Category: Soup

Shrimp Chowder

Shrimp Chowder

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Course Soup

Ingredients
  

  • 4 strips bacon diced
  • 1 lb raw medium shrimp chopped half of them
  • 1 medium onion chopped
  • 1 potato chopped
  • 1 carrot chopped
  • 3-4 cloves garlic crushed
  • 4 c chicken stock or clam / seafood stock
  • 1 c frozen corn
  • ½ c heavy cream
  • 2½ tsp Old Bay seasoning
  • 1 tsp smoked paprika "or so"

Instructions
 

  • Cook bacon on medium heat until crispy, remove to a bowl.
  • Add shrimp, and cook until *just* pink. Sprinkle with a pinch of Old Bay seasoning. Remove to bowl with bacon.
  • Add onion, carrot, potato, and garlic, season with salt & pepper. Cook until veggies are soft. Stir in Old Bay and smoked paprika.
  • Add stock, bring to a boil then reduce to simmer, 20 minutes.
  • Using an immersion blender, blend in some of the veggies, but leave some chunks as well.
  • Add frozen corn, and return bacon and shrimp. Add cream, and heat until ready to serve.

Sausage and Tortellini Soup

Italian Sausage and Tortellini Soup

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Course Soup
Cuisine Italian

Ingredients
  

  • 1 lb hot Italian sausage casing removed, or mild if preferred
  • 1 medium yellow onion chopped
  • 6 cloves garlic minced
  • 4 c chicken stock
  • 1 (398 ml) can diced tomatoes
  • 1 (398 ml) can crushed tomatoes * see note below
  • 2 Tbsp tomato paste
  • 1 tsp Kosher salt
  • 1 (350 g) package tortellini
  • 2 small zucchini cut in half lengthwise and sliced into half rounds
  • 1 c heavy cream
  • baby spinach two handfuls, but usually I add a whole large container…
  • freshly grated Parmesan for serving
  • crushed red pepper flakes for serving (optional)

Instructions
 

  • Heat a large pot over med-high heat. Add sausage, onion, and garlic and cook, breaking up the meat, until the sausage is browned, about 5 minutes.
  • Stir in chicken stock, tomatoes, and tomato paste until fully blended. Bring to a boil and add salt, reduce the heat to a simmer and cook until slightly reduced, about 15 minutes. Stir in tortellini, zucchini, and cream. Cook until the pasta is tender, 3-5 minutes. Add spinach and stir, let sit until wilted.
  • Serve with Parmesan and red pepper flakes, if desired.

Notes

  • I have trouble finding a small can of crushed tomatoes, so I’ve been buying a second can of diced tomatoes and hitting it with an immersion blender.

Cock-a-leekie Soup

Cock-a-leekie Soup

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Cuisine Scottish

Ingredients
  

  • 25 g butter
  • 6 chicken drumsticks
  • 6 leeks washed, cut lengthwise, and chopped
  • 4 rashers bacon chopped
  • 2 litres chicken stock
  • a bouquet of thyme, bay leaf, and parsley
  • 8 prunes
  • fresh parsley
  • salt and pepper to taste

Instructions
 

  • In a large pot over medium heat, melt butter.
  • Brown chicken (whole legs, skin on). When browned, add bacon. Fry for 2 minutes, and add leeks.
  • Add stock, bring to boil.
  • Once boiled, reduce to low simmer. Skim surface with spoon to remove chicken residue.
  • Add bouquet of herbs, prunes, and season with salt and pepper.
  • Simmer for 1 hour, stirring occasionally.
  • After the hour, remove bouquet and chicken. Discard bouquet.
  • Separate the meat from the bones, return to pot.
  • Serve.

Notes

There’s a “funny” story that comes along with this recipe.  I was making a large version of this soup as part of a Baronial Banquet I ran in 2013. I had some friends over to help, and we pre-made 15 gallons of Cock-a-leekie soup in my large brew pot.  We carried it downstairs into the Squamish November cold garage, with the garage door opened a crack, to let it cool overnight.
The next morning, I went to check on it and when I lifted the lid discovered a bulging surface which suddenly let out gasses.  Awful gasses.  I’d neglected to consider my large brew pot was triple-walled, and held in the heat very well.  I poked at the surface and discovered the soup was bubbling.  I’d fermented 15 gallons of cock-a-leekie soup. 

Scotch Broth

Scotch Broth

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Course Soup
Cuisine Scottish

Ingredients
  

  • 1½ lbs lamb shoulder or shanks or beef with bones
  • 2 Tbsp quality lard or butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • ½ c pearl barley
  • ⅓ c dried green split peas
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 tsp salt
  • 6 c chicken broth
  • 1 large carrot diced
  • 1 turnip peeled and diced
  • 1 rutabaga peeled and diced
  • 1 parsnip peeled and diced
  • ½ c shredded green cabbage
  • 1 medium leek chopped, rinsed and drained
  • fresh chopped parsley for garnish

Instructions
 

  • Cook the onions and garlic in the lard or butter until softened, 4-6 minutes. Add the lamb, herbs, barley, split peas, salt and broth. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours. Skim off any foam. Add the carrot, turnip, rutabaga and parsnip. Simmer for another hour.
  • Remove the bay leaves and thyme sprigs. Remove the meat, shred it and discard the bones. Return the shredded meat to the pot along with the leek and cabbage. Simmer for another 30 minutes. Add salt to taste.
  • I like this soup on the thick side, almost a stew. If you prefer the soup a bit thinner, add some more broth.
  • Serve garnished with fresh chopped parsley.

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

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Ingredients
  

  • 1 lb ground beef
  • ½ onion diced
  • 2 cloves garlic minced
  • 3 ½ c beef broth
  • 14.5 oz canned diced tomatoes
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp minced parsley
  • 1 tsp dried dill
  • 1 tsp mustard powder
  • 1 tsp seasoned salt
  • 4 oz cream cheese
  • 1 ½ c grated cheddar cheese
  • 1 c heavy cream
  • 6 slices bacon cooked and crumbled

Instructions
 

  • Add the ground beef, onion, and garlic to a large pot and brown the beef over medium heat, breaking it up as it cooks. Drain grease.
  • Add the beef broth, tomatoes, Worcestershire sauce, parsley, dill, mustard powder, seasoned salt, and seasoned salt to the pot and stir. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.
  • Add the cream cheese, grated cheddar, and heavy cream to the pot and whisk well until the cheeses have melted and the soup has thickened slightly.
  • Ladle soup between 6 serving bowls and top with crumbled bacon.

Queso Chicken Soup

Queso Chicken Soup

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Ingredients
  

  • 2 large boneless skinless chicken breast halves
  • 2 Tbsp taco seasoning
  • 28 oz petite diced tomatoes 2 cans, not drained
  • 1/4 tsp kosher salt
  • 2 c chicken broth
  • 1 c salsa verde or green salsa
  • 8 oz cream cheese softened
  • avocado and Monterrey jack cheese for topping

Instructions
 

  • Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot.
  • Set to manual mode and cook for 10 minutes at high pressure.
  • Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside.
  • Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup.
  • Return chicken to the soup and serve with diced avocado and Monterey jack cheese.

Keto Tomato Basil Soup

Keto Tomato Basil Soup

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Ingredients
  

  • 2 Tbsp butter or coconut oil
  • 4 oz red onion finely diced
  • 2 cloves garlic minced - lol "2"
  • 1 Tbsp dried basil
  • 1 tsp dried oregano
  • 8 oz cream cheese softened
  • 4 c chicken stock
  • 28 oz canned whole tomatoes chopped
  • 5 oz grated Parmesan cheese plus more for garnish
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • fresh Basil for garnish

Instructions
 

  • Place the butter in a 6-quart Instant Pot and press Sauté. Once melted, add the onions, garlic, basil, and oregano and cook for 4 minutes or until the onions are soft. Press Cancel to stop the Sauté.
  • Add the cream cheese and use a whisk to loosen or you will get clumps. Slowly whisk in the broth. Add the tomatoes, parmesan, salt, and pepper.
  • Seal the lid, press Pressure Cook or Manual, and set the timer for 8 minutes. Once finished, turn the valve to venting for a quick release.
  • Remove the lid and puree the soup with a stick blender; or transfer the soup to a regular blender or food processor and process until pureed.
  • Season with additional salt and pepper, if desired. Ladle the soup into bowls and garnish with more parmesan and basil leaves.

Keto Tomato Soup

Keto Tomato Soup

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Ingredients
  

  • 2 Tbsp butter
  • 1 small onion diced
  • 3 cloves garlic sliced thin
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 c chicken stock
  • 28 oz canned whole tomatoes
  • 1 c whip cream
  • fresh basil for garnish

Instructions
 

  • Select the “saute” function on your instant pot and allow to heat up.
  • Add the butter, onion, and garlic and saute for 2 minutes, then add the oregano, salt, and pepper.
  • Saute another 1-2 minutes, until the onion is starting to soften.
  • Add the chicken stock and canned tomatoes.
  • Put on the lid and set to high pressure for 10 minutes.
  • Once finished, use the quick release method to depressurize, then remove the lid.
  • Blend the soup with an immersion blender, until smooth and lump-free.
  • Stir through the cream and serve hot, topped with a drizzle of cream and fresh basil.

Keto Italian Sausage Soup

Keto Italian Sausage Soup

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Ingredients
  

  • 1 Tbsp butter
  • 1/2 onion chopped
  • 2 cloves garlic
  • 4 c chicken stock
  • 8 oz cream cheese
  • 1 lb Italian sausage mild or hot
  • 1 can diced tomatoes 14.5 oz
  • 1 zucchini small, chopped
  • 2 c spinach chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • Parmesan cheese
  • 1/4 tsp cayenne pepper to taste

Instructions
 

  • Melt the butter over medium-high heat and add the onion, garlic, and Italian sausage to cook for 4-5 minutes or until onion is soft and meat browned.
  • Pour in three cups of the stock, then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.
  • Bring to a boil then lower the heat to simmer.
  • Place the remaining cup of stock and cream cheese in a blender and blend until smooth. Pour into the rest of the soup and stir.
  • Mix in the chopped spinach and once wilted serve the soup or allow to simmer for another half hour or more for the flavors to combine.
  • Serve topped with shredded Parmesan cheese.

Italian Sausage and Tortellini Soup

Italian Sausage and Tortellini Soup

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Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 lb Italian sausage
  • 1/2 c onion diced, about 1/2 medium sized onion
  • 1 Tbsp garlic minced
  • 1 28 oz can crushed tomatoes
  • 4 c beef stock
  • 1/2 c red wine
  • 2 Tbsp fresh basil chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 9 oz pkg tortellini
  • 2 cups packed fresh spinach

Instructions
 

  • Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
  • Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
  • Stir in crushed tomatoes, beef broth, wine, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
  • Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  • Serve with shredded Parmesan.