Ten on Tuesday, the soup edition.

Ten Favorite Soups.

  1. Al Quie's Lentil Soup. Al Quie was a congressional Al quierepresentative from Minnesota, 1958 – 1979, and governor, 1978 – 1982. The recipe was included in his campaign literature. I blogged it here.
  2. Cream of broccoli. Whenever I buy fresh broccoli, I use just the tops of the bunch as a vegetable and make soup from the stems. Slice thinly or chop in a food processor; cook slowly in butter with chopped onion until soft. Puree in the blender with some chicken stock. Return to pan, add additional stock and/or milk and/or cream until it reaches the desired consistency; season with salt and pepper to taste. Add a splash of sherry or white wine if desired, ditto a dash of nutmeg. Heat to serving temperature. I cook the broccoli and onion while we eat dinner and finish the soup afterwards. It generally makes one generous or two modest servings.
  3. Cream of asparagus. Same as the broccoli, above, except that I garnish it with some reserved cooked asparagus tips.
  4. Campbell's chicken noodle. Is there anyone in America Campbell chix noodwho didn't grow up with this?

  5. Campbell's cream of chicken. My mother always served me this after a dentist's appointment when I wasn't supposed to chew for a day. (I had terrible teeth and lots of fillings, the result of non-fluoridated well water and an aversion to brushing.)
  6. Split pea with ham. I made up my own recipe years ago, Split pea
    starting from the recipe on the bag of dried peas but using pretty much every herb and spice I had in my spice rack (except maybe cinnamon). It's pretty darned good, if I do say so myself. You can duplicate it — just make regular split pea soup and raid your spice cupboard.
  7. Creamy wild rice. My recipe came from (what is now) here, Creamy wild ricebut it is not on the new site. This recipe at Cook's is the closest I could find; mine also includes 1/2 cup grated carrots, 1 cup of cooked chicken or turkey breast of ham, and is seasoned with ground sage, thyme, and sherry. And mine only has 2/3 cup of Half-and-Half, not 2 (two!) cups. You can find my recipe here.
  8. Corn, zucchini, and tomato chowder. This is a good late summer recipe, when the corn, zuccini, and tomatoes are fresh. Sometimes I add minced clams and substitute some fish stock for the chicken broth and season it with thyme instead of rosemary. (Typepad refuses to let me link to my uploaded recipe. Shout out in the comments and I will email it to you.)
  9. Tomato-fish chowder. The recipe for this one is in the cookbook that came with my first microwave, and that is packed away somewhere. It uses canned tomatoes and chicken broth and chunks of cod. Mmmm.
  10. Vegetable beef with barley. This was the first soup I learned how to make after I moved away from home. When I eventually used a recipe that called for some tomato paste I knew I had found the secret ingredient; up until then the soup always had tallow-y taste from the beef, but the acid from the tomatoes took that away.

  11. Roasted vegetable. This one is soooo easy. Make roasted root vegetables using carrots, onions, and potatoes (and any others you like). When they are done, puree in the blender or food processor. Add broth if needed. Serve with a dollop of sour cream.

That's just the winter soups. There are gazpacho and cold cucumber soups for summer. Was there ever a food as versatile as soup? 

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0 Responses to Ten on Tuesday, the soup edition.

  1. Carole says:

    Soup is the perfect food, that’s for sure. I love vegetable beef barley!

  2. claire says:

    We are loving our homemade soups these days. Friday when I get home from the Farmers Market, I make soup with whatever veg were left from last weeks’ purchases. (sometimes, there’s not much left, so I add from the fresh stuff.) This week we bought enough lovely carrots to make one of our favorites, carrot ginger soup. OMG it is so divinely good, hot or cold. That with a big bowl of kale chips for dinner tonight. om nom nom

  3. Kym says:

    Yum. Well. . . except for the split pea! 🙂

  4. bullwinkle says:

    /googling tomato-fish chowder … I’ve got fish in the freezer 😉
    It is a cold rainy day here (well, except for that forsythia blossom I just photographed!) and soup is on the menu for dinner.

  5. gayle says:

    I love soup any time of year, but during these cold dark days, it’s especially comforting. I made homemade chicken and rice soup last night, using up leftovers, and we’ll have it again tonight, along with homemade biscuits.
    It could almost make me love cold weather. Almost.

  6. Soxanne says:

    I’m going to retry beef with barley – that was my favorite as a kid (Campbell’s, though) but it’s never turned out for me…now I know the secret ingredient so it’ll probably be good!
    I have a (pseudo) Asian style chicken with lentils and water chestnuts that I love. Now that the weather is going to be wintery maybe I’ll make it.

  7. Vicki says:

    Soup is pretty near perfect in my book! Mmm, your Roasted Vegetable sounds really yummy — especially on a day like today!

  8. Jocelyn says:

    SOOO with you. We’ve been having soup at least four nights a week lately…last night was posole, perhaps my all-time favorite.

  9. Mary Lou says:

    I am a soup girl, for sure. I bake winter squash from the garden, scoop out the pulp and freeze it for a quick soup in the winter. Blend squash and chicken stock, finish with a bit of butter. YUM. Al Quie soup? So weird, I have to look.

  10. I hate soup. Until, that is, I eat some soup and then I love soup more than any food on earth! Dunno why I spend so much time avoiding it…

  11. Carrie#K says:

    Soup is nature’s most perfect food. You left out oyster chowder…yum!

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