Simmering Soups

There are many categories and you can browse by alphabetical order or by types like chicken, broths, stew etc.

Here are some eclectic delights from the world of soups for this week. Do check out http://www.souprecipe.com.

Moroccan Lentil Soup

2 chopped onions
2 garlic cloves, grated
1 teaspoon fresh ginger, grated
6 cups water
1 cup red lentils
1 (19 ounce) can chick peas
1 (19 ounce) can white kidney beans
1 (19 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
olive oil

Method

In large pot sauté the onions, garlic, and ginger in a little olive oil for about 5 minutes. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

Purée half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Italian Wedding Soup

Ingredients

1/2 pound extra lean ground beef
1 egg, slightly beaten
2 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole or spinach
1/2 cup orzo macaroni, uncooked
1/3 cup finely chopped carrot
grated Parmesan cheese

Method

In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls. In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.

French Onion Soup

Ingredients

1/4 cup butter or margarine
3 large onions, sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 long loaf French bread
1 (8 ounce) package Swiss cheese slices

Method

Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

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