Lent Soup Recipes
Borsch
From Barb Aune
Yield: 10 servings
Ingredients:
72 oz good beef stock
1 ½ potato, peeled and diced
5 c finely shredded cabbage
16 oz can of pickled beets with juice, coarsely chopped
3 T butter
1 1/2 onion, chopped
2 carrots, coarsely grated
3 T tomato puree (or ketchup)
1 bay leaf
9 peppercorns
3 T cider vinegar
3 cloves of garlic, crushed
3 T chopped parsley
Salt and pepper
Sour cream
Directions:
Bring stock and potatoes to a boil in large pot. After 10 min, add cabbage & beets with juice. Cover and simmer on low heat.
Melt butter in large frying pan; soften onion & carrots for 5 min. Stir in tomato puree and cook for a few minutes more. Add to soup along with bay leaf, peppercorns, vinegar, parsley and garlic. Taste & add salt & pepper.Cook for further 20 min. Serve with dollop of sour cream.
Tortellini-Sausage Soup
(Barbra Aune & Jolene Wigen)
Yield: Makes 4 very large servings or 6 smaller ones.
Ingredients:
1 lb bulk Italian sausage
2 small onions, thinly sliced
2 cloves garlic, minced
1 cup sliced carrots
1/2 tsp oregano
2 (15 oz) cans chicken broth
1 cup water
3 cups torn fresh spinach
2 Tbsp parsley, chopped
1 ½ cup refrigerated cheese tortellini
4 Tbsp shredded Parmesan cheese
Stove Top Directions:
Cook sausage over medium heat until no longer pink, drain.
Add onion, garlic, and carrots, and then cook until tender.
Add broth, oregano, and water bringing to a boil. Reduce heat and simmer, uncovered for 10 minutes.
Return to boil and add spinach, parsley, and tortellini. Cook 7-9 minutes or until tortellini is tender.
Serve with Parmesan
Crockpot directions:
I used a precooked sausage ring, cut up, put the first 8 ingredients in a crockpot and cooked on high for 3-4 hours. Then 20 minutes before serving, added the tortellini, spinach, and parsley.
Tortilla Soup
From Barbra Aune
Ingredients:
1 chicken or leftover turkey
5-6 c. chicken broth
2 large cans canned tomatoes, cut up
1 large can tomato sauce
1 – 7 oz can chopped green chilies
1 large onion, chopped
2-3 garlic, minced
2 tsp. chili powder
1 tsp. cumin
Garnish with tortilla chips, shredded jack, cheddar, or mozzarella cheese
Directions:
Boil chicken in the broth, debone and set aside.
To the broth, add tomatoes, sauce, chilies, onion, garlic, and spices.
Bring to a boil and simmer until onion is cooked (about 1 hour).
Add the chicken and heat.
To serve: crumble chips into bowl, ladle on hot soup, and top with your choice of cheeses.
Italian Meatball Soup
From: Bebe Nolan
Yield: 4-6 servings
Ingredients:
1 – 8 ounce package fully cooked Italian Meatballs
2 Cups frozen mixed vegetables (recipe called for winter mix with cauliflower and broccoli, but any frozen veggies will work)
1 – 14 ounce can ready to serve beef broth
1 cup water
1/3 cup uncooked ditaline (salad macaroni) or small shells
¾ tsp Italian Seasoning, crushed
Directions:
Simmer all ingredients 8-10 minutes until pasta is cooked. Add shredded parmesan cheese to sprinkle on top.
Pork Tenderloin Stew
From: Bebe Nolan
Complements of Light & Tasty
Prep: 20 mins
Cook: 40 mins
Yield: 8 servings
Ingredients:
2 pork tenderloins (1 pound each), cut into 1 inch cubes
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove minced
1 can (14 ½ oz) reduced-sodium chicken broth
2 pounds red potatoes, peeled and cubed
1 cup sliced fresh carrots
1 cup sliced celery
½ pound sliced fresh mushrooms
2 tablespoons cider vinegar
2 teaspoons sugar
1½ teaspoons dried tarragon
1 teaspoon salt
2 tablespoons all-purpose flour
½ cup fat free milk
½ cup reduced fat sour cream
Preparation:
In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. In the same pan, sauté onion and garlic until crisp-tender. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving.
Slow Cooker Corned Beef and Cabbage Chowder
From Bebe Nolan
Ingredients:
1-1½ cup leftover diced corned beef
2 cups leftover diced potatoes
1 cup leftover diced carrot
1 cupleftover diced cabage
½ cup chopped onion
1 cup chicken broth
2(10 ¾ ounce)cans cream of potato soup
1 cup half and half or 1 cup whole milk
Salt and pepper to taste
More half and half or milk (optional)
Directions:
In a 4-6 quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4-5 hours, stirring about halfway through cooking. Add 1 cup of half and half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half and half to thin slightly, if desired.
Notes:
I cooked the corned beef first, put in half of the corned beef at the beginning. I added the rest near the end so it didn’t all disintegrate into the chowder. I didn’t use leftover veggies, but fresh, plus added a rutabaga(yellow turnip), and cooked on high for about 6 or 7 Hrs. It went over quite well. I didn’t know how it would go over because I had never made it but wanted something to have for St Patrick’s Day. At home, corned beef and cabbage without turnip would be unheard of.
Easy Crock Pot Chicken Tortilla Soup
From Carol Craft
Ingredients:
4 boneless, skinless chicken breasts – frozen okay
2 (15 oz) cans black beans
2 (10 oz) cans Rotel mild diced tomato with green chilies
2 (16 oz) jars of salsa
1 (28 oz) can tomato sauce
1 (4oz) can of green chilis
½ bag frozen corn
Directions:
Combine all ingredients (EXCEPT frozen corn) in a large crockpot and cook on low 8-10hours. Add the frozen corn about 30minutes before eating.
After cooking,use two forks to shred the chicken (this may take several minutes). Ladle into a bowl and top with cheese, sourcream, avocado or whatever sounds good.
Split Pea Soup with Sausage Balls
By: Carol Sevum
Yield: Makes 8 servings
Ingredients:
2 cups water
3 quarts water
1 ham hock, meaty, or 1 shank end of ham
1 large onion, minced
2 stalks celery with tops, chopped fine
1 large carrot, chopped very fine
1 pound bulk sausage
Salt and pepper to taste
Directions:
Bring first six ingredients to a slow boil. Cover and simmer slowly for 2 to 4 hours until peas are soft and liquid is partially cooked down. Stir occasionally so that peas do not stick. Season with salt and pepper to taste. Remove ham bones and cool. Cut ham into small pieces and return to soup. Continue to simmer. Form Sausage into scant one inch balls. Roll gently in flour and place in simmering soup. Simmer additional 10 minutes and all sausage balls are floating. The flour coat helps to keep sausage from breaking apart in simmering soup. Serve hot, garnished with parsley sprigs.
Notes:
You can use sliced Polska Kielbasa in place of sausage if desired. Serving Ideas: Wonderful with fresh warm Dill Bread or Whole Wheat Bread.
Taco Soup, The Easy, Easy Traveler
By Carol Sevum
Yield: Makes 8 servings
Ingredients:
1 pound lean ground beef
1 package taco seasoning mix, 3 tablespoons
1 medium chopped onion
1 (14 oz) can pinto beans
1 (14 oz) can kidney beans
1 (14 oz.) can hominy
1 (14 oz) can creamed corn
1 (14 oz) can tomatoes with green chilies, ROTEL
1 (14 oz) can beef broth
1 (4 oz) can diced green chilies, optional
1 package ranch-style dressing mix, 3 tablespoons
Directions:
Brown beef with taco seasoning and chopped onion. Add canned vegetables without draining. Then add ranch dressing mix and broth. Simmer until flavorful.
Notes:
Can be successfully frozen.
Buffalo Chicken Soup
By Cheryl White
Yield: Makes 6 servings
Ingredients:
6 cups chicken broth
8 oz cream cheese
2/3 cup buffalo sauce
½ cup milk
½ cup heavy cream
6 Tablespoons butter
Salt and pepper
1 rotisserie style chicken, chopped
½ cup celery
½ cup diced onion
½ cup shredded cheddar cheese
Directions:
Blend wet ingredients in blender then heat over low without boiling. Add chicken, celery, onion, and cheese. Continue to simmer until veggies are at desired tenderness. Garnish with chopped cilantro, cheese and sour cream.
Hearty Beef Soup
(From The Slow Roasted Italian)
Made by: Cheryl Wiederspan
Yield: 12 servings
Active time: 20 minutes
Total Time: 2 hours
Ingredients:
2 pounds beef chuck roast, trimmed and cut into 1 – 1½ inch cubes
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons kosher salt, divided (to taste)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, diced
3 garlic cloves, minced
32 ounces (4 cups) beef stock
1 cup Entwine Cabernet Sauvignon
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
4 cups chopped red potatoes,, bite size pieces (about ½ inch)
3 cups chopped baby carrots, bite size pieces
Fresh parsley to garnish, optional
Stove Top Directions:
• Trim hard fat (which does not melt during the cooking process) and silver skin (white and silver looking) from beef and cut into 1-1½ inch cubes.
• Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
• Warm olive oil in a large Dutch oven (or heavy bottom pot) over medium high heat, once you can feel warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about ½ of the beef at a time.
• Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat.
• Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.
• Once all beef is browned, add shallots and garlic. Cook until translucent. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer for 40 minutes.
• Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.
• Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine needed 1 teaspoon)
• Garnish with parsley.
Notes:
I do not recommend using beef stew meat. It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish.
You can substitute onion for shallot if you are looking for a stronger onion flavor.
4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.
Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.
For a thicker stew-like consistency, cut the beef stock back to 2 cups.
Taco Soup
From: Christy Ferber
Ingredients:
1 pound ground beef
1 can kidney beans
1 can cut corn
1 can garbanzo beans
1 can chopped olives
1 can stewed tomatoes
1 can tomato sauce
¼ cup taco seasoning (1 package)
Directions:
Brown ground beef. Add all other ingredients to the pot (DO NOT DRAIN ANY CANS – THIS BECOMES THE BROTH!)
Notes:
I usually use 1/3 cup taco seasoning. I also add some cumin and salt. Garnish with sour cream and cheddar cheese.
Chicken Tortilla Soup
By Colleen Wise
Ingredients:
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels 1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Chopped fresh cilantro leaves (optional for some, but I don’t think so)
Directions:
1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream and lots of fresh cilantro.
Greek Rice and Lemon Soup with Chicken
By Colleen Wise
Ingredients:
3 cups chicken broth
½ cup uncooked long grain rice
2 eggs
¼ cup lemon juice
1 chicken breast, cooked and diced
Black pepper
½ tsp dill weed (dry or fresh)
Directions:
1. In a medium saucepan, bring the broth to a boil. Add the rice, reduce to a simmer and cook, covered, for 20 minutes. Remove from heat and set aside, leaving the cover on.
2. In a medium bowl, whisk the eggs and the lemon juice. Whisk in about 2 Tbl of the hot rice broth. Drizzle this mixture into the rice and broth, whisking constantly, until it thickens. Add the diced chicken and dill.
Serve with fresh sourdough bread!
Roasted Butternut Squash, Carrot and Ginger Soup
From: Jean Walker
Yield: 6 servings
Ingredients:
1 medium butternut squash
1 lb carrots peeled
1 yellow onion diced
2 tbsp olive oil
1 tbsp fresh ginger peeled and grated
2 cloves of garlic
4 cups low sodium chicken or vegetable broth
¼ tsp ground nutmeg
¼ tsp salt and pepper
Directions:
Preheat oven to 375, line baking sheet with foil and grease with olive oil. Cut butternut squash in half and remove seeds. Place cut side down on baking sheet with carrots. Bake for approx. 45 mins until tender. Remove from oven and when cooled, remove skin and cut into cubes. Dice carrots. In a large pan heat oil and add onions. Cook for approx. 5 mins then add ginger and garlic and cook for another 1 min. Add squash, carrots, broth, nutmeg, salt and pepper. Bring to boil. Reduce to simmer and cook for approx. 30 more mins. Remove from heat and when cooled, puree in a blender in batches. Avoid overfilling blender to avoid a mess! Check seasoning and adjust to taste.
Optional garnishes: pumpkin seeds, swirl of cream, cilantro, croutons etc.
Kay Pullen’s Favorite Family Soup: Vegetable Lentil Soup
Low calorie
Vegetarian with garnish/Vegan without
Servings: At least 12
4 C V-8 juice
2 cans stewed tomatoes Italian style
1 can kidney beans rinsed
1 can garbanzo beans rinsed
2 potatoes peeled and diced
1 large onion diced
1 green pepper diced
1 red pepper diced
1 cup lentils dried
2 T parsley
2 T chili powder
2 tsp dried basil
1 tsp garlic powder
1 tsp ground cumin
Sauté onions, add spices, juice etc.
Add one package of frozen spinach at the end before serving/I prefer fresh spinach though. Can delete the spinach too.
Garnish with dollop of ½ C sour cream and ½ C up low fat yogurt mixed together
Can toss in other vegetables as well. Garbanzo beans soften up. Yummy soup. Cook time is around 30-40 minutes until garbanzo beans to soften.
Buffalo Chicken Wing Soup
Made by Maegen Blue
http://crockpot365.blogspot.com/2008/09/buffalo-wing-soup-crockpot-recipe.html
Ingredients:
2 cups cooked and cubed chicken (I shredded it and added more like 3 cups of chicken)
1/2 yellow onion, chopped (I used a whole onion)
3 stalks celery, chopped (I also added bell pepper)
1/4 cup unsalted butter
1/4 cup flour (I used rice flour)
2 cups fat free milk (no higher content than 2%, or it will curdle) (I used 2%milk)
3/4 cup chicken broth (I used 3 cups chicken broth)
4 oz Velveeta (I used between 8 ounces and 16 ounces)
1/2 cup hot wing sauce (I used way less…probably 1/3 cup – you can always add it at the end)
1/2 tsp celery salt
1/2 tsp garlic salt
Add in either sour cream or cream cheese to make it a little creamier!
The Directions:
A 4 to 6 quart crockpot will work well for this soup.
~Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday—it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.
~Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)
~Stir in the flour and butter mixture. Add hot sauce.
~Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Swedish Yellow Pea Soup
Made by Mary Gordon
Ingredients:
1 16 oz. Bag, dried split yellow peas (get @ Top Foods)
1 Ham bone (with meat attached), or a ½”ring of sliced ham
1 large Onion, diced in ¼” pieces
4 whole Carrots, peeled, quartered and sliced into ¼”pieces
4 stalks Celery, sliced into ¼ pieces
Salt and Pepper to taste
Directions:
~Let the dried yellow peas soak in a bowl overnight if possible, not required but it will speed up the cooking time. Wash and drain.
~Prep onions, celery and carrots and set aside.
~Boil the peas with the ham bone (or whole ham slice) with 2 quarts of water (until peas are fully cooked). Cooking time will be at least 1-2 hours. Remove the ham and set aside.
~If you like your pea soup creamy (and without pea shells), when the peas are fully cooked, pour the liquid into a blender and blend for 1-2 minutes. Transfer blended liquid to another bowl. When complete transfer all of the soup back into the pot and bring to a low boil. Stir often. If the soup is too thick, add a cup or two of water.
~Add all of the vegetables and cook until tender. Dice that ham slice or cut the ham off the ham bone and return to the soup while the vegetables are cooking.
~Dice the ham off the bone and add it back to the soup mixture. Add diced onion and carrot and bring the mixture to a low boil until vegetables are soft, then serve.
Makes 6-8 servings.
Cheesy Tortellini Soup
Made by Mary Rose Sprague
Ingredients:
1 lb. Italian Sausage
20 oz. frozen 3 cheese tortellini
32 oz. low sodium chicken broth
2 cans Italian diced tomatoes
8 oz. cream or Neufchatel cheese
Directions:
Cook sausage in saucepan. Cut cream cheese into small pieces. Combine all ingredients in crockpot, and cook on low for 4 and a half hours.
Clam Chowder
Made by Mary Rose Sprague
Ingredients:
6 medium new potatoes, unpeeled, cubed
1 stalk celery, sliced
2 carrots, chopped
1 cup chopped sweet onion
1 cup water
3 cans chopped clams, reserving juice
1 T. flour
2 ½ – 3 cups milk or half-and-half
1 tsp salt
4 slices bacon, cooked and crumbled
Directions:
In soup pot, combine potatoes, celery, carrots, onion, water and reserved clam juice. Bring to a boil. Reduce heat to low and simmer covered until vegetables are very soft, about 15 minutes. Sprinkle in flour. Add clams, milk, salt and pepper and bacon. Simmer, uncovered for 10 minutes.
Creamy Chicken Tortilla Soup
Made by Mary Rose Sprague
Ingredients:
3 T. butter
1 tsp. garlic
1 medium onion, chopped
2 T. flour
3 – 14 oz. cans chicken broth
4 cups half-and-half
1 cup prepared salsa
4 chicken breasts, cooked, chopped
1 – 15 oz. kidney beans
1 – 15 oz. can black beans
1 – 15 oz. can corn
2 tsp. cumin
1 pkg fajita seasoning
1 -15 oz. can cream of chicken soup
Directions:
Melt butter in a large pot over medium heat. Add the garlic and the onion and
saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
Serve with tortilla chips, sour cream and grated cheese.
Beef and Barley Mushroom Soup
From: Mary Rosen
Complements of Woman’s Day Magazine
Prep time: 20 minutes
Cooking time: 9 hours
Yield: 6 servings
Ingredients:
12 oz lean beef chuck for stew
4 cups reduced sodium chicken broth
2 cups water
1 can (14.5 oz) diced tomatoes with roasted garlic and onion
12 oz shiitake mushrooms, stems removed; caps cleaned and sliced
1large white turnip (about 7 oz), peeled and diced (1 ½ cups)
2 large carrots, quartered lengthwise and diced
1 cup barley (not quick cooking)
2 large shallots, chopped (1/2 cup)
½ tsp pepper
½ tsp dried thyme
½ cup snipped fresh dill
Good with: sour cream
Preparation:
1. Mix all ingredients except dill in a 4 quart or large slow cooker. Cover and cook on low 7-9 hours or until beef and vegetables are tender.
2. Stir in dill, ladle into soup bowls ant top with dollops of sour cream, if desired.
Cabbage Patch Soup
By: Patty Freese
Yield: Makes 8 servings
Ingredients:
1 pound hamburger
2 cups onions, chopped
1 cup rice
10 cups water
2 cups grated carrots
1 16 oz. can tomatoes
4 cups shredded green cabbage
1 cup shredded red cabbage
¼ pound butter (not margarine)
1 cup chopped celery
1 12 oz. can tomato juice
1 cup sliced mushrooms
2 Tablespoons garlic powder
1 teaspoon pepper
3 Tablespoons Johnny’s seasoning salt
3 – 6 chicken bouillon cubes (depends on how salty you like your soup)
1 teaspoon curry powder
1 pint whipping cream
¼ cup diced green peppers (optional)
Directions:
Brown hamburger and onions. Drain grease. Place in a large Dutch oven or soup pot. Add rice and 8 cups of water, garlic powder, pepper, and seasoning salt. Simmer 15 minutes. Add carrots, tomatoes, and green cabbage. Cook for 20 minutes until cabbage is soft. Add red cabbage, celery, mushrooms, tomato juice, and additional water. Cover and simmer 15 minutes on low heat. Remove lid and add 1 pint whipping cream. Stir until smooth. Add butter, chicken bouillon, and curry powder. Cover and simmer.
Notes:
This can get too salty quickly. I only use 3 bouillon cubes.
Tortellini and Sausage Soup
By: Patty Freese
Yield: Makes 8 servings
Ingredients:
1 pound Italian sausage, casings removed
1 cup coarsely chopped onions
2 garlic cloves, sliced
½ cup water
5 cups beef broth, homemade or canned
½ cup dry white wine
1 cup carrots, thinly sliced
2 cups tomatoes, peeled, seeded and chopped
½ teaspoon basil
½ teaspoon oregano leaves 1 (8 oz.) can tomato sauce
1 ½ cups sliced zucchini
8 ounces (2 cups) frozen meet or cheese tortellini
3 tablespoons chopped parsley
1 medium green pepper, cut into ½ inch pieces
Grated parmesan cheese
Directions:
In a large 5 quart pan, brown sausage. Remove from pan, drain (reserving 1 tablespoon drippings); set aside. Sauté onions and garlic in reserved drippings until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim off any fat that forms. Stir in zucchini, tortellini, parsley and green peppers. Simmer for an additional 35-40 minutes, until tortellini are tender. Garnish each serving with parmesan cheese.
Notes:
I use fresh basil and lots of it! Also, I put in 4 cloves of garlic.
White Clam Chowder with Corn
From: Sheila Klinger
Yield: 4-5 servings
Ingredients:
1T butter
1 medium sized onion, chopped
1 large celery stalk, chopped
1 cup bottled clam juice, or substitute chicken broth (defatted)
1 10 1/2 oz can minced clams, including juice
1 large bay leaf
1/4 t dried marjoram leaves
1/8 t black pepper, or to taste
2 cups boiling potatoes, peeled and cubed (1/4in cubes)
2 cups frozen yellow corn kernels, rinsed under warm water and thoroughly drained
1 cup 2% milk
Salt to taste
Directions:
~In a large pot, melt margarine over medium-high heat. Add onions and celery and cook, stirring, until onions are limp, about 5 minutes. Stir in flour until incorporated. ~Cook, stirring, 30 seconds. Stir in bottled clam juice, continuing to stir until mixture is well blended.
~Add juice drained from the canned clams (reserve the minced clams for adding later), bay leaf, marjoram, pepper and potatoes. Bring mixture to a boil. Reduce heat and simmer mixture, covered and stirring occasionally, 10 minutes. Add corn and continue simmering 5 minutes longer. Discard bay leaf.
~Using a measuring cup, scoop up 1 cup vegetables and liquid from pot and transfer to blender or food processor. Blend or process until thoroughly pureed. Return puree to soup, along with the milk and minced clams. Bring chowder to a simmer and stir in salt if desired. Serve immediately.
~The chowder may also be refrigerated up to 48 hours and reheated.
Notes:
~~I use whole baby clams instead of minced and red potatoes instead of boiling potatoes~~
