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BTD Forums  /  Cook Right 4 Your Type  /  Soup recipes
Posted by: mhameline, Wednesday, October 4, 2006, 8:09pm
I am really wanting to try and make some compliant soups.  

Any ideas that would be good for me and my B hubby?  
Posted by: Lola, Wednesday, October 4, 2006, 8:34pm; Reply: 1
check the recibase index for ideas! )

bone broths or fish broths are always great when you make vegetable soups, etc, as a base.
Posted by: Brighid45, Wednesday, October 4, 2006, 9:41pm; Reply: 2
I'll toot my bloggy horn :) and suggest you check my archive entry on soup stocks to start off. Stocks are really not hard to make, and they are much better for you than bouillon or even the packaged/canned organic stuff. I make my own beef stock and keep it in the fridge with a thick layer of fat on the top, which seals it and keeps it fresh longer. This method is known as 'potting' and is an ancient method of keeping meats fresh even back before refrigeration came into the picture.

At any rate, start with a good stock (if packaged or canned is easier for you, that's fine) and add in whatever you think would taste good. For example, let's say I want to make a beef vegetable soup. I rummage through the fridge and cupboard and come up with beef stock, leftover pot roast, some carrots cooked with the roast, raw onion and sweet potato, some fresh kale and garlic, and some green beans left over from a dinner a couple of days ago.

First off, I'd chop the pot roast in small equal-sized cubes and set it aside. I'd put the beef stock in a large pot and begin to heat it up gently. (Always use lower heat with soup--you don't want to boil it, only simmer, or the tastes will go flat or actually turn bad.) I'd finely chop the onion, mince the garlic and sautee both in a little olive oil in a skillet until the onion is translucent. I'd add a little stock to the pan slowly to deglaze it, then pour the result into the cooking pot. Next I would peel the sweet potato and chop it into small pieces, then add it to the stock.

When to add the kale is up to you. I like it wilted but not completely cooked through, so I add it toward the end of the cooking time. If you like it more done, then add it now. You can chiffonade the kale (fold it up and make cuts straight across so the greens are cut in long ribbons), then chop it a bit, or tear it from the stems and chop the pieces if you like.

Simmer the stock over gentle heat, stirring occasionally, until the sweet potato pieces are cooked through and soft--about 30 minutes. Then add in the chopped pot roast, chopped cooked carrots, and green beans. Heat all the ingredients through for another 15-20 minutes or so, stirring occasionally so the flavors meld; serve hot.

You could add canned diced tomatoes, chopped turnips or parsnips, peas, mushrooms, even rice or spelt noodles for a somewhat heartier soup. If you decide to add collards, I'd suggest putting them in at the beginning of the cooking time as they get sweeter and tastier with longer cooking.

For turkey soup, I suggest using dark meat. It's more flavorful and mellows beautifully as the soup simmers. If you can't make your own turkey stock or none is available in the store, try vegetable broth or stock instead.

Start with finely chopped onion and some chopped celery sauteed in olive oil added to turkey stock. (A little minced garlic is good here too, especially if you're making soup for someone who is ill.) Add some carrots, either sliced in thin 'coins' or chopped into small cubes. Simmer very gently in the turkey stock until the carrots are tender. Then add in lots of cooked chopped dark meat and, if you like, rice or spelt noodles. I like to use bean threads rather than a grain-based noodle. They make a wonderfully light but filling soup, and the slippery threads are easy on sore throats.

You can also make turkey vegetable soup, much along the lines of the beef veggie soup listed above. Turkey legs and/or thighs are great for soup--lots of flavor.

Those are just three ideas among many. Check some of the recipe websites online and see what they have to offer. Most recipes are fairly simple to BTD-ize :) Hope this helps.
Posted by: mhameline, Wednesday, October 4, 2006, 11:02pm; Reply: 3
Thanks for the ideas - and the blog on the stocks is helpful too.  
Can you also make all these soups easily in a crock pot?  I'm thinking of something I could put together in the morning and have it be ready for us when we come home from work.  
I'm just needing a change from the summery salads with the cooler weather coming on.  Soup sounds like such comfort food - and if I can make them compliant - comfort food won't have to equate "guilt food" like it so often does here in the US.  
Posted by: Brighid45, Thursday, October 5, 2006, 12:43pm; Reply: 4
Yes, you can easily make these soups in a crock pot or slow cooker. I use mine all fall and winter :)  If you are using leftovers such as cooked vegetables, or you want to add noodles, don't put them in until you get home. That way those components don't get overcooked. Also, keep the cooker on low heat. Don't ever boil soups. It breaks down the delicate layers of flavor and can often create bitter or nasty off-tastes, and everything in the soup will turn to paste or mush. Gentle heat is best--a very low simmer is what you're looking for.

There is nothing in the world like coming home on a cold raw blustery day to a house perfumed with the fragrance of homemade soup. :)
Posted by: koahiatamadl, Thursday, October 5, 2006, 4:03pm; Reply: 5
My favourite soup ever is broccoli, peas, onion boiled with a bit of water or stock, pureed, add salt + pepper to taste.  For protein I like to throw in a hand full of prawns or smoked fish of some description.  

I suppose you could also use left over meat but I tend to cook this when I am short of time, short of leftovers (have been known to use frozen peas, brocoli and prawns) or when I get home very late and want to eat something.    

You could substitute fennel for the broccoli, too.  
Posted by: rustyc, Saturday, October 7, 2006, 5:56pm; Reply: 6

This is really quick and easy.  Do you have mushy peas in the States??

1. Whiz a medium size tin of mushy peas in a blender.
2. Put into a saucepan and add vegetable or chicken stock to dilute to your preferred thickness.
3. Add mint sauce (from a jar if necessary).
4. Taste, heat and serve

I wouldn't have tried this as I don't like mushy peas but someone made it for a club supper and everyone wanted the recipe so I gave it a go it and liked it.

It would probably work with other tinned veg but I haven't tried an other ones yet.
Posted by: Brighid45, Saturday, October 7, 2006, 9:48pm; Reply: 7
kohiatimadl, that sounds really close to one of my favorite recipes, pho (noodle soup). You poach the meat in hot broth, add in chopped vegetables and compliant noodles of choice, turn off the heat, cover with a lid and let steep till everything is lightly cooked. I've made it with beef, chicken, and fish; I like it best with bean threads, but rice sticks work well too, or no noodles at all. Just make sure the meat is sliced thin so it cooks quickly in the hot broth. I'd bet shrimp would be a natural for this recipe! Wish I could eat them. I like them but they don't like me :(
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