usvi-on-line
soup?
soup?
Does anyone have any good soup recipes to share? I made some yesterday which we had tonight and it was good especially tonight when it's like 25 degrees outside!
I feel more of these nights coming on so I need to expand my soup catalog.
Here's what I made. A sort of sausage and bean soup. Excuse the messy bowl - I only thought to take a photo when Charlie was on seconds
I feel more of these nights coming on so I need to expand my soup catalog.
Here's what I made. A sort of sausage and bean soup. Excuse the messy bowl - I only thought to take a photo when Charlie was on seconds
Well, if you like oyster soup, here is a broth one versus a thick one:
Sautee celery and onions in 4 TBLS butter until translucent, add cubed potatoes, a tiny bit of Salt & Pepper and a tiny bit of garlic powder, 1 Can Vegetable Broth, and 1 Can Water, bring to a boil and cook potatoes until just done, about 10 - 15 mins.
After potatoes are done, add 1 Cup of Fat Free 1/2 & 1/2
that has been warmed and 1 pint of oysters that have been rinsed well and cut into bite size pieces. Cook for two minutes and remove from heat.
It was very nice and warm and tasty.
Sautee celery and onions in 4 TBLS butter until translucent, add cubed potatoes, a tiny bit of Salt & Pepper and a tiny bit of garlic powder, 1 Can Vegetable Broth, and 1 Can Water, bring to a boil and cook potatoes until just done, about 10 - 15 mins.
After potatoes are done, add 1 Cup of Fat Free 1/2 & 1/2
that has been warmed and 1 pint of oysters that have been rinsed well and cut into bite size pieces. Cook for two minutes and remove from heat.
It was very nice and warm and tasty.
Coden
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
Moroccan chicken butternut squash soup:
I use ground turkey instead of chicken.
1 lb ground turkey
1 large onion, chopped
2-3 cloves of garlic, chopped
3tbs minced ginger
1 tsp tumeric
1/2 tsp ground cumin
2 14oz cans of chicken stock
1 14 oz can of diced tomatoes
2 lbs butternut squach cubed
1 15 oz can chick peas, rinsed and drained
2 tbs lime juice
1 tsp ssalt
1/2 tsp ground red pepper
Start by sweating the onions and garlic in olive oil until tender and translucent, add ground turkey and cook through. Add ginger, tumeric and cumin, stir in thoughly. Add chicken stock, chick peas, tomatoes, squash. Bring to boil, then cover and simmer until the squah is very soft. Usually about 30 minutes.
Add pepper, salt and lime juice just before serving.
A caveat. I posted the recipe as prinited, but I always bump up the tummeric and cumin some. I add it slowly to taste. I probably use 2-3 times the cumin and tumeric it calls for.
Serve with bread or over rice it's very yummy, and low fat!! After all we have those new years resolutions to consider.
The proportions are what the recipe calls for. I tend
I use ground turkey instead of chicken.
1 lb ground turkey
1 large onion, chopped
2-3 cloves of garlic, chopped
3tbs minced ginger
1 tsp tumeric
1/2 tsp ground cumin
2 14oz cans of chicken stock
1 14 oz can of diced tomatoes
2 lbs butternut squach cubed
1 15 oz can chick peas, rinsed and drained
2 tbs lime juice
1 tsp ssalt
1/2 tsp ground red pepper
Start by sweating the onions and garlic in olive oil until tender and translucent, add ground turkey and cook through. Add ginger, tumeric and cumin, stir in thoughly. Add chicken stock, chick peas, tomatoes, squash. Bring to boil, then cover and simmer until the squah is very soft. Usually about 30 minutes.
Add pepper, salt and lime juice just before serving.
A caveat. I posted the recipe as prinited, but I always bump up the tummeric and cumin some. I add it slowly to taste. I probably use 2-3 times the cumin and tumeric it calls for.
Serve with bread or over rice it's very yummy, and low fat!! After all we have those new years resolutions to consider.
The proportions are what the recipe calls for. I tend
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
MB-
I make this soup (http://www.epicurious.com/recipes/food/views/235736) often since seeing this recipe. It's excellent.
This one is also good : http://www.epicurious.com/recipes/food/views/240092
I make this soup (http://www.epicurious.com/recipes/food/views/235736) often since seeing this recipe. It's excellent.
This one is also good : http://www.epicurious.com/recipes/food/views/240092
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Jo Ann - VA
- Posts: 756
- Joined: Sat Nov 11, 2006 11:56 am
- Location: Virginia
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
I just made chicken/sausage gumbo before Christmas and kinda used this recipe plus some others...oh and I made my own roux. I also cut up the chicken into parts and browned it in oil then boiled it till the meat was falling off the bone and took it off the bones before putting it in with the vegetables...
Chicken/Sausage GUMBO
(by Marc Savoy of Eunice, LA)
"Let's start with roux. This is available in many stores. My dad used to make his own, but now, he buys Savoie's dark roux in a jar.
· 1 part white flour
· 1 part vegetable oil (Don't use olive oil, though; I tried it with olive oil and it made a pretty bad gumbo.)
Heat the oil in a large skillet (preferably cast iron) over medium heat. Add the flour gradually, stirring constantly. You will need to stand over the stove stirring this the whole time. The roux is ready when it is a chocolate-to-coffee shade of brown, depending on your preference. The length of time will vary depending on the type of pot you are using and the level of the heat under your pot. It is important to know that in a heavy skillet, the roux will continue to darken once you have removed it from the flame. Allow the roux to cool almost to room temperature. You can put the cool roux in a jar and keep it in the refrigerator.
Now, on to the gumbo!
· 2 gallons water (don't know how much I used)
· 4 Tablespoons roux (more if you want it thicker and richer, and vice versa)
· 1 bell pepper, chopped
· 6 cloves garlic, minced
· 1 whole chicken cut up
· 2 large onions, chopped
· 2 pounds sausage (I used 1lb andouille and 1lb smoked)
· 1 bunch scallions, chopped, tops only
· 1 bunch parsley, chopped (forgot this)
· salt, black pepper, cayenne
In a very large pot, boil two quarts of water. Once boiling rapidly, add and dilute roux. STIR! STIR! STIR! When the roux is diluted the mixture will begin to foam up rapidly. CONTINUE TO STIR!! Add the rest of the water and stir more. Add the onions, bell pepper, garlic, chicken, sausage, salt, black pepper, and cayenne.
Cook over medium-high heat until tender. DO NOT COVER.
5 minutes before serving add scallions and parsley. When the five minutes are up, remove the pot from the heat.
"Some people like to add filé powder. If you choose to, use about a half-teaspoon per bowl.
Chicken/Sausage GUMBO
(by Marc Savoy of Eunice, LA)
"Let's start with roux. This is available in many stores. My dad used to make his own, but now, he buys Savoie's dark roux in a jar.
· 1 part white flour
· 1 part vegetable oil (Don't use olive oil, though; I tried it with olive oil and it made a pretty bad gumbo.)
Heat the oil in a large skillet (preferably cast iron) over medium heat. Add the flour gradually, stirring constantly. You will need to stand over the stove stirring this the whole time. The roux is ready when it is a chocolate-to-coffee shade of brown, depending on your preference. The length of time will vary depending on the type of pot you are using and the level of the heat under your pot. It is important to know that in a heavy skillet, the roux will continue to darken once you have removed it from the flame. Allow the roux to cool almost to room temperature. You can put the cool roux in a jar and keep it in the refrigerator.
Now, on to the gumbo!
· 2 gallons water (don't know how much I used)
· 4 Tablespoons roux (more if you want it thicker and richer, and vice versa)
· 1 bell pepper, chopped
· 6 cloves garlic, minced
· 1 whole chicken cut up
· 2 large onions, chopped
· 2 pounds sausage (I used 1lb andouille and 1lb smoked)
· 1 bunch scallions, chopped, tops only
· 1 bunch parsley, chopped (forgot this)
· salt, black pepper, cayenne
In a very large pot, boil two quarts of water. Once boiling rapidly, add and dilute roux. STIR! STIR! STIR! When the roux is diluted the mixture will begin to foam up rapidly. CONTINUE TO STIR!! Add the rest of the water and stir more. Add the onions, bell pepper, garlic, chicken, sausage, salt, black pepper, and cayenne.
Cook over medium-high heat until tender. DO NOT COVER.
5 minutes before serving add scallions and parsley. When the five minutes are up, remove the pot from the heat.
"Some people like to add filé powder. If you choose to, use about a half-teaspoon per bowl.
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Got this recipe from a friend...
Garlic Soup
(Makes two - three servings)
Ingredients
6-7 cloves garlic
2 small cans chicken broth
roughly a tablespoon of flour
2-3 sprigs of fresh rosemary
1/2 cup pasta ( i prefer small shells - but anything type of small pasta can be used)
couple teaspoons olive oil
pepper to taste
1.) Peel cloves of garlic brown in olive oil. Cook until they are tender and begin to fall apart.
2.) Make a "roux" by adding roughly a tablespoon or more of flour to the garlic and olive oil. Cook for a couple of minutes to brown the flour.
3.) Add chicken broth to the pot. Mix until the flour has dissolved in the broth.
4.) Place rosemary twigs in pot - let simmer for 5-10 minutes.
5.) Add the pasta - cook on low heat until the pasta is cooked. Add pepper to taste!
My friend's mom likes to add leftover rotisserie chicken to the soup - which is awesome. . The recipe is pretty fail safe - you cant really mess it up - like i said its rough estimated of everything - you can cook for longer - shorter - add more rosemary - use dried if you don’t have fresh.
Garlic Soup
(Makes two - three servings)
Ingredients
6-7 cloves garlic
2 small cans chicken broth
roughly a tablespoon of flour
2-3 sprigs of fresh rosemary
1/2 cup pasta ( i prefer small shells - but anything type of small pasta can be used)
couple teaspoons olive oil
pepper to taste
1.) Peel cloves of garlic brown in olive oil. Cook until they are tender and begin to fall apart.
2.) Make a "roux" by adding roughly a tablespoon or more of flour to the garlic and olive oil. Cook for a couple of minutes to brown the flour.
3.) Add chicken broth to the pot. Mix until the flour has dissolved in the broth.
4.) Place rosemary twigs in pot - let simmer for 5-10 minutes.
5.) Add the pasta - cook on low heat until the pasta is cooked. Add pepper to taste!
My friend's mom likes to add leftover rotisserie chicken to the soup - which is awesome. . The recipe is pretty fail safe - you cant really mess it up - like i said its rough estimated of everything - you can cook for longer - shorter - add more rosemary - use dried if you don’t have fresh.