Skip to main content

03-26 Amazing Soup

=) This soup is very versatile, the amounts flexible and the herbs can be changed/substituted.

Bring to a boil until veggies are tender:
4 c chicken broth
1-2 lg sweet potato, cubed
3 lg carrots, cubed
Then add:
1/2-1 onion, chopped
1t oregano
1 t basil
1 t thyme
1-2 bay leaves
salt and pepper
Adjust herb amounts to taste and simmer a few more minutes,
If wanted meat, now add:
1-2 c chicken, cooked & shredded (leftover chicken is perfect for this)
In a small bowl, whisk to make a roux: (you can double it for creamier texture)
2 T unsalted butter, melted
into 3 T flour
then whisk into 1 c milk or directly into soup depending on how creamy you want it.
After the roux is whisked into the soup, add:
1/2 c peas, thawed if frozen (or put in frozen and leave on burner for a minute or two more)
Turn off heat and serve.
Labels:

Comments

  1. JessieMarch 29, 2010 at 3:23 PM

    This really is amazing. Can't wait to make it :) So, glad you shared while you were here :)

    ReplyDelete
  2. bacooperMarch 30, 2010 at 12:25 PM

    Glad you liked it! Thanks for sharing your bread =)

    ReplyDelete

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more