YumSugar

Soup's On: Celery Root and Leek Soup

YumSugar — Mon, 04 Jan 2010 16:00:18 -0800

On cold Winter days, there is nothing better than a comforting bowl of soup. With its rainy weather, this past weekend was a perfect time to try out a new soup recipe: celery root and leek. When a couple of friends stopped by and I didn't have enough bowls for everyone, I took a tip from PartySugar and served my piping hot soup in small coffee mugs.This soup can easily be prepared a couple days in advance and would freeze well, if you wanted to make it in larger batches. The texture of pureed celery root and leek is exceptionally smooth and creamy - even though there is no cream in the actual soup. It's full of fresh flavor and even better once topped with tangy crème fraîche and chopped chives. To warm up this Winter, keep reading for the recipe.

Healthy Recipe: Vegetarian Black Bean Soup With Chipotle Peppers

FitSugar — Fri, 22 Jan 2010 07:00:11 -0800

During the Winter I love having a hearty soup for dinner, and this recipe from Bon Appétit doesn't disappoint. I've been making it to much fanfare for a while, but over the years I've tweaked it, turning it into what I think is a perfect version of the original. Besides tasting great, it's good for you - the dish is low in fat and full of protein, iron, and vitamin C.

Meat eaters, don't you worry! Even though the soup is vegetarian, the chipotle peppers give the dish a nice smokiness, which helps mimic the same effects meat would have in the dish. (But a few pieces of crumbled turkey bacon sprinkled over the top doesn't hurt either!)

To see the recipe, read more.

Vegetarian Chipotle Black Bean Soup
Adapted from Bon Appétit

Follows these instructions to substitute a slow cooker for the Dutch oven in this recipe, decrease water to 3 cups. Cover and cook on high for about six hours, or until beans are tender.

Ingredients

For the soup:
1 tablespoon olive oil
2 medium-size yellow onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
5 garlic cloves, minced
4 teaspoons ground cumin
2 bay leaves
1 16-ounce package dried black beans
2 1/2 tablespoons chopped canned chipotle chiles
4 cups water
4 cups vegetable broth (chicken broth can be used as a substitute)
3 tablespoons fresh lime juice
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

For the garnish:
1 cup plain nonfat Greek yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Directions

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and bell peppers and sauté until beginning to brown. Add garlic, bay leaves, and cumin; sauté for just under a minute.
Transfer mixture to 6-quart Dutch oven. Add beans, chipotles, water, and broth. Simmer on stove top until mixture reaches a boil.
Turn off heat, cover, and remove from stove top. Place into the oven and cook at 275°F until beans are very tender, about three hours. Make sure to check on the beans while cooking. If they look to dry, add more broth or water.
Remove Dutch oven from stove and transfer two cups of the bean mixture to blender; puree until smooth. Return puree to Dutch oven. Stir in lime juice, salt, and pepper.
Top each serving with a dollop of yogurt, tomatoes, and cilantro

Makes six servings.

Print recipe with images | without images

Roasted Tomato Soup

partysugar — Thu, 11 Oct 2007 11:45:14 -0700

Roasted Tomato Soup
From Bobby Flay

10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream

Preheat oven to 325 degrees F.
Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.
Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes.
Place the cream in a small saucepan over medium high heat and cook until reduced by half.
Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.

Serves 6-8.

View 36 Photos ›

Recipe for Pepper Pot Soup

haute kitty — Thu, 09 Aug 2007 08:24:07 -0700

Pepper Pot Soup ( I don't add any pepper, but I don't know what else to call it)

1lb Ground Beef
8 Cans Fat Free Chicken Stock
Bag of Carrots
Several onions (depending on size)
Bag of Potatoes
Bag of Egg Noodles...

Brown your ground beef and onions together, set aside into large pot of at least 5 cans of fat free chicken stock. Boil carrots and potatoes together until soft, add to beef, onion and chicken broth mixture. Boil egg noodles to desired firmness and add to large pot with other ingredients.

Add everything together and (I don't but you're supposed to) add ground pepper to the mix and boil for a little bit.

Delicious and you can eat on it for days!!

Soup-tastic Adventures: My adventures in soup

Calster — Tue, 03 Nov 2009 06:41:02 -0800

I love soup. Like, really really love it. I could eat it for every meal, every day of the week. And any kind of soup too--I don't think I've met a soup I didn't like. (Well, maybe if it was made with beets. But you never know!) The problem is I'm always so busy I never have a chance to cook for myself. I often find myself turning to canned chicken noodle soup from Cambells. Without a doubt, that's my comfort food and I'll never tire of it, but it's so much more fun to make your own! So I've decided to challenge myself. Each week I will make a new soup. I have tons of cookbooks to scour, so finding recipes shouldn't be a problem. I'll post my adventures here, and hopefully I'll inspire someone else!

(FYI: I started this little project during the first few days of October, so these first few posts will be catch-up. Plus, I didn't think to take pictures until recently, so for now most will be picture-less.)

Rabid's Homemade Tomato and Carrot Soup

rabidmoon — Thu, 17 Jul 2008 10:47:01 -0700

One thing I have noticed about living in different countries is what is easy to find and inexpensive in one place, may not be in another.

While in the UK and USA, cream of tomato soup is pretty easy to find pre-made and inexpensive, I find it is not the case in the smallish town where I live in Finland. Prepackaged soup (not powdered) is not necessarily that cheap. Additionally, I try to steer away from things that are unnecessarily sweetened, and I like to cook.

If anyone needs metrics on this, let me know, and I can provide them.

One day I finally decided to just make my own "cream of tomato" soup, but as I began assembling ingredients, I realised I had some carrot and onion on hand, so I started throwing things together, and this is what I ended up with. Feel free to play with the quantities, or ingredients..I think it could be adapted to a lot of tastes. I used organic where I could, but that is up to you. Also I apologise as this recipe is sort of one of those "bit of this, bit of that", but its seriously right off the top of my head and I always make it "to taste".

My boyfriend, who is neither a big veg person, or big soup person adores this soup. Though we both love meat, this soup never makes you feel like its less than a "proper" meal. Its loaded with flavour, filling, fast, and inexpensive. Enjoy!

Rabid's Cream of Tomato and Carrot Soup

Main Ingredients:
Handheld-style blender (alternative method is discussed below if you do not have one)
4-5 medium sized carrots, peeled and sliced finely
1 medium onion, chopped (fresh or frozen, both work fine)
16-20oz tomato passata...you will tweak this to taste. Feel free to use flavoured ones..I use one with basil in it.
4oz tomato paste
Approx 1 Tbsp. garlic, chopped or crushed.
1-2 Tbsp. butter, ghee, or equivalent cooking oil
1 Tbsp. olive oil (not for cooking)

"Tweak" ingredients - use these to taste. I included photos as a general guide.

1 1/2 cups chicken or vegetable broth
About 1/2 cup heavy cream (single cream if in the UK!)
About 1-2 cups milk (you may need more to taste.
Salt
Pepper
1 Teaspoon or so of dried basil.
Pinch of chili powder or pepper sauce. (if desired.)

Method:

I start by using a heavy, enamelled pan on medium-high heat and melt the butter and/or cooking oil in the pan. (Le Creuset is great, or similar). When its melted, toss in the onion and carrot, and season with a bit of salt and pepper.

Do not overstir..its important to let it begin to brown in the pan because the caramelisation/deglazing process is what gives it such sweetness and rich flavour. If it sticks too much, just gently work the brown bits loose with a touch of water (see photo). I usually use about 10 minutes for this step, stirring and deglazing two times.

When the veg are properly softened, then add a cup of the broth, along with about 16oz of the passata, and the tomato paste, and puree the mixture with the hand blender until smooth.

Let the pan cool down to medium-low, and add basil, olive oil, and the chili powder if desired.

Then, add milk, slowly, until the mixture is a thick, curry-like consistency, before adding the cream. I try to get the milk/cream balance right, then thin it out as desired with the leftover broth (I usually end up using just over a cup). You may also find you need to add a bit more passata, I usually do!

Aaand..blend away. Please forgive smarmy comment about hand blender, as this photo was sent to my parents originally.

Finally, once happy with the texture, then season to taste with salt, pepper, basil, more chili, whatever you prefer!

Its just down to the balance you are looking for, but usually I am going for the "Campbell's soup" colour, but with a much thicker texture.

It is..so flavourful, I will never eat normal canned tomato soup again! For fun, try topping with popcorn, a sprinkle of parmagiana cheese or extra basil to the top if desired.

If you do not have a handheld blender I recommend these options:

1)Use a food processor to puree the veg before adding any liquid, and just return it to the pan to resume cooking.
2)Try a potato masher and mash the veg once properly soft.

Creamy Artichoke Soup

partysugar — Thu, 27 Sep 2007 11:45:23 -0700

Creamy Artichoke Soup
From Giada De Laurentiis

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Heat olive oil in a heavy, large pot over medium heat.
Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often.
Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine.
In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

Serves 4.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

View 31 Photos ›

Dinner For Two: Creamy Sweet Potato, Carrot and Chickpea Soup

celebrity_soup — Mon, 04 Feb 2008 22:45:37 -0800

This soup is very soothing for dinner during winter.
Its full of delicious combinations, sweet and creamy from the sweet potato and carrots and chickpeas to finish off the pleasurable taste and texture.
The spices just add in that touch of magic the soup needs for those innocent punchy flavors.
It can be served either with croutons or with cheesy baguette slices (which I got the recipe from smitten kitchen), their delicious and add a perfect crunch to the soup!

Ingredients:

For Soup:

1 tbsp olive oil
1 small brown onion, chopped
1 garlic cloves, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/4 tsp chilli powder
300g orange sweet potato, peeled, diced (about 2 medium taters)
250g carrots, peeled, sliced
3 cups reduced-salt chicken stock
150g chickpeas, drained, rinsed (about half a can)
1/2 small lemon, juiced
Bread croutons or cheesy baguette slices, to serve

For Cheesy Baguette Slices:

1 tablespoons butter
12 1/4-inch-thick baguette bread slices
1/2 cup grated Gruyere cheese or 1/4 Gruyere and 1/4 Mozzarella
1 tsp minced fresh thyme or dry
1 tsp ground sage

Directions:

Soup:

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic.
Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.

2. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.

3. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Pour into bowls. Top with croutons or my cheesy baguette slices . Sprinkle with pepper. Serve.

Cheesy baguette slices:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls.

Serves 2
(great for a crowd, if you want double the recipe for 4 servings)

Videos~ The Soup: CSI Miami * 6 Videos total *

PinkNC — Mon, 06 Oct 2008 17:18:06 -0700

The Soup: CSI: Miami 3/23/07

The Soup: CSI: Miami 4/27/07

The Soup: CSI: Miami 10/12/07

The Soup: CSI: Miami 3/28/08

The Soup: CSI: Miami 4/4/08

The Soup: CSI: Miami 4/25/08

Grilled Cheese Soup

Princesskitty22 — Tue, 29 Jan 2008 10:32:49 -0800

I came up with this when my sweetie was sick. It's not exactly rocket science, in fact, it's probably just putting a fun name on something people already do, but hey, somebody might want to make it. So, here it is: Grilled Cheese Soup.

Mmm...Gooey

1 can Tomato soup (Or homemade, if you so prefer)
1/4 cup Shredded Cheddar Cheese (Feel Free to use more)
About a 1/4 to 1/2 Cup Croutons ( I like Onion and Garlic)

Cook soup as directed. While still piping hot add cheese; once it starts to melt, add croutons. Viola!

This soup has all the flavors and textures of a classic combo, Grilled Cheese and Tomato soup. It makes a great, really quick lunch. Major soup-er duper plus side? No clean up! Enjoy!

P.S. - Yes, I am such a dork that I actually said Soup-er. That is all.