Ian M.
New member
Perfect for a chilly, stormy day by the sea:
Ingredients:
2 T Butter
1 large onion, chopped
2 large carrots - peeled and chopped
1 stalk celery - chopped
1/2 red bell pepper - chopped
4 - 5 cups of chicken stock or broth
15 oz. tin green beans, drained
1 1/2 C frozen corn - thawed
1 1/2 C frozen peas - thawed
1 large potato - peeled and cubed
4 oz. fresh spinach
1 Bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon Cayenne pepper
2 T Butter
2 T flour
1 cup cream or milk
Salt and Pepper to taste
hot sauce (if desired) to taste - I usually put in 5-6 drops or "dashes"
In a Dutch Oven, melt 2 Tablespoons of butter over medium high heat. Add onion, carrot, bell pepper and celery and cook 5 - 6 minutes until tender. Add 4 cups of chicken stock along with green beans, corn, peas and potato. Reduce heat to medium low. Add Bay leaf, cover and cook for 20 minutes. In another small pan, melt 2 T butter for white sauce, whisk in 2 T flour and cook for 30 seconds, stirring constantly. Add 1 C cream (you can substitute milk or 2% if cream is a bit too hearty for you) and cook until mixture thickens. Stir this mixture into the soup. Stir in more broth if you like or leave as is. Stir in garlic, Cayenne, salt and pepper. Stir in spinach and cook until spinach is wilted. Remove Bay leaf and stir in hot sauce if using. Serve hot with corn bread or biscuits. A nice side salad makes this a very filling and delicious meal.
Enjoy - Ian
Ingredients:
2 T Butter
1 large onion, chopped
2 large carrots - peeled and chopped
1 stalk celery - chopped
1/2 red bell pepper - chopped
4 - 5 cups of chicken stock or broth
15 oz. tin green beans, drained
1 1/2 C frozen corn - thawed
1 1/2 C frozen peas - thawed
1 large potato - peeled and cubed
4 oz. fresh spinach
1 Bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon Cayenne pepper
2 T Butter
2 T flour
1 cup cream or milk
Salt and Pepper to taste
hot sauce (if desired) to taste - I usually put in 5-6 drops or "dashes"
In a Dutch Oven, melt 2 Tablespoons of butter over medium high heat. Add onion, carrot, bell pepper and celery and cook 5 - 6 minutes until tender. Add 4 cups of chicken stock along with green beans, corn, peas and potato. Reduce heat to medium low. Add Bay leaf, cover and cook for 20 minutes. In another small pan, melt 2 T butter for white sauce, whisk in 2 T flour and cook for 30 seconds, stirring constantly. Add 1 C cream (you can substitute milk or 2% if cream is a bit too hearty for you) and cook until mixture thickens. Stir this mixture into the soup. Stir in more broth if you like or leave as is. Stir in garlic, Cayenne, salt and pepper. Stir in spinach and cook until spinach is wilted. Remove Bay leaf and stir in hot sauce if using. Serve hot with corn bread or biscuits. A nice side salad makes this a very filling and delicious meal.
Enjoy - Ian
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