My Drunken Noodles. Christmas Soup | ALTON BROWN. 22 Bowls Of Warm And Cozy Noodle Soup. The Chic Site. Potatoes can do no wrong in my eyes. Be it fried, baked, or mashed- potatoes are always welcome on my plate. This slow cooker recipe takes all the components of a loaded baked potato and whips it up into a delicious and hearty soup. Unlike traditional baked potato soups that are heavy on the cream, this version is rather light. Instead of loading up on cream to thicken the soup, I take out a couple cups of the cooked potato and mash them up. The mashed potatoes provide a nice richness to the soup. This soup can be made vegetarian by substituting vegetable broth and omitting the bacon. I am so happy soup season is upon us. Slow Cooker Loaded Baked Potato Soup, serves 4-6 Ingredients 5 slices bacon, cut into 1 inch pieces 3 garlic cloves, minced 1 large onion, minced 1 tsp fresh thyme, or 1/2 tsp dried thyme 2 Tbsp all-purpose flour 5 cups low-sodium chicken broth 3 pounds russet potatoes, peeled, cut into 1/2 inch chunks 1 1/2 cups sharp cheddar cheese, shredded 1/2 cup heavy cream Instructions 1.
Kongnamul Bap (Korean Beansprout Rice Bowl) After making the sweet chili chicken rice bowl I have been thinking about rice bowls a lot and I remembered another rice bowl that was on my to-try list, kongnamul bap, a Korean beansprout rice bowl. I really enjoy beansprouts but I do not seem to use them all that often and when I do the recipes often call for a small amount and the rest of the large bag goes to waste so I liked that this recipe call for a whole bag. Another thing that I like about this recipe is the interesting way that it is cooked in that the beansprouts and beef are placed on top of the rice and water in the pot that it is cooked in. Although you do not have to, I cooked the beef in a pan before adding it to the pot with the rice and I seasoned the beef with some soy sauce, rice vinegar and sesame oil first. Whenever I think about Korean cuisine I think about kimchi and it has to be one of my favourite foods so I could not resist sauteing some up along with the beef and then adding it to the pot with the rice.
Chicken Pot Pie Soup | Nosh My Way. I enjoy a chicken pot pie every now and again. It’s one of those comfort foods that has lasting childhood memories. I always wished I could make my own without all that pie crust. Don’t get me wrong I love the crust. The crust is just not nice to my physique. I came across this recipe from McCormick Spice and adapted to my own taste. I will be the first one to tell you that you will want seconds of this soup. Ingredients Serves 6 4 PP per serving 1 1/2 teaspoons rosemary leaves, finely crushed1 clove garlic, minced1 shallot, sliced4 teaspoons butter, divided1 cup carrots, diced or chopped into bite size pieces1/2 cup flour4 cups reduced sodium chicken broth1 pound boneless skinless chicken breasts, cut into small bite size pieces1 cup frozen peas Ingredients for “Crust” 6 thin bread slices, cut into small roundsolive oilgarlic powder Directions Heat 1 teaspoon of the butter in large pot on medium heat.
Add shallots, and carrots cook and stir 4 minutes. Add the garlic and the rosemary. Like this: 2 AM Chili | Comics. Almost-Famous Broccoli-Cheddar Soup Recipe : Food Network Kitchens. Directions Melt the butter in a large Dutch oven or pot over medium heat.
Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.
Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Add the cheese to the soup and whisk over medium heat until melted. Photograph by Kate Mathis When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Beef Barley Soup.
This is the recipe the brave Southern husband fears above all others. It’s not that it isn’t a fabulous version of beef barley soup…it absolutely is. Thick and filled with chunks of tender, super-slow-cooked beef, pieces of carrot and onion, laced through with fresh parsley and fresh-ground pepper and just a hint of tomato flavor, this is my favorite soup in the entire world. It is the perfect classic beef barley, and even better, it cooks in the slow cooker, so you can toss it together in the morning, go to work, forget it completely, trudge home 10 hours later, walk in the door, smell that gorgeous beef barley soup smell, remember tossing it together early in the morning, and smile a huge smile.
So what is there to be afraid of? Well, this recipe makes a LOT. I’m sure it’s possible to cut it down — I haven’t actually tried, though, because along with bacon and macaroni and cheese and pizza from the Mason Jar, this particular beef barley soup may just be my favorite food on earth. Creamy Roasted Tomato & Basil Soup recipe. Hi All! The very first time I had REAL tomato-basil soup for the first time at The Noodle Cafe when I was about 12 or 13. This little gem is in a small suburb of Chicago (where I grew up) and to this day it’s still one of my all time favorite restaurants. There are a few reasons for this: 1) The food is amazing. I can rarely say I’ve never had a bad meal when I’m taking about restaurants, but this is one of the very few I can say that about. 2) All of there food is made from scratch…including their pasta (duh) 3) The restaurant itself is teeny tiny…teeny tiny in the best way possible, with only a handful of tables. 4) They have some of the most personal, friendly staff you could ask for, with amazing service.
Anyways, this place is known for a few things, there pastas, their caesar pasta salad (yea you’re reading that correctly) and last but not least….their creamy.tomato.basil.soup. Creamy Roasted Tomato & Basil Soup Makes 7 cups Directions: 1.