Time To "Step Up"And Get On The Soup Box!

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Bacon Lettuce Tomato BLT Soup
1 Serving
BLT-Soup-2.jpg


Ingredients​



  • 1 can Tomato Basil Soup, (8 oz can)
  • 6 strips bacon, cooked and chopped
  • 6 ounces shredded lettuce
  • 3 slices white bread, toasted and cut in half

Instructions​

  1. Cook soup according to directions on can.
  2. After soup is cooked, ladle into a bowl.
  3. Place a half slice of toast on top of soup.
  4. Add 1 ounce of shredded lettuce on top of toast.
  5. Add 1 ounce of chopped bacon on top of lettuce.
 
Meanderer said:
Bacon Lettuce Tomato BLT Soup
1 Serving
BLT-Soup-2.jpg


Ingredients​



  • 1 can Tomato Basil Soup, (8 oz can)
  • 6 strips bacon, cooked and chopped
  • 6 ounces shredded lettuce
  • 3 slices white bread, toasted and cut in half

Instructions​

  1. Cook soup according to directions on can.
  2. After soup is cooked, ladle into a bowl.
  3. Place a half slice of toast on top of soup.
  4. Add 1 ounce of shredded lettuce on top of toast.
  5. Add 1 ounce of chopped bacon on top of lettuce.
Click to expand...
why not? :D
 
Mom’s Soup: A Mother’s Day Special
Judy Bart Kancigor
"My mother’s name is Lillian, but everyone calls her Honey. When I was expecting her first grandchild, Mom wanted to be called “Grandma Honey.” Mom had high hopes. My children called her “Honey” and it stuck. Even their friends think that that’s her name."
JudyMothersHoneysoup200.jpg

"If I had to name one dish that has sealed forever her culinary reputation, it would be her chicken soup. I know. You all think your mom’s chicken soup is the best. Sorry. It’s not." (Recipe)

"You want an unbiased testimonial? Here is an actual message on my answering machine from my friend Diane Weiss in New Jersey after she received my cookbook: “Judy? I just made your mother’s chicken soup, and my whole family is standing around the pot slurping with a straw!”

"Mom’s soup is dark golden in color, intensely flavorful, and, in short, a heavenly elixir. I hoard the leftovers to use on special occasions in recipes calling for chicken stock (the real secret of my stuffing and gravy)."
 
Meanderer said:
Mom’s Soup: A Mother’s Day Special
Judy Bart Kancigor
"My mother’s name is Lillian, but everyone calls her Honey. When I was expecting her first grandchild, Mom wanted to be called “Grandma Honey.” Mom had high hopes. My children called her “Honey” and it stuck. Even their friends think that that’s her name."
JudyMothersHoneysoup200.jpg

"If I had to name one dish that has sealed forever her culinary reputation, it would be her chicken soup. I know. You all think your mom’s chicken soup is the best. Sorry. It’s not." (Recipe)

"You want an unbiased testimonial? Here is an actual message on my answering machine from my friend Diane Weiss in New Jersey after she received my cookbook: “Judy? I just made your mother’s chicken soup, and my whole family is standing around the pot slurping with a straw!”

"Mom’s soup is dark golden in color, intensely flavorful, and, in short, a heavenly elixir. I hoard the leftovers to use on special occasions in recipes calling for chicken stock (the real secret of my stuffing and gravy)."
Click to expand...
Oh, yum! :D
 
I'm not picky when it comes to soup. Making French onion or most of the soups that have been posted about work for me.

I think though that when my wife makes soup from left overs that would be my favorite. Seems like the herbs & spices infused into whatever the leftovers are blends into the broth & ends up in a soup I can pig out on.
 
Eat like a Founding Father....try Tom Jefferson's green pea soup!

GREEN PEA SOUP​

"By all accounts, the pea was Jefferson’s favorite vegetable, and he grew 19 varieties at Monticello. Each spring, he held a competition with area gentlemen farmers to see who could produce the first pea of the season, with a dinner to follow featuring the legume. This would have made a great dish at that meal."
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Fresh peas taste best, though peas that have been quickly frozen while still fresh are a good substitute.
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped mint
  • 5 pounds fresh peas, shelled (about 6 cups)
  • 4 cups vegetable stock
  • ½ cup water
  • Coarse salt
  • Fresh ground pepper
  • Mint sprigs

Heat olive oil in a medium stockpot over medium heat and add onion. Cook, stirring occasionally, until tender and translucent, about 4-6 minutes. Add garlic, thyme and mint and cook, stirring constantly, until fragrant, about 8-10 seconds.

Add peas, stock and water; increase heat to high and stir until just under a boil. Reduce heat and allow mixture to simmer until peas are tender, about 1 minute. Remove from heat.

Using an emulsion blender, purée the soup, or purée the soup in batches in a blender. Adjust seasoning with salt and pepper. Garnish with mint sprigs.

Makes 4 bowls of pea soup.
 
Just me, I hate pea soup so much....mom would take the split dried peas that the gov't gave us each month and make pea soup, that is it, she never attempted any other way to serve them !!!!!! So, I'll pass the soup along okay..>!!
 
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