Ski Soup Recipes

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.

SKI SOUP + $100 VISA CARD GIVEAWAY

Steps:

• In a large stock pan, brown sausage, breaking up any large pieces until fully cooked. Remove sausage from pan and drain on a plate lined with a few paper towels. Drain off all but 2 tablespoons of the fat from the stock pan and return to stove top.
• Add the diced onion, carrot and celery to the pan. Cook over medium-low heat until softened about 5-8 minutes. Add the zucchini and garlic and cook 2-3 minutes more.
• Add chicken stock, tomatoes, green beans and corn. Bring to a boil and then turn heat to low and let simmer 10 minutes.
• Add apple cider vinegar, macaroni and cooked sausage. Cook for 10 minutes or until pasta is cooked through. Season with salt and pepper. Serve soup in bowls with parmesan cheese to garnish if desired.

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.

CULLEN SKINK

Steps:

• Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
• Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
• Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.