Recipes

[jaxs mom]

I don't use any gadgets for soups, just a pot and a knife for chopping the veg. 

[Meowingkitty]

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@bigbro6 wrote:

Can you post your recipe for the soup ?

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2 tbsp butter
4 leeks
4 cups chicken broth
2 cups water
6 medium potatoes peeled and diced
1 bay leaf
salt and pepper
2 cups frozen corn
1/2 tsp thyme
pinch sugar
1/2 cup heavy cream

optional / 2 cans green chilies

saute leeks in butter
stir in broth, water and potatoes
lock into place and bring to high pressure for 4 minutes
quick release pressure
stir in remaining ingredients and bring to temperature.

[qualitygal]

Crockpot and crockpot liners!

[novamc1]

Cooking long and slow, either in a slow cooker. a heavy-duty covered Dutch oven (such as an enameled cast iron Le Creuset) placed in the oven or on the stove on  low temperature, or a heavy stainless steel pot simmering at low temp on your stove. 

It's the cooking method, not  gadgets, that makes good soups, as well as  stews, pot roast, and many other dishes,  in my opinion.  Takes a while for flavors to mellow out and blend, and very slow cooking does that very well.

On top of that, today's  "gadgets" seem to break either soon or not too much later.  Pots and pans of good quality last a long time.

[vabreeze]

Bigbro6, this forum itself is an excellent source of some delicious soup recipes.  One that I have made and have made heartier than is posted here on the forum is the Quick Pot Sticker Soup.

One that I plan to prepare soon is the 5 Ingredient Pesto Chicken Soup.  Can't get any easier than this!  After making it as offered here, I think I will also try it using the Sun-Dried Tomato Pesto recipe-- another recipe I found here!!

5 Ingredient Pesto Chicken Soup

(recipe source: gimmesomeoven.com)

I love a 'simmer all day, twenty ingredient soup' sometimes. However, It really doesn't get quicker, easier or tastier than this. If you've got 10 minutes you've got a great 'chicken soup for the soul'. Enjoy!

4 cups good-quality chicken stock

3 handfuls (about 3 cups) fresh spinach

2 cups shredded cooked chicken

2 (14 ounce) cans Great Northern or cannellini beans, rinsed and drained

1/3 cup pesto (homemade or store bought)

(optional topping: grated Parmesan cheese)

Stir together chicken stock, spinach, chicken, beans in a medium saucepan. Cook over high heat until the soup reaches a simmer. Then reduce heat to medium, stir in the pesto, and let the soup continue to simmer for 2 minutes. Serve warm, topped with Parmesan cheese if desired.

Posted on QVC recipe forum by LoLa

Sun-Dried Tomato Pesto  …………………………………YIELD 2 cups

2 cups sun-dried tomatoes, drained (packed in oil)

1 cup freshly grated parmesan cheese

1⁄4 cup extra virgin olive oil

1⁄4 cup packed fresh basil leaf

1⁄4 cup packed fresh fresh parsley leaves

2 garlic cloves, crushed under a knife and peeled

fresh ground pepper, to taste

DIRECTIONS

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.

(The pesto can be stored in an airtight container and refrigerated for up to 1 month).

Posted on QVC recipe forum by house_cat

BTW, I make a lot of soups in my slow cooker.