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Dawn_MO

Here are three you might take a look at Carianna...


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #12709 at 7:09 pm on Nov 22, 2008

This is a delicious soup and it can be served hot or cold. When I used make it for the Farmer's Market, I would use canned artichokes because they pureed easier than the frozen ones. I am not sure about the serving size accuracy, because I used to make it in such large quantities, and I haven't kept very good notes.

* Exported from MasterCook *

Blue Cheese Bisque

Recipe By :Noggins Restaurant
Serving Size :4 Preparation Time :0:00
Categories : Cold Soups Dawn's Recipe
Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 tablespoons butter
1 onion -- chopped
1/3 cup vermouth
1 pound artichoke hearts
1 1/2 pints chicken broth
1/4 teaspoon dried thyme
1/4 cup whipping cream
1/4 cup blue cheese -- (2 ounces)
chives

Saute onions in butter for 10 minutes over medium heat. Add vermouth and simmer for 4 minutes. Add artichokes, broth and thyme. Simmer utnil artichokes start to fall apart, about 10 minutes. Stir in cream and blue cheese, simmer until melted. Puree. Sprinkle with chives.

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I haven't made this one but it sounds "fallish" to me.
* Exported from MasterCook *

PARSNIP BISQUE

Recipe By : The Boar's Head Inn & Sports Club, Charlottesville VA
Serving Size : 0 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound parsnips -- peeled and trimmed
1 tablespoon olive oil
1/2 medium onion -- chopped coarse
2 celery ribs -- chopped coarse
1 medium leek (white and pale green parts only) -- washed and chopped
coarse
4 1/2 cups chicken broth
3/4 cup heavy cream
2 teaspoons packed light brown sugar

Preheat oven to 350°F.
In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.
In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.
Makes about 6 1/2 cups. -

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This is one of my favorite soups, tomatoes make you think of summer, but this soup is too rich to eat during the summer months, it is definitely a fall or winter soup.

* Exported from MasterCook *

SILVER PALATE'S CREAM OF TOMATO SOUP

Recipe By :Silver Palate "New Basics Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Silver Palate Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
70 ounces plum tomatoes with their juice -- (2-35 ounce cans)
2 carrots -- thinly sliced
2 onions -- thinly sliced
2 T. olive oil
6 cloves garlic -- chopped (6 to 8)
grating of nutmeg (1/4 tsp.)
1/4 cup torn fresh basil leaves
1 pinch oregano
4 cups chicken broth (I used 1 can vegetable
broth and 2 cups water)
2 T. sugar
salt and pepper -- to taste
2 cups cream or half-and-half

Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover slightly, simmer for 50 minutes. Puree the soup in a blender (be very careful to not put too much soup in blender at one time, so it doesn't explode throughout your kitchen!!!) Put back in soup pot. Add the cream or half- and-half, heat through. Adjust seasonings. Serve with a salad and warm French bread. It's wonderful and very rich.

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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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