Soup On A Whim Recipes

HOMEMADE TOM YUM SOUP

Steps:

• Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
• Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
• Ladle soup into bowls and top with mushroom slices and green onions.

POTATO SOUP ON A WHIM

Steps:

• Combine the chopped potatoes, celery, carrot, and onion into a large pot.
• Add the cream of chicken soup, and enough chicken broth to cover all the vegetables (about 2 cans).
• Add salt and pepper to taste, and sprinkle lightly with nutmeg.
• Bring pot to a boil.
• Turn the flame down and let simmer for 20 minutes or until potatoes are tender. Stir occasionally.
• Turn off the flame and remove the pot to a cool burner (or counter) and mash the potatoes in the pot (be careful and the pot will be hot).
• Serve and enjoy.

APRICOT JAM ON A WHIM

Steps:

• Pour sugar into a large Dutch oven or heavy saucepan, add pectin and blend together with your fingers. Cut each apricot in half lengthwise and remove pit. Cut each half into four pieces, drop into sugar and mash lightly with a fork. Add lemon juice and stir with a rubber spatula to combine. Let sugared fruit stand at room temperature, covered, for one hour. Stir occasionally.
• Place Dutch oven over medium-high heat. Cook fruit, stirring frequently to prevent scorching. Bring to a full boil and cook, stirring constantly, until apricots are tender, virtually translucent and juices have thickened, 5 or 6 minutes. Skim foam as it rises. Remove jam from heat and stir in kirsch. Cool jam to room temperature then spoon into containers and refrigerate.

SOUP ON A WHIM

Steps:

• Cook, crumble and drain the sausage, reserving 1 tsp in frying pan.
• Add chicken broth to soup pot, bring to boil.
• cook garlic, onions and carrots in the the sausage pan with the reserved oil, add zucchini when onions are almost translucent, cook until soft.
• once broth is boiling, cook tortellini in the broth, cook for 3-4 min, then add cooked veggies, sausage, can of tomatoes, beans, zucchini , wine, and cook for 20 minute Add spinach at the end. Top with grated parmesan cheese.