I prepared two soups : Baked Potato Soup & Minestrone
I set up a food table to display the soup and provided "To-Go" soups for everyone to take home - what a great gift to a busy family!
Baked Potato Soup
1 cup of butter
1 cup of flour
4 cups of half & half
4 cups of whole milk
salt & pepper
4 cups of red potatoes, 1 inch cubes
Cook potatoes in water until tender - about 8 minutes. Drain potatoes and set aside.
In a sauce pan, melt butter, then add flour over low heat and whisk until smooth. Let the flour cook for just a minute - be careful not to burn! Whisk in heavy cream - adding it all at once. Whisk until smooth, then add in milk. Bring the soup to a simmer, stirring constantly. Add potatoes just before serving. Keep the heat on low and be careful not to scorch the bottom.
Optional garnish :
cheddar cheese
bacon, cooked & cubed
green onions
Minestrone Soup
1/4 pound of bacon, cubed
2 tablespoons of olive oil
1/2 cup of onions, 1/2 inch dice
2 cups of carrots, 1/2 inch dice
2 cups of celery, 1/2 inch dice
2 cups of fresh green beens, 1/2 inch dice
6 cups of chicken stock
1 - 12 ounce can of whole tomatoes
4 cups of cabbage, shredded
3 cups of spinach
1/2 pound of pasta
salt & pepper
fresh basil
parmesan cheese
In a large stock pot, cook bacon in olive oil, then add onion, carrots, celery and green beans. Cook for about 4 minutes until they are tender. Add chicken stock (may need more or less depending on desired consistency). Add tomatoes one at a time, but crushing them (squeezing) into the pot. Bring to a simmer. Add the cabbage, pasta and salt & pepper. Cook for 10-15 minutes until pasta is tender. Add spinach just before serving. Served garnished with basil & parmesan.
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