I LOVE miso soup! I found a great, easy recipe and was able to recreate one of my favorite restuarant dishes at home. It takes very little time to prepare and if you are considering throwing a sushi party any time soon, this would be a great way to kick things off.
Tag Archives: soup
We received all three of the title ingredients in one of our last CSA pick-ups of the year and I figured out a way to use them all in one dish! I think that should get me some bonus points, don’t you? I made a creamy, comfort food style soup, jazzing it up with some cheese and bacon to really maximize the flavors. Making this soup involved very few steps.
I once saw a Diners, Drive Ins and Dives episode that featured a place that made cheeseburger soup and I wanted to make it really badly. Something about it sounded so good to me, but time wore on and I kind of forgot about it. Recently, I saw that one the blogs I frequent featured their own recipe for cheeseburger soup and since the recipe was right there and all I decided to go for it… and I am so happy I did! I am still thinking about it and I made it quite a while ago 🙂
Amazing! I have always loved Italian Wedding Soup but have never tried to make it. We were turned on to this recipe by a visit to Eileen’s dad recently. We like Lidia, and it is a recipe of hers which featured a step that I had not seen before and of course it worked out perfectly and was genius.
This was a quick and easy soup to prepare that packed some great flavor with very few ingredients. 6 to be exact. It was also the first time I have ever cooked with leeks. I’ve been meaning to for a while and now that I have I don’t know how or why I waited so long! Leeks are like jumbo green onions, but you don’t use the dark green parts. They have an onion flavor that is nice and mild. They are really pretty too.
We sometimes get requests from our loyal readers for certain recipes and one we recently received was for chicken tortilla soup. This worked out perfectly because I happen to be a huge fan of tortilla soup and I have never made it before. So, I happily took on this challenge and made it on a very cold Sunday afternoon.
One weeknight, we decided to use the extra crab meat we had to make a crab soup. This recipe is semi-homemade in the sense that we used some canned soups to create our soup and not all of the ingredients were homemade. This recipe was the result of melding several different crab bisque and chowder recipes. I was quite pleased with the end result though and it was also great re-heated for lunch the next day.
Like many things we eat, this dish started off with a good saute of some onions and garlic in butter.
After the onions sweated out, it was time to add the remaining ingredients, which mostly consisted of the canned soups (cream of celery and cream of mushroom) and the dairy- milk and half and half.
Also not to be forgotten are the veggies- corn and asparagus and of course, the holy grail of spices in our house, Old Bay, among others.
You can see how nicely the soup thickened up after simmering for a little while. At the very end, we added the crab meat and some fresh parsley. Since the crab meat is already cooked it only needs to heat up in the soup, not cook. It’s best to add it at the end so it maintains it’s firmness within the soup.
This was a relatively quick and easy dinner and perfect for the winter-ness that was going on outside!
Though this dish started off to be a “snack” it had the heartiness of a meal and made a great lunch. It was a winter wonderland outside and this was the perfect antidote for the bone chilling cold. Also, it is a very simple recipe with ingredients most people have in the pantry.
Greg started off by heating up the canned soup (cheating, I know!). He used Cambell’s Cheddar Cheese Soup and made it according to the directions on the can. He added a can of drained tuna and let it simmer away while the pasta cooked.
He then added the cooked pasta and served it up. He topped the soup with Old Bay seasoning for some additional flavor and color. It looked so good in the bowls, particularly in the contrasting color of the red bowl.
The soup had a nice velvety texture (velveta-esque, if you will) and the tuna played a minor role and really just gave the soup some texture. I recommend a non-linear pasta like rotini, penne, or shells, versus a spaghetti or linguine noodle. Easier to eat up with a spoon!
Though this recipe is really just a gathering of ingredients and we didn’t actually make anything, I would still give it a try. This is comfort food for sure and great for a cold day (or night!) and if you don’t tell anyone you started off with canned soup, they’d never know.