We have anumber of various threads with some really great recipes.
Think it is time we should have one for soups.
There are quite a few threads here with various soup recipes but just felt that if we could have one with some "Great Family Favourites" to which one can share with others.

I will kick of by starting with my really true beauty...

Phil's Favourite Vichysoisse Soup.

Cheers.

valentino - 2010-08-19 14:18:00

Phil’s Favourite Vichysoisse Soup

3 tablespoons butter
1 large or 2 medium onions chopped
4 large leeks thick green part removed, sliced lengthwise then chopped into small pieces
4 medium to large potatoes peeled and sliced thinly
4 cups Chicken stock preferably made with Maggi stock powder
Up to 1 cup of water in addition to stock liquid to personal taste or texture
Approx ¾ cup of white wine at least
Salt and freshly ground black pepper to taste
300mil full cream
2 cups of milk
A bunch of chives chopped or snipped.

Melt butter in large saucepan.
Add chopped onion and chopped leeks and cook until softened about 10 – 15 minutes.
Add potatoes, stock, wine and seasoning and simmer until potatoes are tender adding water as per personal taste or texture.
Add cream and milk.
Liquidise all using a stick blender or transfer into a blender or food processor in batches to suit size of blender etc…

Chill in fridge, then sprinkle chives over when ready to serve or freeze in batches ( serving sizes to suit ) with chives sprinkle over each batch or serving pots.

Just a footnote to serving pots, I make up this large batch then divide into 4 large serving portions into plastic pots ex say those large natural vege yoghurt pots or Jimbos 1kg pet food plastic containers (great to re-use these once fully washed etc).

My friend ask me to make this for her constantly as an ideal lunch whilst working as a Home Cleaner. With them being frozen ready to use by simply taking one out the night before and is absolutely delicious cold.

Now enjoy this superb creamy soup.

Edited by valentino at 2:31 pm, Thu 19 Aug

valentino - 2010-08-19 14:19:00

wow that sounds lovely valentino~!

My husbands favourite is "mussel chowder"

1 large onion, finely sliced
2 or 3 cloves crushed garlic ... saute in butter then add
flour to make a roux, gradually adding milk and cream.
You can add a crumbled chicken oxo at this point.
Meanwhile steam open your mussels, remove beard etc
and finely chop then add to the above mixture.
Warm through, never boil.
Lastly add a handful of chopped chives or parsely.

darlingmole - 2010-08-19 20:29:00

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fisher - 2010-08-19 21:48:00

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fisher - 2010-08-19 21:53:00

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fisher - 2010-08-19 21:56:00

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fisher - 2010-08-19 21:58:00

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fisher - 2010-08-19 22:00:00

Thank you darlingmole and fisher, some real good ones you both had posted, will add a couple more that one uses quite a few times... Cheers.

Pea and Ham Soup

500 grams yellow or green dried split peas
1 medium leek
1 tablespoon oil
2 carrots chopped
1 celery stick chopped
2 cloves garlic crushed
1 very meaty Ham Bone about 800 grams in weight (keep those Christmas ham bones with good chunks of ham attached in the freezer, one could even cut them up using a very clean hacksaw or get a butcher to do some and even scrounge some from a catering firm and all is ideal for this soup, one can use a bacon hock otherwise and add pieces of ham prior to serving but not quite the same taste as the proper ham bone).

Put the split peas in a bowl and cover with water, soak overnight.
Cut the leek in half lengthwise and wash thoroughly in cold water to remove any dirt then slice thickly.
Heat oil in a large saucepan, add leek and carrot, celery and garlic.
Cook, stirring for about 3 minutes then add drained split peas, the ham bone(s) and 2.5 litres of water.
Bring to boil then lower heat to simmer for 2 hours stirring occasionally.
Remove ham bone(s) and set it aside to cool.
Cool the soup a little then using a stick blender or in batches in food processor, puree or blend the soup and return to pan.
Remove meat from the bone, chop and return meat to soup.
Season to taste with salt and black pepper, reheat gently and serve hot.

valentino - 2010-08-20 09:59:00

Roast Pumpkin Soup

1.25 Kg pumpkin or butternut peeled and cut into chunks
2 tablespoons olive oil
1 large onion chopped
2 teaspoons ground cumin
1 large carrot chopped
1 celery stick chopped
1 litre of chicken or vegetable stock, (both works great, choose to taste)
Sour cream to serve
Finely chopped fresh parsley to serve
Ground nutmeg to serve.

Preheat oven 180c.
Place pumpkin chunks on a greased baking tray, lightly brushed with half of olive oil.
Bake for at least 30 minutes or until pumpkin is softened and slightly browned around the edges.
Heat remaining oil in large saucepan.
Cook onion and cumin for 3 minutes then add carrot and celery, cook for a further 4 minutes stirring frequently.
Add the roasted pumpkin and stock.
Bring to boil, then reduce heat to simmer for 20 minutes.
Allow to cool a little then puree or blend.
Return soup to pan and gently reheat without boiling.
Season to taste with salt and cracked black pepper.
Top with sour cream and sprinkle with chopped parsley and nutmeg before serving.

If soup a little thick, thin it down with a little bit more stock.

If one had left-over roasted veges from the previous night’s dinner, this can be used.
Also for added touch, left-over roasted meats can also be added then puree a little or finely chopped, then gentle reheated in soup before serving.

Noted pumkin or butternut, butternut is slighly sweeter and milder than pumpkin.

Cheers.

valentino - 2010-08-20 10:19:00

... Roast Pumpkin & Garlic Soup
I use a whole lge white skinned ‘Crown or Grey pumpkins’, cut into wedges, peel skin, deseeded then half again, roast in olive oil with 1-2 lge garlic bulbs, broken into cloves and peeled. Separately dice & fry 5-6 rashers of bacon in a large saucepan. After bacon is browned add pumpkin pieces & garlic. Use a stick blender to blend into a smooth mix, adding enough chicken stock while blending until you get a nice thick soup consistency, then add, salt, pepper & 1tsp curry powder to taste. Reheat on low heat slowly and serve with grilled cheese toast. To impress guests add a dollop of sour cream just before serving, use a toothpick and draw lines from sour cream out into soup, then serve. Or add 1/2c of coconut cream for extra richness.

purplegoanna - 2010-08-20 11:33:00

Oh purplegoanna, you have hit a soft spot with me.... love "grilled cheese toast" as you had noted.

Also use of coconut cream.

And one really loves bacon and garlic in soups, Cheers.

valentino - 2010-08-20 11:52:00

valentino wrote:

Oh purplegoanna, you have hit a soft spot with me.... love "grilled cheese toast" as you had noted.

Also use of coconut cream.

And one really loves bacon and garlic in soups, Cheers.

lol im a grilled cheese on toast fanatic......nothing beats my homemade tom relish on vogels toast grilled with tasty cheese.......its my T when my beloved '3vege & meat' man is away....

purplegoanna - 2010-08-20 14:59:00

purplegoanna wrote:

lol im a grilled cheese on toast fanatic......nothing beats my homemade tom relish on vogels toast grilled with tasty cheese.......its my T when my beloved '3vege & meat' man is away....

I even have some nice home made pickle or chow chow on mine so know where you are coming from.

Cheers

valentino - 2010-08-20 15:08:00

That roast onion soup sounds yummy, wish I enjoyed cooking as much as I enjoy eating.

white_elephant - 2010-08-20 15:11:00

Great thread Valentino :-)

#13 and #14 - me too - and I agree about the cheese being with home-made pickle and relish - as well as piccalilli - home-made and as chunky as possible!

summersunnz - 2010-08-20 16:07:00

Cauliflower Soup
Well cook half a cauliflower, drain and mash
Add to a roux, made with 2 tbsp butter, 1 tsp chicken stock, 1/4 tsp curry powder, 1/2 tsp garlic and herb salt, 1 tbsp plain flour, milk.

catsmeat1 - 2010-08-20 16:23:00

catsmeat1, one has virtually the same recipe but twice the amount with a celery stick which one does quite often.

Agreed, Excellent soup as you have posted.

Cheers for your recipe.

And yes summersunnz, it is the others along with yourself whom are also making this thread worthwhile and thank you.

Edited by valentino at 4:39 pm, Fri 20 Aug

valentino - 2010-08-20 16:33:00

EASY Chicken and corn soup

1pkt chicken noodle instant soup
1 tin creamed corn
1 egg - beaten

make up soup using 3/4 the water, add the creamed corn, heat either on stove or in microwave. Add egg to warm soup and whisk through. - Thats it!!!

makes lovely thick soup that the kids love

I usually triple this for the family - this amount is more an afternoon snack.

matiducati - 2010-08-20 16:51:00

Hi Pea & ham soup how ever you make it serve it with just a pinch of dreied or fresh mint people just look at me..we serve peas with mint and mint as a side on many things..just try it..it's worth the effort...
Now as for other soups I often use good King Soups as a base Now for the Minstrone after it's cooked as per packet says. I add depending on how many I'm feeding I add a can or 2 of Watties flavoured tomatoes be it Indian or Pesto what ever I only buy them when they are on special under the normal NW SI has them currently at 1.49 on coupon. I also make tiny meatballs while making meatballs for other things...just buy that extra bit of mince, or if I have a nice few sausages by a couple extra...cook them like I would normally and add to cooked soup..people love it...just gave a pot away to friends today..and make scones or garlic bread..to go with it..or make dumplings for the top...

anne1955 - 2010-08-20 20:11:00

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indy95 - 2010-08-21 12:22:00

chicken and corn soup

Ingredients:
3 cups chicken broth
1 can (8.25 oz) creamed corn
1 cup cooked diced chicken (skinned and boned)
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons finely chopped fresh parsley

Directions:

Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.

Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.

theanimal1 - 2010-08-21 19:57:00

Crock Pot Pumpkin Soup

Ingredients 1oz (30g) butter 2lb (1kg) Pumpkin – peeled and cut into inch square pieces 1 medium onion 2 cloves stuck into the onion 2 tspn sugar salt to taste – pinch 2½ cup Chicken Stock 1 cup Milk Method 1. Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavour). 2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High. 3. When ready to serve, remove the onion. 4. Puree soup in a blender or use a hand held device. 5. Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed). 6. Serve with a sprinkling of Nutmeg and a dollop of sour cream

theanimal1 - 2010-08-21 19:57:00

minestrone soup

thick 1 onion choppd 1/2 cup celery1 clove garlic crushed 25 grm butter 1 cup tomato chopped 2 cups cabbage fine chopped 2/ cups grated potato 2 cups grated carrots 1/4 cup green pepper chopped 75 grm vermicelli broken into small pieces 3tlbsp tomato concentrate 4 beef oxo cubes 1 ltr water 1 tlbsp parsley sat and pepper saute onion and garlic in butter add prepared vegs and rest of ingred bring to boil then add vermiceilli simmer 20 mins

theanimal1 - 2010-08-21 19:58:00

Pumpkin soup
half a pumpkin skinned and chopped into chunks
2tablespoons chicken stock
1 onion diced
ground pepper
half a tsp curry powder
2L water
50g butter

Simmer all ingredients until tender ( about 45 mins)
leave to cool, blend until smooth.
Add 50g of butter and heat through,
season with ground nutmeg.

theanimal1 - 2010-08-21 19:59:00

Toadies Aunty B's Osso Buco & Vegetable Soup.... Just Beautiful!!

500gms shin of bee cut into 3cm peices
1 Onion Sliced
425gm can chopped tomatoes
1/2 tsp dried oregano
300gms Potatoes cubed
3/4 Cup Pearl barley
2 T od Olive oil
1-2 tsp crushed garlic
1 T Tomato paste
6 cups beef stock
300gms Pumpkin cubed
200 gms Zuchinni sliced

Slice the meat, and heat the oil in a good sized pan and brown the meat in batches until a nice brown... drain on a paper towel. Cook the onion in the pan, for about 4 mins on a low heat add the garlic and cook another minute. Add the meat, tomatoes, tomatoe paste, oregano, stock, potato & pumpkin.
Wash Barley till water runs clear, then drain it and add it to the pan, bring to the boil, and simmer covered for 25 mins. Add the zuchinni and keep cooking till the barley is cooked

Note from Aunty B... I usually use campbells stock, but you can use homemade or maggi stock powder and water.

toadfish - 2010-08-21 20:15:00

Toadies Aunty B's Red Onion Soup.

1 T oil
1 T Flour
1 Cup red wine
20gms butter
4 cups beef or chicken stock
1 cup Tomato Paste
1 Kg Red Onions
Salt & Freshly ground pepper to taste.

Heat the oil and butter in a large heavy bottomed saucepan. Slice the onions very thinly. Add the onions and stir fry over a high heat for 3 mins, until starting to become soft and golden.
Reduce the heat and cook on med low stirring occaisionally until soft and golden brown.
Sprinkle with the flour and cook for a further 2 mins stirring constantly. Add the stock, wine & tomatoe puree, stir until mixture comes to the boil and thickens slightly.
Season to taste, reduce heat to low and simmer uncovered for 20 mins.

toadfish - 2010-08-21 20:21:00

Nice to see more recipes, thank you.

Another soup that is regurlarly requested by me friend and quite often at least 3 good sized fish heads, mainly Salmon, has a very good level of natural fish oil where one can see sits on top of soup (when cooled a little) prior to blending process.

Fish soup. ( An imprompto type recipe most of the time )

3 Salmon fish heads of very good size
1 medium onion chopped
3 cups chicken stock
Seasoning
3/4 cup white wine
Some fresh herbs like parsley
up to 300mil fresh cream being optional for creaminess and richness to taste. (Friend loves a very creamy soup and sometimes a little bit too creamy at times to me but suggest to use a bit at a time to personal tastes !!!).

In a very large saucepan just cover fish heads with water, bring to boil then lower heat to simmer.
Cook until flesh comes away.
Cool sufficient to remove all unwanted parts.
Add onion and stock to soup and bring to simmer.
Cook until onion has softened plus 10 minutes.
Remove from heat.
Using a stick blender, blend the soup mixture.
Add wine and seasoning to taste and blend all again.
One can add cream and blend in to suit to personal taste if a creamy soup is desired.
Add herbs and serve.

Once again, one normally allows this to cool, and freeze in serving batches as per my friend's liking.

Also one can use any type of fish including body parts if available to use. Noted even very cheap types of fish can be used.

I have smoked fish on the BBQ and have kept and used fish heads and other body parts in the above recipe and always comes out lovely.

Editing my spelling errors...hmmmm

Cheers.

Edited by valentino at 1:57 pm, Sun 22 Aug

valentino - 2010-08-22 13:43:00

toadfish wrote:

Toadies Aunty B's Osso Buco & Vegetable Soup.... Just Beautiful!!

500gms shin of bee cut into 3cm peices
1 Onion Sliced
425gm can chopped tomatoes
1/2 tsp dried oregano
300gms Potatoes cubed
3/4 Cup Pearl barley
2 T od Olive oil
1-2 tsp crushed garlic
1 T Tomato paste
6 cups beef stock
300gms Pumpkin cubed
200 gms Zuchinni sliced

Slice the meat, and heat the oil in a good sized pan and brown the meat in batches until a nice brown... drain on a paper towel. Cook the onion in the pan, for about 4 mins on a low heat add the garlic and cook another minute. Add the meat, tomatoes, tomatoe paste, oregano, stock, potato & pumpkin.
Wash Barley till water runs clear, then drain it and add it to the pan, bring to the boil, and simmer covered for 25 mins. Add the zuchinni and keep cooking till the barley is cooked

Note from Aunty B... I usually use campbells stock, but you can use homemade or maggi stock powder and water.

taking the mickey here lol but how do you get shin of bee ? lol

theanimal1 - 2010-08-22 13:54:00

theanimal1 wrote:

taking the mickey here lol but how do you get shin of bee ? lol

lol... imagine how many bees legs you would need to get 500gms worth....

toadfish - 2010-08-22 13:55:00

My Vegetable soup is basically much similar to Fishers recipe post number 4, but includes pumpkin. Like the idea of use of peel though, excellent thought.

Also Bacon Bones a must with me now as bacon hocks is a no - no for me (Doctor's orders) but bacon bones are more flovoursome and less fat content.

One normally does a very large batch of about 12 to 15 litres in a huge Soup Pot and allow to simmer for a good period of time topping up with moisture as desired to taste.

Then allow to cool and once again freeze in two litre (ice cream containers) batches, the freezing actually enhances the soup and prior to serving, simply warm up in a small slow cooker.

valentino - 2010-08-22 15:23:00

A very nice and popular spicy soup......

Spicy Lamb Soup

This soup is quite spicy without the vidaloo paste, vary the amount added if one prefer a milder taste.

2 large onions roughly chopped
3 red chillies seeded and chopped or 2 teaspoons dried chilli
3 or 4 cloves garlic
2.5cm piece of fresh ginger chopped
1 teaspoon ground black pepper
5cm lemon grass white part only finely chopped
½ teaspoon ground cardamom
2 teaspoons ground cumin
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
2 tablespoons peanut oil
1.5 kg lamb neck chops or shoulder chops
2 to 3 tablespoons vindaloo paste (optional)
2 ½ cups coconut cream
3 tablespoons soft brown sugar
2 to 3 tablespoons lime juice
4 kaffir lime leaves

Put onion, chilli, garlic, ginger, pepper, lemon grass, cardamom, cumin, cinnamon and turmeric in a food processor and process to a paste.
Heat half of oil in a large pan and brown chops in batches, drain on paper towels.
Add remaining oil to the pan and cook the spice paste plus vindaloo paste for about 3 minutes.
Add chops and 1.75 litres of water, cover and bring to boil, then reduce heat and simmer, covered for an hour.
Remove the chops from pan and stir in coconut cream.
Remove meat from bones, discard bones, shred the meat and return to pan.
Add sugar, lime juice and leaves.
Simmer, uncovered, over low heat for about 25 minutes until slightly thickened.
Serve.

One can serve with a dollop of sour cream on top.

Edited by valentino at 11:47 am, Mon 23 Aug

valentino - 2010-08-23 11:44:00

Sweetcorn chowder,
2 large potatoes peeled & cubed
1 large onion chopped,
2 tbsp butter
2 cups water
2 tsp maggie green herb stock
1 400g tin creamed corn
1 cup corn kernals (frozen)
1/2 cup water
1 cup milk,
2 tbsp basil pesto
salt and pepper
pinch cayenne
1/2 cup sour cream

Saute the onions in butter until soft and golden do not brown, add the cubed potatoes water and stock powder and cook potatoes until just tender, add the creamed corn, water milk, sour cream, and gently bring to a boil, then simmer until heated through. Add the pesto and seasonings.

ruby19 - 2010-08-23 12:02:00

Green split peas soup.

This is amazing since there are so little ingredients.

1 tablespoon extra virgin olive oil
2 large onions, chopped
1.5 cups dried split green peas, picked over and rinsed
5 cups water
2-3 tsp vegata vegetable stock powder*
a few pinches of smoked paprika

Add olive oil to a big pot over med-high heat. Stir in onions cook until the onions soften, just a minute or two. Add the split peas and water and paprika. Bring to a boil, turn down the heat, and simmer for 20 minutes, or until the peas are cooked through. Puree the soup that is still remaining in the pot. If you need to thin the soup out with more water (or stock) do so a bit at a time. Season to taste.
* I add 2 tsp of stock powder to the water to start, then taste at the end and add a little more powder if needed to enhance the flavour. You can add lemon juice at end if liked.

ruby19 - 2010-08-23 12:04:00

Thanks for fish soup recipe valentino. I had something very similar in Dunedin a few weeks ago and was planning to try to recreate it. It was listed as seafood chowder but wasn't, although it was delicious. Had quite biggish chunks of hot smoked salmon in it. Akaroa Salmon in ChCh sells salmon heads and my husband smokes salmon fillets so I'm all set now.

greerg - 2010-08-23 12:48:00

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indy95 - 2010-08-23 12:56:00

Thank you greeg, one thing one did not note is not to overdo the blending (mainly to break those smaller bones that one can easily miss), keep trial tasting to suit including the addition of cream if any and to maintain that real fishy taste..... the key for me with salmon is the amount of oil they have especially in the heads.

And indy95, it is a very nice spicy soup, once again, taste as you go but is a lovely recipe especially in varying the spices to suit personal taste.

Also ruby19 for your recipes.

Cheers.

Edited by valentino at 1:10 pm, Mon 23 Aug

valentino - 2010-08-23 13:03:00

Thanks. Will do.

greerg - 2010-08-23 13:35:00

bumping for cheese-mike

winnie231 - 2010-08-25 17:41:00

Thanks winnie :)

cheese-mike - 2010-08-25 17:52:00

for those watching their money the green spilt pea soup is not only very tasty but about the cheapest soup you can make and its good for you!!

motorbo - 2010-08-25 18:05:00

purplegoanna wrote:

lol im a grilled cheese on toast fanatic......nothing beats my homemade tom relish on vogels toast grilled with tasty cheese.......its my T when my beloved '3vege & meat' man is away....

Hey have you ever tried creamed cheese and thinly sliced pickled walnuts on vogels? Its heaven

martine5 - 2010-08-25 19:12:00

Bumped for chrisynz....

valentino - 2010-09-02 15:50:00

This message was deleted.

elliehen - 2010-09-03 00:29:00

SPICED PUMPKIN AND SPINACH SOUP
2oz butter
2tb oil
1 onion
2 garlic cloves
1.5kg (3lb) pumkin
1tsp coriander ground
1/2tsp cinnamon
1/2tsp allspice
750mill (1 1/4 pints ) hot vegtable stock
150g (5oz) frozen spinach
salt pepper
heat butter add onion and garlic cook over meduim heat for 5-6 mins until soft and golden
add pumpkin cooking for a further 8 min, stirring until beginning to soften and turn golden add spices and cook for 2-3 mins pour in the hot stock and bring to boil then reduce the heat cover until pumpkin is soft.
blend the pumpkin to smooth stir in spinach reheat for about 5 mins until spinach has melted and the soup is hot season to taste, add a bit of sour cream on top with pumpkin seeds and crusty bread. enjoy

shellz596 - 2010-09-09 14:59:00

martine5 wrote:

Hey have you ever tried creamed cheese and thinly sliced pickled walnuts on vogels? Its heaven

sadly no i cant stand walnuts in any shape or form.......how eva cream cheese, spring onion, pineapple and ham is my FAVOURITE vogels 'sandwich'

purplegoanna - 2010-09-09 20:40:00

Hi, just giving this a bump to rekindle some more nice soup recipes.

Cheers.

valentino - 2011-07-22 15:17:00

Great thread! Yummy recipes!!

spot20 - 2011-07-22 15:21:00

This message was deleted.

elliehen - 2011-07-22 15:23:00

I usually cook Fisher's Chicken Drumstick Casserole quite often as one has International Students whom love various foods.

Last week, I only used half of the flour as wanted a more soupy type meal.
My taste buds started to kick in later in the afternoon for something like a "Sweet & Sour" sort of taste, so this is what one did.

Normally throw all in a 6 litre slow-cooker at the beginning but later on added a tablespoon of Chilli Flakes and about a 3/4 cup of sugar. After an hour or so, tasted to to check and nothing was altered, my taste buds was happy.

That evening, the whole dish was virtually demolished with a request (from Japanese Girl) to save some for lunch the following day.
Report came back, apparently she shared it with a few others (must had been only a spoonful or two, LOL) and demanding the recipe.

Cheers all.

valentino - 2011-07-22 15:53:00