Monday, February 12, 2007

SOUP - Recipe Exchange

New York is finally getting a good amount of snow this week, so I thought the perfect post would be a recipe exchange for soups! I am normally not a fan of tomato soup, but I love making this recipe over and over again. Trust me, this kicked up version of classic tomato soup will warm you up in this ten degree weather! If you want to make a grilled cheese sandwich, I suggest using provolone cheese on some of the extra rye bread. The pancetta adds a great flavor and can be purchased at any Italian butcher shop! If you don't have one by you, use regular bacon.

I look forward to reading your soup recipe in the comment section! Cheers!

TOMATO AND PANCETTA SOUP (courtesty of Giada De Laurentiis)
1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream

Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.
Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve!


jsh said...

I can't promise that I'm more likely to comment here than on Eyre Affairs, but I will promise to be as devoted a reader! And eater! :)

ThursdayNext said...

Chances are you will also be featured in many of my posts about dining out. Can we say Unidentified Flying Chicken, JSH? :) xoxoxoxoxoxoxoxo

Anonymous said...

The link below will take you to a recipe for Green Olive Soup adapted from an old Frugal Gourmet recipe. It is my wife's all-time favorite soup.


lucette said...

I just made a great throw-together soup: canned chickpeas, two small potatoes, some leftover coconut milk, a bit of chicken broth, sauteed onions and garlic, a pinch of curry powder and of chipotle powder. Very warming and heartening!
I see you have both a culinary and a literary blog--me, too!

PeeJ said...

This is my "kill or cure" cold cure blue cheese soup

1/2 pint veg stock
2oz blue cheese (good quality St Agur works beautifully)
half a small pot of single cream
2 tablespoons olive oil
twist of paprika
twist or scrape (tiny amount in other words) of fresh ginger root
3 oz or half a can of butter beans (or similar white beans, flageolets work too)
Sneaky slug of white wine
2 cauliflower/broccoli sprigs

Simmer stock, olive oil, beans, broc/cauli on a hob for about 10 mins
Take off the heat, slowly stir in blue cheese and cream.
twist in ginger, paprika

Liquidise ingredients

Re-heat gently till just steaming

Serve with some ace thick crust granary bread


ThursdayNext said...

Scott ~ Thank you so much for the recipe! I remember the Frugal Gourmet and am sad that the chef turned out to be such a horrid man because his show was awesome! You have a great blog...

Lucette ~ That throw together soup sounds delish! I like your soup style! ;) Your blog(s) are fantastic! Cheers!

Peej ~ Oh my dear chappy, I melt even hearing your accent coming through via a recipe! "Sneaky slug of white wine"...oh my tummy be still! I can't wait to try this recipe, sir!

PeeJ said...

Alas dear heart, I always struggle to think of measurements for ingredients as my electronic scales and measuring jugs are in pristeen condition at maybe towers. Besides, don't you prefer "dollops", "Smidgeons", "Slugs", "Dashes", "sprinkles", "Handfuls" and "Pinches"?


ThursdayNext said...

Peej ~ Yes, I definitely prefer pinches and dollops! :) xoxo

emily said...

Thanks for stopping by and saying hello!
I'm making soup tonight actually - an adventure of eggplant, homemade ricotta and cannellini beans which will either be excellent or really really weird (just because one likes all those things on their own doesn't mean they'll combine!)- and the results are going into the Soup, Glorious Soup! event. Might you also want to share your tomato soup recipe? It sounds ultrayummy to me and I bet I'm not the only one.
if you're interested, the info's on IMBB or at

sher said...

Amy, thank you for stopping by my blog--and congratulations on starting your own. I think you will really like the whole blog experience. I'm very impressed with your design. Great job. I look forward to checking in and seeing your posts. Love that soup recipe!

Gemma said...


That soup sounds good, I love to make mixed root vegetable soups by throwing together a big pile of veg and cooking it in a mix of stock and water, I then blend it down and add more stock or water as it is inevitably too thick! It freezes great too.

schaumi said...

i do love making soups and stews. never follow a recipe though. i look in the fridge, freezer, pantry and just have at it. they always turn out well. most recently i made a lentil soup which is one of my favorites. never made a tomato soup. your recipe looks good. i just might try it.

ThursdayNext said...

Emily ~ Thank you so much for the link! How did the soup come out? I have a feeling the combination was fantastic! :) Stay warm, dear neighbor! I love your blog.

Sher ~ Thanks for stopping by here! I appreciate it!

Gemma ~ I am going to make pea soup this weekend (speaking of thick!) and think I want to add asparagus to the mix and puree it! There is just something I love about green soups!

Schaumi ~ You are so creative that of course you don't need to follow a recipe! :) Thanks for coming by here, too! I hope you are staying warm! xoxoxoxoxo

Chef Scott said...

Congrats on starting your blog -- I look forward to following.