Cauliflower Bisque with Smoked Gouda

 

It is soup weather, this decadent, silky soup is great for guests and kids.

2 T butter

1 cup chopped leeks

1/2 c chopped celery

2 garlic cloves chopped

1 head of cauliflower, chopped

3 cups chicken or vegetable broth

1/2 c half and half

1/2 t salt

white pepper to taste

2 c shredded smoked Gouda cheese

 

melt butter in a large pot or dutch oven, add leeks, celery and garlic, saute until leeks and celery are soft, about 8 minutes, add cauliflower and saute for 2 minutes more.

 

add broth and bring to a boil, reduce to a simmer and cook uncovered for 20 minutes or until cauliflower is tender. Puree mixture in a large blender. Return to pot add cream, 1 1/2 c cheese, salt and pepper. cook over low until cheese is melted. Ladle into bowls and garnish with remaining cheese.

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Smoked Turkey and Split Pea Soup

 

Despite it’s unfortunate color, split pea soup is a family favorite. I like to change it up a little sometimes, this time with the addition of fresh corn and a smoked turkey leg instead of a ham hock or bacon. Everyone loved it, this one is a keeper. The turkey leg had more flavor and meat than the tradition ham hock, and it was actually less expensive.

Smoked Turkey and Split Pea Soup

1 smoked turkey drumstick  found by the ham hocks and ham steaks at my meat counter)

1 cup of sliced carrots

1 cup chopped onion

1 c chopped celery

1 c fresh corn removed from the cob (about 1 ear)

1 lb dried split green peas, washed and picked through for debris

2 garlic cloves

32 0z chicken broth

1/4 chipotle chili powder or smoked paprika

1 -1 1/2 c water

Prep all ingredients.

 

add all ingredients except water to a large crock pot

 

Cover and cook for about 3 hrs on high or 5 hours on low. Peas should lose their texture and soup should be thick. Remove turkey leg and pick meat off bones and add back to the soup. Check soup for any bones that may have come off the leg during cooking and remove. Add water if needed to reach desired consistancy. Stir and heat through.

Chicken and Lemon Dumplings : A Visit to my Grandma’s Recipe Box

I am the unofficial family historian. I am the holder of all of the old photos and mementos. I have each and every one in safe keeping. Its a  job I enjoy, sometimes on a lazy or dreary day I will pull out and old album or keepsake and it always brings a smile to my face. I am lucky enough to be the keeper of my Grandmother’s recipe box. I have it right next to my own in my kitchen, I don’t often go through it, but I like just having it there. I would not describe her as a lover of food or cooking, but I am. So I am glad that I can look into it and try to see what she was thinking in the way she wrote or edited her recipes. Some were too spicy, some too expensive, so she would redo them and make them her own. I found this in her recipe box and decided to give it a try, and of course I did a little editing too, after all I do take after my grandmother.

Chicken and Lemon Dumplings

1lb boneless skinless chicken breast

2 T veg oil

2 cups chicken stock

1/2 cup diced onion

1/2 c  chopped carrot

1/2 c chopped celery

1 1/2 t chicken seasoning

1/8 t pepper

2 t chopped fresh dill

1/2 c cold water

3 T flour

For Dumplings

1 c flour

1 1/2 t baking powder

3/4 t salt

3/4 c milk

1 t lemon juice

1/4 t lemon zest

1 t chopped fresh dill

Heat Oil in a large pot add chicken, onion, carrots, celery and chicken seasoning, saute until slightly browned. add stock, pepper and dill, simmer 5 minutes. whisk flour into cold water and add to pot. Continue to simmer.

For dumplings, combine all ingredients in a bowl, drop tablespoons of mixture into stew.

Cover and cook for 10 minutes.

Uncover and cook for 10 minutes more .