FARMERS SOUP
a simple but tasty meat and potatoes soup that you can easily change and turn into something new and suited for your own taste
Provided by Justin t.
Categories < 60 Mins
Time 1h
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- thaw all meat and start a large pot of water simmering.
- slice potatoes into sizable cubes and carefully place into water.
- bring water to a rolling boil.
- time to start your meat.
- one at a time cook your beef, bratwurst, and bacon in a single pan making sure to save all grease.
- check potatoes, when they are softer but still firm enough to hold shape take the water off of the burner and then pour through a strainer catching potatoes.then pour cold water over them until they cool to room temperature or less.let rest.
- pour milk, butter, and water into a medium pan. keep on low heat making sure to stir continuosly to avoid burning.
- pour olives into a strainer and wash. after washing olive juices out dry thoroughly.
- check that butter is melted.
- put potatoes, meat, grease, and olives into your milk base.
- add seasonings, I prefer garlic and onion powder with oregano but you can use whatever you like.
- bring to a light boil bubbling throughout.
- enjoy.
Nutrition Facts : Calories 638.9, Fat 42.2, SaturatedFat 19.8, Cholesterol 141.9, Sodium 574.1, Carbohydrate 33.3, Fiber 3, Sugar 1.1, Protein 31.3
FARMER MARKET FRESH VEGETABLE SOUP
Make and share this Farmer Market Fresh Vegetable Soup recipe from Food.com.
Provided by That is Dr House to
Categories Grains
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- If using ramps cut stems into 1/2-inch segments and shred leaves.
- broth:
- Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
- Cook, covered, over medium heat for 5 minutes.
- Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
- Strain the vegetables out, and season broth to taste with salt.
- The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
- The vegetables:
- Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
- Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
- Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
- Assemble:
- Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
- Taste and adjust seasonings.
- Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.
Nutrition Facts : Calories 257.2, Fat 4.3, SaturatedFat 0.4, Sodium 1301.7, Carbohydrate 46.5, Fiber 11.9, Sugar 7.2, Protein 11.1
DUTCH FARMER'S CHEESE SOUP
A creamy, satisfying cheese-based main course soup.
Categories Soup/Stew Potato Vegetable Vegetarian Quick & Easy Lunch Gouda Cauliflower Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Preheat broiler. Transfer soup to large broilerproof bowl or individual broilerproof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes. Serve immediately.
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