Page 22 - Florida Sentinel 9-21-18

Recipes
With the start of Fall this Saturday (Sept. 22nd), now's the time to take comfort in a steamy bowl of soup. Here are some hearty soup recipes for fall.
SLOW COOKER CHICKEN AND SWEET POTATO CHOWDER
LOADED BAKED POTATO SOUP
INGREDIENTS:
• 1 pound boneless skinless chicken thighs
• 1 pound sweet potato, peeled and diced
• 2 1/2 cups frozen sweet corn kernels
• 2 1/2 cups chicken broth
• 1 teaspoon garlic powder
DIRECTIONS:
• 1 teaspoon onion powder • 1 teaspoon cumin
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried cilantro
• 1/4 teaspoon salt (or more to taste)
• 1/2 cup heavy cream
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 min- utes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired con- sistency is reached.
- Serve immediately, garnished with green onion, cheese and bacon, if desired.
SPICY SAUSAGE-AND-CHICKPEA SOUP WITH GARLIC OIL
INGREDIENTS:
• 4 slices bacon, diced
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour • 3 1/2 cups milk, or more, as needed
• 3 russet potatoes, peeled and cubed
DIRECTIONS:
• 2 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
- Add all ingredients except cream to slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8
- Remove chicken once fully cooked and shred
- Return to slow cooker along with cream and let heat through for 15 more minutes
TASTY SOUP TOPPERS
Ready to bring your soup to the next level? Forget the oyster crackers! Top your soup with something un- expected.
- Crunchies
• Croutons, toasted nuts or fresh bread- crumbs
- More Veggies
• Chopped avocado, thinly sliced radish or cucumber
INGREDIENTS:
• 1/4 cup olive oil
• 6 garlic cloves, sliced
• 1 pound spicy Italian pork sausage,
casings removed
• 1 cup chopped yellow onion (about 1 onion)
• 1/2 cup chopped celery (about 2 stalks)
DIRECTIONS:
• 1/2 cup chopped carrots (about 2 large carrots)
• 4 cups chicken broth
• 1 (15-oz.) can crushed
tomatoes
• 1 (15-oz.) can chickpeas
(garbanzos), drained
• 1/2 teaspoon black pepper
• 4 cups chopped Lacinato kale
(about 3 1/2 oz.)
- Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Re- move and discard garlic; reserve 3 tablespoons of the garlic oil.
- Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan; drain on paper towels. Add onion, celery, and carrots to pan; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper; stir in sausage. Bring to a simmer; reduce heat to medium-low, and cook 20 minutes. Stir in kale; cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.
TORTELLINI, WHITE BEAN, AND TURNIP GREENS SOUP
INGREDIENTS:
• 2 tablespoons olive oil
• 1 cup chopped yellow onion (about 1 small onion)
• 1/2 cup thinly sliced celery (about 1 stalk)
• 1/2 cup chopped carrot (about 1 medium carrot)
• 1 teaspoon minced garlic (about 1 clove)
• 6 cups roughly chopped turnip greens
DIRECTIONS:
• 1 (32-oz.) container vegetable broth
• 1 (15.5-oz.) can cannellini beans, drained and rinsed
• 1 (14.5-oz.) can diced toma- toes with basil, garlic, and oregano, undrained
• 1 (9-oz.) package refrigerated cheese tortellini
• 1 ounce Parmesan cheese, shaved
- Heat oil in a Dutch oven over medium. Add onion, celery, carrot, and garlic, and cook, stirring often, until onion is tender and celery and carrot are almost tender, about 8 minutes. Add turnip greens, in 2 batches, stirring until wilted after each addition. Stir in broth, beans, and tomatoes, and bring to a boil over medium-high. Add tortellini, and cook until pasta is tender, about 4 minutes. Top with Parmesan.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 21, 2018