This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).
I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!
This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese.
(I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.)
[This is adapted from The Naked Chef (Jamie Oliver).]
I really liked this soup! The only change I made was to halve the recipe, and to add a couple teaspoons of curry powder. I also used a stick blender instead of a food processor. The squash by itself straight out of the oven was delicious, and the soup even more so. I served this in hollowed out roasted mini pumpkins, and it made a stellar presentation. I will definitely make this soup again for myself. I think it would also be very good drizzled with some yogurt and sage.
[Bon Appetit, November 2005]
I love to have this for lunch! So cheesy and creamy! This is an adapted cheese soup recipe of mine and is it ever delicious! I love cheesy potato soup but since I'm diabetic now, I can't have the carbs. This is a wonderful alternative and GREAT for diabetics! The only carbs are in the milk, and the little bit of flour! And it's so easy to throw together! I just steam the broccoli in the microwave, and then chop it, and the ham, while I wait on the soup to boil.
I couldn't find a recipe that looked good and I didn't want to puree the soup, so I combined 3 recipes and came up with this one. It was delicious which I found hard to believe with so few ingredients. It also came out a nice golden colour.
After looking at many cheese soup and chowder recipes, I decided to try making my own combination of both. The bechamel sauce makes it a thicker than some soups and chowders, but hey, we like it that way.
To make slicing the pork chop easier, freeze it for 15 minutes. We prefer the distinctive flavor of Chinese black vinegar; look for it in Asian supermarkets. If you can't find it, a combination of red wine vinegar and balsamic vinegar approximates its flavor. This soup is very spicy. For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon. Recipe stolen from the PBS cooking program America's Test Kitchen. This is an excellent soup.
Ready, Set, Cook! Special Edition Contest Entry: My husband is really happy that I entered this contest if for no other reason than I was able to create this deliciously creamy Italian soup that now tops his list of favorite soups. It is a little labor intensive but I think you will agree that it is well worth the effort when you see how much everyone enjoys it.
I can't believe there's no recipe for Tinola on this site. it's a staple of Filipino cuisine, and it's basically a ginger chicken stewish soup. I've modified my mom's recipe to include only chicken breasts, as the original includes all sorts of chicken parts that I don't eat. As Filipino recipes are meant to be taste-tested at every step and tweaked to one's liking, these should only be general guidelines to help you perfect your own Tinola recipe.
You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max. The cooking time is more or less accurate, but it really depends on the cut of meat used - not everyone used chuck, and then, not all chuck is the same! You really have to poke and prod and taste to get it to where you want it...but that's what cooking is all about, isn't it? ;-)