Posted on 12/30/2023 5:30:11 AM PST by Diana in Wisconsin
Good picture
10 Reasons Why Soup Is The Best Thing To Ever Be Created
Say hello to the most universal dish that the world has to offer. There is absolutely nothing that I don’t like about soup because the different options are endless. It can be as easy or as hard as you want to prepare and can be enjoyed at any time of the year, in any country, by everyone. Here are a mere 10 of the one million reasons why I really love soup, and why you should too.
1. It’s pretty much the easiest dinner to make because it comes from a freaking can.
2. Or, you can get fancy and make a big pot from scratch!
3.You can put anything in soup. If you like it, throw it in!
4. There is never a bad time for soup because there’s a soup for all seasons!
5. You can pair soup with other delicious foods!
6. You can always tell when someone is making soup because the aroma fills up your entire house with its delicious simmering smell.
7. Soup literally makes you feel better.
9. It’s a drink and a meal all at the same time!
10. It’s the best meal to warm you up.
https://www.theodysseyonline.com/soup-is-life
Soup is the reason for warm crusty bread covered in butter.
Can we talk greenhouses? We bought a small lightweight greenhouse to try to keep our pool plants alive over the winter, but they basically all froze to death anyway. We are in North Carolina. What kind of heater should we have put in?
I’m passing you on to a few of the ‘greenhouse’ experts here. My greenhouse is unheated, so I don’t know what would be needed.
Sorry for your loss, though. :(
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Easy Carrot Soup
Nice thing to do w/ all those pesky carrots.
Ing 2 tablespoons unsalted butter 1 large white onion, chopped 2 pounds carrots, peeled and chopped 3 clove garlic, chopped 1 teaspoon dried thyme 4 cups vegetable stock 1/2 teaspoon salt 1/2 teaspoon white pepper, optional 4 tablespoons heavy cream, divided Garnishes. Cheesy Soup Dippers: 8 baguette slices, about 1/2-inch thick 2 tablespoons olive oil 1/2 cup Parmesan cheese, finely grated
Method Cook butter and onions on med til onions turn translucent, 3-4 minutes, but don't brown. S/p. Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds, just until garlic becomes fragrant. Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.
Make the cheesy toast dippers: Spread out baguettes on sheetpan; drizzle with olive oil. Then, sprinkle generously w/ grated Parm. Bake 400°F til edges brown and Parm is light tan at the edges, about 10-12 min. Remove and set aside.
Finish the soup: When the carrots are tender, use an immersion blender right in the pot to blend soup until smooth. If you don’t have an immersion blender, remove the soup from the heat and allow to cool until it isn’t steaming hot. Then, you can blend in batches in a standard blender and return it to your pot. Return the blended soup to low heat and season with salt and white pepper, if you wish.
Serve: Ladle into bowls and swirl in tbl h/cream into each bowl. Garnish with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!
Leftover soup keeps well in the fridge for 5 days, or you can transfer it to freezer-safe ziptop bags and freeze it for up to six months. Reheat the soup gently over low heat on the stovetop. Don’t freeze the soup if you’ve added cream to it, because it will most likely separate. In theory, it would taste the same once it is reheated, but best to stir in fresh cream when serving, and freeze without the cream.
How could you have an unheated greenhouse in Wisconsin?
Looks delicious.
Easy and healthy, too.
The wife and I spent Christmas alone like we do every year. We celebrate Christmas with our huge family a week earlier. That way our 4 daughters, 6 grandchildren and 11 great grandchildren can do their thing at home on Christmas.
We made a roasted Turkey breast. Tons of leftovers and still even more on the carcass. I thought about making a big pot of Turkey stock, but your post has changed my mind. Now today instead, I’m going to make a big pot of soup.
That’s the fun part of making soup, it’s an adventure. Make it as adventurous as you like, it’s Soup.
FoodSaver makes microwaveable bags that have a folded bottom that makes it stand up so you can fill them with Soup, fold over the top, close it with a clothes pin and set the bag into the freezer until it sets, then vacuum seal. Never buy canned soup ever again.
Creamy Tortellini Soup
Comforting, cozy, and so yummy. Rich and creamy tomato
broth, cheesy tortellini, fresh spinach, and Italian sausage.
INGREDIENTS 1 lb. ground mild Italian sausage 1 small yellow onion, diced 2 celery stalks, diced 2 large carrots, peeled and diced 3 garlic cloves, minced 1 teaspoon kosher sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon Italian seasoning 1 teaspoon fennel seed, crushed or chopped one 6-oz. can tomato paste 1/2 cup dry white wine 1/2 cup all-purpose flour 6–7 cups chicken broth 14 oz. refrigerated cheese tortellini 2 cups half and half or heavy cream 1 handful chopped fresh spinach Parmesan and fresh parsley for serving
INSTRUCTIONS Cook sausage over medium-high, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, sauté 5 min til vegs are soft. Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.
Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes. Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and Parmesan and dunk with cheese bread.
That sounds really good Liz.
I can't invest like them but at least I can eat like them
Years ago, we took a trip out Hwy 5 here in MO just to see what was out there and it's also a scenic route. We stopped at a little home cooking restaurant and I got the white beans. They were very tasty and had carrots. There was no visible meat but it didn't taste full vegetarian so I'm thinking maybe it started out as ham/bean soup like above. Bean soup tends to thicken and turn into just a bean dish in time. Searched the web and came across this one that has carrots which not all versions have but is what I think is key to the taste.
from Taste of the South June/July 2009
Rinse beans and place them in a large bowl. Next, add water and let the beans soak covered overnight. Drain beans and place in a large pot with a ham bone. Add cold water to cover, plus two additional inches of water. Bring to a boil. While that’s happening, make a cheese cloth pouch containing the bay leaf and cloves. When the water is boiling add the pouch, onion, celery, carrots, salt, and pepper. Reduce heat and simmer, stirring occasionally, until the beans are tender and the meat is falling off the bone (about 3 hours). Remove the pouch and the bone. Before serving, shred the meat and add it back to the soup.
Makes 6 to 8 servings.
I'll pass on the bay leaf and have a spice ball for the cloves. Going to increase the recipe to as much as will fit in the instant pot.
Here’s my Spicy Navy Bean soup recipe:
I scrub, rinse several times, and then soak 2 cups navy beans with fresh water overnight.
In the crockpot with water 1 1/2” over beans for 5 1/2 hours on high:
1.0 ounce of vegetable oil max (heart healthy Omega 3) Sunflower/Canola/Olive oil mix, no Soybean!
2 or 3 small okra (sliced up)
3 small green onions (sliced up)
7 or 8 small dried whole red pepper pods (Hot) Cayenne
1/4 teaspoon Mexican chili powder (just for the beautiful golden color)
3/4 teaspoon seasoning salt and 1/4 teaspoon pepper (add at the last 2 hours only!)
After in the bowl I give it a couple twist of a McCormick Peppercorn Medley Grinder and serve with a hard loaf style bread or corn bread
I got an award for this. I beat out a bunch of ladies and their fancy dessert recipes, lol.
Hasn’t really snowed here yet this year. Nothing like soup when it’s freezing outside.
Yum...SOUP! Good Morning. I always freeze extra for days when I do not want to cook.
I am making “Hearty Minestrone Soup today - this would be a great soup if you have preserved garden veggies. I am going to try making bread bowls, too ... a more ‘dramatic’ presentation. If we have company at the new house (we will have room for a crowd & I love to cook/bake!!), soup in bread bowls would be a great thing to serve.
I found “Sally’s Baking Addiction” recipe site. I love her recipes and she gives nice details to help with making the recipes turn out.
Links:
Thick and Hearty Minestrone Soup
https://sallysbakingaddiction.com/minestrone-soup/
“This hearty minestrone soup is thicker than most minestrone soup recipes. It’s filled with delicious colorful vegetables, plenty of spices, and has a unique rich texture. You’ll make this minestrone soup recipe again and again!”
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Homemade Bread Bowls
https://sallysbakingaddiction.com/homemade-bread-bowls/
“These homemade bread bowls are crisp on the exterior and extra soft inside. They’re made from a basic, yet versatile bread dough using everyday ingredients. This recipe yields 6 bread bowls, but you could use this dough for pizza crust or smaller dinner rolls instead. See notes in the full recipe.”
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Another recipe I have save to give a try in the near future:
My Favorite Slow Cooker Chicken Chili Recipe
https://sallysbakingaddiction.com/my-favorite-slow-cooker-chicken-chili-recipe/
“This creamy and mildly spicy slow cooker chicken chili is our family’s staple dinner recipe. It freezes well and leftovers keep for days! There’s no pre-cooking or complicated prep required, so it’s a true “set it and forget it” crockpot meal.”
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