[Cover photo by kolibri.] My other soup cookbooks include Chow Down on Chowder , Dreamy Cream Soups , For Health and Healing , Meat-Free , Out of the Ocean, Into the Tureen , Slurping Round the World and Tomato Soup . . . Mm-mm, Good!
My best friend made this the other day and I just had to have the recipe. It's filling and soooo good! The recipe can easily be halved. This recipe comes from a German cookbook and a German packet of leek soup is enough for 3 cups of water. As far as I can tell from looking on the internet that's the same for Knorr leek soup in the US. If I am wrong please use enough of the soup mix to make 9 cups. If you add the optional ingredients you might want to reduce the amount of whole kernel corn, otherwise the soup becomes really thick. Where I live you can buy cans of whole kernel corn that have some kidney beans added, those work really well. Can easily be prepared ahead and reheated.
A simple cauliflower soup with crispy bacon and accompanied with mustard cheese toasties. Economical and tasty! The recipe appeared in the 'GOOD FOOD' magazine in April 2000. I included this recipe into my England/Scotland/Ireland cookbook (for the Zaar World Tour) because it comes from an English source and makes use of English ingredients or ingredients that are easily available in England.
I make this thick comforting soup often for my family during the cold winter months. It is so fast and easy to fix and it is rather low in fat and calories. This makes 4 very large servings. To reduce sodium, you may use low sodium green beans if you prefer. I adapted this recipe from "Fast, Cheap and Easy," by JoAnna Lund. Condensed cream of tomato soup and condensed regular tomato soup are interchangeable in this recipe; no alterations necessary.The important part is that it is indeed a condensed version of tomato soup, as opposed to ready to serve.
From the Food Network, Rachael says "a stoup is thicker than a soup and thinner than a stew". I must make all my soups as stoups, since it isn't any thicker than other soups I have made. That aside, this is a very tasty soup -- one that I will make often. I cut up all my veggies ahead of time and made the recipe as posted except I didn't use the black olive tapenade because my store doesn't carry it and I stirred the parsley into the stoup while it was simmering. I also let it simmer on the stove for 20-30 minutes because I wasn't ready to serve dinner yet and it was fine. It is excellent and definitely a keeper!
This is "souper" easy comfort food - the kind of pantry throw-together we all need some days. I add some cooked elbow pasta to mine as I am a carboholic! Adapted from a recipe found in Hometown Cookbook magazine.
I pulled down a recipe for Chicken Rice soup and then started adding stuff, so what I ended up with was very different then the original. I think it turned out very good and made a nice supper, great for a cool day.