Saturday, February 13, 2010

POTATO SOUP WITH CURLIES

Potato Soup=

Potato Soup with Curlies

Ingredients:
5 lbs potatoes, peeled and cubed
1 large yellow onion, diced
6 cloves garlic, minced
2 stalks celery, diced
8 oz baby carrots cut into ½ inch slices
24 oz diced ham
1 stick salted butter
Salt and pepper to taste
1 quart heavy cream

4 eggs
1 cup flour 1 tsp Lawry’s garlic salt with parsley
1/8 tsp black pepper

Directions:
Put first five ingredients into a large stock pot
Bring to a boil then turn down heat to a simmer.
Simmer just until vegetables are fully cooked.
Add ham, butter, salt, and pepper.
When the butter is melted, add the heavy cream.
While it is heating through make the curlies.
Sift one cup of flour.
Mix in the garlic salt and pepper.
In a separate bowl beat the 4 eggs with a fork.
Add the flour mixture to the eggs a little at a time.
Mix with a fork until fully incorporated.
Drop pieces of the dough into the simmering soup.
They should be cooked through in about 10 minutes.

 

 

A printable page for this recipe is available        Click:     Potato Soup

Saturday, February 13, 2010

Quick N Easy Ham and Bean Soup

Ham & Bean Soup=

Quick and Easy Ham and Bean Soup

1 stick butter (8 tsp)
1 large yellow onion, chopped
1 large celery stalk, chopped
4 cups water
4 tsp. ham flavored soup base
2 jars Great Northern beans (96 oz.)
1 can crinkle cut carrots (14.5 oz.)
8 oz cooked, chopped ham
½ tsp. sea salt
¼ tsp black pepper
½ tsp course ground garlic salt with parsley

In a large stock pan, melt the butter.
Add the onion and celery.
Cook until tender, about 10 minutes.
Add the water.
Bring to a boil.
Add the soup base.
Boil until the base is melted.
Turn heat down to a simmer.
Add the beans, carrots, ham and seasonings.
Simmer about 30 minutes to let the flavors mix.

 

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Wednesday, February 10, 2010

Marla’s Cream of Tomato Soup

Tomato Soup=

Tomato Soup

Supplies: Food Processor or Blender Stock Pot

Ingredients:
1 stick butter (8 tsp)
1 ½ cups onion, chopped
4 cloves garlic, minced
4 (28 oz.) cans Del Monte Diced tomatoes with basil, oregano, and garlic
6 cups chicken broth
2 cups heavy cream
¼ tsp. black pepper

Directions:
Melt butter in a large stockpot
Add onion and garlic Cook until translucent, about 5 minutes
Add tomatoes and broth

Simmer 15 minutes
Remove from heat
Puree in blender or food processor
Return to stock pot
Add heavy cream and pepper
Simmer additional 15 minutes

 

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