4 medium red potatoes, coarsely cut up
1 large peeled cut up carrot
1 whole onion coarsely chopped
1 four ounce package of crumbled Gorgonzola
12 oz . Bottle of wheat beer ( Heffeweizen-recommended)
2 cups of strong chi Ken broth (Better than Bouillon).
1 cup of heavy cream,
kosher salt and black pepper to taste
1 cup sharp cheddar – apx
Optional: Serve with Hot Hungarian paprika and crumbled bacon
in about two quarts of water, cook potatoes, carrots & onion. When well done, cool and put through a food processor till very smooth adding some reserved potato water as needed to make it good consistency, but not too thin.
Return to medium heat and add remaining ingredients except for cheddar. Stir until gorgonzola is melted and soup is hot. Add sharp cheddar, stirring constantly so soup doesn’t seize or break.
Top with Hot Hungarian Paprika and crumbled bacon
Hi! My name is Debbie and I have an addiction. An addiction to dill pickles. It forces me into crazy things like driving to the next town to obtain Old Dutch brand Dill Pickle chips which are hands down, the best dill pickle chips ever. My friends and family are also quite familiar with my addiction and when they find something they know I will like they share and multiple friends shared a recipe for Dill Pickle Soup which, of course, I had to try.
It is an easy recipe which goes from cutting board to table in about 45 minutes. As much as I love dill pickles, this recipe was a bit heavy handed with the flavor. After the crew taste tested it with the same opinion I dumped the bowls back into the pot and went to work adapting the recipe.
The alterations lend nicely to additions to take it from a side dish to the main element of a meal.
32 oz box chicken stock
1 pound chopped turnips or potatoes
1cup diced carrots
1/2 cup diced onions
1/2 cup diced (small) dill pickles
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup sour cream
1/2-3/4 cup water
1/4 cup dill pickle juice*
2 Tablespoons chicken base
1 teaspoon Old Bay seasoning
1/2 teaspoon table salt (taste taste taste!)
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper (or more if you like it spicy)
1/2 teaspoon herbs de provence
1/2 teaspoon basil
Shredded parmesan cheese
Fresh ground black pepper
For a heartier meal:
Add 1 cup diced cooked chicken after vegetables cook.
In a large pot, combine broth, turnips/potatoes, carrots, onions and butter. Bring to a boil and cook until tender are tender. Add pickles and continue to simmer.
In a medium bowl, stir together flour, sour cream and water, making a pourable paste. While whisking, slowly pour sour cream mixture into soup.
Add pickle juice, Old Bay, herbs de provence, basil, salt (if needed after tasting), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
All pickle juice is NOT created equal. Some are saltier than others. I recommend using GOOD pickles, like refrigerated fresh pickles. Taste your soup after you add the pickle juice and seasonings and add salt if needed.
My mom hosts an occasional Sunday Soup lunch after Mass and yesterday was one of those days. I had promised my daughter I would prepare Italian Wedding Soup and then I remembered I had leftover chicken strips my hubby had fixed a few nights before. I needed to get that chicken used up so I decided to do what I do; Mad Scientist a new soup.
I have been yearning for a soup I had at a local restaurant years ago that is no longer here called Duchess soup. It had chicken and vegetables in a wonderful creamy base, decadent and delicious. I decided I was going to attempt to recreate this soup once and for all. I found recipes for Duchess Soup on the web but none had chicken, so I took what I learned about those soups and spun it my way.
What I ended up with was perfect Duchess Soup. At least the one from my olfactory memories.
A tip to all who may choose to make this, taste, taste, taste. I can’t tell you exactly how much salt or pepper I used, and honestly, I eyeballed the herbs de provence and chicken base. This to me is they key to ANY good soup or sauce is to constantly taste and adjust according to your own liking.
Second bit of info, this is a huge batch of soup. I didn’t have to worry about leftover since I was taking it to a big family gathering, but it should freeze in single size portions quite nicely and you will have a homemade hearty bowl of soup for the upcoming cold days.
Deb’s Duchess Soup aka Chicken Corn Chowder
1 medium onion diced
4 large carrots diced carrots
4 ribs celery diced
1 small package of mushrooms diced
2 cups diced cooked chicken
3 medium red potatoes, peeled and diced
3 cartons chicken stock (reserve 1 cup for mixing corn starch/arrowroot)
1-1/2 to 2 cups shredded sharp cheddar
1 cup heavy cream
2 tbsp chicken base
1/3 cup cornstarch or arrowroot powder
1 tsp herbs de provence
3 garlic cloves/crushed chopped fine
salt & pepper to taste
In a large skillet heat 1 tbsp butter and 1 tbsp olive oil. Sauté onions, carrots, celery and mushroom until softened.
Placed chicken, vegetables and stock into large stock pot or crock pot, salt, pepper and herbs. Cook on low for 2-3 hours.
Stir in heavy cream
Stir cornstarch/arrowroot in reserved chicken stock until dissolved and smooth and slowly stir into soup mixture.
Add chicken base and stir well.
Sprinkle 1/2 cup of cheese at a time and still until thoroughly incorporated.
Now taste for seasoning and it’s ready to eat.
This is one of my tried and true soup recipes and frequent request at Sunday family soup lunches. It is so delicious and even better with slices of crusty delicious homemade bread.
Debbie’s Italian Wedding Soup
1-1/2 pounds sweet OR hot Italian sausage (find it w/o casings-much easier!)
1 package sliced fresh mushrooms
1 medium onion, diced
3 clove garlic, pressed
3 Tablespoons butter
3 (three) 32-oz. boxes chicken stock
1/2 large package chopped frozen spinach
1/2 cup ancini de pepi (tiny pasta used n frog eye/ambrosia salad)
1 teaspoon oregano
1 teaspoon marjoram
Sale and fresh ground pepper to taste
OPTIONAL: Dash crushed red pepper flakes, to taste if you aren’t using hot Italian sausage
In a microwave safe bowl, break up sausage and cook 3 minutes at a time on high, chopping and stirring meat between cycles until cooked. While cooking the sausage, in a large heavy stock pot or dutch oven over medium heat, or in a slow cooker on high, melt butter and sautee mushrooms until soft. Add onion and garlic and stir to coat. Add stock, spinach, oregano, marjoram and cooked sausage. Stir in pasta and season with salt and pepper to taste and optional red pepper flakes.
Bring soup just to a boil stirring occasionally (to keep pasta from sticking) and reduce heat to low (slow cooker reduce to Low) Stove top, simmer for 45 minutes to an hour. Slow cooker for 3 hours.
Serve soup with Romano or Parmesan cheese. Keep the red pepper flakes on hand for those who want it spicier! A good loaf of crusty bread and or a big spinach salad is the perfect addition to this yummy soup!
I like soup. No, that’s not right. I love soup. I haven’t made or had any soup in months. Summer doesn’t always make me want soup, but we’ve been having some cool evenings finally and it’s put me in a mood. Today I decided we would have soup for dinner. Blossom wanted Chicken Noodle soup a couple of days ago and I thought,
“Yeah, that sounds good.”
So off to the grocery store to purchase the necessary ingredients to create a fabulous batch of chicken noodle soup. It was doomed from the start when I couldn’t find the Grandma’s frozen noodles. Yes. You read that right frozen noodles. Don’t judge. Then in the meat department there were no boneless skinless thighs and I was not in the mood for deboning chicken.
So I stood in the aisle with a blank look on my face and my Mad Scientist brain flipping through the possibilities. I saw Italian Sausage and that took my brain to Ravioletti, which I love in soup and the train was rolling down the track. I grabbed a few more ingredients and had a recipe in my head that I hoped would end up in a pot of delicious soup.
It did. You win because I’m sharing.
Scrumptious Sausage Soup
- 4 Italian Sausage Links
- Olive Oil
- 1/4 cup water
- 1 Cup sliced celery
- 2 cups sliced petite portabella mushrooms
- 4-6 cloves minced garlic (I probably used 8 but who’s counting?)
- 1/4 cup fresh chiffonade basil
- 6 baby bell peppers sliced
- Jar Marinara
- Can Petite Diced Tomatoes
- Can of Garbanzo Beans rinsed & drained
- 2 Marinara Jars water
- 2 tbsp chicken base
- 1 tsp salt
- fresh ground black pepper
- 2/3 box of Ravioletti
Heat a skillet to medium-medium high heat. Brown sausage links on two sides. A 1/4 cup of water, reduce heat to low and cover. Simmer for 5 minutes. Remove and slice.
Heat a stock pot or large cooking pot to medium/medium high. Add olive oil, sausage and all drippings from skillet, celery, mushrooms, bell peppers, basil and garlic. Cook for 5 minutes, then add remaining ingredients. Bring to a low boil, add ravioletti and stir. Give the stock a taste to be sure it’s seasoned correctly. Reduce to low, cover and simmer for 20 minutes.
Ladle up a good bowl and float some Cheez-it crackers (is there any other?). Now dig in!
Deb's Ravioletti Soup
1 Pkg Davinci Ravioletti cooked (these are in dry in the pasta aisle)
1 Jar spaghetti sauce
1-1/2 spaghetti sauce jars of water
1 can fire roasted diced tomatoes
1 zucchini sliced and quartered
1 med onion chopped
1/2 pkg fresh mushrooms chopped
1 square pkg frozen chopped spinach
1 Tbsp chicken base
2 leaves fresh basil sliced chiffonade
2-3 cloves garlic chopped fine or pressed (or cheat and use Tbsp jarred chopped garlic)
1 Tbsp olive oil
Salt and Pepper to taste
In large stock pot or sauce pan on medium high (or in 6-8 qt slow cooker on high) heat olive oil and sautee onions, mushrooms and basil until onions are translucent. Add remaining ingredients and stir well. Bring to a boil and reduce heat to low and simmer for 30 minutes to an hour. If you like your veggies a little "al dente" go for 1/2 hour.
Serve with Parmesan and some good hard rolls or garlic bread.