Cream of Cauliflower Soup

YOU NEED:

4.5 L    vegetable stock

1.5 kg  cauliflower, chopped

375 g   onion, chopped fine

300 g    butter

300 g   flour

1.5  L   milk, hot

750 ml 35%  cream, hot

Salt      to taste

White pepper, to taste

Method:

1.       Bring the stock to a boil in a heavy saucepot.

2.      Add cauliflower and onions.

3.      Simmer until the vegetables are tender.  Do not overcook.

4.      Melt the butter in a saucepan and add the flour to make a roux.  Cook the roux a few minutes, but do not let it colour.  Cool the roux slightly.

5.      Beat the roux into the soup.  Simmer until no starch taste remains.

6.      Blend the soup until smooth. 

7.      Heat together the milk and cream.  Add to the soup to bring it to a proper consistency. 

8.      Heat the soup again, but do not let it boil.

9.      Season to taste.

YUM CAULI.

Cream of Chicken Pasta

Ok, this is lazy XD but here you go.

YOU NEED:

1 can cream of mushroom soup

some cooked sliced chicken breast

green peas [canned]

pepper NO SALT. salty enough. 

pasta.

1. boil pasta.

2. cook chicken if not cooked.

3. add chickento a saucepan, add in a bit of butter or oil, and some extra seasoning, like garlic or whatever. 

4. add in cream of mushroom soup. heat. add pasta. 

and yeah... NOM. cheese?

Easy French Onion Soup

NEED:

 

1 can beef broth

1 can beef consomme
2 onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss, gruyere, or emmental cheese , or a mix
4 slices toasted French bread

MAKE:

1 Place onions and butter in saucepan.
2 Sauté on medium heat until onions are tender.
3 Add garlic and sauté 1-2 minutes (don't let garlic burn).
4 Add beef broth, consomme, and Woschershire sauce.
5 Bring to a boil for 1 minute.
6 Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
7 Fill bowl with soup leaving room at the top.
8 Place toasted, cubed French bread on top.
9 Top with cheese

10 Place under broiler until cheese is bubbly.

Shrimp & Fettucine Soup

1. fry up shrimp with lemon juice, garlic, salt, and pepper.

2. add 2 small diced roma tomatoes, onions.

3. add 1 small can vegetable or chicken broth, 2 tablespoons tomato paste, salt and pepper to taste. simmer until thick. 

5. boil, drain, and add pasta. 

4. season with parmesan cheese, fresh basil and/or parsley. 

Sriracha & Coconut Soup

This is a MUST HAVE for winter. 

YOU NEED:

250 mls light coconut milk

3 tablespoons sriracha or chili-garlic sauce

250 mls chicken or vegetable broth

1 inch piece grated ginger

2 cloves minced garlic

salt & pepper if needed

a bit of lime juice

OPTIONAL:  shrimp, tofu, broccoli, peppers, onions, bok choy, bean sprouts, mushrooms

TOPPINGS: green onion, cilantro, peanuts

1. fry tofu, vegetables, or meat with a bit of sesame oil. add garlic and ginger. 

2. add sriracha or chili sauce [more or less, depending on spice preference]

3. add chicken or veggie broth, and coconut milk. taste, adjust with lime juice, salt, and pepper if needed.

4. simmer, add corn starch if you want a thicker consistency. 

Spicy Taco Soup

Ingredients:

500 grams ground beef, turkey, chicken, or pork [or omit meat for vegetarian]

1 tablespoon olive oil

1 large onion, chopped finely

1 can kidney or black beans

1 small can corn

1 can crushed tomatoes

chopped bell peppers, and a chili or two for spice

1 packet taco seasoning

2 cups chicken or vegetable broth

1 teaspoon corn starch to thicken

fresh cilantro is optional. 

MAKE: 

Brown ground beef and onions in a large pan with olive oil if needed; drain off fat. Add remaining ingredients and simmer for an hour or so, with broth. 

When ready, serve in big soup bowls, with avocado, cheese, corn chips. 

Hearty Ground Meat & Vegetables Soup

The most satisfying soup, ever!

1. fry lean ground beef or chicken or turkey, drain excess fat.

2. in a pot, heat 1 cup vegetable or chicken broth and 1 can crushed tomatoes. season with pepper, dry herbs, add any chopped vegetables you desire [corn, onions, mushrooms, peas,  peppers, potatoes, etc]

3. if using, boil pasta separately and add. also add ground meat. 

4. simmer, taste, and adjust with any other herbs or garlic. 

5. let simmer for about an hour before serving. refrigerate any leftovers. 

French Onion Soup

Decadent and delicious.

YOU NEED:

1/2 cup unsalted butter

2 tablespoons olive oil

4 cups sliced onions

4 (10.5 ounce) cans beef broth

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme

salt and pepper to taste

4 slices French bread

4 slices provolone cheese

2 slices Swiss cheese, diced

1/4 cup grated Parmesan cheese

Directions

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and soft.  Do not brown the onions, just sautee them. 

Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

Heat your oven broiler. 

Ladle soup into oven safe serving bowls and place one slice of bread on top of each .

 Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. 

Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

sooooo good. 

Zuppa Toscana

A creamy, hearty Italian soup.

YOU NEED:

2 Italian sausages, filling pressed out into chunks. chicken, beef, or pork, spicy or mild. 

2 yukon gold or russet potatoes, cut into chunks. 

1 large onion, chopped

2 garlic cloves, minced

2 cups spinach, kale, or any other leafy green

2  cans chicken broth

1 cup skim milk

1 tablespoon corn starch to thicken

Directions:

1

Squeeze out sausage chunks. 

2

Brown sausage in your soup pot, with a bit of butter or oil. 

3

Add chicken broth and water to pot and stir.

4

Place onions, potatoes, and garlic in pot.

5

Cook on medium heat until potatoes are done.

6

Simmer for 10 mins.

7

add seasoning, greens, and whatever else. 

8

add milk mixed with 1 tablespoon corn starch

9

simmer until thick, and serve!

Thai Red Curry & Peanut Soup Curry

A great and easy, spicy and hearty soup.

1. fry up onions, 2 cloves minced garlic in sesame oil. OPTIONAL: mushrooms, ground meat, chicken, tofu, bell peppers, bamboo shoots, baby corn, chili peppers, snow peas, green beans

2. put in a saucepan. add 1/2 cup chicken or vegetable broth, 3 tablespoons unsweetened peanut butter, 1 tablespoon chili/garlic sauce, 1 tablespoon red curry paste, 1/4 cup coconut milk, salt and pepper to taste. 

3. simmer until thick, add corn starch if not thick enough.

4. top with cilantro, thai basil, and peanuts.

PAIR WITH: a fruity cocktail, or sweet wine to balance the spicyness. 

Creamy Spinach & Gnocchi

From scratch is always better! 

1. In a pot, heat 1 can or 500 mls chicken or vegetable broth with 2 tablespoons butter, 1/2 cup cream or milk thickened with 1 tablespoon corn starch. Add boiled spinach, onions, salt, pepper, fresh basil, chopped celery. Add 1 teaspoon or 2 garlic powder, mustard powder, lots of ground black pepper, and salt if needed.

2. boil gnocchi and cook until tender.  add to soup mix. 

3. adjust, add 1/4 cup parmesan cheese. 

4. serve, PAIR WITH: white wine, dry. 

Buffalo Chicken Soup

Nevermind the chicken wings, have this hearty, healthier soup! It'll warm you up for sure.

1. prepare and cook chicken, or use leftover chicken.

2. in a pan, heat 1 tablespoon butter. heat celery, carrots, onion, and whatever other vegetable.

3. add 1/4 cup chicken broth and 1/4 cup water with 1 tablespoon corn starch to thicken.

4. if needed, make pasta at this point, boil and drain.

5. add pasta and chicken to soup, let simmer. add 1 or 2 tablespoons spicy BBQ sauce. salt, pepper as needed.

6. serve with blue cheese and crackers. 

Tortilla Soup

Sort of like a mix of tacos, chili, and soup. So great!

1. bring 1 can chicken broth or vegetable broth to a simmer, add a packet of taco or fajita seasoning.

2. in a seperate pan, fry up whatever you need [chicken, shrimp, beef, onions, beans, etc]

3. add a can of chopped tomatoes to broth, with 2 cloves minced garlic, and hot sauce if desired. simmer, thicken with flour or corn starch. salt and pepper to taste. 

4. once soup base is ready, add veggies and/or meat. simmer for 10 mins on low.

5. toast or serve with crispy tortillas, sour cream, cilantro, and grated cheese. 

Chicken & Orzo Noodle Soup

YOU NEED: 

1/2 cup chopped onion

1 tablespoon butter

3 cans chicken broth

sliced carrots

1/2 cup chopped celery or zucchini

1 cup sliced chicken breast, or any leftover chicken

1/2 cup uncooked orzo pasta

1/4 teaspoon pepper

Minced fresh parsley to taste

garlic and thyme, optional. 

1 tablespoon corn starch mixed with 1 tablespoon water,  to thicken. 

MAKE: 

In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. 

Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. 

Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley

cheese and crackers!

Creamy Herb Tomato Soup with Baked Crispy Mozzarella Balls

Make or buy tomato soup.

CREAMY HERB TOMATO SOUP: 

2 cups, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)

1 (28-ounce) can concentrated crushed tomatoes

1 tablespoon tomato paste

1 clove minced garlic

1 teaspoon oregano

1 tablespoon basil pesto

1 teaspoon or more balsamic vinegar

1 cup heavy cream OR milk thickened with a bit of flour

salt and pepper to taste

basil to sprinkle on top

1. combine everything except milk/cream and herbs,  let simmer on medium heat.

2. once it starts to bubble, add cream or milk. 

3. simmer, semi-covered, until thick, stirring now and then.

4. puree in a food processor or blender, serve or keep, great for leftovers. 

BAKED MOZZARELLA BALLS:

1. get medium-sized boccancini.

2. coat in flour, then egg, then breadcrumbs.

3. bake for 10 minutes at 300 F, then flip and bake more until browned. 

4. serve with soup!

Cream of Mushroom Soup

YOU NEED:

1 package fresh mushrooms [cremini or a mix] sliced

half a sweet onion, chopped

 1 -2 garlic cloves, minced 

2 tablespoons butter

 2 -3 tablespoons flour (separated)

 2 cups chicken broth 

1 cup light cream OR 1 cup milk mixed with 1 tablespoon corn starch

 pinch of salt, pepper, nutmeg. 

parsley and chives to season. 

Directions: 1 Cut the mushrooms into slices. 

2 Melt butter in large frying pan. 

3. Add in onions, garlic, and mushrooms. Cook until onions are soft. 

4.  Blend in 2 T. flour and stir. 

5.  Add in the chicken broth and heat until slightly thickened while stirring frequently. 

6.  Stir cream or milk with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring  a lot.

7. ready! 

Parmesan Crisps

CHIPS MADE OF CHEESE.

1. grate 1 cup parmesan cheese, mix with black pepper and even cayenne or dried herbs.

2. preheat oven to 350 F.

3. place mounds on a greased baking sheet, flatten.

4. bake for 5 minutes until crisp.

5. cool.

serve with salad, like caesar

or tomato soup! 

amazing. 

Hot & Sour Soup

THIS IS MY FAVOURITE SOUP EVER.

Szechuan Hot & Sour soup, found at any asian restaurant, and now, made at home!

YOU NEED:
1/2 can chicken broth [like 250 mls]
2 tablespoons white vinegar
1 tablespoon brown sugar or white sugar
1 tablespoon chili paste or sauce [find at your groceries in the asian section]
1 inch piece grated ginger
2 cloves minced garlic
vegetables [like beans, peas, broccoli, onions, lots of mushrooms bamboo shoots, baby corn, peppers], tofu, meat is optional, so is an egg.
1 tablespoon sesame oil
salt and pepper to taste
a spicy pepper is optional
1 tablespoon corn starch to thicken
cilantro and green onion to top.

1. in a pot, heat sesame oil. fry vegetables, tofu, and meat. add ginger, garlic, and chili paste.
2. add chicken broth and vinegar. simmer, then turn heat to low. add sugar.
3. taste, season, and add corn starch to thicken.
4. serve, optionally with noodles or rice, top with cilantro and green onion.