Engerl

My favourite is the summer soup. It's easy. You boil potato pieces, sliced carrots, green beans and cauliflower. Don't overdo it with water otherwise the soup will get watery. When the potatoes & veggies are nearly done (and not overdone), add peas, milk (at least as much as there's water), salt and a dash of butter. Bring to boiling point again but don't boil.

With summer soup I like rye bread the best. And you will have room for dessert after the meal!

Kaija-Liisa

A soup I like too much is the soup with cabbage and rice. You need some pork ribs ( those you use for barbecue), a white cabbage, a handful of rice for every person + 1, olive oil, pepper and parmigiano cheese.
Boil the pork ribs for an hour, in the meantime cut the cabbage in thin pieces ( I use only 1/2 cabbage for five). Add the cabbage and the rice to the boiled water, when the rice is ready (about 20 minutes), put the soup in the dishes, add raw olive oil, pepper and grated parmigiano cheese.

Lorenza

I think besides chicken soup my most favorite soup (from Portugal) is called

"Caldo Verde"

The most important ingredient is a cabbage (couve) cut very thin--this is a
green cabbage, like collard greens, roll the leaves and cut very thin--like
for slaw. In Portugal they sell it fresh cut at the farmer's markets or we
just cut it at home. Wash in several waters to take out the green color--or
don't if you worry about loosing vitamins.

To make the soup, boil potatoes and a bit of onion, salt and olive oil.
When potato is soft smash to make like a potato soup. Add the cabbage and
cook, uncovered so that greens will stay green, only long enough to soften
the cabbage. Check salt and pepper.
Serve in (clay-barro) soup bowls with slice of presunto or other sausage.
Accompanied by cornbread.

Here in US my favorite soup is Cream of Broccoli

I use the stalks along with the floweret's. Peel the stalks if the skin is
hard or stringy.... Cut in pieces, add the flowery part separated in
bunches and boil with salt.
When cooked save a few flowerets for garnish and smash the rest. Add
butter, milk or cream, and cheese if desired, taste for salt and pepper
flavor. Serve with a few of the whole pieces in the bowl.

Carolina

I have a recipe for a simple, but delicious potato soup.
500g (1 pound?) potatoes - peel and cut in pieces
Boil the potatoes in 7,5 dl meat- or vegetable broth. Mash it and put 2
dl cream and 50 g butter in. Boil up it again and flavour it with salt,
pepper and nutmeg.
200 g potatoes - peel and cut in little cubes. Roast them crisp with
butter and put them on the finished soup.

I wish you "Än Guete". (Enjoy your meal)

Marlis

Last night I got out a couple of large potatoes;
yellow ones (Yukon Gold), an onion and a couple of stocks of celery. I diced
all of this into small cubes, added water and salt, white pepper and parsley
and let it cook for quite awhile. Looking to see what else I had in the frig
that needed to be used up, I had one carrot and a little sausage left so I
diced the carrot (added it to the pot) and fried up the sausage. When all the
veggies were well done, I added the meat, a little butter and some milk. When
all was good and hot we ate the soup with seasoned croutons. I think just
about any veggies can be used to make a good soup and they are so tasty when the weather is damp and cold.

Bev

Well .. My recipe for potato soup is really simple : Take ca 2 kilos of
potatos and 6 - 8 leeks ( long green ones, not sure if the word is correct ? )
.Prepare both, and cut in smaller pieces ( 2" or so ) . Boil potatos and
leeks with enough water to cover it, for about 40 mins or what it takes it all
to be very "smooth" and easy to blend.

Blend it all and add some milk or cream, add salt and pepper to get the right
taste. Let it boil for a couple of minutes. The consistence of the soup is
thick and creamy.

Cut bacon and onions in small pieces and fry in a pan - when you serve the
soup, add some fryed bacon and onions on top of the bowl. This adds a lovely
taste !!

That's all .. Very easy and good :-) and possible to make a huge portion and
eat it for several days .. Great .. :-)

Pia

Pumpkin and coconut cream soup (serves 4)

1 tablespoon oil
1 clove garlic, crushed
4 green shallots, chopped
2 small fresh red chillies, chopped
1 tablespoon chopped fresh lemon grass
1/2 teaspoon shrimp paste
2 small chicken stock cubes, crumbled
2 cups (500 ml) boiling water
500 g pumpkin, chopped
400 ml can coconut cream
250 cooked small prawns, shelled
1 tablespoon shredded basil

1. Heat oil in pan, add garlic, shallots, chillies, lemon grass and
paste, cook, stirring, until shallots are soft.
2. Add stock cubes and water, bring to boil, add pumpkin, simmer,
covered, for 10 minutes. Stir in coconut cream, simmer, covered, for 5
minutes or until pumpkin is tender.
3. Add prawns, stir until heated through. Serve soup sprinkled with basil.

Helen

Pumpkin Soup

A small Pumpkin ( you could even use squash or make it with carrotts )
Garlic
Onion
Margarine or oil
Salt, pepper
Vegetable broth or chicken broth
Sour cream
Crouton or roasted sunflower or pine nuts
Parsley

Cut and core the pumpkin, cut the pumpkin meat into cubes or chunks, about one inch big.
Saute onion and garlic in a pan, add the pumpkin meat. Add the broth, enough the cover the pumpkin a little, and the seasoning, cook until pumpkin is soft. Puree the mixture and taste.
You can add a little wine to it if you like. Serve with a dollop of sour cream and nuts, or herb crouton if you like. Sprinkle with chopped parsley . Enjoy!!
I hope you like it as much as I do.

Tina

from the "The Moosewood Cookbook"
Lentil Soup
This is a very easy fat-free lentil soup that just about cooks itself. Only one
pot is needed, so cleanup is easy.
3 cups dry lentils
7 cups water
2 tsp. salt
6 to 8 medium cloves garlic, crushed
2 cups chopped onion
2 stalks celery, chopped
2 medium carrots, sliced or diced
optional: 1/2 to 1 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
lots of freshly ground black pepper
2 to 3 medium-sized ripe tomatoes
red wine vinegar, to drizzle on top
1) Place lentils, water, and salt in a pot. Bring to a boil, lower heat to the
slowest possible simmer, and cook quietly, partially covered, for 20 to 30
minutes.
2) Add vegetables (except tomatoes), herbs, and black pepper. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally.
3) Heat a medium saucepan full of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skins, and squeeze out the seeds.
Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 minutes more.
4) Serve hot with a drizzle of vinegar on top of each steaming bowlfull.
Preparation time: about 1 hour yields: 6 to 8 serviens

Lola