Soups

 

Chicken Noodle Soup

Description:
A classic American comfort soup made with tender chicken, vegetables, and soft egg noodles. Warm, soothing, and perfect for cold days.

Ingredients:

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 3 garlic cloves, minced

  • 8 cups chicken broth

  • 2 cups cooked shredded chicken

  • 2 cups egg noodles

  • Salt and pepper

  • Fresh parsley

Preparation:

  1. Heat oil in a pot and sauté onion, carrots, and celery for 5 minutes.

  2. Add garlic and cook 1 minute.

  3. Pour in the chicken broth and bring to a boil.

  4. Add noodles and cook until soft.

  5. Stir in the cooked chicken, season with salt and pepper.

  6. Simmer 5 minutes and garnish with parsley.

New England Clam Chowder

Description:
A creamy, rich soup famous in the northeastern U.S., made with clams, potatoes, and bacon.

Ingredients:

  • 4 slices bacon, chopped

  • 1 onion, diced

  • 2 potatoes, diced

  • 2 cups chopped clams

  • 2 cups clam juice

  • 2 cups heavy cream

  • 2 tbsp flour

  • Salt and pepper

Preparation:

  1. Cook bacon in a pot until crispy.

  2. Add onion and cook until soft.

  3. Stir in flour to create a roux.

  4. Add clam juice and potatoes; simmer until tender.

  5. Add clams and cream, season, and heat gently (do not boil).

Tomato Basil Soup

Description:
Smooth, slightly sweet, and rich tomato soup enhanced with fresh basil and cream.

Ingredients:

  • 2 tbsp butter

  • 1 onion, sliced

  • 3 garlic cloves

  • 4 cups crushed tomatoes

  • 1 cup vegetable broth

  • 10 basil leaves

  • 1/2 cup cream

  • Salt & pepper

Preparation:

  1. Cook onion and garlic in butter until soft.

  2. Add tomatoes, broth, and basil; simmer 20 minutes.

  3. Blend until smooth.

  4. Add cream, season, and simmer 5 minutes.

Broccoli Cheddar Soup

Description:
A creamy, cheesy soup from America’s Midwest, made with fresh broccoli and sharp cheddar.

Ingredients:

  • 3 tbsp butter

  • 1 onion, diced

  • 3 tbsp flour

  • 3 cups milk

  • 1 cup chicken broth

  • 3 cups chopped broccoli

  • 2 cups grated cheddar cheese

  • Salt & pepper

Preparation:

  1. Melt butter and sauté onion.

  2. Add flour and whisk to form a roux.

  3. Slowly add milk and broth.

  4. Add broccoli and simmer until soft.

  5. Stir in cheddar until melted.



Loaded Baked Potato Soup

Description:
Rich and hearty soup inspired by American baked potatoes, topped with bacon, cheese, and green onions.

Ingredients:

  • 4 large potatoes, diced

  • 4 cups broth

  • 1 cup milk

  • 1 cup cream

  • 1 cup cheddar

  • 4 slices bacon

  • Salt & pepper

  • Green onions

Preparation:

  1. Cook potatoes in broth until soft.

  2. Mash lightly for thickness.

  3. Add milk, cream, cheese, and cooked bacon.

  4. Simmer and garnish with green onions.

Corn Chowder

Description:
A sweet and creamy soup made with corn kernels, potatoes, and sometimes bacon—popular in the Midwest and South.

Ingredients:

  • 2 tbsp butter

  • 1 onion

  • 2 potatoes

  • 3 cups corn

  • 3 cups milk

  • 1 cup broth

  • Salt & pepper

Preparation:

  1. Cook onion in butter until soft.

  2. Add potatoes, corn, milk, and broth.

  3. Simmer until potatoes soften.

  4. Season and blend half the soup for creaminess (optional).

Beef Chili (Chili Con Carne)

Description:
A spicy, thick American stew-like soup with ground beef, beans, and tomatoes.

Ingredients:

  • 1 lb ground beef

  • 1 onion

  • 2 garlic cloves

  • 1 can beans

  • 1 can diced tomatoes

  • 1 tbsp chili powder

  • 1 tsp cumin

  • Salt, pepper

Preparation:

  1. Brown the beef with onion and garlic.

  2. Add beans, tomatoes, and spices.

  3. Simmer 30 minutes until thick.

Split Pea Soup

Description:
A hearty green soup made with dried split peas, vegetables, and sometimes ham.

Ingredients:

  • 2 cups dried split peas

  • 1 onion

  • 2 carrots

  • 2 celery stalks

  • 6 cups broth

  • 1 bay leaf

  • Salt & pepper

Preparation:

  1. Sauté vegetables.

  2. Add peas, broth, and bay leaf.

  3. Simmer 1 hour until thick.

  4. Blend if desired.

Minestrone (Italian-American)

Description:
A vegetable-rich soup with pasta and beans, popular in U.S. Italian restaurants.

Ingredients:

  • 1 onion

  • 2 carrots

  • 2 celery stalks

  • 1 zucchini

  • 1 can tomatoes

  • 1 can beans

  • 4 cups broth

  • 1 cup small pasta

  • Salt, pepper, herbs

Preparation:

  1. Cook vegetables in oil.

  2. Add tomatoes, beans, broth.

  3. Simmer 20 minutes.

  4. Add pasta and cook until soft.

Butternut Squash Soup

Description:
Creamy fall soup made with roasted butternut squash, known for its sweet and velvety texture.

Ingredients:

  • 1 butternut squash, roasted

  • 1 onion

  • 3 cups broth

  • 1/2 cup cream

  • Salt, pepper, nutmeg

Preparation:

  1. Roast squash until soft.

  2. Cook onion in a pot.

  3. Add roasted squash and broth.

  4. Blend until smooth.

  5. Add cream and seasoning.

Commentaires

Enregistrer un commentaire