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Monday, December 5, 2011

Soups

What's your favorite soup?
I'd love it if you share your favorite soup recipe! Tonight I'm thinking of making a carrot soup, but I'm not sure how the family will react. Hmm. Maybe I'll just fall back on the tomato, roasted pepper, fennel, and rice soup from last week, since everyone loved it!

Feel free to link up to your favorite soup recipe in the comments!

3 comments:

  1. This is definitely my favorite carrot soup, and possibly my favorite overall soup:

    http://morequicheplease.com/2011/09/soup-with-the-simons-carrot-rice-soup/

    ReplyDelete
  2. Favorite is chix soup w matzo balls - I do chix pieces, 2 leeks, 2 parsnips, 6 carrots, 3 pieces celery, 1 celery root cut up, 1 onion studded with cloves, 1T salt, dill for last 10 mins.

    Another is carrot ginger soup:
    CARROT GINGER SOUP
    Ingredients:
    1/2 medium butternut squash
    2 T olive oil
    1 diced onion
    1 lb carrots - peeled & diced
    3 cloves crushed garlic
    1 2-inch piece fresh ginger - peeled and thinly sliced
    4 cups homemade chicken stock (from free-range chicken)
    salt and pepper to taste (I use 1/2 tsp sea salt and 1/4 tsp pepper)
    pinch of ground cinnamon

    Directions:
    (1) Preheat oven to 350F. Scoop seeds out of squash and place cut side down on greased baking sheet. Bake about an hour until soft. Allow to cool, then scoop out the flesh and set aside.
    (2) Sautee onion and garlic in olive oil until translucent. Add the stock , squash, carrots and ginger. Bring to a boil and then simmer covered for about an hour or until carrots are tender.
    (3) Puree with a hand blender. Add boiling water or stock as desired to thin, but keep in mind it's supposed to be a thick creamy soup. Add salt, pepper and cinnamon.

    Another I love is this broccoli soup:
    Broccoli Potato Soup

    Ingredients:
    5 potatoes, peeled and quartered
    Head of broccoli
    1-2 cloves garlic
    1 leek (or onion), chopped
    1 zucchini, chopped
    1 carrot, chopped
    3 cups water
    1.5 tsp salt
    dash of thyme and sage
    pepper to taste
    olive oil

    Directions:
    1. Sautee leek in olive oil until it starts to get soft. Add zucchini. Continue to sautee until leek is translucent. Add garlic and continue to sautee for one minute.
    2. Add three cups of water, carrot, broccoli, potatoes and spices/herbs. Bring to a boil and simmer until all veggies are soft.
    3. Use immersion blender to blend until soup.

    ReplyDelete

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