from: Kathy Facione
12 medium size potatoes,
cubed2 medium onions,
chopped3 Tsp. butter
1 lb. bacon, cooked crisp, drained and crumbled
3 chicken bouillon cubes
2 Tlb. dried parsley
6 cups water
2 cups milk
1 tsp. salt
1/2 tsp. pepper
1. Combine all ingredients in a large kettle.
2. Mix together and cook over medium heat for 20 - 30 minutes.
3. Place in a large slow cooker on low for about 3 hours.
4. Last hour add 2 Tlb. flour and 1 cup water. Put in shaker and shake well before adding to soup. Add 1 cup shredded cheddar cheese to soup. Mix and continue cooking.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Tuesday, November 30, 2010
Chicken Soup
from: Brenda Couch
PARBOIL BONELESS, SKINLESS CHICKEN BREASTS (3), CUBE AND SET ASIDE.
COOK in 3T butter
1/2 ONION
2 STALK CELERY
1 CUP GREEN BEANS
ADD 4 CUPS WATER, AND 4 CUPS OF CHICKEN STOCK.
COOK TILL VEGGIES ARE ALMOST TENDER.
ADD EGG NOODLES AND CONTINUE COOKING UNTIL TENDER.
ADD 1 CUP CREAM WITH ABOUT 4TABLESPOONS OF CORNSTARCH SLOWLY UNTIL DESIRED THICKNESS.
SEASON WITH SALT AND PEPPER TO TASTE.
PUT IN YOUR CROCKPOT ON WARM AND OFF YOU GO!
PARBOIL BONELESS, SKINLESS CHICKEN BREASTS (3), CUBE AND SET ASIDE.
COOK in 3T butter
1/2 ONION
2 STALK CELERY
1 CUP GREEN BEANS
ADD 4 CUPS WATER, AND 4 CUPS OF CHICKEN STOCK.
COOK TILL VEGGIES ARE ALMOST TENDER.
ADD EGG NOODLES AND CONTINUE COOKING UNTIL TENDER.
ADD 1 CUP CREAM WITH ABOUT 4TABLESPOONS OF CORNSTARCH SLOWLY UNTIL DESIRED THICKNESS.
SEASON WITH SALT AND PEPPER TO TASTE.
PUT IN YOUR CROCKPOT ON WARM AND OFF YOU GO!
Loaded Baked Potato Soup
from: www.tastykitchen.com
½ sticks Butter
1 whole Medium Onion, Finely Chopped
2 stalks Celery Finely Chopped
1 teaspoon Minced Garlic Or Two To Three Chopped Cloves
1 teaspoon Salt
1-½ teaspoon Fresh Cracked Pepper
8 whole Large Baking Potatoes
3 cans Chicken Broth
8 ounces, fluid Sour Cream
1 cup Heavy Cream
2 cups Shredded Sharp Cheddar
1 package Cooked, Crumbled Bacon
Preparation Instructions:
Turn crock pot on high and put in the butter. Add chopped onion and celery. (If using fresh garlic, add it with the onion and celery.) Add salt and pepper. Stir and let cook while you peel and chop the potatoes.
Cut the potatoes to 1/2″ squares. Add potatoes and garlic (if you’re not using fresh garlic) to the pot. Add 2 cans of the chicken stock. Add some of the remaining can if the potatoes are not covered.Cook on high for 4 hours (8 hours on low) or until the potatoes are done.
Once potatoes are done, mash some up with a potato masher. We like a lot of chunks, so we only mash about 1/4 of the potatoes.
Add in sour cream, heavy cream, cheese and bacon (minus a handful to put on top for garnish).If soup is too thick, add enough of the remaining can of chicken stock to thin the soup. If it’s too thin, cook remaining baked potato in the microwave; scoop out, mash and add to soup. Each crock pot is different, so the required broth may vary.
Ladle soup into bowls and add additional cheddar and bacon for garnish.
* You may need up to 8 baking potatoes depending on the crock pot. Have an additional baking potato for use if soup is too thin or use leftover mashed potatoes.
This recipe is versatile and you do not need to be overly concerned about exact measurements.
½ sticks Butter
1 whole Medium Onion, Finely Chopped
2 stalks Celery Finely Chopped
1 teaspoon Minced Garlic Or Two To Three Chopped Cloves
1 teaspoon Salt
1-½ teaspoon Fresh Cracked Pepper
8 whole Large Baking Potatoes
3 cans Chicken Broth
8 ounces, fluid Sour Cream
1 cup Heavy Cream
2 cups Shredded Sharp Cheddar
1 package Cooked, Crumbled Bacon
Preparation Instructions:
Turn crock pot on high and put in the butter. Add chopped onion and celery. (If using fresh garlic, add it with the onion and celery.) Add salt and pepper. Stir and let cook while you peel and chop the potatoes.
Cut the potatoes to 1/2″ squares. Add potatoes and garlic (if you’re not using fresh garlic) to the pot. Add 2 cans of the chicken stock. Add some of the remaining can if the potatoes are not covered.Cook on high for 4 hours (8 hours on low) or until the potatoes are done.
Once potatoes are done, mash some up with a potato masher. We like a lot of chunks, so we only mash about 1/4 of the potatoes.
Add in sour cream, heavy cream, cheese and bacon (minus a handful to put on top for garnish).If soup is too thick, add enough of the remaining can of chicken stock to thin the soup. If it’s too thin, cook remaining baked potato in the microwave; scoop out, mash and add to soup. Each crock pot is different, so the required broth may vary.
Ladle soup into bowls and add additional cheddar and bacon for garnish.
* You may need up to 8 baking potatoes depending on the crock pot. Have an additional baking potato for use if soup is too thin or use leftover mashed potatoes.
This recipe is versatile and you do not need to be overly concerned about exact measurements.
Tuesday, April 13, 2010
Simple Farro & Bean Stew
1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained10 cups / 2.5 liters water
1/4 cup extra-virgin olive oil
1 medium onion, chopped
28 ounce / 800g can whole, peeled tomatoes, drained and chopped
1 medium carrot, chopped
3 small-med (1/2 pound / 8 oz) new potatoes, chopped
2 stalks celery
2 cups / 13 oz / 370 g pearled farro
1 - 2 cups water or vegetable broth
fine grain sea salt to taste
1/2 head / 9 oz savoy cabbage, chopped
1/2 bunch / 4 oz kale, de-stemmed and chopped
Parmesan and olive oil to serve. Or do what I did with this bowl - whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.
Cook the beans in a large pot or stock pot with the 10 cups / 2 1/2 liters of water. When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well. Return to the pot.
In a separate pan, saute the onion in the olive oil over medium-high heat. Just when it begins to color add them to the bean broth. Stir in the tomatoes, carrot, potatoes, celery, and farro. Bring to a boil again, then dial the heat down to a simmer. Cook, stirring occasionally, until the farro is cooked through, 20 - 30 minutes. Be sure the vegetbles are cooked through as well. If you need to stir in more water or broth do so one cup at a time until the stew is the consistency you like. Taste. You are going to need to salt quite a bit. Start with a teaspoon and go from there until the flavors become bright.
Stir in the cabbage and kale, and cook a few minutes more, until they collapse. Serve topped with plenty of freshly grated Parmesan and a generous drizzle of good olive oil (or alternately harissa oil/feta).
When you go to reheat leftovers you may need to add water to thin the stew out, and then readjust the seasoning.
Serves 12.
101 Cookbooks http://www.101cookbooks.com/
Coconut Red Lentil Soup
See the photo in the main entry if you aren't sure what type of lentils and split peas to buy. For those of you who are curious, I used the Terre Exotique Madras Curry Powder I picked up in Paris - it looks like it is available here now too (I think I've come across it on Amazon's grocery section). Vegans - you can easily make this vegan by using coconut or olive oil in place of the butter called for.
1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped
cooked brown rice or farro, for serving (optional)
Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
I've been enjoying big ladles of this soup over ~1/2 cup of warm farro - brown rice was good as well. Sprinkle each bowl generously with cilantro and the remaining green onions.
Serves 6.
101 Cookbooks http://www.101cookbooks.com/
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped
cooked brown rice or farro, for serving (optional)
Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
I've been enjoying big ladles of this soup over ~1/2 cup of warm farro - brown rice was good as well. Sprinkle each bowl generously with cilantro and the remaining green onions.
Serves 6.
101 Cookbooks http://www.101cookbooks.com/
Tuesday, November 3, 2009
Easy Potato Soup
This soup is easy to make when you are short on time. It thickens when sitting in the fridge for leftovers the next day.
1. In a large pot saute onions, celery, carrots, garlic and parsley in the butter until veggies are soft, not browned. Sprinkle in the flour, stir until combined. Slowly stir in the chicken broth.
2. Add milk, potatoes, Worcestershire sauce, mustard, white pepper, and white wine. Simmer on medium low for 25 minutes stirring frequently to avoid burning on the bottom. Salt to taste.
Potato Soup
from Angie Dewey
1 medium onion, chopped
4 stalks of celery chopped
4 stalks of celery chopped
4-5 carrots chopped
2 cloves of Garlic, minced
5 Tbls Butter
4 Tbls Flour
2 c. Chicken Broth
2 c. Milk
4-5 medium Potatoes, Diced
2 tsp Worcestershire sauce
1/2 tsp Dry Mustard
2 Tbls White Wine
2 Tbls Parsley
1 tsp white pepper (optional)
1. In a large pot saute onions, celery, carrots, garlic and parsley in the butter until veggies are soft, not browned. Sprinkle in the flour, stir until combined. Slowly stir in the chicken broth.
2. Add milk, potatoes, Worcestershire sauce, mustard, white pepper, and white wine. Simmer on medium low for 25 minutes stirring frequently to avoid burning on the bottom. Salt to taste.
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