In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.
Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.
Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.
Ingredients:
Ingredients| A yummy Mexican soup | |
| Ingredients: | |
| 1 LB boneless stewing pork, cut into 1-inch cubes 1/2 teaspoon salt 4 cups water 2 dried ancho chili peppers, stemmed and seeded (in the Mexican isle. Can keep some seeds in for a little more spice) 5 cloves garlic 1 1/2 teaspoons dried oregano 2 tablespoons vegetable oil 1 large yellow onion, diced 2 cups well-drained canned hominy 3 cups chicken or pork stock, or as needed (You can make your own pork stock using the bones from pork cops or the cut of meat you are using for the recipe. or you can use chicken bullion cubes) Sliced radishes, shredded cabbage, chopped Cilantro, diced yellow onion, corn tortilla chips,cayenne pepper and lime wedges for garnish | |
| Directions: | |
| In a saute pan, combine the pork cubes and salt with the water. Bring to a boil, reduce the heat to medium and simmer gently, uncovered, until barely tender, about 20 minutes. Remove from the heat and let the pork cool in the liquid. Drain, reserving the liquid in a bowl. Set the meat aside, covering it with a damp towel. Place the ancho chilies in the reserved warm cooking liquid and let soak for 20 minutes. Transfer the liquid and chilies to a blender. Add the garlic and oregano and purée until smooth. (I also puree the onions with the garlic and oregano because I don't like the chunks of onions in the soup) Set aside. In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until lightly golden, about 10 minutes. Add the puréed chili mixture, hominy and chicken or pork stock, adding more stock if needed for a more soupy consistency. Stir in the reserved pork. Bring to a boil, reduce the heat to medium-low and simmer gently, uncovered, until the pork is fork-tender, about 30 to 60 minutes. Taste and adjust the seasonings. Ladle the stew into warmed shallow bowls. Arrange the garnishes in small bowls and let guests add to the stew to taste. Serves about 4, depending on how hungry everyone is! |
Ingredients
½ Medium Onion, chopped
1 TBSP Cooking Oil
1 15-oz Can Hominy
1 15-oz Can Great Northern Beans
1 14-oz Can Reduced Sodium Chicken Broth
9 oz Frozen, precooked Chicken Strips
¼ Cup Lime Juice
1 TBSP Fresh, chopped Cilantro
¼ tsp Ground Cumin
¼ tsp Ground Black Pepper
½ Cup Shredded Cheese (Monterey Jack or Cheddar)
1 4-oz Can Diced Green Chilies
Tortilla Chips
Fresh chopped cilantro
1. In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans,chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and heat on low for 6 hours stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.
Serves 4
