02-23-2009, 10:45 AM
My official cheap student soups:
<b>Potato soup (3 servings)</b>
1 small onion
2 red potatoes, diced but not peeled
About 3 tbsp of olive oil
2-3 tbsp flour
1 cup milk
2 cups water
2 chicken or veggie buillion cubes
About 1 tsp rosemary
salt and pepper to taste
Sautee the onion in some olive oil on med-low until it becomes translucent. Add a little more oil. Add the flour. Make sure there is enough oil to make a sort of paste with the flour onions and oil. Cook for 1 minute or so, until golden. Add the remaining ingredients. Bring to a boil and then simmer for 10-15 minutes--until potatoes are tender. At this point I usually use a potato masher to smoosh some of the potatoes.
<b>Curry carrot soup (lots of servings)</b>
I don't have exact amounts on this, but here goes anyway.
1-2 onions, depending on size
1-2 cloves of garlic
Enough butter or olive oil to sautee onions and garlic
2-3 cups of diced carrots
Enough chicken broth to cover plus a little (or you can use water and buillion, or veggie broth)
salt and pepper to taste
curry powder to taste (probably 1-2 tbsp?)
a touch of cumin
a touch of chili flakes if desired.
Dice the onions and garlic and sautee them in butter or olive oil until translucent. Add carrots and continue sauteeing for a few minutes. Add remaining ingredients and simmer until carrots are very tender. Use a food mill or blender to almost-puree most of the carrots and stir the soup well. Serve with crusty bread of some kind.
I love soup threads!! :-)
<b>Potato soup (3 servings)</b>
1 small onion
2 red potatoes, diced but not peeled
About 3 tbsp of olive oil
2-3 tbsp flour
1 cup milk
2 cups water
2 chicken or veggie buillion cubes
About 1 tsp rosemary
salt and pepper to taste
Sautee the onion in some olive oil on med-low until it becomes translucent. Add a little more oil. Add the flour. Make sure there is enough oil to make a sort of paste with the flour onions and oil. Cook for 1 minute or so, until golden. Add the remaining ingredients. Bring to a boil and then simmer for 10-15 minutes--until potatoes are tender. At this point I usually use a potato masher to smoosh some of the potatoes.
<b>Curry carrot soup (lots of servings)</b>
I don't have exact amounts on this, but here goes anyway.
1-2 onions, depending on size
1-2 cloves of garlic
Enough butter or olive oil to sautee onions and garlic
2-3 cups of diced carrots
Enough chicken broth to cover plus a little (or you can use water and buillion, or veggie broth)
salt and pepper to taste
curry powder to taste (probably 1-2 tbsp?)
a touch of cumin
a touch of chili flakes if desired.
Dice the onions and garlic and sautee them in butter or olive oil until translucent. Add carrots and continue sauteeing for a few minutes. Add remaining ingredients and simmer until carrots are very tender. Use a food mill or blender to almost-puree most of the carrots and stir the soup well. Serve with crusty bread of some kind.
I love soup threads!! :-)