Abuela
11-13-2003, 02:09 PM
Does anyone have any recipies!
View Full Version : Soupssss
Krisss 10
11-13-2003, 02:11 PM
i love soups
jt
11-13-2003, 08:00 PM
what kinda soup you lookin for i have a bunch, have to talk to this chef i know though he makes the most incredible leak and potato soup
julissa
11-13-2003, 08:19 PM
Originally posted by jt
what kinda soup you lookin for i have a bunch, have to talk to this chef i know though he makes the most incredible leak and potato soup
that' soup is called VICHOYSSOISE
and that stuff is goooooooood !!:flickTong
what kinda soup you lookin for i have a bunch, have to talk to this chef i know though he makes the most incredible leak and potato soup
that' soup is called VICHOYSSOISE
and that stuff is goooooooood !!:flickTong
Hard2Believe
11-13-2003, 09:02 PM
Originally posted by Dal mare
Does anyone have any recipies!
I posted one as a sticky that is pretty good, but let me throw up another one. All the soups I am posting are based around the fall and winter season so if you are looking for something else let me know.:D
Does anyone have any recipies!
I posted one as a sticky that is pretty good, but let me throw up another one. All the soups I am posting are based around the fall and winter season so if you are looking for something else let me know.:D
Abuela
11-14-2003, 08:26 AM
Chicken Corn Chowder..
Really GOod CHicken Soupie
Mushroom Barley
Really GOod CHicken Soupie
Mushroom Barley
jt
11-14-2003, 11:41 AM
Mushroom Barley Soup
yield 3 QTS
Ingredients
4 oz barley
5 oz onion, brunoise
2.5 oz carrot, brunoise
2.5 oz white turnips, brunoise
1 oz butter or chicken fat
2.5 qt chicken stock
1 lb mushrooms, diced
2 oz butter or chicken fat
to taste salt
to taste ground white pepper
1. Cook the barley in boiling water until tender. Drain.
2. In a heavy sauce pot or stock pot, sweat the vegetables in the fat until they are about half cooked. Do not let them brown.
3. Add the chicken stock. Bring to a boil. Reduce heat and simmer until the vegetables are just tender.
4. While the soup is simmering, sauté the mushrooms briefly in fat without letting them brown.
5. Add the mushrooms and the drained, cooked barley to the soup. Simmer another 5 minutes.
6. Degrease the soup. Season to taste with salt and pepper.
yield 3 QTS
Ingredients
4 oz barley
5 oz onion, brunoise
2.5 oz carrot, brunoise
2.5 oz white turnips, brunoise
1 oz butter or chicken fat
2.5 qt chicken stock
1 lb mushrooms, diced
2 oz butter or chicken fat
to taste salt
to taste ground white pepper
1. Cook the barley in boiling water until tender. Drain.
2. In a heavy sauce pot or stock pot, sweat the vegetables in the fat until they are about half cooked. Do not let them brown.
3. Add the chicken stock. Bring to a boil. Reduce heat and simmer until the vegetables are just tender.
4. While the soup is simmering, sauté the mushrooms briefly in fat without letting them brown.
5. Add the mushrooms and the drained, cooked barley to the soup. Simmer another 5 minutes.
6. Degrease the soup. Season to taste with salt and pepper.
jt
11-14-2003, 11:48 AM
Corn and Crab Chowder with Basil
Yield 1.5 qts
Ingredients
1 1/2 tbsp vegetable oil
3 oz onion, medium dice
1/2 clove garlic, chopped
3/4 oz flour
1 3/4 pt mild Fish Stock or Fumet or chicken stock
2 fl oz dry white wine
8 oz potatoes, medium dice (see Note)
1/2 ea bay leaf leaves
8 oz fresh kernels corn or frozen
1/4 cup fresh basil, shredded
8 oz crabmeat
4 fl oz hot milk
2 fl oz hot heavy cream
to taste salt
to taste ground white pepper
1. Heat the oil in a heavy soup pot over moderate heat.
2. Add the onions and garlic.
3. Cook over moderate heat until nearly tender. Do not brown.
4. Add the flour. Stir into the fat to make a roux. Cook the roux slowly for 4 or 5 minutes, but do not let it brown.
5. Using a wire whip, slowly stir in the stock. Bring to a boil, stirring to make sure the liquid is smooth. Add the wine.
6. Add the potatoes and bay leaves. Simmer until the potatoes are tender.
7. Add the corn kernels and shredded basil. Return the soup to a simmer.
8. Add the crabmeat.
9. Stir in the hot milk and cream.
10. Season to taste with salt and pepper.
Note
For attractive color, use small red-skinned potatoes and do not peel them.
Yield 1.5 qts
Ingredients
1 1/2 tbsp vegetable oil
3 oz onion, medium dice
1/2 clove garlic, chopped
3/4 oz flour
1 3/4 pt mild Fish Stock or Fumet or chicken stock
2 fl oz dry white wine
8 oz potatoes, medium dice (see Note)
1/2 ea bay leaf leaves
8 oz fresh kernels corn or frozen
1/4 cup fresh basil, shredded
8 oz crabmeat
4 fl oz hot milk
2 fl oz hot heavy cream
to taste salt
to taste ground white pepper
1. Heat the oil in a heavy soup pot over moderate heat.
2. Add the onions and garlic.
3. Cook over moderate heat until nearly tender. Do not brown.
4. Add the flour. Stir into the fat to make a roux. Cook the roux slowly for 4 or 5 minutes, but do not let it brown.
5. Using a wire whip, slowly stir in the stock. Bring to a boil, stirring to make sure the liquid is smooth. Add the wine.
6. Add the potatoes and bay leaves. Simmer until the potatoes are tender.
7. Add the corn kernels and shredded basil. Return the soup to a simmer.
8. Add the crabmeat.
9. Stir in the hot milk and cream.
10. Season to taste with salt and pepper.
Note
For attractive color, use small red-skinned potatoes and do not peel them.
joeydollaz
11-16-2003, 02:58 PM
CHICKEN AND ANDULIE JUMBO ! werd.
my fav soup ever is the thai coconut soup, amazing.
i go soup crazy in the winter. i eat a lot of wonton, sweet and sour and also roast pork gat gaw mein -=)
and i get progresso chicherina which is great.
my fav soup ever is the thai coconut soup, amazing.
i go soup crazy in the winter. i eat a lot of wonton, sweet and sour and also roast pork gat gaw mein -=)
and i get progresso chicherina which is great.
joeydollaz
11-16-2003, 03:00 PM
this is slightly different version of the thai soup i love.
Thai Coconut Soup (Tom Ka Pahk)
2 tablespoons olive oil
One pound boneless skinless chicken breasts, diced
1/2 yellow onion, diced
2 tablespoons chopped garlic
2 fresh jalapenos, sliced
1 red bell pepper, cut into strips
1/2 package mushrooms, sliced
2 Knorr chicken bouillon cubes
1 cup water
2 cans coconut milk
one large lemon
2-3 small limes
Siracha hot sauce or garlic chile paste
1 bunch cilantro for garnish
Heat olive oil in saucepan, add chicken and cook till
no longer pink. Add onion, jalapenos and
mushrooms, cook till onions and mushrooms are soft.
Add bell pepper and chicken bouillon cubes and cook a few more minutes.
Stir in coconut milk, water and add garlic chile paste till broth
is pinkish/yellow. Add the juices of the lemon and lime and more
garlic chile paste to taste. Let simmer for 10-15 minutes, serve
with a few sprigs of cilantro as garnish.
Thai Coconut Soup (Tom Ka Pahk)
2 tablespoons olive oil
One pound boneless skinless chicken breasts, diced
1/2 yellow onion, diced
2 tablespoons chopped garlic
2 fresh jalapenos, sliced
1 red bell pepper, cut into strips
1/2 package mushrooms, sliced
2 Knorr chicken bouillon cubes
1 cup water
2 cans coconut milk
one large lemon
2-3 small limes
Siracha hot sauce or garlic chile paste
1 bunch cilantro for garnish
Heat olive oil in saucepan, add chicken and cook till
no longer pink. Add onion, jalapenos and
mushrooms, cook till onions and mushrooms are soft.
Add bell pepper and chicken bouillon cubes and cook a few more minutes.
Stir in coconut milk, water and add garlic chile paste till broth
is pinkish/yellow. Add the juices of the lemon and lime and more
garlic chile paste to taste. Let simmer for 10-15 minutes, serve
with a few sprigs of cilantro as garnish.
Hard2Believe
11-16-2003, 04:53 PM
Originally posted by joeydollaz
this is slightly different version of the thai soup i love.
Thai Coconut Soup (Tom Ka Pahk)
2 tablespoons olive oil
One pound boneless skinless chicken breasts, diced
1/2 yellow onion, diced
2 tablespoons chopped garlic
2 fresh jalapenos, sliced
1 red bell pepper, cut into strips
1/2 package mushrooms, sliced
2 Knorr chicken bouillon cubes
1 cup water
2 cans coconut milk
one large lemon
2-3 small limes
Siracha hot sauce or garlic chile paste
1 bunch cilantro for garnish
Heat olive oil in saucepan, add chicken and cook till
no longer pink. Add onion, jalapenos and
mushrooms, cook till onions and mushrooms are soft.
Add bell pepper and chicken bouillon cubes and cook a few more minutes.
Stir in coconut milk, water and add garlic chile paste till broth
is pinkish/yellow. Add the juices of the lemon and lime and more
garlic chile paste to taste. Let simmer for 10-15 minutes, serve
with a few sprigs of cilantro as garnish.
This looks pretty good, one of my friends here at school made this warm pineapple soup with fried coconut battered shrimp. Shrimp were great but the soup got to be too much after a little bit.
this is slightly different version of the thai soup i love.
Thai Coconut Soup (Tom Ka Pahk)
2 tablespoons olive oil
One pound boneless skinless chicken breasts, diced
1/2 yellow onion, diced
2 tablespoons chopped garlic
2 fresh jalapenos, sliced
1 red bell pepper, cut into strips
1/2 package mushrooms, sliced
2 Knorr chicken bouillon cubes
1 cup water
2 cans coconut milk
one large lemon
2-3 small limes
Siracha hot sauce or garlic chile paste
1 bunch cilantro for garnish
Heat olive oil in saucepan, add chicken and cook till
no longer pink. Add onion, jalapenos and
mushrooms, cook till onions and mushrooms are soft.
Add bell pepper and chicken bouillon cubes and cook a few more minutes.
Stir in coconut milk, water and add garlic chile paste till broth
is pinkish/yellow. Add the juices of the lemon and lime and more
garlic chile paste to taste. Let simmer for 10-15 minutes, serve
with a few sprigs of cilantro as garnish.
This looks pretty good, one of my friends here at school made this warm pineapple soup with fried coconut battered shrimp. Shrimp were great but the soup got to be too much after a little bit.
Abuela
11-17-2003, 02:18 PM
Hey what about a nice chicken one!
silent1
11-17-2003, 03:08 PM
i had minestrone today :)
just thought i'd share.. lol
just thought i'd share.. lol
Hard2Believe
11-17-2003, 05:07 PM
Originally posted by Dal mare
Hey what about a nice chicken one!
I posted rice and smoked chicken one as a sticky.:D
Hey what about a nice chicken one!
I posted rice and smoked chicken one as a sticky.:D
Abuela
11-17-2003, 05:09 PM
no yummie chicken noodddle I want!
Hard2Believe
11-17-2003, 05:36 PM
Here is a good one:
Cream Of Chicken Soup
Yield 1 Gallon
Onions, medium dice - 8oz
Celery, medium dice - 4 oz
Carrots, medium dice - 4oz
Butter - 9oz
Flour - 7oz
Chicken Stock, heated - 1 gallon
Bay leaf - 1 each
Chicken breasts, diced - 3 1/4 lbs
Milk, heated - 24 floz
Half & half, heated - 12floz
salt. to taste - 1 tsp
pepper, to taste - 1/2 tsp
METHOD:
1. Saute the onions, celery, and carrots in butter until tender
2. Add the flour and cook out the roux for 8 t o10 minutes
3. Add the stock gradually, stirring until thickened and smooth.
4. Add the bay leaf and chicken; simmer for 30 minutes
5. Remove the chicken and puree it. Return to the soup.
6. Add the milk and half & half. Simmer 10 minutes and strain through a sieve.
7. Adjust the seasoning with salt and pepper to taste.
there are no noodles but its real good.
Cream Of Chicken Soup
Yield 1 Gallon
Onions, medium dice - 8oz
Celery, medium dice - 4 oz
Carrots, medium dice - 4oz
Butter - 9oz
Flour - 7oz
Chicken Stock, heated - 1 gallon
Bay leaf - 1 each
Chicken breasts, diced - 3 1/4 lbs
Milk, heated - 24 floz
Half & half, heated - 12floz
salt. to taste - 1 tsp
pepper, to taste - 1/2 tsp
METHOD:
1. Saute the onions, celery, and carrots in butter until tender
2. Add the flour and cook out the roux for 8 t o10 minutes
3. Add the stock gradually, stirring until thickened and smooth.
4. Add the bay leaf and chicken; simmer for 30 minutes
5. Remove the chicken and puree it. Return to the soup.
6. Add the milk and half & half. Simmer 10 minutes and strain through a sieve.
7. Adjust the seasoning with salt and pepper to taste.
there are no noodles but its real good.
Abuela
11-17-2003, 05:43 PM
No creamm
Just plain old fashioned.. :(
Just plain old fashioned.. :(
joeydollaz
11-17-2003, 07:19 PM
this sounds good toooo
Title: Curried Chicken Soup
Categories:
Yield: 4 Servings
2 tb Butter
2 ts Curry powder
1 1/2 tb Flour
3 c Chicken stock
Paprika to taste
Salt to taste
1 Egg yolk
1/4 c Milk
1/2 c Chopped cooked chicken
Chopped chives; for
.. garnish
Melt butter in saucepan. Add curry powder and
flour, whisking constantly over low heat for 3
minutes. Gradually add stock, whisking until
boiling. Reduce heat. Season with paprika and
salt. Combine egg yolk and milk. Add to soup,
whisking constantly until soup is slightly
thickened. Add chicken and simmer until thoroughly
heated. Serve sprinkled with chopped chives.
del mare here ya go LOL
http://www.google.com/search?hl=en&ie=ISO-8859-1&q=chicken+noodle+soup+recipe&btnG=Google+Search
Title: Curried Chicken Soup
Categories:
Yield: 4 Servings
2 tb Butter
2 ts Curry powder
1 1/2 tb Flour
3 c Chicken stock
Paprika to taste
Salt to taste
1 Egg yolk
1/4 c Milk
1/2 c Chopped cooked chicken
Chopped chives; for
.. garnish
Melt butter in saucepan. Add curry powder and
flour, whisking constantly over low heat for 3
minutes. Gradually add stock, whisking until
boiling. Reduce heat. Season with paprika and
salt. Combine egg yolk and milk. Add to soup,
whisking constantly until soup is slightly
thickened. Add chicken and simmer until thoroughly
heated. Serve sprinkled with chopped chives.
del mare here ya go LOL
http://www.google.com/search?hl=en&ie=ISO-8859-1&q=chicken+noodle+soup+recipe&btnG=Google+Search
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