Thursday, 3 July 2008

Various Soups

Last Updated:  May 4, 2014
Below:  Asparagus Soup
              Broccoli Cheddar Cheese Soup
              Carrot Soup x 2
              Coconut Shrimp Soup 
              Corn Chowder
              Five+ Bean Soup
              Minestrone Chowder
              Pizza Soup
              Pumpkin (or squash) Soup
              Squash Soup
              Tomato Soup
              Tortilla Soup
              Vegetable Chowder
              Vegetarian Minestrone Soup

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Carrot Soup

2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
4 cups canned vegetable broth or water
1 tablespoon fresh lemon juice
pinch of sugar
1/4 cup heavy cream
chopped fresh parsley
chili sauce

  • Heat oil in heavy large saucepan over medium heat. 
  • Add carrots, onion, garlic and sauté until onion is translucent, about 8 minutes. 
  • Add 3 1/2 cups broth. 
  • Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes. 
  • Remove cloves from broth and discard. 
  • Puree soup in batches in blender. 
  • Return soup to same saucepan. 
  • Mix in lemon juice and sugar. 
  • Season to taste with salt and pepper. 
  • Thin to desired consistency with more broth and heavy cream.  
  • Stir soup over medium heat until heated through. 
  • Ladle into bowls. 
  • Drizzle chili sauce over.  

Coconut Carrot Soup with Leeks

3 tablespoons coconut oil
1 pound carrots, chopped
2 medium apples, peeled, cored, chopped
1 large onion, chopped
1 leek, chopped
2 garlic cloves, chopped
1 tablespoon finely grated ginger
1 13-oz. can coconut milk
4 cups vegetable or chicken broth

Heat 1 Tbsp. coconut oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. 
Add carrots, apple, onion, chopped leek, garlic, and ginger, and season with salt and pepper. 
Cook, stirring often, until vegetables begin to soften, 5-7 minutes. 
Stir in coconut milk, broth, and 1 cup water. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 20-25 minutes; let cool slightly. 
Working in batches, transfer soup to a blender and puree until smooth. 

Broccoli Cheddar Cheese Soup

2 tablespoons butter
3 tablespoons all purpose flour
4 cups low fat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
4 cups chopped broccoli
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded (or whatever cheese you have on hand)
2 tablespoons chopped chives or green onion tops

  • Melt butter in a large saucepan over medium heat. 
  • Add flour; cook and stir 30 seconds or until bubbly. 
  • Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. 
  • Add broccoli and red pepper; return to a boil. 
  • Reduce heat to low; simmer uncovered until broccoli cooked, stirring occasionally.   
  • Take half the ingredients and blend them in an electric blender. 
  • Return blended ingredients to pot.  
  • Add cheese; stir over low heat just until cheese melts, do not boil. 
  • Ladle into four soup bowls; top with chives.

Squash Soup

4 cups of squash, peeled and cubed
1/2 cup dried white or black beans, soaked overnight
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
3 vegetable bouillon/broth cubes (can use chicken or beef if desired)
fresh ground pepper to taste
3 cups water

  • Rinse beans and put in large pot with 3 cups water. 
  • Add celery, onion, garlic and bouillon, bring to boil and then turn down to low: cover pot. 
  • Fill another large pot with water and bring to a boil. 
  • Put the squash in the boiling water and boil for about 10 to 15 minutes or until a fork can be poked easily into it. 
  • Remove the squash and sit aside to cool. 
  • Once the squash is cool enough to handle, puree in a blender or food processor. 
  • After the squash is pureed, add it to the bean mixture. 
  • Finish cooking soup so that an hour has passed from when the beans started cooking. 
  • If the soup is too watery for your taste, cook without the lid on for a while, or puree about a third of the batch; beans, onions, celery, garlic and all and then add the pureed ingredients back to the original batch. 
  • Season to taste with pepper.

Tomato Soup

10-12 tomatoes
10 cloves of peeled garlic
1 small carrot, peeled and finely chopped
2 tablespoons olive oil
black pepper
1/2 cup minced green onions
dash of chili or hot sauce
1/4 cup chopped fresh parsley leaves
3 cups tomato or V8 juice
2 tablespoons Worcestershire sauce
juice of 2 lemons
3/4 cup heavy cream
drizzle of extra virgin olive oil

  • Preheat the oven to 400F. 
  • On a baking sheet, toss the tomatoes garlic, carrots and olive oil together. 
  • Season with salt and pepper. 
  • Roast for 20 minutes, or until the tomatoes are tender. 
  • Remove from the oven.  
  • In a food processor with a metal blade (you will probably have to do this in 2 sessions), combine the roasted tomatoes, green onion, dash of chili sauce, parsley, tomato or V8 juice, Worcestershire sauce, juice from 2 lemons & 3/4 cup heavy cream. 
  • Puree until the mixture is smooth. 
  • Remove the mixture from the food processor & combine if done in 2 sessions.  
  • Can be served warm or cold with a drizzle of extra virgin olive oil, salt and pepper.  
  • Makes 6 to 8 servings.

Vegetable Chowder

1/2 cup chopped red or green pepper
1/2 cup chopped onions
1/4 cup butter or margarine
1 cup diced cauliflower
1 cup diced carrot
1 cup diced broccoli
1 cup fresh corn
1 cup fresh peas (shelled)
(or approximate equivalent of whatever fresh vegetable you have, chopped where necessary)
5 cups water
3 chicken or beef bouillon cubes
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup all purpose flour
1 cup thick cream
1 tablespoon chopped parsley
1 1/2  cups shredded cheese (what have you)

  • In a largest pot, saute the peppers and onions in butter or margarine until tender. 
  • Add remaining vegetables, water, bouillon, salt and black pepper; bring to a boil. 
  • Reduce heat: simmer covered until the vegetables are tender. 
  • Combine flour and cream until smooth; stir into pan. 
  • Bring soup to a boil; cook and stir for 2 minutes. 
  • Mix in the parsley & cheese. 

Corn Chowder

6 slices bacon
1 medium onion, diced
2 tablespoons butter
4 medium potatoes, sliced & diced bite size, skins on
2 cups fresh or frozen corn
2 chicken bouillon cube
3 cup water
1 cup milk
1 can coconut milk
1 teaspoon salt
1 teaspoon pepper
1/4 cup parsley
1/2 cup white flour

  1. Fry or microwave the bacon until crisp.  
  2. Cut into bite size pieces. 
  3. Saute the onions in butter until tender, then transfer to a 3 quart saucepan along with the cooked bacon, potatoes, corn, bouillon cubes, water, coconut milk & milk. 
  4. Cover and cook until corn & potatoes are tender.  
  5. Add salt, pepper & parsley.  
  6. Take liquid from soup mixture and mix with flour until a paste.  
  7. Pour paste mixture into soup and cook until slightly thickened. 

Five+ Bean Soup

4 cups dried beans, as many types as you can find
1 teaspoon fresh grated ginger
1 onion, chopped
1 teaspoon lemon pepper
3 tablespoons BBQ sauce
3 teaspoons chopped green chili pepper
3 cloves garlic, chopped
1 large can and 1 regular can chopped tomatoes
1 1/2 teaspoon chili powder
6 tablespoons ketchup

  • Wash, pick over, and soak beans in water to cover by 2 inches, overnight. 
  • In the morning, drain and rinse the beans. 
  • Return to pot, add half pot of water and cook until tender, 1 1/2 to 2 hours. 
  • Add remaining ingredients. Bring to a boil, lower heat and simmer 3 hours more. 
  • Stir and add water as needed.

Asparagus Soup

    4 bundles of fresh asparagus
    2 chicken bouillon cubes
    4 tablespoons butter
    1 cup chopped green onion
    1 tablespoon minced garlic
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    1/2 cup heavy cream
    1/4 cup finely grated Parmesan = garnish

  • Crack the woody end off the asparagus, put into pot.
  • Crack the tips off the asparagus, put into holding bowl.
  • Crack the rest into 1 inch lengths and set aside.
  • Put woody ends into a medium pot with bouillon cubes.  
  • Add water to cover plus 1 inch.  Bring to boil. 
  • Lower the heat and simmer to infuse with asparagus flavor (30 to 40 minutes).   
  • Remove woody asparagus with a slotted spoon and discard.  
  • Keep stock in pot.
  • Add the tips to the stock and blanch until tender, 1 to 1 1/2 minutes. 
  • Remove with a strainer and refresh in an ice water bath. 
  • Drain on paper towels and reserve for the garnish.
  • Add butter, chopped green onion, salt & pepper, garlic & the middle sections of the asparagus to stock and cook until boiling.  
  • Turn heat down and simmer until the asparagus are very tender.  
  • Remove from heat.
  • In a food processor, puree the stock until smooth. 
  • Return to pot & add cream and reserved asparagus tips. 
  • Cook, stirring, until the soup is warmed through, about 3 minutes.  
  • Serve with Parmesan cheese garnish. 
  • Alternatively, if serving the soup later:  add cream, stir, place into bowl(s) & add asparagus tops and then refrigerate until serving time.  
  • Reheat in microwave.   
  • Serve with Parmesan cheese garnish.

Tortilla Soup

1/2 cup onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons vegetable oil
4 chicken bullion cubes & 4 cups of water
1/4 cup red or yellow bell pepper, chopped
1 tablespoon dried red chiles (This makes it pretty darned hot!  You may wish to put in a little less.)
3/4 teaspoon basil leaves, dried
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounce can tomato puree
1/2 cup vegetable oil
10 6 inch diameter corn tortillas, cut into 1/2 inch strips
2 cups chicken breasts, cooked and shredded

avocado Slices
shredded cheese

  • Heat 1/2 cup oil in 10 inch skillet until hot. 
  • Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; set aside & drain.
  • Cook and stir onions and garlic in 2 tablespoons oil in 4 quart pot until onion is tender. Stir in water, chicken bouillon, bell pepper, ground red chiles, basil, salt and pepper and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes.
  • Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. 
  • Top with cheese and avocado slices.

Minestrone Chowder

1.5 cups dry white beans (preferably cannellini beans but navy will do)
8 slices bacon, cut into four pieces
2 tablespoons of butter
1 onion chopped
4 stalks chopped celery
4 garlic cloves, minced
1 cup chopped carrots
1 cup water
5 chicken bouillon cubes
32 ounce can tomato juice
3 tomatoes chopped
2 cups finely shredded cabbage
2 cups chopped zucchini
3 tablespoons basil
1/2 teaspoon sage
1/2 cup tubular pasta
salt and pepper to taste
Parmesan cheese, grated

  • Prepare the beans: soak in water overnight and then cook until tender.  Set aside.
  • Cook bacon in microwave, on high, for 3 minutes.  Set aside.
  • In very large pot sauté butter, onion, celery and garlic until soft.  
  • Add water, bouillon cubes, tomato juice, tomatoes, cabbage, zucchini, basil and sage and boil until vegetables soft.  
  • Add pasta, salt & pepper and simmer until pasta cooked.  
  • Stir in bacon and add salt and pepper to taste. 
  • Serve with freshly grated Parmesan cheese.

Pumpkin Soup (You can also use squash)

    4-6 cups of cubed pumpkin or squash
    1 quart Vegetable Or Chicken Stock
    1/2 cup Heavy Cream
    1/3 cup Maple Syrup
    Dash Of Nutmeg
    Salt To Taste
    Extra Cream, For Serving

  • Preheat oven to 300 degrees. 
  • Place pumpkins/squash cubes on a cookie sheet and roast them until slightly shriveled and soft.
  • In a pot, heat up the pumpkin/squash with the stock and maple syrup until simmering. 
  • Mash out the big chunks, then transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. 
  • Add cream and nutmeg, then blend again.
  • Reheat if you need to, or just go ahead and serve.

Coconut Shrimp Soup

1 pound medium shrimp - peeled and deveined
1 can canned coconut milk
1 large can ( approx 4 cups chicken broth) (or water & chicken bouillon)
1/4 cup lime juice
Large piece of fresh ginger peeled and sliced
1/2 lb. mushrooms, sliced
4 garlic cloves
large handful of bean sprouts
2 carrots (sliced into thin rounds)
1/4 cup brown sugar
1 teaspoon curry powder+/-
1 tablespoon green onion, thinly sliced
dried pepper flakes start small and then add heat to preference

  • In large pot bring chicken base to a boil. Boil the shrimp until cooked, about one minute. Remove shrimp and set aside.
  • Pour the coconut milk into pot.  Add lime juice, garlic cloves, ginger and hot pepper flakes (careful!) and simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices.
  • Add the mushrooms, carrots, green onion, basil and bean sprouts into the coconut milk mixture and cook until tender.  Season to taste with curry powder.
  • To serve, reheat shrimp in the soup, and ladle into serving bowls.

Vegetarian Minestrone Soup

2 vegetarian bullion cubes
1 small can (350 ml) tomato juice
4 cups diced tomatoes
1 tbsp chopped fresh basil
1/2 tsp oregano
2 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
3 zucchini, chopped
1 cup green beans, chopped
3 cloves garlic, minced
salt and pepper to taste
1 cup macaroni pasta
  • In a large pot, combine all the ingredients except the pasta and just cover with water.
  • Simmer over low heat for at least one hour, or until vegetables are tender.
  • Add the pasta and bring to a slow simmer.
  • Cook for another 20 minutes, or until pasta is done cooking.

Pizza Soup

30 oz. can Diced Stewed Tomatoes
32 oz. of Chicken or Beef Stock (for our
   recipes we use water & chicken bouillon
   without MSG)
1/2 cup Pepperoni Slices quartered
1 medium Onion Diced
1 medium Green Pepper Diced
2 tablespoons Olive Oil
1/2 tsp Red Pepper Flakes (careful!)
1 tablespoon Dried Oregano
1 package frozen or fresh Ravioli or
Salt & Pepper to taste
Shredded Mozzarella & sliced black olives for garnish

  • In your biggest soup pot heat the olive oil and throw in the onions and green peppers. Saute them until the onions are clear and the green peppers are slightly soft.
  • Now dump in the canned tomatoes juice and all, the stock, pepperoni slices, red pepper flakes and oregano.
  • Bring mixture to a boil and then reduce to a simmer. Let simmer for 15-20 minutes. 
  • Taste it & add any salt or pepper as you prefer.  
  • Bring it back up to a boil and add your pasta. 
  • Boil for about 4 - 5 minutes until the pasta is cooked. 
  • Serve topped with mozzarella and sliced olives.