Creamy Winter Soup

Ingredients:

• 1lb russet potatoes, peeled and cut into cubes
• 1 onion, cut into cubes
• 2  tbsp Butter
• 4 ½ cups Vegetable Stock
• 7oz carrots, peeled and grated or cut into thin strips*
• ¼ cup Whipping Cream
• Salt and Pepper
• Pinch Sugar
• 1-2 tsp Lemon Juice
• Alfalfa Sprouts

Fry potatoes and onions in a pot with the butter. Add the vegetable stock and bring to a boil. Cover and cook over medium heat for 20 minutes.

Cook carrots in boiling water for 3 minutes, drain. Rinse heavily in cold water, drain again.

Puree the potato and onion mixture in a blender, return to heat and add whipping cream. Season with salt, pepper, sugar and lemon. Reheat the carrots in the soup.

Serve sprinkled with alfalfa sprouts.

* I just keep peeling straight through , it gets you even thickness strips.

Super Cheesy Potato Soup

• 8 cups Vegetable Broth
• 2 lbs Potatoes, shredded with a cheese grater
• 1 lb Velveeta, cubed
• 1/4 Onion, chopped
• Parsley
• Salt & Pepper

Combine all ingredients in a stock pot and heat through.

Turnip & Potato Patties

• 3 large Potatoes, peeled and cubed
• 6 medium Turnips, peeled and cubed
• 2 tbsp Scallions, thinly sliced
• 1 Egg, beaten
• 1/4 cup Flour
• Cooking Oil (Vegetable, Sesame or Grapeseed)
• Salt and Pepper, to taste

Boil turnips and potatoes in salted water until tender. Drain and Mash. Stir in scallions, egg, flour, salt and pepper.

Heat a heavy skillet with a 1/4 inch of oil to medium-high heat. Spoon 1/4 cup mounds (or use an ice cream scoop or meat ball scoop like I do) of batter into the pan. Flatten to 1/2 inch thick patties.

Fry four minutes a side. Drain on paper towel.


We had these with some red cod. It was pretty darn amazing.

Mushroom Chowder

1/2 cup Onion, chopped
1/4 cup Butter or Margarine
2 tbsp All-Purpose Flour
1 tsp Salt
1/2 tsp Pepper
3 cups Chicken Broth
1 lb Fresh Mushrooms, sliced
1 cup Celery, chopped
1 cup Potatoes, peeled and diced
1/2 cup Carrots, Chopped
1 can Cream of Mushroom Soup
1/4 cup Parmesan Cheese, grated

In large stock pot, saute onion and butter until tender. Add flour, salt and pepper. Stir until mixture forms a smooth paste. Gradually add broth, stirring constantly.

Bring to boil. Cook and stir for 1 minute. Add the mushrooms, celery potatoes and carrots. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.

Ad cream of mushroom soup and Parmesan. Heat through.

Cheesy Ham and Potato Soup

• 3 Potatoes, peeled and cubed
• 1/2 large Onion, finely chopped
• 1/2 lb Mozzarella, shredded
• 1/4 lb Ham, cubed
• ground Black Pepper to taste
• 2 1/2 tbsp All-Purpose Flour
• 1/4 cup milk

Place potatoes, onion and cubed ham in large stock pot. Cover with water. Cook until potatoes are almost tender.

Remove about 1 cup of potatoes  and mash in a bowl. Add some of the liquid from the pan along with the flour til you have a thick paste. Add this back into the pot.

Place the cheese in the pot. Let the soup simmer until the cheese melts and is thick.

Add  black pepper to taste and stir in milk.