Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even stews...

I have been making the usual chicken, beef and vegetable soups and stews
but I am looking for some new ideas here... Googling brings up thousands
of hits, I know - but I want something that I *know* is good. Thanks.
--
Cheers
Chatty Cathy

Chatty Cathy said...

> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even stews...
>
> I have been making the usual chicken, beef and vegetable soups and stews
> but I am looking for some new ideas here... Googling brings up thousands
> of hits, I know - but I want something that I *know* is good. Thanks.


But of course, Sky's favorite AND mine, split pea soup! The only soup that
actually sticks to the ribs!

Imho,

Andy

Chatty Cathy wrote:
> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even
> stews...
>
> I have been making the usual chicken, beef and vegetable soups and
> stews but I am looking for some new ideas here... Googling brings up
> thousands of hits, I know - but I want something that I *know* is
> good. Thanks.

Most people hate them, but lima beans with smoked ham hocks, garlic, celery
and carrots makes an excellent soup. If you can't find smoked ham hocks,
bacon works too.

I also agree with Andy on pea soup. That's excellent and so easy. (Make
sure you add garlic to this as well.) I cook my pea soup down to almost a
puree. Some people prefer whole peas, but I like mine thick and "soupy".
:~)

Oh! How about French Onion soup with cheese and a big chunk of crusty
bread? Or, on an entirely different note, you can always do chicken
cacciatore in a crock pot - but you need a good, sturdy bread for this to
absorb the wonderful broth. Okay, now that I'm thinking tomato based, I'm
thinking cioppino or bouillabaise; seafood stew or seafood soup, depending.
Oooooh, now that I'm on seafood, how about a chowder? If you can't get
fresh seafood, even corn chowder is delicious and filling. (Alright, now
you guys can see how my mind works....)

Hope this helps!

kili <------stepping off her sounding board

"Andy" <q> wrote in message ...
> Chatty Cathy said...
>
>> Probably the wrong time of year to ask most of you this question, but
>> here goes anyway....
>>
>> What are your favorite "hearty" winter (homemade) soups? Or even stews...
>>
>> I have been making the usual chicken, beef and vegetable soups and stews
>> but I am looking for some new ideas here... Googling brings up thousands
>> of hits, I know - but I want something that I *know* is good. Thanks.
>
>
> But of course, Sky's favorite AND mine, split pea soup! The only soup that
> actually sticks to the ribs!
>
> Imho,
>
> Andy


I was about to mention split pea soup too. Also, dutch meatball soup.

On Jul 10, 5:45?am, Chatty Cathy > wrote:
> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even stews...
>
> I have been making the usual chicken, beef and vegetable soups and stews
> but I am looking for some new ideas here... Googling brings up thousands
> of hits, I know - but I want something that I *know* is good. Thanks.

Difficult to choose a favorite... I guess it has to be beef mushroom
barley. But I like all kinds of bean soups too. And a hearty
minestrone is a winner as well. But sometimes on a frigid wind
howling snowy day only a spoon-standing Manhattan clam chowder will
do. I don't much care for New England clam chowder, too wussy, and
much too fat laden for me to scoff down my usual two quart ration....
I don't much like cream soups, I classify those as dessert.

Of course to feel like a kid again there's always tomato frankfurter.

Sheldon

Chatty Cathy > wrote in news:SDIki.12088$Oz7.1188
@newsfe19.lga:

> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even stews...
>
> I have been making the usual chicken, beef and vegetable soups and stews
> but I am looking for some new ideas here... Googling brings up thousands
> of hits, I know - but I want something that I *know* is good. Thanks.

The one below is pretty good. Plus the cabbage bean and sausage soup I
posted a while ago that had dill and sour cream in it was good too.

@@@@@ Now You're Cooking! Export Format

Nancy's Chicken Tortilla Soup

Soups/Chowders/Stews

1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper use a strong brand
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; i use thighs
1/3 cup sour cream; see note

In a heavy large dutch oven over medium heat soften the onion carrot and
celery in the oil. Add the minced garlic and cook about one more minute.
Add the green chiles and the chopped tomatoes, then add the chicken stock
and the seasoning. Simmer for about 20 minutes.

In a small bowl stir together the flour and water then add to soup. Simmer
5 minutes more.

Add the chopped chicken meat. Simmer about 5 minutes more.

stir in the sour cream and serve.

Best served with corn tortilla chips .

Note if you are going to freeze parts of this don't add the sour cream till
ready to serve. Sour cream doesn't freeze well.



** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Sheldon wrote:
> On Jul 10, 5:45?am, Chatty Cathy > wrote:
>> Probably the wrong time of year to ask most of you this question, but
>> here goes anyway....
>>
>> What are your favorite "hearty" winter (homemade) soups? Or even
>> stews...
>>
>> I have been making the usual chicken, beef and vegetable soups and
>> stews but I am looking for some new ideas here... Googling brings up
>> thousands of hits, I know - but I want something that I *know* is
>> good. Thanks.
>
> Difficult to choose a favorite... I guess it has to be beef mushroom
> barley. But I like all kinds of bean soups too. And a hearty
> minestrone is a winner as well.

(snip)

Ooooooh, minestrone. Good call, Sheldon!

kili

"Chatty Cathy" > wrote in message
...
> Probably the wrong time of year to ask most of you this question, but here
> goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even stews...
>
> I have been making the usual chicken, beef and vegetable soups and stews
> but I am looking for some new ideas here... Googling brings up thousands
> of hits, I know - but I want something that I *know* is good. Thanks.
> --
> Cheers
> Chatty Cathy

Dutch meatball soup, easy and yummy. I don't have a written recipe but off
the top of my head....

- Make meatballs, lots of em, bite size. Use whatever meatball recipe you
like. Don't pre-cook them.
- 10-15 cups (approx) broth, chicken, vegie, whatever
- 2-3 Grated carrots
- 1-2 cans of tomato paste (you can sub tomato sauce or a can of crushed
tomatos with the juice, I think paste works best)
- a few cloves of minced garlic
- A few stalked of celery, chopped small
- 1/4 to 1/2 cup of rice
- dried crushed chili peppers, or cyan, or chili oil to taste -> optional
- 1/4th cup soy sauce (this is not traditional, but I like it) -> optional.
Add a few pinches of salt if required otherwise

In a large pot, add lots of broth of your choice and bring to simmer.
Dump in the meat balls and tomato paste garlic, peppers, let simmer an
additional 30 min or so. Add celery and rice. About 10 min before rice is
cooked dump in the grated carrots.

There is lots of room to play with this soup, you can add corn or other
vegies, different seasonings, etc. I never make it the same twice. I don't
always add rice if I plan to eat it for a few days (I always make a HUGE
pot)

I add maggi seasoning to the to taste once it's in the bowl, not to the pot
though. It's even better the second day, and freezes well too.

Chatty Cathy wrote:
> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even
> stews...
>
> I have been making the usual chicken, beef and vegetable soups and
> stews but I am looking for some new ideas here... Googling brings up
> thousands of hits, I know - but I want something that I *know* is
> good. Thanks.

Jill's Roasted Butternut Squash Soup

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves

Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
oil and place, cut side down, on a baking sheet. Roast the squash at 350F
for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
shell with a spoon and place in a large mixing bowl. In another mixing
bowl, blend together the stock and water. Add a little minced garlic if
desired. Puree the squash in a blender or food processor with the liquid in
batches, adding liquid as needed, until smooth (this can also be done in the
cooking pot with a stick blender). Add the salt & pepper, onion powder and
tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very
low heat about an hour, stirring occasionally.

Not mentioned, but top each bowl with creme fraiche. Damsel has made this
and Nancy did, too.

"jmcquown" > wrote in news:5fhhdoF3d05l5U1
@mid.individual.net:

> Damsel has made this
> and Nancy did, too.
>
>

It's nice with some sherry in it too.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:
> "jmcquown" > wrote in news:5fhhdoF3d05l5U1
> @mid.individual.net:
>
>> Damsel has made this
>> and Nancy did, too.
>>
>>
>
> It's nice with some sherry in it too.
>
Will get some butternut - I almost forgot about this one!

--
Cheers
Chatty Cathy

kilikini wrote:
> Sheldon wrote:
>> On Jul 10, 5:45?am, Chatty Cathy > wrote:
>>> Probably the wrong time of year to ask most of you this question, but
>>> here goes anyway....
>>>
>>> What are your favorite "hearty" winter (homemade) soups? Or even
>>> stews...
>>>
>>> I have been making the usual chicken, beef and vegetable soups and
>>> stews but I am looking for some new ideas here... Googling brings up
>>> thousands of hits, I know - but I want something that I *know* is
>>> good. Thanks.
>> Difficult to choose a favorite... I guess it has to be beef mushroom
>> barley. But I like all kinds of bean soups too. And a hearty
>> minestrone is a winner as well.
>
> (snip)
>
> Ooooooh, minestrone. Good call, Sheldon!

I agree! Thanks guys.

--
Cheers
Chatty Cathy

My computer needs to be able to browse the web, transfer email, and
irritate the newsgroups comfortably
- Mark Adams

Andy wrote:
> Chatty Cathy said...
>
>> Probably the wrong time of year to ask most of you this question, but
>> here goes anyway....
>>
>> What are your favorite "hearty" winter (homemade) soups? Or even stews...
>>
>> I have been making the usual chicken, beef and vegetable soups and stews
>> but I am looking for some new ideas here... Googling brings up thousands
>> of hits, I know - but I want something that I *know* is good. Thanks.
>
>
> But of course, Sky's favorite AND mine, split pea soup! The only soup that
> actually sticks to the ribs!
>
> Imho,

Ahem. I thought Sky *hated* peas LOL

--
Cheers
Chatty Cathy

hahabogus wrote:

> Nancy's Chicken Tortilla Soup

<snippety>

This rings a bell! I will have to try this one too. Thanks Alan.
--
Cheers
Chatty Cathy

"jmcquown" > wrote in message
...

> Jill's Roasted Butternut Squash Soup
>
> 2 butternut squash (about 4 lbs.)
> 2 Tbs. olive oil
> 4 c. chicken stock or broth
> 2 c. water
> 1-1/2 tsp. pepper
> 2 tsp. salt
> 1/2 tsp. onion powder
> 1 tsp. dried tarragon leaves
>
> Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
> oil and place, cut side down, on a baking sheet. Roast the squash at 350F
> for 1 hour until tender. Handle with an oven mitt; scoop the flesh from
> the
> shell with a spoon and place in a large mixing bowl. In another mixing
> bowl, blend together the stock and water. Add a little minced garlic if
> desired. Puree the squash in a blender or food processor with the liquid
> in
> batches, adding liquid as needed, until smooth (this can also be done in
> the
> cooking pot with a stick blender). Add the salt & pepper, onion powder
> and
> tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over
> very
> low heat about an hour, stirring occasionally.
>
> Not mentioned, but top each bowl with creme fraiche. Damsel has made this
> and Nancy did, too.


I made roasted butternut squash soup the other day, yummy stuff too. I
prefer to use fresh onion over powder for soups though I salted and
roasted the seeds aswell, just to see how they taste since I've never
bothered before, pretty tastey snack, especialy while they were still warm.

Peter wrote:
> "jmcquown" > wrote in message
> ...
>
>> Jill's Roasted Butternut Squash Soup
>>
>> 2 butternut squash (about 4 lbs.)
>> 2 Tbs. olive oil
>> 4 c. chicken stock or broth
>> 2 c. water
>> 1-1/2 tsp. pepper
>> 2 tsp. salt
>> 1/2 tsp. onion powder
>> 1 tsp. dried tarragon leaves
>>
>> Cut squashes in half lengthwise and scoop out the seeds. Brush with
>> olive oil and place, cut side down, on a baking sheet. Roast the
>> squash at 350F for 1 hour until tender. Handle with an oven mitt;
>> scoop the flesh from the
>> shell with a spoon and place in a large mixing bowl. In another
>> mixing bowl, blend together the stock and water. Add a little
>> minced garlic if desired. Puree the squash in a blender or food
>> processor with the liquid in
>> batches, adding liquid as needed, until smooth (this can also be
>> done in the
>> cooking pot with a stick blender). Add the salt & pepper, onion
>> powder and
>> tarragon. Bring soup to a boil. Reduce heat to a simmer and cook
>> over very
>> low heat about an hour, stirring occasionally.
>>
>> Not mentioned, but top each bowl with creme fraiche. Damsel has
>> made this and Nancy did, too.
>
>
> I made roasted butternut squash soup the other day, yummy stuff too. I
> prefer to use fresh onion over powder for soups though I salted and
> roasted the seeds aswell, just to see how they taste since I've never
> bothered before, pretty tastey snack, especialy while they were still
> warm.

Yep, they're like pumpkin seeds. Tasty snacks. This is one of those soups
where I had it in a restaurant and just had to try to re-create when I got
home. And I did There was no noticeable onion in it which is why I went
with the onion powder to just add the taste.

Jill

Chatty Cathy > wrote in news:koMki.70835
:

> Thanks Alan.
>

Al's BEAN AND SAUSAGE SOUP

2 tablespoons olive oil or canola oil
1 pound kielbasa sausage, diced (halfed coins is what I do)
4 large garlic cloves, chopped
1 bulb fennel chopped (optional)
1 onion
2 carrots
1 celery heart with leaves
1 cup sliced mushrooms
1 smallish bag baby spinach leaves or small cabbage, chopped
4 14 1/2-ounce cans low-salt chicken broth (approx 2 quart)
1 15-ounce can cannellini (white kidney beans)
1 can diced tomatoes with herbs
1 cup sour cream
1 bunch dill minced

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
garlic and sauté until sausage is lightly browned, about 8 minutes. Add
in onion, carrot, fennel, mushrooms and celery, about 5 minutes. Add
broth and cannellini with their juices, diced tomatoes and
spinach/cabbage. Simmer until flavors blend and soup thickens slightly,
about 20 minutes. Add in dill and sour cream, stiring to blend. Season to
taste with salt and pepper. Ladle soup into bowls.

Serves 6.

modified from Bon Appétit
March 1996



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Chatty Cathy said...

> Andy wrote:
>> Chatty Cathy said...
>>
>>> Probably the wrong time of year to ask most of you this question, but
>>> here goes anyway....
>>>
>>> What are your favorite "hearty" winter (homemade) soups? Or even
>>> stews...
>>>
>>> I have been making the usual chicken, beef and vegetable soups and
>>> stews but I am looking for some new ideas here... Googling brings up
>>> thousands of hits, I know - but I want something that I *know* is
>>> good. Thanks.
>>
>>
>> But of course, Sky's favorite AND mine, split pea soup! The only soup
>> that actually sticks to the ribs!
>>
>> Imho,
>
> Ahem. I thought Sky *hated* peas LOL


Well, but, if she tried MY split pea soup, I'm sure she'd change her mind,
maybe.

Andy

Andy wrote:
> Chatty Cathy said...
>
>> Andy wrote:
>>> Chatty Cathy said...
>>>
>>>> Probably the wrong time of year to ask most of you this question,
>>>> but here goes anyway....
>>>>
>>>> What are your favorite "hearty" winter (homemade) soups? Or even
>>>> stews...
>>>>
>>>> I have been making the usual chicken, beef and vegetable soups and
>>>> stews but I am looking for some new ideas here... Googling brings
>>>> up thousands of hits, I know - but I want something that I *know*
>>>> is good. Thanks.
>>>
>>>
>>> But of course, Sky's favorite AND mine, split pea soup! The only
>>> soup that actually sticks to the ribs!
>>>
>>> Imho,
>>
>> Ahem. I thought Sky *hated* peas LOL
>
>
> Well, but, if she tried MY split pea soup, I'm sure she'd change her
> mind, maybe.
>
> Andy

Sky hates anything green and cooked Don't think she'll change her mind,
either.

Cathy, how about broccoli cheese soup? Can you get broccoli? Even the
frozen florets work well.

Jill

On 2007-07-10, Andy <q> wrote:
> But of course, Sky's favorite AND mine, split pea soup! The only soup that
> actually sticks to the ribs!

Not only that, but is perfect for pressure cooking, a method that
also helps contain heat. Perfect for soup during this swelter Summer.

nb

"jmcquown" > wrote in message
...

> Sky hates anything green and cooked Don't think she'll change her
> mind,
> either.

Use yellow peas ;-)

"Chatty Cathy" > wrote in message
...
> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even
> stews...
>
> I have been making the usual chicken, beef and vegetable soups and stews
> but I am looking for some new ideas here... Googling brings up thousands
> of hits, I know - but I want something that I *know* is good. Thanks.
> --
> Cheers
> Chatty Cathy

Here are my favorites.

-= Exported from BigOven =-

Helen's Black Eyed Pea Soup

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Soups, Recipe

-= Ingredients =-
750 g Black eyed peas
water
1 lg Smoked ham hock
salt to taste
pepper to taste
tomato paste to
taste

-= Instructions =-
Soak the peas overnight in double the volume of water. Drain and rinse
well. Put in a very large stock pot and cover with water and add ham
hock. Bring to boil and simmer a few hours. Remove ham hock when beans
are tender. Taste for seasoning and adjust to taste adding salt, pepper
and tomato paste. Strip the meat off the ham hock, discarding fat and
bones. Cut into small pieces and return to the pot with soup. Heat up
to boil and serve. Delicious! Recipe by Helen Peagram



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Helen's Canadian Pea Soup

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
2 c Split peas
2 lb Smoked ham ; shank or bone
3 qt Water ; boiling
1 Onion ; chopped
Celery leaves
1 t Salt
2 Carrots ; minced

-= Instructions =-
Wash and sort peas; place in a large pot; add water, ham bone, onion,
celery leaves, carrots, salt. Bring to a boil; reduce heat and simmer
until peas are very tender, about 2 hours, adding more water if needed.
Remove ham; chop and return to soup. Season to taste with salt and
pepper. Also freezes well. Enjoy.



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Helen's Cream Of Mushroom Broccoli Soup

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Stew, Soup/

-= Ingredients =-
-MM BY HELEN PEAGRAM-
6 tb Oil
4 tb Butter
2 Onions *
6 Mushrooms**
3 tb Flour
1 t Nutmeg
10 c Chicken stock
3/4 c 35% cream
Salt and pepper
1 bn Broccoli***

-= Instructions =-
* peeled and chopped ** washed and chopped *** chopped In a
medium pan, heat oil and butter and saute onions and mushrooms. 5 min Add
flour, stir well and add rest of ingredients. Let simmer over medium
heat for 8-10 minutes. strain the soup and place solids in processor
and blend so there are very small pieces. Return to soup pot with the
liquid. Sprinkle with Parmesan if desired. Made this for Thanksgiving
dinner and discovered another neat addition. Add cooked rice to desired
consistency and left over turkey. Yum!



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Helen's Hearty Cabbage Soup

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
1/4 md Cabbage
2 1/2 Onions ; sliced
1/4 lb Margarine
3 Potatoes ; diced
14 oz Tomatoes
1/2 Water *

-= Instructions =-
NOTE: I try and cut down on the amount of marg * 3 times the normal
amount used to cook potatoes. I just cover them and add water if
necessary. In a large pot, fry onion and cabbage in marg slowly til
tender and brown. About 25 minutes. Boil potatoes til cooked. Add
tomatoes and fried onion and cabbage. Season to taste. Simmer 30 minutes.
Sausage can be browned with the vegetables and added as desired. From:
Helen Peagram Date: 05 May 94



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Chatty Cathy wrote:
> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even stews...
>
> I have been making the usual chicken, beef and vegetable soups and stews
> but I am looking for some new ideas here... Googling brings up thousands
> of hits, I know - but I want something that I *know* is good. Thanks.

A favorite and staple is matzo ball soup here. But I like to make
french onion and baked potato soup as well. It's all good.

--
Queenie

*** Be the change you wish to see in the world ***

"Peter" > wrote in message
news:ZmKki.30404$xk5.29522@edtnps82...
>
> "Andy" <q> wrote in message ...
>> Chatty Cathy said...
>>
>>> Probably the wrong time of year to ask most of you this question, but
>>> here goes anyway....
>>>
>>> What are your favorite "hearty" winter (homemade) soups? Or even
>>> stews...
>>>
>>> I have been making the usual chicken, beef and vegetable soups and
>>> stews
>>> but I am looking for some new ideas here... Googling brings up
>>> thousands
>>> of hits, I know - but I want something that I *know* is good. Thanks.
>>
>>
>> But of course, Sky's favorite AND mine, split pea soup! The only soup
>> that
>> actually sticks to the ribs!
>>
>> Imho,
>>
>> Andy
>
>
> I was about to mention split pea soup too. Also, dutch meatball soup.
>
Could I have the recipe for Dutch Meatball Soup, please?

MoM

Andy <q> wrote in :

> Well, but, if she tried MY split pea soup, I'm sure she'd change her
> mind, maybe.
>
> Andy
>

Why do people THINK that their recipe will change minds?...If you hate
something...you hate it. It is different ifr you never tried something and
are basing the assumption that you won't like it do to pessimistic feelings
as to quality and taste of unknown items. But if you truly dislike
something it is a texture or taste issue.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

notbob said...

> On 2007-07-10, Andy <q> wrote:
>> But of course, Sky's favorite AND mine, split pea soup! The only soup
>> that actually sticks to the ribs!
>
> Not only that, but is perfect for pressure cooking, a method that
> also helps contain heat. Perfect for soup during this swelter Summer.
>
> nb


RATS! I was just at Linen & Things looking for a potato wedger thingy (no
luck) and forgot all about the pressure cooker!

Andy

On Tue, 10 Jul 2007 10:18:59 -0500, Andy <q> wrote:

>notbob said...
>
>> On 2007-07-10, Andy <q> wrote:
>>> But of course, Sky's favorite AND mine, split pea soup! The only soup
>>> that actually sticks to the ribs!
>>
>> Not only that, but is perfect for pressure cooking, a method that
>> also helps contain heat. Perfect for soup during this swelter Summer.
>>
>> nb
>
>
>RATS! I was just at Linen & Things looking for a potato wedger thingy (no
>luck) and forgot all about the pressure cooker!
>
>Andy


I was at Bed Bath and Beyond and they had no pressure cookers. Is it
a seasonal thing or have they stopped carrying them?

I guess I could have asked at the store, but I didin't.

"MOMPEAGRAM" > wrote in message
...
>
> Could I have the recipe for Dutch Meatball Soup, please?
>
> MoM


MoM, I posted it in this thread in a different spot, but I will repost it in
this reply.


When I posted it before I forgot to include leeks in the recipe. Add leeks
or onions as desired too!

------------

Dutch Meatball Soup

I don't have a written recipe, but off the top of my head....

- Make meatballs, lots of em, bite size. Use whatever meatball recipe you
like. Don't pre-cook them.
- 10-15 cups (approx) broth, chicken, vegie, whatever
- 2-3 Grated carrots
- 1-2 cans of tomato paste (you can sub tomato sauce or a can of crushed
tomatos with the juice, I think paste works best)
- a few cloves of minced garlic
- A couple stalks of celery, chopped small
- 1/4 to 1/2 cup of rice
- dried crushed chili peppers, or cyan, or chili oil to taste -> optional
- 1/4th cup soy sauce (this is not traditional, but I like it) -> optional.

Add a few pinches of salt if required.

In a large pot, add lots of broth of your choice and bring to simmer.
Dump in the meat balls and tomato paste, garlic, peppers, let simmer an
additional 30 min or so. Add celery and rice. About 10 min before rice is
cooked dump in the grated carrots.

There is lots of room to play with this soup, you can add corn or other
vegies, different seasonings, etc. I never make it the same twice. I don't
always add rice if I plan to eat it for a few days (I always make a HUGE
pot)

I add maggi seasoning to taste once it's in the bowl, not to the pot
though. It's even better the second day, and freezes well too.

kilikini wrote:
> Chatty Cathy wrote:
>> Probably the wrong time of year to ask most of you this question, but
>> here goes anyway....
>>
>> What are your favorite "hearty" winter (homemade) soups? Or even
>> stews...
>>
>> I have been making the usual chicken, beef and vegetable soups and
>> stews but I am looking for some new ideas here... Googling brings up
>> thousands of hits, I know - but I want something that I *know* is
>> good. Thanks.
>
> Most people hate them, but lima beans with smoked ham hocks, garlic,
> celery and carrots makes an excellent soup. If you can't find smoked
> ham hocks, bacon works too.
>
> I also agree with Andy on pea soup. That's excellent and so easy.
> (Make sure you add garlic to this as well.) I cook my pea soup down
> to almost a puree. Some people prefer whole peas, but I like mine
> thick and "soupy". :~)
>
> Oh! How about French Onion soup with cheese and a big chunk of crusty
> bread? Or, on an entirely different note, you can always do chicken
> cacciatore in a crock pot - but you need a good, sturdy bread for
> this to absorb the wonderful broth. Okay, now that I'm thinking
> tomato based, I'm thinking cioppino or bouillabaise; seafood stew or
> seafood soup, depending. Oooooh, now that I'm on seafood, how about a
> chowder? If you can't get fresh seafood, even corn chowder is
> delicious and filling. (Alright, now you guys can see how my mind
> works....)
>
> Hope this helps!
>
> kili <------stepping off her sounding board

Get back up there girl) you were doing great!!!

Now, how about the recipe for your pea soup???

hahabogus wrote:
> Andy <q> wrote in :
>
>> Well, but, if she tried MY split pea soup, I'm sure she'd change her
>> mind, maybe.
>>
>> Andy
>>
>
> Why do people THINK that their recipe will change minds?...If you hate
> something...you hate it. It is different ifr you never tried
> something and are basing the assumption that you won't like it do to
> pessimistic feelings as to quality and taste of unknown items. But if
> you truly dislike something it is a texture or taste issue.

I'm sure he was joking, Alan. He teases her in chat about veggies all the
time.

Jill

Chatty Cathy wrote:
> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even
> stews...
>
> I have been making the usual chicken, beef and vegetable soups and
> stews but I am looking for some new ideas here... Googling brings up
> thousands of hits, I know - but I want something that I *know* is
> good. Thanks.

Forgot to mention Oxtail Soup! Oh, that's nice and hearty A real rib
sticker.

2 large oxtails, disjointed
1/4 c. vegetable oil
flour seasoned with salt & pepper
3 quarts water, split 2 quarts and 1 quart
1/2 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
2 Tbs. chopped fresh parsley

Dust oxtails with seasoned flour. Brown well in deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns in a cheesecloth bag.
Simmer for 3 hours, stirring occasionally. Remove oxtails to a platter and
let cool to the touch. Skim fat from soup. Bone the oxtails and add the
meat to the soup. Stir in remaining 1 quart water and the vegetables.
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Taste the soup and adjust seasonings. Stir in parsley and heat
through.

jmcquown wrote:

>
> Cathy, how about broccoli cheese soup? Can you get broccoli? Even the
> frozen florets work well.

Yes, fresh broccoli is available - actually have some in the fridge that
I bought yesterday
--
Cheers
Chatty Cathy

jmcquown wrote:
> Chatty Cathy wrote:
>> Probably the wrong time of year to ask most of you this question, but
>> here goes anyway....
>>
>> What are your favorite "hearty" winter (homemade) soups? Or even
>> stews...
>>
>> I have been making the usual chicken, beef and vegetable soups and
>> stews but I am looking for some new ideas here... Googling brings up
>> thousands of hits, I know - but I want something that I *know* is
>> good. Thanks.
>
> Jill's Roasted Butternut Squash Soup
>
> 2 butternut squash (about 4 lbs.)
> 2 Tbs. olive oil
> 4 c. chicken stock or broth
> 2 c. water
> 1-1/2 tsp. pepper
> 2 tsp. salt
> 1/2 tsp. onion powder
> 1 tsp. dried tarragon leaves
>
> Cut squashes in half lengthwise and scoop out the seeds. Brush with
> olive oil and place, cut side down, on a baking sheet. Roast the
> squash at 350F for 1 hour until tender. Handle with an oven mitt;
> scoop the flesh from the shell with a spoon and place in a large
> mixing bowl. In another mixing bowl, blend together the stock and
> water. Add a little minced garlic if desired. Puree the squash in a
> blender or food processor with the liquid in batches, adding liquid
> as needed, until smooth (this can also be done in the cooking pot
> with a stick blender). Add the salt & pepper, onion powder and
> tarragon. Bring soup to a boil. Reduce heat to a simmer and cook
> over very low heat about an hour, stirring occasionally.
>
> Not mentioned, but top each bowl with creme fraiche. Damsel has made
> this and Nancy did, too.

One of these days, I'll make it, too, Jill. :~) It's just that butternut
squash doesn't last long in this house. LOL.

kili

"jmcquown" > wrote in
:

>>> Well, but, if she tried MY split pea soup, I'm sure she'd change her
>>> mind, maybe.
>>>
>>> Andy
>>>
>>
>> Why do people THINK that their recipe will change minds?...If you
>> hate something...you hate it. It is different ifr you never tried
>> something and are basing the assumption that you won't like it do to
>> pessimistic feelings as to quality and taste of unknown items. But if
>> you truly dislike something it is a texture or taste issue.
>
> I'm sure he was joking, Alan. He teases her in chat about veggies all
> the time.
>
> Jill
>

I meant no harm... it is a valid question. But why do people think that?
I dislike Boston Baked beans...And every other person I meet who cooks
Boston Baked beans insists that I'll like theirs, and that never happens.
Is this a quirk of human nature...Like the don't touch that it's wet
paint, or smell this it is disgusting, or taste this I think the milk is
off syndromes?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Peter wrote:

>
> MoM, I posted it in this thread in a different spot, but I will repost it in
> this reply.
>

Thanks Peter - I saw that post. In mitigation: I posted this to "a
different spot" separately, because I simply didn't think to cross-post
it, until after the fact.. Been trained far too well about how
cross-posting can be really annoying to the members of the groups I
usually follow - when in fact this time it would probably have been OK.
<LOL>
>
> When I posted it before I forgot to include leeks in the recipe. Add leeks
> or onions as desired too!
>
> ------------
>
> Dutch Meatball Soup

<snippety>


This goes on my list too. Thank you for the "extra information"

--
Cheers
Chatty Cathy

jmcquown said...

> hahabogus wrote:
>> Andy <q> wrote in :
>>
>>> Well, but, if she tried MY split pea soup, I'm sure she'd change her
>>> mind, maybe.
>>>
>>> Andy
>>>
>>
>> Why do people THINK that their recipe will change minds?...If you hate
>> something...you hate it. It is different ifr you never tried
>> something and are basing the assumption that you won't like it do to
>> pessimistic feelings as to quality and taste of unknown items. But if
>> you truly dislike something it is a texture or taste issue.
>
> I'm sure he was joking, Alan. He teases her in chat about veggies all the
> time.
>
> Jill


Just the peas, Jill, just the peas!

Andy

One time on Usenet, Chatty Cathy > said:

> Probably the wrong time of year to ask most of you this question, but
> here goes anyway....
>
> What are your favorite "hearty" winter (homemade) soups? Or even stews...
>
> I have been making the usual chicken, beef and vegetable soups and stews
> but I am looking for some new ideas here... Googling brings up thousands
> of hits, I know - but I want something that I *know* is good. Thanks.


Cream of Potato
Cream of Asparagus
Ham & Beans

I have recipes if you so desire...

--
Jani in WA

Ophelia wrote:
> kilikini wrote:
>
> Now, how about the recipe for your pea soup???

I don't have an actual recipe. For starters, I take a ham bone with plenty
of meat left on it and cook it down with the usual; garlic, onion, celery,
carrots and thyme. I strain that off, pick the ham out of the mix and toss
it back into the stock. Next I take a bag of green and a bag of yellow
peas, toss those in with diced onion, diced celery, diced carrots, diced
onion and MORE garlic. I add a bay leaf or two and cook the whole mess down
to mush. Sample, add salt & pepper to taste, sample again. I may add a
touch more thyme, maybe some parsley, and sometimes a pat of butter.

It's just a made up recipe. I go with what tastes good. :~)

kili

"Peter" > wrote in message
news:5kOki.30428$xk5.22283@edtnps82...
>
> "MOMPEAGRAM" > wrote in message
> ...
>>
>> Could I have the recipe for Dutch Meatball Soup, please?
>>
>> MoM
>
>
> MoM, I posted it in this thread in a different spot, but I will repost
> it in this reply.
>
>
> When I posted it before I forgot to include leeks in the recipe. Add
> leeks or onions as desired too!
>
> ------------
>
> Dutch Meatball Soup
>
> I don't have a written recipe, but off the top of my head....
>
> - Make meatballs, lots of em, bite size. Use whatever meatball recipe
> you
> like. Don't pre-cook them.
> - 10-15 cups (approx) broth, chicken, vegie, whatever
> - 2-3 Grated carrots
> - 1-2 cans of tomato paste (you can sub tomato sauce or a can of crushed
> tomatos with the juice, I think paste works best)
> - a few cloves of minced garlic
> - A couple stalks of celery, chopped small
> - 1/4 to 1/2 cup of rice
> - dried crushed chili peppers, or cyan, or chili oil to taste ->
> optional
> - 1/4th cup soy sauce (this is not traditional, but I like it) ->
> optional.
>
> Add a few pinches of salt if required.
>
> In a large pot, add lots of broth of your choice and bring to simmer.
> Dump in the meat balls and tomato paste, garlic, peppers, let simmer an
> additional 30 min or so. Add celery and rice. About 10 min before rice
> is
> cooked dump in the grated carrots.
>
> There is lots of room to play with this soup, you can add corn or other
> vegies, different seasonings, etc. I never make it the same twice. I
> don't
> always add rice if I plan to eat it for a few days (I always make a HUGE
> pot)
>
> I add maggi seasoning to taste once it's in the bowl, not to the pot
> though. It's even better the second day, and freezes well too.
>
>
>
>
>
Thanks, I asked before I saw it!

Do you have a favorite meatball recipe you use?

MoM

Little Malice wrote:

> Cream of Potato
> Cream of Asparagus
> Ham & Beans
>
> I have recipes if you so desire...

Gumbo

Becca