Post your best soup recipe...I need to get ready for winter!

I love this New England Clam Chowder recipe.

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Posted by btrflygrl

I have some at home...I'll type them up for you!

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Thank you!!!

Pasta Fagioli
1 clove of garlic (or more if u like)
2 Tbsp olive oil
1/4 cup chopped onion
1/2 tsp rosemary
1/2 tsp thyme
1/c cup diced tomatoes
1 c dry white wine (I'm sure you could omit)
2 cans (16 oz each) cannellini beans
2 cans (14 1/2 oz ea) chicken broth
salt and pepper to taste
1/2 cup small shaped pasta

chop garlic
In a 3 quart saucepan heat oil on med-hi, ad garlic, rosemary, thyme, onion. Add tomatoes and cook about 2 minutes.
Add wine and boil for 2 min until reduced by 1/2. Add rinsed beans, add w/ chicken broth. Stir to combine and add salt and pepper to taste. Cover and boil.
Stir in pasta, reduce to med-lo and partially cover, let simmer for 10-12 minutes.

French Onion Soup

2 Tbsp butter
1/4 cup sunflower or corn oil
2 lbs of large onions, thinly sliced
1 tbsp sugar
1/4 cup all purpose flour
7 1/2 cups beef stock or beef broth
salt and black pepper

1. Melt butter with oil in a large saucepan and carmelize onions with the sugar, (Carmelize: cook the onions in the butter and oil for a few minutes until soft. Add sugar and continue cooking on low heat,, stirring occassionally for 20 minutes or until onions are golden brown). Sprinkle the flour into the pan and cook, stirring constantly, for 1-2 minutes.

2. Gradually stir in the stock and bring to a boil. Add salt and pepper to taste, cover the pan, and simmer, stirring occasionally for 35 minutes.

3. Taste the soup for seasoning, then ladle into warm bowls.

Asparagus Soup

1 large potato, chopped
6 cups chicken or vegetable stock (or broth)
1 lb asparagus
2 garlic cloves, crushed
2 tbsp chopped fresh basil (optional)
salt and pepper
2 tbsp butter

1. Put potatoes in a large saucepan, add stock, bring to a boil. Cover and simmer for 15 minutes or until potatoes are tender.

2. Meanwhile, trim the asparagus and discard any tough stalks. Chop into chunky pieces.

3. Ad chopped asparagus and garlic to pan and cook, stirring occasionally, for about 5 minutes or until asparagus is tender. Remove 9 tips for garnish (or not).

4. Puree the soup in a food processor or blender until smooth (or use one of those hand held ones)

5. Return soup to rinsed out pan and reheat, Add the basil, if using, salt and pepper, to taste. Slice the reserved asparagus tips lengthwise in half. Serve the soup immediately, garnished with the tips and small nuggets of butter.

**substitute sliced zucchini for the asparagus. For a lighter soup, omit the potatoes.
**substitute 13 oz canned artichoke hearts or bottoms, drained, and diced, for the asparagus.

Your the best...thank you so much

Awesome recipes...anyone else>? Looking for a meatball soup recipe.

My sister in law makes it and it is out of this world.
Thanks
Scott