by Elaine | Nov 15, 2006 | soup
Butternut Squash Apple Soup The apple cider adds a beautiful tang to this soup. 2 tablespoons unsalted butter2 tablespoons good olive oil4 cups chopped yellow onions (3 large)2 tablespoons mild curry powder5 pounds butternut squash (2 large)1 1/2 pounds sweet apples...
by Elaine | Nov 15, 2006 | soup
Butternut Squash Soup Terrific with toasted bread. Brown sugarButter1/2 to 1 cup of heavy cream2 lbs. butternut squash1 stalk celery1 carrot1 onion½ teaspoon cinnamonpinch of nutmeg1 tablespoon fresh ginger4 cups chicken broth Cut squash in half length-wise and remove...
by Elaine | Nov 15, 2006 | main course, soup
Chicken Soup with Pasta and Spinach A Grandmom Ricci recipe. 2 teaspoons olive oil1 teaspoon minced garlic (about 1 clove)3 14-ounce cans (Mom used one 48-ounce low-sodium chicken broth2 chicken breast halves (with or without bone and skin—your preference)1-to 2- inch...
by Elaine | Nov 15, 2006 | soup
Crab Bisque A rich and creamy starter or main. 1/2 cup butter or margarine (divided)1/2 cup finely chopped onion1/2 cup finely chopped green bell pepper2 green onions (finely chopped)1/4 cup chopped fresh parsley1 8 oz. package fresh mushrooms, chopped1/4 cup...
by Kelly | Nov 15, 2006 | main course, soup
Shrimp Bisque A simple and satisfying version of a typically time-consuming restaurant classic. 2 tablespoons (1/4 stick) butter1 pound uncooked shrimp (peeled, deveined)2 celery stalks (diced)1 small onion (chopped)1 carrot (diced)2 1/2 tablespoons chopped fresh...
by Elaine | Nov 15, 2006 | main course, soup
Escarole Soup This soup freezes beautifully. Soup:2 bags soup vegetables1 1/2 gallons cold water1/4 cup olive oil (plus 3 tablespoons olive oil)8 boneless (skinless chicken breasts)6 cloves garlic (smashed, plus 6 cloves garlic, finely chopped)1 (1-pounbag carrots...
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