Soup recipes

[WSMom]

This winter many have experienced a bout with the flu that has sent strong generally healthy folks to bed for over a week. My family has avoided having a cold or flu (so far, knock on wood). In the past, I have been a cold and flu magnet, so the fact that I’ve stayed healthy while those around me succumb has left me mystified and grateful. Here’s one thing I have done differently this year, I’ve been cooking and eating soup a couple of times a week. I’ve become a soup maniac and a decided deciple of the benefits of soup making and eating. I’ve come to the conclusion that soup is the perfect food. I’d list off the benefits but I’m afaid I’ll sound like Bubba in Forrest Gump.

So, here’s a very yummy soup recipe that my family is CRAZY about. I’m hoping you’ll all be interested in sharing your favorite soup recipes and secrets.

Spinach Tortellini Soup

2 Tbl olive oil

2 oz pancetta or prosciutto, finely diced

1 clove garlic, mined

1 med onion, chopped

9 cups chicken broth

2 teasp dried Italian herb blend (oregano would also do)

1 can (28 oz) crushed tomatoes packed in puree

8 oz fresh spinach, rinsed, stemmed and coarsely chopped

9 oz spinach or cheese tortellini

salt & pepper

1 cup freshly grated Parmesan cheese

Heat olive oil in pot over medium high heat. Add the pancetta, garlic and onion. Cook stirring frequently until lightly brown, 10-15 minutes.

Add the chicken broth and the Italian herbs. Bring to a boil and stir in tortellini. Simmer uncovered until tortellini is cooked, 10-12 minutes. Stir in crushed tomatoes and simmer 3 minutes. Add spinach and cook until just wilted, 3 minutes. Season with salt and pepper. Ladle into bowls and sprinkle with Parmesan cheese.

side note: I like to strengthen my store bought organic chicken broth by cooking a small chicken (or chicken parts like leg & thighs) in the broth with cut up onion, celery, carrot, fresh parsley & bay leaf. I get the broth started about an hour before I begin making the soup. I then go ahead and add the chicken from the broth to the soup to make it a bit more hearty. This soup also freezes well. This is my friend Lindsay’s mom’s recipe which she shared with me at a Soup Swap I hosted in February.

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[JanS]

this is the very best soup ever…yummy, yummy, yummy….

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[beachdrivegirl]

Sounds great! I am going to try to track down my minestrone recipe for you..its to die for! I also have fabulous and easy cream of aspearagus (sorry cant spell right now) soup. I dont get to make them enough so the recipes are deep in the drawer, but nonetheless I will track them down for you. :)

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[JanS]

and asparagus season is fast approaching…sounds yummy…

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[Aim]

I have two really great soup recipes posted on my blog – one is roast chicken leftover soup, and the other is a potato-parsnip-cabbage soup (vegetarian) that I created a couple of nights ago. Click on my name to get there. I’ll post more recipes tonight after work – I’ve got TONS of good soups!

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[Franci]

The spinach tortellini soup sounds great I can’t wait to try it. I have a nice potato leek recipe that I will post as soon as I track it down. Thanks!

General soup hint that my aunt shared with me, it is a nice addition to the potato leek – add a splash of vermouth just before serving- it adds a nice touch/depth to the flavor.

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[Franci]

The spinach tortellini soup sounds great I can’t wait to try it. I have a nice potato leek recipe that I will post as soon as I track it down. Thanks!

General soup hint that my aunt shared with me, it is a nice addition to the potato leek – add a splash of vermouth just before serving- it adds a nice touch/depth to the flavor.

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[flowerpetal]

I like splashing my vermouth in my cocktail shaker wiht gin!

On the soup topic, our household makes frequent use of the slow cooker. A favorite addition to our vegetable stews are parsnips (often overlooked and under appreciated)

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[beachdrivegirl]

cream of asparagus soup

ingredients:

1 medium shallot; minced

¼ oninion, minced

1 clove garlic

1 teaspon fresh thyme ( I cheat sometimes & use dried…)

1 tablespoon butter

2 lbs green asparagus

2 cups chick. Broth

½ cup heavy cream

1/8 cup parm chees.

a splash of lemon juice, salt, and pepper to tase.

directions:

Cut stalks and all asparagus into ½-inch pieces.

In a heavy saucepan cook the shallot, onion, garlic, thyme, salt & black pepper in the butter over moderately low heat, stirring, until the shallot is soft. Add the asparagus and the broth, and simmer the mixture, covered, for 15 to 20 minutes, or until the asparagus pieces are very soft.

In a blender purée the soup in batches until it is very smooth, Whisk in the cream, until it is the desired consistency, and add the lemon juice, parmesan, salt and pepper to taste.

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[missaudreyhorne]

That tortellini soup IS really good and SO EASY! It makes a bunch, too. When I made it (after tasting the delicious version I received at the soup swap) I added fresh chopped basil at the end, and used two 14 oz cans of chopped tomatoes with garlic and olive oil instead of the crushed tomatoes. Both versions were extremely good.

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[Bikefor1]

Campbell’s was so right, soup <i>is</i> good food. Supposedly eating soup at the beginning of a meal fills you up so you eat less total calories. The Dutch have soup with every meal. (Is that why they are so tall, thin and healthy?)

For pureed soups, I use an immersion (or stick) blender right in the stockpot. Less to clean up that way.

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[missaudreyhorne]

Bikefor1, I use the immersion blender in the pot too, it works much much better than trying to ladle hot liquid into a blender or food processor. Every kitchen should have one.

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