Posted by Trish | Under Lunch, Single Serving, Soups, vegetarian
Thursday May 3, 2012
Submitted by Julie Irvine
Serves 1
Ingredients
| 3 baby leeks, sliced |
|
1 tsp olive oil |
| 1½ c. boiling water |
|
1 tbsp chicken stock |
| 1 c. petits pois (peas), frozen |
|
1 tbsp cider vinegar |
| 1 tbsp chives, chopped |
|
salt |
| black pepper |
|
|
Directions
- Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside.
- Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
- Serve with warm bread.
Chef’s Note: If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock. I prefer to serve with toasted sourdough. A swirl of cream will make this look nicer and taste richer.
Posted by Trish | Under Lunch, Soups
Saturday Nov 19, 2011
Submitted by Gary Floyd
Serves 8
Ingredients
| 13 oz. clams, minced (2 cans; reserve juice) |
|
1 c. yellow onions, chopped |
| 1 c. celery, diced |
|
2½ c. potatoes, diced |
| ¾ c. all-purpose flour |
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¾ c. butter |
| 1 qt. half & half |
|
½ tsp granulated sugar |
| 1½ tsp salt |
|
Dash black pepper |
Directions
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes). - Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Posted by Trish | Under Lunch, Soups
Tuesday Mar 31, 2009
Submitted by The Crab Place
| 3 tbsp all-purpose flour |
|
1 oz. dry Hollandaise sauce mix |
| ½ tsp dry mustard |
|
4 c. half and half |
| ¼ c. butter |
|
2 tsp Old Bay seasoning |
| ¼ tsp celery seeds |
|
1 c. whipping cream |
| 1½ tbsp cooking sherry |
|
1 lb. Maryland crab meat |
1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.
Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.
Posted by Trish | Under Lunch, Soups
Tuesday Feb 3, 2009
Submitted by randilicious
Serves a lot
| 1 large onion, finely chopped |
|
4 cloves garlic, minced |
| 1 green bell pepper, finely chopped |
|
1 jalapeno pepper |
| 2 tbsp tomato paste |
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2 tbsp butter, cut into pieces |
| ¼ c. all-purpose flour |
|
1 tbsp dried oregano, crushed |
| 1 tsp ground cumin |
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2 tsp crushed red pepper |
| ½ c. chili powder |
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14.5 oz. diced tomatoes with liquid (1 can)
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| 1 lb lean ground turkey |
|
15.25 oz. kidney beans, drained and rinsed (1 can)
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| 2 tbsp Jack Daniels whiskey |
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salt & ground black pepper to taste |
1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.
Posted by Trish | Under Lunch, Soups
Wednesday Nov 26, 2008
Consider this as a new tradition starter for your Thanksgiving this year!
Submitted by gotMEwrong
Serves 6-8
| 1 butternut squash, peeled |
|
2 tbsp unsalted butter |
| 1 onion, chopped |
|
6 c. chicken stock |
| salt & pepper |
|
|
Cut squash into 1″ chunks. In a large pot, melt butter. Add onion & cook until translucent, about 8 minutes. Add squash & stock. Bring to a simmer & cook until squash is tender.
Remove squash chunks with a slotted spoon & place in a blender & puree. Return blended squash to the pot. Stir & season with salt & pepper. Serve.
