Soup Recipes

RECIPE FORUM Recipe Exchange
21

Chinese Chicken Noodle Soup with Spinach and Garlic Chives

3 1/2 to 4 lb. chicken
8 thin slices fresh gingerroot
1 bunch scallions, cut crosswise into thirds
10 C. water
3/4 C. Chinese rice wine or medium-dry sherry
2 oz. dried rice-stick noodles (rice vermicelli)
1/2 lb. fresh spinach, coarse stems discarded and leaves washed, drained, and chopped coarse (about 4 packed cups)
3/4 C. thinly sliced fresh garlic chives or regular fresh chives

With a cleaver or heavy chef’s knife, cut the chicken into large pieces. Then cut the chicken through bones into 2-inch pieces. In a large kettle of boiling water, blanch the chicken 1 minute. In a colander drain the chicken and rinse under cold water.

With the flat side of a cleaver or knife, lightly smash the gingerroot and scallions. In the cleaned kettle bring 10 cups of water to a boil with chicken, gingerroot, scallions, rice wine or sherry, then simmer, uncovered, skimming froth occasionally, for 2 hours. Pour the broth through a colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use.

The broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.

In a cleaned kettle bring the broth to a boil. Add the noodles and boil, stirring occasionally, 2 minutes. Stir in the spinach and simmer, stirring once or twice, until the spinach turns bright green and is just tender, about 3 minutes. Stir in the chives and salt and pepper to taste and simmer 1 minute.

Makes about 8 cups.

22

Whole Foods Market’s Adobo Chicken Soup

2 T. canola oil
2 1/2 lbs. chicken pieces
2 yellow onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeño peppers, seeded and finely diced, or to taste
2 tomatoes, diced 2-3 chipotle peppers in adobo sauce, finely minced, or to taste
2 C. corn kernels
2 C. (or a 16-oz.can) black beans, drained
2 t. chili powder
1 t. ground cumin
1 t. dried oregano
Cayenne pepper, to taste
Salt, to taste
Freshly ground pepper, to taste
4 C. chicken broth or water
1/4 C. chopped cilantro
1/2 C. thinly sliced green onions

Heat oil over medium heat in a heavy-bottomed pot; brown the chicken pieces in batches. Add onions and the red, green and jalapeño peppers and replace all chicken pieces in the pot; sauté until vegetables are soft and begin to brown, about 10 minutes.

Add tomatoes, chipotle peppers, beans, chili powder, cumin, oregano, cayenne, salt and pepper. Stir to combine, then add chicken broth or water.

Bring to a boil, then reduce heat to maintain a gentle simmer; cook for approximately 30 minutes more or until the chicken is cooked through. Remove from heat.

Remove chicken from pot, pull meat from the bones and shred; return shredded chicken meat to the pot, discarding skin and bones.

(Soup can be cooled and refrigerated at this point. Excess fat will congeal on top and can be removed before reheating.)

Add green onions and cilantro, reheat, taste and correct seasonings as needed, then serve.

Makes 10 cups, about 5 servings.

Source: Whole Foods

23

Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

Vegetable or corn oil, for drizzling, plus 2 tablespoons – 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped – available in small cans in Mexican and Spanish food section of market
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1/2 cup sour cream

Optional garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot.

Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side.

Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup.

Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.

Top with any or all of the suggested garnishes.

Yield: 4 servings

Source of Recipe: Rachael Ray

24

Hot and Sour Soup

4 Small Oriental Dried Black Mushrooms
1/2 Cup Bamboo Shoots, slivered
1/4 Pound Boneless Pork Center Rib, slivered
1 Tablespoon Soy Sauce
1 Teaspoon Salt
1 Quart Chicken Broth
1 Cup Bean Curds, slivered
1 Teaspoon White Pepper
3 Tablespoons Red Wine Vinegar
2 Tablespoons Cornstarch, blended with
3 Tablespoons Cold Water
1 Egg, beaten
1 Tablespoon Sesame Oil
1 Green Onion, Whole, chopped

Soak mushrooms in warm water until softened. Drain; remove stems and shred caps.

Combine mushrooms, bamboo shoots, pork, and soy sauce, salt and chicken broth in large saucepan.

Bring to a boil over high heat. Reduce heat and simmer 3 minutes.

Add bean curd, pepper and vinegar. Bring to a boil again. Stir until soup thickens.

Slowly pour in beaten egg. Stirring gently.

Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish with green onion.

25

Maggiano’s Chicken Asiago Soup

1/4 cup olive oil
2 cups diced onion (cut into 1/2-inch cubes)
1/2 cup chopped garlic
1 cup bias-cut celery slices (about 1/4 inch thick)
2 cups half-moon-cut carrot slices (1/2 inch thick)
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh rosemary
1 gallon chicken broth
2 pounds cooked chicken breasts, pulled into bite-sized pieces
1/2 cup shredded Asiago cheese
1/2 cup grated Parmesan cheese
1/2 pound mini-shell pasta, cooked
Fresh spinach leaves, cut into small pieces (to taste)

Additional Asiago cheese for garnish (to taste) In large pot over medium-high heat, heat oil. Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper. Saute until vegetables are tender. Add rosemary and cook briefly. Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes. Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.

To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

Makes about 8 large servings.

Source of Recipe: Maggiano’s Little Italy, Wauwatosa, WI

26

Chicken Enchilada Pepper Jack Soup

1 onion chopped
1 tablespoon chopped garlic
1, 4 ½-ounce can chopped green chilies
2 teaspoons paprika
8 ounces sour cream
10 ounces grated Pepper Jack Cheese
¼ teaspoon cilantro
¼ teaspoon chili powder
2, 14-ounce cans of chicken broth
2 - 3 chicken breasts, cooked and cubed
1 tablespoon olive oil

Sauté onion, garlic, and green chilies in olive oil until onion is transparent.

Add chicken broth. Wisk in sour cream. and stir in grated cheese.

Add cilantro, chili powder, paprika, and chicken. Cook on low heat until cheese is melted.

Serves 6-8

27

Tuscan Onion Soup

2 tb Diced pancetta ham
1 tb Olive oil
4 White onions thinly sliced into rings
3 Garlic cloves chopped
3 1/2 c Hot chicken or ham stock
4 sl Italian Bread
3 tb Butter
2 3/4 oz Gruyere or cheddar cheese
Salt and pepper

Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown. Remove the pancetta from the pan and set aside until required.

Add the oil to the pan and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat, cover, and cook for 15 minutes, or until the onions are lightly caramelized.

Add the stock to the saucepan and bring to a boil. Reduce the heat and leave mixture to simmer, covered, for about 10 minutes.

Toast the slices of ciabatta on both sides, under a heated broiler, for 2-3 minutes, or until golden. Spread the ciabatta with butter and top with the gruyere or cheddar cheese. Cut the bread into bite-size pieces. Add the reserved pancetta to the soup and season with salt and pepper to taste.

Pour into 4 soup bowls and top with the toasted bread.

28

Sour Cream and Chive Potato Soup

1 1/4 pounds russet potatoes, peeled and diced into 1/2-inch squares
3/4 cup (1 1/2 sticks) margarine
3/4 cup flour
3/8 pound onion (about 1 medium), chopped
2 tablespoons vegetable oil
7 cups water
1 bay leaf
2 tablespoons chopped chives
1 tablespoon chicken base
1 teaspoon seasoning salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups 2% milk
1/2 cup half-and-half cream
1 1/2 cups sour cream
Croutons for garnish if desired

Cook potatoes until tender. Set aside.

Prepare roux: Melt margarine in small saucepan over medium heat. Gradually whisk in flour until well combined. Cook over medium heat, stirring often, about 3 to 5 minutes or until mixture turns an almond color and is very creamy. Set aside.

To make soup: In large kettle, saute onion in oil until soft. Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder. Bring to boil. Whisk in milk and half-and-half, then prepared roux; cook, stirring frequently, until thickened. Add sour cream and potatoes. Simmer until soup reaches 160 degrees. Remove from heat and serve with croutons if desired.

Makes about 2 1/2 quarts.

29

Alsatian Cabbage Soup

2 slices of bacon, diced
1 T. bacon drippings
1 medium onion, diced
1/2 medium green cabbage, thinly sliced
2 carrots, shredded coarsely
1/4 C. of dry white wine
1 t. of fresh thyme or 1/2 t. of dried thyme
6 C. of chicken broth
1/2 t. milled black pepper
Thinly peeled slices of apple
4 T. crumbled blue cheese

Fry bacon in skillet until crisp. Remove with slotted spoon and drain on paper towel. Heat drippings in Dutch oven and saute onion. Add cabbage, carrots, wine and thyme; cover and cook over medium heat, stirring often, about 10 minutes. Add broth; bring to boil. Add pepper.

Ladle into bowls and float apple slices on top. Garnish with bacon bits and blue cheese.

Makes 6 servings.

30

BLT Soup

1/2 to 3/4 pound bacon, cut into small pieces
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or stock
1 cup half-and-half
2 cups chopped fresh tomatoes, drained
4 cups iceberg lettuce (chopped into small squares)

Cook bacon in Dutch oven until crisp. Remove bacon, reserving drippings, and place crisp bacon on paper towels to drain. Measure out 1/4 cup bacon drippings and return to the pan. Add onions and celery to bacon fat and cook over medium-high heat until vegetables are just done. Stir in flour and mix until smooth. Add chicken broth, a little at a time, stirring with a whisk until smooth. Bring to a boil, reduce heat to low and simmer 5 minutes.

Add bacon. Stir in half-and-half and heat just until hot. Add tomatoes and lettuce and cook over low heat until hot but not boiling.

Makes 4 to 6 servings.

31

Basque Vegetable Chowder

1 1/2 c. chopped celery
1 c. chopped onion
1/4 c. butter or margarine
1/4 c. all-purpose flour
1 1/4 quarts 2-percent milk
4 (15 oz.) cans large lima beans (butter beans),
rinsed and drained,
OR 6 c. cooked dry-packaged large lima beans (butter beans)
1 (16 oz.) can diced tomatoes, undrained
1 (16 oz.) can whole kernel corn, drained
1/2 tsp. dried oregano leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. salt
1/8 tsp. pepper
4 oz. (1 c.) shredded Monterey Jack cheese
OR sharp Cheddar cheese

Sauté celery and onion in butter in stockpot until tender, 5-8 minutes. Add flour and cook, stirring, 1-2 minutes longer.

Add milk and remaining ingredients, except cheese, and heat just to simmering (do not boil); simmer, covered 5 minutes. Reduce heat to low; add cheese, stirring until melted.

Makes 12 servings.

32

Hungry Friar’s Supper Soup

1-1/2 tablespoons extra-virgin olive oil
2 tablespoons chopped pancetta (or bacon)
1 large onion, finely chopped
1 large cauliflower, cored and cut into bite-size pieces
3 tablespoons minced Italian parsley
3 fresh sage leaves, or 3 dried whole sage leaves
3-inch sprig of fresh rosemary, or 1 teaspoon dried rosemary leaves
Salt and freshly ground black pepper, to taste
1 large clove garlic, minced
2 cups drained canned tomatoes
8 cups canned low-sodium broth
2 tablespoons red wine vinegar

Garnish:

2 tablespoons minced Italian parsley
1 teaspoon chopped fresh rosemary leaves, or 1/2 teaspoon dried rosemary leaves
1 cup (4 ounces) freshly grated Italian Parmigiano-Reggiano, or Asiago cheese

Heat the olive oil and pancetta (or bacon) in a 6-quart pot. Cook over medium heat, 8 minutes, or until the pancetta is golden. Using a slotted spoon, remove and reserve the pancetta. Then spoon off all but about 2 tablespoons of the combined oil and pancetta juices from the pot.

Turn the heat to medium-high and add the onion, cauliflower, parsley and herbs. Sprinkle with salt and pepper.

Cook, stirring frequently with a wooden spatula, 8 to 10 minutes, or until the onion is a deep golden brown and the cauliflower has browned, too. Remove the herbs if they threaten to burn.

Stir in the garlic and tomatoes, and boil about 5 minutes.

Add broth and simmer 15 minutes, or until the cauliflower is tender-crisp. Sprinkle the soup with the vinegar. When you are serving the soup, sprinkle it with the garnish of parsley, rosemary and reserved pancetta. Serve, passing the cheese so everyone can use it to finish seasoning the soup.

Serves 4 to 6 as a main dish

33

Spicy Kale and Potato Soup

1 TB organic extra virgin olive oil
1 medium red onion, chopped
3 TB slivered garlic (about 9 cloves)
3 jalapeno peppers, minced
2 chipotle peppers in adobo, seeded and minced
11/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
11/4 tsps salt
2 bunches kale (24 oz), tough ends trimmed, finely shredded (about 20 cups loosely packed)
1 can (8 oz) no-salt-added tomato sauce
2 TB organic balsamic vinegar

In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapenos, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.

Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.

Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.

Serves 6

34

La Baguette’s French Onion Soup

6 cups (2 pounds) thinly sliced yellow onions
5 tablespoons unsalted butter
1/2 cup dry white wine (such as
Sauvignon Blanc), optional
10 cups boiling chicken stock
2 teaspoons black or white pepper, or to taste
French-bread croutons
1/2 pound genuine Gruyère or Austrian Swiss cheese, grated

Cook onions in butter, covered, over medium-low heat until moisture forms and onions are transparent but not brown, about 20 minutes. Uncover, raise heat to medium and cook 45 minutes or longer, stirring often, until liquid has evaporated and onion’s natural sugars caramelize; onions should be and turns them dark golden-brown. Add wine and bring to boil. Add chicken stock; simmer 2 hours, covered with lid partially ajar, on low heat.

Refrigerate, uncovered (to prevent stock from souring) overnight. When cold, skim congealed butter off top.

Before serving, add pepper to taste and simmer 1 1/2 hours. Place broiler-proof bowls on baking sheet. Fill each with soup and top with croutons and a handful of cheese. Broil until cheese is melted and browned in spots, about 5 minutes.

Serves 8

Source: La Baguette

35

Mushroom and Caramelized Onion Soup

1/2 oz. dried porcini mushrooms
2 C. boiling water
8 oz. orzo pasta
2 T. each: olive oil, butter
2 yellow onions, halved, thinly sliced
1 sweet onion, halved, thinly sliced
1 clove garlic, minced
1 T. fresh or 2 t. dried thyme leaves
8 oz. cremini mushrooms, cleaned, stems removed, thinly sliced
2 T. Madeira wine or dry sherry
2 cans (14 1/2 ounces each) each: low-sodium beef broth, low-sodium chicken broth
4 T. chopped flat leaf parsley
2 t. salt
1/2 t. freshly ground black pepper
1/8 t. ground red pepper

Place porcini in bowl. Cover with boiling water; let sit until softened, about 20 minutes. Remove porcini, reserving liquid. Dice mushrooms; set aside. Strain liquid using fine mesh strainer; discard grit. Set aside.

Place orzo in large stockpot over medium-low heat. Cook, stirring continuously, until light golden, about 6 minutes. Add enough water to cover by three inches. Heat to a boil; cook until orzo is just tender, about 10 minutes. Drain; set aside.

Heat olive oil and butter in same stockpot over low heat. Add onions, garlic and thyme; cook, stirring occasionally, until onions are very soft and golden brown, about 45-50 minutes. Add cremini mushrooms; cook, stirring occasionally, about 8 minutes. Add Madeira; cook 1 minute. Add porcini, strained liquid, beef and chicken broth. Heat to simmer; reduce liquid by 1/4, about 5 minutes. Add orzo; cook until heated through, about 2 minutes. Stir in parsley, salt, black and red pepper.

36

Laura Bush’s Baked Potato Soup

6 cups leftover mashed potatoes
2 tablespoons butter or margarine
1 medium onion, diced
1⁄2 pound of bacon, diced, cooked and drained well (freeze bacon for easier cutting)
1 large red bell pepper, diced
2 cups sharp cheddar cheese, grated
1⁄2 cup chives, minced
4 tablespoons sour cream (approximately.)
2-3 cups of whipping cream, half and half or milk
Kosher salt & fresh ground pepper to taste

In a large soup pot, sauté onions and red pepper over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories.

Salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese and chives.

37

Portuguese Peasant Soup

1 lb. dried red kidney beans, soaked overnight
3 quarts chicken stock (or more if necessary)
12 strips thick-sliced smoked bacon, diced
1 lb. chorizo, sliced
3 med. yellow onions, chopped
6 cloves garlic, minced
3 med. potatoes, scrubbed and diced
4 med. carrots, scrubbed and diced
4 med. turnips, scrubbed and diced
1 small cabbage, cored and chopped
4 bay leaves
1 Tbs salt
2 tsp freshly ground black pepper
1 cup chopped cilantro

Simmer the beans in the chicken stock for about 2 hours, or until they are just tender.

In a soup pot, saute the diced bacon until it has rendered its fat.

Add the chorizo, onions, garlic and saute until they begin to color.

Add the diced potatoes, carrots, turnips, cabbage, bay leaves, and kidney beans.

Season with salt and pepper to taste. Bring to a simmer and cook for another 1/2 hour, until the vegetables are tender.

Add cilantro just before serving.

38

Pueblo Pumpkin Soup

2 Tbsp. Butter or Oil
2 Tomatoes , peeled, seeded and chopped
1 Green Bell pepper, chopped
1 Lg onion, chopped
1 tsp. dried mint
1/2 tsp. sugar
1/2 tsp. grated nutmeg
2 cups cooked pumpkin
2 cups chicken broth
1 Tbsp. Flour
1/2 cup light creme or milk
Chopped Fresh Cilanto (Corriander) for garnish

Saute tomatoes, pepper, onion, mint, sugar, nutmeg in butter for 5 minutes. Add pumpkin and broth and bring to boil. Stir until well blended. Reduce heat and simmer covered for 15-20 mins. Mix flour and creme until smooth and add to soup. Stir until thickened. Garnish with Cilantro.

39

Tibetan Vegetable Soup

2 tablespoons ghee (see note)
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 cup onion, diced
1/4 cup all-purpose flour
4 cups water
2 cups mixed vegetables, chopped
1/2 cup chopped tomatoes
1 cup tofu, drained well and diced
1/4 cup scallions, chopped
1 tablespoon tamari sauce
1/4 teaspoon black pepper

Melt ghee and stir-fry ginger, garlic and onion for 1 minute. Add flour and continue to stir fry for about 3 to 5 minutes, until golden in color.

Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions, and bring to a boil. Add remaining ingredients. Simmer for 10 minutes. If too thick, thin with extra water. Serve hot.

Yield: 4 servings

*Ghee is a type of clarified butter important in Indian cuisine. Ghee is made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan. This method of preparation gives ghee a somewhat nutty aroma that Western clarified butter does not have. Below is Alton Brown’s(Food Network) instructions for making ghee.

1 pound butter

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

40

New York Minestrone

1 lb. Italian sausage
1 tbsp. salad oil
1 c. diced onion
1 clove garlic, minced
1 c. sliced carrots
1 tsp. dry basil
2 sm. zucchini, sliced
1 can tomatoes, chopped
2 cans (10 3/4 oz.) beef bouillon or
3 beef bouillon cubes & 1 1/2 c.
water
1 c. coarsely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 can (1 lb.) Great Northern beans,
undrained
Chopped fresh parsley

Slice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven.

Add onion, garlic, carrots and basil; cook for 5 minutes.

Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper.

Bring soup to boil; reduce heat and simmer for 1 hour, covered.

Add beans and liquid, cook another 20 minutes. Garnish with fresh parsley.

Serves 8.

Freezes well, even better the next day.