spoon of flour.

Add water and an Oxo Cube. Spice and seasoning to taste.

simmer,

Before serving, Cover with grated Cheese and grill.

PIZZA-PIZ!

Answer 10

Nip-Nip soup
1lb parsnips
1lb turnip (orange type not white swede)
2 onions
Chicken stock
Prep veg and chop quite small,fry in butter,without colour and pan lid on til fairly soft. Add enough stock to cover and bring to simmer,cook til veg is cooked properly then liquidise and season to taste.

Loads of choices from celery and stilton,broccoli and smoked cheese,veg broth,carrot and orange,lentil-lovely with a ham stock.

Answer 11

In the event that it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.