Homemade Soups With Lots Of Flavor

De Jideon F Marques

Comfort Food Soup is a magic food. It has become a symbol of healing for both the body and the soul. The original melting pot, soup is a dish that brings friends and families together. In every culture around the world, there has been a richly flavored pot simmering above a fire. For the home cook, the beauty of soup is its versatility. A soup is a great way to feed a large family or a party of two. Make a big pot of soup on Sunday night, and you’ll feast on the leftovers for the rest of the week—especially since soups are often even better on the second day. Soup can lead off the meal as an appetizer, be a main course when served with a salad or a big hunk of crusty bread or even make a surprising appearance as a cool, sweet dessert. Now Taste of Home Soups brings you 100 recipes that let you explore a wide range of options, from elegant bisques to hearty stews to refreshing chilled delights. Get ready to dive in, try new recipes and fill your bowl!

• Idioma: Português
• Editora: Clube de Autores
• Data de lançamento: 29 de jan. de 2024

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Homemade soups with lots of flavor wonderful recipes

Homemade soups with lots of flavor wonderful recipes

Copyright © 2024 - Jideon Marques

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TABLE OF CONTENTS

Copyright

The Ultimate Comfort Food

Stock Your Pantry!

All-Time Classics

Beans, Pasta & More

Cream Soups, Bisques & Chowders

Stews & Chili

Chilled Soups

Indexes

General Index

Alphabetical Index

The Ultimate

Comfort Food

Soup is a magic food. It has become a symbol of healing for both the body and the soul.

The original melting pot, soup is a dish that brings friends and families together. In every culture around the world, there has been a richly flavored pot simmering above a fire.

For the home cook, the beauty of soup is its versatility. A soup is a great way to feed a large family or a party of two. Make a big pot of soup on Sunday night, and you’ll feast on the leftovers for the rest of the week—especially since soups are often even better on the second day. Soup can lead off the meal as an appetizer, be a main course when served with a salad or a big hunk of crusty bread or even make a surprising appearance as a cool, sweet dessert.

Now Taste of Home Soups brings you 100 recipes that let you explore a wide range of options, from elegant bisques to hearty stews to refreshing chilled delights. Get ready to dive in, try new recipes and fill your bowl!

STOCK YOUR PANTRY!

When it comes to pulling together a fantastic soup, having core ingredients on hand is essential. With these staples in the pantry, you can create your own masterpiece on short notice.

BROTHS/STOCKS:

Chicken, beef and/or vegetable

HERBS/SPICES/SEASONINGS:

Spices/Seasonings: Peppercorns, bay leaf, kosher salt, Worcestershire sauce Dried herbs: Basil, coriander, cumin, oregano, rosemary, sage, tarragon, thyme FRESH VEGETABLES:

Carrots, celery, garlic, onions, potatoes

OILS:

Olive oil, canola oil

CANNED GOODS:

Tomatoes: Crushed or diced, sauce, paste

Beans: Kidney beans, black beans, white beans (great northern, cannellini, navy) NONPERISHABLES:

Dried lentils, dried beans, pasta, noodles, rice (long grain white and/or brown) A BIT OF HEAT:

Hot pepper sauce, chili powder, cayenne pepper, red pepper flakes 5 TIPS FOR GREAT SOUP

1. The flavors in many soups—meat (especially meat on the bone), garlic, onion and bay leaves—benefit from long cooking times. Give your soup plenty of time to simmer.

2. Some ingredients lose their flavor with extended heating. Add any ingredients with dynamic flavors, such as fresh herbs, later in the cooking process.

3. Salt teases out the ingredients' flavors, so add a small amount early in the cooking process. But cooking concentrates salt's flavor, so be sparing to start, and salt to taste just before serving.

4. Dress up your soup with a garnish, such as chopped nuts or fresh herbs, slivered fresh vegetables, sliced green onions, croutons, shredded cheese or crumbled bacon. A drizzle of flavored oil makes a simple and elegant finish.

5. Most savory soups are even better the next day. If time permits, make your soup the day before serving.

ALL-TIME

CLASSICS

CORN CHOWDER

I’ve had this chowder recipe for more than 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot—definitely enough for seconds.

—LOLA COMER MARYSVILLE, WA

PREP: 30 MIN. • COOK: 30 MIN. • MAKES: 15 SERVINGS (3 3 /4 QUARTS) 6 bacon strips, chopped

3 /4 cup chopped sweet onion

2 1 /2 cups water

2 1 /2 cups cubed peeled potatoes

2 cups sliced fresh carrots

2 teaspoons chicken bouillon granules

3 cans (11 ounces each) gold and white corn, drained 1 /2 teaspoon pepper

7 tablespoons all-purpose flour

5 cups 2% milk

3 cups shredded cheddar cheese

1 cup cubed process cheese (Velveeta)

1. In a Dutch oven, cook bacon and onion over medium heat until the onion is tender.

Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the potatoes are tender.

2. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.

Add the cheeses; cook and stir until melted.

OH-SO-GOOD CHICKEN SOUP

I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes.

—CHRIS DALTON MUNDELEIN, IL

START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS

4 cans (14 1 /2 ounces each) reduced-sodium chicken broth 2 cups uncooked bow tie pasta

1 tablespoon olive oil

1 pound boneless skinless chicken breasts, cut into 1 /2 -inch strips 4 green onions, chopped

1 pound fresh asparagus, cut into 1-inch pieces 1 1 /2 cups sliced fresh shiitake mushrooms 1 garlic clove, minced

1 /8 teaspoon pepper

6 tablespoons shredded Parmesan cheese

1. In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally.

2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms and garlic; cook and stir for 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender.

Sprinkle with pepper.

3. Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese.

FREEZE OPTION Before adding cheese, cool the soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw soup in refrigerator overnight.

Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Sprinkle with cheese.

HELPFUL HINT

Don’t throw