Recipes from the Hart
Tomato Garlic Soup
Cook pasta according to package directions, omitting salt and fat; drain. Toss pasta with 1 t. oil. Cool completely.
Heat 1 T. oil in Dutch oven over medium-low heat. Add onion; cook 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 C. water, parsley, chives, oregano, thyme, and broth; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated.
Preheat broiler. Place bread slices on a baking sheet, and top each slice with 1 T. cheese. Broil 1 ½ minutes or until lightly browned. Serve with soup. Garnish with thyme sprigs, if desired.
Amy Tiffan Grannan (4th of July 2004)
1 jalapeno, chopped
Mix all ingredients in large pot and bring to a boil. Stir and simmer until flavors have mixed.
*You may want to add more beans depending on size of the batch.
Cheesy Potato and Cauliflower Chowder
1 large onion, chopped (1 cup)
3 slices dark rye or pumpernickle bread, halved crosswise (optional)
In a large saucepan, cook onion in margarine or butter until tender.
In a bowl, whisk half and half into flour until smooth, add to the soup mixture. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in the 2 1/2 cups cheese until melted. Do not allow the mixtue to boil. Season to taste with salt and pepper.
Meanwhile, if using bread, preheat oven to 350 degrees. Trim cursts from bread, if desired. Place the halved bread slices on a baking sheet. Bake 3 minutes until crisp on top. Turn slices over. Sprinkel with the 1/2 cup cheese and parsley. Bake for 5 minutes or more until cheese melts.
Ladle soup into bowls. Float one pice of cheese topped bread in each bowl of soup. Makes 6 main dish servings.
Recipe is from Better Homes and Garden March 2001 issue.
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