Fresh asparagus from the farmer's market...yummy! We don't have a ton of asparagus growing here, but there was plenty to buy at the farmer's market this last weekend. It was hard to believe that summer is around the corner because Saturday at the market it was about 42 degrees and windy and rainy. Terrible weather, but the little girl and I buzzed through, got some asparagus and spinach and were on our way (we found some kolaches too-poppyseed, my favorite!).
I found this tasty recipe at Hobbyfarms.com which is a magazine we've been picking up more often lately. I had all the ingredients at home and I thought it would be a new way for me to use asparagus in the kitchen. It was really, really good!
Cream of Asparagus Soup
1 pound fresh asparagus, cut in 1" pieces (set tips aside)
1/2 cup chopped onion
1/4 cup chopped celery
2 T. butter
4 cups chicken stock
1 cup milk
1/2 cup light cream (I used 1/2 cup milk and 1 T butter)
1 1/2 T. flour
1/4 tsp salt
1/8 tsp paprika
pepper to taste
Melt butter in large saucepan. Add onions and celery and saute over medium heat until onions are translucent. Add chicken stock and asparagus stalks. Bring to boil, then reduce heat and simmer about 1/2 hour, until stalks are soft. Remove from heat and process in batches in blender; return to saucepan and set aside.
In a small pan, combine milk and asparagus tips. Bring to a boil, then reduce heat and simmer until tips are tender; remove from heat. Strain tips, reserving milk; set tips aside. Using a small whisk, combine flour with reserved milk to make a roux, whisking until there are no lumps. Return saucepan with blended asparagus to medium heat, and when steaming, add a small amount of asparagus mixture to the roux and mix well.
Gradually add tempered roux to saucepan, stirring constantly. Add cream, salt, paprika and pepper; blend well. Heat until soup thickens slightly, about 8 to 10 minutes. Add asparagus tips, heat another 1-2 minutes, then remove from heat. Serve immediately, topped with croutons or a dollop of sour cream.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Tuesday, May 17, 2011
Tuesday, January 4, 2011
Southwestern Chicken-Barley Soup
We had some good friends over the other week and were fortunate that their quick visit turned into a longer visit with more time to catch up with each other (thanks to the blizzard we were in the middle of). I made this for dinner one night and it was delish! Very simple to put together too, even after having to boil a frozen solid chunk of chicken for the soup (thanks microwave for not working!). We ate this with some yummy grilled cheese sandwiches. The perfect meal during not so perfect weather.
Southwestern Chicken-Barley Soup From The Ultimate Soup Cookbook
1 T olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 (15 oz) can tomato sauce
1 (14 oz) can diced tomatoes, undrained
1 can (14 oz) chicken broth
1/2 cup medium pearl barley
1 can (4 oz) chopped green chiles, drained
1 T chili powder
1 tsp ground cumin
3 cups cubed cooked chicken
Heat oil in a Dutch oven or soup pot over medium heat. Add onion and garlic and saute 4 minutes or until tender. Add 3 cups water, corn, beans, tomato sauce, tomatoes, broth, barley, chiles, chili powder, and cumin. Bring to a boil, reduce heat, and simmer, covered, 45 minutes. Stir in chicken and cook 15 minutes or until chicken is heated through and barley is tender.
Southwestern Chicken-Barley Soup From The Ultimate Soup Cookbook
1 T olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 (15 oz) can tomato sauce
1 (14 oz) can diced tomatoes, undrained
1 can (14 oz) chicken broth
1/2 cup medium pearl barley
1 can (4 oz) chopped green chiles, drained
1 T chili powder
1 tsp ground cumin
3 cups cubed cooked chicken
Heat oil in a Dutch oven or soup pot over medium heat. Add onion and garlic and saute 4 minutes or until tender. Add 3 cups water, corn, beans, tomato sauce, tomatoes, broth, barley, chiles, chili powder, and cumin. Bring to a boil, reduce heat, and simmer, covered, 45 minutes. Stir in chicken and cook 15 minutes or until chicken is heated through and barley is tender.
Tuesday, November 2, 2010
Crockpot Philly Cheesesteak Soup
I am not a big fan of Philly cheese steak sandwiches, but I had the ingredients for this soup and hand and thought it sounded pretty good. It was fantastic! Easy to put together and then you just let it cook a few hours until its hot and the beef just falls apart. Very yummy!
Crock pot Philly Cheese steak Soup From a Year of Crock potting
1 pound beef strips
4 cups beef broth
2 cups milk
1 T butter
1 yellow onion, cut in chunks
2 bell peppers
2 tsp Worcestershire sauce
3 cloves garlic, minced
1/2 tsp black pepper
1 tsp salt
8 oz Provolone or mozzarella cheese to add at the end
Add butter to crock pot and turn on high to melt. Cut up the meat and add to crock pot, mix to coat in butter. Add chopped peppers, onion and garlic. Add Worcestershire sauce, salt and pepper. Stir in beef broth and milk. Cover and cook on low for 7-9 hours or high for 5-6 hours. Stir in cheese before serving until melted. Add some flour mixed with milk (about a 1/4 cup of flour in 1/2 cup of milk) toward the end if you want a thicker soup.
Crock pot Philly Cheese steak Soup From a Year of Crock potting
1 pound beef strips
4 cups beef broth
2 cups milk
1 T butter
1 yellow onion, cut in chunks
2 bell peppers
2 tsp Worcestershire sauce
3 cloves garlic, minced
1/2 tsp black pepper
1 tsp salt
8 oz Provolone or mozzarella cheese to add at the end
Add butter to crock pot and turn on high to melt. Cut up the meat and add to crock pot, mix to coat in butter. Add chopped peppers, onion and garlic. Add Worcestershire sauce, salt and pepper. Stir in beef broth and milk. Cover and cook on low for 7-9 hours or high for 5-6 hours. Stir in cheese before serving until melted. Add some flour mixed with milk (about a 1/4 cup of flour in 1/2 cup of milk) toward the end if you want a thicker soup.
Wednesday, October 27, 2010
Chicken Vegetable Soup
Snow is falling here today, actually blowing all over the place. I'm thankful that I don't have anywhere to go today and me and my little sweet pea can just stay inside and stay nice and toasty warm. This would be a great soup for a day like today. The ingredients are rather simple and it doesn't have to cook too long (with exception of cooking the chicken). I made this last week and it makes a huge batch. We were able to enjoy it many days and just finished it on Monday. Ryan had a bit of a cold and this soup seemed to help him get over it.
Chicken Vegetable Soup From Simply in Season
3 pound whole chicken
3 cups carrots, diced
2 cups celery, diced
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced
1/2 tsp ground red pepper (cayenne)
salt and pepper to taste
2 cups broccoli florets
2 cups kale, chopped (I omitted since I didn't have any)
1 1/2 tsp fresh dill or 1/2 tsp dried
Cook chicken in water to cover. Cool, remove meat from bones and cut into bite-size pieces. Reserve broth. In a large soup pot, saute in 2 T olive oil the carrots, celery, onion, parsnip and garlic. Add a little water for steam. Add the ground red pepper and salt and pepper to taste and cook over medium heat until vegetables are tender but not mushy, 15 minutes. Add water to chicken broth to make 12 cups. Add to soup mixture along with cooked chicken. Add the broccoli, kale and dill and bring to boil, reduce heat and simmer to blend flavors.
This is very good reheated!!
Chicken Vegetable Soup From Simply in Season
3 pound whole chicken
3 cups carrots, diced
2 cups celery, diced
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced
1/2 tsp ground red pepper (cayenne)
salt and pepper to taste
2 cups broccoli florets
2 cups kale, chopped (I omitted since I didn't have any)
1 1/2 tsp fresh dill or 1/2 tsp dried
Cook chicken in water to cover. Cool, remove meat from bones and cut into bite-size pieces. Reserve broth. In a large soup pot, saute in 2 T olive oil the carrots, celery, onion, parsnip and garlic. Add a little water for steam. Add the ground red pepper and salt and pepper to taste and cook over medium heat until vegetables are tender but not mushy, 15 minutes. Add water to chicken broth to make 12 cups. Add to soup mixture along with cooked chicken. Add the broccoli, kale and dill and bring to boil, reduce heat and simmer to blend flavors.
This is very good reheated!!
Tuesday, October 5, 2010
Meatball Stew with Winter Vegetables
I guess I'm on a soup kick lately. I'm not a huge meatball person, but I saw this recipe and thought it sounded pretty good. It was simple to put together and it still tasted great after simmering way longer than it was supposed to since Ryan was outside working until late. Perfect fall comfort food!
Meatball Stew with Winter Vegetables From Better Homes and Garden
2 medium potatoes (unpeeled), cut into 1" pieces
2 medium carrots, peeled and cut into 3/4" pieces
1 large onion, cut into wedges
2 T instant beef bouillon granules (I used 3 cubes)
1 bay leaf
1 1/2 tsp dried thyme or oregano (I used a combo)
1 tsp dried rosemary or basil
1/2 tsp pepper
1 recipe Seasoned Meatballs
2 medium sweet potatoes, peeled and cut into 1" pieces
2 medium parsnips, peeled and cut into 3/4" pieces (I didn't have any of these)
1 cup frozen peas
1/3 cup flour
Seasoned Meatballs: In a medium bowl, combine 1 beaten egg, 1/2 cup fine dry bread crumbs, 1 tsp minced dried onion, 1 tsp Worcestershire sauce, 1/4 tsp garlic salt and 1/8 tsp pepper. Add 1 pound lean ground beef, mix well. Shape into 30 1" balls.
In a Dutch oven, bring 4 1/2 cups of water to a boil. Add potatoes, carrots, onion, bouillon granules, bay leaf, thyme or oregano, basil or rosemary and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, prepare meatballs. Add sweet potatoes and parsnips to hot broth mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until vegetables are tender and meatballs are fully cooked. Stir in frozen peas. Stir together 1/2 cup cold water and the flour. Stir flour mixture into hot broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Ladle into soup bowls and serve.
Meatball Stew with Winter Vegetables From Better Homes and Garden
2 medium potatoes (unpeeled), cut into 1" pieces
2 medium carrots, peeled and cut into 3/4" pieces
1 large onion, cut into wedges
2 T instant beef bouillon granules (I used 3 cubes)
1 bay leaf
1 1/2 tsp dried thyme or oregano (I used a combo)
1 tsp dried rosemary or basil
1/2 tsp pepper
1 recipe Seasoned Meatballs
2 medium sweet potatoes, peeled and cut into 1" pieces
2 medium parsnips, peeled and cut into 3/4" pieces (I didn't have any of these)
1 cup frozen peas
1/3 cup flour
Seasoned Meatballs: In a medium bowl, combine 1 beaten egg, 1/2 cup fine dry bread crumbs, 1 tsp minced dried onion, 1 tsp Worcestershire sauce, 1/4 tsp garlic salt and 1/8 tsp pepper. Add 1 pound lean ground beef, mix well. Shape into 30 1" balls.
In a Dutch oven, bring 4 1/2 cups of water to a boil. Add potatoes, carrots, onion, bouillon granules, bay leaf, thyme or oregano, basil or rosemary and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, prepare meatballs. Add sweet potatoes and parsnips to hot broth mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until vegetables are tender and meatballs are fully cooked. Stir in frozen peas. Stir together 1/2 cup cold water and the flour. Stir flour mixture into hot broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Ladle into soup bowls and serve.
Monday, October 4, 2010
Wild Rice Soup
It is really starting to feel like fall here! It has been chilly a few days, though not too bad with the sun out and shining. It is perfect weather for some homemade soup and this recipe had little preparation (besides cooking the rice) and was so delicious! A great meal on a cool fall day!
Wild Rice Soup From Sparks from the Kitchen Cookbook
3/4 cup onion, chopped
3/4 cup celery, diced
3/4 cup carrots, diced
1 clove garlic, minced
3 slices bacon
1 cup chicken broth
2 cans cream of mushroom soup (I only had one and it was still very creamy)
2/3 cup wild rice
2 soup cans of milk
1 small can mushrooms with liquid
Brown bacon. Reserve 3 T. drippings and brown onion, celery and carrots in remaining drippings. Simmer with chicken broth and soup.
Cook wild rice in 3 cups of water for 1 hour; add rice to above with milk, mushrooms and bacon, crumbled up. Heat thoroughly.
Wild Rice Soup From Sparks from the Kitchen Cookbook
3/4 cup onion, chopped
3/4 cup celery, diced
3/4 cup carrots, diced
1 clove garlic, minced
3 slices bacon
1 cup chicken broth
2 cans cream of mushroom soup (I only had one and it was still very creamy)
2/3 cup wild rice
2 soup cans of milk
1 small can mushrooms with liquid
Brown bacon. Reserve 3 T. drippings and brown onion, celery and carrots in remaining drippings. Simmer with chicken broth and soup.
Cook wild rice in 3 cups of water for 1 hour; add rice to above with milk, mushrooms and bacon, crumbled up. Heat thoroughly.
Monday, May 10, 2010
Easy Beef Barley Soup
If you live in South Dakota, the weather continues to be such that you look forward to the hot soups or casseroles for dinner. It has been cold and rainy and yucky today which is pretty much what it's been like for the last week or so and looks like it will continue to be for at least the next week. Tonight we're actually having a beef roast in the crock pot, but I had made this soup a couple weeks ago and it was so tasty and easy. I never cooked with barley before and it was really tasty in this delicious, creamy soup.
Easy Beef Barley Soup From Taste of Home's Healthy Cooking
1/2 pound ground beef (I used the whole pound)
2 large fresh mushrooms, sliced
1 celery rib, chopped
1 small onion, chopped
2 tsp flour
3 cans (14 oz each) beef broth
2 medium carrots, sliced
1 large potato, peeled and cubed
1/2 tsp pepper
1/8 tsp salt
1/3 cup medium pearl barley
1 can (5 oz) evaporate milk
2 T tomato paste
In a Dutch oven, over medium heat, cook and stir the beef, mushrooms, celery and onion until the meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in the barley. Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.
Easy Beef Barley Soup From Taste of Home's Healthy Cooking
1/2 pound ground beef (I used the whole pound)
2 large fresh mushrooms, sliced
1 celery rib, chopped
1 small onion, chopped
2 tsp flour
3 cans (14 oz each) beef broth
2 medium carrots, sliced
1 large potato, peeled and cubed
1/2 tsp pepper
1/8 tsp salt
1/3 cup medium pearl barley
1 can (5 oz) evaporate milk
2 T tomato paste
In a Dutch oven, over medium heat, cook and stir the beef, mushrooms, celery and onion until the meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in the barley. Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.
Sunday, April 25, 2010
Curried Chicken Corn Chowder
I have been doing some wonderful cooking, they just haven't made it on here yet. This soup was our dinner last night in efforts to use up some of the corn I had frozen last fall and it turned out very yummy. It did not take a lot of time to assemble and it only had to simmer for less than a half hour total. A very quick dish to put together especially if you have some cooked chicken on hand, if not, that will add some time to the prep.
Look forward to posts coming up on Beef Barley Soup and Parmesan and red pepper tilapia. Both delish!
Curried Chicken Corn Chowder From Taste of Home's Healthy Cooking
2 medium onions, chopped
2 celery ribs, chopped
1 T butter
3 cans (14 1/2 oz each) chicken broth
5 cups frozen corn
2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 cup flour
1/2 cup milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro
In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth (will be very thick and paste like). Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.
Look forward to posts coming up on Beef Barley Soup and Parmesan and red pepper tilapia. Both delish!
Curried Chicken Corn Chowder From Taste of Home's Healthy Cooking
2 medium onions, chopped
2 celery ribs, chopped
1 T butter
3 cans (14 1/2 oz each) chicken broth
5 cups frozen corn
2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 cup flour
1/2 cup milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro
In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth (will be very thick and paste like). Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.
Saturday, April 3, 2010
Taco Soup
I love this easy, fast soup to put together. I used up some of our garden bounty from last year making this delicious soup. It tastes great with some corn chips, cheese and sour cream over the top of it too!
Taco Soup From Simply in Season
1 pound ground beef, venison or turkey
1 small onion, chopped
6 cups tomato juice
2 cups corn
2 cups cooked kidney beans
1-3 T chili powder
1 T sugar or to taste
Brown meat and onion in soup pot. Add the remaining ingredients and heat to boiling. Simmer 10 minutes. Or place everything in a slow cooker and cook on low 2-4 hours. Serve over corn chips with sour cream and/or grated cheese.
Taco Soup From Simply in Season
1 pound ground beef, venison or turkey
1 small onion, chopped
6 cups tomato juice
2 cups corn
2 cups cooked kidney beans
1-3 T chili powder
1 T sugar or to taste
Brown meat and onion in soup pot. Add the remaining ingredients and heat to boiling. Simmer 10 minutes. Or place everything in a slow cooker and cook on low 2-4 hours. Serve over corn chips with sour cream and/or grated cheese.
Sunday, January 3, 2010
Corny Tomato Dumpling Soup
It has been soooo cold here lately. I think our high today was about 1 or 2 degrees. It's supposed to at least warm up to about 8 degrees tomorrow, but unfortunately the rest of the week doesn't look much better. To help me stay warm here in the middle of this arctic cold, I made this yummy soup tonight. It was really tasty and made enough for me to take for lunch and eat for dinner for almost the rest of the week. Luckily it is really good!
Corny Tomato Dumpling Soup From Taste of Home
1 lb ground beef
3 cups fresh or frozen corn
1 can (28 oz) diced tomatoes, undrained
2 cans (14 oz each) beef broth
1 cup chopped onion
1 garlic clove, minced
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
salt and pepper to taste
Corn Dumplings:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
2/3 cup milk
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
1 T minced fresh parsley (optional)
In a large saucepan or Dutch oven over medium heat, cook beef until no longer pink; drain. Stir in corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes. For dumplings, combine flour, cornmeal, baking powder and salt in a bowl. In another bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into the dry ingredients just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Makes about 2 quarts.
Corny Tomato Dumpling Soup From Taste of Home
1 lb ground beef
3 cups fresh or frozen corn
1 can (28 oz) diced tomatoes, undrained
2 cans (14 oz each) beef broth
1 cup chopped onion
1 garlic clove, minced
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
salt and pepper to taste
Corn Dumplings:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
2/3 cup milk
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
1 T minced fresh parsley (optional)
In a large saucepan or Dutch oven over medium heat, cook beef until no longer pink; drain. Stir in corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes. For dumplings, combine flour, cornmeal, baking powder and salt in a bowl. In another bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into the dry ingredients just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Makes about 2 quarts.
Thursday, December 17, 2009
Potato Soup
I'm cooking for one right now, for the next few months anyway. I still like to make a good meal, even just for myself. I don't go all out everyday since there are a lot more leftovers feeding just myself, but I do enjoy eating good food and making a yummy meal, even for 1. With the cold weather we've been having, I love a nice hot soup and that's what I made tonight for dinner. This potato soup recipe comes from my Simply in Season book and luckily I still have potatoes and carrots from my garden to include in this delicious soup. I love using the veggies that I grew this summer in the middle of a cold winter!
Potato Soup From Simply in Season
2 T butter
1/2 cup onion, chopped
3 cups potatoes, diced
2 cups water or vegetable broth
1/2 tsp salt
1/4 tsp pepper
1/4 cup celery, chopped
1/2 cup carrots, diced or shredded
1/8 to 1/4 tsp ground nutmeg, dried majoram, celery salt, dill weed or paprika (I used a mix of a couple of these spices)
2 cups milk
3 T flour
1 cup diced ham, optional
1 cup shredded cheddar cheese, optional
Melt butter in large saucepan. Add onion. Saute until translucent. Add veggies and spices, cover and cook until tender, about 15 minutes. Mix the milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly. Add ham and cheese if desired.
Potato Soup From Simply in Season
2 T butter
1/2 cup onion, chopped
3 cups potatoes, diced
2 cups water or vegetable broth
1/2 tsp salt
1/4 tsp pepper
1/4 cup celery, chopped
1/2 cup carrots, diced or shredded
1/8 to 1/4 tsp ground nutmeg, dried majoram, celery salt, dill weed or paprika (I used a mix of a couple of these spices)
2 cups milk
3 T flour
1 cup diced ham, optional
1 cup shredded cheddar cheese, optional
Melt butter in large saucepan. Add onion. Saute until translucent. Add veggies and spices, cover and cook until tender, about 15 minutes. Mix the milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly. Add ham and cheese if desired.
Saturday, November 21, 2009
Butternut Bisque
I was home alone today, except for the 3 dogs and cat. The hubby went hunting and I spent the day baking for Thanksgiving dinner. It was a busy day that went by quickly and I was very happy that I made this soup for dinner tonight. This was so good! I used carrots and squash grown in my garden this summer which made this extra special.
Butternut Bisque From Simply in Season
2 T butter
1 medium onion, chopped
1 cup carrots, diced
3 cups chicken or vegetable broth
2 cups winter squash, cooked
1/2 cup plain yogurt or sour cream
1 cup evaporated milk or additional plain yogurt
2 T maple syrup
Melt butter in large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Puree in blender or food processor in batches the squash, yogurt, evaporated milk and maple syrup. You could also puree the carrot mixture at this point or just add the squash puree mixture to the carrot mixture for a chunkier soup (I didn't puree the carrot mixture and loved this soup). Cook soup over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder if desired. Garnish with sour cream or plain yogurt.
Butternut Bisque From Simply in Season
2 T butter
1 medium onion, chopped
1 cup carrots, diced
3 cups chicken or vegetable broth
2 cups winter squash, cooked
1/2 cup plain yogurt or sour cream
1 cup evaporated milk or additional plain yogurt
2 T maple syrup
Melt butter in large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Puree in blender or food processor in batches the squash, yogurt, evaporated milk and maple syrup. You could also puree the carrot mixture at this point or just add the squash puree mixture to the carrot mixture for a chunkier soup (I didn't puree the carrot mixture and loved this soup). Cook soup over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder if desired. Garnish with sour cream or plain yogurt.
Tuesday, October 27, 2009
Cheesy Vegetable and Ham Chowder
Yum! Yum, yum. This soup was really thick and creamy and so good. I cooked up a big ham Sunday night and we still have a good portion left. This soup was such a great way to use up more of the delicious, salty ham leftovers. There were oodles of veggies (many from our garden), creamy cheese base and of course the tasty ham. What a filling, simple soup to enjoy as the weather turns cooler.
Cheesy Vegetable and Ham Chowder From Better Homes and Gardens New Cookbook
2 cups water
2 cups chopped potato
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese or 10 oz American cheese, torn
1 15-oz can cream-style corn
2 cups cubed cooked ham
In a large saucepan combine water, potato, carrot, celery and onion. Bring to a boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain. Meanwhile, in a medium saucepan melt butter. Stir in flour and 1/4 tsp black pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through but do not boil. If desired, season with additional pepper.
Cheesy Vegetable and Ham Chowder From Better Homes and Gardens New Cookbook
2 cups water
2 cups chopped potato
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese or 10 oz American cheese, torn
1 15-oz can cream-style corn
2 cups cubed cooked ham
In a large saucepan combine water, potato, carrot, celery and onion. Bring to a boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain. Meanwhile, in a medium saucepan melt butter. Stir in flour and 1/4 tsp black pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through but do not boil. If desired, season with additional pepper.
Friday, October 23, 2009
Creamy Wild Rice Soup
This soup was amazing! I've been meaning to post this for a few days, but haven't found the time. This creamy soup was so yummy; my husband gave it a 10 :) It took a little while to cook the rice, but besides the cooking time, it was relatively simple to put together. There was a delicious blend of cream, salty ham and crunchy pecans. I'd substitute some cooked and crumbled bacon at the end if you don't like ham or just forgo the meat all together for a meatless dish.
Creamy Wild Rice Soup From Taste of Home's Quick Cooking
4 cups of water
1/2 tsp salt
1/2 cup uncooked wild rice
3 T chopped green onions
1/4 cup shredded carrot
3 T chopped pecans
6 T butter
1/3 cup flour
2 cans (14.5 oz each) chicken broth
1/2 cup diced fully cooked ham
1/4 tsp pepper
1 cup half and half cream
In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside.
In a soup kettle or Dutch oven, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.
Reduce heat. Add cream and heat through (do not boil).
Creamy Wild Rice Soup From Taste of Home's Quick Cooking
4 cups of water
1/2 tsp salt
1/2 cup uncooked wild rice
3 T chopped green onions
1/4 cup shredded carrot
3 T chopped pecans
6 T butter
1/3 cup flour
2 cans (14.5 oz each) chicken broth
1/2 cup diced fully cooked ham
1/4 tsp pepper
1 cup half and half cream
In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside.
In a soup kettle or Dutch oven, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.
Reduce heat. Add cream and heat through (do not boil).
Saturday, February 21, 2009
Hearty Lentil Soup
I had never had lentils before making this soup. You can buy a bag of them by the bagged, dry beans at the store or in the bulk food aisle as well. They are tiny little beans, I guess, and are packed full of fiber (the recipe says there are 10 grams of fiber per serving from the lentils!).
This soup was really good and very filling. I put half in the freezer for a later time since we also had leftovers for lunch and dinner the next day as well. This is a great soup to get more fiber and veggies into your diet.
Hearty Lentil Soup From Taste of Home's Healthy Cooking
3 cups water
3 cups vegetable or chicken broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste (I used 2 8 oz cans of tomato sauce since I was out of tomato paste-it would be slightly less tomatoey, but still good)
1/2 cup frozen corn
1/2 cup frozen peas
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.
This soup was really good and very filling. I put half in the freezer for a later time since we also had leftovers for lunch and dinner the next day as well. This is a great soup to get more fiber and veggies into your diet.
Hearty Lentil Soup From Taste of Home's Healthy Cooking
3 cups water
3 cups vegetable or chicken broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste (I used 2 8 oz cans of tomato sauce since I was out of tomato paste-it would be slightly less tomatoey, but still good)
1/2 cup frozen corn
1/2 cup frozen peas
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.
Monday, May 19, 2008
Beef and Broccoli Soup
This was something a little different. It has kind of an Asian flare to it.
Beef and Broccoli Soup
1 lb beef round tip steaks, cut 1/8 to 1/4" thick
2 T soy sauce
1 T fresh minced ginger
2 tsp minced garlic
1 tsp vegetable oil
2 14oz cans of beef broth
1 red pepper, cut into thin strips, then crosswise in half
1 cup broccoli florets, cut in bite-sized pieces
1/2 c thinly sliced mushrooms
1/2 c thinly sliced green onions
1 T rice vinegar
1 tsp dark sesame oil
1/8 to 1/4 tsp red pepper flakes
1 c prepared hot cooked rice
Cut beef steaks into 1" wide strips. Combine beef, soy sauce, ginger and garlic in medium bowl; toss to coat. Set aside.
Heat oil in large, nonstick skillet over medium-high heat until hot. Add half of the beef; stirfry 1-2 minutes or until outside surface is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Meanwhile, bring broth to a boil in a 4 quart saucepan. Add bell pepper and broccoli. Reduce heat, simmer uncovered for 2-3 minutes or until vegetables are crisp-tender. Remove from heat. Stir in mushrooms, green onions, vinegar, sesame oil, pepper flakes, and beef. Serve immediately over rice in bowls.
Beef and Broccoli Soup
1 lb beef round tip steaks, cut 1/8 to 1/4" thick
2 T soy sauce
1 T fresh minced ginger
2 tsp minced garlic
1 tsp vegetable oil
2 14oz cans of beef broth
1 red pepper, cut into thin strips, then crosswise in half
1 cup broccoli florets, cut in bite-sized pieces
1/2 c thinly sliced mushrooms
1/2 c thinly sliced green onions
1 T rice vinegar
1 tsp dark sesame oil
1/8 to 1/4 tsp red pepper flakes
1 c prepared hot cooked rice
Cut beef steaks into 1" wide strips. Combine beef, soy sauce, ginger and garlic in medium bowl; toss to coat. Set aside.
Heat oil in large, nonstick skillet over medium-high heat until hot. Add half of the beef; stirfry 1-2 minutes or until outside surface is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Meanwhile, bring broth to a boil in a 4 quart saucepan. Add bell pepper and broccoli. Reduce heat, simmer uncovered for 2-3 minutes or until vegetables are crisp-tender. Remove from heat. Stir in mushrooms, green onions, vinegar, sesame oil, pepper flakes, and beef. Serve immediately over rice in bowls.
Saturday, January 19, 2008
Bacon Cheeseburger Chowder
Well, it is freezing here, -6 degrees at 11 am. I made this soup a few weeks ago and it is great for cold days like today. I have some in the freezer as this makes a lot! I'm going to thaw it out and finish it up since it is just me and Ryan is in Hawaii. I'll let you know how it tastes the second time around.
4 cups diced potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup diced onion
1 tsp salt
1/4 tsp pepper
2 cans cream-style corn
1/2 pound diced bacon
1 pound ground beef
1/2 cup butter
4 cups half and half or milk (I used 2 cups regular half and half and 2 cups fat free)
2 cups velveeta cheese cubes
1/2 cup flour
Place first 6 ingredients in kettle (make sure it is a large kettle-this filled my new Rachel Ray pot to the top). Just cover with water and cook until vegetables are tender. Add cream-style corn. While vegetables are cooking, brown bacon; drain. Brown ground beef; drain. In microwave, make a white sauce of butter, half and half, cheese and flour. I'd microwave for a few minutes and then mix and continue until it was about all melted. Pour over vegetables, stirring often so it thickens evenly. Add bacon and ground beef. Stir to mix and serve.
It's really filling so you don't need much else with it.
4 cups diced potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup diced onion
1 tsp salt
1/4 tsp pepper
2 cans cream-style corn
1/2 pound diced bacon
1 pound ground beef
1/2 cup butter
4 cups half and half or milk (I used 2 cups regular half and half and 2 cups fat free)
2 cups velveeta cheese cubes
1/2 cup flour
Place first 6 ingredients in kettle (make sure it is a large kettle-this filled my new Rachel Ray pot to the top). Just cover with water and cook until vegetables are tender. Add cream-style corn. While vegetables are cooking, brown bacon; drain. Brown ground beef; drain. In microwave, make a white sauce of butter, half and half, cheese and flour. I'd microwave for a few minutes and then mix and continue until it was about all melted. Pour over vegetables, stirring often so it thickens evenly. Add bacon and ground beef. Stir to mix and serve.
It's really filling so you don't need much else with it.
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