SOUP & RECIPES

CREAM OF CARROT SOUP WITH FRAGRANT SPICES

Ingredients:

1/4 c. unsalted butter, 1 c. finely chopped onion, 1 tbsp. dark brown sugar, 1 tbsp. curry powder, 1/2 tsp. ground coriander, 1/4 tsp. ground cardamom, 1/8 tsp. nutmeg, 2 tsp. finely chopped fresh ginger root, 1 ib. carrots, peeled and thinly sliced, 2 medium all-purpose potatoes, peeled and sliced, 7 c. chicken broth, 1 c. heavy cream, Salt and pepper to taste, Mint leaves for garnish.

Method:

Melt butter in large, heavy casserole over low heat. Add the onion and cook until soft and lightly browned, about 7 minutes. Stir in dark brown sugar, curry powder, coriander, cardamom, grated nutmeg, and ginger root. Cook one minute longer.Stir in carrots, potatoes, and chicken stock. Allow it to boil for a few minutes. Lower heat and simmer 30 minutes or until carrots are very tender. Strain the soup, reserving the liquid and solid separately.

Place solids in a container of food processor or blender. Cover and whirl until pureed. Whisk puree into liquid. Return to casserole (the soup may be made ahead to this point and frozen). Add cream; simmer 10 minutes. Season with salt and pepper to taste. Serve hot; garnish with coriander or mint leaves.

Soup & Stew Recipes

Beef or Pork Soups

Soups With Chicken or Turkey

 

Assorted Soups

 

 

HOT THAI SOUP

Ingredients:

8 oz. diced chicken 1 ib. shrimp, 6 scallions, finely chopped, 1/3 c. chopped cilantro.

Juice from 1 lime, prepare the above ingredients and set aside, 1 lemon or lime cut in half 4 lime leaves (or 1 lemon rind), 2 stalks lemon grass, 1 cans straw mushrooms, 2 cloves garlic, crushed, 2 fresh red chilli, fine chopped, 3 tsp. chilli powder, Salt and pepper to taste.

Method:

Combine all the ingredients expect chicken, chopped onions, chopped cilantro & lime juice and bring to a boil. Let it simmer for a few minutes and add the rest of the ingredients. Bring to a boil again. Allow it to boil for a few minutes & serve immediately.

 

 

• Shrimp

  Take your meals from so-so to stellar when you cook with shrimp. The Neelys, Bobby, Giada and Paula weigh in on their favorite ways to cook shrimp.
  

• Soup Recipe Collection

  Whether you like chicken noodle, Asian soups, veggie varieties or others, you'll find great-tasting all-star soup recipes from our chefs to savor at home anytime.
  
  HOT & SOUR SHRIMP SOUP
  Ingredients:
  1/2 ib. med. shrimp, 1/2 c. bog choy (chines cabbage), Cut into 1 inch pieces,1-2 tbsp. Thai instant sour shrimp paste, Juice of 1-2 limes, 3 c. boiling water, 1-2 cloves minced garlic, 1 (12 oz.) can straw mushrooms.
  
  
  Method:
  Wash shrimp with shells on; soak in salted water for 10 minutes. Peel and Devin shrimp; drain on paper towels. Add garlic, shrimp paste, and lime juice to 3 cups boiling water. Add shrimp, mushrooms and bog choy. Cook on medium high flame until shrimp turns pink and bog choy is tender, approximately 2-3 minutes. Serve hot. (Note: chicken, barbecued pork, or wontons may be substituted for shrimp).
  

  Hot and Sour Shrimp Soup

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  Rated -9223372036854775808 stars out of 5

  Recipe courtesy Madhur Jaffrey
  Ingredients: Shellfish, Shrimp, Vegetables, Mushroom
  

  • Cook Time 45 mins
  • Level Intermediate 

  
  
  
  Shrimp soup is one of the delicious drinks in the soups available. The recipe for preparing this delicious soup is as follows. It needs the following ingredients.
  With the above ingredients let us see the way to prepare the delicious soup. As a first step, the frying pan is heated for about a minute. To this heated pan, garlic is fried with butter for about 2 minutes. Then green onions are added and cooked until it is fried thoroughly. To this mixture, cayenne, potato soup along with cream cheese is added. After boiling it for a period of 60 seconds, milk and corn are added. Then after sometime, shrimp is also added and the whole mixture is boiled well. As a conclusive step, the heat of the mixture is reduced. It is then covered to simmer it for about 10 minutes. Occasional stirring is essential to obtain a fine drink. The soup is now ready to serve.
  

Soup

Chicken Soup

Michael Symon combines chunky chicken, hearty veggies and homemade dumplings in this soup for the soul. Add dumplings to chicken sou

SPICY INDIAN CORN SOUP

Ingredients:

1 ib. ground beef, 1 lg. green pepper, 1 onion, 1/2 tb beans, 4 cup tomatoes (puree) 2 cans corn, 1 1/2 tsp. cinnamon, 1 1/2 tsp. allspice, 1 1/2 tsp. chilli powder, 1 1/2 tsp. salt, pepper to taste.

Method:

Brown ground beef; add onions and pepper. Cook until onions and pepper are tender. Add beans, tomatoes puree, corn. Add spices and stir well. Simmer for several hours. Great for cool, fall evenings.Michael Symon combines chunky chicken, hearty veggies and homemade dumplings in this soup for the soul. Michael Symon combines chunky chicken, hearty veggies and homemade dumplings in this soup for the soul.

Add dumplings to chicken soup

• Soothing Soups

  1. French Onion Soup recipe
  2. Potato Soup recipe
  3. Tomato Soup recipe
• Lentil Soup Recipe Raid the pantry for some lentils and throw together this easy soup.
  

PUMKIN SOUP

Ingredients:

2 1/2 c. cooked and mashed pumpkin 3to 3 1/2 c. water, 1 tbsp, chopped and sauteed onion, 1 tbsp. butter, 1 c. milk, 1 tbsp. curry powder, salt to taste.

Method:

Blend pumpkin and water. Saute onion in butter. Add onion and remaining butter to mixture. Place mixture in saucepan and boil gently for three minutes. Add milk, curry and salt. Heat through, stirring constantly, but do not bring to a boil. Serve hot.

Top Techniques

• Simmer
• Blend / Puree
• Saute
• Roasting
• Baking
• More Techniques

What We’re Cooking

THAI CHICKEN AND COCONUT MILK SOUP

Ingredients:

1 12-ounce can coconut milk, 1/4 ib chicken breast, cut into small chunks, juice and greater peel of 1 lime, 1 4'' piece of lemon grass, cut into very thin (1/16'') slices on the diagonal, 3-peppers to taste, Cilantro for garnish.

Method:

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galangal or ginger, and (optionally) chillis. (The optional part is that if you don't want the whple dish to taste spicy, add the chillis later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.

• Turkey Soup

  Use Thanksgiving leftovers for Next Day Turkey Soup
  

FRESH VEGETABLE SOUP

Ingredients:

1 can chicken broth, 3 T chicken bases, 2 quarts water, 1/4 tsp pepper, 1/8 tsp salt, 1 inch chunk ginger, peeled and crushed, 2 bay leaves, 8 large cloves garlic, crushed 2 stalks celery, thinly sliced, 1/2 Bermuda  onion, thinly sliced, 1 large red pepper, chopped, 12 baby carrots, thinly sliced, 1 leek, thinly sliced, 5 mushrooms, thinly sliced, 1 scallion, sliced in one-inch pieces.

Method:

Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed, This makes a light, refreshing, summer dish or first course. Serve if hot.

Lentil Soup Recipes

Lentils are cheap and good for you—but you'll love them because they're delicious! Cook up a pot of lentil soup with these recipes.

Clam Chowders

Whether you prefer white (New England-style) or red (Manhattan), you'll find a clam chowder recipe that fits your tastes.

New! Best of Allrecipes Books

Discover the 100 top-rated recipes in popular categories. From slow cookers to healthy meals, find inspiration in an easily browsable format designed specifically for your favorite eReader.

BEEF KABABS

BEEF SHISH KABAB SATAY

Ingredients:

1/4 c. soy sauce, 2 tbsp. brown sugar, 2 tsp. salad oil, 1/2 tsp. ground coriander, 1/2 tsp. ground cumin, 1 ib. boneless sirloin, cut into 1 inch cubes. 1 med. spanish onion, 3 tbsp. smooth peanut butter.

Method:

In large bowl mix first 5 ingredients. Stir in steak and onion cut into 8 wedges. Let stand 15 minutes, then put on skewers and broil or grill until cooked. Reserve marinade. In small saucepan over medium heat, bring reserved marinade to boil. Whisk in peanut butter and 1/3 cup water. Heat through and serve sauce on side to dip.

HONEY MUSTARD GLAZED STEAKS WITH GRILLED ONIONS

Ingredients:

1/3 c-mustard, 1 tbsp chopped parsley, 1 1/2 tbsp honey, 1 tbsp cider vinegar, 1 tbsp water, 1/4 tsp hot red pepper sauce, 1/8 tsp coarse ground black pepper, 1 ib well-trimmed boneless beef.

Method:

Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place beef top loin steaks and onions on grid over medium coals; brush. Both sides liberally with glaze. Grill steaks and onions 15 to 20 minutes. For rare (140 degrees) to medium (160 degrees) or to desired doneness, Turning once and again brushing with glaze. Beef top loin steaks will yield 3 1/2 (3-ounce) cooked trimmed servings per pound. Boneless beef top lion steaks and onions may also be cooked in covered cooker (direct method) turning once and brushing with glaze.

GINGER BEEF STIR FRY

Ingredients:

1 ib top sirloin steak, 1 cn (8 oz.) water chestnuts, 1 drained, 2 tb vegetable oil, 3 carrots cut in 2 inch, 1 stick, 1 onion-sliced, 1 clove garlic-pressed, 1 tb chopped fish ginger root, 1 lg green bell pepper-1 chunked, 1 qt salad lettuce 1/4 c orange marmalade, 2 tb soy sauce.

Method:

Thinly slice sirloin against grain in 1 inch wide strips. Cut each, water chestnut in half. In a large skillet or wok, quickly brown, sirloin in hot oil. Stir in chestnuts, carrots, onion, garlic and ginger until onion is soft. Stir in pepper and lettuce for one minute. Stir in marmalade and soy sauce. Cook stirring about 2 minutes serve it hot.

GINGER THAI BEEF STIR FRY

Ingredients:

2 tablespoons sesame oil, 2 ibs beef sirloin, cut into thin strips, 2 tablespoons fresh ginger, chopped, 1 tablespoon garlic, chopped, 1 teaspoon lemongrass, chopped, 1/4 cup bamboo shoots, cut into thin strips, 2 cups fresh green beans, cut in half LENGTHWISE and blanched, 1 tablespoon red pepper flakes, 3 tablespoons fish sauce, 1/2 lime, juice of 2 cups noodles, cooked.

Method:

Heat oil in wok or medium frying pan; when oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce, Cook 4 to 5 minutes on high heat; remove from heat add lime juice and serve over noodles, enjoy.

15-MINUTE CHICKEN GUMBO
	Coat a large skillet with nonstick cooking spray. Add vegetables and saut over high heat, stirring frequently for 2 minutes. Stir in flour and cook 1 minute more. Stir in tomatoes, chicken and C... Ingredients & Preparation »

Cook Books

There is no love sincerer than the love of food. Learn how to prepare delicious meals with the Cook Books available here.

The Kitchen Bitch Cookbook | by Joel Maxuel

This cookbook is by Joel Maxuel. Joel is based in Laing House, Nova Scotia, Canada.

A Bachelor's Cupboard | by John W. Luce

Being a bachelor is easy. Staying a bachelor - ah! there's the hitch! But that's another story. Yes, it's easy to be a bachelor, but to be a thoroughbred, unless it is inbred and the single man is " to the manner born," is more difficult. It requires unlimited time, patience and education as well as a store of myriad bits of information on a multitude of subjects.

Mom's Best Recipes Vol 1 | by Shirley McNevich

Volume 1 of 250 cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 2 | by Shirley McNevich

Volume 2 of 250 cake, brownies, muffin, brekfast, salad, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 3 | by Shirley McNevich

Volume 3 of 250 cake, brownies, muffin, brekfast, salad, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

A Guide to Healthy Cooking and Eating!
	RIGHT FOOD CHOICES - People are more concerned than ever about making the right choices when it comes to eating. Once primarily concerned with weight and calories, now consumers want to know more about what they are putting into their bodies... More »

Mom's Best Recipes Vol 4 | by Shirley McNevich

Volume 4 of 250 breakfast, cake, brownies, muffin, salad, pie, icing, candy, side dish, pudding, frosting, fudge, bread, entree, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 5 | by Shirley McNevich

Volume 5 of 250 breakfast, cake, brownies, muffin, salad, pie, icing, candy, side dish, pudding, frosting, fudge, bread, entree, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 6 | by Shirley McNevich

Volume 6 of 250 breakfast, cake, brownies, muffin, salad, pie, icing, candy, side dish, pudding, frosting, fudge, bread, entree, cookies, beverage, dessert and soup recipes by Shirley McNevich