Soups

Minnesota Wild Rice Soup

by // // No Comments

Even if you are not a fan of wild rice, you will like this creamy soup.

Ingredients:

  • 3 qts chicken stock
  • 1 1/3 c wild rice
  • 2 c finely chopped shallots
  • 1 qt half and half
  • 1/2 c flour
  • 1 Tab fresh thyme leaves
  • 1 tsp freshly ground black pepper
  • 2 c thinly sliced small button mushrooms
  • ¼ c maple syrup
  • Kosher salt, to taste
  • finely cut chives for serving

Directions:

  1. In a 8 quart saucepan, bring the stock and rice to a boil over medium high heat.
  2. Cover and cook, stirring , for 40 minutes.
  3. Add shallots and continue to cook until rice is tender, 5 – 10 minutes.
  4. In a small bowl, whisk half and half, flour, thyme and pepper.
  5. Whisk into soup.
  6. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes.
  7. Stir in the maple syrup, salt and pepper.
  8. Divide soup between soup plates.
  9. Garnish with chives.

Serves: 10-12

Source: Saveur.com

Sweet Potato Soup with Rum Cream

by // // 2 Comments

Worth the effort! (Even if you hate sweet potatoes!)

Soup Ingredients:

  • 5 Tab butter
  • 1 medium onion, coarsely chopped
  • 9 c chicken stock
  • 1 tsp curry powder
  • 5-6 medium sized sweet potatoes, peeled and cubed
  • ¼ c maple syrup
  • 2-5 small sprigs fresh thyme or 1 tsp dried thyme
  • pinch of cayenne pepper
  • 1 c cream
  • 1/8 tsp freshly grated nutmeg
  • salt and white pepper to taste

Soup Directions:

  1. In a 6 quart heavy bottomed saucepan, melt butter over medium heat.
  2. Add the onion and curry powder.
  3. Cook for about 6 minutes stirring occasionally.
  4. Meanwhile, in a separate sauce pan, heat the stock to a simmer.
  5. Add the sweet potato to the onion mixture.
  6. Then add the heated stock, maple syrup , thyme, and cayenne.
  7. Cook until the sweet potatoes are soft, about 25 minutes.
  8. Remove the thyme sprigs.
  9. Puree the soup in small batches and strain.
  10. Return the soup to heat and add the cream, nutmeg, salt & white pepper.
  11. Transfer to individual bowls and serve with a dollop of Rum Cream.

Rum Cream Ingredients:

  • 1 c heavy cream
  • ½ tsp fresh lemon juice
  • ¼ tsp grated lemon zest
  • 5 Tab good quality dark rum
  • pinch of sugar

Rum Cream Directions:

  1. In the bowl of an electric mixer, whip the cream until soft peaks form.
  2. Add the lemon juice and zest, rum and sugar.
  3. Continue whipping until the cream is almost stiff.
  4. Refrigerate until ready to serve.

Serves: 10

Source: The Inn at Little Washington Cookbook: A Consuming Passion, By Patrick O’Connell, Washington, Virgina

Colorado Cache Tomato Bisque

by // // No Comments

If you have not tasted tomato soup with popcorn, you are in for a treat!

Ingredients:

  • 2 cans crushed tomatoes (15 oz each) with juice
  • 1 medium onion, thinly sliced
  • 1 Tab butter
  • 1 bay leaf
  • 2 Tab brown sugar
  • 2 tsp basil, finely chopped or 1 tsp dried basil
  • 2 whole cloves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 pt light cream
  • 1 c sour cream
  • 1 pkg microwave popcorn (3 oz) – popped, buttered and salted

Directions:

  1. In a large pot sauté onion in butter until soft.
  2. Add to crushed tomatoes in a large pot.
  3. Place bay leaf and cloves in a tea ball and add to tomatoes.
  4. Add sugar, salt, pepper, basil.
  5. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
  6. Remove tea ball with bay leaf and cloves.
  7. Transfer mixture to blender or food processor to purèe.
  8. Return to pan.
  9. Add cream and sour cream and heat thoroughly.
  10. Serve in soup terrine or crock pot.
  11. Serve with small punch cups and bowl of popcorn for topping.

Serves: 6 (small punch cups – 12)

Comment:  May be made the day before (except for cream) and refrigerated.

Source: Colorado Cache Cookbook, Junior League of Denver

New England Clam Chowder

by // // No Comments

A real purist would not add flour, which would make a thinner soup. Reheats well, but does not freeze.  Very filling!

Ingredients:

  • 3 oz bacon, diced fine
  • 2 ¼ c onions, finely chopped (about 3 medium =1 ½ lbs)
  • 4 potatoes peeled and diced (about 2 lbs)
  • ½ tsp dried thyme
  • 3 c clam juice (Crown Prince – 1 bottle = 1 cup)
  • 3 cans clams with liquid (Crown Prince 10 oz each)
  • 3 c half and half
  • ½ c flour
  • ½ c cold water
  • salt and pepper
  • 3 Tab parsley, chopped for garnish
  • oyster crackers

Directions:

  1. Saute bacon in a large saucepan over medium heat until it has rendered all its fat and is lightly browned.
  2. Add onions and saute until onions are soft and transparent, but not brown.
  3. Add potatoes, thyme and clam juice and simmer, uncovered, until the potatoes are cooked but not falling apart – about 10 minutes.
  4. Mince clams.
  5. Add clams, their juice, and the half and half.
  6. Simmer about 10 minutes.
  7. Mix the flour with water.
  8. Pour into the boiling soup slowly, stirring all the time with a wire whisk.
  9. Simmer, stirring all the time for 3 minutes.
  10. Season to taste with salt and pepper.
  11. Serve in small soup bowls and sprinkle with parsley.
  12. Traditionally served with oyster crackers on the side.

Serves: 10

Source: Soup, Salad and Pasta by Ursel Norman

 

 

Cream of Corn Soup

by // // No Comments

Sooo good when it is cold and wintery out.

Ingredients:

  • 4 slices bacon, finely diced
  • ¼ c onion, chopped fine
  • 4 c corn, frozen or fresh
  • ¼ c butter
  • ¼ c flour
  • 4 c milk
  • 1 tsp salt
  • ½ tsp pepper
  • 4 c light cream (half and half)

 

Directions:

  1. Fry bacon until crisp.
  2. Add onion and saute until soft.
  3. Add corn to bacon and onion.
  4. Cook until the corn begins to brown.
  5. Add butter, stir till melted and add flour.
  6. Cook for 3 minutes.
  7. Add milk, salt and pepper and cook until thickened.
  8. Add light cream and heat thoroughly.

Serves: 8-12

Source: Recipes from Iowa With Love, Peg Hein and Kathryn Cramer

Cream of Vermont Cheddar Soup

by // // No Comments

I like soups but do not make them often.  This is one I would definitely make.

Ingredients:

  • 1/2 lb bacon, raw, slice 1/3 inch thick and cut into 1/3 inch dice
  • 1/2 c celery, finely chopped
  • 1/2 c onion, finely chopped
  • 1 Tab jalapeño, seeded, finely minced
  • 2 cloves garlic, finely minced
  • 1 Tab thyme finely minced
  • 12 oz beer
  • 2 c chicken stock
  • 4 Tab butter, unsalted
  • 1/4 c flour
  • 2 c heavy cream
  • 1 lb Cabot cheddar cheese, coarsely shredded
  • 1 tea Kosher salt
  • 12 tsp black pepper
  • 4 Tab parsley, freshly minced

Instructions:

  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes.
  2. Using a slotted spoon, transfer the bacon to a bowl.
  3. Add the celery, onion, jalapeño, garlic, butter and thyme to saucepan and cook over moderate  heat, stirring, until                    softened, 8 minutes.
  4. Add the flour to create a “blond” roux.  Cook for 5-8 minutes.
  5. Add the beer and cook until reduced by half, 5 minutes.
  6. Add the chicken stock and bring to a simmer.
  7. Cook until thickened, about 8 minutes.
  8. Add the heavy cream, cheddar cheese and simmer, stirring occasionally ubtil thick and creamy, about 5 minutes.
  9. Stir in bacon and season with salt and pepper.
  10. Add a few additional tablespoons of broth if the soup is too thick.
  11. Garnish with parsley.

Serves:  12 6 oz portions

Source: Executive Chef, The Independence, American Cruise Lines

Mushroom Soup

by // // No Comments

We had this soup at the Baobab Safari Lodge, Botswana, Africa.  Delicious !

Ingredients:

  • 75g butter (about 3 oz – 3 Tab)
  • 1 large onion finely chopped
  • 500g mushrooms, finely chopped (about 1 lb)
  • 1 chicken stock (?? can,cup?  enough for desired consistency)
  • 150g dairy cream (about 3/4 c)

Instructions:

1. Melt the butter in a large pan.
2. Add the onions and fry for 5  minuets or until evenly browned.
3. Add the mushrooms and cook for 5 minutes.
4. Stir in cream and cook for 1 minute.
5. Gradually stir in stock.
6. Season with salt to taste.
7. Bring to a boil, cover and simmer for 10 minutes.
8. Serve, garnish with parsley

Serves:  Probably about 6??

 

Cold Curried Zucchini Soup

by // // No Comments

We seem to be on a Zucchini kick – but, what the heck, it is summer and that is when zucchini take over.  Another use for the giants that lurk under the leaves.

Ingredients:

  • 2 T olive oil
  • 1 medium onion, chopped (about a cup of the already chopped ones in a bag)
  • 1 clove garlic, minced (about 1 tsp of the already chopped stuff in a jar)
  • 1 tsp curry powder
  • 2 pounds zucchini coarsely chopped (1 lb = 4 cups shredded)
  • 3 c chicken or vegetable broth
  • salt and freshly ground black pepper
  • 1 c sour cream (reduced fat, if you must) (I used twice as much sour cream (because cream is good – more cream is more good!)
  • 2 T chopped fresh cilantro for garnish

Instructions:

1. If you have large zucchini, peel some (about half) of the skin off), cut into quarters lengthwise and remove seeds.
2. Warm oil in a pot over medium heat.
3. Add onions and sauté until softened, 6 – 8 minutes.
4. Add garlic and curry powder and stir until fragrant, about 1 minute.
5. Raise the heat to medium high, add zucchini, pour in broth and add 1 tsp salt (optional – how salty is your broth).
6. Cover and bring to a simmer.
7. Remove cover and reduce heat to medium.
8. Cook until zucchini is very tender, about 20 minutes.
9. Remove from heat and let soup cool slightly.
10. Working in batches, puree soup in  blender until smooth.
11. Transfer to large bowl, cover and refrigerate until chilled, at least two hours. (Overnight is even better.)
12. Just before serving, whisk in sour cream and season with salt and pepper.
13. Ladle into chilled bowls, garnish with cilantro and serve.

Serves:  Makes about 5 – 6 cups

Notes:  The recipe called for 4 cups of broth, which made a thin soup.  It was good for the picnic as we drank it out of cups.  If it had been in a bowl – thicker would have been better.  You could start with 2 cups and puree it, then add broth to desired thickness.

Source:  Health.com

 

Margie’s Southwest Tomato Soup

by // // No Comments

Many soups can be vegetarian or not if you just adjust one or two ingredients.  In this soup you may use chicken broth or V8 in place of vegetable broth.  Add chicken, beef, or shrimp.

Ingredients:

  • 1 small onion — diced
  • 1 Tab olive oil
  • 2  28 oz. cans tomatoes, crushed or 4 – 5 lbs fresh tomatoes
  • 1 qt  vegetable broth
  • 1 Tab cumin
  • 1 tsp oregano
  • 2 tsp garlic salt
  • ¼  tsp pepper
  • 1 pinch sugar
  • 15 oz. can corn
  • 15 oz. can 1 black beans
  • 7 oz.  fresh salsa

Directions:

  1. Saute onion in oil until soft.
  2. Add tomatoes, broth, and spice.
  3. Simmer soup 15-30 minutes.
  4. Adjust spice as needed.
  5. Before serving, add beans and corn and return to simmer.
  6. Add fresh salsa and heat through.
  7. Serve with cheese and sour cream.

Serves:  8

Source:  Margie Kleerup

Margie’s Corn Chowder

by // // No Comments

This one’s pretty much Margie’s recipe. It’s actually scaled down from a large group recipe (great for luncheons), and makes the house smell great. Entered by Dave the Husband as a public service. 

Ingredients: 

4 oz. Bacon (diced)
½ Onion (diced)
¾ tsp. Thyme
¾ tsp. Sea Salt

2 tbsp. Flour
1 pint Chicken Broth

1-1/8 lbs. Canned Corn
½ large Idaho Potato

½ c.Heavy Cream

Instructions:

  1. Brown bacon until almost crisp. 
  2. Add onions and sauté until tender.
  3. Stir in seasoning until fragrant.
  4. Add flour and cook slightly.
  5. Slowly add half of broth while stirring. Cook until thickened.
  6. Add remaining broth and simmer 20 minutes.
  7. Microwave potato. When cool enough again to handle, peel and dice.
  8. Add corn and potatoes to soup and heat through.
  9. Remove from heat and stir in cream.

Serves 16.

This entry was posted in Soups and tagged .