Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1/2 cup butter
1 medium onion, skinned and chopped
2 bunches spinach, cleaned and chopped
1/2 cup plain flour
3 cups chicken stock (use the standard pack)
1 1/2 cups milk
salt & freshly ground black pepper
Recipe
1 melt butter in the saucepan, add onion and sauté gently for 10mins, until soft, but not coloured.
2 add the spinach to the onion, cover with a lid and cook gently for 4 minutes.
3 add flour and stir gently for 1 - 2 minutes.
4 remove from heat and gently stir in stock and milk. bring to a boil, stirring constantly then simmer for 3 minutes season to taste.
5 puree soup in a blender or food processor till smooth and return to pot. bring it to a boil again. taste and add seasoning as desired.
6 serve hot.
7 bacon: chop up 250g of bacon and fry in a non-stick pan without oil till crisp. remove bacon bits from pan and drain on paper towels. reserve oil and add into the soup for added smokey flavour.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
3 (410 g) cans crushed tomatoes
3 cups chicken stock
1 tablespoon tomato paste
2 teaspoons soft brown sugar
1 cup cream
spring onion
Recipe
1 heat the oil in a large pan. add the onion and cook until very soft and lightly golden, stirring occasionally. add the garlic and cook for 1 more minute.
2 add the tomatoes, stock, tomato paste and sugar to the pan. bring to the boil then reduce the heat.
3 simmer the soup, partially covered with a lid, for 20 minutes. allow the soup to cool a little, then process it in batches in a blender or food processor until smooth.
4 return the soup to the pan, stir in the cream and reheat gently. don't let the soup boil once you have added the cream, or it will curdle.
5 serve heated, garnished with chopped spring onions.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 12
1 green bell pepper
1 medium onion
1 corn on the cob
2 serranos
2 garlic cloves
3 tablespoons olive oil
2 -4 chicken breasts
4 cups roma tomatoes
1/2 cup chili powder
8 cups water
salt, to taste
1/8 cup fresh ground pepper
1/3 cup cilantro
2 limes, juice of
8 ounces cheese, grated
4 ounces tortilla chips
Recipe
1 de-skin and boil the chicken breasts. you can use 10 cups of water if you want to save the chicken stock for the soup, but i usually drain it and continue the recipe with fresh water.
2 chop an de-seed bell pepper, onion, and sorranos. slice corn off of cobb, and mince or chop the garlic. saute these veggies with the olive oil for 5 minutes.
3 add veggies to the chicken, water, chili powder, salt, and pepper.
4 saute the roma tomatos for 5 minutes and add to the soup.
5 boil the soup for 15 minutes.
6 add the lime juice and cilantro and serve. on top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
7 if you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 onions, chopped
1 carrot, chopped
25 g butter
750 g tomatoes, chopped
4 tablespoons flour
1 liter chicken stock (or vegetable stock, or water)
1 garlic clove, chopped
1 teaspoon salt (if your stock is already salted, then you don't need this)
1 tablespoon sugar
4 black peppercorns
250 ml single cream
Recipe
1 melt the butter in a pan and soften the onions and carrot for about 15 minutes. stir in the flour and cook for a minute. add the tomatoes, stock, garlic, salt, pepper and sugar. bring to the boil and simmer for about 90 minutes. leave to cool.
2 take the soup, a ladleful at a time and force it through a sieve, pushing the soft vegetables through with the back of a spoon. this removes all the seeds and tomato skin. no, whizzing it through a blender is no subsitute. it doesn't take long and isn't as tedious as it sounds.
3 return to the heat, add the cream and check for seasoning.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 6
5 chicken tenderloins
1/2 teaspoon olive oil
1/2 cup onion, chopped
2 minced garlic cloves
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon lime juice
1 cup salsa
1/2 teaspoon salt
32 ounces chicken broth
1 cup frozen corn
1 (14 1/2 ounce) can black beans, rinsed and drained
2 -4 tablespoons cilantro
5 -6 corn tortillas, cut into thin strips
tortilla chips
1/2 cup monterey jack cheese
Recipe
1 boil tenderloins in water until cooked through, about 10 minutes. allow to cool, then shred the meat.
2 cook onion and garlic in olive oil. add chicken broth and then all the rest of the ingredients including shredded chicken. allow to cook for 10 to 15 minutes on a slow boil until all the corn tortillas have dissolved in the soup. if it gets too thick after the corn tortillas have dissolved, just add more chicken broth until it reaches the consistency you like.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 8
1 cup yellow onion, chopped
2 teaspoons garlic, minced
2 tablespoons vegetable oil
4 cups chicken broth
1 (15 ounce) can tomato puree
1 teaspoon granulated sugar
1/2 teaspoon salt
1 teaspoon worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon black pepper
2 tablespoons cornstarch
1/2 cup water
1 lb cooked chicken, cubed
1 cup heavy whipping cream
1/4 cup nonfat sour cream
8 ounces mozzarella cheese, shredded
10 (6 inch) corn tortillas, cut in 1/4 inch strips
2 avocados, sliced
cilantro leaf, for garnish
Recipe
1 sauté garlic and onions in oil in large pan or dutch oven until soft.
2 add next 7 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
3 whisk cornstarch/water mixture into soup. remember that full thickening will not be achieved until mixture comes to a boil. adjust amount to create desired consistency.
4 bring to a boil, reduce heat, and simmer for 5 minutes.
5 add chicken and simmer for 5 minutes.
6 add cream and sour cream.
7 deep-fry tortilla strips in 350°f oil or spray with non-stick cooking spray and bake in a 400°f degree oven until crisp.
8 top each serving with cheese, avocado, tortilla strips, and cilantro.
1 heat butter in a large saucepan until melted. cook and stir onion, celery, and chicken in butter over medium heat, about 8 minutes or until chicken is done. stir in flour and pepper. gradually add chicken broth. cook over medium heat stirring constantly until mixture boils; boil for 1 minute. stir in tortellini; heat until warm.
Total Time: 40 mins
Preparation Time: 5 mins
Cook Time: 35 mins
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1/2 cup finely chopped shallots or 1/2 cup onion
2 garlic cloves
3 cups chicken broth or 3 cups vegetable broth
3 cups crushed canned tomatoes
1/2 cup half-and-half
salt and pepper
1 tablespoon finely chopped parsley
Recipe
1 heat 1 tbsp butter and olive oil in a large soup pot over medium heat. add shallots and garlic and saute until soft, approx 3 minute add broth and tomatoes, bring to boil. lower heat and simmer uncoverd for 25 min or until mixture begins to thicken.
2 remove from heat. process in 2 batches in a blender until smooth. return to pot and heat over med heat until soup is warmed thoroughly.stir in half and half and 1 tbsp of butter. season to taste with salt and pepper. serve topped with parsley and toasted saltines.
Total Time: 1 hr 50 mins
Preparation Time: 30 mins
Cook Time: 1 hr 20 mins
Ingredients
Servings: 6
6 lbs tomatoes (roughly 20 medium-sized tomatoes)
3 tablespoons olive oil
8 ounces sweet onions (diced)
14 garlic cloves (minced)
1 ounce fresh basil (finely chopped)
2 teaspoons dried thyme
1 teaspoon dried rosemary (powdered)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pint heavy whipping cream
Recipe
1 seed and peel the tomatoes and roughly chop them. (note: peeling tomatoes is best done by plunging them into boiling water for a minute or two until the skins split. then, transfer them to an ice-water or cold water bath to stop the cooking process. it is an easy matter, then, to peel the skins off and -later- to slice them open to squeeze out the seeds.) set the seeded, peeled, and roughly chopped tomatoes to one side in a bowl so their juices do not seep away.
2 in a soup pot over medium heat, sweat the onions and garlic in the olive oil until the onions turn translucent.
3 add the thyme, rosemary, chopped basil, salt, and pepper to the onions and garlic. stir the new additions into the translucent onions and cook for 2-3 minutes to soften the dried herbs.
4 add the chopped, seeded, and peeled tomatoes; stir to combine and bring to a simmer. (note: depending on how much liquid you have in your tomatoes, you may need to add some water. roughly, you want enough liquid so that the long simmer will not result in burned tomatoes; about just enough liquid to mingle equally with the tomatoes, breaking them down as they cook.) lower the heat to low, cover the soup pot with a tight-fitting lid, and simmer for 45 minutes.
5 either scooping the tomato mixture -in batches- into your blender or using a stick (immersion) blender, puree the tomato/onion mixture until no lumps remain.
6 stir in the heavy whipping cream and continue to simmer, uncovered, for an additional 30 minutes or until the soup reaches its desired consistency.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 6
3 tablespoons vegetable oil
6 corn tortillas, cut into thin strips
2 medium green bell peppers, chopped
1 medium red bell pepper, chopped
4 carrots, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
3 boneless skinless chicken breast halves, skinless, boneless, cut into thin strips
3 large tomatoes, peeled, seeded and chopped
1 1/2 teaspoons ground cumin
1 1/2 cups frozen corn kernels
6 cups chicken broth
1 lime, juice of
1 1/2 cups monterey jack cheese, shredded
Recipe
1 in a large soup pot, heat 2 tablespoons of oil over medium-high heat until hot. add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes. remove and drain on paper towels.
2 add remaining oil to the pot. add peppers, carrot, onion, garlic and chicken.
3 cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes.
4 add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes. add cumin, corn and chicken broth.
5 heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes. stir in lime juice.
6 serve topped with tortilla strips and grated cheese.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
1 double crust pie crust (homemade or store bought)
2 cups cooked chicken, cut into bite size pieces
1 large onion, chopped
2 garlic cloves, minced
16 ounces frozen mixed vegetables
20 ounces cream of chicken soup
1/2 cup chicken broth (more may be needed)
1/2-1 cup milk
2 tablespoons flour
1/8-1/4 teaspoon dried rubbed sage
1/4-1/2 teaspoon dried thyme
1/4-1/2 dried parsley
1/8-1/4 teaspoon poultry seasoning
1/4-1/2 teaspoon salt
1/8-1/4 teaspoon pepper
3 tablespoons butter or 3 tablespoons margarine
Recipe
1 melt butter in skillet over medium-low heat. saute onions until translucent. when translucent add in garlic cloves. at this point you may need to add a little chicken broth to keep from sticking. once the garlic has cooked a few minutes sprinkle with the flour. continue cooking while stirring for a few minutes. then add more chicken broth till you have a smooth paste. then add in the two cans of chicken soup continuing to stir. you may need to add more chicken broth. at this point season the sauce with as much of each seasoning as desired. making sure to rub the seasoning's between your fingers while seasoning the sauce. stir to mix. remove from heat.
2 add the mixed vegetables and chicken stirring until combined. add milk to thin until filling is back to sauce consistency.
3 line a greased pie plate with one of the pie crust. pour the filling into the crust. with the remaining crust cut into strips and line pie plate to resemble lattace.
4 heat oven to 425 and bake for 35 - 40 minutes. remove from oven and allow to rest 15 minutes before cutting.
2 when you need a cream of soup, for the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water.
3 add bouillon of choice or other flavoring -- if something like celery, saute it in butter first then add. cheddar add 1/2 cup cheese and tsp dry mustard and replace water with milk. other bases, sauté and spice as desired.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
Servings: 6
10 -12 tablespoons unsalted butter, divided (5 to 6 ounces)
1 large yellow onion, sliced (about 1/2 pound)
6 garlic cloves
1 1/2 teaspoons whole black peppercorns
1 teaspoon dried thyme leaves
1 bay leaf
1/4 cup tomato paste
2 1/2 lbs ripe tomatoes, cored and quartered
4 cups heavy cream
salt
1/2 teaspoon pepper
1 lb puff pastry sheet (defrosted, if frozen)
1 egg
Recipe
1 melt 8 tablespoons of the butter in a large stockpot over medium-low heat. add the onion, garlic, peppercorns, thyme, and bay leaf; cover and cook for about 5 minutes. do not let the onion color. add the tomato paste and lightly "toast" the tomato paste to cook out the raw flavor, then add the tomatoes and 1 cup water, if needed (use only if tomatoes are not ripe and juicy). simmer over low heat until the tomatoes and onion are very soft and broken down, 30 to 40 minutes.
2 purée by passing through a food mill (or use a blender in batches, then strain). return the soup to the pot. add the cream and the salt, pepper, and 2 to 4 more tablespoons butter to taste. bring the soup to a simmer, then remove it from the heat. allow the soup to cool for 2 hours or overnight in the refrigerator.
3 divide the soup among six 8-ounce soup cups or bowls. roll out the puff pastry to 1/4 inch thick. cut out 6 rounds slightly larger than your cups. in a small bowl, beat together the egg with 1 tablespoon cold water. use a brush to paint the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. (try not to allow the dough to touch the soup.).
4 preheat the oven to 450°f lightly paint the top of the dough rounds with egg wash without pushing the dough down. bake until the dough is golden brown, 10 to 15 minutes. do not open the oven in the first several minutes of cooking, as the dough may fall, serve immediately.
Total Time: 2 hrs 40 mins
Preparation Time: 10 mins
Cook Time: 2 hrs 30 mins
Ingredients
Servings: 6
6 fajita-size flour tortillas
1 (3 -4 lb) chicken, cut into pieces (remove skin and excess fat)
1 onion, chopped
2 cups celery, sliced (divided)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme leaves
1 cup carrot, sliced
Recipe
1 place the chicken, onions half the celery, salt, pepper and thyme. cover with water and bring to a boil. reduce heat to low and simmer (covered) for 1 hour.
2 take the chicken out of the pot and remove the meat from the bones (reserve). place bones back in the pot and continue cooking for 1 hour longer.
3 strain broth and return to pot with remaining celery and carrots. cook 20-30 minutes longer.
4 cut the flour tortillas in 1-inch wide strips; then cut strips into 3 or 4 pieces. add tortilla pieces and chicken to the boiling broth and simmer for 5 minutes longer. soup may be served with additional flour tortillas which have been warmed in the oven.
5 note: alabamaneenee, of the tohbb, suggests using the above recipe as basis for her chicken and dumplings. she does it this way: in step 3, when the vegetables are tender, sprinkle in about 3 tablespoons of flour, a little at a time, stirring constantly so broth will thicken slightly. she suggests you may wish to add a can of cream of chicken soup at this point if the flavor of the soup needs enhancing. continue with the recipe.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 6
2 (14 1/2 ounce) cans chicken broth
2 cups diced cooked chicken
1 medium onion, chopped
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 dash ground red pepper
2 cups broken corn tortilla chips
sharp cheddar cheese
1 tomato, chopped
Recipe
1 in large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder and ground red pepper.
2 bring the soup to boiling. reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.
3 ladle the soup into idividual bowls and add a small handful of the tortilla chips to each soup bowl. sprinkle with cheddar cheese and chopped tomato. serve immediately.
1 sheet fresh seaweed, kombu, 8 x 10 cut in 1-inch squares
1/2 cup wakame seaweed
1/4 teaspoon salt
fresh ground black pepper
1/2 teaspoon hot pepper (cayenne powder or any hot sauce)
Recipe
1 note the computer doesn't understand kombu. so fresh seedweed should be kombu instead.
2 soak seaweeds in hot water or veggie broth and set aside.
3 in small amount of water or veggie broth, saute okra, onion, pepper and garlic over medium heat until onions are translucent, about 5 minutes. set aside.
4 make a roux with the flour and oil by blending until well mixed and cooking over a medium heat until brown (but not black), about 10 minutes.
5 add liquid from seaweed very slowly, mixing to remove any lumps and simmer. add seaweed, bay leaves, thyme and hot pepper until mixed. add tomatoes, combine with cooked okra and simmer 5 minutes. remove bay leaves and serve.
