Soups

Spinach Tortellini Soup

tobo — Thu, 04 Dec 2008 10:04:28 GMT

This is Aunt Sandy's recipe. It's fast and easy (like all good soup should be), and everyone in my family loves it! Even my boys who tend to be a little weird about "green things" in their food (except for broccoli, which they also love), can't get enough of this. Melia had it for the first time last night when I made it for supper...I just threw it in the baby food grinder...and she ate and ate and ate. It was nice to see how much she enjoyed it! If anyone is interested, I could share the recipe. We eat this pretty regularly at our house.

Asparagus Soup

cicconettiadmin — Mon, 08 Sep 2008 20:39:13 GMT

Now listen, this is VERY good so quit making that face! This is creamy and light and not entirely a main dish soup. We all like it though, even Ben eats it. It's really good with seafood dishes and I'm posting the shrimp sandwiches we like to eat it with.

14oz. chicken brother
1/4 c. water
1 yellow potato, peeled and cut into cubes
1 medium shallot (I don't know what that is, we use two green onions)
1 clove garlic (we use 1 tsp of minced garlic)
Dried Thyme
Dried Savory or marjoram leaves (never used this)
Salt
12 oz asparagus, ends cut off, and sliced into 1 inch pieces
1 1/2 oz thin prosciutto, chopped (this is garnish, we usually forego it)

1. Place broth, water, potato, shallot, and spices in a large saucepan. Bring to a boil over high heat. Reduce to medium-low, cover, and simmer until the potato is tender about 8 minutes. Add asparagus, return to a simmer and cook, covered, until the asparagus is tender, about 5 more minutes.

2. Meanwhile, cook prosciutoo in a small skillet over medium heat until crisp, about five minutes.

3. Pour the soup into a blender and puree until smooth. Serve with prosciutto.

Jamey's Bacon for my Husband Alternate Version:
For step 2: Use four pieces of uncooked bacon and cut up into little pieces. Cook it in a skillet. When you add the soup to the blender about 2/3 of the bacon and blend it into the soup. Use the rest for the top of the soup.

**This only makes about 3 cups of soup, so if cooking for a crowd you'd need more. Also, I usually need more liquid than they say too so I just add more broth or water to get the consistency that I want or to keep the potatoes/asparagus covered while cooking

Italian Sausage Soup

tobo — Sat, 06 Sep 2008 07:10:37 GMT

1 lb. Italian sausage
2 15oz. cans diced tomatoes
2 15oz. cans chicken broth
1 can great northern beans
3 carrots -diced
2 small zuccini -diced
5 cups (or the whole bag) fresh spinach-torn

directions:
brown sausage (out of casing) in large soup pot. Add in tomatoes, and broth bring to boil. Add in beans, carrots, wait 3 minutes, add in zuccini wait 3 minutes (or until carrots and zuccini are soft). Remove from heat, add spinach, stir, cover and let stand 5 minutes. Enjoy! Serves 6-8

Roasted Tomato Basil Soup

Lauragolightly — Thu, 04 Sep 2008 20:08:20 GMT

3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

*** I don't always use plum tomatoes (usually I get Roma because they have them cheap at SAM'S Club) and still get delicious results, nor do I use a full 1/4 cup olive oil or fresh basil or fresh thyme. Dry basil has been fine for me...I just shake it over the top of the pot until I feel like stopping. Also, line your baking sheet before you roast the tomatoes...it makes clean up so much easier! ***

Soup in a bag

cicconettiadmin — Mon, 19 May 2008 16:37:22 GMT

This was wicked good. Recipe forthcoming.

Potato Soup

tobo — Mon, 10 Dec 2007 06:40:36 GMT

Hey! I am making potato soup for supper tonight. I've been so hungry for it, too. It's Judy's recipe, not Gram's...but, I'd like to have Gram's recipe, too, whenever you get it posted, Jamey! Ohhh, the cold weather makes me want comfort food which makes me think of another recipe I need to post (unless you guys already have it)...Mom's homemade macaroni and cheese recipe. Yum-O! My boys love that...and it's soooo much better than the kind out of the box. I'll have to post that one this evening.

Italian Wedding Soup: Crockpot Version

cicconettiadmin — Mon, 15 Oct 2007 11:40:18 GMT

12-15 frozen meatballs-cut into bite sizes
6 cups chicken broth
1-2 cooked chicken breasts: chopped
carrots & celery: diced
bunch of spinach: remove stems (duh)
Garlic salt & lemon pepper: to taste
Romano cheese
Tiny pasta

Combine. Cook all day. (3 or 4 hours on high) Freezes well. Mega-delicious.

Soup Hints: The meatballs are easier to cut if you just nuke them in the microwave. As with all soup the amount of ingredients is optional: Use more or less of the carrots/celery, spinach, cheese, and pasta as it suits you.