Baked Potato Soup

Baked Potato Soup

Ingredients

• 5 Baking Potatoes
• 2 cups Water
• 1 quart Milk
• 1/2 cup Celery
• 1/4 cup Butter
• 1/2 cup Sour Cream
• 1/3 cup Bacon, cooked and crumbled
• 1/3 cup Green Onion, chopped
• 2 cups Sharp Cheddar Cheese, shredded
• 1 tablespoon Fresh Parsley or Dill, chopped
• Salt and Pepper, to taste

INSTRUCTIONS

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 !

Baked Potato Soup Video :

Cold Cucumber and Yogurt Soup

Cold Cucumber and Yogurt Soup 

Ingredients -

• 2 medium Cucumbers
• 1 1/2 cups Plain Yogurt
• 1/2 teaspoon Salt
• 1/4 teaspoon Dried Mint Flakes
• 1/8 teaspoon White Pepper
• Mint Sprigs

INSTRUCTIONS 

 1. Cut 6-8 thin slices from 1 cucumber, reserve for garnish. 

2. Cut remaining cucumber into ¾-inch chunks. 

3. Add ½ remaining cucumber chunks and ¼ cup yogurt to blender. 

4. Puree until smooth. Transfer to large bowl. 

5. Repeat process with remaining cucumber, salt, mint, and pepper, and 1-cup yogurt. 

6. Combine all soup and stir to combine. 

7. Refrigerate until cold. 

8. Serve in chilled bowls. Garnish with reserved cucumber slices and sprigs of fresh mint. Cool. Enjoy the Cold Cucumber and Yogurt Soup !!!

Cold Cucumber and Yogurt Soup Video :

Barbecued Bean Soup

Barbecued Bean Soup 

...a nice soup recipe to try ! Great ! 

 Ingredients -

• 1 pound Great Northern Beans, soaked overnight, drained and rinsed
• 3/4 cup chopped Onion
• 1/8 teaspoon Ground Black Pepper
• 1 1/2 to 2 pounds Beef Short Ribs
• 6 cups Water
• 2 teaspoons Salt, or to taste
• 3/4 to 1 cup Barbecue Sauce

Preparation: 

1. Combine great northern beans, onion, ground black pepper, beef short ribs, and water in a crockpot. 

2. Cook on low setting 10-12 hours. 

3. Remove the beef ribs. 

4. Trim meat from bones. 

5. Return meat to crockpot. 

6. Add salt and barbecue sauce. 

7. Cook on high setting for 30 minutes. The soup recipe of Barbecued Bean Soup is ready to serve...enjoy the soup ! Nice !

Barbecued Bean Soup Video:

Potato and Cheddar Soup

Potato and Cheddar Soup
Ingredients -

• 2 cups Water
• 2 cups peeled and cubed Red Potatoes
• 3 tablespoons melted Butter
• 1 small Onion, chopped
• 3 tablespoons All-Purpose Flour
• Salt and Pepper, to taste
• 3 cups Whole Milk
• 1/2 teaspoon White Sugar
• 1 cup shredded Cheddar Cheese
• 1 cup diced Ham

Preparation:

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 !

Cream of Pumpkin Soup

Cream of Pumpkin Soup

Ingredients -

• 1 (29 ounces) can Solid Pack Pumpkin
• 1 (14-1/2 ounces) can Chicken Broth
• 1/2 cup Cold Water
• 1/4 cup Brown Sugar, packed
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 cups Half-and-Half

Preparation:

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 !

Cream of Onion Soup

Cream of Onion Soup

Ingredients -

• 3 tablespoons Butter
• 2 tablespoons All-Purpose Flour
• 2 cups thinly sliced Vidalia or Sweet Onion
• 2 cups Whole Milk
• 2 cups Half & Half
• 1 teaspoon Coarse Salt
• 1/4 teaspoon Fresh Ground Black Pepper
• 1/8 teaspoon Nutmeg
• 1/8 teaspoon Paprika
• 4 tablespoons Parmesan Cheese (1 per bowl)
• 4 teaspoons chopped Parsley (1 per bowl)
• Croutons, browned in butter
• Worcestershire Sauce, for seasoning

INSTRUCTIONS

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 !

Bouillabaisse

Bouillabaisse

Ingredients -

• 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 !