Saturday, February 14, 2009

February Cooking Class-Soups


Red Borsch by Yvonnne Hawkins
1/2 head of cabbage
1 lb of stew meat (pork or beef)
4-5 medium sized potatoes
1 beet
1 carrot
1 onion
12 cups boiling water

Cut meat into stew pieces. Boil cut pieces of meat in salty water until nice and tender approx 20 minutes. While meat is cooking, chop cabbage into small pieces and peal and slice potatoes. Stir occasionally. Grate carrots and chop onion. Put all these in a frying pan and fry on medium heat in a small amount of vegetable or olive oil until everything is tender. (Approx 5-7 minutes) Grate beet and fry after the carrots and onion are added to the soup. When potatoes and cabbage are cooked, add fried mix of carrots, beat and onion into the water. Let boil for a minute or two. Turn the heat off and add a couple of bay leaves and pepper. As optional you may add whatever spices you like with stews.

Chicken & Salsa Soup by Melanie Scobell
1 3/4 c water
1 14 1/2 oz can chicken broth
8 oz skinless boneless chicken (or 1 can of chicken)
1-2t chili powder (depends how hot you like it)
1 11 oz can whole corn
1 c chunky garden style salsa
Combine first 4 ingredients. Boil and simmer 8 minutes. Add corn. Simmer uncovered 5 minutes. Stir in salsa, heat through.
Top with any of the following: shredded cheese, cilantro, tortilla chips, lime, chopped green onion, avocado or sour cream.

Tortellini Soup by Linn Evans

4 cups chicken broth
4 cups cooked cheese tortellinis
1 can white beans
1 can chopped tomatoes or 1 1/2 cup fresh chopped tomatoes
Mix broth, beans and tomatoes and cook on medium heat for 5 minutes. Add tortellinis. Then add:
1/2 cup fresh chopped basil
2 T Balsamic Vinegar
1 t salt 1/2 t fresh ground pepper.
Cook for about 20 minutes-boil. Serve and top with Parmesan cheese. TIP: Only cook enough tortellinis for 1 meal. If you have leftovers, add fresh tortellinis. They get very large and absorb most of the broth if stored as leftovers.

Split Pea Soup by Bonnie Knapp

This recipe works for: immune power, men’s health, & sports nutrition

Bring 4 cups Water to boil, add 2 cups Quick-cooking Split Peas, 3 Ribs Celery diced, 2 Yellow Onions in chunks, 4 cups Low-fat Chicken Broth, 1 tsp Sea Salt, ½ tsp. Black Pepper.
Simmer, partially covered over low heat for 2 hours. Cool slightly. Puree in the blender until smooth. Return to soup pot, heat through for 5 minutes and serve. Serves 8.

Olive Garden Style Chicken Gnocchi Soup Recipe
10 min prep and 30 min. cook time

1/3 cup olive oil or butter

2 cloves of minced garlic
1 lb. chicken
1/3 cup flour
1/2 carrot shredded
1 stick of celery
1/2 cup fresh chopped spinach
2 1/2 cups whole milk
1 1/2 cup heavy cream
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi from Target

On medium heat melt butter in a soup pot, add in the garlic and saute, add your chicken and cook through out. Add flour and stir in flour and mix well until the flour is cooked into the chicken. Next add your milk and heavy cream. Then add the veggies(Carrots,Celery,Spinach) Add three bullion cubes. Add your Gnocchi last-it takes 3-4 min. to cook throughout. Mix ingredients well until soup thickens and stirring occasionally. Cover and simmer for 10 minutes.

Zuppa Toscana Soup like Olive Garden's®
Spicy sausage and bacon, russet potatoes and greens in a creamy broth.
Serves: 10 Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper - to taste-
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through

Sheri's Bean Soup

1 17 bean mix from Albertsons 6 cups Water

seasoning packet that came in bean mix

salt pork
1 can tomatoes

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