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#888253 --- 09/25/08 01:00 AM Re: Time for Soup! [Re: threesons]
nymmamma Offline
Silver Member

Registered: 01/19/08
Posts: 11501
Loc: at the game
George will be disappointed and Elaine will throw a hissy fit.
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#888699 --- 09/25/08 05:28 PM Re: Time for Soup! [Re: nymmamma]
Offline
Gold Member

Registered: 01/09/06
Posts: 17154
Tortilla Soup

Ingredients

1/4 cup chopped cilantro
2 cloves garlic
1/2 medium onion, diced
1 small can green chilies, drained

2 15-ounce cans chicken broth
1 15 oz. can diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon cornstarch,
1/4 cup cold water

10 corn tortillas

vegetable oil
2 cups cooked chicken or turkey, diced

grated Monterey Jack or Cheddar Cheese (1 oz per serving)
sour cream
salsa

Directions

Puree the cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Pour the pureed mixture into a heavy saucepan.
Add the cumin, salt, and broth to the puree and bring the soup to a boil. Turn the heat down and simmer slowly for about one hour.
Dissolve the cornstarch in the cold water. Stir dissolved cornstarch into soup. Add the chicken and bring back to a simmer.
Cut tortillas into 1/2-inch wide strips and fry in hot oil until crisp. Drain the fired chips on paper towels
To serve, garnish the soup with shredded cheese, sour cream, onions, and salsa.

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#889587 --- 09/27/08 02:31 PM Re: Time for Soup! [Re: ]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Garlic Potato Soup

Ingredients:
8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
8 cups whole milk
2 teaspoons minced fresh parsley
1-1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Directions:
Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.
In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through. Yield: 12 servings (about 3 quarts).
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Dad always said that you can always tell an idiot,... but you can't tell him much.

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#889610 --- 09/27/08 04:13 PM Re: Time for Soup! [Re: Rick-the-Builder]
grouchy Offline
Member

Registered: 04/06/08
Posts: 127
Loc: ny
Awesome, I was just looking up recipes for potato soup. Think I will make this tonight, with my sausage bread. Thank you

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#890244 --- 09/28/08 07:25 PM Re: Time for Soup! [Re: Rick-the-Builder]
swfl Offline
Member

Registered: 01/04/08
Posts: 22
Loc: swfl
Tuscan Sausage and Bean Soup

1 ¼ C dry great northern beans
4 C cold water
1 14 ½ oz can whole italian style tomatoes, cut up
1 14 ½ oz can beef broth
1 med yellow summer squash or zucchini, sliced (2 C)
¾ lb italian sausage links, cut into ½ in slices
1 med onion, chopped (1/2)
1/3 c dry red wine or water
1 clove garlic, minced
½ tsp dried italian seasoning, crushed
½ of a 10 oz pkg frozen chopped spinach
Grated parmesan cheese (optional)

 The night before: Rinse beans, soak beans in the water in a covered container overnite. In a 3 ½ or 4 quart crockery cooker combine the undrained tomatoes, beef broth, summer squash or zucchini, italian sausage, onion, wine or water, garlic, and italian seasoning. Cover and chill overnight. Place the package of spinach in a bowl and chill overnight to thaw.
 The next morning: Drain beans and rinse thoroughly. Add to the tomato mixture in the crockery cooker. Cook, covered, on high heat setting for 6-8 hours or low-heat setting for 11-12 hours or till beans are tender.
 To serve: Squeeze excess liquid from spinach. Stir spinach into soup before serving. Ladle soup into bowls. If desired, sprinkle with parmesan cheese. Makes 4 or 5 main dish servings.
 Nutrition information per serving: 535 cal (39 % from fat), 24 g fat, 66 mg chol, 33 g pro, 47 g carbo, 11 g dietary fiber, 1,361 mg sodium.

Better Homes and Gardens, February 1992

***I made these changes to make this healthier…
Use fat free broth or stock, turkey Italian sausage, I use the whole package of spinach
You can also make ditalini pasta separately and include in the bowl of soup. Also good w/ italian or garlic bread.

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#890355 --- 09/29/08 12:31 AM Re: Time for Soup! [Re: swfl]
Senecamom Offline
Senior Member

Registered: 02/04/06
Posts: 7411
Loc: On a journey......
I baked a large ham and have the bone and some yummy leftovers....I would love a great recipe for Pea Soup???....
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#890387 --- 09/29/08 12:58 AM Re: Time for Soup! [Re: Senecamom]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Split Pea and Potato Soup

Ingredients

3 quarts water
1 piece (2 1/2 lbs) smoked, bone in picnic ham
4 bay leaves
1 package dried split peas
2 tbsp dried thyme
2 tbsp extra-virgin olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium celery ribs, chopped medium
1 tbsp unsalted butter
2 medium garlic cloves, minced or pressed
pinch sugar
3 small new potatoes, scrubbed and cut into medium pieces
ground black pepper
minced red onion (optional)
balsamic vinegar

Directions

1. bring water, ham and bay leaves to boil in large soup kettle, covered, over medium-high heat. Reduce the heat to low and simmer untill the meat is tender and pulls away from the bone, 2- 2 1/2 hours. Remove the ham meat and bone from the broth; add the split peas and thyme and simmer untill the peas are tender but not desolved, about 45 minutes. Meanwhile when ham is cool enough to handle, shred meat into bite sized peices and set aside. Discard rind and bone.

2.While ham is simmering, heat the oil in a large skillet over high heat untill shimmering. Add the onions, carrots, and celery. saute, stirring frequently, until most of the lquid evaprates and the vegitables begin to brown, 5-6 minutes. Reduce the heat to medium-low; add butter, garlic, and sugar. cook the vegitables, stirring frequently, untill deeply browned, 30-35 minutes; set aside.

3. Add the saute'ed vegetables, potatoes, and shredded ham to the soup; simmer until the potatoes are tender and the peas desolve to the consistancy of light cream, about 20 minutes more. Season with pepper to taste. Ladle soup into bowls, sprinkle with the red onion, if using, and serve, passing balsamic vinegar separely.

Number of Servings: 6




Edited by Rick-the-Builder (09/29/08 02:30 AM)
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.

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#890459 --- 09/29/08 01:56 AM Re: Time for Soup! [Re: Rick-the-Builder]
Senecamom Offline
Senior Member

Registered: 02/04/06
Posts: 7411
Loc: On a journey......
I have everything in the pantry- sounds yummy. Ham part is done and seasoned and I simmer with the bone in the pot--Im old fashioned that way...ya know like "rock soup"...LOL Thanks Rick-tomorrows dinner- one thing of the list...



oops- I assume its a bag of dried split peas???


Edited by senecamom (09/29/08 01:58 AM)
_________________________
~Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there.~

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#890489 --- 09/29/08 02:30 AM Re: Time for Soup! [Re: Senecamom]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Oops I forgot the peas, I fixed it. \:\)
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.

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#890505 --- 09/29/08 02:58 AM Re: Time for Soup! [Re: Rick-the-Builder]
Anonymous
Unregistered


Now if I can get a cook to come in and make these...lol!
I think I will make the Garlic potato. But a lot of these sound great.

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#890671 --- 09/29/08 02:13 PM Re: Time for Soup! [Re: Rick-the-Builder]
Senecamom Offline
Senior Member

Registered: 02/04/06
Posts: 7411
Loc: On a journey......
_________________________
~Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there.~

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#890951 --- 09/29/08 10:24 PM Re: Time for Soup! [Re: Senecamom]
nymmamma Offline
Silver Member

Registered: 01/19/08
Posts: 11501
Loc: at the game
Could someone whip up some homemade chicken soup and send it to Samuel on Yates? He's a bit under the weather.
_________________________
Worry looks around, Sorry looks back, Faith looks up.
VERITAS!

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#890984 --- 09/29/08 10:55 PM Re: Time for Soup! [Re: grouchy]
Samuel Offline
Senior Member

Registered: 02/07/08
Posts: 4495
Loc: Potter, NY
Originally Posted By: grouchy
Awesome, I was just looking up recipes for potato soup. Think I will make this tonight, with my sausage bread. Thank you


You could not boil a hot dog and you know it. Order a pizza.

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#891338 --- 09/30/08 12:04 PM Re: Time for Soup! [Re: Samuel]
grouchy Offline
Member

Registered: 04/06/08
Posts: 127
Loc: ny
your right, I grill them, and the soup was wonderful. How's your chicken soup? Out of a can?

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#891456 --- 09/30/08 04:28 PM Re: Time for Soup! [Re: grouchy]
Samuel Offline
Senior Member

Registered: 02/07/08
Posts: 4495
Loc: Potter, NY
Originally Posted By: grouchy
your right, I grill them, and the soup was wonderful. How's your chicken soup? Out of a can?


Nope. Aunt Bea never made any. She said I was being to sassy. Can you believe that?

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#891460 --- 09/30/08 04:30 PM Re: Time for Soup! [Re: ]
Della Offline
Gold Member

Registered: 12/22/04
Posts: 16305
Loc: Seneca Falls
Originally Posted By: Festus!
1 lb. hamburger
1 (46 oz.) can chicken broth
2 chicken bouillon cubes
1 pkg. instant onion soup
1 (28 oz.) can tomato puree
1/2 c. soup macaroni
1 (1 lb.) pkg. frozen mixed vegetables

Brown hamburger in large pot. Pour off excess fat. Add chicken broth, bouillon cubes, onion soup and tomato puree. Simmer for 30 minutes. Add macaroni. Simmer 20 minutes. Add vegetables. Simmer for 15 minutes longer. Easy and delicious.


I made this Sunday. Very good and easy!
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#891462 --- 09/30/08 04:32 PM Re: Time for Soup! [Re: Samuel]
Samuel Offline
Senior Member

Registered: 02/07/08
Posts: 4495
Loc: Potter, NY

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#891946 --- 10/01/08 03:10 AM Re: Time for Soup! [Re: Samuel]
grouchy Offline
Member

Registered: 04/06/08
Posts: 127
Loc: ny
awww, for me? Thanks

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#891947 --- 10/01/08 03:14 AM Re: Time for Soup! [Re: Samuel]
grouchy Offline
Member

Registered: 04/06/08
Posts: 127
Loc: ny
Can't believe your sassy, never really saw you as a soup man anyway.

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#893888 --- 10/04/08 01:50 PM Re: Time for Soup! [Re: grouchy]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Cheddar Soup

Makes about 7 cups, serving 4 to 6

This soup isn’t the best candidate for making in advance. Reheat the soup in a saucepan over low heat, whisking gently to prevent the soup from separating. Do not bring above a bare simmer.

INGREDIENTS

3 tablespoons unsalted butter
1 medium onion , minced (about 1 cup)
1 medium carrot , minced (about 1/3 cup)
1 small rib celery , minced (about 1/4 cup)
1 medium clove garlic , minced
2 tablespoons unbleached all-purpose flour
2 1/2 cups low-sodium chicken broth
2 1/2 cups half-and-half
1 bay leaf
pinch cayenne pepper
3 tablespoons dry sherry
12 ounces sharp cheddar cheese , shredded (about 3 cups)
1 tablespoon minced fresh thyme leaves
Table salt and ground black pepper


1. Heat butter in large heavy-bottomed Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whisk in chicken broth and half-and-half and add bay leaf. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.
2. Off heat, add cayenne and sherry; cool soup for 1 minute. Slowly whisk in cheese and thyme; season with salt and pepper and serve immediately.
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Dad always said that you can always tell an idiot,... but you can't tell him much.

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