Soup and Bread Party - Recipe Round-up (Part 1)

 



Filipino Style Lentil Soup

We had another lovely Foodie Party today at Manila Spoon.  So many of our blogger friends have kindly shared their favorite Bread and Soup Recipes. Unfortunately, it was not possible to share all of them on Facebook for everyone to see. I didn't want our friends at Manila Spoon to miss any of these delicious recipes so I thought of once again writing a post solely focusing on the soup and bread treats shared to us. Since we had quite a record turn-out (yay!) I had to divide this blog posts in two parts so we don't need to scroll way down to see all of the links here. As always, I have posted each recipe in the order that I have received them. Thanks again to all of you who participated in our party!  Enjoy these lovely dishes!

 

 



Rosemary Garlic Twist Bread by Cooking from a Stay-at-Home Mom

 

 

Vegetable Soup by Cooking from a Stay-at-Home Mom

 

  

Italian Sub Cream Soup by It's Not Just About The Recipe

 

Beet Root Soup from Hungry Little Girl

 

 

Turkey Barley Soup by Skinny Kitchen

 

Bean Soup by A'lil Country Sugar



Chicken White Bean Soup by Who Needs a Cape?



Carrot and Ginger Soup by Citronlimette



Multi-Grain Bread with Chia Flaxseed by Lifescoops



Chicken and Pumpkin Stew by Nom Eat Nom



Quick Peppery Cheese Bread by Hot Eats and Cool Reads

Butternut Squash Apple Soup by Food Done Light



Creamy Roasted Poblano Corn Chowder by The Kitchen Prep



Old Fashioned Potato Soup by Food Thoughts of a Chef Wannabe



Chicken Corn Chowder by Tara Cooks



French Onion Soup by My Recipe Round-Up



Chicken Wing Soup by Rants from My Crazy Kitchen



Sausage Stroganoff Soup by Love Bakes Good Cakes



French Onion Sandwich by Necessary Indulgences



Cream Cheese Filled Crescent Pinwheels by Walking on Sunshine



Creamy Chicken Veggie and Rice Soup by Sweet Heat Chefs



Zucchini Soup by Life Currents



Chicken Tortilla Soup by Real House Moms



Cheesy Potato Soup by Michelle's Tasty Creations



Potato and Spring Onion Soup by Amuse Your Bouche

Healthy Watery Soup by Crepes Suzette 

 

 

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 In all toil there is profit, but mere talk tends only to poverty.
(Proverbs 14:23 ESV)

 



Apple Praline Bread

Last year, I was reading the local newspaper (Holland Sentinel) when I chanced upon this lovely bread recipe. It was the winner for the Apple Recipe Contest sponsored by the Downtown Holland Magazine, a publication of the Holland Sentinel. Upon reading it, I knew I just had to try it. It was such a delicious  recipe. The praline topping with crunchy nuts and buttery sauce is totally divine. If only to taste the topping, you gotta make this. Surely, this has become our favorite fall bread.

This recipe was adapted from the Apple-Praline Bread Recipe from the Holland Sentinel.

 

 Ingredients

1 cup sour cream or yogurt                        

1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups baking apples or 2 small-medium ones (sweet-tart variety is great for this), peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:

¼-1/2  cup brown sugar and ¼-1/2 cup butter 

Procedure

Preheat the oven to 350°F.

Lightly grease a  9x5x3-inch loaf pan. Set aside.

Using an electric mixer, beat together the sour cream/yogurt, sugar, eggs and vanilla on low speed for a couple of minutes until well blended.

Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. The apples here still look big as this was my first attempt but then the second time around, I chopped them finely so the bread is easier to cut (not breaking apart) once it has cooled down.

Transfer the batter into the greased loaf pan.

Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.


For the praline sauce:

In a small sauce pan,  place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

What a lovely fall bread! 

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Psalm 46:1-4

1 God is our refuge and strength, a very present help in trouble. 2 Therefore we will not fear, though the earth should change, though the mountains shake in the heart of the sea; 3 though its waters roar and foam, though the mountains tremble with its tumult. (Selah) 4

                                                                    

Blueberry-Zucchini Bread

With both blueberries and zucchinis added, this summer bread comes out so moist and so deliciously good!  Perfect treat for the whole family!

One of the summer rituals in Michigan is blueberry picking. I love blueberry picking! I love that I can bring the tots to a blueberry farm so they can enjoy getting the blueberries straight from the trees. They love it too! They especially love to eat them straight from the trees as well so I end up doing most of the picking. I ask them, "So where are the berries that you picked?" And with that silly smile on their faces they say, "But we ate them already." Oh well, at least they had some free snacks! Here's Sophie with her friend, Gabby, posing by a blueberry tree.

Aren't these girls gorgeous?

We picked over 3 kilos of blueberries ( 6 lbs +) and now I have to think about what I'm going to do with them. Half of them would be eaten by my family, but the other half would be used for cooking. Am planning to go back to the blueberry farm before the season is over so I can get some more for freezing. That way, I can still enjoy my berries in the middle of winter! Yay!

Here's one of my favorite summer recipes, Blueberry-Zucchini Bread.

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Ingredients

1 ½ cups plain Flour 
1 cup plus 2 Tablespoons Sugar
½ teaspoon Salt
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon  ground Cinnamon
½ teaspoon ground Nutmeg
2 Eggs
1 teaspoon Vanilla extract
½ cup vegetable Oil
1 cup Zucchini, grated/shredded
1 cup Blueberries (roll in flour before you fold them in to prevent the berries from sinking into the bottom of the pan)

Procedure

Preheat oven to 350 F/ 180 C. Lightly grease a loaf pan or line with parchment paper.

In a large bowl, combine the dry ingredients - flour, salt, sugar, leavening agents, cinnamon and nutmeg. 

In a mixing bowl beat together the eggs, vanilla, oil and zucchini.

Pour the wet ingredients into the dry and mix just until combined.

Fold in the blueberries. Transfer to the prepared loaf pan.

Bake for about 55-60 minutes, or until a tester/toothpick inserted in the center comes out clean. 

Cool for about 30 minutes in the pan and then turn onto a wire rack to cool completely. Enjoy!

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