World Best Soup Recipes

Saturday, February 28, 2015

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

1 preheat oven to 350°.
2 gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
3 turn off the heat and add the butterscotch chips.
4 scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
5 after 5 minutes, add the salt and whisk to smooth.
6 pour the mixture into a large bowl and let cool for 5 minutes.
7 in a bowl, whisk the eggs and egg yolk together just until frothy.
8 whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
9 add the rest of the hot liquid and whisk until smooth.
10 add in the pecans and stir well; turn the filling into the cooled pie shell.
11 using a fork, gently rake the filling to distribute the pecans evenly.
12 place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
13 rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
14 when done, the center may wobble a little, but it shouldnâ€™t seem soupy.
15 transfer the pie to a wire rack and let cool.
16 serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

1 heat a heavy saucepan over medium heat. spray the pan with non-stick cooking spray and add onions, garlic, sugar, and thyme; season with salt and pepper.
2 cook, stirring often, until onions are quite soft but haven't begun to color, about 25 minutes.
3 pour in the wine and deglaze the pan, stirring with a spoon to loosen browned bits from the bottom of the pan. simmer over medium heat until the liquid has evaporated, about 15 minutes.
4 add the broth and simmer over medium heat until reduced to about 4 cups, about 10 minutes.
5 meanwhile, spread goat cheese on the toasted bread slices.
6 ladle soup into 4 warmed bowls and float 2 toasts in each bowl. garnish with thyme sprigs if desired.
7 serve hot.

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Servings: 6
1 lb dried black beans, soaked overnight in the fridge in a large pot of water
4 slices bacon, diced (nueske's bacon preferred)
2 lbs cubed lamb, cut into 1/3-inch cubes (use meat from the shoulder or the leg)
1/4 cup olive oil
5 cups chicken stock
2 (12 ounce) dark beer (dos equis preferred)
1 large red bell pepper
2 poblano peppers
1 large yellow onion
1 (22 ounce) can whole tomatoes, in their own juices (use san marzanos for this recipe)
4 tablespoons chipotle chiles in adobo, chopped
8 garlic cloves
6 tablespoons ground dried ancho chile powder
3 tablespoons ground cumin
2 tablespoons dried oregano
3 tablespoons masa harina flour, mixed with 3 tbsp of water (optional)

1 drain and reserve the beans. place the oil and bacon in a large pot over medium heat. cook until bacon is becoming crispy and rendered. add the lamb and saute until browned. add the peppers, chilies, onions, chipotles and garlic.
2 saute until onions are translucent, and add the dry herbs and spices. saute for a few minutes more, being careful not to burn mixture. add the tomatoes and, simmering, cook for several minutes, stirring.
3 place the beans, beer and stock into the pot. bring to a boil and reduce heat to maintain a simmer. cook the beans until very tender for 2 hours. stir frequently, adding more stock if needed.
4 if you need to thicken chili because beans are done and mixture is too thin; do so with the corn masa mixture, drizzling and whisking until desired consistency is achieved. season with salt and pepper.
5 garnish and serve with lime wedges, minced onions, minced fresh cilantro and sour cream -- all on the side.

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Total Time: 15 mins Preparation Time: 15 mins

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

1 boil chicken and shred. mix in 1 cup cheddar cheese. form into balls. wrap each chicken and cheese ball in a crescent roll. put in casserole dish.
2 in a saucepan, combine cream of chicken soup and milk. add salt and pepper to taste. stir until well blended. pour over crescent rolls. sprinkle remaining cheddar cheese over each crescent roll. bake in oven at 325 degrees for about 35 â€“ 45 minutes until crescent rolls are brown on top. serve with rice. (i usually boil the rice in the water i boiled the chicken in.).

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

1 in a large pot, saute shin bones or steak in a small amount of oil, until they brown.
2 remove from pot and set aside.
3 saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
4 add garlic, and saute for another 1-2 minutes.
5 add water, whatever beef product your little heart has desired, and bring to a boil.
6 let it boil for several minutes until some of the â€œscumâ€? has collected at the top.
7 now is the time to skim, skim, skim! get rid of those impurities.
8 add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 â€“ 2 hours.
9 serve with a good, crusty bread.