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Ingredients
- 1 large yellow onion, small dice
- 8 cloves fresh garlic, minced
- 1 stick butter (4oz)
- 1 cup all purpose flour
- 3T ground cumin
- salt & pepper to taste
- dash red pepper flakes
- hot sauce and Worcestershire sauce to taste
- 1 quart chicken stock
- 6lb 6oz can of diced tomatoes in juice
- 2 cups heavy cream
Preparation
- In 2 gallon soup pot, saute onion and garlic over medium heat with butter until onion is tender
- Add cumin and continue cooking for another 30 seconds to "wake up" cumin
- Reduce heat to low, then add flour and mix until combined with butter
- Add chicken stock and whisk vigorously until combined and no lumps remain
- Add tomatoes, salt, pepper, hot sauce, Worcestershire sauce, and red pepper flakes
- Continue cooking on low heat, whisking occasionally
- Cook on low for approximately one hour, then add heavy cream to finish
Comments
- Recipe makes roughly five quarts of soup
- Prep time is about 15 minutes, cook time is around 1 hour
- This soup can be pureed if desired, but like it with chunks of tomato myself
- This is the standard way we prepare this soup, but occasionally we will cook wild rice in it as well; also is great to spice it up and throw a chilies in if you want more heat
- Depending on the brand of tomatoes and juice content, it could end a little thicker or thinner, but can be adjusted by cooking time and amount of heavy cream.
- I sometimes use half and half instead of cream if I make it to thick, something to keep in mind
- Enjoy!
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Ingredients
- 1# fresh leeks, white and light green part, medium diced, cleaned
- 1 rib celery, medium diced, cleaned
- 1 medium carrot, medium diced, cleaned
- 1/4 cup butter
- 1 bay leaf
- 1 T fresh thyme
- 1/2 cup white wine
- 4 cups chicken stock
- 1# Yukon Gold potatoes, peeed, medium diced, cleaned
- 1/2 -3/4 cup heavy cream, or half and half
- salt and pepper
Preperation
- In medium saucepan over medium heat, cook leeks, carrot and celery; butter until they begin to soften.
- Add white wine and herbs and then bring to a boil.
- Add potatoes and chicken stock and return to a boil.
- Reduce heat to a simmer and cook for about 1 hour or until potatoes are soft and falling apart.
- Puree with emersion blender then strain.
- Add heavy cream or half and half and then salt and pepper to taste.
Comments
- More or less cream may be necessary after finishing soup, depending on the desired consistency.
- This soup may be served warm or cold. Consistency may need to adjusted once chilled.
- Makes approximately 1-2 quarts of soup.
- Total time is about 90 minutes.
- Garnish with a few finely chopped chives or sauteed garlic scapes.
For many more recipes and video tutorials, CLICK HERE!
Ingredients
- 2 cups White Lily, all purpose flour
- 1 T shortening
- 1 T unsalted butter, cold
- 2 ½ t baking powder
- ½ t baking soda
- 1 t salt
- 1 cup buttermilk
Preparation
- Preheat oven to 450F.
- Combine dry ingredients.
- Cut shortening into dry ingredients until resembles coarse meal.
- Add buttermilk with fork until combined and dough forms.
- Transfer to a lightly floured surface and knead dough a few times until soft then press or roll to ½ - ¾ inch thick.
- Cut desired shape biscuits and place on greased baking sheet or cast iron skillet.
- Bake at 450F for 12-15 minutes or until golden brown.
- Brush warm biscuits with melted butter if desired.
Comments
- When I am kneading the dough, I will press it out flat then fold in half. I repeat this several times. This helps to build layers in your biscuits.
- I like the White Lily flour because it is made from soft winter wheat and has a noticably lighter texture.
- We have experimented with the fat in this recipe and it will work using all shortening, all butter or even lard. I like the taste of the butter along with how the shortening allows the biscuits to be tender and soft even when cool.
For many more recipes and video tutorials, CLICK HERE!
Ingredients
- 1/2 cup butter (1 stick)
- ½ onion, medium diced
- 2T chopped garlic
- ¾ cup all purpose flour
- 3 ½ cups chicken stock
- 1 lemon, juiced
- ¼ cup white wine
- 1 ½ cup artichoke hearts quartered
- 1/3 cup sun dried tomatoes, julienned
- ½ cup sour cream
- 1 cup shredded Parmesan cheese
- 8 oz frozen spinach, thawed, squeeze dry
Preparation
- In medium saucepan, saute onion and garlic with butter on medium low heat until onion begins to soften.
- Add flour to form roux and mix well.
- Add chicken stock, white wine, and lemon juice and whisk vigorously making sure there are no lumps of roux.
- Cook on medium low heat until mixture is bubbly and rather thick; about 10-15 minutes.
- Add remaining ingredients and reduce heat to very low and cook until cheese is melted and sun dried tomatoes have rehydrated; about 10-15 minutes. Enjoy!
Comments
- Serve with pita or tortilla chips.
- Serves 10-15 as appetizer.
- May be made in advance and reheated in oven on low heat
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