Soup Recipes

Discussion in 'Recipes' started by Bengal B, May 6, 2004.

  1. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Since nobody has started a thread about soup I'll do it

    Title: Maryland Crab Soup
    Categories: Soups, Seafood, Crab
    Yield: 8 servings

    -Roy Crockette, Jr.
    30 oz Beef Broth
    6 c Water
    1/4 c Onion or Leeks; chop
    2 1/2 tb Old Bay Seasoning
    16 oz Tomato; chop
    1/4 lb String beans
    2 Celery Stalks; slice
    8 oz Kernal Corn
    4 Carrots; slice
    5 c Potatos; slice
    16 oz Crab Meat

    Saute onion & combine w/broth, water & Old Bay
    seasoning; Add vegetables & simmer 1 1/2 hrs; Add crab
    meat & simmer 1 1/2 hrs more.
  2. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Herbed Fresh Tomato Soup


    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 md Onions, thinly sliced
    2 tb Olive oil or cooking oil
    2 1/2 c Water
    6 md Tomatoes, peeled and
    -quartered (about 2 lbs)
    1 6 oz can tomato paste
    2 tb Snipped fresh basil, or 2
    -tsp dried, crushed basil
    1 tb Snipped fresh thyme, or 1
    -Tbl dried, crushed thyme
    1 tb Instant chicken bouillon
    1/2 ts Sugar
    1/2 ts Salt
    1/4 ts Pepper
    Few dashes bottled hot
    -pepper sauce
    Snipped parsley

    Servings: 8

    In a large saucepan, cook onion in hot oil till
    tender. Stir in water, tomatoes, tomato paste, basil,
    thyme, bouillon granules, sugar, salt, pepper and hot
    pepper sauce. Bring to boil, reduce heat. Cover and
    simmer 40 min. Place about 1/3 of tomato mixture in a
    blender container or food processor bowl and process
    until smooth. (Or press through food mill). Repeat
    with remaining mixture. Reheat half of mixture and
    serve immediately. To freeze, cool the remaining
    mixture and pour into a 3 cup freezer container seal,
    label and freeze. To serve frozen portion, transfer to
    medium saucepan. Cover and cook over med. heat for 20
    ~ 25 minutes or until heated through, stirring
    occasionally. Sprinkle with parsley before serving.

    Serves 4.
  3. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Homemade Potato Soup

    Homemade Potato Soup

    Recipe By : Frugal Cooking author Marenda Babcock
    Serving Size : 1 Preparation Time :0:00
    Categories : Soups & Stews

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 medium potatoes peeled & cut bite size
    1 stalk celery -- sliced
    1/2 teaspoon salt
    3 cups water

    Boil potatoes, celery, and salt in water until tender. Strain water saving 1 cu
    p of the broth. Make white sauce recipe using 1 cup of the white sauce mix to 2
    cups of cold water. When white sauce is thick, slowly add the cup of stock and
    then the potatoes and celery. Let simmer about 15 minutes add salt and pepper
    to taste.

    Makes about 2 large bowls or 4 cups of delicious hot homemade soup.
  4. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Shrimp or Crawfish and Corn Soup

    Hubby had this soup in New Orleans when we were visiting friends. He loved it, and asked for the recipe. He has made it several times since then, usually when he is "on his own" for dinner (its very easy to prepare). Being a vegetarian, I've never tried I don't have an opinion.

    </FONT>1 lb crawfish or fresh shrimp, cleaned 4 tablespoons butter 1/2 teaspoon garlic powder (or to taste) 1 cup chopped green onion 1 cup chopped mushroom (optional) 8 ounces Philadelphia Cream cheese 2 cans cream of potato soup 2 cans white shoepeg corn 1 can cream of mushroom soup 16 ounces half-and-half tony cachere's creole seasoning Tabasco sauce (to taste) 1. In a large pan, over medium heat, saute onions and mushrooms in butter and a little garlic powder until tender. 2. Soften cream cheese in microwave, and add to onions and mushrooms. 3. Lower heat to meduim-low and add soups and corn, stir well. 4. Add crawfish or shrimp and half& half. 5. Season to taste with Tabasco Sauce and Tony's Creole seasoning. 6. Cook for about 20 to 25 minutes.
  5. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Cajun Shrimp and Corn Bisque

    Cajun Shrimp and Corn Bisque

    This Cajun Shrimp and Corn Bisque takes advantage of the last of the summer corn harvest and is perfect for early fall evenings. And yes, you're making a roux in step two!

    2 tablespoons olive oil
    1 onion, minced
    4 tablespoons butter
    2 tablespoons all-purpose flour
    3 cups fish stock
    1 cup milk
    1 cup cooked deveined small shrimp, cut into 2 or 3 pieces each
    1 1/2 cups whole corn kernels
    1/2 teaspoon chopped fresh thyme
    hot pepper sauce, to taste
    1/2 cup light cream
    salt and white pepper, to taste
    sprigs of fresh thyme, to garnish

    Heat the olive oil in a large heavy-bottomed skillet; add onion and cook over low heat until soft, about 8 minutes.

    Melt the butter in a medium saucepan. Add the flour and cook for about 2 minutes, stirring constantly. Stir in the stock and milk; bring to a boil and cook for about 7 minutes, stirring frequently.

    Add the shrimp, corn and thyme to the onion and cook for 2 or 3 minutes. Remove from the heat.

    Stir the sauce mixture into the shrimp and corn mixture. Remove 3 cups of the soup and puree in a blender or food processor. Return the puree to the soup in the pan and stir well. Season with salt, white pepper and hot pepper sauce, to taste.

    Add the cream and stir well. Heat until almost boiling, stirring frequently.

    Serve in warmed soup bowls, garnished with fresh thyme sprigs. Serves 4.

    This Shrimp and Corn Bisque can serve more or less people simply by dividing or multiplying the ingredients.
  6. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Turtle Soup

    Old fashioned turtle soup recipe

    Procure a fine, lively, fat turtle, weighing about 120 pounds, fish of this weight being considered the best, as their fat is not liable to be impregnated with that disagreeable, strong flavor objected to in fish of larger size. On the other hand, turtles of very small size seldom possess sufficient fat or substance to make them worth dressing. When time permits kill the turtle overnight that it may be left to bleed in a cool place till the next morning when at an early hour it should be cut up for scalding, that being the first part of the operation. If, however, the turtle is required for immediate use, to save time the fish may be scalded as soon as it is killed. The turtle being ready for cutting up, lay it on its back, and with a large kitchen-knife separate the fat or belly-shell from the back by making an incision all round the inner edge of the shell, when all the fleshy parts adhering to the shell have been carefully out away, it may be set aside. Then detach the intestines by running the sharp edge of a knife closely along the spine of the fish, and remove them instantly in a pail to be thrown away. Cut off the fins and separate the fleshy parts, which place on a dish by themselves till wanted. Take particular care of every particle of the green fat, which lies chiefly at the sockets of the fore-fins, and more or less all round the interior of the fish, if in good condition. Let this fat, which, when in a healthy state, is elastic and of a bluish color while raw, be steeped for several hours in cold spring-water, in order that it may be thoroughly cleansed of all impurities; then with a meat-saw divide the upper and under shells into pieces of convenient size to handle and baying put them with the fins and head into a large vessel containing boiling water, proceed quickly to scald them; by this means they will be separated from the horny substance which covers them, which will then be easily removed. They must then be put into a larger stockpot nearly filling with fresh hot water and left to continue boiling by the side of the stove fire until the glutinous substance separates easily from the bones. Place the pieces of turtle carefully upon clean dishes and put them in the larder to get cold, they should then be cut up into pieces about an inch and a half square; which pieces are to be finally put into the soup when it is nearly finished. Put the bones back into the broth to boil an hour longer, for the double purpose of extracting all their savor and to effect the reduction of the turtle broth, which is to be used for filling up the turtle stockpot hereafter. In order to save time, while the above is in operation the turtle stock or consomme should be prepared as follows: With 4 ounces of fresh butter spread the bottom of an 18 gallon stockpot; then place in it 3 pounds of raw ham cut in slices; over these put 40 pounce of leg of beef and knuckles of veal, 4 old hens (after having removed their fillets, which are to be kept for making the quenelles for the soup); to these add all the fleshy pieces of the turtle (excepting those pieces intended for entres), and then place on the top the head and fins of the turtle; moisten the whole with a bottle of Madeira and 4 quarts of good stock. add a pottle of mushrooms, 12 cloves, 4 blades of mace, a handful of parsley roots and a good-sized bouquet of parsley tied up with 2 bay leaves, thyme, green onions and shallots, Set the consomme thus prepared on a brisk stove fire to boil sharply, and when the liquid has become reduced to a glaze fill the stockpot up instantly, and as soon as it boils skim it thoroughly, garnish with the usual complement of vegetables, and remove it to the side of the stove to boil gently for 6 hours. Remember to probe the head and fins after they have been boiled 2 hours, and as soon as they are done drain them on a dish, corer them with a wet napkin well saturated with water to prevent it from sticking to them, and put them away in a cool place with the remainder of the glutinous parts of the turtle already spoken of. The stockpot should now be filled up with the turtle broth reserved for that purpose as directed above. When the turtle stock is done strain it off into an appropriate-sized stockpot, remove every particle of fat from the surface, and then proceed to thicken it with a proportionate quantity of dour to the consistency of thin sauce. Work this exactly in the same manner as practised in brown sauce, in order to extract all the butter and scum, so as to give it a brilliant appearance One bottle of old Madeira must now be added, together with a puree of herbs of the following kinds, to be made as here directed: Sweet basil must form one-third proportion of the whole quantity of herbs intended to be used; winter savory, marjoram and lemon-thyme in equal quantities, making up the other two-thirds; add to these a double-handful of green shallots and some trimmings of mushrooms; moisten with a quart of broth, and having stewed these herbs for about an hour rub the whole through the tammy into a purse. This purse being added to the soup, a little Cayenne pepper should then be introduced. The pieces of turtle, as well as the fins, which have also been out into small pieces rend the larger bones taken out, should now be allowed to boil in the soup for a quarter of an hour, after which carefully remove the whole of the scum as it rises to the surface. The degree of seasoning must be ascertained that it may be corrected if faulty. To excel in dressing turtle it is necessary to be very accurate in the proportions of the numerous ingredients used for seasoning this soup. Nothing should predominate, tent the whole should be harmoniously blended. Put the turtle away in four-quart-sized basins, dividing the fat (after it has been scalded and boiled in some of the sauces) in equal quantities into each basin, as also some small quenelles, which are to be made with the fillets of hens reserved for that purpose, and in which, in addition to the usual ingredients in ordinary cases, put 6 yolks of eggs boiled hard. Mould these querelles into small, round balls, to imitate turtles' eggs, roll them with the hand on a marble slab or table, with the aid of a little flour, and poach them in the usual way. When the turtle soup is wanted for use warm it, and just before sending it to table add a small glass of Sherry or Madeira and the juice of one lemon to every four quarts of turtle. The second stock of the turtle consomme should be strained off after it has boiled for two hours, and immediately boiled down into a glaze very quickly and mixed in with the turtle soup previously to putting it away in the basins, or else it should be kept in reserve for the purpose of adding proportionate quantities in each tureen of turtle as it is served. [For this and several other receipts in fine cookery we
  7. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Cream of Oyster Soup

    Title: Cream of Oyster Soup
    Yield: 1 Servings

    1 pt Oysters
    1 qt Milk; scalded
    1 tb Butter
    1 tb Flour
    Salt & pepper
    1/2 c Whipped cream

    Drain liquid from oysters and add an equal amount
    of water to it. Heat liquids slowly, skim well.
    Meanwhile, chop oysters; add to liquid and cook 3
    minutes. Cream butter and flour, add to scalded
    milk to thicken. Add milk mixture and seasonings.
    Put in the cream at the last minute before
  8. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Artichoke Oyster Soup

    OYSTER-SOUP - Chicken broth with artichokes and
    This is a modern cajun-style recipe that I adapted
    from a
    local convenience-food cookbook by Jean Durkee.
    It's an
    intriguing combination of modern American ingredients
    traditional cajun flavorings.
    INGREDIENTS (Serves 6)
    6 Tbsp butter, melted.
    1/2 cup shallots (chopped fine)
    1/4 tsp thyme
    1 bay leaf
    1/2 tsp cayenne pepper
    2 Tbsp flour
    14 oz chicken broth (more or less won't hurt)
    4 cups oysters Drained; reserve liquid. Or use
    less, to
    14 oz cooked artichoke hearts
    2 tsp salt
    1/4 tsp tabasco sauce
    1/2 cup whipping cream
    3 Tbsp parsley (chopped fresh)
    (1) In a 3-quart casserole, melt butter and
    shallots. When shallots are translucent,
    thyme, bay leaf, and cayenne pepper.
    Add flour
    and whisk well.
    (2) Add broth, oyster water, artichoke hearts,
    and tabasco. Bring to a boil.
    (3) Add oysters and parsley. Simmer on medium,
    covered, for exactly 5 minutes. Add whipped
    and serve immediately.
    Fresh parsley tastes much better than dried parsley.
    If the
    oysters are bigger than a small bite-size, cut
    them up
    before adding them to the soup. Use the smallest
    oysters you
    can find.
    When I'm not making a double recipe, I usually
    dump the
    entire 1-cup container of whipping cream into the
    soup, even
    though that's double what the recipe calls form.
    The timing on cooking the oysters is fairly critical.
    you overcook them, they will be rubbery.
    Difficulty: easy. Time: 20 minutes. Precision:
    measure the
  9. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
    Likes Received:
    Jewish Chicken Soup

    Good for What Ails You


    1 chicken, at least 3 - 4 pounds, cut up into 8 or 9 pieces
    1 tablespoon of salt, more to taste
    some pepper
    bunch of parsley
    bunch of dill
    bunch of celery
    1 ½ - 2 pounds of carrots
    1 ½ - 2 pounds of onions
    2 or 3 parsnips are nice too, but not required
    lots of water


    1. Put cleaned chicken in the bottom of a large pot.

    2. Cover the chicken with water and add salt. Your pot should be less than two-thirds full.

    3. Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot.

    4. Add the pepper and all the parsley and dill. Also add the heart, the leaves, and a few stalks of the celery.

    5. Cut about ¼ of the carrots & onions into chunks. Also one of the parsnips if you're using them.

    6. Add the chopped carrots, etc.

    7. Slowly boil all this for as long as you can bear it. Three hours is ideal. Two will do. Add extra water as needed to keep the pot around two-thirds full. If you have a fat skimmer, repeatedly skim off the fat that comes to the top. If you don't, before the soup can be eaten, you'll have to leave it in the refrigerator for quite some time (probably over night), until the fat on top solidifies and can be lifted off. If you have no room in the fridge, the trunk of your car will work, assuming it's cold outside.

    8. After the stock has cooked for two to three hours, turn off the heat. Then carefully remove everything from the liquid, placing it all in a colander that's sitting in a big bowl. The stock should go back into the soup pot. The chicken, vegetables, and herbs should be left to cool for about half an hour.

    9. In the meantime, dice up lots of celery and the remaining carrots and onions. Parsnips too, if you're using them. If you're going to make matzoh balls, prepare and refrigerate them -- batter recipe follows.

    10. Bring the soup back to a boil and add the chopped vegetables. Cook for about half an hour more. At the same time, add pieces of chicken to the pot, completely boning the chicken as you go along. (The vegetables used in making the stock can be eaten as is, chopped and added to the soup, put in your compost pile, or just thrown out.)

    11. Check the seasoning. You'll probably want to add more salt and pepper. Then add the matzoh balls and cover the pot.

    12. Turn the matzoh balls occasionally, and cook for another 30 minutes or so. The soup will be delicious its first day - and better the next. Store any leftover soup in the refrigerator. I store it right in the pot.

    Matzoh Balls

    These are delicious, not required, and certainly the least healthy part of the soup. You can use noodles or rice instead. If you do go for the matzoh balls, cook them separately and add to each bowl as you serve. Since the soup is so thick, it's also fine without a starch.


    4 tablespoons of melted chicken fat (or use vegetable oil to cut down on cholesterol)
    4 large eggs (I use jumbos)
    1 cup matzoh meal (Add ¼ cup more if you like them hard; use ¼ cup less for airy balls. We prefer the harder ones.)
    1 teaspoon salt
    4 tablespoons of soup stock


    1. Beat the eggs slightly and then add the fat. Mix well.

    2. Add the matzoh meal and the salt. Mix well.

    3. Add the soup stock. Again mix well.

    4. Refrigerate for ½ hour or more. 5. About 45 minutes before the soup is to be served, form little matzoh balls and drop them into the pot of boiling water. You should end up with about 8 to 10 balls. Keep the pot covered as the matzoh balls cook, and turn them a couple of times.

  10. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    now this is soup ! i love turtle soup (had some at del frisco's ... yum!). run turtle run...i will eat you !

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