... 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.
Grated jack cheese
Anyway... soup recipes... for those I've promised them to.
Lion House Corn Chowder
(I always double this)
(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
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.
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: