Cream of Cauliflower and Cheese Soup

This recipe comes from The Big Book of Soups and Stews by Maryana Vollstedt. Love this book. Most of my soup recipes come from this cookbook. I put the fennel fronds on the top just for the picture. Even Jud, who needs meat, liked it. It would make a great first course.





Printable version
Ingredients:
1 tablespoon butter or margarine
1 cup chopped yellow onion
1 clove garlic, minced
1 stalk celery, chopped
4-5 cups chopped cauliflower (about 1 3/4 pounds)
2 cups chicken stock or broth (homemade is best)
1/2 teaspoon salt
1/8 teaspoon ground white pepper (I used black- I don't mind black on white)
1 cup 1/2 and 1/2
1 cup (about 4 oz. ) grated Monterey Jack cheese
chopped parsley for topping (I didn't have any so I just used the fennel fronds for the picture)
2 tablespoons chopped raw cauliflower for topping (optional) I didn't use it.
In a soup pot over medium heat, melt butter. Add onion, garlic, and celery and saute' until tender, about 5 minutes. Add cauliflower, stock, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, until cauliflower is tender, about 15 minutes.

Transfer to a food processor or blender in batches and puree. Return to pot and add 1/2 and 1/2 and cheese. Whisk until cheese is melted and soup is smooth, about 5 minutes. Ladle into bowls and sprinkle with parsley and chopped cauliflower, if desired.

Pinto Bean and Sausage Soup

This soup comes from "Is it Soup Yet?" It is by Dot Vartan. It is a winner.  We added a whole pound of the smoked sausage 








Printable Version

Ingredients:
1 1/2 cups dried pinto beans (you could certainly use canned pinto beans)
1 tablespoon butter
1 medium-sized onion, chopped
2 celery stalks, chopped
1 garlic clove, minced
2 (13.75oz.) cans beef broth
2 cups tomato juice
3 turnips, diced
2 carrots, diced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 pound smoked sausage, cut into thin slices and then diced
1/4 cup chopped fresh parsley
Directions:
If using dried pinto beans, place them in a bowl and cover with water to soak overnight.  The next day, drain the pinto beans and set aside.
Melt the butter in a 6 quart stock pot. Add the onions and celery. Saute for 5 minutes. Add the garlic and sauté for 1 minute. Add the beef broth, tomato juice and pinto beans. Bring to a boil, lower heat and simmer for 1 hour 15 minutes. Add the turnips, carrots, oregano and pepper. Simmer, covered for 30 minutes. Add the sausage and parsley, Cook for 5 minutes until the sausage is heated through.
Sherry's note: I sauted the onions and celery, added the garlic, then added everything except turnips, carrots oregano, pepper, parsley and sausage to the crock pot.  I cooked this on low for about 4 hours. Then I added the other ingredients except the parsley and warmed until we were ready to eat.  I added the parsley to the serving bowls.

Potato Soup with Ham and Dill

 

This is an awesome soup recipe that is adapted from Eastside Café in Austin, Texas. We ate there many years ago and I bought their soup book. This will be repeated, I'm sure.
Printable Version

 

Ingredients:

5 tablespoons butter, margarine, or vegetable oil, divided

2 cups onions, dice --I used a combination of leeks and onions.

1 tablespoon carrots, grated

1 tablespoon garlic, minced

4 cups potatoes, peeled and cubed

4 cups chicken stock

1 cup smoked, lean ham, cubed

2 tablespoons fresh dill, minced

4 cups whipping cream, half and half, or milk

2 tablespoons flour

Salt and pepper

Method:

In a large soup pot, saute' onions, over medium heat in 2 tablespoons butter for 10 minutes. Add carrots and garlic. Saute' for an additional 3 minutes. Add potatoes, stock, ham, and dill. Cook over low heat 20 minutes or until potatoes are tender.

 

In a separate saucepan, make a roux by melting the other 3 tablespoons butter and whisking in 2 tablespoons flour. Cook roux over low heat, whisking constantly for 3 minutes. Set aside. When the potatoes are tender, add the whipping cream, half and half, or milk. Heat thoroughly, but do not boil. Whisk roux into the soup and continue whisking over medium heat until thickened. Salt and pepper to taste.