I am under so many deadlines at the moments that I don't even have time to make soup today. That said, I would love to hear from all of you. Tell me your favorite kind of soup or leave a link in the comment section to your favorite recipe. I am always on the lookout for a good soup.All the best,
Ronda
My mother makes a mean watercress soup.
ReplyDeleteIt's always been distinct-tasting and different for Houston. I have many fond memories of it from when I was younger -- will have to get back to you with the reipe, though. I believe it was from the original Silver Palate
Alcira
thenerochronicles.blogspot.com
My mother makes a mean watercress soup.
ReplyDeleteIt's always been distinct-tasting and different for Houston. I have many fond memories of it from when I was younger -- will have to get back to you with the reipe, though. I believe it was from the original Silver Palate
Alcira
thenerochronicles.blogspot.com
Growing up, many a meal were "soups" and I do think that my Mother knew that soups were not only satisfyng but great for keeping one healthy and slim.
ReplyDeleteSome of my favorite recipes are from my Mother.
I also adore some recipes from "French Women don't get fat." - The Spring Green Soup is lovely.
That said, I also adore those fattening rich bisques.
Lobster bisque....hmmm.
Happy Sunday - I feel inspired to make soup!
pve
Hi Ronda: I don't have the recipes but I do love a good Chicken Noodle, Lentil and Campbell's Bean and Bacon soup - all delicious!! But, I hope this gives you more ideas for recipes!! :))
ReplyDeleteI made a great Chicken Tortilla Soup yesterday. It was really good, served with blue corn chips and a dash of sour cream and shredded cheddar and monterey jack cheese.
ReplyDeleteI even got bold and made pumpkin mini muffins with cream cheese icing.
L.
My household tends to eat a lot of homemade soup in the winter months and I think speaking for all of them our favorite by far is this Baked Potato Soup Recipe. I hope you enjoy this recipe.
ReplyDeleteWild Rice Soup
ReplyDelete1 tablespoon minced onion
6 tablespoons butter, melted
2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup minced cooked ham, optional
2 cup finely chopped carrot
2 teaspoon salt
1 cup half and half
2 tablespoons dry sherry, optional
pepper
Cook the wild rice. Saute the onion in the melted butter in a saucepan until tender. Stir in the flour and cook for several minutes. Add the chicken broth gradually. Bring to a boil and boil for 1 minute, stirring constantly.
Add the wild rice, ham, carrot and salt. Cook just until heated through. Season with pepper.
Soup makes such a special meal.
A good bowl of soup is like a good friend.
When I am hungry at tired and want to eat in about 10 minutes, I make garlic soup with eggs.
ReplyDeleteIt's super-easy, (does not leave you reeking of garlic ) and can replace a full meal.
Chop up 4 gloves of garlic , fry them in olive oil, together with small 2 slices of rustic chunky bread.Fry the bread on both sides, and when you turn the slices around, sprinkle some paprika powder on the bread ( I know this sound not promising but it will be very nice).While you are frying, whack the oven on , up to 170 degrees centigrade.
Pour 1 1/2 pint of boiling water and 2 chicken stock cubes, all crumbled up , on the bread and garlic in the pan. Boil 1 to 2 minutes- then take from the heat and mash the whole thing up with a potato masher.The bread gets soggy, falls apart and makes the soup go nice and thick.Put back on the heat/ bruner, let it bubble and break four eggs carefuly in the soup.Take the whole pan and put it in the oven for about 8 minutes.
Then eat and enjoy.
Ronda -
ReplyDeleteThis soup takes a LOT of chopping, so I suggest you get out your food processor...even though it takes a lot of effort to get all those bite size pieces into the pot, it remains one of my favorite soup recipes --> Mulligatawny Soup --> tastes just like Fall!
http://www.abcddesign.com/archives/2009/09/30/mulligatawny-soup-recipe-a-taste-of-fall/
xoABCD
The best soup? That is easy! My red bell pepper soup is absolutely to die for! Shiree'
ReplyDeleteI really love nettle soup and luckily there's a lot around! It's very similar to watercress soup with lashings of cream.
ReplyDeletehands down, it's french onion soup for me. I like to make it and i like to eat it whenever it's served in a restaurant. Ironically, the worst bowl of it I ever had was outside the eiffel tower in paris. but that just gives my relationship with the soup more depth! :)
ReplyDeleteI like to make homemade broth every few days. This is one of my many favorites soups to make with it.
ReplyDeleteChicken soup with Portobello mushroom raviolis
Sauté in a soup pot with a bit of olive oil
1 leek sliced
1 shallot diced
3 cloves of garlic
Thickly sliced zucchini
until slightly golden, then add
1 T of pesto
1 T of better than boullion (in jar paste form)
¼ cup white wine or vermouth
Add 6 cups of homemade or store bought low sodium chicken broth
Bring to boil
Add 2 packages of Portobello mushroom ravioli
And ½ bag of baby spinach
When raviolis float to top turn off heat.
Squeeze juice of ½ lemon
Add shredded chicken if you have some from making homemade broth or I like to buy trader joe Caesars Chicken.
Add grated or flaked parmesan on top of each bowl full.
Cream of Watercress Soup as taught to me by California artist Janet Takahashi.
ReplyDeleteSo sinful, if I were Catholic I am certain I would be required to say Hail Mary, full of grace or whatever good Catholics must say in pennance.
By coincidence- the recipe is on my blog- posted today.
Lobster Bisque with Sherry.
ReplyDeleteyvonne
Texas designer Myrl Talkington makes a spicy zucchini soup that is fabulous on a cold day with warm bread and my favorite!
ReplyDeleteHere's the link to the recipe on my blog:
Spicy Zucchini Soup
My friend Denise Norton, founder of Flavour Cooking School in Forest Park, IL, makes a butternut squash soup with cubed butternut squash sauteed with sweet onions. when the squash is cooked, she adds shreded collard greens or chard and browned italian sausage bits...yum!
ReplyDeletesusan victoria
I like to keep it simple and nostalgic, tomato soup and grilled cheese sandwiches. The best on a chilly day:)
ReplyDeleteThe now-defunct Cookie magazine had a fantastic recipe for Avgolemono that we make all the time. Enjoy!
ReplyDeletehttp://www.epicurious.com/recipes/food/views/Avgolemono-352269
If one is too busy to make a soup from scratch, I love the "tomato basil" soup from Bristol Frams!
ReplyDeleteMy mother makes a delicious tortellini soup with kidney beans, tomatoes, oregano, and homemade parmesan crisps to put on top. Divine!
ReplyDeletexoxo
Lila Ferraro
Pumkin Soup with a twist
ReplyDeleteIs a delicious soup, Perfect for Thanksgiving.
http://www.lolalobato.com/?p=1434
Pho!!!!! A Vietnamese noodle soup. Nearly spiritual experience.
ReplyDeleteI make my own stock...
ReplyDeleteVery easy to do and then I freeze a large batch... I just throw in what ever veges I have or I buy a lot of root veges and use those..
1.Matzo Ball Soup.. My kids love..
2. Miso soup is one of the healthest soups one can make..
3.Vege soup..
I just find these to be so easy and fast..
The secret is to use fresh home made stock in soups... try it and you will never use store bought again...
xxoo
Melissa
Hi Ronda, I make a Butternut squash and crab soup that you can find here
ReplyDeletehttp://www.sofasandsage.com/2010/10/on-sidebutternut-squash-and-crab-soup.html. I tweak it every time I make it, and I'm not a very good recipe writer, so my recipe may be a tad off. Enjoy if you try it! By the way, I am a huge admirer of your blog, if I've never mentioned that before!
When the weather gets cold and gray in New York, I crave a yummy Beer Stew for supper. It's not a soup exactly - it's more like a soup-y stew, but it's exactly the type of hearty dish I crave this time of year. I made it up a pot and posted it on my blog earlier this week -
ReplyDeleteMy favorite soup is so easy, always a big hit even with kids ( at least the carrot version) and can be served hot or cold
ReplyDelete1onion chopped
1lb of carrots sliced dime size or asparagus
1 potato, cut in small pieces
4 cups of chicken broth ( can use vegetable broth)
1/4 tea of paprika optional
saute onion in olive oil until clear
add broth, veggie, pealed and potato
cook until veggies are soft
use hand blender until smooth
add paprika if like to carrot for a pit of a kick
Home made broth makes it that much richer, great as an appetizer a light dish and again hot ot cold
Can you cream instead of potato 1/3 cup but I am dairy free
Enjoy
One of my favorite soups is my grandmother's Mexican meatball soup.. delicious, will email you the recipe, since it's a bit long, but worth it :)
ReplyDelete