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Community Corner

Soup Recipes to Savor

Some great soup recipes to experience for National Soup Month.

Potato and Leek Soup

  • 1 tablespoons olive oil
  • 1/2 cup sliced leeks, white part only
  • 2 cups peeled and diced potatoes (Yukon gold or Idaho white potatoes)
  • 2 cups chicken broth
  • 1 cup evaporated skim milk
  • Salt and white pepper to taste
  • 1/4 teaspoons nutmeg
  • 1/4-cup sour cream (low-fat sour cream or yogurt)
  • Chives or parsley for garnish

Sauté leeks in olive oil until soft but not brown. Add potatoes and chicken broth, then, bring to a boil and cook until potatoes are tender. Puree soup using a hand held blende or, puree in a food processor and return to saucepan.

Stir in the milk, salt, white pepper, nutmeg and sour cream. Garnish with chives or parsley.

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Makes 8 servings.

Bow Tie Chicken Soup

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  • 1 three-pound chicken
  • 2 1/2 quarts water 1 large onion, chopped
  • 1 carrot, chopped 6 -8 parsley sprigs
  • 1-teaspoon thyme leaves
  • 2 bay leaves
  • 3 celery stalks, finely chopped
  • 1 cup finely chopped or julienne zucchini
  • 6 ounces bow-tie pasta
  • 1/2 cup chopped parsley
  • 1 tablespoons lemon juice
  • 3/4 cup Parmesan cheese
  • Salt and pepper to taste

Place chicken in a large pot with the water, onion, carrot, parsley, thyme and bay; bring to a boil, reduce and simmer until chicken is tender. Remove chicken from broth, remove skin, discard bones and chop meat into bite size pieces. Strain broth and return to soup pot.

Add in celery, zucchini and bow tie pasta and simmer for 15 minutes. Add in chicken meat, parsley, lemon juice and season with salt and pepper. Ladle into bowls, sprinkle with Parmesan cheese.

Makes 6 - 8 servings.

Cabbage Blue Cheese Soup

  • 1/2-cup butter
  • 1 small head cabbage, thinly sliced (about 5 cups)
  • 2 cups diced onions
  • 2 bay leaves
  • 2 teaspoons caraway seed
  • 6 cups chicken stock
  • 8-ounces blue cheese, crumbled
  • 2 cups half & half
  • Freshly cracked black pepper and kosher salt to taste

Melt butter in a stockpot over a medium heat. Add cabbage, onions, bay leaves and caraway seed; cook until cabbage has wilted down. Add stock, cover and simmer for 15 minutes.

Stir in blue cheese and stir until melted. Stir in half & half, season to taste with salt and pepper.

Makes 8 servings.

Savory Red Pepper Bisque

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 clove garlic, mashed
  • 2 cups sweet red bell pepper, chopped
  • Hot pepper sauce to taste
  • Salt and pepper to taste
  • 3 tablespoons four
  • 2 cups chicken broth
  • 1 tablespoon fresh dill weed, or 1 teaspoon dried
  • 1 cup shredded Swiss cheese
  • 1 cup cream or half n half (to reduce fat you can substitute low-fat plain yogurt)
  • Chopped dill weed or parsley for garnish

In a medium saucepan, cook onion and garlic in butter for a few minutes. Stir in chopped red pepper. Puree red pepper mixture in a blender or in the work bowl of food processor fitted with a steel knife blade until smooth.

Return puree mixture to saucepan and whisk in flour. Over medium-high heat, slowly stir in chicken broth and dill; cook until thickened. Sprinkle in cheese and add cream; heat until cheese is melted. Garnish and serve.

Makes 6 servings.

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