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Archive for the ‘Soups’ Category

Curried Apple Soup

Ingredients:

1 Tbsp butter

2 shallots, minced

2 tsp freshly grated ginger

1 ½ tsp curry powder

2 tart apples, peeled, cored, and cut into 1” pieces

1 small potato, peeled and cut into 1” pieces

1 tsp coarse salt, plus more for seasoning

3 ¾ C homemade or low-sodium stock (chicken or

veggie)

½ C heavy cream or milk

Freshly ground pepper

Sour cream, for garnish

 

Directions:

Melt butter in a medium saucepan over medium heat.

Add shallots; cook until soft and translucent, about 2

minutes. Add ginger and curry powder; cooking, stirring,

1 minute. Add apples, potato, salt and chicken

stock. Bring to a simmer over medium-high heat, and

cook until potato is tender when pierced with a paring

knife, about 12 minutes. Remove from heat, and let

cool slightly.

Use an immersion blender, or transfer mixture to the

jar of a blender, working in batches if necessary so as

not to fill more than halfway; puree just until smooth

(do not overprocess). Return soup to pan; stir in

cream, and season with salt & pepper. Place over

medium heat until soup is just heated through; do not

let it boil. Divide soup among serving bowls, and garnish

with sour cream

Serves 4

From www.marthastewart.com

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1 rotisserie chicken, picked

2 regular Cans cannelini beans

1 quart chicken stock

1 Mexican  beer (minus a few sips for you)

A lot of cumin. More than you think-Like 1-2 tablespoons.

Simmer those.

Roast or blacken 10-15 tomatillos

One whole onion raw or roasted/grilled

1-2 serrano (or other spicy pepper)  (roasted and seeded)

One ancho or Anaheim pepper (roasted and seeded)

Cilantro-a bunch, stemmed mostly

Salt to taste

Lime juice from 2-4 limes

Put in food processor. Put most in pot (hold some back for spooning over each bowl) Simmer that too.

Serve with tortilla chips and sour cream and avocado and a spoonful of the fresh salsa. Easy football season food- I’ve doubled it for big crowds and its great!

Recipe from one of our market customers, Willow 

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Apple Spice Meatballs

Ingredients:

1 3/4 cups panko (Japanese) bread crumbs

1 medium onion, finely chopped

1 medium red sweet pepper, finely chopped

1 medium apple, peeled and finely chopped

2 eggs, lightly beaten

1/2 cup canned pumpkin

1/2 cup ketchup

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 pound ground beef (or other ground meat)

1 pound bulk hot Italian sausage

Sauce:

1 can (14oz) whole-berry cranberry sauce

1 jar (12oz) apple jelly

3/4 cup ketchup

1/2 teaspoon crushed red pepper flakes

Directions:

In a large bowl, combine the first 12 ingredients.  Crumble meats over mixture; mix well.  Shape into 1-inch balls.  Place meatballs on greased racks in shallow baking pans.  Bake, uncovered, at 375° for 15-20 minutes or until no longer pink.  Drain on paper towels.

n a Dutch oven, combine the sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Gently stir in about 6 dozen cooked meatballs and heat through.  Save the remaining meatballs for Hungarian Pepper Soup (below) or another use (they freeze well once cooked!).

Hungarian Pepper Soup with Romano Crisps

I cup shredded Romano cheese

2-3 Hungarian Wax or Banana peppers, seeded and chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons Italian seasoning

1/2 teaspoon pepper

2 Cups chicken stock

2 dozen Apple Spice Meatballs

1 Can (12 oz) evaporated milk

1 package (8oz) cream cheese, softenend

On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3” circle, repeat 15 times.  Bake at 300° for 10-12 minutes or until golden brown.

In a Dutch oven, saute peppers in butter.  Stir in flour, Italian seasoning, salt and pepper until blended.  Gradually add stock.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in meatballs, milk and cream cheese; heat through (do not boil).  Serve with Romano crisps.

(recipes from Taste of Home)

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Melt 2 T butter in a large pot.  Add 1 chopped onion, cook until softened.  Stir in 8 cups diced peeled squash, 7 cups chicken stock, 2 T honey and 1 chopped small chipotle.  Simmer 30 minutes, then puree.  Season with salt.  Serve with crème fraiche mixed with chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Curried Apple Soup

Ingredients:

1 Tbsp butter
2 shallots, minced
2 tsp freshly grated ginger
1 ½ tsp curry powder
2 tart apples, peeled, cored, and cut into 1” pieces
1 small potato, peeled and cut into 1” pieces
1 tsp coarse salt, plus more for seasoning
3 ¾ C homemade or low-sodium stock (chicken or veggie)
½ C heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

Directions:

  1. Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cooking, stirring, 1 minute. Add apples, potato, salt and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
  2. Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt & pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream

Serves 4

From www.marthastewart.com

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Golden Squash Soup

This recipe is from Taste of Home’s October/November 2007 issue.

Golden Squash Soup

5 medium leeks (white portions only), sliced

2 T butter

1 ½ lb butternut squash, peeled, seeded and cubed (about 4 C)

4 C chicken broth (or vegetable)

¼ tsp dried thyme

¼ tsp pepper

1 ¾ C shredded cheddar cheese

¼ C sour cream

2 T thinly sliced green onion

In a large saucepan, sauté leeks in butter until tender.  Stir in the squash, broth, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until squash is tender.  Cool slightly.

In a blender, cover and process squash mixture in small batches until smooth; return to the pan.  Bring to a boil. Reduce heat to low.  Add cheese; stir until soup is heated through and cheese is melted.  Garnish with sour cream and onion.

Yield: 6 servings

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