Soup Recipes Yum

Soup recipes on this page:

  • Cream of Asparagus
  • Tuscan Bean
  • Cream of Carrot
  • Mushroom Barley

In this chilly rainy season I love keeping a large pot of home made soup around. Great for warming up, great for snacking even makes a nice meal with a little something (i.e. grilled cheese) on the side. Figured I’d share a few yummy…

Soup Recipes

Cream of Asparagus Soup Recipe

Vegetable Soup Recipe: Cream of Asparagus

 

Melt the butter in a saucepan; saute the scallions 5 minutes.

Blend in the flour, salt and pepper.

Gradually add the broth, stirring steadily to the boiling point.

Add the asparagus; cover loosely and cook over low heat 20 minutes.

Puree in an electric blender, then strain; or force through a food mill.

Return to the saucepan, mix in the cream and heat. Serves 4-6.

Soup Chef
Gustavo Art Print by Will Fafuse
Tuscan Bean Soup Recipe

Soup Recipes Tuscan Bean Soup

Wash the beans, cover with water and bring to a boil. Remove from the heat and let stand 1 hour. Drain. Add the 9 cups water and the whole onion. Bring to a boil and cook over low heat 2½ hours, or until the beans are tender. Discard the onion. Purée half the beans in an electric blender, or force through a food mill. Return to the soup.

Heat the oil in a skillet; sauté£ the minced onion 10 minutes. Stir in the garlic for 1 minute. Add to the soup with the salt and pepper. Cook 10 minutes. Stir in the parsley and serve. Serves 6-8.

For Pasta e Fagioli, add 1 cup half-cooked small maca­roni or spaghetti when adding the sautéed onions.

Carrot Soup Recipe
Makaria Farm Fresh Produce at Duncan Farmers Market
Cream of Carrot Soup Recipe

Cream of Carrot Soup Recipe

Melt the butter in a saucepan; add the carrots, salt, sugar and pepper.

Cook over low heat 10 minutes, stir­ring frequently. Add the broth; cook over low heat 30 minutes.

Puree in an electric blender, or force through a sieve. Mix in the cream and taste for seasoning.

Serve hot or iced, sprinkled with the parsley and egg. Serves 4-6.

Romario Ien Heart Shaped Food Art
Heart Shaped Food Poster by Romario Ien
 Mushroom Barley Soup Recipe

Recipe for Mushroom Barley Soup

Wash the mushrooms; cover with lukewarm water and soak 15 minutes, or until soft enough to cut. Drain, re­serving the liquid. Cut in julienne pieces.

Melt the butter in a saucepan; sauté the onion 10 min­utes, stirring frequently. Add the broth and bring to a boil. Add the mushrooms, barley, bay leaf, parsley and pepper. Cook over low heat 45 minutes, or until barley is tender. Discard the bay leaf and parsley. Mix the flour and milk until smooth. Stir into the soup until boiling. Cook 5 minutes longer. Taste for seasoning. Serves 4-6.

Keep checking back more yummy soup recipes coming soon…

So far the soup recipes on this page:

  • Cream of Asparagus
  • Tuscan Bean
  • Cream of Carrot
  • Mushroom Barley

More Soup Recipes

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