Nothing says soup has to come out of a can, find out how to do it right with these soup recipes.
"Broccoli, Asparagus Or Cauliflower Soup"
ASPARAGUS OR CAULIFLOWER SOUP
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream warmed
Salt and pepper
Melt 2 tablespoons butter in a small saucepan stir in flour. Cook 3 minutes over low heat stir constantly. Cool. Set aside. If using broccoli Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli cover and cook 3 minutes. Stir in stock or broth heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth return mixture to saucepan stirring until smooth. Simmer covered until broccoli is tender about 30 minutes. Remove from heat cool slightly. Puree in electric blender return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.
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ASPARAGUS OR CAULIFLOWER SOUP
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream warmed
Salt and pepper
Melt 2 tablespoons butter in a small saucepan stir in flour. Cook 3 minutes over low heat stir constantly. Cool. Set aside. If using broccoli Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli cover and cook 3 minutes. Stir in stock or broth heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth return mixture to saucepan stirring until smooth. Simmer covered until broccoli is tender about 30 minutes. Remove from heat cool slightly. Puree in electric blender return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.
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Broccoli Soup
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli chopped
fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.
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8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli chopped
fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.
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Broccoli Soup
1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
3 c. milk (2% or 1%)
--SAUCE--
3/4 c. flour
2 c. milk
Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.
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1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
3 c. milk (2% or 1%)
--SAUCE--
3/4 c. flour
2 c. milk
Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.
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Corn Chowder
6 slices bacon diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo melted
2 tbsp. flour
3 c. milk
Parsley shredded cheese corn chips
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent not brown. Cook potatoes in the water with salt sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour stir in milk and cook until slightly thickened. Add to corn mixture sprinkle parsley shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.
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6 slices bacon diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo melted
2 tbsp. flour
3 c. milk
Parsley shredded cheese corn chips
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent not brown. Cook potatoes in the water with salt sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour stir in milk and cook until slightly thickened. Add to corn mixture sprinkle parsley shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.
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German Sausage Chowder
1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes peeled and
chopped
1 med. (1/2 c.) onion chopped
1 sm. (4 c.) cabbage shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese shredded
Snipped parsley
In a Dutch oven combine sausage potatoes onion 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used
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1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes peeled and
chopped
1 med. (1/2 c.) onion chopped
1 sm. (4 c.) cabbage shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese shredded
Snipped parsley
In a Dutch oven combine sausage potatoes onion 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used
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Minestrone
1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese
Slowly saute finely minced onion celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.
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1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese
Slowly saute finely minced onion celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.
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Hamburger Vegetable Soup
1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
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1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
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Shallots And Tarragon Soup
5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leaves
Salt and pepper
4 egg yolks
1 c. heavy cream
Chopped chives
Paprika
1. In a saucepan put chicken broth shallots and tarragon and celery. Bring to a boil. Simmer cover for 45 minutes in low heat. Into blender container ladle half of mixture cover and at high speed blend until smooth. Repeat with other half. 2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot garnish with chives and paprika. Serves 6.
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5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leaves
Salt and pepper
4 egg yolks
1 c. heavy cream
Chopped chives
Paprika
1. In a saucepan put chicken broth shallots and tarragon and celery. Bring to a boil. Simmer cover for 45 minutes in low heat. Into blender container ladle half of mixture cover and at high speed blend until smooth. Repeat with other half. 2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot garnish with chives and paprika. Serves 6.
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Black Bean Soup
3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion chopped
1 clove garlic crushed
2 green peppers chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar
Wash beans. Soak overnight. Add salt pork ham hock and simmer over low heat. Saute onions garlic green pepper in bacon drippings until tender. Add to beans. Season with bay leaves salt and oregano. Simmer until beans are tender and thick approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.
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3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion chopped
1 clove garlic crushed
2 green peppers chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar
Wash beans. Soak overnight. Add salt pork ham hock and simmer over low heat. Saute onions garlic green pepper in bacon drippings until tender. Add to beans. Season with bay leaves salt and oregano. Simmer until beans are tender and thick approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.
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Cream Of Broccoli Soup With Cheddar Cheese
2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.
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2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.
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