Recipe Soups

recipe soups, looking for these recipes? check this for 4 best recipe soups: Mushroom soup , Creamy White Bean Soup , Thai butternut squash soup , Clams in Broth / Clear Soup

Clams in Broth / Clear Soup

image credit: SpottedByD cookpad.com

Ingredients

  • 1 kilo clams
  • 2-3 small tomatoes, sliced
  • 2 tsp minced garlic
  • 1 onion, chopped
  • 1 whole small ginger, jullienned
  • 1 tbsp butter
  • 2-3 bunches sili (chili) leaves, stems removed and washed
  • 2 c water or more
  • 1/4 c 7-up or sprite, optional
  • to taste Fish sauce
  • Steps

  • Clean/scrub clam shells. Discard open ones, they are dead.
  • In a pan, sauté in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sautéing then transfer to a pot.
  • Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Add more ginger if desired. Add 7-up if desired, for sweetness. Stir in the chili leaves. Taste and adjust accordingly.
  • Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot.
  • Creamy White Bean Soup

    image credit: Christina cookpad.com

    Ingredients

    6 servings

  • 4 slices uncooked thick sliced bacon
  • 2 stalks celery, diced
  • 2 large carrots, peeled and diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans cannellini beans, drained and rinsed
  • 3 cups unsalted chicken broth
  • 1/2 cup half and half (or heavy cream)
  • 1/2 tsp. each salt, dried rosemary
  • 1/4 tsp. each dried thyme, pepper
  • 1/2 cup freshly grated parmesan cheese
  • 2 packed cups roughly torn kale
  • Steps

  • Start by dicing up the bacon. The easiest way to do this is to pop the slices in the freezer for 20-30 minutes, until it firms up, then take it out and snip it with some sharp kitchen shears. Hands down, this is the easiest way to cut up raw bacon. Change
  • In a large pot over medium-high heat, cook the chopped bacon until it is browned and crispy. Then remove the bacon with a slotted spoon to a towel lined plate, but leave about 1 tbsp. of the drippings in the pot. Add the celery, onion and carrot to the pot and cook, stirring occasionally, until they begin to soften up, about 5 or so minutes. Then add the garlic and cook another minute or so, until fragrant.
  • Add the drained beans, broth, cream and seasonings to the pot and give it all a good stir. Let it come up to a low boil. Then reduce the heat down a bit and let everything simmer for about 20 or so minutes. At this point, taste it and add any additional seasonings that you think it needs.
  • Remove the pot from the heat and use an immersion blender to give the soup a couple of quick blitzes, until it’s your desired consistency. Or you could just blend half the soup in a blender, then stir it back in. Then immediately stir in the parmesan cheese, the cooked bacon and the kale. Once the greens wilt into the soup, you’re ready to serve. Change Change
  • Mushroom soup

    image credit: Michelle cookpad.com

    Ingredients

  • 2 boxes mushrooms
  • 1/4 butter stick
  • Little bit of oil
  • Whole onion
  • Garlic
  • Flour
  • Salt
  • Pepper
  • Powder garlic
  • Powder onion
  • Powder thime
  • Powder rosemary
  • Cilantro or parsley
  • Beef buiton
  • Chicken stock
  • Cream
  • Steps

  • Mix butter and oil. Then add onions and garlic. After add mushrooms then flour and salt.
  • Add the stock and the other powder seasonings.
  • Add cream and the herbs
  • Thai butternut squash soup

    image credit: Shellie Watson cookpad.com

    Ingredients

  • 2 + tsp salt to taste
  • 2 + tsp chili pepper flakes to taste
  • 2-3 tbs. minced garlic
  • 2-3 tbs. garlic chili paste
  • 2 (15 oz) packages cubed/frozen Butternut Squash
  • 2 tbs. olive or coconut oil
  • 3 shallots, chopped
  • 5 scallions, chopped
  • 1 (32 oz.) Container Vegetable broth
  • I can light coconut milk
  • Steps

  • In Dutch oven add olive oil, shallots, green onions (reserve one for garnish), garlic. Sauté about 8 minutes until tender. Add two pkgs of butternut squash and sauté additional 10 minutes with lid on.
  • Remove lid, stir. Add chili flakes, salt, seasonings. Sauté about 5 minutes. Add broth. Stir until combined. Simmer 15 min until squash is completely tender. Change
  • Remove from heat. Using a hand blender, purée the soup very carefully in the pot. If you do not have a hand blender, use a vitamix style blender ladeling the hot soup into blender at 50% capacity of blender size. Then pouring back into a warming pot once blended. (I highly recommend owning a hand blender to purée soups).
  • Once soup is puréed, open coconut milk and carefully pour into a small mixing bowl. Wisk until blended. Pour 3/4 of the total can of coconut milk
    into the soup, lightly stirring to blend, reserving remaining 1/4 of the coconut milk as a swirled garnish for each bowl. I also garnished with chopped green onion and extra chili flakes. Or you could use chives, cilantro or lemongrass. Change Change
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