Soups

[angelstar]

Hi all

I want to hear about ur favourite soup recipes!! I want to try something new and I've got a Bullet Blender that I dont use that ofter so would like to get some use out of it.

I'm on extended Induction so please be nice! I dont like clear soups tho

Sorry I'm starting to get picky. Post ur best soup recipes.....NOW!!

[angelstar]

Re: Soups

*Bump*

Pretty please!

[qbu]

Re: Soups

Here's a good soup....

Sicilian Pumpkin Soup

1 link Italian sausage (or you can use 3-4 oz. of bulk pork sausage)
10 slices Pepperoni, quartered (use more if you wish)
1 cup pumpkin (I used canned pumpkin)
2 cups chicken broth
2 Tbls. chopped onion
1/2 tsp. Oregano
Black Pepper to taste optional

Remove the skin from the Italian sausage. Crumble into small soup pot and cook until browned well, drain off grease. Add everything else except pumpkin. Let simmer for about 10 minutes. Add Pumpkin. Simmer until hot. Serve.



WHOLE RECIPE CALS: 694, FAT: 53, CARBS: 23, FIBER: 12, NET CARBS: 11, PROTEIN: 31



I browned the sausage and pepperoni first, remove it from the pan, then the onions and garlic, sauteed the onions in olive oil with garlic powder . I also simmered it for about 30 minutes after adding the pumpkin instead of 10 to make sure everything melded together and the pepperoni got cooked.


It sounds strange, but it's really good. Enjoy!

[changing]

Re: Soups

Good Broccoli Cheese Soup

Easy way (way I make it):

1 jar of cheese sauce (I use Ragu double cheddar but you could use others but read labels -- the jar I use is about 2 cups of sauce)

2 cans of chicken broth

1 bag of broccoli

2 tbsp of minced garlic

handful of cheddar cheese (1 oz or so)

bit of half n half (about ½ cup, I’d say)





Put in crockpot on low for hours while you do other things or put in a pot and cook on low to medium heat (depending on your stove) and stir and watch it... the cheese should be melted and the broccoli cooked to tender before you eat it...


I use the Ragu Double Cheddar sauce in the jar because it is so easy... and I use half n half because it's cheap, but you could use cream instead of the half and half and use a whole 8 oz bag of shredded cheddar and use an extra cup of cream and omit the sauce if you want... this makes a ton of servings... it reheats well -- it's really ugly when it's cold but once you reheat in the microwave and stir it up, it's tasty...

I'm on rung 9 of OWL, so I shred a carrot in (which makes it like heaven), but it's good without the carrot.

[changing]

Re: Soups

If you have an immersion blender, this recipe from Linda Sue's site is fantastic:

http://www.genaw.com/lowcarb/cauliflower_bisque.html

[changing]

Re: Soups

Okay and one more from Linda Sue that I've made and love to pieces:

http://www.genaw.com/lowcarb/creamy_sw_taco_soup.html

You don't even need an immersion blender for this one!


I am a total soup fiend... we eat my soups 2 to 3 days a week during the winter here...

[Miss Phode]

Re: Soups

If you don't have an immersion blender, you can just throw the soup into a blender a little at a time.

I make a Cauliflower Bisque that I'm particularly proud of.

In a large soup pot, brown 3 strips of bacon. When bacon is just done, throw in one chopped onion. When the onion has softened, throw in a head of cauliflower, broken into pieces, or use a bag of frozen, and 1.5 cups of water. Cook on high, until cauliflower is softened. Add 1 chicken boullion cube. Add a dash of cream (less than 1/4 cup) and throw in the blender in batches until most of it is smooth. I like to leave some chunks in it. Season with pepper to taste, and salt, only if necessary. I always eat this with cayenne pepper. It's also good with a bit of shredded cheese and scallions as a garnish.

[Grant]

Re: Soups

We make soups exactly like the bisque Changing posted above. Basically purified vegetables with cream and butter and a little extra thrown in. This has worked well with cauliflower, broccoli and asparagus. We like our soup with a little more body so often I'll pull some of the veggies out and chop a few up after I've cooked them, purify the rest and add the chopped stuff in at the end. We've also added in shredded chicken, and shrimp for a little something extra.

[mirna05]

Re: Soups

I like to put in a blender any kind of cooked vegetables, spinach is my favorite, chicken broth, heavycream or philadelphia, butter, salt, onion and garlic powder, and pepper.

[Lisa M]

Re: Soups

Well, I make meatball soup. Come to think of it, it's kind of "clear" but you can change that with adding sourcream or even heavy cream.

Meatballs:
1 pound of ground round
1/4 cup of parmasean cheese
Seasoning...light garlic powder and others that you use

Veggies:
Anything that you want to throw in...about a cup of each, or at least have 5 cups of veggies chopped up. My favorites are celery, onion, cabbage, and 1 can of diced tomatoes w/peppers...sometimes I go wild and add about 3 tbls of salsa!

Base:
I use 2 cans of beef broth and 1 can of chicken broth w/1 can of water. This is where you can add you 1/2 cup of heavy cream or sour cream instead of the 1 can of chicken broth and only 1/2 a can of water; it'll make it a bit more creamy.

Instructions...
Make 1" or bitesize meatballs after mixing ground beef and cheese w/seasoning, then cook in a pan until completely done.

In a large pot, saute chopped veggies in about 3 Tablespoons of butter until veggies are semi cooked. Add cooked meatballs and saute together for a few more minutes. Add the broth and creams that you want. Cook on low for about 20 minutes and then serve. I like to top my serving with cheese and then put it under a broiler for about 3-5 minutes.


Hope you have fun with your bullet blender...sounds like fun!

[changing]

Re: Soups

The immersion blender "cream of ______ (insert vegetable name here)" technique is a favorite of mine for using up leftovers in my fridge... soups are really fantastic! And the soups are waaaay better than any Campbell's pop-top.

The food on this "diet" really amazes me sometimes...

[JudyMac]

Re: Soups

Sadly I mainly eat clear type soups, chicken and vegetable, coq a leekie, spicy lamb and spinach. It may be worth a visit to your local library to look at The Covent Garden Soup book.

Judy