Best 14 Christmas Soup Recipes

SLOVAK CHRISTMAS EVE MUSHROOM SOUP

Steps:

• Saute chopped onions in 1 cup butter until golden brown.
• Add finely chopped mushrooms to onions, and cook until mushrooms are done.
• Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
• In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
• Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
• Add roux to soup and cook another 15 minutes to 30 minutes. Serve.

SLOVAK SAUERKRAUT CHRISTMAS SOUP

Steps:

• Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
• Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
• Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
• To serve, ladle into bowls, and top with a dollop of sour cream.

SLOVAK CHRISTMAS MUSHROOM SOUP

Steps:

• Directions:.
• Remove dried mushrooms from packages and soak in water to re-hydrate.
• Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms.
• Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours. (you can go longer)
• Cook pasta till al-dente and set aside.
• Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup.
• You're done!
• How to serve:.
• Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top. Oh, heaven in a bowl. Wishing you years of good luck! :).

CHRISTMAS SOUP

Steps:

• Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
• Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
• Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
• Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

SLOVAK CHRISTMAS SOUP (KOSARE JUCHA)

Steps:

• In a large saucepan over medium heat, saute onion in butter until brown.
• Stir in sauerkraut with juice, water, mushrooms and garlic. Season with salt and pepper and bring to a boil. Then reduce heat, cover and let simmer for 1 hour. Stir in pasta and simmer 10 minutes more, until pasta is al dente.

CHRISTMAS TORTELLINI SOUP

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to a boil, and simmer for 5 minutes., Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan cheese.

SWEET AND SOUR CHRISTMAS FISH SOUP

Steps:

• Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
• Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.

USING THE CHRISTMAS HAM BONE, MAKES YOU FEEL GOOD POTATO SOUP

Steps:

• Place first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
• While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the Half n Half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
• When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.
• There has been no salt added to this point. You may add salt, pepper, garlic, herbs or seasonings to your taste.

CHRISTMAS ONION SOUP

Steps:

• Cook onions in butter or margarine for about 10 minutes, until tender but not brown.
• Sprinkle onions with flour; stir until blended. Add milk, cover, and simmer for 20 minutes.
• Stir a small amount of hot soup into beaten egg yolks, stirring until blended. Return egg mixture to soup, and stir until well blended. Add salt and black pepper. Sprinkle each serving with grated parmesan cheese.

CHRISTMAS CLEMENTINE, CARROT AND CORIANDER SOUP W/ CITRUS TWISTS

Steps:

• Sweat the finely diced carrots and onion in large saucepan with the butter - keep the lid on and keep stirring them until soft, for about 10 minutes.
• Add the crushed coriander and heat through for about 2 minutes to release the fragrance, and then add the hot stock, ground cumin and ground ginger. (If you are using ground coriander add with the other spices and the stock.).
• Bring to the boil and then cover the pan and simmer for 15 to 20 minutes.
• Add the ground rice, clementine juice and zest - stirring well, and continue to simmer for a further 30 minutes.
• Remove from the heat and allow to cool slightly, then liquidise in a food processor or with an immersion blender. Adjust the consistency by adding extra clementine juice or stock if the soup is too thick.
• Return the soup to the pan and reheat for 5 minutes or until piping hot but NOT boiling; remove from the heat and season with salt and pepper to taste.
• Serve in pre-heated soup bowls with twists of clementine zest on top of the soup, as well as an assortment of dinner rolls and flavoured butters.

SOPA DOURADA (PORTUGUESE CHRISTMAS GOLDEN SOUP)

Steps:

• Mix the sugar with the water and bring to the boil to make a thick syrup (225 to 230F/105 to 110C).
• Remove from the heat.
• Using a slotted spoon, dip each slice of cake into the syrup, and place them on a large serving dish.
• Beat the egg yolks and mix them with the remaining syrup.
• Bring to heat for one moment and stir, only to thicken, without allowing the yolks to curdle.
• Pour this custard over the slices, sprinkle with cinnamon and serve cold.
• Enjoy!

CHRISTMAS DINNER SOUP - MODIFIED BY TWISSIS

Steps:

• Preheat oven to 190°C.
• Roll the stuffing into 24 balls & cook in the oven for approx 20 min, till golden brown. Remove & set aside.
• While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min, drain & set aside.
• Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or till softened.
• Add the stock, bay leaf & thyme. Cover & simmer for 20 min till the veggies are tender. Remove the herbs & discard.
• Use your stick blender or food processor to blend the stock mixture till smooth.
• Return the blended mixture to the pan. Add the cream, turkey & cranberries & season w/salt & pepper to your taste preferences.
• Reheat GENTLY for 10 min, stirring occ.
• To Serve: Place 3-4 stuffing "meatballs" in ea of 6-8 soup bowls, ladle the soup over them & serve immediately.
• NOTE: Try not to omit the dried cranberries as they really add such a flavor dimension to this soup. I actually added more than the recipe suggested & was glad I did.

CHRISTMAS SOUP

Steps:

• In a Dutch oven or large soup kettle, bring 4 quarts water, dried fruit, raisins and cinnamon stick to a boil. Reduce heat; cover and simmer for 30 minutes or until fruit is tender., Combine the sugar, cornstarch and remaining water. Gradually add to kettle until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from heat; stir in gelatin until dissolved. Add cherries. Remove cinnamon stick. Chill.

CHRISTMAS SEAFOOD SOUP

Steps:

• Drain the clams, reserving juice; set clam aside. In a large saucepan or Dutch oven, combine clam juice, potatoes, celery, carrots and water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the milk, shrimp, bacon, parsley, salt, pepper and reserved clams; heat through.