Tag Archives: Soup

Zuppa Toscana soup

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Zuppa Toscana soup

Zuppa Toscana soup

Ingredients

  • 3 cans (14oz) Chicken Broth
  • 2 cups whipping cream
  • salt and pepper (to taste)
  • 1 medium onion, diced,
  • 2 garlic cloves, minced
  • 1/2 pkg. bacon (cooked and crumbled)
  • 2 cups chopped spinach
  • 1 lb mild Italian ground sausage
  • 3 potatoes scrubbed and cut into slices or small chunks

Instructions

  1. Cook and crumble the bacon, set aside.
  2. Cook and crumble the italian sausage in a large pot.
  3. Once sausage is cooked through, add chicken broth, and spinach to the pot.
  4. Place a lid on the pot and let it come to a slight boil.
  5. While chicken broth is coming to a boil, slice potatoes in half and then cut 1/4 inch thick slices.
  6. In a skillet over medium heat, sautee the potatoes, diced onion, and garlic.
  7. Sautee until potatoes are cooked through.
  8. Once potatoes are cooked, add cooked/crumbled bacon and the potato mixture to the pot of chicken broth and sausage.
  9. Stir together, and add in whipping cream. (don’t boil it once the whipping cream is in it because it could curdle)
  10. Add salt and pepper to taste

Recipe source…..

CentsLess Deals

Chicken With Wild Rice Soup

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Chicken With Wild Rice Soup

Chicken With Wild Rice Soup

Ingredients
4 cups low sodium chicken broth
3 cups water
1 box Long Grain & Wild Rice (w/ flavor packet, we used Roundy’s brand of Near East)
2 stalks celery, diced
¼ cup red onion, thinly sliced
½ cup carrots, diced
2 cloves garlic, minced
1 teaspoon dried majoram
3 tablespoons olive oil
3 tablespoons all-purpose flour
¾ cup heavy cream
¼ cup milk
salt and pepper, to taste
2 cups cooked chicken

Directions
In a large saucepan or dutch oven, drizzle olive oil on the bottom and add carrots, celery, garlic, onion, marjoram and seasoning flavor packet. Saute for 5 minutes over medium heat.

Stir rice in; then mix in the flour. Add chicken broth and water and bring to a boil. Simmer for 15 minutes.

While soup is simmering, heat the heavy cream and milk in a small saucepan, just until hot. Add milk and heavy cream to the soup mixture along with the cooked chicken. Simmer for another 30 minutes, or until the rice is cooked through. Season with salt and pepper.

We served ours in a sourdough bread bowl.

Recipe and Picture source…..livelovepasta.com

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Creamy Ham and Potato Soup

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Creamy Ham and Potato Soup

Creamy Ham and Potato Soup

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1/2 cup carrot, diced (optional)
  • 1 cup diced cooked ham (buy a ham steak in the deli section)
  • 3 1/4 cups chicken broth
  • 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

Instructions

  1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the 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 so that lumps don’t form and 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.
  4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

Picture and recipe source…..the-girl-who-ate-everything.com adapted from Allrecipes

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Minted Lamb And Vegetable Soup

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Minted Lamb And Vegetable Soup

Minted Lamb And Vegetable Soup

Ingredients

Serves : 4

  • 3 large carrots
  • 2 cups frozen peas
  • 3 medium potatoes
  • lamb leg joint or shank
  • enough water to cover the meat
  • 5 tablespons mint sauce
  • salt and pepper to taste

Directions

Preparation:5min  –  Cook:2hours  –  Extra time:25min  –  Ready in:2hours30min

  1. Boil water add the meat and cook for approx 30 mins.
  2. Add chopped carrots, potatoes and frozen peas and a dash of salt and pepper to taste.
  3. Leave to simmer for one and a half hours (keep scraping the froth off).
  4. 5 minutes before serving, add 4-5 heaped teaspoons of mint sauce maybe more depending on how much flavour you require.
  5. Serve with a nice uncut crusty loaf of bread

Recipe source…..allrecipes.com.au

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Coconut Curry Soup

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Coconut Curry Soup

Coconut Curry Soup

Ingredients
For the Soup:

1 tablespoon olive oil
1 large sweet potato
1 large yellow onion, chopped
13 ounces coconut milk
2 cups almond milk
2 tablespoons curry powder
red or cayenne pepper
1/2 teaspoon ginger
1/2 teaspoon salt

For the Roasted chickpeas:
1 can chickpeas, drained and rinsed
1/2 tablespoons coconut oil
1/2 teaspoon ginger
1/2 teaspoon curry powder
1/4 teaspoon salt
plain greek yogurt, for serving

Directions

Preheat the oven to 400°F.
Poke the sweet potato several times with a fork and wrap it in foil
Bake the sweet potato in the oven until very soft, about 50 to 60 minutes.
Prepare the roasted chickpeas. Drain and rinse the canned chickpeas. Put them in a mixing bowl and toss them with the coconut oil, ground ginger and salt. Spread the chickpeas on a parchment-lined baking sheet and bake at 400 degrees (with the sweet potato) for 20 to 30 minutes until browned and crispy. Remove from oven and set aside.
While you’re roasting the sweet potato, prepare the remainder of the recipe. In a large pot, sauté the onion in olive oil over medium heat until soft and browned, about 15 to 20 minutes.
In a blender, add the coconut milk, almond milk, curry powder, ground ginger, cayenne, salt. Add the sautéed onion and roasted sweet potato and blend until completely smooth.
Pour the soup into a pot and heat just until it reaches a gentle boil.
Serve in bowls with plain Greek yogurt and roasted chickpeas on top!

Recipe Source: foodfanatic.com

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Loaded Potato Soup Recipe

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Loaded Potato Soup Recipe

Loaded Potato Soup Recipe

Ingredients
4 (6-ounce) red potatoes
2 teaspoons olive oil
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices,
halved 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
4 teaspoons thinly sliced green onions

Preparation

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk.
Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Note: This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.

For more information about creating a healthy plate, visit www.choosemyplate.gov.

Recipe Source:  http://www.myrecipes.com/recipe/loaded-potato-soup-10000002012818/

Crock Pot Potato Soup

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Crock Pot Potato Soup

Crock Pot Potato Soup

The weather is changing here already. Today, winter coats were needed it was so chilly. I can’t believe it.  Fall just started and it seems to be ending already.   With all the chilliness, comes a bit of soup.  We don’t eat alot of soup, so, I am always a bit hesitate to make it.  But, this one looked pretty darn easy and it’s in the crock pot, so, why not?  It is nice and potato-ey {without any milk or cream} and makes enough to feed an army. We served ours topped with shredded cheddar, bacon  and a side of crunchy french bread.  A perfect, warm dinner for a chilly day.
What you need:
3 lbs potatoes, diced {no need to peel}
4 TBSP garlic powder
1 medium onion, chopped
38oz chicken stock
8oz cream cheese, softened.
To Prepare:
Add potatoes, garlic powder, onion and chicken stock into crock pot.  Cover. Cook on high for 5 hours or low for 8 hours.
Remove soup from crock pot. Puree in blender or food processor with cream cheese.  Pour back into crock pot to keep warm.

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