Please post the recipe for your favorite soup.?

Question

I love soup... soup is good food.

Answer 1

Here I am trying to think of good recipes when I realized that I never follow recipes... I usually just make things up as I go. My favorite soup I make is chicken noodle... mainly because I always make the noodles from scratch...

I boil four chicken breasts with salt, remove and "chunk" the meat up... Then I strain the stock from the chicken I just boiled (removing the strange stuff that tends to end up floating around in the stock) and return the strained stock to the pan.

I then add about 3 boullion cubes, black ground pepper, salt, onion powder (that all depends on how much you like onion flavor), and sometimes a little rosemary... and bring it to a boil.


I add the chicken bits, chop up four or five carrots and four or five celery stalks and cook those until their tender. Usually while the veggies are cooking I mix up my homemade noodles and cut them up so their ready when my veggies are cooked. I never dry the noodles and once those are in and firm, my soup in done...

man, i could never write recipes... but i'm really jonesin for soup now.

Answer 2

Cheese 'N Apple Soup

Yield: four 1 1/4 cup servings.

1/3 c Margarine or Butter
1/3 c Flour
1/2 ts Salt
2 1/2 c Milk
4 c Gouda cheese, Shredded
1 c Apple juice

Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add juice; heat thoroughly, stirring occasionally.

Now this may sound odd but this soup is very good.

Answer 3

Vegetable Soup.
1kg Brisket Bones.
3 Celery stems diced.
3 Medium carrots diced.
1 Large onion diced.
1 Packet soup mix (split peas etc).
Additional vegetables
In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often.
When thoroughly brown, remove and pour off fat,
Add 2t cooking oil and add onion, celery and carrot and sauté for several minutes, stirring from time to time.
Add a jug of boiling water and the soup mix and stir
Add Brisket bones and more hot water and bring to a boil.
Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time.
After an hour remove the bones and set aside to cool.
Skim off any fat on the surface and add more vegetables. Peas, beans, corn etc. (pasta spirals, elbow bow ties etc could be added, at this stage.
Season to taste with S & P etc and bring back up to heat.
Remove the meat from the bones, cut into bites sized pieces and return to pot.

Answer 4

Minestrone soup ingredients (serves 6) 1 400g can diced peeled tomatoes 3 pontiac potatoes, peeled, chopped 200g piece jap or butternut pumpkin, deseeded, peeled, chopped 1 large brown onion, chopped 2 carrots, chopped 2 celery sticks with leaves, chopped 1 large garlic clove, chopped 1 tsp dried oregano leaves 1.75L (7 cups) water 3 small or 2 large zucchini, chopped 40g (1/4 cup) small macaroni 1 400g can borlotti beans, rinsed, drained 1/2 cup firmly packed roughly chopped fresh continental parsley Salt & freshly ground black pepper 1 1/2 tbs extra virgin olive oil 20g parmesan, finely shredded Method Place the tomatoes, potatoes, pumpkin, onion, carrots, celery, garlic and oregano in a large saucepan. Stir in the water and bring to the boil over medium-high heat. Reduce heat to medium and cook, almost covered, for 45 minutes. Add the zucchini and macaroni, and cook, stirring occasionally, for 10 minutes. Stir in the beans and cook for a further 5 minutes or until the zucchini and pasta are tender. Stir in the parsley and taste and season with salt and pepper. Ladle into serving bowls. Drizzle with the olive oil, sprinkle with the parmesan and serve immediately.

Answer 5

I have a few favorites, but here is one of them...it's really good!

Zuppa Toscana Soup

1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
3 cups water (or more if you want a thinner soup)
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt & pepper to taste
freshly grated parmesan to sprinkle on top

On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes & kale & simmer slowly, uncovered to let stock reduce & flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls & sprinkle with grated parmesan.

Yum!

Answer 6

White Chicken Chili

(easy and very good AND low calorie)

Large can low sodium chicken broth (I use Swanson's) plus 1/2 can pure water
2 cans chunk white meat chicken - or cook & chop four medium chicken breasts
Large can/jar white navy beans
1 container (to taste) medium salsa - I use fresh cilantro salsa from the deli.

Combine everything in a large pot and heat through - you can serve it right away or let it simmer for an hour or so to blend the flavors well.

I serve it with blue flour tortilla chips, sour cream and guacamole (about a tablespoon of guacamole on top of the bowl of chili is wonderful!)

This recipe can't be ruined - add as much or as little of the ingredients as you want - adjust it to your taste.

Enjoy

Answer 7

French Onion EASY!!!!!!!!!!!!!!!!!!!!!!!!

5 large onions sliced
2 tsp flour
2 tsp butter
3 cans beef broth
1 cup red wine
parm cheese optional

Melt butter in soup pot; add onions. As they start to soften, sprinkle flour on them until coated. Add in broth and wine. Bring to a boil, then let simmer for about 30 minutes or more. Delicious!!!!!

Answer 8

Cream of Hot Dog Soup

1 family size can (26 oz) Cream of Mushroom Soup

1 can (same can the mushroom soup came in) whole milk

2 16 oz packages All Beef Hot Dogs

slice the hot dogs into "coins"

stir milk into cream of mushroom soup, add hot dog coins, heat until bubbling. Feeds 4.

Answer 9

Hello! Here are two of my favorites:

Chicken Tortilla Soup

6 cups of water
3 chicken breasts w/bones
1 onion, chopped
2 garlic cloves, chopped
1 bay leaf
1 jalapeno, minced
½ cup cilantro, chopped
2 cans tomatoes w/chiles
Canola oil
4 corn tortillas, cut into strips
1 avocado, sliced
1 bag cheese, shredded
Cumin, garlic salt, white & black pepper


1) Heat water in large stock pot until boiling.
2) Add chicken, bay leaf, onion, garlic, jalapeno and seasonings.
3) Boil until chicken is no longer pink inside.
4) Strain ingredients from stock
5) Remove bones from chicken then shred the meat
6) Combine chicken, stock, strained ingredients, tomatoes and cilantro.
7) Simmer for 20 minutes
8) In frying pan, cook tortilla chips in oil until golden.
9) Serve soup in bowls. Top with tortilla chips, cheese, cilantro, and garnish with fresh sliced avocado.

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French Onion Soup


3 Large onions, sliced
2 garlic cloves, minced
2 tbsp butter
2 boxes of beef broth
2 tsp beef concentrate paste
1/8 cup sherry
Thyme, salt, pepper
Sliced cheese


1) Cook onions in butter for about 20-25 minutes until they start to caramelize. Add the garlic and continue cooking 10 more minutes.
2) Add sherry, beef broth and seasonings; bring to a boil. Add the beef paste and simmer for about 15 minutes.
3) Ladle soup into oven-safe bowls and top with a slice of cheese. Bake in oven until cheese is melted.

Answer 10

Here is the best bean soup I ever made. Senate bean soup.