Famous White Bean Soup Recipe

Famous White Bean Soup Recipe

Ingredients:

1 pound (2 cups) small, white dried beans
3 quarts cold water
3 medium potatoes, peeled, boiled and mashed
6 ribs celery, finely cut
1/4 cup chopped parsley
2 onions, minced
2 cloves garlic, crushed
2 pounds ham hock
Salt and pepper

Directions:

Soak beans in water overnight; drain. Place beans in large soup kettle, cover with fresh water, and cook for about 1 hour or until beans are tender. Drain. Add the 3 quarts water, mashed potatoes, celery, parsley, onions, garlic and ham hock. Cook slowly for 2 hours, stirring occasionally. Remove ham hock. Pull meat from bones and cut into small pieces. Return meat to soup. Season to taste with salt and pepper. Freezes well.

Yield: 3 or more quarts

RECIPE: TIPSY POTATO SOUP - Recipes

RECIPE: TIPSY POTATO SOUP - Recipes

Ingredients

2 TB butter
1 Tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 TB sugar
1 TB chicken boullion
64 oz. chicken stock
Few TB flour to thicken
4 cups cream
salt and pepper to taste

Directions

Saute garlic in butter for 1 minute, add vegetables and saute for 3-5 minutes or until tender. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, boullion and salt and pepper. Add flour and stir until thickened. Add cream, stir and serve.

Yield: 10 Servings

Category: Soups

CREAM OF ASPARAGUS SOUP - RECIPES

CREAM OF ASPARAGUS SOUP -  RECIPES
 
Ingredients

2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped
salt and pepper to taste
nutmeg

Directions

Snap tough ends off the asparagus and cook the spears in boiling salted water until tender, about 5 minutes. Drain. Reserve four tips for garnish and purée the remaining asparagus in a food processor. Strain. Heat the asparagus puree over low heat. Add stock, cream and chervil or parsley. Heat and season with salt, white pepper and nutmeg. Ladle into bowls and top each serving with a reserved asparagus tip.

Yield: 4 Servings

Category: Soups

Tomato-Celery Soup - Recipes

 
Tomato-Celery Soup - Recipes

Ingredients

1/2 cup finely-chopped celery
1 small onion, chopped
2 Tablespoons butter
1 can (10-1/2 ounces) tomato soup
10-1/2 ounces water
1 teaspoon minced parsley
1/8 teaspoon pepper
1 Tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
4 teaspoons unsweetened whipping cream
1 teaspoon chopped parsley

Directions

1.Saute celery and onion in butter.Do not brown.
2.Add remaining ingredients except cream and chopped parsley.Simmer 5 minutes.Celery will remain crisp.
3.Garnish each serving with whipping cream and parsley.

Servings: 3 - 4

Acorn Squash Soup in Shells - Recipes

Acorn Squash Soup in Shells

Ingredients:

6 acorn squash of equal size
2 medium onions, chopped
4 Tablespoons butter
3/4 cup bread crumbs
salt and pepper, to taste
1/8 teaspoon nutmeg
1 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
6 cups chicken stock
1 cup heavy cream

Directions:
Preheat oven to 400 degrees. Cut thin slice off bottom of each squash so it sits level. Slice cap off squash and reserve. Scrape out seeds and fibers. Saute onions in butter until tender. Add bread crumbs and stir until butter is absorbed. Remove from heat and stir in salt, pepper, nutmeg, and cheeses. Place squash in buttered baking pan. Divide crumb-cheese mixture equally among the squash. Add enough stock so that the squash is almost full. Replace cap on each squash. Bake 45 to 60 minutes or until soup is simmering and squash pulp begins to get tender. Reduce heat to 350 degrees and bake 15 to 20 minutes until squash is tender. Squash should not lose its shape. Stir cream into each squash and adjust seasonings. Serve soup and remember to scrape the inside of the squash bowl.

Servings: 6
 

Roasted Parsnip Soup 01-07-15

Roasted Parsnip Soup

Ingredients

5 to 6 parsnips, trimmed, washed and chopped into one inch pieces
Olive oil
2 stalks of celery, chopped
One onion, chopped
2 cloves garlic, minced
1 tsp. curry powder
1 Tbsp. brown sugar
2 14.5 cans of chicken broth
Salt and pepper to taste
Real bacon bits (optional)

Directions

Preheat oven to 425 degrees. Mix parsnip pieces with salt, pepper and olive oil. Arrange parsnip pieces on a roasting pan in single layer and roast in oven for 20 – 25 minutes until slightly browned. While parsnip is roasting, saute celery and onion in olive oil in medium soup pot over medium heat for 15 minutes. Add minced garlic and saute for 5 minutes. Add parsnip and curry powder and saute for 5 minutes. Add brown sugar and chicken broth and simmer for 15 minutes. Remove from heat and allow to cool for about 15 minutes. Put mixture in blender (in batches if necessary) and blend until smooth. Return mixture to soup pot to warm and season with salt and pepper to taste and garnish with real bacon bits.