Soups

Zuppa Toscana

1 Pound hot Italian sausage
1 Pound bacon, chopped
1 Quart water
2 14.5-oz cans chicken broth
1 Pound frozen cauliflower
2 Cloves garlic, crushed
1 Medium onion, chopped
10 ounces frozen chopped spinach or kale
1 cup heavy cream
salt & pepper

1. Brown sausage. Drain. Set aside

2. Brown bacon. Drain. Set aside.

3. Place water, broth, cauliflower, garlic, & onion in large pot. Simmer over medium heat until cauliflower is tender.

4. Add sausage and bacon to pot. Simmer for 10 minutes.

5. Add spinach (or kale) and cream to pot. Season with salt & pepper. Heat through.

6. Makes about 12 cups.


Mexican Chicken Corn Chowder


3 Tablespoons butter
1/2 cup chopped onion
2 Cloves minced garlic
1 1/2 Pounds cooked chicken or turkey
1 cup chicken broth
3/4 Teaspoon ground cumin
3 cups half & half, or more
taco seasoning, to taste
2 cups Monterey Jack cheese, shredded
1 14.75 oz can cream style corn
2 15.25 oz cans whole kernel corn
2 14.5-oz cans diced tomatoes with green chilies
hot pepper sauce, to taste

1. In large soup pot, saute onion & garlic in butter until onion is tender. Stir in cooked poultry until heated thru.

2. Add chicken broth & cumin. Bring to a boil. Cover & simmer for 5 minutes.

3. Stir in half & half, taco seasoning, cheese, corn, tomatoes, & hot pepper sauce. Cook, stirring frequently, until cheese is melted.

4. Garnish with fresh cilantro, if desired.





Sausage Stroganoff Soup

2 7-oz pkgs brown and serve sausage links cut 1/2 inch thick
1 clove garlic minced
1 5-oz pkg scalloped potatoes
3 cups water
1 14.5-oz can chicken broth
1 4.5 oz jar sliced mushrooms drained
1 cup half and half
1 cup sour cream
2 tablespoons Dijon mustard
paprika

Directions:

1. In large saucepan, cook sausage & garlic until sausage is lightly browned, about 6 minutes.

2. Stir in the contents of potato & sauce packets. Add water, broth & mushrooms. Bring to a boil.

3. Reduce heat; simmer, uncovered, for 14 - 16 minutes or until potatoes are tender.

4. Stir in cream, sour cream & mustard; heat thru. (DO NOT BOIL). Sprinkle with paprika, if desired.




Butternut Squash Soup

6 Tablespoon chopped onion
4 Tablespoon butter
6 cups butternut squash, peeled & cubed
3 cups chicken broth
1/2 Teaspoon dried marjoram
1/4 Teaspoon ground black pepper
1/8 Teaspoon ground cayenne pepper
1 8-oz pkg cream cheese, softened

1. In a large saucepan, saute onions in butter until tender. Add squash, broth, and seasonings to pan. Bring to a boil. Simmer 20 minutes or until squash is tender.

2. Add cream cheese to pot. Stir to melt.

3. Puree mixture in food processor in batches until smooth. Return to saucepan & heat through. DO NOT allow to boil.




Asian Corn and Chicken Soup

1 pound  frozen corn kernels
1 (14-ounce) can coconut milk
2 tablespoons  vegetable oil
1/2 teaspoon  hot red pepper flakes
4 medium cloves  garlic, minced
2 tablespoons  minced fresh ginger
3 cups  low-sodium chicken broth
1 pound  boneless, skinless chicken thighs or breasts, trimmed of fat and cut into 1/2-inch pieces
3 tablespoons  minced fresh cilantro
1 tablespoon  lime juice

Directions:

1. Place corn in large bowl and microwave on high until completely defrosted but not hot, 1 to 2 minutes. Process corn and coconut milk in blender on high speed until creamy, 1 to 2 minutes. Set aside.

2. Combine oil, pepper flakes, garlic, and ginger in large Dutch oven. Cook, stirring often, over medium heat until fragrant but not browned, 1 to 3 minutes.

3. Add broth and corn mixture and bring to gentle simmer. As soon as soup simmers, reduce heat to medium-low and cook, stirring occasionally, until flavors combine, about 15 minutes.

4. Add chicken and continue cooking until chicken is no longer pink, 7 to 10 minutes.

5. Stir in cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges.



Seafood & Corn Soup


1/2 cup butter
1 onion, chopped
4 cloves garlic, minced
1/4 cup flour
2 8 ounce bottles clam juice
1 14.5 ounce can chicken broth
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried thyme
16 ounces fresh, frozen, or canned corn kernels (yellow and white blend)
8 ounces bay scallops, rinsed and drained
8 ounces small cooked shrimp, rinsed and drained
12 ounces crab meat, rinsed and squeezed dry
8 ounces imitation crab or lobster meat, chopped
1 bunch scallions, sliced
2 cups heavy cream
Fresh Thyme for garnish

1. *Make soup a day ahead for best flavor.*

2. In a large sauce pan or stock pot, melt butter over medium heat.  Sauté onions and garlic in butter until onion is tender.  Add flour and whisk constantly for two minutes.

3. Add clam juice, chicken broth, salt, white pepper, cayenne pepper, and thyme.  Bring to a boil.

4. Stir in corn.  Return to a boil.  Reduce heat and simmer, covered, for 10 minutes.

5. Stir in scallops.  Simmer, covered, for five more minutes, until scallops are opaque.

6. Add shrimp, crab meat, imitation crab meat, scallions, and cream.  Stir gently to combine.  Heat through on low heat, do not boil. Garnish with sprigs of fresh thyme.

7. Makes about 10 cups.