{"id":23738,"date":"2012-11-15T17:50:05","date_gmt":"2012-11-15T17:50:05","guid":{"rendered":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/2012\/11\/15\/12-soups\/"},"modified":"2017-07-01T07:41:36","modified_gmt":"2017-07-01T07:41:36","slug":"12-soups","status":"publish","type":"post","link":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/2012\/11\/15\/12-soups\/","title":{"rendered":""},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-23738 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='http:\/\/www.augustwritesabook.com\/tumblr-backup\/2012\/11\/15\/12-soups\/attachment\/23739\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-content\/uploads\/2012\/11\/tumblr_lid988vOS81qfc9b9o1_500-150x150.png\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-content\/uploads\/2012\/11\/tumblr_lid988vOS81qfc9b9o1_500-150x150.png 150w, http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-content\/uploads\/2012\/11\/tumblr_lid988vOS81qfc9b9o1_500-100x100.png 100w\" sizes=\"auto, 100vw\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p><a href=\"http:\/\/mangosteel.tumblr.com\/post\/4000061078\/12-soups\">mangosteel<\/a>:<\/p>\n<blockquote>\n<p>Keeping this FOREVER. All look awesome and all are or can be vegan-ized.<\/p>\n<p><a href=\"http:\/\/tortoisehare.net\/post\/3984324328\/12-soups\">tortoisehare<\/a>:<\/p>\n<blockquote>\n<p><span><strong>CREAMY<\/strong><\/span><\/p>\n<p><strong>Creamy Spinach Soup <\/strong><br \/> Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and &frac12; cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and pur\u00e9e. Garnish: A spoonful of Greek-style yogurt and chopped parsley.<\/p>\n<p><strong>Squash-and-Ginger Soup <\/strong><br \/> Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach <em>(it will take longer to soften)<\/em>. Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.<\/p>\n<p><strong>Curried Cauliflower Soup<\/strong><br \/> Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.<\/p>\n<p><span><strong>BROTHY<\/strong><\/span><\/p>\n<p><strong>Vegetable Broth With Toast <\/strong><br \/> Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, &frac12; ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.<\/p>\n<p><strong>Egg Drop Soup <\/strong><br \/> Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they\u2019re cooked, 1 to 2 minutes. Stir in &frac14; cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.<\/p>\n<p><strong>Rice-and-Pea Soup<\/strong><br \/> Boil the strained stock, lower the heat so it simmers and add &frac34; cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan<\/p>\n<p><span><strong>EARTHY<\/strong><\/span><\/p>\n<p><strong>Bean Soup<\/strong><br \/> Put 1\u00a01\/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.<\/p>\n<p><strong>Chickpea-and-Pasta Soup <\/strong><br \/>Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add &frac12; cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.<\/p>\n<p><strong>Spicy Black-Bean Soup <\/strong><br \/> Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.<\/p>\n<p><span><strong>HEARTY<\/strong><\/span><\/p>\n<p><strong>Minestrone<\/strong> <br \/>Saut\u00e9 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.<\/p>\n<p><strong>Mushroom Soup <\/strong><br \/> Substitute 1\u00a01\/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; saut\u00e9 until they brown, 10 to 12 minutes. Substitute \u00bd cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.<\/p>\n<p><strong>Tomato-and-Garlic Soup<\/strong><br \/> Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil<\/p>\n<p><em>Notes:<\/em><\/p>\n<p><em>All of these recipes serve four, and you\u2019ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while \u2014 but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you\u2019ve added dairy to it; instead, reheat gently. <\/em><\/p>\n<p><em> If you want a supersmooth soup (and just about any of these soups can be pur\u00e9ed if you like), use a standing blender \u2014 let the soup cool a bit first \u2014 which creates a finer pur\u00e9e than an immersion blender does; you might even strain the soup after pur\u00e9eing it. <\/em><\/p>\n<p><em> Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you\u2019re cooking, you\u2019ll be fine, because there is really nothing to go wrong here. <\/em><\/p>\n<\/blockquote>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>mangosteel: Keeping this FOREVER. All look awesome and all are or can be vegan-ized. tortoisehare: CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/www.augustwritesabook.com\/tumblr-backup\/2012\/11\/15\/12-soups\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[1],"tags":[8042],"class_list":["post-23738","post","type-post","status-publish","format-gallery","hentry","category-uncategorized","tag-soup-is-my-favorite","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/posts\/23738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/comments?post=23738"}],"version-history":[{"count":1,"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/posts\/23738\/revisions"}],"predecessor-version":[{"id":23740,"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/posts\/23738\/revisions\/23740"}],"wp:attachment":[{"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/media?parent=23738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/categories?post=23738"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.augustwritesabook.com\/tumblr-backup\/wp-json\/wp\/v2\/tags?post=23738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}