Chicken Gnocchi Soup

Ingredients

1/2 stick butter (see note 1)

1 tablespoon extra virgin olive oil
1 finely diced onion
1/2 cup diced celery
2 garlic cloves
1/4 cup flour (see note 3)
1 quart half and half (see note 2)
28 ounces chicken broth
Salt
1/4 tsp nutmeg (optional)
1 tsp Italian seasoning
1 cup finely shredded carrots
1 cup chopped fresh spinach leaves
1 cup (2 chicken breasts) diced cooked chicken breast
1 (16 oz) package of ready to use gnocchi

Instructions.

Boil the chicken breast for 8 minutes then cool shred when cool.

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

1. For diary free option use Earth Balance made from Olive Oil. 
2. For daily free option soak 1 cup raw cashews in water over night then drain in morning. Add 3 cups fresh water and blend until uniform.  
3. for Gluten free use rice flour or other suitable flour mixture.

Corn Chowder with Feta and Roasted Tomatoes

Ingredients

3 oz bacon diced
1 shallot diced
1 onion chopped
3 Yukon gold potatoes peeled and chopped
Fresh sweet corn cut from 4 ears (about 3 cups)
2 tablespoons flour
6 cups 2 percent reduced fat milk
2 ounces feta cheese
1 teaspoon salt
1 teaspoon pepper
1 cup roasted tomatoes

Instructions

Place bacon, shallot and onion in a large dutch oven.  Cook over medium heat 10 minutes or until bacon is crispy.  Add potatoes and corn; stir. Add flour and stir well, cook 5 minutes. Add milk. Turn heat to low and simmer 20 to 30 minutes, until potatoes are tender.  To finish, add feta, salt and pepper and top with roasted tomatoes. Serves 6

Alternatives: Instead of Feta, top with Gorgonzola just prior to serving. 

Italian Vegetable Soup

Italian Vegetable Soup

Ingredients:

1 pound ground beef

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

2 cloves garlic, minced

1 (14.5 ounce) can peeled and diced tomatoes

1 (15 ounce) can tomato sauce

2 (19 ounce) cans kidney beans, drained and rinsed

3 cups water

• 5 teaspoons beef bouillon granules
  1 tablespoon dried parsley1/2 teaspoon dried oregano
  1/2 teaspoon dried basil
  2 cups chopped cabbage
  1 (15.25 ounce) can whole kernel corn
  1 cup macaroni

1. Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
2. Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Left Bank French Onion Soup

Ingredients

1 1/2 tablespoons olive oil
4 tablespoons butter
4 yellow onions cut in half, then sliced 1/4 inch thick
1/2 cup white wine
1/2 cup sherry
2 sprigs thyme
1 bay leaf
1 tablespoon peppercorns
2 cups chicken stock
4 cups beef stock
salt, pepper
Sliced baguettes
Emmenthal or Gruyere cheese shredded


Preheat oven to 350 degrees
1. Heat butter and oil in a large heavy bottomed soup pot.  Add onions and cook, stirring occasionally,  until caramelized.
2. Add white wine and sherry.  Bring to boil, then reduce heat and simmer until reduced by half.
3. Tie the thyme, bay leaves and peppercorns in a square of cheesecloth to make a sachet.  Add, along with stocks; simmer for 1 hour.  Remove sachet from soup. Season to taste.
4. Brush baguette slices with olive oil, sprinkle with salt and pepper and bake until crispy, 5-10 minutes.
    NOTE: on next few days when baguette becomes stale 20-30 seconds in the microwave will make it soft.
5. To serve, fill warm soup bowls with onion soup, float two or three baguette slices on top and add a generous sprinkling of cheese.  Slide under the broiler and cook until the cheese melts and caramelizes.

Recipe is from San Jose Mercury, David Bastide executive chef, Left Bank Brasserie, San Jose.  

Bean and Bacon Soup Recipe

From GroupRecipes.com
Ingredients

1 lb. dried small white beans
6 cups of water
8 slices bacon, cut into 1" pieces
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onions
1 clove minced garlic
1 tsp. Italian herb seasoning
Substitute with 1 tsp of mix of 1/4 tsp Oregano, Majarom, Basil, Rosemary, Thyme, Sage

Salt and pepper to taste

Directions

Soak the beans in water overnight.
Drain the water from the beans and place in slow cooker. Add six cups fresh water.
Cook bacon pieces until done, but not too crispy. Remove from pan with slotted spoon and drain on paper towels. Add drained bacon to slow cooker.
Add remaining ingredients. Cover and cook on low for 8 to 10 hours or until beans are tender.
Remove three cups of beans with a slotted spoon. Mash (I used a potato masher) or puree in food processor according to the texture you like. Return mashed beans to slow cooker. Cook for 30 minutes more to rewarm mashed beans.
I served the soup in a bread bowl made from a small round loaf of sourdough bread.