You won't believe how much this soup tastes like a BLT. Try it!
1/3 pound bacon, diced
1 Tablespoon butter
1/3 head lettuce, julienne (2" x 1 1/2")
3 Tablespoons flour
1 1/4 quarts hot water
3 chicken bouillon cubes
1 ham bouillon cube
1 (16 oz). can of tomatoes in puree, diced
1 pinch ground nutmeg
1 pinch cayenne pepper
1 cup half and half
bacon crumbles, cherry tomato slices and buttered croutons for garnish
In a large stockpot, sauté bacon until lightly brown. Do not drain the fat. Add butter and heat. Stir in lettuce and sauté for 2 minutes. Add flour mixing well and sauté 2 to 3 minutes.
Remove from heat and slowly stir in hot water, chicken and ham bouillon cubes, tomatoes, nutmeg and cayenne pepper. Heat to boiling. Reduce heat and simmer for 6 to 8 minutes, stirring occasionally. Add half and half and heat to simmering.
Garnish and serve. Makes 8 servings
3 teaspoons olive oil
4 teaspoon beef bouillon (or 1 can beef broth)
1/2 pound cut up pork
2 yellow onions. cut up
1-6 oz. can tomato paste
3 garlic cloves
1 teaspoon sugar or one grated carrot
one 2 pound cabbage head
1/2 teaspoon black or red pepper
1/2 cup flour
1 package hot Italian sausage
2 cups dry white wine
4 cups water
(add 3-5 cut up potatoes for heartier meal, if desired)
Brown pork and sausage in olive oil. Add cut onion and garlic then cook until clear. Cut up cabbage and put in pan so it can wilt. When wilted add 1/2 cup flour and stir well. Then add the wine and stir, then 4 cups water and beef bouillon (or broth). Add the 1 quart water and stir in the tomato paste. Stir, cook for a few minutes and serve.
Good with homemade bread and really good as a leftover.
This simple soup is a traditional favorite with Greek meals. However, you'll enjoy it as a first course with many entrees, or as a warm and savory lunch with a thick slice of bread.
6 cups strained chicken broth (canned is fine)
Salt, pepper, and dill weed (optional), to taste
1/2 cup medium- or long-grain white rice
2 to 4 Tablespoons lemon juice, or to taste
In a 3- to 4-qt saucepan over medium-high heat, bring broth to a simmer; season as desired. Add rice and simmer, covered, for 20 minutes or just until tender. Turn down heat so broth stays hot but doesn't boil.
In a medium bowl, beat eggs with a whisk or fork until they're light; beat in lemon juice. Slowly add about 3/4 cup of hot broth to egg mixture, whisking constantly. Add egg mixture to remaining hot broth, stirring constantly. Heat through and serve.
FRIENDSHIP SOUP MIX
This is a great gift to give. Put it into a pretty jar so your friend can set it on the counter until ready to make. Be sure to include the additional ingredient list and instructions!
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/3 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni
1 pound ground beef
3 quarts water
1 can (28 oz.) diced tomatoes
In a 1 1/2 pint jar, layer the first eight ingredients in the order listed. A paper muffin cup with the sides cut down will hold the macaroni on top and make it easier for your friend to remove it for cooking. Seal tightly. Yield 1 batch.
To prepare soup, carefully remove macaroni from the top of the jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes, and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes.
Add the reserved macaroni cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender. Yields 4 quarts.
ROASTED GARLIC AND POTATO SOUP
Talk about a meal that will make your house smell wonderful! Three heads (yes, that's heads of garlic, not cloves) will definitely do the trick. This soup is wonderful on a cold evening, served with lots of crusty bread.
3 large garlic heads
1/3 cup olive oil
1 bunch leeks (about 3 cups, using white part)
3 pounds potatoes, peeled and cubed
6 cups vegetable or chicken broth
salt and pepper, to taste
2 cups skim milk
1 cup sharp cheddar cheese (optional)
Preheat oven to 350 degrees.
Cut across tops of garlic about 1/2" into bulb to create a flat top and expose some of the cloves. Remove excess papery skin. Place bulbs on foil (or in a small casserole with a cover); drizzle with 2 Tablespoons olive oil. Close foil (or cover casserole); bake 1 hour. Remove and cool. (This can be done several days in advance.)
Cut off green upper leaves of leeks--down to the point where dark green begins to pale--and discard. Slice leeks in half, then hold under running water, separating them to let water flow through. Place flat side down on a cutting board and slice very thin.
Heat remaining olive oil in a large pot and add leeks. Cook over medium-high heat about 10 minutes, stirring occasionally. Add potatoes, broth, salt, and lots of pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender.
Squeeze soft garlic into the container of a blender, discarding skins. Add about 3 cups of leek mixture; blend until smooth. Add back into pan, then use a potato masher or electric mixer to smooth out soup, leaving some chunks as desired. Add milk and bring to a boil. Remove from heat; stir in cheese, if desired.