BRATWURST SOUP
This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.
Provided by Barry Heuser
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
- Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
- Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 39.6 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 7.7 g, Protein 12.3 g, SaturatedFat 4.5 g, Sodium 1347.1 mg, Sugar 5.5 g
UKRAINIAN RED BORSCHT SOUP
My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.
Provided by Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
- Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
- Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
- Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g
ROASTED GARLIC AND BRIE SOUP
This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.
Categories Bon Appétit Soup/Stew Brie Cheese Garlic
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
- Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
- Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.
BRIE SOUP
Make and share this Brie Soup recipe from Food.com.
Provided by TishT
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
- Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
- Add milk and cheese and stir until cheese is melted and soup begins to thicken.
- Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
- Continue cooking until soup is thickened.
- Season with pepper and nutmeg.
- Taste; add salt if needed.
Nutrition Facts : Calories 248.8, Fat 8.1, SaturatedFat 3.9, Cholesterol 22.3, Sodium 725.7, Carbohydrate 16.8, Fiber 0.8, Sugar 11.5, Protein 13.8
BRAZEN BRIE SOUP
This is part of the Veg society's 2006 "sinners" christmas menu. It needs a good flavoured brie so buy the best you can afford. if you need to "ripen" the brie i.e. it dosent have much smell when you get it you can leave it at room temp for 2 - 3 days to ripen
Provided by PinkCherryBlossom
Categories Cheese
Time 15m
Yield 4 small portions
Number Of Ingredients 9
Steps:
- Put all soup ingredients in a blender and whizz. Strain. Soup can now be stored for upto 1 day.
- When ready to serve toast bread and top with cranberry sauce.
- Heat soup in a heavy based saucepan, stirring well. Gradually bring to boil and simmer for one minute.
- Serve sprinkled with parsley and with a cranberry boat floating in the soup.
Nutrition Facts : Calories 448.9, Fat 19.8, SaturatedFat 11.9, Cholesterol 65.9, Sodium 661.5, Carbohydrate 48.5, Fiber 1.9, Sugar 11.8, Protein 18.7
BROCCOLI / BRIE SOUP RECIPE - (3.3/5)
Provided by UncleDick
Number Of Ingredients 11
Steps:
- 1. Add one quarter of the broccoli to a food processor, and run the machine until the broccoli is very finely chopped. Remove the chopped broccoli to a large bowl, and repeat 3 more times until all the broccoli is finely chopped. Set aside. 2. In a large soup pot with a lid, melt the butter over medium heat. Add the onions, and season lightly with salt. Sweat, stirring often, over medium heat for 2 minutes, until the onions are just softened and fragrant. 3. Add the broccoli and garlic to the onions. Season with salt and pepper. Lower heat to low to medium-low, and cook covered for 5 minutes. 4. Remove the lid from the pot, and stir in 2 tablespoons flour, until well distributed. Cook 1 to 2 minutes, just to remove the raw flour taste, stirring continuously. 5. Add the chicken stock and the milk. Raise the heat to high until the liquid boils. Immediately reduce heat to low, cover the pot, and simmer 15 minutes. The broccoli should be completely cooked, and the soup slightly thickened. 6. Cut the rind off the brie, and cut the brie into small chunks. Add the brie and cream to the pot. Cover, and cook over the lowest heat for just 2 minutes to melt the cheese. Use a whisk to incorporate the melted cheese into the soup. Serve immediately.
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