Soup Recipes Online on Mydish
Article by Matt Waterman
There is more to soup than chicken noodle and tomato! The number of different recipes for soup is nearly endless, and there is something to suit every taste. The word "soup" originally comes from the name of a thick stew that was eaten with bread- the bread sopped up the liquid in the stew, which is why we call the dish "soup". Soup is one of those dishes that seems to be easily forgotten, but there are soup recipes that are perfect for everything from appetizers to dessert.
Broth, also called stock, is the base for most types of clear soups- anything you can think of that has a clear liquid as opposed to a creamy base. Broths are thin, and they are created by boiling meat, vegetables and spices in water. Stocks are also thin in texture, but they are made by cooking meat bones in water. Once a stock or broth is made, it is used as the base for many types of soup. All "noodle soups", such as chicken noodle, are made with broth, so are vegetable soups and French onion soup. Beef and chicken broth are the most common types, but you will find broth made of fish, lamb, veal, or any other type of meat. Broth is a very versatile product- it can be eaten on its own, used as a soup base, or used to add flavor and moistness to stuffing or potatoes.
Bisques and chowders are another type of soup. Rather than using broth as a base, cream is used. Most people think of bisques and chowders as being those that include fish, shellfish, or other seafood, such as a lobster bisque or clam chowder. The difference between bisque and chowder is that bisque is a smooth, creamy soup while chowder has larger pieces of various ingredients. Many chowders include vegetables such as potatoes, celery, carrots. Bisques often have the same ingredients, but they are blended until they are very fine, creating a smooth texture. While both dishes traditionally contain seafood of some sort, there are many versions such as those made strictly from different types of vegetables that are favorites at many dining tables.
Dessert soups and soups that are made to be served cold are one of the most under used recipes in cooking. Gazpacho is one type of soup that many people have heard of- it is a Spanish soup that is made up of traditional broth, vegetable, and tomatoes and then pureed until it becomes smooth. The dish is then chilled and served cold, and is a perfect appetizer or even a main course in the summer. Vichyssoise is a traditional French soup recipe that is made with a cream base and then potatoes and leeks are added and the dish is served cold. Dessert soups are generally made of fruit rather than vegetables, and are served either hot or cold depending on the season. A favorite dessert soup is made of melon or cherry with a milk or cream base and a touch of champagne or brandy. Dessert soups are elegant and unexpected, and will make a big splash at your next party.
Soups are one of those dishes that everyone loves. Soup is the ultimate comfort food, but with a little imagination, soup can be a very trendy dish. Try out different soup recipes and different types of soups to see which ones you enjoy best. And next time you entertain, consider creating a special soup to use as an appetizer, or even better, as dessert!
Soup
Soup
From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup. “With enthusiasm and detailed research, Clarkson’s entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject”— Publishers Weekly , on Clarkson’s Pie
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Corn Veggie Soup Recipe by Manjula Indian Vegetarian Cuisine
View full recipe at www.manjulaskitchen.com Ingredients: 2 1/4 cups corn 1 medium tomato About 1 cup finely chopped cabbage 8 to 10 string beans 1 small carrot 1 tablespoon cornstarch 1 teaspoon oil 1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon black pepper 1 teaspoon salt (adjust to taste) 1 teaspoon lemon juice (adjust to taste)
Video Rating: 4 / 5
French Onion Soup Recipes
Our French onion soup recipe is traditionally served to newlyweds in France on there wedding night. If you've ever been married try to imagine settling down in complete bliss with your partner enjoying the sweet caramelized onions. This French onion soup recipe can also be enjoyed in cold windy nights at the comfort of your own home.
A few tips to remember in making French onion soup is to cook the onions slowly until golden brown, it should take 45 minutes to an hour for the onions to cook and to get that great caramel flavour that gives this French onion soup recipe the perfect taste. Remember to stir the onions frequently so you don't burn the onions. Serve the soup in your finest bowls topped with cheese and a few slices of bread. In France this soup is served with gruyere cheese although any Swiss cheese will be fine.
Preparation Time: 15 minutes.
Cooking time: 1 Hour.
Serves: 4 People.
450g (1lb) onions, peeled and sliced thinly.
60g (2oz) butter or margarine.
45g (1½oz) flour.
1 litre (2 pints) boiling water.
2 beef stock cubes.
1 small French loaf
30g (1oz) parmesan or gruyere cheese, grated.
Salt.
Pepper.
Melt butter in a thick saucepan.
Add onions and cook gently over moderate heat until golden brown (about 15 minutes) being careful not to burn them. Stir occasionally. Meanwhile, dissolve stock cubes in boiling water and put aside to cool. Stir flour into onions and cook for 2 minutes. Add stock gradually, stirring continuously. Simmer for 30 minutes. Add salt and pepper to taste. Pre-heat oven or grill. Slice bread thickly and place in bottom of ovenproof serving dish. Pour over soup. Sprinkle the bread with cheese and place under the grill or in a hot oven until browned. Serve very hot.
Best Chicken Soup Recipes
If you are making soup for a family, you will want easy yet delicious soup recipes. A chicken noodle soup recipe or chicken tortilla soup makes a wonderful dinner, as does a pumpkin soup recipe or mixed vegetable soup.
The plainest chicken soup recipes might contain chicken, vegetables, and broth but if you cook the soup for a long time you can get so much flavor out of the ingredients. Crockpot cooking is an especially great way of maximizing the flavor of your chicken soup recipes because this slow cooking method extracts every last bit of the flavor from each ingredient and it also means you will end up with tender, juicy chicken and soft, perfectly cooked vegetables, as well as a balanced and well rounded broth.
However, if you do prefer to make your own stock, there are many excellent Web sites available that give instructions. Basically all you have to do is simmer chicken bones along with some onions, carrots and celery for an hour or two. Regardless of how you make it, there is one piece of advice I can give you that will always work: after the stock is made, remove the solid ingredients, and boil off some of the water to reduce the amount to half. Concentrating the stock will intensify the flavor, making everything you use it in that much more flavorful.
A lot of cream soups are pureed in a blender or food processor because a thick soup does not need chunks of vegetables, fish or meat for texture. There are exceptions to this rule, of course, but you can add texture and color to a cream soup with the garnishes.
Other vegetables are better kept savory. A broccoli or turnip based soup would be good with savory curry flavors. Some vegetables have a strong flavor and others are very mellow, which is why there are different curry soup recipes for different vegetables.
There are also plenty of recipes for chicken soup in a crockpot where you simply add every ingredient to the crockpot, give the mixture a good stir and leave it alone for ten hours. Recipes like these are fantastic when you have a busy day and you are not sure what time exactly you will be home.
Borscht is perhaps the most famous soup from the Soviet Union and it is bright red in color. It contains beets, potatoes, onion, garlic, cabbage, carrots, dill and more. This soup might not soup particularly appetizing but it has an incredible flavor. Like most Russian soups, it is traditionally adorned with a dollop of sour cream before serving.
You can even make sweet soup recipes with nuts, such as chocolate and hazelnut soup. Simmer it with some egg yolks to thicken it and add cream to give the soup a luxurious flavor and make this a winning dessert. If you enjoy sweet entree recipes, what about using some chopped hazelnuts or almonds to garnish a homemade canned pumpkin soup recipe? Pumpkin has a sweet or savory flavor, depending how it is cooked and what dish you make with it.
There are many other healthy ingredients that people add to chicken soup the above list was just a short list of the most common ones. As always, the best ingredients would be from in season farmers markets as they would have grown to ripeness before harvest.
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Gooseberry Patch Our Favorite Soup & Bread Recipes
Gooseberry Patch Our Favorite Soup & Bread Recipes
Gooseberry Patch Our Favorite Soup & Bread Recipes
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125 Best Soup Recipes
125 Best Soup Recipes
"A definitive collection of recipes for soup lovers." The old-fashioned image of a simmering stock pot, bubbling for hours, is seldom seen today. Soup recipes in this book are quick to make and well-suited to modern lifestyles. With easy-to-learn basic knowledge about soup making, anyone can create a wide-ranging variety of soups. Recipes are gathered into the following categories: Stocks and Garnishes: Whole Chicken Stock, Court Bouillon, Parmesan Shortbreads Garden Soups: Chunky Summer Vegetable Soup with Romano Curls, Roasted Carrot and Onion Soup, Fresh Tomato Soup with Cayenne Mayonnaise Chowders: Winter Barley Chowder with Lamb Sausage, Tomato Clam Chowder, Broccoli and Cheese Chowder Hearty: Mexican Chili Bean and Corn Soup, Butternut Squash Soup with Toasted Seeds, Lentil Dal Soup Fancy: Moroccan Cumin Chicken Soup, Cream of Watercress Soup with Sea Scallops, Seeing-Double Soup Coolers: Chilled Curried Carrot Soup, Chili Lime Chicken Soup, Cooling Cucumber Soup with Chives When time is short, the "Jump Starts" chapter provides virtually instant soups that combine fresh ingredients with pantry staples. A practical section called "The Soup Kitchen" lists the basic utensils and handy ingredients needed for making great soup anytime and everytime.
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Tomato Soup Recipe
This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant in Yountville, California. It's one of many fantastic restaurant recipes in Napa Valley. You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg. Procedure: Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly "toast" the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight - in the refrigerator. Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides ...
Video Rating: 4 / 5
Creamy Potato Soup Recipe
One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese. If you can't find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
Video Rating: 4 / 5