I want to learn how to cook a soup.
This is what I have.
Mexican supermarket close to me with abundance of every possible
vegetables and meats. And fish.
Cheap. Fresh. I also bake at home good fresh bread every 3-4 days. So,
this is what soup will be eaten with.


I want a soup that is easy fat to cook. Do not want million of
ingredients. Want it to be tasting good for 3-4 days.
Important thing is that it should be simple to make, but taste good.

One soup for summer. For now. So it is a light soup, but still it
should deliver enough nutrition , so that eaten with a good piece of
rich dark bread, you would not need a second meaty dish.
If it needs fat, it is OK, I am not in a dieting. And move enough to
be worried about dieting.
If needs salt, it is also, OK. So, the point I am making is that ,
please, do not try to select from the list for low cholesterol,
etc,etc......
It is probably more close to the way your grandma was cooking.

Idea is, that I cook it for 3-4 days. And take some of it to work. And
the rest it at home with my wife.
If kids would be there it would be easier, we would complete it
faster. But they are not. So, some of this soup will be eaten with co-
workers that are not afraid to taste. So when they try, they should
like it. So, they will ask for more. So, that it will give me
motivation to keep going.

Now, I do know basics of cooking. And do cook. It is just that soup I
make now, is so simple, it is nutrisious also.
Everything is there. But it does not taste good enough to want a
second bowl. At least if you are not very hungry.

Thanks a lot.

Mark wrote:
> I want to learn how to cook a soup.
> This is what I have.
> Mexican supermarket close to me with abundance of every possible
> vegetables and meats. And fish.
> Cheap. Fresh. I also bake at home good fresh bread every 3-4 days. So,
> this is what soup will be eaten with.
>
>
> I want a soup that is easy fat to cook. Do not want million of
> ingredients. Want it to be tasting good for 3-4 days.
> Important thing is that it should be simple to make, but taste good.
>
> One soup for summer. For now. So it is a light soup, but still it
> should deliver enough nutrition , so that eaten with a good piece of
> rich dark bread, you would not need a second meaty dish.
> If it needs fat, it is OK, I am not in a dieting. And move enough to
> be worried about dieting.
> If needs salt, it is also, OK. So, the point I am making is that ,
> please, do not try to select from the list for low cholesterol,
> etc,etc......
> It is probably more close to the way your grandma was cooking.
>
> Idea is, that I cook it for 3-4 days. And take some of it to work. And
> the rest it at home with my wife.
> If kids would be there it would be easier, we would complete it
> faster. But they are not. So, some of this soup will be eaten with co-
> workers that are not afraid to taste. So when they try, they should
> like it. So, they will ask for more. So, that it will give me
> motivation to keep going.
>
> Now, I do know basics of cooking. And do cook. It is just that soup I
> make now, is so simple, it is nutrisious also.
> Everything is there. But it does not taste good enough to want a
> second bowl. At least if you are not very hungry.
>
> Thanks a lot.

Chicken soup! Chicken stock, carrots, celery, onion, garlic, chicken, salt,
pepper, and maybe noodles or rice. It doesn't get much easier than that.

kili

"Mark" > ha scritto nel messaggio
...
>I want to learn how to cook a soup.
> This is what I have.
> Mexican supermarket close to me with abundance of every possible
> vegetables and meats. And fish.
> Cheap. Fresh. I also bake at home good fresh bread every 3-4 days. So,
> this is what soup will be eaten with.
>
>
> I want a soup that is easy fat to cook. Do not want million of
> ingredients. Want it to be tasting good for 3-4 days.
> Important thing is that it should be simple to make, but taste good.
>
> One soup for summer. For now. So it is a light soup, but still it
> should deliver enough nutrition , so that eaten with a good piece of
> rich dark bread, you would not need a second meaty dish.
> If it needs fat, it is OK, I am not in a dieting. And move enough to
> be worried about dieting.
> If needs salt, it is also, OK. So, the point I am making is that ,
> please, do not try to select from the list for low cholesterol,
> etc,etc......
> It is probably more close to the way your grandma was cooking.

Soup can be fancy but can also be as simple as using up what there is.
Having read why you don't care for the soups you make, I suggest trying
these things:

1 Start with a sofritto of minced onion, carrot and celery which you will
fry in olive oil or meat fat.

2. Brown any red meat you plan to use in the soup before adding it-- that
can be fried or roasted, and make sure you don't lose any of the fond or
what's stuck on. Deglaze with some wine of any type.

3. Use a wide variety of firm vegetables with the meat and sofritto. Or use
just one, like turnips, amd make a distinctively beef-turnip soup. Add
water and cook slowly for a long time. Go easy on the salt at first,
because if you need to reduce it, or boil it down to increase flavor, you
don't want it to be oversalted. Whole peppercorns do very well in flavoring
broth. Sometimes tomatoes, tinned or fresh-peeled are good in meat soup.
Not every time.

4. Use any starches toward the end of cooking, like potatoes, rice. I
prefer not to leave noodles in because they go pasty, but add them fresh
when reheating.

5. Capitalize on the fresh herbs out there now and throw two or three
handfulls of 2 of them into the broth near the end. I would avoid cilantro,
mint, other very strong ones, but oregano, thyme, basil, tarragon are all
great as well as others.

Reduce the broth until it is as flavored as you like. THEN correct for salt
and possibly pepper, although pepper shouldn't be in every time.

Same ideas apply to chicken soups, but with a lighter hand on the numbers
and types of thing added. Chicken loves more onion, though. Very reduced
chicken broth can be fabulous with cream added and served over rice.

I haven't mentioned garlic because I think people oiften go overboarf and
everything ends up tasting like garlic soup. If you want to try it, use one
whole clove and see if it's a plus. I think most blah soups aren't reduced
enough because they've been salted too early, too few herbs are used and
cooks aren't adventurous enough about vegetable choices.

On Jun 22, 7:57 am, "kilikini" > wrote:
["Easy" Soup?]
> Chicken soup! [..]

Yep. Can be made with a minimal amount of chicken, a huge variety of
vegetables, and small investments in time and effort.

The Ranger

Mark > wrote in news:86500a29-ccf6-4dfe-838f-
:

> I want to learn how to cook a soup.
> This is what I have.
> Mexican supermarket close to me with abundance of every possible
> vegetables and meats. And fish.
> Cheap. Fresh. I also bake at home good fresh bread every 3-4 days. So,
> this is what soup will be eaten with.


This is a tasty and easy to make meatless soup.

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

Jill's Roasted Butternut soup

Soups/Chowders/Stews, tested

4 pounds butternut squash -- (2 large)
2 tablespoons olive oil
4 cups chicken stock; -- or broth
2 cups water; - (I use less)
1 1/2 teaspoons black pepper
2 teaspoons salt; -- (I omit)
1/2 teaspoon onion powder
1 teaspoon dried tarragon
sour cream -- for garnish; (I omit)

Split the squashes down the middle lengthwise and scoop out the seeds and
pulp with a spoon. Brush a baking sheet with olive oil. Place the
squashes, cut side down on the baking sheet. Bake at 350 degrees for 1
hour
or until tender. Scoop out the flesh with a spoon and place into a large
mixing bowl. In another mixing bowl, stir together water and stock.
Puree squash in a blender or food processor (in batches) adding the
liquid as needed until you have a smooth puree. Pour pureed squash into
a deep pot and bring to a low boil. Season with salt, pepper, onion
powder and tarragon. Reduce heat to a simmer and cook over very low heat
about 1 hour, stirring every so often (say every 15 minutes). Garnish
each bowl with a small dollop of creme fraiche or sour cream if desired.

Serves 8-10. This soup can be frozen.

27 net carbs per large serving roughly.


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

Per serving: 172 Calories (kcal); 5g Total Fat; (24% calories from fat);
3g
Protein; 31g Carbohydrate; 0mg Cholesterol; 2155mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat;
0 Other Carbohydrates


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

On Sun, 22 Jun 2008 07:28:20 -0700 (PDT), Mark >
wrote:

>I want to learn how to cook a soup.
>This is what I have.
>Mexican supermarket close to me with abundance of every possible
>vegetables and meats. And fish.
>Cheap. Fresh. I also bake at home good fresh bread every 3-4 days. So,
>this is what soup will be eaten with.
>
<snip>
>some of this soup will be eaten with co-
>workers that are not afraid to taste. So when they try, they should
>like it. So, they will ask for more. So, that it will give me
>motivation to keep going.
>
>Now, I do know basics of cooking. And do cook. It is just that soup I
>make now, is so simple, it is nutrisious also.
>Everything is there. But it does not taste good enough to want a
>second bowl. At least if you are not very hungry.
>
I adore pinto bean soup... the meatless type. It's just beans,
onions, tomato, garlic and salt to taste at the end (salt brings out a
meaty flavor from the beans). There are a gazillion recipe variations
on the net for you to look at. I like to add lots of cilantro at the
end of cooking - but you may not like cilantro. Garnish with sour
cream, salsa and a sprinkling of chopped cilantro. Serve. I prefer
tortillas with this, but wouldn't turn down home made bread.

For a quick and light soup, gently poach chicken breasts in water with
slices of fresh ginger and scallion. Take out the ginger and
chicken... shred the chicken and return to the broth (salt to taste).
You can make the soup heartier by adding some leftover rice to it, now
you have chicken and rice soup!



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Mark > wrote in news:86500a29-ccf6-4dfe-838f-
:

> This is what I have.
> Mexican supermarket close to me with abundance of every possible
> vegetables and meats. And fish.
> Cheap. Fresh. I also bake at home good fresh bread every 3-4 days. So,
> this is what soup will be eaten with.
>

@@@@@ 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! v5.84 **



--

The house of the burning beet-Alan

sf <.> wrote in :

> I adore pinto bean soup... the meatless type. It's just beans,

This recipe has minimal meat...just some bacon.

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

Vadalia Onion Chowder

Soups/Chowders/Stews

4 slices bacon -chopped bite sized; -not crumbled
2 tbsp olive oil; or use bacon fat
4 vadialia onions; sliced
2-3 cups mashed potatoes (leftovers); I used 3
4 cloves garlic; minced
2 boxes chicken stock (approx 30 oz)
2 cups corn kernels (I used 2 cans)
2 bay leaf; (optional)
1/4 tsp dried thyme
fresh ground black pepper; LOTS
salt to taste
sour cream; see note*

Fry the bacon crisp. drain well the bacon and reserve. (Used later.)
Heat oil in large pot. low medium to med heat.
Make the onions bite sized, add to pot, cook till tender, about 10 min.
Mince the garlic, add to pot, cook 1 minute or so more.
Add broth, potatoes, corn, bay leaves, thyme. Bring the soup to a boil.
Remove the pot from the heat. Remove the bay leaves. Season with
pepper.
Add sour cream.
*Note add the sour cream just before serving by the tablespoon per bowl.
This freezes better without the sour cream.
Serve in soup bowls, and sprinkle crumbled bacon on top.
this recipe needs more garlic than called for.
Note: I just stirred the crumbled bacon in with the whole batch.
Don't be shy with the garlic.
I used some turkey Stock in with this (excellent.)
Used 5 or 6 sweet onions
6-7 potatoes served as mashed.
I Didn't have vidalia onions so i used locally grown sweet onions
instead.
I added a grated carrot for colour.
I think some brocolli florets might be nice as well

Notes:


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

On Sun, 22 Jun 2008 15:51:21 GMT, hahabogus > wrote:

>This recipe has minimal meat...just some bacon.
>
>Vadalia Onion Chowder

Which reminds me of corn chowder and clam chowder!

I wonder if the OP has found this web site? http://www.soupsong.com/


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf <.> wrote in :

> Which reminds me of corn chowder and clam chowder!
>
> I wonder if the OP has found this web site? http://www.soupsong.com/
>
>

From soupsong...

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

Chicken And Wild Rice Chowder

Soups/Chowders/Stews

4 cooked bonless, skinless chicken breasts; sliced
1 cup carrots chopped
1 cup celery chopped
1 cup mushrooms sliced
3 tbsp butter
3 tbsp flour
28 oz chicken broth
3/4 cup cooked wild rice
1 1/2 cup half and half
1/4 tsp fresh ground black pepper

Over medium heat in the butter cook the carrots, celery and mushrooms
till tender Stir in the flour and add the broth, chicken breast, wild
rice and pepper...bring to a simmer and simmer till thickened.

Add the half and half heat thru and serve


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

"Mark" > wrote in message
...

>I want to learn how to cook a soup.
> I have.. Mexican supermarket close

Avocado Soup
Yucatan Lime Soup
Albondigas Soup
a creamy Poblano Chile soup
Posole, (chicken or pork, red or green) ( more a stew when I make it)
Black Bean soup
Corn & Chile soup
and as mentioned, a Tortilla Soup

On Jun 22, 7:28 am, Mark > wrote:
> I want to learn how to cook a soup.

Kona Mac Farmer's Sopa de Aguacate (Avocado Soup)

Ingredients:
3-4 avocados (depending on how big)
1 cup heavy whipping cream
6 cups chicken stock
1/4 cup dry sherry
salt (to taste)
pepper (to taste); I added crushed ancho chili
2 tsp. cumin

Method:
Peel and mash the avocados smooth. Season with the
salt and pepper, beat in the cream, put in a soup warmer
and set aside. Heat the stock, add the sherry, and when
it's really hot, pour over the avocados in the warmer,
mixing well.

[NOTE: I emulsified the soup giving it a creamier texture.
If this style doesn't appeal to you, leave the chunks alone.
TEHO.]

Simple soup

12 cups of water
Tomato juice or tomato sauce to taste
Tblsp. salt (you might like more)
1/2 tsp. black or red pepper
2 Tblsp. Basil
2 Tblsp. Oregano
2 tsp. garlic in a jar (or can use real garlic or garlic powder
1Tblsp. chili powder (can add more if you like your soup a little
spicier)
1 onion cut up
Potatoes cubed (as many or as few as you like.
Carrots sliced
Celery sliced
Either cut up beef or chicken or pork or a combination of any of them.

This is a good soup to make when you have leftovers that you want to
use. You can had anything you like.....peas, green beans, okra, corn,
etc.

I always find myself adding a little more spices - depends on your
taste, but this recipe is a good starting point. It will last for days
in the refrigerator and the flavors blend while in the refrigerator.

Many people have eaten this soup in my home and have asked for more.

Rae

"Mark" > wrote in message
...
>I want to learn how to cook a soup.
> This is what I have.
> Mexican supermarket close to me with abundance of every possible
> vegetables and meats. And fish.
> Cheap. Fresh. I also bake at home good fresh bread every 3-4 days. So,
> this is what soup will be eaten with.
>
>
> I want a soup that is easy fat to cook. Do not want million of
> ingredients. Want it to be tasting good for 3-4 days.
> Important thing is that it should be simple to make, but taste good.

1 ham hock
1 pound of dry beans (and white bean)
1 onion (diced)

Lots of water cover to 3 timed the depth.

Put all in a pot and simmer rapidly till the beans are tender ( a few
hours).

Remove the ham hock cut op the meat and return to the pot.

Add salt and pepper to taste


You're done


--
Old Scoundrel

(AKA Dimitri)

On Jun 22, 7:28*am, Mark > wrote:
> I want to learn how to cook a soup.
> This is what I have.
> Mexican supermarket close to me with abundance of every possible
> vegetables and meats. And fish.
> Cheap. Fresh. I also bake at home good fresh bread every 3-4 days. So,
> this is what soup will be eaten with.
>
> I want a soup that is easy fat to cook. Do not want million of
> ingredients. Want it to be tasting good for 3-4 days.
> Important thing is that it should be simple to make, but taste good.
>
Soups are generally easy, in that prep work is straightforward, timing
and proportions are not critical, and substitutions are
uncomplicated. Some want long cooking and so aren't fast, but you're
not spending all that time working. I'd suggest just diving in and
trying several. Since you have a Mexican market handy, google a
recipe for "caldo de res" or beef soup; you should find all the
ingredients at that market. There's a pretty good version on the Food
Network recipe site.

One note for soup-making in general: watch the various salt sources.
The caldo de res recipe, for example calls for salt and pepper with
the onions and meat, but then you simmer the beef in beef broth, which
usually has a lot of salt. What I do is skip te salt when browning
the beef and sweating the onions, then use "Better than Bouillon" beef
base made up to be about half strength--a teaspoon base per 12 or 16
ounces water, instead of 8 oz. Then I taste for salt near the end of
cooking. -aem

Mark > wrote:

> I want a soup that is easy fat to cook. Do not want million of
> ingredients. Want it to be tasting good for 3-4 days.
> Important thing is that it should be simple to make, but taste good.

Here is a recipe for a simple version of Russian fresh-cabbage schi. I
posted it before. If you want to add some acidity to it, on top of that
provided by the tomatoes or tomato paste, a good idea would be to add
some sauerkraut brine. The soup keeps well and actually gets better the
next day and thereafter.

Fresh-Cabbage Schi

500 g (1 pound) beef with bone and some fat, in large pieces
2 l (2 quarts) water
500 g (1 pound) cabbage, julienned
2 medium potatoes, diced
1 turnip, diced
1 carrot, diced
1 parsley root, diced
1 rib celery or 1 leek, diced
1 onion, minced
1 tablespoon tomato paste OR 2 fresh tomatoes, diced
2 tablespoons butter or oil
1/2 cup sour cream
2 bay leaves
parsley, pepper, salt to taste

Make a stock: Put the meat pieces in a soup pot, cover with cold water,
bring to the boil and reduce heat to simmer. Skim the scum. To make it
easier, move the pot off the burner a bit, so that only one side is
simmering; this makes skimming much easier. Simmer very gently for
2-2.5 hours. Strain. Meanwhile, fry the turnip, carrot, parsley root,
celery or leek, onion, and tomato paste (if used) in butter or oil. To
the stock, add the cabbage and cook for 20 minutes. Add the potatoes
and cook for 10 more minutes. Now add the fried vegetables, fresh
tomatoes (if used), bay leaves, salt and pepper, and cook for 5-10 more
minutes. Remove the bay leaves. Serve the schi sprinkled with parsley
and with a generous dollop of sour cream in each plate.

> Mark > wrote:
>
>
>>I want a soup that is easy fat to cook. Do not want million of
>>ingredients. Want it to be tasting good for 3-4 days.
>>Important thing is that it should be simple to make, but taste good.
>
>

Just boil up couple of cups of dried black eyed peas, season with salt
and a bit of cayenne, works for me! You can start the beans in stock
instead of water and then go on to add bar-b-q sauce, ham hocks, onions,
celery, carrots, garlic etc. but i find the flavor of black eyed peas
with just a bit of salt and cayenne pepper to be quite good.

Soupe a l'ail a la provencale [garlic soup]

Put 2 quarts of water, 24 small cloves of garlic, a sprig of thyme, a
clove, a branch of sage, 4 tsp. of salt, and a pinch of pepper into a
saucepan. Boil fast for 20 minutes.

Strain the soup through a fine strainer and pour it into a tureen into
which you have put about 20 small slices of bread, sprinkled with grated
cheese and placed in the oven for an instant, just to melt the cheese,
and with 2 tbs. of olive oil poured over them. Let the bred swell
properly before serving.

Soupe a l'oignon [onion soup]

Slice 1/2 pound of onions finely and fry in butter, cooking them through
thoroughly but without allowing to color too much.

When the onion is nearly done, sprinkle it with 2 tbs. of flour. Stir
with a wooden spoon for a few moments. Add 2 quarts of white consommÈ
or, if the soup is intended as a lenten dish and equal quantity of
water. Cook for 25 minutes. Pour this soup (strained or not, as
preferred) over sliced of bread dried in the oven.

Onion soup 'gratinee'

Prepare like ordinary onion soup.... Pour this soup into an ovenproof
earthenware or china bowl over slices of bread dried in the oven,
arranged in bowl in layers, each layer being covered with grated cheese.
Sprinkle with grated cheese and a little melted butter, put in oven to
brown the top.
--
Joseph Littleshoes

"The two main political parties ruled alternately as if by tacit
agreement. Politically they were practically indistinguishable (one
perhaps a shade more liberal) but in both camps supporters were more
swayed by personalities than by issues. Both parties were heavily
dependent on the large industrial conglomerates. Corruption was
widespread, the conglomerates dictated economic policy, and with few
outstanding exceptions, politicians' reputations were low."