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Old 09-02-2008, 06:34 PM   #31
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and you forgot to invite me because...........???
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Old 09-02-2008, 06:50 PM   #32
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Suzi if you want o come down here I'll make you a whole pot of any kind of soup you want! Shoot, I'll even bake a cake!
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Old 09-02-2008, 06:51 PM   #33
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dang!
lookit me gettin' on my pretend airplane!!!!!!
:)
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Old 09-12-2008, 01:48 PM   #34
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Quote:
Originally Posted by Jeekinz View Post
You could swap the broth for water if you wanted. Just make sure you season the soup accordingly. Would you still add the chicken though?

Yes, noodles go great in this type of soup. You can add potatoes, corn, beans, string beans, chiles, you name it.


Thank you Jeekinz!!
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Old 09-12-2008, 02:01 PM   #35
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roasted tomato and garlic with basil soup

Cheddar and broccoli

Any type of cream soup with seafood.
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Old 09-13-2008, 12:44 PM   #36
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I'm another soup addict!

At home, I usually only make New England Clam Chowder (my own recipe, it's great!), a seafood/chicken/sausage gumbo, chicken rice soup (my other half abhors those wide egg noodles that I love), and occasionally some Chicken Tortilla. I've made Chicken Tortilla with smoked chicken as well as raw chicken. I also will occasionally make Posole, which my other half adores, but, I have to smoke the pork first, and that takes a day!

I made some of MY clam chowder at work a couple of days ago, as a "sample" for the managers to taste, since the Chef is thinking about putting an entree Clam Chowder on the menu, with huge chunks of veggies, potatoes, and clams, and served in a baked, halved, and hollowed out Acorn Squash. Odds are, when we go with the Fall Menu, I'll have to make my French Onion Soup, which is out-of-this-world good. Chef is also talking about putting a Boullabaise (sp?) on the menu. I usually have one "weekly" special soup to make, that's usually a bisque or "cream of" type soup. My homemade Cream of Mushroom that I make at work is another addicting soup.

Robo, that Chicken Corn Chowder with smoked chicken and chorizo sounds totally addicting! I added that to my "must make" list. Would you be willing to share the recipe?

Luvs, could you enlighten me as to how you got "vegan" and "beef" together in the same soup? I didn't think that was possible?
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Old 09-13-2008, 09:40 PM   #37
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I

Luvs, could you enlighten me as to how you got "vegan" and "beef" together in the same soup? I didn't think that was possible?
yeah, allen !! i shoulda explained!
they supplied me with vegan "beef boullion" cubes. veggie cubes. i was self-concious, 'cept thier next-door sushi Chef that i was also working fer, gobbled 2 bowls.
was yummy!!!
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Old 09-13-2008, 09:51 PM   #38
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My fav to make is Greek Lemon and chicken soup with rice.....so soothing!!
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Old 09-14-2008, 02:45 AM   #39
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My fav to make is Greek Lemon and chicken soup with rice.....so soothing!!
Have you got a recipe for that Deelady - it sounds good.
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Old 10-20-2008, 09:41 AM   #40
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Smile Butternut Squash and Pear Soup

The is a great soup for fall and/or the holidays. It is chock full of flavor layers and is an elegant addition to any meal.

Butternut Squash and Pear Soup

Serves 4-6

1 medium-sized butternut squash
1/2 yellow onion, diced
1-2 Bartlett pears, peeled, seeded, and cubed
1 - 2 tsp curry powder
1/2 to1 tsp powdered ginger
1/2 tsp cinnamon
4 good turns on the black pepper mill
salt to taste
2 cups chicken or vegetable broth
1/2 cup heavy cream
cilantro or chives for garnish

1. Quarter and seed the squash and rub with olive oil, salt and pepper then roast at 400 degrees until soft, about 30-40 minutes. Let cool and scoop out the flesh. (You can do this up to 3 days ahead of time.)

2. Saute the onion and pear until very soft, about 10 minutes. Add the curry, cinnamon, and ginger and let them toast for a minute, then add the squash. Add the chicken or vegetable broth and let it all simmer for another 10 minutes.

3. Puree the soup with an immersion blender (my preferred method) or in a blender (but be careful to do it in small batches...splattering liquids are HOT!) Add the cream and stir.

4. Feel free to garnish with cilantro or chives and a little more cream.

Enjoy!
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