cremey potato soup

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

cremey celery soup

riginal recipe makes 32 servings Change Servings

    3 quarts chicken stock

    3 pounds celery, coarsely chopped

    1/2 pound carrots, julienned

    1/2 pound onions, chopped

    1 cup all-purpose flour

    1 tablespoon salt

    1 teaspoon ground white pepper

    3 quarts hot milk

    1 cup margarine

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French Onion Soup

French Onion Soup

Prep Time:
    20 Minutes
Cook Time:
    2 Hours
Difficulty:
    Easy
Servings:
    6

Print Recipe
Ingredients

    1 stick Butter
    4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
    1 cup (generous) Dry White Wine
    4 cups Low Sodium Chicken Broth
    4 cups Beef Broth
    2 cloves Minced Garlic
    Worcestershire Sauce
    Several Thick Slices Of French Bread Or Baguette
    5 ounces, weight (to 7 Ounces) Gruyere Cheese, Grated

Preparation Instructions

Preheat oven to 400 degrees.

Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.

Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.

Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.

Serve immediately.

lentil,celery tomato soup

1 cup lentils, rinsed

1 onion, halved

A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf, and a Parmesan rind

1 1/2 quarts water

1 tablespoon extra virgin olive oil

1 medium carrot, diced

3 celery stalks, diced

2 garlic cloves, minced

Salt, preferably kosher salt, to taste

1 28-ounce can chopped tomatoes, with liquid

Pinch of sugar

2 tablespoons tomato paste

1/4 cup chopped fresh parsley

Very thinly sliced celery, from the inner heart, for garnish

Freshly grated Parmesan cheese for serving

1. Combine the lentils, 1/2 onion and the bouquet garni with 1 quart water in a saucepan and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes.

2. Chop the remaining onion. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic and a pinch of salt. Stir together until fragrant, about 1 minute, and add the canned tomatoes with their liquid and the sugar. Bring to a simmer and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.

3. Add the lentils with their broth, the tomato paste, salt to taste, an additional 2 cups water, and bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Taste and adjust seasonings. Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.

Yield: Serves 4 to 6 (4 if there are teen-agers in your house)

Advance preparation: This will keep for three or four days in the refrigerator. It may require thinning out. It’s even better the day after you make it. I have a teenage son and he just about polished off the leftovers – which should have served 3 – the day after I tested the recipe.

Variation: Shortly before serving add 2 cups baby spinach and simmer just until wilted.

Creamy Chorizo and Brussels Sprouts Soup

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes

Yield: About 4 servings

Ingredients

• 8 ounces Spanish chorizo, finely diced
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 lb. brussels sprouts, finely chopped
• 4 cups chicken broth
• 2 cups (about 1/2 pound) diced Yukon gold potatoes
• 1 tsp. paprika
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1 (6 oz.) can evaporated milk
• optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo

Method

Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest.

Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender.

If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in evaporated milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.

Serve warm with toppings.

Broccoli Potato Cheese Soup

Broccoli Cheese Soup

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
2 potatos

Split Pea Soup

• Prep time: 10 minutes
• Cook time: 1 hour, 45 minutes

Ingredients

• 1 lb (2 1/4 cups) green split peas
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 1 large leek, chopped
• 1 large carrot, chopped
• 1 large clove of garlic, halved
• 1 herb bouquet*
• 2 well-rinsed ham hocks
• Salt and Pepper
• Optional garnish - small toasted croutons (avoid for gluten-free version)**, chopped parsley or chives

*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.
**To make toasted croutons, take 2 or 3 slices of day-old French or Italian loaf bread, cut into cubes. Let dry out a bit (can put in 200 degree oven for 10 minutes to help dry). Melt a tablespoon or two of butter on medium high heat in a large skillet. When hot, add the bread cubes, spread out in a single layer. Let toast on one side and then turn to other sides. Add more butter if necessary. Alternatively you can toss the cubed bread with olive oil and let toast in a 350°F oven until lightly browned.

Method

1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
2 Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to workin batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.
3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into warm bowls and garnish with croutons and parsley or chives.
If you want, don't discard the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup.
Makes 2 quarts. Serves 6.

This split pea soup recipe is adapted from one written by Julia Child years ago for a Parade Magazine article. It's a shortened version of the split pea soup recipe in her book, The Way to Cook. In that book, Julia uses a slightly different method. She first prepares the ham hock stock, with onions, carrots, celery, and an herb bouquet. After simmering the ham hock in 3 quarts of water for three to four hours, she strains the stock. In a separate pan she sautés chopped onion, celery, carrots, and turnips or rutabaga in butter. She then blends in a few tablespoons of flour, cooking for a few minutes, before slowly adding the ham stock. She then adds the split peas and lets cook for 45 minutes. Everything else is the same (skimming, puréeing, etc.)

Chinese Beef Vegetable Stew Soup

Serving: 12
Prep Time: 3 hours
Precooked time: 2-5 mins

"Law Sung Tong " aka mix veggy soup. This soup was my favorite as a kid when my mom made it and we'd all get drafted to help with the peeling, dicing and such then be rewarded with a very tasty stew at the end. This is one of the few dishes that I am very good at.

Chinese Beef Vegetable Stew Soup

3 tomatoes (cut in chunks)
1/2 bunch of celery (cut in chunks)
3-4 potatoes (cut in chunks)
3-4 carrots (cut in chunks)
1 whole ox tail
1/2 turkey leg
1/3 bunch of Cilantro (diced)
1 onion (cut in chunks)
12 cups of water
1 chicken boullion cube

Start the ox tail, turkey leg cooking in low heat for 1-1.5 hour you're making a soup base before we add the rest of the ingredients because we dont want all the veggies to disintegrate before the flavor from the meats are out. Then add the rest of the ingredients and continue cooking in low heat for 1-1.5 hours. Serve hot

*subsitutions: if no oxtail then any beef will do, and if no beef sub in 2 turkey legs, or 1/2 a chicken