Wednesday, November 25, 2009

50 easy soups

I got this from someone else, and thought I would post for people looking for quick and easy soups. The directions are listed and then there are tips after each one, if there is any ways to substitute items


50 Easy Soups

Source: Food network

1. Basic Chicken: Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender. Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes. Add 2 cups shredded cooked chicken,
1/3 cup mixed chopped dill and parsley, and some lemon juice.
Rachael's Recipe Note: If you don't have thyme, use extra dill or parsley or cilantro. If you don't have fresh, substitute 1 tsp. dried.

2. Chicken Rice: Make Basic Chicken Soup (No. 1); omit dill and add chives, chervil and tarragon. Stir in 1/3 cup cooked basmati rice.
Rachael's Recipe Note:
Don't have basmati? Use long grain white or brown rice.

3. Italian Wedding: Make Basic Chicken Soup (No. 1) with a rind of Parmesan in the broth. Add 1 pound mini meatballs,
1 cup orzo and 3 cups torn escarole; simmer until the orzo is tender.
Rachael's Recipe Note:
No "rind of Parmesan"? Use 2 cloves finely minced garlic and 2 Tbsp. of grated Parmesan. No fresh garlic? Use 1 Tbsp. garlic powder.
No orzo? Use pastina. No escarole? Omit or use 1/2 package frozen spinach that has been thawed, drained and all the water pressed out.

4. Chicken Dumpling: Mix 2 tablespoons softened butter, 1 beaten egg, 1/2 cup dry farina (cream of wheat) cereal and 1/2 teaspoon salt.
Drop half-teaspoonfuls into simmering chicken broth; cook for 3 minutes after the dumplings float.
Rachael's Recipe Notes:
No farina (cream of wheat)? Use a tube of refrigerator biscuits, cut each biscuit into quarters. Drop into simmering chicken broth, cook for 3 minutes after the "dumplings" float.

5. Escarole and White Bean: cook 3 chopped garlic cloves and some red pepper flakes in olive oil.
Add 3 cups chicken broth, 1 head chopped escarole and a Parmesan rind; simmer 15 minutes. Add 1 can white beans, Parmesan and salt.
Rachael's Recipe Notes: No "rind of Parmesan"? Use 1 to 2 Tbsp. grated Parmesan.

6. Butternut Squash: Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree.

7. Squash and Sage: Make Butternut Squash Soup (No. 6) using 2 shallots instead of onion. Fry sage leaves in the butter.
Replace 1-1/2 cups of the broth with apple cider; add nutmeg. Top with crème fraîche and the fried sage.
Rachael's Recipe Notes:
No fresh sage leaves? Instead of frying sage leaves and putting them on top, add a scant 1/2 tsp. ground sage to the broth. No creme fraiche? Use sour cream. No apple cider? Use apple juice.

8. Parsnip-Bacon: Make Butternut Squash Soup (No. 6) but substitute 2 pounds parsnips for the squash. Top with crumbled bacon and crème fraîche.
Rachael's Recipe Notes:
No creme fraiche? Use sour cream. No bacon? Use bacon bits.

9. Asian Chicken: Puree 2 garlic cloves with a 2-inch piece peeled ginger; fry in oil with 1 bunch sliced scallions (green onions). Add 3 cups each chicken broth and water, 1 tablespoon each soy sauce and sherry, and a pinch of sugar; boil.
Add shredded cooked chicken, sliced carrots and snow peas; drizzle with sesame oil.

10. Spicy Dumpling: Make Asian Chicken Soup (No. 9); add frozen dumplings instead of chicken. Top with Asian chili sauce.

11. Spicy Tortilla: Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil.
Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer
until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.

12. Stracciatella: Beat 2 eggs with 1/3 cup grated Parmesan. Drizzle into 6 cups simmering chicken broth; cook 2 minutes.

13. Egg Drop: Cook 1 tablespoon chopped ginger and 3 chopped scallions in sesame oil. Add 6 cups chicken broth
and 2 tablespoons each soy sauce and sherry; bring to a simmer. Slowly pour in 2 beaten eggs and cook 2 minutes.

14. Sausage-Bean: Make Escarole and White Bean Soup (No. 5); sauté 4 chopped sweet Italian sausages with the garlic.

15. Egg-Lemon: Cook 1/2 cup pastina in 6 cups simmering chicken broth with 3 tablespoons lemon juice.
Beat 2 eggs, 2 yolks and 3 tablespoons lemon juice; whisk in a little hot broth, then stir the mixture into the soup.
Cook over low heat until thick.

16. Potato Chowder: Sauté 4 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons each
sage and thyme. Add 4 cups chicken broth, 1 1/2 cups cream, a bay leaf and 3 chopped potatoes.
Simmer until tender; top with chives.

17. Potato Cheese: Make Potato Chowder (No. 16); stir in 8 ounces grated sharp cheddar.

18. Clam Chowder: Make Potato Chowder (No. 16); omit sage and use 2 cups each clam juice and water in place of broth.
Season with cayenne. Add 2 cups chopped clams during the last 5 minutes of cooking.

19. Corn Chowder: Make Potato Chowder (No. 16); omit sage. Stir in 2 cups corn during the last 5 minutes of cooking.
Garnish with diced roasted red peppers.

20. Minestrone: Chop 3 garlic cloves, 1 carrot, 1 onion, 1 celery stalk and 1/4 head cabbage; sauté in oil.
Add 1 can each white beans and diced tomatoes, 4 cups chicken broth and a Parmesan rind; simmer 20 minutes.
Add 1 cup ditalini pasta and simmer until tender. Add salt and pepper.
Rachael's Recipe Notes:
No "Parmesan rind"? Use 2 Tbsp. grated Parmesan. Substitute any combination of chick peas, pink beans and kidney beans for white beans. Substitute pastina or cooked elbow macaroni for ditalini. Substitute 2 cups diced zucchini for the cabbage.

21. Fish Chowder: Make Potato Chowder (No. 16) with just 2 ounces bacon. Omit sage; swap the cream with half-and-half.
Add 1 pound white fish chunks and 1/2 pound flaked smoked trout during the last 5 minutes of cooking.
Rachael's Recipe Notes:
No smoked trout? Substitute tilapia.

22. Pistou: Make Minestrone (No. 20); add 1 sliced zucchini and 1 cup diced butternut squash with the vegetables.
Swirl in pesto.

23. Tortellini: Make Minestrone (No. 20); substitute 1 cup tortellini for the ditalini.

24. Sweet Potato: Sweat 2 chopped onions, 4 chopped garlic cloves, 3 peeled and cubed sweet potatoes, and 1 teaspoon coriander in olive oil. Simmer with 6 cups chicken broth until soft. Puree; top with salsa.

25. Curried Sweet Potato: Make Sweet Potato Soup (No. 24); use butter instead of oil and add 1 tablespoon curry powder with the potatoes. Top with chutney.

26. Curried Red Lentil: Cook 3 chopped garlic cloves, 1 each chopped onion and carrot, 1/2 tablespoon chopped ginger and a pinch of cayenne in oil. Add 6 cups water, 1 can coconut milk, 1 cup red lentils and 1/2 cup rice; simmer 20 minutes. Garnish with lime, cilantro and scallions.
Rachael's Recipe Notes:
No red lentils? Substitute brown lentils. Different taste and texture, but just as delicious.

27. Split Pea: Simmer 1/2 pound split peas with 1 each chopped celery stalk, onion and carrot, a ham hock and a bundle of fresh herbs in 5 cups water until tender. Remove ham and bone; pull off the meat. Puree the soup; stir in ham.
Rachael's Recipe Notes:
No ham hock? Use a ham bone

28. Vegetarian Pea: Make Split Pea Soup (No. 27); omit the ham hock. Puree just half of the soup and mix it back in; add 1 cup diced carrot. Top with croutons.

29. Cheddar-Horseradish: Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick.
Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.

30. French Onion: Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with shredded Gruyere.
No Gruyere? Use mozzarella or provolone.

31. Tomato Alphabet: Boil 3 cups chicken broth, 2 cups tomato juice and a pinch of dried oregano. Add 1/2 cup alphabet pasta, and season with salt and pepper. Cook until tender. Stir in grated Parmesan.

32. Tomato Orzo: Make Tomato Alphabet Soup (No. 31) with orzo instead of alphabet pasta. Omit Parmesan; top with feta and dill.

33. Carrot-Ginger" Sweat 2 sliced shallots and 3 tablespoons minced ginger in butter; season with salt and pepper.
Add 1 pound sliced carrots, 2 tablespoons rice, 2 cups chicken broth and 3 cups water. Simmer until the rice is tender, then puree.

34. Carrot-Dill: Make Carrot-Ginger Soup (No. 33); omit the ginger and add chopped dill. Garnish with sour cream.

35. Pappa al Pomodoro: Sauté 1 chopped onion in oil until tender; add 3 chopped garlic cloves, some red pepper flakes, 1
large can chopped tomatoes, 1 cup water and a basil sprig. Add 2 cups stale bread cubes; simmer 20 minutes.

36. Thai Coconut: Sauté 3 sliced garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander, and a Thai chile in oil. Add 1 sliced raw chicken breast and 1 sliced onion; cook 5 minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, cilantro and 2 tablespoons fish sauce; simmer 8 minutes.

37. Black Bean: Soak 1/2 pound dried black beans overnight; drain. Sauté 1 each chopped celery stalk, onion and carrot and 2 smashed garlic cloves in oil. Add beans, thyme, a bay leaf, a ham hock and 5 cups water; simmer 40 minutes. Remove ham and bone; pull off the meat. Puree the soup; stir in the ham.
Rachael's Recipe Notes:
No dried black beans? Use 2 cans undrained black beans. This also makes the soup quicker to make.

38. Mexican Bean: Make Black Bean Soup (No. 37); omit thyme and add 1 teaspoon each chipotle chili powder and cumin.
Puree just half of the soup and mix it back in. Mix in the juice of 1 lime; top with sour cream, cilantro and salsa.

39. Curried Cauliflower: Cook 4 sliced leeks with 1 tablespoon curry powder in butter. Add 1 head chopped cauliflower and 1 garlic clove; cook 5 minutes. Season with salt and pepper. Add 5 cups chicken broth; boil until soft, then puree.
Simmer with 1 cup cream.

40. Thai Shrimp Make Thai Coconut Soup (No. 36); omit the chicken and add 1/2 pound peeled small shrimp during the last 5 minutes of cooking.

41. Potato-Leek: Sauté 3 cups each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and a pinch each salt, pepper, thyme and nutmeg; cook 5 minutes. Add 5 cups chicken broth; boil until potatoes are tender, then puree.
Reheat with 1 cup cream.

42. Beef Borscht: Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil.
Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets
and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.

43. Potato Broccoli: Make Potato-Leek Soup (No. 41); add 3 cups broccoli and simmer 5 minutes before pureeing.

44. Vichyssoise Make: Potato-Leek Soup (No. 41) with water instead of broth. Strain after pureeing, then chill.
Omit the cream; stir in half-and-half and top with chives.

45. Watercress: Make Potato-Leek Soup (No. 41); add 2 bunches chopped watercress and simmer 3 minutes, then puree until smooth.

46. Garlic Broth: Sweat 2 heads garlic (smashed and peeled) in olive oil. Add 8 cups chicken broth and a bundle of fresh herbs; simmer 40 minutes. Season with salt and pepper.

47. Garlic-Chorizo: Make Garlic Broth (No. 46); add 1/4 pound sliced chorizo during the last 10 minutes. Add chopped spinach.

48. Garlicky Broccoli Rabe: Make Garlic Broth (No. 46); add chopped broccoli rabe and small pasta during the last 10 minutes. Top with grated Parmesan.

49. Tomato-Lime: Make Garlic Broth (No. 46); add 3 chopped plum tomatoes during the last 3 minutes. Stir in lime juice and chopped cilantro.

50. Peas and Pesto: Make Garlic Broth (No. 46); add 1 cup frozen peas during the last 5 minutes. Stir in pesto and grated Parmesan.

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