Uncle Bills Tomato Soup With Feta Cheese Recipes

TOMATO FETA SOUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic, sauté for 4-5 minutes.
• Add tomatoes, simmer gently for 15 minutes.
• Reduce heat to low, add cheeses and stir until melted. Add salt and pepper. Use an immersion blender to puree soup to desired consistency.
• Ladle into bowls and serve topped with chopped fresh basil and additional feta cheese crumbles (optional).

UNCLE BILL'S TOMATO SOUP WITH FETA CHEESE

Steps:

• In a large saucepan, heat olive oil over medium heat.
• Add garlic and onion and saute' until very tender, about 5 minutes.
• Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly.
• Pour in stock and mix well.
• Add tomatoes including liquid, oregano, basil and sugar and simmer for 12 to 15 minutes, stirring occasionally.
• Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan.
• Bring back to simmer.
• Season with salt and pepper or to taste.
• When serving, sprinkle some feta cheese on top as a garnish.
• Serve Hot.

UNCLE BILL'S TOMATO ASPIC

Steps:

• In a mixing bowl, dissolve lemon jello in 1 cup of boiling water.
• Add tomato juice, apple cider vinegar, salt and pepper; stir well to blend.
• Let cool slightly.
• Add onion, sweet red pepper and celery and stir to mix.
• Pour mixture into individual moulds (about 2 1/2" in diameter by 1" deep).
• You can use muffin tins, fill with about 1" of mixture in depth.
• Chill in freezer for about 1 hour or until set.
• Serve with a green salad, seafood or devilled eggs.

CHICKEN FETA SOUP

Steps:

• Boil chicken in stock until cooked thoroughly.
• Add 1 lb diced fresh tomatoes.
• Add 16 oz. fresh baby spinach.
• Add 8 oz. crumbled feta cheese.
• Add 1/4 teaspoons oregano (more or less to taste).
• Add juice of one lemon.
• Add 1 lb. cooked bowtie pasta.
• Simmer and serve with crusty bread.

UNCLE BILL'S VEGETABLE SOUP

Steps:

• In a large cooking pot, add water and bring to boil.
• Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
• Remove potatoes into a bowl and mash.
• Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
• To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
• Add mashed potato mixture and stir well.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve hot.

UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP

Steps:

• In a cooking pot on medium-high heat, melt butter and add olive oil.
• Add chopped onions and saute' on medium-high heat for 5 minutes.
• Add garlic and saute' for another 2 minutes.
• Add chicken broth and water and bring to boil.
• Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
• Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
• Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
• Reduce heat and add whipping cream slowly, stirring all the while when adding.
• Adjust seasonings to taste.
• Remove soup from heat and let stand for 10 minutes before serving.
• Refrigerate any unused portions.