THE DEVIL'S CAULDRON SOUP
Bean soup with a kick. Note the 3 quarts of chicken broth or water must total 3 quarts of liquid. It can be all broth, all water or a mix of both but must only equal 3 quarts of liquid.
Provided by drhousespcatcher
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the sausage in the pan and brown. Let cool.
- Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and onion. Allow to cook 7 to 8 minutes, stirring occasionally.
- Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock and bay leaves. Turn up the heat and bring it to just under a boil, (skim as necessary). Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
- When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip, carrot and kale. Cook until the potato is just tender, (about 45 minutes). Cut the sausage into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup.
- Shred the beef apart and add it back to the soup. Season with salt an pepper to taste and serve.
- Time is way off here.
Nutrition Facts : Calories 564, Fat 26.8, SaturatedFat 8.9, Cholesterol 54.4, Sodium 848.2, Carbohydrate 52.8, Fiber 10.9, Sugar 10.3, Protein 29.1
GREEN CAULDRON BROCCOLI SOUP
Steps:
- Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.
CHEESY SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to the saucepan. Add half-and-half and bring to simmer. (Can be prepared 1 day ahead, covered and refrigerated. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls and garnish with tarragon.
BUBBLING CAULDRON (HOT CHEESE DIP)
A "must" for Halloween parties and a bewitching appetizer for any occassion. A spicy cheese dip, served hot in marble rye bread "cauldrons"
Provided by Lorac
Categories Grains
Time 25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Melt cheese in medium saucepan over low heat, stirring occasionally.
- Remove from heat, stir in beans and salsa.
- Carefully cut center out of bread, leaving 1-1/2-inch shell.
- Cut bread center into pieces for dipping.
- Reserve 1 pretzel rod, arrange remaining pretzel rods on serving plate to resemble campfire logs.
- Place bread cauldron on pretzels, fill with cheese dip, allowing some to spill over top of bread cauldron.
- Arrange bread pieces and cocktail bread around cauldron.
- Place reserved pretzel rod in cheese dip and serve immediately.
CHEESY WHITE BEAN SOUP
Give this white bean soup gets its cheesiness with a blend of shredded cheddar and Monterey Jack cheeses. Cheesy White Bean Soup uses garlic and onion.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 12 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Simmer on medium-low heat 30 min. or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
- Meanwhile, heat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap loosely in foil; place on baking sheet. Bake 40 min. or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
- Heat remaining oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 min. or until tender. Add beans, garlic pulp and broth; stir until blended. Bring to boil. Simmer on medium-low heat 15 min.
- Process soup, in batches, in blender until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1090 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 0 g, Protein 19 g
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