Posted in /Cooking/Soups on Saturday, July 15, 2017
Sometimes my avocados don't ripen in time for the recipe I bought them for and 3-4 days later they need to be used. That's when I break out this recipe. It's creamy goodness with just the barest hint of heat.
Posted in /Cooking/Soups on Saturday, July 15, 2017
This soup comes together quickly and is super savory. This makes 6 servings so it can easily feed a family.
Posted in /Cooking/Soups on Saturday, July 15, 2017
1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to thicken the soup if you use milk)
2 teaspoons Hungarian hot paprika, for garnish
1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes.
2. Season with salt and pepper.
3. Add asparagus and saute another 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Transfer to a blender and puree until smooth.
6. Return to saucepan, stir in sour cream/cream/milk and season with salt and pepper, to taste.
7. Transfer to serving bowls. Dust with paprika and serve.
Posted in /Cooking/Soups on Saturday, July 15, 2017
4 cups flour
8 tsp baking powder
2 tsp salt
1 Tbsp parsley flakes
2 Tbsp margarine
1 1/3 cup milk
Dumplings are cooked with steam so you require a lid. Be sure the stove temperature is on low so you can prevent your food from burning on the bottom.
Posted in /Cooking/Soups on Saturday, July 15, 2017
1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste
1. Rinse lentils.
2. Place all ingredients except the pepper into a 4-6 quart slow cooker.
3. Cover and cook on low for at least 12 hours, or high for at least 5 hours.
4. Season with pepper and remove the bay leaves before serving.