the soup/stew thread

[caedmyn]

I've been making a lot of soup lately because it's easy...but I need more recipe ideas! Please post your favorite soups or stews.

Creamy Carrot Soup (dairy free)
3-4 carrots
1 potato
2 Tbsp. oil
sea salt
onion
4 c. bone broth or water
ginger or other spices if desired

Dice onion and thinly slice carrots. Saute in oil for 15-20 minutes. Add peeled and chopped potato and bone broth/water. Simmer, covered, until veggies are very tender. Add sea salt and ginger or other spices. Puree with wand blender and serve.

Otherwise I mostly use different combination of beans, potatoes, and veggies...just whatever sounds good at the moment! I made a lentil potato soup that's pretty good (lentils, russet potatoes, leeks, and garlic with some ground beef or chicken added).

[SageR]

Easy creamy root veggie soup

1 finely chopped onion
several tablespoons butter (or fat of your choice)
2 cups each - carrot, turnip, and parsnip, diced
2 cups stock
salt
cream (or more stock)

saute onions in butter for about 5 minutes over medium heat
add veggies and stock, bring to a boil, then turn down heat to low
simmer uncovered about 30 minutes: remove from heat and let cool
puree in blender - add as much cream as it takes so it will blend easily
return to pot, add salt to taste, and warm over low heat (don't boil)

[Dustyblue]

Osso bucco is a fave- you can use any slow-cooking meat.

1kg (about 2-2.5 lbs) osso bucco- brown pieces in butter & EVOO, & place in crockpot or casserole dish.


Add chopped potatoes, carrots, celery, onion, garlic & tomatoes. ther root vegies are good too. Quantities are unimportant- whatever looks like a good mix of meat & veg.

Add enough bone broth or water to cover & cook away for hours. In the oven it takes a good 1.5 - 2 hours. Herbs like rosemary & thyme go well in there.

You can add some greens towards the end too. Sprinkle with parsley & lemon rind... mmmm, it's an awesome cheap meal

[wagamama]

If you eat pork, then how about Tonjiru -- a Japanese pork and vegetable soup made with dashi stock and miso. It is really easy to make, and you can sub different vegetables -- carrots, burdock root, potatoes, daikon are some that are often used. Some recipes also use konnyaku, a jelly-like yam product that is satisfying to chew. Here is one recipe:

http://blue_moon.typepad.com/blue_lo...inner_ton.html

[HappyMommy2]

I don't know if this is "TF" or not, but I sure you mamas will be able to improvise per your own diet. This is DELICIOUS and super easy!!

Tortilla soup.

1. optional: onions and garlic and butter in the bottom of the soup pot

2. add two boxes chicken broth

3. add a couple chicken breasts (cut into cubes)

4. add half a jar of Salsa Verde

5. boil for 20 minutes or so until chicken is done

6. Add a can of corn, a can of small white beans, remaining salsa, and about 4 giant handfuls of tortilla chips

7. stir and cook until the the chips are totally melted in.

8. add a cup of grated cheddar cheese

9. garnish with more chips and cheese

10. eat it up yum!!

[JamieCatheryn]

Originally Posted by HappyMommy2

I don't know if this is "TF" or not, but I sure you mamas will be able to improvise per your own diet. This is DELICIOUS and super easy!!

Tortilla soup.
1. optional: onions and garlic and butter in the bottom of the soup pot
2. add two boxes chicken broth
3. add a couple chicken breasts (cut into cubes)
4. add half a jar of Salsa Verde
5. boil for 20 minutes or so until chicken is done
6. Add a can of corn, a can of small white beans, remaining salsa, and about 4 giant handfuls of tortilla chips
7. stir and cook until the the chips are totally melted in.
8. add a cup of grated cheddar cheese
9. garnish with more chips and cheese
10. eat it up yum!!

Sounds delish! To make it TF, I'd say to just use homemade chicken stock made from simmered bones rather than boxed. And raw cheddar cheese if you have it.

[Magelet]

this is such a great tasting smooth soup, though because I haven't yet totally gotten down how to cook the butternut squash best, its a tad difficult, because I'm always fussing to see if its done. The friend who gave me a version of this recipe sauteed pieces, I keep trying to bake it, but haven't yet found quite the best way to do so. That's ok, if the squash isn't fully cooked when you put it in the soup, cook the soup itself for a bit and it will soften up (and thus allow you to puree it even smoother) Also, the amount of stock is just an estimate, I cook almost everything intuitively without amounts lol, but I'm thinking that's probably about what I used last time.)

Butternut Squash Soup (dairy or dairy free):

1 Medium to large butternut squash
2-4 c. stock (I like chicken)
1 onion
1 apple
butter, chicken fat or coconut oil
S&P to taste

cook the butternut squash until done. (I bake it at 350 for a long time with some water in the bottom of the pan, until its soft.)

Meanwhile, chop the onion, and cook in butter/chicken fat/coconut oil until translucent. (I usually use about a couple tablespoons?)

Chop the apple into peices and cook in fat until soft. If you could get them to finish at the same time, you could cook the apples and onions together but I haven't managed that yet.

heat 1-2 c. stock up (boil it if you would like to reboil it) (with some of the fat of the stock is good), reduce to a simmer, dump in onions and the fat they were cooked in, and the apples and the fat they were cooked in, and some s&p

peel butternut squash (or scoop out "meat", which is easiest when it is really soft.) and dump into soup. Simmer for a few minutes.

Blend until smooth with an immersion blender, or batches in your blender. If it isn't blending up to be very smooth, your squash may not be cooked enough, so return the soup to the pot and cook it on med-high for a few minutes, then re-blend.

Add more stock as needed for the constancy soup you want. It can be very thick and almost more like a veggie puree or with lots of stock, plenty runny. Taste for salt and pepper, add more if necessary.

The best way to ensure there are no chunks of apple or onion with a blender is to do the final blend then put it straight into the serving dish or storage container.

Serve hot with a dollop of butter or warm with a dollop of creme fraiche.