- This topic has 83 replies, 30 voices, and was last updated 12 years, 4 months ago by .
-
Posts
-
Please post your favorite soup recipes here.
I’m looking for a good Split Pea soup recipe however all recipes are welcome so feel free to post recips for anything from Asparagus Soup to Duck Soup to Zuchini Soup or anything else
I have a great recpe for a chilled summer soup. Its my aunts Chocolate-Blueberry soup with a duck broth base.
I will try to get the exact recipe if anyone is interested in this type of soup. Just let me know.
not really that into soups, but if anyone wants to make awesome chicken soup (no salt, great for people with high blood pressure) just say the word.
Here you go, 72.
********** Split Pea Soup **********
1 cup split peas
4-6 cups dihydrogen monoxide
Let boil for an hour to an hour and a half (until peas dissolve).
Add veggies (cut into pieces) to your liking. Ex, carrots, turnip, celery, onions etc.
Season to your liking with salt, pepper and garlic.
Let cook for an additional hour.
Bon apetit!
dihyrogen monoxide eh? I take it you just had a major chemistry test
Last chemistry test was a couple of years ago. Sorry dear. You’re wrong. The reason I did that is so only those CR addicts can understand the recipe 😉
So you claim that CR addicts do not know the meaning of “water”?
NO! Only the addicts would understand that dihydrogen monoxide means….<drum roll> WATER!
Got it?
Soup Recipe #2
********** Zucchini Soup **********
Saute onions until they’re tender and limpy (not browned). Add 4-6 medium zucchini’s cut up into big slices. Add water to cover. Add salt and pepper to flavor (opt. add 2 cloves garlic). When soft (approximately 45 minutes-an hour) blend with hand blender or in food processor. Let continue cooking until ready to serve.
Let us know if these recipe’s worked!
Keep us posted with how they came out!
anyone got any good potato soup recipes?!
Jax, I don’t have a potato soup, per se, but I do have a friend who always added cut up franks to her potato soup and it makes a really hearty soup/meal.
oomis1105: well i need a potato soup recipe first to try that one! we actually add potatoes in our chicken soup, but now i’m lookin for a good potato soup recipe!
*****************Chocolate-Blueberry Soup*******************************
—-dairy
2 bar dark chocolate
1 container of fresh blueberries or 1/2 bag of frozen
1 fresh lemon squeezed with lemon peel saved
1 cup of plain yogurt
1 banana cut into small pieces
melt chocolate over boiling water, once melted mix in blueberries mixing till they start to fall apart. add lemon and banana cut into small pieces. place contents of bowl into blender and blend till smooth and almost loose. mix in yogurt and put in fridge to cool.
serve.
can be soup before meal or for dessert if you let the fruit remain chunky.
Very easy, delicious recipe for Potato Soup (Can also be used for Pesach –
Saute 1 or 2 onions until transparent in small amount of vegetable oil. Peel & dice potatoes (as many as you want – the more potatoes, the more soup) and add to pot.
Optionally, add cleaned and trimmed cut up leek (again , as much as you want – experiment until you get it just the way you like it). Add cold water to cover. Bring to boil, and simmer gently for 20 minutes. Salt & pepper to taste. It should taste peppery, but be careful not to put in too much pepper. Though this soup is great fresh, the next day (you’ll have to add water), it’s even better because the released potato starch thickens it.
Enjoy!!
YehudisG: thank you, that sounds delicious!
mmmmmm!
this chocolate thing is sounding good!!
Chicken soup (my family way):
4-6 chicken thighs
4-6 large cooking tomatoes
salt
Add all ingredients to a large pot (usually 8 qt). Fill near the brim with water. Boil for about 1.5 hours and then simmer for another 2-3 hours.
I roast a chicken (about 4 lbs) for Shabbos & use the carcass & leftover scraps to make a chicken broth. I add onions, carrots, celery, & about 10 cups of water, simmer for 1.5 hours, then strain it when it’s done. You can skim the fat off after cooling if you’d like.
If you can find a way of making soup without water, please share that with us.
Split Pea Soup
In a large pot filled with water, put 1.5 lb split peas, large onion (diced), 3 carrots, 1/2 turnip, 1/2 parsnip, zucchini (all grated), 2 celery (chopped), 1/2 c. barley, cut 2-3 cloves garlic.
add the following spices: salt, pepper, dill weed, and parsley flakes
cook for 3 hours
Azi sounds heavy, is it?
i desperatly need a good cholent recipe. any ideas???
anon for this: “I roast a chicken (about 4 lbs) for Shabbos & use the carcass & leftover scraps to make a chicken broth.”
You use the carcass after it’s roasted? Can’t be.
cherrybim, why not?
Shtarky, if you dont mind tomatoes and peppers in your chulent, Jax has an excellant recipe!
Anon, I do the same with turkey carcass. Its awesome! We eat boiled chicken so I leave it in the soup and use that to make a different meal.
anon, do you use the carcass of the chicken or of someone who ate the chicken?
Really who uses the word carcass in reference to roasted meat?
Why would only CR readers understand dihydrogen monoxide? there are people, who don’t read this site, who have fully functional brain capacity.
opp23, can’t be.
By using bones that are already baked, do they really give that much more flavor, especially with 10 cups of water? And if the bird is 4 pounds, how much useable carcass do you have, a pound maybe?
I usually cut away boney parts of chicken and meat and store them in the freezer until I’m ready to make soup. Also the mesh soup bags are fantastic.
Potato Soup Recipe
Brown diced onion in oil
Brown checked noodles (1 pkg) in separate pot
Cut 5 lg idaho potatoes into sixteenths and put into pot of 4-7 cups water w/salt & pepper to taste.
Add sizzling brown noodles to soup. (watch your face please, as steam will rise)
Put onions in a colander that can rest on top of the soup to add flavor.
Simmer for 30 mins or to taste.
cherrybim, I roast the chicken with vegetables so I add any vegetables that are left over, along with the drippings from the roasting pan, & any scraps of chicken that are left on the bone when it is cut up. I got the idea for this from Joy of Cooking. It does cook out so I don’t end up with 10 cups when I’m done (more like 8 cups, but I start with 10 cups to cover everything in the stockpot), and I assure you that it tastes like chicken broth, not vegetable soup (I strain out the vegetables & skim off the fat when it cools off). I think that the insides of the bones cook too, since the broth is sort of gel-like when it cools, so maybe this adds flavor too.
When I served this broth on pesach my mother, who was visiting, was amazed that I’d made it from chicken bones. And, according to my kids, she’s a better cook than I am.
SJS, my mother makes soup that way, but I came up with this idea because I don’t like boiled chicken. I’ve never cooked a whole turkey (they seem so intimidating), only turkey breast. Maybe the next time I cook one I’ll try making soup from that.
azi, what word would you use?
I think the issue about the carcass was for those that dont know enough about cooking and think carcasses only have to do with dead people.
Anon, whole turkeys are awesome and easy! I just rub some basic spices on it, put potatoes on the bottom of the pan and roast for a while.
If you arent going to serve it right away, slightly undercook the turkey so that reheating won’t overdry it.
mepal: if you like vegetable soup my sister has a very good orange (based on the color not contents!) soup.
recipe: take any orange vegetables (carrot, squash, pumpkin, etc.,) cook until soft (no real necessity for water). saute onions/garlic for spice. mush together (if soft enough with a fork) until you get a soupy texture (via the juices extracted from the vegetables).
eat and enjoy! (i have never actually tasted it but my father without knowing that there were vegetable in there that he didn’t like said it was very good)
mepal, I didn’t think of that. “Carcass” is the term used in cookbooks. Usually the term for a dead human body is “corpse” or “cadaver” if you’re a med student.
SJS, I’ve heard that it’s tough to cook turkey so that the white meat & dark meat both cook evenly. You don’t have that problem?
shtarky: sorry i would give you my father’s/sister’s recipes but there are 2 issues
1) i don’t know the recipes that well
2) supposedly, secret ingredients that are only disclosed to my knowledge when a child gets married and is making the cholent themselves
so if you are willing to wait a couple of years i could help you then :_(
choose a very good soup pot, must be stainless steel. i prefer this be done on a gas range, but electric will do.
make sure there is a tight fitting lid.
prepare all ingredients ahead of time.
now
take a piece of rye bread, must be fresh, and must be with seeds
lay it on the bottom of the pot
do not use Pam or any other oil.
place a generous portion of pastrami, nicely marbled with fat on the rye bread
sprinkle some plain yellow mustard on the pastrami.
place a second piece of ryebread on top of the pastrami.
remove all the ingredients from the pot being careful not to disturb their arrangement, and eat.
you can then cook any soup in the pot if youre still hungry
You can always use poultry carcasses to make soup. In fact it is recommended to do so, in order to really recycle the entire chicken.
feivel… that was very cute!! my brother would like that!
oomis, that’s why I do it. And the soup is really flavorful.
Shtarky there was a thread of cholent recipies, ill try to find it, if the mods know of one can u dig it up?
oh cool! then i can get some cholent recipes myself for yeshivah!
thank you all for the potato soup recipes, i gatta try one, one of these day!
I tried looking sorry I couldn’t find it!
I think I remember it was called hamin/dafina/cholent recipes, something like that!
- You must be logged in to reply to this topic.