All about Soup!

I haven't read this whole thread, so apologies if you've seen this, but Food Network has 50 easy soups up on their site now.

http://www.foodnetwork.com/recipes-and-cooking/50-easy-soups-1--10/index.html

Well this rocks! thanks!

I know this is VERY traditional, but I made it for my fiance and he absolutely fell in love with it.  I also make it by special requests from my friends when they're craving it.

Also, I usually cook for an army, but it's something I learned from growing up with lots of people.

TRADITIONAL CHICKEN SOUP

Ingredients:

-5 Chicken Drumsticks/1 whole chicken cut up
-1lb of carrots
-1 celery stalk
-1 bunch of green onions
-1 med. tomato
-2 med. zucchini
-1 med. yellow squash
-2-3 ears of corn, halved
-15-20 fresh basil leaves
-1/2 a bunch of italian parsley
-8/12 chicken buillion cubes to taste
-freshly cracked salt and pepper to taste

OPTIONAL starch:
-Freshly baked bread/homemade dumplings/small pasta/potatoes

OPTIONAL heat:
-1/4 tsp of fresh scotch bonnet/habenero

The best part about this recipe is that you can add/subtract ingredients as you like or have in season.

First I like to get a pot of boiling water going, but only enough to just cover the chicken.   Cook the chicken for at least 30 mins.  Prep your veggies while it's cooking.  I first add the items that will take longer to cook like carrots, then celery, corn, ect.  By the time all the ingredients are added in, the chicken is ready to come out.  I like drumsticks because they give the soup a good flavor and the meat is easy to take off. 

Take the chicken out and let cool.  Add more water (about 3 quarts) to your pot and bullion/salt/pepper to taste.  While the chicken is cooling start prepping your table/starch.  I don't put the starch in the soup in the beggining because if starches are overcooked they can become a glutenous glob of yuck.  For example, if I'm adding noodles/pasta to the soup I cook a separate pot of them and add the cooked pasta right before serving.  If I'm adding potates, I add them in last for about 30/45 mins.

Take the chicken meat off your chicken when its cool enough to handle and add back to the pot.  Dispose of the skin and bones.

Serve and wait for the smiles.

The thing that makes this soup taste much better than canned stuff is that all the ingredients are fresh.  If you have to substitute crushed basil over fresh, then so be it, but the flavor is amazing with the fresh stuff.

I LOVE this thread, it keeps my mind off of bad things. Ahh, soup is my favorite food

I make a very simple soup since the London area is a great resource for dried mushrooms. It can be simply the stock and a few prepared veggies of your choice, or just grilled chicken like I prefer to have it. The chicken could be leftover from last night or grilled the day of.

All I do is take out two bowls and place half of half a handful (yes, one half of half a handful ) in each bowl and put the kettle on. Once the water is boiled just pour over the dried mushrooms and allow them to steep for 5 minutes or until soft and completely reconstituted. Then you have this lovely mushroom-y and earthy stock where you can add sliced cooked chicken. Garnish with some chopped spring onions or corriander.

This recipe is great when you're in a hurry or you don't want to break out with a liter of your good stock.

I have encyclopedic knowledge on caldo, menudo, and tortilla soup recipes. Having lived in El Paso when I was a kid, I learned how to make every authentic Mexican recipe there is. My nanny taught me how and my mother kept the recipes. I'm so protective of them, they're like treasures to me.

I've had carrots in my veg box for the past few weeks and have been struggling to use them.  They're delicious and a beautiful deep orange, but I just rarely use carrots.  So today, I made carrot and coriander soup, and it turned out gorgeously.  Plus, it was really easy!  I just sliced an onion and sweated it in some olive oil, added about a tablespoon of crushed cilantro seeds, cooked them together for a few minutes, then added some chicken stock and about ten large carrots, peeled and cut into 2-inch pieces.  Once the carrots were tender, I pureed them in my food processor then put them back in the pot with the broth, reheated the soup, and added some chopped fresh coriander.  DH thought the carrots were too sweet, but I loved it!. 

I made NoseOverTail's broccoli cheese soup today for lunch!  It was really good & DH ate two bowls full.  I liked it a lot too, but after cooking (and tasting) it, it was one of those things that I think is really good but I was tired of the taste by the time I was only about half-way through one bowlful.

We keep getting broccoli, broccoli, and more broccoli in our veg box.  I mean it's not that I don't like broccoli, but I can only eat so much!  Gah!

We keep getting broccoli, broccoli, and more broccoli in our veg box.  I mean it's not that I don't like broccoli, but I can only eat so much!  Gah!

We often do a side of steamed broccoli instead of salad, especially when we have something not very healthy like pizza for dinner.  You could also steam up a bunch of broccoli (in small flowerettes--is that the right word?) and freeze them for future soup / stew use.

You could also steam up a bunch of broccoli (in small flowerettes--is that the right word?) and freeze them for future soup / stew use.

Might have to do that because I'm about all broccoli'd out. 

I made NoseOverTail's broccoli cheese soup today for lunch!  It was really good & DH ate two bowls full.  I liked it a lot too, but after cooking (and tasting) it, it was one of those things that I think is really good but I was tired of the taste by the time I was only about half-way through one bowlful.

We keep getting broccoli, broccoli, and more broccoli in our veg box.  I mean it's not that I don't like broccoli, but I can only eat so much!  Gah!

Yay! Glad you guys liked it, though I can understand how it can be a bit much.  I only ever make half the recipe and only if I know someone is going to eat it with me!

Might have to do that because I'm about all broccoli'd out. 

I have a good recipe for a broccoli 'pesto' for pasta that is different and very good if you want it.

I have a good recipe for a broccoli 'pesto' for pasta that is different and very good if you want it. 

Yes please!

BUMPING since it has been another year and its cold now and I wanted soup!

did anyone find anymore good ones to add that we can try ;-)

I made this leek and potato soup and it was dead easy. I'll definitely be making it again!

50g butter
1 onion, chopped
3 leeks, chopped
2 medium floury potatoes, diced
900ml light chicken stock or water
150ml double (heavy) cream - I used fat free half and half
salt and black pepper

Melt the butter in a large pan, then add the onion, leeks, and potatoes, stirring until the vegetables are coated with butter. Heat the ingredients until sizzling, then reduce the heat to low.

Cover and sweat the veg for 15 minutes. Pour in the stock or water and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes until the veg is tender.

Press soup through a sieve or food mill and return to the pan. *Don't puree the soup with a blender or food processor as it gives it a gluey texture. I just used a potato smasher as I like my soup a little chunky. I hate smooth soup!*

Stir in the cream, season to taste, and reheat gently. They suggest garnishing with garlic flavoured croutons, but we had it plain and it was delicious!

We eat a lot of soup in this house. It's the one thing that I can pack full of veggies and the kiddo won't complain.

He LOVES this one. Well, we all do. I usually make it at least once a month.
Red Lentil, Chickpea, and Chilli Soup. It's so easy, and you can alter it to suits whatever you have in. I usually put kidney or black beans in, since we don't always have chick peas. I also put in bits of carrot a lot of the time. Yum-tastic!

I've also been doing Butternut Squash Soup a lot in the past few weeks, but I don't really have a specific recipe for that, just ideas from a bunch of recipes. I always put a bit of curry powder and cayenne in it though. 

Red Lentil, Chickpea, and Chilli Soup.

Mmmmm!!! That looks great!

I make soup all the time, but I too don't have too many actual recipes I follow. Usually its a hotchpotch of things lying about the house.  For example, last night's soup was a 1/2 butternut squash, red pepper, onion, garlic and red chili all roasted in the oven -to which I added to a rabbit stock I made and froze a few weeks ago -(rabbit carcass, which I caramelised ,then added carrot, shallot, peppercorns, parsley, sage, bay leaves, water all cooked for several hours. Oh yum!) - then I blended together with a stick blender, added some creme fraiche. 

Making your own stocks is a great way to make any old leftovers into a really tasty soup. 

I love the potato soup and chickpea soup!

I just got a food processor and a blender so I can make a few more things! First thing that came to mind? SOUP!

1st on my list is carrot and coriander soup - I don't like carrots but I had this at Sheateawholepie's wedding and it was amazing!  I am going to try historyenne's recipe

I am not a big veg person but I think if I puree the hell out of it I will eat it ;-) NOT like the child in your house.  I love chickpeas and spice so your soup is something I will try soon!