With Fall in full swing and winter coming (:D) , we asked the LDW ladies for their favorite soup recipes:
Southwestern Soup
Tortilla Soup
2Tbs veg oil
1 med onion chopped
2 cloves garlic sliced
1 chipotle pepper in adobo sauce
1 Tbs chili powder
1 tsp kosher salt
6 C chicken broth
1 C frozen corn kernels
1 ripe tomato chopped
1 C shredded cooked chicken
1/2 C cilantro
juice of 2 limes squeezed
Tortilla chips
Additional lim e wedges for garnish. Heat the oil in med saucepan over med heat. Sauté onion for a few minutes, then add garlic, chipotle, chili powder, salt. Cook until onion softens, add chicken broth. Bring to a boil, reduce heat to simmer uncovered for about 10 mins. Turn off heat and stir in tomato, chicken, cilantro, lime juice. Put some chips in a bowl and ladle your soup on top.
Taco Soup
1 can of corn
1 can of hormel chili with beans
1 Can of diced tomato
Taco seasoning
Chicken broth to taste. Garnish with tortilla chips, sour cream and avocados. Love the reference BTW. Me and DrH are reading it together.
Chicken/Cheese Tortilla Soup
Mexican Chicken Soup
Veggie Soup
South-Asian Lentils / Daal
2-3 cups of lentils
1 tsp turmeric
1 onion, chopped
2 tsp mustard seeds
2 tsp cumin seeds
4 cloves garlic, chopped or equivalent of garlic paste
1 tomato
1 small chili sliced down the middle length-wise, but still in tact (will add flavor without adding spice, or omit completely)
Lime juice to taste
Cilantro
Salt/pepper
Olive oil
Wash lentils and soak in water. Heat oil, add mustard and cumin seeds and cover. When popping noise slows down (think popcorn), remove from heat. Add lentils to huge pot with water (add enough water to cover), + garlic, turmeric, tomato and simmer. Add the mustard/cumin seeds/oil (watch out for splashing). In the same pan, heat a little more oil and fry the onions until brown. Add those to the lentil pot. Simmer until lentils are soft (add water as needed if it starts to dry out, adjust salt accordingly). Add lime juice and top with cilantro.
Butternut Squash Soup
6 Tbsp onion, chopped
4 Tbsp butter
4-5 cups butternut squash, peeled and cubed
3 cups chicken broth
¼ tsp ground black pepper
1/8 tsp ground cayenne pepper
1 tsp dried marjoram
1 (8 oz) cream cheese, at room temp
In saucepan, sauté onions in butter until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 min or until squash is tender.
Puree squash mixture and cream cheese in blender. Return to saucepan and heat through. Do not allow to boil.
And if you’ve never cut raw squash (and I hadn’t), you cut off two ends with a big knife. Use a veggie peeler to remove outer layer. Slice in half and dig out seeds with spoon. Then cut remainder into cubes. You’ll probably need 2 squash to get 4-5 cups cubed.
Roasted Butternut Squash Soup
Vegetable Bean Soup
Golden Potato Leek Soup with Cheddar Toast
French Onion Soup
Hearty Protein Soups
Shrimp Chowder
8 oz. cream cheese
1/2 cup butter
1 cup chopped green onions
2 cans Cream of Potato soup
1 can whole kernel corn
1 can cream-style corn
1.5 to 2 cups of milk
1 lb. shrimp thawed
1 tsp. Tony Chachere Creole seasoning
Salt and pepper to taste
Melt butter, add green onions and sautee until soft. Add cream cheese and melt. Add soup and both corns. Simmer 10-15 minutes. Add milk to desired consistency. Add shrimp and heat through.
Stracciatella(I use 3 cans of stock for two people. Otherwise, I really don't measure things, so use your judgment. A wider pan makes it easier to keep the eggs separate.)
Bring chicken stock to a boil, then down to simmer. While waiting, cook a small handful of angel hair pasta for each person.
CAREFULLY drop in one egg for each person, toss in some baby spinach leaves and let it simmer a few minutes. You want the egg to cook through. ONLY move the egg around enough to make sure it doesn't scorch at the bottom. Try not to break up the whites any more than you have to.
Ladle into bowls, including one egg and some spinach in each. Stir in a handful of angel hair pasta.
Sprinkle generously with grated parmesan and fresh ground pepper.ns. Simmer 10-15 minutes. Add milk to desired consistency. Add shrimp and heat through.
Creamy Chicken and Wild Rice Soup
Moroccan Chicken Butternut Squash Soup
Lamb Stew with Plums
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