Uncle Bills Fresh Young Pea Vegetable Soup Food

UNCLE BILL'S LIGHT VEGETABLE SOUP

Steps:

• In a large cooking pot, add broth, water and chicken soup base and bring to boil.
• In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
• Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
• To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
• Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
• You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.

UNCLE BILL'S FRESH STRAWBERRIES AND DIP

Steps:

• Combine vanilla yogurt, cream cheese and orange marmalade in a food processor or blender and process until smooth.
• Rinse and dry strawberries.
• Line a basket with the fresh mint leaves.
• Pour dip into a bowl and place in the center of the basket.
• Surround dip with fresh strawberries.
• Dip strawberries into the dip and enjoy.
• NOTE: If preferred, remove the hulls from the strawberries and discard.
• Place the strawberries into a large bowl.
• Pour dip over the berries and lightly mix to coat.
• Place a few mint leaves around the rim of the bowl.

UNCLE BILL'S CARROTS - TURNIP - PARSNIP DISH

Steps:

• Prepare vegetables as noted and place them in a large saucepan.
• Cover with water, bring to boil.
• Reduce heat, cover and simmer for about 30 minutues or until vegetables are tender.
• Drain well.
• Add salt, pepper and butter and mash well.
• Serve as a vegetable with your meal.
• This is also very good the next day, re-heated.
• Parsnips are available in different sizes. Measured across the top of the parsnips, Small - about 1 inch, Medium - about 1 1/2 inches, Large - about 2 inches.

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

UNCLE BILL'S PETITE PEA SALAD

Steps:

• In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
• Continue to microwave for an additional 2 minutes on HIGH (full power).
• Drain and cool completely with cold water and ice cubes; then drain.
• In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
• Chill for at least 30 minutes in refrigerator.
• Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
• Place fried bacon on paper toweling to drain.
• Crumble bacon and garnish salad when serving.

LEMON GARLIC SAUTEED PEA TENDRILS

Steps:

• Gently clean pea tendrils by wiping them with a slightly damp paper towel.
• Cut off the woody end of the pea tendrils, about one inch of the thick end.
• Heat oil in frying pan over medium high heat.
• Add pea tendrils, garlic, lemon juice, and salt
• Cook approximately 4 minutes, until pea tendrils are just wilted and still vibrantly green.
• Remove from pan immediately to avoid overcooking.