Easter Soup Recipe 455

EASTER SOUP

Steps:

• Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
• Remove the sausage and refrigerate both sausage and cooking liquid overnight.
• Next day, remove the fat from the liquid, add the vinegar and hoseradish.
• Mix the flour and cream and add to the pan.
• Season with salt and pepper and bring to a boil.
• Reduce heat and simmer 10 minutes.
• Allow kielbasa to return to room temperature or rewarm and slice it.
• Serve hot broth with sliced kielbasa and eggs.

EASTER SOUP RECIPE - (4.5/5)

Steps:

• Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes. Remove the sausage and refrigerate both sausage and cooking liquid overnight. Next day, remove the fat from the liquid, add the vinegar and hoseradish. Mix the flour and cream and add to the pan. Season with salt and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Allow kielbasa to return to room temperature or rewarm and slice it. Serve hot broth with sliced kielbasa and eggs.

EASY SPLIT PEA SOUP

Steps:

• In a slow cooker, layer the first nine ingredients in order listed (do not stir).
• Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk.
• Discard bay leaves before serving.

DAY AFTER EASTER SOUP

Steps:

• In a large saucepan, saute leeks in butter until tender. Stir in flour until blended. Gradually add the broth, water, parsley, herbes de Provence, chives, celery seed and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened., Cut tips off asparagus and set aside. Cut stalks into 1/2-in. pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in potatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in asparagus tips; cover and simmer 5-8 minutes longer or until vegetables are tender. Stir in ham and cream; heat through. Sprinkle with cheese.

EASTER BUNNY BUNS

Steps:

• Combine sour cream, butter, and water in a saucepan over medium-low heat. Cook until butter is melted, then set aside to cool until tepid.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine whole wheat flour, eggs, sugar, and salt in the bowl of an electric mixer fitted with the kneading attachment. Add sour cream mixture and mix at low speed; increase to medium speed as a ball is formed. Add a little more flour if dough is sticky.
• Form dough into balls. Use clean kitchen scissors to make snips to form ears and add peppercorns for eyes.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

MARIA ROSA'S ITALIAN EASTER SOUP

Steps:

• Place the chicken soup in a wide pot over low heat. Add the carrot, onion, celery and garlic and simmer over very low heat for 40 minutes. Add the shredded chicken.
• Meanwhile, place the ground beef in a bowl. Season with a half teaspoon of salt, a half teaspoon of black pepper and one tablespoon of the minced parsley. Form the meat into balls that are about one inch in diameter. Using a spoon, gently slide the meatballs into the broth. Do not raise heat or stir, but use a spoon to gently turn each meatball, so that they cook evenly.
• Place the ricotta and the egg in a bowl. Season it with one teaspoon of salt, a half-teaspoon of black pepper and one tablespoon of the minced parsley, then stir well to combine. After the meatballs have cooked for 20 minutes, use a teaspoon to form ricotta dumplings and carefully slide them into the broth. Do not raise the heat or touch the dumplings until they are set, about seven minutes.
• Adjust the seasoning of the soup with additional salt and pepper. Carefully ladle the soup into warmed bowls, garnishing each with the remaining minced parsley, and serve.