This is one of my favorites & was a favorite of customers at LuVici's when I would serve it as Soup of the Day.
Chicken Pot Pie Soup with Puff Pastry Croutons
from Splendid Soups and Spectacular Sides
4 Tbsp unsalted butter
1 cup diced onion
1 cup diced celery
1 cup quartered button mushrooms ( I used Baby Bellas)
1/2 cup diced carrot
2 tsp minced garlic (I used 4 large cloves, minced)
1 1/2 cups diced red potatoes (I used, unpeeled red potatoes)
1/4 cup flour
2 Tbsp dry sherry (I used 1/2 cup Dry Vermouth)
5 cups chicken broth
2 cups cooked, shredded chicken
( I cut and sautéed 3 chicken breasts in 2 Tbsp. Olive oil,
seasoned with salt and pepper)
2 Tbsp fresh thyme (or 1 tsp. dry)
1 bay leaf
1/2 tsp kosher salt
1/4 tsp black pepper
pinch of ground nutmeg
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 Tbsp chopped fresh parsley (or 1 Tbsp. dry)
2 tsp freshly squeezed lemon juice
salt & pepper, to taste (I didn't find it necessary to add any more salt or pepper)
Puff Pastry Croutons
Melt butter over medium high heat in the pot you will use to make the soup.
Sauté onion, celery, mushrooms, carrot and garlic for about 4 minutes.
Add potatoes and cook about 3 minutes more. Whisk in the flour and
cook a couple of minutes to
get rid of the raw taste. Deglaze pan with sherry. Stir in broth, chicken,
thyme, bay leaf, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Bring to a boil,
then reduce heat and simmer for 10-15 minutes until potatoes are cooked through
and the mixture has slightly thickened. Stir in the corn, peas, parsley
and lemon juice, cook about 5 more minutes.
Taste and adjust seasonings. Ladle into bowls and top with croutons.
Thaw 1 package puff pastry.
For croutons, roll pastry to 1/4 inch thickness, brush with mixture of 1 egg &1tbsp water. Sprinkle with paprika, garlic salt & Parmesan ,cut in 1 inch squares place on baking sheet bake at 400 degrees about 15 minutes until golden.
Per Jackie Quippa
1/4 cup grape seed oil
2 cups diced carrots
2 cups diced celery
2 cups diced yellow onion
2 tblsps. chopped garlic
1 small head green cabbage, shredded
1 lb. Polish kielbasa, diced
1/4 cup whole-grain mustard
3 quarts chicken broth
6 tblsps. unsalted butter
3 ounces all-purpose flour
Kosher salt and black pepper
In a large soup pot, heat the oil over high heat. Reduce the heat to medium- high, add the carrots,, celery, and onion and sauté for 5 minutes. Add the garlic and sauté for another 1 to 2 minutes.
Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6-8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
In a bowl, mix together the butter and flour to form a buerre manler. Whisk the buerre manler into the soup and simmer for 20 minutes. Season with salt and pepper.
I didn't have the whole-grain mustard, so used Dijon. This is one of my favorite soups!
Glynda's Santa Fe Soup
2 lbs. ground turkey or beef
1 onion, chopped
2 (.5 oz) pkgs. Ranch--style dressing mix
2 (1-1/4 oz) pkgs. taco seasoning mix
1 (16 oz) can black beans, undrained
1 (16 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
1 (16 oz) can Rotel tomatoes, undrained
1 (16 oz) can diced tomatoes, undrained
2 (16 oz) cans white corn, undrained
2 cups water
Garnish: sour cream, shredded Cheddar cheese, sliced green onions
Cook meat and onion together until the meat is browned and then drain. Stir ranch-style dressing mix and taco seasoning mix into the meat. Add remaining ingredients with juices from all. Add water. Simmer for 2 hours (if mixture is too thick, add additional water.) Use garnishes if desired and serve with tortilla chips.
Makes 4 quarts
From Food for Thought - Jr. League of Birmingham
This is the recipe that I started with from allrecipes and made my changes. My changes are marked with an asterisk.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
"Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit."
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 red bell pepper, finely chopped *(I have used the variety of orange, yellow, red mini peppers)
1 large celery stalk, minced
1 TBSP Cajun or Creole seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels *(I use 1 pkg. Green Giant shoepeg corn in butter sauce)
2 bay leaves * (they called for 1)
2 cups milk
2 cups half & half * (they called for heavy cream)
1 pound fresh lump crabmeat
1/4 cup chopped green onions
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions
1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and additional cajun seasoning (optional). When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
WHAT I ACTUALLY DID:
1. Make roux with butter, flour & oil. add onion, bell pepper, celery & garlic...I cooked about 5 minutes. add broth, milk, half & half, Cajun seasoning, corn, bay leaf...simmer about 10-15 minutes. Stir in crabmeat, green onions and worcestershire. Simmer 6-8 minutes more. Season with salt & pepper to taste. I also served mine with fresh chives on top.
My friend Joan made this for a party and it was delicious! It was the BIGGEST hit at the Soup Bowl!
Here is the recipe as she sent it to me... NOTE: I did not use orzo - I left that out
Also be careful of how much cayenne or red pepper flakes you use. - The first time I made it, I felt I added too much and it had a bit more heat than I wanted - still good, but I couldn't share w/ Jim's mom as it was too spicy. I also used our pork sausage I get when we buy our side of beef. I made my own Italian sausage,but purchase the hot - I think I used Bob Evans, But you can use any brand of both types.
Sicilian Sausage Soup
2lbs Italian or breakfast sausage, 1 hot and 1 mild
1 onion, chopped.
1/2 cup chopped celery,
2 -3 cans of Italian tomatoes (i usually use 2), 8 cups of chicken broth (more if you want it soupier...less if you don't),
1pound fresh carrots, sliced.
1 tablespoon of Italian seasoning, tsp (or more) sweet basil
Garlic - minced - I used equivalent to one clove of jarred garlic
1/2 cup orzo,
red pepper flakes and cayenne to taste.
The original recipe also only calls for a cup of broth...I love it more broth-y...but you can do what you want!
I brown the sausage and onions together and then drain the fat. Add sausage back to the pot and add all the remaining ingredients, except for the orzo. Bring to a boil and then turn down to a simmer until the carrots and celery are tender. Then you can bring the heat back up and add the orzo, which cooks very quickly. I don't add the orzo anymore since I can't have wheat, but I don't miss it. It's tasty, but it sinks to the bottom, so if you add the orzo, make sure to scoop the soup from the bottom so you get some.
I served w/ a nice baguette!
Enjoy! From Kristen!