whats your favorite winter soup?

Question

include recipe if you have a special one ;-)

Answer 1

Broccoli and Basil Soup
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Ingredients
2 onions, chopped
1 clove garlic, crushed
2 large heads of broccoli, chopped (including stems)
200g potato, peeled and chopped
1 litre vegetable stock
large bunch of fresh basil
Procedure
- fry onion and garlic for 10 minutes, until soft
- add broccoli, potato and stock and simmer for about 15 minutes, until tender
- add basil and blend until smooth, adding a little more stock if necessary. Season to taste.
- best left for a day and reheated
Serving Information
• Serves: 4

Answer 2

MM sixteen bean soup is great so is Chili and Clam Chowder and rooster Broccoli and Cheese or have you ever had Baked Potato with the Works soup, that's yummy Stew oh yeah i admire Butternut squash soup too ah so beautiful and soft and nicely it has the variety of comforting high quality to it and nicely i could be between the few who loves it yet chop up pea with ham it in simple terms brings back techniques of abode. Debby, i'm a soup female, abode made tomato soup is yummy and abode made cream of mushroom or abode made cream of asparagus, oh yea I even have in no way had it with artichoke, you and that i actually decide to objective and hook up for a females day on an identical time as i'm on the city and commerce recipes, no longer chatting human beings we've in no way met this may be a finished Yahoo answer ingredient, 2 answer human beings answer nutrition questions who cook dinner and function comparable hobbies human beings and love and households and trolls

Answer 3

When I was a chef and all the root veg were coming into season, I like ones with those and squashs, even for a spark a few apples to contrast the taste.

As for recipes, they are quite simple, one of my favs was a parsnip, carrot, apple and celery root soup, I would peel all the veg and apples, chop them coarsely, first sauting some onions soft in a pot, adding the veg and apples, now for stock if you want a completely veg soup and veg stock or a light chicken broth, I would cook this until every thing was soft, then puree it, strained out the fibers, add some cream/homo milk or serve it with a dollop of sour cream with some apple butter or purree in it and a grating of nutmeg and finely chopped apple or a few chopped walnuts.

For spices in the soup, I would use light ones, fresh thyme, nutmeg, cinnimon even a bit of cayenne, this is a nice cold soup in the spring or summer, I make them still in my crockpot, I like potato based ones with the root veg, greens like kale, cabbage's and leeks are best in the winter, there are sweeter and have more flavour after a frost.

If you into soups, experiment with different ingredients and different combos, with seasonal fruits and with or without dairy, I like onion soup made a bit different than the ones you get in restaurants, mine has fat pork, potatos and a crouton raft made with cheddar cheese over the swiss cheese and brown stock base one.

Answer 4

Winter Squash Bisque

Ingredients:
1 medium acorn squash (1-1/2 lbs.)
1 butternut squash
4 cups chicken broth
1/4 tsp. ground ginger (or to taste)
Dash of cinnamon
2 cups whipping cream
Salt and pepper to taste

Prep:
Halve both types of squash, using a heavy, long-bladed knife on a cutting board. If the shells are too hard, then microwave the whole squash, one at a time, on a paper towel on high power of a microwave. When shell is softened, then slice and scoop out seedy portion. Pierce the butternut squash with a meat fork and microwave until partially cooked; slice and remove seeds. (The acorn has such a large center cavity, steam can expand in that, so poking holes to prevent a squash explosion is not necessary; the butternut is more solidly fleshy and the skin must be pierced before microwaving or baking in a conventional oven.)

Peel the raw or partially cooked squash and cut into 2-inch cubes and place in a saucepan with chicken broth to cover (water or more broth may be added during cooking). Cook until fork tender (about 20 minutes).

Remove squash from saucepan, reserving broth. Puree squash in food processor, using some of the reserved broth. Add pureed squash to rest of reserved liquid. Add ginger, cinnamon and cream. Thicken, if desired, with 1 or 2 tablespoons of butter/flour roux. Salt and pepper to taste.

Answer 5

Not a soup fan but I do like a steaming bowl of hot broccoli and cheese soup in the winter.

Answer 6

Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

Taco Soup

2 pounds ground beef
1 large onion, chopped
1 can pinto beans or black beans
1 can whole kernel corn ,drained
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.

Answer 7

Chicken noodle soup

Answer 8

Curry squash soup -http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=381
excellent!! If you want you can leave the curry out, but I love this soup!!
potato soup - top each bowl with crumbled blue cheese.. sooo good.

Answer 9

I love french onion soup gratinee. It is not difficult to make and recipes are all over the net.

Answer 10

chili verde.
16 ounces chicken broth or vegetable broth
2 cups chopped cooked chicken or turkey
2 cans white beans (cannellini, great northern, etc)rinsed and drained
1 cup green salsa (less if you don't want it too hot)
12 ounces frozen baby corn ( not on the cob)
Mix all in a saucepan and heat thoroughly. Top with salsa, sourcream and chopped green onions.
If you don't want the meat you can leave it out and add another can of beans. Have it with some fresh bread or crackers. Verrrry tasty!!!