discussion title:
Share your yummy soup recipes.......
This is a perfect time of year to make a big bowl of soup. Share your favorites.
discussion title:
Share your yummy soup recipes.......
message #:
1204.2 in response to 1204.1
Crockpot Hamburger Soup
1 1/2 pounds Lean ground beef
1 medium Onion -- chopped
1 cup Carrots -- sliced
1 cup Celery -- sliced
1 cup Cabbage -- sliced
6 ounces Tomato paste
2 teaspoons Worcestershire sauce
3 cups Beef bouillon -- or stock
In skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage.
Combine tomato paste, worcestershire sauce and beef stock/bouillon.
Add to crock pot, with Hamburger an stir to blend.
Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.
discussion title:
Share your yummy soup recipes.......
message #:
1204.3 in response to 1204.1
Ginger-Pumpkin Soup
This creamy, warm soup transforms one of the fall season's staples -- the pumpkin -- into a rich first course. The Asian-inspired ingredients of fresh ginger, pear nectar, and a hint of peanut blend with the pumpkin to create a pleasing combination of familiar and surprising flavors. You can prepare this soup several days ahead and store, refrigerated, in an airtight container. When ready to serve, slowly warm over low heat.
Serving: Yields: 10 half-cup servings
 Two 15-ounce cans pumpkin puree Three 14 1/2-ounce cans chicken broth One 11 1/2-ounce can pear nectar 1/3 cup creamy peanut butter 2 cloves garlic, finely chopped 2 tablespoons grated fresh ginger root 2 tablespoons finely chopped green onion 1 tablespoon fresh lime juice 1/2 teaspoon salt 1/4 teaspoon ground cayenne pepper Toasted pumpkin seeds (optional) Chopped chives (optional)
1. In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
2. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
3. Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately. Photograph by Alan Richardson
discussion title:
Share your yummy soup recipes.......
message #:
1204.4 in response to 1204.1
10 cups low-sodium chicken broth 1 bay leaf 3/4 cup leek, cleaned and chopped 2 carrots, peeled and chopped 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon freshly ground black pepper 1/4 teaspoon each ground nutmeg and ground mace 1/2 teaspoon ground cinnamon 3/4 teaspoon salt 4 cups cubed country-style bread (without crusts) 1 cup buttermilk 1/4 pound ground chicken 2 teaspoons finely chopped fresh ginger 1 egg 3/4 cup thinly sliced scallions
Bring the chicken broth and bay leaf to a simmer in a stockpot over medium-low heat for 1 hour. Remove the bay leaf. Add the leeks and carrots and bring to a simmer again, cooking until the vegetables are tender — about 10 minutes. Keep hot. Sift the flour, baking powder, pepper, nutmeg, mace, cinnamon, and salt together in a large mixing bowl, and set aside. Toss the bread and buttermilk together. Let bread soak for 10 minutes. Mash, and add the chicken, chopped ginger, egg, and scallions. Sift in the flour mixture, and stir to mix well. Shape into small balls, using about 2 tablespoons of dumpling mixture for each. Bring a large saucepan of water to boil, add 2 tablespoons salt. Poach the dumplings in two batches, stirring occasionally — about 5 minutes each batch. Dumplings will float when cooked. Serve dumplings in soup bowls with hot broth.
discussion title:
Share your yummy soup recipes.......
message #:
1204.5 in response to 1204.1
 1 pound ground beef 1/2 pound ground pork 1 cup onion, finely chopped 4 garlic cloves, finely chopped 1 1/2 teaspoons instant tapioca Zest 1 lemon (about 2 teaspoons) 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon crushed red pepper 3 tablespoons olive oil 6 cups low-sodium chicken broth 3 sprigs each fresh oregano and parsley, plus 1 1/2 tablespoons each, choppedMix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 teaspoon crushed red pepper, and 1 tablespoon water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tablespoon of olive oil in a small stockpot over low heat. Add the remaining 3/4 cup onion and 2 garlic cloves and cook until softened, stirring occasionally ‑- 5 to 7 minutes. Add the broth, 3 cups water, remaining 1/4 teaspoon crushed red pepper, and the oregano and parsley sprigs and bring to a boil. Reduce heat to low and simmer for 20 minutes. Strain and keep warm. Transfer the meat mixture and the herbs to a food processor and blend just until smooth ‑- about 20 seconds. Shape into 1-inch meatballs and set aside. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook the meatballs ‑- 12 at a time ‑- until browned. Bring the broth to a simmer over medium-low heat. Add the meatballs and continue to simmer until meatballs are cooked through ‑- about 3 minutes. Serve hot.
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