I need a recipe for a soup or stew.?

Question

I have been invited to a Christmas party where we have to bring a soup or stew, I don't want to bring an ordinary everyday soup I want something no one else is going to bring.

Answer 1

http://allrecipes.com/

Best recipe site ever. Tell it what you want in your stew or what you don't want in it and it will bring up all the recipes that fit. (use advance search)

Answer 2

CHRISTMAS SHOPPING STEW

2 lbs. round steak, cubed
2 c. sliced celery
1 (16 oz.) can tomatoes, cut up
1 onion, chopped
5-6 carrots, sliced
1 (4 oz.) can sliced water chestnuts
1 1/2 tbsp. sugar
4 tbsp. minute tapioca
1/4 c. dry red or white wine
Salt & pepper to taste

Place all ingredients in Dutch oven or other large pot. Cover. Cook in a 225 degree oven 5 to 6 hours. No stirring necessary. Serve with rice or chow mein noodles. Serves 4 to 6 generously

POTATO ARTICHOKE CREAM CHEESE SOUP

2 tablespoons extra-virgin olive oil
2 small yellow/white onions-chopped (you could use leeks too)
1 clove garlic, minced
2 medium potatos, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed or 1 can artichokes (in water) drained
4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 block softened cream cheese (regular or reduced fat)
2 tablespoons chopped chives or scallions, for garnish

Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper.
Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup.

Sprinkle with a little chopped chives or scallion and serve!

Answer 3

I've made the first recipe for "Tomato Vegetable Soup with Cheese Tortellini" and I really love it! It would be a good one for those who don't eat meat. I've also have planned on making the Thai Shrimp (chili) soup soon. Looks sooo good! See recipes below.

Answer 4

MAKE A CHICKEN STEW,THIS IS FROM,P.R.TAKE CHICKEN PIECES AND BROWN THEM ALL OVER IN A LITTLE OIL, SLICE ONION 5 GARLIC CLOVES,POTATO'S,CARROTS,AND SOME SQUASH, SAUTE WITH CHICKEN ADD WATER 1 CAN OF TOMATO SAUCE 1/2 CUP OF WINE SALT,PEPPER AND BRING TO A BOIL,LOWER TO A SIMMER FOR ABOUT 40 MINUTES,WHEN DONE ADD CHOPPED CILANTRO,THIS IS A GREAT TASTING STEW, I HAVE MADE THIS FOR ABOUT 20 PEOPLE AND NOTHING IS EVER LEFT OVER,NAMASTE BRING SOME CRUSTY BREAD

Answer 5

Here is a link to my fav soup..It's called Kale soup..it's so flavorful and everyone will love it..Good luck..also..on the potato's..I just chop my own I don't buy the name brand listed..

Answer 6

There are some very good links on this website about soup recipe. You can also search some other recipes on it. Hope they are useful.

Answer 7

Golden Potato Soup
water
chicken base
celery
potatoes
onion
chunked ham
cook until potatoes soften
season with salt, seasoned salt, pepper, and garlic salt
while it's still boiling beat 3-4 eggs and drop them in wait until they separate let it stand a little bit before serving

Answer 8

Best Beef Stew

1 lb lean stewing beef (1 inch cubes)
1/2 cup seasoned flour, seasoned with your favorite seasonings
3 tablespoons extra virgin olive oil
1 tablespoon dry mustard
1 large Spanish onion, sliced
1 whole bulb of garlic, peeled, separated and coarsely chopped
2 cups port wine (or any good red wine)
12 whole baby carrots, peeled
1 rutabaga, peeled, cut into large cubes
1/2 head celery, cut into 1 inch lengths with leaves
6-8 large mushrooms, quartered
2 dashes cayenne pepper
1 teaspoon dried thyme
2 dashes Worcestershire sauce
2 tablespoons creamed horseradish
salt
1 1/2-2 cups water
4-6 medium scrubbed do not peel, quartered white potatoes

Dredge beef in flour, seasoned with your favorite seasonings.
Heat large Dutch oven (cast iron is best).
Whisk together olive oil and dry mustard, add to heated Dutch oven.
Add Spanish onion and carmalize.
Add dredged beef, brown on all sides.
Add garlic, brown, being careful not to burn.
Add wine, deglaze the pot and simmer 10 minutes.
Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
Stir and simmer another 10 minutes.
Add water and potatoes.
Stir and bring back to simmer.
Preheat oven to 300 degrees.
Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.

http://www.recipezaar.com/12061

Beef and Barley French Onion Soup

A hearty full flavored soup that everyone seems to enjoy. If desired, you don't even have to top with French bread and cheese, the soup is fabulous either way.

Serving: 8 to 10

2 onions, cut into half, thinly sliced (about 4 cups)
1/4 pound shitake mushrooms
1/2 pound sliced mushrooms
1 teaspoon minced garlic
1 teaspoon light brown sugar
2 pounds boneless sirloin steak, trimmed of fat and cut into chunks
4 cups canned beef broth
2 (10 1/2-ounce) cans beef consomme
2 cups water
3/4 cup medium barley
3 tablespoons low sodium soy sauce
1/4 cup dry sherry, optional
10 thinly slices pieces French Bread, toasted
1 1/2 cups shredded reduced fat Swiss cheese (or use slices)

1. In a large pot coated with nonstick cooking spray, saute onions for about 15 minutes over medium high heat, stirring occasionally, until lightly browned.
2. Add shitake mushrooms, sliced mushrooms, garlic, brown sugar and meat, stirring for 10 to 12 minutes or until the mushrooms tender and meat browned.

3. Add the beef broth, consomme, water, and barley. Bring to a boil, lower heat, cover and cook 50 minutes to one hour or until barley and meat are tender.

4. Add soy sauce and sherry, cooking for 5 more minutes. To, serve ladle hot soup in mug or cup, top with French bread slice and cheese.

http://food.ivillage.com/recipefinder/display/0,,qpqx,00.html

Answer 9

Butternut Suash and Bacon Bisque
--Mak2 quarts

1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste

1. Preheat the oven to 350ºF. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.

2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.

3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.

4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.

5. Mix in the squash and chicken broth, and return to mixture to a simmer.

6. Remove from the heat, and purée with an immersion blender.

7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper

--Hartford Courant
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Creole Shrimp & Lobster Bisque

2 steamed fresh lobster tails, coarsely chopped
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 lb. cooked medium shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon Creole seasoning

In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
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Yucatan Lime Soup

1 chicken breast half, cut into 1-inch cubes
1 teaspoon ground cumin
1/4 teaspoon salt, plus 1/4 teaspoon
1/2 cup vegetable oil, plus more if needed
8 corn tortillas, cut into 1-inch strips
3/4 cup finely chopped white onions
1 teaspoon creole seasoning
1 teaspoon minced garlic
1/2 cup seeded, chopped tomatoes
1 tablespoon minced Serrano chiles
4 cups chicken stock
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 lime, cut into thin slices, for decoration
1 avocado, seeded and diced, for topping

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.
Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.

--Emeril Lagasse
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Green Lentil Soup with Lemon

2 cups green lentils, washed
3 teaspoons olive oil
6 cups vegetable stock
1 bay leaf
2 large onions, chopped
3 cloves garlic, crushed
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon sweet Hungarian paprika
2 large carrots, diced
2 tablespoons lemon juice, or to taste
salt and pepper

Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook for 3 or 4 minutes, stirring constantly.

Add the bay leaf & spices & stir for 1 minute.

Finally add the carrot. Pour in stock, raise heat & bring to a boil.

Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smooth & return to the pot.

Add lemon juice & salt & pepper. If too thick, thin with a little more stock.

This is also good with slices of cooked smoked sausage added. Serve with freshly made bread.
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Thai Coconut Soup

4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3”) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-oz) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-oz) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves.
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POBLANO CORN CHOWDER with SHRIMP

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 (14 3/4- to 15-oz) cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Makes 12 first-course or 6 main-course servings.

--Bon Appétitm September 2002
Sundown Cafe, Atlanta, GA
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ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1½ teaspoons chopped fresh thyme
18 garlic cloves, peeled
3½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream
½ cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4.

--Bon Appétit, February 1999