Soup – Page 2 – The Funky Oven

Cabbage roll soup

I love cabbage rolls. They take a lot of time to make. This soup tastes very similar and takes less than half the time. If you do not add the rice until serving, you can easily freeze the base for later meals. The next time, you would just make rice and warm the base.

1 pound ground beef

1/2 yellow onion diced

2 garlic cloves, minced

2 carrots, peeled and diced

1/2 head cabbage, shredded

2 bay leaves

1 can tomato paste

1 can diced tomatoes

1 teaspoon oregano

2 teaspoons paprika

1 tablespoon Worcestershire

6 cups chicken broth

salt and pepper to taste

1 cup rice, cooked according to type

In a large soup pot, brown the beef with the carrots and onion. Once browned, add the garlic.

Add the remaining ingredients except rice. Simmer for 30-40 minutes on low. When plating, add cooked white rice. If freezing, freeze without the rice inside.

Thai rice soup

Soup

855CF1B3-DF6A-4FB1-9287-2A66A88B2329 — Thai rice soup

This recipe is from 177milkstreet.com. Most of the recipes are only visible by subscription but this one is free. I was amazed at not only how easy it was to make but also how much flavor is packed into each bite. It stores very well if you do not mix the rice in with the soup. I recommend to mix the rice just before eating instead of into the whole pot. I definitely will try more of Chef Kimball’s recipes after this turned out so good. I saw him make it on recipe tv and I knew that I HAD to have it.

1 pound ground pork

3 tablespoons fish sauce, divided

2 tablespoons chili garlic sauce, divided

2 teaspoons ground white pepper, divided

3 tablespoons coconut oil

5 large shallots, sliced thin

8 cloves garlic, chopped

3 stalks lemon grass, smashed

2 tablespoons fresh grated ginger

2 quarts chicken broth

chilled jasmine rice – 2-4 cups

1 cup fresh chopped cilantro

juice of 2-3 limes or 3 tablespoons

Combine the pork with 1 tablespoon each of the fish sauce and chili paste. Mix in 1 teaspoon white pepper. Make small meatballs that are about 2 teaspoons each.

12F3D244-0324-4C23-A90F-1572D7A8C50D — pork meatballs

In a large pot of medium heat, cook the coconut oil. Add the shallots. Cook until browned or for about 5 minutes. Add in the garlic and cook 30 seconds. Add the lemon grass and ginger and cook another 30 seconds. Add the broth and bring this to a boil. Lower the heat to medium and simmer for 15-20 minutes.

Remove the lemon grass. Add the meatballs. Cook for 3-4 minutes. Add in the cooked rice and simmer for 1 more minute. Remove from the heat. Add in the remaining fish sauce, chili-garlic sauce, white pepper, cilantro and lime juice.

Top with a poached egg if you want.

These are the two sauces I used.

This soup is perfect for fall!

Broccoli cheese soup

Dinner, Soup, Uncategorized

This is a lighter version with so much flavor.

2 broccoli crowns

2 ribs celery finely chopped

1 small vidalia onion finely chopped

2 small carrots peeled and finely chopped

4 tablespoons margarine

1/3 cup flour

2 cups water plus reserved broccoli water

1/3 cup heavy cream

1/2 teaspoon ground bay leaves

2 teaspoons chicken bouillon granules

1/2 teaspoon granulated garlic

1/2 teaspoon ground black pepper

salt to taste

1/2 cup shredded sharp cheddar

The first step is to wash the broccoli. Put it in a pan of water and boil it until it is bright green in color and fork tender. This takes 5-8 minutes.

Next up… Saute the onion, carrot, and celery in margarine on low for about 10-15 minutes. It should be very cooked and mushy but not burned.

Add in the spices. Cook 1 minute. Add flour. Slowly stir in 2 cups of water stirring constantly. Simmer on low. Remove broccoli from water and cool. Rough chop the broccoli and add it in with the other veggies. Add the heavy cream. Add the cheese and stir until melted. Continue to simmer 10-15 minutes. Add broccoli water as needed to thin soup. I used 2 cups. Use either an immersion blender or food processor to puree the soup to the desired texture. If using a food processor, remove small amounts of soup then puree them, and return them to the pot. Salt to taste.