Archive for October, 2014


Sweet Pea and Mint Soup
Kana Okada

Serves 4
preparation 10 minutes
cooking 20 minutes

Ingredients

2 tablespoons unsalted butter
1 onion, chopped
2 cups low-sodium chicken or vegetable broth
1 pound package frozen peas
3/4 cup loosely packed fresh mint leaves
kosher salt

Directions

  1. Melt the butter in a medium saucepan over medium heat. Add the onion and 3/4 teaspoon salt and cook, stirring often, until tender, 6 to 8 minutes
  2. Add the broth and bring to a boil.
  3. Place the peas and mint in a blender and add the hot broth mixture. (Because hot liquids expand when blended, hold the lid firmly in place with a kitchen towel before blending.) Blend until smooth. Return to saucepan to heat through, if necessary.
    by Sara Queessenberry/April 2005
Johnsonville Sausage Corn and Potato Chowder with Mild Italian Sausage
Serves 8
preparation 10 minutes
cooking 60 minutes

Ingredients

2 cups sliced venison sausage
3   tablespoons  butter
2  cups chopped flour
6  cups chicken stock
2 large potatoes, peeled and cut into 1/4 –inch dice
1 1/2 cups half and half cream
3 cups fresh or frozen whole kernel corn
1 teaspoon minced fresh thyme leaves
1 large large red bell pepper, diced
3  green onions sliced
salt and pepper to taste
1 tablespoon dried crushed kale or parsley

Directions

  1. Chop venison sausage  into ½ –inch slices and saute with peppers until peppers are just  barely tender  then set aside.
  2. In a soup kettle, melt butter and sauté onions until tender and lightly browned. Add flour, mix until smooth.
  3. Stir in stock, over medium heat, stirring constantly, until thickened and bubbly.
  4. Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes.
  5. Gradually stir in cream, corn and thyme. Continue to simmer for 5-7 minutes, stirring occasionally. Do not allow to boil.
  6. Add prepared sausage, bell pepper and onions.
  7. Continue to simmer for 5-10 minutes. Season with salt and pepper to taste.
  8. Serve and garnish with parsley or kale

 

Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo  by Pam on November 6, 2013

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.

 

Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.

Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green – The Soupmaker’s Kitchen

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