Gardencheesesoup Recipes

GARDEN CHEESE SOUP

Steps:

• In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
• Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
• Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN VEGETABLE QUICHE

Steps:

• Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
• Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
• Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.

GARDEN TOMATO SOUP

Steps:

• In a blender or food processor, puree whole tomatoes until smooth.
• In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.

GARDEN CHEESE SOUP

Steps:

• In a large kettle, cook celery and onion in butter until tender.
• Stir in flour until smooth. Gradually add water then bouillon cubes, pepper and vegetables.
• Bring to a boil. Reduce heat, cover and simmer 15 minutes.
• Add milk and cheese. Cook and stir until cheese melts and soup is hot. (Do not boil).