Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice
down the center and scoop the pulp out of each potato and add to celery and water. Add milk. Butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top.
You may also add chives (from the top of the green onions), bacon pieces and sour cream. The soup recipe is ready to serve...nice ! Enjoy the soup hot !
1. Add water and cubed potatoes to stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and boil potatoes until tender, about 20 minutes.
4. Remove potatoes with slotted spoon to bowl.
5. Drain stockpot, reserving 1-cup potato water.
6. Stir in butter, chopped onion, and all-purpose flour.
7. Season with salt and pepper.
8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.
9. Simmer 30 minutes, stirring frequently. Enjoy !
1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot.
2. Stir to combine.
3. Bring to a boil over medium heat.
4. Reduce heat to low. Stir in half-and-half.
5. Simmer until heated through.
6. Serve hot. Enjoy !
1. Add butter to stockpot. Melt butter over low heat.
2. Add all-purpose flour and cook several minutes, stirring constantly.
3. Add onions to stockpot. Sauté onions until soft, but not browned.
4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.
5. Stir in salt, pepper, nutmeg, and paprika.
To Serve:
1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls.
2. Garnish with croutons.
3. Serve with Worcestershire sauce. Enjoy !
Shrimp Shells, Fish Bones from non-oily fish, thoroughly rinsed
9 cups Water
1 teaspoon Fennel Seeds
Fresh Ground Black Pepper
10 Whole Sprigs Parsley
1 teaspoon Gray Sea Salt
For the soup base:
2 Large Onions, peeled and chopped into small bits
10 Garlic Cloves, peeled and crushed
2/3 cup Olive Oil
1 teaspoon Fennel Seed
1/2 cup Parsley, chopped very finely
1 teaspoon gray Sea Salt
1 large can Crushed Tomatoes
2 teaspoons Fresh Thyme Leaves
3 strips 1/2"x3" Orange Peel (absolutely no white pith)
3 Bay Leaves
2 teaspoons Fresh Ground Black Pepper
1 teaspoon Saffron
1 Jalapeno Pepper, seeded and finely chopped (use gloves)
1 pound Frozen Cod Fillets, defrosted
1 cup Dry White Wine
a few splashes of Pernod
Just before serving add the fish (for example):
1 pound Haddock Fillets, cut into 8 serving pieces
1 pound Red Snapper, skin on, cut into 8 serving pieces
1 pound Shrimp, peeled, tails on
2 dozen Mussels, scrubbed and de-bearded
To serve:
Baguette
Rouille
INSTRUCTIONS
1. Add shrimp shells, fish bones to stockpot.
2. Stir in water, 1-teaspoon fennel seed, bay leaves, fresh ground black pepper, parsley sprigs, and salt.
3. Bring to a boil over medium high-heat. Reduce heat to medium and boil gently 30 minutes.
4. Strain the fish stock through fine strainer. Reserve stock. Set aside.
5. Add olive oil to stockpot over medium heat.
6. Sauté chopped onions, garlic cloves, fennel seed, chopped parsley and sea salt, until the onions are soft and translucent.
7. Stir in crushed tomatoes, fresh thyme leaves, orange peel, bay leaves, fresh ground black pepper, saffron, jalapeno pepper.
8. Simmer 20 minutes.
9. Stir in strained fish stock. Fold in cod. Cook 8 minutes until fish is opaque.
10. Remove bay leaves and orange peel and reserve.
11. Add soup to blender in small batches. Puree until smooth. Transfer batches to large bowl.
12. Transfer soup back to clean stockpot.
13. Stir in white wine, reserved bay leaves and orange peel.
14. Simmer 30 minutes.
15. Stir in Pernod.
To serve:
1. Make the rouille and toast the baguette slices earlier in the day.
2. Just before serving the soup, reheat until cooked through.
3. Add in fish and cook until fish is cooked through. Enjoy !
INSTRUCTIONS:
Wash and sort beans. In 5-quart Dutch oven, combine beans and 6 cups water. Bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Remove from heat. Cover and let stand 1 hour; drain. Add 8 cups water, ham shank, onions, parsley, salt, basil, nutmeg, oregano, garlic, and bay leaf. Bring to a boil. Reduce heat. Cover; simmer 1 1/2 hours or until beans are tender. Remove from heat. Remove meat from bone; cut into bite-size pieces. Return meat to soup. Stir in carrots, celery, and potato flakes until blended. Return to heat. Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender. Remove bay leaf. The soup recipe of bean is ready to serve...nice ! Enjoy it for appetizers.....! baked-potato-soup.
1 cup Dry Great Northern Beans, rinsed and drained
6 cups Water
1 cup chopped Onion
1 medium Fennel Bulb, trimmed and cut into 1/2-inch pieces
2 medium Carrots, chopped
2 cloves Garlic, minced
2 tablespoons snipped Fresh Parsley
1 teaspoon Dried Rosemary, crushed
1/4 teaspoon Pepper
4-1/2 cups Chicken Broth
2-1/2 cups shredded or chopped Cooked Chicken
1 (14-1/2-ounces) can diced Tomatoes, undrained
Instructions: 1. In a large stockpot, combine 6 cups water and dry great northern beans. 2. Bring to a boil. Reduce heat to low. 3. Simmer 10 minutes, uncovered. 4. Remove from heat, cover stockpot, and let stand for 1 hour. 5. Drain and rinse beans. 6. In crockpot, add onion, fennel, carrots, garlic, parsley, rosemary, and pepper. 7. Add beans on top of vegetables. 8. Pour chicken broth over beans. 9. Cover crockpot. 10. Cook on low setting 8-10 hours. 11. Stir in chicken and tomatoes. 12. Increase to high heat. Cook 30 minutes longer. The soup recipe is ready to serve....enjoy the soup ! easy-bean-soup-recipe.
