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    Page 5 Soup Recipes

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    sherwoodmerrywalkers
    The document provides recipes for three soup dishes: 1) Garden Vegetable Soup containing onions, olive oil, various vegetables, beans, seasonings, and optional pasta or parmesan cheese. 2) Butternut Squash and Pear Soup with butternut squash, onions, pears, curry powder, and vegetable broth. 3) Scalloped Potato Soup with potatoes, onions, carrots, celery, ham, cheese, milk, flour, and optional fresh cream.

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    Page 5 Soup Recipes

    Uploaded by

    sherwoodmerrywalkers
    161 views1 page
    The document provides recipes for three soup dishes: 1) Garden Vegetable Soup containing onions, olive oil, various vegetables, beans, seasonings, and optional pasta or parmesan cheese. 2) Butternut Squash and Pear Soup with butternut squash, onions, pears, curry powder, and vegetable broth. 3) Scalloped Potato Soup with potatoes, onions, carrots, celery, ham, cheese, milk, flour, and optional fresh cream.

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    The document provides recipes for three soup dishes: 1) Garden Vegetable Soup containing onions, olive oil, various vegetables, beans, seasonings, and optional pasta or parmesan cheese. 2) Butternut Squash and Pear Soup with butternut squash, onions, pears, curry powder, and vegetable broth. 3) Scalloped Potato Soup with potatoes, onions, carrots, celery, ham, cheese, milk, flour, and optional fresh cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    161 views1 page

    Page 5 Soup Recipes

    Uploaded by

    sherwoodmerrywalkers
    The document provides recipes for three soup dishes: 1) Garden Vegetable Soup containing onions, olive oil, various vegetables, beans, seasonings, and optional pasta or parmesan cheese. 2) Butternut Squash and Pear Soup with butternut squash, onions, pears, curry powder, and vegetable broth. 3) Scalloped Potato Soup with potatoes, onions, carrots, celery, ham, cheese, milk, flour, and optional fresh cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    Garden Vegetable Soup 1 large onion, diced cup olive oil 1 quarts water 32 ounces canned stewed tomatoes

    es pound green beans, diced or 1 can of green beans 1 can kidney beans, 16 oz. 1 medium zucchini, diced 1 potato, diced 1 1 1 3 2 cup of celery, diced cup broccoli florets cup of diced carrots cloves garlic, minced Tablespoons salt

    teaspoon pepper 1 teaspoon oregano 1 teaspoon thyme

    Saut onion/garlic in olive oil. Add all vegetables except canned beans. Add water and seasonings. Bring to a boil, reduce heat and simmer covered until all vegetable les are done. Add canned beans. Adjust water and seasonings as needed. This soup can be turned into minestrone by adding pasta (cheese tortellini works well) and sprinkle with parmesan cheese at serving. Butternut Squash and Pear Soup 1 lb. butternut squash (about med. Squash) 1 cup finely chopped onion 2 Bartlett pears (medium) 1 tablespoon curry powder 3 cups vegetable broth 2 teaspoons olive oil Heat oil and saut onions on medium heat for 5 minutes. Add curry powder. Peel and cut squash into 1-inch pieces and add to pot. Peel, core and cut pears into 1inch pieces and add to pot. Saut for 3-4 minutes. Pour in broth and bring to a boil (you can use fat-free, low-sodium vegetable broth). Reduce heat to low, cover and summer for 20 minutes or until squash and pears are tender. Use blender and pure until smooth. Serves 6. Scalloped Potato Soup 2 Tablespoons butter cup water 1 large onion 1 tabespoon vegetable blouillon 2 garlic cloves, minced cup flour 2 celery sticks, diced 1 quart low fat milk 2 carrots, diced 1 can condensed milk 4 large potatoes, diced pound cheddar cheese, chopped to 1 pound pre-cooked ham, sliced Salt and pepper to taste thin cup fresh parsley, chopped In a Dutch oven, melt butter over medium-low heat. Add vetetables and saut. Add ham and cook for 5 minutes. Add water and bouillon. Cover to steam until vegetables are fork tender. Stir in flour, slowly stir in both types of milk. Allow mixture to get hot, but dont boil. Stir in Cheese and let melt while soup thickens Stir in salt and pepper and parsley. Serve warm. Serves 6. **I am not using condensed milk in this recipe. The only condensed milk I know of is the sweetened Eagle-Brand milk. I will use either evaporated milk or fresh cream for this recipe.Linda Lantz

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