Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Sunday, June 28, 2020

Potato and Canadian Bacon Slow Cooker Chowder

2 C. potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 C. leek, chopped, white part only
1 medium garlic clove, minced
4 C. fat free chicken broth
½ C. pearl barley
¼ t. dried thyme, crushed
¼ t. black pepper
4 oz. Canadian-style bacon, cut into 1/4-inch pieces
bay leaf
½ C. fat free evaporated milk
2 fl oz fat free creamer,  such as fat-free half-and-half

  1. In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. 
  2. Cover and cook on low for 6 hours or until vegetables and barley are tender.
  3. Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. 

Yields about 1 1/4 cups per serving.

Monday, November 17, 2014

Basic Chicken Stock

  • Carcass from a roast chicken or about 2 pounds chicken bone, chopped into pieces
  • 3 large carrots, peeled
  • 1 parsnip, peeled
  • 1 large leek, washed
  • 2 onions
  • 1 stalk celery, trimmed
  • Small bunch of parsley
  • Sprig of thyme
  • 1 bay leaf
  • 4 black peppercorns
  • 8 cups boiling water
  1. Put the carcass into a large, heavy-bottomed saucepan.
  2. Roughly chop all the vegetables and add to the pan together with the herbs and peppercorns.
  3. Pour in the water, bring to a boil, and then remove all the surface sediment with a slotted spoon.
  4. Half cover the pan and simmer gently for 1 1/2 hours or until the liquid is reduced by half.
  5. Allow to cool, then leave in the fridge overnight.
  6. Remove any congealed fat from the top in the morning.
  7. Strain the chicken and vegetables to make the stock.

Wednesday, July 24, 2013

Broccoli and Shrimp Chowder

1 medium uncooked Yukon gold potatoes, peeled and diced   
2 cups uncooked broccoli, florets   
1 medium uncooked shallot, minced   
2 cups fat free chicken broth   
1/4 tsp dried thyme   
1/2 pounds cooked shrimp, peeled (medium size)   
1/2 cup fat free sour cream   
1/2 cup fat free skim milk   
1/4 tsp table salt   
1/4 tsp black pepper

  1. In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
  2. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
  3. Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.)

Prep Time:  10 Minutes
Cook Time:  18 Minutes
Serves 4 - Yields about 1 cup per serving.

Tuesday, March 26, 2013

Zuppa Toscana Soup

This recipe is very much like the Zuppa Toscana you might find at Olive Garden.

1 pound Italian sausage
1/2 pound cooked bacon
4 cups water
2 cans (29 oz. total) chicken broth
2 large potatoes
2 cloves garlic
1 medium onion
2 cups kale
1 cup heavy whipping cream
  1. In a skillet, over medium-high heat, brown Italian sausage, breaking into small pieces as you fry it; drain, set aside.
  2. In a skillet, over medium-high heat, brown bacon; drain, set aside.
  3. Place water, broth, cubed potatoes, crushed garlic, chopped onion in a pot; simmer over medium heat until potatoes are tender.
  4. Add sausage and crumbled bacon to pot; simmer for 10 minutes.
  5. Add chopped kale and cream to pot; season with salt and pepper; heat through.