Traditional French Onion Soup
Ingredients:
8 lg Onions
4 tb Sherry/Port
100 g Butter; (or oil)
8 Rounds bread
2 Cloves garlic; minced
1/2 c Grated gruyere
1 1/2 tb Flour
1/2 c Grated parmesan
1 tb Sugar
Salt and pepper to taste
1 l Good quality beef stock
1/2 c Finely chopped parsley
2 c Water; (2 to 3)
1/2 c Red wine
Instructions:
Peel and slice the onions into rounds. Heat the butter (or oil) and saute
the garlic and onions until they are shiny and golden brown, about 10
minutes. Add the flour and stir to allow the flour to absorb the butter
residue.
Add the sugar, beef stock, water and wine and bring to the boil. Add salt
and pepper to taste and then simmer for 45 minutes. Add the sherry and
simmer 5 minutes more.
Grill the bread until golden. Meanwhile, mix the two cheeses and parsley in
a bowl. Place a large tablespoon of cheese mixture on each round of grilled
bread and grill until cheese is hot and bubbling.
Place one round of bread in each soup bowl and then ladle boiling soup
over. The crouton will rise to the top of the bowl, serve immediately.Do u have a recipe for french onion soup?
Maui Onion Soup
3 tablespoons bacon drippings(4 bacon slices)
8 cups Maui onions, thinly slices
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup Burgundy wine
2 teaspoons dried oregano
3 quarts chicken broth
salt %26amp; pepper
sliced baguette, toasted
swiss cheese, grated
Directions
In a large saucepan over med. heat fry 4 strips bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender. Add balsamic vinegar, wine, oregano, cook for 30 minutes. Stir frequently until the onions carmelize and are golden brown.
Pour in chicken broth. Simmer gently for 1 hour, stir occassionally. Season with salt and pepper. Ladle soup into 4 oven proof bowls. Float the sliced baguette ontop and sprinkle with grated cheese. Broil until cheese melts.Do u have a recipe for french onion soup?
Best Ever French Onion Soup
This is a wonderful filling soup. Tastes great anytime of year but especially on cold winter nights. Serve with a salad and you have a meal.
Ingredients
6 cups Thinly sliced onions
1 tbsp Sugar
1/2 tsp Pepper
1/3 cup Vegetable oil
6 cups Hearty beef broth (undiluted)
8 slices French bread (3/4 inch thick), toasted
1/2 cup Shredded Parmesan cheese
Preparation
In a soup kettle over medium low heat, cook onions, sugar, and pepper in oil for 20 minutes or until onions are caramelized, stirring frequently. Add the broth, bring to a boil. Reduce heat; cover and simmer for 30 minutes. Ladle soup into ovenproof bowls. Top each with a slice of toasted French bread; sprinkle with cheese. Broil until cheeese is melted. Serve immediately.
Cook's Notes
I always put extra cheese on mine!
http://www.mealsmatter.org/recipes-meals鈥?/a>
(*-*)
This is the recipe I use, it's from Ina Garten. My supermarket doesn't sell veal stock, so I use all beef. Also I bake it in a 450 oven with a slice of sourdough and provalone on top.
http://www.foodnetwork.com/food/recipes/鈥?/a>
Kraft.com have some very good ones.
You can add sour cream and make dip,
or you can add it to roast in a crockpot,
or add it to hamburger meat for hamburgers
or add olive oil an water and marinade chicken in it, then bake it.
French Onion Soup
Ingredients
2oz dripping
1lb of onions chopped
2 tsp of sugar
1oz flour
2 pints of beef stock
4 slices French bread
2ozs of Gruy猫re cheese grated
Method
1. Melt dripping in a saucepan, add onions and sugar and fry gently, stirring occasionally until golden brown. Be careful not to let them burn or soup will taste bitter
2. Stir in flour, cook for 1 min. Add stock, bring to boil, stirring. Season. Cover saucepan and simmer for 20 min.
3. Toast bread on one side. Sprinkle cheese on untoasted side, grill until melted. Place a slice of bread in each bowl, pour soup over. Serve at once.
Serves 4.
To Freeze:
At the end of step 2, cool, then pack in polythene bags 鈥?placed inside rigid containers. Freeze sealed. Remove from containers. Label blocks of soup. Store up to 3 months.
To Serve:
Unwrap block of soup. Thaw overnight in a bowl in fridge or heat gently in a saucepan. Complete step 3.
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Monday, November 21, 2011
Im trying to find a recipe for a soup that is pronounced something like';fa-bow'; .?
it's an ox-tail based soup that is usually spicey. i think it's Indian and you are suposed to make the ';stock'; and then serve it with veggies and meat on the side.
you then ';cook'; the meat and veggies in the stock.Im trying to find a recipe for a soup that is pronounced something like';fa-bow'; .?
Are you talking about Pho Bo? It is vietnamese beef noodle soup... although I have heard of it being served with oxtails instead of beef. Also I have never had it with the meat on the side... they do slice it thin, and put it in the broth right before serving so that it cooks... but they do that before bringing it out to you. It does have vegies on the side - mostly herbs, peppers, and bean sprouts. Does that sound right? It is the only thing I could think of that came close to your description.Im trying to find a recipe for a soup that is pronounced something like';fa-bow'; .?
Ive had that but i thought it was something like coochie
thats how they pronounced it in jamaica
go to foodnetwork.com and do a search for it...
good luck and happy eats.
ovyyophighlight
you then ';cook'; the meat and veggies in the stock.Im trying to find a recipe for a soup that is pronounced something like';fa-bow'; .?
Are you talking about Pho Bo? It is vietnamese beef noodle soup... although I have heard of it being served with oxtails instead of beef. Also I have never had it with the meat on the side... they do slice it thin, and put it in the broth right before serving so that it cooks... but they do that before bringing it out to you. It does have vegies on the side - mostly herbs, peppers, and bean sprouts. Does that sound right? It is the only thing I could think of that came close to your description.Im trying to find a recipe for a soup that is pronounced something like';fa-bow'; .?
Ive had that but i thought it was something like coochie
thats how they pronounced it in jamaica
go to foodnetwork.com and do a search for it...
good luck and happy eats.
ovyyop
I'm looking for a tortilla soup recipe.?
I cook tortilla soup every year at Christmas-with a chicken broth base. This year I want something different and would like a thicker base. Creamier, not creamier white, just not so liquid like broth. I don't like beans or peas. But like corn, tomatoes, squash, bell pepper, onions, cheese and tortillas. Any ideas?I'm looking for a tortilla soup recipe.?
I hate alot of work in the kitchen!
so try this:
make your regular soup exactly the same and thicken it by adding (a little at a time) instant mashed potatoes while it's boiling. BTW your list did not include green chilies..... and it has too have ortega green chilies I buy the small can and cut the whole green chilies into 1'; squares for soup.....I'm looking for a tortilla soup recipe.?
TORTILLA SOUP
6 (6-inch) corn tortillas
1/4 cup vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalape帽o chile, seeded, chopped
1 carton (32 oz) reduced-sodium chicken broth
1 can (14.5 oz) Muir Glen庐 organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired
1 lime, cut into wedges
Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Makes 4 servings (1 1/3 cups each).
Substitution: You can substitute another cheese for the Monterey Jack -- try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).
This is a hearty, thicker soup. Garnish w/ crushed tortilla chips and diced avocado.
Chili's Chicken Enchilada Soup
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cubed
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut茅 until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to saut茅ed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.
Chicken Tortilla Soup --
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Slow-Cooker Chicken Tortilla Soup --
INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
I hate alot of work in the kitchen!
so try this:
make your regular soup exactly the same and thicken it by adding (a little at a time) instant mashed potatoes while it's boiling. BTW your list did not include green chilies..... and it has too have ortega green chilies I buy the small can and cut the whole green chilies into 1'; squares for soup.....I'm looking for a tortilla soup recipe.?
TORTILLA SOUP
6 (6-inch) corn tortillas
1/4 cup vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalape帽o chile, seeded, chopped
1 carton (32 oz) reduced-sodium chicken broth
1 can (14.5 oz) Muir Glen庐 organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired
1 lime, cut into wedges
Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Makes 4 servings (1 1/3 cups each).
Substitution: You can substitute another cheese for the Monterey Jack -- try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).
This is a hearty, thicker soup. Garnish w/ crushed tortilla chips and diced avocado.
Chili's Chicken Enchilada Soup
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cubed
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut茅 until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to saut茅ed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.
Chicken Tortilla Soup --
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Slow-Cooker Chicken Tortilla Soup --
INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
I need a recipe for an italian wedding soup??
INGREDIENTS
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot
DIRECTIONS
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.I need a recipe for an italian wedding soup??
a squirell would know?I need a recipe for an italian wedding soup??
Alden Brown made one on his cooking show recentley. Look up his site from the Food Network show he host.
add me.........hahahaha
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot
DIRECTIONS
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.I need a recipe for an italian wedding soup??
a squirell would know?I need a recipe for an italian wedding soup??
Alden Brown made one on his cooking show recentley. Look up his site from the Food Network show he host.
add me.........hahahaha
Mom made a soup ,early 70's, that had bean sprouts green beans tomatoes, very yummy,I cant find recipe?
Forgot to mention it was a weight watchers soup!Mom made a soup ,early 70's, that had bean sprouts green beans tomatoes, very yummy,I cant find recipe?
I've been involved with WW since the late 80s %26amp; cannot think of a soup that had been sprouts. I love the WW vegetable soup, and perhaps your mother used bean sprouts in place of/or along with, the cabbage. I tweek mine %26amp; add 1/8 tsp of cayenne pepper to give it some zing.
WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP
6 cups broth (vegetable, beef, or chicken - just make sure it's light or low sodium)
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!Mom made a soup ,early 70's, that had bean sprouts green beans tomatoes, very yummy,I cant find recipe?
I do not like the soup posted. Hope you find the other one. Report Abuse
I have never seen this but have gone to WW before and have made many of their recipes. You could join a Yahoo Group. They give out many WW recipes. I belong to a few of the groups and get much info.
Hope someone can find it because I would like to have it,
I've been involved with WW since the late 80s %26amp; cannot think of a soup that had been sprouts. I love the WW vegetable soup, and perhaps your mother used bean sprouts in place of/or along with, the cabbage. I tweek mine %26amp; add 1/8 tsp of cayenne pepper to give it some zing.
WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP
6 cups broth (vegetable, beef, or chicken - just make sure it's light or low sodium)
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!Mom made a soup ,early 70's, that had bean sprouts green beans tomatoes, very yummy,I cant find recipe?
I do not like the soup posted. Hope you find the other one. Report Abuse
I have never seen this but have gone to WW before and have made many of their recipes. You could join a Yahoo Group. They give out many WW recipes. I belong to a few of the groups and get much info.
Hope someone can find it because I would like to have it,
Recipe for Broccoli Cheddar Soup?
Do you know of a good recipe for this soup? No Chicken stock please :)Recipe for Broccoli Cheddar Soup?
don't rule out all recipes with chicken stock. you can easily use vegetable stock instead.
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups vegetable stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Recipe for Broccoli Cheddar Soup?
I usually eye ball everything. So 4-5 potatoes and 1/2-1 onion, peel and chop both, place in boiling water just to cover and cook till almost mashing consistency but not quite. Drain about 1/2 the water off. Add about 2 cups frozen broccoli salt and pepper and some veggi broth so liquid just covers everything, (I always add chicken broth but veggi would work as well I'm sure) and continue to cook on a low simmer for a few minutes until broccoli is cooked almost. I also add a few shakes of garlic powder but you could also do chopped garlic. When broccoli is cooked I turn to low add about 1-2 tbs butter and about 1/4-1/2 cup milk, half and half, or heavy whipping cream. Heat through. If you like you can also add Cheddar or Colby jack cheese for a little extra flavor. You can also puree some or all of it in either a blender or immersion blender . Enjoy!!
BROCCOLI %26amp; CHEDDAR SOUP
2 lg. bunches broccoli, chopped roughly
1/2 onion, diced fine
1/2 tsp. garlic, diced fine
3 qts. prepared chicken stock
14 oz. butter, melted
1 1/2 c. all purpose flour
2 c. cream (could substitute with half and half)
Salt %26amp; black pepper
10 oz. grated cheddar
In a large saucepan heat butter and saute chopped broccoli until soft. Add onion and garlic. Dust mixture with flour while stirring with whisk. After 2 minutes add hot chicken stock and bring to boil, stirring constantly. Add cheddar in 3 stages and then season with salt and black pepper. Add cream slowly while on low heat and serve
venus
Broccoli Cheddar Soup
1 1/4 pounds frozen chopped broccoli, thawed
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1 cup shredded cheddar cheese
1/4 tsp salt, or to taste
1/4 tsp anchovy-free Worcestershire sauce
1/2 tsp ground red pepper
In a 2-quart saucepan, melt the butter or margarine over medium- high heat. Add the chopped broccoli; cook, stirring, until bright green, about 3 minutes. Stir in the flour until absorbed.
Stir in the broth and milk; cook, stirring, until mixture comes to a boil. Stir in the cheddar cheese, salt, Worcestershire sauce, and red pepper. Cook, stirring, until cheese is melted.
CHEDDAR CHEESE BROCCOLI SOUP
4 heads broccoli, chopped
16 oz. Velveeta cheese, chopped
2 c. onions, chopped
4 c. water
2 cans cream of celery soup
2 cans cheddar cheese soup
1 can cream of mushroom soup
Mix chopped broccoli and onions and 4 cups of water and boil. Allow mixture to boil for 5 minutes. Pour 2 cans of cream of celery, 1 can of cream of mushroom and 2 cans of cheddar cheese soup into mixture. Stir and turn heat to low. Put chopped Velveeta cheese on top slowly while stirring.
don't rule out all recipes with chicken stock. you can easily use vegetable stock instead.
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups vegetable stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Recipe for Broccoli Cheddar Soup?
I usually eye ball everything. So 4-5 potatoes and 1/2-1 onion, peel and chop both, place in boiling water just to cover and cook till almost mashing consistency but not quite. Drain about 1/2 the water off. Add about 2 cups frozen broccoli salt and pepper and some veggi broth so liquid just covers everything, (I always add chicken broth but veggi would work as well I'm sure) and continue to cook on a low simmer for a few minutes until broccoli is cooked almost. I also add a few shakes of garlic powder but you could also do chopped garlic. When broccoli is cooked I turn to low add about 1-2 tbs butter and about 1/4-1/2 cup milk, half and half, or heavy whipping cream. Heat through. If you like you can also add Cheddar or Colby jack cheese for a little extra flavor. You can also puree some or all of it in either a blender or immersion blender . Enjoy!!
BROCCOLI %26amp; CHEDDAR SOUP
2 lg. bunches broccoli, chopped roughly
1/2 onion, diced fine
1/2 tsp. garlic, diced fine
3 qts. prepared chicken stock
14 oz. butter, melted
1 1/2 c. all purpose flour
2 c. cream (could substitute with half and half)
Salt %26amp; black pepper
10 oz. grated cheddar
In a large saucepan heat butter and saute chopped broccoli until soft. Add onion and garlic. Dust mixture with flour while stirring with whisk. After 2 minutes add hot chicken stock and bring to boil, stirring constantly. Add cheddar in 3 stages and then season with salt and black pepper. Add cream slowly while on low heat and serve
venus
Broccoli Cheddar Soup
1 1/4 pounds frozen chopped broccoli, thawed
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1 cup shredded cheddar cheese
1/4 tsp salt, or to taste
1/4 tsp anchovy-free Worcestershire sauce
1/2 tsp ground red pepper
In a 2-quart saucepan, melt the butter or margarine over medium- high heat. Add the chopped broccoli; cook, stirring, until bright green, about 3 minutes. Stir in the flour until absorbed.
Stir in the broth and milk; cook, stirring, until mixture comes to a boil. Stir in the cheddar cheese, salt, Worcestershire sauce, and red pepper. Cook, stirring, until cheese is melted.
CHEDDAR CHEESE BROCCOLI SOUP
4 heads broccoli, chopped
16 oz. Velveeta cheese, chopped
2 c. onions, chopped
4 c. water
2 cans cream of celery soup
2 cans cheddar cheese soup
1 can cream of mushroom soup
Mix chopped broccoli and onions and 4 cups of water and boil. Allow mixture to boil for 5 minutes. Pour 2 cans of cream of celery, 1 can of cream of mushroom and 2 cans of cheddar cheese soup into mixture. Stir and turn heat to low. Put chopped Velveeta cheese on top slowly while stirring.
Trinis...does anyone have a good recipe for beef-bone soup?
I have a fair idea of what it should look and taste like, but crapaud smoke meh pipe if I try it and it come out wrong!Trinis...does anyone have a good recipe for beef-bone soup?
Beef and boneTrinis...does anyone have a good recipe for beef-bone soup?
1. Beef soup with bones
INGREDIENTS
2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges
1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered
DIRECTIONS
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones.
2. Beef soup w/Bone marrow
Ingredients:
2 kg (4 lb) beef bone marrow, have your butcher slice it
1 onion, sliced
3 liters (12 cups) water
戮 kg (1陆 lb) boneless beef shank or stewing beef
2-3 medium potatoes, peeled and quartere
1 whole medium cabbage, quartered
Salt and pepper to taste
%26gt;%26gt; Place bone marrow and onion in a stockpot, pour in water and bring to the boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef. Return to the boil, then lower heat and simmer until beef is tender, about 1 to 1陆 hours.
%26gt;%26gt; Add the potatoes. Simmer until potatoes are tender, about 10 to 15 minutes. Add the cabbage. Stir in salt and pepper. Cook until cabbage is tender-crisp, about 2 minutes.
cook bones or a mixture of bones and ox tail with a small hunk of beef till tender then add celery ,onion,potato,carrots,cabbage,small pack of frozen soup mix veggies,can of stewed tomatos chopped,small can of tomatoe sauce ,add bullion if you like cook till done,add or omit items you don't want in it add more if you like ,there is no wrong or right to soup it all depends on what you like best,i add v8 juice but if you like it more beefy don't add it you can add barley instead of potatoes keep trying till you get exactly what u want then write it down this link might be helpfull take a look alsohighlight
Beef and boneTrinis...does anyone have a good recipe for beef-bone soup?
1. Beef soup with bones
INGREDIENTS
2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges
1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered
DIRECTIONS
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones.
2. Beef soup w/Bone marrow
Ingredients:
2 kg (4 lb) beef bone marrow, have your butcher slice it
1 onion, sliced
3 liters (12 cups) water
戮 kg (1陆 lb) boneless beef shank or stewing beef
2-3 medium potatoes, peeled and quartere
1 whole medium cabbage, quartered
Salt and pepper to taste
%26gt;%26gt; Place bone marrow and onion in a stockpot, pour in water and bring to the boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef. Return to the boil, then lower heat and simmer until beef is tender, about 1 to 1陆 hours.
%26gt;%26gt; Add the potatoes. Simmer until potatoes are tender, about 10 to 15 minutes. Add the cabbage. Stir in salt and pepper. Cook until cabbage is tender-crisp, about 2 minutes.
cook bones or a mixture of bones and ox tail with a small hunk of beef till tender then add celery ,onion,potato,carrots,cabbage,small pack of frozen soup mix veggies,can of stewed tomatos chopped,small can of tomatoe sauce ,add bullion if you like cook till done,add or omit items you don't want in it add more if you like ,there is no wrong or right to soup it all depends on what you like best,i add v8 juice but if you like it more beefy don't add it you can add barley instead of potatoes keep trying till you get exactly what u want then write it down this link might be helpfull take a look also
I ran out of cream of mushroom soup for recipe, is it replaceable? ?
If it isn't always replaceable with something simple, is their a simple recipe to make the cream of mushroom soup to use in my recipe?I ran out of cream of mushroom soup for recipe, is it replaceable? ?
the time that it will take to make the substitution for it you can walk a couple of miles to get a can of itI ran out of cream of mushroom soup for recipe, is it replaceable? ?
In recipes calling for Cream of Mushroom soup, usually what is meant is *Condensed* soup. It would be very difficult to duplicate the texture and condensed aspect of a commercially prepared condensed soup.
However, canned Cream of Mushroom soup is very often (even purposely!) substituted in recipes with virtually any one of the canned ';Cream Of'; soups--e.g. Cream of Broccoli, Cream of Celery, Cream of Chicken--or any other canned condensed soup, such as Broccoli Cheese.
Cream of whatever is in the pantry will change your recipe in little ways and some of them you may prefer.
My niece is allergic to mushrooms so makes all the casseroles with asparagus, chicken, split pea, anything else than cream of mushroom.
You can make cream of mushroom if you like, saute the mushroom bits in a little butter, stir in 2 cups half and half or cream, bring just to the boiling point.
Any other cream style soup you have will work.
But making your own will be much better, no preservatives, and you can control the sodium etc.. Make a roux, add 1/2 and 1/2, and chicken broth. Add a little salt and pepper, nutmeg nad stir. You can use it in the recipe as it or add fresh or canned mushrooms, diced-simmerd and drained celery bits, onions, etc....
in most recipes, any cream soup can be substituted e.g. cream of celery, cream of chicken, etc
All of the creamed soup cans are interchangeable to your taste. Do you have cream of celery?
just add some milk and flour mixture. make a slurry and add.
saute garlic, shallots, mushrooms add heavy cream
It depends on what you are making.
Tell me what you're making %26amp; I'll see if i can give you some substitute ideas.
Oh yeah...it's called go to the store and go pick up another can...
the time that it will take to make the substitution for it you can walk a couple of miles to get a can of itI ran out of cream of mushroom soup for recipe, is it replaceable? ?
In recipes calling for Cream of Mushroom soup, usually what is meant is *Condensed* soup. It would be very difficult to duplicate the texture and condensed aspect of a commercially prepared condensed soup.
However, canned Cream of Mushroom soup is very often (even purposely!) substituted in recipes with virtually any one of the canned ';Cream Of'; soups--e.g. Cream of Broccoli, Cream of Celery, Cream of Chicken--or any other canned condensed soup, such as Broccoli Cheese.
Cream of whatever is in the pantry will change your recipe in little ways and some of them you may prefer.
My niece is allergic to mushrooms so makes all the casseroles with asparagus, chicken, split pea, anything else than cream of mushroom.
You can make cream of mushroom if you like, saute the mushroom bits in a little butter, stir in 2 cups half and half or cream, bring just to the boiling point.
Any other cream style soup you have will work.
But making your own will be much better, no preservatives, and you can control the sodium etc.. Make a roux, add 1/2 and 1/2, and chicken broth. Add a little salt and pepper, nutmeg nad stir. You can use it in the recipe as it or add fresh or canned mushrooms, diced-simmerd and drained celery bits, onions, etc....
in most recipes, any cream soup can be substituted e.g. cream of celery, cream of chicken, etc
All of the creamed soup cans are interchangeable to your taste. Do you have cream of celery?
just add some milk and flour mixture. make a slurry and add.
saute garlic, shallots, mushrooms add heavy cream
It depends on what you are making.
Tell me what you're making %26amp; I'll see if i can give you some substitute ideas.
Oh yeah...it's called go to the store and go pick up another can...
Tried and true stuffed pepper soup recipe?
Salt/Pepper
Onion-large
8oz angus beef or lean ground beef
3 or 4 cloves garlic minced
3 bell peppers chopped (I only use green but you could mix)
1 can tomato sauce (14.5 oz)
1 can diced tomatoes (14.5 oz)
3 cups beef or chicken broth
陆 (cup or more uncooked brown or white rice
Heat large pot add the onion and garlic, sprinkle with salt %26amp; pepper and allow them to sweat for a few minutes. Add the ground beef and brown.
While the beef is cooking chop the peppers,
Once the beef is brown, stir in the chopped peppers and the diced tomatoes.Cook for 10-15 minutes
Add the tomatoes,chicken broth, rice and cook for 30 or so minutesTried and true stuffed pepper soup recipe?
I don't know if you would call this a soup but this is how I make my Stuffed peppers
4 large green peppers
3 lbs hamburger
2 eggs
1 sleeve crackers crushed
1 onion diced
2 large cans tomato paste
cut the tops off and clean out peppers. Mix meat with crackers eggs and onion. Fill each pepper with mixture if you have any left over just make into ball. Place all into large pot and cover with water. Simmer on medium heat for 30 to 40 minutes or until peppers are tender. Add into water the tomato paste and simmer another 15 minutes or until the juice thickens up.
My family loves these. if there is any left over I chop up and add cooked macaroni the next day
Onion-large
8oz angus beef or lean ground beef
3 or 4 cloves garlic minced
3 bell peppers chopped (I only use green but you could mix)
1 can tomato sauce (14.5 oz)
1 can diced tomatoes (14.5 oz)
3 cups beef or chicken broth
陆 (cup or more uncooked brown or white rice
Heat large pot add the onion and garlic, sprinkle with salt %26amp; pepper and allow them to sweat for a few minutes. Add the ground beef and brown.
While the beef is cooking chop the peppers,
Once the beef is brown, stir in the chopped peppers and the diced tomatoes.Cook for 10-15 minutes
Add the tomatoes,chicken broth, rice and cook for 30 or so minutesTried and true stuffed pepper soup recipe?
I don't know if you would call this a soup but this is how I make my Stuffed peppers
4 large green peppers
3 lbs hamburger
2 eggs
1 sleeve crackers crushed
1 onion diced
2 large cans tomato paste
cut the tops off and clean out peppers. Mix meat with crackers eggs and onion. Fill each pepper with mixture if you have any left over just make into ball. Place all into large pot and cover with water. Simmer on medium heat for 30 to 40 minutes or until peppers are tender. Add into water the tomato paste and simmer another 15 minutes or until the juice thickens up.
My family loves these. if there is any left over I chop up and add cooked macaroni the next day
Main course bacon recipes other than breakfast, pasta carboni, pizza, quiche or soups?
Bacon is frequently on sale %26amp; can be frozen.Main course bacon recipes other than breakfast, pasta carboni, pizza, quiche or soups?
Bacon is the universal meat, it goes with nearly everything! Bacon wrapped beef or seafood or poultry all work and the limit is only your imagination.
One real easy and tasty one is to lay out chicken thighs in a baking dish (dark meat works better then white because of the longer cooking time), smother it with a mix of bold bbq sauce, honey, s %26amp; p, and top it with a layer of bacon, and cook it until it's done. If you prefer white meat, half cook the bacon first.
Or make a marinade of 1/2 cup pineapple juce, 1/4 cup lime juice, oregano, minced garlic, and some veg. oil and marinate pieces of plantain, pineapple, chicken, and bacon. Then place the ingredients on soaked skewers and grill.
For a dipping and glazing sauce use 1 cup brown sugar, 4 tbsp soy sauce, 4 tbsp ketchup, 1 tsp ground mustard, 1 can crushed pineapple with juice, and 2 tbsp of cornstarch. Combine the ingredients and simmer untill thickened, just a few minutes. Scrumptious and sweet!Main course bacon recipes other than breakfast, pasta carboni, pizza, quiche or soups?
I like making club style sandwiches. 2 or 3 slices of toast, mayo or miracle whip, lettuce, tomato and ham, turkey or both meats.
Hope this helps.
Bacon, lettuce and tomato sandwiches are great for lunches. There are several good tasting combo of club sandwiches and chicken sandwiches that include bacon. Bacon wrapped shrimp is a good appetizer, and for dinner bacon wrapped chicken breasts are excellent. These (and many more) recipes can be found at www.cooks.com or www. recipezaar.com.
Good luck!
Marinade shrimp in bbq sauce, and wrap it in bacon! Broil it (Not boil, Broil on the oven) Until bacon is crisp. The best bacon stuff you ever had!
bacon wrapped scallops
slow roasted..pan seared...or grilled....
Bacon is the universal meat, it goes with nearly everything! Bacon wrapped beef or seafood or poultry all work and the limit is only your imagination.
One real easy and tasty one is to lay out chicken thighs in a baking dish (dark meat works better then white because of the longer cooking time), smother it with a mix of bold bbq sauce, honey, s %26amp; p, and top it with a layer of bacon, and cook it until it's done. If you prefer white meat, half cook the bacon first.
Or make a marinade of 1/2 cup pineapple juce, 1/4 cup lime juice, oregano, minced garlic, and some veg. oil and marinate pieces of plantain, pineapple, chicken, and bacon. Then place the ingredients on soaked skewers and grill.
For a dipping and glazing sauce use 1 cup brown sugar, 4 tbsp soy sauce, 4 tbsp ketchup, 1 tsp ground mustard, 1 can crushed pineapple with juice, and 2 tbsp of cornstarch. Combine the ingredients and simmer untill thickened, just a few minutes. Scrumptious and sweet!Main course bacon recipes other than breakfast, pasta carboni, pizza, quiche or soups?
I like making club style sandwiches. 2 or 3 slices of toast, mayo or miracle whip, lettuce, tomato and ham, turkey or both meats.
Hope this helps.
Bacon, lettuce and tomato sandwiches are great for lunches. There are several good tasting combo of club sandwiches and chicken sandwiches that include bacon. Bacon wrapped shrimp is a good appetizer, and for dinner bacon wrapped chicken breasts are excellent. These (and many more) recipes can be found at www.cooks.com or www. recipezaar.com.
Good luck!
Marinade shrimp in bbq sauce, and wrap it in bacon! Broil it (Not boil, Broil on the oven) Until bacon is crisp. The best bacon stuff you ever had!
bacon wrapped scallops
slow roasted..pan seared...or grilled....
Recipe for soup?
Many years ago I had some cauliflower and cheese soup, it was WONDERFUL !!!
Does anyone have a great recipe for this soup, or can you suggest which cheese would be the best to use.
Drooling in anticipation!!!!Recipe for soup?
umm..any good n common used cheeze..i ges the soup ure takin bout wud be this..i read it on a website..
ingredient-a small bowl of cauliflower,cheese-half that of the cauliflower portion,salt,pepper,corn,red chilli powder.
serves-1 as a meal or 2 as a starter
steps-1.boil the cauliflower
2.dont throw away the stock.
3.grate the cauliflower and cheeze and keep together in a bowl.
4,toss the cheeze n caul. into the stock and add red chilli powder,corn, salt and pepper.cook for 20-30 minutes.
5.add vinegar and soya sauce as per ure liking.
4 more info log on2 www.nigellafeasts.comRecipe for soup?
Delia Smith's recipe is good- hope you don't mind me just supplying the link -as a lot to type out.
http://www.deliaonline.com/recipes/cauli鈥?/a>
Cauliflower and Cheese Soup
1 med. head of cauliflower, separated into flowerettes
1 med. onion, chopped
1 carrot, chopped
1 rib celery, chopped, or about 1/4 to 1/2 cup
4 cups chicken stock
1/2 tsp. Worcestershire sauce
1 cup Cheddar cheese, grated
salt and pepper
2 cups half-and-half or light cream
chopped chives
PREPARATION:
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese.
http://www.rampantscotland.com/recipes/b鈥?/a> http://www.peter-thomson.co.uk/foodc/cau鈥?/a>
simple...califlour, one sauteed onion, cheese of your choice and some light chicken stock.....season well and blend together
Ha. Drooling.
Just use a good strong farm house mature cheddar.
INGREDIENTS
3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese
DIRECTIONS
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
njoy :-)
INGREDIENTS:
1 med. head of cauliflower, separated into flowerettes
1 med. onion, chopped
1 carrot, chopped
1 rib celery, chopped, or about 1/4 to 1/2 cup
4 cups chicken stock
1/2 tsp. Worcestershire sauce
1 cup Cheddar cheese, grated
**another one**
Vermont Cheddar Vegetable Soup Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: New England Winter Fare
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 teaspoon caraway seeds
Salt and pepper
11/2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/3 cup dry white wine
11/2 cups chicken broth plus additional to thin the soup if desired
3/4 teaspoon Worcestershire sauce
11/2 cups chopped cauliflower
1/4 pound extra-sharp Vermont cheddar cheese, grated coarse (1 1/4 cups)
Dash of Tabasco, or to taste
In a saucepan cook the onion, the carrot, the celery, the caraway seeds, and salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Stir in the wine, 11/2 cups of broth, the Worcestershire sauce, the cauliflower and simmer until tender. Remove the pan from the heat and stir in the cheddar, a little at a time, stirring until it is melted. Stir in the hot pepper sauce, the additional broth, if desired, and salt and pepper to taste and heat the soup over low heat, but do not let it boil.
salt and pepper
2 cups half-and-half or light cream
chopped chives
PREPARATION:
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese.
Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings with chopped chives, if desired.
Serves 4 to 6.
Cauliflower and Bacon Soup With Mustard Cheese Toasties:
30 min 15 min prep
4 servings
Soup
2 tablespoons vegetable oil
1 large onion, chopped
8 slices streaky bacon
2 potatoes, chopped
1 small cauliflower, cut into florets, leaves sliced
600 ml vegetable stock (1 pint)
300 ml milk (1/2 pint)
Toasties
8 slices French bread
4 teaspoons prepared mustard
100 g gruyere or cheddar cheese, grated
1. START THE SOUP:.
2. Heat oil in a large pan, add onion and fry for 5 minutes until softened. Chop two bacon rashers, add to the pan and fry for a further 2 minutes.
3. FINISH THE SOUP:.
4. Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender. Preheat the grill to medium. Pur茅e the soup in a blender or soup processor, then return to the pan and stir in the milk. Reheat gently. Check the consistency and add more water, stock or milk if desired. Reheat gently, taste and add salt and pepper.
5. TOASTIES:.
6. Meanwhile, grill the remaining bacon until crisp, then drain on kitchen paper and cut into pieces. Toast the bread on one side; spread mustard over the untoasted sides and sprinkle with the grated cheese. Grill until the cheese is melted and golden.
7. SERVE:.
8. Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.
Forget all the other recipes for cauliflower soups; this is the definitive one. I use Stilton cheese to taste or you can use grated Gruyere cheese instead. Have a look at the other recipes as well.
Cream of Cauliflower Soup
Ingredients
50gm/2oz butter
4 chopped shallots
1 clove garlic, finely chopped
one small cauliflower, trimmed and chopped
600ml/1 pint vegetable stock
300ml/1/2 pint milk
salt and pepper to taste
freshly grated nutmeg
150ml/1/4 pint cream
chopped parsley
Method
1. Melt the butter in a saucepan and gently saut茅 the shallots until soft. Add the garlic and cauliflower and cook gently for 5 minutes.
2. Add the vegetable stock with the milk and bring to the boil. Reduce heat and simmer for 30 minutes.
3. Season with salt, pepper and a generous pinch of the nutmeg.
4. Puree the soup and add the cream. Reheat but not to boiling and add a sprinkling of parsley.
Add 125g blue Stilton, crumbled for Stilton %26amp; cauliflower soup.
Roast Tomato Soup with Cheese Rarebit Toasts - Serves 6
For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock
For the toasts
1 large egg
100g (31/2oz) Gruy猫re cheese, grated
2 tbsp cr猫me fra卯che
1/2 tsp Dijon mustard
18 very thin slices of French flute bread, toasted
Method
1. Preheat the oven to 200掳 C, 400掳 F, gas 6.Arrange the tomatoes in a large, non-stick roasting tin, cut side up, then scatter with the garlic and basil. Sprinkle over 1 tsp salt and 1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.
2. Tip the tomatoes and oil with any residue into a food processor* and pur茅e, then rub through a sieve.**
3. Return to the food processor with the breadcrumbs, remaining sugar***, and the stock then pur茅e again until smooth. Reheat****
4. To make the toasts, mix the egg with the Cheese, cr猫me fra卯che and mustard. Season to taste. Spread onto the French flute, then place under a grill for 1 to 2 minutes until golden. Float three slices on top of each bowl of soup and season with black pepper.
*Or you can use a hand blender.
**You don鈥檛 have to rub through a sieve as
long as it is of a smooth consistency.
*** You can add more sugar at this point
if the taste is too sharp.
**** At this point you can add a dollop of
cream to make cream of tomato soup.
Cullen Skink - Scottish smoked haddock soup
Ingredients
4 fillets smoked haddock, cut into bite sized chunks
1 medium onion, chopped
戮 pint skimmed milk
butter for frying
2 tsp cornflour in a little milk
4 tbs single cream
chopped parsley
salt %26amp; black pepper
4 medium floury potatoes, diced and par boiled for 10 minutes
6 rashers of lean smoked bacon, sliced into thin strips
Method
1. Cook onion in the butter until soft but not browned.
2. Meanwhile, fry the bacon until crisp and add to the onions with the potato.
3. Add the milk and cook until the potatoes are soft and easy to break down.
4. Add the haddock and cornflour mixture. Boil, stirring constantly until the mixture is thickened.
5. Add the parsley and single cream. Season with salt and black pepper.
Goulash Soup
Ingredients
450gms lean, ground pork or beef
3 medium onions, thinly sliced into rings
3 medium potatoes, cut into 1cm dice
3 medium tomatoes, skinned and chopped
1陆 pints of any kind of stock
1-2 cloves of crushed garlic
2 or 3 teaspoons of paprika (more or less to your preference)
1 tablespoon tomato pur茅e
salt and black pepper to taste
Method
1. Fry onions until lightly browned and softened.
2. Meanwhile, fry meat until browned and add to the onions with the stock.
3. Add the potatoes, garlic paprika and tomato pur茅e. Season with salt and pepper.
4. Bring to the boil, turn down the heat and simmer for 15 minutes.
5. After 15 minutes, add the tomatoes and cook for a further 10 minutes.
6. Add a large blob of sour cream and serve.
. . . and finally sauerkraut soup. Don't be put off by the ingredients; I won five stars in a cookery web site with it!
Kapusniak (sauerkraut soup) serves 4
Ingredients
2 pints of stock
200g sauerkraut
100g white cabbage, very finely shredded
1 medium onion, sliced into thin rings
butter or oil or frying
1 large ripe tomato, peeled and mashed 1
1 X 10cm piece of kielbasa preferably Polish Wiejska sausage, skinned, thinly sliced, each slice cut into three strips
1 tbs tomato pur茅e
Method
1. Fry the onion and white cabbage slowly in the butter/oil until softened and lightly browned.
2. Add the sausage and cook until heated through.
3. Rinse the sauerkraut briefly in water and squeeze dry. Add to the cabbage and onion mixture with the mashed tomato and tomato pur茅e. Cook until heated through.
4. Add the stock to the mixture and bring to the boil. Season, cover and simmer for 45 minutes.
1 To peel the tomato: plunge into boiling water for 30 seconds to loosen the skin. To make mashing the tomato easier, after peeling, microwave for 1 minute.
Options
* Serve with sour cream.
** Add potatoes and or: garlic, caraway seeds, bay leaf, hard boiled eggs.
Most places would probably use stillton.
I make a Stilton and broccoli soup and find the Stilton gives it a creamer texture.
Was going to give a receipe, but cant beat the ones already posted, will have a go at them myself.
I personally use a 50/50 mix of mature cheddar and stilton or some other blue cheese such as gorgonzola. I also often add small pieces of fried bacon, but that's obviously no good for veggies!
Does anyone have a great recipe for this soup, or can you suggest which cheese would be the best to use.
Drooling in anticipation!!!!Recipe for soup?
umm..any good n common used cheeze..i ges the soup ure takin bout wud be this..i read it on a website..
ingredient-a small bowl of cauliflower,cheese-half that of the cauliflower portion,salt,pepper,corn,red chilli powder.
serves-1 as a meal or 2 as a starter
steps-1.boil the cauliflower
2.dont throw away the stock.
3.grate the cauliflower and cheeze and keep together in a bowl.
4,toss the cheeze n caul. into the stock and add red chilli powder,corn, salt and pepper.cook for 20-30 minutes.
5.add vinegar and soya sauce as per ure liking.
4 more info log on2 www.nigellafeasts.comRecipe for soup?
Delia Smith's recipe is good- hope you don't mind me just supplying the link -as a lot to type out.
http://www.deliaonline.com/recipes/cauli鈥?/a>
Cauliflower and Cheese Soup
1 med. head of cauliflower, separated into flowerettes
1 med. onion, chopped
1 carrot, chopped
1 rib celery, chopped, or about 1/4 to 1/2 cup
4 cups chicken stock
1/2 tsp. Worcestershire sauce
1 cup Cheddar cheese, grated
salt and pepper
2 cups half-and-half or light cream
chopped chives
PREPARATION:
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese.
http://www.rampantscotland.com/recipes/b鈥?/a> http://www.peter-thomson.co.uk/foodc/cau鈥?/a>
simple...califlour, one sauteed onion, cheese of your choice and some light chicken stock.....season well and blend together
Ha. Drooling.
Just use a good strong farm house mature cheddar.
INGREDIENTS
3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese
DIRECTIONS
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
njoy :-)
INGREDIENTS:
1 med. head of cauliflower, separated into flowerettes
1 med. onion, chopped
1 carrot, chopped
1 rib celery, chopped, or about 1/4 to 1/2 cup
4 cups chicken stock
1/2 tsp. Worcestershire sauce
1 cup Cheddar cheese, grated
**another one**
Vermont Cheddar Vegetable Soup Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: New England Winter Fare
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 teaspoon caraway seeds
Salt and pepper
11/2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/3 cup dry white wine
11/2 cups chicken broth plus additional to thin the soup if desired
3/4 teaspoon Worcestershire sauce
11/2 cups chopped cauliflower
1/4 pound extra-sharp Vermont cheddar cheese, grated coarse (1 1/4 cups)
Dash of Tabasco, or to taste
In a saucepan cook the onion, the carrot, the celery, the caraway seeds, and salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Stir in the wine, 11/2 cups of broth, the Worcestershire sauce, the cauliflower and simmer until tender. Remove the pan from the heat and stir in the cheddar, a little at a time, stirring until it is melted. Stir in the hot pepper sauce, the additional broth, if desired, and salt and pepper to taste and heat the soup over low heat, but do not let it boil.
salt and pepper
2 cups half-and-half or light cream
chopped chives
PREPARATION:
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese.
Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings with chopped chives, if desired.
Serves 4 to 6.
Cauliflower and Bacon Soup With Mustard Cheese Toasties:
30 min 15 min prep
4 servings
Soup
2 tablespoons vegetable oil
1 large onion, chopped
8 slices streaky bacon
2 potatoes, chopped
1 small cauliflower, cut into florets, leaves sliced
600 ml vegetable stock (1 pint)
300 ml milk (1/2 pint)
Toasties
8 slices French bread
4 teaspoons prepared mustard
100 g gruyere or cheddar cheese, grated
1. START THE SOUP:.
2. Heat oil in a large pan, add onion and fry for 5 minutes until softened. Chop two bacon rashers, add to the pan and fry for a further 2 minutes.
3. FINISH THE SOUP:.
4. Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender. Preheat the grill to medium. Pur茅e the soup in a blender or soup processor, then return to the pan and stir in the milk. Reheat gently. Check the consistency and add more water, stock or milk if desired. Reheat gently, taste and add salt and pepper.
5. TOASTIES:.
6. Meanwhile, grill the remaining bacon until crisp, then drain on kitchen paper and cut into pieces. Toast the bread on one side; spread mustard over the untoasted sides and sprinkle with the grated cheese. Grill until the cheese is melted and golden.
7. SERVE:.
8. Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.
Forget all the other recipes for cauliflower soups; this is the definitive one. I use Stilton cheese to taste or you can use grated Gruyere cheese instead. Have a look at the other recipes as well.
Cream of Cauliflower Soup
Ingredients
50gm/2oz butter
4 chopped shallots
1 clove garlic, finely chopped
one small cauliflower, trimmed and chopped
600ml/1 pint vegetable stock
300ml/1/2 pint milk
salt and pepper to taste
freshly grated nutmeg
150ml/1/4 pint cream
chopped parsley
Method
1. Melt the butter in a saucepan and gently saut茅 the shallots until soft. Add the garlic and cauliflower and cook gently for 5 minutes.
2. Add the vegetable stock with the milk and bring to the boil. Reduce heat and simmer for 30 minutes.
3. Season with salt, pepper and a generous pinch of the nutmeg.
4. Puree the soup and add the cream. Reheat but not to boiling and add a sprinkling of parsley.
Add 125g blue Stilton, crumbled for Stilton %26amp; cauliflower soup.
Roast Tomato Soup with Cheese Rarebit Toasts - Serves 6
For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock
For the toasts
1 large egg
100g (31/2oz) Gruy猫re cheese, grated
2 tbsp cr猫me fra卯che
1/2 tsp Dijon mustard
18 very thin slices of French flute bread, toasted
Method
1. Preheat the oven to 200掳 C, 400掳 F, gas 6.Arrange the tomatoes in a large, non-stick roasting tin, cut side up, then scatter with the garlic and basil. Sprinkle over 1 tsp salt and 1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.
2. Tip the tomatoes and oil with any residue into a food processor* and pur茅e, then rub through a sieve.**
3. Return to the food processor with the breadcrumbs, remaining sugar***, and the stock then pur茅e again until smooth. Reheat****
4. To make the toasts, mix the egg with the Cheese, cr猫me fra卯che and mustard. Season to taste. Spread onto the French flute, then place under a grill for 1 to 2 minutes until golden. Float three slices on top of each bowl of soup and season with black pepper.
*Or you can use a hand blender.
**You don鈥檛 have to rub through a sieve as
long as it is of a smooth consistency.
*** You can add more sugar at this point
if the taste is too sharp.
**** At this point you can add a dollop of
cream to make cream of tomato soup.
Cullen Skink - Scottish smoked haddock soup
Ingredients
4 fillets smoked haddock, cut into bite sized chunks
1 medium onion, chopped
戮 pint skimmed milk
butter for frying
2 tsp cornflour in a little milk
4 tbs single cream
chopped parsley
salt %26amp; black pepper
4 medium floury potatoes, diced and par boiled for 10 minutes
6 rashers of lean smoked bacon, sliced into thin strips
Method
1. Cook onion in the butter until soft but not browned.
2. Meanwhile, fry the bacon until crisp and add to the onions with the potato.
3. Add the milk and cook until the potatoes are soft and easy to break down.
4. Add the haddock and cornflour mixture. Boil, stirring constantly until the mixture is thickened.
5. Add the parsley and single cream. Season with salt and black pepper.
Goulash Soup
Ingredients
450gms lean, ground pork or beef
3 medium onions, thinly sliced into rings
3 medium potatoes, cut into 1cm dice
3 medium tomatoes, skinned and chopped
1陆 pints of any kind of stock
1-2 cloves of crushed garlic
2 or 3 teaspoons of paprika (more or less to your preference)
1 tablespoon tomato pur茅e
salt and black pepper to taste
Method
1. Fry onions until lightly browned and softened.
2. Meanwhile, fry meat until browned and add to the onions with the stock.
3. Add the potatoes, garlic paprika and tomato pur茅e. Season with salt and pepper.
4. Bring to the boil, turn down the heat and simmer for 15 minutes.
5. After 15 minutes, add the tomatoes and cook for a further 10 minutes.
6. Add a large blob of sour cream and serve.
. . . and finally sauerkraut soup. Don't be put off by the ingredients; I won five stars in a cookery web site with it!
Kapusniak (sauerkraut soup) serves 4
Ingredients
2 pints of stock
200g sauerkraut
100g white cabbage, very finely shredded
1 medium onion, sliced into thin rings
butter or oil or frying
1 large ripe tomato, peeled and mashed 1
1 X 10cm piece of kielbasa preferably Polish Wiejska sausage, skinned, thinly sliced, each slice cut into three strips
1 tbs tomato pur茅e
Method
1. Fry the onion and white cabbage slowly in the butter/oil until softened and lightly browned.
2. Add the sausage and cook until heated through.
3. Rinse the sauerkraut briefly in water and squeeze dry. Add to the cabbage and onion mixture with the mashed tomato and tomato pur茅e. Cook until heated through.
4. Add the stock to the mixture and bring to the boil. Season, cover and simmer for 45 minutes.
1 To peel the tomato: plunge into boiling water for 30 seconds to loosen the skin. To make mashing the tomato easier, after peeling, microwave for 1 minute.
Options
* Serve with sour cream.
** Add potatoes and or: garlic, caraway seeds, bay leaf, hard boiled eggs.
Most places would probably use stillton.
I make a Stilton and broccoli soup and find the Stilton gives it a creamer texture.
Was going to give a receipe, but cant beat the ones already posted, will have a go at them myself.
I personally use a 50/50 mix of mature cheddar and stilton or some other blue cheese such as gorgonzola. I also often add small pieces of fried bacon, but that's obviously no good for veggies!
Do you have a great soup recipe?
Yes, if you care for potatoes and seafood at all.
It's real simple. Just like Sissy Space-Sick said, it's great.
Cut up some ordinary Idaho potatoes as if you were going to make mashed potatoes for several people (5 or 6 people). Boil them with an average sized white onion, fairly finely chopped, but not necessarrily minced.
Once the potatoes %26amp; onions are done, drain the water off. Before adding milk, take a potato masher and give them one good mash. I like my soup to be thinner, but if you want it to become thicker then give more than one mash. Add salt and pepper. Add 1 or 2 cans of crab meat (or if you have access to fresh crab, that's even better). Add about 1/2 stick of margarine. Add whole milk to the point that everything is floating freely. Put back on stove and bring to boil, then turn down and let simmer.
In the meantime, if you like celery, saute some fairly finely sliced celery in margarine or a combo of margarine and olive oil. At some point when the soup is simmering (or right away, whatever) add the celery.
Meanwhile, take some scallops and put them in the oven at about 350 in some margarine. After they've been boiling in the butter a bit (they cook thoroughly very quickly), brush them with the butter and turn the oven to broil until they bown ';slightly'; %26amp; then remove them and toss them in the soup.
I myself despise garlic, but I love garlic powder. So after I've removed the scallops from the oven I take sliced Fench bread (buttered and garlic powdered: not garlic salt, but powder) and toast it to my liking. All the while stirring the soup all along.
I let it all simmer for an hour or so and then I sprinkle shredded cheddar cheese on the soup once in my bowl. It's very tasty! =)
Oh, and you might want to add a bit more salt and pepper into the soup after you've added the milk. Does that sound good?
Saint OmegaDo you have a great soup recipe?
chicken noodle soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
* 2 tablespoons butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1/4 cup fresh chopped parsley or about 1 tablespoon dried parsley flakes
* 2 to 3 cups diced chicken
* 1 can (10 3/4 ounces) cream of chicken soup, undiluted
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
* 5 cups chicken broth
* 1 scant teaspoon poultry seasoning
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon pepper
* 2 cups frozen peas and carrots
* 1 1/2 cups heavy cream or half-and-half
* 4 ounces medium noodles, cooked and drained
* Salt, to taste
Preparation:
In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the frozen peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.
Serves 8.Do you have a great soup recipe?
Irish Potato Soup
INGREDIENTS
1 stick (1/2 cup) unsalted butter
1 medium onion, thinly sliced
3 leeks, white and pale green parts only, rinsed well and thinly sliced
3 large potatoes, scrubbed and thinly sliced
2 cups chopped kale, parsley, spinach, or turnip greens--or a combination
6 cups good-quality vegetable broth
Salt and freshly-ground black pepper, to taste
Optional toppings:
Chopped fresh chives or scallions
Shredded sharp Irish cheddar cheese
PREPARATION:
1. In a heavy-bottomed soup pot over low heat, melt the butter and add onion and leeks. Cover pot and allow vegetables to “sweat” for 20 minutes.
2. Add potato, stirring to mix, then cover again and cook 15 minutes. Stir in broth and salt and pepper to taste, and bring mixture to a boil, then reduce heat and simmer soup 20 minutes, or until potato is just tender. Add greens and continue cooking 10 minutes, or until they are well wilted.
3. Process soup in batches in a blender or food processor, or with a hand-held immersion blender. Return to soup pot and reheat.
Serves 4 - 6.
Yes, I do have some really hearty tasting soup recipes, hun. The only problem is that I don't have a kitchen at the moment. For Christmas, my hubby wanted to give me a brand new kitchen and it's looking wonderful. All new kitchen everything! But everything I own, including my appliances and my recipes are in covered boxes in our garage. If I could get to them easily, I would do so. I'll be able to share some of my recipes with you at another time, dear! And I'm so sorry that I don't have anything readily available to give you. We're calling in food right now.
But have you ever tried any of the Bear Creek packaged mixes? You can always use those as a base and add more veggies and whatever type of meat is your favorite. They really aren't bad on their own, but they are really tasty when you add a few fresh ingredients. Adding your own ingredients always personalizes these soup base recipes. Some of the upper scale grocery stores carry them.
Slow Cooker Creamy Chicken and Wild Rice Soup
1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half
Serve with...
Cheese-Garlic Biscuits
Cheese-Garlic Biscuits
Total Time: 15 min
1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Chicken Soup and Easy Dumplings
3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits
Chopped fresh parsley, if desired
1. Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.
Yes I do My Father always in my whole life, made this soup, in the middle of winter, a whole pot full, first you need 4 cans of stewed tomatoes 6 bowls of water Ham bone u get it at a meat market, then 2 packages of frozen peas, 2 pack, of string beans, 2 pack, of caroots, 2 pak of borcoli, and 2 frozen pack of spinich, and okra, and diced up ham, and 1 pound of lentil beans, 3 big black pepper balls, mix them, and oh dont forge the frozen corn, 2 cans of mushrooms, cooked, and drain, Do the ham bone in water first, Boil along period of time, then, take the ham bone, out, then, add all your ingrediats, you can put in small bits of potatoes also, now cut up your ham into bite size peices, and add beef and or turkey, and the rest of ingrediats in a 10 to 12 pound water , then as the soup gets real thick, add the pepper balls, keep on low heat very low for 12 to 15 hours, then shut off, th3en wait and add more water, then keep stirring, then, keep on low for another day or two, on low heat, if you have a big family, and its cold out there, this would be a help, its like stew, keep very thick, less water, and more stuff, an add an onion or two, chopped up, to make it thicker, and serve with salad, but it comes out like stew, we call it, Big als stew, i love it after it the holdays
It would be hard to come up with a recipe, because I make my soups from scratch, and play it by ear. But If you want some ideas on how to make healthy, hearty soups that taste good, let me know. I use fresh veggies, and no canned soups or broth.
I like the Black Bean soup recipe in the Better Homes and Gardens cookbook. I sometimes use andouille sausage or kielbasa.
Ask Tris about his potato scallop soup - it's AWESOME ! - tell him Sissy sent ya ! !
Soup .....
I have so many good recipes...
You have to narrow the scope for me...
My Romaine Lettuce Soup is awesome..
Peace.
yes I have many
cream of me and you
It's real simple. Just like Sissy Space-Sick said, it's great.
Cut up some ordinary Idaho potatoes as if you were going to make mashed potatoes for several people (5 or 6 people). Boil them with an average sized white onion, fairly finely chopped, but not necessarrily minced.
Once the potatoes %26amp; onions are done, drain the water off. Before adding milk, take a potato masher and give them one good mash. I like my soup to be thinner, but if you want it to become thicker then give more than one mash. Add salt and pepper. Add 1 or 2 cans of crab meat (or if you have access to fresh crab, that's even better). Add about 1/2 stick of margarine. Add whole milk to the point that everything is floating freely. Put back on stove and bring to boil, then turn down and let simmer.
In the meantime, if you like celery, saute some fairly finely sliced celery in margarine or a combo of margarine and olive oil. At some point when the soup is simmering (or right away, whatever) add the celery.
Meanwhile, take some scallops and put them in the oven at about 350 in some margarine. After they've been boiling in the butter a bit (they cook thoroughly very quickly), brush them with the butter and turn the oven to broil until they bown ';slightly'; %26amp; then remove them and toss them in the soup.
I myself despise garlic, but I love garlic powder. So after I've removed the scallops from the oven I take sliced Fench bread (buttered and garlic powdered: not garlic salt, but powder) and toast it to my liking. All the while stirring the soup all along.
I let it all simmer for an hour or so and then I sprinkle shredded cheddar cheese on the soup once in my bowl. It's very tasty! =)
Oh, and you might want to add a bit more salt and pepper into the soup after you've added the milk. Does that sound good?
Saint OmegaDo you have a great soup recipe?
chicken noodle soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
* 2 tablespoons butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1/4 cup fresh chopped parsley or about 1 tablespoon dried parsley flakes
* 2 to 3 cups diced chicken
* 1 can (10 3/4 ounces) cream of chicken soup, undiluted
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
* 5 cups chicken broth
* 1 scant teaspoon poultry seasoning
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon pepper
* 2 cups frozen peas and carrots
* 1 1/2 cups heavy cream or half-and-half
* 4 ounces medium noodles, cooked and drained
* Salt, to taste
Preparation:
In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the frozen peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.
Serves 8.Do you have a great soup recipe?
Irish Potato Soup
INGREDIENTS
1 stick (1/2 cup) unsalted butter
1 medium onion, thinly sliced
3 leeks, white and pale green parts only, rinsed well and thinly sliced
3 large potatoes, scrubbed and thinly sliced
2 cups chopped kale, parsley, spinach, or turnip greens--or a combination
6 cups good-quality vegetable broth
Salt and freshly-ground black pepper, to taste
Optional toppings:
Chopped fresh chives or scallions
Shredded sharp Irish cheddar cheese
PREPARATION:
1. In a heavy-bottomed soup pot over low heat, melt the butter and add onion and leeks. Cover pot and allow vegetables to “sweat” for 20 minutes.
2. Add potato, stirring to mix, then cover again and cook 15 minutes. Stir in broth and salt and pepper to taste, and bring mixture to a boil, then reduce heat and simmer soup 20 minutes, or until potato is just tender. Add greens and continue cooking 10 minutes, or until they are well wilted.
3. Process soup in batches in a blender or food processor, or with a hand-held immersion blender. Return to soup pot and reheat.
Serves 4 - 6.
Yes, I do have some really hearty tasting soup recipes, hun. The only problem is that I don't have a kitchen at the moment. For Christmas, my hubby wanted to give me a brand new kitchen and it's looking wonderful. All new kitchen everything! But everything I own, including my appliances and my recipes are in covered boxes in our garage. If I could get to them easily, I would do so. I'll be able to share some of my recipes with you at another time, dear! And I'm so sorry that I don't have anything readily available to give you. We're calling in food right now.
But have you ever tried any of the Bear Creek packaged mixes? You can always use those as a base and add more veggies and whatever type of meat is your favorite. They really aren't bad on their own, but they are really tasty when you add a few fresh ingredients. Adding your own ingredients always personalizes these soup base recipes. Some of the upper scale grocery stores carry them.
Slow Cooker Creamy Chicken and Wild Rice Soup
1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half
Serve with...
Cheese-Garlic Biscuits
Cheese-Garlic Biscuits
Total Time: 15 min
1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Chicken Soup and Easy Dumplings
3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits
Chopped fresh parsley, if desired
1. Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.
Yes I do My Father always in my whole life, made this soup, in the middle of winter, a whole pot full, first you need 4 cans of stewed tomatoes 6 bowls of water Ham bone u get it at a meat market, then 2 packages of frozen peas, 2 pack, of string beans, 2 pack, of caroots, 2 pak of borcoli, and 2 frozen pack of spinich, and okra, and diced up ham, and 1 pound of lentil beans, 3 big black pepper balls, mix them, and oh dont forge the frozen corn, 2 cans of mushrooms, cooked, and drain, Do the ham bone in water first, Boil along period of time, then, take the ham bone, out, then, add all your ingrediats, you can put in small bits of potatoes also, now cut up your ham into bite size peices, and add beef and or turkey, and the rest of ingrediats in a 10 to 12 pound water , then as the soup gets real thick, add the pepper balls, keep on low heat very low for 12 to 15 hours, then shut off, th3en wait and add more water, then keep stirring, then, keep on low for another day or two, on low heat, if you have a big family, and its cold out there, this would be a help, its like stew, keep very thick, less water, and more stuff, an add an onion or two, chopped up, to make it thicker, and serve with salad, but it comes out like stew, we call it, Big als stew, i love it after it the holdays
It would be hard to come up with a recipe, because I make my soups from scratch, and play it by ear. But If you want some ideas on how to make healthy, hearty soups that taste good, let me know. I use fresh veggies, and no canned soups or broth.
I like the Black Bean soup recipe in the Better Homes and Gardens cookbook. I sometimes use andouille sausage or kielbasa.
Ask Tris about his potato scallop soup - it's AWESOME ! - tell him Sissy sent ya ! !
Soup .....
I have so many good recipes...
You have to narrow the scope for me...
My Romaine Lettuce Soup is awesome..
Peace.
yes I have many
cream of me and you
Anyone have the recipe to Julia Child's French Onion Soup? ?
I lost my copy of Mastering the Art of French Cooking and I can't remember exactly how to make it.Anyone have the recipe to Julia Child's French Onion Soup? ?
Julia Child's soul-warming french onion soup
3 Tb. butter
1 1/2 lbs. or about 6 cups thinly sliced yellow onions
1 t. salt
1/2 t. sugar
3 Tb. flour
5 cups chicken broth
3 cups beef broth
OR
6 cups homemade beef broth
1 c. red wine
1 bay leaf
1/2 t. rubbed sage
salt %26amp; pepper
1 baguette
1 1/2 c. grated Gruy猫re or Emmentaler
Melt the butter in a dutch oven and add the sliced onions. Cover pan and cook until translucent (15 minutes or so), stirring occasionally. Uncover pan, turn up heat to medium-high and add salt and sugar. Stirring frequently, cook for another 20-30 minutes (I set a timer so that I don't give up at about the ten-minute mark) until the onions are deep brown and jammy. Heat broth to a simmer in a separate pan.
Lower heat under onions and add flour. Cook for about 2 minutes, stirring continuously, to brown the flour. Remove from heat and whisk in one cup of the hot broth. Add the rest of the broth, wine, and herbs, and bring to a simmer. Simmer for 30-40 minutes and then taste to adjust the seasonings, adding more salt and pepper if needed.
Ladle into heat-proof bowls and top with 3-4 toasted baguette slices and grated cheese. Broil until bubbly on top. Serve; eat yours, being careful not to burn the roof of your mouth, and then eat your children's (what's wrong with these kids??). Reserve the rest for lunch for the rest of the weekend and refuse to see why soup-saturated bread and cheese might appear unpalatable to an eight-year-old.Anyone have the recipe to Julia Child's French Onion Soup? ?
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
2 cups beef broth (They recommend Pacific Beef Broth)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruy猫re cheese (about 2 1/2 cups)
Directions:
For the soup:
Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
For the croutons:
I don't have Julia Child's recipe, but French Onion soup is easy.
Onion
Tbsp. butter
Tbsp. olive oil
A pinch of thyme
Tbsp. flour
A tsp. brandy
A tsp. Dijon Mustard
2 cups beef stock or broth
Chop the onions %26amp; brown them in a pan with the butter, olive oil and thyme. When the onions are nice and brown (browning them well is the key), add the flour and cook it for about 3 mins. Add the brandy, mustard and stock/broth and let it simmer for 15 mins.
Put some good crusty bread in the bottom of your bowl. Pour the soup on top. Top it with some Gruyere and put it under the broiler for a minute until the cheese melts.
3 Tb. butter
1 1/2 lbs. or about 6 cups thinly sliced yellow onions
1 t. salt
1/2 t. sugar
3 Tb. flour
5 cups chicken broth
3 cups beef broth
OR
6 cups homemade beef broth
1 c. red wine
1 bay leaf
1/2 t. rubbed sage
salt %26amp; pepper
1 baguette
1 1/2 c. grated Gruy猫re or Emmentaler
Melt the butter in a dutch oven and add the sliced onions. Cover pan and cook until translucent (15 minutes or so), stirring occasionally. Uncover pan, turn up heat to medium-high and add salt and sugar. Stirring frequently, cook for another 20-30 minutes (I set a timer so that I don't give up at about the ten-minute mark) until the onions are deep brown and jammy. Heat broth to a simmer in a separate pan.
Lower heat under onions and add flour. Cook for about 2 minutes, stirring continuously, to brown the flour. Remove from heat and whisk in one cup of the hot broth. Add the rest of the broth, wine, and herbs, and bring to a simmer. Simmer for 30-40 minutes and then taste to adjust the seasonings, adding more salt and pepper if needed.
Ladle into heat-proof bowls and top with 3-4 toasted baguette slices and grated cheese. Broil until bubbly on top.
http://www.grouprecipes.com/24870/julia-鈥?/a>
AWSOME, THATS MY ONION SOUP THAT I AND THE OTHER PEOPLE WHOSE NAME IS JULIA, MADE UP!!!!!!!!!!!!!!!
yes:
4 cups of water
10 diced onions
3 cups of Julia's kidspots
Julia Child's soul-warming french onion soup
3 Tb. butter
1 1/2 lbs. or about 6 cups thinly sliced yellow onions
1 t. salt
1/2 t. sugar
3 Tb. flour
5 cups chicken broth
3 cups beef broth
OR
6 cups homemade beef broth
1 c. red wine
1 bay leaf
1/2 t. rubbed sage
salt %26amp; pepper
1 baguette
1 1/2 c. grated Gruy猫re or Emmentaler
Melt the butter in a dutch oven and add the sliced onions. Cover pan and cook until translucent (15 minutes or so), stirring occasionally. Uncover pan, turn up heat to medium-high and add salt and sugar. Stirring frequently, cook for another 20-30 minutes (I set a timer so that I don't give up at about the ten-minute mark) until the onions are deep brown and jammy. Heat broth to a simmer in a separate pan.
Lower heat under onions and add flour. Cook for about 2 minutes, stirring continuously, to brown the flour. Remove from heat and whisk in one cup of the hot broth. Add the rest of the broth, wine, and herbs, and bring to a simmer. Simmer for 30-40 minutes and then taste to adjust the seasonings, adding more salt and pepper if needed.
Ladle into heat-proof bowls and top with 3-4 toasted baguette slices and grated cheese. Broil until bubbly on top. Serve; eat yours, being careful not to burn the roof of your mouth, and then eat your children's (what's wrong with these kids??). Reserve the rest for lunch for the rest of the weekend and refuse to see why soup-saturated bread and cheese might appear unpalatable to an eight-year-old.Anyone have the recipe to Julia Child's French Onion Soup? ?
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
2 cups beef broth (They recommend Pacific Beef Broth)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruy猫re cheese (about 2 1/2 cups)
Directions:
For the soup:
Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
For the croutons:
I don't have Julia Child's recipe, but French Onion soup is easy.
Onion
Tbsp. butter
Tbsp. olive oil
A pinch of thyme
Tbsp. flour
A tsp. brandy
A tsp. Dijon Mustard
2 cups beef stock or broth
Chop the onions %26amp; brown them in a pan with the butter, olive oil and thyme. When the onions are nice and brown (browning them well is the key), add the flour and cook it for about 3 mins. Add the brandy, mustard and stock/broth and let it simmer for 15 mins.
Put some good crusty bread in the bottom of your bowl. Pour the soup on top. Top it with some Gruyere and put it under the broiler for a minute until the cheese melts.
3 Tb. butter
1 1/2 lbs. or about 6 cups thinly sliced yellow onions
1 t. salt
1/2 t. sugar
3 Tb. flour
5 cups chicken broth
3 cups beef broth
OR
6 cups homemade beef broth
1 c. red wine
1 bay leaf
1/2 t. rubbed sage
salt %26amp; pepper
1 baguette
1 1/2 c. grated Gruy猫re or Emmentaler
Melt the butter in a dutch oven and add the sliced onions. Cover pan and cook until translucent (15 minutes or so), stirring occasionally. Uncover pan, turn up heat to medium-high and add salt and sugar. Stirring frequently, cook for another 20-30 minutes (I set a timer so that I don't give up at about the ten-minute mark) until the onions are deep brown and jammy. Heat broth to a simmer in a separate pan.
Lower heat under onions and add flour. Cook for about 2 minutes, stirring continuously, to brown the flour. Remove from heat and whisk in one cup of the hot broth. Add the rest of the broth, wine, and herbs, and bring to a simmer. Simmer for 30-40 minutes and then taste to adjust the seasonings, adding more salt and pepper if needed.
Ladle into heat-proof bowls and top with 3-4 toasted baguette slices and grated cheese. Broil until bubbly on top.
http://www.grouprecipes.com/24870/julia-鈥?/a>
AWSOME, THATS MY ONION SOUP THAT I AND THE OTHER PEOPLE WHOSE NAME IS JULIA, MADE UP!!!!!!!!!!!!!!!
yes:
4 cups of water
10 diced onions
3 cups of Julia's kid
Looking for recipe for jewish chicken soup?
NANCY'S HOMEMADE JEWISH CHICKEN SOUP
Good for What Ails You
Ingredients
1 chicken, at least 3 - 4 pounds, cut up into 8 or 9 pieces
1 tablespoon of salt, more to taste
some pepper
bunch of parsley
bunch of dill
bunch of celery
1 陆 - 2 pounds of carrots
1 陆 - 2 pounds of onions
2 or 3 parsnips are nice too, but not required
lots of water
Directions
1. Put cleaned chicken in the bottom of a large pot.
2. Cover the chicken with water and add salt. Your pot should be less than two-thirds full.
3. Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot.
4. Add the pepper and all the parsley and dill. Also add the heart, the leaves, and a few stalks of the celery.
5. Cut about 录 of the carrots %26amp; onions into chunks. Also one of the parsnips if you're using them.
6. Add the chopped carrots, etc.
7. Slowly boil all this for as long as you can bear it. Three hours is ideal. Two will do. Add extra water as needed to keep the pot around two-thirds full. If you have a fat skimmer, repeatedly skim off the fat that comes to the top. If you don't, before the soup can be eaten, you'll have to leave it in the refrigerator for quite some time (probably over night), until the fat on top solidifies and can be lifted off. If you have no room in the fridge, the trunk of your car will work, assuming it's cold outside.
8. After the stock has cooked for two to three hours, turn off the heat. Then carefully remove everything from the liquid, placing it all in a colander that's sitting in a big bowl. The stock should go back into the soup pot. The chicken, vegetables, and herbs should be left to cool for about half an hour.
9. In the meantime, dice up lots of celery and the remaining carrots and onions. Parsnips too, if you're using them. If you're going to make matzoh balls, prepare and refrigerate them -- batter recipe follows.
10. Bring the soup back to a boil and add the chopped vegetables. Cook for about half an hour more. At the same time, add pieces of chicken to the pot, completely boning the chicken as you go along. (The vegetables used in making the stock can be eaten as is, chopped and added to the soup, put in your compost pile, or just thrown out.)
11. Check the seasoning. You'll probably want to add more salt and pepper. Then add the matzoh balls and cover the pot.
12. Turn the matzoh balls occasionally, and cook for another 30 minutes or so. The soup will be delicious its first day - and better the next. Store any leftover soup in the refrigerator. I store it right in the pot.
Matzoh Balls
These are delicious, not required, and certainly the least healthy part of the soup. You can use noodles or rice instead. If you do go for the matzoh balls, cook them separately and add to each bowl as you serve. Since the soup is so thick, it's also fine without a starch.
Ingredients
4 tablespoons of melted chicken fat (or use vegetable oil to cut down on cholesterol)
4 large eggs (I use jumbos)
1 cup matzoh meal (Add 录 cup more if you like them hard; use 录 cup less for airy balls. We prefer the harder ones.)
1 teaspoon salt
4 tablespoons of soup stock
Directions
1. Beat the eggs slightly and then add the fat. Mix well.
2. Add the matzoh meal and the salt. Mix well.
3. Add the soup stock. Again mix well.
4. Refrigerate for 陆 hour or more.
5. About 45 minutes before the soup is to be served, form little matzoh balls and drop them into the pot of boiling water. You should end up with about 8 to 10 balls. Keep the pot covered as the matzoh balls cook, and turn them a couple of times.Looking for recipe for jewish chicken soup?
http://allrecipes.com/Recipe/Jewish-Chic鈥?/a>Looking for recipe for jewish chicken soup?
Classic Jewish Chicken Soup:
4陆 hours 30 min prep
8-10 servings
20 cups cold water
8 bottom chicken quarters
4 large carrots, cut to 2 . 5 ';x. 5-inch pieces
3 stalks celery, cut like carrots
2 parsnips, cut like carrots
1 turnip, cubed (bite-sized)
2 large onions, cut in half
1 bunch parsley (tied up)
1 bunch dill (tied up)
salt %26amp; pepper or chicken bouillon
1. Bring water to boil, add chicken, return to boil (covered).
2. Add all vegetables except for parsley %26amp; dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
3. Add parsley %26amp; dill and cook for 20 minutes, then remove the herbs and discard.
4. Season soup with salt %26amp; pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
5. Remove from heat and allow to cool.
6. Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
First ingredient you need is a Jewish chicken. If it doesn't speak Jewish then its not genuine. Then I think you have to get a Rabbi to bless it and you have to kill it a certain way (not sure how).
After that I think its pretty much the same as any other chicken soup.
Good for What Ails You
Ingredients
1 chicken, at least 3 - 4 pounds, cut up into 8 or 9 pieces
1 tablespoon of salt, more to taste
some pepper
bunch of parsley
bunch of dill
bunch of celery
1 陆 - 2 pounds of carrots
1 陆 - 2 pounds of onions
2 or 3 parsnips are nice too, but not required
lots of water
Directions
1. Put cleaned chicken in the bottom of a large pot.
2. Cover the chicken with water and add salt. Your pot should be less than two-thirds full.
3. Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot.
4. Add the pepper and all the parsley and dill. Also add the heart, the leaves, and a few stalks of the celery.
5. Cut about 录 of the carrots %26amp; onions into chunks. Also one of the parsnips if you're using them.
6. Add the chopped carrots, etc.
7. Slowly boil all this for as long as you can bear it. Three hours is ideal. Two will do. Add extra water as needed to keep the pot around two-thirds full. If you have a fat skimmer, repeatedly skim off the fat that comes to the top. If you don't, before the soup can be eaten, you'll have to leave it in the refrigerator for quite some time (probably over night), until the fat on top solidifies and can be lifted off. If you have no room in the fridge, the trunk of your car will work, assuming it's cold outside.
8. After the stock has cooked for two to three hours, turn off the heat. Then carefully remove everything from the liquid, placing it all in a colander that's sitting in a big bowl. The stock should go back into the soup pot. The chicken, vegetables, and herbs should be left to cool for about half an hour.
9. In the meantime, dice up lots of celery and the remaining carrots and onions. Parsnips too, if you're using them. If you're going to make matzoh balls, prepare and refrigerate them -- batter recipe follows.
10. Bring the soup back to a boil and add the chopped vegetables. Cook for about half an hour more. At the same time, add pieces of chicken to the pot, completely boning the chicken as you go along. (The vegetables used in making the stock can be eaten as is, chopped and added to the soup, put in your compost pile, or just thrown out.)
11. Check the seasoning. You'll probably want to add more salt and pepper. Then add the matzoh balls and cover the pot.
12. Turn the matzoh balls occasionally, and cook for another 30 minutes or so. The soup will be delicious its first day - and better the next. Store any leftover soup in the refrigerator. I store it right in the pot.
Matzoh Balls
These are delicious, not required, and certainly the least healthy part of the soup. You can use noodles or rice instead. If you do go for the matzoh balls, cook them separately and add to each bowl as you serve. Since the soup is so thick, it's also fine without a starch.
Ingredients
4 tablespoons of melted chicken fat (or use vegetable oil to cut down on cholesterol)
4 large eggs (I use jumbos)
1 cup matzoh meal (Add 录 cup more if you like them hard; use 录 cup less for airy balls. We prefer the harder ones.)
1 teaspoon salt
4 tablespoons of soup stock
Directions
1. Beat the eggs slightly and then add the fat. Mix well.
2. Add the matzoh meal and the salt. Mix well.
3. Add the soup stock. Again mix well.
4. Refrigerate for 陆 hour or more.
5. About 45 minutes before the soup is to be served, form little matzoh balls and drop them into the pot of boiling water. You should end up with about 8 to 10 balls. Keep the pot covered as the matzoh balls cook, and turn them a couple of times.Looking for recipe for jewish chicken soup?
http://allrecipes.com/Recipe/Jewish-Chic鈥?/a>Looking for recipe for jewish chicken soup?
Classic Jewish Chicken Soup:
4陆 hours 30 min prep
8-10 servings
20 cups cold water
8 bottom chicken quarters
4 large carrots, cut to 2 . 5 ';x. 5-inch pieces
3 stalks celery, cut like carrots
2 parsnips, cut like carrots
1 turnip, cubed (bite-sized)
2 large onions, cut in half
1 bunch parsley (tied up)
1 bunch dill (tied up)
salt %26amp; pepper or chicken bouillon
1. Bring water to boil, add chicken, return to boil (covered).
2. Add all vegetables except for parsley %26amp; dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
3. Add parsley %26amp; dill and cook for 20 minutes, then remove the herbs and discard.
4. Season soup with salt %26amp; pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
5. Remove from heat and allow to cool.
6. Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
First ingredient you need is a Jewish chicken. If it doesn't speak Jewish then its not genuine. Then I think you have to get a Rabbi to bless it and you have to kill it a certain way (not sure how).
After that I think its pretty much the same as any other chicken soup.
Aany one have a ny recipe for chicken noodle soup preferably low fat?
Roasted Chicken Noodle Soup
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).
**************************************鈥?br>
Grandma's Chicken Noodle Soup
INGREDIENTS
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
**************************************鈥?br>
Steve's Chicken Noodle Soup
INGREDIENTS
3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
3/4 tablespoon chopped fresh rosemary
3/4 tablespoon chopped fresh tarragon
3/4 tablespoon chopped fresh thyme
3/4 tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 1/2 cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste
DIRECTIONS
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
***EDIT, all of these are LOW FAT***Aany one have a ny recipe for chicken noodle soup preferably low fat?
SOUP CHICKEN NOODLE
1/2 chicken, cut up
1 can Campbell's cream of chicken soup
1 pkg. noodles, wide
1/2 onion
2 tsp. salt
1/2 tsp. black pepper
Wash chicken well. Boil for about 30 minutes. Add onion, salt, pepper and cook for about 30 minutes more. After chicken is tender, add the cream of chicken soup and mix until smooth, then add package of noodles. Cook slow about 15-20 minutes.Aany one have a ny recipe for chicken noodle soup preferably low fat?
Simply remove skin of chicken and cut up in to squares the meaty part.
Discard the skin.
In a little water cook the chicken meat until it is a broth.
Meat must be very fine...
While simmering to a broth, add whatever you like in the line of vegetables.
Once reduced, add more water and noodles and salt to taste.
Soup is done when the noodles are soft.
PLEASE DO NOT BURN THE BROTH. kEEP ADDING LITTLE WATER AS REQUIRED.
Just buy some lo-fat chicken stock %26amp; boil noodles in it.
Don't have noodles? Break up some spaghetti.\
You can add flavourings: Onions, carrots, celery, etc.
If you want to start with the chicken, remove skin %26amp; fat.
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).
**************************************鈥?br>
Grandma's Chicken Noodle Soup
INGREDIENTS
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
**************************************鈥?br>
Steve's Chicken Noodle Soup
INGREDIENTS
3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
3/4 tablespoon chopped fresh rosemary
3/4 tablespoon chopped fresh tarragon
3/4 tablespoon chopped fresh thyme
3/4 tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 1/2 cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste
DIRECTIONS
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
***EDIT, all of these are LOW FAT***Aany one have a ny recipe for chicken noodle soup preferably low fat?
SOUP CHICKEN NOODLE
1/2 chicken, cut up
1 can Campbell's cream of chicken soup
1 pkg. noodles, wide
1/2 onion
2 tsp. salt
1/2 tsp. black pepper
Wash chicken well. Boil for about 30 minutes. Add onion, salt, pepper and cook for about 30 minutes more. After chicken is tender, add the cream of chicken soup and mix until smooth, then add package of noodles. Cook slow about 15-20 minutes.Aany one have a ny recipe for chicken noodle soup preferably low fat?
Simply remove skin of chicken and cut up in to squares the meaty part.
Discard the skin.
In a little water cook the chicken meat until it is a broth.
Meat must be very fine...
While simmering to a broth, add whatever you like in the line of vegetables.
Once reduced, add more water and noodles and salt to taste.
Soup is done when the noodles are soft.
PLEASE DO NOT BURN THE BROTH. kEEP ADDING LITTLE WATER AS REQUIRED.
Just buy some lo-fat chicken stock %26amp; boil noodles in it.
Don't have noodles? Break up some spaghetti.\
You can add flavourings: Onions, carrots, celery, etc.
If you want to start with the chicken, remove skin %26amp; fat.
I need recipe for african food soup or fufu?
I AM NOT AFRICAN BUT I REALLY LIKE THE FOOD FRO NIGERIAN, OR KENYAI need recipe for african food soup or fufu?
Fufu
(West African mashed yams)
Yield: 4-6 servingsINGREDIENTS PREP AMOUNT
White yams 2 lbs
Water to cover
Butter 2 T
Salt %26amp; pepper to taste
METHOD
Basic Steps: Boil 鈫?Mash 鈫?Form
Place the unpeeled yams in a large pot. Cover with cold water and bring to a boil. Let boil for 15-30 minutes till yams are cooked through.
Drain yams, cool somewhat then peel. Place into a large bowl with the butter, salt and pepper. Mash with a potato masher until very smooth.
Place into a serving bowl. Wet your hands with water, form into a ball and serve.
VARIATIONS
Substitute cassava root (yuca) for all the yams.
Use half yams and half plantains if you like. Simply boil the plantains unpeeled along with the yams. Then peel and mash along with the yams.
Cuban Fufu: use all plantains and mix in some pieces of roast pork or pork cracklings. Add a quick squeeze of lime juice if you like.
NOTES
Fufu is usually served as an accompaniment to meat or vegetable stews. To eat fufu, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
This starchy West African side dish goes by many names: fufu, fofo, foufou, foutou. In French-speaking countries it is sometimes called cous-cous. The East and Southern African counterpart is ugali.
Fufu has also found its way into Caribbean creole cuisine and was certainly brought there by imported slaves. It is most often made with plantains or cornmeal and is known as foo-foo, or foofoo. On Barbados it is known as coocoo.
If you have ever seen pictures of African women pounding a large mortar and pestle in a steady rhythm, they are probably making fufu.
Fufu is made with a wide variety of starches. White yams are most popular in West Africa, sometimes mixed with plantains. Central Africans tend to favor cassava root (yuca). Africans far away from home will sometimes use potato flakes or Bisquick庐. Other options are sweet potatoes or semolina and ground rice. A variety of flours (rice, plantain) can also be boiled with water to form a starchy mass.I need recipe for african food soup or fufu?
go to onlinenigeria.com
there are recipes there or motherlandnigeria.com
FUFU
4 green bananas
3 c. chicken stock or water
1/4 lb. bacon
3 tbsp. olive oil
3 to 4 garlic cloves (minced)
Salt, freshly black pepper to taste
Peel bananas. Cut into 1/2 inch slices. Boil bananas in chicken stock 10 to 15 minutes or until very tender. Drain, reserving liquid. Meanwhile, cut bacon into 1/4 inch pieces. Heat 1 tablespoon olive oil in skillet and fry bacon until crisp. Discard fat and transfer bacon with slotted spoon to paper towel to drain. Add remaining 2 tablespoons olive oil to pan. Add garlic and cook over medium heat until fragrant but not brown. Add boiled bananas and bacon to pan and mash with potato masher or pestle, adding stock as necessary to produce a thick puree. Season to taste with salt and pepper. Cook until heated. Serve fufu as a starchy side dish to meats or seafoods. (You can also form it into balls and use them as dumplings in soup.) Serves 4.
Fufu
(West African mashed yams)
Yield: 4-6 servingsINGREDIENTS PREP AMOUNT
White yams 2 lbs
Water to cover
Butter 2 T
Salt %26amp; pepper to taste
METHOD
Basic Steps: Boil 鈫?Mash 鈫?Form
Place the unpeeled yams in a large pot. Cover with cold water and bring to a boil. Let boil for 15-30 minutes till yams are cooked through.
Drain yams, cool somewhat then peel. Place into a large bowl with the butter, salt and pepper. Mash with a potato masher until very smooth.
Place into a serving bowl. Wet your hands with water, form into a ball and serve.
VARIATIONS
Substitute cassava root (yuca) for all the yams.
Use half yams and half plantains if you like. Simply boil the plantains unpeeled along with the yams. Then peel and mash along with the yams.
Cuban Fufu: use all plantains and mix in some pieces of roast pork or pork cracklings. Add a quick squeeze of lime juice if you like.
NOTES
Fufu is usually served as an accompaniment to meat or vegetable stews. To eat fufu, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
This starchy West African side dish goes by many names: fufu, fofo, foufou, foutou. In French-speaking countries it is sometimes called cous-cous. The East and Southern African counterpart is ugali.
Fufu has also found its way into Caribbean creole cuisine and was certainly brought there by imported slaves. It is most often made with plantains or cornmeal and is known as foo-foo, or foofoo. On Barbados it is known as coocoo.
If you have ever seen pictures of African women pounding a large mortar and pestle in a steady rhythm, they are probably making fufu.
Fufu is made with a wide variety of starches. White yams are most popular in West Africa, sometimes mixed with plantains. Central Africans tend to favor cassava root (yuca). Africans far away from home will sometimes use potato flakes or Bisquick庐. Other options are sweet potatoes or semolina and ground rice. A variety of flours (rice, plantain) can also be boiled with water to form a starchy mass.I need recipe for african food soup or fufu?
go to onlinenigeria.com
there are recipes there or motherlandnigeria.com
FUFU
4 green bananas
3 c. chicken stock or water
1/4 lb. bacon
3 tbsp. olive oil
3 to 4 garlic cloves (minced)
Salt, freshly black pepper to taste
Peel bananas. Cut into 1/2 inch slices. Boil bananas in chicken stock 10 to 15 minutes or until very tender. Drain, reserving liquid. Meanwhile, cut bacon into 1/4 inch pieces. Heat 1 tablespoon olive oil in skillet and fry bacon until crisp. Discard fat and transfer bacon with slotted spoon to paper towel to drain. Add remaining 2 tablespoons olive oil to pan. Add garlic and cook over medium heat until fragrant but not brown. Add boiled bananas and bacon to pan and mash with potato masher or pestle, adding stock as necessary to produce a thick puree. Season to taste with salt and pepper. Cook until heated. Serve fufu as a starchy side dish to meats or seafoods. (You can also form it into balls and use them as dumplings in soup.) Serves 4.
Looking for recipe for jewish chicken soup?
NANCY'S HOMEMADE JEWISH CHICKEN SOUP
Good for What Ails You
Ingredients
1 chicken, at least 3 - 4 pounds, cut up into 8 or 9 pieces
1 tablespoon of salt, more to taste
some pepper
bunch of parsley
bunch of dill
bunch of celery
1 陆 - 2 pounds of carrots
1 陆 - 2 pounds of onions
2 or 3 parsnips are nice too, but not required
lots of water
Directions
1. Put cleaned chicken in the bottom of a large pot.
2. Cover the chicken with water and add salt. Your pot should be less than two-thirds full.
3. Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot.
4. Add the pepper and all the parsley and dill. Also add the heart, the leaves, and a few stalks of the celery.
5. Cut about 录 of the carrots %26amp; onions into chunks. Also one of the parsnips if you're using them.
6. Add the chopped carrots, etc.
7. Slowly boil all this for as long as you can bear it. Three hours is ideal. Two will do. Add extra water as needed to keep the pot around two-thirds full. If you have a fat skimmer, repeatedly skim off the fat that comes to the top. If you don't, before the soup can be eaten, you'll have to leave it in the refrigerator for quite some time (probably over night), until the fat on top solidifies and can be lifted off. If you have no room in the fridge, the trunk of your car will work, assuming it's cold outside.
8. After the stock has cooked for two to three hours, turn off the heat. Then carefully remove everything from the liquid, placing it all in a colander that's sitting in a big bowl. The stock should go back into the soup pot. The chicken, vegetables, and herbs should be left to cool for about half an hour.
9. In the meantime, dice up lots of celery and the remaining carrots and onions. Parsnips too, if you're using them. If you're going to make matzoh balls, prepare and refrigerate them -- batter recipe follows.
10. Bring the soup back to a boil and add the chopped vegetables. Cook for about half an hour more. At the same time, add pieces of chicken to the pot, completely boning the chicken as you go along. (The vegetables used in making the stock can be eaten as is, chopped and added to the soup, put in your compost pile, or just thrown out.)
11. Check the seasoning. You'll probably want to add more salt and pepper. Then add the matzoh balls and cover the pot.
12. Turn the matzoh balls occasionally, and cook for another 30 minutes or so. The soup will be delicious its first day - and better the next. Store any leftover soup in the refrigerator. I store it right in the pot.
Matzoh Balls
These are delicious, not required, and certainly the least healthy part of the soup. You can use noodles or rice instead. If you do go for the matzoh balls, cook them separately and add to each bowl as you serve. Since the soup is so thick, it's also fine without a starch.
Ingredients
4 tablespoons of melted chicken fat (or use vegetable oil to cut down on cholesterol)
4 large eggs (I use jumbos)
1 cup matzoh meal (Add 录 cup more if you like them hard; use 录 cup less for airy balls. We prefer the harder ones.)
1 teaspoon salt
4 tablespoons of soup stock
Directions
1. Beat the eggs slightly and then add the fat. Mix well.
2. Add the matzoh meal and the salt. Mix well.
3. Add the soup stock. Again mix well.
4. Refrigerate for 陆 hour or more.
5. About 45 minutes before the soup is to be served, form little matzoh balls and drop them into the pot of boiling water. You should end up with about 8 to 10 balls. Keep the pot covered as the matzoh balls cook, and turn them a couple of times.Looking for recipe for jewish chicken soup?
http://allrecipes.com/Recipe/Jewish-Chic鈥?/a>Looking for recipe for jewish chicken soup?
Classic Jewish Chicken Soup:
4陆 hours 30 min prep
8-10 servings
20 cups cold water
8 bottom chicken quarters
4 large carrots, cut to 2 . 5 ';x. 5-inch pieces
3 stalks celery, cut like carrots
2 parsnips, cut like carrots
1 turnip, cubed (bite-sized)
2 large onions, cut in half
1 bunch parsley (tied up)
1 bunch dill (tied up)
salt %26amp; pepper or chicken bouillon
1. Bring water to boil, add chicken, return to boil (covered).
2. Add all vegetables except for parsley %26amp; dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
3. Add parsley %26amp; dill and cook for 20 minutes, then remove the herbs and discard.
4. Season soup with salt %26amp; pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
5. Remove from heat and allow to cool.
6. Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
First ingredient you need is a Jewish chicken. If it doesn't speak Jewish then its not genuine. Then I think you have to get a Rabbi to bless it and you have to kill it a certain way (not sure how).
After that I think its pretty much the same as any other chicken soup.
Good for What Ails You
Ingredients
1 chicken, at least 3 - 4 pounds, cut up into 8 or 9 pieces
1 tablespoon of salt, more to taste
some pepper
bunch of parsley
bunch of dill
bunch of celery
1 陆 - 2 pounds of carrots
1 陆 - 2 pounds of onions
2 or 3 parsnips are nice too, but not required
lots of water
Directions
1. Put cleaned chicken in the bottom of a large pot.
2. Cover the chicken with water and add salt. Your pot should be less than two-thirds full.
3. Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot.
4. Add the pepper and all the parsley and dill. Also add the heart, the leaves, and a few stalks of the celery.
5. Cut about 录 of the carrots %26amp; onions into chunks. Also one of the parsnips if you're using them.
6. Add the chopped carrots, etc.
7. Slowly boil all this for as long as you can bear it. Three hours is ideal. Two will do. Add extra water as needed to keep the pot around two-thirds full. If you have a fat skimmer, repeatedly skim off the fat that comes to the top. If you don't, before the soup can be eaten, you'll have to leave it in the refrigerator for quite some time (probably over night), until the fat on top solidifies and can be lifted off. If you have no room in the fridge, the trunk of your car will work, assuming it's cold outside.
8. After the stock has cooked for two to three hours, turn off the heat. Then carefully remove everything from the liquid, placing it all in a colander that's sitting in a big bowl. The stock should go back into the soup pot. The chicken, vegetables, and herbs should be left to cool for about half an hour.
9. In the meantime, dice up lots of celery and the remaining carrots and onions. Parsnips too, if you're using them. If you're going to make matzoh balls, prepare and refrigerate them -- batter recipe follows.
10. Bring the soup back to a boil and add the chopped vegetables. Cook for about half an hour more. At the same time, add pieces of chicken to the pot, completely boning the chicken as you go along. (The vegetables used in making the stock can be eaten as is, chopped and added to the soup, put in your compost pile, or just thrown out.)
11. Check the seasoning. You'll probably want to add more salt and pepper. Then add the matzoh balls and cover the pot.
12. Turn the matzoh balls occasionally, and cook for another 30 minutes or so. The soup will be delicious its first day - and better the next. Store any leftover soup in the refrigerator. I store it right in the pot.
Matzoh Balls
These are delicious, not required, and certainly the least healthy part of the soup. You can use noodles or rice instead. If you do go for the matzoh balls, cook them separately and add to each bowl as you serve. Since the soup is so thick, it's also fine without a starch.
Ingredients
4 tablespoons of melted chicken fat (or use vegetable oil to cut down on cholesterol)
4 large eggs (I use jumbos)
1 cup matzoh meal (Add 录 cup more if you like them hard; use 录 cup less for airy balls. We prefer the harder ones.)
1 teaspoon salt
4 tablespoons of soup stock
Directions
1. Beat the eggs slightly and then add the fat. Mix well.
2. Add the matzoh meal and the salt. Mix well.
3. Add the soup stock. Again mix well.
4. Refrigerate for 陆 hour or more.
5. About 45 minutes before the soup is to be served, form little matzoh balls and drop them into the pot of boiling water. You should end up with about 8 to 10 balls. Keep the pot covered as the matzoh balls cook, and turn them a couple of times.Looking for recipe for jewish chicken soup?
http://allrecipes.com/Recipe/Jewish-Chic鈥?/a>Looking for recipe for jewish chicken soup?
Classic Jewish Chicken Soup:
4陆 hours 30 min prep
8-10 servings
20 cups cold water
8 bottom chicken quarters
4 large carrots, cut to 2 . 5 ';x. 5-inch pieces
3 stalks celery, cut like carrots
2 parsnips, cut like carrots
1 turnip, cubed (bite-sized)
2 large onions, cut in half
1 bunch parsley (tied up)
1 bunch dill (tied up)
salt %26amp; pepper or chicken bouillon
1. Bring water to boil, add chicken, return to boil (covered).
2. Add all vegetables except for parsley %26amp; dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
3. Add parsley %26amp; dill and cook for 20 minutes, then remove the herbs and discard.
4. Season soup with salt %26amp; pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
5. Remove from heat and allow to cool.
6. Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
First ingredient you need is a Jewish chicken. If it doesn't speak Jewish then its not genuine. Then I think you have to get a Rabbi to bless it and you have to kill it a certain way (not sure how).
After that I think its pretty much the same as any other chicken soup.
Aany one have a ny recipe for chicken noodle soup preferably low fat?
Roasted Chicken Noodle Soup
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).
**************************************鈥?br>
Grandma's Chicken Noodle Soup
INGREDIENTS
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
**************************************鈥?br>
Steve's Chicken Noodle Soup
INGREDIENTS
3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
3/4 tablespoon chopped fresh rosemary
3/4 tablespoon chopped fresh tarragon
3/4 tablespoon chopped fresh thyme
3/4 tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 1/2 cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste
DIRECTIONS
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
***EDIT, all of these are LOW FAT***Aany one have a ny recipe for chicken noodle soup preferably low fat?
SOUP CHICKEN NOODLE
1/2 chicken, cut up
1 can Campbell's cream of chicken soup
1 pkg. noodles, wide
1/2 onion
2 tsp. salt
1/2 tsp. black pepper
Wash chicken well. Boil for about 30 minutes. Add onion, salt, pepper and cook for about 30 minutes more. After chicken is tender, add the cream of chicken soup and mix until smooth, then add package of noodles. Cook slow about 15-20 minutes.Aany one have a ny recipe for chicken noodle soup preferably low fat?
Simply remove skin of chicken and cut up in to squares the meaty part.
Discard the skin.
In a little water cook the chicken meat until it is a broth.
Meat must be very fine...
While simmering to a broth, add whatever you like in the line of vegetables.
Once reduced, add more water and noodles and salt to taste.
Soup is done when the noodles are soft.
PLEASE DO NOT BURN THE BROTH. kEEP ADDING LITTLE WATER AS REQUIRED.
Just buy some lo-fat chicken stock %26amp; boil noodles in it.
Don't have noodles? Break up some spaghetti.\
You can add flavourings: Onions, carrots, celery, etc.
If you want to start with the chicken, remove skin %26amp; fat.
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).
**************************************鈥?br>
Grandma's Chicken Noodle Soup
INGREDIENTS
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
**************************************鈥?br>
Steve's Chicken Noodle Soup
INGREDIENTS
3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
3/4 tablespoon chopped fresh rosemary
3/4 tablespoon chopped fresh tarragon
3/4 tablespoon chopped fresh thyme
3/4 tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 1/2 cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste
DIRECTIONS
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
***EDIT, all of these are LOW FAT***Aany one have a ny recipe for chicken noodle soup preferably low fat?
SOUP CHICKEN NOODLE
1/2 chicken, cut up
1 can Campbell's cream of chicken soup
1 pkg. noodles, wide
1/2 onion
2 tsp. salt
1/2 tsp. black pepper
Wash chicken well. Boil for about 30 minutes. Add onion, salt, pepper and cook for about 30 minutes more. After chicken is tender, add the cream of chicken soup and mix until smooth, then add package of noodles. Cook slow about 15-20 minutes.Aany one have a ny recipe for chicken noodle soup preferably low fat?
Simply remove skin of chicken and cut up in to squares the meaty part.
Discard the skin.
In a little water cook the chicken meat until it is a broth.
Meat must be very fine...
While simmering to a broth, add whatever you like in the line of vegetables.
Once reduced, add more water and noodles and salt to taste.
Soup is done when the noodles are soft.
PLEASE DO NOT BURN THE BROTH. kEEP ADDING LITTLE WATER AS REQUIRED.
Just buy some lo-fat chicken stock %26amp; boil noodles in it.
Don't have noodles? Break up some spaghetti.\
You can add flavourings: Onions, carrots, celery, etc.
If you want to start with the chicken, remove skin %26amp; fat.
I need recipe for african food soup or fufu?
I AM NOT AFRICAN BUT I REALLY LIKE THE FOOD FRO NIGERIAN, OR KENYAI need recipe for african food soup or fufu?
Fufu
(West African mashed yams)
Yield: 4-6 servingsINGREDIENTS PREP AMOUNT
White yams 2 lbs
Water to cover
Butter 2 T
Salt %26amp; pepper to taste
METHOD
Basic Steps: Boil 鈫?Mash 鈫?Form
Place the unpeeled yams in a large pot. Cover with cold water and bring to a boil. Let boil for 15-30 minutes till yams are cooked through.
Drain yams, cool somewhat then peel. Place into a large bowl with the butter, salt and pepper. Mash with a potato masher until very smooth.
Place into a serving bowl. Wet your hands with water, form into a ball and serve.
VARIATIONS
Substitute cassava root (yuca) for all the yams.
Use half yams and half plantains if you like. Simply boil the plantains unpeeled along with the yams. Then peel and mash along with the yams.
Cuban Fufu: use all plantains and mix in some pieces of roast pork or pork cracklings. Add a quick squeeze of lime juice if you like.
NOTES
Fufu is usually served as an accompaniment to meat or vegetable stews. To eat fufu, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
This starchy West African side dish goes by many names: fufu, fofo, foufou, foutou. In French-speaking countries it is sometimes called cous-cous. The East and Southern African counterpart is ugali.
Fufu has also found its way into Caribbean creole cuisine and was certainly brought there by imported slaves. It is most often made with plantains or cornmeal and is known as foo-foo, or foofoo. On Barbados it is known as coocoo.
If you have ever seen pictures of African women pounding a large mortar and pestle in a steady rhythm, they are probably making fufu.
Fufu is made with a wide variety of starches. White yams are most popular in West Africa, sometimes mixed with plantains. Central Africans tend to favor cassava root (yuca). Africans far away from home will sometimes use potato flakes or Bisquick庐. Other options are sweet potatoes or semolina and ground rice. A variety of flours (rice, plantain) can also be boiled with water to form a starchy mass.I need recipe for african food soup or fufu?
go to onlinenigeria.com
there are recipes there or motherlandnigeria.com
FUFU
4 green bananas
3 c. chicken stock or water
1/4 lb. bacon
3 tbsp. olive oil
3 to 4 garlic cloves (minced)
Salt, freshly black pepper to taste
Peel bananas. Cut into 1/2 inch slices. Boil bananas in chicken stock 10 to 15 minutes or until very tender. Drain, reserving liquid. Meanwhile, cut bacon into 1/4 inch pieces. Heat 1 tablespoon olive oil in skillet and fry bacon until crisp. Discard fat and transfer bacon with slotted spoon to paper towel to drain. Add remaining 2 tablespoons olive oil to pan. Add garlic and cook over medium heat until fragrant but not brown. Add boiled bananas and bacon to pan and mash with potato masher or pestle, adding stock as necessary to produce a thick puree. Season to taste with salt and pepper. Cook until heated. Serve fufu as a starchy side dish to meats or seafoods. (You can also form it into balls and use them as dumplings in soup.) Serves 4.spots
Fufu
(West African mashed yams)
Yield: 4-6 servingsINGREDIENTS PREP AMOUNT
White yams 2 lbs
Water to cover
Butter 2 T
Salt %26amp; pepper to taste
METHOD
Basic Steps: Boil 鈫?Mash 鈫?Form
Place the unpeeled yams in a large pot. Cover with cold water and bring to a boil. Let boil for 15-30 minutes till yams are cooked through.
Drain yams, cool somewhat then peel. Place into a large bowl with the butter, salt and pepper. Mash with a potato masher until very smooth.
Place into a serving bowl. Wet your hands with water, form into a ball and serve.
VARIATIONS
Substitute cassava root (yuca) for all the yams.
Use half yams and half plantains if you like. Simply boil the plantains unpeeled along with the yams. Then peel and mash along with the yams.
Cuban Fufu: use all plantains and mix in some pieces of roast pork or pork cracklings. Add a quick squeeze of lime juice if you like.
NOTES
Fufu is usually served as an accompaniment to meat or vegetable stews. To eat fufu, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
This starchy West African side dish goes by many names: fufu, fofo, foufou, foutou. In French-speaking countries it is sometimes called cous-cous. The East and Southern African counterpart is ugali.
Fufu has also found its way into Caribbean creole cuisine and was certainly brought there by imported slaves. It is most often made with plantains or cornmeal and is known as foo-foo, or foofoo. On Barbados it is known as coocoo.
If you have ever seen pictures of African women pounding a large mortar and pestle in a steady rhythm, they are probably making fufu.
Fufu is made with a wide variety of starches. White yams are most popular in West Africa, sometimes mixed with plantains. Central Africans tend to favor cassava root (yuca). Africans far away from home will sometimes use potato flakes or Bisquick庐. Other options are sweet potatoes or semolina and ground rice. A variety of flours (rice, plantain) can also be boiled with water to form a starchy mass.I need recipe for african food soup or fufu?
go to onlinenigeria.com
there are recipes there or motherlandnigeria.com
FUFU
4 green bananas
3 c. chicken stock or water
1/4 lb. bacon
3 tbsp. olive oil
3 to 4 garlic cloves (minced)
Salt, freshly black pepper to taste
Peel bananas. Cut into 1/2 inch slices. Boil bananas in chicken stock 10 to 15 minutes or until very tender. Drain, reserving liquid. Meanwhile, cut bacon into 1/4 inch pieces. Heat 1 tablespoon olive oil in skillet and fry bacon until crisp. Discard fat and transfer bacon with slotted spoon to paper towel to drain. Add remaining 2 tablespoons olive oil to pan. Add garlic and cook over medium heat until fragrant but not brown. Add boiled bananas and bacon to pan and mash with potato masher or pestle, adding stock as necessary to produce a thick puree. Season to taste with salt and pepper. Cook until heated. Serve fufu as a starchy side dish to meats or seafoods. (You can also form it into balls and use them as dumplings in soup.) Serves 4.
Where can I get the recipe for Souplantation's / Sweet Tomatoe's Cream of Rosemary Potato Soup?
I really love this soup and would like to make it at home. I think they only server it every so often at Souplantation / Sweet Tomatoes due to the menu changes every month. I don't want to wait around for it to show back up on the menu.
Any ideas where I can find a copy cat recipe?Where can I get the recipe for Souplantation's / Sweet Tomatoe's Cream of Rosemary Potato Soup?
If you have a library that is near you then you can look at a cooking book which has the recipies. That always works for me.
Any ideas where I can find a copy cat recipe?Where can I get the recipe for Souplantation's / Sweet Tomatoe's Cream of Rosemary Potato Soup?
If you have a library that is near you then you can look at a cooking book which has the recipies. That always works for me.
I need a recipe for potatoe soup please?
i'm putting ham in mine.I need a recipe for potatoe soup please?
Christmas Potato Soup
Prep: 25 minutes
Cook: 20 minutes
Roast: 25 minutes
Ingredients
15 cloves garlic, peeled
1/2 tsp. olive oil
6 slices bacon
4 medium leeks, sliced
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups water
2 lb. round red potatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
Water (optional)
1/2 cup dairy sour cream (optional)
1 recipe Toasted Christmas Balls and Stars with Onion-Grape Marmalade
Snipped chives (optional)
Directions
1. Preheat oven to 425 degrees F. Place garlic cloves in custard cup; drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed; set aside.
2. Meanwhile, in Dutch oven cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; set aside.
3. Cook leeks in bacon drippings about 5 minutes or until softened but not browned. Add broth, water, potatoes, salt, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, 10 to 12 minutes. Stir in garlic.
4. In food processor or blender container, pour half the soup mixture. Cover; process until smooth. Repeat with remaining soup.
5. Return soup to Dutch oven. Add bacon. Heat through. Thin with water to desired consistency. Ladle into bowls. Top with sour cream. Float Toasted Stars. Sprinkle chives. Makes 8 (1-cup) servings.
Make-Ahead Tip: Three days ahead prepare soup as directed through step 5, leaving out crumbled bacon. Cover; refrigerate. Two hours before serving, transfer soup to saucepan; reheat over medium heat about 10 to 15 minutes or until bubbly, stirring occasionally. To keep warm transfer to slow cooker set on warm.To serve, stir in bacon.
Test Kitchen Tip: An immersion blender is a handy tool to have for blending soup without transferring it to a blender.
%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;
German Potato Soup
6 to 8 main-dish servings (about 9-2/3 cups)
Prep: 10 minutes
Cook: Low 7 hours, High 3 -/2 hours
Ingredients
1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 4 cups)
1 16-ounce jar sauerkraut, rinsed and drained
2 tablespoons stone ground mustard
3 14-ounce cans chicken broth (5-1/4 cups)
Directions
1. In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 6 to 8 main-dish servings (about 9-2/3 cups).
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Cream of Potato Soup
Start to Finish: 25 minutes
Ingredients
5 medium potatoes, peeled and cubed (about 1 2/3 pounds)
1/2 cup chopped onion
1-1/2 cups chicken broth or vegetable broth
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon dried dill or basil, crushed
1/4 teaspoon salt
Dash ground black pepper
1 cup milk
Directions
1. In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables.
2. In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
3. In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
4. Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes about 4 1/2 cups (4 side-dish servings).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Potato Soup
Start to Finish: 55 minutes
Ingredients
3 medium potatoes (1 pound), peeled and quartered
2 cups water
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced carrot
1 clove garlic, minced
1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
2 cups milk
Directions
In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat. Cool slightly. Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. Return all to saucepan. Stir in milk; heat just to boiling. (If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.) Makes 4 side-dish servings.
To tote for lunch: Transfer soup to a preheated insulated vacuum bottle. (To preheat the vacuum bottle, fill the bottle with hot tap water. Cover with lid and let stand about 5 minutes. Pour out the water and immediately fill with the hot soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Transfer soup to preheated bottle.I need a recipe for potatoe soup please?
Not sure what style of soup you are looking for but this soup is amazing:
Cheesy Chicken Chowder
3 c chicken broth
2c diced peeled potatoes
1c diced carrots
1c diced celery
1/2 c diced onion
1 1/2 tsp salt
1/4 tsp pepper
1/4c butter
1/3c all purpose flour
2c milk
2c shredded cheddar cheese
2c diced cooked chicken
in a 4 qt sauce pan bring chicken broth to boil. reduce heat add potatoes carrots celery onion salt and pepper cover and simmer for 15 minutes or until veggies are tender. Melt butter in med sauce pan add flour and mix well gradually add milk over low heat until slightly thickened Stir in cheese cook until melted add to broth along with chicken heat through.
Serves 6-8
This is so easy and delicious...
The Bank's Potato Soup
1 16 oz. bag frozen hash browns
1 C. chopped onion
1 can chicken broth
3 C. water
1 can cream celery and a can of cream of chicken soup
2 C. milk
1 T. dried parsley
salt and pepper to taste
Combine eveything and simmer for 30 - 40 minutes. You can add one cup shredded cheddar cheese if you like a cheesy flavor.
Simple enough, and so very tasty.
8 large potatoes, pealed and cut into chunks
1/2 lb bacon diced (uncooked)
1 med onion diced
2 carrots diced
2 stalks celery diced
1 can cream of mushroom soup (can use cream of chicken if you want.)
1 Pt Heavy Cream
2 tsp chicken base. (If you don't have, you can use 2 packets Ramen Noodle Chicken Flavor)
1 cup cheddar cheese
Boil potatoes in water till they are semi tender, you do NOT want them soft, just mostly cooked. Drain and set aside.
In a large pot brown bacon, onions, carrots, and celery. When its all brown and happy, add the cream soup the cream and the chicken base. Stir well till mixed then add the potatoes. Once it has come up to a soft boil (be careful it can burn with that much cream) add the cheese and still till completely mixed. Serve with rolls!!!
(If it is to thick for you, add a bit of milk or water. But be careful, you can always add, you can NOT remove.)
JetDoc, she has it in a CROCK POT! That will not dry out and will NOT burn in that amount of time. Please read carefuly next time.
Oh, C'mon lilliana... If you cooked the potatoes for 5 hours on HIGH, all the water would boil away, and you'd probably melt the pot and start a fire in your kitchen!
How about turning the heat down to a low simmer after coming to a boil? And, your potatoes should be fully cooked after about an hour.
Hi DT!
My goodness! Those people above me are evidently making soup for some fancy dinner.
My simple recipe is for when someone in the family is sick and you want to put a comforting soup together quickly. This recipe makes two servings, but you can easily multiply the recipe. Also, it's easy to add or delete ingredients or adjust the amounts. If the potatoes break up during the second heating, don't worry--Grandma always said that only makes the soup better!
Potato Soup
3 Med. Potatoes, Peeled and Sliced into 1/4-inch Rounds
1/2 Small Onion, Chopped
1 Large Stalk Celery, Chopped
1 Stick Butter or Margarine
1 Cup Milk
Salt %26amp; Pepper to Taste
Place potatoes in saucepan with onion and celery, and cover with water. Boil over high heat until potatoes are tender.
Drain off almost all of the water. Add butter, milk, and salt %26amp; pepper. Return to low heat until soup is warm enough to serve.
----------%26gt;Golden Potato Soup
Submitted by: Marge
Rated: 5 out of 5 by 249 members
Yields: 5 servings
';This is a thick, hearty soup. Kids love this because of the cheesy flavor.';
INGREDIENTS:
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham
DIRECTIONS:
1. In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
2. In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
3. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.
----------%26gt;Delicious Ham and Potato Soup
Submitted by: ELLIE11
Rated: 5 out of 5 by 945 members
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 8 servings
';This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.';
INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nice and simple, goes great with a chunk of crusty bread.
Potato and leek soup
3 medium-sized potatoes(sliced about 1/4-1/8-inch thick)
3 medium sized leeks washed and sliced (same thickness and don't used the tough dark green part)
4 1/2 cups chicken broth (canned is fine)
2 cups water
1/2 cup whipping cream
2 Tablespoons butter
Salt and pepper to taste
Chopped chives, optional
~Combine potatoes, leeks, broth, and water in a large heavy pot or sauce pan and cover.
~Bring to a boil over medium-high heat. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
~Without draining off broth, mash vegetables in the pan with a vegetable (potato) masher until they are fairly smooth.
~Add cream, butter, salt and pepper and heat soup just to boiling point but do Not allow to boil (could cause cream to curdle).
~Serve, garnishing with a sprinkle of chives if desired.
Approx. 4 or 5 servings
The ';to die for'; recipe.... http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18574,00.html
Baked Potato Soup
5 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup (1 stick) butter
1 cup half-and-half
1/2 cup sour cream (don't use nonfat)
Salt and freshly ground black pepper to taste
8 ounces bacon, cooked until crisp, drained on paper towels and crumbled
6 green onions (white and green parts), sliced, or 3 Tbsp minced fresh
chives
Put the potatoes in the slow cooker and add water to cover. Cover and
cook on HIGH until the potatoes are cooked and falling apart, about 5
hours. Switch the cooker to LOW; add the butter, half-and-half and sour
cream, and season with salt and pepper. Cover and cook until hot, about
20 minutes.
Stir in the crumbled bacon and sliced green onions. Serve immediately,
or keep warm on LOW, adding milk or water to thin, if necessary.
Here are two -
Mashed Potato Soup - http://www.gourmet-living.com/recipes.ht鈥?/a>
Potato Soup - http://www.gourmet-living.com/recipes.ht鈥?/a>
That's how Dan Quale the former Vice President spelled potato...with an e.
Dan...is that you?
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut茅 these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
hope this helps. enjoy.
Bacon and Potato Soup
INGREDIENTS
* 6 thick slices bacon
* 1 1/2 teaspoons olive oil
* 1/2 cup chopped onion
* 1/2 cup chopped carrots
* 1 stalk celery, chopped
* 4 cups low fat, low sodium chicken broth
* 4 cups cubed potatoes
* 1/8 teaspoon cayenne pepper
* 1/2 cup shredded Cheddar cheese
* 1/2 teaspoon kosher salt
DIRECTIONS
1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Christmas Potato Soup
Prep: 25 minutes
Cook: 20 minutes
Roast: 25 minutes
Ingredients
15 cloves garlic, peeled
1/2 tsp. olive oil
6 slices bacon
4 medium leeks, sliced
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups water
2 lb. round red potatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
Water (optional)
1/2 cup dairy sour cream (optional)
1 recipe Toasted Christmas Balls and Stars with Onion-Grape Marmalade
Snipped chives (optional)
Directions
1. Preheat oven to 425 degrees F. Place garlic cloves in custard cup; drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed; set aside.
2. Meanwhile, in Dutch oven cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; set aside.
3. Cook leeks in bacon drippings about 5 minutes or until softened but not browned. Add broth, water, potatoes, salt, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, 10 to 12 minutes. Stir in garlic.
4. In food processor or blender container, pour half the soup mixture. Cover; process until smooth. Repeat with remaining soup.
5. Return soup to Dutch oven. Add bacon. Heat through. Thin with water to desired consistency. Ladle into bowls. Top with sour cream. Float Toasted Stars. Sprinkle chives. Makes 8 (1-cup) servings.
Make-Ahead Tip: Three days ahead prepare soup as directed through step 5, leaving out crumbled bacon. Cover; refrigerate. Two hours before serving, transfer soup to saucepan; reheat over medium heat about 10 to 15 minutes or until bubbly, stirring occasionally. To keep warm transfer to slow cooker set on warm.To serve, stir in bacon.
Test Kitchen Tip: An immersion blender is a handy tool to have for blending soup without transferring it to a blender.
%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;
German Potato Soup
6 to 8 main-dish servings (about 9-2/3 cups)
Prep: 10 minutes
Cook: Low 7 hours, High 3 -/2 hours
Ingredients
1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 4 cups)
1 16-ounce jar sauerkraut, rinsed and drained
2 tablespoons stone ground mustard
3 14-ounce cans chicken broth (5-1/4 cups)
Directions
1. In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 6 to 8 main-dish servings (about 9-2/3 cups).
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Cream of Potato Soup
Start to Finish: 25 minutes
Ingredients
5 medium potatoes, peeled and cubed (about 1 2/3 pounds)
1/2 cup chopped onion
1-1/2 cups chicken broth or vegetable broth
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon dried dill or basil, crushed
1/4 teaspoon salt
Dash ground black pepper
1 cup milk
Directions
1. In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables.
2. In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
3. In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
4. Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes about 4 1/2 cups (4 side-dish servings).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Potato Soup
Start to Finish: 55 minutes
Ingredients
3 medium potatoes (1 pound), peeled and quartered
2 cups water
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced carrot
1 clove garlic, minced
1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
2 cups milk
Directions
In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat. Cool slightly. Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. Return all to saucepan. Stir in milk; heat just to boiling. (If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.) Makes 4 side-dish servings.
To tote for lunch: Transfer soup to a preheated insulated vacuum bottle. (To preheat the vacuum bottle, fill the bottle with hot tap water. Cover with lid and let stand about 5 minutes. Pour out the water and immediately fill with the hot soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Transfer soup to preheated bottle.I need a recipe for potatoe soup please?
Not sure what style of soup you are looking for but this soup is amazing:
Cheesy Chicken Chowder
3 c chicken broth
2c diced peeled potatoes
1c diced carrots
1c diced celery
1/2 c diced onion
1 1/2 tsp salt
1/4 tsp pepper
1/4c butter
1/3c all purpose flour
2c milk
2c shredded cheddar cheese
2c diced cooked chicken
in a 4 qt sauce pan bring chicken broth to boil. reduce heat add potatoes carrots celery onion salt and pepper cover and simmer for 15 minutes or until veggies are tender. Melt butter in med sauce pan add flour and mix well gradually add milk over low heat until slightly thickened Stir in cheese cook until melted add to broth along with chicken heat through.
Serves 6-8
This is so easy and delicious...
The Bank's Potato Soup
1 16 oz. bag frozen hash browns
1 C. chopped onion
1 can chicken broth
3 C. water
1 can cream celery and a can of cream of chicken soup
2 C. milk
1 T. dried parsley
salt and pepper to taste
Combine eveything and simmer for 30 - 40 minutes. You can add one cup shredded cheddar cheese if you like a cheesy flavor.
Simple enough, and so very tasty.
8 large potatoes, pealed and cut into chunks
1/2 lb bacon diced (uncooked)
1 med onion diced
2 carrots diced
2 stalks celery diced
1 can cream of mushroom soup (can use cream of chicken if you want.)
1 Pt Heavy Cream
2 tsp chicken base. (If you don't have, you can use 2 packets Ramen Noodle Chicken Flavor)
1 cup cheddar cheese
Boil potatoes in water till they are semi tender, you do NOT want them soft, just mostly cooked. Drain and set aside.
In a large pot brown bacon, onions, carrots, and celery. When its all brown and happy, add the cream soup the cream and the chicken base. Stir well till mixed then add the potatoes. Once it has come up to a soft boil (be careful it can burn with that much cream) add the cheese and still till completely mixed. Serve with rolls!!!
(If it is to thick for you, add a bit of milk or water. But be careful, you can always add, you can NOT remove.)
JetDoc, she has it in a CROCK POT! That will not dry out and will NOT burn in that amount of time. Please read carefuly next time.
Oh, C'mon lilliana... If you cooked the potatoes for 5 hours on HIGH, all the water would boil away, and you'd probably melt the pot and start a fire in your kitchen!
How about turning the heat down to a low simmer after coming to a boil? And, your potatoes should be fully cooked after about an hour.
Hi DT!
My goodness! Those people above me are evidently making soup for some fancy dinner.
My simple recipe is for when someone in the family is sick and you want to put a comforting soup together quickly. This recipe makes two servings, but you can easily multiply the recipe. Also, it's easy to add or delete ingredients or adjust the amounts. If the potatoes break up during the second heating, don't worry--Grandma always said that only makes the soup better!
Potato Soup
3 Med. Potatoes, Peeled and Sliced into 1/4-inch Rounds
1/2 Small Onion, Chopped
1 Large Stalk Celery, Chopped
1 Stick Butter or Margarine
1 Cup Milk
Salt %26amp; Pepper to Taste
Place potatoes in saucepan with onion and celery, and cover with water. Boil over high heat until potatoes are tender.
Drain off almost all of the water. Add butter, milk, and salt %26amp; pepper. Return to low heat until soup is warm enough to serve.
----------%26gt;Golden Potato Soup
Submitted by: Marge
Rated: 5 out of 5 by 249 members
Yields: 5 servings
';This is a thick, hearty soup. Kids love this because of the cheesy flavor.';
INGREDIENTS:
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham
DIRECTIONS:
1. In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
2. In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
3. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.
----------%26gt;Delicious Ham and Potato Soup
Submitted by: ELLIE11
Rated: 5 out of 5 by 945 members
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 8 servings
';This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.';
INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nice and simple, goes great with a chunk of crusty bread.
Potato and leek soup
3 medium-sized potatoes(sliced about 1/4-1/8-inch thick)
3 medium sized leeks washed and sliced (same thickness and don't used the tough dark green part)
4 1/2 cups chicken broth (canned is fine)
2 cups water
1/2 cup whipping cream
2 Tablespoons butter
Salt and pepper to taste
Chopped chives, optional
~Combine potatoes, leeks, broth, and water in a large heavy pot or sauce pan and cover.
~Bring to a boil over medium-high heat. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
~Without draining off broth, mash vegetables in the pan with a vegetable (potato) masher until they are fairly smooth.
~Add cream, butter, salt and pepper and heat soup just to boiling point but do Not allow to boil (could cause cream to curdle).
~Serve, garnishing with a sprinkle of chives if desired.
Approx. 4 or 5 servings
The ';to die for'; recipe.... http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18574,00.html
Baked Potato Soup
5 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup (1 stick) butter
1 cup half-and-half
1/2 cup sour cream (don't use nonfat)
Salt and freshly ground black pepper to taste
8 ounces bacon, cooked until crisp, drained on paper towels and crumbled
6 green onions (white and green parts), sliced, or 3 Tbsp minced fresh
chives
Put the potatoes in the slow cooker and add water to cover. Cover and
cook on HIGH until the potatoes are cooked and falling apart, about 5
hours. Switch the cooker to LOW; add the butter, half-and-half and sour
cream, and season with salt and pepper. Cover and cook until hot, about
20 minutes.
Stir in the crumbled bacon and sliced green onions. Serve immediately,
or keep warm on LOW, adding milk or water to thin, if necessary.
Here are two -
Mashed Potato Soup - http://www.gourmet-living.com/recipes.ht鈥?/a>
Potato Soup - http://www.gourmet-living.com/recipes.ht鈥?/a>
That's how Dan Quale the former Vice President spelled potato...with an e.
Dan...is that you?
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut茅 these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
hope this helps. enjoy.
Bacon and Potato Soup
INGREDIENTS
* 6 thick slices bacon
* 1 1/2 teaspoons olive oil
* 1/2 cup chopped onion
* 1/2 cup chopped carrots
* 1 stalk celery, chopped
* 4 cups low fat, low sodium chicken broth
* 4 cups cubed potatoes
* 1/8 teaspoon cayenne pepper
* 1/2 cup shredded Cheddar cheese
* 1/2 teaspoon kosher salt
DIRECTIONS
1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
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