tag:blogger.com,1999:blog-34116061989674951352024-03-21T17:25:43.515-07:00Delicious Soup RecipesFind delicious soup recipes from different country, example: France, Sweden, China, Italy, Japan, Korea, USA, Canada and etc...Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-3411606198967495135.post-80092495523876754462010-03-06T23:12:00.000-08:002010-03-06T23:13:10.426-08:00Egg Drop Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiXsumnH4RwaTxOiAbbMyM9qKOQRGkL3OHilXF7e4FVrB1m5jUgHJrFewn1Lx5Ml84o4XRqvOAA1RXZ2wRmB6HZX9JmY0TojYlHIsJGaGBfRnFVbWA3nsKq7KI6zmwHk24OPBtqLsx3dV/s1600-h/Egg+Drop+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiXsumnH4RwaTxOiAbbMyM9qKOQRGkL3OHilXF7e4FVrB1m5jUgHJrFewn1Lx5Ml84o4XRqvOAA1RXZ2wRmB6HZX9JmY0TojYlHIsJGaGBfRnFVbWA3nsKq7KI6zmwHk24OPBtqLsx3dV/s200/Egg+Drop+Soup.jpg" alt="Egg Drop Soup" id="BLOGGER_PHOTO_ID_5445786352884316162" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /><br /> * 4 cups water<br /> * 4 cubes chicken bouillon<br /> * 2 eggs<br /> * 1 teaspoon dried parsley<br /> * 1 tablespoon dried minced onion<br /> * 1 tablespoon cornstarch<br /><br /><span style="font-weight: bold;">Directions</span><br /><br /> 1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.<br /> 2. Lightly beat eggs together. Gradually stir into soup.<br /> 3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-73350885985792794612010-03-06T23:09:00.000-08:002010-03-06T23:10:39.831-08:00Chinese Shrimp and Tofu Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLl8AafpL5o4_yWGrqIH7bTjytQxuxdfDlK4XMGUP8duIEzJL8RB9wRCpVCu6admIg6_2ev9gKceKYinGfDs_QI5xk3t1V8XiNIFvcHkpfrr2QDgW7HHIv-aO1V6p8Zl3TmcNNCFOMSRtX/s1600-h/Chinese+Shrimp+and+Tofu+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLl8AafpL5o4_yWGrqIH7bTjytQxuxdfDlK4XMGUP8duIEzJL8RB9wRCpVCu6admIg6_2ev9gKceKYinGfDs_QI5xk3t1V8XiNIFvcHkpfrr2QDgW7HHIv-aO1V6p8Zl3TmcNNCFOMSRtX/s200/Chinese+Shrimp+and+Tofu+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5445785725809207186" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /><br /> * 1 tablespoon vegetable oil<br /> * 2 cloves garlic, minced<br /> * 1 (1/2 inch) piece fresh ginger root, minced<br /> * 6 ounces raw small shrimp, shelled and deveined<br /> * 1 quart chicken stock<br /> * 8 ounces tofu, diced small<br /> * 1/3 cup frozen peas, thawed<br /> * 1 teaspoon salt<br /> * 1/2 teaspoon black pepper<br /> * 1 tablespoon cornstarch<br /><br /><span style="font-weight: bold;">Directions</span><br /><br /> 1. Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-41884422656660538102010-03-06T23:06:00.000-08:002010-03-06T23:07:46.682-08:00Mulligatawny Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM0iPLg9kcLB19w-rB2gOCn6jikTdjkJYsPK18didBYZ8D_9ElFkzxmRAunq74uT1rfwYm61s9UwQV0buyxi65y5EEibNV_WDBQD4UiRkFE0Nt6GfZ4gzjnrdcVuFpn8dpU2OJnx79UcB/s1600-h/Mulligatawny+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM0iPLg9kcLB19w-rB2gOCn6jikTdjkJYsPK18didBYZ8D_9ElFkzxmRAunq74uT1rfwYm61s9UwQV0buyxi65y5EEibNV_WDBQD4UiRkFE0Nt6GfZ4gzjnrdcVuFpn8dpU2OJnx79UcB/s200/Mulligatawny+Soup.jpg" alt="Mulligatawny Soup" id="BLOGGER_PHOTO_ID_5445784985119281890" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /><br /> * 1/2 cup chopped onion<br /> * 2 stalks celery, chopped<br /> * 1 carrot, diced<br /> * 1/4 cup butter<br /> * 1 1/2 tablespoons all-purpose flour<br /> * 1 1/2 teaspoons curry powder<br /> * 4 cups chicken broth<br /> * 1/2 apple, cored and chopped<br /> * 1/4 cup white rice<br /> * 1 skinless, boneless chicken breast half - cut into cubes<br /> * salt to taste<br /> * ground black pepper to taste<br /> * 1 pinch dried thyme<br /> * 1/2 cup heavy cream, heated<br /><br /><span style="font-weight: bold;">Directions</span><br /><br /> 1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.<br /> 2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.<br /> 3. When serving, add hot cream.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-22121656418851132742010-03-06T23:02:00.000-08:002010-03-06T23:04:06.088-08:00Canja<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeoHNHMDh7pCRKVn4aCIKdEFfeksC65l2qwqdlMadzs4Isc_JW1QHrfnf6gkC7RL7AvR4EeTw2mClqFVTy8BGIxBHApQBIHmwxxkTNK6FdwUKApOzAzjeUYfhv8aZOeWMYTlgjULyQOku/s1600-h/Canja.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeoHNHMDh7pCRKVn4aCIKdEFfeksC65l2qwqdlMadzs4Isc_JW1QHrfnf6gkC7RL7AvR4EeTw2mClqFVTy8BGIxBHApQBIHmwxxkTNK6FdwUKApOzAzjeUYfhv8aZOeWMYTlgjULyQOku/s200/Canja.jpg" alt="" id="BLOGGER_PHOTO_ID_5445784009738480658" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /><br /> * 3 pounds boneless, skinless chicken meat<br /> * 1 onion, chopped<br /> * 6 cups chicken stock<br /> * 1/4 cup long-grain white rice<br /> * 3/4 cup tomato - peeled, seeded and chopped<br /> * 1/2 cup chopped carrots<br /> * salt to taste<br /> * ground black pepper to taste<br /> * 3/4 cup diced ham<br /> * 1 tablespoon chopped fresh parsley<br /><br /><span style="font-weight: bold;">Directions</span><br /><br /> 1. To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.<br /> 2. Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.<br /> 3. When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-60285453231623935752010-03-06T22:59:00.001-08:002010-03-06T23:00:35.698-08:00Thai Ginger Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoNLwJq-H8tZlt7IG8LjVWh9_GchwJTjS1HqZPIjRSqfovSPzMY4RUCL1U4Krwr03XOidUEetsS-dxE2Pc_mn4vTJ68erKWpZq2wriWffFuUKQzkxJzu623-1Sd23lvoyr3hVfht-zuZm/s1600-h/Thai+Ginger+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoNLwJq-H8tZlt7IG8LjVWh9_GchwJTjS1HqZPIjRSqfovSPzMY4RUCL1U4Krwr03XOidUEetsS-dxE2Pc_mn4vTJ68erKWpZq2wriWffFuUKQzkxJzu623-1Sd23lvoyr3hVfht-zuZm/s200/Thai+Ginger+Soup.jpg" alt="Thai Ginger Soup " id="BLOGGER_PHOTO_ID_5445783095150594114" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /><br /> * 3 cups coconut milk<br /> * 2 cups water<br /> * 1/2 pound skinless, boneless chicken breast halves - cut into thin strips<br /> * 3 tablespoons minced fresh ginger root<br /> * 2 tablespoons fish sauce, or to taste<br /> * 1/4 cup fresh lime juice<br /> * 2 tablespoons sliced green onions<br /> * 1 tablespoon chopped fresh cilantro<br /><br /><span style="font-weight: bold;">Directions</span><br /><br /> 1. Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-90703654609805172342010-03-06T22:48:00.000-08:002010-03-06T22:51:53.082-08:00Spanish Style White Bean and Sausage Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7BF0br1PU-EFg3wmwryKQ03VFF1Y_DqjW7V0KG0ZhZmUiNJaVyjSpj90st78n1jkJcNW_FYOYn8MelHXNPtFVETBlKi1s1IJ98912r2A3axdxU_qsDRQ1iWgFzvUJBP-XU1XS3PVyb3a/s1600-h/Spanish+Style+White+Bean+and+Sausage+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7BF0br1PU-EFg3wmwryKQ03VFF1Y_DqjW7V0KG0ZhZmUiNJaVyjSpj90st78n1jkJcNW_FYOYn8MelHXNPtFVETBlKi1s1IJ98912r2A3axdxU_qsDRQ1iWgFzvUJBP-XU1XS3PVyb3a/s200/Spanish+Style+White+Bean+and+Sausage+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5445780205075041426" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /><br /> * 3 andouille sausage links<br /> * 8 1/2 cups chicken stock<br /> * 8 ounces dry great Northern beans<br /> * 1 bay leaf<br /> * 1 pinch crushed saffron threads<br /> * 2 tablespoons olive oil<br /> * 1 onion, finely chopped<br /> * 4 cloves garlic, minced<br /> * 1 red bell pepper, finely chopped<br /> * 1 tablespoon sweet paprika<br /> * 12 ounces kale, stems removed and leaves coarsely chopped<br /><br /><span style="font-weight: bold;">Directions</span><br /><br /> 1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.<br /> 2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.<br /> 3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.<br /> 4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-55917889867613414042008-10-04T06:31:00.000-07:002008-10-04T06:33:48.807-07:00Danish Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHc6uwCDZ9Bjd0nkZLNeXKNeqC4Dp7Dd8qg-9XdfsK9lZ7DSbzjiHbfyO90cHGfrDcrmRujS8MxLGLUS1IEdC79q_RORsY47HYPn7twaPvgVLukJme7AYt7Yz_VFm05j0OvkCYeqQfI_pA/s1600-h/Danish+Potato+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHc6uwCDZ9Bjd0nkZLNeXKNeqC4Dp7Dd8qg-9XdfsK9lZ7DSbzjiHbfyO90cHGfrDcrmRujS8MxLGLUS1IEdC79q_RORsY47HYPn7twaPvgVLukJme7AYt7Yz_VFm05j0OvkCYeqQfI_pA/s400/Danish+Potato+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5253291217843725090" border="0" /></a><br /><span style="font-weight: bold;"> Ingredients: </span><br /><br /> * 1 ham bone<br /> * water<br /> * 2 potatoes, peeled and diced<br /> * 6 green onions, sliced<br /> * 3 stalks celery, chopped<br /> * 1/4 cup minced fresh parsley<br /> * 2 cups chopped cabbage<br /> * 2 carrots, diced<br /> * 3 tablespoons all-purpose flour<br /> * 1 cup light cream<br /> * ground nutmeg<br /><br /><br /><span style="font-weight: bold;">Preparations: </span><br /><br /> 1. In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. Stir together flour and 1/4 cup cold water. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Sprinkle a dash of nutmeg on each bowlful just before serving.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com1tag:blogger.com,1999:blog-3411606198967495135.post-60563062092112418912008-10-04T06:18:00.000-07:002008-10-04T06:24:53.022-07:00Basil Tomato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPDBGS80OBRKduaJPY1zOcSakcmGmShaVDim7-y4IhHnfW5a0OsZrT4lH6Qt6uGPBnXG-NTzcwdDLqgcp2paQ3ZDi_pWnw7_bRt4nIcrl1RZqESxdAAKacYoaB_ySnaZ2lHmk5NolRLk1/s1600-h/basil+tomato+soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPDBGS80OBRKduaJPY1zOcSakcmGmShaVDim7-y4IhHnfW5a0OsZrT4lH6Qt6uGPBnXG-NTzcwdDLqgcp2paQ3ZDi_pWnw7_bRt4nIcrl1RZqESxdAAKacYoaB_ySnaZ2lHmk5NolRLk1/s400/basil+tomato+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5253288893998267858" border="0" /></a><br /><span style="font-weight: bold;">Ingredients: </span><br /><br /> * 2 (28 ounce) cans crushed tomatoes<br /> * 1 (14.5 ounce) can chicken broth<br /> * 18 fresh basil leaves, minced<br /> * 1 teaspoon sugar<br /> * 1 cup whipping cream<br /> * 1/2 cup butter or margarine<br /><br /><br /><span style="font-weight: bold;">Preparations:</span><br /><br />1. In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-51637645889374165412008-09-21T07:32:00.000-07:002008-09-21T07:34:17.629-07:00Delicious Ham and Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoxcs-1ZZXrLBmbE6tLjJiZa46WtNKA0fxRAxor4KlrLoPXAzuc6bkF-jrFTtDwPJR-VXjFEylPPgEf06XmG3dk9DrkvLq6YZ4ymDZzA5KQrvqOHzyNFwsBlleKNEJarXAob4COmSWA9t/s1600-h/Delicious+Ham+and+Potato+Soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoxcs-1ZZXrLBmbE6tLjJiZa46WtNKA0fxRAxor4KlrLoPXAzuc6bkF-jrFTtDwPJR-VXjFEylPPgEf06XmG3dk9DrkvLq6YZ4ymDZzA5KQrvqOHzyNFwsBlleKNEJarXAob4COmSWA9t/s400/Delicious+Ham+and+Potato+Soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5248482705852080802" /></a><br />Ingredients:<br /><br /> * 3 1/2 cups peeled and diced potatoes<br /> * 1/3 cup diced celery<br /> * 1/3 cup finely chopped onion<br /> * 3/4 cup diced cooked ham<br /> * 3 1/4 cups water<br /> * 2 tablespoons chicken bouillon granules<br /> * 1/2 teaspoon salt, or to taste<br /> * 1 teaspoon ground white or black pepper, or to taste<br /> * 5 tablespoons butter<br /> * 5 tablespoons all-purpose flour<br /> * 2 cups milk<br /><br /><br /><span style="font-weight:bold;">Preparations:</span><br /><br />1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.<br />2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.<br />3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com1tag:blogger.com,1999:blog-3411606198967495135.post-20078080807916984342008-09-21T07:26:00.000-07:002008-09-21T07:28:30.681-07:00Italian Sausage Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfW5L5JpBVXHtR9VPFrxYspXXPJJEMAGx5L5f7wdorLrjD_A244IpD-uJL0aiv0RWopI-23rimMouZrh1pZZCxKPfKRK3bjWFm87lUufCKh6b2JMXVSo3pTkuP0G6b6L0R29a3DnVKrnt/s1600-h/Italian+Sausage+Soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfW5L5JpBVXHtR9VPFrxYspXXPJJEMAGx5L5f7wdorLrjD_A244IpD-uJL0aiv0RWopI-23rimMouZrh1pZZCxKPfKRK3bjWFm87lUufCKh6b2JMXVSo3pTkuP0G6b6L0R29a3DnVKrnt/s400/Italian+Sausage+Soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5248481373152582258" /></a><br /><span style="font-weight:bold;">Ingredients:</span><br /><br /> * 1 pound Italian sausage<br /> * 1 clove garlic, minced<br /> * 2 (14 ounce) cans beef broth<br /> * 1 (14.5 ounce) can Italian-style stewed tomatoes<br /> * 1 cup sliced carrots<br /> * 1 (14.5 ounce) can great Northern beans, undrained<br /> * 2 small zucchini, cubed<br /> * 2 cups spinach - packed, rinsed and torn<br /> * 1/4 teaspoon ground black pepper<br /> * 1/4 teaspoon salt<br /><br /><br /><span style="font-weight:bold;">Preparation:</span><br /><br />1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.<br />2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.<br />3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.<br /><br /><br /><span style="font-weight:bold;">Footnotes</span><br /><br />Enjoy with an Italian red wine like Chianti Classico.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-39204518981508634412008-09-21T07:14:00.000-07:002008-09-21T07:28:48.191-07:00Flavorful Tomato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYX7gsk64s9qQkMVOTuBaIGedONzCkN6EFvT4F1r_E4ig8ju4cruOE6D0wUNEOP2GmEg0hiQwHwco5tZRbP9pXlcHOX2N6vLGpflMYtog5ag7lYegthu_5h7V1tf7lGGnn5WqlXhiA9YcW/s1600-h/Flavorful+Tomato+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYX7gsk64s9qQkMVOTuBaIGedONzCkN6EFvT4F1r_E4ig8ju4cruOE6D0wUNEOP2GmEg0hiQwHwco5tZRbP9pXlcHOX2N6vLGpflMYtog5ag7lYegthu_5h7V1tf7lGGnn5WqlXhiA9YcW/s400/Flavorful+Tomato+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5248479795452881586" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> * 1/4 cup finely chopped onion<br /> * 1 tablespoon butter or margarine<br /> * 1/4 teaspoon dried basil<br /> * 1/4 teaspoon paprika<br /> * 1/8 teaspoon garlic powder<br /> * 1 (10.75 ounce) can condensed tomato soup, undiluted<br /> * 1 cup milk<br /><br /><br /><span style="font-weight: bold;">Direction:</span><br /><br />1. In a saucepan, saute onion in butter until tender. Add basil, paprika and garlic powder. Stir in soup and milk until well blended. Cook over medium heat for 6 minutes or until heated through.<br /><br /><br /><span style="font-weight: bold;">Footnotes:</span><br /><br />Nutrition Facts: One 1-cup serving (prepared with margarine, low-fat soup and fat-free milk) equals 214 calories, 8 g fat (0 saturated fat), 2 mg cholesterol, 696 mg sodium, 30 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-36505639033370117802008-07-24T01:51:00.000-07:002008-07-24T01:57:23.206-07:00Bean Thread And Noodle Soup (Somlah Mee Souah)<center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3080/2566323476_7e63287518.jpg?v=1213056582"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; height: 200px;" src="http://farm4.static.flickr.com/3080/2566323476_7e63287518.jpg?v=1213056582" alt="Bean Thread And Noodle Soup" id="BLOGGER_PHOTO_ID_5171607270325145586" border="0" /></a><br /></center><br /><span style="font-weight: bold;">Ingredients:<br /></span><br />1/4 Cup Clouds Ear Mushrooms -- soaked<br />20 Dried Lilies -- soaked<br />3 Ounces Bean Thread Noodles -- soaked<br />2 Tablespoons Olive Oil<br />4 Cloves Garlic -- finely chopped<br />1/4 Pound Ground Pork<br />1 Teaspoon Salt<br />1 Teaspoon Sugar<br />6 Cups Chicken Broth<br />15 Small Dried Shrimp -- rinsed and drained<br />1 Tablespoon Fish Sauce<br />2 Medium Scallion -- finely chopped<br />1/4 Teaspoon Pepper<br /><br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />Soak the mushrooms, lilies and noodles in warm water for 10 minutes. Cut the noodles in 3 inch lengths and set aside. Heat oil in skillet and saute for 30 seconds. Stir in pork, salt and sugar. Add chicken broth, bring to a boil. Add shrimp, mushrooms, lilies and fish sauce. Lower heat and simmer for 5 minutes. Add noodles, cook stirring for 1 minute. Remove from heat, add scallions and pepper. Stir and serve.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-54318805830595562192008-07-24T01:39:00.000-07:002008-07-24T01:47:11.683-07:00French Canadian Pea Soup<center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.bestcookingpulses.com/images/recipeImg_frenchpeasoup.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; height: 200px;" src="http://www.bestcookingpulses.com/images/recipeImg_frenchpeasoup.jpg" alt="French Canadian Pea Soup" id="BLOGGER_PHOTO_ID_5171607270325145586" border="0" /></a></center><span style="font-weight: bold;"><br />Ingredients:<br /></span><br />1 lb. (2 1/4 cups or 500ml) BCP whole yellow peas<br />2 medium chopped onions<br />1 large chopped celery stalk<br />4 minced cloves garlic<br />2 medium grated carrots<br />1 bay leaf<br />1/4 cup chopped fresh sage*<br />1/4 cup chopped fresh parsley<br />6 strips bacon<br />1 tsp salt<br />8 cups (1.8 litres) water<br /><br />* Dried sage can be substituted; use about 1 tbsp.<br /><br /><span style="font-weight: bold;"><br />Preparation:</span><br /><br />Rinse and drain the peas. Add them to a soup pot with the water and the bay leaf, and bring to a boil. Boil gently for 2 1/2 to 3 hours until peas purée, adding more water as required. Add carrot, sage and parsley to the soup mixture and continue simmering. In a skillet, slowly brown bacon strips. Remove when crisp. Add onion, celery and garlic to the bacon fat and cook over low heat until transparent. Transfer to the soup pot. Salt and pepper to taste. Cook slowly for an additional 1/2 hour and serve. Garnish with crisp bacon strips.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-8084597659370746322008-07-10T05:35:00.000-07:002008-07-10T05:37:17.484-07:00Indonesian Chicken Soup (Soto Ayam)<center><img class="prodimage" src="http://www.worldsoups.com/prodimages/soto-ayam.jpg" alt="Indonesian Chicken Soup (Soto Ayam)" border="0" /> <br /></center><br />INGREDIENTS<br /><br />8 ounces chicken breasts, cooked and sliced thinly<br />8 ounces rice noodles<br />15 white mushrooms, sliced<br />8 cloud ear mushrooms, dried<br />1/2 cup bean sprouts<br />1/2 cup bamboo shoots, sliced<br />2 small carrots<br />1 1/2 red peppers<br />6 cups water<br />1 1/2 chicken stock cubes (Knorr)<br />1/3 cup dark soy sauce<br />1 1/2 teaspoons pepper<br />4 1/2 teaspoons curry powder<br />1/3 cup rice wine<br />4 1/2 teaspoons rice vinegar<br />3 tablespoons sesame oil<br />4 1/2 teaspoons sambal oelek<br />1/4 cup worcestershire sauce<br />salt, to taste<br /><br />PREPARATION:<br /><br />Rehydrate the mushrooms by soaking them in water for 30 minutes, then slice.<br />Slice the carrot and red pepper.<br />Break or cut the noodles into approximately 2 inch long pieces.<br /><br />Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices.<br />As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.<br /><br />Note: The cloud ear mushrooms are also called wood ear mushroom and are quite common in Chinese cooking. If you can't find them dried in your supermarket or Asian market, you can just use more button mushrooms.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com1tag:blogger.com,1999:blog-3411606198967495135.post-5562914405513666862008-07-10T05:25:00.000-07:002008-07-10T05:31:15.202-07:00Canadian Yellow Split-Pea Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_YIv7uKpDiM3oSgev4tRCb4bFuny5qEVmLbM-Kdhra1774Kmy0eBTd5cpnc4bn_AB-3ILVX6mccCgCrASY53IMoHnCLAejzhk3ydpmjECeVh8gTYTuyReTFiewKHUMK40Q2IjtoWAObI/s1600-h/Canadian+Yellow+Split-Pea+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_YIv7uKpDiM3oSgev4tRCb4bFuny5qEVmLbM-Kdhra1774Kmy0eBTd5cpnc4bn_AB-3ILVX6mccCgCrASY53IMoHnCLAejzhk3ydpmjECeVh8gTYTuyReTFiewKHUMK40Q2IjtoWAObI/s320/Canadian+Yellow+Split-Pea+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5221361939452250770" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /><br />4 1/2 oz sorted uncooked yellow split - peas<br />1 qt water<br />1/2 ts salt<br />2 ts vegetable oil<br />2 oz diced canadian-style bacon<br />1 c each chopped onions and -sliced carrots<br />1/4 ts each crumbled sage leaves -and ground allspice<br />1 dash white pepper, -to taste<br />2 tb chopped fresh parsley<br /><br /><span style="font-weight: bold;">Instructions</span><br /><br />Rinse peas. In a 4-quart saucepan, combine peas, water and salt.<br />Bring to a boil; remove from heat and let soak for 1 hour. In a<br />10-inch nonstick skillet heat oil over medium-high heat; add bacon<br />and cook, stirring frequently, until browned. Stir in onions and<br />carrots and cook, stirring occasionally, until onions are<br />translucent; add to peas in saucepan and stir to combine. Add<br />remaining ingredients except parsley and bring to a boil. Reduce<br />heat to low, cover, and let simmer, stirring occasionally to prevent<br />mixture from sticking to bottom of pan, until peas are softened and<br />mixture thickens, about 45 minutes. If soup becomes too thick, add up<br />to an additional cup of water. Serve each portion sprinkled with<br />fresh parsley.<br /><br />Makes 4 servings.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com1tag:blogger.com,1999:blog-3411606198967495135.post-10875058053748175912008-07-04T06:04:00.000-07:002008-07-04T06:10:29.634-07:00Vietnamese Style Vegetarian Curry Soup<center><img id="ctl00_CenterColumnPlaceHolder_imgPhoto" title="its yummy and turns out everytime!" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/2873.jpg" alt="its yummy and turns out everytime!" style="border-width: 0px; height: 250px; width: 250px;" /></center><br />"Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread."<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> 2 tablespoons vegetable oil<br /> 1 onion, coarsely chopped<br /> 2 shallots, thinly sliced<br /> 2 cloves garlic, chopped<br /> 2 inch piece fresh ginger root, thinly sliced<br /> 1 stalk lemon grass, cut into 2 inch pieces<br />4 tablespoons curry powder<br /> 1 green bell pepper, coarsely chopped<br />2 carrots, peeled and diagonally sliced<br /> 8 mushrooms, sliced<br /> 1 pound fried tofu, cut into bite-size pieces<br /> 4 cups vegetable broth<br /> 4 cups water<br /> 2 tablespoons vegetarian fish sauce (optional)<br /> 2 teaspoons red pepper flakes<br /> 1 bay leaf<br /> 2 kaffir lime leaves<br />8 small potatoes, quartered<br /> 1 (14 ounce) can coconut milk<br /> 2 cups fresh bean sprouts, for garnish<br /> 8 sprigs fresh chopped cilantro, for garnish<br /><br /><br /><span style="font-weight: bold;">Direction:</span><br /><br />1. Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-60353727622613497132008-07-02T09:40:00.000-07:002008-07-02T09:44:21.308-07:00Korean Bean Curd (Miso) Soup<center><img id="ctl00_CenterColumnPlaceHolder_imgPhoto" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/37035.jpg" style="border-width: 0px; height: 250px; width: 250px;" /><br /></center><br />"This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions."<br /><br />Ingredients:<br /><br /> * 3 1/2 cups water<br /> * 3 tablespoons denjang (Korean bean curd paste)<br /> * 1 tablespoon garlic paste<br /> * 1/2 tablespoon dashi granules<br /> * 1/2 tablespoon gochu jang (Korean hot pepper paste)<br /> * 1 zucchini, cubed<br /> * 1 potato, peeled and cubed<br /> * 1/4 pound fresh mushrooms, quartered<br /> * 1 onion, chopped<br /> * 1 (12 ounce) package soft tofu, sliced<br /><br />Direction:<br /><br /> 1. In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com1tag:blogger.com,1999:blog-3411606198967495135.post-31383740865507868542008-06-26T02:47:00.000-07:002008-06-26T02:51:18.721-07:00Japanese Onion Soup<center><img id="ctl00_CenterColumnPlaceHolder_imgPhoto" title="Onion soup" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/21467.jpg" alt="Onion soup" style="border-width: 0px; height: 250px; width: 250px;" /><br /></center><br />"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."<br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> * 1/2 stalk celery, chopped<br /> * 1 small onion, chopped<br /> * 1/2 carrot, chopped<br /> * 1 teaspoon grated fresh ginger root<br /> * 1/4 teaspoon minced fresh garlic<br /> * 2 tablespoons chicken stock<br /> * 3 teaspoons beef bouillon granules<br /> * 1 cup chopped fresh shiitake mushrooms<br /> * 2 quarts water<br /> * 1 cup baby portobello mushrooms, sliced<br /> * 1 tablespoon minced fresh chives<br /><br /><br /><span style="font-weight: bold;">Direction:</span><br /><br /> 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.<br /> 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.<br /> 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.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com1tag:blogger.com,1999:blog-3411606198967495135.post-43462323136201447732008-06-23T11:34:00.000-07:002008-06-23T11:36:31.759-07:00Caldo De Res (Beef Soup)<center><img id="ctl00_CenterColumnPlaceHolder_imgPhoto" title="Caldo De Res" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/46699.jpg" alt="Caldo De Res" style="border-width: 0px; height: 250px; width: 250px;" /><br /></center><br />"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."<br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> * 1 pound beef shank<br /> * 1 tomato, quartered<br /> * 2 potatoes, cubed<br /> * 1 onion, chopped<br /> * 3 carrots, chopped<br /> * 1/2 medium head cabbage, chopped<br /> * 4 cloves garlic, minced<br /> * 6 teaspoons chopped fresh cilantro<br /> * 1 tablespoon salt<br /> * 1/4 teaspoon ground cumin<br /> * 2 fluid ounces fresh lime juice<br /><br /><br /><span style="font-weight: bold;">Direction:</span><br /><br /> 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.<br /> 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.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com1tag:blogger.com,1999:blog-3411606198967495135.post-11611028698178160782008-06-20T05:30:00.000-07:002008-06-20T05:33:48.215-07:00Gazpacho II<center><img id="ctl00_CenterColumnPlaceHolder_imgPhoto" title="Gazpacho" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/41119.jpg" alt="Gazpacho" style="border-width: 0px; height: 250px; width: 250px;" /><br /></center><br /><span class="descriptiontxt"><br />"A delicious cold soup, perfect for spring and summer!"<br /></span><br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> * 2 Roma (plum) tomatoes, quartered<br /> * 1 large cucumber, peeled and halved<br /> * 1 onion, peeled and halved<br /> * 1 cup green bell pepper, diced<br /> * 1 (4 ounce) jar diced pimento peppers, drained<br /> * 2 (12 fluid ounce) cans tomato juice<br /> * 1/3 cup olive oil<br /> * 1/3 cup red wine vinegar<br /> * 1/4 teaspoon hot pepper sauce<br /> * 1 1/2 teaspoons salt<br /> * 1/8 teaspoon ground black pepper<br /> * 2 cloves garlic, minced<br /> * 1/2 cup croutons<br /> * 1/4 cup chopped fresh chives<br /><br /><br /><span style="font-weight: bold;">Direction:</span><br /><br /> 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.<br /> 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).<br /> 3. Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.<br /> 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.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com3tag:blogger.com,1999:blog-3411606198967495135.post-61164355526145093742008-06-17T06:36:00.000-07:002008-06-17T06:40:34.020-07:00Florentine Caramelized Onion Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIF16rmFsw7dtJpksMyc8fs68ldAUkdppkLfDVTlhT0rOlSYGOVYXf9QiZcGS1B6tSDMaMmbhL5PB6DYLRrdxhKyv6UqscoNfC4heYiB0PB620_gnXHCHouc_v2tOPivndr_qnCjSh27m/s1600-h/Florentine+Caramelized+Onion+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIF16rmFsw7dtJpksMyc8fs68ldAUkdppkLfDVTlhT0rOlSYGOVYXf9QiZcGS1B6tSDMaMmbhL5PB6DYLRrdxhKyv6UqscoNfC4heYiB0PB620_gnXHCHouc_v2tOPivndr_qnCjSh27m/s320/Florentine+Caramelized+Onion+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5212844846575430530" border="0" /></a><br />"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."<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> * 1/4 cup extra virgin olive oil<br /> * 4 pounds onions<br /> * 2 teaspoons white sugar<br /> * salt to taste<br /> * 1 (750 milliliter) bottle dry white wine<br /> * 1 quart chicken broth<br /> * 1 small cinnamon stick<br /> * 4 cups cubed, stale French or Italian bread<br /><br /><br /><span style="font-weight: bold;">Direction:</span><br /><br /> 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.<br /> 2. Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.<br /> 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.<br /> 4. Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.<br /> 5. Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com1tag:blogger.com,1999:blog-3411606198967495135.post-65802975868963772992008-06-17T06:34:00.000-07:002008-06-17T06:36:44.960-07:00Italian Sausage Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vziGjfx5nF7rfHu6hIguGNBN6GV3ugrdUzr5bfpNKLHVU0goUD1HwcFDHP7iZiULvLxf46yrzOw4tgeio8VsyddFRyziwjo5oOOnX6oLsKC_2Oinu11vHD8jQflMrTgUY3LCCtlVSzrQ/s1600-h/Italian+Sausage+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vziGjfx5nF7rfHu6hIguGNBN6GV3ugrdUzr5bfpNKLHVU0goUD1HwcFDHP7iZiULvLxf46yrzOw4tgeio8VsyddFRyziwjo5oOOnX6oLsKC_2Oinu11vHD8jQflMrTgUY3LCCtlVSzrQ/s320/Italian+Sausage+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5212843841553083250" border="0" /></a><br />"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!"<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> * 2 tablespoons olive oil<br /> * 1 pound Italian sausage, casings removed<br /> * 1 1/2 cups chopped onion<br /> * 1 1/2 cups sliced carrots<br /> * 1 stalk celery with leaves, chopped<br /> * 1 tablespoon chopped garlic<br /> * 1 teaspoon dried basil<br /> * 1 teaspoon dried rosemary<br /> * 1/4 teaspoon dried crushed red pepper<br /> * 1/4 teaspoon dried sage<br /> * 1 (14.5 ounce) can canned diced tomatoes<br /> * 5 cups chicken broth<br /> * 1 (16 ounce) can kidney beans, drained<br /> * 1 cup uncooked pasta shells<br /><br /><span style="font-weight: bold;">Direction:</span><br /><br /> 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.<br /> 2. Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-90576464396565199872008-06-12T05:30:00.000-07:002008-06-12T05:32:16.228-07:00Thai Chicken Soup (Tom Kha Gai)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTUOTkHWyOYr5R4heCmkxPO_ctoETn87E2uku26GPc5zJT-thjVciTlY1iBkJgnPgYty0l954vrF1I-sfzh66NTOivqc9OK2b9Xv05W3N1rYCf5a-8OE_zb22aPt5rLytGePWCBF5IhCY/s1600-h/Thai+Chicken+Soup+%28Tom+Kha+Gai%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTUOTkHWyOYr5R4heCmkxPO_ctoETn87E2uku26GPc5zJT-thjVciTlY1iBkJgnPgYty0l954vrF1I-sfzh66NTOivqc9OK2b9Xv05W3N1rYCf5a-8OE_zb22aPt5rLytGePWCBF5IhCY/s320/Thai+Chicken+Soup+%28Tom+Kha+Gai%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5210971849568437186" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />4 cups of water<br />2 lbs. of chicken thighs or breast<br />2-3 pcs fresh or dried galangal slices<br />2 pcs of fresh lemon grass stalks<br />1 clove of garlic<br />A pinch of tamarind paste<br />Fish sauce to taste (Golden Boy Brand is preferable)<br />13.5oz can coconut milk<br />1 tablespoon Thai thin soy sauce (Dragonfly brand)<br />2 slices of white onion<br />3-4 pcs of Thai fresh chiles ("prik kee noo")<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />Boil galangal, lemon grass, garlic, and tamarind in 1 cup of water to bring out the flavor for 2-3 minutes.<br /><br />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.)<br /><br />Add chicken to the remaining boiling water and boil for another 8 minutes until cooked through.<br /><br />Add 13.5oz can coconut milk. Bring to a boil again and boil for another 3 minutes.<br /><br />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.<br /><br />If fish sauce is not available sea salt is also very good. Thin soy is optional also. Serve over jasmine rice.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-77888480997912172022008-06-12T05:27:00.000-07:002008-06-12T05:29:29.590-07:00Malaysian Oxtail Soup (Sup Ekor Lembu)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRly2iPtVLuEDM7H_SWzlUFaGGNsRWoq3eZWsSzkp4ms4r7nBVEh4MsYD2X1wXhiuXcpGXgCxuRxp2rR5J_11OcsZQfIs-UvwN0YHXtja0Gr9Gj_FGz7rVunaKG7VuswLdLYRUDd-flgX8/s1600-h/Malysian+Oxtail+Soup+%28Sup+Ekor+Lembu%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRly2iPtVLuEDM7H_SWzlUFaGGNsRWoq3eZWsSzkp4ms4r7nBVEh4MsYD2X1wXhiuXcpGXgCxuRxp2rR5J_11OcsZQfIs-UvwN0YHXtja0Gr9Gj_FGz7rVunaKG7VuswLdLYRUDd-flgX8/s320/Malysian+Oxtail+Soup+%28Sup+Ekor+Lembu%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5210971076474323890" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 1/2 lbs. ox tails<br />4 potatoes<br />1 tsp cumin seeds<br />1/2 tsp aniseed<br />1 tsp coriander seeds<br />1 piece cinammon stick<br />1 large onion — quartered<br />Salt to taste<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />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.<br /><br />Pound the aniseed and coriander finely and wrap in muslin cloth.<br /><br />Peel the potatoes and quarter them.<br /><br />Boil the ox-tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick.<br /><br />Add in the potatoes and continue cooking until tender.<br /><br />Serve garnished with chopped spring onions and fried onion slices.<br />Served with either bread or rice.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0tag:blogger.com,1999:blog-3411606198967495135.post-24848283543570447242008-06-10T06:29:00.000-07:002008-06-10T06:32:49.789-07:00German Lentil Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1S7RqtLtVasaDIm1JIgTABOXUEy8Ubama4db_1dTdHpoIxn8kn4ZA5d6qvSHiytOP3HlIndor3Vy8IuUphDl9jkkh2wa9EzE9hm-oTIQOYk5yV7HJD7uRnOUPAaTQ1E6l8gt38acs7J_/s1600-h/German+Lentil+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1S7RqtLtVasaDIm1JIgTABOXUEy8Ubama4db_1dTdHpoIxn8kn4ZA5d6qvSHiytOP3HlIndor3Vy8IuUphDl9jkkh2wa9EzE9hm-oTIQOYk5yV7HJD7uRnOUPAaTQ1E6l8gt38acs7J_/s320/German+Lentil+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5210245244181168642" border="0" /></a><br />"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."<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> * 2 cups dried brown lentils, rinsed and drained<br /> * 3 cups chicken stock<br /> * 1 bay leaf<br /> * 1 cup chopped carrots<br /> * 1 cup chopped celery<br /> * 1 cup chopped onion<br /> * 1 cup cooked, cubed ham<br /> * 1 teaspoon Worcestershire sauce<br /> * 1/2 teaspoon garlic powder<br /> * 1/4 teaspoon freshly grated nutmeg<br /> * 5 drops hot pepper sauce<br /> * 1/4 teaspoon caraway seed<br /> * 1/2 teaspoon celery salt<br /> * 1 tablespoon chopped fresh parsley<br /> * 1/2 teaspoon ground black pepper<br /><br /><span style="font-weight: bold;">Direction:</span><br /><br /> 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.<br /> 2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.Goldworldhttp://www.blogger.com/profile/17214166351715246355noreply@blogger.com0