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Springtime Ham Soup

Springtime Ham Soup
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Servings
4
Servings
4
Springtime Ham Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the leeks carrots, and garlic tossing to coat them with the oil. Add a pinch of salt and cover the pot. Allow the vegetables to sweat for 5 - 7 minutes.
  2. Add the Ham Broth and the thyme leaves to the pot. Cover and bring to a boil. Reduce the heat to low and simmer covered for 20 - 30 minutes, stirring occasionally.
  3. At this point you can remove the thyme sprigs as the leaves have probably fallen off and the sprigs have done their flavor magic. Add the sweet potatoes and corn and simmer 20 minutes more or until the sweet potatoes are tender.
  4. While the soup is simmering, blanch the snow peas and haricot vert. Put them in boiling water briefly, then remove them to a bowl of ice water. When they are cold drain them well. This will leave them tender crisp and bright green. Set them aside.
  5. When the soup is done, taste it and add salt and pepper as needed. Place a few haricot vert and snow peas into each soup bowl. Ladle the soup into the bowls and serve.
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Spinach and Artichoke Soup with Chicken Sausage

Spinach and Artichoke Soup with Chicken Sausage
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Servings
4
Servings
4
Spinach and Artichoke Soup with Chicken Sausage
Print Recipe
Servings
4
Servings
4
Ingredients
Stock Base
Soup
Servings:
Instructions
  1. For the Stock: Heat the olive oil in a large soup pot over medium heat. Add the leeks and garlic and cook stirring frequently for 5 minutes or so. Add the stock to the pan and raise heat to high. Bring to a boil, reduce the heat to simmer, Cover and cook 15 minutes. Remove from heat and allow to cool for a few minutes. Using an immersion blender puree until smooth. Add the Italian herb blend stir and set aside.
  2. While the stock cooks, prepare the soup ingredients. Heat the olive oil in a medium fry pan. add the chicken in a single layer and cook 2 minutes or until lightly browned on one side. Turn and brown other side. Remove the sausage from the pan and set aside.
  3. Add the onions and red pepper to the drippings in the pan. Cook about 5 minutes until the vegetables begin to soften. Add the garlic and spinach to the pan and cook another 3 minutes or so. Remove from heat and set aside.
  4. To Broil the Artichoke Heats: Pre-heat broiler.Spray a rimmed baking sheet with the non-stick spray. Lay the artichoke hearts on the tray making sure they are not touching. Spray lightly with the cooking spray and sprinkle with the Italian herb blend. Broil for 5 minutes. Turn the artichokes spray the other side lightly and sprinkle with a little more herb blend and broil another 5 minutes. Remove from broiler and allow to cool. Slice in half length-wise. Set Aside.
  5. Once all of the ingredients are prepared, return the pan of stock to the heat. Bring stock back up to temperature and add the onion spinach mixture, the sausage, and the artichoke hearts. simmer everything for 10-15 minutes to allow flavors to blend.
  6. Serve with shaved Parmesan or Romano cheese.
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Roasted Cauliflower, Leek, Potato, and Garlic Soup

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This is a wonderful soup. It’s rich and creamy and loaded with vegetables. Leeks, potatoes and cauliflower are roasted to bring out their sweetness. Combined with chicken stock, half & half and the unique flavor of roasted garlic, it’s a winter harvest of deliciousness.DIGITAL CAMERA

Roasted Cauliflower, Leek, Potato, and Garlic Soup
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Servings
4
Servings
4
Roasted Cauliflower, Leek, Potato, and Garlic Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Toss the cauliflower, potatoes, and leeks with 1-1/2 tablespoons olive oil. Sprinkle lightly with salt and pepper and toss again.
  2. Line two large rimmed baking sheets with foil. Lightly spray the foil with non-stick cooking spray. Divide the vegetables between the two prepared sheets making sure they are in a single layer. Place in oven
  3. Cut a small slice off the top of the garlic head so the the tops of the individual cloves are visible. Set the garlic on a square of foil. Carefully pour the remaining olive oil on the garlic head. Wrap tightly in the foil and place in oven.
  4. Roast the vegetables for 20 -25 minutes stirring once. Everything should be lightly browned and fork tender. Roast the garlic for 25 - 30 minutes until it is very fragrant and feels soft to the touch. Allow to cool slightly before handling.
  5. While the vegetables are roasting, cook the bacon in a soup pot until it is crisp. Remove the bacon to paper towels to drain. Discard all but a scant tablespoon of the bacon drippings.
  6. Squeeze the roasted garlic out of the skins. Mash them in a small bowl with 1/2 cup of the chicken stock. It won't be smooth, but the garlic should be well incorporated into the stock. Set aside.
  7. Add the roasted cauliflower, potatoes, and leeks to the soup pot. Scrape any browned bits in as well. Toss the vegetables so they are coated with the drippings. Add 1/2 cup of the chicken stock and stir to to loosen the brown bits in the pot.
  8. Add the rest of the stock to the pot. Cover and bring to a boil. Reduce the eat to simmer and cook, covered for 25 minutes. add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
  9. Remove from heat and blend until smooth using an immersion blender. Return the mixture to the stove. Over low heat, add the half and half and the herbs. Cook until soup is heated through. Serve garnished with the bacon and grated cheese
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Butternut Squash and Chicken Risotto

Butternut Squash and Chicken Risotto
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This recipe uses a roasted squash, leek, and garlic mixture. You will have enough for this recipe and at least another of your choosing. This will also freeze well if you want to share your squash love at a later time.
Servings
4
Servings
4
Butternut Squash and Chicken Risotto
Print Recipe
This recipe uses a roasted squash, leek, and garlic mixture. You will have enough for this recipe and at least another of your choosing. This will also freeze well if you want to share your squash love at a later time.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat oven to 375 degrees. Line a large baking sheet with foil and spray with cooking spray. Combine the squash, leeks, garlic, and olive oil in a large bowl.Spread the mixture on the baking sheet in a single layer. Bake 20-25 minutes, stirring half way though. The squash should be soft and lightly browned. Set aside.
  2. Heat a deep skillet over medium heat. Add the butter and allow it to melt. Add the red onion and cook stirring occasionally until translucent. Add the rice, tossing to coat well. Cook the rice until it is becoming translucent about 7-10 minutes. Add the white wine to the pan and continue to cook until it has evaporated (this will also de-glaze the pan).
  3. Using a ladle, add approximately 1/2 cup of the hot stock to the pan. Cook and stir until the stock has been absorbed into the rice. Continue to add stock, stirring and cooking until each addition is absorbed. This is probably a good time to pour a glass of wine, it's going to take awhile. You are looking for rice with a creamy texture but grains with a little bite.
  4. Add the chicken and squash to the pan. Add more stock as needed to keep the creamy texture of the rice. Heat until everything is steaming. Add about half of the cheese and stir until it melts. Taste the dish and add salt and pepper if needed. Serve in shallow bowls. Pass the rest of the cheese at the table.
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Cauliflower Cheddar Cheese Soup

Cauliflower Cheddar Cheese Soup
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A creamy and indulgent soup that helps you get your veggies.
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Cauliflower Cheddar Cheese Soup
Print Recipe
A creamy and indulgent soup that helps you get your veggies.
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large pot. Add the bacon and saute until golden brown. Remove the bacon but leave all the drippings in the pan. Reserve the bacon for later.
  2. Saute the leeks in the oil/drippings in the pan about 3 minutes until soft. Add the potatoes and cauliflower. Toss them around until they are caoted with the oil. Continue to saute until they begin to color a little.
  3. Add about a cup of the chicken stock to the pan stirring to deglaze and get all of the lovely brown bits. Add the remaining chicken stock and bring to a low boil. reduce heat and simmer about 20 minutes until all the vegetables are tender.
  4. Remove the pot from the heat and puree with an immersion blender until almost smooth. If you like your soup chunky, remove some of the cauliflower and potatoes before you puree. Put them back in the pot once everything else is smooth.
  5. Return the pot to the heat . Stir in the cream and heat gently . Slowly add the shredded cheese and stir until each addition is melted and blended. Add 3/4 of the reserved bacon. Continue to heat gently until the fragrent steam rising almost makes you swoon.
  6. Serve in soup bowls topped with the last 1/4 of the bacon and some snipped chives
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