Any good personal recipes for soups :) ?

Question

Thank you for your answer! :) Have a wonderful week! :)

Answer 1

My Mother's Recipe for Rivvel Soup
(Rivvels are "lumps" in Pennsylvania Dutch)

2 cups unsifted flour
1 beated egg
1/2 teaspoon salt
4 quarts chicken broth
2 cups corn

Combine flour, salt & beaten egg and mix together until mix is crumbly. Drop these rivvels into broth. Add corn & simmer 10 or 15 minutes.

Mom's recipe card does not say so, but I am assuming the broth is already hot when you add the rivvels and the corn.

Answer 2

BLT Soup Recipe
Courtesy Paula Deen

5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
1/2 cup diced green onions
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups fresh or canned chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream

In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

Answer 3

Italian Sausage Soup with Tortellini
INGREDIENTS

* 1 pound sweet Italian sausage, casings removed
* 1 cup chopped onion
* 2 cloves garlic, minced
* 5 cups beef broth
* 1/2 cup water
* 1/2 cup red wine
* 4 large tomatoes - peeled, seeded and chopped
* 1 cup thinly sliced carrots
* 1/2 tablespoon packed fresh basil leaves
* 1/2 teaspoon dried oregano
* 1 (8 ounce) can tomato sauce
* 1 1/2 cups sliced zucchini
* 8 ounces fresh tortellini pasta
* 3 tablespoons chopped fresh parsley

DIRECTIONS

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Answer 4

sweet sausage minestrone:
1 onion chopped
1 tbsp olive oil
1 red pepper chopped
1 green pepper chopped
1 clove crushed garlic
1 13 3/4 ounce can vegetable broth
3 cups water
1 28 ounce can chopped tomatoes
1 cups finely chopped cabbage
6 Italian sausages
1 tbsp basil
1 tbsp oregano
1 tsp salt
1/2 tsp pepper
1 15 ounce can cannellini beans, drained
1 pound pkg meat tortellini

In large soup pot, saute onions in oil until clear, add peppers, and garlic, cook for 5 mins. Add broth, water, tomatoes, cabbage, sausages, and seasonings. Bring to a boil, cook over medium heat for 20 minutes. Remove the sausages, cut into 1/2 inch pieces, and return to the pot. Add the beans, cook for 10 minutes, add the tortellini, cook for 5 minutes further, then serve. Top with fresh Parmesan cheese.

Answer 5

Spicy Lentil Soup-Prep 15 mins Cook 20 mins Serves 4

15g butter
1 onion, chopped
1 garlic clove, crushed
5ml ground ginger
10ml ground cumin
1 grn pepper, seeded and chopped
1 red pepper, seeded and chopped
1 bay leaf
175g split red lentils
568ml veg stock
450ml fresh milk
fresh coriander to garnish
Melt butter in a non-stick pan, add onion and cook until soft. Add garlic and spices and fry for 1 min, stirring.
Stir in peppers, bay leaf, lentils and stock.
Bring to the boil, cover and simmer for 15 mins or until lentils are cooked.
Remove and discard bay leaf, Stir in milk and reheat without boiling.
Garnish with a sprig of corriander.
Enjoy.

Answer 6

"Chinese dude's Chicken soup"
3 table spoons of lightly chopped garlic
1 gallon of water
1 1/2 ts salt
1 table spoon of sugar
1 whole chicken defrosted
1 cup of diced tomatoes
1 cup of diced onion
1 cup of diced celery
4 cups of chopped red cabbage

-boil gallon of water in a pot, once the water comes to a boil stick whole chicken in thigh first {yes that's right stick the whole chicken in} but remember to clean out guts and any other intestines in chicken first.

-once the soup aka chicken in boiling water comes to a boil reduce the heat to the lowest simmer and cover lid for 30--40minutes depending on the size of the chicken.

-next brown garlic and onions in a pan, wok, or whatever you can brown this stuff in until the onions are caramelized

-when the chicken is cooked to "perfection" if will float after that the best way to remove {now this may sound funny but this is how my dad taught me to remove a cooked chicken from hot water and it works} stick one chopstick in the left wing pit and stick the other chopstick in the right now when you lift the chicken out be sure to have the chopsticks in an X position before taking the chicken out.

-after you remove the chicken let it cool down, then you jack up the heat and let the soup come to a boil after that you add the caramelized onion/garlic,celery,tomatoes, red cabbage and let everything reduce/boil for 30minutes

After everything in the soup is soft you flavor it with the salt and sugar, remember the chicken? Well now after all this stuff is done it should be cool enough for you to "take it apart"
-you shred up all the meat on the chicken and transfer it to the soup
-as for the bones you simply toss away or if you want that extra flavor you can put it back in the soup but it's totally up to you.
By the way have a good night and happy eating

Answer 7

SPICY SOUTH WEST CORN SOUP
1 pk frozen corn thawed -drained
1 garlic toe
1 T butter
3/4 pd velveta cut up
1 can choped chilies
3/4 c chicken broth
3/4 c milk
2 T choped cilantro
cook garlic & corn in butter--until tender
stir in all rest until velveta melts -top with tortilla chips 4 1/2 c servingprep time 15 min# cook time 10min#you have a blessed and good week also

Answer 8

Borscht! There are 1000 recipes but this is so healthy and sooooooooo good hot or cold, chunky or pureed.
Dice two cups beets, three carrots, two onions and simmer in chicken bouillon until all the veggies are tender. Blend or not...top with a dollop of sour cream blended with finely diced cucumber.

Answer 9

It's chicken and corn soup.

Throw chicken mince (or canned crab meat - then it will become crab and corn soup) and cooked until all brownish (or just cooked for crab). Throw in 1 can of cream of corn. Mix well. Pour in 1.5 cup of water. 1 cube of chicken stock. Throw in 2 stalks of spring onion thinly sliced. Stir and mix well. Season to taste. Add a solution of a little of cornflour/maizena + 1/4 cup of water. Bring to boil in low heat. It's cooked when it's thickened and clear.

Put in a bowl, sprinkle extra spring onion on top and a mix of light soy sauce and sliced bird chili.

Enjoy!

I hope you like it.

Take care.

Answer 10

Hot n sour soup

INGREDIENTS:
1 cake tofu (fresh, if possible)
2 ounces pork tenderloin
Marinade:
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon tapioca starch (or cornstarch)
Other:
1/2 cup bamboo shoots
2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
1 small handful dried lily buds
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
1 teaspoon salt, or to taste
1 teaspoon granulated sugar
2 tablespoons soy sauce
2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
1 teaspoon sesame oil
1 Tbsp cornstarch dissolved in 1/4 cup water
1 egg, beaten
1 green onion, finely chopped
White pepper to taste (no more than 1 tablespoon)
Hot chili oil, to taste, optional
PREPARATION:
Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.