World Best Soup Recipes Blog

Monday, March 30, 2015

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 combine stock, lemon rind, thyme and parsley in a large sauce pan. bring to boil and simmer for about 10 minutes.
2 beat the eggs with the lemon juice. let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture.
3 add egg mixture to the stock and cook over medium-low heat, whisking constantly. you want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils.
4 when soup is hot pour through a mesh strainer into two bowls and serve immediately.

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 in a kettle combine the first 6 ingredients; bring to a boil.
2 reduce heat simmer till potatoes are tender about 1 hours
3 with a potato masher puree most of the potatoes.
4 for dumplings combine egg, water, salt, and flour. stir until smooth and stiff.
5 drop teaspoon into boiling soup. cover and simmer until dumplings are cooked thourgh about 15 minute.

Total Time: 1 hr Cook Time: 1 hr

Servings: 6
3 tablespoons unsalted butter
1 medium leek, and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
3 garlic cloves, medium size, minced
2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
6 -7 cups low sodium chicken broth (start with 6 cups and use extra cup to thin soup if needed)
2 bay leaves
salt
1 1/2 lbs russet potatoes, peeled and cut into 1/2 inch cubes (about 4 1/2 cups)
1 lb red bliss potatoes, unpeeled cut into 1/2 iinch cubes, about 3 cps
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
ground black pepper
1/4 cup minced fresh chives
3 tablespoons olive oil
6 medium garlic cloves, sliced thin lengthwise
salt

1 melt butter in dutch oven over medium heat. when foaming subsides, add leaks and cook until soft (do not brown), 5-8 minutes. stir in minced garlic and cook until fragrant, about 1 minute. add garlic heads, broth bay leaves, and 3/4 teaspoons salt; partially cover pot and bring to simmer over medium-high heat. reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30-40 minutes. add potatoes and continue to simmer, partially covered, until potatoes are tender, 15-20 minutes.
2 discard bay leaves. remove garlic heads. using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. using fork, mash garlic to smooth paste in bowl.
3 stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. taste soup; add remaining garlic paste if desired. using immersion blender, process soup until creamy, with food processor and process until smooth. (process more potatoes for thicker consistency). return purée to pot and stir to combine adjusting consistency with more broth if necessary. season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.
4 for garlic chips:.
5 heat oil and garlic in a 10-inch skillet over medium-high heat. cook turning frequently, until light golden brown, about 3 minutes. using slotted spoon, transfer garlic to plate lined with paper towels. discard oil.
6 sprinkle lightly with salt.

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

1 in lg pot,bring potatoes, salt, pepper, and water to a boil.
2 reduce heat and simmer for 30 min, or until potatoes are soft.
3 use a potato masher to mash up the potatoes right in the pot; leave them a little bit lumpy.
4 add cucumber, milk, and cream.
5 simmer for about 5-10 min, until cucumber is soft.
6 add dillweed and parmesan.

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Servings: 8
2 1/2 cups instant mashed potatoes (hungry jack is good!)
1 1/4 cups powdered coffee creamer
1 (8 ounce) packet mccormick chicken gravy mix
2 teaspoons salt-free spike seasoning (or mrs. dash salt-free, or lawry's salt-free seasoning)
2 teaspoons minced dried onion
1 teaspoon chicken bouillon granule
1/2 teaspoon pepper
1/2 cup potato soup mix
1 cup boiling water

1 place ingredients in a large bowl and toss,shake, and stir to mix well.
2 place in a suitable mix container (or containers).
3 you can make individual servings by placing 1/2 cup potato soup mix in seperate containers. be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl.
4 to make soup (to put on a card):.
5 place 1/2 cup potato soup mix into a mug or bowl.
6 add 1 cup boiling water. stir well.
7 let stand 3 minutes until thickened.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 preheat an oven to 350 degrees f (175 degrees c). prepare a 2 quart casserole dish with cooking spray.
2 place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. when the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
3 while waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. stir in the drained broccoli along with the cheddar cheese until evenly mixed. pour into the prepared baking dish. toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
4 bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. let stand 10 minutes before serving.