Tex-Mex Soup

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The recipe of this soup goes almost two years back for me and I am sure even longer for my good friend Rita who has shared this amazing cup of goodness during our trip upstate with OT’s and PT’s.  Ever since I have made this soup on several occasions and it’s been a hit every time.

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I have to admit initially when I saw a list of the ingredients, I was a little shocked and couldn’t believe how all of them would work together…but they did!  Ofcourse nothing in this soup says “diet”…it has cheese and tortilla chips and a large load of cream cheese…but it’s so good!  My daughter loves this soup and every time I make it…she asks to have it for lunch and then dinner again.  I mean this recipe makes a large pot of soup, so if you are cooking just for two of you may consider decreasing the portions of ingredients.  We however, finished it all within three days:)

Ingredients:

Ingredients for the Chicken Stock (avoid this step if you buy ready made broth and cooked chicken)

5 Dried Bay Leaves
1 lb of Pieces of skinless chicken (I prefer natural or organic if available)
1/2 of medium onion
1 Table Spoon of Dried Parsley
1/2 Table Spoon of Vegetta Seasoning (try to get the one with no MSG Added)
Salt and Pepper to Taste
 
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Ingredients for the Soup:
1/2 cup diced onions
1/2 cup diced green peppers (original recipe calls for it, I however avoided them)
1 tablespoon garlic
2 table spoons of vegetable (to saute)
1 pack taco seasoning
1 pack ranch seasoning
8 oz. salsa (if you like your soup spicy choose spicy salsa, I bought very mild type for kids)
8 oz. tomato paste or tomato sauce
1 cup of corn (either fresh, canned or frozen)
1 can black beans
1 can of kidney beans
8 oz. cream cheese
tortilla chips and Mexican cheese mix to serve

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1.  Wash your chicken and make your chicken based stock.  Click here for step by step instructions how to make it.  You can also just replace this step and buy ready made chicken stock and cooked chicken.

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2.  Once your chicken is ready take it out and dice it up.  If you buy ready made broth and chicken, just dice up your chicken and heat up the broth.

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3.  Saute the onions and peppers in the vegetable oil.  My kids don’t like peppers int their soup…so I didn’t add any, but you can if you like.

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4.  Drain your beans and add them to the bowl.  Take out your salsa.  Cut up your corn if you bought it fresh.

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5.  Peel garlic and either dice it up really small or simply use garlic press to add it to your soup.

7.  Add ALL ingredients, including Ranch and Taco seasoning to you soup EXCEPT for cream cheese.   Bring to a little boil (until the edges are sizzling or slightly bubbling), on medium-high heat.

8.  Then bring heat to low and let simmer for additional 20 minutes.  Taste your soup and adjust salt/pepper to your liking.

9.  Put cream cheese in a separate soup bowl, and add a cup of the hot liquid from the soup. Gently mix it up in the bowl until the cream cheese is melted. Add more liquid if needed. Then add that mixture to the pot with the rest of the ingredients, and stir.

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10.  Serve this soup with tortilla chips or any other bread chips and sprinkle it with your favorite cheese.

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I hope you like it.  Let me know what you think and please share your favorite soup recipes as well…I am always on the look out for new ideas:)

Love,

Natalie

Tex-Mex Soup
 
Prep time
Cook time
Total time
 
Hearty hot soup with beans, corn and other veggies.
Author:
Recipe type: Lunch
Cuisine: American, Mexican
Serves: 12-14
Ingredients
  • Ingredients for the Chicken Stock (avoid this step if you buy ready made broth and cooked chicken)
  • 5 Dried Bay Leaves
  • 1 lb of Pieces of skinless chicken (I prefer natural or organic if available)
  • ½ of medium onion
  • 1 Table Spoon of Dried Parsley
  • ½ Table Spoon of Vegetta Seasoning (try to get the one with no MSG Added)
  • Salt and Pepper to Taste
  • Ingredients for the Soup:
  • ½ cup diced onions
  • ½ cup diced green peppers (original recipe calls for it, I however avoided them)
  • 1 tablespoon garlic
  • 2 table spoons of vegetable (to saute)
  • 1 pack taco seasoning
  • 1 pack ranch seasoning
  • 8 oz. salsa (if you like your soup spicy choose spicy salsa, I bought very mild type for kids)
  • 8 oz. tomato paste or tomato sauce
  • 1 cup of corn (either fresh, canned or frozen)
  • 1 can black beans
  • 1 can of kidney beans
  • 8 oz. cream cheese
  • tortilla chips and Mexican cheese mix to serve
Instructions
  1. Wash your chicken and make your chicken based stock. Open a separate link on this page for step by step instructions if you need it.
  2. Once your chicken is ready take it out and dice it up. If you buy ready made broth and chicken, just dice up your chicken and heat up the broth.
  3. Saute the onions and peppers in the vegetable oil. My kids don’t like peppers int their soup…so I didn’t add any, but you can if you like.
  4. Drain your beans and add them to the bowl. Take out your salsa. Cut up your corn if you bought it fresh.
  5. Peel garlic and either dice it up really small or simply use garlic press to add it to your soup.
  6. Add ALL ingredients, including Ranch and Taco seasoning to you soup EXCEPT for cream cheese. Bring to a little boil (until the edges are sizzling or slightly bubbling), on medium-high heat.
  7. Then bring heat to low and let simmer for additional 20 minutes. Taste your soup and adjust salt/pepper to your liking.
  8. Then bring heat to low and let simmer for 20 minutes. Put cream cheese in a separate soup bowl, and add a cup of the hot liquid from the soup. Gently mix it up in the bowl until the cream cheese is melted. Add more liquid if needed. Then add that mixture to the pot with the rest of the ingredients, and stir.
  9. Serve this soup with tortilla chips or any other bread chips and sprinkle it with your favorite cheese.

 

Creamy Split Pea Soup

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Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used.

Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source “the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.

Eating fresh “garden” peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage, Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, ca 1660-80.

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In the United States, pea soup is merely one of many familiar kinds of soup. “Pea soup” without qualification usually means a perfectly smooth puree. “Split Pea Soup” is a slightly thinner soup with visible peas, pieces of ham or other pork, and vegetables (most commonly carrots) and is usually made from dried, green split peas.

The dish is perhaps most popular in New England, where it was introduced by French-Canadian millworkers in the 19th century. It was also widely eaten in the colonial period, having been brought to New England as part of the English food tradition of the early settlers.

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Many cookbooks contain a recipe or two, and pea soup is especially popular in the Northeast, the Midwest and the Pacific Northwest. It does however play a role in the light-hearted tradition of serving green-colored foods on St. Patrick’s Day. For example, a 1919 Boston Globe article suggests a suitable menu for “A St. Patrick’s Day Dinner” leading off with “Cream of Green Pea Soup (American Style),” and continuing with codfish croquettes with green pea sauce, lettuce salad, pistachio ice cream, and “green decorated cake.”

While there are many different ways to make split pea soup, a standard recipe will call for dried green split peas, vegetables like onions, carrots and celery, herbs that may include garlic, thyme, bay leaves, parsley and marjoram, ham hocks, bacon or sausage, and salt and pepper.  The peas should be simmered in water with the vegetables, herbs and ham hocks or other meat until they are soft, between 1 and 2 hours if the peas were not soaked, and 40 minutes to an hour if the peas were soaked. At this point the split pea soup can be pureed if desired and seasoned with salt and pepper. Split pea soup should be served when very hot to avoid lumping. Common accompaniments for split pea soup include ham or sausage and warm bread.

Sources:
1.  About Split Pea Soup.  Retrieved April 20, 2014.
2.  Pea Soup.  Retrieved April 20, 2014
3.  Peas Photo.  Retrieved April 20, 2014
 
 Ingredients:
8-10 Cups of Beef Broth
1 Cup of Cut up Ham
1  1/2 Cup of Cut up Carrots
1- 1  1/2 Cup of Cut up Potatoes
1/2 Cup of Celery (optional)
1/2 Cup of Onions (I used purple and leeks for this recipe, but any kind will do)
1/4 Cup of Fresh Parsley
1 Cup of Half and Half  
1 Package of Dried Green Peas
Salt and Pepper to Taste
Croutons and Fried Dried Onions to Garnish
 
How to make split pea soup:

1.  Prepare your beef brooth, or buy store made one…up to you.  I have step by step instructions for the chicken broth if you need help, just substitute the meat.   Click here for step by step instructions.

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2.  Take out your pack of dried green split peas, I used the whole pack and did a quick soaking method listed on the package.   This means adding water about 2 inches higher then peas and letting it boil for 15 minutes.  Then without draining the water, letting it stand for additional hour to soften up.

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3.  Wash and cut up your carrots.  I used about 1 1/2 cups of cut up baby carrots.

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4.  Then cube your potatoes to make about 1 1/2 cups, you can also put more or less…to adjust to your taste or eliminate altogether.  I used two potatoes for my soup.

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5.  Cut up your onions.  I had some purple onions this time, but any white or yellow onions will do.  I also had some leeks left over and cut them up as well.

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6.  You can also add other ingredients to this soup like celery, broccoli or other veggies.  I also chopped some left over parsley for this version.

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7.  Then slightly fry your onions.  You don’t really have to do it…but since I used leeks and purple onions they are better slightly cooked.  If you are using regular vidalia or sweet onions…you can skip this step.

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8.  Cut up your ham.  Most original split pea soup recipes are made with ham, it just really makes this soup tastes so much better.  Any time of ham will do.  I had some thin slices of black forest ham cut up, and it worked really well.  I also like to slightly fry the ham a little bit before adding it to soup, but you don’t have to…this is totally optional.

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9.  Take out your soaked split peas and drain all the water.  My peas were still a little hard, that is because I was in the rush and didn’t let it soak for the whole hour.  The soup still turned out to be really good, but if you have more time…definitely let it soak a little more or even overnight.

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10.  I cooked my soup in my Crock Pot, but it you don’t have it you can just totally do it in regular pot.  In this case I will give you both instructions…and choose which ever method you prefer.

a.  If you are using crock pot, simply add all your ingredients including peas in a crock pot and pour about 8-10 cups of your beef broth on top of it.  If you want it thicker texture of your soup use less broth…but keep in mind the soup will thicken up dramatically on the next day because the peas will absorb more broth.  To cook it simply set up your crock pot on a Soup Setting and cook it for 40 minutes.

b.  If you are doing the regular pot method, then add your peas first to your hot broth, let it simmer for 20-30 minutes, then add the rest of the ingredients and cook for additional 20 minutes or until your potatoes and carrots are cooked.

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11.  As I mentioned earlier you can also vary the ingredients you put inside your soup.  This version below was done with white onions, celery, cubed canadian bacon and with chicken based stock.

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12.  Once your soup is cooked there also different methods you can use how to serve it.  In the version below…I used immersion blender to blend the soup first then added some half and half to make it creamy and mixed it all up.  I served it with store bought crispy salty fried onions, bread croutons and fresh basil.  You can also serve this soup plain as it it without blending it or adding cream.

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13.  This version of  soup was garnished with bread croutons, cut up ham and some parmesan cheese and garnished with fresh parsley.

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14.  On the photo below I served it with crispy fried onions, diced up scallions, cut up ham and bread sticks.

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I hope you will enjoy this recipe, also please feel free to share your versions of this soup.

Love,

Natalie

Cucumber Yogurt Cold Soup

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This is a very light and refreshing cucumber summer soup and also extremely healthy! And did you know that cucumber is a fruit and not a vegetable?

Here is a short list of the impressive health benefits that a cucumber carries:

  • Keeps you hydrated. If you are too busy to drink enough water, munch on the cool cucumber, which is 96 percent water. It will cheerfully compensate!
  • Fights heat, both inside and out. Eat cucumber, and your body gets relief from heartburn. Apply cucumber on your skin, and you get relief from sunburn.
  • Flushes out toxins. All that water in cucumber acts as a virtual broom, sweeping waste products out of your system. With regular use, cucumber is known to dissolve kidney stones.
  • Lavishes you with vitamins. A B and C, which boost immunity, give you energy, and keep you radiant. Give it more power by juicing cucumber with carrot and spinach.
  • Supplies skin-friendly minerals: magnesium, potassium, silicon. That’s why cucumber-based treatments abound in spas.
  • Aids in weight loss. Enjoy cucumbers in your salads and soups.
  • Revives the eyes. Placing chilled slices of cucumber on the eyes is a clichéd beauty visual, but it really helps reduce under-eye bags and puffiness.
  • Stabilizes blood pressure. Patients of blood pressure, both high and low, often find that eating cucumber brings relief.
  • Helps digestion. Chewing cucumber gives the jaws a good workout, and the fiber in it is great for digestion.
  • Soothes muscle and joint pain. All those vitamins and minerals in cucumber make it a powerful enemy of muscle and joint pain.
  • Keeps kidneys in shape. Cucumber lowers uric acid levels in your system, keeping the kidneys happy.
  • Good for diabetics. Patients of diabetes can enjoy cucumber while also reaping its health benefits: cucumber contains a hormone needed by the cells of the pancreas for producing insulin.
  • Reduces cholesterol. A compound called sterols in cucumber helps reduce bad cholesterol.

As you can see the benefits are extensive! So pick a handful of firm, dark green cucumbers and pop them into your shopping basket. Congratulations! You have just bought yourself a fruit full of good health!

The other main ingredient of this healthy soup is Fage Total Greek Yogurt.

FAGE Total Strained Greek Yogurt is an extraordinary source of nutrition. Made from an authentic recipe that dates back to 1926 and using 100% natural ingredients, it contains no added sweeteners, thickeners or preservatives and no powdered milk, powdered cream or powdered protein.

Just whole milk, cream and cultures go through our unique straining process to create this blissful, low-calorie taste experience. In fact, approximately 4 pounds of raw milk are needed to make just one pound of FAGE Total Greek Yogurt. It’s part of what makes each thick, creamy bite full of inherent nutritional benefits – protein rich, gluten free, vegetarian, diabetic friendly and pregnancy friendly.

Sources:
2. Superb Health Benefits of Cucumber: Retrieved July 12, 2013

 

Ingredients:

3 medium cucumbers
2 green onions
1 tea spoon salt
1/2 tea spoon dill fronds, and a little more for garnishing
1 tea spoon fresh mint
1/4 cup fresh parsley
1/4 tea spoon olive oil
1/4 tea spoon apple cider vinegar
2 cups plain Fage Total Greek yogurt


How to make Cucumber Yogurt Cold Soup:

1. Wash cucumbers and herbs.

2. Cut cucumbers in quarters lengthwise, remove seeds and chop.  1/2 of one cucumber cut into thin strips and serve for garnishing.

3. Chop green onions and mint.

4. Place the first six ingredients in a food processor or blender and puree until smooth.

5. Add the olive oil, apple cider vinegar, yogurt and blend until mixed well.

6. Chill in a storage container for 2-3 hours.

7. Serve in small glasses with a frond of dill and a cucumber stick for garnish.

Cucumber Yogurt Cold Soup

Hope you’ll make this smoothy-like soup and let me know what you think :)

Enjoy!

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Cucumber Yogurt Cold Soup
 
Prep time
Total time
 
Light and refreshing healthy summer soup. Made from fresh cucumbers, Fage Total Greek Yogurt and herbs. Garnished with slices of cucumber and dill.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 3 medium cucumbers
  • 2 green onions
  • 1 tea spoon salt
  • ½ tea spoon dill fronds, and a little more for garnishing
  • 1 tea spoon fresh mint
  • ¼ cup fresh parsley
  • ¼ tea spoon olive oil
  • ¼ tea spoon apple cider vinegar
  • 2 cups plain Fage Total Greek yogurt
Instructions
  1. Wash cucumbers and herbs.
  2. Cut cucumbers in quarters lengthwise, remove seeds and chop. ½ of one cucumber cut into thin strips and serve for garnishing.
  3. Chop green onions and mint.
  4. Place the first six ingredients in a food processor or blender and puree until smooth.
  5. Add the olive oil, apple cider vinegar, yogurt and blend until mixed well.
  6. Chill in a storage container for 2-3 hours.
  7. Serve in small glasses with a frond of dill and a cucumber stick for garnish.

 

Basic Chicken Stock

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There is just so many basic recipes that are out there, which serve as a foundation for various dishes.  Chicken stock is one of them!  I am sure there will be a lot of soup recipes posted on this site and instead of us posting photos over and over again how to make it, we’ll just refer our readers back to this recipe.

Every cook does has a different way of preparing it.   I know that there are multitude of recipes out there, but this one was taught to me by my grandmother, it’s very fast and easy and tastes great.  So here is how  I always cook my chicken stock.

Ingredients:

5 Dried Bay Leaves
2-4 Pieces of skinless chicken (I prefer natural or organic if available)
1/2 of medium onion
1 Table Spoon of Dried Parsley
1/2 Table Spoon of Vegetta Seasoning (try to get the one with no MSG Added)
Salt and Pepper to Taste
 
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How to cook chicken stock:

1.  Wash your chicken, fill up your pot with water (I also prefer to use filtered water when cooking) and add your chicken.  Set on medium high to boil for about 20-25 minutes.

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2.  Chicken will start foaming up once the water boils, so you will be occasionally skimming off the foam that comes to the surface.

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3.   After boiling it for about 20 minutes, turn down the heat to medium low and continue simmering your stock for another 10-15 minutes, so your total cook time for you stock will now be 30-40 minutes, while removing any foam that will arise in the process. Use your skimmer or a table spoon to help you.   I used to use one of those traditional soup skimmers that are metal round shape with large holes before, but always hated it because it was still difficult to do the job well….until I found this amazing 10 inch mesh skimmer on amazon by Miu France and it’s now one of my favorite products that I use all the time.  Click here if you want more info about it, it’s also been added to our shop for your convenience.

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4.  Your soup now should look much clearer with little or no white foam.  Now…about 30-40 minutes later you are ready to add your spices.  First add your bay leaves to your stock.

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5.  Then add your 1/2 of table spoon of Vegeta Seasoning, which will help your soup turn nice golden color and will  enhance it with vegetable flavors.  Even when cooking with veggies I still add a little bit of this seasoning, because it really adds a nice flavor to your stock.  Most Vegeta seasonings did have MSG added in their products, but now we discovered and more natural version it without MSG, click here for more info.

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6.  You will see that your stock with now have a nice yellow color and great aroma to it.

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7.  You might still have some foam that will develop, but it’s ok just remove it once more.

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8.  Now you are ready to add your fresh onions.  Since my onion was quite large I only cut off 1/4 of it to add to our stock.

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9.  Add your onions to your soup, don’t worry if in a while it will separate.  Once soup is ready you can either remove it or keep it, up to you.  Finally add your dried parsley and let your soup simmer for additional 15 minutes, add more salt pepper to taste if you need it.

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Your basic chicken stock is now ready.  Please visit our soup pages for more recipes with this delicious basic bullion.  I love this simple recipe it’s a lot less time consuming, easy to make and just tastes great.  I use it all the time, I hope you will too!  Feel free to leave a comment and let me know what you think:)

Love,

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Basic Chicken Stock Recipe
 
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Cook time
Total time
 
Chicken stock soup prepared out of fresh organic chicken with vegetta seasoning, onions and dried parsley.
Author:
Recipe type: Chicken Stock Soup Base
Serves: 10
Ingredients
  • 5 Dried Bay Leaves
  • 2-4 Pieces of skinless chicken (I prefer natural or organic if available)
  • ½ of medium onion
  • 1 Table Spoon of Dried Parsley
  • ½ Table Spoon of Vegetta Seasoning
  • Salt and Pepper to Taste
Instructions
  1. Wash your chicken, fill up your pot with water (I also prefer to use filtered water when cooking) and your chicken. Set on medium high to boil for about 20-25 minutes.
  2. Chicken will start developing a foam up once the water boils, so you will be occasionally skimming off the foam that comes to the surface.
  3. After boiling it for about 20 minutes, turn down the heat to medium low and continue simmering your stock for another 10-15 minutes, so your total cook time for you stock will now be 30-40 minutes, while removing any foam that will arise in the process. Use your skimmer or a table spoon to help you.
  4. Your soup now should look much clearer with little or no white foam. When this happens, you are ready to add your spices. First add your bay leaves to your stock.
  5. Then add your ½ of table spoon of Vegetta Seasoning, which will help your soup turn nice golden color and enhance it with vegetable flavors.
  6. You may still have some foam that will develop, but it’s ok just remove it once more. Wash and cut your onion in half, or in quarters if it's too big.
  7. Add your onions to your soup, don’t worry if in a while it will separate. Once soup is ready you can either remove it or keep it, up to you. Finally add your dried parsley and let your soup simmer for additional 15 minutes, add more salt pepper to taste if you need it.

 

 

“Vichyssoise” – French Potato and Leek Soup

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Leek and Potato Soup is such a classic dish that we all imagine it has always been there.  Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of component veggies in it make it a favorite.  Where did it originate? It is claimed as a national dish by both Wales and Ireland and is recommended for consumption on their respective Saints’ days.  The Scottish have their own version titled Tattie-and-Leekie and then again there is the vichyssoise version that is linked with Vichy in France.

Leeks are the original “superfood”, high in not only fiber but also heart protecting substances such as flavonoids and polyphenols, which help to prevent our blood vessels from damage, and folate, a B vitamin that also supports our cardiovascular system.  The fancy name  ”Vichyssoise” which you would think originated in France,  but strangely enough invented on American soil.  Credit for this (usually) cold soup is given to a Frenchman, Louis Diat, who was a chef at the Ritz-Carlton in New Your City during the first half of the 20th century.  He has been quoted as saying he was inspired in his invention by childhood memories of adding cold milk to his soup to cool it on hot summer days.  He named his soup after Vichy, a town famous for its spa, which was located close to Diat’s boyhood home.

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In this recipe we are going to do it’s “French” version from chef Louis Diat.  Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but can be eaten hot.

Sources: 
1.  Diat, Louis (Chef, Ritz-Carlton Hotel/New York City).  http://cookbkjj.com/bookhtml/001164.html.  Retrieved on June 18, 2013
2.  History of Leek and Potato Soup – where it was invented?  http://www.wikireferenda.com/food/history-leek-and-potato-soup-where-was-it-invented.  Retrieved on June 18, 2013

 

Serves: 8

Ingredients:

10 Cups of Chicken Bullion
4-5 Medium Potatoes
2 Leeks
1 Cup of Heavy Cream (or Half and Half)
Salt & Pepper to Taste
1 Cup of Ham
1/4 Cup of  Sprouts
1 Table Spoon of Dried Parsley 
 
How to make Vichyssoise Soup:
 
1.  Prepare your chicken bullion, if you need a little help and instructions how to do it click here.  I prefer to use fresh bullion, but you can substitute for store bought chicken broth, or make it using chicken broth cubes.
 
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 2.  Wash your leeks, trim the ends and most of the top green part of the leeks and chop them.  I still leave a little though, so our soup will turn nice green color.
 
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3.  Wash, peel and cut up your potatoes.  Measure 1 cup of your Heavy Cream or Half and Half.
 
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4.  Now you are ready to Saute your leeks until almost ready.  You will know they are ready because they will start changing color to green-transparent.
 
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5.  Add your cut up potatoes.  While most recipes suggest simply boiling potatoes in the chicken broth I like to add them to the pan for about 10 minutes so they absorb the flavors of the onions.
6.  Your potatoes will not be fully cooked, but don’t worry… because now you will add them to your chicken broth and let them finish cooking until ready.  Add your Salt, Pepper and any Herbs you like to taste.
 
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7.  When your broth is ready and potatoes are fully cooked which should take about 15-20 minutes, you are ready add your heavy cream to your soup.  Mix it in well and then using your immersion blender, puree everything right in the pot.   I have tried doing this before with regular blender and it was a big mess and very slow process.  Now I always use my Cuisineart blender for these kind of jobs.  Here is the link for it in our shop if you would like for info.
 
8.  Once your soup is ready, pour in on the plate and serve it with pieces of ham, alpha sprouts and sprinkle with extra parsley.  Enjoy!
 
Love,
451C4ACF5DBE383B5B17C2D9D97F000D
 
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"Vichyssoise" - French Potato and Leek Soup
 
Prep time
Cook time
Total time
 
“Vichyssoise” – French Potato and Leek Soup. Chicken broth base with vegetables, ham and alpha sprouts.
Author:
Recipe type: Soup
Cuisine: French
Serves: 8
Ingredients
  • 10 Cups of Chicken Bullion
  • 4-5 Medium Potatoes
  • 2 Leeks
  • 1 Cup of Heavy Cream (or Half and Half)
  • 1 Cup of Ham
  • ¼ Cup of Sprouts
  • 1 Table Spoon of Dried Parsley
  • Salt & Pepper to Taste
Instructions
  1. Prepare your chicken bullion. If you don’t have it, you can substitute for store bought chicken broth, or make it using chicken broth cubes.
  2. Wash your leeks, trim the ends and most of the top green part of the leeks and chop them.
  3. Wash, peel and cut up your potatoes. Measure 1 cup of your Heavy Cream or Half and Half.
  4. Saute your leeks until almost ready. You will know they are ready because they will start changing color to green-transparent.
  5. Add your cut up potatoes. While most recipes suggest simply boiling potatoes in the chicken broth I like to add them to the pan for about 10 minutes so they absorb the flavors of the onions.
  6. Your potatoes will not be fully cooked, but don’t worry… because now you will add them to your chicken broth and let them finish cooking until ready. Add your Salt, Pepper and any Herbs you like to taste.
  7. When broth is ready and potatoes are fully cooked which should take about 15-20 minutes, you are ready add your heavy cream to your soup. Mix it in well and then using your immersion blender, puree everything right in the pot.
  8. Once your soup is ready, pour in on the plate and serve it with pieces of ham, alpha sprouts and sprinkle with extra parsley. Enjoy!
 

 

 

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