Butterball Soup Recipes

Steps:

• For the soup: Set a 6- or 8-quart Instant Pot® to medium saute setting (see Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.
• Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
• For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping.
• Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.

Steps:

• Quarter the onion and separate the layers.
• Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
• When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
• Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
• After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!

Steps:

• Toast the bread slices in a 400°F oven until brown on one side.
• Flip over and toast on the other side. Cool.
• Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
• Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
• Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
• Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
• Do not be shy in squeezing to form the balls.
• Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
• Note: You can prepare ahead and freeze for use later. Do not keep over a month.

Steps:

• In a small bowl beat the egg, stir in the melted butter.
• Add all remaining ingredients and mix well.
• Shape into walnut size round balls.
• Allow to stand 40 minutes, to swell.
• Drop into simmering chicken soup broth.
• Cook covered at least ten minutes.
• Do not lift the lid.
• Serve, broth and three cracker balls in each bowl.
• Serve immediately.