soup recipes | Imamother

myomi

Mon, May 23 2005, 12:01 pm

I am looking for different kind of soup recipes,I always make regular chicken soup for shabbat and would like other ideas what to make during the week,,cream soups,bean and barley soups,,whatever,thanx!

mother of 2 princess's

Mon, May 23 2005, 12:54 pm

I make several
I make leek and potato soup
use about 4 medium leeks
slice the leeks and put in sauspan with a tiny bit of oil and sweat the leeks cover and put on a tiny light for 5 mins.
add 3-4 meduim potatoes
chicken stock
and cook for about 1/2 an hour and then liquidise

tomoto soup
tin of crushed tomotoes
tomoto pureau or passata
chicken stock
salt
pepper
I sometimes put some pasta or rice in too

vegetable soup
lots of different veg
you can put a handful of barley to thicken it
you can add a tin of tomotoes
chicken stock
salt and pepper

watercress and potato soup
do the same way and leek and pot soup

if im in a hurry I buy bung half a bag of frozen mix veg
a tin of tomotes
chicken stock
salt and pepper
and its nicer liquidised
actually iv made that one for tonight.

bean soup
buy a packet of soup broth mix
and add water
chicken stock
salt and pepper
you can add carrots potatoes onions etc

hopefully thats enough to get on with

if you get any interesting ones
love to hear
Very Happy

amother

Mon, May 23 2005, 1:07 pm

Well listen to this this Shabbos we had a guestless one, so I relaxed for once. I made everything except my familys favourite cholent, I just forgot and don't ask how such a thing happend embarrassed

. I put all the veg into the soup w/h barley and chicken (we ran out of meat and have to wait for new shipment). Well fri night it was delicious soup and we had still lots left so we put it back on the flame since my husband held it whilst I spooned servings otherwise we wouldn't have been able to. The following morning or afternoon rather we had lovely brown cholent since water had evaporated . This was not planned I tell you. But it's given me alot of ideas for the future there was none left, not even to clean. Exclamation

(but I still had to ofcourse) Very Happy

frielich

(problem logging in)

myomi

Mon, May 23 2005, 1:42 pm

thank you so much for all those recipes manda..btw what is 'purue"..freilich,did u put raw chicken to make a soup?as well wha kind of veggies did u put in and how long did u cook it to make the soup? also u just left it on the heat and in turned into a cholent?thats pretty neat,I should try that.

Tefila

Mon, May 23 2005, 2:53 pm

Yes I put in raw chicken parsnips, sweet potatoe, onoinons carrots, rootabage, lots of turnip and reg potatoes approx 8 spices garlic pepper, cumin, salt and cayeene. And let it cook for a few hrs!
I can't believe I never thought of that b/4 why do we even have to make a cholent now Wink

myomi

Mon, May 23 2005, 8:44 pm

no,its failr easy,use about 4 lbs of chicken pieces(bones,necks,legs,whatever u want)
about 12 c. water
3 onions cut in 4
a few carrots(2 or 3) cut in chunks
a bunch of celery in chunks
1tbsp whole peppercorns
parsley,dill etc
wash chicken,place in a pit ,when the meat comes to a boil skim off scum,once the water is clear,add veggies and spices.

bring back to boil,once boiling put on low heat and simmer for about 2 hrs.
strain liquid ,discard veggies etc.
divide broth into containers or ice cube trays and freeze
once frozen u can put the cubes in ziplocks for suture use

Sunshine

Mon, May 23 2005, 9:04 pm

Pea soup
mushroom barley soup
tomato soup
vegetable soup
minestrone
broccoli soup
butternut squash soup

Let me know if you want recipes for any of them and which ones.

stem

Mon, May 23 2005, 9:19 pm

I make split pea soup pretty often,

16oz bag of green split peas (you can use part yellow/partgreen)
One onion diced
1 carrot diced
1 celery diced
handful of barley
chicken leg or turkey leg or cut up hotdogs, or nothing to keep it parve
salt/pepper/garlic powder to taste

boil with about 8 cups of water, then simmer for about 1.5 hours. Don't simmer for too long or all the split peas will dissolve.

sarahd

Tue, May 24 2005, 4:15 am

I want the split peas to dissolve - that makes a smooth soup. I also leave the onion and celery whole and remove them after cooking, and put the carrot through the food mill. (I don't put in barley.)

This is a great winter soup. How about summer soups? I.e. gazpacho. Here's my recipe:

4 tomatoes
1/2 green pepper
1/2 cucumber
2 cloves garlic
can of tomato juice
salt and pepper

put the vegetables through the food processor (don't process too fine) and add the tomato juice. Refrigerate a while to allow the flavors to meld. Serve with finely chopped pepper and cucumber and/or croutons.

Any other good cold soup recipes?

1stimer

Tue, May 24 2005, 12:56 pm

meatball in tomato soup (very very special)
red lentil soup (delicious and so easy to make)
2 tone pea and carrot soup
^ from kosher by design

butternut soup (yum)
cream of mushroom soup
^from culinary creations

mushroom barley soup (from spice n spirit - a real winner)

Sunshine

Tue, May 24 2005, 2:08 pm

Sarahd, my husband also makes a smooth thick pea soup that is really good(much better then mine I am very proud to say Very Happy

). He told me one of his tricks are to grate the carrots, cerlery and onion. So it comes out thick but not chunkie. It takes more time but definately worth it.
Did you grow up having fruit soup in the summer? My mil makes this interesting soup with cherries, apricots and not sure of the other fruits and it is pink/red. Also she puts in a raw egg to make it creamy. I can get the exact recipe from her if anyone wants. Hungarian style fruit soup!

1stimer can you please post the cream of mushroom soup recipe? The 2 tone pea and carrot soup is very pretty and we also love the mushroom barley soup from S&S.

sarahd

Tue, May 24 2005, 3:00 pm

Yup, Sunshine, I grew up on exactly that kind of fruit soup, made with sour cherries and other fruits. My mother used to serve it on summer Shabbos afternoons instead of chulent. (Our bungalow was so tiny and hot that my mother refused to leave the blech on all Shabbos.)

Sunshine

Tue, May 24 2005, 3:06 pm

Creamy Tomato Soup (from Spice and Spirit)

2 Tblsp. oil or margarine
2 Tblsp. flour
2 cups hot milk
1 onion, finely diced
1 carrot, finely diced
1 clove garlic, minced

1 Tblsp. oil
28 oz. can tomatoes, chopped, plus liqiud
1 bay leaf
1/2 tsp. basil or parsley flakes
2 tsp. salt
1 tsp. sugar (optional)
2 cups water

1/2 - 1 cup cooked rice or pasta

Heat 2 Tblsp. oil in a small saucepan and brown flour, stirring constantly. Slowly add hot milk and bring almost to boiling, stirring constantly. Turn off heat and let stand.

In a 4 qt. pot, heat 1 Tblsp. oil and saute onion, celery, carrot and garlic. Add tomatoes and liquid and spices. Add 2 cupswater and bring to a boil. Simmer covered 15-20 min and remove bay leaf.

Blend half of soup at a time in blender. Return to pot. Add rice/pasta and boiled milk. Reheat but do not boil. Garnish each bowl with dill.