Recipezaar: Dinner Party,Soups recipes

Chop Suey

Tue, 12 May 2009 00:47:07 -0400

This is a recipe that's been past down in my family, I want to share it with you. -- posted by Minichef #2

Ajo Blanco With Almond, Cucumber and White Anchovy Salad

Fri, 15 May 2009 01:00:50 -0400

This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time. -- posted by JustJanS

Yellow Tomato Soup With Goat Cheese Croutons

Tue, 19 May 2009 01:35:13 -0400

From TOH magazine. I love tomato soup, goat cheese, and pesto--so this soup sounds like a hit to me! This was a runner-up in the "Prize Tomatoes" recipe contest; the original submitter suggests grilling the tomatoes in summer instead of roasting them. -- posted by Halcyon Eve

Emeril's Shrimp Stew

Wed, 20 May 2009 02:04:27 -0400

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)" -- posted by alligirl

Groundnut Soup

Wed, 20 May 2009 20:04:28 -0400

From Twisted Tanya Restaurant in Copan Ruinas, Honduras Peanuts are offered referred to as groundnuts in the English-speaking islands -- posted by Charlotte J

Tuna and Rice Stuffed Zucchini ( With Extra Soup Recipe )

Thu, 21 May 2009 02:31:53 -0400

This recipe is so delicious, even when served cold. Gluten free and wheat free. you can use some grated cheddar instead of the tofu cheese. -- posted by Wild Thyme Flour

Creamy Pumpkin Soup With Honey & Wine

Fri, 22 May 2009 01:43:04 -0400

I love the taste of the rosemary and wine in this soup. -- posted by Wild Thyme Flour

Jewish Penicillin (Aka: Chicken Soup)

Fri, 22 May 2009 02:09:33 -0400

You want chicken soup? Buy a bird! -- posted by Eric Frankel

Fine Cooking Vichyssoise by James Peterson

Fri, 22 May 2009 02:15:22 -0400

Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Refrigeration time not included in preparation or cooking time. -- posted by KateL

Squash Chowder With Bacon and Garlic (Oamc)

Fri, 22 May 2009 12:10:06 -0400

This can be made in advance and frozen for up to 3 months. Cool after simmering the leeks and squash and freeze in an airtight container. Thaw overnight in the fridge. Reheat gently, stirring continuously until it reaches boiling point, then continue from stirring in the parsley. -- posted by English_Rose

Ishikari Nabe

Mon, 25 May 2009 11:27:49 -0400

Hokkaido is Japans northernmost island. Its cool temperatures and wide open spaces have given it a reputation for great farm products, especially dairy, corn, and root crops like potatoes, onions, and carrots. Its bountiful seafood, like salmon and crab, are also famous throughout Japan. Ishikari nabe is a tasty hotpot that combines some of these famous products in a miso broth accented with melted butter. -- posted by Celticevergreen

Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot)

Mon, 25 May 2009 11:42:23 -0400

This nabe recipe is from the restaurant Tomoegata, which specializes in chanko nabe (sumo wrestler's stew). -- posted by Celticevergreen

Moosewood Creme Andalouse Soup

Wed, 27 May 2009 15:13:37 -0400

This amazing soup is from the book : New Recipes From Moosewood Restaurant. We like to have this for a change during Ramadan. -- posted by Um Safia

Simple Artichoke Soup

Thu, 28 May 2009 23:24:22 -0400

A light, simple, delicious soup from The Guild House, a local luncheon house. -- posted by Recipe Reader

Korean Chicken Soup

Fri, 29 May 2009 02:02:03 -0400

Food & Wine Magazine, December 2008 edition - Perfecting Chicken Soup, recipe by Grace Parisi. It is a deeply flavorful broth and we enjoyed it ever so much :) and have even put it on the menu at our Cafe Ponce. We serve this with a salad, homemade bread or some sort of biscuits (I know) but the residents' like biscuits and we use different recipes to see which they prefer. We also had to make a few changes with the soup but that is when we are making it for the whole home, as we have chicken soup twice a day! When we make it for the Cafe - it is the real thing. It also works on colds like Jewish Penicillin ;) -- posted by Manami

Savory Tomato Soup

Sun, 31 May 2009 20:23:48 -0400

This soup paired with a grilled cheese sandwich is the best. My family used to always eat the tomato soup in a can, but DH didn't like it, so I was on a mission for a homemade tomato soup and my neighbor gave me his recipe. DH loved it and the whole family was happy. I hope you enjoy too. -- posted by mommyoffour

Fish Chowder

Mon, 01 Jun 2009 00:49:21 -0400

This "chowdah" is a family favorite. Served along with a green salad, some French bread, and a nice white wine, and you have a lovely dinner. Quick and easy to make. -- posted by Alan in SW Florida

Easy Mock Turtle Soup

Tue, 02 Jun 2009 01:49:11 -0400

This is a simple receipe with items you would normally have onhand. -- posted by Chef TraceyMae

Corn and Red Bell Pepper Soups With Cilantro Creme Fraiche

Sat, 06 Jun 2009 02:54:57 -0400

This soup is a real show stopper- perfect for a dinner party when you want to impress! Both of the soups and the creme fraiche can be made ahead. From a September 1986 issue of Bon Appetit in the "Cooking Class" section. The recipe is from Chef Stephan Pyles of the Routh Street Cafe in Dallas, Texas. -- posted by Leslie in Texas

Julia's Cream of Mushroom Soup

Mon, 08 Jun 2009 02:25:21 -0400

I don't think you can beat this recipe for simple, delicious mushroom soup. My hubby would eat this every day if I fixed it for him. It's so good! Please try it, and throw out the canned variety! Don't let the lengthy list and directions stop you. Julia Child was very meticulous and it all goes easily and pretty quickly. -- posted by Yia Yia

Summer Cold Peach Soup

Tue, 09 Jun 2009 10:47:14 -0400

I found this great recipe in the "Metropolitan" which is a magazine featuring the best in the Eastern Shore Living. The recipe was provided by Doug Smith. This is outstanding when using overripe peaches! For a beautiful presentation, garnish with fresh blackberries or blueberries. Special notes: I pour just a small amount of diet 7-up over my sliced peaches to prevent discoloration. This does not affect the taste. Prep time does not include your chill time. This is a heavenly taste delight - especially on a warm summer day! -- posted by Debaylady

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Spicy Carrot Soup

Sun, 12 Jul 2009 09:34:18 -0400

A smooth, lowfat, tasty carrot soup garnished with cool fat free yogurt or sour cream. -- posted by *Parsley*

Moroccan Chicken Soup With Apricot Couscous

Sun, 12 Jul 2009 09:51:04 -0400

From what I understand, this Moroccan-Style soup reflects many of the bold spices in North Africa, such as coriander, cumin, cinnamon and cardamon. Here we made Apricot Couscous, to serve on top. The numbers are not low but you are getting a whole and very filling meal! The couscous also makes a nice side dish for chicken, fish or lamb. Make the couscous while making the soup. CuisineAtHome.com - June 2009 -- posted by Manami

Carrot and Ginger Soup

Tue, 14 Jul 2009 10:54:32 -0400

A nice easy soup for a quick dinner. -- posted by Missy Wombat

Crock-Pot Potato Soup

Fri, 17 Jul 2009 02:23:05 -0400

This is so delicious. My family loves it! -- posted by Honeym

Cream of Cauliflower Cheese & Potato Soup

Wed, 22 Jul 2009 01:44:27 -0400

I find this soup to be very similar to Potato and Leek soup but its refreshing to taste the cauliflower and cheese through it. A winter warmer that will delight. -- posted by ozzygirl

Hotpot Dipping Ingredients (Sichuan)

Sat, 25 Jul 2009 02:45:21 -0400

Bascially, use your imagination ... almost any vegetable, meat or even seafood, can be used as a dipping ingredient. The key strategy is that each piece should essentially be bite-sized and will cook in a matter of 1-2 minutes at most. Some ingredients (e.g., mushrooms) can be used whole, while others (e.g., chicken breast, pieces of beef) should be sliced paper thin. This list is only a small set of suggestions. The number of servings is clearly unlimited, but I had to fill in a number ... -- posted by Gandalf The White

Plain Hotpot Broth (Sichuan) -- Bai Tang Lu

Sat, 25 Jul 2009 02:48:21 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or multiple broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu

Sat, 25 Jul 2009 02:48:56 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Creamy Potato and Bacon Soup.

Wed, 29 Jul 2009 15:55:16 -0400

Quite simple, not alot of work involved. Produces a wonderful soup full of flavour! I made this recipe a few weeks ago on a very cold day. As for preperation of the bacon, you can choose to cook it in the stock pot, leaving behind as much fat as possible for flavour, and add back after cooking of the rest of the soup, or do as I've suggested with the microwave. I suggested the microwave because making the bacon cripsy is much easier this way. -- posted by Ambien.

Courgette and Mint Soup

Fri, 31 Jul 2009 11:57:03 -0400

Make the most of in-season zucchini and mint this summer and try this attractive-looking pale green soup. Serves two as an appetizer or four for a main course. -- posted by English_Rose

Cream Cheese Potato Soup

Sun, 02 Aug 2009 10:26:37 -0400

Souped up soup! -- posted by gailanng

Summer Golden Gazpacho

Thu, 06 Aug 2009 11:39:01 -0400

Gazpacho takes on a new color with yellow bell peppers. Grapes, tomatoes, cucumber, and almonds add interesting crunch. This comes from Sunset Magazine. -- posted by aronsinvest

Golden Pepper Soup

Tue, 11 Aug 2009 12:06:44 -0400

Here, saffron is infused into low-sodium chicken stock; blended with wine, onion, garlic, celery, peppers, & spices; and then pureed. The pureed soup is good either hot from the saucepan or chilled. Martha Stewart Living Magazine, published August, 2001 edition. I didn't allow for the cooling time!Also, for a garnish, why not use my recipe #146950? ;) -- posted by Manami

Fresh Tomato Soup With Rice

Mon, 17 Aug 2009 02:30:30 -0400

Came from Southern Cooking. I added extra veggies (carrots & celery). I also added 5 tablespoons of rice. I did not peel or seed the tomatoes. I used less butter as my behind is big enough. -- posted by aronsinvest

Cherry Tomato Soup (Gary Rhodes)

Mon, 17 Aug 2009 03:55:42 -0400

Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I dont have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do. -- posted by Summerwine

Paella Soup

Mon, 17 Aug 2009 12:55:25 -0400

This is a recipe from a Sunset magazine from January 2000. -- posted by Recipe Junkie

Forest Mushroom Bisque

Wed, 19 Aug 2009 01:24:31 -0400

Canlis, Seattle, Washington. Bisques are creamy, rich soups based on a flavorful puree. The foundation of this one is a generous amount of fall's wild mushrooms, one of the more prized culinary treats each year in the Northwest. At Canlis, the chefs often use chanterelles, hedgehog mushrooms, or morels when they're in season, though the bisque is also delicious made with cultivated varieties such as shiitake mushrooms. The flavor and texture of the bisque will vary with the type (or types) you choose to use. It's made extra-rich with heavy cream at the restaurant, but you could lighten the bisque a touch by using half-and-half instead. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

Penny's Best Ever Gazpacho

Fri, 21 Aug 2009 12:08:00 -0400

This is the absolute BEST gazpacho I have ever had. The vodka just adds a little kick to the soup, which makes it different than any of the other recipes I have seen out there for the soup. -- posted by Cooputo

Cioppino: a Fine Kettle of Fish

Mon, 24 Aug 2009 01:44:43 -0400

This is a wonderful recipe that I have made on several occasions. It is easy and does not take much time. I always add extra shrimp cause I love them. This came from Rachel Ray and she makes this for the holidays. -- posted by aronsinvest

Condensed Tomato Soup With Roasted Garlic and Herbs

Wed, 26 Aug 2009 10:05:08 -0400

Campbell's stopped making this recipe and I need it, to make my Recipe #13480 recipe. So I came across another recipe that reminded me of it and I came up with this recipe. -- posted by Charlotte J

Fennel Leek Soup

Thu, 27 Aug 2009 14:17:18 -0400

This one is from my favorite recipe book, "Simply In Season". This is a wonderfully healthy summer recipe! -- posted by Valeria

Like Zio's Tomato Florentine Soup

Fri, 28 Aug 2009 09:20:22 -0400

This soup is flavorful, hearty, filling, rich and satisfying. It is easy to make and if you enjoy tomato soup this is well worth trying. I found this recipe in the Colorado Springs Gazette online, it is courtesy of Zio's Itallian Kitchen. I am posting the original, feel free to modify it to fit your taste. -- posted by Adelinkat

Leek and Brie Soup

Mon, 31 Aug 2009 11:16:39 -0400

Recipe is from the Queen Victoria & Albert resort in Disney World, Orlando. -- posted by Chef #1368092

Lobster Bisque

Tue, 01 Sep 2009 11:00:40 -0400

This is my adaptation of a recipe by Mark Bittman. This is easier to make than the original recipe because you dont need to fuss with cooking live lobsters or getting the meat out of the shells and you dont need quite as large a pot to accommodate whole lobsters. Either boil or steam the lobsters yourself or buy lobster already cooked at a local fishmonger. If you dont have a hand blender use a food processor, blender or food mill. Serve with a few drops of a flavorful hot sauce such as Franks or Texas Champagne (but warn people not to add too much as you want to keep the delicate taste), cognac, sherry and oyster crackers or toasted croutons. -- posted by MarielC

Butternut Squash Soup With Chili and Creme Fraiche

Thu, 10 Sep 2009 11:19:53 -0400

Come in from the cold to a warming bowl of soup. -- posted by English_Rose

Top Tomato Soup

Fri, 11 Sep 2009 10:48:15 -0400

Late summer, when luscious vine-ripened tomatoes are available, is the perfect time to make this soup. The recipe was found on the Toronto Star website and adapted from Sam Stern's Cooking Up a Storm: The Teen Survival Cookbook. Stern is a British kitchen prodigy. The soup may be eaten warm or cold. -- posted by Dreamer in Ontario

Tomato and Apple Soup (Dairy Free Gluten Free)

Fri, 11 Sep 2009 11:43:50 -0400

This is a really delicious soup that I got from the Gluten Free Club. It didn't give the servings, but I doubled it and it filled my standard soup pot, so I'm figuring 5 (1 cup) servings for the regular recipe. I adjusted the recipe a bit to add a little more seasoning. You could make it "cream" of tomato by adding cooked cauliflower in before pureeing. I also seeded the tomatoes after skinning (so I didn't have to sieve it). -- posted by WI Cheesehead

Cream of Tomato Soup in Puff Pastry

Mon, 14 Sep 2009 13:49:27 -0400

This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup. -- posted by blucoat

Sarasota's Spicy Savory White Bean Chili

Mon, 14 Sep 2009 15:37:24 -0400

Comfort Food. The first time my Dad was going to try this ... he was not very willing. Turkey ... no beef, cinnimon and nutmeg ... what is that? A little heat to make it spicy and you have an amazing chili. He was hooked. I top it with my Pepper Jack cheese and fresh chopped up avocado and tomato and you have an amazing chili. -- posted by SarasotaCook

Roasted Garlic and Tomato Soup

Tue, 15 Sep 2009 11:48:26 -0400

This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children. -- posted by Sharon123

Tuscan White Bean Soup W/ Basil Garlic Sauce

Thu, 17 Sep 2009 11:02:51 -0400

This soup will be the envy of coworkers at lunchtime... exclaiming "What are you eating--it smells soo good!!" This makes a beautiful, healthy and filling dinner, and works well as leftovers the following day. This is a very good soup, that's healthy, high in fiber and flavor! Serve with Basil topping, a drizzle of olive oil and crusty toasted bread. -- posted by xsandos

Roasted Pumpkin and Tomato Chowder

Thu, 17 Sep 2009 15:43:14 -0400

Pumpkin, tomatoes chili combine to make a satisfying warm textured soup. -- posted by English_Rose

Orange Parsnip Soup

Fri, 18 Sep 2009 16:47:49 -0400

Weather is getting cooler so soup is in order again. This is a recipe of Linda Hatts which appeared in a cookbook called "Out of Nova Scotia Gardens". Definitely for parsnip lovers. Cook time is approximate. Enjoy....... -- posted by Chef #570804 Halifax Liz

Hot and Sour Shrimp Noodle Soup

Mon, 21 Sep 2009 10:53:48 -0400

A spicy warming noodle soup with exciting flavors that is quick to make too! -- posted by English_Rose

Curried Yellow Beet Bisque

Mon, 21 Sep 2009 12:30:34 -0400

This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot! -- posted by Mad Maryno

Creamy Potato Vegetable Chowder in Mini Bread Bowls

Mon, 21 Sep 2009 12:38:45 -0400

Now this is about the chowder ... And there are so many good recipes here on RecipeZaar for bread bowls and I sure some family recipes which are favorites, so I am not going to go into a recipe for that. Honestly, I tend to just order mine from my local grocer which are inexpensive and no work for me. But, if you like to bake ... go for it. I'm just more of a cook, not a baker, although I do, but I prefer not too if I had my choice. You can also use premade frozen dough, make your own, or any method you want. But this is about the chowder and the method of presentation. I love the bread bowls and it always seems to make a great presentation. This is one of my favorite things to serve for a football party on Sunday, or a BBQ for a small get together. Or just a nice dinner party with friends. It is fun and different. Serve with grilled sausage, BBQ chicken, pulled pork sandwiches, pork tenderloin or even kabobs. It makes this a great comfort food dinner. It takes a little work, but the soup can be made the day ahead which is the best part and I always make sure I have the bread bowls ahead too. This soup makes about 10 cups, so 5 medium size bowls of 8-10 mini bowls. -- posted by SarasotaCook

Queen Victoria's Brown Windsor Soup

Mon, 21 Sep 2009 13:19:28 -0400

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls. -- posted by French Tart

Red Pepper, Tomato and Garlic Soup

Mon, 21 Sep 2009 13:25:24 -0400

A rich and robust soup that makes a great appetizer at any time of the year, or a satisfying lunch or supper. -- posted by English_Rose

Mulligatawny Soup

Mon, 21 Sep 2009 13:29:32 -0400

A classic Anglo-Indian soup which is great to make during the winter months as it can become a complete meal when served with some good crusty bread. Varations/Additions: Garnish the soup with a little cooked long grain rice; Sweeten the flavor with a little mango chutney before blitzing; Cook some chopped apple in the soup for a sweeter flavor. -- posted by English_Rose

Easy Lentil Supper Soup

Mon, 21 Sep 2009 13:45:45 -0400

This delicious and substantial vegetarian soup is so easy and economical to make and its even better on day two. -- posted by English_Rose

Cioppino

Mon, 21 Sep 2009 16:21:44 -0400

This is a very versatile seafood soup/stew. Its very easy to make it personal and change up a bit. My aunt, my Mom, and I all make it just slightly different but its always delicious. Its also pretty good for you when you consider its not fried and there are really no fats in it. Different ways of serving it are either over spaghetti (my fave) or with chunky Italian bread and corn on the cob on the side. -- posted by Jessica JT

Broccoli Cheese Soup

Wed, 23 Sep 2009 14:19:03 -0400

My mom made this a lot during the cold winter months in Ohio..it warms you right up! It's an easy recipe that kids love! A great way to sneak in their veggies :) To warm up again, you may need to add some milk to re-liquefy. Enjoy. -- posted by Brim05005

Chicken Tortilla Soup

Wed, 23 Sep 2009 14:20:54 -0400

This recipe is so easy, and so great on a chilly day! It's cheap to make as well, which is always nice :) Enjoy. -- posted by Brim05005

Cock-A-Leekie Soup

Wed, 23 Sep 2009 14:26:15 -0400

An old Scottish favourite - simple to make and a great dinner party appetizer. -- posted by English_Rose

Creamy Apple Chestnut Soup

Wed, 23 Sep 2009 14:44:48 -0400

I can't take any credit for this. This was on CHOW this am, but I made a similar recipe about 1 year ago which I fell in love with. I lost the original recipe which came from a Southern Living Magazine I believe, but this one is by Aida Mollenkamp. If I remember right, this is almost identical to the recipe that I originally made mine from. It is an excellent Fall soup. I remember the dinner party where I first served it. Everyone was somewhat health conscious, so I tried to do Fall flavors a bit lighter. So I served a hearty bleu cheese vinaigrette and walnut salad with roasted pears, beets and figs, Creamy havarti baguettes for the soup and Chardonney turkey sliders on whole wheat buns. Baked pumpkin spiced cookies for dessert with coffee. OK ... it was Fall, even though it was 90 in Florida ... and besides football was on. So I just had to share this soup recipe because it is so good. -- posted by SarasotaCook

Sarasota's Best Scallop Bisque

Fri, 25 Sep 2009 01:04:44 -0400

This is a smooth and creamy bisque with the tender sweet flavor of scallops. The sherry gives it a nice warm flavor, and then my favorite part ... the garnish with 3 breaded and sauteed skewered sea scallops and fresh chopped chives. This is so pretty and elegant when served for a dinner party. This will serve 6-8 people for a nice starter course. -- posted by SarasotaCook

Asparagus Soup

Mon, 28 Sep 2009 16:33:57 -0400

As the weather gets a bit cooler, I love to make soup! This is a great creamy fall soup with Asparagus, Leeks and Fresh Goat Cheese! -- posted by Corrinne J

Leek Soup With Apples and Blue Cheese

Tue, 29 Sep 2009 11:02:07 -0400

This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook. -- posted by Sharon123

Salmon Seafood and Veggie Chowder

Sun, 04 Oct 2009 01:13:07 -0400

Super good Fall food! Enjoy! -- posted by ~*Miss Diggy*~

Woodstock Inn Acorn Squash and Apple Bisque

Mon, 05 Oct 2009 17:12:15 -0400

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. This silky soup combines wonderful flavors to evoke the beauty of autumn in New England. -- posted by Molly53

Spicy Curry Pumpkin Soup

Tue, 06 Oct 2009 14:56:11 -0400

I had originally made this soup for my Christmas Dinner last year. I found the recipe on epicurious.com. I believe the recipe was originally found in "Oprah Magazine" by way of "Simply Recipes" on www.elise.com. My family and I really enjoyed this soup... It's full of flavour and the spice is perfect for a cold evening. I really love this recipe and hope you do too! -- posted by Ardenia

New England Clam Chowder

Wed, 07 Oct 2009 11:41:40 -0400

This recipe is pretty much like everyone's else except I use evaporated milk and half & half. Easy enough to make and taste pretty darn good on top of it. -- posted by Catnip46

Kansas City Steak Soup

Wed, 07 Oct 2009 11:43:32 -0400

This recipe came out of my Rival crock pot recipe book. This is a great recipe for using up left over meats. You can use ground beef, left over roast or steak. This can also be made on the stove, just simmer for 3-4 hours. Using MSG is optional but I use it because I think it adds a lot of flavor. -- posted by Catnip46

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

Simple Cream of Veggie Soup

Mon, 12 Oct 2009 13:48:45 -0400

This recipe was given to me from my sister-in-law. I changed it a bit and it is absolutely delicious and very filling. I like to serve it before a light meal, like fondue. Don't let making a soup from a roux scare you- it is super easy. -- posted by Amy Duchesne

Chicken Cordon Bleu Soup

Tue, 13 Oct 2009 14:55:20 -0400

Great easy variation on cordon blue -- posted by KHardee

Fabulous Lamb Stew

Wed, 14 Oct 2009 14:18:56 -0400

I love lamb and I love this stew! I came up with this recipe a few years ago. Every time I serve it I get oohs and awes! The extra effort is worth it. -- posted by SarahRK

Curried Carrot and Coriander Soup

Wed, 14 Oct 2009 14:23:52 -0400

This warming soup is gently spices with cumin, cardamom and coriander and is also delicious served chilled on a hot summer's day. -- posted by English_Rose

Delicious Golden Mushroom Soup With Beef Broth Dairy Free

Sun, 18 Oct 2009 09:54:36 -0400

So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too. -- posted by ChandraSoleil

Creamy Broco-Vita Soup

Sun, 18 Oct 2009 10:04:46 -0400

Don't let the name fool you. this is one fantastic soup. it's smooth, creamy and comforting with a declicous flavor with a hint of velveeta cheese. this soup is awesome served hot or cold. best part is, all ingredients are right in your cupboard or fridge. -- posted by Chef #183236

Pot Roast Mushroom Soup

Mon, 19 Oct 2009 14:37:29 -0400

This is a great recipe for left overs or as someone said do overs. Comes together quickly. -- posted by aronsinvest

Layered Corn, Black Bean and Chorizo Chowder

Wed, 21 Oct 2009 11:51:55 -0400

Yes layered soup, well that was their name ... "Creamy Corn, Chorizo and Bean Tortilla Chowder." It was at a small little Mexican restaurant in Taos, NM, about 10 years ago and it was amazing. The table next to me ordered it and it looked so interesting I had to try it. The soup was topped with small piles of the chorizo, avocado and olives, and cheese on top this beautiful creamy pale yellow corn chowder and then they took a bite and the bottom layer of the soup was black beans. It was picture perfect served in this big wide rimmed white bowl, it was almost to pretty to eat. Well it incorporates a spicy layer of black beans, onions and roasted jalapenos, topped with a perfect creamy corn chowder and then topped with small piles of the chorizzo, diced avocados with olives and a pepper jack cheese. A squeeze of lime and cilantro. Take advantage of cooking the chorizo, black beans and chowder well ahead of time so when it comes time to serve ... just reheat and plate up. I serve this with my chicken enchiladas with a red sauce. This is a great dish for friends or just family and it is really simple. Make some margaritas and time for party. -- posted by SarasotaCook

Italian Vegetable Soup

Wed, 21 Oct 2009 12:44:51 -0400

For a creamier soup, leave to cool after cooking, then liquidize in a blender and stir in some milk before reheating. -- posted by English_Rose

Carnival Cruise Strawberry Bisque

Wed, 21 Oct 2009 13:48:49 -0400

I had this on a Carnival cruise once and it was simply amazing. This is a copy cat. :) -- posted by Kierstein

Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

Fri, 23 Oct 2009 16:35:11 -0400

A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Recipe is an adapted one from Whole Foods Market. -- posted by BecR

Clifton Country Inn Essence of Asparagus Soup

Mon, 26 Oct 2009 13:18:27 -0400

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law to Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic. -- posted by Molly53

Clifton Country Inn Crab and Corn Chowder

Mon, 26 Oct 2009 13:39:23 -0400

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law of Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic. -- posted by Molly53

Spiced Parsnip Soup

Tue, 27 Oct 2009 01:20:24 -0400

This warming vegetarian soup makes a great appetizer or a hearty lunch with homemade bread. -- posted by English_Rose

Rich French Onion Soup

Tue, 27 Oct 2009 01:28:29 -0400

Some french onion soup recipes can seem a little 'thin' tasting - the dijon, thyme and garlic in this one provide just enough depth to leave you going 'Mmmmmmm....' -- posted by Rachel C

Tomato Fennel Soup With Blood Orange

Thu, 29 Oct 2009 16:14:29 -0400

Vegetarian tomato and fennel soup. Regular oranges work just as well, also. I also add some garlic, sauteed with the onions. I found this in the Chicago Tribune food section that I get emailed to me :) -- posted by DeeCooks

Cheddar Leek Soup

Sat, 07 Nov 2009 17:29:52 -0500

This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results. -- posted by Elle Anderson

Chicken and Orzo Soup With Arugula and Basil

Sun, 08 Nov 2009 19:58:40 -0500

Recipe is from Rachael Ray. -- posted by Lainey6605

Cherry Tomato and Ravioli Soup

Sun, 08 Nov 2009 19:59:41 -0500

Adapted from a Rachael Ray recipe. -- posted by Lainey6605

Spicy Crab and Shrimp Soup

Tue, 10 Nov 2009 16:02:24 -0500

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. -- posted by Chef #840903

Spicy Pumpkin-Carrot Cream Soup

Fri, 13 Nov 2009 12:40:02 -0500

The silky smooth texture and rich taste, in combination with the slightly crunchy bacon really took me by surprise. Very loosely based on a recipe for carrot soup. It takes a while to prepare, but it's not difficult or stressfull, and very rewarding. -- posted by JasperJ

Mushroom Meatball Soup

Tue, 17 Nov 2009 01:23:36 -0500

This is a quick and simple recipe from the November 11, 2009 Houston Chronicle. It is a filling and hearty soup. -- posted by m0m

Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly

Wed, 18 Nov 2009 19:41:20 -0500

This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve. -- posted by mama's kitchen