Tomato Soup : Bacon, Lettuce & Tomato Soup Recipe

The BLT, or bacon lettuce tomato, makes a great sandwich; it also makes a good soup. Create a soupy version of a sandwich favorite with this recipe from a pr…
Video Rating: 4 / 5

Question by littleprincess: Are there any professional cooks or culinary chef’s whom have a great soup recipe or kitchen tip to share?
just really would love some great soup recipes from those culinary chef’s.or any great kitchen tips that you may be willing to share? thank you so kindly..wishing you all a joyous holiday season to all..

Best answer:

Answer by jacobsgranny
Dilled Leek Soup
3 medium leeks, white only, chopped
2 large onions, chopped
1/3 cup butter cubed
1 tablespoon Dijon mustard
4 cups chicken broth
4 cups cubed peeled potatoes
1/2 teaspoon dill weed
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 cup Half and Half cream
1 tablespoon snipped fresh dill
grated Parmesan cheese
additional nutmeg, optional

In a Dutch oven, sauté leeks and onions in butter until tender. Stir in
mustard. Add the broth, potatoes, dill weed, pepper and nutmeg. Bring to a
boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are
tender. Reduce heat to low. Stir in cream and fresh dill; heat through.
Garnish with Parmesan cheese and additional nutmeg if desired.

New Hampshire Cheese Soup

1 large potato, finely chopped
1 large onion, finely chopped
1/4 cup chopped carrots
1/4 cup thinly sliced celery
1 cup water
1 cup shredded sharp Cheddar Cheese
2 cups chicken broth
1/2 cup half and half
2 tablespoons snipped parsley

Heat vegetables and water to boiling in 2-quart saucepan; reduce heat.
Cover and simmer until vegetables are tender, 10-15 minutes. Stir in cheese,
broth, and half and half; heat through. Sprinkle with parsley. 4 to 6
servings.

Sicilian Sausage Soup- a favorite here
1/2 pound pork sausage or sweet Italian sausage
1 large onion, chopped (1 cup)
1 can (2 pound 3 ounces) Italian-style tomatoes
2 cans (13 3/4 ounces each) chicken broth
1 teaspoon leaf basil, crumbled
1/2 cup orzo macaroni
1/4 teaspoon salt
1/8 teaspoon pepper

1. Cook sausage in a large saucepan, breaking up meat with wooden spoon,
until meat loses its pink color. (If using Italian sausage, remove casings
before cooking.) Add onion; saute until tender, about 3 minutes. Add
tomatoes, broth and basil; bring to boiling; stir in orzo, salt and pepper.
Lower heat; cover; simmer until orzo is tender, about 10 minutes. Taste and
add additional salt and pepper if needed. Ladle into a tureen or soup
bowls. Serve with bread sticks or sesame crackers.

Turkey Orzo Soup
2 teaspoons olive oil
1 cup leeks, sliced
3/4 cup turnips, diced
1/2 cup celery, sliced
2 cloves garlic, minced
3 cans (14.5 ounces each) no-fat, low-sodium chicken broth
1 can (15.8 ounces each) black-eyed peas, undrained
1 can (14 ounces) stewed tomatoes
1/4 teaspoon pepper
1/2 teaspoon marjoram, or to taste
3/4 cup orzo, uncooked
1 1/2 cups turkey, light and dark meat, diced
1/4 cup shredded parmesan cheese

In a soup pot heat the oil. Add leeks, turnips, celery and garlic and sauté for 12 minutes. Add broth, peas, tomatoes, pepper, marjoram and orzo. Bring to a boil and simmer for 10 minutes. Add turkey and heat through.

Taste and adjust seasonings; add salt if desired. Sprinkle individual servings with parmesan.

Zucchini Soup

4 tablespoons butter
1 small onion, diced
4 cups chicken stock
6 medium zucchini, unpeeled and sliced less than 1/4-inch thick
1/4 cup chopped parsley
1/2 teaspoon celery salt
1 teaspoon thyme
1 bay leaf

1 1/2 cups half and half
Salt and pepper
Croutons for garnish
Parmesan for garnish

Heat butter in a deep sauce pan and sauté the onion until soft. Add chicken stock, zucchini, parsley, celery salt, thyme, bay leaf and half-and-half. Simmer 30 to 40 minutes, until zucchini is tender.

Puree soup in a blender or food processor. Season with salt and freshly ground pepper. Garnish with croutons and Parmesan. Serve hot or cold.

Serves eight.

Give your answer to this question below!