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A Bowl of Soup is a Perfect Winter Meal
I love soup - almost all kinds. Soup can be such a comfort food, especially when the weather is cold. Soup can also make you feel better when you are feeling a little ill. Most soups are easy to make, and soup recipes and variations are practically endless! Here are some of my favorites. Enjoy! I hope you will be inspired to make some soup soon!
Comforting Cream Soups
Cream-based soups are luxurious and decadent. Who can resist the allure of a beautiful bisque or a creamy chowder. Yummy!
Cream of Broccoli Soup
1 1/2 - 2 lbs. broccoli, fresh1 medium onion, chopped
1 potato, pared and diced (equals 1 cup)
2 (13 3/4 oz.) cans chicken broth (or equal amount of homemade chicken stock)
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. white pepper
Dash cayenne pepper
Dash nutmeg
1 c. half and half
Clean and trim broccoli. Separate stalks and cut into 2 or 3" lengths. Boil in salted water for 5 minutes. Drain. Saute onion in butter until soft. Add potato, chicken broth and the seasonings. Heat to boiling, lower heat and simmer 15 minutes. Add broccoli stalks and florets. Simmer 5 minutes longer or until vegetables are tender. Pour mixture, half at a time, into blender. Cover and puree until smooth. Return mixture to saucepan and add half and half. Bring to a simmer. If soup is too thick, add more cream. Taste and adjust seasonings if necessary.
Cream of Potato Soup
2 med. leeks, white part only, chopped1 med. onion, chopped
1 1/2 to 2 qts. chicken broth
5 to 7 large potatoes
1 pt. half & half
1/2 pt. heavy cream
4 tbsp. butter
grated swiss cheese to garnish
Saute chopped onions and leeks in butter until soft. Do not brown. Add peeled and cubed potatoes, cover with enough chicken broth and cook until potatoes are soft. Puree contents of pot using a blender to your pureed veggies. Add half and half and cream. Heat but DO NOT BOIL. If too thick, add a bit more broth.
For a heartier soup you can add more cooked, cubed potatoes. I like it better this way.
Top each bowl with some grated swiss cheese before serving. Delicious!
Chicken Soup
There are so many different kinds of chicken soup, and they are so delicious. We have probably all had an experience with a loved one making us some chicken soup to ward off a cold, or just as a warm, comforting meal. Here are a couple of variations on a classic.
Chicken, Lime and Tortilla Soup
1/2 lb. chicken breast, boneless and skinless4 cups chicken stock
juice of 3 limes
1/2 cup tomato juice
1/2 cup chopped red bell pepper
1 tsp. chopped green chilies
1 jalapeno, chopped
1/4 cup cilantro, chopped
2 tsp. Worcestershire sauce
3 green onions, chopped
1/4 cup rice
1/4 cup corn
1 avocado per each bowl (diced small)
1 cup mixed Mexican cheese (shredded)
1 tsp. minced garlic
1/2 tsp. ground black pepper
salt to taste
tortilla strips
Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.
While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or cut into strips.
Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.
Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)
Chicken Soup With Rice
8 c. chicken stock1/2 c. carrots, cut small
1 c. celery stalks, chopped
1 sm. onion, diced
2 c. cooked chicken, chopped
1 tsp. salt
1/8 tsp. pepper
2 tbsp. parsley flakes
1/2 c. brown or white rice
Put cold chicken stock and vegetables in large soup kettle. Bring to a boil. Reduce heat and simmer until vegetables are about half done. Add rice and cook until done. Add chicken. Heat to boiling. Add parsley. Pour into soup dishes while piping hot. Serves 6.
Vegetarian Lentil Soup
Ingredients:2 tablespoons olive oil
1 medium sized onion diced
2 large carrots diced
2 garlic cloves crushed
1/2 pound of lentils rinsed thoroughly
1 pint of water
1 bay leaf
additional water or vegetable stock as needed
salt and pepper to taste
Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a 10 minutes or until the vegetables have started to soften, then add the garlic.
Add the lentils, bay leaf, and water to the pan. Simmer over low-medium heat for 20-30 minutes, until lentils are softened. Add additional water or vegetable stock to thin soup if needed. Add salt and pepper to taste after lentils have softened. Serves 4.
Beef Barley and Mushroom Soup
2 tablespoons vegetable oil1/2 cup finely chopped onion
1/2 cup pearled barley
1/3 tsp freshly ground black pepper
7 cups beef broth
1/2 lb sirloin tip or other tender beef cut, sliced into 1/4 inch strips
1 cup sliced button mushrooms
Salt to taste
In a large, heavy-bottomed saucepan, heat the oil over medium heat. Cook the onion, barley and black pepper, stirring often, until the onion is translucent and the barley smells toasty. Add the broth and turn the heat to high. When the broth comes to a boil, add the beef strips and mushrooms, reduce the heat to low, and simmer the soup for 30-45 minutes. Taste and season with salt.
Serves 3 to 4.
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Soup's On on eBay
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New Amazon Plexo
If you would love some soup, but need it in a hurry, here are some options for you! Also great for those who are not skilled in the kitchen. :)
Alpine Aire - Alpine Minestrone Soup
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Weigh in on Soup!
What's your favorite soup? Planning to try any of these recipes? Let me know. :)
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- stargazer00 stargazer00 Jul 18, 2008 @ 1:37 am
- You've got some really good sounding soup recipes here, especially the chicken rice. 5*, and lensrolled to my food lenses.
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- SpicySun SpicySun Oct 16, 2007 @ 1:56 pm
- Great lens! Nice job! Spicy says: "Come on by and visit Spicy Sun Dips." You'll love it!
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- attractfitness attractfitness Sep 21, 2007 @ 5:47 pm
- Great lens. Another Five. Soup is great food. My grandmother made the best. My favorite is matza ball soup which I don't eat now because of my weight loss program. My mom makes the best chiken soup ever.
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- YourSmilingChef YourSmilingChef May 12, 2007 @ 5:42 pm
- YUM...especially the Beef Barley
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- heipet heipet Mar 29, 2007 @ 9:04 pm
- I will try that "Vegetarian Lentil Soup " - sounds very comforting, indeed! You did inspire me to make more soups - I had neglected this part of the menu for a while. Thanks for reminding me in such a graceful way!
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