https://padlet.com/mlogue14/qry3v8n1w6o5yc3w Please share your favorite soup recipe! en-us 2020-10-26 13:20:23 UTC 2024-02-22 17:10:18 UTC hello@padlet.com mlogue14 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/861580884 Every year our family kicks of what we call "soup season" (I know we're not the first to call it this) with Corn Chowder. This is a great balance between a brothy and creamy soup! Enjoy! ]]> 2020-10-26 13:23:24 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/861580884 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/862086585 Enjoy : ) From, Kate Rosle*]]> 2020-10-26 15:07:06 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/862086585 emadison8 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/862267505 Ingredients:
3 lg carrots
4 stalks celery
3 cu corn
1 lg onion
1 med. zucchini (if available)
4 cans (14 oz) petite diced tomatoes
1 can (12 oz) veggie broth
2 tsp salt
1/2 tsp basil
1/2 tsp black pepper
2 Tbl olive oil
1 can (6 oz) tomato paste
Directions:
1) Saute celery, zucchini and onions in olive oil until tender.
2) In a separate pot cook carrots and corn in veggie broth until carrots begin to soften.
3) Combine all ingredients and seasoning into one big pot and bring to a boil.
4) Lower heat and cook for 1 to 2 hours.
5) Enjoy!

]]> 2020-10-26 15:42:54 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/862267505 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/863202356 This is a classic! Here is the recipe :)
-Katy
P.S. Don't leave the egg noodles in the soup in the fridge, they soak up all the broth haha.]]> 2020-10-26 18:52:31 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/863202356 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/865616548 Since we're staying home more, we love copycat recipes like this one....
https://www.dinneratthezoo.com/olive-garden-minestrone-soup/

Enjoy,
Holly D.]]> 2020-10-27 13:34:01 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/865616548 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867251684 Basically what you want to avoid is too much salt (it's often way too salty here in restaurant) and the soup & the gratiné bread pieces need to be golden, not brown.

]]> 2020-10-27 19:12:24 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867251684 amurphy4_21 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867257517 Ingredients
2 leeks chopped (just the light green & white parts)
1 32 oz container chicken broth 
2 cups water
5 medium potatoes peeled and cubed
1 cup diced carrots
1 cup diced celery
½ tsp dried dill 
1 tsp garlic powder
salt & pepper to taste
2 cups half & half
½ cup all-purpose flour
6 slices of uncooked bacon
Garnish: shredded cheddar cheese and bacon crumbles

Instructions
In a large skillet over medium-high heat, add chopped bacon. Allow some of the fat to render from the bacon and let it brown slightly.
Stir in chopped leeks. Cook until leeks are soft and bacon is crisp. Drain any excess grease.
Transfer bacon and leeks to a 6-quart slow cooker.
Stir in chicken broth, water, potatoes, carrots, celery and seasonings.
Give it all a good stir, then cover and cook on low for 6-7 hours.
During the last 30 minutes of cooking, in a medium bowl, whisk together half & half with flour.

Cook for an additional 30 minutes.
Serve topped with shredded cheddar cheese and bacon pieces. (https://www.thecountrycook.net/slow-cooker-leek-and-potato-soup/)]]> 2020-10-27 19:13:59 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867257517 shenry61 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867296397 I've tried this and I love it.]]> 2020-10-27 19:24:26 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867296397 shenry61 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867300275 This is one I want to try!]]> 2020-10-27 19:25:31 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867300275 handerson2_25 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867301161 Hope you enjoy this chili recipe from "Taste of Home."  Can always adjust onion/garlic/amount of beef to taste. (I like to put it over cooked elbow macaroni!)
-Heather Anderson]]> 2020-10-27 19:25:46 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867301161 bpatterson75 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867405263 Absolutely identical to the original and AMAZING with warm homemade bread!]]> 2020-10-27 19:55:32 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/867405263 esteines2 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/870451798 by Beth Steines

1 large head of cauliflower cut into florets
4 links of linguica sausage (chorizo will work too)
1 large bunch of kale
1.5 onions
4 cloves garlic
1 box of bone broth
1/2 box of chicken or veggie broth
10 Tbsp of Olive Oil
Pine nuts
Grated parmesan
Salt and pepper

Toss cauliflower in olive oil and then place on a baking sheet and roast for about 25 mins at 425. F.  You want them to just start to turn brown on the top.  When they are done take out and set aside. Reduce temp to 300. F
Destem and rip or cut into small pieces. Divide kale in 1/2. Place 1/2 of the kale aside and toss the other 1/2 with olive oil and salt & pepper.  Spread on a lined baking sheet and roast until crispy (about 30 minutes- toss half way through).
Dice 1 onion and 2 cloves of garlic. Sauté in 2tbsp of olive oil in a stock pot for about 3-4 mins on medium heat. You want the onion to be translucent. 
Add roasted cauliflower and stock. Bring heat up to medium -high and bring to a low boil. reduce heat to medium-low, cover, and cook for 10 minutes.  Add 1/2 kale (not the toasted 1/2) and cook for 10-15 minutes more.
Use immersion blender to puree.  Season with salt and pepper. 
Dice remaining onion and garlic. Heat 2 tbsp of olive oil in a large saucepan.  Add onions, garlic and sausage. If using smoked sausage, chop the sausage into bite sized pieces. If using uncooked sausage, remove from casing and place in the pan then break sausage apart as it cooks. 
Add sautéed sausage, onions, and garlic to the pureed soup. 
Serve with grated parmesan, pine nuts and toasted kale chips.




]]> 2020-10-28 16:46:16 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/870451798 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/870759069 2020-10-28 17:52:20 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/870759069 kwaltz6 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/873424827 2020-10-29 14:52:16 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/873424827 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/873600139 Autumn Butternut Squash Soup
- By Jenna Grauer (adapted from Magnolia Cookbook) I've made this soup twice this fall already and have made my own variations with it each time! Feel free to adapt to your liking and convenience as well!

Ingredients:
2 ½ lbs butternut squash - cut in half 
8 TBSP (1 stick) salted butter
1 garlic clove
1 small white onion - diced 
1 small apple - peeled, cored, chopped (optional)
One 32oz box chicken broth or 4 cups homemade chicken broth*
1 tsp ground nutmeg
1 tsp kosher salt
1 tsp ground white pepper (can substitute black pepper)
½ to 1 cup heavy cream + more for garnish (optional)**
Toasted pepitas (optional) 

Directions: 
Preheat oven to 400°F. Cut squash in half lengthwise. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop out the flesh of the squash and set aside.
Melt butter in a medium pot over medium heat. Add onion and garlic and cook over medium heat until softened, about 5 minutes.
Add the squash, broth, apple (optional), and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples and squash are tender.
Remove from heat. Pour in the desired amount of heavy cream. Use an immersion blender to puree squash mixture. (Alternatively, let cool slightly and, working in small batches as necessary, process in a blender until smooth. Only fill blender half full and allow steam to escape)
Ladle into bowls and top each with, as desired, a drizzle of heavy cream and/or toasted pepitas before serving. 


*Substitute Vegetable broth for a vegetarian option
**Substitute Almond Milk or Coconut Milk for the heavy cream 

]]> 2020-10-29 15:29:12 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/873600139 gpropato2 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/874486840 I love this recipe and make it regularly throughout the winter. It makes a lot, so you can freeze it or eat it all week like me and the hubby do :) - Gabby]]> 2020-10-29 18:41:31 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/874486840 amalkasian3 https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/874836674 - Ali Malkasian

A paleo/gluten free version of chicken noodle soup. I like to make big batches and then freeze them to use throughout the winter months.


]]> 2020-10-29 20:31:45 UTC https://padlet.com/mlogue14/qry3v8n1w6o5yc3w/wish/874836674