Broccoli, Potato, and Cheddar Soup

4 potatoes, peeled and cut into chunks
2 cups broccoli (about 8 oz)
1 T butter
1 T olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp salt
3/4 tsp cumin
1 1/2 T dijon mustard
1/2 tsp freshly ground pepper
2 cups potato/broccoli water
2 T flour
1 cup half and half
1 cup sharp cheddar cheese

Steam potatoes for 10 minutes, until tender. Set aside (reserving the water). Steam broccoli 3 minutes, until tender. Set aside (reserving the water).

Heat olive oil and butter in a large pot over medium heat. Add onion and garlic and saute until tender about 8 minutes. Add potatoes, salt, cumin, dijon, pepper and 1 1/2 cups reserved water. Combine remaining 1/2 cup potato water and 2 Tablespoons flour. Add to pot. Simmer about 20 minutes. Add half and half and 2/3 cup cheese. Simmer about 15 minutes more.

Preheat broiler. Using four oven-proof bowls or ramekins, fill with chowder and sprinkle with cheese on top. Broil for 2 minutes, until golden on top.

*Courtesy of Eden

Hamburger Stew

32oz. Huntz tomatoe sauce
1 large yellow onion
1 beef bouillon cube
Blend all together in blender. Then pour in big pot and add:
1 can green beans
3-4 carrots diced
3 potatoes diced
Simmer until soft. Add 1 pound of hamburger after browning it and 2 T basil.

Muligatawny

2 qts chicken stock
2 qts half & half
2 stalks celery
½ onion diced
½ red bell pepper
½ green bell pepper
½ yellow bell pepper
¼ C chopped parsley
1 T hot sauce
1 ½ lb chicken, diced
3-5 carrots, diced
1 lb apples, diced
1 bunch of grapes
1/8 cup curry powder
½ cup honey
Roux: ½ lb butter and ¾ lb flour

Make roux and set aside
Poach chicken in stock until ¾ done
Remove chicken, add half and half, roux and curry
Simmer until roux dissolves and soup thickens
Add celery, onion, bell peppers, carrots, chicken,
hot sauce, and honey
Cook until veggies are half done
Add apples and grapes
Stir well, adjust seasoning
Add parsley when ready to serve.S
erve with rice.

*Lindsey Jensen Recipe

Chicken Noodle Soup

1medium onion
2 carrots, sliced
1 cup peas
1 stick celery, sliced
1 clove garlic, minced
4 cups chicken broth
2 chicken breasts, thawed & cubed
½ cup basatmi rice
Egg noodles
1 small red potato, cubed

SPICES: (all to taste)
Ground pepper (generous)
Lemon pepper
Ginger (light sprinkle to cover top)
Sage
Basil
Tarragon leaves (little)
Marjoram (little)

Saute onion, add garlic
Add chicken cook half way
Add carrots, peas, and potato until browned a little
Add broth bring to boil
Add rice, noodles, celery, and spices to taste
Cover and simmer until everything is cooked

*Lindsey Jensen Recipe

Corn Chip Soup

1 12 oz. jar salsa verde (made with tomatillos, green chiles, and cilantro)
1-2 tsp. ground cumin (depending on how spicy you like it)
2-3 cooked chicken breasts, shredded
6 cups chicken broth
2 cans cannellini (white kidney beans) or pinto beans, drained and rinsed
1 cup frozen corn
Tortilla chips

Garnishes:
shredded cheese (Monterey Jack is great), cilantro, sour cream, and lime wedges.

Pour salsa verde into a 3 qt. heavy bottomed pot or Dutch oven. Add the ground cumin. Cook over medium high heat until the salsa starts to thicken and darken a little in color. About 3-5 minutes.

Add the chicken stock and remaining ingredients (up to tortilla chips.) Simmer until heated through--another 5-10 minutes.

Place tortilla chips in the bottom of the serving bowls. Ladle the soup over the top and add the garnishes. Serves between 6-8 people. Or 3 to4 if you go back for seconds....which you will.

*cafejohnsoniarecipes.blogspot.com

Chicken Tortilla Soup

2 Tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 (4 oz) chopped green chilies
15 oz chopped tomatoes
5 cups chicken broth
1 teaspoon lemon pepper
½ teaspoon chili powder
½ teaspoon cumin
2 lb cooked chicken, cut into strips
½ cup water
4 Tablespoons flour
Tortilla chips
Cheddar cheese
Sour cream

Saute onion, garlic and chilies
(Add flour to chopped tomatoes and spices before putting it in the soup to help the flour not glob up)
Add tomatoes, broth, lemon pepper, chili powder, cumin, and chicken
Bring to boil, simmer for 20 min
Serve over tortilla chips, cheese and sour cream

*Lindsey Jensen Recipe

Broccoli-Cheese Soup

All ingredients in Cream of vegetable soup (use beef broth) plus:
¼ cup apple cider (optional)
1 tsp Worcestershire sauce
¼ tsp garlic powder
Salt and pepper to taste
Up to 3 cups coarsely chopped broccoli flowerets
1 cup grated cheese
1 T minced fresh parsley or dill (optional)

Melt butter, stir in flour, seasonings, salt and pepper
Add milk all at once
Stir in figure 8 until slightly thickened and bubbly, stir 1 minute more
Stir in vegetable and broth, cook until heated through.
Add cheese (swiss with a harder bite cheese like gruyere, comte, parmesan is good, just cheddar is great too…anything goes)

*Lindsey Jensen Recipe

Cream of Vegetable Soup

3 cups Steamed Vegetable of choice
1 ½ cup chicken or beef broth
1 Tablespoon butter
1 Tablespoon flour
Seasonings
Salt and pepper to taste
1 cup milk, half and half, or light cream

Melt butter, stir in flour, seasonings, salt and pepper
Add milk all at once
Stir in figure 8 until slightly thickened and bubbly, stir 1 minute more
Stir in vegetable and broth, cook until heated through

(Great to make soup of any kind, or even to replace cream of “fill in the blank” soup cans to avoid hydrogenated oils)

*Lindsey Jensen Recipe

Easy Gazpacho

2 large cans whole tomatoes in juice
1 large cucumber, peeled, seeded, roughly chopped
1 medium green pepper, seeded and roughly chopped
1 small onion
2 garlic cloves
1/4 cup red wine vinegar
3 Tbsp. good extra virgin olive oil
hot sauce, to taste
salt to taste

Finely chop the cucumber and green pepper in a food processor or blender. Remove to a large bowl. Roughly chop the onion and place in the food processor. Pulse until it is finely chopped, but not pureed. Remove to the large bowl.

Add the tomatoes with their juice and the garlic cloves to the food processor. Pulse until the tomatoes are almost pureed and the garlic is finely chopped. Pour into the bowl with the other veggies. Add the vinegar, olive oil, hot sauce and salt.

Chill the soup for several hours to blend the flavors. Best eaten the day it is made.

Makes about 6 cups.

*cafejohnsoniarecipes.blogspot.com

Minestrone

1/2 pound (about 1 1/4 cups) dried white beans
1/2 teaspoon salt
1/2 lb sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 lb green beans, trimmed and cut into 1/2-inch pieces
1/2 lb boiling potatoes, pealed ¾ inch dice
4 cups shredded green cabbage
1/2 lb kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
28 oz can tomatoes, chopped coarse, drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan as accompaniments

TO PREPARE DRY WHITE BEANS
Soak beans overnight in water covering by 2” Drain beans, cover again with water, simmer uncovered in saucepan for 45 minutes to 1 hour, or until they are tender
Add salt and simmer beans for 5 minutes more
Remove from heat and let stand, uncovered

FOR SOUP
In a heavy kettle, cook bacon until crips
Add onion, sauté until soft
Add the carrots, the celery, and the garlic and cook for 4 minutes, stir occasionally
Add the zucchini, the green beans, and the potatoes, cook
Add the cabbage and the kale and cook until the cabbage is wilted
Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
Drain the white beans, reserving the liquid
Purée half of beans with 1 cup of the reserved liquid,
Stir the purée and the remaining white beans into the soup
Simmer the soup, uncovered, for 15 minutes
Thin soup if desired with some of the remaining reserve liquid
Season it with salt and pepper, and parmesan
(may be made 3 days in advance)

Makes about 10 cups, serving 6 to 8.Gourmet, March 1993

*Lindsey Jensen Recipe