If you live anywhere where the whether turns brisk in the fall desires often shift from salad to soup. For many as soon as those temps drop, soup joins the fall and winter menu. In a cup, it’s warm to the touch and the taste especially those rich soups soothe the soul. Check out this recipe for Loaded Potato Soup.
A traditional classification of soup types divides all the soups in two broad categories; soups that are clear and soups that are thick. On the other hand, bisque, unlike soupis not a generalized umbrella term for a number of liquid foods. Bisque is a particular type of soup that is smooth and creamy.
Now Let’s Learn How to Make Tomato Soup and Tomato Bisque
The word “soup” can have different shades of meaning in Korean. Jigae is more like a stew, and while tang and guk are similar, a guk can be put together in a day, but a tang requires more time. Whatever the case may be, a good soup requires a good base, whether it is made from a radish and dashi broth, or simmering ox bones for hours on end.
Arm yourself with one of these hale and hearty soups and you’ll be ready to brave the winter once again. (READ MORE)
8 cloves of roasted garlic
1 tbsp coriander
1 tbsp cayenne pepper
2 chipotle peppers chopped
2 tbsp course ground black pepper
2 tbsp ground turmeric
2 tbsp ground ginger
4 cups vegetable stock
Large Sheet tray
2 Large Pots
Cut pumpkin in half remove seeds and brush with olive oil
Put on sheet pan and roast until tender
Remove from oven and set aside to cool
Spoon out contents of pumpkin and place in large bowl
Add spices and garlic to bowl and mix
In large pot add pumpkin mixture and vegetable stock
Stir on medium low for 20 minutes
For Service– Laddle into bowl.
*See Chef Jay Jones recipes and videos at: http://www.facebook.com/pages/Chef-Jay-Jones/145348698978?v=wall
Fall is a fickle season: hot one day, cool the next; too toasty for lentils and/or stews, too cool for gazpacho. This time of year we welcome soups back like dear old friends on our table. So celebrate the season with a great fall soup.
Cidered Baked Butternut Squash Soup
2 each (1 pound each) Butternut Squash
¾ cup Apple Cider
2 large onions chopped
2 tablespoons olive oil
4 medium carrots peeled and chopped
2 medium parsnip peeled and chopped
2 small apples cored, peeled and chopped
2 stalks celery chopped
6 cups chicken broth
½ cup whipping cream
2 teaspoons salt
4 teaspoons sage finely chopped
1 teaspoon rosemary finely chopped
Dash of fresh grated nutmeg
Shredded Gruyere cheese (garnish)
Herb croutons (garnish)
(Original recipe directions no longer exists. However, we suggest use this ingredients and follow these steps.
- Step 1
Pour specified amount of olive oil in a large pot, and cook the onion, celery, carrot, parsnips, cored apples, celery and squash 5 minutes, or until lightly browned. Add the spices. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Step 2
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
|Pumpkin and Shrimp Soup
2. Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.
3. In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired, top each serving with a spoonful of yogurt, a sprinkling of chives, and a shrimp skewer. Makes 4 servings.
1/4 cup chopped onion
4 leeks cut in small wedges
4 tomatoes (squeeze out seeds then dice)
5 garlic cloves, minced
1 teaspoon fennel
1 teaspoon saffron
2 crushed bay leaves
1 teaspoon grated orange rind
2 Tablespoons tomato paste
1/8 teaspoon celery seed
3 teaspoons white pepper
2 teaspoons salt
1/2 cup olive oil
4 pounds fresh fish cut in bite-size pieces (whatever you have, red snapper, halibut, scallops, salmon, sea perch, etc.) Include, in shell, well scrubbed clams, mussels, whole shrimp, lobster, etc.
4 cups hot water
This wonderful Alaskan dish can be served any time of the year and is especially delightful when made with you very own catch.
Heat olive oil in large pot. Add vegetables and spices to hot oil. Cook, stirring, until vegetables are transparent. Add fish and cover with 4 cups hot water. Heat on high and force boil for 15 to 20 minutes.
To serve, arrange 3/4 slices of French bread (which have been dried in oven and brushed in butter) in bowls before serving.
When you are talking Russian cuisine, the conversation must include soup. It is indeed a comfort food that has lasted the test of time. A very popular soup in Russia, although the Ukraine stakes its claim to the origins, is a beet root soup called borsch/borscht.
A truly hearty meal, its popularity is not contained just to the Ukraine and Russia. In fact, Poland, Lithuania, Romania – all of Eastern Europe prepares some version of borsch. Prepared either hot or cold, borsch has many different incarnations, but it is traditionally prepared from beets and cabbage (sometimes served with a dollop of sour cream).
Borsch was more of a common man’s meal, primarily eaten by the lower class. Those who were able to afford the extra expense used broths made from meat, fish, mushrooms, or smoked sausages, while the very poor solely used vegetables. The main ingredient (beets) were not very expensive. All borsch recipes are slowly simmered and are served with garlic buns, pancakes, or some sort of black bread.
See a recipe for Russian Borsch here.
- 1 lb beef tenderloin
- 3 carrots (chopped)
- 3 onions(chopped)
- 2 big beets
- 3 medium potatoes
- 1 small head of cabbage
- Cook meat for 2 hours in *water* or until meat is very tender -reserve liquid (*add water if needed along the way)
- Get meat out of pot and shred-set aside.
- Sauté onion, carrots in small skillet-set aside with meat.
- Boil beets in meat broth/water until soft.
- Take beets out and shred.
- Cut up raw potatoes and raw cabbage.
- Put all-(the sautéed mixture–beets, meat, raw ingredients)–together in broth/water.
- Boil until potatoes are done (about 30 minutes).
- Add spices according to taste.
- Serve with sour cream!
- This Russian Borsch recipe was taken from RecipeZaar.
Russian Borsch is just one of the traditional Russian foods, Check out a recipe for Chocolate and Cherry Bread. Click Here.
The Three Sisters Soup recipe is a traditional Native American recipe from the Haudenosaunee (Iroquois) nation. The term “Three Sisters” refers to the three main crops of some North American tribes: maize (corn), squash, and beans. The three plants were planted close together and like close sisters, aided one another in their respective growing processes. This type of ecological cooperation is one that many tribes believe humans should replicate.
|2 cups canned white or yellow hominy,drained
2 cups fresh green beans, trimmed and
2 cups peeled and cubed butternut squash
1 1/2 cups diced peeled potatoes
|5 cups water1 1/2 tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon pepper
|1.||Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.This and more American Indian recipes can be found at:http://allrecipes.com/Recipe/Three-Sisters-Soup/Detail.aspx