Try one of these two favorites.
Warming Potato Soup Recipe
8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
8 cups chicken broth
1 pint half-and-half cream
1 pound bacon, cooked and crumbled
1 (10.75 oz.) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
In a large stock pot combine potatoes, onions, celery, and broth.
Bring to a boil and simmer on medium heat until potatoes are almost soft enough to eat.
Add half and half, bacon, cream of mushroom soup and stir until creamy.
Add cheese and stir until completely melted.
Simmer on low until potatoes are done.
Fresh Tomato Soup in a Bread Bowl
Prepare bread bowls:
2 (.25 ounce) pkgs active dry yeast
2 1/2 c. warm water (110 degrees F)
2 tsps salt
2 Tbsps vegetable oil
7 c. all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl, dissolve yeast in warm water.
Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well.
Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 8 equal portions.
Shape each portion into a 4 inch round loaf.
Place loaves on lightly greased baking sheets sprinkled with cornmeal.
Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F.
In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes.
Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden.
Cool on wire racks.
To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells.
Keep warm while preparing soup.
Fresh Tomato Soup
2 Tbsps. olive oil
1 onion, diced
2 cloves garlic, minced
6 beefsteak tomatoes, seeded and chopped
4 ripe Roma tomatoes, chopped
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
1 tsp salt
2 c. chicken or vegetable stock
1/8 tsp white pepper
2 Tbsps. butter
2 Tbsps. flour
1/2 tsp lemon zest
In heavy saucepan, heat oil and cook onions and garlic until tender.
Add tomatoes, seasonings, stock, and pepper, and simmer for 20 minutes.
Strain soup through a fine strainer.
In clean saucepan, melt butter and add flour; cook and stir for 2-3 minutes.
Add 1/2 cup of the tomato mixture; cook and stir until thickened.
Add remaining tomato mixture and cook and stir with wire whisk until mixture is hot and slightly thickened.
Stir in lemon zest and serve in warm bread bowls.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.