Posted in Soup

Creamy Asparagus Soup

This soup is great for utilizing the leftover asparagus stems. It’s creamy, rich, and green…and green things make me feel healthy.

By: Bekie A.

Creamy Asparagus Soup

4 cups of chicken broth 

4 cups of water

6-8 small golden potatoes quartered

3 cups of asparagus stems

2 garlic cloves

1 cup of shredded Parmesan

 2 tsp of Thyme

Dash or 2 of Hot paprika

1 tsp of Parsley

3 tsp of Onion powder 

1/3 cup whipping cream

Salt & pepper to taste

—First, add broth, water, potatoes, salt, pepper, asparagus, and garlic to a large pot. Boil until stems and potatoes are soft about 8-10 minutes. Then add remaining ingredients. Purée using an immersion blender, or blender. Important: Pour through a strainer or a food mill to get rid of tough asparagus pieces before serving.

Posted in Quick, Soup

Creamy Potato Herb Soup

Our Soup Queen always delivers! The deep, rich, creamy texture of this soup is buttery and layered with fresh herbs. This is kid friendly and will fast become your favorite soup!

By: Sara A

Creamy Potato Herb Soup

2 lbs of gold potatoes cubed

1 Tbsp of minced garlic

6 tbsp butter

1 1/4 cups of diced onions

2 1/2 cups of chicken stock

1/2 cup to 1 cup of milk depending on desired thickness 

1/2 cup cream

Salt & pepper to taste 

Dash of red pepper (optional)

2 tsp of each herb  chopped: rosemary, Italian parsley, and thyme (substitute with dried herbs if needed) 

In large pot add butter until melted. Add in onions and potatoes, cook until slightly tender. Add in Chicken Stock and bring to a boil, then turn down to low and simmer for about 10 to 15 minutes until potatoes are thoroughly cooked.  Then add in the milk, heavy whipping cream and herbs.  Blend until creamy using a blender or an immersion blender.  Serve.

Posted in Quick, Soup

Smoke’n Corn Chowder

Put a gourmet meal on the table in 15 minutes. It’s creamy, smoky, and cheesy. What’s not to love? Here is an upgrade to an old classic.


Smoke’n Corn Chowder

By: Bekie A

1/2 onion diced

1 celery stalk diced

1 small potato cooked & chopped ( you can always microwave potato for 1 minute to give it a head start) 

2 cans of corn

1/2 cup chicken stock

1 cup cream or half n half

1/2 cup Parmesan

3 cups cheddar

Hot sauce to taste

1/2 cup bacon

1/2 tsp red pepper

1 tsp Chili powder

1 tsp Garlic salt

1 tsp Smoke paprika 

Smoked sea Salt & pepper to taste

Jalapeños sliced

Sauté onions, celery, and potato in Olive oil & butter until browned.

Add the 2 cans of corn drained and chicken broth. Purée. Add seasonings and cheese. Simmer on low for 2 minutes stirring. Add half n half or cream. Stir. Add in bacon. 

Serve garnished with more cheese, bacon & sliced jalapeños. 

Posted in Soup

Cauliflower Cheddar Soup

The Soup Queen is at it again. She waves her magical wand at vegetables to create golden goodness! Even picky toddlers will happily spoon this up.

Cauliflower Cheddar Soup

By: Sara A

1 head cauliflower broken in florets

1 medium onion

3 ½ cups chicken broth

2 tbs. butter

2 tbs. flour

2 cups milk

1 cup heavy whipping cream

1/4 tsp.  cayenne

1 tsp.  salt

½ tsp. black pepper

3 cups cheddar cheese

-Garnish with rosemary and paprika for color. To those that love heat, garnish with hot paprika or smoke paprika. 

In large pot combine cauliflower, onion, and chicken broth. Bring to a boil and cook until vegetables are tender.  In a saucepan, melt butter and add flour and whisk until smooth. Gradually add milk and heavy whipping cream. Cook until thickened, and then add into the vegetables.  Using an immersion blender or blender, blend until smooth.  Putting the soup back in the pan turn the soup on low and add a seasonings and cheese.   Simmer for 10 – 15 minutes on low. Serve!!

Posted in Soup

Home-style Lentil Soup

Our resident Soup Queen has turned Lentil soup into a healthy, comfort food.

By: Sara A

Home-style Lentil Soup

2tbs. Olive Oil

1 medium onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

3 to 4 garlic cloves, minced

1 can (14 ½ oz.) can diced tomatoes (I use petite diced)

1 lb. lentils

12 cups chicken broth

6 fresh thyme sprigs

½ tsp. red pepper flakes

½ tsp. fresh ground pepper

½ to 1 tsp. salt (start with ½; I like salt!)

2/3 cup dried ditalini rigati

1 cup shredded Parmesan

Directions

Heat the oil in a large pot over medium heat.  Add the onion, carrots, and celery.   Add the garlic, salt, pepper, and red pepper flakes and sauté until the vegetables are tender. Add the tomatoes with their juices.  Simmer until the tomatoes start to break down, stirring occasionally.  Add the lentils, stir, and then add the chicken broth.  Stir in the thyme sprigs. Bring to a boil over high heat, once it is at a boil cover and simmer over low heat until the lentils are finished about 30 minutes.   Stir in past and simmer until the pasta is finished but still firm to the bite 7 to 8 minutes. Ladle soup into bowls, sprinkle with parmesan, and serve!

Posted in Quick, Soup

Gourmet Tomato-Basil Soup with a Bleu Cheese Garnish

Gourmet Tomato-Basil Soup 

By: Bekie A

1 -28 oz can of fire roasted tomatoes

1 -28 oz can of cento diced tomatoes

1 tsp garlic salt

1 Tbsp of dried basil or 1/4 cup of chopped fresh basil

1/4 cup of sugar

1/4 cup dry red wine

1/8 cup of good Olive oil

Shot of cayenne

1/2 tsp onion powder

1/2 tsp parsley

2 cups of chicken broth

2 sundried tomatoes, pureed

2 tbsp of ground Parmesan cheese

1 cup of whipping cream

Salt & pepper to taste

—Combine all of the above ingredients except the whipping cream and heat to a low simmer. Turn to low. Purée and add the whipping cream.

Serve garnished with fresh basil & blue cheese (substitute feta or Parmesan shavings).

Bust out the mason jars; it’s time to impress the neighbors!