This has been a favorite of ours since
I found it in TOH!
1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper* seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2-1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces process American cheese, cubed
1/4 to 1 teaspoon cayenne pepper, optional
1/2 pound sliced bacon, cooked and crumbled
In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat;
cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups
of milk; heat through. Combine flour and remaining milk until smooth; gradually stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving.
Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Yield: 6-8 servings (about 2 quarts).
This is one of the I'm running late and have to have something in a hurry stand bys.
Source_Light and Tasty
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil or canola oil
3 cups reduced-sodium beef or vegetable broth
1 can (15-0z) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes
1 1/2 cups picante sauce
1 cup uncooked spiral pasta
1 small green pepper, chopped
2 teaspoons chile powder
1 teaspoon ground cumin
1/2 cup shredded reduced-fat cheddar cheese
3 tablespoons reduced-fat sour cream
In a large saucepan, saute onion and garlic in oil until tender. Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream. Yeild: 6 servings
~~LindaChicken
Source - Rachael Ray, 30 Minutes Meals
I made this just last weekend. Defintely a keeper!
2 tablespoons butter
2 slices thick-sliced bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme (I stripped the leaves off the stems when adding to the recipe)
Salt and pepper
2 teaspoons hot sauce
2 tablespoons flour
1 teaspoon Old Bay Seafood seasoning (my addition)
1 pint half and half (I used fat-free)
1 can (14 1/2 oz.) chicken stock (recipe called for 2 cups)
2 medium potatoes, shredded
2 cans whole baby clams, with their juice
In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove thyme sprigs before serving. The leaves will have fallen off into the soup.
This comes out of the Dec 2003 Cooking Light magazine. I've made it several times and it's always tasty.
1 T vegetable oil
2 C chopped ionion
1/2 C chopped yellow bell pepper
1/2 C chopped red bell pepper
2 garlic cloves, minced
1 T brown sugar
1 1/2 T chili powder
1 t ground cumin
1 t dried oregano
1/2 t salt
1/2 t black pepper
2 cans stewed tomatoes, undrained
2 cans black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
Heat the oil in a heavy pan/pot over medium high heat. Add onion, bell peppers, and garlic. Saute for 5 minutes or until tender. Add sugar and remaining ingredients, bring to boil. Reduce heat and simmer for 30 minutes.
It's very good with sour cream and cheese. It's even better reheated the next day (although it usually doesn't last too long!)
Here is my DH's fave soup...
Creamy Italian Sausage Kale Soup
6 cups chicken broth
1 onion, chopped
2 cloves garlic, minced
1 cup crumbled bacon, cooked
3 (3.5 ounce) links spicy or mild italian sausage
3 large potatoes, sliced medium thicknss
1 bunch fresh kale, washed and chopped
1/4 cup evaporated milk
ground black pepper to taste
1. Remove skin from sausage and crumble into pan.
2. Add chopped onion & garlic, and cook over medium heat until meat is no longer pink.
3. Place meat in a large pot; add bacon, stock and potatoes. Boil until potatoes are cooked through.
4. Add kale; continue boiling until kale is lightly cooked.
5. Remove soup from heat; stir in evaporated milk.
** Serve with hot crusty bread and top it off with some shredded parmesan cheese!
Lion House Broccoli Cheese Soup
1 1/2 pounds fresh broccoli or 2 10 oz packages frozen chopped broccoli
3 Tbs. butter
1/4 cup chopped onion
3 Tbs. flour
2 cups chicken broth
2 cups light cream
1 tsp. salt
1/4 tsp. nutmeg
1 cup grated cheddar cheese
Wash and chop broccoli. Cook in a small amount of salted water until tender. Melt margarine in heavy saucepan. Add onion and cook until clear. Stir in flour to make roux; slowly add broth and cream. Stir and cook just until thickened. Add salt, nutmeg, and cooked broccoli. Just before serving, stir in cheesse. Makes 6 servings.
1 lb. dried Great Northern white beans, rinsed and picked over
2 lbs. boneless, skinless chicken breasts, diced
5 T olive oil
2 medium onions, chopped
4 large cloves garlic, minced (I add a bit more)
1 T ground cumin
1 t dried marjoram
1 1/2 t dried oregano leaves
1 T jalapeno peppers, chopped, with juice
1/2 t cayenne pepper
6 C chicken stock
3 C shredded white cheddar cheese (12 oz.)
Garnishes: sour cream, tomato salsa, chopped fresh cilantro
Place beans in large pot. Add enough cold water to cover by 3 inches and soak overnight. Heat 3 T of the oil in large pot over medium high heat. Add the chicken and sauté for 5 minutes, stirring. Remove chicken with a slotted spoon to a side dish, cover and reserve. Add remaining oil to pot. Stir onions, garlic, jalapenos, cumin, marjoram, oregano and cayenne and sauté 5 minutes. Add beans and stock and bring to boil. Reduce heat and simmer for about 2 hours, or until beans are very tender. Check and stir occasionally. Add chicken and 1 C cheese and stir until cheese melts. Season to taste with salt and pepper. Serve with remaining cheese, sour cream, salsa and cilantro to sprinkle over the top.
Source - Food TV, Giada De Laurentis
Even though this soup is meatless, my husband, who is a true carnivore, didn't even miss it being meatless! Very good, and very filling. I added a package of frozen corn towards the end of the cooking time. The original recipe did not call for the corn.
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper
2 cans (14 1/2 oz.) diced tomatoes, with juice
1 can (11 1/2 oz.) tomato juice
1 can (6 oz.) tomato paste
1 piece (3-inch) Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 cans (15 1/2 oz.) garbanzo beans, drained and rinsed
2 cans (15 oz.) canellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2" thick rounds
2 yellow crookneck squash, cut crosswise into 1/2" thick rounds
1 pound package frozen corn, optional
1/2 cup freshly shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
Steak Soup serves 8-10
1 Pound Stew Beef
16 Ounce Stewed Tomatoes, Pasta Style
1 Cup Carrots, sliced
15 Ounce Corn, canned
15 Ounce Green Beans, canned
2 Each *Potatoes, diced(leave out if you're
freezing the recipe)
1 Teaspoon Basil, dried
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Oregano
16 Ounce Tomato Sauce
3 Cup Water
ASSEMBLY DIRECTIONS
Place all ingredients except potatoes in a crock-pot. Cook on low for 8-10 hours or on high for 4-6 hours, until meat is tender.
Let cool. Pour into a gallon freezer bag or rigid
freezer container. Label and freeze.
SERVING DIRECTIONS
Thaw. Peel and dice potatoes. Place all ingredients in a large saucepan or stockpot. Bring to a boil over high heat. (Note: You may need to add some water to achieve a soup-like consistency). Lower heat and simmer 25 minutes or until potatoes are tender and soup is hot.
Barley Beef Soup
2 lbs chuck roast, cubed
1/2 c. flour
1 T. ground pepper
1 tsp. salt
1 T. garlic powder
Vegetable oil
small bag baby carrots
5 medium potatoes, diced
5 stalks celery, diced
1 bay leaf
3 cans beef broth
1 c. barley
Mix the flour, salt, pepper, and garlic power in large resealable plastic bag. Coat meat with flour mixture, then brown in the oil as much as fits in your frying pan. Transfer to large crockpot and repeat all meat is browned. Add a little water to the skillet and bring to a boil. Scrape out the browned bits and dump those in the crock pot too. Put remaining ingredients, except barley, in crockpot. I cooked on high for about 3 hours, then brought it back to low for another 3. About 2 hours before serving, add the barley. This is
a very thick stew, so add more broth if you'd prefer it thinner. It makes a bunch, so be sure to use a big crock pot. I think mine is 6 quarts.
Hamburger Soup
1 1/2 Pound extra lean ground beef
1 medium onion -- chopped
12 Ounce Tomatoes -- canned can be pureed if you don't like chunks
43 1/2 Ounce Beef Broth
1 Tablespoon Salt
1 Bay Leaf
1/2 Teaspoon Parsley Flakes
1/2 Teaspoon Thyme
10 Peppercorns -- whole
4 Stalks Celery -- diced or sliced
4 Carrots -- diced or sliced
2 Cups Vegetables- frozen corn, peas, cut green beans (optional)
2 Cup Rice -- cooked or pasta (optional)
Brown the ground beef and onion together in a large soup pot (if you have purchased very lean beef, you should not need to drain any fat off). Cook until the hamburger is well browned. Add tomatoes, broth, salt, bay leaf, parsley flakes, thyme, peppercorns,celery and carrots, plus 3 1/2 cups of water. Bring the soup to a boil over medium high heat, then simmer for 45 minutes to 2 hours. 15 minutes before serving add the frozen vegetables. Five minutes before serving add the cooked rice or pasta. This is also a great
crock-pot recipe.After browning the beef and onion, add all of the ingredients (minus a cup of water, rice and pasta) to a crock pot and simmer all day long on low. Add the rice or pasta 10-15 minutes before serving.
We love this soup, I found this recipe from a yard sale cookbook years ago.
1 to 2 pkgs stew meat, cut in 1/2 inch cubes
1 c. sliced celery
1 c. sliced carrots
4 potatoes, cut
1 (16 oz) can stewed tomatoes
1 (16 oz) can tomato sauce
1 envelope Lipton Onion Soup
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. shortening
2 Tbsp. cornstarch
4 1/2 c. water
Brown meat in a large pan using shortening; add onion soup, garlic powder, salt and pepper. When browned, add 4 cups water and vegetables. Vegetables should be covered with water. Simmer 2 to 3 hours. Before serving, mix 1/2 cup water and cornstarch and dissolve cornstarch. Bring soup to boil; add cornstarch mixture, stirring rapidly to prevent lumps. Serve with baking powder biscuits or cornbread.
Enjoy!
Patti
Roasted and Curried Butternut Squash Soup
INGREDIENTS
.
1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
1/4 cup chopped fresh parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
.
Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
.
Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
.
Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
.
Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Baked Potato Soup
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk (whole, 2% or 1% works)
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided or real bacon pieces
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream (any fat variety)
DIRECTIONS
Pierce potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter.
Stir in flour and cook about a minute.
Whisk in milk, a little at a time, stirring constantly until thickened.
Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated.
Stir in sour cream and heat through.
Serve topped with remaining bacon, onions and cheese.
LENTIL SOUP
1 cup dry green lentils
1 cup dry French lentils
1 cup dry wild rice
1 large onion, finely chopped
1 head garlic, pressed
4 shallots
Fresh ground black pepper
1 large bunch flat leaf parsley
4 Tbl. Good olive oil
2 Tbl. Tomato paste
2 large carrots, sliced into ½†chunks
1 parsnip, peeled and chunks
1 celery heart (the tender part with leaves), chopped
4-6 quarts good vegetable broth
1 quart water
2 bay leaves
Salt to taste
2 medium red potatoes
1 bag baby spinach
2-3 bunches of other greens (kale, collards, chard, etc.)
Other vegetables, asparagus, green beans, etc.
Wash lentils and wild rice several times in cold water, leaving to soak for a bit
Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think) and parlsley in the olive oil until the onion gets clear – about 15-20 minutes.
Add the tomato paste and continue to cook, over low heat for another 10 minutes until pate is incorporated completely, stirring often so it doesn’t stick.
Add the broth, water, lentils, wild rice, carrots, parsnip, celery heart, and bay leaves. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occasionally.
Add the diced potatoes, spinach, greens and any other vegetables and cook for another 30-40 minutes until potatoes are very tender – just beginning to break apart and lentils have begun to thicken the broth a bit.
Zucchini Soup
5 Tbl. Olive oil
1 large onion, chopped
8 zucchini, peeled and shredded
2 potatoes, peeled and chopped
Salt & pepper
2 quarts chicken broth
1 bunch basil, chopped
1 bay leaf
Cook oil and onion in large sauce pan over medium heat until softened, add zucchini, potatoes, salt and pepper (to taste). Cook several minutes. Stir in chicken broth. Cook over medium heat until potatoes are soft (about 50 minutes) add basil and bay leaf and simmer for 10 minutes. Remove from heat, discard bay leaf. Puree until smooth.
I found this recipe a couple of years ago, and love the creamy texture of it. Great on a cool fall day!
6 bacon strips, diced
3 C. cubed, peeled potatoes
1 can (14 1/2 oz) chicken broth
1 small carrot, grated
1/2 C. chopped onion
1 T. dried parsley flakes
1/2 tsp. each celery seed, salt and pepper
3 T. all-purpose flour
3 C. milk
8 oz. Velveeta cheese, cobed
2 green onions, thinly sliced, optional
1. In a large saucepot, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
2. Combine flour and milk until smooth; add to soup. Bring to a boil; boil for two minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions, if desired.
Serves 8 (2 qts.)
Imagine broccoli, cheese and chicken. What a great combo! Velvety soup, crunchy crust French bread and fruit for dessert. Yummy!!!
1/2 cup butter
1 cup all-purpose flour
11 cups water
3 chicken bouillon cubes
2 lbs boneless skinless chicken breast halves, cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded cheddar cheese
8-12 servings
1½ hours total
15 min prep
In a 5-quart pot, melt butter over medium heat.
Mix in flour, stirring constantly until a thick paste forms.
Remove from pot, and set aside.
In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper.
Bring to boil over high heat.
Reduce heat to medium low, and simmer for 45 minutes.
Stir in the flour mixture a little bit at a time until soup thickens.
Simmer 5 minutes. Reduce heat, and stir in cream.
Mix in cheese 1 cup at a time, and stir until melted.
Made this last night... A keeper.
1 turkey carcass, boiled down reserving 2 cups broth for now - save the rest for anothe dish, pull the meat off the bone
1 can great northern beans
1 can Navy beans (the 14 'ish oz cans)
2 cups chopped bell pepper
1 medium onion chopped
1/4 cup chili verde sauce (green sauce)
2 tablespoons lime juice
1/4 cup chopped cilantro
2 chicken buillion cubes (I used Knorr)
2 cups water
reserved turkey meat and turkey broth
salt to taste (I didn't use but a pinch)
1/2 cup Sour cream
Put all in slow cooker, stir, and cook on low for 8-10 hours. Before meal, stir in sour cream. Serve with a dollop of cheddar cheese.
4 cups water
3 tablespoons quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 sticks cinnamon, 1-1/2 inches long
1 teaspoon grated lemon zest
1/3 cup lemon juice
1-1/2 cups fresh or frozen unsweetened blueberries
1 can (16 ounces) whole-berry cranberry sauce
Sour cream, to garnish
In a medium-size saucepan, combine all the ingredients except the cranberry sauce and sour cream. Over medium-high heat, bring the mixture to a boil, stirring constantly; then reduce the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and stir in the cranberry sauce. Cover and refrigerate until well chilled. Serve cold, with a dollop of sour cream.
I got this recipe from a friend, and I love it because not only is it incredibly easy, it is much lower calorie compared to alot of other recipes out there.
2 lbs Butternut Squash
1-2 Cups Fat Free Half and Half
1 Chicken Bullion
Salt and Pepper to taste
Cube the squash (peeled, and no seeds/pulp) and put it in a large saucepot, cover with about 1 1/2 inches of water. Boil, then cover and simmer for about 15-20 mins, until the squash is very tender.
Drain out the water, and blend until smooth (I use a hand blender right in the pot, but you can also put it through a regular blender)
Return squash to the pot, and add the half and half. (This is to taste, start with 1 cup, and work up from there) add the crushed chicken bullion and salt and pepper to taste.
Once everything is mixed well, reheat if needed, and enjoy!
This is my quick go to soup in the winter months. I always keep these ingredients in the pantry. I used to stop on the way home from work and buy a loaf of hot French bread to eat it with. When I got home I would throw it all together and after it cooked for about 18 min., I added the cheese and milk, turned off the heat, covered it with a plate and hopped in the shower while the cheese melted and it was ready to eat within 1/2 hour of getting home. Got this out of the Quick Cooking premiere issue 1998)
I don't add the hot sauce (hot enough for me w/Rotel) or parsley.
~Jan~
1 (5-1/4 oz.) pkg. Au gratin potatoes
11 oz. can whole kernel corn, drained (Green Giant Extra Sweet Niblets)
10 oz. can Rotel diced tomatoes and green chilies, undrained
2 c. water
2 c. milk
2 c. cubed process American cheese, diced (Velveeta 1 small 8oz. Cube)
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3 quart saucepan, combine the potatoes and sauce mix, corn, tomatoes, and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese, and hot pepper sauce (if desired). Cook and stir until the cheese is melted. Garnish with parsley if desired.
Yield: 6-8 servings (2 quarts).
~Jan~
1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1 small clove garlic, finely chopped
1 small carrot, coarsely chopped
3/4 cup green lentils
1 bay leaf
2 whole canned tomatoes, drained, seeded, and coarsely chopped
1 1/2 teaspoons salt
1/8 teaspoons freshly ground black pepper
2 slices Italian bread, cut into 3/4-inch cubes
1/2 head escarole, cut crosswise into 1-inch strips
2 teaspoons extra-virgin olive oil
1. In a stockpot, melt butter over medium heat. Add onion, garlic, and carrot, and sauté until tender, about 5 minutes. Add lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 cups water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.
2. Meanwhile, heat oven to 425°. Toast bread cubes on a baking sheet, turning occasionally until golden brown, about 7 minutes.
3. Add escarole to soup, and cook for 5 minutes more. Adjust seasonings, and serve in four bowls topped with croutons and olive oil. Serves 4
3 1/2 Pounds Declicata Squash (Butternut can be used as a substitute)
Vegetable Oil
1 Tblspn Grated Ginger
2 1/2 Cups Heavy Cream
2 1/2 Cups Vegetable Stock (or water or chicken stock)
1 1/4 Tsp Salt
1 Tsp Ground Nutmeg
1 Tsp Ground Black Pepper
1/4 Tsp Cayenne Peppet
Creme Fraiche or Sour Cream
Preheat over to 350 F. Cut squash in half, scoop out seeds. Place squash face down on lightly oiled baking sheet, cover with foil. Bake until soft (45 mins to an hour). Scoop pulp from skin. Discard skin.
In large heavy sauceplan over medium-high heat, stir together squash, ginger, and 2 cups cream. Bring to a boil. Slowly wisk in 2 cups of stock. Season with salt, nutmeg, black and cayenne pepper. Return to boil. Remove from heat and strain soup through a medium strainer, pushing on solids so that almost all of the pulp goes through. Reheat thinning with remaining cream and stock to desired consistency.
Serve soup hot, garnished with a small dollop of creme fraiche.
Butternut Squash Soup Recipe
courtesy of Gourmet Magazine
1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger, optional
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.
1 pound large shrimp (16 to 20)
Shrimp Stock
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3 cups homemade or canned low-sodium chicken stock
Pinch saffron threads (about 24)
2 ribs celery, coarsely chopped
1 medium onion (about 8 ounces), coarsely chopped
4 fresh bay laurel leaves, torn, or 2 dried
3 3-inch springs fresh sage
2 cups pumpkin puree, fresh (see Note) or canned
1/2 cup heavy cream
About 3/4 teaspoon salt, less if using canned stock
Scant 1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage
1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This steppan roasting the shells gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
3. Finishing the soup: Pour the olive oil into a large saute pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
Note:
To make fresh pumpkin puree, cut a sugar pumpkin in half and scrape out the seeds. Place it cut side down in a baking dish and pour in about 1/4 inch of hot water. Bake it in a 400°F oven until the flesh is tender, 40 to 50 minutes. Turn the pumpkin halves cut side up to cool. Scoop the pumpkin flesh from the skin and puree it in a food processor until smooth. Transfer the puree to a large sieve lined with a double layer of cheesecloth and let it drain for 2-3 hours until it is firm enough to hold its shape on a spoon.
Variation:
Substitute winter squash puree, such as butternut or acorn, for the pumpkin.
Makes 8 servings.
From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 by Jerry Traunfeld.
2 Tblsp olive oil
2 garlic cloves
1 med. onion
2 carrots
1 zucchini (optional)
3 scallions (optional)
3 stalks celery
Saute a few minutes in a large saucepan, then add:
1 can chopped tomatoes
1/3 cup parsley
1 can undrained kidney or cannellini beans
1 cup water
1 cup wine
3 cups beef broth
salt & pepper to taste
Bring to a boil, reduce heat and simmer covered 45 minutes.
Optional: add about ½ bag of washed, fresh spinach (chopped)
Cook a package of tortellini as directed on package. Drain and add to soup.
Sprinkle each bowl with grated Parmesan cheese before serving.
*****************************************
Mix together in a blender in small batches until smooth.
3 cans (14 oz.) Diced tomatoes w/garlic & onions
1 tblsp vinegar
1 tblsp brown sugar
1 tsp shredded orange peel
1/4 tsp black pepper
3/4 cup cream or whole milk
Simmer 5 minutes in saucepan. Sprinkle with grated cheese before serving.
6 tablespoons of butter
1 tablespoons of olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
3 cloves of garlic minced
4 tablespoons of green onion- chopped
salt and pepper to taste
1 tablespoon of flour
8 cup beef stock
1 cup dry white wine
1/2 cup dry sherry
3 tablespoons soy sauce
1 tablespoon of Thyme
1 teaspoon pf celery salt
1 teaspoon of Paprika
8 slices of stale French bread
8 slices of provolone cheese (swiss or muenster would also work)
Preparation:
Over medium heat melt 3 tablespoons of the butter and the olive oil in a large heavy stock pot. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Increase heat to high, remove lid, and add salt. Add garlic Sauté and stir onions until they are very soft and a deep golden brown.
Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes. Let a few of the onions crisp. Add beef stock, green onion, sherry, soy sauce, thyme, celery salt, and wine. Season to taste with salt and pepper, and simmer for 30 minutes.
Preheat oven to 425 degrees. Brush bread with remaining butter and Paprika. Toast it in the oven. Fill 8 oven proof bowls with soup. Add slice of bread and provolone on top of each bowl. Set the oven to broil and broil until cheese has toasted and is bubbling.
Serve hot and enjoy! Serves 8
This recipe is from The Henry Ford Museum in Dearborn, Michigan; where I worked for many years. I am a brown-bagger myself but if this was on the menu I always ordered it. Before I left my position there I asked the chef for her recipe and this is what I received.
1/2 C. carrots, grated
1/2 C. celery, diced small
3/4 C. onion, diced
1 T. garlic, minced
1/2 C. butter
1/2 C. flour
3 C. chicken broth
3 C. water
2 C. potatoes, cubed
3 C. dill pickles, grated
1 1/2 C. sour cream
1 1/2 C. heavy cream or half & half
salt, pepper and dill to taste
Saute carrot, celery, onion and garlic in butter, add flour to create a roux. Cook for approximately 10 minutes. Add broth and water, bring to a boil. Add potatoes and pickles. Coo until potatoes are tender, lower heat, slowly add cream then sour cream. Season with salt, pepper and dill. Cook until warmed through. Do not boil! Makes 8 servings.