Soups & Chowders

  • Serving SizeServes 4-6

Ingredients

  • 4 cups fresh asparagus chopped (1 ½ to 2 lb’s) depending on size
  • (Set aside 5-6 spears for garnish)
  • 3 cups fresh spinach chopped
  • 2- 14 oz cans chicken broth
  • ½ cup white wine
  • 1 small onion chopped
  • 2-3 cloves garlic minced
  • 4 Tablespoons butter
  • 3 Tablespoons extra virgin olive oil
  • 1 cup half and half or heavy cream
  • 2 Tablespoons corn starch
  • Salt and pepper to taste

Method

1

In a heavy stock pot on medium heat melt the butter and oil together; sauté the onions and garlic till fragrant; 2-3 minutes. Add chicken broth, wine and chopped asparagus; simmer for 20-30 minutes till the asparagus is soft. Salt and pepper to taste

2

Transfer to the large bowl of a food processor; puree till smooth and gradually add the chopped spinach; this will give it the green color; puree till blended.

3

Return to stock pot and reheat; add the half-n-half or cream and let simmer for 4-5 minutes; stir together the cornstarch in 1 oz of COLD water and add to the soup to thicken; heat till hot and serve

4

Garnish with red or green onions, bacon bits and a few spears of fresh asparagus


Serve with a Spring salad and crusty bread

ENJOY!

Creamy Asparagus Soup Read More »

Creamy Mushroom Soup

Getting Started

What You’ll Need

  • 4 tablespoons Butter
  • 4 tablespoons Extra virgin olive oil
  • 2 ½ cups portabella mushrooms
  • 2 ½ cups cremini mushrooms
  • ¼ cup chopped leaks
  • ¼ cup chopped sweet onion
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground coriander
  • 6 cups low sodium beef broth
  • 2 Bay leaves
  • 1/8 cup corn starch
  • 1/8 cup icy cold water
  • 1 cup cream
  • 1 cup half & half

Method

1

Melt butter and oil together and saute the mushrooms until soft add the leaks, onions, seasonings and stir.

2

Pour the broth over the mushrooms and vegetables; add the bay leaves and simmer for 45-50- minutes.

3

Remove from heat and puree the mixture till semi smooth (leaving some chunks of mushrooms)

4

Mix the cornstarch and cold water together and set aside

5

Pour the cream and half & half into the mushroom mixture stir in the cornstarch to thicken


Creamy Mushroom Soup Read More »

Swiss Chard with Ham and Beans

Ingredients

What You’ll Need

  • 2 stalks celery plus some light green leaves (chopped)
  • 3 green onions (chopped)
  • 3-4 cloves garlic (minced)
  • 4 tablespoons extra virgin olive oil
  • 1 1/2 quarts low sodium chicken broth
  • 2 bay leaves
  • 1 Tablespoon dried parsley
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon dried thyme
  • 1 medium size bunch of Rainbow Swiss Chard
  • (chop stems and leaves)
  • 1 15 .5 oz. can Cannellini beans
  • 2 cups cooked smoked ham (chopped)

Method

1

1 15 .5 oz. can Cannellini beans

2

2 cups cooked smoked ham (chopped)

3

In a large stock pot heat the oil and saute the celery, green onions and garlic for 1-2 minutes till fragrant. Add the chicken broth, seasonings and stems of the Swiss Chard; cook over medium heat for 10-12 minutes with lid tilted.

4

Add the Swiss Chard leaves, beans and ham; reduce heat to simmer; tilt the lid and cook for an additional 25-30 minutes; stir occasionally.

5

Serve with crunchy bread for dipping.
Grated Parmesan cheese works well as a garnish.


Swiss Chard with Ham and Beans Read More »