Soup question

[*Emma*]

I'm not a cook, nuh uh, no way, i have no clue on anything...

So i wanna make a soup...

I have

Chicken broth
heavy cream
asparagus
broccoli
mushrooms
onion
bacon bits

will that make a soup? hows best to do it?

[Atkid]

Re: Soup question

The only soups I have attempted were I think Ms. Phode's egg drop soup. All that involves in the chicken broth, scrambled egg and parmesan cheese. I did flavor the chicken broth more with parsley and garlic powder, s & p, but heat that up high and then slowly pour the scrambled egg into the broth, add your parmesan cheese. Heavenly! If I had some broth here now I'd head out and make it for lunch.

Can't wait for someone to drop in and give a recipe on a creamy asparagus soup. Haven't had that in 25 years!

[not2late]

Re: Soup question

I'm not a cook, nuh uh, no way, i have no clue on anything...

So i wanna make a soup...

I have

Chicken broth
heavy cream
asparagus
broccoli
mushrooms
onion
bacon bits

will that make a soup? hows best to do it?

Creamy mushroom soup

Slice the mushrooms and slice some onion (the more onion you put, the less mushroomy it will taste.) In a large saucepan, saute the mushroom and onion in some butter or oil until they are lightly browned. Then add the chicken broth to the. Bring to a boil. Let it simmer until the veggies are very, very soft. Put everything into a blender and puree it until smooth. You may need to add water or more broth if it's too thick. Put the puree back into the saucepan and heat it through. Add salt and pepper to taste. When you serve it, add a bit of the cream to the serving.

Creamy broccoli soup

Chop the broccoli and some onion. Do the same thing as for the mushroom soup. You can serve it with bacon bits on top.

Creamy asparagus soup...you get the idea.

[*Emma*]

Re: Soup question

so only ever add cream afterwards?

[Alexa]

Re: Soup question

Hey Emma,

I don't cook with recipes, just make it up, so results may vary but with the ingredients I would:

Chicken broth
heavy cream
asparagus
broccoli
mushrooms
onion
bacon bits

Chop the oinion into small bits (I think smaller the better) and stir fry in large saucepan for 5 mins, stirring. I'd use olive oil but any fat with do. 1 tbsp ish. Is the broth like stock? If so, throw a pint's worth into the pan - if you have less than a pint make it up with water. Use this to cook the veggies in. I usually go for 4 cups of veggies per soup with the ratios I am telling you. So 2 cups broccoli, 1 asparagus, 1 mushroom - whatever you've got. NB I would chop the mushrooms and fry them up with a bit of butter first to bring out the falvour, maybe with a garlic clove if you like that sorta thing.

How much you chop the veg depends on whether you'll be blending it - which I'd recommend. If not, dice finely.

Put the broccoli in the pan before the asapargus. About 4 mins before, then simmer it all for 15-20 mins. Then blend it all together (if want to). Take off the heat, add quarter of a cup of cream (though depends on taste). Stir in.

As for the bacon bits, you could either:
- throw them in the oil before the onions and crisp them up and blend them in later
- or chop finely, crisp them up, and have them scattered on top on the finish soup in the boul.

Yum! (Hopefully)

[rozigrl221]

Re: Soup question

I would take the chicken broth and pour that in a pot. Add 1/2 that amount of water. Cook up the asparagus, mushrooms, onions in some olive oil. add them to the soup. Then I would slowly add the cream (if you have 2 cps worth of liquid before the cream- then only add 1 c. of cream and see if that is how you like it) constantly stirring it. You do not want to curdle the cream. Add in the seasonings of s & p, garlic powder, whatever you think may taste good (even though you prob can't taste cause of that cold you have) Let it all simmer at a low heat for like 45 min. till the vegs are at a texture you like. stir occassionally.

Hey just an FYI...if you are making this for that cold of yours, cream or dairy may not be good for the congestion you have. Could cause more mucus ?

[Atkid]

Re: Soup question

Megs, do you think you can use canned asparagus or do you need the upcooked ones?

[*Emma*]

Re: Soup question

choices choices!!!!

[rozigrl221]

Re: Soup question

They all kinda actually sound the same. Choices in which way to make them...Yes?

[*Emma*]

Re: Soup question

no i mean, i dont know which to pick, lol.

[kate58]

Anything Soup

Here is my recipe for failsafe "anything" soup. It never lets me down, turns out perfect and delicious every single time.


Mushroom/Leek/Broccoli/Asparagus/Anything Soup

0.5 small head cauliflower, including stalk
1 large stalk celery, chopped
0.5 small onion, chopped
1 clove garlic, chopped
2 pints broth/stock. Cubes are fine.
1 oz butter OR 2 tablespoons olive oil
Cream

PLUS
1-2 cups of chopped Mushroom/Leek/Broccoli/Asparagus/Anything

Put the stock in a pot and bring to boil. Chop up the cauliflower roughly and add to the stock. Heat half the butter/oil in a pan and gently fry the celery, onion and garlic for a few minutes - don't let them brown. Add to the stock.

Put the rest of the butter/oil into the pan, gently fry the Mushroom/Leek/Broccoli/Asparagus/Anything. Add to the pot.

Boil stock and veg for about 20 minutes, at a gentle simmer.

Zap everything in a blender. Add cream - whatever amount you like.

This makes enough for 6 decent cups of soup or 4 large bowls. Freezes really well too.

Suggested Garnishes:

These are particularly good if you want fancier soup for guests - makes a very restaurant standard soup!!

With Broccoli: Melt 1-2 oz of grated chedder into soup, or serve with grated cheddar floating on top
With Mushroom: A few chopped or ground walnuts
With Leek: Fried chopped bacon
With Asparagus: roasted red pepper

[not2late]

Re: Soup question

Re: adding the cream to the individual servings....

I do it this way, because if you boil the leftover soup to reheat it, the cream might curdle. Also, I sometimes use the soup as a base for other things---like put it into a meatloaf mix, etc. So not adding the cream to the whole soup recipe is more convenient for me. Plus I can adjust the amount of cream per serving...or I can use another dairy like sour cream or yogurt.

Canned v. raw...

Actually, except for mushrooms, I use frozen! Frozen veggies are kind of pre-cooked/blanched so the cooking time is quicker than if I use fresh veg. (And I'm too lazy to whack a big veg into smaller pieces. Even mushrooms.....I have an old hard boiled egg slicer that I use to slice mushrooms....)

Canned veg would work too. For sweet red pepper-tomato soup, I use oneor two canned tomatoes (I save the rest of the canned tomatoes for something else) and a jar of roasted sweet red peppers---I toss the veg plus some chopped onion into a blender, puree it, then add the puree to broth and heat. If you don't mix the puree with broth, it makes a tasty sauce for fish or chicken.

[*Emma*]

Re: Soup question

Okay i just made

Cream of Asparagus, Broccoli & Onion soup with cheddar cheese and bacon HAHA!

Talk about a concoction

anyone wanna try it first? lmao.

i'm skeered

[rozigrl221]

Re: Soup question

It sounds yummy to me!

[*Emma*]

Re: Soup question

Here it is!



Ahh, its good, but its very more-ish, I dont know if this is gonna be bad for me....lol