Saturday, 22 February 2014

Strange But Savoury Soups

Lasagna Soup featuring Parmesan Cheese and Tomatoes


Ingredients:

2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
4 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can HUNT'S Petite Diced Tomatoes
1 (14.5 oz) can HUNT'S Crushed Tomatoes
2 1/2 Tbsp HUNT'S Tomato Paste
2 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded KRAFT Mozzarella Cheese (5 oz)
1/2 cup KRAFT Grated Parmesan Cheese (2 oz)
8 oz ricotta cheese

Directions:

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, HUNT'S Petite Diced Tomatoes, HUNT'S Crushed Tomatoes, HUNT's Tomato Paste, basil, oregano, rosemary, fennel seeds, thyme, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package (don't overly salt the water as some of the water will be added to the soup later). Reserve 1 cup pasta water before draining pasta.
Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together KRAFT Grated Parmesan Cheese with ricotta cheese.
Ladle soup into bowls, dollop each serving with a large scoop of the cheese mixture, sprinkle KRAFT shredded Mozzarella Cheese and chopped parsley. Serve warm.



Creamy Tomato Soup with Grilled Cheese “Croutons”


INGREDIENTS:

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 bay leaf
2 (28-ounce) cans whole tomatoes
1/2 cup heavy cream
1 tablespoon brown sugar
3/4 cup low-sodium vegetable broth
1 tablespoon chopped fresh parsley leaves, for garnish

FOR THE GRILLED CHEESE CROUTONS:

4 slices wheat bread
2 tablespoons unsalted butter, softened
4 ounces shredded sharp cheddar cheese

INSTRUCTIONS:

Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
Serve immediately with “croutons”, garnished with parsley.



Chicken Avocado Soup


Ingredients:

2 chicken breasts
3 teaspoons olive oil, divided
salt & freshly ground pepper to taste
1 1/2 cups green onions, finely chopped, divided
1 teaspoon minced garlic
1 tomato, diced
3 - 14.5oz cans chicken broth
1/8 teaspoon cumin
1 teaspoon coarse kosher salt
2 avocados, diced
1/2 cup cilantro, finely chopped
lime wedges

Instructions:

Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.
In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
Add diced tomato; Sauté 1 minute, until soft.
Add chicken broth, cumin, and salt to pot.
Stir well and bring to a boil.
Cover pot and simmer on low for 15 to 20 minutes.
Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.

Get all these recipes from damndelicious, cookingclassy and mamamiss 

5 comments:

  1. I might try making one of these for my husband. They really do look lovely.

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  2. I want to try the first one! Look so yummy!
    Timeless mode

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  3. Todo tiene una pinta deliciosa! besos

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  4. Mmm.. delicious :D!
    dajanka-a.blogspot.com

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  5. I never had soup with avocado and will give this a try. It looks so comforting and perfect during the cold and rainy months!

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