Ski Slope Soup Recipes

SKI SLOPE SOUP

Steps:

• Brown sausage and drain well.
• Combine all ingredients in a 4 quart saucepan or Dutch oven.
• Cover and simmer for 1 hour.
• Add potatoes and cook another 20 minutes.
• Remove and discard bay leaves.
• Beat soup with an electric mixer until all ingredients are well shredded, about 3 minutes.
• Serve.

"APRES-SKI" SOUP

Steps:

• Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes., Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.

SKI SOUP

Steps:

• Brown sausage in a 4 quart saucepan.
• Add the onion and celery.
• Simmer on medium heat until onion becomes soft; about 10 minutes.
• Stir in the cold water, tomato sauce, crushed tomatoes, kidney beans, and Worcestershire sauce.
• Add in garlic powder, black pepper, oregano, chili powder.
• Stir in the brown sugar.
• Simmer on low for 2-3 hours.
• Wisk together the cornstarch and warm water until smooth. Pour into soup and stir until dissolved. Repeat until desired thickness.
• Serve over cooked ditalini pasta.