Tasty Kitchen: A Happy Recipe Community! » Soups

Crab and Corn Chowder

Krystle — Sat, 05 Sep 2020 20:58:01 +0000

In a large skillet, heat butter until melted. Cook onion, celery, bell pepper, and jalapeno until softened. Add the flour and cook for 1 more minute. Then whisk in broth a little at a time.

Add corn salt, pepper, cumin, and Old Bay seasoning. Bring to boil. Reduce to simmer for 15–20 minutes.
Stir in crab and heavy cream. Simmer for around 3–5 more minutes.

Garnish with bacon, and oyster crackers. Enjoy!

Vegetable Beef Soup

Beth Pierce — Thu, 03 Sep 2020 14:31:05 +0000

Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat. Add the chuck roast and sear to brown each side. Add about 3 cups beef broth (or enough to cover it), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until fork tender.
After the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook for 1 minute stirring constantly.
Add 4 cups beef broth, potatoes, green beans, diced tomatoes, Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.

Mussels with Coconut Curry Lime Broth

Vanessa LaBranche — Sat, 15 Aug 2020 19:16:52 +0000

In a large pot or Dutch oven, add coconut oil over medium high heat. Add garlic, ginger and onion until lightly browned for 2-3 minutes.

Add habanero pepper, curry powder and coconut sugar and cook for another minute. Add white wine to deglaze the pan and cook for another couple of minutes.

Add broth and coconut milk and bring to a boil. Then add the mussels and stir the mixture so that it coats the mussels. Cover the pot and reduce to a simmer and cook for 8–10 minutes or until the mussels open up. Discard any that do not open.

To finish, squeeze fresh lime juice into the pot and stir again. Serve.

Cold Zucchini Soup

Magali Mutombo — Mon, 20 Jul 2020 20:00:56 +0000

In a small pan on medium heat, heat up olive oil. Once heated, add shallots and wait for them to get translucent before adding coriander, garlic and thyme. Stir occasionally so that garlic doesn’t burn.

Add zucchini. Make sure that all the pieces a well coated with oil. Add stock and let it simmer until zucchini is tender.

Turn off stove and put pot to the side with the lid open. After 10 minutes, with a hand mixer, add cheese to the soup and blend everything together.

Once everything is well blended, let it cool completely. Put in a serving bowl and in the fridge for a least 1 hour.

Easy Gazpacho

Beth Pierce — Mon, 29 Jun 2020 03:03:48 +0000

In a large bowl gently stir together tomatoes, onion, cucumber, red pepper, garlic, jalapeno, salt, pepper, Tabasco Sauce, balsamic vinegar, Worcestershire Sauce, cumin, cayenne, basil and marjoram.
Run 3/4’s of the mixture through a food processor on high until finely pureed. Next combine the finely pureed mixture and the reserved chopped vegetables in an airtight container. Refrigerate and chill for 2 hours up to overnight.

Mushroom Egg Drop Soup

The Gourmet Country Girl — Thu, 11 Jun 2020 16:02:34 +0000

1. Bring the chicken and mushroom broths to a boil in a medium saucepan over medium-high. Season with salt and pepper.

2. Reduce the heat to medium and stir in the mushrooms. Continue cooking for 5 minutes, or until the mushrooms have shrunk to about half their size.

3. Vigorously whisk the egg in a measuring cup that has a spout. Hold the measuring cup with the egg about 12 inches or so above the saucepan of simmering soup and – very slowly – drizzle it into the hot soup, stirring the soup in a circular motion as you go. The egg with immediately cook and form thin ribbons. Don’t worry if the soup becomes cloudy, this is ok because it is thickening up a bit. You want to see this, especially in egg drop soup without cornstarch.

4. Add the scallions to the soup and give it a final stir to mix everything together.

5. Ladle into bowls. Drizzle each bowl with a little sesame oil and a sprinkle of red pepper flakes for added oomph. Serve right away while the soup is piping hot.

French Onion Soup

Beth Pierce — Thu, 11 Jun 2020 15:05:54 +0000

Heat butter and olive oil in a Dutch Oven or stock pot over medium to medium/low heat. Add the onions and cook for about 45 minutes stirring every few minutes until a rich golden brown.
Add the garlic and thyme. Cook for 1 minute. Add the wine and using a spoon or spatula try to remove as much of the brown glazing from the bottom of the pan as possible. Allow the wine to simmer with the onions for about 5 minutes. Add the chicken, beef broth and bay leaf. Simmer for 20 minutes. Discard the bay leaf and season with salt and pepper to taste.
Add the soup to the bowls or cups. Top with crostini and grated cheese. Slip under the broiler for 2-3 minutes.

Pork and Poblano Stew

The Gourmet Country Girl — Tue, 28 Apr 2020 20:18:05 +0000

In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.  

Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and almond flour, stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.  

While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.  

Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.  

In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.  
When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew.   

Ladle into bowls. Garnish with diced avocado, cotija cheese, and lime zest. 

Note: Use a serrated knife to cut the beef into cubes. A serrated knife with make clean, easy cuts through chilled beef.

Ärtsoppa

Natalie Wiser-Orozco — Fri, 24 Apr 2020 17:01:26 +0000

Soak the split peas for 4 hours or overnight.

Heat a large pot over medium heat, and add in the olive oil. When the pan is heated, add the onion, and saute for 5–7 minutes, or until translucent. Add in the carrots and saute for another 5–7 minutes until tender.

Add in salt, clove, thyme, and marjoram, cooking for 1 minute to let the spices bloom. Mix in the vegetable stock, and turn the heat of the pot up to high. Bring to a boil, and then turn down to medium-low, and simmer for 30 minutes.

Remove from heat, and add 3/4 of the soup to a blender. You can do this in batches if you’d like to be more on the cautious side. Using a towel on top of the blender lid, carefully blend until velvety smooth. Be careful, the soup will be extremely hot.

Return the blended soup to the pot with the remaining, un-blended soup, and mix in the fresh dill. Divide among 6 bowls, top with mustard, and remaining dill as a garnish. Serve immediately with buttered bread and extra mustard on the side.

Allergy-Friendly Panera Broccoli Cheddar Soup

Sadia Malik — Sun, 19 Apr 2020 07:24:49 +0000

Heat oil or butter in large pot. Once melted, add onions, garlic and carrots and cook until soft, about 5 minutes.

Add broccoli. Cook for additional 5 minutes, then season with salt, pepper, paprika, mustard and hot sauce. Add milk and broth. Simmer over medium heat for 10 minutes.

Mix cornstarch and cold water. Pour into the pot and whisk until smooth. Let it cook to thicken.

Add cheese and cook just until cheese is melted. Adjust seasoning. Serve.