Ms.Huxtable Posted October 20, 2008 Report Share Posted October 20, 2008 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 Soup2 onions, diced3 bulbs garlic, crushed2 fennel bulbs, sliced1/2 teaspoon tumeric2 teaspoons tarragon5 cups broth (I used chicken, but veggie would be great also.)Salt and pepper to taste1/3 cup cream Sautee onions until translucent (about 5 min)Add Garlic and fennel. Sautee until it has a bit of colour.Add SpicesAdd 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 Soup2 onions, diced3 bulbs garlic, crushed2 white beets, diced2 cups frozen or fresh peasGreen tops from beets, separated and sliced2 cups of fresh baby pea shoot sprouts5 cups broth (I used chicken, but veggie would be great also.)Couple fresh Thyme sprigsSalt and pepper to taste1/3 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. Link to comment Share on other sites More sharing options...
headymamamyrna Posted October 20, 2008 Report Share Posted October 20, 2008 I love soup and could live on it. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted October 20, 2008 Author Report Share Posted October 20, 2008 Making another one tonight.Cauliflower Soup2 onions, diced2 bulbs garlic, crushed2 white beets, diced1 head of cauliflower chopped up4 cups broth 1/4 teaspoon curry powderLarge pinch of saffronSalt and pepper to taste1/3 cup creamSautee 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. Link to comment Share on other sites More sharing options...
headymamamyrna Posted October 21, 2008 Report Share Posted October 21, 2008 Wow this one sounds delicious!!!!Its hard to get a good creamed cauliflower or broccoli soup. Link to comment Share on other sites More sharing options...
AD Posted October 21, 2008 Report Share Posted October 21, 2008 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. Link to comment Share on other sites More sharing options...
rubberdinghy Posted October 21, 2008 Report Share Posted October 21, 2008 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 Link to comment Share on other sites More sharing options...
ollie Posted October 21, 2008 Report Share Posted October 21, 2008 That looks good AD. What alternatives to Stilton can you suggest? Link to comment Share on other sites More sharing options...
Freak By Night Posted October 21, 2008 Report Share Posted October 21, 2008 What alternatives to Stilton can you suggest? Link to comment Share on other sites More sharing options...
AD Posted October 21, 2008 Report Share Posted October 21, 2008 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. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted October 21, 2008 Report Share Posted October 21, 2008 maybe gruyère Link to comment Share on other sites More sharing options...
bradm Posted October 21, 2008 Report Share Posted October 21, 2008 Aloha,Brad (I actually own a copy of "Rogue Herries" by Hugh Walpole) Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted October 22, 2008 Author Report Share Posted October 22, 2008 Made this one last night:Split Pea and Barley Soup1 cup split green peas1 cup dried barley5 cups water5 cups stock1 cup diced ham1 onion finely diced1 carrot, finely diced2 cloves garlic, minced2 bay leaves1/8 teaspoon each tyhme, marjoram, parsley, cayenne1 tsp sugar2 Tbsn lemon juicesalt and pepperBring 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! Link to comment Share on other sites More sharing options...
headymamamyrna Posted October 22, 2008 Report Share Posted October 22, 2008 I bet it was delicious!! Link to comment Share on other sites More sharing options...
StaggerLee Posted October 26, 2008 Report Share Posted October 26, 2008 Just made a squash and pear soup.1 lb butternut squash1 lb sweet potato1 cinnamon stick2 cups veg stock1 1/2 cups water3/4 tsp saltPeel, 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 butter2 medium onions, sliced3 pears, peeled, cored and sliced1/3 cup white wine1/4 cup blend creamwhite pepper to tasteIn 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. Link to comment Share on other sites More sharing options...
ollie Posted October 28, 2008 Report Share Posted October 28, 2008 Broccoli and Stilton SoupI 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! Link to comment Share on other sites More sharing options...
ollie Posted October 28, 2008 Report Share Posted October 28, 2008 Here's a picture I took just after I put in the cheese. Link to comment Share on other sites More sharing options...
bouche Posted October 29, 2008 Report Share Posted October 29, 2008 wow, as good as that probably was, it sure looks like puke. Link to comment Share on other sites More sharing options...
M.O.B.E Posted October 30, 2008 Report Share Posted October 30, 2008 (edited) Just made a squash and pear soup.1 lb butternut squash1 lb sweet potato1 cinnamon stick2 cups veg stock1 1/2 cups water3/4 tsp saltPeel, 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 butter2 medium onions, sliced3 pears, peeled, cored and sliced1/3 cup white wine1/4 cup blend creamwhite pepper to tasteIn 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 Link to comment Share on other sites More sharing options...
AD Posted October 30, 2008 Report Share Posted October 30, 2008 wow, as good as that probably was, it sure looks like puke.that picture was pre-blend. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted October 30, 2008 Report Share Posted October 30, 2008 or post puke Link to comment Share on other sites More sharing options...
ollie Posted October 30, 2008 Report Share Posted October 30, 2008 wow, as good as that probably was, it sure looks like puke.I thought all good foodies like eating gross looking stuff. Link to comment Share on other sites More sharing options...
meggo Posted November 1, 2008 Report Share Posted November 1, 2008 we love making soup! here is a favourite from cook's illustrated magazine: thai-style chicken soup1 tsp vegetable oil3 lemon grass stalks, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise3 large shallots, chopped8 sprigs fresh cilantro, chopped coarse3 tbsp fish sauce4 cups low sodium chicken broth2 cans coconut milk1 tbsp sugar1/2 lb white mushrooms, cut into 1/4 inch slices1 lb boneless skinless chicken breast, halved lengthwise and sliced thin3 tbsp lime juice2 tsp Thai red curry pastegarnish:1/2 cup fresh cilantro leaves2 serrano chiles, sliced thin2 scallions, sliced thin on bias1 lime, cut into wedges1. 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. Link to comment Share on other sites More sharing options...
AD Posted November 6, 2008 Report Share Posted November 6, 2008 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. Link to comment Share on other sites More sharing options...
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