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Recipe of the Week 09/21/11

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Soup's On! Family Features

 There’s nothing quite like a bowl of hot, savory soup to warm things up on a chilly day.

While making soup from scratch can be satisfying, there isn’t always enough time to devote hours to the process. That’s when products such as Shore Lunch soup mixes come in very handy. You add some of your pantry ingredients to the flavorful mixes and in no time you have a delicious, hearty soup that tastes like you spent all day in the kitchen.

 

These easy recipes will let you ladle up home cooked goodness the whole family will love. For more recipe ideas, visit www.shorelunch.com.

 

Serving Soup with Style

Give your homemade soup a fun and stylish touch by serving it in individual bread bowls. For each bowl, get a small round loaf of bread. Cut off the top quarter of the loaf with a serrated knife. Remove the inside bread, leaving 1 to 1 1/2 inches on all sides and the bottom. Brush the inside with a little olive oil, then bake the bread bowls on a baking sheet in a 350∞F oven for 10 to 15 minutes.

 

Some more tips:

-Bread bowls work best with thicker soups. You may need to leave more bread in the bread bowl to prevent thinner soups from leaking out.

-Use the bread you removed from the inside of the loaf to make croutons for soup toppings. Cut or tear bread into bite-sized chunks. Brush with some olive oil and season with your favorite herbs. Bake until lightly golden brown.

-Sourdough is a favorite for bread bowls, but try complementing your soup flavors with other types of bread: wild rice soup with pumpernickel, cheddar broccoli with rye, or potato chowder with a sharp cheddar or asiago cheese bread.

 

Beer Brat Cheddar Potato Chowder (Serves 6 to 8)

 

- 1 12-ounce package Shore Lunch Cheddar Potato Soup Mix

- 1 14-ounce package of your favorite cooked bratwurst, sliced into thin rounds (about 2 cups) 

- 1 15.25-ounce can whole corn, drained and rinsed

- 1 12-ounce bottle of beer

 

In soup pot, bring 8 cups of water to a rolling boil.

 

Whisk in soup mix, sliced brats, corn and beer. Bring back to a boil. 

 

Reduce heat and simmer uncovered until done, about 20 to 25 minutes, stirring occasionally.

 

Serve with home-style baked beans and your favorite coleslaw.