HAMBURGER SOUP AKA HANGOVER SOUP
I attended a potluck where this soup was the main dish, the host went on and on about how good this was, I liked the soup but thought with a few added touches i could personilize this into and amazing soup, so thats what i did. Warning this soup is very good and very hearty and will result in a full satisfied stomach. Very good on a cold winter day when running to the market is not an option.
Provided by robynweik
Categories Weeknight
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a frying pan cook ground beef, onions and garlic together.
- Then thinly slice carrots and cabbage and add to cooked beef mixture fry for an additional 5 minutes over medium heat.
- Transfer ingredients to a large pot with lid, then add all additional ingredients cover, bring ingredients to a boil over medium heat then reduce to low heat and cook for an additional 2 hours or until all vegetables are fully cooked.
GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)
This is my favorite garlic soup of all. It is wonderful and each bite is as memorable as the first. This garlic soup differs from the ordinary garlic soup as it is hearty but also elegant. It is the kind of soup a person craves when recovering from a cold or a broken heart. It has cured a number of hangovers over the years although scrawled above the recipe I have written "Do not attempt to make with a really really bad hangover!!!!" - and I heed that warning, so plan ahead (I am pretty sure it means not to make it with a real bad hangover if you have to also make the stock). The combination of garlic, herbs and cloves is magic; the tomato juice adds zip and the unctuous egg yolk enrichment is balanced by the pasta's pleasant, soothing note. This will cure whatever ails you....For an even heartier entrée; place a poached egg on each croûte before ladling the soup over it. Wonderful! This soup is best when made with my Browned Vegetable Stock recipe (#150683), you could use other stock, but it would be a real shame.... a real shame.... so heighten your experience and make the stock as well... you won't be sorry. For a fine-but-not-fussy meal you'll be proud to set before anyone, try this soup with THE Salad ("the" Salad Recipe #150702) ... because you can never have too much garlic! LOL! Finish with a fruity dessert like a really good baked apple made with brown sugar and served with gingerbread and a dollop of yogurt..... yummy!
Provided by NcMysteryShopper
Categories Brunch
Time 1h
Yield 8 as a starter, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
- Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done - 5 minutes for alphabets and 8-10 minutes for the larger shapes.
- Meanwhile beat the egg yolks in a small bowl.
- Put a croûte in each soup bowl and top with a handful of grated cheese.
- When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!
Nutrition Facts : Calories 219.7, Fat 9.1, SaturatedFat 4.9, Cholesterol 102.9, Sodium 345.7, Carbohydrate 25.7, Fiber 2.8, Sugar 3.7, Protein 10.5
HANGOVER SOUP
There is a running joke in my family, that when you are hung over, you need a big bowl of Hangover Soup! lol...And it's true! No matter how sick you feel, you always feel better after a bowl. or two! ;)
Provided by TalentedMissRara
Categories Stocks
Time 45m
Yield 8-10 8-10 bowls, 8-24 serving(s)
Number Of Ingredients 10
Steps:
- First, take the meat of your choice, brown it in a frying pan with one half of the onion.
- Drain the meat and leave it in the pan until you are ready to put it in the pot.
- Boil your macaroni, drain and set aside the noodles in the strainer.
- Take your pot and add the 2 cans of tomatoes, dice the onion and throw it in the pot with the salt, pepper and garlic powder.
- When it gets to a nice boil, add the tomato paste, hamburger and macaroni.
- Let it boil down a bit, then add the 2 cups of water, stir.
- Now the optional part: If you want to add anything else to the recipe(like parmasean, etc.) this is the time to add it. Give the soup a stir and get out the bowls and spoons, because your Hangover Soup is done! :D Enjoy!
Nutrition Facts : Calories 258.9, Fat 6.6, SaturatedFat 2.5, Cholesterol 36.9, Sodium 1528.1, Carbohydrate 33.5, Fiber 4.6, Sugar 8.9, Protein 17.7
HANGOVER SOUP
This soup goes back for many generations in my home town. It's a delicious tomato macaroni soup with a good rich broth. I don't know how it got the name but it does seem to soothe a hangover.
Provided by Beeks
Categories Vegetable
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put soupbone in dutch oven and fill with cold water halfway to the top of pot.
- Cook over medium heat for about an hour.
- Add tomatoes,onion,beef cubes,tomato paste and parsley,continue cooking until beef falls from the bone (around 45 minutes or more.) Remove the meat and cut into small pieces, discarding the fat and bone and put back into soup.
- Add macaroni and cook for around 15 minutes.
- Salt and pepper to your liking.
Nutrition Facts : Calories 51.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 139.8, Carbohydrate 10.6, Fiber 1.4, Sugar 3, Protein 2
MAGIC SOUP
I don't know what it is...this soup cures what ails ya. A recipe for Authentic Jewish Penicillin (chicken soup) tweaked by a sympathetic goy. I make a big pot of this when cold & flu season hits and freeze small containers to reheat whenever one of us feels the bug coming on. I pureed this for my baby last winter and he loved it.
Provided by Queen of Everything
Categories Clear Soup
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in pot, cover with cold, good-tasting water.
- Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
- Add garlic, ginger and salt& pepper.
- Bring all ingredients to a boil then reduce to a simmer.
- Simmer stock for at least 2 hours, skimming any scum that rises to the top.
- The longer you cook this, the better it tastes.
- You can make the stock in a crockpot for 6-8 hours on low.
- Remove vegetables and discard.
- Remove chicken and debone.
- Strain stock and taste for seasoning.
- Add salt as necessary.
- Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
- Replace deboned chicken.
- You can reserve some for another recipe, but I usually use all of it.
- Add egg noodles.
- Cook for an additional 10 minutes or until egg noodles are tender.
- Add dill and parsley at the very end of the cooking process.
Nutrition Facts : Calories 260.4, Fat 9.3, SaturatedFat 2.6, Cholesterol 71.8, Sodium 99.5, Carbohydrate 23.1, Fiber 2.5, Sugar 3.8, Protein 20.4
CHICKEN SOUP FOR THE SOUL
This is a wholesome soup that cures all ails, including Hangover, Colds/Flu and Depression. There a million varieties, but this is mine...
Provided by Jana Steinhagen
Categories One Dish Meal
Time 2h26m
Yield 2 liter, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
- The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
- This is brought to a simmer and the foam skimmed of as it rises to the top.
- After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
- This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
- After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
- Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
- Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
- Enjoy!
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- Tie the sage, bay leaves, and thyme together with butcher’s twine. Place the herb bundle in the saucepan, along with the water and broth and salt. Bring to a boil then reduce the heat and simmer gently for 30 minutes. Discard the herbs and continue to simmer
- Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladles of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream to prevent the eggs from curdling.
- Remove the pot from the heat and whisk for just another minute. Taste the soup and season with salt and pepper as needed. Serve immediately, with a drizzle of olive oil over each portion.
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- Melt the butter in a medium pan over medium heat, and add the garlic. Cook until softened and aromatic, about 4 to 5 minutes (lower the heat if it starts to brown). Add the broth and bring to a boil over high heat.
- When boiling, season with salt and pepper, then add the diced potatoes, marjoram, and caraway seeds. Reduce heat and simmer, covered for 15 to 20 minutes until the potatoes are tender. Adjust seasoning as needed.
- If you are adding an egg, pour it in slowly while mixing the soup to create ribbons of cooked egg (similar to Chinese egg drop soup).
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