Another Soup Recipe

Discussion in 'Camping, Hiking, Cooking' started by bitterroot, Nov 13, 2010.

  1. bitterroot

    bitterroot Love vintage graphite!

    With the weather getting colder I thought I'd post another soup recipe that is a favorite in my household.

    Potato Leek Soup

    1 TBL extra virgin olive oil
    1/2 Lb. diced, lean bacon
    2 C. diced onion
    4 large leeks, cleaned, split lengthwise and sliced
    salt and freshly ground pepper
    3 TBL butter
    3 TBL flour
    1 qt. chicken stock
    1 qt. beef stock
    3 TBL white wine (completely optional)
    4 C. diced potatoes (I like yukon golds with the skin on)
    minced chives for garnish

    Heat oil in a stock pot over medium heat. Add the bacon and cook until the fat renders out. Add the onions and leeks and saute for 2 minutes. Season to taste with salt and pepper. Add butter. When melted, stir in the flour to make a roux. Stir in chicken & beef stock. Add wine and potatoes. Bring to a simmer and cook until potatoes are tender. Garnish each bowl with chives. Serve with a nice crunchy bread.
    Enjoy:thumb:
     
  2. stilly stalker

    stilly stalker Tuna sniffer

    yum. now i want soup for breakfast
     
  3. Mark Walker

    Mark Walker Active Member

    Allow me to add one of my favorites for a flavorful warm-up on a chilly day since we're talkin' good soup here.

    ***Italian Sausage Soup***
    1lb Hot Italian Sausage
    2lb Mild " "
    1 med yellow onion chopped
    6 cups beef stock or broth
    2 cups vegetable stock or broth
    1 cup of cheap "Dago/Wop" red wine
    2 28oz(1lb12oz) cans whole, peeled tomatos with basil (I use Progresso Italian Style brand)
    1 8oz can tomato paste
    1 or 2 cans Garbonzo beans can
    6 fresh garlic cloves chopped fine or through a garlic press will work, but I like the chunks.
    1 bag chopped frozen spinach
    2 small green zucchini sliced
    2 small yellow zucchini sliced
    2 tblsp Oregano
    2 tblsp Basil
    2 tblsp Parsley
    1 or 2 whole Bay leaves
    Salt and pepper to taste
    1 cup grated Romano cheese

    Remove sausage from the skin, crumble and brown in as LARGE a pot you got. Drain most of the grease off.
    Add onion, sliced zucchini and saute till tender. Add broth and wine and bring to a quick boil.
    Pour liquid off the cans of tomatos and reserve.
    Add tomatoes, tomato paste, garlic,oregano, basil, bay leaves and salt/pepper to your taste.
    Bring to a boil again.
    Add chopped spinach and garbonzo beans (chick peas some people call 'em).
    Keep the liquid volume at a level to keep everything covered. You can use the reserved tomato juice and/or more stock for this as needed. Return to a boil, reduce heat and cook uncovered for at least one hour.
    I prefer to put it on "simmer" for several hours.

    Add a good tblsp of the cheese to your bowl when you ladle it out.
    Serve with some hot, crusty garlic bread and a decent red wine.
    Like most Italian food, the flavor will enhance itself after setting for a day or two.
     
  4. Ron Takemura

    Ron Takemura New Member

    Mark, thanks for the Italian Sausage Soup recipe. Made it yesterday for dinner and it was one of the best soups we've ever had. My wife enjoyed it so much she had a bowl for breakfast! Thanks again for a great recipe.

    Guys, you need to try this.
     
  5. Mark Walker

    Mark Walker Active Member

    Hey ..thanks Ron. Glad to hear you and the Mrs enjoyed it.
    It's one of our favorites. I'll make a huge batch and freeze what we don't gobble. Easy to reheat.