This soup is seriously....so.good.
Recipe from Chef Kent Andersen from The Chef's Table in Orem, UT
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto (make your own - basil, EVOO, parmesan cheese, and pinenuts blended in a food processor) or buy some...
- Salt and Pepper, to taste
Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.
Add whipping cream. Add pesto.
Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.
Classic Split-Pea Soup
Adapted from Real Simple, best recipes
1 ham hock
2 32-ounce-containers chicken broth
1 pound green split peas
2 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon Kosher salt
Rinse the ham hock and place it in a large saucepan or Dutch oven along with the broth, split peas, carrots, celery, onion, garlic, bay leaf, thyme and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are very tender, 3 to 3-1/2 hours. (I think I'll just throw mine in the crockpot and cook on low all day)
Remove and discard the bay leaf. Transfer the ham hock to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat (there won't be a lot) and stir it into the soup.
Serve warm with crusty bread.
I was recently asked to do a cooking demo for a group of Laurels. ( will take place next week) I'm flattered, and slightly nervous. What should I demonstrate for them? any thoughts? My niece has made a few requests, but I feel like I should actually make a few things. So far this is what we have lined up. Keep in mind The time is a little limited slighlty.
1. Salsa
2. Rice - I make a concoction of Spanish\Risotto rice.
3. Firecracker Shrimp - these are spicy little shrimp that get grilled and go nicely on top of the rice
What else? I was thinking of making a cream based soup to go in a bread bowl - its getting to be that time of year
Any thoughts or suggestions will be appreciated.
The real recipe will be coming soon. Until then enjoy this cartoon drawn by my Niece Lexi
Th
1 package cream cheese
1 1/2 cups cheese (shredded)
1 T. Chives
2 tsp ranch dressing mix
3/4 c butter
1 cup light karo syrup
1 cup sugar
1 tsp vanilla
stir until boiling. pour over 12 oz chex cereal. add a can of mixed nuts and pretzels. when cooled, add plain m&m's
Take approximately 1 lb of black beans and soak them overnight. In in morning place in the crockpot. Chop one onion and place in the crockpot with the beans. Mince 2 cloves of garlic and add that to the crockpot as well. And 1 tablespoon of this:
It is basically Mexican Chicken bouillon. You can find it in the Mexican section of the grocery store. If you have regular chicken bouillon, that will work as well – just adjust quantities to match what the package says (appropriate amount to match the water you have in the crockpot)
Add about 8 cups or so of water so that water level is about 1 inch or more above the beans. No need to be exact. If they need more water while cooking add more water. Place lid on crockpot and cook on low until beans are tender. Usually about 8 hours or more.
