Soup Side Question
#11
  Re: (...)
I'm doing my meal plan for next week, and I'm stumped. One night I want to do pizzas again and I would typically serve them with salad, but it's supposed to be rainy and cool this week. SO, I was thinking about serving them with some soup. I thought about the Sausage Minestra, but I'm not sure it wouldn't be too much like the pizzas...sausage and veggies for one and ham (or Canadian bacon) and pepperoni for the other.

Any ideas?
Daphne
Keep your mind wide open.
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#12
  Re: Soup Side Question by Gourmet_Mom (I'm doing my meal pl...)
We usually have a cup of roasted red pepper soup or tomato soup. I love those soups in a box that are out now - great time saver. Or I usually have some in the freezer (homemade)

That's our favorite go with.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Soup Side Question by cjs (We usually have a cu...)
I'd go with a lighter soup, or maybe a bisque, rather than the "meal" soups. The ones that Jean mentioned sound about right.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#14
  Re: Re: Soup Side Question by labradors (I'd go with a lighte...)
Or do a more heartier soup and do mini pizza slices for garnish/dipping

MmMmm dipping a margarita pizza into hot roasted tomatoe/red pepper soup and having that cheese start to melt a bit into the soup....

**goes and makes a shopping list** I'm heading to the store..be back
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#15
  Re: Re: Soup Side Question by DFen911 (Or do a more heartie...)
Well, if you're going to dip the pizza into the soup, how about a thick, creamy, sticky cheese soup?
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#16
  Re: Re: Soup Side Question by labradors (Well, if you're goin...)
**modifies her shopping list...**
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#17
  Re: Re: Soup Side Question by DFen911 (**modifies her shopp...)
You're so easy, Denise....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#18
  Re: Re: Soup Side Question by cjs (You're so easy, Deni...)
I'd love to see somebody's Roasted Red Pepper and Tomato recipe and/or a cheese. I've searched and only get you guys talking about one, but no recipe...LOL! I think I'll go check out the thread we had going about the tomato soups...seems like maybe Bill's had red peppers in it.

I'd try the boxed kind, but I'm not sure how good it would be. I do know the only boxed types I remember available in town are Emeril's, but not sure what flavors are offered. I guess I could just "pick one" that sounds like it'd go good. DANG! I still haven't found that Soups book! That makes me soooo mad!
Daphne
Keep your mind wide open.
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#19
  Re: Re: Soup Side Question by Gourmet_Mom (I'd love to see some...)
I didn't use Emerils - I pick them up at Central market - looked for the box color 'cause I can't remember the brand.

Here's one -

* Exported from MasterCook *

ROASTED TOMATO BASIL SOUP W/GOAT CHEESE CRUMBLES

Recipe By :2003 APPRENTICESHIP DINNER a collaboration of a Barefoot Contessa Cookbook & The National Culinary Review Magazine
Serving Size : 6

3 lbs ripe plum tomatoes, cut in half
1/4 cup + 2 T Olive oil
1 Tbsp kosher salt
1 1/2 tsps freshly ground black pepper
2 med chopped yellow onions -- ~2 cups
6 clove garlic, minced
2 Tbsps unsalted butter
1/4 tsp crushed red pepper flakes
28 ozs canned plum tomatoes with juice
4 c fresh basil leaves, packed
1 tsp fresh thyme leaves
1 qt chicken stock or water
Garnish:
3 ozs Goat cheese

1. Oven - 400°
2. Toss the tomatoes, 1/4 cup olive oil, salt & pepper together
3. Spread tomatoes in 1 layer on b. sheets & roast for 45 min.
4. In stockpot over med. heat, sauté onions & garlic with 2 T olive oil, butter & red pepper flakes for 10 min., till onions start to brown.
5. Add the canned tomatoes, basil, thyme & chicken stock.
6. Add oven-roasted tomatoes, including the liquid on b. sheet.
7. Bring to boil & simmer uncovered for 40 min.
8. Pass thru a food mill fitted w/the coarsest blade. Or processor/blender.
9. Taste for seasonings.


Can be served hot or cold.


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and here's Bills -

* Exported from MasterCook *

ROASTED-TOMATO BASIL SOUP

3 lbs ripe plum tomatoes -- each cut in half length wise
1/4 C good olive oil plus 2 T divided
1 T kosher salt
1 & 1/2 t fresh ground pepper
2 C chopped yellow onions
6 garlic cloves minced
2 T butter
1/4 t crushed red pepper flakes
1 can tomatoes with juice (pref. San Marzano DOC) -- (28 oz)
4 C fresh basil leaves
1 t fresh thyme leaves
1 qt chicken stock
grated parmesan cheese

Preheat oven to 400
Toss together tomatoes, 1/4C olive oil, salt and pepper
Spread tomatoes in one layer, on a rimmed baking sheet, and roast 45 min. (the smell is incredable).
In an 8 qt stockpot over med heat, saute the onions and garlic with remaining oil, the butter and red pepper flakes for 10 min until onions start to brown.
Add canned tomatoes, basil,thyme and chicken stock.
Add oven roasted tomatoes, including liquid on bakin sheet.
Bring to a boil and simmer uncovered 40 min.(The smell is overpowering!)
Blend in batches.
Serve with parmesan.

I have 12 servings frozen and plan to make more. Wonderful and keeps forever!!!
--------------------
Resident Sage
I just made a new batch--had a bowl drizzeled with Manni Per me figlio olive oil along with Taleggio cheese toast for brunch--God is good.


Description:
"Bill Miller's recipe (old bay)"
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Well, my roasted red bell pepper soup isn't in M.C. - will have to type it in and add it to this post. sorry.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#20
  Re: Re: Soup Side Question by cjs (I didn't use Emerils...)
Thanks Jean, but you may want to check your Chicken Cacciatore (sp?) Soup thread before you do...LOL!
Daphne
Keep your mind wide open.
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