BIG DADDY'S CHEESESTEAK SOUP
This makes a great tasting soup that you will love! Adapted from the cooking show Big Daddy's House on Food Network. Enjoy!
Provided by Sharon123
Categories Onions
Time 55m
Yield 4-6
Number Of Ingredients 15
Steps:
- In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
- In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour(start with the 1 1/2 cups flour) and meat to pot with onions and green bell pepper.
- Saute on medium high heat until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
- Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken(if not thick enough, add a little flour at a time till desired thickness). Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
- Pour into bread bowls and garnish with chives and parsley. Enjoy!
SPICED CHICKEN SOUP
Provided by Aaron McCargo Jr.
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large stockpot or Dutch oven over medium heat, add the olive oil. Next, add the carrots, celery, garlic, bay leaf and onions. Saute until the vegetable begin to wilt, about 5 minutes. Next, add the cherry peppers and lemon peel and continue to saute for another 2 minutes. Add in the chicken stock and chicken pieces and sprinkle with smoked salt, if using, and pepper. Bring the soup to a gentle simmer and cook, about 30 minutes.
- Remove the chicken to a plate and wait until the pieces are cool enough to handle. Either with 2 forks or with your hands, pull the meat from the bone and shred, taking care to remove any cartilage. Once all of the meat is pulled from the bone, add the meat back to the soup and discard the bones.
- In the meantime, add the potatoes to the soup, cover and continue to cook and additional 15 minutes. Taste the soup again for seasoning, adding more salt and pepper, if necessary. Add in the noodles. Serve the soup in warmed bowls. Garnish with a squeeze of lemon and some parsley.
CHEESESTEAK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
- Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
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