Archives For soup

Butternut Squash Soup

January 21, 2009 — Leave a comment

I love this recipe. There is only a little cream & so it’s got a great flavor.

1 medium butternut squash

1 medium yellow onion chopped

3 tbsp butter

2 apples peeled and cored

2 sticks of celery chopped

1 carton of chicken broth

1 pint of heavy cream (or half and half)

salt and pepper to taste

Optional

**Nutmeg to taste

**Sour Cream (dallop per bowl)

**bread to dip

Directions:

Wash butternut squash and take a small knife or fork and puncture squash all over to release air. Bake at 350 degrees for 1 hour or until tender (you can check that with a fork). Fill sink with cold water and place squash in sink to cool. While cooling, in a deep saucepan – melt butter and saute onions and celery until clear and tender. Add 2 cups of broth and apples and bring to a boil. Boil until apples are tender (about 10 min.) remove from heat, add remaning chicken broth and let cool. Peel skin off of squash and cube squash. In a food processor or blender puree squash and apple-liquid until smooth. (Do not blend while food is really hot, as heat expands). Return to pan and add cream. Bring to a near boil and serve.

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White Chili

January 13, 2009 — Leave a comment

This recipe is courtesy the Cusick Family.

Cover 4 chicken breasts with water, onion, celery & carrots. Bring to a full boil, turn down & boil for 6 minutes. Remove, let cool & shred.

In a large pan with 1 Tbsp of olive oil, saute 2 onions until transparent. Add 3 garlic cloves, 3 (4 oz) cans of diced green chilis. Add 2 tsp. Cumin, 6 Tbsp. Lime juice, 4 cans of great northern white beans and 2-3 pkg of frozen white corn. Add chicken. Add chicken broth. 

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Butternut Squash Soup

May 6, 2008 — Leave a comment

1.5-2 lbs butternut squash
2 cans coconut milk
1/2 c brown sugar
2 T butter
1/2 T vanilla

Peel and cut up the squash and cook in coconut milk, brown sugar and butter
until tender, about 20- 30 min. Puree and add vanilla. Makes 8-10 cups

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Mexican Meatball Soup with Rice & Cilantro

May 6, 2008 — Leave a comment

This is one of my favorite soups. Holly Olson is credited with finding it. If you want a good sense of it’s aroma Adam Eshenroder’s fleece jacket is drenched in the smell, 2 Months & 4 washes later, I think it’s now a part of the jacket.

Ingredients:

2 tablespoons olive oil
2 3/4 cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1/2 cup chunky tomato salsa (medium-hot)
1/2 cup chopped fresh cilantro
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin1/2 cup long-grain white rice
Method:

Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.

Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.

Makes 6 to 8 (main-course) servings.

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Potage Parisenne

May 6, 2008 — Leave a comment

This is a super smooth potato soup. The recipe is courtsey Liz Hatch. 

Ingredients: 

2 C. raw diced potatoes 1/2 C. dried leek

1/2 C. flour

1/2 C. Heavy Cream

1 TBSP Finely Chopped Green Onions

2 TBSP Butter

1 tsp. finely chopped parsley

6 C. chicken stock

salt to taste

Method:

Saute onions in butter until transparent. Add flour & mix well. Add 3 cups of chicken stock, stir well and let simmer slowly. In seperate pan add the remaining 3 cups of chicken stock, potatoes, leek and bring to a boil. Let simmer for 20 minutes.

Then mix both pots. Blend it all in a blender. Add cream & check for seasoning. Top with parsley.

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