January 13, 2009
Garlic Soup
Ingredients:
6 unpeeled garlic heads
1/4 cup olive oil
7 tbl butter
3 1/4 large yellow onions
1/3 cup flour
4-5 cups chicken stock
1 cup heavy cream
salt and pepper
Freshly chopped chives for garnish
Directions:
Preheat oven to 350F. Cut off top 1/4" of each garlic head. Place the garlic heads in a small shallow baking dish. (Terra Cotta baking dishes rock for this, btw.) Drizzle oil over them and bake until golden, about 50 - 60 minutes. Cool slightly. (You can do the same thing but wrap the heads with oil on top of them in aluminum foil so they won't brown so quickly.) Press individual garlic cloves between thumb and finger and release the garlic oils. Chop the garlic.
Melt the butter in a medium saucepan over low heat. Add the onion and saute until the onion is carmelized - approximately 8 minutes. Dust with flour and cook a minute, stirring. Stir in chicken stock and simmer one hour, stirring occasionally. Add roasted garlic and cream. Season to taste with salt and pepper.
Ladle into bowls and garnish with chives. Serve with chunks of sourdough bread or in a bread bowl. Garnish with Gruyere cheese, if desired.
Posted by Kelli Little at 05:31 PM
Double Onion Soup w/Cheese (Light)
b>Ingredients:
Vegetable oil spray
1 tsp margerine
2 cups thinly sliced yellow onions (about 2 medium)
1 cup thinly sliced red onion (about 1 medium)
5-8 cloves of garlic, crushed or minced
1/2 tsp sugar
4 cups low sodium chicken broth
2 tbl dry sherry or white wine vinegar
1 tbl Worchestershire sauce
1/2 tsp salt
2 tbl shredded part-skim mozzerella cheese
2 tbl grated or shredded Parmesan cheese
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
Black pepper to taste
Baked Garlic bread cut in 1" - 2" squares
Directions:
Spray a large saucepan with vegetable oil spray. Add margerine and melt over medium-low heat. Add yellow and red onions. Cook for 20-30 minutes, or until yellow onions are tender and light brown, stirring occasionally. Add garlic and sugar. Increase heat to medium and cook for 5 minutes, stirring occasionally.
Stir in chicken broth, sherry, Worchestershire sauce, and salt. Bring to a boil, reduce heat, and simmer covered for 20 minutes. Place bread pieces in soup bowl or pot, pour in soup, and then sprinkle cheese on top. You may choose to brown the top of the cheese in the oven in an oven-safe bowl if you prefer.
Posted by Kelli Little at 05:30 PM
Julie's Potato Dill Soup
Ingredients:
7-8 Russet potatoes, big
1 cup butter
4-10 cloves garlic
1/4-1/3 Jar of Dill weed
Crushed Basil
Olive Oil
Garlic Salt
Sourdough Bread Bowls
Pepper & Salt
Directions:
Peel and cube potatoes as if you were making mashed potatoes. Boil the potatoes in a big stock pot. They are done when they are easy to mash, but don't let them dissolve.
While the potatoes are boiling, heat one cup of butter in a med. frying pan or shallow sauce pan. If you are a health nut, use oilive oil for some of the butter, but use at least one whole stick of butter. Don't let it burn.
Finely dice two medium-large yellow or white onions. When the butter is melted and warm, add the onion and saute. Also ad minced garlic, dill weed, black pepper, and basil. If there isn't enough liquid, add some olive oil. The mixture is done when the onions are soft and clear.
Drain potatoes in a colander. Separate approx. 1/4 of the potatoes and cut them into bite-sized pieces. Set aside.
In a blender, put 1/3 of the remaining potatoes, 1/3 of the onion/butter stuff, and about 3 cupes of broth. (Homemade chicken broth or vegetable broth works.) Puree in the blender until it is a thick liquid. Pour into a stock pot. You can use the one you used for the potatoes, as long as you wipe it out first. Do this three times, until you have used all the potatoes and onion/butter stuff. If you have a small blender, it make take more than three times.
Add bite-sized potato pieces to the soup and heat it to the desired temperature. Season to taste. It could probably use some salt or, better yet, garlic salt. If you want the soup thinner, add broth or cream.
Makes 12-18 servings
Posted by Kelli Little at 05:28 PM
Leftover Turkey Soup
Ingredients:
Broth
3 cups sliced carrots
2 cups sliced celery
1 cup diced onion
3 boxes Lipton Noodle
Turkey (in chunks)
Directions:
Use the brother from what you cooked your turkey in. Simmer the broth with all of the ingredients within until the vegetables are tender. Salt and pepper to taste.
Posted by Kelli Little at 05:21 PM
Mom's Potato Soup
Ingredients:
6-8 russet potatoes
1 med-lg yellow onion, diced
1-2 stalks of celery, to taste
1/2 package of bacon, fried, or to taste
1 pint half & half
1-2 cups of milk
Parsley, to taste
Salt & Pepper
Directions:
Peel & cut into square little pieces 6 - 8 potatoes, and boil in salted water. Cut celery into small pieces and add to pot when potatoes are half done. Cook until just tender. Drain most, but not all, of the water off.
Cut bacon into small pieces. Fry the bacon in a separate pan, adding the onions when the bacon is almost done and cook until just tender. Add this to the potato pot.
Add half & half, milk, parsley, and salt and pepper to the pot. Heat on medium until hot. Don't let it boil. It should be creamy when done. (If it isn't thick enough for your taste, whisk a little flour and butter together in the bacon skillet and add to the pot).
If you want to turn it into CLAM CHOWDER, just add minced clams.
Posted by Kelli Little at 05:08 PM
Slow-Cooked Chicken Veggie Soup
Ingredients:
2 chicken breasts, small chunks
2 celery sticks, chunked
4 red potatoes, chunked
1 red onions, chunked
2 carrot sticks, chunked
1/3 green cabbage, chunked
One large can diced tomatoes
One large can of white beans
1 cube chicken broth
Salt and pepper, as desired
Garlic powder, as desired
Directions:
Take the cube of chicken broth and ½ cup of water, microwave for two minutes, and mix into a broth before adding it to your slow cooker. Turn your slow cooker on high and place on the lid while you prepare your vegetables to be added.
Add the can of tomatoes, carrots, and the potatoes to a large slow cooker. Add enough water to submerge the potatoes, carrots, and tomatoes. Boil for 1 hour.
Take ½ of the can of white beans and in a separate bowl crush into a paste. Add the bean paste, onions and celery, and cook 1 hour.
Add the cabbage (or other greens), other ½ of beans, and the chicken and cook for another 1 – 2 hrs.
Cook until the desired consistency of the potatoes and carrots is reached. Salt, pepper, and garlic powder to your desired taste. Serve.
Posted by Kelli Little at 05:05 PM