For the very first time amateur chef Andrew Goldman reveals how he makes his world renowned tomato soup. Actually its mum’s recipe more or less. Thanks Maya …
Question by Sarah: best soup recipe? something simple.?
i want to make soup for dinner. Something that doesn’t take more than an hour to make. many ideas? something simple please
Best answer:
Answer by Bill
Potato Soup
Ingredients :
4 (6-ounce) red potatoes
2 teaspoons olive oil $
1/2 cup prechopped onion $
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided $
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved $
1.5 ounces cheddar cheese, shredded (about 1/3 cup) $
4 teaspoons thinly sliced green onions
Preparation
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
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Here’s my family recipe for CALDO DE RES (Beef Soup)
Ingredients:
4 lbs. Beef Chuck roast cut in 2” cubes
5 carrots, sliced
5 celery, sliced
1 large brown onion, diced
1 small bunch cilantro
3 garlic cloves, crushed
5 small potato, cubed
5 Mexican squash, diced
4 ears corn, cut in 1/3’s
4 tbsp. oil
4 large Roma tomato chopped (or pureed)
1 tbsp. each salt & pepper
Beef bouillon (to taste)
2 cups cut green beans (fresh or canned)
Coat beef with salt & pepper, heat oil in large soup pot, brown beef in oil (you have to do it in batches), Add enough water to cover browned beef, add crushed garlic, onion cilantro and tomato. Bring to boil, scoop out froth that builds on top and toss. Reduce to simmer, cover and cook for approx. 1 hr. Add carrots, celery, corn & green beans and add more water to cover all, add beef bouillon to taste, return to boil then reduce to simmer, cover and cook for about 45 mins. Add potatoes and squash and let cook for another 20 mins or until potatoes are soft.
If you want it quick & easy you don’t have to brown the beef first.
1 packet of ramen noodles.
+Microwave for 3 minutes
=Soup
Here’s a real fast one…
Quickie Soup (for one)
Corned beef from the Deli
a potato cut into small cubes
half an onion, thinly sliced
a carrot, sliced into coins
one rib of celery, thinly sliced
half a cup of frozen broccoli florets
1 tablespoon of instant pearl barley, if you have it
2 packets of Swanson’s chicken broth flavor booster
In a 2-quart saucepan, add 2 cups of water and set over high heat. Bring to a boil. Add the potatoes and lower the heat to medium. When the potatoes are almost done, add the carrots, the pearl barley, and remaining ingredients, including the chicken broth. Stir well.
Shred the corned beef into the soup with your fingers. (Since the c/b is pre-cooked, it only needs to be warmed up).
As soon as everything is cooked through, it is done and ready to serve.
.
Quick and easy:
* Exported from MasterCook *
Soup: Quick Spinach Pasta Soup for 2
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons oil
2 cloves garlic — minced
1/2 minced small onion
1 1/4 cups water
2 cans chicken broth
1 handfull fresh spinach — chopped
3/4 cup elbow macaroni
2 tblsp red bell pepper — diced
Saute garlic & onion in oil until golden. Add water, broth, red pepper. Bring to a boil. Add pasta and cook 10 minutes.
Add spinach just before serving
– – – – – – – – – – – – – – – – – – –
Sarah – the reason most soups are so wonderful is that they are cooked for an extended period of time to allow the flavors to meld and become full bodied. Cream soups are quickest to cook. Pick a vegetable – potato, broccoli, cauliflower, carrots, onions, parsnips, celery – whatever vegetable you like. Peel, core cube – whatever is appropriate. 4 cups cubed vegetables. Unless you are making onions soup peel and dice 1 small onion and peel smash and mince 1 clove garlic. In a heavy sauce pan on medium / medium low melt 4 tbsps. butter. Sauté onions for 2 – 3 minutes. Add garlic and cook until just fragrant – 2 minutes max. Put onion, garlic butter mixture to a soup pot. Toss vegetable with sea salt and fresh ground pepper and add to soup pot. Add enough chicken broth to cover the vegetables plus 1″. For extra flavor cook 2 to 4 slices bacon, drain and chop. Reserve. Cook until vegetables are tender and liquid has reduced by 1/2. Puree. A stick blender works best but you can do it in a food processor – you may need to work in batches. Return mix to pot. Add bacon, 1 1/2 cups half & half and 1 to 1 & 1/2 cups whole milk. Taste – season with sea salt and fresh ground pepper. Reduce until the consistency of cream soup. Add herbs of your choice. Fresh dill is awesome with carrot soup – skip the bacon. Flat leaf parsley works well with most of the other soups. You may also try a little fresh oregano, thyme or sage. If you make sweet potato soup add a little cinnamon and /or nutmeg.
I love soups. I make lots of soups and I am always experimenting with different soup recipes.
Just go for it.
Enjoy
Soup:-Chicken 21/11/11
2 chicken drumsticks, skin removed
1 carrot, unpeeled, roughly chopped
1 onion, roughly chopped
2 sticks celery, roughly chopped
3 cloves garlic, chopped
5cm ginger, sliced and bashed with the flat part of your knife
1.5 litres water
1 tbsp. light soya sauce
1 tsp. sesame oil
Spring onions, sliced for garnish
Directions
1. Put everything into a pot, except for the spring onions
2. Bring to a boil and slowly simmer for at least an hour
3. Strain the soup, so that all the vegetables and chicken are removed from the soup
4. Return the soup to the pot
5. Add more soya sauce to taste, if necessary
6. Take the chicken meat off its bones and put the meat back in the pot.
Serve with a bit of spring onion and a few drops of sesame oil to garnish.
H-man
chicken noodle soup
Ingredients
450g fresh thin Hokkien noodles
1 tablespoon peanut oil
3cm piece ginger, peeled, finely chopped
2 garlic cloves, crushed
2 small red chillies, deseeded, finely chopped
6 cups reduced-salt chicken stock
500g chicken breast fillets, trimmed
2 tablespoons light soy sauce
1 teaspoon sesame oil
3 teaspoons brown sugar
4 green onions, thinly sliced diagonally
1 bunch baby bok choy, chopped
Green onions, finely shredded, to serve
Method Notes
Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
Step 2
Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
Step 3
Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
Step 4
Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.
Chicken Corn Chowder :
Ingredients:
1 tablespoon butter
6 green onions
2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10-ounce) packages frozen corn kernels, thawed and divided
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups fat-free milk
1/2 cup (2 ounces) preshredded cheddar cheese
Preparation :
Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.
Baked potato soup from all recipes.com is the greatest. I served it to friends at New Years, they ate every bite.
Secrets to making it include using sharp cheddar cheese, so you can taste it, and baking the potatoes as directed and cooling them before cutting them so that they stay whole in the soup. Follow the recipe and directions exactly.
this currently my fave soup. Serve with crackers,and/or some rolls.
this tastes like a loaded baked potato.