HELP!!! Recipes needed for soup .......?

Question

I need recipes for soup that is not too filling for xmas day . I have 11 people coming for dinner 5 of which are children so nothing too fussy please .

Answer 1

Go to Delia online. There's a fab recipe for Leek and Potato Soup. Made it many times and it's gorg. Lots of alternatives on there too.

http://www.deliaonline.com/
http://www.deliaonline.com/recipes/selections/delias-favourite-soups-super-bowl,253,RS.html

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Answer 2

You might think this is aweful but it's actually quite delicious...boil (blanche) some Swiss Chard (Spinach if you don't have that) and cool strain and chop finely.

Make a big batch of chicken soup (now you can do this many ways...boil chicken in chicken stock, either boullion cubes to flavour or add chicken broth) then you can pick off the meat add it and the spinach back to the clear broth, bring to a boil season, and whip up two or three eggs in a bowl and add to the soup. You'll get a nice egg drop soup mix with chicken, swiss chard, egg and then sprinkle with parmesan cheese right before serving hot.

I like to put some plain croutons on top, grated mozzarella and then parmesan....you can vary this soup...I've even made it with tiny meatballs instead of chicken...use chicken broth, meatballs, swiss chard, egg, croutons and cheese. Can't get any quicker than that and you can make the meatballs ahead, even the swiss chard, freeze and just pull out the day of.

Oh and at the very end season with some fine extra virgin olive oil...remember there is no fat in this...so it will need a little oil for flavouring...you can also add a dash of sesame seed oil for a slightly different taste too.

I always keep Knorr chicken soup powder handy for flavouring soups and rice etc.

Answer 3

This has to be the easiest and quickest soup recipe ever! Pea and Pesto Soup * 3 cups water * 3 cups frozen peas * 2 scallions * 1 teaspoon Maldon salt or kosher salt * 1/2 teaspoon lime juice * 4 tablespoons (1/4 cup) fresh pesto (not jarred) he quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil. Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes. Discard the scallions and blitz the peas and their liquid with the pesto in a blender.* Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Answer 4

Crock Pot! Pork Loin or beef roast with carrots, potatoes, peas (near the end), onion, green pepper, celery, salt and pepper. Cook on slow for 8-12 hours and you will have a feast. Water just to cover because the veggies will soak into the meat making it very tasty. You can use the juice afterward to make a very good gravy. Good Luck. Merry Christmas.

ps - by the way and it is up to you - my Mom always told me never to mark anything related with an X, as in xmas. Always hold the Holiday dear to your heart and make sure you realize that Christmas is not xmas and that is the celebration of the birth of Christ. Thank you and God Bless you and your family. Happy New Year too!

Answer 5

Easy! i am no chef but this always works for me. I usually make enough for about 4 people so i will leave it to you to do the multiplications, but for 4 people I use:

- 1 large potato
- 3 leeks
- 1 large carrot
- 4 stalks celery
- 1 onion
- 2 or 3 Knorr veggie stock cubes.

Cut up and precook the potato so it is soft first of all. Then basically cut up all the veggies and whack them into water (in a big pot so that the water covers all the veggies by an inch or so) with the stock cubes. When they are all soft (maybe after 30 minutes if you keep the heat low) add the potato and stick in the blender (if you want to). Add salt (not necessary in my opinion) and pepper (I like lots!) to taste and there you go.

Answer 6

I have a family of 6, so I understand about having to feed alot of people. I buy "Bear Creek" soup mix, there are different soups like brocolli and cheese, potato and vegetable and a few others. Each package makes a gallon of soup and you dont have to add anything besides water unless u want too. The package is about 3.80, you could buy about 3 of em and you would have enough. You find them in the soup aisle. Good Luck!!

Answer 7

Kids are notoriously fussy, try a puree soup with butter nut squash, its got a rich flavour and kids like the colour, finish with roasted garlic and fresh herbs of your choice for the grown ups. it can be made 2 days in advance, so no fuss on the day. Green veg soups need 2 be pureed in chilled veg stock, blanche and refresh veg otherwise they turn brown and you loose a lot of vitamins etc. Cheese crisps make good garnish.
Bread crumbs, grated cheese( any semi hard cheese) mix with chopped parsley, little pepper, liberally sprinkle onto parchment on a baking tray. bake 10mins at 170 approx

Answer 8

Cream of Potato, with or without leeks. Just boil 8-10 med to large potatoes, unsalted, til cooked but still quite firm. Pour off your water and replace with 2 cans (or more, depending on how many you want to feed. This is an easy recipe to cut down or rev up!) chicken broth. If you want to add the leeks, cut 1-2 large leeks ( or you can use a regular sweet onion) leaving some green on. Saute in butter until just tender, and add onion/leeks and butter to potatoes and broth. Make a rue with flour and water or corn starch to thicken to taste. Add course-ground black pepper and salt to taste and half and half til creamy, about 1 1/2 cups.. simmer another 15 minutes ( or up to 4 hours) and ENJOY! You can serve this in mugs with or without spoons, if you have broken up your potato pieces while cooking. It's mild, and most kids will love it! The adults can add ham or cheese grated over it. You can add bacon. or ham while cooking it, too. It's all what you have and want to add!

Answer 9

Chicken Noodle Soup

Ingredients

(8 servings)

3 lb Chicken pieces
6 c Hot water, divided
2 x Lg stalks Celery, thin slice
1 c Med Carrots, thin sliced
1/2 ts Dried Basil
1/4 ts Rosemary
1/4 ts Pepper
1 ts Salt, (opt.)
1/2 c Thin Egg Noodles


Instructions

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat

Answer 10

I think a clear chicken and noodle soup is the best bet because it's light, which is what you want!

An easy way of making it is to boil a couple of pints of chicken stock add chicken breast chopped into small pieces(only need a couple of breasts as it is a light soup)
add the thin noodles broken in to small pieces and there you go

you could also add veg if you liked.