Soup's On!

[not2late]

I'm a confirmed cookbook junkie and I satisfy my fix with trips to the library. So today I borrowed the new "Bon Appetit Cookbook". There's an entire chapter on soups and stews. The soups are divided into hot soups and cold soups. Since the last few days have been rainy and cold here, the hot soup recipes drew me in.

I've only glanced at the chapter, but I've found a few soup recipes that are naturally low carb. I'll try the "Cabbage and Blue Cheese Soup" later this week (need to get the ingredients). That's basically cabbage, caraway seeds and some other stuff, simmered in broth. Then before serving, you add crumbled blue cheese and heavy cream!

[Bren]

Re: Soup's On!

oh MEGS! That sounds like heaven!

I am going to make the one where you take chicken broth......mix up eggs, parmesan..... add spinach and drop in the broth tomorrow.

I love this time of year. Thinking of a stew also.

[not2late]

Re: Soup's On!

Stew! There's a Jamaican place here that sells oxtail stew. But I can't find oxtails in the supermarket (for a reasonable price that is...). So I'm trying a Jamaican oxtail stew using turkey legs! I was able to find turkey legs that were cut across, so they look oxtail-like. Anyhow, I'm throwing it into the crockpot tomorrow.

http://www.recipesource.com/ethnic/a...ail-stew1.html

The beans I'll add on my serving so I can control their portion size. But the Jamaican carry-out doesn't have beans in theirs, so I might just leave it out....

[Desertthorn]

Re: Soup's On!

That does sound delicious. OL, I am in soup mode also. I found a recipe for a shrimp bisque that sounds delicious, but now that I'm in the mood, I can't find the thing.

[Rubysugar]

Re: Soup's On!

That cabbage and bleu cheese soup sounds fantastic!

I love Recipe Source! I have used that website for years for research.
Will you be sharing the full cabbage soup recipe after you try it? *hint hint* I'd love to see it!

Let's hear it for soup season, finally!

[not2late]

Re: Soup's On!

I have the day off today. So early this morning, I ran some errands and picked up the ingredients for the Cabbage Blue Cheese Soup.

I'm cooking it right. All I can say is "WOW!!"

Here's the recipe

Cabbage and Blue Cheese Soup From The Bon Appetit Cookbook
1/4 cup unsalted butter
2 large onions, chopped
7 cups thinly sliced cabbage (about 12 oz)
2 Bay leaves
1 tablespoon caraway seeds
5 cups low sodium chicken broth

2 cups crumbled Blue Cheese
1 cup whipping cream
1 tablespoon dry sherry

Melt butter in large pot. Add onions, cabbage, bay leaves and caraway seeds. Saute until vegetables are soft. Add the broth. Bring to a boil and simmer 15 minutes. (The recipe can be made up to this point. Cooled and refrigerated. Then heat and continue with the remainder of the recipe.)

Add the blue cheese, stirring until the cheese is melted into the hot soup. Add the cream and sherry. To not allow to boil. Serve.

Makes 8 servings.

My notes:

I bought the cabbage already thinly sliced. It's sold in bags next to the "coleslaw" mix (which has carrots and red cabbage in it) at my supermarket. The bag was 10 ounces. But I don't think it will make much of a difference.

I only used 2 medium onions, instead of the large.

I used canned chicken broth.

Other than chopping the onion, it took less than 5 minutes to put this thing together. So it's a very quick and easy recipe. I think if you are really time pressed, you can buy those chopped onions at the salad bar of most supermarkets. Then you just need to throw everything into the pot.

This is part of dinner tonight. So I'm not going to add the blue cheese, cream and sherry until dinner time.

By the way....my house smells FABULOUS! There is no cooked cabbage aroma at all due to the caraway seeds and bay leaves. In fact, I think the cooked cabbage-onion-caraway mix would be a terrific tasting side dish.

[not2late]

Re: Soup's On!

Update on the soup....It was very good. However, I would tweak it alittle. First before adding the cream and cheese, I would puree 2/3 to 3/4 of the veggies in order to give the soup more body. I would also use crispy bacon or sausage as a garnish.

I brought a serving with me to work for lunch. I tasted it straight from the frig this morning, and it's very good. Perhaps better chilled than hot because the flavors are more intense. So it would make a good chilled summer soup as a dish dish for grilled foods or for brunch.

[not2late]

Re: Soup's On!

I pureed the remaining soup and brought it to the office weekly potluck lunch. Everyone liked it.

Anyhow, the weather has gotten cold (again), so I'm going to make a pot of cream of broccoli soup tonight!

[2big4mysize]

Re: Soup's On!

not a bleu cheese fan

what else they got in your book?

[not2late]

Re: Soup's On!

The book has a Cilantro-Almond Soup....if you're not a cilantro fan, it ain't for you lol.

I think that cabbage soup would be good with something like Brie (yeah...I know, I know....) or cheddar. Anything that will melt well into the broth.

I have to stop by the store this evening to buy some cheddar for the broccoli soup

[boonie stomper]

Re: Soup's On!

I've got a pot cooked up with beef tongue and turkey wings in the fridge - the meat had to be cooked in a hurry when I returned from camping last weekend.

I'd made stone soup with all sorts of veggies there, but a lot was left over which I drained off (broth into a 2-liter bottle) and packed up in Tupperware to bring home. I drank all the broth the 1st night back.

Tonight, I'll separate the potatoes out for DS to have, and will put the remaining veggies in with the meat. I'll need to split it between 2 pots or freeze some of the tongue for it to all fit in one, but I'm betting it'll be fit for a queen!

Oh, sorry - didn't use a cookbook...

[Tired of Chub]

Re: Soup's On!

cilantro almond??? oh do share do share!!!!

[not2late]

Re: Soup's On!

I'll have to look it up again, but it uses alot of cilantro and flat leaf parsley. There are also recipes for pumpkin soup, butternut squash soup (which would be good for the higher OWL rungs and beyond) and some other soups that look interesting.

I made my broccoli soup last night. It was yummy!

Susan, I don't use recipes for some things I make either. Like the broccoli soup: I just sauteed some onion, celery and broccoli stems together. Added broth. Simmered until everything was soft. Pureed and poached the florets in it. But I try to keep a mental note of what I did----especially if it turned out well lol

[ladyinred]

Re: Soup's On!

Here's a soup recipe someone gave me years ago. It's a lovely soup to freeze too cuz it makes lots. Perfect for a winter dinner. However, unless you are on that rung, you'd have to leave out the carrots and parsnips. (Uh, that would be me...) Do you think I could throw in something else like kholrabi or radishes or something to make up for those missing veggies? Mushrooms maybe? It's a really tasty soup so I'd like to make it again, but it would be good to have some kind of vegetable in it, since it's called vegetable soup. Any ideas? (why is this all bolded???? I can't make it stop - sorry)


Vegetable Soup

4 parsnips
1 turnip

4 – 6 carrots

2 celery stalks

2 onions

1 bunch collard greens

1 bunch broccoli

1 jalapeno pepper

2 garlic cloves

5 boiled chicken breasts (no skin and chopped)

16 cups chicken stock ( I used the cubes)

½ cup dill

juice of 1 lemon.


Chop all the parsnips, carrots, celery, turnip, garlic, pepper and onions into little cubes. Then add two tablespoons of oil in a saucepan and add the above vegetables and saute for about 10 – 15 minutes. Then add chicken stock. Then add chopped chicken. Then chop up the broccoli and add it. Let the soup boil for about 15 minutes and then add chopped collard greens and then the dill and then the lemon juice. Let boil for another 10 minutes and its done.

[not2late]

Re: Soup's On!

You can sub them with kolhrabi or even chayote squash if you want.

I just thought of a soup recipe I read in a vegetarian cookbook (when I was a vegetarian) It was a brie and sherry soup. I'll have to see if I still have that cookbook. There was also a really good creamy spinach soup and a creamy zucchini soup in that book.....