Kirsten, I just noticed on your profile that you are from Montague, I grew up in Whitehall. Perhaps on my next trip accross state I can pick up a few TJ's exclusives for you Missa
The Meek One
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Getting the wind knocked out of you is the only way to
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Chicago RnR 1/2 Marathon
Decided to bump this thread back up to the top, since I could live on soups.
I'm not a fan of sweet potatoes, but a friend made this for me and I love it.
http://allrecipes.com//Recipe/sweet-potato-carrot-apple-and-red-lentil-soup/Detail.aspx
Sweet Potato, Carrot, Apple, and Red Lentil Soup
Thanks for the post!! That looks soooo good!
Made these last week and both were winners!
http://kalynskitchen.blogspot.com/2011/02/recipe-for-spicy-sausage-lentil-and.html#more
http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/
The Crap Whisperer
Decided to bump this thread back up to the top, since I could live on soups. I'm not a fan of sweet potatoes, but a friend made this for me and I love it. Sweet Potato, Carrot, Apple, and Red Lentil Soup http://allrecipes.com//Recipe/sweet-potato-carrot-apple-and-red-lentil-soup/Detail.aspx
Thanks for posting this Jan, it's delicious!!! I didn't puree it and halved all ingredients except the apple and lentils...and I added some red pepper flakes. It is just wonderful! I've been eating it for the last 3 days and I'm sad I only have one bowl left! I will definitely make this again!
Being the best tiny spec that I can be!
Everyone getting overloaded with yellow summer squash?
Summer Squash Soup
1/4 cup olive oil
1 large onion, rough chopped
6 large summer squash, rough chopped
4 stalks celery, rough chopped
3 cloves garlic, roughly chopped
6 cups chicken stock- can use veggie stock if you are a veggie
large handful of fresh basil leaves, rough chopped
handful of fresh parsley, roughly chopped
1 cup heavy cream- can use FF half and half or regular milk or even skim
Salt and Pepper to taste
Heat oil in soup pot, till almost smokey, add onion, squash, and celery and cook till translucent, about 5 minutes, add garlic and cook for about 2 minutes longer. Add the Stock, cover, lower heat and simmer for 15 minutes. Add the basil and parsley, stir to wilt the herbs in, and using an Immersion blender, blend the soup smooth. The herbs will not completely blend and that's fine, but make sure the soup is a nice smooth consistency. You can also do this step with either a food processor or a regular blender, just do so in batches, and watch the lid as hot liquids tend to expand and have a tendency to " blow the top off" when you are blending. add the Cream, and pulse again till really blended well. Season with salt and pepper to taste and enjoy!
This soup is delightfully light and delicous either hot or chilled. Best the next day when all the flavors blend together.
Life Goal- Stay Cancer Free, Live my Best Life
" Choose Joy, Today and ALWAYS"
A Saucy Wench
24 squash in my basket this week. Have been promised 24 squash every week for the indefinite future. I can't wait to try the soup. I have everything on hand except the parsley...hmmmm.
MTA: made the above soup with bacon grease instead of olive oil (but I probably only used 3T or so - I didnt really measure) since I wasnt using cream. I used plain unsweetened almond milk instead of the cream and it was really good. Well for all of us except the dd.
MTA2: This soup (with almond milk) freezes phenomenally well which is more than you can say for most squash recipes. I plan on filling my freezer with it this August and september. Also excellent with a few meatballs tossed in ala italian wedding soup.
I have become Death, the destroyer of electronic gadgets
"When I got too tired to run anymore I just pretended I wasnt tired and kept running anyway" - dd, age 7