The Doves Nest Fresh Squash And Cheese Soup Food

APPLE-CHEDDAR-SQUASH SOUP

Steps:

• Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
• Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

THE DOVE'S NEST TEXAS CHOWDER

Steps:

• Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
• Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
• Simmer until the cheese is melted, stirring frequently.
• Ladle into soup bowls.

THE DOVE'S NEST ARTICHOKE CHEDDAR SOUP

Steps:

• Saute the onions, carrots and celery in the butter in a stockpot ntil tender.
• Stir in the flour and cornstarch. Add the chicken broth and milk.
• Cook over medium heat until the mixture begins to boil and thicken; stirring frequently; reduce heat.
• Add the cheese and pepper. Simmer until the cheese is melted, stirring frequently.
• Stir in the artichoke hearts and salt. Ladle the warm soup into soup bowls.

THE DOVE'S NEST TOMATO BASIL SOUP

Steps:

• Saute the onion, garlic and bacon in the olive oil in a large saucepan until the bacon is cooked through and the vegetables are tender.
• Add the tomatoes and chicken stock. Bring to a boil; remove from heat.
• Pour into a blender container. Process until the mixture is pureed.
• Stir in the vinegar, cream, basil, salt and pepper to taste.
• Ladle into soup bowls. Serve immediately.

SQUASH SOUP

Steps:

• Slice the squash into a large sauce pan & cover with water.
• Cook until very tender, then drain off the water.
• Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
• On medium heat, reheat the squash mixture.
• Meantime, cut the Velveeta cheese into chunks.
• When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
• The chopped onion & garlic salt can be added as the cheese continues to melt.
• When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.

THE DOVE'S NEST WHITE CHILI

Steps:

• Heat the olive oil in a large stockpot over medium-high heat.
• Add the onion.
• Saute for 3 to 5 minutes or until softened.
• Add the garlic.
• Cook for 1 to 2 minutes longer.
• Do not brown.
• Add the tomatoes, tomatillos and jalapeno.
• Cook until the tomatillos are tender, stirring occasionally.
• Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
• Cook until heated through, stirring frequently.
• Season with salt and pepper.
• Ladle the chili into serving bowls.
• Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.

THE DOVE'S NEST FRESH SQUASH AND CHEESE SOUP

Steps:

• Combine the zucchini, squash, onion, garlic and chicken stock in a large stockpot.
• Cook over high heat until the mixture begins to boil, stirring occasionally.
• Boil until the vegetables are tender; reduce heat.
• Stir in the soup, evaporated milk, 4 cups cheese, oregano, cumin, salt and pepper to taste. Simmer until the cheese is melted, stirring occasionally.
• Ladle into soup bowls.
• Garnish with additional shredded cheese, bacon bits and green onions.