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Wednesday, January 8, 2014

Soups On

In the winter time my mother would make up big pots of soup. Yummy soups chilis, stews, veggie soups and so much more. Here are a couple of delicious choices that looked great for this winter

(recipe source here)
1 tbsp butter
2 onions, chopped
1 celery stalk, diced
3 medium carrots, pared and sliced
3 potatoes, peeled, halved and sliced
5 cups light chicken stock, heated
398 ml can black-eyed peas, drained
1 cup elbow macaroni
Salt and pepper
Prepare a bouquet garni consisting of : thyme, basil, parsley and bay leaves. Set aside.
Heat butter in large saucepan oven medium heat. Add onions and celery; cover and cook 4 minutes.
Mix in carrots and season with salt and pepper. Cook 5 minutes uncovered.
Add potatoes and chicken stock. Season and drop in bouquet garni. Bring to the boil and cook 12 minutes over medium heat.
Add remaining ingredients. Bring to boil and cook 12 minutes at medium-low.
Serves 4-6
Winter Roasted Veggie Soup (recipe source here)
10 ounces parsnips (about 3 medium) peeled and cut into 1/2 inch pieces
2 medium carrots, peeled and cut into 1/2 pieces
2 lb butternut or any other winter squash, peeled and cut into 1/2 cubes
3 stalks of celery, cut into 1/2 inch pieces
1 medium celery root (about 1 1/4 lbs) peeled and cut into 1/2 inch cubes
3 leeks, white and light green parts only, cut into 1/2 inch pieces
2 shallots, quartered
8 garlic cloves, thinly sliced
salt and freshly ground pepper
1 1/2 T chopped fresh thyme or 2 t dried
2 1/2 T olive oil
5 C low sodium canned vegetable broth
1 Bay leaf
3/4 C dry white wine

 Toss everything but the last three ingredients together and place in a shallow roasting pan Place in oven and roast for 20 minutes Raise the heat to 450 and roast another 10 to 15 minutes or until vegetables are just tender Meanwhile bring broth and bay leaf to a boil in a large pot Remove the vegetable form the pan and deglaze the pan with the wine, scraping any brown bits from pan Pour the vegetables and the liquid from the bottom of the pan into the broth Reduce heat to low and simmer for 10 minutes, partially covered Serve with a hot crusty bread.

shared post at Whats Cooking Wednesday
Raising Homemakers

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