Here are the recipes we will be preparing in our Soup’s On cooking class to practice knife techniques, measuring skills and organizational strategies in the kitchen!
2 tabelspoons butter
1 large onion, chopped
1 large garlic clove, minced
2 small carrots, peeled and chopped
2 small celery stalks, chopped
1 small red pepper, chopped
2 tablespoons tomato paste
1 tablespoon lime juice
½ teaspoon granulated sugar
½ teaspoon salt
1/8 teaspoon cayenne pepper
3 cups low-sodium chicken broth
28 ounce can diced tomatoes
2 tablespoon. unsalted butter at room temperature
4 slices white bread
2 square slices cheddar cheese
Heat 2 tbsp. butter in a large saucepan over medium heat. Add onion and garlic. Cook until onion is soft, 4 to 5 minutes. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Season with fresh pepper. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 minutes. Add broth and diced tomatoes and juices. Bring to a boil, then reduce heat to low. Simmer until vegetables are tender, 20 minutes.
Puree in two batches in a blender until smooth. Return to saucepan set over low heat to keep warm.
Make the grilled cheese croutons:
Spread 2 tbsp. butter on both sides of each bread slice. Heat a large frying pan over medium heat and lay 2 slices in pan. Top each with 1 slice cheese, then remaining bread. Cook, flipping halfway, until cheese is melted and bread is golden, 4 minutes. Remove from pan and let cool slightly. Cut into ½-in. cubes.
Ladle soup into bowls and top with grilled cheese croutons.
Makes 4 servings
8 slices of bacon
¼ cup plus 3 tablespoons butter
¼ cup plus 3 tablespoon flour
4-1/2 cups milk
3 potatoes peeled and cubed (best if already baked)
3 green onions/scallions
¾ cup shredded cheddar cheese
2/3 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Cook bacon. Drain, crumble, and set aside. Peel and dice potatoes and boil until cooked. Drain and set aside.
In a large pot, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened.
Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
2-3 cups broccoli or 1 package frozen florets (16 oz. bag)
1/4 cup butter
1 medium onion, chopped
2 tablespoons flour
2 cups (1 can) chicken broth
1 cup milk
1 cup half and half
1-1/2 teaspoons Worcestershire sauce
2 cups shredded cheddar cheese
If using fresh broccoli, cook until tender. Drain and set aside.
If using frozen, thaw and drain.
Melt butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring occasionally.
Slowly add flour and stir 2 minutes.
Gradually stir in chicken broth. Bring to a boil, stirring frequently.
Add milk, half and half, Worcestershire sauce and broccoli. Remove from heat. Stir in cheese. Serve.
Makes six servings
1 tablespoons canola oil
2 tablespoons minced shallots
1 medium onion, roughly chopped
1 large carrot, chopped
1 tablespoon curry powder
1 pound sweet potatoes, peeled and cut into 1-inch pieces
2 medium Granny Smith apples, peeled, cored and cut into chunks
2 cups (1 can) fat-free vegetable broth
1 cup nonfat milk
Heat oil on medium heat in a large pot. Sauté shallots, onions and carrots for 4-5 minutes. Sprinkle curry powder and stir until fragrant.
Add sweet potatoes and apples followed by vegetable broth. Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender. Purée until smooth with an immersion blender or in a blender. Stir in milk and heat through.
Recipe to be shared at time of class.