Soup - Zupa - Providing Warmth and Comfort to the Heart, Mind and Soul

RECIPES

1. Potato Sausage Soup - Toscana Soup
2. Dill Pickle Soup
3. Gwit Diow (Soup Noodle)
4. Chinese Mustard Pickled Soup
5. Green Olive Soup

1. Potato Sausage Soup - Toscana SoupRecipe

From Diana Rattray,Your Guide to Southern U.S. Cuisine.FREE Newsletter. Sign Up Now!Recipe Feedback:User Rating write a reviewBe the first to write a reviewThis potato soup with sausage is similar to the Olive Garden's famous Toscana soup.INGREDIENTS:

* 3 links sweet Italian sausage
* 2 medium baking potatoes, cut in half lengthwise
* 2 to 3 slices bacon, diced
* 3/4 cup onions, diced
* 1 medium to large clove garlic, minced
* 2 cups escarole, chopped, or kale, cut in half, then sliced
* 2 tablespoons chicken base
* 4 cups water
* 1/2 cup whipping cream

PREPARATION:Remove sausage from casings; brown in a skillet, breaking up, until cooked through.

Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer.

http://southernfood.about.com/

2. Title: DILL PICKLE SOUP

Categories: Soups/stews Yield: 8 Servings 1 c Butter or margarine
1/2 c All-purpose flour
1 1/2 qt Chicken broth
12 oz Dill pickles, shredded or-finely chopped (about 1 1/2 -cups)
1 c White wine or additional-chicken broth
1/2 ea Medium onion, finely chopped
3 tb Sugar
2 tb Vinegar
1 tb Worchestershire sauce
4 ea Garlic cloves, minced
2 ts Salt
1 ts Dill weed
1 ts Curry powder
1/2 ts White pepper
2 ea Bay leaves
2 c Warm milk
OPTIONAL: Dash green food coloring Croutons In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish if desired. Recipe by Manager of The Inn at Orchard Heights, Salem, Or.http://southernfood.about.com/

3. Gwit Diow (Soup Noodle)

Prepare:

1 cup pork's bone
4 meat balls (cooked)
2 cup water
1/2 tsp. salt
1 cup sliced radish
2 tbsp. soy sauce
1 tbsp. light soy sauce
1 tbsp. sliced scallion
1 handful bean sprouts
1/2 cup cut morning glory
1 handful noodle
1 tbsp. fry garlic
1 tbsp. pepper
1 tsp. pickled radish (optional)

Cooking Instructions:1. Boil 2 cup of water with pork's bone and radish. Add salt and cook for 30 minutes.
2. Put soy sauce, light soy sauce, pepper.
3. In a different pot boil the water. When it's boiling, throw noodle cook for a few second then remove to the bowl.
4. Put morning glory and bean sprouts. Count a quick 1-2-3 then remove to the bowl.
5. Mix fry garlic with pickled garlic. Put it over top of the noodle.
6. Adjust the meat balls on a side (cooked beef, pork or chicken are your choice)
7. Now, pour the soup in the bowl and sprinkle the scallion. :)

If you want it in brown soup, you should put 1 tbsp. of Chinese five-spice blend or Pae-lo powder, LOBO brand.
Easy isn't it?

4. Tom Jued Puk Gard Dong

Chinese Mustard Pickled Soup

Prepare:

2 cups chicken breast (cut it thick)
3 cloves garlic
1 radish (optional)
1 tsp. black pepper
2 tbsp. soy sauce
2 tbsp. fish sauce
8 oz. pickled Chinese mustard
2 cups water
1/4 tsp. salt

Cooking Instruction:

1. Crush black pepper and garlic together lightly.

2. Mix chicken with crushed garlic and black pepper. Add soy sauce and leave it in the refrigerator for 20 minutes.

3. Take the chicken out. Boil 2 cups of water. Add salt, fish sauce and put the chicken.

4. Now, cook it for 8 minutes.

5. Add pickled Chinese mustard and cook for another 5 minutes.

6. The soup will taste sour and a little bit salty. Turn off the fire.

You will get a great taste from black pepper as it stick on the chicken!

http://trythaifood.thaipulse.com/labels/Soup.html

5. Green Olive Soup

Unusual and delicious.... The soup is a spectacular introduction to a Mediterranean meal. Serve hot to 6-8 people as a first course.

* 2 cups pitted green olives, Mideastern or Greek, drained, and chopped
* 2 Tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, chopped
* 3 Tablespoons olive oil
* 4 Tablespoons flour
* 1/8 teaspoon cayenne
* 8 cups vegetable or chicken stock
* 1/2 cup heavy cream
* 1/4 cup dry sherry

Garnish: minced parsley

In a large saucepan, saute the onions, garlic, and 2/3rds of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock.

Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes.

When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley.

http://www.soupsong.com/


footer for vegetables page