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Author Topic: Soup Threads  (Read 3359 times)

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Offline Macabre

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Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline becca

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Re: Soup Threads
« Reply #16 on: January 04, 2016, 12:53:01 PM »
Feeling like I need some new soups in my healthy diet rotation.  This looks good.  Putting it here for future reference. 

http://cooking.nytimes.com/recipes/1017228-moroccan-chickpeas-with-chard

dd with peanut, tree nut and egg allergy(can do some baked items)

Offline buttons

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Re: Soup Threads
« Reply #17 on: January 05, 2016, 08:05:18 AM »
I've been using this website lately.

http://www.101cookbooks.com/soups/

Pet peeve: excessive scrolling on so many sites to get to the recipe.

Offline becca

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Re: Soup Threads
« Reply #18 on: January 05, 2016, 08:14:48 AM »
« Last Edit: January 05, 2016, 08:18:07 AM by becca »
dd with peanut, tree nut and egg allergy(can do some baked items)

Offline GoingNuts

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Re: Soup Threads
« Reply #19 on: July 15, 2016, 05:32:50 PM »
I made this cold soup today.  I'm posting the original recipe, but I changed it up significantly.

Ingredients

5 cucumbers
1/2 cup chopped parsley Scant 1/2 cup mint
6 scallions, chopped  3 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart pint buttermilk
1 pint yogurt 1 cup Greek Yogurt
Salt and freshly ground pepper

Preparation:

Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, mint, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

Next time I might use all yogurt so it's a little thicker.  I also wouldn't mind a pinch of cayenne in there.  I might add that after it has chilled and the flavors have a chance to blend well. 
"Speak out against the madness" - David Crosby
N.E. US

Offline GoingNuts

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Re: Soup Threads
« Reply #20 on: January 04, 2018, 11:40:33 AM »
I was in the mood for soup, but felt like switching up the traditional Split Pea that i usually make. This is what I did:

Unconventional Split Pea Soup

2 Tbsps olive oil
2 cups yellow split peas
2 carrots, diced small
2 stalks of celery, diced small
1/2 yellow onion, diced small
2 cloves garlic, minced
2 bay leaves
2 cups chicken broth
4 cups water
1 14 oz. can fire roasted tomatoes
1/2 tsp. Each cumin and coriander
~1 tsp. Paprika
覧覧覧覧覧覧覧覧覧覧
Saut veggies in 2 TBSPS. Olive oil

Add in Split peas, bay leaves, tomatoes and broth, stir well. Add seasonings.

Bring to a boil, then cover and simmer for 40-45 minutes. Remove bay leaves.

Use immersion blender, or regular blender to blend and thicken.

Extra delicious with a squeeze of fresh lemon juice right before serving.

I just tasted it, and it痴 delicious.  Probably even better tomorrow.
"Speak out against the madness" - David Crosby
N.E. US