RECIPE EXCHANGE - Soups

[Kivam]

Post soup recipes here - your own or any other favorites.

 

Here's one of my own creation. Like most of my favorite soups, it requires pureeing (I use an immersion blender, but you can transfer it in batches to a blender if you don't have one of these: http://www.amazon.com/gp/search/ref=pd_sl_aw_tops-1_kitchen_3314921_2/103-8766560-7350248?search-alias=kitchen&keywords=immersion%20blender)

 

Hot Pepper Soup

 

1.5 Onions, chopped

1 Shallot, chopped

6 Cloves Garlic, chopped

3/4 Jalepeno peppers, seeded and cut small

3 Long hot peppers, seeded and cut small

6 red/yellow/orange peppers, chopped

1 Bokchoy (oriental cabbage), chopped

1 Daikon (japanes radish), chopped (optional)

Salt

Pepper

9 cups vegetable broth (I use a mix)

 

- - - - - - - - - - -

 

Saute onions, garlic and shallots until soft (5-10 minutes)

Season with salt and pepper

Add hot peppers, saute 5 minutes

Add other vegetables, saute 5 minutes

Add vegetable broth and bring to a boil, then turn down to a simmer for 15-20 minutes.

Puree using immersion blender (or transfer soup to blender in batches), but not completely, so some vegetable pieces remain

 

Depending on how spicy you like it, play with the number and variety of the hot peppers.

[Kivam]

No immersion blender needed for this one, which I got from Epicurious.com and everybody I've ever served it to loves it

 

Mexican Lime Chicken Soup

 

Soup

2 Tbsp Olive-oil

6 Garlic cloves, sliced

6 chicken cutlets, cut into .5 inch strips

1.5 tsp dried oregano

.33 Cup fresh lime juice (about 1 lime's worth)

Salt

Pepper

9 Cups chicken broth (recipe calls for canned, I use a mix)

 

Heat the oil over medium heat. Add garlic slices and stir for 20-30 seconds.

Add chicken and oregano, sprinkle with salt & pepper, and saute 3 minutes.

 

Add broth and lime juice and bring to a simmer. Bring the heat down to medium-low and simmer gently about 10 minutes, until chicken is cooked through. Season to taste with salt & pepper

 

Avocado salsa

2 Avocados, diced

3 Tomatoes, chopped

3 Scallions (green onions), sliced

Chopped fresh Cilantro

Minced Jalepeno peppers (I usually use two - adjust to your preference for spiciness)

 

Mix all ingredients together in a large bowl.

 

To serve, crush a handful of tortilla chips into medium sized pieces and place them in the bottom of the bowl. Ladle in soup, and top with avocado salsa.

 

Makes about 6 servings.

[Guest Majsju]

Andalucian Gazpacho

 

I learned this from a Spanish friend who is a wizard in the kitchen.

 

5-6 big ripe tomatoes

3 peeled cuecumbers

1 green pepper

½ red pepper

½ yellow onion, chopped

2 garlic cloves (pressed)

2 slices of white bread made into crumbs, not baked the same day...

3 TBsp olive oil

2 TBsp whine vinegar (red or white doesn't matter)

1 Tsp grinded almonds

2.5 dl water or tomatojuice

salt

 

Peel and chop all vegetables (If you find tomatoes hard to peel, boil them for a minute first. Just watch it so you don't burn your fingers)

 

Mash & mix all vegetables

 

When they're nicely mashed, add the other ingredients, and mash & mix until it looks like soup.

 

Add salt, and more vinegar if needed.

 

Gazpacho is served cold, so keep in the fridge until it's needed. This reciepe is for 8 people.

 

When served, it's always nice to have a plate with diced cuecumber, sliced green pepper, chopped tomatoe and yellow onion and bread crumbs on the side, for everyone to add to their soup if they want to.

[Kivam]

yes. But not this one :P (leave everybody wondering what the hell I'm talking about :twisted: )

[Guest Karana Majin]

I'll stick this in every thread... (I rounded some of the numbers to realistic measuring)

 

m e t r i c c o n v e r s i o n c h a r t

 

U.S. Units Metric Units

1 teaspoon = 5 milliliters

1 tablespoon = 15 milliliters

1 fluid ounce = 29.5 milliliters

1 cup (8 fl. ounces) = 237 milliliters

1 pint (16 fl. ounces) = 473 milliliters

1 quart (32 fl. ounces) = 946 milliliters

1 gallon (128 fl. ounces) = 3.8 liters

 

And the reverse...

 

1 milliliter = 0.2 teaspoon

1 centiliter = 2.0 teaspoons

1 deciliter = 0.5 cup

1 liter = 1.0 quarts

1 dekaliter = 2.6 gallons

1 teaspoon (metric) = 1.015 teaspoons

1 tablespoon (metric) = 3.044 teaspoons

1 standard cup = 1.0567 cups

 

Hope this helps!

[Guest Majsju]

Soup on mixed mushrooms

 

4 portions

 

2-3 liter mixed mushrooms

2 TBsp margarine or butter

2-3 Tbsp wheat flour

1 liter clear soup

2 dl crème fraiche

salt

chopped chive

 

Chop the mushroom into fine pieces

Fry them in the margarine in a pot or very large saucepan until most of the grease has boiled in

Pour the flour over, stir, and add the clear soup.

Let boil for about 10 minutes.

Add the crème fraiche, salt, and finally sprinkle over the chive.

 

And always make very sure you know what kind of mushrooms you're using, some are not as healthy as others

[Kivam]

This is a tasty vegetable soup whose ingredients can vary to taste - I use mostly root vegetables, including some interesting ones. The great thing about is that you can use whatever veggies you want - this is just what I use

 

Root Vegetable Soup

 

2-3 parsnips

2 turnips

2 rutabaga

1 leek

1 box mushrooms

5-6 carrots

2 celeriak (celery root)

1 daikon

dill/parsley

 

Cut up the vegetables & saute in a large pot until sweaty (about 8 minutes)

add enough water to cover the vegetables and bring to a boil

add chicken soup broth mix and cook 10 minutes

cut up dill and parsley and add to soup, cook another ten minutes

[Caerlie]

i love love love gazpacho. looks like a good recipe, might try that one tonight.

[Kivam]

i love love love gazpacho. looks like a good recipe' date=' might try that one tonight.[/quote']

 

tell us how it came out!

[Guest Majsju]

Just remember that gazpacho is SO much better if you have it with some homemeade Sangria :D