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Looking for recipes for a spring soup

16 years ago

I've signed up to bring the soup to our next foodie gathering (4 couples)this month. I'd like to do something with vegetables of the season. Any beloved recipes out there? Thanks, Robert

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Comments (6)

annie1992
16 years ago
Well, of course. (grin) I love cream of asparagus and this time of year a nice fresh pea soup with real peas is a treat. I like split pea in the winter, but fresh pea soup is a different animal altogether.

This is a nice, creamy, spring-y soup, all lovely green, and the girls always liked their topped with a dollop of sour cream. I've added heavy cream and that's yummy when you're serving the soup hot. I usually leave out the mint, because I don't like that flavor blend with the peas. And I've used frozen peas and it's still pretty good.

Anyway, here is the recipe:

Pea and Mint Soup
From Real Simple Magazine

2 T butter
1 c. chopped onion
2 c. chicken broth
2 c. peas
3/4 c. mint
Salt and pepper to taste

Saute the onion in the butter in large and heavy pot. Add broth and bring to a boil. Add peas, return to a boil. Add mint, stir to wilt the mint, then puree the soup using an immersion blender and season to taste. May be served warm or chilled.

And of course, the asparagus soup. I recently tried a new recipe, Amanda cut it out of a magazine but I don't know which one. It's my new favorite because I don't have to buy cream, I can use the milk in the refrigerator instead of buying something special, and also has leeks and potatoes. I think the potatoes thicken it in place of the cream.

Cream Of Asparagus Soup

3 medium leeks (white portion only), chopped
3 tablespoons butter
4 cups chicken broth
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cups diced peeled potatoes
1/8 to 1/4 teaspoon white pepper
1/2 cup 2% milk
1 tablespoon minced fresh parsley

In a large saucepan, saute the leeks in butter. Add broth, asparagus,potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.

Yield: 6 servings.

Annie
susytwo
16 years ago
I love cold cucumber soup in spring/summer. And it's so easy to make.

Chop and simmer 2 english cucumbers and 1 or 2 green onions or scallions with 1 cup of chicken broth. Simmer for about 15 minutes. Cool and then blend. Add a little half and half to get a nice creamy texture. Salt and pepper to taste. You can add a splash of lemon juice, some mint, or dill, but I like it just plain.
Related Discussions
Looking for a soup recipe
Q
Comments (6)
This one is excellent from Williams Sonoma. Leek and Potato Soup Ingredients: 1 lb. leeks (about 3 medium) 2 Tbs. unsalted butter 1 lb. baking potatoes, peeled and cubed 2 carrots, peeled and sliced Salt and freshly ground pepper, to taste 1/4 cup heavy cream if serving hot or 1/2 cup cream if serving cold 4 thin lemon slices Fresh chives for garnish Directions: Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick. In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sautÃÂ©, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes. Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree. If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings. Ladle into warmed bowls and float a lemon slice on top of each serving. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on the lemon slices. Serve immediately. If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings. Ladle into chilled bowls. Float a lemon slice on top of each serving and garnish with the chives as directed above.
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Hows this soup recipe look to you?
Q
Comments (3)
Barley takes so long to cook that in a veggie soup I'd be sure and cook it separately and add it when it's done...otherwise, your vegetables will be mush. However, from a nutritional point of view, I agree with Linda in that I'd probably add beans instead of barley for the protein...or, if you want the lighter texture of some kind of grain, use quinoa, which is high in protein (for a grain) and unusual in that it contains a well balanced set of amino acids. I'm a bit puzzled as to why the recipe calls for some fresh veggies, but others frozen? I don't care for frozen carrots, personally. I think they have an odd texture. If you prefer a vegetarian diet, I can heartily recommend a couple of cookbooks from the San Francisco restaurant, "Greens," the first being "The Greens Cookbook" and the second, "Fields of Greens." They contain good recipes for vegetable stock as well as other wonderful vegetarian recipes. Here's a vegetable soup recipe of my own...you could easily substitute a good vegetable stock for the chicken stock: Spicy Tomato-Vegetable Soup with Quinoa 2 T extra virgin olive oil One large onion 3 Celery stalks 1 Medium carrot 1 1/2 C Cabbage 2-4 Garlic cloves 1 14.5 oz can tomatoes, with juice 1 lb. fresh tomatoes 5 14.5 oz cans chicken stock OR the equivalent amount of home made chicken stock or chicken stock made from store bought chicken base, not boullion. 1 can water 1 serrano pepper, sliced in half the long way 2 t dried leaf oregano 1/4 dried leaf thyme 1 T dried leaf basil 1/4 t black pepper 1/2 C Quinoa* Thinly sliced green onions for garnish. Dice all vegetables into 1/4 inch pieces...if you use pre-diced canned tomatoes, they will likely need to be cut smaller as well. Heat a heavy-bottomed, 6 Qt saucepan over a medium-high heat. Add the olive oil, and when it becomes fragrant, add the onions, celery and carrot. Saute until the onion becomes translucent, then add the rest of the ingredients except for the Cabbage and Quinoa. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Bring 2 quarts of water to boil in another pan, and add the Quinoa. Return to a boil, then reduce the heat just enough to prevent it boiling over. Boil the Quinoa for 10 minutes, then drain and rinse in a fine mesh sieve. Add the Quinoa to the soup and simmer another 15 minutes. Add cabbage, bring soup to a slow boil for 5 minutes and turn off heat. At this point, the soup can be served, but the flavor will improve greatly if the soup is allowed to sit at least until it is cool before reheating to serve, and if it sits for several hours or overnight, all the better! Remove the serrano chili halves before serving and sprinkle soup with sliced green onions for garnish. Yield: Appx. 14, one-cup servings *If you cannot find Quinoa at the grocery store, it can often be purchased in health food stores. Rice may be substituted, but the flavor and texture will be different. Here is a link that might be useful: Greens cookbook link
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RECIPE: looking for: tomato basil soup recipe
Q
Comments (5)
Here are some that I like. Le MadeleineÂs Tomato Basil Soup --4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed --4 cups tomato juice or mix of juice with vegetable or chicken stock --12-14 washed basil leaves --1 cup whipping cream --1/2 cup butter (1 whole stick) --Salt & Pepper Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people. **I use this basic recipe, but I include a couple of cloves of minced garlic. Also, I do not put the tomato-basil mixture into the blender. I prefer the texture of the soup with chunks of tomatoes and basil. I also add both freshly ground black and white pepper along with the salt. Also, I have substituted the tomato juice with V-8 juice. It is whatever you prefer. My version: LINDAÂS CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely cut sweet yellow onion --2 or 3 garlic cloves, minced --12-14 washed & dried basil leaves, chiffonade --1 cup heavy whipping cream --1/2 cup butter (1 whole stick) --Kosher Salt --Freshly ground white & black Pepper Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread. CHILLED TOMATO BASIL SOUP 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomatoes 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint ot to taste SautÃ© the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished with mint.
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LOOKING for: Looking for a great cream of chicken soup recipe
Q
Comments (4)
I can't possibly give you a "recipe" for chicken soup....but I can give you hints. Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces. I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours..... Cool slightly and strain through cheese cloth.....discard solids and save the broth. Sautee a chopped onion in 2 T butter Add 1/4th of a red bell pepper And 2 stalks of celery diced And 2 carrots cut into small dice. Sautee slowly until the veggies are somewhat softened. Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer. Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes. Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley. Linda C
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doucanoe
16 years ago
How about ....

Gazpacho

3 c tomato juice
1 clove garlic, minced
2 T fresh parsley, chopped
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8-1/4 tsp hot pepper sauce
2 green or yellow peppers, seeded & chopped
1 cucumber, pared, seeded and chopped
2 ribs celery, thinly sliced
1 small tomato, chopped

In large bowl combine tomato juice, garlic, parsley, cumin, salt, pepper and hot sauce.

In small bowl, combine chopped vegetables. Set aside 2 cups vegetables and add remaining vegetables to juice mixture.

In food processor or blender, puree the reserved 2 cups vegetables until smooth. Stir into soup and chill.

OR ...

Tomato Basil Soup
(Inspired by CarolÂs Restaurant, Blaine MN)

I Tsp olive Oil
1 medium onion, chopped
1 28oz can Muir Glen Whole peeled tomatoes
1 28oz can Muir Glen Fire Roasted Tomatoes with Basil
1/2 tsp kosher salt
Pepper
2 tsp sugar
1-1/2 c chicken stock
2 T tomato paste
1/4 c chopped fresh basil
1/3 c fresh grated parmesan
2T dry red wine

Heat olive oil in large dutch oven, saute onion 1 minute or until tender.
With fingers, squish whole tomatoes until chunky. Add both cans of tomatoes to onions, bring to a simmer. Add salt, pepper, sugar, chicken stock and tomato paste. Simmer for 7-10 minutes. Add basil, parmesan and wine, cook until heated through.

OR ...

Strawberry Bisque
From Carnival Cruise Lines

3 c strawberries, washed and hulled
1 Â½ c water
Â¾ c sugar
3 T lemon juice
1 t grated lemon peel
1 Â½ c red wine
1 c. sour cream
fresh mint leaves
Directions:
Combine strawberries, Â½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.
Posted 4/07 by Sillysillyme

Linda
tomatobob_va7
Original Author
16 years ago
Some great-sounding recipes. Thank you for your ideas. Robert
caliloo
16 years ago
This is a favorite of ours

Carrot Ginger Soup with Coconut Roasted Shrimp
HEALTHY
ACTIVE TIME: 30 MIN
TOTAL TIME: 45 MIN
SERVES: 6
The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.
ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper
directions
Preheat the oven to 425Â°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
NOTES One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.

************************************************

And this is a recipe I've been working on - not sure I am done tweaking it yet! LOL!

Southwestern Sweet Potato Soup
1 tsp oil
Â½ medium onion chopped
1 large Sweet Potato, cubed in Â½ inch cubes
1/2 tsp cumin
2 cups chicken stock
1 tsp chopped canned chipotle in adobo (or to taste)
2 tbsp heavy cream

Heat a heavy bottom saucepan over medium heat, add the oil and onion and sautÃ© until it begins to soften. Add the sweet potato cubes and continue to sautÃ© for 5 more minutes. Add the cumin and sautÃ© for 1 minute.
Add the chicken stock and simmer for 15 Â 20 minutes until the sweet potatoes are very tender.
Add the chipotle and blend until smooth with a stick blender. Add cream and serve.
lpinkmountain
16 years ago
I've had Alexa's carrot soup with shrimp, I can definately vouch for it as being YUM and also very elegant!

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