soup – Recipes Sovereigns

CHICKEN ZOODLE SOUP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:50:15 +0000

HOW TO MAKE CHICKEN ZOODLE SOUP, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups chicken stock
- 1 bay leaf
- 1 pound (3 medium-sized) zucchini, spiralized*
- 2 tablespoons freshly squeezed lemon juice
- 1 sprig fresh rosemary
- 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
Serve immediately, garnished with rosemary and parsley, if desired.

ONE POT OLIVE GARDEN ZUPPA TOSCANA SOUP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:10:23 +0000

HOW TO MAKE ONE POT OLIVE GARDEN ZUPPA TOSCANA SOUP, IF YOU LIKED IT SAY HELLO

Ingredients

16 oz spicy Italian sausage
8 slices of bacon
½ large onion diced
2-3 cloves of garlic minced
28 oz low-sodium chicken broth
3 cups water
5 medium russet potatoes thinly sliced
1 tsp crushed red pepper flakes optional
Salt and pepper optional
4 cups chopped kale
1 cup heavy whipping cream
Parmesan cheese

Instructions

Brown sausage in a large pot or dutch oven.
Remove sausage with a slotted spoon and set aside.
Cut bacon into small pieces.
Add bacon to pot and cook until crispy.
Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
Stir in minced garlic and cook for 1 minute, stirring frequently.
Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
Continue cooking until potatoes are tender, about 10 minutes.
Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
Stir in the heavy cream and let heat through.
Ladle soup into bowls and serve with Parmesan cheese.

Nutrition

INSTANT POT BUTTERNUT SQUASH SOUP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:57:48 +0000

HOW TO MAKE INSTANT POT BUTTERNUT SQUASH SOUP, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

- 4 slices bacon, diced
- 1/2 medium sweet onion, diced
- 3 cloves garlic, minced
- 4 sage leaves, minced
- 3 sprigs fresh thyme
- 1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
- 3 large carrots, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1 Granny Smith apple, cored and chopped
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh chives

DIRECTIONS:

Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
Serve immediately, sprinkled with bacon and chives.

GREEK LEMON CHICKEN SOUP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:15:16 +0000

HOW TO MAKE GREEK LEMON CHICKEN SOUP, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- 2 (15.5 ounce) cans cannellini beans, rinsed and drained
- 4 cups baby spinach
- 2 tablespoons freshly squeezed lemon juice, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill

DIRECTIONS:

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves. Bring to a boil; reduce heat and stir in cannellini beans and chicken, stirring occasionally, until slightly thickened, about 10-15 minutes.
Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.
Serve immediately.

OLIVE GARDEN ZUPPA TOSCANA SOUP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 13:55:56 +0000

HOW TO MAKE OLIVE GARDEN ZUPPA TOSCANA SOUP, IF YOU LIKED IT SAY HELLO

Ingredients

1 lb Italian Sausage spicy if you prefer more heat
5-7 slices of bacon
5 medium russet potatoes
2 cups kale chopped
1 cup heavy whipping cream
1 qt water
28 oz chicken broth
½ large onion
2-3 cloves of garlic minced
2 tsp red pepper flakes
Salt and pepper to taste

Instructions

Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between ⅛ inch and ¼ inch thick. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious!
Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!

Nutrition

BROCCOLI, BACON & CHEESE SOUP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 13:31:29 +0000

HOW TO MAKE BROCCOLI, BACON & CHEESE SOUP, IF YOU LIKED IT SAY HELLO

Ingredients

5 cups broccoli florets
5 slices of bacon
1 medium onion chopped
1 shallot chopped
2 1/2 cups – 3 1/2 c shredded cheese I use a Mexican blend
2 cups whole milk
1 cup half and half
3 tbsp flour
2 tbsp butter
14 oz low sodium chicken broth
salt and pepper to taste

Instructions

To start, slice some bacon into small pieces.
Saute the bacon in a large, deep skillet until nicely browned. Remove with a slotted spoon. Reserve 2 Tbls of bacon drippings and remove the rest.
Dice up the onion and shallot. I ended up with about 1 cup total.
Add the butter to the bacon drippings and let it melt. Add in the onion and shallot.
Cook for several minutes until translucent.
Add the flour and combine well. Let this cook for a minute or two to cook out the raw flour taste.
Add in the chopped broccoli and remaining ingredients except for the cheese.
Let the soup come to a simmer and then cover with a lid.
The soup needs to simmer for about 25-30 minutes – just until the broccoli is nice and tender.
Go ahead and turn the heat off. Now comes some more delicious flavor – the CHEESE! Depending on how ooey-gooey you like your soup to be you can add in more. I’d suggest starting with 2 cups and then adding in 1/2 cup increments till you reach your desired cheesiness. Mix the cheese in until it’s melted into the soup.
If you like your soup chunky, you’re done! If you like a more creamy, consistent texture, use an immersion blender of a blender to get your desired consistency. I used my blender and did it in two batches.

Nutrition

MOM’S CREAMY ASPARAGUS SOUP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 02:09:52 +0000

HOW TO MAKE MOM’S CREAMY ASPARAGUS SOUP, IF YOU LIKED IT SAY HELLO

Ingredients

6 slices lean bacon
6 tbsp butter Knorr Leek Soup mix
1 red onion diced
2 cloves garlic minced
4 tbsp flour
2 cups half and half
1 cup water
1.8 oz Knorr Leek Soup mix 1 package
2 bunches asparagus about 40 spears, rinsed
1/4 cup dry white wine
1/8 tsp marjoram
salt and pepper to taste

Instructions

Snap off bottoms of asparagus spears. Cut tops into bite-sized pieces. Set aside.
Cut bacon into bite-sized pieces and saute in a large saucepan until fat has been rendered and bacon is golden brown. Remove with a slotted spoon and set aside.
Add butter and onion to pan and saute until onions are transparent. Add garlic and continue cooking for 2-3 more minutes.
Stir in flour until well combined.
Stir in half and half, water, and soup mix.
Add asparagus to the pan.
Cook on low for 30 minutes or until asparagus is slightly tender.
Stir in wine, marjoram and salt and pepper to taste.
Serve immediately.
Makes 4 servings

Nutrition