The Doves Nest Artichoke Cheddar Soup Recipes

THE DOVE'S NEST FRESH SQUASH AND CHEESE SOUP

Steps:

• Combine the zucchini, squash, onion, garlic and chicken stock in a large stockpot.
• Cook over high heat until the mixture begins to boil, stirring occasionally.
• Boil until the vegetables are tender; reduce heat.
• Stir in the soup, evaporated milk, 4 cups cheese, oregano, cumin, salt and pepper to taste. Simmer until the cheese is melted, stirring occasionally.
• Ladle into soup bowls.
• Garnish with additional shredded cheese, bacon bits and green onions.

THE DOVE'S NEST ALMOND BACON CHEDDAR SPREAD

Steps:

• Combine the bacon, cheese, almonds, green onions, mayonnaise and Tobasco sauce in a medium bowl; mix well.
• Serve as a spread with crackers and fresh fruit or as a filling for sandwiches.

THE DOVE'S NEST WHITE CHILI

Steps:

• Heat the olive oil in a large stockpot over medium-high heat.
• Add the onion.
• Saute for 3 to 5 minutes or until softened.
• Add the garlic.
• Cook for 1 to 2 minutes longer.
• Do not brown.
• Add the tomatoes, tomatillos and jalapeno.
• Cook until the tomatillos are tender, stirring occasionally.
• Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
• Cook until heated through, stirring frequently.
• Season with salt and pepper.
• Ladle the chili into serving bowls.
• Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.

THE DOVE'S NEST TEXAS CHOWDER

Steps:

• Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
• Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
• Simmer until the cheese is melted, stirring frequently.
• Ladle into soup bowls.

THE DOVE'S NEST HOT ARTICHOKE DIP

Steps:

• Place the artichoke hearts in a food processor container and process until coarsely chopped.
• Combine the artichokes, sour cream, cream cheese, goat cheese, green onions, salt and lemon juice in a bowl; mix well.
• Transfer to a baking dish. Sprinkle with the Parmesan cheese.
• Bake at 350 degrees for 30 minutes.
• Serve warm in a chafing dish or at room temperature with crackers.

THE DOVE'S NEST ARTICHOKE CHEDDAR SOUP

Steps:

• Saute the onions, carrots and celery in the butter in a stockpot ntil tender.
• Stir in the flour and cornstarch. Add the chicken broth and milk.
• Cook over medium heat until the mixture begins to boil and thicken; stirring frequently; reduce heat.
• Add the cheese and pepper. Simmer until the cheese is melted, stirring frequently.
• Stir in the artichoke hearts and salt. Ladle the warm soup into soup bowls.