Comfort Soups
After many sides of pasta salads and burgers off the grill, the summer season has come to an end and the idea of comfort foods is constantly on my mind. Piping hot casseroles, slow-cooker suppers and warm gooey desserts are ready to be made. However, don't forget about those delicious fall soups! Throughout the fall season you can keep those simple staple soup ingredients on hand and vary the soups by alternating the main ingredients. Here are some wonderful fall soup recipes to enjoy while curled up in your favorite blanket. Enjoy!
Ham and Potato Soup
Ingredients:
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Directions:
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
- Serves 8.
Source: Allrecipes.com
Broccoli and Cheese Soup
Ingredients:
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 1 (16-ounce) package broccoli florets
- 2 1/2 cups 2% reduced-fat milk
- 1/3 cup all-purpose flour
- 1/4 teaspoon black pepper
- 8 ounces light processed cheese, cubed (such as Velveeta Light)
Directions:
- Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saut? 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
- Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
- Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
- Serves 6.
Source: Cookinglight.com
New England Clam Chowder
Ingredients:
- 6 -7 pieces bacon, cut into small pieces
- 1 medium onion, chopped
- 2 (5 ounce) cans baby clams, with juice reserved
- 6 -7 potatoes, cubed
- 2 (10 1/2 ounce) cans cream of celery soup
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon dried dill weed
Directions:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
- Serves 5.
Source: Food.com
About the author: Ann Martin frequently writes for many home and garden websites and is also an exclusive freelance writer for Dinnerware Center. When Ann is not writing, she enjoys her other passions which include: cooking, reading, and traveling. She enjoys sharing her knowledge with others, especially when it comes to how to entertain at home. For those that do enjoy that hot bowl of soup, look at the Oneida Easton and the Oneida Juilliard dinnerware sets to serve your soup from.
Posted: Friday 5th November 2010, 12:40 AM
Back To Food Enthusiast Blog
|
