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dankbar
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 Fri, Oct 16 2020, 2:11 am
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Low carb zucchini cream of chicken soup
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dankbar
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Fri, Oct 16 2020, 2:11 am
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Broccolli/zucchini soup with melted cheese
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jf
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Fri, Oct 16 2020, 8:40 am
| MiriFr wrote: | In my kitchen, every puréed soup is the same, but just swap out the veggie for what u like, and add a fancy spice.
The basic formula is sauté an onion and one or 2 minced garlic cloves, salt and pepper, add your veggie, add water and fancy spice. Blend.
For the veggie: butternut squash
For the fancy spice: rosemary
Veggie: mushroom
Fancy spice: thyme
Veggie: zucchini
Fancy spice: dill
Veggie: cauliflower and chestnuts!!!!
Fancy spice: not needed. Chestnuts is fancy enough |
For the cauliflower chestnut, are you talking about the peeled chestnuts that come ready to each vaccuum packed? What is the taste of this soup similar to? Is it sweet?
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jewishmom6
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Wed, Oct 21 2020, 12:02 pm
| dankbar wrote: | | Low carb zucchini cream of chicken soup |
Can I have this recipe?
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glamourmom
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Wed, Oct 21 2020, 12:15 pm
| dankbar wrote: | | Broccolli/zucchini soup with melted cheese |
this sounds so good. would you share the recipe, please?
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yiddishmom
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Wed, Oct 21 2020, 12:21 pm
Hearty Vegetable Soup from Bais Yaakov Cookbook # 2
I substituted the vegetable soup mix with onion soup mix. I only put 4 oz (half cup) instead of 6 oz.
I omitted the Sherry Cooking Wine.
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rainbow dash
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Wed, Oct 21 2020, 12:23 pm
https://youtu.be/jnBmk6HRe-M
Sweet potato soup. I dont add the cheese but I guess it's good if you do.
I also love the potato soup from ss cookbook.
The zucchini soup from simply delicious
And pumpkin soup from simply delicious
And a vegetable soup with tomato sauce.
Last edited by rainbow dash on Wed, Oct 21 2020, 12:30 pm; edited 2 times in total
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yiddishmom
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Wed, Oct 21 2020, 12:23 pm
Triple-Squash Veggie Soup with “Lukshen”
Ingredients
1 small spaghetti squash
1 large onion, diced
oil, for sautéing
1 large zucchini
1 small turnip
3 large carrots
4 large stalks celery
1 small butternut squash
2 potatoes
1 sweet potato
5 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon chicken soup mix (optional, see note)
Prepare the Soup
Cut spaghetti squash in half and place face-down in a nine- by 13-inch pan. Bake uncovered at 350 degrees Fahrenheit for 40 minutes. Set aside.
In a large saucepot, sauté onion in oil until golden. Peel and chunk next seven ingredients and add to pot with enough water to cover. Bring soup to a boil and add seasoning. Lower heat and simmer one hour or until vegetables are cooked through.
Blend soup with an immersion blender until mostly pureed, adding more liquid if necessary to achieve desired consistency.
Scrape strands of spaghetti squash into a bowl. Gently separate strands with two forks into “spaghetti.” Add to soup and stir well.
Note:
If you don’t use chicken soup mix, you can substitute chicken soup for half the water for additional flavor.
https://www.kosher.com/recipe/.....-6768
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Teomima
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Wed, Oct 21 2020, 12:36 pm
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My two favorite basic soups are the beet tomato bisque from Kosher Palate (though I make a very basic, simplified version: red onion, carrots, beets, tomato, in enough water to just barely cover, boil till cooked, add salt, blend but per my personal preference, not totally creamy) and 3 sisters soup (there's a good recipe in one of the KBD books).
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dankbar
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Wed, Oct 21 2020, 12:55 pm
Low carb zucchini cream of chicken soup
Sautee diced onions, (also garlic optional) then add like 6 zucchini (half with peel/half without ) ( I do without sometimes if I can't scrub peel clean, since there are shailos on peel) cubed & saute till soft. ( spices) Add water to fill pot with chicken bones in a net. Cook for 3 hrs till soup thicken ( this way don't need potatoes or flour). Last half hour before end of cooking, Remove chicken bones. Hand blend soup. Add some slices of chicken cutlets cut into pieces & place into soup. Let cook for next half hour. Add salt & pepper. Very hearty. Freezes well
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bunchagirlies
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Wed, Oct 21 2020, 1:03 pm
I made this soup last winter, and it has become a staple in my house!
I process onion and vegetables in a food processor with the s-blade until it's crumbs, but not smooth.
1 large onion (I use a spanish onion)
1 parsnip
3 stalks celery
3 carrots
2 large green zucchini
saute onion in some oil until light brown, add vegetables in order I listed. Saute until partially cooked.
add 2 bags kemach split pea soup mix with flavor packets.
2/3 c navy beans
1/3 c barley
Water (fill pot 3/4 of the way. You can always add more.)
Salt to taste ( I would guess about 2 tsp, but start with less to be safe)
This makes an almost full 8 qt pot.
I like to add whole wheat matzah balls, though that's just a plus.
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