Here is some of the yummy food and recipes we enjoyed at the Relief Society Progressive Dinner!
Baked Potato Soup
• 2/3 cup butter
• 2/3 cup flour
• 7 cups milk (you can use 2%, but whole milk does make this soup really creamy)
• 4 large baking potatoes, baked, cooled, and cubed, about 4 cups ( you can use red potatoes as well, and if you do not like the skin on your potatoes you can peel them)
• 4 green onions, thinly sliced
• 10 – 12 strips bacon, cooked, drained, and crumbled
• 1 ¼ cups shredded mild cheddar cheese
• 1 cup (8 oz) sour cream
• Salt & pepper to taste
Preparation:
• In a large stockpot over low heat, melt butter.
• Stir in flour; stir until smooth & bubbly.
• Gradually add milk, stirring constantly, until sauce has thickened. (you are basically making a white sauce at this point)
• Add potatoes & onions.
• Continue to cook, stirring constantly, until soup begins to bubble.
• Reduce heat; simmer gently for 10 minutes.
• Add remaining ingredients; stir until cheese is melted.
• Serve baked potato soup immediately.
• Recipe serves 6 to 8.
Green Salsa Tortilla Soup
Serves 4
Ingredients:
12 oz salsa verde
3 cup rotisserie chicken (cooked chicken pieces 1 small deli counter)
15 oz cannellini beans (drained)
3 cup chicken broth
1 tsp ground cumin
2 green onions (chopped)
1/2 cup sour cream
tortilla chips (optional)
Method:
1- Empty the salsa into a large saucepan.
2- Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired).
3- Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
4- Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
5- (For a soupier dish, use 4 cups of broth).
Cold Cauliflower Soup
*I made it Dairy-free by using soy milk and soy cream instead of milk and fresh cream.
Ingredients for 4-5 people cf. 1cc=1ml, 1oz=about30ml, 1.7oz=about50ml
Cauliflower ..... 300g (I used more than double this amount.)
Laurier/Bay leaf ..... 1 leaf
Bouillon cube ..... 1 (I substituted vegetable broth for the bouillon cube and water.)
Milk ..... 500cc (1cup = 200cc, 2 1/2 cups in Japan. 1cup = 236cc in USA. So, 2 cups & 28cc, a little more than 2 cups in USA.)
Fresh cream ..... 300cc (1 1/2 cups in Japan. 1 cup & 64cc, 1 1/4 cups in USA.)
Salt ..... 1 tsp
Black pepper ..... a little
How to cook it:
1. Divide the cauliflower into small pieces and put in a pan. Add enough water to almost cover cauliflower. Add Bay leaf and bouillon cube. Boil until a toothpick can easily be inserted into the stems. Once soft, remove Bay leaf.
2. Pour mixture into mixer, liquid included. Add milk, cream and salt. Blend until smooth.
3. Once smooth, pour into bowl and refrigerate. Once chilled, seperate into soup bowls. Season with green onions and black pepper to taste.
ALL WERE YUMMY!!!! Leaves you wanting MORE!