I've never made leek and potato soup and I've always wanted to try it...so when I found leek in the supermarket and this great recipe of David Lebovitz I had to try it right away. Of,course it's a little bit adapted.You'll love it!

Ingredients:
1 tablespoon oil
1 leek
1 teaspoon fresh thyme
3 cups water
1 cube chicken stock
300 gr potatoes ,peeled and cubed
1 bay leaf
salt to taste

Heat the oil and add the sliced leeks.


Fry for 5-7 minutes or until soft.
Add thyme and stir for about 30 seconds.
Pour the water and add the potatoes and the bay leaf.
Add the cube as well.
Cover and simmer until potatoes are tender.
Take out the bay leaf and using a stick blender puree the soup.

If the soup is too thick add some water.
Don't use a food processor,the soup will turn gummy.

This is the only soup my littles would eat when sick and I don't know how a sick little tummy can wish for a soup with tomatoes,but that's what they want and that's what they get!
Of course,it's Andi's recipe and you can find it here:http://www.food.com/recipe/tomato-soup-333005

Before moving to posting the recipe maybe you'd like to see my review!
"Maybe you thought that only you get animals involved in making this soup! I'll get there too, but first let me tell you how the soup making went. You have the best simple recipes, that at first (and I don't know the reason) look so complicated, but they are really so easy. You are really special and that's the reason I put bay leaf in the soup. Recently, I don't really like the taste of it.I used homemade coutons,with garlic and onion powder and I added some dried basil and oregano.Soup was great!And than I thought I should post a different kind of photo, with a Romanian background. A pigeon was trying to come and try it. Probably saw the steam coming out of it and smelled it too, of course! I was feeding the soup to little's little#2 and she enjoyed it so much (I added some olive oil to hers) when she knocked over her dish and we got tomato soup all over the door(only there luckily). Now as I'm trying to write the review she's right in the corner where the photo is posted and is trying to eat the soup. Is touching the picture and watching her hands, probably wondering why there's none on her fingers. This soup will be only tomato soup that I'll make from now on. Tasty,easy and unforgatable."

1 garlic clove,minced

1 bay leaf

1 (28 ounce) can canned tomatoes

1 slice bread,crust removed or not

1 cup broth

salt,pepper to taste

italian seasoning or oregano

Heat the oil and add onion,bay leaf and garlic.

Soften veggies for three minutes.Add canned tomatoes and broth.Stir in bread.

Mash with a stick blender or a potato masher.Add seasonings.

Cook until just heated,don't boil.Remove bay leaf and serve.Drizzle with oil.

I have to keep the promises and post the recipes in English as well. I love this soup!!!

Ingredients:
2 lb pumpkin
2 oz butter
1 onion,chopped
4 cups chicken stock
3/4 cup cream

Peel the pumpkin and chop into chunks. Heat the butter and cook the onion until soft.
Add the pumpkin and the stock.
Simmer,covered,for 20 minutes or until pumpkin is tender.
Process in a blender or with a stick blender until smooth.
Stir in the cream.
Season with salt and pepper if you wish. I didn't .

It's the third day that we're stuck indoors,this morning was -22 Celsius. Not much to do,got tired of cooking too,we're pretending to cook with playdough.
Anyway we have to eat something and if this isn't the perfect time for soup then what is it perfect for?

Ingredients:
60 gr (2 oz) butter
1/3 cup plain flour
2 cups chicken stock
1 cup milk
1 chicken breast fillet,finelly chopped
1 cup cream (I omitted it this time)
1 celery stick,chopped
fresh parsley,to serve
fresh parsley ,to serve

Melt de butter in a large pan,add the flour and stir over low hear for 2 minutes,or until lightly golede.
Remove from the heat and add the stock gradually,stirring util smooth.
Return to the heat and stir until it comes to the boil and thickens.
Add the milk,chicken,cream and celery.
Simmer for 5 minutes or until the chicken is tender.
Season and sprinkle with parsley.

Another great find among my reviews.I've made this last winter and I really liked it and it worked out even with green lentils,just the color wasn't as pretty.

Ingredients:
1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)

Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.
Serve.

This recipe comes from lovely Katew from the land down under and while it's summer in Australia,here's were freezing. Great soup especially if you need a quick curry fix,like I do sometimes.Kids too young to be able to sample it,so it's perfect when mommy needs a little curry something.Click on the recipe and it will take you to the original.



Ingredients:
2 tablespoons olive oil
3 teaspoons curry powder, I use mild - and I used Japanese,which is mild too
1 brown onion, finely chopped
1 parsnip, peeled and finely chopped
1 potato, peeled and diced
2 carrots, peeled and diced
2 celery ribs, finely chopped
1 cup dry green lentils, rinsed and picked over
1 red apple, peeled and diced
1 tomato, finely chopped
1 liter stock, i use vegetable stock

Heat oil in large saucepan.
Add curry powder and vegetables.
Cook for 4 or 5 minutes till aromatic.
Add lentils, apple, tomato and stock.
Bring to boil and simmer for 50 minutes.
Stir occasionally.
Serve when mixture is thickened and lentils are tender.

Click on the title and it will take you straight to Uncle Bill's recipe to food.com. Oh,I so miss recipezaar.Everything was faster and it was a part of my life.On the other hand, I probably wasn't going to start this blog if it wasn't for the big change.
Now,getting back to this amazing soup. Uncle Bill and I,share the same birthday,just the years of birth are different. I just love his soup!!! Recently,I just throw everything in the pressure cooker.



Ingredients:
8 cups water
1 large ham bone
2 cups green dried split peas
2 large carrots, peeled and diced small
2 medium onions, chopped small
2 large celery ribs, include leaves, chop small
1 large bay leaf
2 beef bouillon cubes
1 teaspoon salt
1/4 teaspoon black peppercorns, crushed
1 pinch dried thyme

Rinse peas well in cold water and add to a large cooking pot.
 Measure 8 cups of water and add to cooking pot.
 Bring to boil, remove from heat, cover and let sit for 1 hour.
 Return to stove and bring back to boil.
 Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
Discard ham bone.
If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
Remove bay leaf and discard.
Adjust seasonings to taste.
If you desire a smooth soup, then puree' in batches in a food processor or blender.
 Or eat the soup without puree'ing.
 If soup is too thick, add more water to your desired consistency.
Beef broth or chicken broth may be added, just reduce the water by the amounts used.
 Smoked ham hocks are excellent to use instead of a ham bone.
If there is not enough ham on the ham bone, then add additional ham of your choice.
You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.

Nothing better than finding fingers in your soup!

Ingredients:
4 cups water
1 cup milk
2 tablespoons butter
1 1/2 teaspoons salt
1 -2 cup mashed potatoes
1 lb frankfurter, sliced
1 lb baby carrot
1/4 cup chopped salted peanuts (optional)

Combine water, milk, butter and salt in large pan- bring to a boil.
Gradually stir in potatoes with a fork, stirring until smooth.
Add frankfurters and carrots, including the liquid; heat 5 to 10 minutes longer. Sprinkle each serving with chopped peanuts before serving.

I've tried this last winter and I liked it. Winter is around the corner,so we'll make it again.Diana#2 from the zaar is the one responsible for introducing me to this soup.

Ingredients:
Stock
1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water

Soup
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
Remove the meat from the bones, cut and set aside.
Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

This soup is thick,it's supposed to be that way. I've had it the first time in a sandwich restaurant in Tehran,it was the only thing my daughter could eat. I've been making it ever since.

Ingredients:
1 cup oats ( I usually use instant oatmeal)
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley

Put water, onions,grated carrot and potato in a pot and bring to a boil.
 Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
Boil for 10 minutes.
Add the oats and stir often.
 Boil for another 15 minutes and just before finishing add lemon juice and parsley.

Bluemoondownunder is responsible for introducing me to this. Once you remember not to throw away the ends of your veggies is easy. It's a very flavorful stock. Best to make in summer and best eaten in winter.

Ingredients:
vegetable peels, well-washed, enough to fill a large stockpot (10-litre) 2 liters water, enough to cover the vegetables
1 bay leaf
peppercorn

Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
Strain and freeze in small portions (about 1 cup/8 fluid ounces).

.

Nice little soup and it's also so easy to make. It completes a Chinese meal.Mama's Kitchen(hope) is the one I've got the recipe from.

Ingredients:
1 can chicken broth (14 oz)
2 eggs
1 teaspoon cornstarch
salt
1 green onion, chopped

Heat broth in saucepan to boiling. Whisk the eggs well. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
Remove pan from heat once broth is boiling.
GENTLY stir in eggs. The more you stir the smaller the egg 'drops' will be.
Taste. Add salt if desired.Garnish with chopped green onion.

1 onion
1 carrots
1 potatoes
2 stalks celery
1 green peppers
1/2 cup green beans
vegetable stock or chicken bouillon
1 tablespoon tomato paste
2 tomatoes
salt pepper
1/2 lemons, juice of
4 cups water
lovage
parsley
vermicelli (optional)
 
Cut all the vegetables in cubes.
Sautee the onion, add the rest of veggies.
Add the water and the stock.
When it's almost done add the tomato paste, chopped parsley. Add vermicelli.
Season with salt, pepper and lemon juice according to your taste.
Add little by little so it's not too sour.