SOUP recipes please

N'sMom

Mon, Jan 14 2019, 10:27 am

It's freezing where I am and we are eating a lot of soup. I would love some new new ones (and so, I would bet, would a lot of imamothers about now). I am open to pretty much anything -- milchige, fleishig, and especially pareve -- but all natural please. No bouillon cubes, broth envelopes, etc.

mom!

Mon, Jan 14 2019, 10:29 am

Miriam Pascal has a great fleishig split pea soup
Second BY Cookbook has a recipe called cream of asparagus, I changed it up bit to make a yummy cream of squash

Squash Potato soup
onion soup
red lentil soup
Mushroom barely soup

Let me know if you would like any of these recipes

Last edited by mom! on Mon, Jan 14 2019, 12:36 pm; edited 1 time in total

N'sMom

Mon, Jan 14 2019, 10:36 am

I would love the fleishig split pea soup. I tend to make pareve soups, because they are the most flexible, but maybe its time for a change.

mom!

Mon, Jan 14 2019, 12:17 pm

Sure, sorry its the BY cookbook's recipe.
21/4 cup split peas
2 tablespoons olive oil
3 cloves garlic crushed
2 onions diced
2 large carrots thinly sliced
2 stalks celery thinly sliced
1 pound flanken

12 cups water
1 tablespoon chicken soup mix

2 tablespoons kosher salt
1/2 teaspoon black pepper

Soak peas in a bowl covered with water for 1 hour.Place oil in 8 quart pot over medium hear.Add garlic onions carrots and celery. Sautee for 10 minutes. Add flanken, lower hear cover and cook for 1 1/2-2 hours.
Drain peas. Add rest. Bring to a boil.Reduce heat, cover pot and cook for 2 hours.
Remove meat, discard bones and shred.Return shredded meat to pot.

jewishmom6

Mon, Jan 14 2019, 12:28 pm

- garlicky broccoli soup
- French onion soup
- butternut squash soup
- mushroom barley soup with flanken (can be made in the crockpot)
- Milchig Mushroom Soup:
2 Tbsp oil
1 onion, diced
1 pkg fresh mushrooms, sliced
1 cup milk
2-3 cup water
3 Tbsp flour
½ Tbsp salt
½ tsp pepper
Heat oil and saute onion until translucent.
Add mushroom and sautee additional 5 minutes
Add milk. Combine flour with water, 2-3 cups depending how thick you want the soup.
Add salt and pepper, and any other spices you like
Cook for one hour, mixing occasionally to prevent the soup from sticking to the pot

tichellady

Mon, Jan 14 2019, 12:38 pm

We have soup all the time
Recently- parsnip sweet potato soup, lentil soup, Italian wedding soup, tortilla soup

N'sMom

Mon, Jan 14 2019, 12:49 pm

mom! wrote:

That sounds amazing but how do you think it would be without the chicken soup mix?

carnation

Mon, Jan 14 2019, 1:01 pm

Chestnut Soup (from Aishes Chayil but not yet in their cookbook)

1 onion sauteed with 3 crushed garlic
1 squash
1 parsnip
1 potato
2 packs Gefen cooked chestnuts
Water..

Cook about 1-2 hours and then blend

While staying in Aishes Chayil, this soup was so good that my friend went to the kitchen and asked for the recipe..

Last edited by carnation on Mon, Jan 14 2019, 11:19 pm; edited 1 time in total

ra_mom

Mon, Jan 14 2019, 1:02 pm

I love blended zucchini soup, cauliflower soup, butternut squash soup, shredded vegetable barley soup, mushroom barley soup, yellow split pea flanken soup, lentil barley soup...

ra_mom

Mon, Jan 14 2019, 1:06 pm

N'sMom wrote:

That sounds amazing but how do you think it would be without the chicken soup mix?

It doesn't need it. It gets much flavor from the sauteed onion and garlic so all you have to do is season the water to with salt and taste and re-season until very tasty right before bringing it to a boil as mentioned in the recipe.

Last edited by ra_mom on Mon, Jan 14 2019, 1:08 pm; edited 1 time in total

N'sMom

Mon, Jan 14 2019, 1:07 pm

ra_mom wrote:

I love blended zucchini soup, cauliflower soup, butternut squash soup, shredded vegetable barley soup, mushroom barley soup, yellow split pea flanken soup, lentil barley soup...

I make many of these, but I haven't had luck with blended cauliflower. Mine is always a bit grainy rather than smooth. What is your method?

ectomorph

Mon, Jan 14 2019, 1:08 pm

I'm looking for a red lentil soup recipe with ginger and onions. What would you put in to balance those flavors?

naarim15

Mon, Jan 14 2019, 1:08 pm

My 2 favorites

Cabbage soup
Bag of green cabbage and drop of oil. Cook till its wilted . Add a large can of diced tomatoes and water and veg. Any type of veggie will do but here are my favs.
Potato
Squash
Carrot
Can of corn
Sugar snap peas
Salt, pepper, oregano.

Tomato rice (or pasta) with broccoli
Sautee an onion
Large can of diced tomato and a 15 oz. Can or tomato sauce
Bag of mini broccoli florets
Rice or ditalini (mini pasta)
Water - as much as you like. Add more for thinner less tomato heavy flavor.
Salt, pepper.

Rutabaga

Mon, Jan 14 2019, 1:10 pm

Not an exact recipe, but more of a guideline:
Saute onions and garlic in a little oil (for variation can do shallots or leeks), add vegetable(s) of choice and cover with water. Bring to a boil and simmer for a while. Add seasoning to taste. Puree and adjust seasoning as necessary.
You can do this for almost any veggies. Throw in a potato or two for extra creaminess.

ra_mom

Mon, Jan 14 2019, 1:16 pm

N'sMom wrote:

I make many of these, but I haven't had luck with blended cauliflower. Mine is always a bit grainy rather than smooth. What is your method?

This cauliflower "mock potato" soup is perfect. Smooth and silky.
https://www.imamother.com/foru.....=mock

N'sMom

Mon, Jan 14 2019, 2:19 pm

Thank you all so much! I will be trying several of these. Ectomorph, I don't have a red lentil ginger soup but I have an incredible curried red lentil soup. If that interests you, please let me know.

ectomorph

Mon, Jan 14 2019, 2:23 pm

N'sMom wrote:

Thank you all so much! I will be trying several of these. Ectomorph, I don't have a red lentil ginger soup but I have an incredible curried red lentil soup. If that interests you, please let me know.

it does!!

N'sMom

Mon, Jan 14 2019, 2:31 pm

ectomorph wrote:

it does!!

Okay, here goes.

Red Lentil Soup ***
1 onion
4 cloves garlic

Sauté in olive oil till soft and slightly browned.

Add

1 large can tomatoes (28 oz)
1 can water
2 c red lentils
3 tbsp curry powder
2tbsp paprika
2 tbsp agave or sugar
2-3 tbs tomato paste

Cook till lentils are soft. I partially puree with a stick blender so it is somewhat smooth but has texture.

Makes 7-8 servings

** I have plans to start a food blog, so while you can feel free to make this and pass it on to your friends and family, please do not publish it on yours.

cbg

Mon, Jan 14 2019, 2:55 pm

I make 2 super easy soups
Ready in 5 minutes

Vegetable soups
2 bags frozen gumbo soup vegetable mix
2 cans fire roasted tomatoes with liquid
2 cans filled of water
Salt and pepper to taste
Dump, simmer, that’s it

Blended broccoli or cauliflower or mix soup
2 bags broccoli and/or cauliflower
Almond milk or water
Salt and pepper
Blend, heat.
Can be done with any veggie.

happysnappy

Mon, Jan 14 2019, 3:09 pm

carnation wrote:

Chestnut Soup (from Aishes Chayil but not yet in their cookbook)

1 onion sauteed with 3 crushed garlic
1 squash
1 parsley
1 potato
2 packs Gefen cooked chestnuts
Water..

Cook about 1-2 hours and then blend

While staying in Aishes Chayil, this soup was so good that my friend went to the kitchen and asked for the recipe..

Can I skip the potato?