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Recipes
Cream of Leek Soup
By Grant_C
Melt the butter in a stock pot and lightly sauté one of the leeks, the onion, bay leaf, garlic, and peppercorns
- 3 ounces butter
- 2 medium leeks, cleaned
- trimmed of dark green leaves and julienne
- 1 4-ounce onion, roughly chopped
- 1 bay leaf
- 2 cloves garlic
- 1/2 teaspoon whole black peppercorns
- 3 ounces all-purpose flour
- 6 cups chicken stock
- 1/2 teaspoon white pepper
- 2 1/2 teaspoons salt
- 1 teaspoon freshly ground nutmeg
- 1 tablespoon butter
- 1 cup half and half
Dill Soup
By Grant_C
Summer Soup best with fresh dill
- 1 cup chopped onion
- 2 cups cubed potato
- Add:
- 3 cloves of finely chopped garlic
- 3 tsp. crushed black peppercorns.
- Add 4 oz. flour to form roux. Cook out roux.
- Add 4 cups chicken stock, salt and pepper to taste.
- Simmer for 10 minutes, medium heat.
- Add:
- 1/2 cup or more of "heavy cream"
- 1/4 cup white vinegar
- 1/2 cup or more of chopped fresh dill
Cream of Spinach Soup
By Grant_C
In a pot, put the water and chicken base
- 2 cups water
- 1/4 cup chicken base (chicken powder)
- 2 cups milk
- 12 ounces spinach, chopped
- 1/4 cup butter
- 1 small onion, finely diced
- 1/4 cup flour
Classic Potato Leek Soup
By Grant_C
1. Sauté leeks and diced onions in butter for about 3 minutes
- 3 medium leeks
- 1 medium onion
- 2 tablespoons (25 mL) butter
- 4 medium potatoes
- 4 cups (1 L) poultry stock
- 1-11/2 cups (250-375 mL) cream or milk
- Salt and pepper to taste
Hamburg Soup
By Grant_C
Crumble beef into slow cooker
- 1 pound lean ground beef
- 1/4 tsp pepper
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/4 tsp. seasoned salt
- 1 envelope onion soup mix
- 5 cups boiling water
- 8 oz. can tomato sauce
- 1 tbsp. Soya sauce
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup macaroni, cooked and drained
- 1/4 cup Parmesan cheese
- 2 beef bouillon cubes
- (Can also include green pepper, cabbage, potatoes or tomatoes).
Cream of Cauliflour & Cheddar Soup
By Grant_C
Delicious Thick and Creamy
- 2 tbsp. butter
- 1/2 cup chopped onion
- 3 cups coarsely-chopped fresh cauliflower
- 1 can condensed chicken broth
- 1/4 cup all purpose flour
- 2 1/2 cups Milk
- 1 1/2 cups shredded Cheddar cheese
- Salt and pepper
- Buttered Croutons
- Chopped parsley
Snail Soup
By Grant_C
Melt butter and add flour ~ add broth and wine and salt to taste
- 2 Tbps grated carrot
- 48 snails finely chopped
- 32 oz. chicken broth
- 1/2 cup butter
- 1/2 cup flour
- 15 gr shallots finely chopped
- lO—2O gr crushed garlic
- tons of green onions
- 1 1/2 cup white wine
- 3-4 tbsp chopped parsley
- l cup light cream
Salmon Chowder
By Grant_C
Heat margarine in a large—sized saucepan
- 1 tablespoon soft margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 14-ounce can tomatoes
- 1 cup fish stock OR water
- 1 cup diced, peeled potatoes
- 2 tablespoons chopped fresh dill
- OR 2 teaspoons dried
- 1 1/2 cups one per cent milk
- 1 7 1/2-ounce can salmon
- Salt and freshly ground pepper
- Chopped fresh dill, for garnish
Market Soup
By Grant_C
Sauté turnips, carrots and 2 onions in butter until soft
- 2 cups diced turnip
- 2 cups diced carrot
- I/4 cup diced onion
- 2 tablespoons butter
- 1/2 cup lentils
- 8 cups beef stock
- 1 1/4 ounce can whole tomatoes
- 1 1/4 ounce can crushed. tomatoes
- 1 1/4 ounce can red kidney beans
- 1 small can corn niblets
- 1 teaspoon onion salt
- 1 bay leaf
- 1 tablespoon finely chopped parsley
- 1/4 teaspoon Worcestershire sauce
Austrian Potato Soup with chives
By Grant_C
Heat the oil in a large saucepan
- 2 tablespoons vegetable oil or butter
- 1 large onion, chopped
- 2 teaspoons paprika
- 3 pounds boiling potatoes, peeled, and cut into 3/4- to 1-inch dice
- 2 small carrots, peeled, halved lengthwise, and sliced
- 5 cups chicken stock OR stock mixed with water
- 1/2 cup sour cream, light or regular
- Salt and freshly ground black pepper
- 3 to 4 tablespoons finely sliced fresh chives