Colcannon Soup

Here is a tasty soup in honor of St. Patty's day. Very easy to make...so enjoy.

Ingredients:

2 oz. of bacon, diced
1 white onion, chopped
1 leek, sliced
1/2 pound waxy style potatoes, peeled and diced
1/2 head of savoy cabbage, cored and sliced
1/2 cup white wine
4 cups veggie stock
kosher salt and pepper
2 cups heavy cream
2 tbl diced, unsalted butter at room temperature

Directions:

1. Put bacon in large pot over medium high heat and cook, stirring occasionally until bacon renders its fat. Lower heat to medium, and add onion, leek, and cabbage, cook uncovered, stirring aoccasionaly until tender, about 10 minutes.
2. Add wine and cook cor 2 more minutes, then add stock and potatoes, bringing to boil and season to taste with salt and pepper.
3. Lower the heat and simmer until potatoes are tender, then add cream and simmer for a few minutes, until soup achieves creamy texture.
4. Remove from heat and finish by whisking in the butter cubes into soup, but do not reboil soup..or it will curdle.

***4 servings

Chicken and Beans Soup

This soup is so easy and satisfying too. It doesn't take much effort to put together, but is sure to please.

Ingredients:

1 pound boneless chicken tenders
1/4 tsp salt
1/4 tsp pepper
1 can (15.5 ounce) cannellini beans (don't drain)
2 tbl chicken broth
2 tbl sundried, julienne cut, sun dried tomatoes
2 tbl cornstarch
1/4 cup water
2 tsp fresh basil, cut up, or 3/4 tsp of dried basil

Directions:

1. Cut chicken into bite size pieces. Preheat a large saucepan on medium high heat for 2-3 minutes
2. Coat chicken with a non-stick cooking spray, then sprinkle with basil, salt, and pepper. Place in saucepan and stir 2 minutes to brown chicken.
3. Stir in the cannellini beans, broth, and sun dried tomatoes. Combine cornstarch and water until blended, and add to mixture in pan. Stir constantly and bring to a boil. Reduce heat to medium and cook for 5 minutes, and serve.

Fruit Soup

The first time I ever had a fruit soup was on a cruise. It sounded interesting, so I ordered it, and boy, was I hooked. Hope you enjoy this one. If you have a good imagination, you can come up with some of your own. This can be used as a started course or a dessert.

Ingredients:

1 lrg ripe cantelope-peeled, seeded, and cut into checks
2 cans (6 oz each) pineapple juice
1 lime, juiced
2 kiwi-peeled, chopped or sliced

Directions:

1. Combine cantelope, pineapple juice, and lime juice in food processor or blender, and process until smooth.
2. Chill if desired.
3. Pour into shallow soup bowls or cups and top with kiwi fruit.