Tasty Soups

tasty soup recipes from all over the world



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Richard's Seafood Chowder

Posted at May 31, 2014
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Sea scallops and cooked shrimp are featured in this sherry and cream based chowder with sweet onions, red potatoes, carrots and celery.

INGREDIENTS (for 7 servings):

  • 1 cup finely chopped onion
  • 4 teaspoons olive oil
  • 1 1/2 cups sherry
  • 1 cup minced carrot
  • 1 cup minced celery
  • 2 cups unpeeled, minced red potatoes
  • 4 tablespoons tomato paste
  • 1 pinch ground cayenne pepper
  • 3 cups 1% milk
  • 2 cups half-and-half
  • 1 pound cooked shrimp
  • 1/2 pound scallops
  • 2 cups clam juice

PREPARATION:

  • In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
  • Puree half of the mixture in a blender until smooth, then return to stock pot.
  • Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.

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    Delicious Ham and Potato Soup

    Posted at May 30, 2014
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    This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

    INGREDIENTS (for 8 servings):

    • 3 1/2 cups peeled and diced potatoes
    • 1/3 cup diced celery
    • 1/3 cup finely chopped onion
    • 3/4 cup diced cooked ham
    • 3 1/4 cups water
    • 2 tablespoons chicken bouillon granules
    • 1/2 teaspoon salt, or to taste
    • 1 teaspoon ground white or black pepper, or to taste
    • 5 tablespoons butter
    • 5 tablespoons all-purpose flour
    • 2 cups milk

    PREPARATION:

  • Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  • In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  • Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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    Creamy Potato With Rosemary Soup

    Posted at May 29, 2014
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    Fresh rosemary and garlic makes this creamy potato soup extraordinary. Top with crumbled bacon.

    INGREDIENTS (for 8 servings):

    • 2 tablespoons olive oil
    • 1 1/2 pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
    • 1 large onion, cut into large dice
    • 1 tablespoon butter
    • 1 pinch sugar
    • 3 large garlic cloves, thickly sliced
    • 1/8 teaspoon cayenne pepper
    • 3 cups chicken broth, homemade or from a carton or can
    • 1 1/2 teaspoons minced fresh rosemary
    • 1 1/2 cups half-and-half (or whole milk)
    • Salt and freshly ground pepper, to taste
    • Garnish: crumbled bacon

    PREPARATION:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.


  • This recipe was originally featured in the USA WEEKEND article One Formula Makes 10 Full-flavored Vegetable Soups on October 24, 2004.

    Find the Perfect Recipe from Pam Anderson.

    Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


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    Cathy's Amazing Fish Chowder

    Posted at May 28, 2014
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    Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago

    INGREDIENTS (for 8 servings):

    • 1 pound sliced bacon
    • 1 large onion, chopped
    • 5 medium potatoes, peeled and diced
    • 1 1/2 pounds cod fillets, cut into 1 inch cubes
    • 1 (12 fluid ounce) can evaporated milk
    • 1/2 cup whole milk
    • 2 tablespoons butter
    • salt and pepper to taste

    PREPARATION:

  • Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
  • Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

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    Cucumber Soup I

    Posted at May 27, 2014
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    This is a refreshing soup of cucumbers simmered in chicken broth with scallions, farina and tarragon, pureed and combined with sour cream. Serve hot or cold.

    INGREDIENTS (for 6 servings):

    • 2 cucumbers
    • 2 tablespoons thinly sliced green onion
    • 2 tablespoons margarine
    • 1 tablespoon red wine vinegar
    • 4 cups chicken broth
    • 1 tablespoon farina
    • salt to taste
    • 1/8 tablespoon dried tarragon
    • 1/2 cup sour cream
    • 3 tablespoons chopped fresh parsley

    PREPARATION:

  • Peel, seed, and chop 2 cucumbers.
  • Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
  • Put the soup into a blender, and puree it.
  • Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

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    Hearty Tomato Rice Soup

    Posted at May 26, 2014
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    This smooth, beefy tomato and rice soup makes a fantastic accompaniment to just about any meal!

    INGREDIENTS (for 6 servings):

    • 1 (14.5 ounce) can beef broth
    • 1 quart water
    • 1/3 cup tomato paste
    • 1 teaspoon minced garlic
    • 2 bay leaves
    • 4 cubes beef bouillon
    • 1 pinch freshly ground black pepper to taste
    • 1/2 cup uncooked long grain white rice
    • 1 cup shredded Cheddar cheese (optional)

    PREPARATION:

  • In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

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    Slow Cooker Wild Chicken & Wild Rice Soup

    Posted at May 25, 2014
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    Warm your kitchen with the scent of this savory chicken and wild rice dish. The creamy broth is luxuriously flavored and sure to satisfy.

    INGREDIENTS (for 8 servings):

    • 1 pound boneless, skinless chicken breast, cubed
    • 1/2 cup uncooked wild rice, rinsed thoroughly
    • 2 medium carrots, peeled and shredded
    • 2 stalks celery, thinly sliced
    • 1 large yellow onion, chopped
    • 5 1/2 cups water
    • 2 tablespoons HERB-OX® Chicken Flavored Bouillon Granules
    • 1 cup heavy whipping cream
    • 2 tablespoons all-purpose flour
    • slivered almonds, for garnish

    PREPARATION:

  • In large (6-quart) slow cooker, combine all ingredients with the exception of the heavy cream and flour. Cover and cook on the LOW heat setting for 4 hours or until the chicken is cooked through and the rice is tender. Just before serving, combine the heavy cream and the flour. Slowly stir the cream mixture into the soup. Cook and stir constantly for 5 minutes or until mixture is slightly thickened. Ladle into bowls and garnish with slivered almonds.

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    Tuscan Soup

    Posted at May 24, 2014
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    Potatoes and browned Italian sausage are simmered in chicken broth in this creamy soup with spinach and evaporated milk.

    INGREDIENTS (for 4 servings):

    • 6 cups chicken broth
    • 1 onion, chopped
    • 3 (3.5 ounce) links spicy Italian sausage
    • 3 large potatoes, cubed
    • 1 bunch fresh spinach, washed and chopped
    • 1/4 cup evaporated milk
    • salt to taste
    • ground black pepper to taste

    PREPARATION:

  • Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
  • Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
  • Add spinach. Continue boiling until spinach is lightly cooked.
  • Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

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    Potato Soup a la Inge

    Posted at May 23, 2014
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    Just great soul food. Garnish with bacon bits.

    INGREDIENTS (for 4 servings):

    • 5 potatoes, peeled and cubed
    • 5 cubes chicken bouillon
    • 2 1/2 quarts water
    • salt and pepper to taste
    • 1 dash garlic powder
    • 1 pinch ground nutmeg
    • 1 pint heavy whipping cream
    • 3 green onions, chopped

    PREPARATION:

  • In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

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    Cabbage and Smoked Sausage Soup

    Posted at May 22, 2014
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    Even kids who don't care for vegetable soup may enjoy this one. Very good flavor. Sometimes I use crushed tomatoes with garlic, onion, or basil now that they're available. Turkey smoked sausage is great in this recipe!

    INGREDIENTS (for 8 servings):

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 1 pound smoked sausage, sliced
    • 3 cups water
    • 1 head cabbage, cored and coarsely chopped
    • 3 carrots, sliced
    • 3 stalks celery, sliced
    • 1/3 cup uncooked long grain white rice
    • 1 (15 ounce) can red beans, with liquid
    • 8 (8 ounce) cans tomato sauce
    • 1 (28 ounce) can crushed tomatoes
    • 2 cubes chicken bouillon
    • salt to taste
    • 1 bay leaf
    • 1/2 teaspoon crushed dried thyme

    PREPARATION:

  • Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.

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