I invented 2 new soups over the weekend.

[Ms.Huxtable]

We've been getting the Bryson Farms delivery and now that the Fall is here the variety is not that great. It's been a challenge to come up with different ways of using the same ingredients each week. So I made soup.

Fennel Soup

2 onions, diced

3 bulbs garlic, crushed

2 fennel bulbs, sliced

1/2 teaspoon tumeric

2 teaspoons tarragon

5 cups broth (I used chicken, but veggie would be great also.)

Salt and pepper to taste

1/3 cup cream

Sautee onions until translucent (about 5 min)

Add Garlic and fennel. Sautee until it has a bit of colour.

Add Spices

Add broth, bring to boil then reduce to a simmer for about 40 minutes.

Blend until smooth.

Strain in desired (I did)

Finish with the cream, salt and pepper.

Green Soup

2 onions, diced

3 bulbs garlic, crushed

2 white beets, diced

2 cups frozen or fresh peas

Green tops from beets, separated and sliced

2 cups of fresh baby pea shoot sprouts

5 cups broth (I used chicken, but veggie would be great also.)

Couple fresh Thyme sprigs

Salt and pepper to taste

1/3 cup cream

Sautee onions until translucent (about 5 min)

Add Garlic, thyme and white beets. Sautee until it has a bit of colour.

Add broth, peas and beet greens, bring to boil then reduce to a simmer for about 20 minutes.

Remove Tyhme sprigs.

Remove from heat. Add fresh pea shoot sprouts.

Blend until smooth.

Strain.

Finish with the cream, salt and pepper.

[headymamamyrna]

I love soup and could live on it.

[Ms.Huxtable]

Making another one tonight.

Cauliflower Soup

2 onions, diced

2 bulbs garlic, crushed

2 white beets, diced

1 head of cauliflower chopped up

4 cups broth

1/4 teaspoon curry powder

Large pinch of saffron

Salt and pepper to taste

1/3 cup cream

Sautee onions until translucent (about 5 min)

Add Garlic and white beets. Sautee until it has a bit of colour.

Add broth, cauliflower and spices, bring to boil then reduce to a simmer for about 30 minutes until cauliflower is soft.

Blend until smooth.

Finish with the cream, salt and pepper.

This one isn't done yet, it's still on the stove so I'll let you know how it goes.

[headymamamyrna]

Wow this one sounds delicious!!!!Its hard to get a good creamed cauliflower or broccoli soup.

[AD]

there are tons and tons of good broccoli soup recipes. here's one i go back to time and time again. i forget where i got it but i've made a bunch of changes, so here's my most recent iteration. Going to make this again tomorrow I think.

Broccoli and Stilton Soup

* 1 small onion, diced

* 2 cloves garlic, chopped

* 1 tablespoon olive oil

* 2 heads broccoli or more, chopped into florets. If including stalks, peel and slice.

* 2 potatoes, peeled and cubed

* 4 cups veggie stock

* At least 4 ounces (115 grams) Stilton or another strong cheese

* A wee bit of grated Parmesan (optional)

Directions

1. In a large saucepan over medium heat, cook onions and garlic in olive oil until translucent.

2. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture.

3. Pour in veggie stock, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.

4. Remove from heat and let cool slightly.

5. Stir in cheese until melted.

6. Purée soup in a blender or food processor.

7. Return to heat.

8. Serve, with lots of fresh-ground black pepper and some crusty bread. Add some Parmesan if you want.

[rubberdinghy]

I still love the French Onion soup ala Alton Brown...

It takes lots of love.

http://www.foodnetwork.com/recipes/alton-brown/french-onion-soup-recipe/index.html

[ollie]

That looks good AD. What alternatives to Stilton can you suggest?

[Freak By Night]

What alternatives to Stilton can you suggest?

[AD]

That looks good AD. What alternatives to Stilton can you suggest?

Any strong cheese. Or mild cheese. It tastes fine without cheese too.

Parmesan, any cheddar, swiss or emmental might be good. I'd probably stay away from havarti for this.

To test you can always just stir a little into a small bowl and then if it's good add to the whole batch.

[Davey Boy 2.0]

maybe gruyère

[bradm]

Aloha,

Brad (I actually own a copy of "Rogue Herries" by Hugh Walpole)

[Ms.Huxtable]

Made this one last night:

Split Pea and Barley Soup

1 cup split green peas

1 cup dried barley

5 cups water

5 cups stock

1 cup diced ham

1 onion finely diced

1 carrot, finely diced

2 cloves garlic, minced

2 bay leaves

1/8 teaspoon each tyhme, marjoram, parsley, cayenne

1 tsp sugar

2 Tbsn lemon juice

salt and pepper

Bring water to boil, add rinced spilt peas and barley. Reduce to simmer for 1 hour 20 minutes. Watch it near the end though. Most of the water will have absorbed and it may stick to the bottom and burn if you're not careful. Reduce cooking time if everything is soft.

Add all remaining ingredients. Simmer for additional 1/2 hour.

Yummy!

[headymamamyrna]

I bet it was delicious!!

[StaggerLee]

Just made a squash and pear soup.

1 lb butternut squash

1 lb sweet potato

1 cinnamon stick

2 cups veg stock

1 1/2 cups water

3/4 tsp salt

Peel, seed and dice the squash and sweet potato. Put everything in a big pot and simmer for 40min until tender. Remove cinnamon stick when finished.

2 tbsp butter

2 medium onions, sliced

3 pears, peeled, cored and sliced

1/3 cup white wine

1/4 cup blend cream

white pepper to taste

In a frying pan melt the butter and add the onions. Cook gently until the onions start to caramelize. Add the pears and cook for 5min, then add the white wine; cover and simmer for 10min.

Add the onion and pear mixture to the squash and sweet potato mixture. Puree, then add the cream and pepper. Done.

[ollie]

Broccoli and Stilton Soup

I made this last night and it turned out pretty good! I made it with Stilton which is juuust a little too strong for me so I'll probably go with an old cheddar next time.

Thanks for the recipe!

[ollie]

Here's a picture I took just after I put in the cheese.

[bouche]

wow, as good as that probably was, it sure looks like puke.

[M.O.B.E]

Just made a squash and pear soup.

1 lb butternut squash

1 lb sweet potato

1 cinnamon stick

2 cups veg stock

1 1/2 cups water

3/4 tsp salt

Peel, seed and dice the squash and sweet potato. Put everything in a big pot and simmer for 40min until tender. Remove cinnamon stick when finished.

2 tbsp butter

2 medium onions, sliced

3 pears, peeled, cored and sliced

1/3 cup white wine

1/4 cup blend cream

white pepper to taste

In a frying pan melt the butter and add the onions. Cook gently until the onions start to caramelize. Add the pears and cook for 5min, then add the white wine; cover and simmer for 10min.

Add the onion and pear mixture to the squash and sweet potato mixture. Puree, then add the cream and pepper. Done.

Try this as a curried soup...would be awesome.

I just started roasting some corn for a corn chowder.

Edited October 30, 2008 by Guest

[AD]

wow, as good as that probably was, it sure looks like puke.

that picture was pre-blend.

[Davey Boy 2.0]

or post puke

[ollie]

wow, as good as that probably was, it sure looks like puke.

I thought all good foodies like eating gross looking stuff.

[meggo]

we love making soup! here is a favourite from cook's illustrated magazine:

thai-style chicken soup

1 tsp vegetable oil

3 lemon grass stalks, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise

3 large shallots, chopped

8 sprigs fresh cilantro, chopped coarse

3 tbsp fish sauce

4 cups low sodium chicken broth

2 cans coconut milk

1 tbsp sugar

1/2 lb white mushrooms, cut into 1/4 inch slices

1 lb boneless skinless chicken breast, halved lengthwise and sliced thin

3 tbsp lime juice

2 tsp Thai red curry paste

garnish:

1/2 cup fresh cilantro leaves

2 serrano chiles, sliced thin

2 scallions, sliced thin on bias

1 lime, cut into wedges

1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 - 5 minutes [veggies should not brown. Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, simmer until flavours have blended, 10 minutes. Pour broth thru fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

2. Return pan to medium-high heat. Stir in remaining can coconut milk and sugar into broth and bring to a simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2-3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1-3 minutes. Remove soup from heat.

3. Combine lime juice, curry paste, and remaining 2 tbsp fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve with lime wedges.

soooooooooooo deelee-cious.

[AD]

that mushroom soup from timmie's that is being advertised everywhere is fucking disgusting (no real surprise there but though i should warn everyone).

absolutely sick. i had one spoonful and threw it away.