Tuesday, January 17, 2012

Soup Exchange

My friend and I recently did another recipe exchange.  This time we each made a double batch of 5 different soups.  We kept one batch for ourselves and traded the other.  I love having 10 different soups in my freezer.  Makes for quick and easy meals.

Roasted Garlic Soup
4 whole heads of garlic
3 Tbsp olive oil
6 Tbsp unsalted butter
2 medium onions, chopped
salt & pepper
2 Tbsp chopped fresh thyme
1/4 cup all-purpose flour
8 cups chicken broth
2 Tbsp chopped fresh parsley
Preheat oven to 375 degrees. Line a small baking sheet with foil. Use a sharp knife to cu about 1/4 inch off top of each garlic head. Place garlic cut side up on baking sheet and drizzle olive oil over heads. Roast garlic until softened; about 45 minutes. Allow to cool slightly. When cool enough to handle, squeeze soft cooked pulp from each clove into a small bowl.
Melt butter in a large pot over medium-high heat. Add onions and 1 tsp each salt and pepper and cook. stirring often. until onions have softened, about 4 minutes. Stir in thyme and reserved garlic. Sprinkle in flour. Cook for about 1 minute, stirring to incorporate flour. Pour in chicken broth, increase heat to high and bring to a boil. Boil rapidly, stirring often, until slightly thickened, about 10 minutes.
Working in batches, puree soup in a food processor (or use emulsion blender). Return to pot and bring to a simmer over medium heat. Add cream, season with salt and pepper and sprinkle with parsley.
Autumn Soup
1 lb ground beef
1 cup chopped onion
4 cups water
1 cup cut up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 tsp salt
1 tsp Worchestershire sauce
1/4 tsp pepper
1 bay leaf
1/8 tsp basil
1 can (28 oz) tomatoes w/ liquid
In a large saucepan, brown meat. Drain. Cook meat and onions until tender about 5 minutes. Stir in remaining ingredients in a crock pot or big pot; except tomatoes. Heat to boiling, reduce heat, cover and simmer 20 minutes. Add tomatoes. Cover and simmer 10 minutes until vegetables are tender.

Taco Soup
1 lb hamburger-browned
1 onion-optional
1 can tomatoes
1 can kidney beans
1 can corn
1 can tomato sauce
1 pkg taco seasoning
water if nenecessary
Put ingredients in crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
Pour over Fritos and top with cheese.
Tomato Cheddar Soup
3 T butter
1/2 cup onion, roughly chopped
1 clove garlic, minced
1 28 oz can diced tomatoes w/ juice
1 1/4 cup chicken stock
1 1/4 cup water
1/2 cup sour cream
8 oz sharp cheddar cheese, grated
salt & pepper
In a large sauce pan, melt butter over medium heat. Add onions, saute til soft. Add garlic, cook for 1 minute. Add tomatoes and their juices, stock and water. Bring to a simmer then remove from heat. Let cook for 10 minutes.
Add 1/4 cup sour cream, whisk until blended. Add remaining sour cream, whisk until combined. Stir in pepper and cheese to blend. Add salt and pepper to taste. Gently reheat to serve.
Broccoli Cheddar Cheese Soup
1 cup finely chopped onion
1/2 Tbsp minced garlic
1 Tbsp butter
32 ounces (4 cups) chicken stock
12 ounces broccoli florets
1 cup finely chopped carrots
1/3 tsp ground nutmeg
1/2 tsp seasoned salt
6 cups shredded cheddar cheese
32 ounces (4 cups) half and half
Saute onion and garlic in butter until onion is translucent.
Add chicken stock and nutmeg and bring to a low boil.
Add broccoli and carrots and cook until tender.
Add cheese and stir until fully melted.
Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through, being careful not to boil.
Serve and enjoy!
Linking up to Tasty Tuesday!

No comments: