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Bacon and Potato Soup

"Onions, carrots, celery and potatoes are cooked in chicken broth before grated cheddar
cheese and crumbled bacon are added to this hearty winter soup."

INGREDIENTS:
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt

DIRECTIONS:
1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard
bacon grease and wipe pan thoroughly with paper towel.

2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery
as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.

3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer,
covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust
seasoning to taste by adding salt, if desired. Serve at once.

Laura Vitale Mushroom Soup

Serves 4
Prep time: 10 mins
Cook time: 1 hrs

Ingredients:
1-1/2 lb of Wild Mushrooms
1 Onion, chopped
3 Cloves of Garlic, diced
1/2 cup of Dried Porcini
3-1/2 cups of Chicken Stock
1/4 cup of Heavy Cream
2 Tbsp of Flour
Few Sprigs of Fresh Thyme
Splash of Sherry or Marsala
3 Tbsp of Unsalted Butter
2 Tbsp of Freshly Chopped Parsley

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Salt and Pepper, to taste
Process,
1) Add the butter in a large pot and preheat it over medium-high heat, add the butter and allow it to
melt.

2) Add the mushrooms, onions and garlic and cook for 7 minutes or so or until the veggies begin to
cook down and develop some good color.

3) Meanwhile, bring one cup of water to a boil and add it to a small bowl along with the dried
porcini, set aside and allow them to steep for about 5 minutes, remove from the liquid and give
them a good chop, set aside.

4) Add the flour to the mushrooms and stir in for 30 seconds, deglaze with the sherry (or omit it
completely) add the chicken stock, chopped porcini, porcini “stock” (minus the very last tablespoon
from the bottom of the bowl) and thyme, bring to a boil, turn the heat down to low and simmer the
soup for about 45 minutes.

5) Remove the thyme stems, add half of the soup to a blender and puree until smooth, add it back in
the large pot with the remaining soup, add the cream, season with salt and pepper to taste and
simmer for just a minute.

6) Stir in the fresh parsley when you’re ready to serve!


Serves 4
Prep time: 10 mins
Cook time: 1 hrs

Ingredients:
1-1/2 lb of Wild Mushrooms
1 Onion, chopped
3 Cloves of Garlic, diced
1/2 cup of Dried Porcini
3-1/2 cups of Chicken Stock
1/4 cup of Heavy Cream
2 Tbsp of Flour
Few Sprigs of Fresh Thyme
Splash of Sherry or Marsala
3 Tbsp of Unsalted Butter
2 Tbsp of Freshly Chopped Parsley
Salt and Pepper, to taste

Process,

1) Add the butter in a large pot and preheat it over medium-high heat, add the butter and allow it to
melt.

2) Add the mushrooms, onions and garlic and cook for 7 minutes or so or until the veggies begin to
cook down and develop some good color.

2
3) Meanwhile, bring one cup of water to a boil and add it to a small bowl along with the dried
porcini, set aside and allow them to steep for about 5 minutes, remove from the liquid and give
them a good chop, set aside.

4) Add the flour to the mushrooms and stir in for 30 seconds, deglaze with the sherry (or omit it
completely) add the chicken stock, chopped porcini, porcini “stock” (minus the very last tablespoon
from the bottom of the bowl) and thyme, bring to a boil, turn the heat down to low and simmer the
soup for about 45 minutes.

5) Remove the thyme stems, add half of the soup to a blender and puree until smooth, add it back in
the large pot with the remaining soup, add the cream, season with salt and pepper to taste and
simmer for just a minute.

6) Stir in the fresh parsley when you’re ready to serve!

Absolutely Ultimate Potato Soup

"This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished
with a little cream for extra richness."

Ingredients:

• 1 pound bacon, chopped


• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover
• potatoes
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and pepper to taste

Directions:

1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set
aside. Drain off all but 1/4 cup of the bacon grease.

2. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.
Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute
for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the
potatoes. Cover, and simmer until potatoes are tender.

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3.In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to
2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and
cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree
about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Minestrone Primavera Recipe

Ingredients:
2 Tbsp of Olive oil
1 Bunch (about 5 or 6) Green Onions, white and light green parts only, chopped
1 Large Carrot, peeled and diced
2 Stalks of Celery, diced
1 Bunch of Asparagus, trimmed and chopped
2 Zucchini, diced
1 14oz can of Cannelini Beans, drained and rinsed
1 cup of White Wine
1 3” Piece of Parmiggiano Rind or just freshly grated Parmiggiano Reggiano
3 cups of Baby Spinach, washed, dried and roughly chopped
¼ cup of Pesto
6 cups of Chicken Stock or Vegetable Stock
½ cup of Frozen Peas, defrosted
1 cup of Cheese and Spinach Tortellini or any other dried pasta
Salt and Pepper, to taste

Process,

1) In a large soup pot, add the oil and preheat it over medium heat.

2) Add the green onions, carrot and celery and let them get nice and translucent, about 5 minutes.

3) Add the wine and allow it to cook out for about a minute.

4) Add the stock along with the cannelini beans and parmesan rind and bring to a boil.

5) Add the chopped zucchini and asparagus and cook for about 10 minutes.

6) Add the tortellini and cook them until cooked through, about 7 or 8 minutes. Add the spinach,
peas and pesto and cook for 1 more minute.

7) Season with salt and pepper to taste and serve immediately!