Thread: It's October, It's Soup Time

Kswck wrote:
>
> Your favorite recipe?

Any form of bean soup: white beans or lentils or peas etc.

Usually cooked with the usual soup vegs, such as carrot, onion, celery
etc. Smoked meat/bones when we have any.




>
> One of mine...
>
> * Exported from MasterCook *
>
> Soup: Apple Potato & Cheddar
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories : Soups & Stews
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tblsp oil
> 3 medium granny smith apples -- peeled, cored, chopped
> 1 potato -- peeled & chopped
> 1/4 cup onion -- finely chooped
> 1/8 teaspoon gound thyme
> 1/4 cup white wine
> 5 cups chicken broth
> 4 cups cheddar cheese -- grated
> 1/2 cup heavy cream
> 1/8 teaspoon nutmeg
> 1/8 teaspoon white pepper
> diced unpeeled apple -- optional
> 1 stalk celery -- chopped
>
> In large saucpot, heat oil. Add apples, potato, celery, onion & thyme.
> Saute 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45
> minutes.
>
> In a blender or food processor, puree soup mixture. Return to sauce pot;
> over very low heat, stir in cheese, cream, nutmeg & pepper. Cook just until
> heated through-do not boil or cheese will curdle,
>
> Ladle soup into serving bowls and garnish, if desired, with apples.
>
> - - - - - - - - - - - - - - - - - - -

Kswck wrote:
> Your favorite recipe?

This is one of my favorite original creations. Love it! I use Meyer
lemons cos I have a Meyer lemon tree but have used Eureka lemons during
the off-Meyer season --- TammyM

Middle Eastern Garbanzo Bean Soup

1 pound dried garbanzo beans
cooking oil of choice
1 onion, chopped
4 small cloves garlic, minced
1 carrot, chopped small
cumin, at least 1 teaspoon
coriander, at least 1 teaspoon
1/2 t. all spice
ground pepper to taste
6 cups chicken stock
1/3ish cup tahini
juice of 2 Meyer lemons
1 garnet yam, cubed (not thematic but very tasty!)
1/4 cup EACH cilantro and parsley (flat leaf)


Recipe
Cook garbanzos. Reserve about half of beans and all of the cooking liquid.

Heat oil in stock pot. Add onion, saute until translucent. Add garlic
and continue to cook 2 mins, stirring frequently to prevent burning. Add
carrots, cook for a few minutes more. Add spices and cook until
fragrant, a minute or so, stirring constantly. Add stock, 1/2 of cooked
garbanzos, tahini and lemon juice. When carrots are cooked, bBlitz with
stick blender. Add remaining garbanzo beans, sweet potato, and spinach.
Cook until sweet potato is cooked through. Add cilantro and parsley.
Adjust seasoning (may need a touch more lemon). If soup is too thick,
dilute with some of the bean cooking liquid.

On Oct 2, 8:01*pm, "Kswck" <ks...@optonline.net> wrote:
> Your favorite recipe?
>
> One of mine...
>
> * Exported from MasterCook *
>
> * * * * * * * * * * * *Soup: Apple Potato & Cheddar
>
> Recipe By * * :
> Serving Size *: 0 * * Preparation Time :0:00
> Categories * *: Soups & Stews
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 2 * * * * * * *tblsp *oil
> * 3 * * * * * * medium *granny smith apples -- peeled, cored, chopped
> * 1 * * * * * * * * * * potato -- peeled & chopped
> * * *1/4 * * * * * cup *onion -- finely chooped
> * * *1/8 * * *teaspoon *gound thyme
> * * *1/4 * * * * * cup *white wine
> * 5 * * * * * * * cups *chicken broth
> * 4 * * * * * * * cups *cheddar cheese -- grated
> * * *1/2 * * * * * cup *heavy cream
> * * *1/8 * * *teaspoon *nutmeg
> * * *1/8 * * *teaspoon *white pepper
> * * * * * * * * * * * * diced unpeeled apple -- optional
> * 1 * * * * * * *stalk *celery -- chopped
>
> In large saucpot, heat oil. *Add apples, potato, celery, onion & thyme.
> Saute 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer45
> minutes.
>
> In a blender or food processor, puree soup mixture. Return to sauce pot;
> over very low heat, stir in cheese, cream, nutmeg & pepper. Cook just until
> heated through-do not boil or cheese will curdle,
>
> Ladle soup into serving bowls and garnish, if desired, with apples.
>
> * * * * * * * * * * * * * * * * * * -- - - - - - - - - - - - - - - - - -

I dearly love Ribollita (very similar to some minestrones). Smells
great when cooking! (Must be all that pancetta cooking...)

Here's the recipe I use, from Giada diLaurentiis:

Ribollita

1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
4 ounces pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving


Heat the oil in a heavy large pot over medium heat. Add the onion,
carrot, pancetta, minced garlic, salt, and pepper. Cook until the
onion is golden brown and the pancetta is crisp, about 7 minutes. Add
tomato paste and stir until dissolved. Add tomatoes and stir, scraping
the bottom of the pan with a wooden spoon to release all the brown
bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan
rind. Bring the soup to a boil, reduce heat and simmer for 30
minutes.

Meanwhile, preheat the oven to 350 degrees F.

Drizzle the ciabatta halves with olive oil. Toast until golden brown,
about 5 minutes. Remove from the oven and rub the top of the toasts
with the whole garlic clove. Place the toasts in the serving bowls and
ladle the soup over the toasts. Sprinkle with Parmesan and serve
immediately.

Kris

TammyM <[email protected]> wrote in
news:[email protected] on Oct Sat 2009 10:12 am

> Kswck wrote:
>> Your favorite recipe?
>
> This is one of my favorite original creations. Love it! I use Meyer
> lemons cos I have a Meyer lemon tree but have used Eureka lemons
> during the off-Meyer season --- TammyM
>
> Middle Eastern Garbanzo Bean Soup
>
> 1 pound dried garbanzo beans
> cooking oil of choice
> 1 onion, chopped
> 4 small cloves garlic, minced
> 1 carrot, chopped small
> cumin, at least 1 teaspoon
> coriander, at least 1 teaspoon
> 1/2 t. all spice
> ground pepper to taste
> 6 cups chicken stock
> 1/3ish cup tahini
> juice of 2 Meyer lemons
> 1 garnet yam, cubed (not thematic but very tasty!)
> 1/4 cup EACH cilantro and parsley (flat leaf)
>
>
> Recipe
> Cook garbanzos. Reserve about half of beans and all of the cooking
> liquid.
>
> Heat oil in stock pot. Add onion, saute until translucent. Add garlic
> and continue to cook 2 mins, stirring frequently to prevent burning.
> Add carrots, cook for a few minutes more. Add spices and cook until
> fragrant, a minute or so, stirring constantly. Add stock, 1/2 of
> cooked garbanzos, tahini and lemon juice. When carrots are cooked,
> bBlitz with stick blender. Add remaining garbanzo beans, sweet potato,
> and spinach. Cook until sweet potato is cooked through. Add cilantro
> and parsley. Adjust seasoning (may need a touch more lemon). If soup
> is too thick, dilute with some of the bean cooking liquid.
>

Looks like it would work well for me if I replaced the garbonzos with a
5 bean mix. Yeah I know that would blow it's Middle Eastern name. But
nobody in my family is Middle Eastern so nobody would catch on.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

In article <4ac69463$0$22517$[email protected]>,
"Kswck" <[email protected]> wrote:

> Your favorite recipe?

Lentils or split peas made with ham scrap stock.

1 ham bone and skin from a whole ham
2 small onions
4 stalks celery
4 carrots
6 cloves garlic
2 tsp ground lemon peel
1 tsp fresh ground black pepper
Salt to taste

Take the ham bone and skin, add 1 of the small onions, 2 stalks celery,
2 carrots and 3 cloves of garlic. Chop the veggies and leave the ham
skin in whole chunks.

Pressure cook all that with 2 quarts of water for 1 hour.

Let cool, strain off the stock and salvage any meat bits from the bone
and the ham skin. Slice the skin into thin strips.

Discard the bones and cooked veggie scraps.

Take the stock and add water to bring the volume back up to 2 quarts (8
cups). Place back into the pressure cooker and add 4 cups of either
split peas or lentils. Chop the other two carrots, 2 stalks of celery
and one onion and add it to the top. Add the lemon peel and pepper, then
salt to personal taste.

Bring up to pressure and pressure for 25 to 30 minutes.

Mix well and let sit for 30 minutes or so to mingle properly.

Serve hot.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>
[email protected]
Subscribe: [email protected]

In article <[email protected]>,
TammyM <[email protected]> wrote:

> Kswck wrote:
> > Your favorite recipe?
>
> This is one of my favorite original creations. Love it! I use Meyer
> lemons cos I have a Meyer lemon tree but have used Eureka lemons during
> the off-Meyer season --- TammyM
>
> Middle Eastern Garbanzo Bean Soup
>
> 1 pound dried garbanzo beans
> cooking oil of choice
> 1 onion, chopped
> 4 small cloves garlic, minced
> 1 carrot, chopped small
> cumin, at least 1 teaspoon
> coriander, at least 1 teaspoon
> 1/2 t. all spice
> ground pepper to taste
> 6 cups chicken stock
> 1/3ish cup tahini
> juice of 2 Meyer lemons
> 1 garnet yam, cubed (not thematic but very tasty!)
> 1/4 cup EACH cilantro and parsley (flat leaf)
>
>
> Recipe
> Cook garbanzos. Reserve about half of beans and all of the cooking liquid.
>
> Heat oil in stock pot. Add onion, saute until translucent. Add garlic
> and continue to cook 2 mins, stirring frequently to prevent burning. Add
> carrots, cook for a few minutes more. Add spices and cook until
> fragrant, a minute or so, stirring constantly. Add stock, 1/2 of cooked
> garbanzos, tahini and lemon juice. When carrots are cooked, bBlitz with
> stick blender. Add remaining garbanzo beans, sweet potato, and spinach.
> Cook until sweet potato is cooked through. Add cilantro and parsley.
> Adjust seasoning (may need a touch more lemon). If soup is too thick,
> dilute with some of the bean cooking liquid.

This sounds really interesting, but I'd sub' for Garbanzos. I just
cannot stand them. :-( It's a texture thing...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>
[email protected]
Subscribe: [email protected]

> "Kswck" <[email protected]> wrote:
>
>> Your favorite recipe?

I got about 100 favorite soups ;-)

---------- Recipe via Meal-Master (tm) v8.05

Title: Homemade Potato Soup
Categories: Crockpot, Soups & ste, Vegetables
Yield: 1 Servings

6 Potatoes; pared; cut in
-bite-size pieces
2 Leeks; washed; sliced
2 Onions; chopped
1 Carrot; scraped; sliced
1 Stalk celery; sliced
4 Chicken bouillon cubes
1 tb Parsley flakes
4 c Water
1 1/2 ts Salt
Pepper
2 tb Butter
13 oz Evaporated milk (1 can)
Chopped chives; for garnish

put all ingredients except milk and chives in crockpot. hours or high 3-4.
s last hour. serve top Posted to recipelu-digest Volume 01 Number 285 by
James and Susan Kirkland <[email protected]> on Nov 22, 1997

-----

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <4ac69463$0$22517$[email protected]>,
> "Kswck" <[email protected]> wrote:
>
>> Your favorite recipe?
>
> Lentils or split peas made with ham scrap stock.
>
> 1 ham bone and skin from a whole ham
> 2 small onions
> 4 stalks celery
> 4 carrots
> 6 cloves garlic
> 2 tsp ground lemon peel
> 1 tsp fresh ground black pepper
> Salt to taste
>
> Take the ham bone and skin, add 1 of the small onions, 2 stalks celery,
> 2 carrots and 3 cloves of garlic. Chop the veggies and leave the ham
> skin in whole chunks.
>
> Pressure cook all that with 2 quarts of water for 1 hour.
>
> Let cool, strain off the stock and salvage any meat bits from the bone
> and the ham skin. Slice the skin into thin strips.
>
> Discard the bones and cooked veggie scraps.
>
> Take the stock and add water to bring the volume back up to 2 quarts (8
> cups). Place back into the pressure cooker and add 4 cups of either
> split peas or lentils. Chop the other two carrots, 2 stalks of celery
> and one onion and add it to the top. Add the lemon peel and pepper, then
> salt to personal taste.
>
> Bring up to pressure and pressure for 25 to 30 minutes.
>
> Mix well and let sit for 30 minutes or so to mingle properly.
>
> Serve hot.
> --
> Peace! Om
>

Mom made lentil soup when I was a kid. She put hot dogs in it to get the
kides to eat it. Hated it then, still do. Yuck.

Kris <[email protected]> wrote:

> I dearly love Ribollita (very similar to some minestrones). Smells
> great when cooking! (Must be all that pancetta cooking...)
>
> Here's the recipe I use, from Giada diLaurentiis:
>
> Ribollita

The recipe you posted is not only similar to a minestrone one - it *is*
a minestrone recipe. It is not any kind of ribollita. Giada de
Laurentiis does not seem to even know what the word "ribollita" means.

Victor

In article <4ac7c249$0$22505$[email protected]>,
"Kswck" <[email protected]> wrote:

> Mom made lentil soup when I was a kid. She put hot dogs in it to get the
> kides to eat it. Hated it then, still do. Yuck.

Too bad. imho lentils have a rich, meaty flavor.
But in that case, use split peas in the above recipe, or your choice of
dry beans. Soak the beans with 2 to 3 rinses for 24 hours first.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>
[email protected]
Subscribe: [email protected]

On Fri, 02 Oct 2009 18:48:49 -0600, Arri London <[email protected]>
fired up random neurons and synapses to opine:

>
>
>Kswck wrote:
>>
>> Your favorite recipe?
>
>Any form of bean soup: white beans or lentils or peas etc.
>
>Usually cooked with the usual soup vegs, such as carrot, onion, celery
>etc. Smoked meat/bones when we have any.

I have a lovely pot of navy bean soup in the cooker as I keyboard
this. I had a wonderful Honeybaked Ham bone that I started it with,
along with a couple of smoked ham hocks. The DH loves broth-based
soups of all stripes, but the navy bean soup is his favorite. I prefer
a long cooked broth, so I let the ham bone and hocks simmer in the
crockpot all day. Since the DH is observing a low fat diet, I chilled
the broth overnight and skimmed off the fat the next morning before
putting it back in the crockpot. I sauteed the thyme, onions and
garlic in a very small quantity of olive oil, then chucked it in the
crockpot along with the chicken broth.

@@@@@ Now You're Cooking! Export Format

White Bean And Ham Hock Soup

soups and stews

1 lb dried small white beans such as navy or great northern
1 lb smoked ham hocks
1/4 cup bacon drippings (from 1/2lb bacon); or olive oil
2 cups chopped onion
2 tablespoons minced garlic
4 fresh thyme sprigs
8 cups chicken broth

Soak beans in cold water to cover overnight (8 hours). Drain and rinse
well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially
covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking
liquid and drain ham hocks. Heat bacon drippings in an 8-quart heavy
pot over moderate heat until hot but not smoking, then cook onion and
garlic, stirring, until softened. Add thyme and cook, stirring, 1
minute. Add soaked beans, broth, ham hocks, and reserved cooking
liquid and simmer, covered, stirring occasionally, until beans are
tender, about 1 hour. Remove ham hocks and shred meat.

(1# diced tomatoes can be added.)

Contributor: Gourmet November 2000

Yield: 12 servings.

Preparation Time: 1 hr

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sat, 03 Oct 2009 18:34:48 -0700, Terry Pulliam Burd
<[email protected]> wrote:

>On Fri, 02 Oct 2009 18:48:49 -0600, Arri London <[email protected]>
>fired up random neurons and synapses to opine:
>
>>
>>
>>Kswck wrote:
>>>
>>> Your favorite recipe?
>>
>>Any form of bean soup: white beans or lentils or peas etc.
>>
>>Usually cooked with the usual soup vegs, such as carrot, onion, celery
>>etc. Smoked meat/bones when we have any.
>
>I have a lovely pot of navy bean soup in the cooker as I keyboard
>this. I had a wonderful Honeybaked Ham bone that I started it with,
>along with a couple of smoked ham hocks. The DH loves broth-based
>soups of all stripes, but the navy bean soup is his favorite. I prefer
>a long cooked broth, so I let the ham bone and hocks simmer in the
>crockpot all day. Since the DH is observing a low fat diet, I chilled
>the broth overnight and skimmed off the fat the next morning before
>putting it back in the crockpot. I sauteed the thyme, onions and
>garlic in a very small quantity of olive oil, then chucked it in the
>crockpot along with the chicken broth.
>
>@@@@@ Now You're Cooking! Export Format
>
>White Bean And Ham Hock Soup
>
snippage

Yummie that's a keeper.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/27

On Sat, 03 Oct 2009 11:57:00 -0500, Omelet <[email protected]>
wrote:
>
>This sounds really interesting, but I'd sub' for Garbanzos. I just
>cannot stand them. :-( It's a texture thing...

Am just the opposite...I like garbanzos in salads because they have a
texture reminiscent of cheese without all the fat.

Terry

Terry wrote:
> On Sat, 03 Oct 2009 11:57:00 -0500, Omelet <[email protected]>
> wrote:
>> This sounds really interesting, but I'd sub' for Garbanzos. I just
>> cannot stand them. :-( It's a texture thing...
>
> Am just the opposite...I like garbanzos in salads because they have a
> texture reminiscent of cheese without all the fat.
>
> Terry

Terry - I'm not sure I understand your definition of "cheese like
texture". I like garbanzos in salads if provided in a salad bar, but I
have never considered (and still don't) that they would be a sub for
cheese. But unless making a salad with either feta or blue cheese, I
don't often add cheese to my salads.

Bob

Terry Pulliam Burd wrote:
>
> On Fri, 02 Oct 2009 18:48:49 -0600, Arri London <[email protected]>
> fired up random neurons and synapses to opine:
>
> >
> >
> >Kswck wrote:
> >>
> >> Your favorite recipe?
> >
> >Any form of bean soup: white beans or lentils or peas etc.
> >
> >Usually cooked with the usual soup vegs, such as carrot, onion, celery
> >etc. Smoked meat/bones when we have any.
>
> I have a lovely pot of navy bean soup in the cooker as I keyboard
> this. I had a wonderful Honeybaked Ham bone that I started it with,
> along with a couple of smoked ham hocks. The DH loves broth-based
> soups of all stripes, but the navy bean soup is his favorite. I prefer
> a long cooked broth, so I let the ham bone and hocks simmer in the
> crockpot all day. Since the DH is observing a low fat diet, I chilled
> the broth overnight and skimmed off the fat the next morning before
> putting it back in the crockpot. I sauteed the thyme, onions and
> garlic in a very small quantity of olive oil, then chucked it in the
> crockpot along with the chicken broth.


LOL made a navy bean soup over the weekend. We had a half ham hock (not
smoked) which cooked along with the beans. Some vegetables added towards
the end of cooking as well as more garlic. Came out nice. Dressed it wth
some olive oil and more black pepper at the table. Glass of wine to go
with





>
> @@@@@ Now You're Cooking! Export Format
>
> White Bean And Ham Hock Soup
>
> soups and stews
>
> 1 lb dried small white beans such as navy or great northern
> 1 lb smoked ham hocks
> 1/4 cup bacon drippings (from 1/2lb bacon); or olive oil
> 2 cups chopped onion
> 2 tablespoons minced garlic
> 4 fresh thyme sprigs
> 8 cups chicken broth
>
> Soak beans in cold water to cover overnight (8 hours). Drain and rinse
> well.
>
> Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially
> covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking
> liquid and drain ham hocks. Heat bacon drippings in an 8-quart heavy
> pot over moderate heat until hot but not smoking, then cook onion and
> garlic, stirring, until softened. Add thyme and cook, stirring, 1
> minute. Add soaked beans, broth, ham hocks, and reserved cooking
> liquid and simmer, covered, stirring occasionally, until beans are
> tender, about 1 hour. Remove ham hocks and shred meat.
>
> (1# diced tomatoes can be added.)
>
> Contributor: Gourmet November 2000
>
> Yield: 12 servings.
>
> Preparation Time: 1 hr
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> - Duncan Hines
>
> To reply, replace "meatloaf" with "cox"