Souper Recipes

If you were unable to come on Saturday night to “Mommy Madness,” you missed a great evening of laughter and inspiration.  I am definitely encouraged to continue to focus on Jesus through my quarters of parenting!  (We are almost out of the “first” quarter of parenting, as we are almost out of the preschool years – a bit sad and happy all at once! 🙂  Anyway, you also missed GREAT food!  Our 2nd annual soup contest was a success!  Here are the yummy recipes!  Note:  I did not manage to eat all 4 of these soups (hey, a girl has to save room for dessert), but the ones I tried were SO good

Nicole’s Butternut Squash Bisque
1 small squash (1 pound) peeled, seeded and cut up or 1 (10-ounce) package frozen squash
2 Tart apples, peeled, cored and coarsely chopped
1 yellow onion, peeled and coarsely chopped
1 pinch rosemary
1 pinch marjoram
4 c. chicken broth (would be even better with a homemade stock)
2 thick slices French bread, trimmed and cubed
Salt and ground pepper to taste
2 egg yolks
1/4 c. heavy cream
Combine all ingredients, except yolks and cream in a large saucepan.  Bring to a boil, reduce heat and simmer until the vegetables are soft, about 30 minutes.  Puree the vegetables in a blender, a small amount at a time.  With an electric mixer, beat yolks and cream together until slightly thickened.  Beat a little of the hot soup into yolk mixture.  Combine the vegetables and cream mixture.   Heat through, but DO NOT BOIL.  Garnish with additional diced apples.  Serves 6.
Almost Lynnette’s Chili
(She does not use recipes, so she had to guess a bit 🙂  )
2 pounds of ground beef (80/20), browned
2 pounds of spicy venison sausage, browned
2 cans of pinto beans, drained and rinsed
2 cans of kidney beans, drained and rinsed
3 cans tomatoes with green chilis
1 can crushed tomatoes
1 1/2 yellow onion (sauteed)
1/2 each of red, orange, yellow, and green bell peppers (sauteed)
garlic
chili powder
(I’m not sure how much of the spices, I just keep adding until it’s spicy enough)
Put everything in a pot, stir it up. Add water to cover. Simmer for a few hours. Serve with cheese. We like to make it thick and serve it with chips, too 🙂

Tina’s Zuppa Toscana

 INGREDIENTS

  • 1 lb ground Italian sausage
  • 1½ tsp crushed red peppers
  • 1 large diced white onion
  • 4 Tbsp bacon pieces
  • 2 tsp garlic puree
  • 10 cups water
  • 5 cubes of chicken bouillon
  • 1 cup heavy cream
  • 1 lb sliced Russet potatoes, or about 3 large potatoes
  • ¼ of a bunch of kale
    1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
    1. Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
  1. Add the heavy cream and just cook until thoroughly heated.
  2. Stir in the sausage and the kale, let all heat through and serve.
AND THE WINNER IS … Denise Savage.  To find her potato soup recipe, you can go to “Pioneer Woman.”
http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/.  Yep – she knew where to find a good recipe.
Too bad I do not have any potatoes or that would be what’s for dinner around here.  Since it is currently 4:22, and I have no idea what is for supper & the kids have AWANA today, I should maybe go cook something.

!

Bon appetit!
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