4 Soups To Go... - Stevie's Crazy Kitchen Blog at Allrecipes.com - 274975

Stevie's Crazy Kitchen

4 soups to go... 
May 10, 2012 11:36 pm 
Updated: May 15, 2012 5:31 am
Yesterday would have been a perfect day for a big pot of freshly made soup!  Out of nowhere (I don't recall seeing a storm in the forecast,) the sky to the east darkened, the wind picked up, and the clouds opened up, drenching the parched soil for a good half hour.  I was amazed, frankly!  In fear of a power outage, I took a break from cooking, to grab some candles, matches, and a flashlight!

So, I'm close to the end!  What soups are left?  Tentatively, Wild rice, Xavier,Yellow Pea, and Zuchinni.  I really need to finish this series...

I had found a recipe for "Winter Vegetable Soup," but fear that this time of year, in Phoenix, I'll have trouble finding "winter veg's!"  Maybe not, but then I don't think I've made a single soup using rice of any type either.  Also, before I "make" Xavier soup, I want to research a little more - seems that I read that it's basically a clear chicken broth, or cream based soup.  Sounds kind of boring, really, but then there aren't too many soups out there (that I've found,) with the name beginning with X! 

Once I'm done with this endeavor, I'll post a list of the names of all of the "Alphabet" soups I've made... and EATEN!  Thankfully, my friend Denise likes soup, and often has soup on her lunch break daily.  She has shared many of those I've prepared thus far.  I enjoy soups too, but I can't say eating the same soup every day for a week really interests me.  Needless to say, I do have a number of containers in the freezer, for whenever the mood strikes.

Meanwhile, I'll scrub out the stock pot... be  happy, be healthy, be crazy!

May 11, 2012 2:49 am
hey Stevie soup sounds good to me right now it's 46.8 degrees here this morning,i can't think of seeing many soups that start with X...so i will be waiting to hear how it turns out.the names of the last four sounds nice...waiting to hear about them...oh i bet that rain was nice, here we are almost 5 inches below normal on rainfall ...hope we get some soon, later friend....Judy
May 11, 2012 10:47 am
We have been having all the weather in May that we normally have in March and April so it has been cold, windy and rainy. I made Pumpkin Chipotle soup Wednesday and had the leftovers yesterday. It was just spicy enough to be warming. I'm curious about that Xavier soup, looking forward to it. Stay crazy!
May 11, 2012 1:46 pm
I was curious about the Xavier soup, too, so I went and googled it. I found out it's a traditional Italian soup...and I'm 1/2 Italian! The recipe I found sounds pretty good to me. It begins with a delicious sounding consomme made from scratch, using egg whites to clarify it. The consomme is then thickened a little with some arrowroot and delicious-sounding Parmesan pea-sized dumplings are boiled separately in salted water and then added to the soup. I'm thinking I need to try this!
May 11, 2012 4:27 pm
rice is not one of my favorite items in a soup (like chicken and rice soup). I have never hear of Xavier soup, nor my wife who is 50% Italian. she also does not like "Dumplings". It sounds like something I would like however. One I looked at has "nutmeg" and "arrowroot" I know I would Cut Out The "nutmeg", Not sure I ever had "arrowroot".
May 11, 2012 7:04 pm
Judy, I'll keep you all posted per these last 4! 46 degrees! You can KEEP THAT! 90ish here today... Be well, friend, and eat soup!
May 11, 2012 7:06 pm
BigShotsMom, I've never eaten "anything" that had Chipotle's in it, but got brave... picked up a can of chipotles in adobo last trip to the market. May end up tossing the lot, but who knows? be well!
May 11, 2012 7:11 pm
Keri, let me know how that soup turns out...! You're reminded me that one recipe I saw called for egg whites (I'd forgotten) but one thing I've learned with this "series" is that I'm particular as to what TYPE of dumplings they are... I'm not fond of the "pasta" variety (those with egg in them.) Let me know! Guess I'll go to grocery tomorrow...
May 11, 2012 7:14 pm
King, nutmeg can be interesting (when you might not expect it!) Arrowroot is used as a thickener, mostly in "delicate" dishes, as it has little to no taste at all - less than cornstarch even. Be well!
May 11, 2012 7:56 pm
Hi Stevie. It is cold and rainy here in Southern Colorado. I could use a hot bowl of soup. Maybe--I will have to make a potato soup for tomorrow.
May 11, 2012 11:27 pm
Ummmm, potato soup! I LOVE potatoes!http://allrecipes.com/recipe/ultimate-potato-soup/detail.aspx is the one I tried for my "series." Enjoy, Lela! Save some for me! Be well, friend!
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Stevie crazycook

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Lansing, Michigan, USA
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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