Tag Archives: Soup

Corned Beef & Cabbage Soup

Corned Beef and Cabbage Soup
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  1. 2 tbls butter
  2. 1 medium diced onion
  3. 3 cloves of minced garlic
  4. 2 chopped carrots
  5. 2 bay leaves
  6. 1 sprigs of thyme
  7. 1/2 teaspoon pepper
  8. 1/2 teaspoon salt
  9. 2 Irish potatoes quartered
  10. 6 cups cabbages chopped
  11. 8 cups beef broth
  12. 1 lb cooked corned beef 1/8 inch slices
  1. In a large pot, melt butter and add in onion, garlic, carrots, bay leaves, thyme, salt and pepper. Saute, stirring frequently, until tender.
  2. Stir in broth cabbage and potatoes. Cover and bring to a boil. Reduce heat to medium-low and continue to simmer covered for 20 minutes. Uncover and add corned beef and simmer for around 15 more minutes, let rest for 15 minutes and serve.
Cooks Recipes http://recipe.cookswarehouse.com/

Butternut Apple Soup with Swiss Cheese

Butternut Apple Soup with Swiss Cheese
Serves 6
Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day. Serve it as a light main course, accompanied by a green salad and whole-grain bread or as a starter to a more substantial meal.
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  1. 1 TBSP olive oil
  2. 2 onions, coarsely chopped
  3. 4 cloves garlic, coarsely chopped
  4. 2 tsp dried rosemary, crumbled (or 1 TBSP chopped fresh rosemary leaves)
  5. ½ tsp cracked black peppercorns
  6. 5 cups chicken or vegetable broth
  7. 1 butternut squash, peeled and cut into 1-inch cubes (about 2 ½ lbs)
  8. 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
  9. Salt, optional
  10. 4 oz Swiss cheese (or vegan alternative) (use 1 cup of pre-shredded cheese)
  11. ½ cup finely chopped walnuts, optional
  1. In a large saucepan or stockpot, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
  2. Add broth, squash, apples, and bring to a boil. Cover, reduce heat to low and simmer until squash is tender, about 35 minutes.
  3. Preheat broiler.
  4. Place a strainer over a large bowl and strain soup. Transfer solids to a food processor work bowl fitted with metal blade and add 1 cup of the liquid. Puree until smooth.
  5. Return pureed solids to sauce pan and stir in remaining liquid. Season to taste with salt, if using.
  6. In clean work bowl fitted with shredding blade, shred cheese. Ladle soup into ovenproof bowls.
  7. Sprinkle with cheese and broil until cheese is melted, about 2 minutes. (You can do this in a microwave oven, in batches, on HIGH – about 1 minute per batch).
  8. Sprinkle with walnuts, if using. Serve
  1. Vegan-friendly
  2. © 2010 George Geary and Judith Finlayson, from 650 Best Food Processor Recipes
Cooks Recipes http://recipe.cookswarehouse.com/

Pozole (Chicken And Hominy Soup)

Pozole (Chicken And Hominy Soup)
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For the Pozole
  1. 1 whole chicken
  2. 1 whole white or yellow onion, cut in half
  3. 5 cloves garlic
  4. 2 tablespoons Knorr chicken bouillon
  5. 1 bay leaf
  6. Large can hominy (6lbs), strained
Green Pozole Sauce
  1. 1 pound tomatillos, husked and washed
  2. 1-5 serrano chiles, washed *quantity depends on how spicy you like it
  3. 4 garlic cloves, skin on
  4. 1 whole white or yellow onion
  5. Handful fresh cilantro
  6. Salt to taste
  1. 4-6 limes cut into quarters
  2. 10 radishes cut into slices
  3. ½ green cabbage, sliced thinly
  4. 1 white or yellow onion, finely diced
  5. 1 avocado, cut into strips or dice
  6. 1 package queso fresco, crumbled
  7. Dried oregano
  8. Dried piquin chile
  9. 1 package tostadas
  1. Place the chicken, onion, garlic, bay leaves and Knor chicken bouillon and salt into a large stockpot; add enough water to cover the chicken. Over medium-high heat bring the water to a boil, allow the water to boil rapidly for 5-10 minutes, then cover the pot and reduce the heat. Simmer the soup till the chicken is done.
  2. When the chicken is cooked, remove the chicken from the pot and place in a large bowl to cool.
  3. Carefully strain the soup into a new stockpot to remove the seasoning ingredients (bay leave, onion and garlic) as well as any debris from the chicken.
  4. When the chicken is cool enough to handle, shred it into small pieces and return to the new stockpot. Now add the hominy and green sauce, cover and bring to a simmer; cook for an additional hour to soften the hominy and blend the flavors.
  1. Heat a comal (griddle) or large cast iron skillet over medium-high heat.
  2. Place the tomatillos, onion, garlic cloves and Serrano chiles on the heated comal and char until blackened on all sides. *When the tomatillos begin releasing juices they are finished and should be removed from the hot comal.
  3. Transfer all of the charred ingredients to a blender and blend with the cilantro and salt. Blend until smooth.
  4. Taste and adjust accordingly.
  1. Ladle a spoonful of soup into a bowl and serve alongside a platter of the garnishes.
Cooks Recipes http://recipe.cookswarehouse.com/