RECIPE FOR SWISS CHEESE SOUPIngredients
6 cups chicken stock
10 cloves garlic, crushed
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups shredded Swiss cheese
Place the stock in a large pot over high heat. Bring
to a boil, stir in the garlic and reduce heat to low. 2 In
separate skillet over medium heat, combine the butter and flour
and stir well for a few minutes. Add the garlic and stock mixture
along with the wine, stirring constantly. Bring to a boil to
thicken. 3 Stir in the cheese and serve immediately. (Do NOT
allow to boil once cheese has been added, and do not allow to sit
long or the cheese will separate out.)
RECIPE FOR WINTER SQUASH SOUPIngredients
1 Tbs butter
1 medium onion, chopped
1 lb butternut or acorn squash, peeled, seeded, and diced
1 large potato, peeled and diced
1 large or 2 small tart cooking apples, peeled, cored, and diced
2 cups vegetable stock or water
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cumin
1 cup apple cider or apple juice
1 cup half-and-half or milk
Salt and freshly ground pepper to taste
Sour cream for garnish
A grating of fresh nutmeg for garnish
Heat the butter in a large sauce pan over moderate heat and saute
the onion until tender but not brown, about 5 minutes. Add the
squash, potato, and apple and saute for 5 minutes, stirring
occasionally. Add the vegetable stock and spices and simmer
covered over low heat for 20 minutes. Puree the mixture in an
electric blender or food processor and return to the pan. Stir
in the apple cider and half-and-half and bring to a gentle boil.
Season with salt and pepper and serve garnished with a dollop of
sour cream and a grating of fresh nutmeg. Serves 4 to 6.
RECIPE FOR FRENCH ONION SOUPIngredients
4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese
Melt butter in an 8 quart stock pot on medium heat. Add olive oil
and stir. Add onions and continually stir until tender and
translucent. Do not brown the onions. Add beef stock, sherry and
thyme. Season with salt and pepper, and simmer for 30 minutes.
Ladle soup into individual, oven safe, serving bowls and place
one slice of bread on top, (it can also be broken into pieces,
whichever you prefer). Layer cheese on top of bread; placing a
slice of provolone,1/2 slice diced Swiss and then Parmesan
cheese. Place bowls on cookie sheet and broil until cheese
bubbles and browns slightly.
RECIPE FOR BROCCOLI AND CHEESE SOUPIngredients
1/3 cup butter
1 head fresh broccoli, washed
1 small onion, chopped
2 cloves garlic, minced
1/3 cup flour
2 cups half and half or light cream
2 cups chicken broth
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 cups sharp cheddar cheese, grated
1/4 cup green onions, chopped
Cut the florets off the stalk and into bite sized pieces. You
can also peel the stalk, cut off the bottom inch or so and then
cut the stalk into thin slices. Melt butter in a saucepan and
saute broccoli, onion and garlic until tender. Combine flour and
half and half or cream and stir until smooth. Gradually add to
broccoli. Add chicken broth, Worcestershire sauce and salt and
pepper and stir until thickened. Add grated cheddar cheese and
stir over low heat until cheese is melted. Serve warm with
chopped green onions for garnish if desired.
RECIPE FOR VEGETABLE POTATO BEAN SOUPIngredients
1 lb. dried black beans (or any beans you prefer)
8 cups water
1/2 cup dry red wine
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried marjoram
1/4 tsp. pepper
2 cups onion, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1 12 oz can stewed tomatoes
Sort and wash beans. Place beans into a bowl and cover with water
about 2 inches above beans and leave overnight.
Place beans without the water into a crock pot dish. Now add 8 cups
water and all the other ingredients. Cover and place on low
Simmer 2 1/2 hours or until vegetables are tender.
Place soup into bowls and serve.
RECIPE FOR ZUPPA TOSCANA SOUPIngredients
1lb. bulk hot sausage.
5 medium red potatoes,
(cut in half lengthwise, and then cut into 1/4" slices,
leave skins on.)
1 Med. onions, diced
6 slices bacon
1-1/2 teaspoons minced garlic
2 Cups kale leaves cut in half, then sliced
(remove white veins)
4 tablespoons chicken base
2 quart water
2/4 Cup heavy whipping cream
Salt and pepper to taste
Place sausage in skillet, cook until done.
Place onions and bacon in a large saucepan and cook over
medium heat until onions are almost clear.
Remove bacon and crumble. Add garlic to the onions and
cook an additional 1-minute. In a large pot place
water chicken base, potatoes, and kale, cook 15 minutes on
until potatos are just done. Add crumbled bacon,
sausage,and cream. Simmer 4 minutes and serve.
This tastes like the one served at the Olive Garden!!!!
Serve with warm, garlic bread sticks!!!
RECIPE FOR BEEF 'N BREW VEGETABLE SOUPIngredients
3 medium onions sliced
1 pound carrots cut into 1/2 inch slices
4 parsnips cut into 1/2 inch slices
4 cloves garlic minced
2 bay leaves
1 tablespoon snipped fresh thyme or
1 teaspoon dried thyme crushed
1/2 teaspoon pepper
2 tablespoons quick cooking tapioca
1 1/2 pounds beef stew meat cut into 1 inch cubes
1 14.5 ounce can beef broth
1 12 ounce can beer
In a 5 or 6 quart crockery cooker, place onions, carrots,
parsnips, garlic, bay leaves, dried thyme (if using) and pepper.
Sprinkle with tapioca. Place meat on top of vegetables.
Add beef broth and beer. Cover; cook on low heat setting
for 10-12 hours or on high heat setting for 5-6 hours.
To serve, remove bay leaves; if using, stir in fresh thyme.
Makes 6 servings. Prep time; 25 minutes.