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Old 12-06-2005, 09:58 AM   #16
MidnightCafe
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Default Re: Soups

I posted this in it's own thread, but I thought I'd add it here:

We've made this soup twice in the last 2 weeks because it's so good...even tastes a little like it has cheese in it, though it doesn't (for those of us missing cheese). I got the basic recipe from the newsletter from our co-op.

Creamy Cashew Carrot Soup:

Saute one onion in oil of your choice.
In a large pot, pour 6 cups of vegetable broth or water or a mixture of both.
Add one poud of carrots,
the sauted onions,
1 T of fresh chopped ginger, and
1 t of sea salt.
Simmer for 30 minutes or until carrots are soft.

Place half the soup in the blender with
2 t of lemon juice,
2 t of Braggs liquid aminos, and
1/2 cup of roasted cashew nuts.

Pour the blended soup back in the pot with the remaining soup or puree the rest of the soup if you prefer the whole thing to be creamy.

YUMMY!
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Old 12-14-2005, 02:44 PM   #17
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Default Re: Soups

I got the yen for Chicken Wild Rice soup after my mom (who lives in Minnesota) was telling me about some she had recently. I found this recipe, and it's really good (although definitely not low fat)! It's simmering on my stove right now until dinner.

Chicken Wild Rice Soup
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Old 02-15-2006, 01:16 AM   #18
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Default Re: Soups

10 great soup ideas here...yummy! Great for those days!
http://lifestyle.msn.com/FoodandEnte....aspx?GT1=7814
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Old 03-06-2006, 08:07 AM   #19
reneeber
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Default Carrot/Potato/Cilantro soup - sooooo good!

This is one of my favorite soups to make - it's easy, cheap and tastes like something you'd get as a first course in a 5-star restaurant!

Carrot and Cilantro Soup

2 medium onions
6 large carrots
3 large potatoes
1 bunch fresh cilantro (I used 2...more on that later)
8 cups chicken broth, made from soup base
2 cups heavy cream
3/4 c. butter
salt and pepper

Peel vegetables. In a food processor, shred the heck out of the carrots, potatoes and onions (they looked pretty pulverized when I was done).

Melt the butter in a large saute pan, and saute the vegetables for 15 minutes, covered. Add a little salt & pepper.

Transfer the vegetable mixture to a large stock pot, add chicken stock. Bring to a boil, then simmer on low for 20 minutes, covered, until vegetables are tender. Chop the cilantro (again, I ran it through the food processor) and add. Puree the soup in a blender in . Return to the stock pot, stir in the cream. Add salt and pepper to taste. Serve!

Mad with one bunch of cilantro, it was a nice orangey color. But I decided I wanted a stronger cilantro flavor, so I used two bunches instead of one. The result was great in the taste department, but it was kind of green looking - a little like split pea soup. Maybe not as aesthetically pleasaing, but if you love cilantro, you'll want more.
 
Old 03-06-2006, 08:09 AM   #20
reneeber
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Default Tomato Basil Soup

I noticed there was another recipe for this already posted - I'll have to try that one too!

Tomato Soup with Basil

(I usually double this recipe)

3 large ripe tomatoes
2 T. olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 small red bell pepper, finely chopped
4 c. chicken or vegetable stock
1/4 c. tomato paste
1 t. sugar
1/4 c. fresh basil leaves (or more...)
pasta (I use small shells)

Cut a small cross in the top of each tomato. Plunge the tomatoes into boiling water for 1-2 minutes, then into cold water. Peel the skin down from the cross and discard. Remove the seeds and roughly chop the tomatoes. Heat the oil in a large skillet and cook the onion, garlic and red pepper, stirring, for 10 minutes or until soft. Add the tomato and cook for another 10 minutes.

Add the stock, tomato paste, sugar and salt & pepper to taste. Cover and simmer for 15 minutes. Remove from heat and add the basil. Allow the mixture to cool slightly before processing the mixture, in batches, in a food processor or blender until smooth. Return the mixture to the pan and reheat on low.

While the soup is cooking, cook your pasta. If you make a lot of the soup, only add pasta to what you're going ot eat right then, because it will continue to soak up moisture from the soup, expand and get soggy if you leave it in the fridge like that. Just my $0.02.
 
Old 03-25-2006, 03:50 PM   #21
jamilyian
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Default Re: Soups

This is an easy yummy soup recipe for days when you have some leftover chicken. My family enjoys it!

Chicken Tortilla Soup
2 cans chicken broth
2 cans diced tomatoes
2 cups diced chicken
1/2 onion
3 green onions
garlic
cilantro
approx. 1 tbspn cumin
salt/pepper to taste
------------
Garnishes: all are optional
corn tortilla strips (you fry) or tortilla chips broken up
olives
sour cream
shredded cheddar cheese
avocado

In a large soup pot, saute all onions and garlic w/ a little bit of oil. Add chicken and a little salt and pepper for flavor. Add remainder of soup ingredients. Season to taste. I usually use a fistful of cilantro. Simmer.

Enjoy!!!
Jamie
 
Old 11-22-2006, 09:37 PM   #22
joyful mama
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Default Re: Soups

I just made this for tomorrow...its amazing.

J's butternut squash soup

1 butternut squashed, peeled and cut into 1" chunks
4 T butter, divided
1 small onion, chopped
6 C chicken stock*
salt and pepper
nutmeg

Melt 2 T butter in large pot. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Add the additional 2 T butter. Bring to a simmer and cook until squash is tender. Spoon ingredients in blender and puree. Season with salt, pepper, and nutmeg.

* To make this a vegetarian recipe substitute vegetable stock for chicken stock.

*I added a tad of cream

*I've heard a little maple syrup is yummy in it too!
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Old 07-02-2007, 04:24 PM   #23
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Default Re: Soups

This thread is now locked because we now have a whole forum devoted to "Soup" recipes. Please start a new thread for each new recipe that you would like to share.
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