Anybody have any good soup recipes?

[cfoam4me]

I'd like to find some for the crock pot or stove top. Anyone have a good New England Clam Chowder one?

[rick316]

I'd like to find some for the crock pot or stove top. Anyone have a good New England Clam Chowder one?

No,sorry:wink:

[SpinBob]

I have a great Manhattan Clam Chowder recipe and one for Potato Corn Chowder, I'll post them when I get home.

[Pink]

I'd like to find some for the crock pot or stove top. Anyone have a good New England Clam Chowder one?

I love to make soup but I don't follow recipes...whatever is lying around, goes into the pot. And being a landlubber, no seafood for me.

Oh wait, I make a mushroom soup to die for -- let me get the recipe, brb

I'll put it under its own post so it has a reference point.

[cfoam4me]

Thanks SB & Pink!!!!

[jsejt]

Da Bomb!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29041,00.html

[ChocolatePizzaRedWine]

I'm a crock-pot queen, but don't usually use it for soups. Here's a stove-top soup I made the other day that was surprisingly easy and yummy. It's adapted from the The Simpler the Better: Sensational One-Dish Meals cookbook by Leslie Revsin. It's not particularly light, but really hit the spot when I was feeling under the weather.

Chicken and Tortellini Soup with Pesto

1 1/2 lbs boneless skinless chicken pieces (I used thighs), cut into bite-sized pieces
1 medium onion, chopped
1 large carrot, sliced
1 large zucchini, cut in quarters and sliced
1 Tbs vegetable oil
1 48 ounce can chicken broth
1 cup water
1/2 pound fresh or frozen cheese-filled tortellini
2 Tbs store bought pesto

1. Heat oil in soup pot over medium-high heat. Brown chicken (about 4 to 5 minutes) and transfer to a plate. (This makes it a two-dish meal in my book, but it's worth it.)

2. Pour out all but 1 T of fat from pot, and reduce heat to medium. Add onion and carrot and cook, stirring often, for about 3 minutes. Add zucchini, and cook until onion is translucent, about another 3 minutes.

3. Add chicken and liquid to the pot, and cook over low heat until the chicken is cooked thru, about 10 minutes.

4. Add tortellini, return soup to a boil, and cook until tortellini is tender, about 10 minutes.

5. Remove from heat and stir in pesto. Serve with a sprinkle of freshly-grated Parmesan cheese if you'd like.

[DoctorD13]

For most of my soups, the recipe is in my head. What meat am I using, what
should the soup taste like and I do it. Hmm, lentil soup with a ham bone,
bay leaf, parsely, a touch of liquid smoke.
Turkey soup, sage, thyme, bay and cinnamon. Yep, swet spice for sweeter meat. Used it many times & it rocks
I make Cincinatti chile using cinnamon and allspice.....mmmmmm good
DoctordD13
Paul S

[SpinBob]

Creamy potato and corn chowder

Ingredients:
6 cups peeled and diced potatoes
1 medium onion, peeled and chopped
2 (14 1/2 oz.) cans broth, chicken or vegetable
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
1 cup corn kernels, frozen or canned
1 tsp marjoram
1/2 tsp salt
1/4 tsp pepper
1/4 cup shredded Parmesan cheese

Directions:
Bring potatoes, onion and broth to a boil in a large saucepan; simmer for 15 minutes. Remove saucepan from the stove and place contents into a large bowl. Using a blender or food processor, blend potatoes, onion and broth until smooth and return to saucepan. Keep mixture covered and warm on a low flame. Depending on the size of your blender or food processor, this may take several steps to blend the entire bowl. In a separate saucepan, melt the butter. Stir in flour and cook for 1 minute, stirring frequently. Add milk and continuing stirring. When mixture is smooth and thick, add it to the blended potatoes. Add remaining ingredients, except the cheese, and bring saucepan to a simmer on a medium flame, simmer for 5 minutes. Stir in cheese and simmer for 1 minute longer.

Makes 8 cups

[Pink]

Creamy potato and corn chowder

Ingredients:
6 cups peeled and diced potatoes
1 medium onion, peeled and chopped
2 (14 1/2 oz.) cans broth, chicken or vegetable
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
1 cup corn kernels, frozen or canned
1 tsp marjoram
1/2 tsp salt
1/4 tsp pepper
1/4 cup shredded Parmesan cheese

Directions:
Bring potatoes, onion and broth to a boil in a large saucepan; simmer for 15 minutes. Remove saucepan from the stove and place contents into a large bowl. Using a blender or food processor, blend potatoes, onion and broth until smooth and return to saucepan. Keep mixture covered and warm on a low flame. Depending on the size of your blender or food processor, this may take several steps to blend the entire bowl. In a separate saucepan, melt the butter. Stir in flour and cook for 1 minute, stirring frequently. Add milk and continuing stirring. When mixture is smooth and thick, add it to the blended potatoes. Add remaining ingredients, except the cheese, and bring saucepan to a simmer on a medium flame, simmer for 5 minutes. Stir in cheese and simmer for 1 minute longer.

Makes 8 cups

This is great! Creamy soup, without the cream. This might be served at Chez Pink this very week...I may add a little turkey bacon for the die-hard carnavors living under my roof.

[NJspin]

Isn't that the way to cook? Follow a recipe??? What is that? I have one for butternut harvest soup that is festive looking and tastes just right for a cold winters day. I'll post also. Monica is the soup queen I bet she can give us a few. Split Pea is a good one!...I love to make soup but I don't follow recipes...whatever is lying around, goes into the pot. And being a landlubber, no seafood for me.

[Lewis]

My favorite soup is a spinoff from a copykat recipe of Baked Potato Soup, its sinfully fattening so we have it thursday nights b4 a race weekend. You guys in?