Soups for a cold day
I love homemade soup at this time of year. One of my favourites is the stuffed pepper soup. I used the hot italian sausage instead of ground beef. Do you have a favourite soup you like to make? ...
Forum Discussion
This technique and recipe has tons of possibilities for variations.
Right now I've given up all meat but fish for Lent and have made this a few times:
Spicy Shrimp and Rice Soup from Cooking Light
Fine-tune the taste of this filling soup as you wish—intensify the flavor with cilantro, add heat with jalapeños, or provide a crisp bite with fresh bean sprouts. Serve with spiced baked wontons on the side.
Yield: 4 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)
Ingredients
4 cups fat-free, less-sodium chicken broth
2 cups water
1 cup instant long-grain rice (such as Minute brand)
1 tablespoon canola oil
1 teaspoon bottled minced garlic (I mince my own since I think it's more flavorful)
1/2 teaspoon crushed red pepper
1 1/2 pounds large shrimp, peeled and deveined
4 lime wedges
Bean sprouts (optional)
Sliced green onions (optional)
Chopped fresh cilantro (optional)
Sliced jalapeño pepper (optional)
Preparation
Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.
Easy enough to substitute shrimp for any kind of meat leftovers: rotisserie chicken, steak bits, a roasted pork chop, a fish filet.
Don't leave out the bean sprouts especially if you need a gluten free dish. I've been cutting out adding the heat because the man can't take it anymore but a lil sriracha will do for those who crave it. I've done this soup with and w/o the peanuts (and rarely use the dry roasted version) but prefer it with the peanuts. Or cashews.
When I add rice I use plain ol' Carolina or any leftover rice on hand.
Finally, for those who think cilantro tastes soapy (that would be the man at this end and I feel sorry for his tastebuds) use same amount of parsley or chervil.
Right now I've given up all meat but fish for Lent and have made this a few times:
Spicy Shrimp and Rice Soup from Cooking Light
Fine-tune the taste of this filling soup as you wish—intensify the flavor with cilantro, add heat with jalapeños, or provide a crisp bite with fresh bean sprouts. Serve with spiced baked wontons on the side.
Yield: 4 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)
Ingredients
4 cups fat-free, less-sodium chicken broth
2 cups water
1 cup instant long-grain rice (such as Minute brand)
1 tablespoon canola oil
1 teaspoon bottled minced garlic (I mince my own since I think it's more flavorful)
1/2 teaspoon crushed red pepper
1 1/2 pounds large shrimp, peeled and deveined
4 lime wedges
Bean sprouts (optional)
Sliced green onions (optional)
Chopped fresh cilantro (optional)
Sliced jalapeño pepper (optional)
Preparation
Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.
Easy enough to substitute shrimp for any kind of meat leftovers: rotisserie chicken, steak bits, a roasted pork chop, a fish filet.
Don't leave out the bean sprouts especially if you need a gluten free dish. I've been cutting out adding the heat because the man can't take it anymore but a lil sriracha will do for those who crave it. I've done this soup with and w/o the peanuts (and rarely use the dry roasted version) but prefer it with the peanuts. Or cashews.
When I add rice I use plain ol' Carolina or any leftover rice on hand.
Finally, for those who think cilantro tastes soapy (that would be the man at this end and I feel sorry for his tastebuds) use same amount of parsley or chervil.
