Cream of Spinach Soup (Gunflint Lodge Cookbook)
5 T butter 1 medium onion, chopped 5 T flour 4 1/2 cups chicken stock 10 oz. spinach, if frozen – thaw and squeeze to removed most of the moisture 1 cup half-and-half (or whatever milk you have on hand) salt and pepper In medium saucepan, cook onion in butter until translucent. Stir in […]
Carrot Soup (Anne Spencer)
1 cup thinly sliced onions 4 cups thinly sliced carrots 6 T butter 1 tsp salt 1/8 tsp pepper 1/4 tsp thyme 3 cups chicken broth 4 cups water 1/2 cup rice In a large saucepan cook onions and carrots in 4 T butter for 1 minute. Cover and steam for 10 minutes. Add […]
Corn and Cheddar Cheese Chowder (Anne Spencer)
Saute in 2 T butter or olive oil: 2 cloves garlic, chopped medium onion, chopped Add 4-5 medium potatoes, cut into 1/2″ dice, approximately. 2 bay leaves 1/2 tsp sage 1 tsp cumin Barely cover with water. Bring to boil, then simmer until the potatoes are tender. Add 1 pck frozen corn (you can add […]
Thai Chicken Soup
6-8 as an appetizer, 4 as a main course If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don’t be tempted to use jarred or dried […]