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  1. #1
    Rob is offline
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    Mar 2007

    Soup Recipe Contest (Ends March 20th, 2009!)

    There is nothing quite like enjoying a delicious bowl/cup of homemade soup. From now until March 20th, you can enter our Soup Recipe Contest by replying to this post and sharing your favorite soup recipes!

    There is no limit to how many entries you can submit and you can even have multiple recipes in the finals!

    So here are the rules:

    1) Submit your contest entries by March 20th, 2009
    2) We'll announce the finalists shortly after
    3) Each finalist recipe will be prepared, Chef Club judges will taste and vote and a winner will be announced on March 30th, 2009

    The winner will receive a $50 gift card to Amazon!

    Good luck and we're eager to see the great soup recipes you submit!

    Submitted By: Rob

  • #2
    jmw is offline
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    Feb 2007
    Italian Sausage and Tortellini Soup

    Yield: Serves 6

    1 pound sweet Italian sausage or chorizo sausage, casings removed
    1 cup chopped onion
    2 large garlic cloves, sliced
    5 cups beef stock or canned broth
    2 cups chopped tomatoes (about 3/4 pound)
    1 8-ounce can tomato sauce
    1 large zucchini, sliced
    1 large carrot, thinly sliced
    1 medium-sized green bell pepper, diced
    1/2 cup dry red wine
    2 tablespoons dried basil
    2 tablespoons dried oregano

    8 to 10 ounces purchased fresh cheese tortellini
    Freshly grated Parmesan cheese

    Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
    Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

  • #3
    jmw is offline
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    Feb 2007
    Pea Soup with Crème Fraîche

    Yield: Makes 6 servings (about 8 cups)

    2 medium shallots, chopped
    1 teaspoon olive oil
    1 (4-ounce) boiling potato, peeled and cut into 1/2-inch pieces
    1 teaspoon salt
    3 1/2 cups water
    1 pound frozen baby peas (3 1/2 cups), thawed
    1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water

    Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
    Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
    Drizzle servings with crème fraîche.

    ·Soup can be made 2 days ahead and chilled, covered.

  • #4
    jmw is offline
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    Feb 2007
    Old-Fashioned Chicken Noodle Soup

    Yield: Serves 12

    16 cups canned low-salt chicken broth
    1 3 1/2-pound chicken, cut into 8 pieces

    1/2 cup chopped onion
    2 carrots, peeled, thinly sliced
    2 celery stalks, sliced

    2 tablespoons (1/4 stick) butter
    1 cup sliced mushrooms
    1 tablespoon fresh lemon juice
    8 ounces dried wide egg noodles
    1/2 cup finely chopped fresh parsley

    Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
    Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

  • #5
    jmw is offline
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    Feb 2007
    Cheese and Potato Soup

    Yield: Serves 4

    2 tablespoons vegetables oil
    1/2 cup chopped celery
    1/2 cup chopped carrot
    1/2 cup chopped onion
    1/2 teaspoon dried thyme
    3 tablespoons all purpose flour
    2 cups canned low-salt chicken broth
    2 cups milk
    1 10- to 12-ounce russet potato, peeled, diced
    1 cup packed shredded sharp cheddar cheese (about 4 ounces)
    1/2 cup chopped ham
    Hot pepper sauce (such as Tabasco)
    Chopped fresh parsley

    Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

  • #6
    jmw is offline
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    Feb 2007
    Creamy Broccoli and Cheddar Soup

    Taste the soup before adding any salt; both the cheese and the chicken broth can be quite salty.

    Serves 6

    3 tablespoons unsalted butter
    1 large onion , chopped
    2 cloves garlic , chopped
    1 1/2 pounds broccoli , stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
    4 cups low-sodium chicken broth
    1 cup heavy cream
    1/4 teaspoon ground nutmeg
    3 cups shredded mild cheddar cheese shredded, plus extra for garnish

    1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.

    2. Puree soup in two batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will separate.)

  • #7
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    Jan 2009

    Carrot n' Cashew Soup

    Carrot n' Cashew Soup
    Makes 2 appetizer bowls of soup

    -Oil for frying
    -1/2 Red onion, chopped
    -1 Garlic clove, minced
    -2 teaspoon sage spice/leaves
    -1 tablespoon black pepper
    -1 small potato {Yukon Gold best,} peeled and chopped
    -1/2 lb. carrots sliced
    -450 ml of vegetable stock
    -1 cup cashews
    -1 tablespoon butter

    -Heat oil over medium heat.
    -Add onion, garlic until fragrant, about 5 minutes.
    -Add sage and black pepper, stir a bit.
    -Add carrots and sautee until softened.{Carrots will get softer in stock, too}
    -Add vegetable stock and stir well
    -Simmer for 20 minutes
    -Stir in cashews and cook 5 minutes over medium.
    -Remove from heat and let mixture cool.
    -Puree in blender with butter.
    -Heat over low on stovetop for 5-10 minutes, stirring every 3 minutes.
    -Serve hot with chopped cashew and julienne carrot garnish

  • #8
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    Jan 2008

    Spicy Chicken Soup

    * 4 boneless/skinless chicken breasts (about 2 lbs.)
    * 2 TB. vegetable oil
    * 2 medium onions, minced
    * 4 garlic cloves, minced
    * 1/2 - 1 1/2 tsp. CAYENNE PEPPER
    * 1 tsp. POWDERED GINGER
    * 8 Cups water
    * 3/4 lb. extra wide egg noodles
    * 2 scallions

    Cut the chicken meat into 3/4" cubes. In a large, heavy pot or soup kettle, heat the oil over medium-high heat. When the oil is hot, add the chicken, and then cook for 4-5 minutes, stirring regularly. Add the onion and garlic. Don't be too concerned about things sticking and even burning just a bit on the bottom of the kettle; this is what gives the soup its flavor. When everything starts to brown up, about 5 more minutes, add the CAYENNE PEPPER and GINGER. Adding the full amount of CAYENNE PEPPER will make the soup fairly hot; if you are unsure, start with the smaller amount and adjust upward to taste toward the end of cooking. Stir constantly for about a minute, and then add the water and CHICKEN SOUP BASE. Let everything come to a slow boil and then reduce the heat to low, cover, and simmer for at least 20 minutes. Bring a separate pot of water for the noodles to a boil, add noodles and cook for 1 minute less than the recommended cooking time on the bag. Drain the noodles and add to the pot of soup, turn off the soup, let stand 5 minutes and serve. Top each bowl with a sprinkling of chopped scallions. Noodles don't reheat very well, so if the soup won't be eaten all at once, add some cooked noodles to each bowl, top with soup, let stand a few minutes for the noodles to absorb the good chicken flavor, and keep the rest of the noodles in a covered container in the fridge to add to the reheated soup the next day, or just cook new ones.

    Preparation time: 10 minutes
    Cooking time: 30 minutes
    Serves: 8 one-cup servings

  • #9
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    Feb 2009

    Refreshing Gaspacho

    Refreshing Gaspacho

    1 cucumber
    1/2 medium onion
    1/2 c. green pepper
    2 large plum tomatoes, peeled and seeded
    1 c. finely chopped cauliflower
    1/2 pound mushrooms
    1 bunch fresh spinach
    1 heaping T. fresh basil
    1/2 t. garlic
    1 t. black pepper
    3/4 t. crushed, dried thyme
    1/4 t. ground cumin
    1 t. ground sage
    6 T each: olive oil, white wine vinegar, lemon juice
    3/4 t. tabasco
    2 cans (46 oz. size) V-8 juice (or Spicy V-8 and leave out tabasco)
    1 8 oz. can tomato sauce

    1. Finely chop vegetables. Pulse BRIEFLY in food processor (still chunky), then remove to a large bowl.
    2. Add all seasonings, sauce, and juice. Stir well. Chill. Suggestion: Let flavors combine for at least 3 hours before serving.
    Last edited by faunron; 02-01-2009 at 09:16 PM. Reason: My recipe didn't have a title

  • #10
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    Jan 2007

    Austrian Goulash Soup

    Yield: 16 cups - approximately 10-12 servings
    5 slices bacon, chopped
    3 pounds boneless chuck, trimmed and cut into 1/2 inch cubes
    2 Tablespoons vegetable oil
    4 medium onions, finely chopped
    3 garlic cloves, minced
    3 Tablespoons paprika
    1 1/2 teaspoons caraway seeds
    1/3 cup all-purpose flour
    1/4 cup red wine vinegar
    1/4 cup tomato paste
    5 cups beef broth
    5 cups water
    1/2 teaspoon salt
    2 red bell peppers, finely chopped
    4 large baking potatoes (russet) peeled and cut in 1/2 inch pieces

    In an 8 quart heavy pot, cook bacon over moderate heat, stirring until crisp and transfer with a slotted spoon to a large bowl. In bacon fat remaining in pot, brown meat in small batches over high heat, transferring it as it browns with slotted spoon to bowl.

    Reduce heat to moderate and add oil. Add onions nd garlic and cook, stirring until golden. Stir in paprika, caraway seeds and flour and cook, stirring about 2 minutes. Whisk in vinegar and tomato paste and cook, while whisking for about 1 minute. (Mixture will be very thick) Stir in broth, water, salt, bell peppers, bacon, and meat and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.

    Peel potatoes and cut into 1/2 inch pieces. Add potatoes to soup and simmer, covered. (stir occasionally) until tender - about 30 minutes. Season soup with salt and pepper Soup may be made 3 days ahead and cooled uncovered before chilling. Reheat soup, thinning with water if desired.

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