Soup Season!

[vizzah]

i'll also try to remember to post my chicken-ham-sausage gumbo recipe when i get home tonight.

[Butter]

Viz, that tortilla soup sounds awesome... it also sounds like it would feed about 300 people.  I might have to convince Andrea to give it a try.

[Juliana]

My mom invented a recipe based on M&E's chicken tortilla soup too.  It's fanfreakingtastic.  We call it Chicken Taco Soup.  We don't bother iwth the homemade fried tortilla strips most of the time.  Fritos work pretty darn well.

[vizzah]

i will say that making the fried tortilla strips is one of my least favorite things to do as far as cooking.  plus, the kitchen in our new house has pretty poor ventilation - so if the oil is too hot (which is almost impossible to tell), it's so smokey in there it'll choke you out.  so, good call, jules - fritos it is from now on!  other than that, it's wicked easy to make.  

Butter - you'd be surprised.  the soup is incredibly filling, but i've never had anyone not go back for seconds.  besides, the dude usually goes back for thirds - he's a human garbage disposal.  after that, usually my folks and my sister will stop by for soem to take home with them.  if we ever have any left, it keeps and freezes well, so it's great for leftovers.  but, if you think it might be too much - you could always cut the recipe in half.  that's what i did the first time i made it, but it didn't make nearly enough.

[Butter]

besides, the dude usually goes back for thirds - he's a human garbage disposal.

There's one for the scrapbook.

[Wherle]

I have an awesome homemade chicken soup recipe, but I don't really measure anything, so I couldn't possibly post it. Maybe I'll make it this weekend and actually try to measure ou the ingredients. Been meaning to do that for years now, because friends and family have asked for the recipe and I just tell 'em what I put in it and leave it for them to figure out how much.

[Jonathan]

i'll also try to remember to post k's chicken-ham-sausage gumbo recipe when i get home tonight.

Um, yes please!

That sounds really good.

[vizzah]

Gumbo #13

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound hot smoked sausage,  andouille or kielbasa, cut crosswise into 1/2-inch slices
1/2 pound smoked ham, cut into small cubes
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 bay leaves
1 to 2 10 oz. cans tomatoes, stewed, crushed, or however you like them
1 to 2 cans cooked black beans
3 quarts chicken broth
3 cups cooked chicken (1 or 2 average frozen packages, depends on how thick you want it)
1/2 cup chopped green onions
4 cups cooked long-grain white rice


make your roux. in a LARGE stock pot (at least 8 qt), heat the oil over medium heat and stir in the flour. Stir slowly and constantly for 20 to 25 minutes, make a dark brown roux, about the color of chocolate. for those of you who are not familiar with roux0making, do not leave it unattended.  you'll scorch your stock pot and have to start over again.  you really do have to stir it constantly.
 
Add onions, celery, and bell peppers and continue to stir for 4-5 minutes. add sausage, ham, salt, cayenne, pepper, tomatoes, beans and bay leaves and stir well. stir while cooking 3-4 minutes.

add chicky broth and rice and stir. bring it all to a boil, then reduce heat to medium-low. cook uncovered for 1 hour - check in on it and stir occasionally so it doesn't scorch your stock pot.  

add the chicken and cook just until the chicken is heated through, about 5 minutes.

Remove from the heat and stir in the green onions.  enjoy!

i will say this is quite a bit of work as far as prep, but it's well worth it.  but as long as you have two people in the kitchen, it cuts your time in half - maybe less.  and you can throw just abotu anything in here.  i don't dig on seafood, so i always separate a smaller pot for kyle and put all kind of seafood in there (yes, for him - in additional to the three already included meats).  i also usually toss in some red pepper flakes and tabasco.  but not too much - i'm sissy.

[Rafe]

Vizzah, that gumbo recipe looks fucking brilliant. Karen is a vegetarian, but we have visitors in a few weeks, and I think I'm going to have a stab at making some of that when they are here.

[love]

CURRY PUMPKIN SOUP  

I made this soup a little while ago..... It turned out amazing! We served it out of the pumpkin it was made from.

2 large pumpkins
+- 1/2 cup massuman or panang curry paste
3 large white onions
1 cup black rum (sub 8 tbsp molasses)
1 cup brown sugar
sea-salt and pepper
bay leaves
2 sticks organic butter
zest and juice of 4 limes
2 cans coconut milk (unsweetned)
1 qt whole milk or half and half
parsley, basil, oregano, rosemary, etc (to taste)
6 cups stock (vegeable or chicken)
1 cup white wine

Sauté onions in butter, add herbs and spices, and sugar; stir 1 minute. Add wine, coconut milk and half and half. Reduce to medium heat until thickened.
Peel and chunk 2 pumpkins (if using one pumpkin for bowl use 2 large cans of pumpkin puree) and cook with veg stock and rum (and some water if needed) until flesh is very soft.

Puree with blender wand, add to everything else and continue to puree. Adjust flavor honey or sugar, salt and herbs, garlic.

This is not quit soup but move over manwich this recipe blows that canned crap away!

Turkey Joes
Serves: 6
Serving Size: 1 burger with bun

Makes a perfect one-dish meal, one that includes at least three kinds of vegetables, plus plenty of fiber when you use a whole-grain bun. Printed with permission from the American Institute for Cancer Research.

INGREDIENTS
 1 Tbsp. olive oil
 1 medium onion, peeled and chopped
 1 small green bell pepper, seeded and chopped
 2 peeled garlic cloves, finely chopped
 3/4 pound ground turkey breast
 1 can (28 oz.) diced tomatoes
 2 Tbsp. tomato paste
 1/4 cup mesquite or other smoky barbecue sauce
 Salt and freshly ground black pepper
 6 whole-wheat hamburger buns, grilled or toasted
 6 thin onion slices, for garnish (optional)
 Shredded lettuce, for garnish (optional)

DIRECTIONS
1. Heat the oil in a medium skillet over medium-high heat. Sauté the onion and pepper until translucent, about 4 minutes. Add the garlic and sauté until the vegetables are soft, about 3 minutes. Add the turkey and cook, using a wooden spoon to break it up and stirring until it loses its pink color, about 4 minutes. Add the tomatoes, tomato paste and barbecue sauce.

2. Simmer vigorously until the mixture is thick, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. If not using immediately, refrigerate, covered, for up to 3 days. Reheat gently in a microwave oven before using.

3. Place the bottom of each bun on a plate. Spoon over each equal amounts of the meat mixture. Top with the onion and some lettuce, if using. Cover with the top of the bun or set it to lean on one side of the meat topping. Serve immediately.

NUTRITION INFO
Calories: 259
Fat: 9.4 g
Carbohydrates: 29.1 g
Protein: 16.9 g
 
ENJOY:) !!!!!!!!!!!!!!!!! Happy Pumpkin Day!

[clemsonfan]

Vizzah, we made your chicken tortilla soup last night. It was very delicious!

[kcneon]

Resurrecting this thread to see if anyone has an avocado soup recipe they would recommend.  Feel free to post one.

[vizzah]

No avocado soup, but I have a killer potato soup recipe to share.  This is off the top of my head, but I'll correct it from home if it's a bit off. 

Peel & dice about 6-8 large Russet potatoes and dice one onion- cover them with just enough water cook and boil until fork tender, adding salt as needed. Don't drain them unless water is still covering most fo the veggies, but it should have boiled down and you'll want some of that starchy water in the finished product.

Make a roux over low heat from 6 tbsp butter and 6 tbsp A/P flour until it's a nice tan color.  Gradually whisk in 2 cups of milk.  Add about 1 cup of cubed Velveeta and stir until melted, salting and peppering to taste.

Add your sauce to the pot with the potatoes & onions and stir gently until blended, and enjoy the fuck out of it. 

[cuddlyevil]

Super easy tomato bisque:

1 can diced tomatoes
2 tbsp butter
 about 1/2 of a 12oz. can evaporated milk
1 can tomato paste

Put the can of diced tomatoes in the blender or food processor with the can of tomato paste, puree. Pour into saucepan and heat through. Add in the butter. Pour in about half the can of evaporated milk and stir to blend. (If it's too thick, you can add some water or milk to thin it out). Enjoy on its own or mix in your choice of meats, veggies, or pasta.

Serves 2-3, doubles easily.