"The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe."
Ingredients:
* 1/2 stalk celery, chopped
* 1 small onion, chopped
* 1/2 carrot, chopped
* 1 teaspoon grated fresh ginger root
* 1/4 teaspoon minced fresh garlic
* 2 tablespoons chicken stock
* 3 teaspoons beef bouillon granules
* 1 cup chopped fresh shiitake mushrooms
* 2 quarts water
* 1 cup baby portobello mushrooms, sliced
* 1 tablespoon minced fresh chives
Direction:
1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
"This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa."
Ingredients：
* 1 pound beef shank
* 1 tomato, quartered
* 2 potatoes, cubed
* 1 onion, chopped
* 3 carrots, chopped
* 1/2 medium head cabbage, chopped
* 4 cloves garlic, minced
* 6 teaspoons chopped fresh cilantro
* 1 tablespoon salt
* 1/4 teaspoon ground cumin
* 2 fluid ounces fresh lime juice
Direction：
1. In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
2. Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.
"A delicious cold soup, perfect for spring and summer!"
Ingredients:
* 2 Roma (plum) tomatoes, quartered
* 1 large cucumber, peeled and halved
* 1 onion, peeled and halved
* 1 cup green bell pepper, diced
* 1 (4 ounce) jar diced pimento peppers, drained
* 2 (12 fluid ounce) cans tomato juice
* 1/3 cup olive oil
* 1/3 cup red wine vinegar
* 1/4 teaspoon hot pepper sauce
* 1 1/2 teaspoons salt
* 1/8 teaspoon ground black pepper
* 2 cloves garlic, minced
* 1/2 cup croutons
* 1/4 cup chopped fresh chives
Direction:
1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
3. Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
4. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.
"Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specializing in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation."
Ingredients:
* 1/4 cup extra virgin olive oil
* 4 pounds onions
* 2 teaspoons white sugar
* salt to taste
* 1 (750 milliliter) bottle dry white wine
* 1 quart chicken broth
* 1 small cinnamon stick
* 4 cups cubed, stale French or Italian bread
Direction:
1. In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
2. Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
3. Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
4. Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
5. Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.
"A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!"
Ingredients:
* 2 tablespoons olive oil
* 1 pound Italian sausage, casings removed
* 1 1/2 cups chopped onion
* 1 1/2 cups sliced carrots
* 1 stalk celery with leaves, chopped
* 1 tablespoon chopped garlic
* 1 teaspoon dried basil
* 1 teaspoon dried rosemary
* 1/4 teaspoon dried crushed red pepper
* 1/4 teaspoon dried sage
* 1 (14.5 ounce) can canned diced tomatoes
* 5 cups chicken broth
* 1 (16 ounce) can kidney beans, drained
* 1 cup uncooked pasta shells
Direction:
1. Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
2. Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.
Ingredients:
4 cups of water
2 lbs. of chicken thighs or breast
2-3 pcs fresh or dried galangal slices
2 pcs of fresh lemon grass stalks
1 clove of garlic
A pinch of tamarind paste
Fish sauce to taste (Golden Boy Brand is preferable)
13.5oz can coconut milk
1 tablespoon Thai thin soy sauce (Dragonfly brand)
2 slices of white onion
3-4 pcs of Thai fresh chiles ("prik kee noo")
Preparation:
Boil galangal, lemon grass, garlic, and tamarind in 1 cup of water to bring out the flavor for 2-3 minutes.
Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces(best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. The bones give a richer flavor.)
Add chicken to the remaining boiling water and boil for another 8 minutes until cooked through.
Add 13.5oz can coconut milk. Bring to a boil again and boil for another 3 minutes.
Add 1 tablespoon of Thai fish sauce ("Nam Pla"), 1 tablespoon Thai thin soy sauce (Dragonfly brand), 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chiles ("prik kee noo"). Bring to a final boil for one minute. Remove from heat and serve over jasmine rice. Add fish sauce to taste.
If fish sauce is not available sea salt is also very good. Thin soy is optional also. Serve over jasmine rice.
Ingredients:
1 1/2 lbs. ox tails
4 potatoes
1 tsp cumin seeds
1/2 tsp aniseed
1 tsp coriander seeds
1 piece cinammon stick
1 large onion — quartered
Salt to taste
Preparation:
Clean the ox tail well and cut into small pieces. It is advisable to get the ready cut ox tail as it is quite difficult to cut.
Pound the aniseed and coriander finely and wrap in muslin cloth.
Peel the potatoes and quarter them.
Boil the ox-tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick.
Add in the potatoes and continue cooking until tender.
Serve garnished with chopped spring onions and fried onion slices.
Served with either bread or rice.
"This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons."
Ingredients:
* 2 cups dried brown lentils, rinsed and drained
* 3 cups chicken stock
* 1 bay leaf
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 cup chopped onion
* 1 cup cooked, cubed ham
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon garlic powder
* 1/4 teaspoon freshly grated nutmeg
* 5 drops hot pepper sauce
* 1/4 teaspoon caraway seed
* 1/2 teaspoon celery salt
* 1 tablespoon chopped fresh parsley
* 1/2 teaspoon ground black pepper
Direction:
1. Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
Ingredients:
Roasted Tomato Soup
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Yield: 8 servings
User Rating:
For the soup:
3 pounds fresh ripe roma tomatoes, halved
1/4 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups chicken stock
3/4 cup fat free half and half
Preparation:
Preheat the oven to 400 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 60 minutes. Remove and allow to cool a bit.
In a large saucepan over medium heat, combine remaining 1/8 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups chopped basil leaves and saute with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. Finish with half & half. Garnish with torn basil leaves.
What gives this thick, voluptuous soup its deep-golden flavor and aroma is toasted dried summer-sweet Cope's corn. Chef Linton Hopkins embellishes the soup with tender, briny shrimp and foresty mushrooms, but it would also be delicious with crabmeat or bacon & or with nothing at all to distract you from its mysterious, soul-satisfying essence.
Active time: 1 1/4 hr Start to finish: 1 3/4 hr
Servings: Makes 8 (first course) servings
Ingredients:
For corn soup
1/2 cup finely chopped onion
3 tablespoons unsalted butter
1 (7 1/2-ounce) box Cope's toasted dried sweet corn
1 cup heavy cream
6 to 7 cups chicken stock or reduced-sodium chicken broth
3 flat-leaf parsley sprigs
1 thyme sprig
2 Turkish bay leaves or 1 California
4 black peppercorns
For mushrooms and shrimp
3/4 pound mixed fresh wild mushrooms
3 1/2 tablespoons unsalted butter, divided
3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined
1/4 cup finely chopped chives
About 3/4 cup crème fraîche
Equipment: cheesecloth; kitchen string
Preparation:
Cook corn and make soup:
Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.
Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.
Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.
Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.
Cook mushrooms and shrimp:
Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.
Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.
Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.
Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.
Cooks' note: Corn mixture can be cooked, puréed, and strained 1 day ahead. Chill, uncovered, until cool, then cover. Reheat before proceeding.
