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Beet Borsch Recipe

Some days all Jordon can handle being on chemo is soup.  One of hid favorites is borscht.  I have posted my cabbage borscht before, here is my beet borscht.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon caraway seeds
  • 1 1/2 lb beets peeled and diced
  • 5 cups diced green cabbage
  • 2 white potatoes (about 10 oz/280 g), cubed
  • 2 ribs celery diced
  • 1 carrots diced
  • 2 bay leaves
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can tomato paste
  • 1 tablespoon packed brown sugar
  • 10 cups water
  • 3 tablespoons vinegar

Beet Borscht Recipe

Directions

  1. In large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes.
  2. Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.
  3. Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes. Stir in vinegar; discard bay leaves.

Buffalo Chicken Sandwich Soup Recipe

Ingredients

  • 1 1/4 lb boneless skinless chicken breast halves, cut into 1-inch cubes
  • 1/4 cup Frank’s RedHot Original cayenne pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons all-purpose flour
  • 1 carton (32 oz) unsalted chicken broth
  • 4 cups shredded Cheddar cheese (16 oz)
  • Chopped celery, blue cheese crumbles, crushed tortilla chips, if desired

Directions

  1. In medium bowl, stir together chicken, pepper sauce, salt and pepper.
  2. In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through.
  3. Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.

Broccoli Cheddar Soup Recipe (Denny’s)

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 3 cups (7 ounces) shredded mild Cheddar cheese
  • 2 1/4 cups chicken broth
  • 4 cups (7 ounces) chopped broccoli florets
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

  1. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
  2. Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
  3. Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 60 minutes, or until the broccoli is tender.

Makes four 1-cup servings.

Clam Chowder Recipe (Red Lobster)

  Ingredients

  • 1 Quart Clam Juice
  • 1 Cup Non-Fat Dry Milk Powder
  • 2/3 Cup Flour
  • 1 14 Oz. Can Chicken Broth
  • 2 Ribs Celery — chop fine
  • 1 Tablespoon Dry Minced Onion
  • 1 10 Oz. Can Clams — minced well
  • Pn Dry Parsley Flakes
  • 2 Baked Potatoes — peeled and crumbled

Directions

  1.   In blender put clam juice, milk powder and flour, blending smooth.
  2. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
  3. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes.
  4. Keep on low heat up to an  hour and season with salt and pepper.
  5. Freezes well.

Spicy Pho Soup with Bacon Recipe

Ingredients

  • 6 slices bacon (6 oz/175 g), cut into bite-size pieces
  • 1 carton (900 mL) vegetable broth
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) soy sauce
  • 1 red or green chili pepper, thinly sliced
  • 1/2 pkg (8 oz/227 g) rice noodles (medium thickness)
  • 1 cup (250 mL) bean sprouts, to serve
  • 1 cup (250 mL) packed fresh basil leaves, to serve
  • 1 cup (250 mL) packed fresh cilantro leaves, to serve
  • 1 lime, sliced in wedges, to serve

Spicy Pho Soup with Bacon Recipe

Directions

  1. In large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 5 min. Set aside on paper towel-lined plate.
  2. In large saucepan over high heat, mix 4 cups (1 L) water, broth, ginger, soy sauce and chili. Bring to a boil. Add noodles and cook 5 to 6 min., or until al dente.
  3. Divide noodles and broth among four bowls. Top with bacon, bean sprouts, basil and cilantro. Serve with lime wedges.

Quick and Easy Noodle Bowl Recipe

Ingredients

  • 2 boxes  Chicken Broth
  • 1 1/2 tbsp reduced sodium soy sauce
  • 12 coriander seeds
  • 12 cumin seeds
  • 4 whole cloves
  • 3 sprigs mint
  • 2 cinnamon sticks
  • 1 lime wedge, cut into 8 wedges
  • 1/2 lb boneless, skinless chicken breasts
  • 6 oz thin rice noodles (rice vermicelli)
  • 6 oz  matchstick-cut uncooked snow peas (2 cups/500 mL)
  • 1 cup matchstick-cut uncooked carrots

Directions

  1. Combine broth,soy sauce,coriander,cumin,cloves,2 mint sprigs,cinnamon,4 lime wedges and chicken,in large saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until chicken is fully cooked – about 15 minutes,stirring occasionally. Remove chicken,slice and keep warm.
  3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes,to soften and loosen.
  4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.

Recipe tips

  • For a great alternative to chicken,replace it with shrimp or firm tofu. Since shrimp cooks quickly,add it later on in the simmer time so that it will be just cooked at the end of the 15 minute simmer.
  • An equal amount of other fresh,thinly-cut vegetables works well here,too. Be creative and let the season guide you. If using bean sprouts,precook them well.

Spicy Asian Beef & Snow Pea Soup Recipe

Ingredients

  • Vegetable oil cooking spray
  • 1 lb grilling steak
  • 1 cup whole baby carrots, cut into thin strips
  • 4 oz fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger root
  • 1 box Beef Broth
  • 1 tbsp reduced sodium soy sauce,
  • 1/4 tsp red pepper flakes
  • 2 cups hot cooked jasmine rice or Chinese-style noodles, cooked without salt

Spicy Asian Beef & Snow Pea Soup Recipe

Directions

  1. Spray a 12″ (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
  2. Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
  3. Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
  4. Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

Recipe tips

For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.

Pho (Vietnamese Beef Soup) Recipe

Ingedients

  •   4 lb Beef shin with bones or 2 medium oxtails, cut up.
  • 1 md Onion, unpeeled
  • 5 Slices fresh ginger
  • 1 Piece star anise
  • 1 t Salt
  • 2 1/2 tb Chinese fish sauce
  • 1 Bundle medium Chinese vermicelli
  • Boiling water
  • 1/2 lb Leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced
  • 3 Scallions, chopped
  • Fresh cilantro sprigs
  • Pepper
  • Fresh chiles, sliced

Directions

  1. Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
  2. Broil onion until flesh is soft, turning often. Peel.  Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
  3. Also just before beef broth finishes simmering, drop  vermicelli into a pot of boiling water. Cook 8 minutes, remove from water, rinse in cold water, and  drain.
  4. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
  5. Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
  6. Strain broth, reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately.
  7. Reserved beef,  flavorings, and extra broth can be eaten separately

Udon Bowl with Veggies Recipe

Ingredients

  • 10 oz udon noodles
  • 8 cups unsalted chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 2 bunches scallions, cut diagonally, white and green parts divided
  • 1 bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
  • 1/4 cup white miso
  • 3 tablespoons water
  • 1 cup chopped Thai basil leaves

Udon Bowl with Veggies Recipe

Directions

    1. Cook udon noodles as directed on package; drain and rinse well under cold water.
    2. Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
    3. In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves