80. Farmers Soup

Ingredients:

2 cups sliced carrots

2 cups shredded cabbage

2 cups chopped turnips

3 potatoes, diced

1 onions finely chopped

8 slices cooked bacon, diced

1/2 cup flour

1/4 cup butter (1/2 stick)

8 cups hot water with 3 TBS bouillon (as an alternate you can substitute broth-veggie/chicken/beef)

salt

Method

1.     Sweat all vegetables in butter, onions first.

2.     Dust with flour, cook, stir.

3.     Add gradually the broth, constantly stirring until it boils.

4.     Reduce to a simmer for 1 ½ hours.

5.     10 minutes before all the other vegetables are done, add the potatoes and boil again for 15  minutes.

6.     Add bacon and salt until soup is warm and seasoned to taste. If needed, add hot milk to taste.

79. Potato Puree Soup

Ingredients:

2 lbs. potatoes peeled and cut into cubes

1 cup chopped leeks

1 chopped onion

8 slices cooked bacon, diced

1/4 cup butter (1/2 stick)

8 cups hot water with 3 TBS bouillon (as an alternate you can substitute broth-veggie/chicken/beef)

2 cups cream

½ tsp Salt

1 tsp oregano

2 cups croutons

Method
1.     Sweat onions in butter.

2.     Add bacon and leeks and cook for 4-5 minutes.

3.     Add the potatoes and hot stock; bring to boil.

4.     Add oregano and salt and boil for 30 minutes.

5.     Puree the hot mixture then re-boil.

6.     Turn off the heat, add the cream and adjust seasoning to taste.

7.     Serve with croutons as a topping.

78. Roasted Vegetables

Ingredients
1lb Cauliflower (cut into florets)
1 lb Brussel sprouts ( halved)
1 lb carrots (thinly sliced)
1/4 cup Cilantro (Roughly chopped)
2 Tbsp Olive oil
1/2 tsp of Salt
1/2 tsp of pepper

Method

1. Preheat the oven 350 Fahrenheit.

2. Prepare a baking sheet pan by covering it with foil and set aside.

3. Put all the cauliflower, Brussel sprouts and carrots in a large bowl. Add olive oil, salt & pepper. Mix well and set aside.

4. Put the vegetables on a baking sheet pan and put them in the oven until done; Tender and well browned or until charred.

Bon Appetit!!!