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Old 08-31-2006, 10:53 AM   #41
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I core and roast the tomatoes (several pounds) drizzled with evoo with a clove of garlic and a basil leaf stuffed in the center of each for about an hour at 300* until they collapse. Then I run it all through a food mill (gently purees and strains at the same time.) I sautee my greens in shallots and olive oil, add a little white wine and reduce, then add chicken broth (a cup) and bring to a simmer, add the tomato puree (pretty liquidy) and simmer. One could thicken this with cream but I don't. If it seems too watery (depends on your tomatoes) chop some zuccini and add to the pot.

THe flavor is soooooooo goooood!!!!!

Another variation I've tried is crisp bacon and saute the greens and shallots in the bacon fat. Top the soup with the crisped bacon! That rocks also!
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Old 08-31-2006, 11:12 AM   #42
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I am in denial! not thinking of soup until I put on my winter coat!
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Old 08-31-2006, 02:08 PM   #43
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Robo410

Sounds really original, like you just fix as the mood suits you. I surely will try this soon and the family will be thinking of you when I do.. With tomato season almost over it is good time. You surely made a healthy soup there and sounds delicious. I truly appreciate it and hope you will continue to submit all your good recipes. Thanks. the mention of bacon always gets our attention.
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Old 08-31-2006, 02:31 PM   #44
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well, Tyler FLorence calls bacon an honorary vegetable! Who am I to dispute this?

It is a "go with the flow" recipe...but it is easy to judge what to add if too thick or thin for your taste. But the flavor is there. As greens cook down a lot, the amount is up to your discretion...but a bunch or bag of young spinach, or a head of escarole is a norm for a soup pot where I come from. Chard or kale would work as well. If you are short on tomatoes, more broth (chick or veg) is certainly ok. I've made it with canned whole tomatoes, but the garden fresh vegetable roasted with garlic and basil is the key to the taste here. THere is no substitute for that.
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Old 08-31-2006, 02:48 PM   #45
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Rickell - here's my "Portuguese Kale & Turkey Sausauge Soup" recipe. It can literally be on the table in 30 minutes.

PORTUGUESE KALE & TURKEY SAUSAGE SOUP

One medium onion, peeled & chopped
One pound of kale, de-ribbed & roughly sliced/chopped
1-1/2 quarts or so of chicken stock (if not homemade, I usually use one carton + one can of Swanson's)
Two medium white potatoes, peeled & diced -OR- two cans of cannelini/white kidney beans, rinsed **
One package (usually 12 to 16 ounces) turkey kielbasa sausage, sliced
Extra Virgin Olive Oil
Salt & Pepper to taste

In a large soup pot add enough olive oil to coat the bottom & saute onion until starting to soften, but not brown. Add sliced sausage & continue sauteeing until everything is just starting to brown a little. Add chicken stock & diced potatoes (if using) & simmer until potatoes are tender - about 15 minutes or so. Add kale & continue cooking until kale is tender. (** if using beans instead of potatoes, add chicken stock & bring to a simmer. Add kale & cook until tender; then add beans & stir gently until beans are just heated thru.) Add salt & freshly ground black pepper to taste & serve.
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Old 08-31-2006, 03:19 PM   #46
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Quote:
Originally Posted by rickell
i think northern and navy are the same not sure though
Northern beans are larger than navy but they do taste similar. The navy ones seem harder to cook though. At least for me.
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Old 08-31-2006, 03:22 PM   #47
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I ment to add to my last post I made a nice pot of veggie soup today. Mostly used leftovers from the fridge and added some of my home canned tomatoes and a small head of chopped cabbage from a cousin's garden and a little abc pasta. It made a wonderful lunch for this rainy day in NC. I do love soups all year just like heartier ones when fall and winter arrives.
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Old 08-31-2006, 04:12 PM   #48
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I made some Italian sausage soup last week, I Love soup so I make it all the time. I don't care what the weather is!
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Old 08-31-2006, 04:17 PM   #49
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I almost bought some more lentils yesterday when I was at the health food store, but I still have a bag and need to use them. I think I used a recipe from this site when I made the soup last - will have to check that out.
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Old 09-05-2006, 01:15 PM   #50
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thanks for posting i will definately try this sounds to easy.

i made chicken noodle this weekend my folks are under the weather
and there is nothing as good as chicken soup when you are not feeling well.

also made chili not really a soup but the weather is still very much fall like
not sure how long it can last but i am loving it
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