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What kind of soup do you like?
- Thread starter dust1n
- Start date
Autodidact
Intentionally Blank
Please don't tell me you have Gruyere in the house.
On a positive note (for me) I made fajitas for dinner using peppers from our garden, and they were fan-freaking-tastic. Apparently the secret is beer in the marinade.
On a positive note (for me) I made fajitas for dinner using peppers from our garden, and they were fan-freaking-tastic. Apparently the secret is beer in the marinade.
Klaufi_Wodensson
Vinlandic Warrior
Zuppa Toscana
My favourite!!!!!!!
My favourite!!!!!!!
Smoke
Done here.
Zuppa Toscana
My favourite!!!!!!!
That looks good. I found a recipe and I'm going to try it with chicken smoked sausage.
Klaufi_Wodensson
Vinlandic Warrior
Try it with any kind of sausage! I first had the soup at the Olive Garden, but I liked it so much that I went home and made it. It tastes a lot better homemade.
Renji
Well-Known Member
Zuppa Toscana
My favourite!!!!!!!
Looks delicious... Do you have the recipe? I wanna try it ( I only eat soups, vegetables and fruits lately):angel2:
Kathryn
It was on fire when I laid down on it.
No, but I do have a good grocery store nearby!
Send me your marinade recipe - sounds good, even though I don't have my own private stash of peppers.
I made pumpkin bread AND banana bread yesterday, just to see which one was better. We had a split vote in our house - but both were great, and got me in the holiday cooking mood!
BeckyRose1998
PICKLES THE KID
I love Won Tong soup and chicken soup
Smoke
Done here.
I found several recipes, but I liked this one best:
1 pound Italian sausage
2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 qt. water
1 cup heavy whipping cream
Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices.
Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.
Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream. Heat through and serve.
From: Zuppa Toscana Recipe: Tuscan soup recipe, Olive Garden inspired
2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 qt. water
1 cup heavy whipping cream
Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices.
Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.
Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream. Heat through and serve.
From: Zuppa Toscana Recipe: Tuscan soup recipe, Olive Garden inspired
I never really measure anything unless I'm baking. I used chicken smoked sausage instead of the Italian sausage and bacon, extra broth and about half the water, and extra kale. I chopped the kale fairly fine; I didn't want clumps of greens hanging off my spoon. I also added white pepper and a little cayenne pepper. I brought it to a boil and then reduced the heat to "almost off" and simmered till it was reduced to about half its volume, then added milk (cream would be better, but I didn't have any cream), added some powdered milk to thicken it, and simmered some more. It was good. I plan to make it again.
This was really good with kale, but I think it would work with just about any kind of greens. I like a cream soup with greens to have a nice golden color, and this one did.
My garlic wasn't real fresh and didn't add a lot of magic. But my white pepper was very fresh and really gave it some bite.
Autodidact
Intentionally Blank
Vietnamese Pho.
made a really tasty mushroom and rice soup with thyme.
12 oz sliced button or white mushrooms
1 cup rice (recipe calls for white, I used brown)
2 tablespoons white wine
2 leeks (white parts only) chopped
1 celery stalk (leaves and all) chopped
2 tablespoons chopped parsley
1 bay leaf
1 tablespoon fresh minced thyme or 1 teaspoon dried thyme
5 cups vegetable broth or water
1 tablespoon olive oil
cook the leeks and celery over medium heat in the oil in large pot until soft (~5 minutes), add the rice, broth, bay leaf and dried thyme (if using), bring to a simmer for 15 minutes. Add the mushrooms, fresh thyme (if using) parsley, and wine. Simmer for ~10 minutes or until the rice is tender. Serve hot.
Yum.
12 oz sliced button or white mushrooms
1 cup rice (recipe calls for white, I used brown)
2 tablespoons white wine
2 leeks (white parts only) chopped
1 celery stalk (leaves and all) chopped
2 tablespoons chopped parsley
1 bay leaf
1 tablespoon fresh minced thyme or 1 teaspoon dried thyme
5 cups vegetable broth or water
1 tablespoon olive oil
cook the leeks and celery over medium heat in the oil in large pot until soft (~5 minutes), add the rice, broth, bay leaf and dried thyme (if using), bring to a simmer for 15 minutes. Add the mushrooms, fresh thyme (if using) parsley, and wine. Simmer for ~10 minutes or until the rice is tender. Serve hot.
Yum.
The Bright Beast
*Insert Witty Title Here*
tomato soup with grated cheese on top, and a slice of toast for dunking. It's so nice!
TheQueenCat
Animal Lover
I love soup very much.
Especially green lentil soup with small dumplings and tomato soup.
Especially green lentil soup with small dumplings and tomato soup.
Christian Gnosis
Active Member
Let's see, soup... Hmmm...
Vegetarian Vegetable, I suppose
Vegetarian Vegetable, I suppose