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stoup

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1 tablespoon EVOO Extra Virgin Olive Oil
4 slices thick-cut bacon, chopped
1 pound chicken, pork or lamb sausage, casings removed
1 onion, chopped
2 leeks, cleaned and thinly sliced
1 carrot, peeled and chopped
3 to 4 cloves garlic, finely chopped or grated
6 sprigs fresh thyme, leaves removed
1 bay leaf
Salt and ground black pepper
2 tablespoons tomato paste
1/2 cup white wine
1 15-ounce can white beans, drained
4 cups chicken stock
4 tablespoons butter
5 to 6 slices stale crusty bread, like a baguette
1/4 cup flat-leaf parsley, chopped

Place a heavy-bottomed soup pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy, 4-5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate.

Brown the sausage in the same pan, breaking it up with a potato masher or back of a spoon as it cooks, 5-6 minutes. Add the onion, leeks, carrot, garlic, thyme and bay leaf to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes.

Add the tomato paste to the pan and cook until golden brown and aromatic, about 1 minute. Add the white wine and cook, scraping up any bits that are stuck to the bottom of the pot, until reduced by half.

Add the white beans and stock to the pan, and bring up to a bubble. Simmer the soup until slightly thickened, about 5 minutes.

While the soup is simmering, place a medium skillet over medium-high heat with the butter. While the butter is melting, grind up the bread into coarse breadcrumbs in a food processor. Transfer the crumbs to the pan and toast them in the melted butter until golden brown, 3-4 minutes. Stir in the parsley and reserve.

Serve the soup with some of the breadcrumbs and a sprinkle of the reserved crispy bacon on the top.

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1 tablespoon EVOO Extra Virgin Olive Oil 4 slices thick-cut bacon, chopped 1 pound chicken, pork or lamb sausage, casings removed 1 onion, chopped 2 leeks, cleaned and thinly sliced 1 carrot, peeled and chopped 3 to 4 cloves garlic, finely chopped or grated 6 sprigs fresh thyme, leaves removed

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stoup

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Italian Sub Stoup and Garlic Toast Floaters

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Get Italian Sub Stoup and Garlic Toast Floaters Recipe from Food Network

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Get Chicken Provencal "Stoup" Recipe from Food Network

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Broth

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Original recipe yields 8 servings (2 quarts)

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1. Preheat oven to 450 degrees F (230 degrees C).

2. Remove leaves and tender inner parts of celery and set aside.

3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.

4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.

5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

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My review

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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.

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1 can (15-1/2 ounces) hominy, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1 can (10 ounces) green enchilada sauce

2 medium carrots, finely chopped

1 medium onion, finely chopped

3 garlic cloves, minced

2 teaspoons ground cumin

1/4 teaspoon salt

1 pound boneless country-style pork ribs

Lime wedges and minced fresh cilantro

Corn tortillas, optional

1. In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender.

2. Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas. Yield: 6 servings.

Originally published as Slow Cooker Pork Pozole in Taste of Home February/March 2016, p72

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taste of home magazine soup recipes recipes

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1 can (15-1/2 ounces) hominy, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained 1 can (10 ounces) green enchilada sauce 2 medium carrots, finely chopped 1 medium onion, finely chopped 3 garlic cloves, minced 2 teaspoons ground cumin 1/4 teaspoon salt 1 pound boneless country-style pork ribs Lime wedges and minced fresh cilantro Corn tortillas, optional In a 3- or 4-qt.

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clear/broth

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1 pound Johnsonville® Ground Mild Italian sausage

1 large onion, sliced

2 celery ribs, sliced

2 garlic cloves, minced

5 cups water

2 medium potatoes, peeled and chopped

1 can (14-1/2 ounces) diced tomatoes, undrained

2 medium carrots, sliced

2 teaspoons salt

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper, optional

2 medium zucchini, sliced

1. In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain. Add garlic; cook 1 minute longer.

2. Add the water, potatoes, tomatoes, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 10 servings (2-1/2 quarts).

Originally published as Country Italian Soup in Country December/January 2008, p51

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1 pound Johnsonville® Ground Mild Italian sausage 1 large onion, sliced 2 celery ribs, sliced 2 garlic cloves, minced 5 cups water 2 medium potatoes, peeled and chopped 1 can (14-1/2 ounces) diced tomatoes, undrained 2 medium carrots, sliced 2 teaspoons salt 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper, optional 2 medium zucchini, sliced In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain.

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Clear

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Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls

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The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.

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Thick

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Quick and Easy Cream of Tomato Soup Recipe

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Use canned diced tomatoes and whole milk to make a delicious creamy tomato soup.

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Thick

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Shauna

"A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to it's complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated."

Original recipe yields 8 servings

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Prep

Cook

Ready In

1. In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.

2. In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.

3. Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.

4. Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.

5. In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

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My review

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A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to it's complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.

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Thick

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Original recipe yields 6 servings

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Directions

Prep

Cook

Ready In

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Reviews
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My review

Well....this is a prize winner recipe. I've made this many times and have tweeked it to perfection. Use BUTTER, not margarine. The onion should be Vadalia. It adds an exceptional flavor and ...

Torn about reviews and what I really thought of this recipe. I really didn't care for this recipe at all. Followed it to a T and it was more of an overly gritty texture of broccoli then a creamy...

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Original recipe yields 6 servings What's on sale near you. May we suggest ADVERTISEMENT Prep Cook Ready In Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

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What is the difference in a puréed soup and a cream soup

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What is the difference in a puréed soup and a cream soup

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cream soups are made with a thickener like added starch.

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What types of fish can be used for a bisque or chowder?

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What types of fish can be used for a bisque or chowder?

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Bisque is traditionally made from shellfish. Chowder primarily consists of clam.

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What is the difference between a bisque and a chowder?

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What is the difference between a bisque and a chowder?

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chowder is thick and chunky, usually filled with vegetables, seafood and/or meat and bisque is smooth.

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How are soups thickened? How does this compare to a sauce? 

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How are soups thickened? How does this compare to a sauce? 

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Add flour, cornstarch, or other thickeners. Starches thicken soup and give it body.

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Rachel Ray's creation of too thick for a soup; and too thin for a for a soup

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originated from Africa, China, Spain, Italy, France, Ethiopia, Columbia, and Vietnam

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primarily liquid soup that is made cold

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soups that are thickened through pureeing their main ingredients. Main ingredients are pulses, vegetable, or potatoes.

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any soup that is prepared by adding cream at the end of the cooking process.

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a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (potatoes)

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a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.

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clear soup made from richly flavored stock or bouillon that has been clarifies, a process which uses egg whites to remove fat and sediment

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soup in which there are solid pieces of meat or fish, along with some vegetables. Usually made with a stock ot plain water as its base, with meat or fish added.