Soups & Chowders

French Onion Soup with Herbs, Red Wine and Mushrooms

Getting Started

What You’ll Need

  • 3-4 large Spanish, Vidalia, or Sweet onions sliced or cut into chunks
  • 2 garlic cloves minced
  • ½ stick butter
  • 2-3 Tablespoons extra virgin olive oil
  • ½ teaspoon cracked black pepper
  • 1/2 cup red wine (cabernet)
  • 4 cans 14.5 oz los sodium beef broth
  • 2 beef bouillon cubes or bouillon paste
  • 2 sprigs of Thyme
  • 2 Bay Leaves
  • 1 small sprig of Rosemary
  • 2 Tablespoons Worcestershire sauce
  • 8 ounces sliced mushrooms like cremini or portabella
  • 6-8 slices of hard crusty bread (sliced to about and inch thick)
  • 8-10 ounces of Gruyere cheese (shredded)

Method

1

Cut onions and mince garlic; set aside

2

In a large stock pot heat the butter and oil over medium heat and sauté the onions and garlic until caramelized; 10-15 minutes or longer until you have brown particles on the bottom of pan. Add the black pepper and deglaze the pan with the red wine

3

Add the broth, bouillon cubes, herbs, Worcestershire sauce and mushrooms; reduce heat and simmer for 20-30 minutes or until the mushrooms are soft

4

Turn oven broiler on and remove the sprigs of herbs and bay leaves from the pot

5

Fill 6 ramekins or soup bowls with the soup and place 1-2 pieces of the dried bread on top, set bowls on a heavy cookie sheet; top with the Gruyere cheese

6

Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown

 

French Onion Soup with Herbs, Red Wine and Mushrooms Read More »

Getting Stared

What You’ll Need

  • 2-3 tablespoons olive oil
  • 3 garlic cloves (minced)
  • 2 quarts chicken stock
  • 3 large Russet potatoes with peels (cut into chunks)
  • 2 stalks celery chopped
  • 1 medium onion (chopped)
  • 3-4 strips smoked bacon cooked and chopped
  • 2 cups whole milk
  • 1 cup frozen peas (thawed)
  • 2 cups whole milk
  • 1 sprig of fresh tarragon
  • 2 tablespoons corn starch (be sure to check the date on your cornstarch box)
  • 3 tablespoons COLD water
  • Salt and pepper to taste

Method

Preparing the spices

1

In a large stock pot heat the oil and saute the garlic till fragrant; about 1 minute. Add the chicken stock, potatoes,celery and onion. Bring to a boil; cover with a tilted lid and reduce heat to simmer; cook for 30-40 minutes until potatoes are soft.

2

Cook bacon till crisp; drain and cut into bite size pieces; set aside.

3

Pour the milk into the broth and bring back to almost a boil; add the peas and sprig of tarragon,reduce heat and cook for 5-7 minutes. Whisk together the corn starch and water; stir gently into the hot soup to thicken;cook for an additional 2-3 minutes.

4

Remove the tarragon sprig and stir in the cooked bacon. Reserve some bacon for garnishing the top before serving. Serve with crusty bread for dipping.

5

Garnish with a few tarragon leaves (optional)

 

Creamy Potato and Pea Soup with Bacon and Tarragon Read More »

Roasted Sweet Corn Soup

Getting Started

To Start

  • Heat your grill to 425 degrees

What You’ll Need

  • 4 ears of fresh sweet corn
  • 4 tablespoons butter
  • 2-3 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 3 green onions chopped
  • 1 cup chopped celery (and some of the green leaves)
  • 1 1/2 quarts chicken stock
  • 1 cup 1/2 and 1/2 (or heavy cream)
  • 1 tablespoon butter
  • 2 tablespoons corn starch
  • 4 tablespoons cold water
  • hot pepper flakes for garnish (optional)
  • fresh cilantro for garnish

Method

1

Husk the corn and rub each ear with a tablespoon of butter. Place on a hot grill for 3-4 minutes till just charred a little; remove and allow to cool

2

In a medium size stock pot heat the oil over medium high heat, add the garlic, onions and celery sauté till just tender 2-3 minutes.

3

Add the chicken stock, reduce heat to simmer and cover with a tilted lid.

4

Cut the kernels of corn from the cobs and set aside. Place the cobs into the hot soup and continue to simmer for about 12-15 minutes. (this will add additional flavor)

5

Remove the cobs and add to the compost. Add the kernels of corn to the soup and continue to simmer over low heat for an additional 12-15 minutes till the kernels are tender.

6

Add the 1/2 and 1/2 or cream additional tablespoon of butter and continue to simmer for an additional 5 minutes. Turn off the heat.

7

Whisk together the cornstarch with the cold water and slowly stir into the soup to thicken.

Serve with a sprinkle of hot peppers on top along with fresh cilantro leaves.


*You can stir in the hot pepper flakes if desired.*

Serve with some crisp bread too!

Roasted Sweet Corn Soup Read More »

Chicken Noodle Soup

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

Getting Started

What You’ll Need

  • 1 ½ -2 quarts chicken stock
  • (Use the stock from the Barbeque Chicken Slider recipe)
  • Skim some of the fat off the top of the cold broth, reserve for later use
  • Add 2 cans (14oz) of chicken broth to make 2 qt’s if needed
  • Or use 2 quarts store bought chicken broth

Preparing the spices

1

Pluck and pull all feathers and pins from the young hen…

JUST KIDDING!

2

Add; 2 stalks celery sliced into bite size pieces and some of the light green leaves, 2-3 carrots peeled and sliced into bite size pieces.

3

1 small onion chopped

4

2 tablespoons of fresh chopped parsley or 1 tablespoon dried

5

Salt and pepper to taste

6

Add a tablespoon or two of the reserved chicken fat for flavor (secret ingredient)

Skip if keeping it low calorie

7

Let simmer for 12-15 minutes

8

Turn heat to medium-high and add 2 cups of your favorite egg noodles

Cook for 8-10 minutes or till noodles begin to tender

9

Add the cooked chicken and simmer for 8-10 minutes longer
(Remember the chicken is already cooked you just need to heat it through and let flavor up)

10

If using other chicken such as rotisserie the same applies

Tip: If using fresh chicken (do this first) chop 4 chicken breasts into bit size pieces and cook in medium size skillet in 3-4 tablespoons olive oil till done, 12-15 minutes, salt and pepper while cooking. Drain on a paper towel and add to soup in step 3

 

Chicken Noodle Soup Read More »

Chicken Chili with Cilantro and Lime

Getting Started

To Start

  • Preheat oven to 350 degrees
  • 1- 3-4 pound chicken (cut up)
  • 2-3 tablespoons of The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil
  • (plus extra for garnish drizzle)
  • 1 medium size garlic bulb
  • 4 14.5 oz can low sodium chicken stock
  • 1 quart tomato juice
  • 1 cup chopped fresh tomato
  • 1 16 oz jar Salsa Verde
  • 2 15.5 oz cans Cannellini Beans (drained)
  • 1 15 oz can corn
  • 3 green onions chopped (plus 2-3 extra for garnish)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon thyme
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried cilantro
  • 1 teaspoons sea salt
  • 1 teaspoon cracked black pepper
  • 3 Bay leaves
  • Small bunch of fresh cilantro for garnish
  • Sour Cream for garnish

Method

1

While chicken is cooking; cut the garlic bulb in half and place in a foil packet with a pinch of salt; bake in the same oven as the chicken for 1 hour; remove and cool. Once cool squeeze the soft garlic cloves form the bulb and smash with a fork; set aside

2

In a large stock pot add the stock, roasted garlic, chicken, tomato juice, chopped tomato, Salsa Verde, beans, corn, onions and the seasonings (except the fresh cilantro and sour cream)

3

Bring to a boil; reduce heat and simmer for 30-40 minutes. Can simmer longer if desired.

4

Serve with chopped fresh cilantro, green onions, sour cream and a drizzle of lime oil.

 

Chicken Chili with Cilantro and Lime Read More »

Supper In 20 Minutes

 

Getting Started

What You’ll Need

  • 1- jar of The Gourmet Farm Girl Rustic Bean & Vegetable Soup
  • 1/3 cup of your favorite dried pasta

Method

1

Add pasta and simmer soup on low to medium heat for 15-20 minutes or until the pasta is tender.

Garnish with grated parmesan cheese


Easy product recipe.

Supper In 20 Minutes Read More »

Chicken Chowder with Summer Vegetables

Cuisine

Getting Started

What You’ll Need

  • 5-6 slices smoked bacon (chopped)
  • 2 stalks celery plus some of the light green leaves (chopped)
  • 3 green onions (chopped)
  • 1 small red onion (chopped)
  • 2 carrots (peeled and chopped)
  • ½ cup diced green zucchini
  • ½ cup diced yellow zucchini
  • 1 teaspoon dried Fenugreek leaves or basil
  • 1 teaspoon dried French tarragon
  • 1 teaspoon granulated garlic
  • 2 quarts chicken stock
  • 3 bay leaves
  • 2 large boneless skinless chicken breasts (cut into bite size pieces)
  • 2 medium size potatoes (cut into chunks)
  • 1 15.2 oz. can of corn (or two ears of corn cut off the cob)
  • 1 cup half-n-half
  • 4 tablespoon cornstarch
  • 4 ounces cold water
  • (may need to add more for desired thickness)

Method

1

In a large stock pot over medium low heat brown the bacon, remove the bacon and fat, reserving 2-3 tablespoon of fat in the pot, set bacon aside. Increase heat to medium; add the celery, onions and carrots, cook for 8-10 minutes till tender

2

Add some of the seasoning reserving some for later. Add the chicken stock and bay leaves,  Reduce heat and simmer for 20-30 minutes

3

Cook chicken pieces in a medium size skillet sprinkling some of the seasoning over the meat.

When chicken is cooked through, 15-20 minutes add to the stock pot along with the potatoes, corn and zucchini. Add remaining seasonings, simmer on medium to low heat for an additional 30-40 minutes.

4

Add the half-n-half, return the bacon to the pot.  Whisk together the cornstarch and cold water and gently stir into the pot to thicken and cook for 5-6 minutes. Simmer until ready to serve stirring occasionally.

Remove bay leaves before serving

5

Garnish with fresh chopped chives

 

Chicken Chowder with Summer Vegetables Read More »

Supper In 20 Minutes

 

Tortilla Soup (starter)

  • 1 -24 oz. jar of Tortilla Soup (starter)
  • 1 1/2 cups cooked chicken (great use for Rotisserie chicken)
  • 1- 15.5 oz. can of black beans drained (optional)
  • 1/2 cup chicken stock (if needed to thin soup)
  • Garnish ideas – Cheddar cheese, scallions, dried tortilla strips, sour cream, avocado & fresh cilantro leaves.

Method

Just Heat & Serve

1

In a medium size stock pot, heat the soup, chicken and beans.  Add the broth if needed.

2

Garnish with shredded cheddar cheese, chopped scallions, and dried tortilla strips.  Additional garnishes- sour cream, avocado & fresh cilantro.

3

ENJOY!

 

Tortilla Soup (Starter) Read More »

Getting Started

Ingredients

  • 1- jar of The Gourmet Farm Girl Heritage Tomato Soup
  • 1 package of your favorite refrigerated fresh pasta

Method

1

Heat the soup in a sauce pan until hot, reduce to simmer while pasta cooks

2

Mix chilli powder with 1 tsp vegetable oil and add salt to it.

3

Cook the pasta according to package directions

4

Pour the tomato soup over the top and garnish with your favorite Italian cheese and herbs


Makes 3-4 servings

Easy Meals with TGFG Tomato Soup Read More »

This is a great way to use up broccoli from your refrigerator or buy broccoli off the mark down rack at the store.

  • Recipe YieldServes 6-8

Ingredients

  • 4 cups chopped broccoli
  • 2 Quarts chicken stock
  • 2 T Butter
  • 2-3 medium potatoes peeled
  • 2 cloves garlic
  • 1 small onion
  • 1 cup cream or half & half
  • 3 T cornstarch
  • salt & pepper to taste

Method

1

In a large stock pot add the chicken broth, butter, potatoes, onion and salt and pepper. Simmer on low for 20-30 minutes till potatoes are soft.

2

Add the chopped broccoli (I use the top part of the stem too)

3

White wine, and simmer for 15-20 minutes till broccoli is soft.

4

Pour into food processor (in several batches) and puree till smooth.

5

Return soup to pot and add 1 cup of cream or half-n-half

6

Disolve 3 T cornstarch in 2 ounces of COLD water and pour into soup to thicken

7

Simmer for an additional 3-5 minutes.

8

Top with some shredded cheddar cheese and chopped parsley.


Serve with some crusty bread.

Enjoy!

Cream of Broccoli Soup Read More »