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Soup's On: Celery Root and Leek Soup

Jan 04, 2010 - On cold Winter days, there is nothing better than a comforting bowl of soup. With its rainy weather, this past weekend was a perfect time to try out a new soup recipe: celery root and leek. When a couple of friends stopped by and I didn't have enough bowls for everyone, I took a tip from PartySugar and served my piping hot soup in small coffee mugs.This soup can easily be prepared a couple days in advance and would freeze well, if you wanted to make it in larger batches. - 3 Comments
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Healthy Recipe: Vegetarian Black Bean Soup With Chipotle Peppers

Jan 22, 2010 - During the Winter I love having a hearty soup for dinner, and this recipe from Bon Appétit doesn't disappoint. I've been making it to much fanfare for a while, but over the years I've tweaked it, turning it into what I think is a perfect version of the original. Besides tasting great, it's good for you — the dish is low in fat and full of protein, iron, and vitamin C. - 7 Comments
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French Women Don't Get Fat :Vegetable Soup Recipe

Mar 13, 2008 - - 0 Comments
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Roasted Tomato Soup

Oct 11, 2007 - Roasted Tomato Soup From Bobby Flay 10 plum tomatoes, halved lengthwise, seeds removed 1/4 cup olive oil, divided 6 cloves garlic, coarsely chopped Salt and freshly ground pepper 1 Spanish onion, diced 1 carrot, diced 3 cups vegetable stock 1 tablespoon finely chopped fresh thyme 1 1/2 cups heavy cream
  • Preheat oven to 325 degrees F.
  • Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
  • Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.
  • Add the roasted tomatoes, garlic, and the juices that have accumulated. - 1 Comment
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    • Recipe for Pepper Pot Soup

    Aug 09, 2007 - Pepper Pot Soup ( I don't add any pepper, but I don't know what else to call it) 1lb Ground Beef 8 Cans Fat Free Chicken Stock Bag of Carrots Several onions (depending on size) Bag of Potatoes Bag of Egg Noodles... Brown your ground beef and onions together, set aside into large pot of at least 5 cans of fat free chicken stock. Boil carrots and potatoes together until soft, add to beef, onion and chicken broth mixture. - 5 Comments
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    Soup-tastic Adventures: My adventures in soup

    Nov 03, 2009 - I love soup.  Like, really really love it.  I could eat it for every meal, every day of the week.  And any kind of soup too--I don't think I've met a soup I didn't like.  (Well, maybe if it was made with beets.  But you never know!)  The problem is I'm always so busy I never have a chance to cook for myself.  I often find myself turning to canned chicken noodle soup from Cambells.  Without a doubt, that's my comfort food and I'll never tire of it, but it's so much more fun to make your own!  So I've decided to challenge myself.  Each week I will make a new soup.  I have tons of cookbooks to scour, so finding recipes shouldn't be a problem.  I'll post my adventures here, and hopefully I'll inspire someone else!   (FYI: I started this little project during the first few days of October, so these first few posts will be catch-up.  Plus, I didn't think to take pictures until recently, so for now most will be picture-less.) - 1 Comment
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    Rabid's Homemade Tomato and Carrot Soup

    Jul 17, 2008 - One thing I have noticed about living in different countries is what is easy to find and inexpensive in one place, may not be in another. While in the UK and USA, cream of tomato soup is pretty easy to find pre-made and inexpensive, I find it is not the case in the smallish town where I live in Finland. Prepackaged soup (not powdered) is not necessarily that cheap. - 15 Comments
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    Creamy Artichoke Soup

    Sep 27, 2007 - Creamy Artichoke Soup From Giada De Laurentiis 2 tablespoons extra-virgin olive oil 2 leeks, white part only, washed well and chopped 1 clove garlic, minced 1 small potato, peeled and chopped 1 (8-ounce) package frozen artichoke hearts, thawed 2 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons plus 1/3 cup mascarpone cheese 2 tablespoons chopped chives, for garnish
  • Heat olive oil in a heavy, large pot over medium heat.
  • Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often.
  • Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine.
  • In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. - 3 Comments
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    • Soup for the Troops - DONATE NOW! Join with 150 others who have already donated!

    Apr 30, 2008 - stonesoup.ecrater.comSend the flavor of home to our troops! Stone Soup Studios has already sent 18 shipments of our Simple Soups donated by you, overseas to say, "We are thinking of you.� A delicious, hearty meal that warms body and soul. Each is easily prepared by adding only water and simmering for 30-40 minutes. - 0 Comments
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    Dinner For Two: Creamy Sweet Potato, Carrot and Chickpea Soup

    Feb 04, 2008 - This soup is very soothing for dinner during winter. Its full of delicious combinations, sweet and creamy from the sweet potato and carrots and chickpeas to finish off the pleasurable taste and texture. The spices just add in that touch of magic the soup needs for those innocent punchy flavors. - 8 Comments
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