Chocolate Soup

Chocolate Soup (chpmnk1015)
(I got it off the food network- spam
on the street.)

4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish

In a medium saucepan over medium heat, stir together the whole milk,
sweetened condensed milk, and vanilla bean. Bring the mixture almost to a
boil, stirring constantly. Remove from the heat and let it steep for 20
minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and
save it for another use.)

Put the pan on low heat, add the chocolate, and whisk until the chocolate
melts. Combine the cornstarch and water to form a slurry. Add the slurry a
little at a time, whisking constantly, until the soup is thick and smooth.
You will know it is ready when the bubbles are gone and the chocolate has
thickened, about 5 to 7 minutes.

Pour the soup into bowls and garnish with biscotti, raspberries, and mint
leaves.

Chicken Tortilla Soup

Chicken Tortilla Soup (akayf)
Serves 6-8

8 corn tortillas
Cooking spray
1 ½ Tbs. plus 1 tsp chili powder
1 Tbs. vegetable oil
4 boneless, skinless chicken breasts cut into ½ cubes
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 Tbs. ground cumin
¼ tsp ground red pepper
3 cans chicken broth
1 can diced tomatoes
1 can corn, drained
1 can black beans, drained and rinsed

1. Preheat oven to 350. Cut 4 of the tortillas into very thin strips and place on a baking sheet. Spray with cooking spray and sprinkle with 1 tsp of chili powder and ¼ tsp of salt. Toss to coat and bake until crisp (10-15 minutes). Set aside when done.

2. While the strips are baking, heat oil in a large pot on medium high. Add chicken and cook until juices run clear. (about 5 minutes) Remove chicken and set aside.

3. Add bell pepper, onion, and garlic to pot and cook until they soften(about 5 minutes) Stir in spices and then add broth, tomatoes, corn, and beans to the pot.

4. Cut remaining 4 tortillas into thin strips and add to pot. Stir in chicken and cover. Cook for about 20 minutes on medium.

5. Top each serving with some of the baked tortilla strips.

Notes: If I don’t have any cumin or ground pepper, I just add extra chili powder to spice it up. I never measure the spices either; I just season to taste. Also, if you get the diced tomatoes with green chilies or jalapeños, it adds an extra kick to the soup

Chicken Soup With Avgolemono Sauce

Chicken Soup With Avgolemono Sauce (Egg and Lemon Sauce) (chatty76)
(My mom's recipe)

Chicken Soup:

1 4-5 pound chicken, ready to cook
1 onion
A few peppercorns
1 stalk celery
1 small carrot
Salt
1 cup rice

Wash chicken and place in heavy kettle. Cover with boiling water and add peppercorns, carrot, onion and celery stalk. Cover and simmer over low heat for 2-4 hours, or until chicken is tender, adding salt to taste during last hour of cooking. Strain broth and remove extra fat. (This process can be replaced with College Inn or Chicken Broth.) Add rice and continue to cook until rice or pasta is tender. Remove broth from heat and wait for boiling to stop. Add avgolemono sauce seen below.

8-10 servings


AVGOLEMONO SAUCE:
4 eggs
2 lemons, juice of

Beat eggs well and gradually beat in lemon juice. Add hot broth slowly to egg sauce, beating constantly. Return soup to heat, add sauce and stir vigorously until thickened. DO NOT BOIL.

Chicken ‘n’ Dumpling Soup

Chicken ‘n’ Dumpling Soup (akayf)
Serves 4

2 chicken breasts, cubed
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
2 tablespoons flour
¼ teaspoon dried marjoram
1 can chicken broth
1 cup water
1 onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup sliced carrots
1 cup Bisquick
¼ cup shredded cheddar cheese
½ cup milk

1. Season chicken with salt and pepper. In large saucepan, cook and still chicken in hot oil over medium heat until chicken is no longer pink. Sprinkle flour and marjoram over chicken. Stir in broth, water, onion, beans, and carrots. Bring to boiling and reduce heat. Simmer covered, for 5 minutes

2. Meanwhile, make dumplings in a large bowl buy stirring together Bisquick and cheese. Stir in milk until moist. Drop batter on to of the bubbling soup, making 8 dumplings. Return to boiling and then reduce heat. Simmer covered for 10-12 minutes or until toothpick inserted into dumpling comes out clean.

Cheese Dippers and Spicy Tomato-Cheese Soup

Cheese Dippers and Spicy Tomato-Cheese Soup (GilliMax)
(Sandra Lee on Food Network)

1 can condensed Southwest-style pepper jack soup
8 ounces Mexican-style shredded cheese
1 baguette French bread, sliced 1/2-inch thick
1/2 stick butter, softened

Spicy Tomato-Cheese Soup, recipe follows
In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.

Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as "dunkers" with mugs of Spicy Tomato-Cheese Soup.

Spicy Tomato-Cheese Soup:
1 can condensed tomato soup
1 can condensed Cheddar cheese soup
3 cups spicy tomato juice
2 teaspoons hot pepper sauce
1 teaspoon dried basil

Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.

Serve in mugs with Grilled Cheese Dippers.

Cheeseburger Soup

Cheeseburger Soup (Nicole624)
(My Husband)

2 Carrots
1 Onion
2 Stalks Celery
8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream
1/2 lb Velveeta Cheese
Salt and Pepper to taste

Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt 1/4 c of the butter in a large 5 qt pot and sauté the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking, add the flour mixture to thicken the soup. Stir well, then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French bread!

You will find as you cook this you will adjust the amounts of broth and cheese for your own liking. You can also play with the amount of potatoes and meat to make it a more filling soup.

Carrot Soup with Dill Pesto

Carrot Soup with Dill Pesto (wrysmyguy)
(Bon Appétit August 1993)

2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth

1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.

Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)

Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

Serves 4