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Soup recipes

Discussion in 'Recipe Central' started by sweetoo, Apr 20, 2010.

  1. sweetoo

    sweetoo Silver IL'ite

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    Carrot Soup

    4 large carrots, peeled and sliced
    1 medium potato, peeled and sliced
    1 chopped onion
    2 cloves garlic
    1 tablespoon butter
    2 ounces cream cheese
    1/2 cup milk
    Sprinkle of nutmeg

    Boil carrots and potato for 10 minutes in 3 cups water.

    Saute onion and garlic in butter. Add cream cheese to carrots and allow to melt. Blend all vegetables on lowest speed of blender for 15 seconds and return to pan. Add milk and warm slowly. Sprinkle with nutmeg.

    Serves 2.

    Mushroom Soup

    8 to 10 fresh mushrooms, chopped and sauteed in butter
    1 potato, cubed
    1 onion, chopped
    1 cup milk
    Sprinkle of dried parsley
    Salt and pepper, to taste

    Cook potato and onion with a bit of salt in enough water to cover. When potato is almost cooked, add can of mushrooms, with their juice, (or sauteed fresh mushrooms) and heat through.

    Heat the milk separately. Add the potato mixture to the hot milk. Let stand a few minutes for flavors to blend. Thicken, if desired.

    Chilled Cucumber Soup

    4 cups peeled, seeded, chopped cucumber
    2 cups water
    2 cups plain yogurt
    1 clove garlic
    Several fresh mint leaves
    1 tablespoon honey
    1 1/2 to 2 teaspoons salt
    1/4 teaspoon dill weed

    Put all ingredients into blender and puree. Serve very cold. Garnish with chopped coriander.

    Cream of Tomato Soup

    1/3 cup butter
    1/3 cup flour
    4 cups milk
    2 teaspoons salt
    2 cups strained tomatoes or tomato juice

    Melt butter in saucepan. Blend in flour and salt. Stir milk in slowly. Heat strained tomatoes or tomato juice. Pour into the white sauce, stirring very quickly. You may add a small can tomato sauce with the juice if you like it stronger. You may also simmer fresh onion rings in the juice for a few minutes, then discard the rings.

    Spinach Soup

    1 (10 ounce) package fresh or frozen spinach
    3 cups milk
    1/4 cup butter
    1/4 cup flour
    3/4 teaspoon salt
    1/4 teaspoon nutmeg
    1/2 teaspoon white pepper
    1/2 pint plain yogurt
    1 tablespoon instant minced onion

    Wash and drain spinach, or thaw frozen spinach. Put 1 cup of the milk in blender container. Add spinach, a little at a time, blending until smooth after each addition. In saucepan, melt butter. Stir in flour, salt, nutmeg and pepper. Cook over medium-low heat until bubbly.

    Stir in spinach mixture. Add remaining milk, yogurt, onion. Cook, stirring constantly, over medium heat, until mixture begins to boil. Reduce heat and simmer, stirring, for 2 minutes.

    Makes 5 1/2 cups.
     
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  2. Saraswathipv

    Saraswathipv IL Hall of Fame

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    Hi Sweetu,

    What a beautiful range of soup recipes you have given :-D.
    I am certain this is going to helpful for most of us. thanks for sharing it here.

    Bye
     

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