Cream of Celery Soup with Blue Cheese 4 tablespoons butter 1 head celery, chopped (include the leaves!) 1 small onion, chopped 2 garlic cloves, minced 2 large carrots diced 2 cups chicken stock (or veggie stock) 1/2 cup white wine (or can use apple juice or white grape juice) 1/4 teaspoon white pepper 1/8 teaspoon cayenne pepper (to taste) salt, if needed, to taste 3/4 cup heavy cream (or half and half or light cream or 1 can reduced fat evaporated milk 4 ounces crumbled blue cheese Dice veggies and saute over low heat until veggies are soft and they release liquid. Add stock, wine and spices. Simmer for 30 minutes. Place veggies is blender to emulsify. Return to pot. And cream and cheese and cook until cheese is melted. Adjust seasonings.
4 tablespoons butter 1 head celery, chopped (include the leaves!) 1 small onion, chopped 2 garlic cloves, minced 2 large carrots diced 2 cups chicken stock (or veggie stock) 1/2 cup white wine (or can use apple juice or white grape juice) 1/4 teaspoon white pepper 1/8 teaspoon cayenne pepper (to taste) salt, if needed, to taste 3/4 cup heavy cream (or half and half or light cream or 1 can reduced fat evaporated milk 4 ounces crumbled blue cheese
Dice veggies and saute over low heat until veggies are soft and they release liquid. Add stock, wine and spices. Simmer for 30 minutes. Place veggies is blender to emulsify. Return to pot. And cream and cheese and cook until cheese is melted. Adjust seasonings.
What is your favorite soup? Please share
[This message edited by Chrysalis123 at 1:36 PM, December 22nd (Sunday)]
3 Tblsp butter or margerine 3 green onions, chopped (including green parts) 1 clove garlic, minced 1 red bell pepper, finely chopped 5 Tblsp flour Tobasco sauce 1/4 tsp oregano 1/8 tsp. black pepper 2 cans chicken broth
1/2-3/4 lb Monterey jack cheese, shredded 1 jar hot salsa (or mild if preferred)
1 can corn, drained
Saute green onion, garlic and red pepper in butter until tender. Add flour. Stir in 3-4 drops Tabasco sauce, black pepper and oregano. SLOWLY stir in chicken broth (to prevent lumps). Add salsa. Simmer until hot. Add cheese & corn.
For a more hearty soup, add shredded, cooked chicken.
[This message edited by PurpleBirch at 2:55 PM, December 22nd (Sunday)]
DS (6), DS (18 months)
Aug 30 2013 He gives me back his ring with an ultimatum: "Get over it or get out".
Status: Done like dinner
Tortellini Tomato Spinach Soup 1 tablespoon olive oil 1/2 cup minced onion (about 1/2 small onion) 1 clove garlic, minced 4 to 6 cups broth, chicken or vegetable 1 (14-ounce) can crushed tomatoes 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini (I used a whole 16oz pkge) Coarse grained salt and cracked black pepper 10 ounces fresh spinach 1/4 cup freshly grated Parmesan, very loosely packed
Directions
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
taco meat (left over) 2 cans black beans 1 can red beans 1 can corn 2 cans diced tomatoes 1 can diced green chiles 1/2 chopped onion beef broth (enough for desired thickness) 1 packet taco seasoning spoonfull of ground chipotle
top with cheese and/or sour cream!
cornbread on the side
so easy, so good! especially on a snowy cold night.
[This message edited by unfound at 4:15 PM, December 22nd (Sunday)]
1 pkg frozen fish medley 1 pkg diced clams 1 bottle fish juice 2 or 3 packets of goya type chicken consume packeta 3/4 stick of butter (not margarine) 1 diced garlic clove 1/2 cup of milk
Put the frozen fish in a pan. Add all liquids and cook on low/med heat. Add butter and garlic When fish thaws and butter melts add consume
The liquid should be just above the fish. If not you can add a bit more milk or water.
Ds hates cilantro. Spouse loves it. Your call.
Adjust seasonings (more consumer, garlic or butter) to your taste.
[This message edited by sullymeishadomi at 5:56 PM, December 22nd (Sunday)]
Ingredients 1/3 cup olive oil 1 cup each chopped onion (and optional leek) 4 cloves mashed garlic 2 or 3 large, ripe tomatoes (I used canned) 2 1/2 quarts water Herb (fresh is best I used dried): thyme, parsley, and basil (in any combination) 1 tablespoon sea salt 3 - 4 pounds fish heads & bones, shrimp shells OR reduce water and use 3-4 cups fish stock instead 1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks 2 cups white wine (cheap Chardonnay is fine)
Directions Saute onions (leeks) garlic then add the tomatoes, water, wine herbs, salt and fish bones (or stock). Simmer for 30 minutes, strain saving broth & add shrimp & fish Season with salt and pepper to taste
serve with crusted break
Potato Soup
Fry some bacon until it crisps. Set aside bacon, but leave grease in the pan. Peel 5-6 medium sized potatoes, and cut into bite-sized pieces. Saute in pan with bacon grease, with chopped celery, onion and carrots. Add salt and pepper, to taste. Transfer to stock pot if a frying pan was used for the bacon. Add 1 cup chicken stock. Take 2 cups of milk, add 2 Tablespoons of seasoned flour, and whisk together. Pour into pot with other ingredients, and bring to a boil. Cook until potatoes are tender. Serve with shredded cheddar cheese and crumbled bacon.
2 TBsp olive oil 1 med onion, diced 1-2 cloves garlic, minced 1 TBsp cumin (I usually add a bit more) 3 cans black beans 1 can diced tomatoes or Rotel Chicken or vegetable stock Salt and pepper
Saute onion in the olive oil until translucent. Add garlic and cumin and stir while garlic cooks a bit.
Add one can UNDRAINED black beans. In the pot, mash them. Add the other 2 cans of black beans, DRAINED. (I usually add 2 cans UNDRAINED and mash, then one can drained, because that's the consistency I prefer)
Add diced tomatoes/Rotel, salt and pepper, and enough chicken stock (or vegetable stock) to get to the consistency you prefer.
Cook about 30 minutes.
Top with nothing or any combination of pico, sour cream, cilantro, crushed tortilla chips, cheese.
This is my H's favourite soup!
½ lb. ground beef ½ cup chopped onions 2 cups hot water ¾ cup cut-up celery ¾ cup cut-up potatoes 1 tsp salt ¼ tsp pepper ½ bay leaf, crumbled Pinch of basil 3 whole fresh tomatoes, stems removed
Brown ground beef slowly in a little hot fat in a heavy kettle. Add onions and cook 5 minutes more. Add remaining ingredients except tomatoes and mix thoroughly, Loosening the brown crustiness from bottom of kettle. Bring to boil; cover, then simmer 20 min. Add tomatoes and, if necessary, more water. Simmer 10 min. longer
2 generous servings.
Additional ingredients I’ve added over the years: Substitute fresh tomatoes with a can of crushed tomatoes. Add other vegetables (peas/corn/broccoli/cauliflower) Add pasta
I just made this soup with turkey breast instead of ground beef. It's simmering on the stove!
