ROASTED GARLIC POTATO SOUP

A FRIEND of mine , posted a potato soup recipe, mine was similiar, she asked me to post mine and I kept forgetting :D I use to cook for a few elderly families this recipe is the one Geraldine had and would have me fix quite often for them. I added a few things when I copied hers down. with the cold weather ( we are 55 at 1045am ) this is soup weather :D POTATO SOUP INGREDIENTS 5-6 medium potatoes cut in 8ths 1 large onion chopped fine 1 cup finely chopped celery 1 cup diced carrots 1/2 teaspoon of celery seed 1/2 teaspoon nutmeg 2 cups of boiling water 2 tablespoons of olive oil 2 tablespoons of butter ( i use unsalted ) 2 cups of milk ( i use soy milk or evaporated ) salt and pepper to taste 4 to 6 cloves cloves of smashed roasted garlic ( directions below ) DIRECTIONS 1.) HEAT dutch oven, when pot is hot drizzle with olive oil to prevent sticking. add cut carrots, on medium high heat, cook carrots aprox 2 minutes add celery, cook another 2 minutes to tenderize, add onions, hwen these begin to to look clear, add potatoes, continue stirring for about 3 minutes. 2.) ADD 2 cups of boiling water, spices, when this comes back to a boil add the milk and the butter. bring back to a soft boil. ( dip out half of the soup ) with blender or emerser, blend 1/2 of the soup. add smashed garlic to the soup your are going to blend........ my pot is stainless steel so i blend the soup in my pot, ) once the soup is blended and slightly thick at the other half of the soup back into the pot, on low heat, I like to slow cook mine for another hour or more to blend the flavors. Sometimes I have to add more water or milk. Stir to prevent sticking.............. :D enjoy NOTES AND TIPS : to roast garlice, there are two ways. I like to cut the tops off of a whole bulb, place on large square foil and place that in a small baking dish to prevent leakage, cut the top off of the garlic bulb, drizzle olive oil over the open end. sprinkle just a dash of salt. wrap in foil, while in baking dish, place in oven what ever you are baking at 350 to 450 degrees, for aprox 45 to 60 minutes. ( option: top with crumbled bacon, diced scallions, and shredded cheese ) THE SECOND WAY IS LESS TIME: 5 or 6 cloves of garlic, using a large knife or something heavy and safe :D slightly smash the garlic cloves, peel the outer skins off, heat up a small skillet on med high heat, :D in dry pan or a pan lightly sprayed with oil, add smashed cloves and cook until you can see the garlic cloves beginning to turn light brown and the smell will become less strong and more savory, if using right away, allow to cool slightly , mince and add to your recipe last. :D or place in air tight zip lock baggie and freeze or place in airtight container in fridge for up to three to four days :D ENJOY :D it is really good and such a comfort food in cold weather :D

SLOW COOKER APPLE BUTTER

SLOW COOKER APPLE BUTTER


INGREDIENTS 
4 Pound of cooking apples cored, peeled and sliced
1/2 cup apple cider vinegar
3 cups of sugar
1 cup firmly packed brown sugar
1 tsp nutmeg
1 tsp cinnamon

DIRECTIONS
Place apples and apple cider vinegar in 4 quart slow cooker
cover, cook on high for 6 hours, sitr in sugars, turn on low
add nutmeg.
cook on low, covered for 4 more hours.
cool store in refrigerator for up to one week 

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this for a 4 - 5 quart slow cooker.
Eric and i use apples in alot of our dishes. they just add a really good flavor.

Cauliflower Walnut Cream

 CAULIFLOWER AND WALNUT CREAM
   There is no cream added to this soup the delicious rich creamy texture

INGREDIENTS
Serves  4

1 medium cauliflower trimmed outer leaves pulled off and break into small florets
1 medium sweet onion chopped
1 1/3 cup of chicken broth or veggie broth
1  1/3 cup of skim milk
3 tablespoons of walnut pieces
salt and pepper to taste
paprika and walnuts for garnish

DIRECTIONS

    Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower and
the onion and broth into a large saucepan.
    Bring to a boil. cover, and simmer for about 15 minutes, or until soft, add milk and walnuts
then puree in a food processor until smooth.
   Season the soup to taste,  serve sprinkled with paprika and chopped walnuts.

CURRIED CARROT AND APPLE SOUP

       CURRIED CARROT AND APPLE SOUP
Serves 4

INGREDIENTS

2 teaspoons of sunflower oil
1 tablespoon mild curry powder
1 1/4 carrots chopped
1 large sweet onion onion diced
1 tart baking apple, chopped
3 2/3  cups chicken broth
salt and pepper to taste
plain low fat yogurt and carrot curls to garnish

DIRECTIONS

    Heat the oil and gently fry the curry powder for 2 to 3 minutes
Add the carrots, onion and apple,  stir well then cover the pan.
   Cook over very low hear for about 15 minutes shaking the pan occasionally until softened.
Spoon the vegetable mixture into a food processor, or blender, then add half of the broth
and process until smooth.
     Return to the pan and pour in the remaining broth. bring the soup to a boil and
adjust the seasoning before serving in the bowls, garnish with carrot curls and a swirl of
yogurt.   

  SPLIT PEA AND ZUCCHINI SOUP

INGREDIENTS
1 3/4 cup yellow split peas
1 medium sweet onion finely chopped
1 teaspoon sunflower oil
2 medium zucchini finely diced
3 1/4 cups ckicken broth
1/2 teaspoon tumeric
salt and pepper to taste

DIRECTIONS

Place the split peas in a bowl, cover with cold water for several hours or
overnight.  Drain rinse in cold water drain again.
 
cook the onion in oil in a covered pan., shaking occasionally, until soft.
Reserve a handful of diced Zucchini and add the rest to the pan.
Cook .. stirring for  2-3 minutes.

Add the broth and tumeric to the pan and bring to a boil. Reduce the heat then cover
and simmer, for  30 - 40 minutes or until the split peas are tender. Adjust the seasoning.

When the doup is almost ready, bring a large saucepan of water, add the reserved diced zucchini
and cook for 1 minute, drain.. add to soup before serving... yummmy...

Shakertown Recipes

    for those that live in the winters cold north winds :D  Even though I live in Florida
I could live on soups.  they are delicious, when made from scratch they are good for you.

   In 2010 I had the privelage of going to Shaker Town in Pleasant Hill Kentucky
there were five of us girls.  before I left I bought one of their cookbooks. Here are some of their
soup recipes.

TOMATO CELERY

INGREDIENTS
1 medium sweet onion chopped
2 tablespoons of butter
1 - 10 1/2 ounce can of tomato soup
1 tespoon minced parsley
dash of teaspoon pepper
1/2 cup finely chopped celery
1 tablespoon lemon juice
1/4 teaspoon of salt
1 teaspoon sugar
1/8 teaspoon 1 can of water

DIRECTIONS
  saute' onion and celery in butter; do not brown.
Add tomato soup, water parsley, lemon juice, sugar, salt and pepper, Simmer 5 minutes
allow celery to remain crisp,
  Top with chopped  parsley and teaspoon of  sour cream.
   

Homemade Barley veggie soup.

Brrr,  :D. This cold weather makes me smile when I smell comfort food.
Soup is one of  my favorite foods.  Soups, stews, chowders...  When I make soups I always make a large soup pot full.  When it cools, I transfer the soup to sandwich zip lock baggies.
( sandwich zip locks make 1 bowl of soup. ). I place four full sandwich baggies in a one gallon zip lock freezer bag.  Then when I want soup, I pull out a bag , thaw it then heat it. I keep out enough soup for that night and the next night.   :D.    Feel free to alter, switch, change any ingredient that is what is so great about recipes.  They become yours when you personalize it.

     Here are a few of my recipes that I make quie often

Veggie Soup
Ingredients

If using frozen veggies,  I use. 1 large bag of the small cut
If using fresh veggies, I  use
3 large carrots cleaned and diced
3 large potatoes cleaned diced  ( I do not peel mine )
3.celery sticks. Diced, I also toss inthe leafy top of one of the stalks
1/2 cup of Barley
1 cup of frozen or fresh corn
1 cup of frozen or fresh green beans
1cup of  frozen or fresh peas
1 large or 2 medium size sweet onions diced
3 cloves of fresh garlic minced
1 large can of beans of your choice, rinsed until water is clear.
3 cups of chicken broth
1 teaspoon  oregano
1teaspoon. Thyme
1 teaspoon rosemary
I like to add either 1/2 cup of spinach or 1 cup of  cabbage chopped fine...
Dash of salt to taste ... I use sea salt or kosher
1 teaspoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of onion powder
1 teaspoon of garlic powder.
DO NOT USE GARLIC OR ONION SALT....

This sounds like a lot of ingredients. It really isn't
1 large can of diced tomatoes. Or two large tomatoes
3 cups of V- 8 juice. ( this adds so much flavor. )
If adding beef cubes.  I use about 8 to 10

Directions
3 tablespoons of oil,  I use extra virgin olive oil.
 In a hot skillet,  sauté meat, until pink, add onions and garlic,
I then add  carrots, celery, potatoes, can of tomatoes, beans, brown them slightly add broth and juice.
Add everything else. :D.   Once it boils, I turn the burner on low and simmer for four hours
If using crockpot start on high for one hour then reduce to low or simmer for four to six hours.
  I do this because the flavors blend well together and of course it is even better the next day.