Italian Soups

When it comes to a fine Italian meal it is not uncommon for someone to overlook the Italian soups as a course and appreciated food. Soup has been around since the beginning of civilized cooking, and the introduction of boiled foods allows people the luxury of eating things that they once could not. This is because there are many grains and roots that are simply too tough to eat when they are in their raw form. By boiling foods you make them softer to deal with, and this opens new possibilities up in the culinary world as we know it.

Soup Is A Meal

It is not uncommon to find Italian soups being enjoyed all on their own as a meal and this is something that can be seen in the early afternoon as a lunch just as much as you can see it as a meal at dinner time. There are literally thousands of types of soups that can be found and great chefs and home cooks alike are creating new ones every day. Originally soup was a part of a larger meal known as a course, this is something that was usually served before the main course and was usually light and served with bread or salad. This can still be the case if you are going to eat soup as the main course, and most likely you will be offered salad and or bread to go with the soup.

Boiling Makes It Possible

If you are trying to make Italian soups out of ingredients that are rather tough in nature, then you are most likely going to have to boil it longer than other ingredients. This is nothing new in regards to soup, as most of the ingredients that were first used for soups were rather tough to eat on their own. Marrow from bones was something that was very sought after, as it contains a great deal of calcium. The problem with that was that it was very difficult to get at and the marrow was firm. Once it was discovered that the marrow could be extracted by boiling the bones, this allowed for new possibilities in cooking. Hard grains and other nuts that were too firm to use in meals needed to be softened, and many times the great oils from said grains and nuts could be extracted by the boiling process.

A Regal Dish

It has long been thought that Italian soups are considered a regal dish, and royalty enjoyed various soups that were prepared for them and their dinner guests. Soup is easy to prepare, and is just as easy to eat which makes it very convenient for the chefs. This could also be said for the less fortunate as well, and you would find many of the lower to middle class citizens making boiled meals that were considered soups. The ingredients were easy to obtain, and the outcome was simple making soup a main staple in the Italian diet.

Homemade Soup - How to Make Split Pea Soup

bit.ly Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make a traditional Split Pea Soup with Ham Hock.



http://www.youtube.com/watch?v=rdvCK6ibGx8&hl=en

Ham and Bean Soup

LindySez cooks Navy Bean Soup using a ham bone and dried beans.



http://www.youtube.com/watch?v=IFyvWnAptDA&hl=en

Soup As Nutrition

Soup is nutritious for moms during pregnancy, after birth or for baby going to solid at six months. Soup can be taken as an appetizer to stimulate the appetite or as a main course if one is not feeling well.

Soup should be made attractive and delicious to appeal to our appetite. It should not be oily or insipid in taste. It should be served in an appropriate quantity, not too big a bowl.

Here are some recipes of nutritious soup:

BROTHS are thin soup made from clear stock. You may use chicken bones, fish bones or any other meat bones for the stock. You may add vegetables; grains; slices of fish or meat to have them as complete meals.

CREAM SOUPS have thin cream sauce added and are highly nutritious. You may use milk for the cream. We normally add vegetables, meat, fish or grains.

BISQUE are thick, rich soups made from shell fish, particularly shrimps, crabs, etc. Sometimes vegetables are used.

CHOWDERS are soups made from sea food. Vegetables and crackers are generally added to thicken the soup.

PUREES are soups made from boiling any food till soft and then straining it to form a pulp. You may add vegetables or potatoes. A puree should be as smooth as thick cream.

You may add cloves, pepper, basil leaf, sage, thyme, mint or rosemary as flavors.

To thicken soups you can add plain flour, browned flour, corn starch and arrowroot flour. You should add cold water and stir the mixture well before adding slowly to the hot boiling soup. Remember to keep stirring to prevent lumps occurring. Stop when the correct thickness is achieved.
You can use rice, barley, oatmeal, noodles, tapioca, sago and macaroni. Crush the macaroni to small pieces and cook till very soft and starchy.

Cooking With MamaLikey: MASHED POTATO SOUP

***LINKS BELOW*** WHAT YOU WILL NEED: * 1 box of instant potatoes * 1 bag or brick of cheese * Flour * 1 stick of margerine * 4 cups (approx) of milk Cutting Board * Whisk * Sharp knife, fork, spoon * Measuring cup * Large stockpot * Stove 1.On a low flame, slowly melt one stick of margarine in stockpot 2.Add flour until melted butter turns dry and pasty 3.Slowly whisk in 1 cup of milk to dissolve paste 4.Dice up and/or make sure you have cheese on hand 5.Add additional 3 cups of milk, slowly whisking them in 6.Slowly whisk in cheese 7.Add instant potatoes to desired consistency 8.Add salt, pepper, bacon bits or ham cubes for flavor 9.Serve and enjoy! www.myspace.com www.twitter.com www.livevideo.com www.vloggerheads.com www.viralvideo2.ning.com www.imcooked.com MUSIC BY: Kevin McLeod www.incompetech.com



http://www.youtube.com/watch?v=EZikKlQEq70&hl=en

Chicken Tortilla Soup - How is it Made?

Chicken tortilla soup can be prepared in many different ways. This article covers one recipe idea that you can consider. Spices like cumin and chili powder can be removed, or replaced by other ones, according to taste. Many chicken tortilla soup recipes include corn as an ingredient, however, it is not included in this particular one. Hominy is also a kind of corn that has been treated, and some recipes also mention it (sometimes along with regular corn). Chicken breast without bones or skin can be used for a version that is lower in fat and cholesterol, however, other kinds of chicken meat can be used.

Ingredients

1 onion, small, chopped
1 garlic clove, crushed
2 tbsp. olive oil
juice of 1 lime
4 oz. chopped green chile peppers, not drained
21 oz. chicken broth (or 2 cans)
11 oz. beef broth
2 cans cream of chicken soup
10 oz. cooked chicken, cut into small cubes
1 c. water
1 tsp. ground cumin
1 tsp. chili powder
6 corn tortillas, cut in 1/2 inch pieces
12 oz. shredded cheese

Directions

On medium heat, warm up the olive oil in a large pot. Then add the garlic and onion and saute them until they are tender. Add the rest of the ingredients, other than the last two. Bring the soup to a boil, and then lower the heat and allow it to simmer for 15 minutes. Finally, add the tortillas and cheese, and let it continue simmering without being covered. When the cheese has melted, remove the chicken tortilla soup and serve it hot.

Soup - A Delicious Crab & Corn Bisque

I still remember when my workmate told me she'd be bringing me a crab bisque soup the next day. She had gotten the recipe from her mother in law and it was one of her favorites. Once I tried the soup, I knew I wanted to take that recipe and alter it to my families taste.

In a saucepan, melt 1/4 cup butter over medium heat. While the recipe says you can use either butter or margarine, there is a taste difference and I prefer the butter taste. Once melted, stir in two cups of milk and two cups of whipping cream. Add salt, white pepper and mace (a seasoning found in most grocery stores) to taste. Continue heating on medium heat until almost boiling. Stir as the soup heats. Next, add in 1/4 cup of finely chopped celery, one can of corn, drained and 1/4 cup of cracker crumbs. Reduce heat and simmer for about ten minutes. Add in one pound of imitation crab meat and two tablespoons of sherry. Heat through and serve.

I'd like to share one more variation of this soup using chicken broth:

4 cups chicken broth
1 pound imitation crab meat
2 cans creamed corn
2 cups chopped celery
2 cups chopped onion
½ cup chopped carrots
2 cups heavy cream
Salt, pepper and Tabasco to taste

Pour the chicken broth into a soup pot. Add in the vegetables and allow to cook until vegetables are soft. Allow soup to cool and puree in a blender. Strain back into the soup pot. Puree the corn and strain into the soup pot. Add in the cream, salt, pepper and Tabasco. Simmer until heated through. Add in crab and allow crab to warm. Spoon into bowls.

If you like the taste of potatoes, add in one can of potato soup and remove one can of the chicken broth.

Crab Bisque can also be made with a tomato based broth. I have a very simple crock-pot recipe for crab bisque.

Place one pound of imitation crab meat, one can of condensed tomato soup and one can of cream of asparagus soup in your crock-pot. Cook on high three hours. Uncover and add 1 cup of half and half. Re-cover and cook on high one more hour.

If you want vegetables in the soup, consider adding in carrots, celery and onions. Strain before serving to remove these vegetables.

I love serving this soup with homemade garlic bread. I use a French bread loaf. I melt the butter with garlic and onion and then brush onto the bread and toast under the broiler.