[Pollard]

Full collection of recipes from this thread

All formatted the same. Images added where there were none(hopefully I picked a good representation), not all the same size/ratio. Added servings # if I could find the same or similar recipe elsewhere.

Nice thing to do w/ all those pesky carrots.

Easy Carrot Soup

Ingredient

• 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.

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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
• 1 - 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 until 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.

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Senate Bean Soup

INGREDIENTS

• 1 lb dried navy beans
• 4 pints water
• 1 bay leaf
• 3 whole cloves
• 1 large ham bone, preferably with bits of meat left on it
• 1/2 cup chopped onion
• 2 stalks of celery, including leaves, roughly chopped (I prefer smaller pieces of celery and carrots)
• 2 large carrots, peeled and chopped
• 1 & 1/2 tsp salt
• 16 turns freshly ground black pepper
• cheese cloth

INSTRUCTIONS

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

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Spicy Beef Noodle Soup

INGREDIENTS

• 2 Tbsp. canola oil, divided (I use olive oil)
• 2 b. boneless chuck roast, trimmed and cut into 1-in. pieces
• 1½ cups chopped white onion
• ⅓ cup minced garlic (15 cloves
• 1 Tbsp. finely chopped peeled fresh ginger
• 3 plum tomatoes, chopped
• ¼ cup sambal oelek (ground fresh chile paste)
• 3 Tbsp. white miso
• 1½ tsp. ground coriander
• 1½ tsp. coarsely ground black pepper
• 8 cups unsalted beef stock
• 2 Tbsp. low-sodium soy sauce
• 1½ Tbsp. light brown sugar
• 8 oz. pre-sliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)
• 1 (8-oz.) pkg. pad Thai brown rice noodles
• 4 (4-oz.) baby bok choy, quartered lengthwise
• ½ cup sliced green onions ¼ cup cilantro sprigs

INSTRUCTIONS

1. Heat 1 teaspoon oil in a Dutch oven over medium-high. Add half of beef; cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer cooked beef to a plate. Repeat procedure with 1 teaspoon oil and remaining beef.
2. Heat remaining 4 teaspoons oil in Dutch oven over medium-high. Add onion, garlic, and ginger; cook, stirring often, until onion is almost tender, about 6 minutes. Stir in tomatoes, sambal oelek. miso, coriander, and pepper; cook, stirring constantly, 1 minute. Add stock, soy sauce, brown sugar, and browned beef. Bring to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook until beef is almost tender, about 45 minutes. Add mushrooms; cover and cook until beef is tender, about 30 minutes.
3. Cook noodles per package directions; drain and rinse with cold water. Drain well.
4. Add bok choy to soup; cover and cook until crisp-tender, about 4 minutes. Arrange about ½ cup noodles and 2 bok choy quarters in each of 8 bowls. Ladle about 1½ cups soup into each bowl; sprinkle each serving with 1 tablespoon green onions. Top with cilantro sprigs.

   *This soup freezes well, except for the noodles and bok choy (both get really soggy when frozen). I always freeze before adding either, and then reheat on the stovetop so I can add the bok choy and let it cook.

   Makes 8 servings

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   Simple Stove Top Split Pea Soup

   INGREDIENTS
   Double batch in [brackets]

   To Start

   • 2 [4] cups dried split peas, (≈1 [2] pound), sorted and rinsed
   • 6½ [13] cups liquid (water or chicken broth, (or water plus 6½ [13] tsp bouillon)
   • 1 [2] tsp garlic powder
   • ⅓ [⅔] tsp dried thyme
   • ⅓ [⅔] tsp crushed dried rosemary
   • 1 [2] tsp salt
   • ¼ [½] teaspoon pepper

   Add Half Way Through

   • ¾ [1½] cup chopped large onion, about ½ [1] large onion
   • ¾ [1½] cup finely chopped celery, about 2 [4] medium stalks
   • 1¼ [2½] cups carrots, cut into 1/4-inch slices, or julienned, about 3 [6] medium carrots
   • 1 [2] lbs julienned ham)

   INSTRUCTIONS

   1. Preparing split peas for cooking is easy! Just pick over the dried split peas and discard any grit or discolored peas. Place the split peas in a bowl, and cover them with water. After a minute or two, remove any skins or split peas that float to the top. Finally, rinse the split peas in a colander.
   2. Add rinsed peas to [6½ [13] cups liquid (water, chicken broth or bouillon). Stir well.
   3. Bring to a boil (High), reduce to gentle boil (On my stove ⅔ of the way between Low and Med Low) and cover for 3 hours, stirring occasionally
   4. Use an immersion blender to coarsely break up the peas if needed.
   5. Add all other ingredients.
   6. Cover and simmer 5 to 7 hours, stirring occasionally
   7. Stir well before serving

   Tips

   • For peas that have been stored for years, soak overnight, drain and rinse before use.
   • Use a heavy bottom pot to limit hotspots, stir occasionally throughout.
   • Buy a spiral cut ham, half the work of julienning is already done!
   • Serve a grainy cornbread (don’t forget the honey butter or drizzle of maple syrup) and a spinach salad with fresh grapefruit or mandarin segments with the soup. The tart freshness of the citrus contrasts nicely with the rich, thick soup.
   • We like ours with a lot of black pepper on the top and a splash or two of Tabasco!

   Makes servings

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   20 Minute Hidden Veggie Chicken Dumpling Soup

   INGREDIENTS

   • 6 cups chicken or bone broth
   • 1 can (14 ounce) unsweetened coconut milk
   • 1/3 cup tamari or soy sauce
   • 2 tablespoons creamy peanut butter
   • 1/4 cup Thai red curry paste
   • 1/2 cup canned pumpkin puree
   • 1 inch fresh ginger, sliced
   • 2 cups fresh or frozen spinach
   • 20-30 frozen chicken or pork dumplings
   • chopped cilantro/green onion, for serving
   • toasted sesame seeds, for serving

   INSTRUCTIONS

   1. 1. In a large pot, combine the broth, coconut milk, tamari/soy sauce, peanut butter, curry paste, pumpkin, and ginger. Set over medium-high heat and bring to a simmer, stirring until smooth. Simmer 5-10 minutes.
   2. Mix in the spinach and bring the soup to a boil over high heat. Stir in the dumplings, cooking only until they float, 2-4 minutes.
   3. Ladle the dumplings and broth into bowls and top with cilantro, green onion, and sesame seeds. Enjoy!

   Calories: 415 Cal | Author: Tieghan Gerard

   Makes 4 servings

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   Pig ‘n Pepper Potato Soup

   INGREDIENTS

   • 6 c. potatoes
   • 1 c. celery, chopped
   • 1 c. onion, chopped
   • 1 lb. polish sausage, cut into bite size pieces
   • 1 tbsp. salt
   • 1 1/2 tsp. coarse ground pepper
   • 1 tbsp. dried parsley
   • 3 c. water
   • 2 c. milk
   • 1 c. half & half
   • 2 tbsp. butter
   • 3 tbsp. flour

   INSTRUCTIONS

   Boil potatoes, celery, onion, sausage, salt, pepper, parsley, and water until potatoes are cooked. Add milk and half & half. Melt butter and mix with flour. Add to soup and cook until thickened.

   Makes 6 servings

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   Lisa’s Famous Potato Soup

   INGREDIENTS

   • 8 cups potatoes, peeled and coarsely chopped
   • 1 small onion, chopped (about 1/3 cup)
   • 1⁄2 lb bacon, crisped, drained and crumbled (6-8 slices)
   • 1 (8 ounce) package cream cheese, softened
   • 3 (14 1/2 ounce) cans reduced-sodium chicken broth (5 cups)
   • 1 (14 1/2 ounce) can condensed cream of chicken soup
   • 1⁄4 teaspoon pepper

   INSTRUCTIONS

   1. In a 4-qt. crock pot, stir together the potatoes and onion. Add the bacon.
   2. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper.
   3. Add the mixture to the crock pot.
   4. Cover and cook the soup on LOW for 8-10 hours or on HIGH for 4-5 hours.

   You can mash the potatoes for a thicker consistency before serving.

   Diana’s Notes: I never peel the well-scrubbed potatoes. Saves time, adds fiber. Homemade Chicken Stock is better than canned, of course, but if you’re in a pinch, use 5 cups water and 5 chicken bouillon cubes. Use thick-cut bacon for more texture & bacon-y-goodness in the soup.

   Makes servings

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   Spinach Vegetable Soup

   INGREDIENTS

   • 1 small onion, chopped
   • 1 celery rib, chopped
   • 1 tablespoon butter
   • 2 cans (14½ ounces each) reduced-sodium chicken broth or vegetable broth
   • 1½ cups diced peeled potatoes
   • 1 small turnip, peeled and chopped
   • 1 cup chopped carrots
   • ½ cup chopped green pepper
   • 1 teaspoon garlic powder
   • 1 teaspoon each dried thyme, basil and rosemary, crushed
   • 1 teaspoon rubbed sage
   • ½ teaspoon salt
   • ¼ teaspoon pepper
   • 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
   • 1 can (14¾ ounces) cream style corn
   • Dash to ⅛ teaspoon cayenne pepper

   INSTRUCTIONS

   1. In a large saucepan, sauté onion and celery in butter until tender. Add the broth, potatoes,turnip, carrots, green pepper and seasonings. Bring to a boil. Reduce heat, then cover and simmerfor 15-20 minutes or until vegetables are tender.
   2. Stir in the spinach and corn, and allow to cool slightly. Puree one-half of the soup in a blender,then return to the pan. Add cayenne and heat through.

   Makes 6 servings

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   Creamy Tomato Soup Shortcut

   INGREDIENTS

   • 4 tbsp butter
   • ½ cup diced onion
   • 2 tbsp all-purpose flour
   • 2 cups milk, preferably whole milk
   • no more than ¼ tsp b/soda
   • 3 ½ cups canned diced tomatoes w/ juices
   • 2 tsp sugar
   • salt to taste

   INSTRUCTIONS

   Heat butter on med. Add onion and 1/2 tsp kosher salt. Cook until softened and translucent (not browned), about 6 minutes. Stir in the flour and cook one minute, stirring constantly, then gradually whisk in milk. Add baking soda (food science tip), tomatoes, sugar and 1 tsp more salt. Simmer 10 minutes, then blend with an immersion or regular blender (see note below). Add more salt by pinches, tasting as you go until soup tastes vibrant and well-seasoned (see note below).

   Serve w/ spoonful of sour cream, homemade croutons, a melty grilled cheese sandwich on the side. Sprinkle with a crack of black pepper, if you like, and/or drizzle with a little heavy cream or olive oil.

   NOTES On seasoning to taste, use about 2 tsp k/salt, but it depends if the butter is salted and amt of salt in canned tomatoes. To blend the soup in a regular blender, you must work in small batches as hot liquids will erupt. Do a few ladle-fuls at a time, pour the pureed soup into another pot, and continue until all the soup is pureed.

   Makes 6 servings

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   How to make ham stock

   INGREDIENTS

   • ham bone or hock
   • 1 yellow onion, peeled and cut into 6 wedges
   • 2 carrots, cut into 2-inch pieces
   • 1 stalk celery, cut into 2-inch pieces
   • 1 head of garlic, halved crosswise
   • 4 sprigs parsley
   • 10 whole black peppercorns
   • 1 bay leaf (optional)

   INSTRUCTIONS

   1. Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)
   2. Strain the stock through a ne-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.

   Simmer on stove top for 3 hours or use a slow cooker in med or high for 8 hours or low for 12 hours

   Yield 6 cups

   Vegetable Soup(with sausage if desired) with too many ingredients to list and no amounts given - https://freerepublic.com/focus/chat/4206749/posts?page=43#43

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   Diana’s Pantry Staples Corn Chowder

   I was hungry for some Corn Chowder, so I came up with this recipe based upon what was on hand in my pantry and fridge.

   INGREDIENTS

   • 3 stalks Celery, chopped w/leaves
   • 1 Onion, chopped
   • 1 Carrot, shredded

   In your soup pot, saute the above in your choice of oil, butter or both

   4 strips Bacon, cooked and crumbled (optional, but good!)

   Add to the pot:

   • Two cans whole potatoes, cut into bite-sized pieces
   • 1 12 oz. can of Evaporated Milk
   • 2 cans Creamed Corn
   • 2 Cups Water
   • 1 tsp. Vegeta seasoning (or 1 or 2 chicken or veggie cubes)
   • Salt & Pepper

   Add the crumbled bacon back in and heat everything through.

   You can add other veggies you may have on hand. Saute with the first three if fresh, or add them in when you add the liquids if they’re already cooked.

   When you re-heat it in days following, just add some everyday milk to thin it a little; it seems to get thicker after it’s refrigerated.

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   New England Clam Chowder

   INGREDIENTS

   • 1 qt. clams (from Duxbury if possible)
   • 1/4 lb salt pork
   • 4 potatoes
   • 2 onions
   • 1 qt. milk
   • 1/4 lb. butter
   • plenty of common crackers
   • salt and pepper
   • 1 kernel of garlic (if you like garlic)
   • 1 jar cream (if you want a very rich chowder)

   INSTRUCTIONS

   Cut the up pork into small pieces and fry it out. Strain the fat and saute the chopped onions gently until they are golden yellow. Fried onions won’t give people indigestion unless they are brown or black. Heat the clams in their own juice until the edges turn up (this will take only a couple of minutes). Dice and parboil the potatoes. When the clams are cool enough, squeeze the dark part from their little bellies. The necks are of no value except to the clams, and might as well be removed. (Personally, I eat clams as are but you never know with company).

   Pour everything together and add the milk and butter. Split 1/2 dozen common crackers and float on the top, with a spot of butter on each. Spear the garlic on a toothpick and float, too. The toothpick will locate it when you want to take it out.

   Makes 6 servings

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   20 Minute Spicy Sriracha Ramen Soup

   INGREDIENTS

   • 2-2.5 oz packets cheapo ramen noodles
   • 1 tablespoon ea. sesame oil, garlic, ginger, both minced
   • 1 cup white part spring onions
   • 2-3 tbl tomato paste/puree
   • 3-5 tbl Sriracha sauce
   • 1 tbl soy sauce
   • ½ tsp white vinegar
   • 2-3 c veg broth, garnishes

   INSTRUCTIONS

   Cook heated sesame oil, minced garlic and ginger til fragrant. Saute chopped white part spring onions a few minutes. Add tomato puree or paste, cook stirring regularly. Pour in ½ cup veg broth/chicken broth/water

   Now blender. Pour pureed broth back into pan. Pour in the remaining broth. Add Sriracha sauce, soy sauce and white vinegar and give it a stir. Once the broth starts boiling add ramen noodles and wait for few minutes. Stir well and let it boil till ramen noodles are perfect cooked, firm but cooked. Pour the soup into bowls. Garnish with fresh coriander leaves, sliced Jalapenos, green part spring onions and soft boiled egg. Serve immediately

   NOTES Make it a meal w/ chicken, beef, prawns. Portobellos or other mushrooms are good. Make it as spicy as you like. Add more or less, sriracha.

   Makes 4 servings

[Pete from Shawnee Mission]

Pollard;

Thanks for posting these recipes in the thread end file!

[FamiliarFace]

Gotta take the opportunity to thank you as well. I made the Creamy Tortellini soup that Liz posted, and you have above. I made it for our dinner Saturday night, and it was fantastic. Hubby just LOVED it! Thanks for your work on this thread!