Recipezaar: Stocks,European recipes

Granny's Broth (Cawl Mam-gu) Welsh

Mon, 13 Mar 2000 21:34:00 -0500

-- posted by Sackville

Tregaron Granny's Broth (Cawl Mamgu Treagon) Welsh

Mon, 13 Mar 2000 21:34:00 -0500

-- posted by Julesong

Vegetable Broth (version 1.3)

Wed, 05 Dec 2001 10:12:19 -0500

One of the best uses for a slow cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own veget -- posted by Mille®

Homemade Beef Stock

Thu, 28 Mar 2002 09:53:37 -0500

-- posted by Mille®

Another Homemade Beef Stock Recipe

Mon, 13 May 2002 18:51:19 -0400

-- posted by Mille®

Jacques Pepin's Clear Vegetable Stock

Tue, 16 Jul 2002 22:53:36 -0400

Chef Pepin's recipe for a tasty vegetarian stock. -- posted by Sue L

Brown or White Chicken Stock

Wed, 26 Mar 2003 20:02:40 -0500

From Julia Child's 'Mastering The Art of French Cooking.' -- posted by ChipotleChick

Italian Vegetable Soup

Fri, 12 Sep 2003 20:02:49 -0400

This is a hearty, meatless vegetarian soup. -- posted by William (Uncle Bill) Anatooskin

Beef Consomme

Wed, 14 Jan 2004 19:58:56 -0500

Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups. -- posted by "Pink Eyed" Jim Cortina

Chicken in a Pot Plus Stock or Dumplings

Fri, 01 Apr 2005 21:00:50 -0500

This is quite different from the Chicken in a Pot recipe already posted (#7202), which calls for tomato and very little liquid. I like this alternative because it provides you with a whole, cooked chicken and stock for use in soup or whatever you wish. And maybe you disagree, but I think home-made chicken broth is noticeably better than the canned variety. I use this recipe specifically with soup in mind, but it's also an easy way to cook a chicken and results in a moist, tasty bird that is good re-heated. There are recipes for this that call for the chicken to be cooked in stock instead of water. In my experience this is unnecessary since the chicken and vegetables create one in the cooking process. For this recipe, it would definitely defeat the purpose. I suggest altering the seasonings according to your taste or planned use of the broth. This liquid can be used in any soup or stew that calls for chicken stock. Since this recipe results in about 6 cups of liquid, for soup you may want to freeze the first batch and plan on making another. I like to condense it by boiling and reducing the liquid. As if this isn't wordy enough, here are some options for serving. So... Option 1: When this is done cooking, save all the remaining liquid for soup and eat the chicken and vegetables with a supplemental gravy. You can make a gravy from the stock, or from the chicken wingtips, neck and giblets. If you want to do this, put the wingtips etc. into a small saucepan with salt and pepper, and maybe some vegetables like onions, carrots or garlic. Cover this with water and bring to a boil around the same time you start the chicken. Skim off the foam and simmer, adding water as it boils off if necessary. When your chicken is nearly done, take the wingtips and other things out of the gravy liquid and put it back on the stove. Sample it and add salt and pepper to taste. Combine three tablespoons of cornstarch with some water and add it to the liquid, bringing to a boil. Turn it down to low. The gravy should thicken. If you want it thicker, add more cornstarch. For more gravy, add some of the stock from the chicken pot. I like the taste of this gravy, but if you find it bland, add bullion to taste (preferably before the cornstarch). If you do this it's good to make mashed potatoes or add some small whole potatoes to the chicken pot at the beginning-- if you can fit them. Don't add cut-up potatoes since they'll cloud up and thicken your stock. Option 2: Along with the chicken, serve the stock as a soup with dumplings. I have provided a butter dumpling recipe adapted from Mark Bittman's How to Cook Everything. The bowls of broth and dumplings make a good first course-- if you do this, the chicken and vegetables may be kept warm on a platter in a 200 degree oven. Or you can slice up the chicken and add it to the bowls with the vegetables for a hearty soup. -- posted by Yamakawa

Erõleves (hungarian Consommé)

Wed, 13 Apr 2005 12:24:48 -0400

Pronounced E-ru-le-vesh. After trying this you may never again get away with opening a can of condensed broth and pretending it's the real thing. -- posted by littleturtle

Cod Soup (bakalar or Stock Fish)

Fri, 15 Apr 2005 16:46:24 -0400

Mom makes this for Lenten Fridays Easter and cold days. Really excellent fortifying soup. Before you START SOUP: Wash, then soak Cod in cold water 3 days and 2 nights, changing the water several times. Wash again before cooking. Add cold water to large kettle;put fish in. Cook about 3 hours. Clean skin off and shred from bone. Now it is ready. Get "Ingredients" out and proceed with "Directions." -- posted by Jane Gib

Mirepoix

Tue, 26 Apr 2005 17:22:22 -0400

This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission. -- posted by Julesong

White Mirepoix

Tue, 26 Apr 2005 17:22:27 -0400

Chef Gabriel Claycamp's recipe for white mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance. A white stock is made by simmering chicken or beef bones, vegetables, and aromatics in water. The stock remains relatively colorless during the cooking process. Please note that this is not a recipe designed to make stock, itself, but rather just introduces white mirepoix basics. Recipe posted with permission. -- posted by Julesong

Scotch Broth

Wed, 24 Aug 2005 17:52:31 -0400

This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread. -- posted by PaulaG

Witches Brew Chicken Noodle Soup

Tue, 27 Sep 2005 13:17:05 -0400

This family favorite is a mix of recipes from my mom and my chef brother and easy to prepare! It makes a tasty main if served with a salad and crusty bread. The kids love it for lunch!! My brother finally convinced me that fresh herbs and chicken stock are better so if possible, use them! -- posted by Clever_Little_Witch

My Fruit Salad

Fri, 14 Oct 2005 19:10:58 -0400

I like this recipe because it is a little different from most fruit salads and is delicious. I was hungry for fruit salad one day and simply made it from what I had on hand. -- posted by Jo in Idaho

Roasted Vegetable Stock

Mon, 31 Oct 2005 14:13:25 -0500

This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock. -- posted by Chef Kate

Simple and Healthy Veggie Soup

Thu, 24 Nov 2005 06:35:35 -0500

From the BNF Nutrition Foundation website converted into US measurements. Easy enough for me to make... and healthy too! -- posted by Secret Teenage Chef

The Lady's Chicken Noodle Soup - Paula Deen

Fri, 02 Dec 2005 15:20:05 -0500

This recipe is from the days that Paula Deen started "The Bag Lady", where her sons would go out and sell their mother's meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around - first added carrots and celery to the stock, as well as dill (it really makes the soup even better.) -- posted by Manami

Simple Beef Stock a La Julia Child

Mon, 12 Dec 2005 15:01:59 -0500

This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon. -- posted by Chef Kate

Greek Onion Soup

Mon, 26 Dec 2005 21:42:22 -0500

This is a heartier version of French onion soup. -- posted by Chef #277091

Five-Onion Soup With Scallion and Gruyere Croutons

Sun, 08 Jan 2006 19:13:25 -0500

This recipe is based on the one in the Panera Bread cookbook. I've modified it slightly, primarily to reduce quantity. The recipe calls for sliced onions, but my family prefers smaller pieces in the soup, and Panera serves it with chopped onions in our local store. This tastes a lot like the soup there. -- posted by PanNan

Mediterranean Vegetable Soup

Mon, 23 Jan 2006 20:18:10 -0500

From Cooking Light magazine. Great veggie soup. -- posted by smiles4u

German Cream of Vegetable Soup

Wed, 08 Feb 2006 08:33:42 -0500

Hey, where's the cream? No, no cream here, only delicious healthy soup. This is a VERY healthy, low calorie soup. My family loves it. I serve it with thick slices of German bread. -- posted by Strawberry Jello Cake

Better Than Bubbe's Matzo Ball Soup

Tue, 14 Mar 2006 15:06:37 -0500

A rich, flavorful chicken soup with light, fluffy matzo dumplings. A traditional Passover favorite. -- posted by Alan in SW Florida

Roasted Garlic Soup

Mon, 20 Mar 2006 16:48:23 -0500

I was cashiering years ago in Margate, N.J. when a gentleman checked out with so many fresh garlic balls I had to ask. He came back the next day with a "Taste" of the very best garlic soup I've ever had, and he was kind enough to share his recipe with me. I, in turn wish to share it with you. Thank's Mr. Levitt -- posted by kitelady

Smoked Haddock Soup

Tue, 02 May 2006 10:55:03 -0400

With Kashmiri Saffron. A great recipe from Waitrose. -- posted by JoyfulCook

Irish Leek and Potato Soup

Wed, 07 Jun 2006 20:41:53 -0400

There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads. -- posted by tehparrot

Leek Soup

Fri, 16 Jun 2006 22:03:31 -0400

Posted for Zaar World Tour 2006 from An Exaltation Of Soups....This Tranitional Welsh leek broth is a wonderful way to start a feast on March 1, St. Tavy's day. It is guaranteed to strengthen the heart cords of anyone with Welsh blood, but watch out for the celebration: in Wales, to be "full of loudmouth soup" is to be "drunk as a lord." -- posted by Charlotte J

Fish Stock a La Normandy

Mon, 26 Jun 2006 19:28:00 -0400

Use the heads, tail, frames, etc from any fresh fish such as red snapper, halibut, bass--saltwater fish that is white fleshed. It's very simple to make and freezes beautifully and has endless uses--in soups, chowders, sauces. -- posted by Chef Kate

Glens Bouillabaisse (Fish Soup)

Tue, 27 Jun 2006 22:59:23 -0400

Adapted from a recipe in my microwave book as well as from others online. We love this and it is easy because you can make the soup base, freeze it then reheat when needed and add the seafood minutes before eating. I sometimes like to serve it with rice but usually just with crusty bread. Don't overcook fish or seafood and stock must not be boiling whilst cooking seafood so don't forget to reduce heat. You can use any seafood, crabs, lobster etc. -- posted by Ninna

Italian Egg Drop Soup ( La Stracciatella)

Fri, 30 Jun 2006 11:55:29 -0400

This recipe is an adjusted version of Mario's La Stracciatella. It is a labor of love to make the stock before the soup, but the final product is just wonderful. I could not believe how delicious this was. -- posted by Cocinero

Golden Chicken Bouillon (Russian)

Wed, 12 Jul 2006 15:29:00 -0400

Serve with piroshki or old-fashioned chicken pie. -- posted by littleturtle

Hearty Tomato Soup With Chicken and Pasta

Thu, 13 Jul 2006 16:24:44 -0400

Comforting any time of year. This soup has a delicious flavor that appeals to adults and kids alike. In the summer, I use my garden tomatoes to make the tomato puree for this soup, which really brings out the flavors. The combination of the dried and fresh herbs is the most flavorful, but all dried herbs could be used if fresh herbs are not available. Great for a meal with sandwiches or a cobb salad. -- posted by Sanzibar ;-)

Tortellini Soup

Mon, 24 Jul 2006 21:26:40 -0400

Fast, easy and good. Recipe by Giada De Laurentis, host of Everyday Italian. I make this whenever I need a quick and light dinner or lunch. Great with crusty bread and a caesar salad. -- posted by HollyGolightly

Russian Borsh/Borsch

Fri, 04 Aug 2006 11:42:15 -0400

I have a friend in Russia, and she did me the honor of giving me a copy of a true Russian borsh recipe (I am guessing thou that each recipe might be a little different). This is so good! I hope you enjoy! -- posted by Cajunmommy

Minestrone Soup

Fri, 13 Oct 2006 14:11:26 -0400

I love minestrone...especially Olive Garden's version. This is my homemade version of their delicious soup! -- posted by Hippie2MARS

Barefoot Contessa's Pistou

Wed, 25 Oct 2006 17:43:28 -0400

This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong. -- posted by Suzie-Q

Stracciatelli (Italian Rag Soup)

Mon, 30 Oct 2006 17:42:50 -0500

This is a yummy broth-based comfort soup. Especially good during cold/flu season. -- posted by LZAK

Victorious Vegetable Stock

Fri, 02 Feb 2007 17:05:32 -0500

Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's yeast and Brewer's yeast will not work). The optional addition of parmesan rind increases the richness in a wonderful way - My local Italian deli gives it to me for free. But leave it out for a vegan / parve stock. This broth beats any packaged vegetable stock hands down, if I do say so myself :) -- posted by What's Cooking?

B K Witch's Soupe Provencal Au Pistou

Thu, 29 Mar 2007 22:12:57 -0400

I have had several different versions of Soupe Au Pistou over the years. While they have all been excellent, I wanted to do my own "twist" on it, so this version is the BKWitch way. -- posted by Bert's Kitchen Witch

Summer Minestrone

Mon, 09 Jul 2007 23:27:26 -0400

This recipe is from the cookbook "Pasta" by Silvana Franco. I tried this today because I had some vegetables that I wanted to use up, and even though it's really really hot here in Tucson, this was a great light Italian soup that you can really vary to your own tastes. Please be warned though: this is a delicate soup, not the kind that really reaches out and smacks you in the mouth when you take a bite. It's meant to be mild and delicate, but again you can really change it to suite your tastebuds. -- posted by I Cook Therefore I Am

Italian Sausage Soup

Wed, 25 Jul 2007 02:21:54 -0400

This is my families favorite soup! You have to try this one. -- posted by frozenmargarita

Crock Pot Italian Wedding Soup

Sat, 04 Aug 2007 21:12:38 -0400

This takes a little advance preparation, but it is great to come home to after a long day. Pastina and acini di pepe pasta is very small pasta and can be added the last hour or so of the cooking time. -- posted by Lainey6605

A Mean Matzo Ball

Tue, 07 Aug 2007 22:13:28 -0400

Yes, I make a mean matzo ball, thank you. And I shall share my method as the first recipe I will post. The debate over seltzer goes on but no one here at the Zaar has mentioned separating the eggs! I believe this gives these dumplings both fluff and bounce. -- posted by Chef #404181

Pork and Tuscan Vegetable Soup

Sat, 25 Aug 2007 05:36:50 -0400

Almost a stew its so hearty. Very healthy. -- posted by Abby P

Italian Chicken Noodle Soup

Tue, 11 Sep 2007 22:07:45 -0400

A traditional Chicken noodle soup, Italian style. -- posted by Chef Pooh #2

Old Fashioned Lovage and Potato Soup

Mon, 17 Sep 2007 20:21:08 -0400

A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only. -- posted by French Tart

Chicken Soup from the Heart

Mon, 01 Oct 2007 19:16:28 -0400

A relatively easy dish to create, perfect for a cold winter day, or just a big bowl for the kids. In my house, apart from having this every Shabbat, it's also the Jewish Penicillin we rely on. From my house to yours, with love. -- posted by AniSarit

Italian Chicken and Vegetable Soup

Sat, 13 Oct 2007 20:53:16 -0400

I haven't made this yet but am looking forward to it! It looks wonderful and so easy to make. Soup lovers... I am looking forward to hearing what you think! -- posted by shannon1979

Celebration Spiced Baked Ham With Orange and Marmalade Glaze

Tue, 30 Oct 2007 01:46:27 -0400

A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too. -- posted by French Tart

Country Style Smoked Sausage, Ham and Split Pea Soup

Wed, 31 Oct 2007 23:14:22 -0400

This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered! -- posted by French Tart

Zuppa Alla Pavese (Chicken Soup W/ Poached Egg)

Mon, 12 Nov 2007 00:32:52 -0500

Food Around the World: The Cooking of Italy (Time Life) -- posted by Michelle_My_Belle

Macaroni Ratatouille Soup

Thu, 13 Dec 2007 17:58:15 -0500

This is a great soup to warm you up on a winter evening. Great Italian flair with Eggplant. -- posted by Kayakgirl in Anchorage, Alaska US

Easy Stracciatella Italian Soup

Wed, 02 Jan 2008 00:29:31 -0500

Delicious and easy soup made with spinach, very healthy and tasty. -- posted by CooksInHeels

Soup for Supper

Wed, 23 Jan 2008 01:40:27 -0500

An easy hearty soup! easy to make, specially good served on a cold evening with crusty bread sitting in front of a glowing fire! -- posted by JoyfulCook

Bean & Bacon Soup

Wed, 23 Jan 2008 12:27:24 -0500

I have been making this soup for a long time now and everyone likes it. Very tasty if made with smoked bacon.You can use any beans you like.Can't remember how i came by it. -- posted by Tea Jenny

Portuguese Soup

Fri, 22 Feb 2008 19:44:54 -0500

This was from a friend that lived down the street. She was about 75 in 1965. She always had a nice garden and would share the items she grew. The women would come over and visit just about everyday to say hello to my mom, brother and I. She would always bring us some of this soup when she made it. My mom is now 83. The lady that gave us this soup has long since passed! This has been passed down for a very, very long time. This could be the best soup I have ever tasted, thanks to Mrs Vollmer! -- posted by Moontan Master!

Mung Bean Stew

Thu, 10 Apr 2008 00:48:49 -0400

great stew. High in fiber and nutrious -- posted by Chef #214039

Leek and Potato Soup

Mon, 14 Jul 2008 22:26:00 -0400

A hearty soup,the great flavors make a wonderful combination, easy to make and easier to eat! - warms your right through on a wet and windy day. -- posted by JoyfulCook

Zesty Pepperoni Soup

Thu, 28 Aug 2008 15:25:59 -0400

This is an easy to make low cost soup that is made in the slow cooker. I created this recipe out of boredom and was surprised with how well it turned out. Though some of the ingredients normally do not go with each other they blend well to create a unique healthy meal. You can add shredded carrots, zucchini and chopped mushrooms also. -- posted by EmilieLearnstoCook

Chicken & White Bean Soup With Spinach & Parmesan

Wed, 17 Sep 2008 15:45:15 -0400

This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve. -- posted by Lainey6605

Take 5 French Onion Soup

Tue, 30 Sep 2008 13:31:23 -0400

quick and yummy french onion soup, gourmet for a fraction of the cost! -- posted by Red Hot Housewife

Red Onion Soup or Zuppa Di Cipolle Rosse

Fri, 10 Oct 2008 01:49:52 -0400

I love how this simple dish scents the whole house when cooking. When someone you know has a cold, serve this to them (minus the bread and cheese) with one great big glass of red wine. Send the patient straight to bed after eating. They should feel a little bit better when they wake up. Sometimes I add 2 tbs. of Port or Sherry as a special treat. Note: You will need some cheese cloth or a large tea ball strainer to make this recipe. -- posted by Karen's Krazy Kitchen

Rich Chicken Broth

Tue, 14 Oct 2008 13:45:48 -0400

Adapted from a recipe in Cook's Illustrated Magazine, 1996. -- posted by DrGaellon

Peperonata Stoup

Sat, 18 Oct 2008 01:17:28 -0400

This recipe is from Rachael Ray. -- posted by Lainey6605

Stracciatella Alla Romana (Roman Egg Drop Soup)

Mon, 27 Oct 2008 17:48:10 -0400

Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant. -- posted by Alan in SW Florida

Pasta E Fagioli

Mon, 27 Oct 2008 23:21:09 -0400

Never have figured how to make dear old Mom's recipe, but this similar and very good! From Gourmet magazine -- posted by Gianni #23

Tomato and Escarole Soup With White Beans

Thu, 30 Oct 2008 00:22:30 -0400

"SOUP'S ON!" -- So are health and flavor. A mug of steaming homemade soup is comforting, satisfying and good for the soul as well as the waistline. In our home this broth-based soup is a quick and easy suppertime solution, and a terriffic way to fill up on vegetables. -- posted by Feast Your Eyes!

Holiday Tortellini Soup

Tue, 02 Dec 2008 01:08:06 -0500

This is a hearty and flavorful soup. It can be made ahead and freezes well. Recipe is from Taste of Home. -- posted by Lainey6605

Spicy Chicken Asiago Soup

Wed, 03 Dec 2008 22:25:06 -0500

An adapted, healthier version of Olive Garden's delicious Zuppa Toscana. Great with a sprinkling of asiago or romano cheese and served with warm bread and a nice vouvray wine. For this recipe, I use Han's All Natural Garden Vegetable, Asagio Cheese Chicken Sausage . -- posted by Chef #411629

Tomato Tortellini Soup

Fri, 09 Jan 2009 17:59:17 -0500

Hearty tomato soup with meat or cheese tortellini The soup is a meal in itself, serve with crusty italian bread or rolls -- posted by Chef #1116714

Mushroom and Tortellini Soup

Fri, 16 Jan 2009 18:47:15 -0500

This recipe features wild mushrooms which add a rich flavor. This is from Good Housekeeping. -- posted by Lainey6605

Borsh - the Most Delicious Traditional Russian Beet Soup

Wed, 11 Feb 2009 14:51:38 -0500

Borsh is a traditional Russian soup prepared from beets and cabbage. It is usually served with a spoon of sour cream. There are over 40 varieties of hot and cold borsh that use different combinations of vegetables and meats. This is my grandmother's recipe, which is also, arguably, the best one :) -- posted by annya127

Italian Onion Soup

Mon, 09 Mar 2009 16:32:45 -0400

This recipe is from Chef Michael Chiarello. -- posted by Lainey6605

Cauliflower and Parmesan Soup

Thu, 19 Mar 2009 16:15:46 -0400

Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the faux-potato in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. If you prefer it with more of a kick, use blue cheese instead of parmesan, or stir in a good pinch of garam masala. To dress it up for pre-Christmas entertaining, strew the top with a few matchsticks of smoked salmon, or with crisped slices of pancetta and toasted almonds. Or, if you want to be very Comtesse du Barry about it, slip in a couple of seared sea scallops at the last minute, then serve it with a dollop of crème fraîche and a spoonful of caviar. ENJOI! -- posted by Ashlin

Little Stuffed Hats in Broth

Sun, 10 May 2009 20:00:59 -0400

This soup is served in Northern Italy on Santo Stefano (also known as St. Stephens Day or Boxing Day) and on New Year's Day. It makes a welcome change from all the special celebration food at this time of year. It is traditionally made with the Christmas capon carcass, but chicken stock works equally well. This recipe calls for cappeletti, which means "little hat". The difference between cappelletti, from Modena, and tortellini, from Bologna, lies in the stuffing and not in the form. According to the Modenese, cappelletti are shaped like hats: On the other hand, Giuseppe Cerri, whom the Bolognese credit with the happy invention of the tortellino, claimed to have been inspired by a vision of Venuss navel. From the book "400 Soups" and posted for ZWT5. -- posted by FloridaNative

Avgolemono Soup

Wed, 22 Jul 2009 11:05:29 -0400

this is a greek soup, it's a lemony chicken noodle [or rice] kinda soup. i learned the recipe from my yia-yia [grandmother] when i was younger. it's great for those cold wintery days or a rainy fall or spring day. or if you're just in the mood for some soup. now you can either used canned chicken noodle/chicken and rice soup [which is fastest] or make homemade chicken soup which is healthier and probably overall better tasting. but it's up to you. this recipe is going to go by the canned soup. -- posted by koukla007

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

Minestra With Sweet Sausage

Sun, 08 Nov 2009 19:56:41 -0500