Tag: soup (Page 1 of 4)
Clam ChowderFebruary 11th, 2017 in Hot Soups, Soups by Julia Volhina
This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.
It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.
As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.
Don’t skip on bacon, it gives the chowder that distinctive smoky taste.
Italian Sausage Soup with CauliflowerDecember 31st, 2016 in Hot Soups, Soups by Julia Volhina
Cauliflower and vegetables soup infused with Italian spices and cream is another creation perfect for cold winter weather: it fills and warms you up.
And that fact that this soup is pretty easy and quick to do if just another reason to try it out.
Fresh chicken broth works perfect here, however good grade boxed broth is a good option too.
Sometimes I use broth from boiling chicken thighs for salads and such, to not waste a good stuff.
If you are looking for more heat use hot Italian sausage instead of mild one or in addition to it.
Carrots and Ginger Soup-PureeMarch 29th, 2014 in Hot Soups, Soups by Julia Volhina
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-PureeOctober 5th, 2013 in Hot Soups, Soups by Julia Volhina
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 (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 CreamOctober 13th, 2012 in Hot Soups, Soups by Julia Volhina
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 SoupAugust 18th, 2012 in Hot Soups, Soups by Julia Volhina
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.