Homemade Soup?

Question

Hi im wondering does anyone know recipes for homemade soup and also instructions. I want to beable to freeze the soup aswell. Thankyou xxxx

Answer 1

Simple Pumpkin Soup

1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown in the butter in a pan. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.

Hearty Chicken Soup
Ingredients
1 tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
Salt
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves


Instructions
Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.

Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)

Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.

Yield: about 3 quarts; 6 to 8 servings


Chicken Tortellini Soup Recipe
Ingredients
6 large chicken breasts, boned and cooked
3 (10-1/2 ounces) cans chicken broth
1 cup chopped celery
1 large onion, chopped
2 cans cream of chicken soup
1 (16 ounces) package frozen chopped broccoli
1 (9 ounces) package fresh cheese tortellini
1/2 tsp black pepper
1 tsp basil
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 (8 ounces) carton sour cream


Instructions
Save the chicken broth that the chicken was cooked in; you might want to thin the soup.

In a large stockpot, combine canned chicken broth, celery and chopped onion, cook until tender, about 15 minutes. Add the chicken soup, broccoli, cheese tortellini, pepper, basil, Italian seasoning and garlic powder. Bring to boiling point, turn heat down and simmer 15 minutes. Stir in the sour cream. This makes a fairly thick soup so if you want it thinner, add a cup of the chicken broth that the chicken was cooked in.

Yield: 8 to 10 servings

Mom's Veggie Beef Soup.
INGREDIENTS:
Roast, steak or stew meat
1 can diced tomatoes
1 cup shredded cabbage
1 teaspoon oregano
1 basil leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon celery seed
1 tablespoon sugar
pepper to taste
3 potatoes
3 carrots
1 stalk of celery
1 onion
PREPARATION:
You can use roast, steak, or stew meat to make stock and meat for this soup. Roast meat for at least 1 hour in a 325 degree oven with onion, celery and carrot in 2 cups of water (I do, this in my Slow Cooker overnight).
While meat is roasting, in a Dutch oven, add 1 can of diced tomatoes and 1 cup of shredded cabbage and add seasonings.

Finally add 1/2 cup each of your favorite veggies.

We use corn, limas, peas, greanbeans and sometimes add barley


Simple Onion Soup
From Ganymeder

Easy, simple, and tasty.
INGREDIENTS:
2 chopped onions
a stick of margarine,
some herbs de Provence
4 cups of veggie broth
1/2 cup red wine (I like to use Port)
PREPARATION:
Saute 2 chopped onions in a stick of margarine, with some herbs de Provence, for about 20 minutes til translucent.

Add about 4 cups of veggie broth and 1/2 cup red wine (I like to use Port).

Boil for 10 more minutes til alcohol burned off and reduced a bit



and yes you can freeze all soups upto 6 months

Answer 2

For the most basic of soups, always start with "sweating" one onion, diced, with celery and carrots. Onion should be in a 2 parts to one ratio with clelery and carrots. After this is done, add whatever you want.

I suggest starting with a vegetable soup. So, add diced potatoes, tomato, brocoli,chick peas etc. Add enough chicken or vegetable stock to cover vebetables by about three inches, bring to a boil, and once it comes to a boil, reduce to simmer, and simmer for at least an hour.

Remember, to add your seasoning at the beginning, and when you add your additional vegetables. You may also want to add a bay leaf or two or a bouquet garni, which is just a bunch of herbs tied together.

If you want a thicker soup, puree' half the soup and re-add. These kinds of soups will freeze without a problem. But, stay away from creamed soups when it comes to freezing.

Answer 3

Rinse 3 handfuls of lentils under the tap.
Chop 3 potatoes finely
Chop an onion finely
Chop a leek finely
Chop a celery stick finely
Chop 2 carrots finely
Put 2 ham stock cubes in 2 pints of water an add it all together in a pot with lentils and veg.
Bring to the boil and allow to simmer for about 40 mins.
You can season it with a teaspoonful of coriander if you like.

You can freeze this soup as soon as its cool. It makes about 15-20 bowls of soup. You can increase or decrease the amount of veg to your requirements.

Its superb!

Answer 4

If you like Covent Garden soups then I suggest you have a look at these......

New Covent Garden Book of Soup for All Seasons by the New Covent Garden Soup Company

New Covent Garden Book of Soups: New, Old and Odd Recipes by the Covent Garden Soup Company

You could probably get them dead cheap on Amazon.

I thought it would be better to give you a couple of recipe books that I use and found useful rather than a lot of recipes containing things you didn't like.

Good luck

Answer 5

INGREDIENTS

1 12-ounce jar salsa verde
3cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3cups chicken broth
1teaspoon ground cumin (optional)
2 green onions, chopped
1/2cup sour cream
tortilla chips (optional)
DIRECTIONS

Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Answer 6

Everybody Else's recipe's look complicated so here's my simple one , go to any supermarket and buy the veg stew pack usually carrot's onion's parsnip turnip , prepare the veg along with 2 or 3 medium potato's make sure that they are cut to roughly the same size to ensure they cook at the same time , put in a large pan cover with water and simmer when done use a hand blender and liquidise it add two good veg stock cubes bring back to heat and serve with a good dollop of butter and french stick.

Answer 7

this is what i love making and eating ..its a must when in scotland.

Scottish Leek and Potato(Tattie) Soup


1 1/2 lbs leeks
8 oz potatoes(peeled and sliced)
1 1/2 pints chicken stock
Salt and pepper to taste
3 oz butter
1 medium onion (sliced)
1/3 pint of milk
chopped chives (optional)





Prepare leeks, cut into 1/2 inch slices. Place butter in pan and melt, add all vegetables - cook for 5 minutes, medium heat with lid on pan, stirring half way. Add stock and seasoning, cook for 45 minutes, add mild and chopped chives before serving.

Answer 8

Really easy full proof way to make soup, and a family hand-me-down. This is for one person and is great if your on a budget (99p bag of veg):

Fry (in a medium saucepan) 1 onion in 1/2 olive oil, 1/2 butter (butter for flavour, olive oil cos it's healthy).
Add 1 chopped carrot, 1 chopped parsnip, and same amount of chopped turnip. coat everything in the lovely butter and oil and cook for a bit (doesn't need to cook, just soak up the flavours for a bit).
Add one or two chopped waxy potatoes and enough vegatable stock to cover the ingredients (I usually use 1/2 a stock cube per person).
Let it bubble away till everythings cooked and then stick it in the blender and serve.
N.B. You can also add some herbs any point between when you add the mixed herbs and before you blend it.

Instead of mixed veg:
Use 4 to 5 carrots and 1 to 2 potatoes per person and add enough corriander to taste before you blend it.
or
Use about 6 celery sticks and 1 to 2 potatoes per person .

Answer 9

You don't say what sort of soup you want to make, so I will give you the basics of making it - and a few flavour ideas - you can then adapt it to suit you and use any recipes or taste ideas you find.

The first thing I would recommend you buy is a hand blender - sometimes called a stick or immersion blender - its the one that you hold and put into the saucepan and its much easier than pouring the soup into a blender jug for processing. Not all soups need processing, but it does help.

The basic method for all soups is as follows:

First of all in a large heavy based saucepan (this will help prevent any burning) add a little oil or butter then to this oil add the spices you may want - so if you want a curry flavour, add some coriander, cumin, chilli etc. I will give you an idea of spices/flavours to use later.

Now add some finely diced onion and garlic/ginger if you are using. Let this sweat for a while. I always add a bay leaf at this stage too.

Now add your choice of vegetables according to the recipe. Let these sweat for a while, stir until they are all covered in the onion/spices.

Now add stock. Add it so that it covers the veg, with about another 3/4 inches over the top. I usually use chicken stock as it brings out the flavour of certain foods, but vegetable stock is OK too. I use beef in some recipes - listed below.

Bring to the boil, reduce temperature then allow this to simmer for a while - 20 mins or so.

After 20 mins, take off heat, using hand blender, blend the soup to a smooth consistency.

If you want it frozen - do so now. I freeze in bags rather than tubs, in portion sizes which take up less room and mean that you have an easy microwave meal when you get home in the evening.

To serve, pop back on the heat, stir and add any extras like soft cheese, cream, herbs, drizzle of olive oil etc.

All these recipes below work with this method, and all can be frozen - or will keep in the fridge for several days.

Potato and leek. Use leek instead of onion. Tastes best if you use butter instead of oil at the beginning. Doesn't need any extra herbs or spices - just the bay leaf. A dollop of cream/extra low fat soft cheese if you are on a diet - works really well with this soup.

Potato and spinach. Tastes best with curry spices. Use those listed above and maybe some turmeric. I sometimes use curry powder. Add the spinach after you have blended it - it tastes better this way and you don't get green soup. Frozen spinach also works - just leave on the heat a little longer to allow to defrost and cook through.

Winter vegetable. Use one of those frozen stew/casserole packs you can buy in the supermarket. This makes a wonderful soup. I always grate a whole nutmeg in at the end - makes it really warming and aromatic.

Carrot. This goes will all sorts of spices/herbs. I usually use a frozen bag of baby carrots - its so much easier. Add thyme, cumin, or curry spices - whatever you wish.

Broccoli and/or cauliflower: Again a frozen bag works well. Flavours like cumin work well with this soup, or nutmeg or even a little crumbled blue cheese like Stilton in at the end makes for a very delicious soup.

Lentil. Add red lentils at the vegetable stage, this works with curry spices too. I like to add a dollop of butter at the end of cooking - really works with lentils. Some diced carrots and celery also give a nice flavour.

Tomato. Use tinned tomatoes. Add them at the veggie stage. I always add some celery as well. I always use beef stock for this recipe. Use plenty of basil and olive oil for an Italian soup. you can process this and add some cream for a "cream of tomato" style soup. Otherwise you should leave chunky. You can add some veggies or beans, pasta or rice to make a really substantial
minestrone style meal in a bowl.

French onion. Use onions chopped into slices rather than diced. Add about 1lb onions to every 2pts stock. Put onions in after garlic, add a teaspoon of sugar and let it brown, You are looking for the onions to caramelise with the sugar. This will take about 30 mins. Now add beef stock and about 1/2 pt red or white wine. Allow to cook for another 30 mins or so. I always add a slosh of brandy at the end and serve with French bread spread with cheese and grilled!

The tomato and onion soups should not be frozen.

Answer 10

Hamburger Vegetable Soup

INGREDIENTS
1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup elbow macaroni

DIRECTIONS
In a saute pan, brown ground beef, over medium heat.
In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
Add browned ground beef, mix and serve.

Answer 11

Take a look at this site and check out the slow cooker recipes. You should be able to find some for some great soups.