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Delicious Potato Soup

March 17, 2015 in All Recipes, Course: Soup, Skill Level: Moderate



3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup onion, finley chopped
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken stock
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Salt and papper
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender. Stir in the chicken stock, salt and pepper.
In a other saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Chicken Soup With Pasta

December 9, 2014 in Course: Main, Course: Soup, Cuisine: Poultry, Skill Level: Moderate

About 1/2 pound penne
3 tablespoons olive oil
6 cup chicken stock
1 pound boneless, skinless chicken breasts
2 cup white wine
4 carrots, sliced 
1 onion, chopped
2 garlic, chopped
1 tablespoon thyme, chopped
1 rind Parmigiano Reggiano cheese for topping (optional)
1 cup peas
2 cup leaf parsley, chopped
1 small lemon
Salt and pepper
in a large pot bring water and heat until boil, add pasta and salt and cook until pasta is soft.
At this time, in a small pan, pour about 2 cups of chicken stock over the chicken to cover it. Add wine (over medium heat) until the chicken is cooked.
Meanwhile, in a Soup pot, heat olive oil over medium heat. stir carrots, onion, garlic and thyme, season with salt and pepper and cook for bout 10 minutes.after that add remain stock.
Remove the chicken and cut into bite-size cubes and add to the soup. Stir peas and parsley and pasta and let cook slowly. Design with cheese.

Chicken Stew

November 8, 2014 in Course: Main, Course: Soup, Cuisine: Poultry, Skill Level: Moderate

olive oil, 2 tablespoons
Cellery, 2 stalks
1 large carrot
1 small onion, chopped
Salt and pepper
1 can chopped tomatoes
1 can chicken broth
2 cups fresh basil, chopped
1 teaspoon dried thyme
2 chicken breast
1 can beans
Heat the oil in a saucepan over medium heat. Add onion cook until brown. Addition celery and carrot and let it cook about 5 minutes.Season with salt and pepper to taste. Str tomatoes, chicken broth, basil and thyme. add the chicken breasts.
When boiling reduce the heat. uncover until the chicken is almost cooked. transfer the chicken breasts to a plate and cool for 10 minutes.Discart the skin and bones from the chicken and divide them about 6 cm.
Return the chicken meat to the stew and cooked about 30 minutes.

Mushroom soup with stilton, apple & walnut croûtes

October 16, 2014 in Course: Soup, Cuisine: Fruits & Vegetables, Skill Level: Easy

For the soup
2 onions
olive oil
1 organic chicken or vegetable stock cube
½ a bunch fresh thyme
2 cloves of garlic
4 large portobello mushrooms
100 g basmati rice
1 tablespoon single cream
1 teaspoon truffle oil
For the croûtes
8 chestnut mushrooms
1 ciabatta loaf
1 clove of garlic
1 eating apple
½ a bunch of fresh curly parsley
1 lemon
50 g Stilton cheese
1 small handful shelled walnuts
Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil • Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher • De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred • Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes • Pour in 1 litre of boiling water and boil with the lid on
Cut 4 slices of ciabatta at an angle and add to the griddle pan • When charred on both sides, rub with a halved garlic clove • Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice • Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted
Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil • Top the toasts with pinches of apple and parsley and serve on the side


October 2, 2014 in Course: Soup


Contingut Recepta ..

Bé Avui us portem altra Recepta de AEE Que de bronzejat SENZILLES Gairebé si Fan soles, encara fenc Que fer, com sempre. No Es Si Sera La Autentica Recepta ni tampoc Pretenc Que ho mar, Així Que només és una versió de Casa Que espero us agradi. Encara que la idea de fer-la si l’he copiat l’Ettore, , ho sento Sóc un copiador de Como a l’escola, he, he


1 Kilo de tomàquets madurs

Jo cassola 200 grams de fer servir el del dia anterior

Mig got d’oli d’oliva, En aquest cas de les oliveres del sogre (Jaén)

Vinagre al gust jo li vaig posar de cabernet

1 Dent d’all-petit

2 blancs Espàrrecs

2 Trossos de cogombre

2 Talls de bacó o cansalada


1a “Jo Pelé Els Tomàquets, els trituri i li vaig afegir l’Oli, el vinagre i la sal, el Deixi al punt Que m’agradava.

2a “Vaig posar el pa a la trituradora, PERQUÈ al vas de la batedora no em cabia i vaig veure TOT tritureu, Despres De triturar si ho PASSI Per la batedora

3a “El PASSI Per El xinès i llest.
 4t “Tall Tires De cansalada o bacó, i Les PASSI PER L’Paella, cruixents quedar a Que Fins.

5è “Muntem el plat. Posem dues puntes d’espàrrec i Dos Cilindres de cogombre Que haurem de fet ONU de l’estafa buidador de pomes, de les Nacions Unides trosset de tomàquet A sobre paràgraf aguantar, tirem el Salmorejo i afegim la tires de cansalada Per sobre, l’ONU parell de flors i ONU cibulet i Llestos paràgraf SERVIR, espero que us agradi ..


Robiola and Mushroom Grilled Cheese “Soldiers” with Butternut Squash Soup

September 25, 2014 in Course: Main, Course: Soup, Skill Level: Easy



Grilled Cheese Soldiers:
8 ounces Robiola cheese
Olive oil, for coating the pan
1 clove garlic, smashed
12 shiitake mushrooms, stemmed and julienned
1 teaspoon fresh marjoram, chopped
8 slices rye bread
1/2 stick (4 tablespoons) unsalted butter, at room temperature
8 slices Fontina cheese
Butternut Squash Soup:
Olive oil, for coating the pan
1 large butternut squash, peeled and cut into 1-inch cubes
2 Yukon gold potatoes, cut into 1-inch cubes
1 large Spanish onion, cut into 1/2-inch dice
1 Granny Smith apple, peeled and cut into 1-inch cubes
1/2 bulb fennel, cut into 1/2-inch dice
2 cloves garlic, chopped
Kosher salt
2 cups white wine, such as Chardonnay
3 cups vegetable stock
Pinch red pepper flakes
Pinch sugar
1 cup heavy cream
Oyster Mushroom Chips, recipe follows
Minced chives, for garnish
Oyster Mushroom Chips:
1 1/2 pounds oyster mushrooms, stemmed and torn into bite-size pieces
Extra-virgin olive oil
Kosher salt
1/4 teaspoon crushed red pepper, or to taste

Butternut Squash Soup:

Special equipment: a bench scrape

For the grilled cheese soldiers: Place the Robiola in the freezer to firm up. Add enough oil to coat the bottom of a medium saucepan, add the garlic and cook over medium heat. Remove the garlic when aromatic and add the mushrooms. Saute until golden brown, remove from the heat and add the marjoram.

Preheat a griddle pan over medium heat.

Cut the Robiola into 8 slices. Butter one side of each bread slice. On each of the unbuttered sides of 4 slices place 2 Fontina slices, some of the mushrooms and 2 of the Robiola slices. Place on the griddle butter-sides down. Place the other four slices of bread on top, buttered-sides up. Flip over when the undersides of the sandwiches are golden and crispy, applying pressure with another pan or grill press. Remove from the griddle when the second sides are golden and the cheese has fully melted. Cut off the edges and slice each sandwich into two 1 1/2-inch rectangles.

For the butternut squash soup: Add enough oil to coat the bottom of a large pot and place over medium-high heat. Add the squash, potatoes, onion, apple, fennel and garlic and season with salt. Stir to coat the mixture with the oil and sweat, 5 to 6 minutes. Add the wine to deglaze the pan and cook until reduced by half.

Add the vegetable stock and season with salt and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the squash is falling apart, 35 to 40 minutes. Add water if necessary to keep the squash submersed.

Puree the soup with a handheld immersion blender. If using a countertop blender, cool the mixture for about 5 minutes and carefully add it to the blender. Blend until very smooth and velvety. Check the consistency. If it is too thick add water to thin it. Season to taste, adding the sugar if needed.

Whip the cream in a large bowls until it holds its shape in soft peaks. Refrigerate until ready to use.

Ladle the soup into serving bowls and top each with a dollop of the whipped cream and some chopped Oyster Mushroom Chips. Garnish with minced chives. Serve with the grilled cheese soldiers.
Oyster Mushroom Chips:

Preheat oven to 375 degrees F.

Put the mushrooms in a large bowl and toss with olive oil until lightly coated; season with salt and red pepper. Using two baking sheets, spread the mushrooms in a single layer; you don’t want them to overlap.

Roast the mushrooms for 10 to 12 minutes, or until brown and “cooked on” or stuck to the baking sheet. Remove from the oven and let cool for 5 minutes. Use a bench scrape to get the mushroom chips off the bottom of the baking sheet.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


Roasted Tomato Soup

September 21, 2014 in Course: Soup, Skill Level: Easy


2 1/2 pounds assorted tomatoes (heirloom, vine and plum)
1/2 cup cherry tomatoes, for garnish (optional)
1/2 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic
2 small onions, sliced
Kosher salt and freshly ground pepper
1 quart chicken stock
2 bay leaves
4 tablespoons unsalted butter
1/2 cup chopped fresh basil
3/4 cup heavy cream

Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.


Chestnut Soup with Bacon

September 21, 2014 in Course: Appetiser, Course: Soup, Cuisine: Meat, Skill Level: Easy

sa_1411278451Ducasse Soup

2 shallots
3 stalks celery
3 cloves garlic
2 slices bacon
1 bay leaf
1 teaspoon peppercorns
2 quarts chicken stock
12 ounces porcini mushrooms
1 tablespoon salt
1 tablespoon black pepper, ground
2 1/2 pounds chestnuts, peeled
1 tablespoon olive oil

Preheat the oven to 250°F.
Peel and cut the shallots and celery into large chunks. Peel the 3 garlic cloves.
Heat a flameproof casserole dish and put in 2 slices of bacon 1/8-inch thick. Color well on both sides, then take them out and keep hot.
Add the chunks of shallot and celery and the whole garlic cloves to the bacon fat. Stir for 1 to 2 minutes. Add 2 1/2 pounds of peeled chestnuts to the casserole dish. Sweat for 3 minutes, stirring.
Take out about 20 of them and set aside. Then add a bay leaf and the peppercorns. Add the chicken stock and put the casserole dish in the oven for 45 minutes.
In the meantime, clean the mushrooms. Slice the caps of 2 firm mushrooms into thin slices and keep cold on a plate covered with plastic wrap. Chop the rest into small dice.
Blend the soup thoroughly. Taste and adjust the seasoning, adding salt and freshly ground black pepper. Keep hot. Cut the two slices of bacon into fine lardons and cut the 20 reserved chestnuts into quarters.
Heat 1 tablespoon of olive oil in a sauté pan and brown the chestnuts for 2 minutes. Add the diced mushrooms, salt lightly, and cook for an additional 2 to 3 minutes.
Add the small lardons, stir, and adjust the seasoning. Put this garnish in the middle of each soup plate. Pour the hot soup around it. Sprinkle with mushroom slices and serve nice and hot.


Party squash soup

September 15, 2014 in Course: Soup, Skill Level: Moderate



1¼ litres organic chicken or vegetable stock
6-7 lime leaves
3 fresh red chillies, deseeded
2 cloves garlic, peeled
1 large thumb-sized piece fresh ginger, peeled
3 sticks lemongrass, trimmed and squashed with the back of a knife
sea salt
freshly ground black pepper
1 small bunch fresh coriander
Olive oil
1 heaped teaspoon five-spice
1 teaspoon ground cumin
1 onion, peeled and finely sliced
1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks
200 g basmati rice, washed
2 x 400 ml tinned light coconut milk
juice of 3-4 limes
1 fresh red chilli, finely sliced, optional


Get a high-sided pan or wok on a medium-high heat to get nice and hot, and pour your stock into a small pan on a low heat to get warm. To make your fragrant soup base, add the lime leaves, chillies, garlic, ginger, lemongrass and a pinch of salt to a food processor. Chop the top few leaves off your bunch of coriander and pop to one side, then add the rest to the processor and blitz for 30 seconds or so until fairly fine. With the processor still running, add a few good lugs of olive oil, the five-spice and ground cumin. Tip this mixture straight into your hot pan, you can add a splash of stock to loosen it if you want, and fry and stir for a couple of minutes so it starts smelling fantastic. Add your sliced onion, then cook gently for 8 to 10 minutes.
Add the squash to the pan and stir well, then pour in the stock. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes until the squash is lovely and soft. At this point, add the rice and give it a really good stir. If it looks a bit dry, you can add a splash of water here. Continue to simmer for about 8 minutes until the rice is almost cooked, then add the coconut milk and bring back to the boil. Simmer for a couple of minutes until hot through and thickened a little. I like to squash up some of the squash at this point too.
Take the pan off the heat, give it a good stir, then taste and season carefully with salt and pepper. To give it a bit of twang add the lime juice – the amount you need will depend on how juicy your limes are, so keep tasting it as you go. Scatter with more sliced fresh chilli and your reserved coriander leaves before serving.
If you’re making this for a party, what I like to do is to hack the top off a massive pumpkin, scoop out the insides, then bake the shell in the oven for 40 minutes at 100ºC/220ºF/gas ¼. You can then use this as a receptacle for your hot soup, and as long as it’s an inch or so thick, it should keep warm for a good hour or so. Have it sitting out at the party with a load of little cups and bowls lined up next to it and a bunch of lime wedges, and let everyone help themselves!


Lentil and Sweet Potato Soup

September 13, 2014 in Course: Soup, Skill Level: Easy

sa_1410592019Lentil and Sweet Potato Soup

8 oz. applewood-smoked bacon
3 Tbsp canola oil
2 C thinly sliced carrots
2 C coarsely chopped leeks
¾ to 1 tspn Yellow or Madras Curry Powder
Kosker salt
1-½ lbs. sweet potatoes
2 Sachets (1 bay leaf, 10 peppercorns, 1 peeled and smashed garlic clove, and 3 sprigs of thyme wrapped in cheesecloth)
2 C (about 8oz.) Spanish Pardina or French de Puy lentils, small stones removed, rinsed
8 C Chicken Stock
1 to 2 Tbsp red wine vinegar
Freshly ground pepper
Cilantro leaves

Cut the bacon into lardons that are 1 inch long and ½ inch thick.
Heat the canola oil in an 8 to 10 quart stockpot over medium heat. Add the bacon, reduce the heat to low, and render the fat for 20 to 25 minutes. The bacon should color but not crisp. Using a slotted spoon, remove the bacon and set aside.
Add the carrots, leeks, onions, and curry powder to the pot and stir to coat in the bacon fat. Season with salt, reduce the heat to low, cover with a parchment lid, and cook very slowly for 30 to 35 minutes, until the vegetables are tender. Remove and discard to the parchment lid.
Meanwhile, peel the sweet potatoes. Trim them and cut them into a ½ inch dice. Put the potatoes, one of the sachets, and 2 teaspoons of salt in the large saucepan, add cold water to cover, bring to a simmer, and cook until the potatoes are just tender, about 10 minutes. Drain and spread on a tray to cool; discard the sachet.
Add the lentils, second sachet, and stock to the vegetables, bring to a simmer, and simmer for the 30 to 40 minutes *mine went every bit of 40 minutes*, until the lentils are tender. (At this point, the soup can be refrigerated for up to 2 day.)
Spread the bacon in a small frying pan and crisp over medium-high heat.
Add the vinegar to taste to the soup, then add the potatoes and heat through. Season to taste with salt and pepper.
Serve the soup garnished with the bacon and cilantro leaves.