Find easy homemade soup recipes here: Chicken Soup Recipes, Potato Soup recipes etc. Great recipes for soups for Healthy, Wholesome Country Cooking!
Soups, and cooking in general should be quick and easy. My motto in life: Life is too short to stuff mushrooms! And it is, isn't it? Why spend any more time than is necessary when you can take that time and spend it more wisely elsewhere. So enjoy these soup recipes.
I cannot tell you where these recipes all came from, because I am a collector and a hoarder and these have been collected over the last 30 years. What I can tell you is, that homemade soup recipes are healthy, wholesome and delicious and dead easy to make! Enjoy!
This is an elegant little homemade soup, easy and not as quick as some of the other soup and starter recipes you will find here, but well worth the extra effort. A truly wonderful color and the taste is sublime!
600 g young courgettes, sliced in
12,5 ml melted butter
12,5 ml oil
1 medium onion, finely chopped
2 rashers of bacon left whole
Top and tail the courgettes. Melt the butter and oil in a large pot. Sweat the chopped onion and the bacon. When soft, add the sliced courgettes. Saute gently for 5 minutes.
750 ml seasoned chicken stock
250 ml milk
2 ml onion salt (ordinary will do)
5 ml sugar
2 ml mild mustard
Simmer, half-covered, about 15 min or till soft. Remove from stove, and remove the bacon.
125 ml skimmed milk powder. Liquidize till smooth. Either reheat gently and serve, or chill thoroughly. Add chopped chives and a teaspoon of thick cream if you are not watching the waistline!
1/4 cup butter
1 1/2 pounds of potatoes (one and a half pounds)
1 1/2 pounds cauliflower flowerettes (one and a half pounds)
1 pounds carrots, peeled and sliced
1 onion, chopped
4 - 5 cups vegetable stock
6 slices French Baguette
1 1/2 cups grated cheese
salt and pepper to taste
Melt the butter in a large soup pot over a medium heat. Add onion and cook gently until transparent. Add the rest of the vegetables. Saute for a few minutes taking care not to burn the onions. Add the stock. Bring to boil and then reduce to low and cook for 30 minutes or until vegetables are tender. Add more stock if soup is too thick. Adjust final seasoning with salt and pepper. Pour into individual bowls that are oven-proof. Place a slice or two of French baguette onto the soup and cover slices with cheese. Grill for several minutes until cheese melts. Serve.
4 kg cauliflower, cut into small florets
1 medium celery with leaves, roughly chopped
8 cloves of garlic, roughly chopped
4.8 liters chicken stock
600 g Blue vein cheese
salt and freshly ground black pepper
cream and parsley for garnish
Place cauliflower, celery, garlic and stock in a pot. Simmer for 30 minutes.
Liquidize soup until quite smooth. Return to pot.
Place crumbled cheese in blender with 4 cups hot liquid from soup. Mash or liquidize until smooth and creamy. Stir back into soup.
Season to taste and serve with crusty rolls.
1 onion, peeled and finely diced
1 cup finely chopped parsley
1 cup cauliflower or broccoli florets
1 cup finely chopped carrot
1 potato, finely diced
4 cups chicken stock
3 tablespoons tomato paste
1 cup shredded cabbage
salt and pepper to taste
Place the onion, celery, cauliflower or broccoli, carrot, potato, stock and tomato paste in a large pot and simmer for 15 minutes.
Stir in the cabbage. Season to taste with salt and freshly ground pepper. Serve.
Cut up any vegetables of your choice such as leeks, onions, celery, carrots, courgettes and any left over cooked vegetables you may have in your fridge. I usually use the vegetables from the previous night's roast chicken dinner.
Lightly fry all the vegetables in a little butter for a minute or two. Place in a large pot. Add the chicken carcass from the previous night's roast. Fill up the pot to the top of the carcass. Add a little more water if you wish. Add 3 chicken stock cubes, chunks of pumpkin and a grated potato.
In my opinion, which was also stated by my great-grandmother, you cannot make a good pot of chicken soup without the pumpkin. And she's right!
Boil gently for an hour and a half. Serve with crusty bread.
Simmer 4 cups of chicken stock, 1/2 cups chopped celery and 1 cup cooked shredded chicken.
When the celery is tender, add and cook for 5 minutes 1/2 cup of cooked long-grain rice.
Take off the heat. Liquidize.
Add 1/2 cup hot cream, 1 tablespoon chopped parsley.
Season to taste. Thin out with more hot cream if necessary and serve.
Peel and slice 2 medium potatoes
Skin and chop 2 medium onions, and 4 ribs of celery
Add boiling water to cover and add 1/2 teaspoon salt
Boil the vegetables until the potatoes are tender and liquidize
Thin soup out with hot milk or hot chicken stock, or a mixture of both.
Season to taste
Serve with chopped parsley
Variation: Instead of celery use 1 large leek and 2 rashers of bacon
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