Soup is one of my favorite food types. I love it and could eat it year round with or without a salad or sandwich,
as a meal or an appetizer. Soups can cook for hours or they can go
together quickly. Today's article features soups that are quick and easy
and offers a wide variety from which to choose. Options are Orzo
Veggie Chicken Soup, Creamy Zucchini Celery Soup and 1950s Supper Corn Chowder.
ORZO VEGGIE CHICKEN SOUP
1/2 cup chopped onion
1 tbsp butter
3 cans (14 1/2-oz each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed or shredded cooked chicken
1/2 cup uncooked orzo
1/4 tsp pepper
minced fresh parsley*
Melt the butter in a large saucepan; add onion and saute until tender. Add one can of the chicken broth, celery and carrot and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper, and the other two cans of chicken broth; return to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until orzo and veggies are tender. Sprinkle with the parsley.
*Substitute cilantro if you want a little spice.
CREAMY ZUCCHINI CELERY SOUP
3 green onions, sliced thin
2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes
3/4 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water
In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.
Yield: 6 servings.
1950s SUPPER CORN CHOWDER
3 slices bacon
1 medium onion, chopped
2 cups milk
1 pint cooked or canned whole kernel corn
1 1/2 cups chopped or diced cooked potatoes
1 can undiluted cream of mushroom soup
1/2 tsp dried thyme, optional
dash of pepper
In a large heavy saucepan, cook the bacon until crisp. Remove bacon leaving a tablespoon of the drippings. Drain the bacon well and crumble; set aside. Cook the onion in the saucepan in the reserved drippings until tender. Stir in the milk, corn, potatoes, mushroom soup, thyme - if using, and pepper. Bring mixture to a boil then reduce the heat and simmer for 2 or 3 minutes, uncovered. Ladle into serving bowls and sprinkle with the crumbled bacon.
Enjoy!
ORZO VEGGIE CHICKEN SOUP
1/2 cup chopped onion
1 tbsp butter
3 cans (14 1/2-oz each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed or shredded cooked chicken
1/2 cup uncooked orzo
1/4 tsp pepper
minced fresh parsley*
Melt the butter in a large saucepan; add onion and saute until tender. Add one can of the chicken broth, celery and carrot and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper, and the other two cans of chicken broth; return to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until orzo and veggies are tender. Sprinkle with the parsley.
*Substitute cilantro if you want a little spice.
CREAMY ZUCCHINI CELERY SOUP
3 green onions, sliced thin
2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes
3/4 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water
In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.
Yield: 6 servings.
1950s SUPPER CORN CHOWDER
3 slices bacon
1 medium onion, chopped
2 cups milk
1 pint cooked or canned whole kernel corn
1 1/2 cups chopped or diced cooked potatoes
1 can undiluted cream of mushroom soup
1/2 tsp dried thyme, optional
dash of pepper
In a large heavy saucepan, cook the bacon until crisp. Remove bacon leaving a tablespoon of the drippings. Drain the bacon well and crumble; set aside. Cook the onion in the saucepan in the reserved drippings until tender. Stir in the milk, corn, potatoes, mushroom soup, thyme - if using, and pepper. Bring mixture to a boil then reduce the heat and simmer for 2 or 3 minutes, uncovered. Ladle into serving bowls and sprinkle with the crumbled bacon.
Enjoy!
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