need some new ideas, thanks. I did dl the thai sweet potato soup from last year's thread, thanks.
gg
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It's winter, time for soup
- Thread starter geargrrl
- Start date
Yay! Nice?
Here's a fishy one, again really easy, but also so nice:
White fish chowder with smoked salmon & basil cream
- Melt 100g butter in a large saucepan then add 100g flour. Cook for a minute or so, then add 1 litre milk. bring slowly to a simmer.
- Add a splash of fish sauce, then add some chopped white fish (I use Hoki, but whatever is your preference) and some chopped smoked salmon. I'm not using quantities here, because you can judge how much to add...
- Keep on a low heat (it will split if boiled) until the fish is cooked through. Add salt & pepper to taste and thin a lttle with more milk to the consistency you want.
- Just before serving, stir in a load of fresh basil pesto (fresh basil, parmesan cheese, pinenuts, garlic, olive oil-ground up).
Voila! Bon Apetit!
Zucchini Garden Chowder
2 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons fresh parsley -- minced
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes [i use 3 cans of broth]
1 teaspoon lemon juice
14 1/2 ounces canned tomatoes -- diced
12 ounces evaporated milk
10 ounces frozen corn
2 cups cheddar cheese -- shredded
1/4 cup Parmesan cheese -- grated
1 pinch sugar -- optional
chopped parsley -- optional
In a dutch over or soup kettle over medium heat, saute zucchini, onion,
parsley and basil in butter until vegetables are tender. Stir in flour, salt
and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well.
Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn;
bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is
tender. Just before serving, stir in cheeses until melted. Add sugar and
garnish with parsley if desired. Yields 8-10 servings or about 2 1/2 quarts.
sometimes i throw in chicken chunks if they're laying around
2 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons fresh parsley -- minced
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes [i use 3 cans of broth]
1 teaspoon lemon juice
14 1/2 ounces canned tomatoes -- diced
12 ounces evaporated milk
10 ounces frozen corn
2 cups cheddar cheese -- shredded
1/4 cup Parmesan cheese -- grated
1 pinch sugar -- optional
chopped parsley -- optional
In a dutch over or soup kettle over medium heat, saute zucchini, onion,
parsley and basil in butter until vegetables are tender. Stir in flour, salt
and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well.
Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn;
bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is
tender. Just before serving, stir in cheeses until melted. Add sugar and
garnish with parsley if desired. Yields 8-10 servings or about 2 1/2 quarts.
sometimes i throw in chicken chunks if they're laying around
Had turkey soup today made from the T'giving carcass. Good food when two people in the house have sinus/ear/throat infections. 
Simple potato & leek soup from Julia Child.
Heat 3 tbs of butter, when foaming stops add chopped leeks. cook until tender.
Add 3 tbs of flour wisk unitl it forms a golden roux.
Meanwhile heat some water.
Add chopped potatoes to roux cover with hot water.
Add S & P to taste.
Bring to boil.
Turn down to a simmer.
Cover pot & let cook for 40 mins stirring occasionally.
You can either sever as it is, rustic style with some chopped parsley or if you are feeling fancy you can add a bit of cream & blend with an immersion blender.
This is one of my favs.
Heat 3 tbs of butter, when foaming stops add chopped leeks. cook until tender.
Add 3 tbs of flour wisk unitl it forms a golden roux.
Meanwhile heat some water.
Add chopped potatoes to roux cover with hot water.
Add S & P to taste.
Bring to boil.
Turn down to a simmer.
Cover pot & let cook for 40 mins stirring occasionally.
You can either sever as it is, rustic style with some chopped parsley or if you are feeling fancy you can add a bit of cream & blend with an immersion blender.
This is one of my favs.
I made some this year and it was so good!!! I likely have a sinus infection too...'tis the season I guess.Had turkey soup today made from the T'giving carcass. Good food when two people in the house have sinus/ear/throat infections.
My mom's face is swelled up like a chipmunk. It'd be funny if she wasn't so miserable.
My buddy makes this soup all the time so I tracked down a recipe.
What I made the other night has evolved from this but it is YUM YUM YUM!! Add some good Cornbread and Dayum!
1/2 tablespoon butter
1 tablespoon olive oil
1 large white onion, chopped
Salt and freshly ground black pepper to taste
2-inch piece fresh ginger, peeled and chopped fine (about 2 tablespoons)
1 generous teaspoon cumin seeds
2 to 3 teaspoons red curry powder
2 pounds carrots, peeled and chopped
1 pound russet potatoes, peeled and chopped (about 2 small)
3 cups low-sodium chicken broth, plus up to 1 cup additional for thinning soup
1 (14 oz.) can coconut milk (lowfat or regular), divided
2 fat lime wedges, plus additional for serving
chopped cilantro, for garnish
What I made the other night has evolved from this but it is YUM YUM YUM!! Add some good Cornbread and Dayum!
1/2 tablespoon butter
1 tablespoon olive oil
1 large white onion, chopped
Salt and freshly ground black pepper to taste
2-inch piece fresh ginger, peeled and chopped fine (about 2 tablespoons)
1 generous teaspoon cumin seeds
2 to 3 teaspoons red curry powder
2 pounds carrots, peeled and chopped
1 pound russet potatoes, peeled and chopped (about 2 small)
3 cups low-sodium chicken broth, plus up to 1 cup additional for thinning soup
1 (14 oz.) can coconut milk (lowfat or regular), divided
2 fat lime wedges, plus additional for serving
chopped cilantro, for garnish
Julie made some split pea soup from the leftover ham. That's pretty tasty.
Tonight... sausage and seafood gumbo. 
Edit: It didn't suck.
Edit: It didn't suck.
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i love homemade potato soup yum!
What the heck is Hoki and what might be a US substitute: Cod?Snapper? Halibut? That is the only thing holding me back. Smoked salmon is easy to come by here in the PNW.
Campbells. Pick a style.
- Open can
- Pour into pot
- Heat
The amount of salt in those canned soups is an automatic disqualification...
How the hell do you think it stays nice and fresh in the can for six years?
Ummm... none of that $hit could be considered "nice and fresh" even straight out of the sodium kettle.How the hell do you think it stays nice and fresh in the can for six years?
can we ban canned soup people from this board?
Use any simple white fish. Cod would be fine.
The consistency is fairly thick. It's a wintery style soup to be served with crusty bread.
Hope you enjoy it...
:nervouslywaitingsmiley:
You can buy Miso Paste (several different kinds) and make the soup/broth from that.
Miso Link
It's kind of expensive (about 10 bucks a pack) but it lasts forever.
We have been on a major soup kick lately.
Broccoli and Bread soup
Broccoli, spinach and blue cheese soup
Potato, Leek and Carrot soup
Tomorrow I make chili
Made lentil and apricout soup the other day. Didn't follow any particular recipe, but it turned out pretty well.