Tag: hearty

Potato, Broccoli & Carrot Soup

The Wild Gems2 Comments

Ingredients

  • 4–5 medium potatoes, peeled and diced
  • 2 cups broccoli, chopped
  • 2 carrots, peeled and sliced
  • 1–2 celery stalks, diced
  • 1 small onion, diced
  • 2–3 cloves garlic, minced
  • 4-6 cups chicken or vegetable broth
  • 1 cup milk or cream (optional)
  • 1 stick of salted butter
  • Salt, pepper, garlic powder, onion powder, thyme, paprika for seasoning + one bay leaf

Optional:

  • Parmesan cheese (optional)

Steps

1. Build your base
In a large pot, melt the butter or heat the oil over medium heat.
Add the onion and celery, letting them soften for a few minutes.
Stir in the garlic and cook just until fragrant. (5 minutes)

2. Add the vegetables
Add the potatoes, carrots, and broccoli. Stir gently, letting everything coat in the warmth of the pot.

3. Let it simmer
Pour in the broth.
Add salt, pepper and additional seasonings. Season lightly and taste.
You can also drop the bay leaf here for a deeper flavor.

Bring it to a boil, then lower to a gentle simmer.
Let it cook for about 15–20 minutes, until the vegetables are soft.

4. Blend to your liking
For a creamy soup, blend all or part of it.
For something more rustic, leave it chunky.

( I blended half of it)

5. Make it creamy
Stir in the milk or cream (optional) Let it warm through gently. I placed the cream in a little glass so others could add it if they wanted to or not when I served it.

6. Taste and adjust
Add more salt, pepper, or cheese if you’d like.

Serve with delicious French bread with butter or garlic bread.

Lasagna Soup

The Wild GemsLeave a comment

What You Need:

12 lasagna noodles broken up into little pieces

1 pound of ground beef

1 pound of sausage

1 medium onion cut in half and sliced in pieces

4 garlic cloves chopped

1 6oz can of tomato paste

1 tablespoon of oregano

1 tablespoon of thyme

3 tablespoons of olive oil

1 teaspoon of Salt

1/2 teaspoon of pepper

4 cups and 3/4 of chicken stock

1/2 cup of heavy cream

Ricotta Dumpling’s so good

1 cup ricotta cheese

1/2 cup of Parmesan Cheese

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 tablespoon of Italian seasoning

A few pinches or fresh chopped parsley

Steps:

1: In a large dutch oven pot sauté the onions with the olive oil, garlic, oregano, and thyme until softened.

2. In a separate pot cook the lasagna noodles as directed, drain, and set aside.

3. In the Dutch oven add both the ground beef and sausage, the salt and pepper, and cooking until all brown and mixed well. Drain the fat.

4. Next add the tomato paste, the can of crushed tomatoes, some chopped fresh parsley, and the chicken stock. Allow to simmer for 20 mins.

5. While the soup is simmering, in a small mixing bowl add the ingredients for the ricotta dumplings and mix throughly. Set aside. Taste it, it’s so good! Would be great on Bruschetta too!

6. Add the heavy cream and mix well. Then add the lasagna noodles and simmer for 5 mins.

7. Serve in bowls with dollops of the ricotta mixture.

Enjoy!