PEPPERIDGE FARM CROUTONS RECIPES

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CHICKEN POT PIE SOUP RECIPE | INA GARTEN | FOOD NETWORK



Chicken Pot Pie Soup Recipe | Ina Garten | Food Network image

One of my ultimate comfort foods is chicken pot pie. I love it because it’s warm and comforting but also because it’s an entire meal in a pie crust. How bad could that be? I was walking through an airport one day and spotted chicken pot pie soup on a menu at the food court and thought it sounded like a great idea. Curiously, it was harder to make than I thought; my first attempts just tasted like chicken pot pie, not soup. But I played around with the recipe and ultimately made a delicious, hearty chicken soup with homemade chicken stock (find my recipe at foodnetwork.com/inastock), roasted chicken, lots of vegetables and — in place of the crust — puff pastry croutons. The secret to this recipe is frozen peas and frozen pearl onions, which makes the prep really easy!

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings of soup and 12 puff pastry croutons

Number Of Ingredients 20

3 chicken breasts, skin-on, bone-in (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter
5 cups chopped leeks, white and light green parts (3 leeks) (see Cook’s Note)
4 cups chopped fennel, tops and cores removed (2 bulbs)
3 cups (1/2-inch) diced scrubbed carrots (5 medium)
1 tablespoon minced garlic (3 cloves)
1 tablespoon chopped fresh tarragon leaves
1/4 cup Wondra flour
3/4 cup cream sherry, divided 
7 cups good chicken stock, preferably homemade
1 (2-by-3-inch) piece of Italian Parmesan cheese rind
1 (10-ounce) box frozen peas
1 cup frozen whole pearl onions
1/4 cup minced fresh parsley
Puff Pastry Croutons (recipe follows)
1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted
1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350˚ F.
  • Place the chicken on a sheet pan skin-side up, rub the skin with olive oil and season generously with salt and pepper. Roast for 35 minutes, until a thermometer registers 130˚ F to 140˚ F. Set aside until cool enough to handle. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Set aside. 
  • Meanwhile, melt the butter in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel and carrots and sauté over medium-high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute. Sprinkle on the flour and cook, stirring constantly, for 2 minutes. Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper and the Parmesan rind. Bring to a boil, lower the heat and simmer, partially covered, for 20 minutes.
  • Add the chicken, peas and onions and simmer uncovered for 5 minutes. Off the heat, remove the Parmesan rind and add the remaining 1/4 cup of sherry and the parsley. Serve hot in large shallow bowls with two Puff Pastry Croutons on top.
  • Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
  • Lightly dust a board and rolling pin with flour. Unfold the sheet of puff pastry on the board, dust it lightly with flour and lightly roll the pastry just to smooth out the folds.
  • With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown.

BROCCOLI CHEDDAR SOUP RECIPE | BON APPéTIT



Broccoli Cheddar Soup Recipe | Bon Appétit image

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you'd find in your corporate cafeteria, with creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

Provided by Sarah Jampel

Yield 4 servings

Number Of Ingredients 11

2 onions
4 garlic cloves
3 Tbsp. unsalted butter
½ tsp. crushed red pepper flakes, plus more for sprinkling
Kosher salt
Freshly ground black pepper
2 heads of broccoli
1 medium russet potato
8 oz. sharp cheddar cheese
4 thick slices rustic white bread
½ cup plain Greek yogurt

Steps:

  • Halve 2 onions. Peel and coarsely chop. Peel and smash 4 garlic cloves, then coarsely chop. No need to break out your best knife skills because it’s all going to get blended, but try to cut everything into somewhat even pieces so they cook at the same rate.
  • Melt 3 Tbsp. unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp. red pepper flakes; season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes.
  • Meanwhile, trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1"–2" pieces. Peel 1 medium russet potato. Coarsely chop into 1"–2" pieces.
  • Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp. salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.
  • Meanwhile, chop reserved florets into small pieces (you can take the time to separate them into baby florets or just have at them with your chef’s knife). Grate 8 oz. sharp cheddar cheese on the large holes of a box grater. You should have about 2 1/2 cups.
  • Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Some blender advice: Don't fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender. Your soup won’t be quite as smooth, but it will still be great. Return purée to pot.
  • Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. Cover and reduce heat to low; set aside while you make the cheddar croutons.
  • Heat broiler. Broil 4 thick slices rustic white bread on a rimmed baking sheet until lightly browned (watch closely: broilers vary dramatically in power!), 2–3 minutes. Turn bread over (soft side up), then sprinkle with reserved cheddar cheese and a few flecks of red pepper flakes. Continue to broil until cheese is bubbling and browned in spots, 2–3 more minutes.
  • Remove soup from heat and stir in ½ cup plain Greek yogurt. Season generously with black pepper; taste for salt.
  • Cut cheese toasts into 1" (spoon-sized!) pieces. Divide soup among bowls. Top with cheddar croutons.

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CHICKEN POT PIE SOUP RECIPE | INA GARTEN | FOOD NETWORK
One of my ultimate comfort foods is chicken pot pie. I love it because it’s warm and comforting but also because it’s an entire meal in a pie crust. How bad could that be? I was walking through an airport one day and spotted chicken pot pie soup on a menu at the food court and thought it sounded like a great idea. Curiously, it was harder to make than I thought; my first attempts just tasted like chicken pot pie, not soup. But I played around with the recipe and ultimately made a delicious, hearty chicken soup with homemade chicken stock (find my recipe at foodnetwork.com/inastock), roasted chicken, lots of vegetables and — in place of the crust — puff pastry croutons. The secret to this recipe is frozen peas and frozen pearl onions, which makes the prep really easy!
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Reviews 4
Total Time 1 hours 35 minutes
Category main-dish
  • With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown.
See details


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See details


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