Cream of Asparagus Soup = Easy!

Cream of Asparagus Soup

From Sandra lee of food network

cook time-15 min level easy yeild 6 servings

Ingredients

* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper

Directions

Trim tips off of thawed asparagus spears; set aside.

Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)

Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.

Serve hot.

* * 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.

Navy Bean Soup

Navy Bean Soup


1 to 1-1/2 lbs of navy beans ( I bag is enough*)
*you can buy the navy bean mix in stores- right along side the split peas.
2 fresh carrots, diced
2 medium onions , diced
2 stalks celery, diced
1 Ham hock ( get them from your deli or meat dept.)
salt and pepper to taste

Soak beans in water for 12 hours
After, place beans in crock pot and add in carrots, onion, and celery.
Place Ham Hock in- fill with water- to cover everything.
Dash of salt and pepper to taste

Cook on low for 8-10 hours

Slow-Cooked Chili

Slow-Cooked Chili
1/2 lb bulk Italian sausage
1 lb ground beef
1/2 cup chopped onion
1 28 oz can whole tomatoes, undrained, cut up
1 15 oz can tomato sauce
1 teaspoon sugar
1 to 2 teaspoons chili powder
1 to 1 1/2 teaspoons cumin
1 teaspoon dried oregano leaves
1 15 oz can spicy chili beans, undrained (Green Giant or Joan of Arc brand)
1 15 oz can garbanzo beans, drained, rinsed (Green Giant or Joan of Arc brand)

Procedure
In large skillet, brown sausage, ground beef and onion; drain.
In 3 1/2 to 4 quart crock pot, combine browned meat and remaining ingredients. Cover; cook on low setting for 7 to 8 hours. Garnish as desired.

(suggested ganishes you can try: shredded cheddar cheese or monteray jack, sour cream dolap, sprigs of cilantro...)

Makes 6 1-1/2 cup servings

Chili/Chile Con Carne

Chili/Chile Con Carne

Ingredients

2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3- 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 -1/2 cups crushed tomatoes, (a 29-ounce.can)
1- 3/4 cups Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine (opt.)
1/2 cup Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt

HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.

Makes 12 servings

Cheddar Cheese Soup

1 small onion, chopped
1 stalk velery , thinly sliced
optional..carrots sliced maybe 1/2 cup
2tbsp butter
2rvso flour
1/2 tsp pepper
1/4 tsp dry mustard
1 can condensed chicken broth
1 cup milk
8oz shredded cheddar cheese
paprika

Procedure
melt butter in saucepan.Cover and simmer onion and celery until tneder about 5 minutes. Over low heat, stir inflour, pepper , and mustard.Stirring constantlyuntil smooth and bubbling. Remove from heat, add chicken broth and milk.Bring to boil over medium heat;stirring constantly for 1 minutes. Stir in cheese over low heat;stirring occasionally ntil cheese is melted. Sprinkle soup with paprika

* be careful not to allow the soup to boil after adding cheese or it will cause cheese to seperate

in sreach of the perfect peanut soup

I had it once in virginia and it was fabulous. Have not found the recipe since. Noting this one- but I'm sure this wasn't it because it was smooth and creamy- no chunks of onion or peppers.... needless to say, have not tried this yet.

From Epicurious:

Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes
Servings: Makes 8 servings

1 tbsp canola oil2 medium onions, chopped into big pieces
1 large green bell pepper, cored, seeded, and chopped into big pieces
1 large red bell pepper, cored, seeded, and chopped into big pieces
2 tsp crushed garlic1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved
10 cups (2 1/2 quarts) chicken broth
1/2 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 cup uncooked brown rice
1/2 cup creamy unsalted peanut butter


In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.

Nutritional analysis per serving 233 calories, 12.2 g fat (1.5 g saturated fat), 24.1 g carbohydrates, 7.6 g protein, 3.9 g fiber