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January 8th, 2012, 10:15 PM
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Nicole
Join Date: Jan 2010
Posts: 10,797
Week three: Soups


CABBAGE SOUP

Read more about it at Cooks.com - Recipe - Cabbage Soup
Content Copyright 2012 Cooks.com - All rights reserved.

12 oz. V-8 juice
4 ribs celery, cut in 2 inch pieces
2 (14 oz.) cans sliced style stewed tomatoes, undrained
2 (14 oz.) cans clear beef broth
1 broth can of water
3/4 lb. ham steak in bits (optional)
1 onion, size of a lemon, diced small
1/4 of a 2 1/2 lb. head of cabbage, diced with core and tough leaves removed
1 tsp. dry minced parsley
1 envelope onion soup mix
Generous dash of pepper
Salt, if desired, to taste

Put V-8 juice and celery into a blender on high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once turn to a gentle simmer and let it simmer covered 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year.

BROCCOLI CHEESE SOUP

Read more about it at Cooks.com - Recipe - Broccoli Cheese Soup
Content Copyright 2012 Cooks.com - All rights reserved.

1 lg. bag frozen broccoli
1 onion, chopped
4 tbsp. flour
1 bag Cheddar cheese
3 tbsp. dry chicken soup base
1/2 stick butter
2 cans evaporated milk
4 c. water
1/2 tsp. garlic

Put broccoli in colander and run hot water over it a few minutes. Brown onion in butter. Add flour gradually. Stir with whisk or spoon. Add soup base (watch because it scorches easily), garlic, water and milk. Add broccoli and then cheese. Simmer until hot. (Do not add salt, the base has it in.)

GREEK LEMON-RICE SOUP

Read more about it at Cooks.com - Recipe - Greek Lemon-Rice Soup
Content Copyright 2012 Cooks.com - All rights reserved.

3 c. chicken broth
2 to 3 oz. uncooked regular rice
2 eggs
3 tbsp. lemon juice
Dash of salt
Dash of white pepper

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.
NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.

Cream of Mushroom soup

Flour
Butter divided
Onion
mushroom
Milk
salt
pepper
garlic
Chicken boullion
In a soup pot add Flour and butter to make a roux. In seperate pan slowly cook (sweating down) onion and mushroom in butter with lid on until onion becomes clear. In soup pot add milk salt and pepper garlic uncooked mushrooms and chicken boulion. Cook until thickened add reserved oinion and mushrooms.


COLD BLUEBERRY SOUP

Read more about it at Cooks.com - Recipe - Cold Blueberry Soup
Content Copyright 2012 Cooks.com - All rights reserved.

3 c. fresh blueberries OR
1 (16 oz.) pkg. frozen blueberries
3 c. water
1/2 c. sugar
2 tbsp. lemon juice
1/4 tsp. nutmeg, ground
1 cinnamon stick, 3 inches long
1/8 tsp. salt
2 c. yogurt, plain or blueberry
4 slices lemon, thinly sliced

In a large saucepan, combine blueberries, water, sugar, lemon juice, nutmeg, cinnamon stick and salt. Cover and simmer for 10 minutes. Discard cinnamon stick and pour mixture into blender or food processor. Process until smooth.
Pour into a large bowl, cover, and refrigerate until thoroughly chilled. To serve, stir yogurt, then stir yogurt into soup. Ladle soup into bowls or serve in a chilled soup tureen. Garnish with lemon slices and fresh sprigs of dill if desired. Serves: 4.

Ingredients
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Directions


Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
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Last edited by Happy Song; January 19th, 2012 at 11:09 AM.
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