If You Are Tired of Big Meals, It May Be Time To Enjoy a Quick and Easy Soup or Stew

If You Are Tired of Big Meals, It May Be Time To Enjoy a Quick and Easy Soup or Stew

If you are tired of big meals, or perhaps you just want something simple, maybe it is time for you to enjoy a nice bowl or soup or stew. You can wake up your taste buds with spicy or enjoy a more mild soup with the recipes in this article. The Easy Fresh Cauliflower Soup is a creamy vegetable soup that is made from scratch yet ready to eat in minutes. If you prefer a spicy meaty soup, try this recipe for Spicy Pork Stew, also ready in minutes.

EASY FRESH CAULIFLOWER SOUP
1 (approximately 1 1/4 lbs) cauliflower
1 small onion, thinly sliced
1/4 tsp thyme
2 cups chicken broth
2 tbsp butter
1 tbsp all-purpose flour

1 tsp salt
dash of nutmeg
dash of pepper
2 cups half-and-half cream
1/2 cup shredded cheese
Chopped parsley for garnish

Core the cauliflower and remove leaves; separate into small flowerets. Combine cauliflower and onion, thyme, chicken broth; bring to a boil. Reduce heat and simmer, partially covered, until tender. This will take about 10 minutes, more or less. Remove the cauliflower and reserve approximately a third of it.

Transfer the remaining cauliflower mixture to a food processor (or blender) and whirl until it is a smooth puree.

In a 3 or 4-quart saucepan melt the butter over medium heat; stir in the flour, salt, nutmeg, and pepper. Gradually stir in the cream and cook, stirring constantly, until the mixture boils. Blend in the cauliflower puree and the cheese. Heat stirring occasionally, until soup is steaming and the cheese melts. Add the reserved cauliflower and cook until heated through, less than 5 minutes.

To serve, sprinkle some of the fresh chopped parsley.

Yield: 4 servings

SPICY PORK STEW
1 lb pork tenderloin, cut into bite-size pieces
salt to taste
pepper to taste
1 tbsp canola oil
20 to 24-oz frozen mixed vegetables of your choice
2 garlic cloves, minced
1/4 to 1/2 tsp (depending on taste) cajun seasoning
1 can (4 1/2-oz) diced green chiles
1 tsp cumin
1 cup water
fresh cilantro for garnish

In a Dutch oven, heat the oil over medium-high heat. Lightly sprinkle the meat cubes with salt and pepper; add to the oil and cook 4 to 5 minutes until browned. Stir in the vegetables-except for 1 cup you reserve, cajun seasoning,and cumin.

Place the reserved vegetables, garlic, and green chiles into a blender container and blend until smooth; pour mixture into the Dutch oven. Bring the stew to a boil, reduce the heat and simmer for 15 to 20 minutes until the meat is done and the vegetables are tender, stirring occasionally.

To serve, ladle into soup bowls and top each with a couple sprigs of the fresh cilantro.

Yield: 4 servings

Note: Yummy served with crusty, lightly toasted bread.

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
You will also find her slow cooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Article Source: http://EzineArticles.com/6777356

Posted in: food