Cold Weather Soup Recipes Come Share

[duh]

Here are some of my cold weather soup standards.

Pumpkin Soup


It sounds strange doesn't it? But yummy. I used the Libbies canned pumpkin the 30 ounce can. First I made a thin white sauce then added the pumpkin and a quarter cup of applesauce. Heat thoroughly and serve. I served four and their was none left. Everyone loved it. The Libbies had the pie spices already in it. A combination of cinnamon, cloves, allspice and ginger.

[duh]

           Hearty French Onion Soup

                           Makes 6 servings

2  Tbsp    Butter
3 lg   Onions, peeled and sliced into rings
24 oz   Beef Broth
1 Tbsp   Worcestershire Sauce
1 Tbsp   Ketchup
1 cup    Croutons, seasoned
1 cup   Cheese, shredded Swiss is recommended

Melt butter in large saucepan on medium heat.  Add onions; stirring frequently cook 10 minutes or until golden brown.  Add broth, and worcestershire sauce and ketchup.  Bring to boil.  Reduce heat to medium-low, simmer 5 minutes.  Ladle soup evenly into 4 large microwave safe bowls.  Top with croutons and cheese and microwave on high until cheese has melted about 1 to 1 1/2 minutes.

[duh]

Pepper Pot Soup
                        Makes 6 servings
1 pound of honeycomb tripe
1/2 tsp of marjoram
5 slices bacon, diced               
1/2 tsp of ground cloves (optional_)
1/2 cup chopped onion            
1/4 tsp red pepper flakes
1/2 cup chopped celery            
1 bay leaf
3 leeks chopped               
1 tsp black pepper
1 bunch fresh parsley             
1 large potato
2 green bell peppers               
2 large carrots diced
2 quarts beef stock               
4 tablespoon margarine
1/4 tsp dried tyme               
4 tablespoons of flour

1.  Place tripe or other meat you have chosen to use in saucepan, cover with water.
Bring to boil, turn off heat.   Allow meat to cool a bit in the water, then drain and rinse. cut into 1/4 inch pieces.
2.  In a large heavy kettle,  saute bacon until clear, add the onion, celery, leeks, parsley and green peppers, saute until tender.
3.  Stir beef stock diced potato, carrots, thyme, marjoram, cloves, red pepper flakes, and black pepper into the meat mixture add the sauted mixture.  Bring kettle to a boil and turn down to simmer, cook covered until meat is very tender about 2 hours.
4.  Prepare the roux by stirring the flour into the melted butter or margarine, cooking for a moment on the stove. when the soup is done to your liking, stir in the roux, stirring until soup thickens a bit.  Serve warm.

[duh]

Roasted Garlic Soup  Makes 4 servings

4 garlic head-unpeeled
1/4 cup of olive oil
6 tablespoons of butter
4 leek chopped
1 onion diced
6 tablespoons of flour
4 cups of chicken stock-heated
1/3 cup of sherry-dry
1 cup heavy cream
lemon juice
salt
pepper
2 chives freshly chopped

Preheat oven to 350f, cut off top quarter inch of each garlic head.  Place garlic in small baking dish drizzle oil over, bake until golden; about 1 hour.  Cool slightly and press individual garlic cloves between fingers to release garlic oils and chop garlic.
Melt butter in heavy saucepan over medium heat, add garlic, leeks, and onion and saute until onion is tender; about 8 minutes.  Reduce heat to low and add flour and cook about 10 minutes stirring occasionly.  Cool slightly, puree soup in batches in blender, return soup to saucepan and add cream and simmer until thickened, season with salt and pepper. garnish with chives.

[duh]

     Tomato Bisque

               Makes 2 servings

10 lg    Tomatoes            
1    Bay leaf
2 Tbsp   Butter            
Pinch    Sugar
2 medium   Onions, chopped            
Salt & Pepper to taste
1 cup    Milk                     

Reserve 1 tomato & coarsely chop the rest.  Melt butter in a large saucepan & sautee onions until tender.  Add chopped tomatoes and cook until tender.  Puree vegetables in a blender and place back in saucepan.  Add chicken broth and bring to a slow boil.  Add bay leaf, sugar, salt and pepper.  Peel and chop reserved tomato into small bits.  Place into the saucepan along with the milk.  Simmer & Serve

[duh]

Congressional Bean Soup
            
                           Makes 6 to 8 servings

8 cups    Water
1 lb   Navy beans, dried
1   Meaty ham bone or 2 cups diced cooked ham
1 cup   Celery, finely chopped
1    Onion, finely chopped
2 Tbsp   Parsley, finely chopped
1 tsp   Salt
1/4 tsp   Pepper
1   Bay leaf

1.  Soak the beans overnight with a tablespoon of baking soda.  rinse very very well.

2.  Pour the beans and 8 cups of fresh water into the slow cooker.  Add remaining ingredients.  Cover and cook on low 12 to 14 hours or until beans are very soft.  Remove bay leaf and ham boan.  Cut meat off bone; return meat to beans.  Discard bone and bay leaf.  Serve soup hot. 

Note:  I usually add chicken boullion to the water to add flavor.  And then delete the salt since boullion is very salty.  I also add potatoes cubed from time to time.

[Triss]

YUM!!!  I love soups.

One I enjoy is sausage and potato creamy cheese soup, or so I call it.

Brown the sausage (I use sweet italian) and coat it in flour to sop up all of the oils and juices.  Turn it down low and then add some milk or cream.  Then I boil up some small cubed potatoes in a different pot until just soft and add it to the mix along with some pepper and any other spices that sound good.  Finally once it is thick, add a couple handfuls of cheese.  I like asiago, parmesan and cheddar.  Gives it a nice rich and full flavor.

The major key to this one is to NOT let it boil, it will separate the milk and become a huge mess.  Be patient and cook it nice and low and you will be well rewarded with the effort.

[duh]

That sounds wonderful Triss.  I am try that after I come home from church.  Have you ever used a white sauce rather than the milk/cream ingredient?  You wouldn't have to worry about it separating.  Just a thought. 

[Triss]

I have not ever tried it with a white sauce.  How would I do that one?

[landofoz]

Triss, I make something similiar except I use mild or spicy italian sausage and I add Kale and let cook for about an hour.  It's my favorite soup.  I'm a big soup lover.  Once I find my favorite potato soup recipes, I'll post them here.  I have to favs, one is cheddar-potato soup and the other is potato ham.

[Triss]

I did one similar with ham from the thanksgiving leftovers.  I was the only one who really cared for it.  I am the big soup eater in the family.

[Wrennie]

I wonder if i can find some yumy soup for lunch......
Yay i did, i got cream of mushroom. They also had beef barley.
I am going to make pumpkin soup sometime this winter with my homegrown pumpkins. A friend of a neighbor left us a recipe for it I'll have to dig out when I get home.

[patches]

Geesh, a lot of my best recipes for soup are all in my head and not written down because these recipes came from just watching my Mom cook them.  My beef vegetable soup is a good example. Once, I buy the meat I just add the vegetables according the size of the meat and how much I'm making.  Tonight, I'm doing my Creamy Ham & Potato soup, with almost a third of it being ham.

Creamy Ham & Potato Soup

1 package of ham pieces (use about 1/2 lb.) 
1 lb. potatoes (sliced or cubed)
celery (about 2 Tablespoons, diced finely)
onion (about 1 Tablespoon, diced finely)
1 Tbls. butter
dash of pepper
can of chicken broth
half & half (to taste or preference)
chicken bullion cubes (to taste)
parsley - fresh or dried  (optional)
I boil the potatoes and add the can of chicken broth to the water, then toss in the celery and onion.  Then about 15 minutes before I think the potatoes are about done, I turn the burner down to simmer and toss in the ham pieces.  Next, I add the chicken bullion cubes to taste but start with about 4 of them.  Shortly before serving, I add the half & half according to how creamy I want it.  Then add a little parsley.  

 

[Tina]

I also make soups from off the top of my head. And according to what I have on hand. I love thick soups best. By this I don't mean creamed or thickened soup. I mean soups with lot's of stuff in it; veggies and meats, pastas or rice. I can't remember ever following a recipe for a soup except for pumpkin served in a pumpkin shell. 

[duh]

Triss to make a white sauce take  2 T of Butter and melt it then add enough flour to make a paste.  Then slowly add a mixture of 50% water and 50% milk to the paste stirring constantly so you don't get lumps.  This is a cream sauce.  You can make it as thick as gravy or as thin as a soup base all depending on how much of the milk mixture you use.  It is customary to add white pepper but I just use black pepper to taste. 

[duh]

Most pumpkin soup recipes I've found call for a combination of pumpkin and sage with some onion added.  I don't care for that combination of flavors which is why I do mine different.  Mine could qualify as a dessert almost.  But I love it. 

[Pharmerphil]

hmmm, Ima feelin like soup...it's cold outside (-2°) soup would be good!

[Penny]

OMG, there soups  ALL sound soooooo yummy, thanks for sharing them everyone.

[patches]

to make a white sauce take  2 T of Butter and melt it then add enough flour to make a paste.  Then slowly add a mixture of 50% water and 50% milk to the paste stirring constantly so you don't get lumps.

Duh, that's almost the way I make my white sauce, but I don't use any water in mine.  I only use milk because it makes it creamier and richer. By the way, I don't like using white pepper in any of my recipes, but I don't know why.  I think it may come from eating out and getting things that seemed too strong in pepper taste, then being told they used white pepper.   

[Triss]

Well the white sauce sounds pretty easy and the only real difference seems to be the water.  I would imagine if you ever let it boil, it would separate also.  I want some soup so bad today.  Gotta see what I have that I can toss together.

[duh]

for some reason the water milk combination seems to stop it from separating.  Or at least I've never had that problem with mine.  Could be i'm in too much of a hurry to really let it get to boiling lol.

I had soup for lunch but I'm planning on a nice hardy soup this evening.

If you put the pepper in while you are melting the butter before making the rue, (butter flour mixture).  The pepper is oil soluable and that will reduce the heat of the pepper. 

[patches]

Duh, I've never had a problem with it separating, but I get it just to the point of boiling then turn it on simmer. 

Geesh, I never knew that about the white pepper, but guess I never asked anyone about how to reduce the hot taste.   I just assumed I wouldn't like using it in anything I made, so I never did buy any of it.   

[Tonya]

One of my favorite soups is Split Pea and Ham....Mmmmmmm! I do mine in the crockpot.

Split Pea and Ham soup

1 package green split peas
1 ham slice(pre-packaged) or 1 hambone with meat left on(I love leftovers )
1 tablespoon minced garlic
1 medium onion chopped
salt and pepper to taste
splash of Worcheshire sauce

Put all ingredients in crock pot on low( I do mine first thing in the morning) and add enough water to cover everything. You may need to add more water as the peas cook. I cook about 6-8 hours or until the soup is good and thick and peas are basically creamy(mushy?).

[duh]

I killed my crockpot last year.  Someday I'm going to have to get up to big lots and see if I can find another one.

[Wrennie]

cream of pumpkin soup
2 Tbsp butter
1  onion chopped
1 potato peeled & chopped
2 Cups cooked pureed pumpkin
2 1/2 Cups chicken stock
3/4 tsp curry powder
1 tsp soy sauce
half of a jalapeno pepper seeded and chopped
1 Cup light cream or half & half

In a large heavy pot melt butter and saute onion until tender. Add remaining ingredients except cream. Cover and simmer 25 to 30 minutes. Transfer to a blender and blend until smooth.
 Add cream and reheat but do not allow to boil. Garnish with chives and croutons.