BULK KITCHEN TOWELS RECIPES

Name: Tuscan Cauliflower Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 4 cups fresh cauliflowerets (about 14 ounces); 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 2 cups water; 2 garlic cloves, minced; 1 pound bulk Italian sausage; 1 cup sliced fresh mushrooms; 1 cup heavy whipping cream; 1/4 teaspoon pepper; 1/2 pound bacon strips, cooked and crumbled

TUSCAN CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT

Tuscan Cauliflower Soup Recipe: How to Make It image

A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. —Heather Bewley, Bemidji, Minnesota

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 9

Ingredients

4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Steps:

In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

Nutrition Facts : Calories 358 calories, FatContent 30g fat (14g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 17g protein.

MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT

Mexican Chorizo and Corn Soup Recipe: How to Make It image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 1063mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

More about "bulk kitchen towels recipes"

TUSCAN CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT

A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. —Heather Bewley, Bemidji, Minnesota
From tasteofhome.com
Reviews 4.1
Total Time 30 minutes
Category Lunch
Cuisine Europe, Italian
Calories 358 calories per serving

In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

See details

MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Lunch
Cuisine North America, Mexican
Calories 269 calories per serving

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

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Reviews 4.7
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Calories per serving

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