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Gingersnap
08-08-2009, 12:04 PM
Fall is right around the corner and that means soup time. Give me your best tried and true, veggie soup recipe. You know, the stick to your ribs but not hyper-fattening soup that pairs well with homemade bread or croûtons.

JB
08-08-2009, 01:45 PM
No 50 post cut and pastes either.

Ginger, there's still like 7 weeks of summer left. Don't rush things.

Here's a kick and a +1 to get back on topic because I don't have a recipe for you.

bijou
08-08-2009, 04:35 PM
No 50 post cut and pastes either.

Ginger, there's still like 7 weeks of summer left. Don't rush things.

Here's a kick and a +1 to get back on topic because I don't have a recipe for you.

Too right, some of us are still in the midst of high summer. I can't think about soup yet. :D

Gingersnap
09-11-2009, 10:01 AM
Can you think about it now? It's going to be chilly this weekend.

samurai
09-11-2009, 11:47 AM
1) Throw veggies and spices in water.

2) heat

3) eat!

(seriously though, I don't make veggie soup. At best, I make chicken soup that has veggies in it.)

Teetop
09-11-2009, 04:54 PM
Gingersnap, the best place for recipes I have found online is here. (http://www.recipesource.com/) Soups are here. (http://www.recipesource.com/soups/soups/)

I hope that helps...

Gingersnap
09-11-2009, 05:08 PM
Gingersnap, the best place for recipes I have found online is here. (http://www.recipesource.com/) Soups are here. (http://www.recipesource.com/soups/soups/)

I hope that helps...

Interesting collection!

linda22003
09-12-2009, 04:29 PM
Now that the weather's changing a little, I'm ready to answer Ginger's question. I spent the afternoon making chicken stock, which only needed a little attention during the Penn State-Syracuse game (who are we kidding? It was ONLY a Penn State game).

This is an old favorite of mine. It's veggie enough for you, but has enough bacon to intrigue some of our other members.

Smoky Pumpkin Soup
From The Silver Palate Good Times Cookbook, by Julee Rosso and Sheila Lukins

6 slices bacon, diced, cooked crisp, fat reserved
4 tablespoons (1/2 stick) unsalted butter
6 cups peeled cut-up pumpkin (1-inch pieces)
6 cups beef stock
1/2 cup Marsala
1 teaspoon dried thyme (or herbes de Provence)
Salt and freshly ground pepper, to taste
Toasted pumpkin seeds for garnish

Heat the bacon fat and butter in a stock pot over medium-high heat. Add the pumpkin and sauté for 15 minutes, stirring occasionally. Drain extra fat.

Pour in the stock and simmer, covered, until the pumpkin is very tender, about 30 minutes. Remove from heat.

Add the Marsala, thyme, and salt and pepper to taste). Process the soup in batches in a food processor or a blender until smooth (if you have it, use an immersion blender). Return to the stock pot.

Add the cooked bacon. Simmer 10 minutes. Serve immediately, garnished with pumpkin seeds.

Bubba Dawg
09-12-2009, 08:52 PM
1) Throw veggies and spices in water.

2) heat

3) eat!

(seriously though, I don't make veggie soup. At best, I make chicken soup that has veggies in it.)

Gotta remember that vegetables are important. Vegetables are wot food eats.

I like a meat stock for vegetable soups.

Better with chunks of meat, though.