Soups On!
Roasted Garlic Potato Soup Serves: 6
    Ingredients
  • 1 head garlic
  • 3 lb red potatoes (medium in size)
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 1/4 cup butter
  • 1 cup cream
  • 1/4 cup cooked, crumbled bacon

    Directions
  • Wrap the garlic in foil and place into a 400 degree oven with the potatoes for 45 minutes.
  • While potatoes and garlic cool, in a 5 quart dutch oven saute the onion until transluscent in olive oil, adding salt and pepper.
  • Peel the potatoes (the skins slip right off with no special tools) and crumble into the onion. Cut the top of the garlic off and squeeze onto the potatoes. Stir in the chicken broth and bring to a simmer. Add the cream and butter, keeping over low heat until the butter is melted.
  • Pour into bowls and garnish with crumbled bacon.
    Golden Cauliflower Soup

    Serves: 8
      Ingredients:
    • 1 Small Head of Cauliflower (cut into flowerets)
    • 3 Cups Chicken Broth
    • 1/2 Cup Chopped Onion
    • 1/3 Cup Butter
    • 1/2 Cup Flour
    • 1 Cup Cream
    • 2 Cups Grated Cheddar Cheese
    • Freshly Grated Nutmeg (to taste)

    Directions:

    Cook flowerets in 1 cup water. Reserving 1 cup, blend remaining cauliflower; set aside.

    In sauce pan, cook onion in butter until translucent. Stir in flour, cook 2 minutes. Stir in broth and cream until blended. Simmer until thickened. Add remaining ingredients and stir until cheese is melted.

    Garnish with parsley or fresh chopped chives.

    Sopa De Albondigas
    Meatball Soup

    Serves: 12
      Meatballs:
    • 1 pound Ground Beef, Extra Lean
    • 1 pound Sausage (I like Italian)
    • 1/4 Cup Flour
    • 1 Egg
    • 1/4 Cup Salsa
    • Soup:
    • 6 Cups Chicken Broth
    • 4 Cups Beef Broth
    • 1 Teaspoon Dried Oregano
    • 1 Large Onion (chopped)
    • 2 Teaspoons Ancho Chili Powder
    • 6 Carrots (thinly sliced)
    • 1/4 Cup Uncooked Rice
    • 1/3 Cup Fresh Cilantro (chopped)
    • 3/4 pound Spinach Leaves (washed and shredded)
    • 2 Limes (wedged)
    • Tortilla Chips

    Meatballs:

    Mix meats, flour, egg & salsa. Shape into small balls (1"). On a lightly cooking sprayed baking sheet, bake 10 to 15 minutes at 350° until done. Let drain on paper towels.

    Soup:

    While meatballs are baking: In an 8 quart pan, combine broths, oregano, onions & chili powder. Bring to a boil, reduce to simmer. Add carrots, rice & Cilantro. Simmer about 20 minutes, until carrots are tender.

    Add meatballs, return to simmer. Add spinach, simmer for 5 minutes. Serve with tortilla chips and lime wedges.


    Back Burner Soup
    Serves: 8
      Ingredients
    • 2 Cups Mixed Dried Beans (either soaked overnight or quick-soak method)
    • 28 Ounce Can Stewed Tomatoes
    • 2 Cups Chicken Broth
    • 1 Tablespoon Olive Oil
    • 1 Medium Onion (chopped)
    • 2 Cloves Garlic (chopped)
    • 4 Carrots (peeled and chopped)
    • 3 Potatoes (peeled and diced)
    • 2 Ribs Celery (chopped)
    • 1 Bell Pepper (chopped)
    • 1 Tablespoon Worcestershire Sauce
    • 1 Teaspoon Dried Thyme
    • Salt and Pepper to taste
    • 3 Cups Diced Cooked Chicken
    Directions

    Heat olive oil over med-high heat in a large soup pot. Saute onion and garlic until tender. Add celery, carrots and bell pepper. Continue to saute another 3 minutes. Add remaining ingredients. Bring to a boil, reduce to a simmer and let simmer an hour to an hour and a half, or until beans are tender.

    back


    Tomato Soup
    Serves: 8
      Ingredients:
    • 2 Large Onions (thinly sliced)
    • 2 Cloves Garlic (optional)
    • 1 Can Italian-style Tomatoes (28 ounce)
    • 3 Tablespoons Sun-dried Tomato Paste
    • 1 Teaspoon Each: Dried Thyme and Basil
    • 1/4 Teaspoon Each: Ground Red and Black Pepper
    • 1/2 Cup Flour
    • 1 Can Undiluted Chicken Broth -- (10 ounce)
    • 4 1/2 Cups Water
    Directions:

    In a large Dutch oven sauté onions and garlic in a tablespoon of the chicken broth. Stir in tomatoes, paste, thyme, basil and pepper. Combine flour and remaining broth until well blended; add to pot, stirring well. Stir in water. Bring to a boil, stirring constantly; cover, reduce heat, and simmer 30 minutes; stirring often.
    Using electric blender, process 1/4 of soup at a time until smooth. Return to pot, cook until heated. Garnish with a celery leaves if desired. Yields 10 cups.
    Variation: Stir in 1/2 cup of cream for Cream of Tomato Soup.

    back

    home