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A Month of Soup

With the cooler temperatures, it's time to pull out your biggest pot and start whipping up some hearty soups. Our versions of traditional favorites don't require hours of labor over a hot stove, and we've got a recipe for every day of the month.

Unless otherwise indicated, heat up these soups at medium on your stove top.

by Sandy Gluck


Vegetarian Soups

1. Ravioli
Heat canned vegetable broth with a little garlic and a good amount of flat leaf parsley leaves. Add cheese ravioli, cook until done and serve with Parmesan cheese and pepper.

2. Vegetable Soup
Heat vegetable broth with scallions, garlic and rosemary. Add green beans, diced tomato, sliced mushrooms and thick slices of zucchini. Cook until vegetables are tender and serve with grated cheese.

3. Pumpkin
Heat a couple of cans of vegetable broth with a can of pumpkin puree. Add a touch of ground ginger, a little brown sugar and a splash of cream. Garnish with crushed amaretti cookies or toasted almonds.

4. Dad's Corn Chowder
Take a can of broth, a can of creamed corn, a healthy amount of pepper, some frozen corn kernels and diced red peppers and cook until well combined. Top with oyster crackers.

5. Curried Cauliflower Soup
Sauté scallions and garlic in oil until tender. Add some garam masala, ground ginger and a medium hot curry powder; cook 1 minute. Stir in cauliflower florets until well coated. Add broth and cook until the cauliflower is tender. Puree and add a little milk or cream to thin.

6. Congee
Add 3 tablespoons of rice to a couple of cans of broth and a cup of water. Season with salt, garlic, ginger, and toasted sesame oil and cook until the rice is completely broken down and the soup is thick. Finish with a drizzle of toasted sesame oil and sliced scallions.

7. Hot Pot
Heat canned broth with scallions, ginger and garlic and cook until flavorful. Add chunks of firm tofu, shredded cabbage, a splash of rice vinegar and hot sauce. Cook until piping hot.

8. Carrot-Ginger
Sauté thinly sliced carrots, fresh ginger and sliced apple in butter and oil until carrots are very tender. Add a combo of carrot juice and vegetable broth and cook a few minutes for the flavors to come together. Puree and serve with a dollop of yogurt or sour cream.

9. Mushroom
Sauté sliced mushrooms in butter with scallions. Add enough flour to coat and then gradually add milk (about 4 cups for 3 tablespoons flour). Cook until lightly thickened. Season with nutmeg and a splash of bourbon.

10. Black Bean Soup
Sauté sliced scallions with garlic in olive oil until tender. Add canned black beans, canned broth, tomato paste, chipotle chile powder and a splash of sherry. Cook until thickened.

11. White Bean, Rosemary and Garlic Soup
Sauté garlic in olive oil, add a can of diced tomatoes, white beans, rosemary, tomato paste, small pasta shapes and canned broth. Cook until pasta is tender.

12. Sweet Potato and Pepper Soup
Sauté red and green bell peppers, a poblano pepper and garlic in oil until peppers are tender. Add peeled-and-sliced sweet potatoes and cook until tender. Finish with lime juice and top with toasted pumpkin seeds.

13. Minted Pea Soup
Sauté a couple of scallions in butter until tender. Add a package of frozen peas, a handful of fresh mint, a handful of shredded lettuce and a couple of cans of broth. Cook until the peas are tender and then puree.

14. Summer Vegetable
Soup Sauté onions and garlic in olive oil until tender. Add chunks of yellow squash, green beans, diced peppers and tomatoes along with a can of broth and cook until tender. Serve with a dollop of homemade or store-bought pesto.

15. Quick Barley Soup
Cook chopped onions, garlic and sliced carrots in oil until tender. Add quick cooking barley and broth, along with some rinsed dried mushrooms and a touch of ancho chile powder. Cook until barley is tender. Serve with grated cheese.

16. Winter Tomato Soup
Cook diced yellow bell peppers in oil until tender. Add canned tomatoes, fresh ginger and carrot juice, and cook until the flavors blend. Serve with a dollop of sour cream.

17. Hot Potato and Leek Soup
Clean leeks and slice the tender white and green parts. Sauté in a combo of oil and butter along with a sliver of garlic until tender. Add sliced potatoes, milk and a little broth. Season with pepper and nutmeg and cook until the potatoes are almost falling apart.

18. Butternut Squash Soup
Halve, seed and peel a medium butternut squash. Cut the squash into chunks and sauté along with a couple of peeled, cored and sliced pears, and garlic until lightly browned. Add broth and cook until the squash is tender. Puree, adding a little half-and-half. Garnish with diced pears.


Meat and Poultry Soups

19. Chorizo
Sauté onions in olive oil until tender. Add sliced chorizo, diced potatoes, canned pinto beans and canned broth along with smoked paprika and cook until the potatoes are tender.

20. Tortilla Soup
Jazz up canned chicken broth with cilantro, corn kernels, tomato paste and strips of chicken breast. It's cooked until the chicken is done, then just add toasted tortillas along with lime juice.

21. Italian Wedding Soup
Add your favorite tiny meatballs to broth along with shredded escarole, elbow macaroni and a healthy amount of Parmesan cheese.

22. Wonton
Add sliced scallions, garlic and ginger to canned broth cooking until flavorful. Toss in a couple of handfuls of watercress and pork pot stickers and cook until done. Finish with a drizzle of toasted sesame oil.

23. Winter Vegetable Soup
Combine sweet and white potato chunks, shredded cabbage, a can of white beans, broth and ham in a pot. Cook until the potatoes are tender.

24. Chicken Noodle
Combine chicken thighs and drumsticks in a pot with water to cover, an onion with its skin on, a couple of ribs of celery sliced and cook until the chicken is tender. Remove and shred the chicken. Strain the broth, return the chicken along with a couple of cups of thin egg noodles and let it cook until the noodles are tender.

25. Ham and Edamame Soup
Cook a meaty ham bone with carrots and onions in broth. Add frozen edamame and cook until the beans are tender. Shred the meat from the bone and return it to the soup. Serve with toasted bread cubes.

26. Hot and Spicy Lentil Soup
Cook bacon in a little oil until crisp, then remove bacon and set aside. Add onions, carrots, chopped tomato, chili powder and ginger to the pot and cook for a minute. Add lentils, canned broth and a little water and cook until the lentils are tender. Return bacon to the pot and serve.

27. Tortellini en Brodo
Heat canned broth along with basil and parsley leaves, pepper and a little oregano. Add meat tortellini and cook until tender. Serve with grated Parmesan cheese.

28. Easy Borscht
Cook sliced canned beets, sliced carrots, large white beans and chunks of potatoes in broth until the potatoes are tender. Add thin strips of beef sirloin and cook just until the beef is cooked through.


Seafood Soups

29. Creamy Mussel Soup
Heat clam broth and some white wine. Add sliced garlic and cleaned mussels. Cover and cook until mussels have opened. Remove mussels from their shells. Combine a little tomato paste and mayo and whisk into the broth to thicken. Add shelled mussels and croutons.

30. Shrimp Chowder
Sauté onion, garlic and fresh fennel in oil until fennel is tender. Add chunks of unpeeled red potatoes and broth, and cook until potatoes are tender. Add shelled and deveined shrimp and corn kernels and cook just until shrimp are done.

31. Provencal Fish Soup
Heat clam broth with an equal amount of water. Add strips of orange zest, fennel seeds, garlic and tomatoes. Cook until flavorful. Meanwhile combine roasted red peppers (homemade or jarred) with garlic and hot sauce, then puree. Once the broth is flavorful, add chunks of white-fleshed fish and cook just until tender. Float toasted bread topped with red pepper sauce in the soup.