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wild blueberry
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29-01-2018, 04:43 AM
1

Soothing Midwinter Soups

Spicy Butternut Squash Soup



With spicy ingredients including chili peppers, chili powder, and smoked paprika, the heat of this savory squash soup is guaranteed to warm you up!

Time Required: 1 hour and 15 minutes

Makes: 8 servings



Ingredients:

2 pints of chicken or vegetable stock

2 chopped carrots

2 stalks of celery

1 peeled and cubed medium-sized butternut squash

1 peeled and cubed large potato

1 medium-sized chopped onion

1 medium hot pepper (chili or jalapeño)

3 crushed garlic cloves

2 tablespoons of olive oil

2 bay leaves

1 sprig of rosemary

1/2 teaspoon of chili powder

1 pinch of cumin seeds

1 pinch of smoked paprika



Instructions:

1.) Over medium heat, heat the olive oil in a large saucepan. Add the hot pepper, garlic, bay leaves, rosemary and cumin and sauté for 30 seconds, or just long enough to release the ingredients’ flavors.

2.) Add all of the remaining ingredients except for the stock.

3.) Sauté the ingredients for two additional minutes. Mix the vegetables and spices well.

4.) Add the stock and turn the heat down to low. Let the soup simmer for roughly 45 minutes.

5.) Remove the soup from the stove and allow it to cool. When it has cooled, blend the soup using a hand mixer. Mix until the soup is free of lumps. If the soup is too thick, add stock until the desired consistency is achieved.

6.) Before serving, reheat the soup on the stove or in the microwave.

7.) Serve with bread or crackers and enjoy!





Simple Miso Soup



Once you’ve procured some fermented soybean paste, making this miso soup is a breeze! Enjoy this Asian specialty as a warm appetizer or side dish to accompany your main meal.

Time Required: 15 minutesMakes: 2 servings



Ingredients:

4 cups of water

4 tablespoons of white miso (fermented soybean) paste, with or without bonito fish flavoring1/4 cup of cubed firm tofu

1/2 cup of a sturdy, leafy green, like kale, chard, or collard greens, chopped1/2 cup of chopped green onion

Optional: 1/4 cup of dried seaweed sheets (nori), cut into rectangles



Instructions:

1.) Pour the cups of water into a medium-sized saucepan. Bring the water to a gentle simmer.

2.) Add the seaweed sheets and simmer for roughly 6 minutes.

3.) While the seaweed simmers, set the miso paste in a small bowl. Add a small amount of hot water to the paste and whisk it until it is smooth. Once the mixture is blended, stir it into the soup.

4.) Add the tofu, leafy green, and green onion to the pot. Cook the soup for another 4-6 minutes. Taste the soup periodically, adding more miso or spices if desired.

5.) Serve and enjoy!





Loaded Baked Potato Soup



Hearty baked potato toppings, including flavorful cheddar cheese and mouth-watering bacon, come together in a spoonable version of this classic side dish.

Time Required: 40 minutesMakes: 4 servings



Ingredients:

4 cubed large potatoes

4 cups of whole milk

6 slices of bacon

3/4 cup of shredded cheddar cheese, plus additional cheese for garnish

1/2 cup of finely-cut green onions or scallions, plus additional green onions for garnish

1/4 cup of all-purpose flour

2 minced cloves of garlic

1 tablespoon of butter

Sour cream

Salt and pepper to taste



Instructions:

1.) Cook the bacon over medium heat in a skillet for approximately 8 minutes, or until the bacon is crispy.

2.) Place the cooked bacon on a paper towel and let it cool. When cool, crumble the bacon.

3.) Over medium-high heat, sauté the garlic and the butter. Once sautéed, add the milk and flour. Whisk the mixture constantly for approximately 5 minutes, or until it is somewhat thick.

4.) When slightly thickened, add the potatoes. Season with as much salt and pepper as you like.

5.) Increase the heat and bring the mixture to a simmer. Allow the potatoes to cook for 20-30 minutes, or until they are soft.

6.) Stir in the green onions and cheese. Mix until the soup has taken on a creamy consistency

7.) Garnish the soup with the bacon crumbles, sour cream, and remaining cheddar and scallions. Enjoy!





Ham & Bean Soup



Hot, hearty, and filling, this classic ham and bean soup makes for a perfect weekday dinner.

Time Required: 3 hours (30 minutes preparation, 2.5 hours cooking)

Makes: 9 servings



Ingredients:

1 ham hock

2 cups of chopped ham

1 pound of dry beans of choice (preferably great northern, navy, or cannellini)

8 cups of water

1 cup of chopped carrots

1/2 stalk of chopped celery

1 cup of chopped onion

2 bay leaves

1 teaspoon of mustard powder

1 teaspoon of minced garlic

1/2 teaspoon of salt



Instructions:

1.) Open the package of beans and rinse them off. Remove broken beans from the mix.

2.) Bring water to a boil in a large pot over high heat. Once the water is boiling, add the beans and the 1/2 teaspoon of salt. Remove the pot from the heat and allow the beans to soak in the hot water for a minimum of one hour.

3.) Once the beans have finished soaking, place the ham bone, celery, onion, carrots, mustard, garlic and bay leaves in the pot. Return the pot to high heat and stir it well as it comes to a boil.

4.) Once boiling, reduce the heat to low. Allow the soup to simmer for one hour.

5.) After the hour is over, remove and discard the ham bone. Pour the chopped ham into the pot. Allow the soup to simmer for an additional half hour.

6.) When finished, season the soup to taste and serve!
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Silver Tabby
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29-01-2018, 06:44 AM
2

Re: Soothing Midwinter Soups

Heavens - lots of good things to try there. I like the sound of all of them - except the miso - not keen on miso. The baked potato one is unusual - have you tried that one yourself, Wild Blueberry ?
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wild blueberry
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30-01-2018, 01:49 AM
3

Re: Soothing Midwinter Soups

Silver Tabby,

I got these last year on the internet and I tried them all except the baked potato one. I couldn't figure out why it was called BAKED potato and didn't know if I was supposed to bake the potatoes first or not.

It sound rich and delicious...
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30-01-2018, 06:16 PM
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Re: Soothing Midwinter Soups

I've made the Butternut squash soup before, and very nice it is.
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31-01-2018, 12:37 PM
5

Re: Soothing Midwinter Soups

I tend to make use of Baxters soups - scotch Broth, Oxtail, spicy Parsnip, Royal Game and French Onion soups - fabulous!!!
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31-01-2018, 03:45 PM
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Re: Soothing Midwinter Soups

Originally Posted by susiejaeger ->
I've made the Butternut squash soup before, and very nice it is.
It is lovely.
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31-01-2018, 03:50 PM
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Re: Soothing Midwinter Soups

Rhubarb is also surprisingly tasty as a savoury ingredient.
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01-02-2018, 12:25 AM
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Re: Soothing Midwinter Soups

Originally Posted by Cinderella ->
Rhubarb is also surprisingly tasty as a savoury ingredient.
It makes fabulous ice cream as well !
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wild blueberry
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01-02-2018, 12:27 AM
9

Re: Soothing Midwinter Soups

Silver, do you mean you would put Rhubarb right into the soup for flavour? How much would you add?
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Silver Tabby
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02-02-2018, 01:03 AM
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Re: Soothing Midwinter Soups

Blue - it was Cinderella that used it as a savoury. My comment was about Ice Cream !
 
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