Sybil Rees brought Creamy Artichoke Soup (Giada De Laurentiis)2 TBS extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8 oz) pkg frozen artichoke hearts, thawed
2 cups chicken stock
½ tsp salt
¼ tsp freshly ground black pepper
2 TBS plus 1/3 cup mascarpone cheese
2 TBS chopped chives, for garnish
Heat olive oil in heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone cheese and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
*When blending hot liquids: remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Mary Smith brought Chicken Tortilla Soup (Sharon Beesley)
In a crockpot combine:
1 32-oz carton organic chicken broth
1 can black beans (do not rinse or drain)
1 can tomato sauce
1 can diced tomatoes with jalapenos
2 cups fresh salsa
3 frozen, boneless/skinless chicken breasts
Cook all day. Remove the chicken breasts and shred into bite size pieces. Return to crockpot. Add 1 can of corn, undrained.
To serve:
Place crumbled tortilla chips in bottom of bowls, ladle soup on top of chips. Serve with the following toppings:
Grated cheese, sour cream, sliced black olives, avocado chunks.
Mina Krutsch brought Longevity Noodle Soup (Swanson)
4 teaspoons cornstarch
2 tablespoons water
1 tablespoon sesame oil
8 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3 tablespoons soy sauce
2 eggs, beaten
16 ounces thin spaghetti, cooked and drained
¼ lb. Sliced cooked ham, cut into 2” strips (about 1 cup)
green onions, sliced (about ½ cup)
1 clove garlic, minced
1. Stir cornstarch, water and sesame oil in a small cup. Set aside.
2. Heat broth, and soy sauce in a 3-qt. saucepan over medium-high heat to a boil. Stir cornstarch mixture and stir it into the saucepan. Cook and stir until mixture is slightly thickened.
3. Reduce heat to low. Add the eggs in a slow, steady stream, stirring while adding. Remove the saucepan from heat. Divide the pasta, ham and green onions among 8 servings bowls. Ladle about 1-cup broth mixture into each bowl. Serve immediately.
DeeAnn Haworth brought Cream of Corn Crab Soup (Favorite Recipes from Quilters cookbook)
8-oz pkg cream cheese, softened
3 cups sour cream
2 7-oz cans crab meat
Juice of ½ lemon
Salt and pepper to taste
¼ tsp garlic powder
4 TBS butter
4 TBS flour
2-3 cups milk
1 ½ - 2 cups corn
1-2 cups croutons
1. Beat cream cheese until smooth. Add sour cream, crab, lemon juice and seasonings and mix well.
2. In a large saucepan melt butter. Add flour and cook until bubbly. Turn to low heat and slowly add milk, stirring continuously to make a smooth white sauce. Add corn and cream cheese mixture and heat through, stirring until smooth.
3. Serve with croutons.
The other recipes will be added when I receive them. Enjoy!
(I was so excited to try all the soups that I forgot to take pictures, so the only photo we have is one from Food Network of Sybil's soup.)
