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This isn't really a recipe.....its a canned soup that I just found and love. The brand is "It's Greek To Me".....and its an egg, lemon, chicken and orzo soup. I am sure it must be a traditional recipe.....and maybe some day I would like to make it from scratch...but I am still satisfied with the canned version. Its delicious!
Look for a pale blue can...(think greek flag)....with the Greek key motif and Greek style lettering. It is made in Tarpon Springs Florida. The note on the can calls it an "Avgo-Lemono Soupa" and it says "as enjoyed at the Houllis Island House restaurant for over thirty years" Michael Houllis
Look for a pale blue can...(think greek flag)....with the Greek key motif and Greek style lettering. It is made in Tarpon Springs Florida. The note on the can calls it an "Avgo-Lemono Soupa" and it says "as enjoyed at the Houllis Island House restaurant for over thirty years" Michael Houllis
Thread hijack: When I lived in Florida, we went to Tarpon Springs every few months, it's one of my favorite places to visit and eat myself into a food coma while there! I miss going there since I left Florida.
I am looking for some suggestions for vegan soups that I can make for a charity event at work next week. Thanks in advance.
Consider a lentil soup, using vegetable stock instead of chicken stock.
There are many recipes around, here's one I've made many times, I doubt using vegetable stock would change the taste at all:
I usually substitute canned chopped tomatoes for the fresh ones, and I add it to the soup as it's cooking. I sometimes add baby spinach leaves too, they wilt and give a nice body to the soup.
It tastes best when made a couple of days ahead.
Now that November has arrived, thought it was time to revive this thread. Wanted to make an addition to a recipe I posted here several years ago. The recipe proved to be very popular and folks made a lot of wonderful variations.
This one can be made in 20 minutes or less. It's delicious, as spicy as you want it to be and very pretty.
Pot Sticker Soup
32-44 oz chicken broth
2 cloves garlic, minced
1-2 tsp. chili oil or chile garlic paste to taste
1 package Trader Joe's or other brand
pork potstickers (aka gyoza)
(chicken, shrimp or vegetarian also OK)
2 cups or more to taste fresh baby spinach OR
1/4 to 1/2 pkg. thawed, drained and squeezed dry frozen spinach
1 cup shredded carrots (optional, but they look so pretty)
In medium saucepan simmer broth with minced garlic and chili oil/paste for
2-3 minutes. Add frozen pot stickers and simmer for 3 minutes or so. Add
spinach and carrots. Simmer for 1-2 minutes until spinach is wilted but still bright green,
Serve hot, with extra chili oil for those who want it. DELICIOUS!
I just made it today with pot stickers NOT from Trader Joe's. They were Pagoda brand from another local supermarket.
Anyhoo, these pork pot stickers came with a dipping sauce of Ponzu Lime Sauce. Added it to the soup and LOVED the lime flavor. Amended the recipe in my archive to always add at least a generous squeeze or 6 of lime OR some Ponzu Lime sauce. A whole new delicious flavor that works perfectly with the soup.
Consider a lentil soup, using vegetable stock instead of chicken stock.
There are many recipes around, here's one I've made many times, I doubt using vegetable stock would change the taste at all:
I usually substitute canned chopped tomatoes for the fresh ones, and I add it to the soup as it's cooking. I sometimes add baby spinach leaves too, they wilt and give a nice body to the soup.
It tastes best when made a couple of days ahead.
Lentil soup would be good, as would a bean soup. Black bean soup with peppers. Or chili beans.
Wow, it’s a great thread to resurrect. So many posters are dead and gone (and dearly missed).
It’s time for soup season.
I guess no one wants to contribute. Not sure who's dearly departed but surely there are newbies! The world can always use new soup recipes! Come on folks!
This is the soup we made for a Holiday House Tour Luncheon. It was very good, and simple to make. Heavy on the sodium, I guess, but I don’t think anybody died.
Wild Rice Soup (We added chicken, but it is optional) 15 one cup servings
2 6 oz. boxes Uncle Bens Original Wild Rice, prepared per package instructions
2 cans Cream of Potato Soup
2 cans Cream of Chicken Soup
4 soup cans milk
1/2# bacon, fried and crumbled (or bacon bits)
1/2# American or Swiss cheese, grated
Cubed cooked chicken
Stir together the soups, milk and cheese, until smooth. Mix in the rice, bacon, and chicken.
Note: if you are keeping this warm for a long time, like at a potluck, you might want to keep some chicken broth handy to thin it down. The rice swells after awhile and the soup gets very thick.
Using my IP to make DH some Jewish Penicillin (aka change corn soup) tonight Never used the UP for this before, so if anybody had a tried and true recipe, I'd appreciate it.
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