Broccoli and Cheese Soup

Broccoli Cheese Soup 1

This soup is creamy and full of flavor.  The small chunks of broccoli give it a great consistency.  Add some croutons or a piece of Italian bread and this will be a meal to remember. 


4 Bunches of Broccoli
Olive Oil
6 Slices Bacon
1 Onion – chopped
1/3 Cup Flour
2 Cups half & half
4 Cups Chicken Stock
¼ tsp Nutmeg
3 Cups Cheese (cheddar or jack either one or a combination)
Salt & Pepper


Preheat the oven to 350º.  Cut the florets from the broccoli stems.  Discard the stems.  Wash the florets and spread the them single layer on a sheet pan.  Drizzle with olive oil, salt and pepper.  Roast for 20 minutes.
In a large soup pot, cook the bacon until it is crispy.  Remove the bacon to a paper towel lined plate to cool.  Once the bacon is cooled, crumble and set aside.
Add the chopped onion to the pot, and let cook until soft.  Sprinkle the flour on the onions and whisk.  Cook until the flour is starting to turn brown.
Add the chicken stock and the half & half.    Stir to combine. 

Add the nutmeg and the roasted broccoli.  Season with salt and pepper.  Simmer for 20 minutes.  Using an emulsion blender, blend the soup until you have the desired consistency.  If you want the soup to be chunky, you may just want to use a potato masher instead of a blender.  If you don’t have an emulsion blender, you can put the soup in small batches in a regular blender.Add the cheese and stir until it is completely melted.   Simmer on low heat for an additional 20 minutes.

Garnish with crumbled bacon and shredded cheese.



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Italian Wedding Soup

Italian Wedding Soup

This is a great soup to have on a cold day.  The broth and escarole are delicious, but the meatballs add that hearty touch.  Add some grated Parmesan cheese and you’re done.  




½ lb (8oz) Ground Beef
½ lb (8oz) Ground Pork
¼ Cup Bread Crumbs
3 TBSP Milk
1 Small Onion – grated
1 tsp Salt
1/3  Cup Parsley – Chopped
1 Garlic Clove – Minced
1 Egg
½ Cup Grated Parmesan
Freshly ground black pepper

12 Cups Low Sodium Broth (Either Chicken or Vegetable)
1 Large Head Escarole
2 Large Eggs
2 TBSP Parmesan Cheese Grated
Freshly ground black pepper


Combine all the Meatball ingredients and thoroughly mix.  Roll into 1 inch meatballs.  Place on a baking sheet and set aside.  Chop the escarole into small pieces and rinse very well.  It is very important to rinse the escarole very good to make sure there is no sand or dirt between the leaves.  

Bring the broth to a boil   Add the meatballs and the escarole to the broth and cook until the meatballs are cooked through and the escarole is soft.  The meatballs will float to the top when they are cooked.

Lightly beat the 2 large eggs and 2 TBSP Parmesan cheese together in a small bowl.   Slowly add it to the soup using a beating motion in the soup as the egg drops into the broth.

Serve immediately with extra grated Parmesan cheese and freshly ground black pepper.

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Lentil and Sausage Soup

Lentil Sausage Soup 1

This soup is unbelievable.  The lentils are so hearty and the sausage gives it an explosion of flavor in your mouth with every bite.  On a cold winter day, you couldn’t ask for anything more.
1Lb Ground Sausage
2 TBSP Olive Oil
1 Cup Lentils
1 Cup Onions – chopped
1 Cup Celery – chopped
1 Cup Carrots – chopped
2 Cloves Garlic – chopped
½ Tsp Thyme
½ Tsp Cumin
2 TBSP Tomato Paste
4 Cups Chicken Stock
2 TBSP Red Wine
1 Can Diced Tomatoes (14.5 oz)
2 Tsp Salt
Fresh Ground Pepper



In a medium bowl pour boiling water over the lentils and let them sit for 15 minutes, drain. 

In a medium saucepan, brown the sausage.  When the sausage is completely brown, remove from pan and set aside.

Saute the onions, celery and carrot in the pan.  If there is not enough grease from the sausage meat, add 2 tablespoons olive oil.   Cook approximately 10 minutes over medium-low heat, until the vegetables are soft.

Add the garlic, thyme and cumin and cook for 1 minute.  Add the tomato paste and mix thoroughly.

Add the wine and stir, deglazing the pan with the wine.  When all the ingredients are incorporated, add the chicken stock and the diced tomatoes.   Add the lentils.  Season with salt and pepper to taste.  Serve immediately.

If you are not going to serve this immediately, you may need to add a splash of chicken broth when you re-heat the soup.

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Tomato and White Bean Soup

White Bean and Tomato Soup

This soup is kicked up tomato soup.  The beans add another layer of flavor that is amazing.  Give this one a try, you’ll be glad you did! 
6 Slices Bacon
1 Large White Onion – chopped
2 Cans Cannellini Beans (15.5 oz)
2 Cans Diced Tomatoes (15.5oz)
3 Garlic Cloves
2 TBSP Fresh Parsley – chopped
4 Cups Chicken Stock
¼ Cup Heavy Cream
Salt and Pepper


In a heavy bottom pot, cook the bacon until it is crispy.  Drain on a paper towel lined plate.  Set aside.  

Add the chopped onion to the bacon grease and sauté until soft. Add the minced garlic and cook for 30 seconds.

Drain and rinse the cannellini beans and add them to the pot and cook for 1 minute.  Add the tomatoes with their juice.  Cook an additional 1-2 minutes.  Season the beans and tomatoes with salt and pepper.

Add the chicken stock and the parsley and crumbled bacon to the pot.  Bring to a boil and simmer for 45 minutes.

Using an emersion blender, blend the soup until it is mostly smooth.  Check for seasoning, add salt and pepper as needed.



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Classic Chicken Soup

Chicken Soup 1

Nothing beats a bowl of Chicken Soup.  They Say, if you’re not feeling well a bowl of Chicken Soup will make everything okay.  The best thing is that this is one of the easiest soups to make. 



2 Chicken Breasts
Olive Oil
1 Large Onion – chopped
3 Carrots – diced
3 Celery stalks – diced
2 Quarts Chicken stock
1 Clove Garlic
¼ Cup Dill – chopped
¼ Cup Parsley – chopped
¼ Cup Flour
Salt and Pepper
Pasta – Optional



Place the chicken breasts on a baking sheet.  Drizzle with olive oil, salt and pepper.  Rub the chicken to make sure it is completely covered.  Roast in a 350º oven for 35-40 minutes.  

In a large stockpot, coat the bottom with olive oil.  Add the onion, celery and carrot.  Season with salt and pepper.  Cook on medium heat until the vegetables are starting to soften.  Sprinkle the flour on the vegetables and continue to cook until the flour is completely combined.

Add the chicken stock.  Stir, making sure there are no lumps from the flour.  Add the garlic, dill and parsley. Dice or shred the chicken and add it to the pot.  Stir to combine all ingredients.

Simmer (don’t boil) for 30 minutes.

Optional – If you like pasta in your soup, cook it in a separate pot of boiling water.  When cooked, drain.  Add a small amount of the cooked pasta to the soup bowl, then ladle the soup over the pasta.

Quick Tip
Buy a rotisserie chicken, remove the meat from the bones and use if for the chicken soup.  It is a great short cut.

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