The Doves Nest Artichoke Cheddar Soup Recipes

THE DOVE'S NEST TEXAS CHOWDER

Steps:

• Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
• Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
• Simmer until the cheese is melted, stirring frequently.
• Ladle into soup bowls.

BIRD'S NEST SOUP

Steps:

• Soak bird's nest overnight. Then remove water and clean.
• In a stockpot add cooking oil and boil the chicken stock then add in birds nest. Let it heat for 10 minutes. Add the rest of the ingredients and let it heat for another 10 minutes. Add in cornstarch roux to lightly thicken the soup and stir in the chicken meat, mushrooms and turn off the heat and let stand for 5 minutes before serving.

THE DOVE'S NEST TOMATO BASIL SOUP

Steps:

• Saute the onion, garlic and bacon in the olive oil in a large saucepan until the bacon is cooked through and the vegetables are tender.
• Add the tomatoes and chicken stock. Bring to a boil; remove from heat.
• Pour into a blender container. Process until the mixture is pureed.
• Stir in the vinegar, cream, basil, salt and pepper to taste.
• Ladle into soup bowls. Serve immediately.

THE DOVE'S NEST WHITE CHILI

Steps:

• Heat the olive oil in a large stockpot over medium-high heat.
• Add the onion.
• Saute for 3 to 5 minutes or until softened.
• Add the garlic.
• Cook for 1 to 2 minutes longer.
• Do not brown.
• Add the tomatoes, tomatillos and jalapeno.
• Cook until the tomatillos are tender, stirring occasionally.
• Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
• Cook until heated through, stirring frequently.
• Season with salt and pepper.
• Ladle the chili into serving bowls.
• Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.