Archive for category Soups
I’ve been quiet lately but been a little busy, Sickish even. But I was cleaning off & dusting my desk when I ran across my recipe box gift. I was collecting recipes to make a box for a wedding gift. But I never gave it; whoops! But I have another wedding or two coming up so I’m going to get it wrap it up.
Recipes? I need them in the five major categories: main dishes, sides, desserts, sauces/condiments, & breads/salads.
This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:
1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper
Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.
I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.
Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.
Add cream, salt pepper to taste.
Dredge (add flour to cheese & toss for good coating) cheese.
Add slowly to the pot, stirring to melt. Add a few green onions.
Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.
Okay, first really cool weather last week kicked in my winter food cravings. Popular winter vegetables are of the root varieties. Potatoes are pretty common and all of a sudden, I’m hunting for potato soup recipes! I go through some soup books, a few historical society county cookbooks I’ve gathered and couldn’t find exactly what I was looking for so I kept hunting.
I volunteer at my library and there I found what I was looking for! They had a few set ups on recipes for the season. I became all excited! I grabbed multiple books with soup in the title. I came home and looked at them in joy and desire. I really couldn’t find what I was looking for until I stumbled across this jewel in the index. I edited to what I like in soup, and this is what I’ve come up with. IT’s almost better the second day because of how creamy and thick it becomes in the fridge!
Potato Corn Cheese Chowder
Makes enough for 6-8
2 tbsp butter
1 onion diced
1 clove garlic minced
1 tsp Dijon mustard
½ tsp paprika
1/3 c flour
3 ½ c chicken stock
2 c baby potatoes diced
(3-4 diced potatoes)
½ tsp salt
2 c corn drained/thawed
2 c whole milk
¼ c diced celery
2 c grated cheddar cheese
In a large saucepan melt butter over med. Stir onion, garlic, mustard, paprika; cook for 5 minutes until softened. Sprinkle or sift in flour; stirring until absorbed and clumped. Take off heat & add stock a ladle at a time and stir until smooth and blended.
Return to heat. Add potatoes and salt; bring to a boil. Reduce heat and simmer covered for 10-15 minutes until tender, stirring slightly. Add corn, milk, and celery. Heat until hot but not boiled. Add half of the cheese stirring until melted. (Don’t make it stringy)