Tag Archive for soups

Amy’s Dal

Posted on by Leave a comment

1 ½ c Indian red lentils (masoor dal)
¾ t garam masala
¾ t hing (asafetida)
1 T turmeric
1 t ground coriander
8 c water (may use chicken broth or add chicken or vegetable bullion)

2 T oil
2 T butter
4-6 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 small or ½ large onion, finely chopped
1 stalk celery, finely chopped
1 tomato, finely chopped

2 T lemon juice
salt to taste

¼ c cream

3 T oil
1 chile japone, with seeds discarded, cut in small ribbons
1 t black mustard seeds
1/2 t whole cumin seeds

chopped cilantro

Combine first 6 ingredients in a pot and boil until lentils are soft.

Meanwhile, add next 7 ingredients to hot skillet and stir occasionally until celery is soft. Combine with previous mixture.

Add lemon juice and simmer 10-15 min. Salt to taste.

Remove from heat and add 1/4 c cream.

Heat the 3 T oil until shimmering and have a splatter screen handy. Add the chile japone, then the cumin seeds and finally the black mustard seeds. Cover immediately and temper the spices for 15-20 seconds, then remove from heat. Once it cools for a minute or two, scrape oil, chile and seeds into a small dish for serving.

Each person can garnish their own bowls of dal with the oil-tempered spices and cilantro. Serve with naan or rice.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Soups tagged with , ,

Cream of Carrot Soup

Posted on by Leave a comment

1 lb carrots, peeled, cut in 1/2 inch pieces
2.5 c water
2 T butter
2 T flour
1/2 t salt
1/3 t cayenne pepper (optional)
1/2 c cream

1. Add carrots and liquid to pot, bring to boil then cover and simmer until carrots are very soft (break when pierced with fork).
2. Drain, but keep the broth.
3. Mash the carrots.
4. Melt butter over medium heat then stir in flour, turn to low and stir constantly for 1 min.
5. Add the carrots, salt, and cayenne pepper, stir.
6. Slowly stir in the broth over medium heat; cook for 10 minutes, stirring often.
7. Lower the heat and add the cream, stirring constantly; heat but not to a boil.

Serve with crackers.

Adapted from American Girls Cookbook (Samantha)

Posted in Soups, Vegetables tagged with ,

Beans or Bean Soup

Posted on by Leave a comment

BEANS (AS AN INGREDIENT OR FOR BURRITOS)

For 1 c beans (3 c cooked), use 2/3 t salt, 1 T oil or butter, 3+3 c water

For 1.5 c beans (4.5 c cooked), use 1 t salt, 1.5 T oil or butter, 5 + 5 c water

Soak beans in water 7 hrs or boil then soak 1 hr. Drain and add water, salt, and oil, then cover and simmer about 1 hr until tender.

BEAN SOUP

1 c beans
water
1/2 small onion
1 bell pepper (or 1/2 bell and 1 Anaheim)
1 T butter
2/3 t salt
1/8 t pepper
1/4 c salsa (optional)

Soak beans overnight (or bring to boil, turn off, soak 2 hrs), then rinse, add remaining ingredients (first suate onion and bell pepper). Add water to 1 inch above beans. Simmer 1 hr or until tender.

Eat over homemade bread and butter or use in other recipes.

Serves 4-6

Posted in Main Dishes, Soups tagged with

Green Gwen’s Pond Scum India Green Coconut Curry Soup

Posted on by Leave a comment

One can coconut milk
Few cups chicken broth or another can coconut milk
One onion
Loads and loads of spinach or another green vegetable
4 tablespoons butter
1/4 cup flour
1 to 3 tablespoons red curry paste (or green if you like)
1/2 teaspoon roundabouts of ginger
3 cloves garlic
1 to 1 1/2 teaspoons salt to taste
1 to 2 teaspoons sugar
pepper if desired

Number one. Take a large drink of ice water.
Then. Blanch the spinach. Once it is cool, squeeze all of the liquid out. Take a pot. Your favorite pot. Add the butter, garlic, ginger, and chopped onion and heat until onion is translucent. Add sugar, salt, and curry paste. Add flour and cook for a couple of minutes. If still alive, add broth to make a velouté and bring up to a boil to thicken. Add coconut milk and simmer for a bit. Let the stuff cool a little, then blend everything, including spinach, until perfectly smooth and creamy and absolutely delicious. Don’t let the blender explode. Serve with anything you wish. Like crispy fried tofu cubes, wee bit of yogurt sauce, and a splash, a large splash, of lime.
Number two. Eat. My friends, eat.

Posted in Soups tagged with , , , , , , , , ,

Amy’s Easy Mild Posole

Posted on by Leave a comment

5 dried New Mexico chiles, seeds and stems removed
3 ancho chiles (= El Guapo “pasillo” chiles), seeds and stems removed
1 med onion, diced
4-6 cloves garlic, pressed
1-1.5 c cooked chicken
4 c chicken broth
1 28 oz can hominy, drained
1 T oil

Toppings: cilantro, avocado, sour cream

Pour 2 c boiling water over chiles and let sit for 20-30 min. Saute onion and garlic in oil in a pot. Add chicken broth, hominy, chicken. Puree the chiles and water mixture in a blender, then strain over the pot and discard the solids. Salt to taste.

Posted in Ethnic, Ethnic_Latin American, Soups tagged with , ,

Crock Pot Black Beans and Rice Soup

Posted on by Leave a comment

1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot.
Cover and cook on low 8 to 10 hours (high 3 to 4
hours). Add cooked rice before serving. 8 servings.

Posted in Ethnic_Latin American, Main Dishes, Soups, Vegetarian Main Dish tagged with

Southwest White Chili

Posted on by Leave a comment

2 tablespoons olive oil

2 lb. boneless, skinless chicken breast, cut into 1 1/2 inch cubes

1 cup chopped onion

4 cups chicken broth

2 seven oz. cans chopped green chilis

4 cans (19 oz.) white beans, undrained

 

Spice Blend

1 tablespoon garlic powder

1 tablespoon ground cumin

1 teaspoon oregano

1 teaspoon cilantro

1/4 teaspoon ground red pepper

Heat oil in 8 quart pot over medium-high heat.  Add chicken and cook 4-5 minutes, stirring often.  Remove chicken with slooted spoon; cover and keep warm.

Add onion to pot and cook 2 minutes.  Stir in broth, green chilis and spice blend; simmer 30 minutes.

Stir in cooked chicken and beans.  Simmer 10 minutes.

Posted in Ethnic_Latin American, Main Dishes tagged with

Yummy Cauliflower Soup

Posted on by Leave a comment
  • 2 cups water
  • 1 head cauliflower, chopped
  • 1 cup finely chopped celery
  • 1/2 cup diced carrots
  • 1/4 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 5 cups milk
  • salt and pepper to taste
  • 2-4 ounces shredded Cheddar cheese

 

  1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
  2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
Posted in Soups tagged with

Fiesta Zucchini Soup

Posted on by Leave a comment
2
1/4
2 qt
1
1 c
2 T		 Italian sausages
large onion
V-8 juice
10-inch zucchini
cooked pasta
pesto
Brown the sausage and finely chopped onion. Add juice. Stir well. Add zucchini choped in bite-size pieces. Simmer until zucchini is cooked. Add noodles and pesto. Serve with corn chips or crackers, and with fruit on the side. 

Amy’s original recipe.
Posted in Soups tagged with

Gaspacho

Posted on by Leave a comment
1 3/4 lb
1
1
2 cloves
1 T
1/3 c
1/4 c
1 T
2 1/2 c
1
1
2
1
2		 ripe tomatoes
large cucumber, chopped
green bell pepper, chopped
crushed garlic
black olives, finely chopped
white wine vinegar
olive oil
tomato paste
water
small onion, chopped
green bell pepper, diced
green onions, thinly sliced
large cucumber, chopped
hard-boiled eggs, chopped
Cover tomatos with boiling water for 1 minute, plunge into cold water, remove and peel, then chop very finely. Mix the tomatoes, 1 each of the chopped cucumbers and peppers, the garlic, olives, vinegar, oil, and tomato paste, and season to taste. Cover and refrigerate 2-3 hrs, then thin to taste with 2-3 c chilled water.Serve chilled with the chopped ionion, pepper, scallions, cucumber, boiled egg, herbs and croutons on the side to be added while eating.

Make garlic herb croutons as follows. Preheat oven to 350. Cut two 1/2 thick slices of bread. Remove the crusts and cut each into 16 cubes. In a bowl, mix 3 T olive oil, 2 crushed cloves garlic, 1 T chopped fresh oregano, 2 T chopped fresh thyme, 1 T chopped fresh rosemary and a pinch of chili flakes. Add the bread to the mixture and toss until the oil has been absorbed. Bake the bread cubes in a single layer for 10-12 min or until golden brown, turning once.

Adapted from AllRecipes.
Posted in Soups tagged with

Chicken Noodle Soup

Posted on by Leave a comment
4
1
1
1
1 can
1/3 lb
2 T
2 T
1 1/2 c		   large carrots
large onion
3 stalks celery
chicken breast
green beans
corn (if no celery)
chicken base
butter
rotini
Chop onions and celery and raw chicken breast. Brown in butter in 1 gallon pot. Add carrots and water to near top. Boil until carrots begin to soften then add rotini. Boil for 10 min, add green beans and corn. Remove from heat.Serves 6 adults.

Posted in Soups tagged with

Pumpkin Soup

Posted on by Leave a comment
4 t
1/2 c
1 clove
2 c
4 c
1
1 pinch
1/3 t
1 pinch
1/2 t
1/4 t
2 c		 butter
chopped onion
garlic, pressed
pumpkin puree (canned works great)
chicken stock/broth
bay leaf
sugar
curry powder
nutmeg
salt
black pepper
light cream or half & half
Melt butter in large soup pot. Saute onions and garlic until translucent, about 8 minutes. Add pumpkin, chicken broth, and spices and bring to a boil. Reduce heat and simmer for 30 minutes. (Add seasoning to taste.)Before you serve the soup, add cream and warm but do not let boil. I recommend serving the soup with sourdough bread.
Posted in Soups tagged with