½ûÂþÌìÌÃ

Sounds good, I'll try this one!

I love garlic and use loads of it :p

Hope you enjoy the soup Susan and Paula :) .

Does anyone else have a favorite soup recipe that they would like to share?

Here's my husbands favorite:

Leek and Swiss Chard Soup (serves 4)
"Zuppa di Porri e Bietole"

Ingredients:

2 TB. unsalted butter
1 TB. very good olive oil
2 leeks, white and light green parts, cut into �" slices
8 oz. Swiss chard, cut into 1" pieces
6 cups chicken or vegetable stock
1/2 cup Arborio rice
course salt and ground pepper
1/4 cup freshly shaved Parmesan cheese

Directions:

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.

Add the rice, salt, and pepper.

Cover and cook over low heat about 20 minutes until the rice is cooked.

Serve soup with shaved Parmesan cheese.

Horseradish Soup: Zuppa di Raffano

Ingredients:

2 tablespoons lard or bacon fat
4 ounces speck, cut into 1/4-inch dice
2 medium onions, finely chopped
3 medium potatoes, peeled and cut into 1/4-inch cubes
1/2 cup freshly grated horseradish, plus 1/4 cup, for garnish
4 cups brown chicken stock, recipe follows
2 cups heavy cream
1 cup dry white wine
Salt and freshly ground black pepper
4 scallions, thinly sliced, for garnish
Poppy seeds, for garnish

Directions:

In a heavy-bottomed, 6-quart soup pot, heat the lard and speck until smoking over medium heat. Add the onions and cook until soft but not brown, about 8 to 10 minutes.

Add the potatoes, 1/2 cup horseradish, chicken stock, cream, and wine and bring to a boil. Boil 15 minutes and lower heat to medium. Cook just below a boil for 1 hour, until the potatoes have fallen apart. Season with salt and pepper and garnish with scallions, remaining fresh horseradish, and poppy seeds.

Serves 4

Brown Chicken Stock

Ingredients:

2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

Directions:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Fennel and Mushroom Soup:

Ingredients:

2 red onions, halved and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons raw cane sugar
2 tablespoons dry white wine
1 tablespoon butter
2+1 tablespoons extra virgin olive oil
1/4 cup dry, drinkable sherry
12-14 ounces of white or ½ûÂþÌìÌà crimini mushrooms, or a combination, sliced thinly
3 shallots, minced
3 fresh (good summer ones) or a 14 oz. can of ½ûÂþÌìÌà tomatoes, diced
(blanch fresh tomatoes in boiling water for about 3 minutes, cool and remove the skin and seeds, dice.)
1 fennel bulb, halved, then very thinly sliced
2-3 cloves thinly sliced garlic
5-6 cups chicken stock
6-8 fresh basil leaves, minced
3 cups arugula (or baby spinach) leaves left whole
Salt and Pepper to taste

Directions:

In a large skillet with a lid, heat olive oil and butter over medium low heat. Add onions and half of the fennel and toss to coat. Cover and simmer over low heat for 10-15 minutes.

Uncover and add balsamic vinegar, sugar and wine. Turn up heat to medium high and caramelize the onions and fennel until they are browned but not even close to being burned, about 5 more minutes. Remove from heat and set aside.

Heat remaining tablespoon of olive oil in stock pot over medium heat and add the shallots. Sauté for about 2 minutes and add garlic and sherry, about 1 minute more.

Add mushrooms, tomatoes and the rest of the fennel. Simmer for about 3 minutes.

Add Stock and basil. Reduce liquid by about 1/2, 15-20 minutes of simmering.

Add the arugula or spinach and remove from heat.

Add the reserved, caramelized onions and fennel, and the ½ûÂþÌìÌà parsley right before serving.

Serve with some nice rustic, crusty bread and enjoy! :)

Hi 'Greatscott'

Not keen on fennel, erk!

Love sweet potato. Any ideas?

Well Susan, here's a sweet potato soup that I sometimes serve at Thanksgiving.
I hope you like ginger :)

Creamy Sweet Potato With Ginger Soup

INGREDIENTS:

* 2 tablespoons olive oil
* 1 1/2 pounds peeled raw sweet potatoes, cut into 1-inch chunks
* 1 large onion, cut into large dice
* 1 tablespoon butter
* 1 pinch sugar
* 3 large garlic cloves, thickly sliced
* 1 1/2 teaspoons ground ginger
* 1/2 teaspoon ground nutmeg
* 1/8 teaspoon cayenne pepper
* 3 cups chicken broth, homemade or from a carton or can
* 1 1/2 cups half-and-half (or whole milk)
* Salt and freshly ground pepper, to taste
* Garnish: chopped honey-roasted peanuts

DIRECTIONS:

1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Thanks very much 'Greatscott',

Will try that.

1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces

1 quart = 2 pints = 4 cups = 32 fluid ounces

1 pint = 2 cups = 16 fluid ounces

1 cup = 8 fluid ounces = 16 tablespoons

1 gill = 1/2 cup = 4 fluid ounces = 8 tablespoons

1 fluid ounce = 2 tablespoons

1 tablespoon = 1/2 fluid ounce = 3 teaspoons

To convert ounces to grams, multiply ounces x 28.35
To convert pounds to grams, multiply pounds x 453.59

To convert Fahrenheit degrees (F) to Celsius degrees (C):
°C = (°F - 32) x 5/9

1 stick of butter = 8 tablespoons = 4 ounces = 1/4 pound

U.S. Measurement Metric Measurement

1 teaspoon 5 milliliters
1 tablespoon 15 milliliters
1 fluid ounce (2 tablespoons) 30 milliliters
2 fluid ounces (1/4 cup) 60 milliliters
8 fluid ounces (1 cup) 240 milliliters
16 fluid ounces (2 cups = 1 pint) 480 milliliters
32 fluid ounces (2 pints = 1 quart) 950 milliliters (.95 liter)
128 fluid ounces (4 quarts = 1 gallon) 3.75 liters
WEIGHT MEASURES CONVERSIONS
Metric equivalents are rounded.

U.S. measurement Metric measurement
1/4 ounce 8 grams
1/2 ounce 15 grams
1 ounce 30 grams
4 ounces 115 grams
8 ounces (1/2 pound) 225 grams
16 ounces (1 pound) 450 grams
32 ounces (2 pounds) 900 grams
40 ounces (2-1/4 pounds) 1 kilogram
TEMPERATURE CONVERSIONS
Celsius equivalents have been rounded.

Degrees Fahrenheit (°F) Degrees Celsius (°C)
32° 0°
40° 4°
140° 60°
150° 65°
160° 70°
170° 75°
212° 100°
275° 135°
300° 150°
325° 165°
350° 175°
375° 190°
400° 205°
425° 220°
450° 230°
475° 245°
500° 260°

Tomato Basil Soup

Ingredients:

8 to 10 tomatoes, peeled, cored and chopped, or 4 cups canned crushed tomatoes
4 cups tomato juice or part tomato juice, part chicken or vegetable stock
12 to 14 fresh basil leaves
1 cup heavy cream
1/2 cup (1 stick) unsalted butter, softened
Salt and pepper to taste

Directions:

Over medium heat, combine tomatoes and juice in a large saucepan and simmer for 30 minutes. In a food processor, combine tomato mixture and basil leaves in several small batches and process until smooth. Return blended mixture to saucepan over low heat. Stir in cream and butter, then season with salt and pepper. Continue stirring over low heat until soup is heated through. Serves 8.

Prosciutto Fave Minestrone alla Riso

INGREDIENTS:

5 tablespoons olive oil

1 pound chopped prosciutto

3 large stalks celery, thinly
sliced,

leaves reserved and
chopped

1 onion, finely chopped

3 carrots, finely chopped

2 cloves garlic, crushed

28 ounces whole peeled
tomatoes, chopped

1 quart chicken broth

2/3 cup rice

salt and pepper to taste

2 (15 ounce) cans white beans,
drained

1/4 cup chopped fresh parsley

DIRECTIONS:

1. In a large pot over medium heat, cook prosciutto in olive oil until brown. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.

2. Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.

3. Stir in white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.

U.S. Measurement Metric Measurement

1 teaspoon 5 milliliters
1 tablespoon 15 milliliters
1 fluid ounce (2 tablespoons) 30 milliliters
2 fluid ounces (1/4 cup) 60 milliliters
8 fluid ounces (1 cup) 240 milliliters
16 fluid ounces (2 cups = 1 pint) 480 milliliters
32 fluid ounces (2 pints = 1 quart) 950 milliliters (.95 liter)
128 fluid ounces (4 quarts = 1 gallon) 3.75 liters

1/4 ounce 8 grams
1/2 ounce 15 grams
1 ounce 30 grams
4 ounces 115 grams
8 ounces (1/2 pound) 225 grams
16 ounces (1 pound) 450 grams
32 ounces (2 pounds) 900 grams
40 ounces (2-1/4 pounds) 1 kilogram

Christmas Onion Soup

Serve this thick milk-based onion soup with slices of crusty bread and a good amount of grated Parmesan cheese and freshly ground pepper.

INGREDIENTS

2 large onions
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups milk

1 teaspoon salt
freshly ground black pepper
2 egg yolks, beaten
grated Parmesan cheese

DIRECTIONS:

1. Cook onions in butter for about 10 minutes, until tender but not brown.

2. Sprinkle onions with flour; stir until blended. Add milk, cover, and simmer for 20 minutes.

3. Stir a small amount of hot soup into beaten egg yolks, stirring until blended. Return egg mixture to soup, and stir until well blended. Add salt and black pepper.

Serve each bowl with black pepper and Parmesan cheese.

Cream of Red Bell Pepper Soup

Ingredients:

2 1/2 pounds (1 kilogram ) red bell peppers

2 tablespoons (30 milliliters) olive oil

1 cup (240 milliliters) finely chopped onions

2 garlic cloves, minced

1 tablespoon (15 milliliters) chopped fresh thyme

3 cups (720 milliliters) vegetable broth

1/2 cup (120 milliliters) cream

2 teaspoons (30 milliliters) balsamic vinegar

1 teaspoon (5 milliliters) grated black pepper

Sliced fresh basil

Salt to taste

Directions:

1. Char peppers over gas flame or in broiler until blackened on all
sides.

2. Enclose in paper bag and let stand 10 minutes. Peel, seed and
slice peppers.

3. Heat olive oil in heavy large saucepan over medium heat. Add
onions, garlic and thyme and saute for 3 minutes.

4. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer
uncovered until peppers are very soft, about 20 minutes.

5. Working in batches, purée soup in blender until smooth. Return to
same pot.

6. Add cream, balsamic vinegar, salt and freshly ground pepper.

7. Rewarm soup, thinning with additional broth, and additional salt and
pepper to taste.

Ladle soup into bowls. Garnish with reserved pepper strips and sliced fresh basil.

Hi All,

I was looking through these and they all look delicious. Does anyone else think it would be a good idea if the WebMaster produced a menu of recipes, so we could have categoies such as Soups, Prima, etc and then break them down to meat / veg etc. and list the food "title"

Although it is great to see all the recipes, if you are stuck for a starter dish for example, this would help you pick something specific.

What do you guys think?

P.S. Happy Christmas!

I totally support this idea, I love the recipes on the site but it takes time to fiddle about to find them it would be great to access them in this way. :) the soup recipes are amazing.

so I thought I'd post another delicious ½ûÂþÌìÌà soup recipe.

½ûÂþÌìÌà Sausage Soup

INGREDIENTS:

* 675 grams (1 1/2 pounds) sweet ½ûÂþÌìÌà sausage
* 2 cloves garlic, minced
* 2 small onions, chopped
*.95 liter (32 ounces) whole peeled tomatoes (can be canned)
* 300 milliliters (1 1/4 cups) dry red wine
* 1200 milliliters (5 cups) beef broth
* 2.5 milliliters (1/2 teaspoon) dried basil
* 2.5 milliliters (1/2 teaspoon) dried oregano
* 2 zucchini, sliced
* 1 green bell pepper, chopped
* 45 milliliters (3 tablespoons) chopped fresh parsley
* 450 grams (16 ounces) spinach fettuccine pasta
* salt and pepper to taste

DIRECTIONS:

1. In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 45 milliliters (3 tablespoons).
2. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a large pot or slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
3. Cover, and cook on Low for 4 to 6 hours.
4. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the pot. Simmer for a few minutes, and season with salt and pepper before serving.

Neapolitan Easter Soup -- Minestra di Pasqua

The traditional beginning of the Neapolitan Easter meal, this is by today's standards somewhat heavy. Should you prefer, make broth and serve it with tagliolini (similar to tagliatelle but about an eighth of an inch across). If you intend to follow tradition, this recipe is after Cavalcanti, the great Neapolitan gastronome of the mid-1800s. To serve 6:

INGREDIENTS:

* 335 grams (3/4 pound) breast of veal

* 450 grams (1 pound) beef shank

* 335 grams (3/4 pound) pig's tails (substitute lean pork if you prefer)

* 335 grams (3/4 pound) Neapolitan sausages

* 225 grams (1/2 pound) Neapolitan salami

* Fresh parsley and thyme

* Marjoram

* some rosemary

* a bit of tomato paste

* 1 onion

* 1425 milliliters (1.5 quarts) water

* 2.25 kilograms (5 pounds cardoons) stripped of their fibrous threads, OR:
2.25 kilograms (5 pounds leafy) vegetables (savoy cabbage, lettuce, beet greens etc.)

* 1/2 cup dry white wine

* Salt (added to the end to taste))

* Pepper or hot pepper to taste

PREPARATION:
On Easter Eve make broth using the meat and the herbs; begin with cold water to cover and place the herbs in a gauze pouch so you can remove them easily when the broth is done (an hour or somewhat more simmering; taste the liquid and correct seasoning).

Remove and discard the herbs. Remove the meat from the broth, pluck it from the bones, and set it in a bowl, with enough broth to cover.

The next day skim the fat from the bowl and the soup pot and stir in the wine. Scrub chop and boil the greens until almost done, drain them well, and finish cooking them in the broth with the meats, seasoning to taste. Serve with slices of toasted bread.

Oh,yes. Easter is coming up soon and this sounds like a wonderful recipe
I'm going to try it for my company.Thank you Patrician.

Everyone's recipes just sound wonderful for all kinds of great soupe's
Thanks to everyone of you.
Friend,Claire.

Hi Claire,

Glad you're going to try the Minestra di Pasqua. :)

If you have any questions about the recipe do send me a PM and I will help you out. Have a good time on Easter!

Best wishes,
Dee

Spring ½ûÂþÌìÌà Pea Soup

Ingredients:

* Extra-virgin olive oil

* 1 or 2 cloves garlic, minced

* 6-8 sliced leeks, white and pale green parts only

* 2 big handfuls of diced celery

* 600 milliliters (2 1/4 cups) chicken stock

* 600 milliliters (2 1/4 cups) water

* 120 milliliters (1/2 cup) heavy cream

* 1 kilogram (2 1/4 pounds) shelled peas

* 45 milliliters (3 tablespoons) coarsely chopped fresh ½ûÂþÌìÌà flat-leaf parsley

* 5 milliliters (1 teaspoon) minced fresh thyme leaves

* Sea salt

* Freshly ground black pepper

* Fried prosciutto bits

* Ricotta cheese

Directions:

Heat the olive oil in a large saucepan over moderate heat. Add the garlic and let it sizzle for about 1 minute, then add the sliced white and pale green parts of the leek and celery. Stir often while cooking until the vegetables soften, about 8 minutes. Do not let them color. Then pour the chicken stock and water into the saucepan and bring to a simmer.

Add the cream, salt and pepper to the vegetable mixture and bring to a simmer. Add the peas and return to a simmer. Adjust the heat to maintain a gentle simmer and cook until the peas are just tender, about 8 minutes. Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender and puree (adding more of the stock-water mixture as needed to thin the soup to a pleasing consistency). Pour soup into a bowl set in an ice bath and stir until cooled. (we want to cool it down as quickly as possible) Salt and pepper to taste. Serve soup with fried prosciutto bits and a little ricotta on top.

Arugula Soup

Ingredients:

* 4 or 5 potatoes (quartered and peeled)

* 720 milliliters (3 cups) chicken or vegetable broth

* 15 milliliters (1 tablespoon) rosemary springs (finely chopped)

* 720 milliliters (3 cups) arugula leaves (washed and torn up)

* 450 grams (2 cups) ½ûÂþÌìÌà crusty bread (cut into chunks)

* 120 milliliters (1/2 cup) extra virgin olive oil

* 115 grams (1/2 cup) Parmigiano Reggiano (grated)

* sea salt

* black pepper (freshly ground)

Directions:

1.Boil the potatoes in broth for around 15 minutes.

2.Wash the arugula (thoroughly).

3. Add the arugula, the rosemary and sea salt to the potatoes. Cover the pot. Cook for an additional 15 or 20 minutes at low heat until the potatoes are tender.

4. Add the bread to the pot. Remove from heat, and cover the pot. Let stand for 10 minutes.

5. Mix together the extra virgin olive oil, Parmigiano Reggiano and freshly ground pepper. Pour a bit of the oil mixture on top of each bowl of soup when serving.

Thanks for all those wonderful soups I can't wait to give them a try. Can anyone help with the ingredient Arula? What is this? It rings a bell somewhere in my head but I can't recall what it is.

I agree it would be good to have a menu or index of recipes on the site or is this a job for someone to collate a recipe book from all the recipes quoted here. Someone really kind could publish it and donate the proceeds to the charity I work for. (Not the renovate my house in Italy charity;) - I work for a local children's charity in Berkshire) Seriously though, just to know what recipes are on here would be great.

Frankie & Poppy

Sorry I meant Arugula not Arula
F & P

Hi Frankie & Poppy,

Thank you. :)

Here's a good full explaination:

[url]http://www.gourmetsleuth.com/arugula.htm[/url]

This short version: Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in ½ûÂþÌìÌà cuisine.

I really like soups too! Cooking and sharing is a passion of mine. I'm like a mad scientist in the kitchen, lol! :D

Dee

BTW, buying charity cookbooks is another interest of mine, as traditional family recipes being offered by regular people in these cookbooks are just the best resources. ;)

Rocket, of course! I love rocket and so do my kids. In fact my 14 year old son says that salad is his favourite food. What happened to good old burger and chips!!! Maybe salad is the new burger and chips - how :cool: is that?

Excellent! One of my boys likes a "fruit, veggie & cheese platter the best". ;)

Zuppa de Pesce

Ingredients:

Seafood

*20 Fresh Mussels

*20 Fresh Clams

*240 milliliters (1 Cup) good White Wine

*1 Medium Grouper Fillet

*1 Medium Red Snapper Fillet

*4 Extra Large Prawns

Broth

*1/2 Fennel Bulb, Cleaned & Sliced

*1 Medium Onion, Peeled And Chopped

*2 Celery Stalks, Sliced

*2 Carrots, Chopped

*3 Cloves Garlic, Peeled & Chopped

*30 milliliters (2 tablespoons) Olive Oil

*2.5 milliliters (1/2 teaspoon) Saffron

*950 milliliters (1 Quart Fish Broth) (Can Be Found At Your Fish Mongers, Or Make From Scratch)

*480 milliliters (1 pint) Chopped Tomatoes

*1 Red Chilli Pepper

*Sea Salt

*Freshly Ground Pepper

Gremolata Topping

* 115 grams (1/2 Cup) Fresh Parsley

*Grated Zest From 2 Lemons

*2 Cloves Garlic, Peeled

* Sea Salt

* Freshly Gound Pepper

To Serve

* 8 Small Slices Of Crusty Bread, Grilled And Rubbed With Fresh Garlic

Directions:

To make the broth:

1. Heat the olive oil in a large saucepan and add the fresh, chopped vegetables. Cook until softened.

2. Add the tomatoes, fish broth, saffron, chilli pepper, and salt and pepper.

3. Bring to a boil, then reduce the heat and cook for an hour over simmering heat.

4. Strain the broth mixture through a sieve, pushing some of the softened vegetables through the sieve with the back of a spoon.

5. Place the broth in a large, low pan.

6. Salt and pepper broth and keep over low heat until needed.

7. Heat the white wine in a heavy saucepan and once hot add the musssels and clams. Cover and cook until all have opened. Remove and keep warm.

8. Cut the fish fillets into 4 pieces, and place all into the heated broth with the shrimp and poach until just cooked through.

To make the gremolata topping:

1. Chop all of the listed ingredients together very fine, add salt and pepper to taste. Set aside.

Serve:

1. Place two grilled slices of bread rubbed with garlic in the bottom of 4 shallow bowls.

2. Divide the clams, mussels, fish fillets, and shrimps into each bowl, and then spoon over some of the tasty broth.

3. Sprinkle some of the gremolata topping on each bowl.

Serve immediately.