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International Recipe Exchange

 

 

We are featuring Winter Soup recipes this month

 

 

 

Potato kale soup

SERVINGS
8
 

INGREDIENTS
6 ounces chorizo, cut in half lengthwise and sliced
1 tablespoon olive oil
1 onion, chopped
8 cups turkey or chicken stock
8 potatoes, peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale, trimmed, washed and thinly sliced
salt, to taste
freshly ground black pepper, to taste

PREPARATION
1. Heat a small skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.

2. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.

3. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper.

 

 

Potato Soup
 

 Ingredients:
  • 3 - 4 slices bacon, diced
     
  • 1 onion, diced
     
  • 4 - 8 potatoes, large dice
     
  • 1 - 2 stalks celery, large dice
     
  • 2 - 3 carrots, large dice
     
  • 1 lb (approx.) meat, (see above)
     
  • 3 - 4 cups water or broth
     
  • salt, pepper, parsley 
     
Instructions:
  • In a large pot, saute bacon. Add onion and saute for several minutes, adding a bit of butter or olive oil if necessary. Add potatoes, celery, carrots, and meat. Add sufficient water or broth to cover.
     
  • Bring to boil. Cover and simmer for at least 20 minutes or until potatoes are tender, stirring occasionally. 
     
  • Season to taste. 
     
    		•

     

    Onion Soup With Two Cheeses

    Makes 4 servings

     

    2 tablespoons butter
    5 cups onions, sliced
    3/4 teaspoon salt, divided
    2 cans (14 ounces each) beef broth
    1/4 cup dry red wine (or water)
    1 bay leaf
    1/4 teaspoon freshly ground black pepper
    4 slices 3/4-inch French bread, toasted
    1/2 cup (2 ounces)  Asiago cheese, finely shredded
    1 cup (4 ounces)  part-skim Mozzarella cheese, finely shredded
    3/4 teaspoon dried thyme

    Cooking Directions:
    Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often.

    Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.

    Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.

     

     

    Root Vegetable Soup

     

    Makes: 4 to 6 servings

    Prep: 20 minutes
    Cook: 25 minutes
     

     

    Ingredients

    • 3-1/2  cups vegetable stock or two 14.5-ounce cans vegetable broth
    • 2-1/2  cups water
    • 2  medium leeks, halved lengthwise and cut into 1- to 2-inch pieces
    • 1  medium rutabaga, peeled and cut into 1-inch pieces
    • 1  medium turnip, peeled and cut into 1-inch pieces
    • 6  baby carrots, peeled, or 2 small carrots, peeled and cut up
    • 1  small parsnip, peeled and cut up
    • 1/2  cup dry sherry, vegetable stock, or canned vegetable broth
    • 1  4-inch sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed

    Directions

    In a 4-quart Dutch oven combine the vegetable stock, water, leeks, rutabaga, turnip, carrots, parsnip, sherry, and rosemary.

    Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until rutabaga and turnip are tender. Remove rosemary sprig.