EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: soup (Page 1 of 4)

Carrots and Ginger Soup-Puree

March 29th, 2014 in Hot Soups, Soups by Julia Volhina
Carrots and Ginger Soup-Puree

So I discovered carrots and ginger combination while working on last week recipe. And I decided to take it one step further: today with carrots and ginger soup-puree.

It is spicy, unusual and absolutely delicious. To my surprise even my better half liked it (and he is not too thrilled with either carrots or ginger).

You can use cup blender instead of hand one, if blender cup isn’t big enough to hold whole pot, just work in batches. But I must say hand blender is much easier to use here.

Pumpkin and Rice Soup-Puree

October 5th, 2013 in Hot Soups, Soups by Julia Volhina
Pumpkin and Rice Soup-Puree

It is a pumpkin harvest time. That said, it is a time for pumpkin vegetable soup-puree: bright in color and rich in nutrients meat-free soup.

You can use canned vegetable broth for this one, or prepare your own from scratch by following these easy step by step instructions like I did. Just remember that canned broths usually are pretty salty, so you may need reduce amount of salt you add to the soup.

Equal amount of sour cream can be substituted for heavy cream if you feel like it.

Zuppa Toscana (Italian Sausage Soup)

June 22nd, 2013 in Hot Soups, Soups by Julia Volhina
Zuppa Toscana (Italian Sausage Soup)

Zuppa toscana (or italian sausage soup with skin on potatoes, bacon and kale) is one of the reasons I usually go to Olive Garden for. Now with this recipe I don’t have to anymore (but I still can :), they also have neat tiramisu).

This soup has very distinctive italian taste because of spices in sausage. By the way either mild italian chicken meat mix with spices or sausages themselves will work for this recipe. I think meat mix is a bit easier to handle.

Using canned broth for this recipe is easier and saves time, but isn’t absolutely necessary, you can cook the broth yourself.

Serve this soup hot, that way it will provide nice warm feeling especially on cold weather. If you need to reheat the soup leftovers, don’t overheat it, just bring to light simmer and serve.

Salmon and Potato Chowder with Cream

October 13th, 2012 in Hot Soups, Soups by Julia Volhina
Salmon and Potato Chowder with Cream

There is no better food for crispy fall weather than a cup of thick freshly cooked hot chowder.

This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Lemon is optional and can be omitted.

You can regulate thickness to your taste by adding more or less of the starch.

Cauliflower and Chicken Soup

August 18th, 2012 in Hot Soups, Soups by Julia Volhina
Cauliflower and Chicken Soup

Unusual soup (at least for me): cauliflower florets and with tender chicken boiled in chicken broth and milk thickened with semolina flour.

It requires much less work to prepare that usual soup do: boil chicken and cauliflower and wait until they all become soft to taste. Not much peeling, blanching, slicing, dicing, etc.

You can adjust thickness of the soup by varying amount of water, milk and semolina flour. Add mozzarella directly to a serving bowl if you like taste of melted cheese, or skip it all together if you want to make soup skinnier.

Chicken Soup-Puree with Eggs

April 7th, 2012 in Hot Soups, Soups by Julia Volhina
Chicken Soup-Puree with Eggs

If you have hand blender this is a soup recipe to try for you: pureed chicken in vegetable broth thickened with flour and beaten eggs.

Hand blender works great to mince chicken meat as well as to break any knots in flour feeling (if needed).

Stand blender or meat mincer will work as well, just mince meat with a bit of broth before adding it to the pot.

Clear Beef Broth with Vegetables

October 8th, 2011 in Hot Soups, Soups by Julia Volhina
Clear Beef Broth with Vegetables

Beef broth with vegetables is easiest liquid food to make, easiest to consume, good for your digestive system. Why not to cook it yourself instead of pouring it out from a can or a box?

All you need is beef with bones (I find shank cut very suitable for soups and broths), roots (carrots, parsley, celery), onion, fresh greens and this recipe.

Clear beef broth is nice to accompany any food prepared from that boiled meat cooked in the broth (since you don’t need it after broth is cooked), such as crepes with boiled meat stuffing, savory pies or fried dumplings.