Wednesday SOOOOO-UP!

... Loved hearing grandpa Malcolm sing the 'days of the week' song when we where riding in the back of the wood-paneled station wagon.  Along with 'the green grass grows all around'.  Happy times... =)

Anyway... soup recipes... for those I've promised them to.

Lion House Corn Chowder
(I always double this)         

2 slices bacon, cooked and crumbled
1 small onion, chopped
1 1/2 c. boiling chicken broth
1 pkg. frozen corn (10 ounces) or 1 can corn (12 ounces), undrained
Dash of salt
Dash pepper
1 tall can evaporated milk (I usually use half and half instead)
1 T. butter
1 T. flour 
Sour cream
Cheddar cheese, grated

Cook the bacon slowly in large saucepan until crisp; remove and drain on paper towels.  Add onions to pan and cook until transparent, but not brown, about 10 minutes.  Add boiling water, corn, seasonings and milk.

Thicken with a roux made by blending the flour with melted butter.  Stir it to mix smoothly.  Cook until thickened.  Serve topped with grated cheddar cheese, a dab of sour cream and crumbled bacon.

Black Bean Vegetable Soup

2 T. olive oil

1 onion, chopped

1 carrot, chopped

4 garlic cloves, chopped

2 t. ground cumin

1 to 2 t. chopped jalapeño chile with seeds, divided

2 15-ounce cans black beans, undrained

1 15-ounce can petite diced tomatoes in juice

1 1/2 c. low-salt chicken broth

Grated jack cheese

Sour cream

Chopped green onions

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Puree with an immersion blender (not completely... leave a some of the beans and vegetables chunky). Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Top with cheese, spoonful of sour cream and green onions.

Other toppings you might enjoy:

Avocado/guacamole

Chopped fresh cilantro

Tortilla strips or chips

Squeeze of lime

Roasted Cauliflower Cheese Soup  

1 large head cauliflower

2 T. olive oil

S & P to taste

1 T. olive oil

1 medium onion, diced

2 cloves garlic, minced

1 T. (or more) chopped fresh thyme

3 c. chicken broth

1 ½ c. Gruyere cheese, shredded

1 c. half and half

S & P to taste

Toss the cauliflower florets in the olive oil and sprinkle with salt and pepper.  Arrange on a baking sheet in a single layer and roast until lightly golden brown for 20-30 minutes.

Heat the 1 T. olive oil in a large sauce pan over medium heat.  Add the onion and sauté until tender.  Add the garlic and thyme and sauté until fragrant (about 1 minute).  Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for about 20 minutes.  Puree the soup until it reaches your desired consistency with an immersion blender.  Mix in the cheese, let it melt and season with salt and pepper.  Mix in the half and half and remove from heat.

Serve topped with croutons, if you like.

Enjoy!

And the link to the African Chicken Peanut Soup:

http://lizzysloverlies.blogspot.com/2011/03/african-chicken-peanut-soup_25.html