Are You Making Soup Today?
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Made another soup today!
Comments (10)Gayle, here it is! I found it on Recipezaar La Madeleine's Tomato-Basil Soup 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or canned whole tomatoes, crushed 4 cups tomato juice (or part vegetable or part chicken stock) 12-14 basil leaves, washed fresh 1 cup heavy cream 1/4 lb sweet unsalted butter salt 1/4 teaspoon cracked black pepper lemon juice (optional) Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread. Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994. She wrote, "Once a year, in January I run a column of our most requested recipes -- This year, that column included the recipe for La Madeleine's popular tomato basil soup. I continue to get at least 10 calls a week asking for the recipe. So here it is, once again -- ". Michelle...See MoreAre You Making Soup?
Comments (12)I have some potato soup in the freezer that I am going to defrost for today. Next week I will make some split pea for DD to take home with her. They have been living in two rooms upstairs for the last 3 months with a remodel that has another month or two. New kitchen, new floors throughout the downstairs. She has an electric tea kettle, coffee machine and microwave to feed her two little guys and one big guy. I will also send her home with prebaked bacon, pancakes, cookies, and a few other things to warm in the microwave....See MoreHow do you make Split Pea Soup?
Comments (21)It is hard to go wrong with split pea soup. I prefer using a ham bone, but if I don't have any, I do use a couple of ham hock chunks. The ham bone usually has some nice bits still clinging to the bone, and I shred them and add to the soup when it is done and has been pureed. I add carrots, onion, celery and usually any odds and ends in the refrigerator such as left over green beans, broccoli, squash, a potato or two. I use water to make the soup and add salt, pepper, a bay leaf and maybe a dash of nutmeg and a dash of Worchestershire sauce. After 2 or 3 hours or so, I remove the bone, bay leaf and any meat and whirl it in the blender or use the blender wand. Then I shred any meat morsels and return them to the pot. It is always tasty, no matter what odds and ends I throw in....See MoreMade Bean Soup Today
Comments (4)Just finished my last bag of Italian bean soup. Had frozen 6 serving size bags and the beans froze nicely and great eating :-)...See More
Marilyn Sue McClintock
4 years ago
ravencajun Zone 8b TX
4 years agolast modified: 4 years agoWell I decided to go with a pot of Anasazi beans with sausage made in the instant pot. Make some rice to go with it.
Marilyn Sue McClintock thanked ravencajun Zone 8b TXMarilyn Sue McClintock
4 years agoLoneJack Zn 6a, KC
4 years ago
petalique
4 years agoOver the weekend I made Southwestern Corn Chowder (low-ish fat).
Next, I’m hankering for Leek and Potato soup, or maybe low fat but flavorful pot roast soup.
All these soups and recipes sound so good.
Marilyn Sue McClintock thanked petaliqueMarilyn Sue McClintock
4 years ago
chloebud
4 years agoI picked up a ham shank today. I was never a big fan of split pea soup but wanted a good one since it's DH's favorite. One day I tried the Silver Palate's version of Split Pea Soup With Ham....so good! The smoked ham shanks come in handy since I make this often for him. This is an old photo I took some years back. Ignore the Photobucket tag...I was using it for posting pix on another site.
Split Pea Soup With Ham (Serves 6)Note: I make this with 8 cups stock and 2 cups water. The smoked shanks I use are usually about 1.75 lbs. I don't add the spinach and tarragon. The spinach is kind of so-so to me in this, and I'm not a big tarragon fan. I also use less butter...maybe 3 T. No salt needed, especially with the ham.
1 pound dried green split peas
6 cups chicken stock (preferably low sodium)
4 cups water
1 meaty ham bone or smoked ham shank
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves
4 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 T. dry sherry
1/2 tsp. pepperRinse peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil.
Add the ham bone, celery, 1 T. of parsley and tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for about 45 minutes.
Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about 45 minutes.
Remove soup from heat. Remove ham bone and shred meat from bone, removing any excess fat. Return meat to the soup.
Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning. Heat through and serve immediately. For reheating: The soup will thicken quite a bit when chilled but will thin out when reheated.
Marilyn Sue McClintock thanked chloebudlizbeth-gardener
4 years ago
lucillle