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Savory Soup Recipes
We asked for your favorite soup recipes, and the response was overwhelming! Below are a just few that we particularly liked, but look to the link at the bottom to view several more recipes. Chicken Poblano Chowder
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, potato, garlic, poblano peppers, bell pepper, salt, white pepper, cumin, and thyme. Sauté until the vegetables begin to soften, about 7 minutes. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook until the carrots are tender, about 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken is heated through. Meanwhile, melt the butter in a large skillet over medium heat. Add the flour to the melted butter and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour, careful not to let the mixture brown. Slowly ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. Once the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, until the mixture begins to thicken, about 3 to 5 minutes. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve. Craig Powell Salt Lake City, Utah Mushroom Split Pea Soup
Heat oil in large pan over medium heat. Add onions, mushrooms, carrot, celery, and curry; cook until onions are softened. Stir in salt, water, split peas, and bay leaves. Bring to boil then reduce heat to medium-low and cover; cook, stirring occasionally, until peas are tender, about 40 to 60 minutes. Remove bay leaves, season with pepper, and serve. Soup freezes and reheats well. Bon appétit! Sister Carter France Toulouse Mission Sardinhas de Caldeirada (Boatman’s Stew)
Salt fish for a few hours. Make a sauce by browning the onions in olive oil. Add tomatoes, tomato sauce, red bell pepper, salt, pepper, parsley, apple juice, and water. Simmer for 30 minutes. Add fish. Continue to simmer until fish is cooked. Serve with French or Italian bread. Makes 4 servings. Elaine Bender Bowie Waldorf, Maryland Beef Barley Soup
In large Dutch oven, over medium heat, add 3 tablespoons of oil and brown beef cubes. Add celery, garlic, onions, and carrots after beef is browned. Sauté vegetables with beef for 4 to 5 minutes. Add beef stock and barley, adjust heat to slow rolling boil and cover. Cook for 1 ½ hours. Check beef and barley to see if they are soft. If not, cook for additional 30 minutes. After beef and barley are tender, add canned white beans, bay leaves, and mushrooms and cook for 15-20 minutes. Harold R. Walker Boise, Idaho Patsy’s Robust Red Pepper Tomato Soup
Put all ingredients in a food processor or blender and mix. For chunkier soup, blend for less time. Serve immediately on hot days or warm up for a brisk day. Patsy Dick Sidney, Maine Crawfish Chowder Crawfish tails, frequently used in Cajun cooking, are readily available, fresh or frozen, in grocery stores in the South; in other parts of the country, call your local market or specialty store to find out about availability. If you can’t find crawfish, you may substitute lobster tail or shrimp. Also, crab boil is a mixture of spices available in most grocery store spice sections.
In large pot, bring 3 quarts of water to a boil. Add crab boil and crawfish. Boil for 5 minutes, then let the crawfish sit in water for 10 minutes. Drain, but do not rinse. In the pot used to boil the crawfish, melt butter and cream cheese on low heat, and stir to combine. Once melted, add half-and-half and soups. Cook on low, stirring constantly. Add crawfish and red pepper, as well as chopped green onions and corn, if using. Simmer for 20 minutes, stirring constantly. Serve with Muffalettas or warm french bread. Mini-Muffalettas
Set oven temperature to 350° F. Cut individual pistolettes open, and layer with provolone cheese, ham, and hard salami. Place one spoonful of olive mix on top layer and top with other half of the roll. Bake in oven until the cheese melts and the bread is crusty, about 12 minutes. We live in South Mississippi where the weather is hot and so is the food! We love this chowder with Muffalettas, traditional New Orleans sandwiches. Everyone in our family eats this chowder, including our 4-year-old. Jenny P. Martin Hattiesburg, Mississippi Finnish Vegetable Soup
In a 6 quart stock pot, combine all ingredients and bring to a boil. Cook until vegetables are soft, about 20 to 30 minutes. Add cream cheese. Blend in blender until smooth. My aunt Saara Patjas Werner came from Finland and loved to serve soup to family and friends. This is definite comfort food. Laurie Idaho Spicy Chicken Corn Chowder
Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but ¼ cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; sauté until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1 to 2 minutes. Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes. Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper. Ladle chowder into bowls. Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro. Jackie Mitchell Gig Harbor, Washington Curried Lentil Soup
Mix sweet potatoes, carrots, onion, and lentils in a 4 to 6 quart slow cooker. Heat oil in a large skillet over medium heat. Add curry powder, cumin, salt, pepper, gingerroot, and garlic, and cook for 1 minute, stirring constantly. Stir in broth. Pour spice and broth mixture into slow cooker and stir. Cover the slow cooker and cook on low heat setting until vegetables and lentils are tender, about 5 to 6 hours. Turn heat setting to high; add green beans. Cover and cook until green beans are crisp-tender, about 15 minutes. Top with yogurt and serve. Nancy Goddard Baker Cardiff, Ontario, Canada Butternut and Acorn Squash Soup
Place the squash halves cut side down in a microwave safe dish. Add a little bit of water, cover, and cook on high until tender, about 16 minutes. Remove from heat and cool slightly. Scoop the pulp form the skins. Discard skins. Alternative method: peel the squash, cut into chunks, and steam until tender. Melt the butter in a skillet over medium heat and sauté the onion until tender. Using a blender, hand mixer, or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. Transfer the soup to a pot and cook over medium heat, stirring occasionally, until heated through. Garnish with parsley and sour cream, and serve warm. Ann Leete Beaverton, OR What would soup be without bread? Here’s an herby bread recipe to accompany almost any soup. Kathleen’s Whole Wheat Herb Bread
Set oven to 325° F. Combine ½ cup of the warm water and yeast in a small bowl and set aside. In a large mixing bowl, combine wheat flour 2 cups of white flour, salt, basil, rosemary, marjoram, and parsley and mix well. In another bowl mix together the remaining 1 ½ cups warm water, oil, and honey. Combine with the dry ingredients and mix until well incorporated. Add the egg. Once the egg is fully incorporated, combine yeast mixture with flour mixture. Continue to add remaining ½ cup of flour until mixture is stiff and difficult to stir. Turn the dough out onto a floured surface and knead until smooth, adding additional flour to prevent the dough from sticking. Once the dough is smooth, place it in a lightly oiled bowl and let rise in a warm place until doubled, about 1 hour. After the bread has doubled, work it down and shape it into three free-form round loaves or into rolls. For rolls, roll dough to 1 ½” thickness and cut with a biscuit cutter. Cover and let dough rise again until nearly doubled, about 1 hour. Bake on lightly greased cookie sheet for 15 to 20 minutes in a convection oven and 20 to 26 minutes in a conventional oven, or until lightly browned. Kathleen Garrett Saline, MI Check out more great recipes from LDS Living readers here. LDS Living, Jan/Feb 2009; Photo by Paolo Ferla
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Today's date: March 19, 2010
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