Frog eye soup was invented in my kitchen because of an ingredient shortage. We had plenty of groceries in the house. I am certain I was cooking for some holiday meal in the coming days.
My brother was making an unexpected visit that evening and I offered to make some homemade chicken noodle soup and sandwiches for dinner. I usually have chicken noodle soup ingredients on hand and I knew this would not require another trip to the store, because everyone knows I love chicken soup!!
I happily went about my business in the kitchen and started simmering some chicken breasts in chicken broth. I don’t always make a super-rich broth, especially when I am short on time.
I tossed in some onions, celery, and carrots. About 20 minutes before my brother was schedule to arrive I discovered I had no soup noodles!! What? At my house?
Curried Tomato Soup is based on two of my favorite dishes: tomato bisque and Indian butter chicken. Growing up I always ate the Campbell’s Tomato Soup. Up until recently, this was our go-to tomato soup. That was until I learned to make a solid tomato soup on my own.
If you’ve never been to an Indian restaurant, shame on you. My local Indian restaurant isn’t well visited by the locals, which is unfortunate because I believe they have some of the best food in town. My absolute favorite dish at this restaurant is their butter chicken. Butter chicken is a spiced (but not a hot spice, think cinnamon, cardamon, etc.) tomoato and coconut milk sauce that is used to simmer dark meat chicken. It’s absolutely fantastic with an order of garlic naan.
Anyways, one day while eating butter chicken with my wife during lunch, I had the thought of smashing together our tomato soup recipe with a butter chicken recipe. Curried tomato soup is our final result after tinkering with this recipe. We have also discovered that this recipe goes extremely well with our Indian Spiced Meatballs. Just toss the meatballs directly into your soup and you’ll be amazed.
For this recipe, you’ll probably need to head to your local Asian/Indian market. The karai methi will most likely be one of the more difficult items to fine. Since the flavor is so unique, I don’t know where to begin in terms of substitutions. For the Indian chili power, cayenne will work just fine. For some reason, the chili powder we picked up at our asian market is an order of magnitude hotter than your standard chili powder (which I’m ok with), but you may need to add more cayenne.
Before your soup is finished cooking, I recommend you taste your soup and season to your liking. Salt is important in this dish to make it pop. Sometimes I also like to go with more garam marsala and chili powder. If you add more spices to your soup at the end, be sure to let it simmer another 10-15 minutes to ensure the flavors are well incorporated.
Baked potato soup is another restaurant inspired soup that I keep in my wintertime menu rotation.
The recipe that was given to me by one of the restaurant owners is long gone. After making it so many times, I just throw things together in a pan and serve it up.
He swore that his secret ingredient was ham soup base. This can usually be found in the Latin section of local grocery stores. Apparently, Wally World no longer carries this product. I prefer to use Goya brand, since it comes in perfect sized little packets, but I have been known to grab a jar of it in the regular soup aisle if the packets aren’t available.
I know, most everyone has a turkey soup recipe that uses their leftover holiday turkey. This recipe is for those folks who do not have one and for those who would like to try a new version. This one also works with ground turkey if you happen to be one of the folks that was not luck enough to have a spare turkey carcass hanging out.
For me, the key to a good turkey rice soup is the choice is herbs used in the broth. My preferred herbs are rosemary, thyme, and marjoram. I use them in equal parts, but have learned over the years that a base started with a turkey carcass needs more herbs than a base started with ground turkey.
Your base will be different too based on which way your start your soup. If you decide to go with a turkey carcass, you will need less soup base or bouillon, the roasted turkey skin and bones will provide quite a bit of flavor. In addition, I add my leftover turkey gravy.
First off, we all know that gravy is kind of weird heated back up. Secondly, I hate to lose my pan drippings or the broth that I cooked my goblets in. I always cook my giblets in some chicken broth and use this to moisten my dressing while I am waiting on the turkey to give up some drippings.
Won ton soup is one of the few soups I can make that won’t be meet with resistance or turned up noses when served. It’s not that my soup is bad, no one else in my life loves soup as much as me.
When ordering out, wonton soup quality seems to vary between restaurants. Some places it is really good, and others it’s just meh. There are even nights that ordering won ton soup from the really good places results in disappointment.
If you have followed the blog, you already know my solution to these kind of problems. That’s right, I’ll make it myself. I figured it couldn’t be any worse than some of the disappointments we have had. And if by some off chance it was, we could always order pizza or eat a sandwich.
This recipe was inspired by the numerous Asian restaurants I have eaten in or carried out from. This is not anything authentic, but it is simply the way we like it. If you prefer something different in your soup, or in your won tons, feel free to make your own adaptations. I actually encourage you to “play with your food” and make it taste just the way you like it.
Andy loves chili. I love chicken noodle soup. So, I make them at the same time because they both freeze and reheat well. Keeps up both happy, he doesn’t have to eat “too chickeny” soup and I can avoid the heartburn from eating chili.
I have used many different recipes in my life, but this is the one that gets requested the most and the one you are likely to find in my freezer all winter long. This one is similar to the many Wendy’s copycat recipes readily available online. I usually at least double this recipe. Admittedly, I have even tripled it so I had enough for guests and freezing.
I make this in large batches since it provides me with a few quick painless dinners over the winter, and it is a favorite of impromptu visitors to our house. We have a few neighbors that also love this chili. This recipe can also be easily reduced, math isn’t my strong suit, so I leave those division problems for you to work out.
Witch’s Stew is just a Halloween party variation of Frog Eye Soup.
Frog Eye Soup is just a variation of chicken and pasta that had been started as a soup recipe and turned into more of a pasta dish. But the name has stuck in our family for about 20 years.
Frog Eye Soup got its name from the pasta shape that I had on hand for a Frog Eye Salad. For those of you who have never heard of Frog Eye Salad, it is kind of a sweet dish in which ambrosia and pasta salad got mixed up in the same bowl. It was very popular in the 60’s and 70’s.
I’ll try to make some in time for the spring holidays. Right now, my house is in full fall and winter holiday prep. For the blog anyway, you won’t find any carved pumpkins, graveyard scenes, or Christmas trees in the house just yet. But give it another month and you might.
This is a recipe that Sam and I have been doctoring and tweaking for years. It’s a cheese spicy soup that’s prefect for those nights you want something warm and spicy.
Believe it or not, it actually gets cold in Mississippi. Once temperatures dip below 60°, people start pulling out their super thick winter coats and women pull out their ugly ugg boots. You would swear everyone around here is preparing to climb Mt. Everest. Even though I don’t share the low tolerance of Mississippian’s cold weather, I do love a nice bowl of hot soup on a cool or chilly day. Especially while watching college football.
This recipe is super easy and super tasty. It features chicken, corn, and cheese. How can it get any better than that. We have experimented with a variety of cheeses, but our favorite cheeses are what we have listed in the recipe. Also, feel free to omit the cayenne if you don’t want it spicy. Add more if you want it hotter. I typically make the recipe as is and then sprinkle in my cayenne in my own bowl. My wife doesn’t like a super spicy recipe. Anyways, I hope you enjoy the recipe and be sure to give it a go this fall.