ISO - soup recipe to WOW them

[annb]

I am in charge of making a soup for a luncheon. What do you think is the best soup recipe out there? I prefer not to serve something that has too much heavy cream. Many thanks.

[lindrusso]

If I wanted to wow 'em, there are a couple of recipes that come to mind.

This first one does call for a lot of cream, but you can easily substitute half and half for all of it (I've done that) or even do half chicken broth with only a small amount of cream. The soup has plenty of flavor without the cream. This soup is usually very well-received.

Jo's Baked Garlic Soup

2 cups diced fresh tomatoes , or canned
1 (15-ounce) can garbanzo beans (chickpeas), undrained
4 or 5 summer squash , chopped
2 large onions, sliced
1/2 green pepper, diced
1 1/2 cups dry white wine
4 to 5 cloves fresh garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon basil
1/2 teaspoon paprika
1 1/4 cups grated Monterey Jack cheese
1 cup grated Romano cheese
1 1/4 cups heavy cream

If you're open to a gumbo, this one is excellent and a real "wow" soup:

Cajun Seafood Gumbo

2 cups chopped onions
1 1/2 cups chopped green bell pepper
1 cup chopped celery

Seasoning Mix:
2 whole bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves

3/4 cup vegetable oil
3/4 cup all-purpose flour
1 tablespoon minced garlic
5 1/2 cups Basic Seafood Stock (can substitute oyster liquor)
1 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut into 1/2-inch pieces
1 pound peeled medium shrimp
1 dozen medium to large oysters in their liquor, about 9 ounces
3/4 pound crabmeat (picked over)
2 1/2 cups hot cooked rice

1. Combine the onions, bell peppers and celery in a medium-size bowl and set aside. In a small bowl combine the seasoning mix ingredients; mix well and set aside.

2. Heat the oil in a large heavy skillet over high heat until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a long-handled metal whisk. Continue cooking, whisking constantly, until roux is dark red-brown to black, about 2 to 4 minutes, being careful not to let it scorch or splash on your skin. Immediately add half the vegetables and stir well (switch to a spoon if necessary). Continue stirring and cooking about 1 minute. Then add the remaining vegetables and cook and stir about 2 minutes. Stir in the seasoning mix and continue cooking about 2 minutes, stirring frequently. Add the garlic; stir well, then cook and stir about 1 minute more. Remove from heat.

3. Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil. Add the andouille and return to a boil; continue boiling 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more. Add the shrimp, undrained oysters and crabmeat. Return to a boil over high heat, stirring occasionally. Remove from heat and skim any oil from the surface. Serve immediately.

4. To serve as a main course, mound 1/4 cup rice in the middle of each serving bowl. Spoon 1 cup gumbo over the top, making sure each person gets an assortment of the seafood and andouille. Serve half this amount in a cup as an appetizer.

Here's one other soup that is very good:

Smoked Sausage, Butternut Squash and Wild Rice Soup
(Emeril)

1 medium butternut squash, about 1 1/2 to 2 pounds
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon chopped fresh parsley leaves

1. Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

2. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

3. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes.

4. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve.

I have more, but that's a start....

Alysha :)

[MISSINDI]

I posted my creamy mushroom soup recipe here (http://community.cookinglight.com/showthread.php?s=&threadid=66863&highlight=mushroom) -- not too heavy, very simple and nice and creamy. Hope this helps! :)

[sneezles]

Gotta say this is my new favorite!

Spicy Coconut Soup with Spinach and Shrimp
From Cooking Light


Curry paste and crushed red pepper give this soup a double dose of heat that's balanced by the coconut milk.

Cooking spray
2/3 cup chopped onion (I used the whole onion so it's closer to a cup)
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1 1/2 teaspoons red curry paste (only had green curry paste and used 2 tsps)
1/4 teaspoon crushed red pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth (I used 4 cups of the CL Brown Chicken Stock for even less sodium)
1 (14-ounce) can light coconut milk
1 pound medium shrimp, peeled and deveined
6 cups torn spinach (I used organic baby spinach)

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 4 minutes. Add curry paste and red pepper; cook 1 minute, stirring constantly. Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.

Yield: 6 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 145(30% from fat); FAT 4.8g(sat 3.2g,mono 0.3g,poly 0.6g); PROTEIN 18.7g; CHOLESTEROL 115mg; CALCIUM 84mg; SODIUM 384mg; FIBER 1.5g; IRON 3.3mg; CARBOHYDRATE 7.8g

Cooking Light, JANUARY 2005

Nutrition Per Serving with my changes and per MC:

Per Serving (excluding unknown items): 150 Calories; 4g Fat (25.2% calories from fat); 18g Protein; 11g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

[PAMMELA]

Originally posted by MISSINDI
I posted my creamy mushroom soup recipe here (http://community.cookinglight.com/showthread.php?s=&threadid=66863&highlight=mushroom) -- not too heavy, very simple and nice and creamy. Hope this helps! :)



MOST DEFINITELY FABULOUS!!

Love, love, love this soup. :)

[lindrusso]

I forgot to mention that you can use any combo of seafood for the gumbo and oyster juice and chicken stock in place of the seafood stock. I also make it the night before and then skim off all the fat from the roux.

Mmmm...I gotta check out the mushroom soup..... :)

[MISSINDI]

Originally posted by PAMMELA
MOST DEFINITELY FABULOUS!!

Love, love, love this soup. :)

Awww, thanks much! :D

[deniseannsc]

Originally posted by PAMMELA




MOST DEFINITELY FABULOUS!!

Love, love, love this soup. :)


I have to agree. I loved this soup too!!

denise

[annb]

Oh these all sound wonderful. I will have to volunteer to bring soup to many luncheons. They are all so wonderfully different from each other. I am so impressed.

Thanks,
Ann

[deniseannsc]

I want to suggest that you also check out the monthly soup threads. Here is a link to the December Soup Thread 2004 (http://community.cookinglight.com/showthread.php?s=&threadid=67258&highlight=december+soup+thread) . I thought it had a good many great suggestions.

[Leonard]

I posted a soup recipe several times that gets rave reviews EVERYTIME! It is wonderful! It's called Sausage, Fennel Soup. It is tomato based with bowtie pasta, cannellini beans, onions, garlic, fennel and sweet italian sausage. Kind of taste like Olive Garden's soup. Definitely a great recipe!

[karen w]

Leonard,
I did a search and only came up with a few threads where you referred to this soup in the past, but no recipe. Can you please post the recipe for me. It sounds delicious. TIA!

Karen

[Leonard]

Hi Karen!

Sorry, I guess I posted the recipe quite awhile ago. I just made it for the holidays and again was asked for the recipe. I'm sure you will enjoy it!

SAUSAGE FENNEL SOUP

1 can (28) ounce plum tomatoes with juice
4 large garlic cloves, peeled and minced
1 tsp. olive oil
1 pound hot or sweet italian sausage, casing removed (I use sweet)
2 medium fennel bulbs, trimmed and cut into 1/2 dice
2 medium to large onions, cut into 1/2 dice
1/2 cup chopped flat leaf parsley
6 cups low sodium chicken broth
1 can (15 1/2 ounce) cannellini beans, rinsed and drained
1 cup cooked bowtie pasta

1. Drain tomato liquid into a bowl. Cut tomatoes into 1 inch pieces and place into bowl with the liquid. Set aside.

2. Mince the garlic. Chop the onion and the fennel & parsley. Set aside. Heat oil in large dutch oven over medium heat. Add sausage, breaking it up with a wooden spoon and cook till browned, 6 minutes. Keep stirring it as it cooks.

3. Transfer sausage to a sieve and drain well, pressing on the sausage with a rubber spatula to remove all the fat. Return sausage to pot over medium heat and add fennel, onions, parsley and garlic. Cook uncovered till veggies are tender but still al dente, 12 minutes.

4. Add chicken broth and tomatoes with their liquid. Bring to a boil, reduce heat to a very slow but steady simmer, and cook COVERED for 30 minutes. Add the beans and pasta and cook only till they are warmed through and the flavors come together about 10 minutes.

Enjoy!

[karen w]

Looks yummy. Thank you!

Karen

[oceanjasper]

This is one of my favourite soups. Whenever I make it, everyone wants the recipe. It does have some cream in it, but perhaps you could substitute something lower fat.

Carrot Soup

1 lb carrots julienne
1 small onion quartered
5 cups chicken stock
1 clove garlic
1/4 lb butter
1 cup whipping cream
1/4 tsp nutmeg
1/4 tsp coriander
salt and pepper to taste

In frying pan, melt butter and sauté carrots until soft. Add spices. In separate saucepan, bring chicken stock to boil with onion and garlic. In blender, mix small batches of carrots and stock mix and blend until smooth. Add blended soup to clean saucepan. Bring to boiling, stir in whipping cream. Do not return to boil. Put in bowls and add a blob of sour cream. Serve and enjoy!

[Sheila in MD]

Rebbeca T posted a Tortilla Soup a couple of years ago that always brings raves...I make it often. I have made a couple of changes in it and am posting my recipe below. I don't have the original handy and the search function is never kind to me but I am sure you can find it if you try. I think it has been posted a couple of times. I am not even sure what my changes really are other than the addition of the black beans (and maybe the corn as well...). The original calls for shredded chicken and although I have made it that way, I generally do without it now....just find it is not needed!

Sheila in MD

Tortilla Soup

1 tablespoons vegetable oil
8 frersh corn tortillas, diced or chopped into small pieces
2-3 garlic cloves, minced
1 medium onion, chopped
1 can (28 oz) diced tomatoes, undrained
2 tablespoons ground cumin
1 tablespoon chili powder
1 can black beans, rinsed and drained
1 can corn, drained
3 bay leaves
6 cups chicken stock
1 teaspoon salt
¼-1/2 teaspoon Chipotle powder (can sub cayenne pepper)
chopped fresh cilantro
sour cream
grated jack or cheddar cheese

Heat oil in large saucepan over medium heat. Add tortillas, garlic, and onion. Saute 2 to 3 minutes. Stir in cumin and chili powder and stir for 1 minute. Stir in tomatoes. Bring to a boil and add chicken stock. Return to a boil. Reduce heat. Add beans, corn, salt and chipotle powder. Simmer 30 minutes or until tortillas have melted into the soup and thickened it. Remove bay leaves and stir in chicken. Reheat. Serve with cilantro, monterey jack, sour cream.

Serves 6 (1.5 cup servings)

My notes: I use the kind of canned corn that says crisp or something like that…I have used frozen and it will work as well although to be honest, for this recipe I prefer the canned…not sure why! Oh-and I always use the 99% fat free, reduced sodium chicken broth.

[GalNC]

lindrusso- Can you post the directions for the Baked Garlic Soup please. I see the ingredients and the directions for the other soups you listed, but dont' see the directions for the garlic soup! Thanks!

[lindrusso]

Originally posted by GalNC
lindrusso- Can you post the directions for the Baked Garlic Soup please. I see the ingredients and the directions for the other soups you listed, but dont' see the directions for the garlic soup! Thanks!

Whoops! When I was posting, I pasted into the middle of the Garlic soup recipe and forgot to go back and adjust...

Generously butter inside of 3-quart baking dish. Combine all ingredients, except cheese and cream in dish. Cover and bake for 1 hour at 375 degrees. Stir in cheeses and cream, lower heat to 325 degrees and bake 10-15 minutes longer. Do not allow to boil.

Easy directions, huh? :D

I usually tinker with the ingredients - sometimes I use broccoli instead of squash and I almost always use red pepper over green because they are so much tastier. I think I usually also cut down on the onion a bit. I hope to tinker with this recipe soon and maybe try to come up with a really tasty low-fat version for those times when you want something yummy, but don't want to splurge quite so much. :)

Alysha

[GalNC]

It took me forever to refind this thread! But I wanted to compliment MISSINDI on the Rich and creamy mushroom soup. I made it tonight for dinner with Parmesan Muffins (Gourmet) and it was delicious! I'm thinking of using it for the soup exchange my supper club is having! Thanks!

[MISSINDI]

Thanks, GalNC! Glad to hear you enjoyed it. :D Definitely a favorite of mine and dh detests mushrooms so I happily don't have to share. :)