FOOD, ETC.: WINTER SOUPS
CHEESEBURGER SOUP 1 pound ground beef ¾ cup chopped onion ¾ cup shredded carrots ¾ cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups peeled and diced potatoes ¼ cup all purpose flour 2 cups of Velveeta processed cheese cubed (16 oz.) 1½ cups milk ¾ teaspoon salt ¼ to ½ teaspoon pepper ¼ cup sour cream Brown the ground beef in 3 quart saucepan. Drain and set aside. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Top with lettuce, tomatos and your favorites!
TUSCAN WHITE BEAN SOUP 2 tablespoons extra-virgin olive oil, plus extra for serving 6 ounces bacon, diced 2 onions, diced kosher salt and freshly ground black pepper 5 garlic cloves, minced 2 quarts chicken stock 2 (14.5-ounce) cans cannellini beans, drained and rinsed 2 bay leaves 2 sprigs fresh rosemary 1 sprig fresh thyme 1 Parmesan cheese rind (optional) ¼ cup heavy cream ¾ cup grated Parmesan cheese In a large soup pot, heat the olive oil over medium heat; add the bacon and cook until lightly browned and crispy, about 7 to 8 minutes, stirring frequently. Remove with a slotted spoon to a paper towel to drain. Set aside. Add the onions to the hot oil, season with some salt and pepper and cook until they begin to soften, about 5 to 7 minutes. Add in the garlic and cook for 30 seconds more. Add one cup of the stock to the pan, scraping up any browned bits. Add the remaining stock, beans, bay leaves, rosemary, thyme and Parmesan rind, if using. Bring to a boil, cover, lower the heat and simmer for 15 minutes. Fish out the bay leaves, herb stems and Parmesan rind; add in the cream and Parmesan and cook until soup starts to thicken slightly, about 5 minutes more. Taste for seasoning. Coarsely chop the bacon and scatter a few pieces over each bowl before serving. Drizzle a little extra olive oil and a few shards of Parmesan over the soup, if desired.
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