Saturday, June 26, 2010

Tomato Soup Make over Day Two: Halibut Soup

So we got his fresh fish... now what to do with it?

3 ripe large tomatoes, large dice
1/2 cup of roasted red peppers
1 cup heavy cream
1 cup tomato puree
1 cup white potatoes small dice
1/2 small onion diced
1/2 cup carrot small dice
2 cups of chicken stalk
2 cups halibut med and large dice
1/2 cup corn
1/2 cup small Roma tomatoes diced
3 leaves of basil, ripped or shopped


In large sauce pan saute onion, carrot, red peppers and tomatoes. Add stock. Simmer until veggies are tender. Add puree. With hand mixer or blender, mix all ingredients until smooth and creamy. Add halibut and corn. On simmer, cook until halibut is flaky. and soft, not too soft you don't want it to fall apart from its hap too much! Add roma tomatoes, cream and basil. Season with salt and pepper.  Serve hot with a sourdough bread or nan

Thursday, June 24, 2010

Tomato Soup Makeovers: Day one..... Red Pepper Tomato Soup

So what do you do with those cans of Tomato soup? Or what about wanting a gourmet meal... but have so little time? I have to solution for you! Here are a few recipes to get the juices flowing and mouths watering. You will be praised, full and surprised on how easy they are! Enjoy!


Red Pepper Tomato Soup with Raviloi
1 Can of Tomato soup
8 oz whole milk
1/4 cup chicken broth
2 Garlic Cloves
1 red pepper
1/2 small onion
1 TBS fresh Basil
2 Cups cooked Ravioli or other pasta

Saute Onion, garlic and red pepper. Place in food processor with chicken broth or blender, puree. In sauce pan add tomato soup, milk and stir. When soup is warm, add puree mixture. Cook on medium for 5 min. Add ravioli. Continue cooking for 2-3 min until ravioli is hot in side. Serve in bowls with fresh basil......

about 10 min cooking time 15 min total time
Serves 4

Monday, June 7, 2010

Leek Soup

Leek Soup is so tasty, but my husband is actually really hard to cook for because he is so picky. He loves flavor but texture really gets to him. So here is my version of a tasty leek soup that is sure to be a family favorite!

2 cups of chopped Leeks
2 Medium Potatoes, medium diced
2 cups of Milk
1 cup of Carrots
1/2 cup Celery
1 1/2 cup Chicken Breast, Cubed
1 cup Chicken Broth
1/4 cup heavy cream


Sweat the leeks and celery in a saute pan over medium heat. In a crock-pot, add all the ingredients. except the cream. Stir, place on high and cook for 4 hours. if cooking on the stove, heat milk and chicken broth over medium add potatoes and carrots. Cook for 10 min. Add Celery and Leeks and Chicken. Continue cooking till potatoes are tender. Reduce heat to simmer, remove chicken and most of potatoes and carrots. Using an immersion blender,  blend soup till creaming. Add the cream and chicken, carrots and potatoes back in. Season with salt and pepper.