Soup and sandwiches help

I was thinking of making a grilled cheese sandwich but with apples and turkey thrown into the mix. I found this one using apple slices and another recipe called for slathering it with apple butter. Could someone provide me with a recipe they might know of that would include these ingredients?

Also what kind of soup would you recommend to go with this kind of sandwich? I was thinking tomato but wasn't really sure. I also wanted to make a homemade kind of soup but with basic ingredients that are readily available and not set me back too much $$$.

TIA!!!
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

I like simple apple or pear slices, but apple butter is good. I would do a squash soup with that, or a chesnut soup. Tomato tastes good with that too, though.
I didn't think of squash soup. I bet that would pair nicely! The only problem is I seem to recall making something with squash and it did not go over well. Dang family!
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

I think of butternut soup as being a very friendly soup. Most people respond well to to pretty much any version of it.
I also like silky smooth, sweet cauliflower soup as an accompaniment for the sandwiches.
Oh, and a creme of celery.
Otherwise, a lentil soup is nice for this as well.

Last edited by Saria; 10-09-2010 at 01:45 AM.
I found an idea for sweet potato soup that I thought might be kid friendly. I really would like to try a squash soup but worry it'll come out like baby food.

Also, can you recommend a substitute for heavy cream?
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

While I love a summer squash soup, I meant winter squash soup, which isn't that different from a sweet potato soup. But summer squash soups do not turn out like baby food, I promise!

Just leave out the cream. Soups that are creamy in texture (veloutes) don't actually have cream most of the time. The cream is just added richness, but the smoothness comes from cooking your vegetables until soft and then blending them well.
If you want a bit of extra richness, you can temper in some sour cream or full-fat yogurt at the end if you have them.
Okay, so I found a recipe that calls for carrots, parsnips (which I love), one big sweet potato and butternut squash. I thought the combination would work well and won't be too "squash-y". I'm going to roast first and then puree with some chicken stock and reheat. *sigh* Wish me luck!
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

Sounds good to me!
So sandwiches were a while soup was a . Boo....

Seriously, I give up!
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

What happened with the soup?
I fail to see how sweet root vegetables cooked with some onions and maybe a bit of garlic in a little butter, maybe some thyme, hit with just enough water or stock to cover, until soft, then pureed and seasoned could be objectionable.
Sure, you can add a number of things, like curry powder, to jazz it up, but at its most basic, it's still a pretty delicious soup.
I couldn't figure it out either. It might have needed some seasoning (the recipe just called for salt and pepper) and I did add some onion to the vegetables when I roasted them. It ended up making a ton of soup and I saved some of the veggies that didn't make it to the puree process.

C'est la vie! Maybe I'll try a tomato soup next time.
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

Salt and pepper is pretty much all that's used. When both are used in the right amounts, nothing else is needed.
Oh well, maybe potato and leek could go over well?
DH likes potato soup (but is on a strict diet at the moment). Its more my kids that balk at things. The family as a whole seem to enjoy hearty soups like chicken noodle and pasta e ***ioli. I also made a wedding soup once that they liked a lot. It surprised me only because I used either ground chicken or turkey for the meatballs.
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

I am SUCH a fan of tomato soup since making it myself. As a kid I hated it because I had only had it from the can and that stuff is terrible.

I like this recipe, though I usually make a spicy/blue cheese one that isn't so kid-friendly.

Tomato Bisque
  • 1 tbsp butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes, peeled (can use 28 oz can of San Marzano tomatoes w juice)
  • 32 oz fat free chicken broth, canned or homemade
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • 2 tbsp Greek yogurt
  • Parmigiano Reggiano for serving (optional)
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string, tie herbs together and drop into the soup. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add yogurt and blend with an until smooth.

Ladle into bowls and top with freshly grated cheese and fresh basil.

Makes 8 cups.


Last edited by Munchy; 10-13-2010 at 10:08 AM.
I couldn't figure it out either. It might have needed some seasoning (the recipe just called for salt and pepper) and I did add some onion to the vegetables when I roasted them. It ended up making a ton of soup and I saved some of the veggies that didn't make it to the puree process.

C'est la vie! Maybe I'll try a tomato soup next time.
Originally Posted by curlysue21

I like to add a bit of potato to parsnip/carrot y soups. Something about the texture and a fuller taste. I can't really explain it well.
hello.world.
Okay, so I found a recipe that calls for carrots, parsnips (which I love), one big sweet potato and butternut squash. I thought the combination would work well and won't be too "squash-y". I'm going to roast first and then puree with some chicken stock and reheat. *sigh* Wish me luck!
Originally Posted by curlysue21
That sounds delicious. And I love leftovers so you can send the unwanted soup over my way. : )
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