It’s Fall…time for soup!!!

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  • #296796
    KYKAT 12 23
    Participant

    HM, I have made this soup with kidney beans instead of potatoes. Either way it rocks on a chilly day.

    #296797
    HuddysMama
    Participant

    Wow, I never thought of using beans before. I’m going to HAVE to try that – it sounds delish!!!

    *adds stuff to grocery list*

    #296798
    KYKAT 12 23
    Participant

    Add the beans and if you like them a can of diced tomatoes or a can of rotel and it really changes it up but it is still delish!!!! You original recipe kind of reminds me of the zuppa toscana at olive garden. MMMMMMM

    #296799
    HuddysMama
    Participant

    I’ll try the diced tomatoes. I’m gonna make that this weekend.

    #296800
    WillowandWindismom
    Participant

    Here is a basic recipe for Caldo. Those of you from the Southwest will know that this is the soup we eat all of the time. If you have a cold, or don’t feel too well, make a pot of this and it will cure what ails you!

    Caldo de Res

    INGREDIENTS

    * 1 pound beef shank

    * 1 tomato, quartered

    * 2 potatoes, cubed

    * 1 onion, chopped

    * 3 carrots, chopped

    * 1/2 medium head cabbage, chopped

    * 4 cloves garlic, minced

    * 6 teaspoons chopped fresh cilantro

    * 1 tablespoon salt

    * 1/4 teaspoon ground cumin

    * 2 fluid ounces fresh lime juice

    DIRECTIONS

    1. In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.

    2. Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

    I usually put a quarter of an ear of corn in each bowl, too. Serve this with tortillas and you will have a great meal.

    #296801
    KYKAT 12 23
    Participant

    WWM that looks awesome!

    #296802
    Moonshadow_NZ
    Moderator

    KYKAT, Gazpacho, mmmmm. I make mine using a recipe that is KK’s mother-in-laws. Earlier this year on TDK we had a discussion about gazpacho soup and seeing as how KK’s has avocado in it Pipa’s Mum has called ours Gazpachocado. I am looking forward to it when we get to the hot weather. As for tomato soup, the tomatoes never quite make it to the pot because I eat them first. If I can eat it straight off the tree/vine/plant I will.

    #296803
    KYKAT 12 23
    Participant

    We are approaching the end of Tomato season so I am going to the farmer’s market tomorrow and get what I can to put up for winter.

    #296804
    Moonshadow_NZ
    Moderator

    We are at the beginning of the season. I have little tomato plants that I have been growing from seed at various stages sitting in warm spots. Now I just have to find enough garden to plant them in or donate them to friends and family.

    #296805
    linda
    Participant

    Still not cold enough here, but this looks tasty!

    Wisconsin Cheddar Beer Soup (from Cooks Country)

    You will need one 4 oz chunk of American cheese from the deli counter for this recipe; do not use presliced or packaged shredded cheese here. Freeze the American cheese for 15 mins to make shredding easier.

    4 Tablespoons unsalted butter

    1 onion, chopped fine

    2 carrots, peeled and chopped fine

    2 garlic cloves, minced

    1/3 cup all-purpose flour

    1 and 3/4 cups low-sodium chicken broth

    1 (12 oz) domestic beer (Miller High Life tasted the best)

    2 cups whole or low-fat milk

    3 cups shredded sharp cheddar cheese

    1 cup shredded American cheese

    2 teaspoons cornstarch

    salt and pepper

    1. Melt butter in large pot over medium heat. Cook onion and carrots until lightly browned, about 10 mins. Add garlice and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 min. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20-25 mins.

    2. Meanwhile, toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in 2 batches until completely smooth, return to pot, and simmer over medium-low heat. Whisk in cheese mixture, one handful at a time, until smooth. Season with salt and pepper. Serve.

    (Soup can be refrigerated in an airtight container for 3 days)

    Top with some popcorn for the way it’s done in Wisconsin.

    #296806
    Moonshadow_NZ
    Moderator

    Look what I found. I’m going to have fun making soups again this winter.

    Airy rang me for KK’s Gazpachocado recipe several days ago, she said it’s so hot over there and she was hanging out for gazpacho. She served it with fresh homemade bread rolls.

    #296807
    Dee
    Participant

    One of my very favorites is this mini-meatball soup, which is very familiar to Italian wedding soup. I only use beef, and add more things to “make it my own” as they say. It is so easy…rolling the meatballs takes the most time…but everyone raves about this one! BTW, I make all the mini meatballs at one time and slowly add them to the soup.

    http://www.foodnetwork.com/recipes/rachael-ray/mini-meatball-soup-recipe/index.html

    #296808
    Moonshadow_NZ
    Moderator

    Dee, I checked out the recipe you posted above and then an idea hit me, I had a tin of chopped tomatoes with roast garlic and onions bubbling gently in a pan and I had made up small meatballs with chicken mince with egg, breadcrumbs and toasted sesame seeds. I gently cooked them in the tomato and then added risoni and chopped vegetables. and simmered for about 8 minutes until the risoni was cooked and served it. Mr MS has asked me to make it again, it was great. Your meatball soup recipe inspired me to create a version you can eat with a fork. Thanks

    #296809
    AV
    Participant

    AV’s Asparagus Soup (Healthy and low in fat)

    3 bunches fresh asparagus

    4 cups chicken stock

    8-10 stalks fresh thyme

    1 ham hock

    1 clove garlic

    1 piece fresh onion)

    salt/pepper to taste

    marscapone cheese (regular cream cheese if you can’t find it)

    In a large stock pot, bring to a boil, then simmer the ham hoc, chicken stock, thyme, garlic clove (wacked to open the flavors) and piece of onion for about an hour. This will be your stock. Then cut the asparagus into pieces and boil them in stock until they are nice and tender – about 20 minutes or so. Drain the asparagus, reserving the liquid stock. In a food processor, whiz the asparagus with a little of the stock, salt/pepper to taste, until you get the consistency of a thick soup. Serve soup with a dallop of marscapone cheese on top… it melts in the hot soup, and makes it extra creamy and delicious!……

    BTW, you can use this same method with just about any vegetable… carrots, butternut squash, whatever is your fancy!

    #296810
    Moonshadow_NZ
    Moderator

    Thank goodness I’ve marked this thread ‘favourite’ AV as asparagus isn’t in season now. But I’ll check it out later on this year when they are in season.

    #296811
    gini
    Participant

    Oh boy, now I am completely in the mood for soup even though it’s gonna be 80 out. Mmmmm

    #296812
    mollycat71
    Participant

    Wow! Glad you “found” this thread! There are wonderful recipes on here! I want soup even if it is spring here! I could eat soup every single day, I just love it! Thanks for bringing it back to life MS! That Wisconsin Beer Cheese Soup is outstanding, eat it all the time in the winter. Maybe that is why I am carrying around those extra 20 lbs! LOL

    #296813
    Jeankit
    Participant

    Mmm Soup sounds good almost anytime…Does anyone have an easy recipe for a chilled “fruit soup” for Summertime weather? I enjoyed it in a restaurant awhile ago…would like to try sometime this Season.

    #296814
    cricketsmama
    Participant

    Bumping this…:)

    #296815
    Anonymous
    Inactive

    Yay! Thanks, CM. It’s going to be soup weather any day now (actually, today it *is* soup weather).

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