Contributed by: ARA Content
(ARA) - No matter what the season, people frequently turn to a comforting bowl of soup for lunch or dinner. What surprises many is how easy it can be to make sensational homemade soups. Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen.
Here are some quick tips to help you enjoy homemade soups throughout the year:
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes - Cook: 45 minutes
Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate éclairs.
Makes 8 Servings
Prep: 10 minutes - Cook: 20 minutes
Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Makes 6 Servings
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