Soups

[Dana]

Kim got me thinking... is it painstaking to make soups from scratch?

 

[Tuffdisc]

Nah, just get water add what you like...even a whole chicken and voila, soup

 

[HK]

My mum does it often, I don't think it's that difficult you need a blender though.

 

[Dana]

Would it be just as good, if i used a boxed stalk or broth and took short cuts?

 

[Springsteen]

It's not that difficult really.

Saying that I always have soup ready made, from a tin.

 

[Dana]

it's not that difficult really.

Saying that i always have soup ready made, from a tin.

:24::24::24:

 

[purpledove]

Would it be just as good, if i used a boxed stalk or broth and took short cuts?

Well, you may already know that if you use canned broth(s) it contains lots of salt. A friend taught me to boil bony parts of any meat you like even in massive amounts. Freeze excess for later use, it's healthier than canned items

 

[Dana]

Well, you may already know that if you use canned broth(s) it contains lots of salt. A friend taught me to boil bony parts of any meat you like even in massive amounts. Freeze excess for later use, it's healthier than canned items

LOL Did I say CANNED?

 

[Tuffdisc]

I guess my post wasn't funny =/

 

[Dana]

LOL sorry

 

[HottyToddyChick]

I have one I really like. I use canned chicken, corn, tomatoes, chicken broth, onion, garlic, red bell pepper, and a lot of spices, and then you top it with crushed chips, sour cream and cheese. It's enough to eat for a week. But it's not cheap. I think it's a Rachel Ray recipe.

 

[purpledove]

LOL Did I say CANNED?

Defintely Not I assumed with your word 'short cuts'......

 

[Dana]

I have one I really like. I use canned chicken, corn, tomatoes, chicken broth, onion, garlic, red bell pepper, and a lot of spices, and then you top it with crushed chips, sour cream and cheese. It's enough to eat for a week. But it's not cheap. I think it's a Rachel Ray recipe.

nice! i think when i get groceries im gonna buy some chicken pieces and some broth and various veggies and make some chicken soup.

 

[Alien Allen]

depends upon the soup

I love lobster bisquet

One look at what it took to make and I gave up any thought.

• 2 lobsters
• 5 tablespoons extra-virgin olive oil
• 5 tablespoons unsalted butter
• 2 leeks, halved lengthwise
• 2 onions, halved
• 2 stalks celery, in big chunks
• 2 carrots, in big chunks
• 6 sprigs fresh thyme
• 4 strips orange zest
• 2 tablespoons tomato paste
• 1/2 cup cognac
• 3 tablespoons all-purpose flour
• 4 cups heavy cream
• 1 teaspoon whole peppercorns
• Kosher salt and freshly ground black pepper
• Finely grated orange zest, for garnish
• Finely chopped chives, for garnish
• Grilled Brie and Tomato, optional, recipe follows

Directions

Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.

Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.

Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.

To serve, ladle the bisque into warmed soup bowls.

:surrender:surrender:surrender:surrender

 

[AstriaPorta]

soups are nice but not very a food that last long you get hungry fast lol

i can not stand the soups from can

 

[Dana]

I think im making chicken soup this weekend!

 

[purpledove]

depends upon the soup

I love lobster bisque

2 lobsters
5 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 leeks, halved lengthwise
2 onions, halved
2 stalks celery, in big chunks
2 carrots, in big chunks
6 sprigs fresh thyme
4 strips orange zest
2 tablespoons tomato paste
1/2 cup cognac
3 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon whole peppercorns
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped chives, for garnish
Grilled Brie and Tomato, optional, recipe follows
Directions

Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.

Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.

Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.

I LOVE lobster bisque too.....

Thanks for the recipe :thumbup

With experimentation, there must be some short cuts to making it :nod:

 

[HottyToddyChick]

Chicken soup is easy- chicken, broth, carrots, celery, noodles/rice, seasonings.

 

[FreightTrain]

I think im making chicken soup this weekend!

Do it! I've made some tasty soups by improvising my own ingredients. I love the loaded baked potato soup (milk and flour base) and I crank out a pretty nice beef stew with low-sodium beef broth (from a box).