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Archive for the ‘Soups’ Category

Polish Borscht

31 Mar

Very popular East European vegetable soup. This one is from Poland and is the best.

Serves 4

  • 2 tbsp sunflower oil
  • 50 g butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 potato, diced
  • 2 cloves of garlic, crushed
  • 500 g beetroots, peeled and diced
  • 1 tbsp caster sugar
  • 850 ml chicken stock
  • 4 tbsp soured cream
  • a few sprigs of dill

Heat the oil and butter in a pan over a low heat. Add the onion, carrot, potato and garlic, and cook until soft (about 15 mins).

Add the beetroot and sugar, and cook for a further 4 mins.

Pour in the chicken stock, bring to the boil, and simmer for one hour.

Blitz with a hand-held blender or in a food processor, then push through a sieve.

Serve with a dollop of soured cream and dill scattered on top.

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Posted in Christmas, Halloween, Soups

 

Really Good Soup

29 Aug

Really Good Soup

Source: Captain Jim Norman/Nashville Firefighter – Station #3, Nashville, Tennessee

1 pound navy beans, cooked
3 cups smoked ham, diced
2 cans Campbell’s Cheddar Cheese Soup
2 pound potatoes, diced
1 large onion, chopped

Drain and reserve liquid from cooked beans. Cook potatoes and onions together just barely covered with water. When beans, potatoes and onions are done, combine with cheese soup and ham. Add liquid from beans, to taste.

Goes great with corn muffins and corn sticks.

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Posted in Soups

 

Fat-free Chilled Melon Soup

26 Aug

Fat-Free Chilled Melon Soup

4 cups cantaloupe balls
1 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon sugar
1 tablespoon lime juice

Combine all ingredients in a food process or blender and process until smooth. Refrigerate several hours before serving.

Makes 4 servings.

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Posted in Soups

 

Raspberry Fuchsia Soup

25 Aug

Raspberry Fuchsia Soup

3 cups fresh raspberries
3/4 cup water
2 tablespoons lemon juice
2 tablespoons lemon rind, grated fine
2 tablespoons arrowroot
1/2 cup maple syrup
2 cups strawberry wine
1/2 cup sour cream
1/2 cup fresh raspberries for garnish

Pur?e raspberries for soup; strain through a sieve into bowl; set aside.

Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve.

Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to saucepan. Simmer over low heat until thick. Refrigerate 2 hours.

Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.

Serves 4.

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Posted in Soups

 

Mashed Potato Soup

24 Aug

Mashed Potato Soup

Serves 4.

2 pounds white potatoes, cut into 1-inch cubes
4 cups whole milk
1 cup cream
4 ounces butter
6 ounces Velveeta cheese, cut into chunks
Salt and pepper to taste

Cook potatoes in salted water (just enough to cover) until very tender. Drain the water and add milk, cream and butter and beat with a mixer until smooth. Return to heat and add Velveeta cheese; heat until the cheese melts. Season to taste, and add more cream if needed to thin the soup.

NOTES: Use leftover mashed potatoes if you have them! Sprinkle the top of the soup with chopped chives to serve, if desired.

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Posted in Soups

 

Chicken Chow Mein Soup

23 Aug

Chicken Chow Mein Soup

2 cups cubed cooked chicken
2 medium stalks celery, sliced
1 cup sliced mushrooms
1 cup bean sprouts
1 cup shredded cabbage
1/4 cup shredded carrot
1/4 cup sliced green onion
2 3/4 cups water
1/4 cup dry sherry or water
3 tablespoons low sodium soy sauce
4 ounces uncooked vermicelli, broken into thirds
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) can bamboo shoots, drained

Heat all the ingredients in a 3-quart saucepan over medium-high heat, stirring occasionally. When soup comes to the boiling point, reduce heat, cover and simmer 15 minutes.

6 servings

200 calories, 4 g fat

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Posted in Chicken, Soups

 

Chili Dog Soup

23 Aug

Chili Dog Soup

1 pound ground beef
1 package hot dogs, cut up
1 (28 ounce) can diced tomatoes, undrained
2 (16 ounce) cans dark red kidney beans, undrained
2 (15 ounce) cans tomato sauce
Salt and pepper
1 cup shredded cheese
1 bag Fritos Corn Chips

Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans, tomato sauce, salt and pepper. Cover and simmer for 30 minutes, stirring occasionally.

Serve over Frito chips and top with cheese.

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Posted in Chili, Soups

 

Salmon Bisque

23 Aug

Salmon Bisque

1/2 cup (1 stick) butter
2 large onions, chopped
2 stalks celery and leaves, chopped
1/2 green bell pepper, chopped
Shrimp (optional)
2 tablespoons flour
1 can whole tomatoes
2 cups half-and-half
1 can pink salmon
Parsley
Green onions
Salt and pepper, to taste

In saucepan add butter, onions, celery and leaves and green pepper. Cook until limp. Add flour; mix well. Add tomatoes, let simmer for 20 to 30 minutes.

Add salmon that has been deboned and drained. Add cream and simmer. Do not let boil. Simmer for about 30 minutes.

Add shrimp to bisque 10 minutes before serving. Add parsley and green onions. Serve over rice.

Serves 6 to 8.

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Posted in Soups

 

Crawfish Gumbo

21 Aug

Crawfish Gumbo

1 1/2 cups crawfish tails
2 tablespoons butter
Crawfish fat and water to make 3 1/2 pints
1/4 cup cooking oil
1/4 cup all-purpose flour
1 medium onion, chopped
2 cloves garlic, chopped
1 cup canned whole tomatoes, chopped
2 stalks celery, chopped
Salt and pepper, to taste
1 bay leaf
1 tablespoon green onion tops
1 tablespoon gumbo file

Make a golden roux. Take pot off heat. Add onion, garlic and celery, stir and cook 4 minutes. Return to heat. Add tomatoes, and cook for 5 minutes.

Add fat, water and bay leaf. Bring to a boil. Reduce heat and simmer and add salt and pepper. Simmer for 40 minutes.

In another skillet, fry in butter over low heat, green onions and tails, for 2 to 3 minutes. Add to gumbo. Put in file.

Serve over hot, cooked rice.

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Posted in Soups

 

Apache Corn Soup

18 Aug

Apache Corn Soup

Peel the acorns and grind them. The outer part of the acorn is not used.

1 (2 1/2-pound) beef roast
2 quarts water
1 teaspoon salt
1 teaspoon pepper
1 cup ground acorn meal

Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.

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Posted in Soups

 
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