Posted on 01/10/2009 5:07:59 PM PST by metmom
In light of Campbell's decision to support the homosexual agenda by continuing to spend its advertising dollars in pro-homosexual publications, here is an opportunity to share your favorite soup recipes for those who do not wish to support Campbells any more.
Here you go.....
When I’m done with those dishes, I’ll dig out some of my favorites.
Heterosexual soup, lol. There was a thread about Pepsi and someone said something like Pepsi was the gay soda company.
To each their own.
A little neighbor girl we once had was watching me peel and cook potatoes to make mashed potatoes. She asked me what I was doing. When I told her I was making mashed potatoes, she said, “Why don’t you make them the homemade way, in the microwave?”
I never laugh at what kids tell me, but sometimes it’s awfully hard.
I served this recently. It went over VERY well with everyone, especially the kids! A thick, hearty soup, perfect for cold winter days.
2/3 C. Flour
2/3 C. Butter
7 C. Milk ( I prefer whole...yeah, I know about the fat, but as my Culinary instructor said, “Fat equals Flavor”!)
4 large baking potatoes (Idaho or Washington Russets preferred) baked, cooled, peled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips of bacon-cooked, drained, & crumbled
1 1/4 cup shredded medium cheddar cheese (My preference: Tillamook)
1 C (8 oz) sour cream (Do NOT use a sour cream substitute)
3/4 TB salt
1/2 tsp Pepper
In a large Dutch oven or stockpot over low heat, melt the butter, stir in the flour until smooth and bubbly. (Do not brown the butter/flour mixture or it’ll darken the soup). Gradually add milk, stirring constantly until the mixture has thickened (This’ll take a while, but have patience...it’s worth it.) Add the potatoes and onions. Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat and let simmer gently for 10 minutes. Add the remaining ingredients and stir until the cheese is melted. Serve immediately.
You can garnish with extra crumbled bacon, chives, or even a dollop of sour cream. This tastes like a liquid baked potato!
I just finished the last of what I call “New Year’s Soup”...
In a pot simmer the leftover bone of the ham shank you had for Christmas for about an hour in about a gallon of water. Take out the bone, add half a can of collard greens, half a can of black eyed peas, and half a can of stewed tomatoes. Oh, and then add about a half a cup of UNcooked rice. Simmer for about 45 minutes. Makes a bunch of servings.
ping
I am way ahead of you. Not only will I no longer buy Campbell’s but I have stopped buying Pepsi.
I wish Progresso still made escarole soup...
Roasted Garlic and Leek Soup
1 large leek, whites only, washed and chopped (reserve a few slices of green)
½ small sweet onion chopped
3-4 cloves roasted garlic
2 medium russet potatoes, peeled and chopped
2 Tbsp. olive oil
2 14 oz. cans chicken broth
½ pint heavy whipping cream
15-20 peppercorns
Combine leek, onion, garlic, and potatoes in large saucepan with olive oil. Saute
over medium low heat until onion and leek become translucent. Add chicken
broth and steeping ball with peppercorns and some of the leek greens.
Bring to boil; reduce heat and simmer for 20 minutes; making certain that potatoes
are cooked through. Remove steeping ball, and working in small batches blend vegetable and broth mixture in food processor until smooth.
Return to low heat; finish with cream. Garnish with chives.
Quick Homemade Tomato Soup Recipe
25 min | 5 min prep
SERVES 4
* 2 tablespoons vegetable oil
* 2 onions, chopped
* 4 cloves garlic, minced
* 1 (28 ounce) can stewed tomatoes
* 3 cups chicken stock
* 1/4 cup tomato paste
* 1/4 teaspoon pepper
1. In saucepan, heat oil over medium heat.
2. Cook onions and garlic until softened.
3. Add tomatoes, stock, tomato paste and pepper.
4. Bring to a boil.
5. Reduce heat and simmer for 15 minutes or until slightly thickened.
6. Using immersion blender or food processor, puree (optional).
http://www.recipezaar.com/Quick-Homemade-Tomato-Soup-12438
NOTE: If you don’t have chicken stock (and why don’t you? You’re not just throwing away that chicken carcass and/or bones are you? ARE YOU? LOL!) use 3 cups water and chicken stock base, but then omit any salt in the recipe because that stuff is sal-ty!
Another nifty trick? Take a can of tomato PASTE, put it in a saucepan and add 2-3 can-fulls of milk (maybe more; I can’t remember) to it and stir and heat through. I’d add some thyme and garlic to it for more flavor. Tomato soup! :) (Just don’t buy the past from Campbell’s.)
I’m looking forward to the Campbell’s Bestiality Line of foods...... ....screw the chicken.....then have it for dinner!
“This tastes like a liquid baked potato!”
*Drooling* :)
John 3_19-21 has some good suggestions to make better tasting soup.
What I do to make stock is to save and freeze bones and scraps from meat I use for other dinners. When I need boneless chicken, I buy the who split breasts and bone them myself and save the scraps.
When I have enough for a potful, I boil that with about 5 pepper corns, a stalk of celery, a small onion cut into half or quarter, and a minimal amount of salt. I cook it for 1 1/2 to 2 hours and cool and strain.
You can always add more salt later but you can never take it out.
“First you get an extremely large stock pot...”
And that is the reason I quit buying Campbell soups years ago
1 chuck steak or cheap cut of beef
1 Can tomato juice
1 large can crushed tomato's
1 can stewed tomato's
1 large bag mixed veggies
1 onion chopped
2 stalks celery diced
a few cloves of garlic chopped
salt & pepper to taste
Put the above in a pot & simmer all day. Take out the meat before serving & shred or dice it up. Return to pot. If you don't want to use beef you can add clams & it makes a good clam chowder too. Add whatever seasoning you like, basil, rosemary etc.
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