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My favorite soup! And it’s vegetarian!
1. Boil the water with a pinch of salt and then drop in the asparagus. Boil them for 2 minutes and then scoop out and place into an ice bath until you’re ready to add them to the soup. Reserve 10 cups of the cooking water and set that aside as well.
2. Once the asparagus is cooked and the cooking water is reserved, dump out the remaining water and melt margarine over medium-high heat. Add in the diced onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally.
3. Sprinkle flour over the vegetables, stir and then cook for 3 minutes to cook out the icky flour taste. Pour in the reserved 10 cups water in 2-cup increments and stir well to distribute the flour. Drain the asparagus and add to the soup, along with the chicken bouillon, parsley, and bay leaves. Bring the soup back up to a boil, cover, reduce the heat to low and simmer for 30-45 minutes.
4. After the soup has cooked, fish out the bay leaves and carefully puree the soup with an immersion blender. You can also use a blender, blending in increments—just be sure take off the removable insert in the top and cover with a tea towel.
5. Serve immediately, or put in the fridge to warm up later. You can also freeze this and eat later!
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!