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What’s for dinner when you have a load of broccoli in the fridge? Broccoli Cheese Soup of course!
- 3 large broccoli crowns, rinsed and roughly chopped including stems
- 3 stalks celery
- 1 medium onion
- 12 cups chicken broth
- 2 T butter and 1/4 c. butter
- 1/4 cup all purpose flour
- 2 c. milk
- Chop onion and celery in a food processor, place into stock pot with 2 T. butter, saute over medium heat until softened.
- Add chopped broccoli and chicken broth
- Simmer until broccoli is tender.
- In a separate pot, melt remaining butter and add flour, making a roux. Then add milk and stir over low heat until the mixture thickens.
- Remove 1/2 of broccoli mixture, without broth to a bowl.
- Add milk mixture to stockpot.
- Use blender or stick blender to puree soup in stockpot.
- Add reserved broccoli back into stockpot.
- Salt and pepper to taste.
- Garnish with shredded cheddar cheese.
Here’s the recipe:
- 5 lbs Yukon Gold potatoes
- 2-3 leeks
- 12 cups chicken broth (or enough to cover the vegetables)
- milk or cream (about 1 cup)
- salt and pepper to taste
- Split leeks down the middle and wash thoroughly. Thinly slice all the leeks and place into a dutch oven with about 2 T. canola or vegetable oil.
- Saute leeks over medium heat until they are soft but do not brown. About 10 minutes.
- While leeks are sauteing wash potatoes and cube into bite size pieces.
- Add cubed potatoes (skins and all) to the pot. Add chicken broth enough to cover the vegetables.
- Add ground black pepper to taste.
- Cover and cook on medium low heat for about 1 1/2 hours or until potatoes are cooked through.
- Remove one third of the potato leek mixture and place in a separate bowl to be added back into the soup later.
- Add milk or cream to the remaining soup. Blend with a stick blender or by putting batches into a stand blender until a creamy consistency.
- Return potato leek mixture to the soup.
- Taste for salt and pepper.
- Serve and enjoy!
This was dinner last night – Chicken Tortilla Soup.
- 3 chicken breasts – cut up into bite size pieces
- 12 cups chicken stock or broth
- 4 cups instant mashed potatoes (thickener)
- 1/4 cup shredded cheese (cheddar, jack or colby)
- 1 cup chopped onion
- 1 cup chopped green bell peppers or 1 can green chiles
- 1 14 oz can kernel corn
- 2 t. cumin
- 1 t. cajun seasoning
- salt and pepper to taste
- cilantro chopped for topping
- lime wedges for topping
- 2 cups crushed corn tortilla chips for topping
- Cut up chicken breasts add to stock pot with broth.
- Add remaining ingredients except for cilantro, lime and tortilla chips.
- Bring to a boil and simmer until chicken is cooked through about 1/2 hour. Add additional mashed potatoes or sour cream to the desired thickness.
- Add cilantro, lime wedge and tortilla chips to individual bowls to top soup.
Cold days warrant soup. Since a friend asked for the recipe, I thought I would post the recipe for potato leek soup.
5 lbs of Yukon Gold potatoes, washed and cubed into bite-size pieces
1 bunch of leeks (3 med/large), cleaned and thinly chopped (white and green parts)
32 oz of chicken broth (vegetable broth for you, vegetarians- I use low sodium)
2 T. vegetable or olive oil
Milk for creaming (I use 1%, but whatever you have will be fine)
1. Clean and slice leeks. Saute in the oil until they are soft, but not brown. While they are cooking, you can dice your potatoes.
2. When leeks are soft, add potatoes and broth (you want it all covered with broth, if 32 oz is not enough you can adjust this accordingly.
3. Add salt and pepper to taste. Let simmer until potatoes are cooked, about 1 hour.
4. Take about 1/2 soup and put it into blender (unless of course you have one of those fancy-smansy stick blenders). For each batch fill about 3/4 and add about 1/4 c milk. Blend. Continue until the entire half is done and then add back to pot with unblended soup. Again, check salt and pepper to taste.
(You can do this when it is cooled and then re-heat the whole soup to serve)