- chicken stock
- fresh parsley
- dry white wine
- coarse salt
- black peppercorns
- bay leaf
- uncooked egg noodles
- canola oil
- peeled and diced carrot
- diced summer squash
- fresh corn kernels or 2 cups frozen corn kernels
- turmeric
- fresh lemon juice
- chopped fresh sage
- grated monterey jack cheese or low-fat sour cream
- chopped fresh parsley
Serves 3 as an appetizer, 2 as a meal. Can substitute Monterey Jack or Swiss cheese for cheddar cheese. Can substitute 1 vegetable bouillon cube and 2 1/2 cups of water for beef broth and water.
- shredded Cheddar Cheese
- large potato
- condensed beef broth + 1 can water
- flour
- medium onion
- butter
- olive oil
- low-fat chicken stock
- fresh ground black pepper
- unsalted butter
- extra virgin olive oil
- chicken stock or 6 cups vegetable stock
- sliced carrots
- diced peeled potatoes
- chopped parsley
- fresh ground black pepper
I was searching through cookbooks, looking for something slightly unusual to cook for my up-coming dinner party and this recipe jumped out at me. I have tweaked it slightly but the essence is still there, it is after all a wonderful soup.
I have found that telling people that there is goat’s cheese in this recipe tends to turn them off, however the cheese merely adds a slight flavour compared to the beautiful, creamy texture it leaves. Even people who do not like cheese enjoy this soup, (as long as you don’t tell them what’s in it).
If you are intending on making this soup the day before, leave the cheese out and add it as you are reheating the soup.
- 75ml dry white wine
- Salt
- Pepper
- olive oil
- diced onions
- diced zucchini
- dried basil
- dried oregano
- red pepper flakes
- salt
- black pepper
- diced tomatoes seasoned with oregano
- tomato sauce
- low sodium chicken broth
- mini Farfalle pasta - optional
- ricotta cheese
- bulk Italian sausage
- cayenne pepper
- bay leaf
- butter
- diced celery
- minced shallots
- all-purpose flour
- reduced-sodium chicken or vegetable broth
- salt
- white pepper
- paprika
- bay leaf
- hot pepper sauce
- minced fresh chives
- ripe market tomatoes
- cilantro sprigs
- red wine vinegar
- extra virgin olive oil
- Kosher salt and fresh ground pepper
- Garnish:
- diced red bell pepper
- diced red onion
- extra olive oil for drizzling