QOTW: Soup anyone?

[Guest guest]

Time for a new batch of weekly questions that

are shared to inspire topics and recipe sharing.

Please participate when you have time.

 

QOTW for September 14th-20th, 2008:

 

Soup is delicious, versatile and so easy to make

in a variety of different ways. Soup is also economical,

and during these tough economic times when we

all are tightening our belts, it is a comfort to have

delicious homemade soup.

 

1. How many times a week do you make soup?

 

2. Do you ever eat canned soups? What brands?

 

3. What is your favorite soup recipe?

[Guest guest]

I like to thicken some of my soups with instant mashed potatos.

 

--- On Mon, 9/15/08, ~ PT ~ <patchouli_troll wrote:

 

~ PT ~ <patchouli_troll

QOTW: Soup anyone?

 

Monday, September 15, 2008, 11:33 AM

 

 

 

 

 

 

Time for a new batch of weekly questions that

are shared to inspire topics and recipe sharing.

Please participate when you have time.

 

QOTW for September 14th-20th, 2008:

 

Soup is delicious, versatile and so easy to make

in a variety of different ways. Soup is also economical,

and during these tough economic times when we

all are tightening our belts, it is a comfort to have

delicious homemade soup.

 

1. How many times a week do you make soup?

 

2. Do you ever eat canned soups? What brands?

 

3. What is your favorite soup recipe?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

QOTW for September 14th-20th, 2008:

 

Soup is delicious, versatile and so easy to make

in a variety of different ways. Soup is also economical,

and during these tough economic times when we

all are tightening our belts, it is a comfort to have

delicious homemade soup.

 

1. How many times a week do you make soup?

 

We love soup and often make a homemade pot once a week, with enough leftovers

for another meal. It is such a good healthy one pot meal.

 

2. Do you ever eat canned soups? What brands?

 

We like the condensed Campbell's Soup. We usually have Cream of Mushroom and

Tomato Soups of theirs on hand.

 

3. What is your favorite soup recipe?

 

Our top 4 favorites soup recipes are

 

Roasted Butternut Squash and Carrot Bisque(creamy soup)

 

" Chick'n " noodle potato Soup

 

Italian Veggie Soup(Minestrone Soup)

 

Quick and Easy Vegetable Soup

 

I think I've sent in all 4 recipes, so should be in the files, but if not, let

me know and I'll repost them.

 

Judy

 

[Guest guest]

1. How many times a week do you make soup?

 

at least once a week

 

2. Do you ever eat canned soups? What brands?

 

almost never. occassionaly i will use campbell's cream of mushroom soup in a

recipe.

 

3. What is your favorite soup recipe?

 

i have many....wild cream of rice soup, tortilla soup, tom yum het, sopa

ranchera, vegetable, cream of cauliflower, posole soup, cream of tomato basil,

spicy red lentil soup, etc...

 

i love soup

[Guest guest]

1. I love soup. I usually make soup at least once or twice a week. I

mostly use my slow cooker to make up a batch and then freeze the

leftovers in single portions ready to heat up for a quick meal when I'm

feeling tired or uninspired. I usually serve soup with a ciabatta roll

or naan bread. Someone on another group suggested freezing soup in ice

cube trays so that you can heat them up for a quick cup of soup, which

I plan to try.

2. I never eat canned soup. I occasionally eat New Covent Garden or

Simply Organic brand chiller cabinet soups which are almost as good as

home-made.

3. My favourite stove-top soup is Moroccan yellow split pea soup. In my

slow cooker I make Tuscan bean soup, spicy red lentil and carrot with

coconut, corn chowder. I have made my own stock but usually this takes

too much forward planning and I just use organic stock cubes or

vegetable bouillon powder.

Christie

[Guest guest]

1. How many times a week do you make soup?

At least 5 days a week. We love soup all year.

 

2. Do you ever eat canned soups? What brands?

I like keeping Campbell's cream of tomato on hand. There is nothing like grilled

cheese and tomato soup.

 

3. What is your favorite soup recipe?

Favorite? Hmm....all of them? I made potato soup last night and we had it for

breakfast, too.

 

Blushing Potato Soup

6 good sized red potatoes, scrubbed and cubed (not too tiny, good size chunks)

3 stalks celery, chopped

2 medium-large onions, chopped

4 ounces butter

2 cups milk

2 tablespoons flour

Salt and pepper to taste

About 4 cups water or light (non tomato, non greens) vegetable broth

 

Melt butter in pot, saute onions and celery.  Add potatoes, enough water to

cover vegetables. Simmer until potatoes are done. Mix flour and a cup of milk

together, stir into potatoes, add rest of milk. Simmer, stirring, till

thickened. If still not thick, add a quarter cup of instant potato flakes.

 

This is the plain Jane of soups, but one of those which is always requested when

the kids are home. Some people prefer it pureed but we like nice chunks of

potato.

 

Cream of Carrot Soup

Use potato soup recipe but substitute about 4 cups of diced carrots. A tiny dash

of nutmeg is a nice accent. Lovely pureed.

 

Cream of Asparagus Soup made with canned asparagus

2 cans of asparagus, drained

Cream sauce made with 2 cups milk (or cream if your cholesterol permits), 2 to 3

tablespoons flour and 4 ounces milk.  Make cream sauce, add asparagus,heat.

Puree soup with hand held blender.

 

Jeanne

 

 

 

 

 

[Guest guest]

Hi Christie. That Moroccan soup sounds amazing!

Have you shared the recipe? Is it spicy?

 

~ PT ~

 

People seem not to see that their opinion of the world

is also a confession of character.

~ Ralph Waldo Emerson (1803-1882)

~~~*~~~*~~~>

, " christie_0131 " <christie0131

wrote:

 

> 3. My favourite stove-top soup is Moroccan yellow split pea soup. In my

> slow cooker I make Tuscan bean soup, spicy red lentil and carrot with

> coconut, corn chowder. I have made my own stock but usually this takes

> too much forward planning and I just use organic stock cubes or

> vegetable bouillon powder.

> Christie

>

[Guest guest]

In the winter I make soup 2-3 times a week and we usually eat each soup

twice.

 

No, I don't use canned soups?

 

Our favorite soup for holidays and special occasions is:

 

Onion and Tomato Soup with Red Wine

2 lbs of onions (red are best but yellow will do)

11/2 teaspoon dried thyme or 6 sprigs of fresh thyme

4 cloves of minced garlic

1 can of crushed tomatoes

1 /2 teaspoon coarse salt

2 cups of dry red wine

olive (or other) oil

salt and pepper to taste

water

 

1. Boil two cups of water and add 1 teaspoon or 4 branches of the

thyme to make a strong infusion. Let it steep while you cut the onions.

2. Peel and half the onions, slice them thinly.

3. Heat the oil in a soup pot, add the onions, garlic and coarse salt.

Stew gently, stirring occasionally, until the onions are soft, about

20-25 minutes. Don't let them brown.

4. Strain the thyme infusion and add it to the onions, together with

the tomatoes, their juice and two cups of water. Cook covered over a

medium heat for 15 minutes.

5. Raise the heat, add the wine and simmer until slightly reduced.

Taste for salt and season with freshly ground black pepper.

 

Shoshana

 

 

, " ~ PT ~ "

>

> 1. How many times a week do you make soup?

>

> 2. Do you ever eat canned soups? What brands?

>

> 3. What is your favorite soup recipe?

>

[Guest guest]

This I have to try!   thanks

 

--- On Tue, 9/23/08, shoshana_mz <shoshana_mz wrote:

 

shoshana_mz <shoshana_mz

Re: QOTW: Soup anyone?

 

Tuesday, September 23, 2008, 1:31 AM

 

 

 

 

 

 

In the winter I make soup 2-3 times a week and we usually eat each soup

twice.

 

No, I don't use canned soups?

 

Our favorite soup for holidays and special occasions is:

 

Onion and Tomato Soup with Red Wine

2 lbs of onions (red are best but yellow will do)

11/2 teaspoon dried thyme or 6 sprigs of fresh thyme

4 cloves of minced garlic

1 can of crushed tomatoes

1 /2 teaspoon coarse salt

2 cups of dry red wine

olive (or other) oil

salt and pepper to taste

water

 

1. Boil two cups of water and add 1 teaspoon or 4 branches of the

thyme to make a strong infusion. Let it steep while you cut the onions.

2. Peel and half the onions, slice them thinly.

3. Heat the oil in a soup pot, add the onions, garlic and coarse salt.

Stew gently, stirring occasionally, until the onions are soft, about

20-25 minutes. Don't let them brown.

4. Strain the thyme infusion and add it to the onions, together with

the tomatoes, their juice and two cups of water. Cook covered over a

medium heat for 15 minutes.

5. Raise the heat, add the wine and simmer until slightly reduced.

Taste for salt and season with freshly ground black pepper.

 

Shoshana

 

 

, " ~ PT ~ "

>

> 1. How many times a week do you make soup?

>

> 2. Do you ever eat canned soups? What brands?

>

> 3. What is your favorite soup recipe?

>

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

It is a fabulous soup, PT. It is one that Isis posted on the

but I don't think she'd mind if I shared it on here:

 

Isis' Moroccan Yellow Split Pea Soup

 

3 tablespoons olive oil

1 large onion, diced

2 ribs celery, diced

1 large carrot, diced

1 large potato, peeled and diced

1-inch slice of ginger, chopped

500g (17 oz) yellow split peas, rinsed and picked over

1/4 tsp hot red pepper flakes

1 small cinnamon stick

1 bay leaf

1/2 tsp turmeric

1 Tbsp curry powder

2 litres (about 2.10 quarts) vegetable stock

Salt

Pepper

 

Garnish:

4 ounces plain yogurt or sour cream

½ teaspoon curry powder

1 teaspoon honey or maple syrup

Fresh coriander, chopped

Sauteed chick peas *

 

Place the oil in a large soup pot and heat. Add the onions, celery,

carrot, potatoes and ginger. Sauté 5 - 7 minutes until onions and

celery are translucent. Add the yellow peas and seasonings. Stir

well. Cook 1-2 minutes. Add the vegetable stock and heat. Simmer

uncovered until the potatoes and peas are tender, about one hour.

Remove and discard the cinnamon stick and bay leaf. Puree the soup

with a hand blender, or puree in small batches in a food processor.

 

In a small bowl combine the yogurt, curry powder and honey. Allow to

rest 15 minutes for flavours to blend. Serve hot soup with a dollop

of Curried Yogurt, chopped coriander and fried chick peas *

 

* To fry chickpeas - Rinse and drain canned chickpeas and saute in a

little olive oil until browned.

[Guest guest]

Thanks for sharing the recipe over here. I'm sure Isis won't mind a

but. PT and I share recipes between our two groups often.

Donna

 

, " christie_0131 "

<christie0131 wrote:

>

> It is a fabulous soup, PT. It is one that Isis posted on the

> but I don't think she'd mind if I shared it on

here:

>

> Isis' Moroccan Yellow Split Pea Soup

>

> 3 tablespoons olive oil

> 1 large onion, diced

> 2 ribs celery, diced

> 1 large carrot, diced

> 1 large potato, peeled and diced

> 1-inch slice of ginger, chopped

> 500g (17 oz) yellow split peas, rinsed and picked over

> 1/4 tsp hot red pepper flakes

> 1 small cinnamon stick

> 1 bay leaf

> 1/2 tsp turmeric

> 1 Tbsp curry powder

> 2 litres (about 2.10 quarts) vegetable stock

> Salt

> Pepper

>

> Garnish:

> 4 ounces plain yogurt or sour cream

> ½ teaspoon curry powder

> 1 teaspoon honey or maple syrup

> Fresh coriander, chopped

> Sauteed chick peas *

>

> Place the oil in a large soup pot and heat. Add the onions, celery,

> carrot, potatoes and ginger. Sauté 5 - 7 minutes until onions and

> celery are translucent. Add the yellow peas and seasonings. Stir

> well. Cook 1-2 minutes. Add the vegetable stock and heat. Simmer

> uncovered until the potatoes and peas are tender, about one hour.

> Remove and discard the cinnamon stick and bay leaf. Puree the soup

> with a hand blender, or puree in small batches in a food processor.

>

> In a small bowl combine the yogurt, curry powder and honey. Allow

to

> rest 15 minutes for flavours to blend. Serve hot soup with a dollop

> of Curried Yogurt, chopped coriander and fried chick peas *

>

> * To fry chickpeas - Rinse and drain canned chickpeas and saute in

a

> little olive oil until browned.

>