Cream of Asparagus (or other veggie) Soup

Source: Mom's Kitchen

Delicious!

Ingredients:

• 2-3 Tbs. olive oil
• 1 medium potato
• 1 medium onion
• 4 cups chicken stock
• 1 bunch of asparagus (or equivalent amount of other veggie)
• 1/2 cup half & half
• Salt & pepper

Instructions:

• Heat olive oil on low heat in large soup pot
• Peel & chop potato & onion - add to pot
• Season with salt & pepper
• Soften potato & onion - lightly browned is OK, but don't let them get crisp
• Add chicken stock and asparagus (roughly chopped)
• Simmer for one hour
• Remove from heat, puree with immersion blender
• Stir in half & half before serving

Garlic & Herb Soup with Croutons

Source: Food Network immersion blender cookbook

Tried it: NOT YET

Zuppa Toscana

Source: Mom's kitchen

Tried it: YES

My thoughts: Yum.

After trying (and loving) Olive Garden's Zuppa Toscana, Mom went home and figured out this recipe. I like spice, so I added a few traditional Italian sausage spices to the mix when I made this: paprika, garlic powder, crushed red pepper, dried parsley, salt, and pepper. I might even skip the sweet and use entirely hot Italian sausage next time.

(Others have tried to figure out this recipe as well. Click here for another "copycat" recipe from restaurant.food.com.)

Mom's recipe card

Butternut Squash Soup

Tried it: NOT YET...


Butternut Squash Soup
Ingredients:

Butternut squash
Canola oil
Curry
Tumeric
Cinnamon
Celery
Onions
Carrots
White wine
Water or chicken broth
Cream
Apple cider vinegar
Roasted pumpkin seeds

Preparation:

• Peel & cube butternut squash
• Toss in canola oil, curry, tumeric, & cinnamon
• Roast until golden brown & soft
• While roasting: chop celery, onions, carrots. Sweat in oil until soft - don't brown.
• Deglaze with white wine, add water or chicken broth to cover
• When sqush & veggies are finished, mix together in pan
• Blend with stick blender (emulsifier)
• Simmer 20-25 minutes
• Remove from heat
• Add cream & blend again
• When ready to serve, add apple cider vinegar, blend & serve
• Top with roasted pumpkin seeds