Roasted Garlic Soup

Ingredients

26 unpeeled cloves of garlic

2 Tablespoons olive oil

2 Tablespoons butter

2 1/4 Cups sliced onions 

1 1/2 teaspoons chopped fresh thyme

 18 garlic cloves, peeled

3 1/2 Cups chicken broth

 1/2 Cup Whipping Cream

day-old crusty bread  

1/2 cup finely grated Parmesan cheese (about 2 ounces)

4 lemon wedges

 
Preparation

1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.

2.Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

3. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Puree' soup with an immersion blender; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)  

4. Place a handful of torn bread chunks; and grated cheese among 4 bowls. Ladle soup over the bread and cheese. Squeeze juice of 1 lemon wedge into each bowl and serve.

 4 Servings

 

Italian Sausage and Tortellini Soup

Ingredients

• 1 pound Italian sausage sweet or spicy, your preference, casings removed
• 1 Cup chopped onion
• 2 large garlic cloves, sliced
• 5 Cups beef stock or canned broth
• 2 Cups chopped tomatoes (about 3/4 pound)
• 1 8-ounce can tomato sauce
• 1 large zucchini, sliced
• 1 large carrot, thinly sliced
• 1 medium-sized green bell pepper, diced
• 1/2 Cup dry red wine
• 2 Tablespoons dried basil
• 2 Tablespoons dried oregano

• 8 to 10 ounces purchased fresh cheese tortellini
• Freshly grated Parmesan cheese

Preparation

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve with crusty bread.

Soup au Pistou

Ingredients

• 1 Cup dried white beans such as navy or cannelloni, soaked in cold water overnight and drained
• One 1-ounce slice of pancetta
• 1 small onion, halved, plus 1 medium onion, coarsely chopped
• 4 garlic cloves, 2 whole and 2 smashed
• 1 bay leaf
• 2 quarts plus 3 cups water
• 1 Tablespoon extra-virgin olive oil
• 1 small fennel bulb, cored and coarsely chopped
• 2 red potatoes (10 ounces), peeled and halved
• 4 small zucchini (1 pound), cut into 1/2-inch pieces
• 3/4 pound green beans or Romano beans, cut into 1/2-inch pieces
• 3 medium tomatoes—peeled, seeded and cut into 1/2-inch dice
• 1 Tablespoon unsalted butter
• 1 Cup small shaped pasta, such as elbows
• Salt and freshly ground pepper

Pistou

• 6 medium garlic cloves, peeled
• 6 ripe plum tomatoes, peeled, seeded, and chopped
• 4 to 6 Tablespoons extra virgin olive oil
• 30 fresh basil leaves, washed and dried

• Basil sprigs, for garnish
• Fresh Parmesan Cheese
• Baguette

Preparation

1. Put the drained white beans, pancetta, halved onion, whole garlic cloves and bay leaf in a medium saucepan. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the saucepan and simmer until the beans are tender, about 1 1/2 hours. Discard the pancetta, onion, garlic and bay leaf.

2. Meanwhile, in a large, heavy pot, heat the olive oil. Add the fennel, potatoes, chopped onion and smashed garlic. Cover the pot and cook the vegetables over moderately low heat, stirring occasionally, until the fennel and onion are softened, about 10 minutes. Add the 2 quarts of water and gradually bring to a boil. Reduce the heat and simmer for 30 minutes.

3. Add the zucchini and green beans to the pot and simmer for 20 minutes. Mash the potatoes against the side of the pot using a large fork; the potatoes will thicken the soup. Add the diced tomatoes and the white beans and their cooking liquid and simmer the soup over moderately low heat for 5 to 10 minutes.

4. In a small skillet, melt the butter. Add the pasta and cook over moderate heat until golden brown and toasty, about 4 minutes. Stir the pasta into the soup and simmer for 1 minute. Cover, remove from the heat and let stand until the pasta is tender, about 25 minutes. Season with salt and pepper.

5. Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.

6. Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Add cheese to bread and put it back on the baking sheet. Broil until the cheese is warm and slightly browned. Set aside.

7. When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Taste the soup and adjust the seasoning with a little more salt if needed.

8. Ladle the soup into individual heated serving bowls. Float a baguette in the center of each bowl. With a spoon, drizzle a little more pistou over the baguette and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

 

Spaghetti Three Way

Ingredients

1 pound ground beef

1 Cup diced onion

1 garlic clove, pressed

2 (15 oz) cans tomato sauce

1 1/2 Cups water

2 teaspoons unsweetened cocoa

2 Tablespoons + 1 teaspoon Chili powder

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper, or to taste

1 1/2 teaspoons cider vinegar

1 16oz package of  spaghetti (cook according to directions)

2 (15 oz) cans red kidney beans

2 (8 oz.) cans tomato paste

Garnish

12 oz Package Shredded Monterey/Colby Jack Cheese
1 Medium Onion (diced)
Chili Sauce (Heinz)

Red Pepper flakes if desired

Preparation

1. Crumble beef into a dutch oven. Cook over medium-high heat until no longer pink;  drain oil and return to pan.  Add diced onion, garlic, beans, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a boil. Reduce heat to simmer. Simmer for 1 hour, stirring frequently. add more water as necessary to make consistency of a meat sauce. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.

To assemble for individual serving. Place a generous helping of spaghetti on large shallow bowl or plate. Add approximately 3/4 Cup Chili, 2 Tablespoons Chili Sauce, Chopped Onions (to taste) and 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix and Red Pepper flakes

Black Bean Soup

Ingredients

• 1 pound black beans
• 2 Tablespoons olive oil
• 1 whole medium ripe tomato
• 1 bay leaf
• 1/2 medium onion
• 1/2 medium green pepper
• 1 clove garlic, crushed
• 1/2 Cup olive oil
• 1/2 medium onion, chopped
• 1/2 green bell pepper, chopped
• 1 garlic clove, minced
• 1 teaspoon crushed oregano
• 1/4 teaspoon cumin
• 2 Tablespoons wine vinegar
• 1 Tablespoon salt
• 1/2 teaspoon hot sauce
• 2 Tablespoons dry sherry
• chopped onion
• sour cream

Preparation

1. Wash beans. Discard imperfect ones. Place in bowl. Cover with water 2 inches above beans. Soak overnight.

2. Pour beans into a kettle with soaking water. If necessary, add more water so that beans will be covered 1 inch. Add 2 tablespoons olive oil, tomato, bay leaf, onion, green pepper, garlic. Bring to a boil, skim foam. Lower heat to medium and cover. Cook until beans are tender, about 1 hour. Use a wooden spoon to stir occasionally.

3. Remove bay leaf and what is left of tomato, onion, pepper and garlic. In a skillet, heat remaining oil and saute chopped onion and green pepper until transparent. Add garlic, oregano, cumin, wine vinegar and salt. Cook 2 minutes longer, then add to beans. Stir in hot sauce, cover and cook for 30 minutes. Add sherry. Serve with rice and chopped onions and sour cream.

8 Servings

Mushroom Soup with Tarragon

Ingredients

• 1 Tablespoon butter
• 4 shallots, finely chopped
• 1 clove garlic, chopped
• 6 Cups Crimini mushrooms, finely chopped
• 1 1/4 Cups vegetable stock
• 1 1/4 Cups milk
• 1-2 Tablespoons fresh tarragon. chopped
• 2 Tablespoons dry Sherry
• salt and fresh ground black pepper
• sprigs of fresh tarragon, to garnish

 

Preparation

 

1. Melt the butter in a pan and cook over medium low heat. Add the shallots and garlic and cook gently for 5 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes, stirring. Add the stock and milk.

 

2. Bring to a boil, cover and simmer gently for 20 minutes. Stir in the tarragon and season to taste.

 

3. Allow the soup to cool slightly, then blend with an immersion blender until smooth. Reheat gently.

4. Stir in sherry, then ladle into warmed soup bowls and serve with garnished with sprigs of tarragon.

Serves 6

Farmhouse Soup

Ingredients

• 2 Tablespoons olive oil
• 1 onion, roughly chopped
• 3 carrots, cut into chunks
• 2 turnips, chopped
• 2 rutabagas, chopped
• 14 ounce can tomatoes, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried mixed herbs
• 1 teaspoon dried oregano
• 6 1/4 cup vegetable stock
• 1/2 cup small macaroni
• 14 ounce can kidney beans, drained and rinsed
• 2 Tablespoons chopped flat leaf parsley
• salt and fresh ground black pepper
• grated Parmesan cheese

Preparation

1. Heat the oil in a large pan, add the onion and cook over a low heat for about 5 minutes until softened.

2. Add the fresh vegetables, canned tomatoes, tomato paste. Stir in salt and pepper to taste.

3. Pour in vegetable stock and bring to boil. Stir well, cover, lower heat and simmer for 30 minutes stirring occasionally.

4. Add the pasta and bring to boil, stirring. Lower the heat and simmer, uncovered, for about 5 minutes or according to package instructions, until pasta is just al dente.

5. Stir in beans. Heat through for 2-3 minutes, then remove from the heat and stir in parsley. Taste and adjust the seasoning. Serve hot in warmed soup bowls with grated Parmesan cheese.

Serves 6

New England Seafood Chowder

Ingredients

4 pounds haddock fillets , cut into 3/4 inch pieces

1/4 pound medium shrimp, peeled and deveined

1/4 pound bay scallops

4 bacon strips, diced

3 medium onions, quartered and thinly sliced

2 tablespoons all-purpose flour

2 cups diced peeled potatoes

4 cups milk

2 tablespoons butter

1 tablespoon minced fresh parsley

2 teaspoons salt

1/2 teaspoon lemon-pepper seasoning

1/4 teaspoon pepper

1/2 cup snipped fresh chives for garnish

Preparation

1. Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.

2. In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.

3. Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Ladle the hot chowder into bowls and garnish each serving with a sprinkling of chives and bacon. Serve immediately.

6 Servings

Collard Greens Soup

Ingredients

• 1 (8-ounce) kielbasa, chopped
• 2 (32-ounce) containers chicken broth
• 2 bacon slices, chopped
• 2 teaspoons olive oil
• 1/3 cup diced onion
• 2 celery ribs, diced
• 3 tablespoons all-purpose flour
• 1/2 cup water
• 2 (16-ounce) packages fresh collard greens, chopped
• 1/3 cup whipping cream
• 2 tablespoons cider vinegar
• 1 tablespoon hot sauce
• 1 teaspoon pepper

Preparation

1. Bring kielbasa  and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.

2. Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.

3. Saute onion and celery in drippings 5 minutes or until tender; add bacon.

4. Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender.

5. Stir in whipping cream and remaining ingredients.

Baked Potato Soup

Ingredients

4 large russet potatoes

olive oil, salt

1/2 pound bacon, chopped

1 small onion, chopped

1 Cup sour cream

3 Cups milk

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

2-3 green onions, chopped

1/2 Cup cheddar cheese, shredded

Preparation

1. Preheat oven to 375 degrees. Thoroughly scrub potatoes. Poke a few holes in the potatoes on each side. Rub the potatoes with olive oil and sprinkle with salt. Place the potatoes directly on the middle rack to bake. Place a baking sheet on the rack beneath the potatoes to catch any drippings. Bake for about an hour (maybe additional time, depending on your oven), until the potatoes are tender, when squeezed. Cut in half and allow to cool.

2.  Cook the chopped bacon until crispy in a large saucepan. Using a slotted spoon to remove the bacon onto a paper towel. Leave the bacon drippings in the pan.  Add the chopped onions to the bacon drippings and cook, over medium-low for about 5-7 minutes, or until the onion is translucent. Turn off the heat.

3. When the potatoes are cool enough to handle, scoop out the potato pulp and add to the onion mixture. Save the potato skins for later use (potato skins). Gently smash the potatoes ( I like them chunky). Add the sour cream and milk until the soup reaches your desired consistency. Season with the salt and pepper, to taste.

Over medium/medium-low heat, warm the soup for a few minutes, until it begins to gently bubble. Serve topped with shredded cheddar cheese, crumbled bacon, and chopped scallions.

Serves 4

White Chili

Ingredients

• 1 Tablespoon olive oil
• 1/2 lb skinless, boneless chicken breasts, cut into small cubes
• 1 small onion, chopped
• 1 Cup, chicken broth
• 1 small can chopped green chilies
• 2 cans cannelloni or great northern beans
• 2 green onions
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• grated Monterey Jack cheese
• sour cream
• chopped fresh cilantro
• tortilla strips

Preparation

1. Heat oil in large pan or dutch oven over medium heat.
2. Add cubed chicken and onion and cook for about 5 minutes or until the chicken is done.
3. Stir in broth, green chilies and spices. Simmer for about 15 minutes.
4. Stir in beans and red pepper. Add more chicken broth if too thick. Simmer about 5 minutes longer.
5. Garnish with green onions, cheese, sour cream and cilantro. Serve with tortilla strips.

Makes 4 Servings

French Onion Soup

Ingredients

• 3 Tablespoons butter
• 2 teaspoons sugar
• 1/4 teaspoon pepper
• 4 Cups thinly sliced onions (3-4 large)
• 4 Cups beef broth
• 2 Tablespoons dry sherry
• 1 teaspoon worchestershire sauce
• 6 slices french bread (3/4 inch thick) toasted
• 3/4 Cup swiss cheese, shredded (or 1/2 lb deli sliced)

Preparation

In a large dutch oven or saucepan melt the butter over medium heat. Add onion, pepper, and sugar and cook for 20 minutes or until the onions are carmalized, stirring often.

Stir in the beef broth, sherry and worchestershire sauce and bring to boil. Reduce the heat and simmer for 30 minutes.

Ladle soup into ovenproof bowls and top each with a slice of toasted french bread. Sprinkle or layer each with swiss cheese. Place under a broiler until cheese if melted and turns golden (3-5 minutes). Watch closely. Serve immediately.