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Leek Soup

Ingredients:

  • 2Tb butter
  • 2 bunches leeks, most of gree trimmed off, sliced & washed & checked (or you can use either 1 spanish onion diced or a combo of 2 med onion diced & 2 shallots diced)
  • dash of salt
  • 6-8yukon gold potatoes, cut up (you don’t have to peel it)
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tb chicken soup mix
  • 6-8 c water
  • 1 pint heavy cream or half n half
  • dried dill

Directions:

  • Melt butter in a large dutch oven (pot) over medium heat
  • Add leeks (or whatever you are using) & the dash of salt
  • Sautee till soft
  • Add potatoes & any extra butter (or you can use olive oil) if you need
  • Add salt & stir
  • Cook for about 15 min
  • Add pepper & soup mix & stir
  • Add water and stir
  • Cover & cook for 15-20 min till sof
  • Let rest for about 10 min
  • Blend it all with an emersion blender till its all smooth
  • Add cream. before serving sprinkle some dill over it.

The beauty of this soup is that it can be served room temperature during the daytime as vichysouss.

Corn Soup

Ingredients:

  • 1 c. chopped carrot
  • 1/4 c. chopped red pepper
  • 1/4 c. chopped onion
  • 2 T. chicken soup flavor
  • 2 c. water
  • 2 c. milk
  • 1/4 c. flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 8- oz can corn
  • 1 1/2 c. shredded cheese

Directions:

  • Combine veggies, water and soup mix and bring to a boil
  • Reduce heat, cover and simmer for 15 minutes
  • Combine milk, flour, cheese, salt and pepper in a separate bowl and stir into soup
  • Cook until bubbly, stirring to prevent lumps than cook 1 minute more. Remove from heat and add corn.

Firecracker Soup

Ingredients:

  • 1/4 white onion, diced
  • 2 large carrots, grated
  • 1 large sweet potato, Peel and chop
  • 1 tsp freshly grated ginger
  • 1/4 tsp sea salt
  • 1/8 tsp cumin
  • 1/8 tsp tumeric
  • paprika, onion powder, red pepper flakes, black pepper, cayenne pepper to taste

Directions:

  • Combine vegetables in a quart pan and barely cover with organic chicken broth.
  • Bring to a rolling boil and turn down the heat to a strong simmer.
  • When the vegetables are soft, add spices and blend in food processor until nearly smooth
  • Serves 2

Garlic Pea Soup

Ingredients:

  • 1 sweet Maui onion, chopped
  • 1 clove garlic, crushed
  • 1 large zucchini, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 cups frozen peas
  • 5 cups chicken stock or water
  • 2 Tbsp. canola oil
  • salt and pepper to taste

Directions:

  • In a soup pot, fry the onion & garlic in oil for 2-3 minutes
  • Add zucchini & carrots & cook an additional 4-5 minutes
  • Stir in the  peas & cover the pot for 4-5 minutes
  • Pour in the stock and bring soup to a boil.
  • Cover pot and cook soup for 5-6 minutes on medium low  until all vegetables  are  tender.
  • With a hand blender, blend soup until smooth.
  • Add salt and pepper and heat through gently for 30 minutes.

Rishe’s Vegetable Soup

  • 1 lg spanish onion
  • 4 potatoes
  • 3 carrots
  • 2 small or 1 lg sweet potato
  • 1 head celery
  • 1 zucchini
  • 1/2 bag barley (or less for small pot)
  • slightly less than 1/4 cup salt (assuming VERY lg pot)
  • pinch of pepper
  • 3/4 tsp garlic powder
  • dash parsley
  • dash sage
  • dash rosemary
  • dash thyme
Directions:
  • Peel and chop all vegetables and let boil softly (not strong boil) for about two hours
  • Rinse and add barley
  • Cook for another hour on soft boil
  • Add spices
  • Simmer til time to serve
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Creamy Zucchini Soup

Ingredients:

  • 4 tbsp oil
  • 4 onions
  • 6-8 large zucchini, peeled
  • water
  • 1 1/2 tbsp salt

 

Instructions:

  • Heat oil in 8-quart pot.
  • Chop onions and sauté.
  • Cut zucchini into chunks and sauté a few minutes.
  • Fill pot with water, just covering the zucchini.
  • Bring to a boil.
  • Add salt to taste and continue cooking on a low flame for 1-1 1/2 hours.
  • Blend half or all of zucchini and return to pot to reheat.

Variation: For a thicker soup, add 6-8 cubed potatoes.

Yield: 10-12 servings

Bubby’s Chicken Soup

Ingredients

  • 3-4 pieces chicken of choice (chicken breast for clearest soup, or chicken legs, wings)
  • 4 Spanish onions, peeled
  • 4 large carrots, peeled
  • 1 medium zucchini
  • 5 stalks celery
  • 1 parsnip, peeled
  • 1 turnip, peeled
  • 1 leek, peeled
  • Fresh parsley and dill, optional (place in garnet bag to keep soup clear)
  • 4 tbsp salt
  • 1 clove garlic, peeled
  • Dash pepper
  • 1 bay leaf

Instructions

  • Place all ingredients in 8-qt pot
  • cover with water
  • Bring to boil
  • Cover pot and lower flame to a simmer
  • Cook 4 hours
  • Remove bay leaf, garlic and any vegetables you don’t want to eat
  • Add water if needed