Help To Simple Soup Recipes
Less than fascinating commercial times prompt you to have a look for ways to save on the grocery bill, while busy days inspire you to have a little stockpile of meals that can be brought quickly to the table.
One of the easiest ways to satisfy both objectives is to spend a Saturday making 2 quarts each of 2 or 3 simple soup recipes. Portion the soups in individual or family size servings to freeze for future inexpensive, quick-to-fix and tasty meals.
Here are 2 such straightforward soup recipes to get you moving. These recipes can be followed exactly as given, but they are also common recipes. Substitutions give a similar texture and body, but with different flavors. Recommendation for alternate ingredients follows each of these straightforward soup recipes.
One uses a cream base while the other uses a broth. You can be confounded to find how a few minor changes to each recipe can provide many distinctly different easy soup recipes.
Simple CLAM CHOWDER SOUP
three Tb. Butter
three Tb. Flour
6 cups milk
2 large potatoes, cooked till virtually done, diced in 2-inch cubes
two 3.5-ounce cans clams, with juice
one 15-ounce can corn
3 large mushrooms, sliced
1 big onion, diced
3 green onions, cut
1 tsp. Thyme
Melt the butter in a huge saucepan. Use a whisk to mix in the flour. Cook over low heat till the roux thickens. Continuously add the milk, stirring continually. Add the remaining ingredients and cook over medium heat, stirring often, for 30-45 minutes, or till soup takes the thickness you prefer. Garnish with fresh parsley if you like.
instead of, or as well as clams, try shrimp, crab, Krab (, crawfish or catfish nuggets. Substitute celery, water chestnuts or spinach for any of the veggies. Chives are good in place of green onions. Use a teaspoon of tarragon or [*FR3] cup fresh cilantro in place of the thyme.
simple CHICKEN VEGETABLE SOUP
eight cups chicken broth
two chicken breasts, cooked and sliced in 1-inch cubes
1 15-ounce can green beans
1 15-ounce can corn
one large red bell pepper, diced
1 massive onion, chopped
2-3 stalks celery, cut thinly
1 tsp. Sage
two tsp. Minced garlic
A pinch of cayenne
Drain the canned vegetables. Mix all ingredients in a big saucepan over gentle heat. Stir occasionally. Cook for 45 minutes.
Turkey, sausage or chopped ham works just as well as chicken. In place of the green beans, try fresh, sliced zucchini added to the soup just five minutes before serving. Substitute one orange and one yellow bell pepper for the beans and corn for a colourful and mouth watering soup. Rosemary, thyme or marjoram can replace the sage.
once you try these simple soup recipes, you’ll see how flexible they are. Use your brains. Remember to use any leftovers from the frig. In just a few hours, you can have many lunch or dinner servings good to go in minutes!
For more information about food and useful cooking tips, check out cooking101.org and also have a look at how to make scotch broth.
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Thanks, and for anyone that is having difficulty chopping onions without the crying, here’s an incredibly simple tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.