wanted: your fav. soup..

Well Lara,

Soups are the best thing ever invented :D. I can't imagine life without soups.

Well for starters, I take it that it's winter where you are now right? so here goes

1) Sze Chuan soup: - it's a chinese hot and sour soup with lots of mushroom, beancurd and meat bits (VIVA LA PROTEIN) that requires VERY Very minimal chewing. Chances are you would be able to get the canned version or the ready mixed pack from any chinese food shop. If you're feeling very much like a chinese cooking Si Fu (Master), you can try this recipe out
http://www.e-mart.com.sg/_/recipe.asp?action=recipe&sn=26

2) Sweet potato soup

3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 bay leaf
3 tablespoons unsalted butter
2 pounds (about 3 large) sweet potatoes
a 1/2-pound russet (baking) potato
5 cups chicken broth plus additional for thinning the soup if desired
3/4 cup dry white wine
1 1/2 cups water

Make the soup:
In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water, simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Well if you want anymore recipe's on soups, feel free to contact me . What ever it is ... Get well soon Lara.

Nikki

Fava Bean Soup with Carrot Cream

If you can't find fresh fava beans, use edamame (fresh green soybeans in the pod). You'll need to buy two pounds to yield the 3/4 cup for the recipe; do not peel. What to drink: Sauvignon Blanc or a dry Spanish white made from Albariño grapes.
Soup
1 1/2 pounds fava bean pods (to yield 3/4 cup beans)

2 tablespoons vegetable oil
1 onion, chopped
1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pieces
1 medium carrot, peeled, thinly sliced
2 14-ounce cans vegetable broth
1 1/2 cups water
1/4 cup dry white wine
3 tablespoons chopped fresh parsley
1/3 cup whipping cream

Carrot cream
2 carrots, peeled, grated (about 1 1/4 cups)
2/3 cup whipping cream
1 teaspoon sugar
1/4 teaspoon salt

For soup:
Cook fava beans in large pot of boiling salted water 5 minutes. Drain. Cool. Cut off tip of each pod and squeeze beans into medium bowl. Peel skin from each bean (to yield about 3/4 cup beans).

Heat oil in large pot over medium heat. Add onion and sauté until tender, about 10 minutes. Add beans, potato, carrot, broth, 1 1/2 cups water, and wine. Cover and simmer until vegetables are soft, about 15 minutes. Cool slightly. Stir in parsley. Working in batches, puree soup in blender. Return to pot. Stir in cream. Season with salt and pepper. (Soup can be made 1 day ahead; cover and chill.)

For carrot cream:
Puree all ingredients in blender. Transfer to bowl. Chill at least 15 minutes and up to 3 hours.

Strain carrot cream into medium bowl, pressing on solids to extract as much liquid as possible. Using electric mixer, beat carrot cream until soft peaks form. Bring soup to simmer. Ladle into bowls. Top with dollop of carrot cream.

Makes 6 servings.

JD's veggie minestrone soup.
Be forwarned, I don't really measure things when I cook, so portions are estimated.

Ingredients:

one large onion diced
3-6 cloves garlic diced
2-3 portabella mushrooms diced
1 carrot diced
2-3 celery stalks diced
Tofu - one package drained (not silken) and cut into small cubes
2- 15 oz cans kidney beans
2- 15 oz cans dice tomatoes
1-2 potatoes diced
1/4 cabbage head - cut into 1/2 inch by 2 inch strips
1/2 cup of elbow macaroni
1 zuchini squash diced
Spices: oregano, basil, chili pepper, salt anything else you like.

In a large pot saute - onions, mushrooms, tofu, carrots, celery and garlic in oil until onions turn clear.
add beans, tomatoes, potatoes and enough water or vegatable broth to fill the pot, or until it seems right. Add basil, oregano and chili pepper to taste.
Simmer for 2 hours. Add cabbage with 30 minutes left, and add zuchini and macaroni with 15 minutes left.
salt to taste.

Serves many.

this recipe is very simple but really tasty, if you like pumpkin. it is also very filling and can be consumed through a straw.

PUMPKIN BISQUE
one can pumpkin
some form of dairy i.e. milk, cream, half-n-half whatever your diet allows(i prefer cream)
salt-pepper to taste
one shot of brandy or cognac

combine pumpkin, dairy product, and liquer in medium sauce pan with a whisk. Start with about a cup of dairy. heat over medium heat, adjusting to desired thickness with more dairy product if desired. season to taste with salt and pepper, puree in blender if extra smooth consistancy is desired.

i tried this pumpkin one last nite and it was really good. i can't remember though if i put the pumpkin in it . oops!! just joking it was very good.

rick

You can always get a ready to mix package of Potato Soup from a grocery store. That's my fav. by the way. Or Egg Drop Soup is really easy to make.

Egg Drop

1 can of Chicken broth (16oz.)
1 egg white
1 whole egg

Bring the broth to a boil, reduce to simmer. While that is coming to a boil, combine your whole egg and the egg white in a seperate bowl and mix throughly. when is all is ready slowly stir the eggs into the chicken broth, and while pouring the eggs in, STIR the chicken broth so that the eggs don't become one big blob in the broth. keep stirring, for a minute or two. Enjoy.