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Sun Nov 18, 2012, 03:12 PM

My favorite winter soups

Last edited Tue Nov 20, 2012, 02:44 AM - Edit history (1)

New here - escaping from politics - all the soups in this thread are Gluten Free

Recipe: Curried Pumpkin-Peanut Soup
Serves 6

- 2 tablespoons red-skinned peanuts
- 1 tablespoon butter
- 1 small onion, peeled and finely chopped
- 1 medium clove garlic, peeled and minced
- 2 cups fresh or canned pumpkin purée
- 1/2 cup smooth peanut butter
- 2 3/4 cups chicken broth
- 2 teaspoons mild curry powder
- dash cayenne pepper
- 1/4 teaspoon salt
- 3/4 cup plain nonfat yogurt, divided
- 4 teaspoons fresh lemon juice

1. Put the peanuts into a small baking pan and roast in a preheated 350-degree oven 10 minutes. Cool slightly; place in a kitchen towel and rub together to remove the skins. Chop coarsely and set aside.

2. In a large saucepan, heat the butter over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly. Add more curry and cayenne to taste preference.

3. Purée the soup in a food processor or in several batches in a blender. Pour back into the pan and set over medium-low heat. Stir in 1/2 cup yogurt and the lemon juice. Heat through for about 5 minutes but do not let the soup come to a boil.

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I'm a caterer - this is my most requested recipe

WEST AFRICAN CHICKEN PEANUT SOUP

Serves 6-8 Fast & Easy


2 Cups diced, cooked chicken
l 1/3 Cups diced onion
1 Tbsp. minced garlic
1/4 Cup dark sesame oil

1 Tbsp. curry powder
1 Tsp. pepper
1 Tsp. crushed red pepper flakes

6 cups chicken broth
1/2 cup. tomato paste
2 cups chopped, stewed tomatoes
6 Tbsp. chunky peanut butter
Salt to taste (if needed)

Saute the chicken, onion and garlic in the sesame oil for 10 minutes.
Add seasonings and saute 1 minute.
Add rest of ingredients, stirring until blended and heating until very hot,
but----
DO NOT ALLOW SOUP TO COME TO A BOIL - this is important - soup becomes "sour" if it simmers too long.

Ready to serve immediately when hot. Freezes great. Great soup to serve with rustic bread for dipping.

14 replies, 2535 views

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Arrow 14 replies Author Time Post
Reply My favorite winter soups (Original post)
condoleeza Nov 2012 OP
cbayer Nov 2012 #1
Callalily Nov 2012 #2
condoleeza Nov 2012 #3
Callalily Nov 2012 #6
condoleeza Nov 2012 #12
condoleeza Nov 2012 #4
condoleeza Nov 2012 #5
Callalily Nov 2012 #7
blaze Nov 2012 #8
Lucinda Nov 2012 #9
SoapBox Nov 2012 #10
MrMickeysMom Nov 2012 #11
condoleeza Nov 2012 #13
condoleeza Nov 2012 #14

Response to condoleeza (Original post)

Sun Nov 18, 2012, 03:54 PM

1. These sound great! I love the idea of having peanuts in the soup.

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Response to condoleeza (Original post)

Sun Nov 18, 2012, 04:06 PM

2. OMG! West African Peanut Soup!

Yes, one of my favorites too as I have made it many times.

Favorite winter soups? Oh gosh, I've got a million (hyperbole), but true. I simply adore making soups during the winter months and make them all the time.

As a matter of fact I'm making celery soup as I type this (pics to follow in "what's for supper thread." I've been jonesing for this soup for the last couple of weeks and decided to make it to get my craving at a tolerable level!

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Response to Callalily (Reply #2)

Sun Nov 18, 2012, 04:39 PM

3. You might like this one also - Vegan - Gluten Free

Asparagus Soup

1/2 stick margarine
2 large onions chopped but not too small
8 cloves garlic (I used the already chopped garlic from Costco)
6 cups vegetable stock
3 pounds asparagus
1 cup parsley, chopped
2 to 4 carrots chopped
1 TBS dried tarragon
1 tsp. salt
1/2 tsp pepper (optional) I didn't add pepper

Melt margarine in large pot over low heat. Add onions and garlic. Cook until wilted, about 20 mintues. Add stock and heat to a boil.

Trim ends of asparagus and cut into 1 inch pieces. Reserve tips. Add bottom pieces of asparagus, parsley, carrot, tarragon, salt and pepper to stock. Reduce heat to medium and simmer, covered, for 50 minutes.

Remove from heat and let cool. Place in a food processor in batches and puree' (I use the processor that's like a stick and blends it in the pot) Return soup to pot. Add asparagus tips and simmer 10 more minutes.

Serves 8-10 people

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Response to condoleeza (Reply #3)

Sun Nov 18, 2012, 05:18 PM

6. Well, not actually vegan with the

chicken stock and dependent on what the margarine is made from. But I suspect veggie broth would make a good substitute and easy to find a substitute for the margarine.

Will add this to my list of soups to make.

Thanks!

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Response to Callalily (Reply #6)

Tue Nov 20, 2012, 02:41 AM

12. You're right, sorry

I'll correct the recipe. I always make soups that don't have meat in them with Pacific Foods Low Sodium Vegetable broth, didn't realize the recipe said chicken when I posted it.

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Response to Callalily (Reply #2)

Sun Nov 18, 2012, 04:43 PM

4. And this - Potato Leek

Basic Potato Leek Soup
Prep: 30 minutes Cook: 1 hour Servings: 8
Ingredients:
1/2 stick butter
6-8 Idaho potatoes, peeled, diced
2 medium leeks, sliced
4 cups chicken or vegetable stock
2 cups Half & Half
salt & pepper to taste
Directions:
In large pot, boil potatoes until fork tender
In soup pot, melt butter and lightly saute leeks until just starting to crisp
Add Stock and drained potatoes and simmer 20 minutes.
In batches, puree in a blender and return to pot.

Add 1/2 and 1/2 and let simmer 45 minutes.

Twists:
Add 2 heads of minced garlic when cooking leeks for great Potato Garlic Soup

After cooking, add 3/4 lb of sliced Sausage of choice

After cooking, add 1 lb of shredded cheese and let melt into the soup before serving (Asiago or parmesan are best, but cheddar is standard- any strong flavored cheese works)

Obviously – none of these recipes would be considered low fat.

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Response to Callalily (Reply #2)

Sun Nov 18, 2012, 04:46 PM

5. Tortilla Soup

VEGETARIAN TORTILLA SOUP – Makes 8 Cups

2 T Olive oil
1 C chopped onion
2 garlic cloves, minced
3 T tomato paste
1 tsp. ground cumin
1 tsp. chili powder (I like the chipotle)
4 C vegetable broth
4 T chopped fresh cilantro
1 14.5 oz. can chopped tomatoes
1 15 oz. can black beans, rinsed, drained
1 C frozen corn kernels (I prefer white corn)
2 T minced seeded jalapeño chili

Step 1:

In soup pot, add onion and sauté until tender (5 min.), add garlic and sauté 1 min.

Step 2:

Stir in tomato paste, cumin and chili powder. Add broth and cilantro bring to boil. Reduce heat; cover and simmer about 15 minutes.

Step 3:

Add tomatoes, beans, corn and jalapeño. Cover and
simmer 5 minutes. Add salt and pepper to taste.

Serve over or add crushed corn chips (I prefer Juanita’s – which are the best corn chips on the market, IMO, and are inexpensive and local)

Garnishes:

Diced avocado, sour cream, shredded cheese, lime wedges, cilantro and chopped green onion.

Variation for non-veggie:

Chicken stock (I prefer Pacific Foods Low Sodium)

Add 2 cups diced chicken before step 1 and cook thoroughly before adding onion.

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Response to condoleeza (Reply #5)

Sun Nov 18, 2012, 05:19 PM

7. This too sounds yummy!

Another addition to my list of soups to make!

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Response to condoleeza (Original post)

Sun Nov 18, 2012, 05:52 PM

8. These all sound wonderful!

Bookmarking!

Thanks for posting!

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Response to condoleeza (Original post)

Sun Nov 18, 2012, 06:38 PM

9. Thanks for all the wonderful recipes!

I have peanut allergies, so I'll have to substitute, but they look wonderful!

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Response to condoleeza (Original post)

Sun Nov 18, 2012, 11:52 PM

10. Delicious ideas...

Nice!

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Response to condoleeza (Original post)

Mon Nov 19, 2012, 01:34 AM

11. I want to thank you for these recipes!

I need to save this. I'm going to take my turkey (that I'll smoke) and substitute it in the West African Peanut soup. Do you think that may still work?

I announced to my better half, who loves everything I make, of course, that this winter, I'm going to explore more soups in our diet. Nothing better than a great soup with a really good bread for dipping, or even a soup bowl made out of that bread, like Panera does, but with a soup I make.

Yum... can't wait!

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Response to MrMickeysMom (Reply #11)

Tue Nov 20, 2012, 02:55 AM

13. I've never used turkey but I don't see why it wouldn't work n/t

Last edited Tue Nov 20, 2012, 06:53 AM - Edit history (1)

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Response to condoleeza (Original post)

Tue Nov 20, 2012, 03:14 AM

14. Tom Kha Gai - delish

TOM KAH GAI – can be made veggie – can be made with pumpkin

1 Stalk lemongrass, remove outer sheath and the hard ends. Hit the stalk a few times with the back of a knife or a heavy frying pan to release flavors, cut into three pieces.

1 T. Canola oil
1 Med. size Onion, roughly chopped
1 Garlic clove, minced
2 tsp. Thai red curry paste - I use Maesri brand
6 1/4 “ slices of Galangal Root (fresh or frozen) Do not peel-this seasoning is vital to flavor
3 Kaffir lime leaves, preferably fresh
4 C. Chicken stock
3/4 Lb. Chicken breast (boneless/skinless) sliced into strips
2 C. Mushrooms, sliced OR 2 C. diced pumpkin
1 16 oz. Can Unsweetened Coconut milk
2 Limes - juiced
2 T. Fish sauce
Garnish:
3 Scallions trimmed and sliced on the diagonal
1/4 C. Cilantro, chopped.

Combine: oil, garlic and onion in soup pot, turn heat to medium. Cook for a minute, stirring and then ad the lemongrass, curry paste, galangal root and lime leaves.

Cook stirring often for about 3 -4 minutes. The onion should begin to soften. Add the stock and bring to a boil, reduce the heat to medium and cook for 15 minutes. At this point you can either refrigerate the soup or shut it off for approx 1 hour to let the flavors develop if you choose to do so.

Bring soup back up to a simmer and add the coconut milk, chicken and mushrooms. Cook for about 5 minutes or just until the chicken is cooked. Add lime juice and Fish sauce.

If you wish, remove the galangal, lime leaf and lemongrass now. I leave it in as it is easy to fish it out. Place in bowls and sprinkle with cilantro and scallion. This can be served with rice added and extra lime juice squeezed on is also good.

NOTES:
You can substitute tofu for chicken and use veggie stock to make this vegetarian.

Galangal root & lime leaves can be hard to find, best to look at an Asian market

You can slice and freeze galangal for later use.

You can also substitute diced pumpkin for the mushrooms.

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