Uncle Bills Petite Pea Vegetable Soup Food

UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP

Steps:

• In a cooking pot on medium-high heat, melt butter and add olive oil.
• Add chopped onions and saute' on medium-high heat for 5 minutes.
• Add garlic and saute' for another 2 minutes.
• Add chicken broth and water and bring to boil.
• Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
• Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
• Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
• Reduce heat and add whipping cream slowly, stirring all the while when adding.
• Adjust seasonings to taste.
• Remove soup from heat and let stand for 10 minutes before serving.
• Refrigerate any unused portions.

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 VEGETARIAN MINESTRONE SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add chopped onion and sauté for 4 minutes or until just lightly browned.
• Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
• Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
• Add macaroni, cover and cook an additional 10 minutes.
• Adjust spices to suit your taste.
• Serve hot.

UNCLE BILL'S BROCCOLI SOUP

Steps:

• In a saucepan over medium-high heat, melt butter.
• Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
• In a medium size cooking pot, add water and chicken soup base and bring to boil.
• Add precooked onion/carrot/garlic to soup.
• Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
• Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
• In a blender or food processor, puree' soup in batches and return to cooking pot.
• Stir in half and half cream and remaining broccoli florets.
• In a cup, mix together flour and 1/4 cup water to form a thin liquid.
• Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
• Add soy sauce, black pepper and stir well.
• Garnish with chopped parsley when serving.
• You can also use some carrot curls for garnish.
• Serve soup hot or cold.

UNCLE BILL'S GREEN SPLIT PEA WITH HAMBONE SOUP

Steps:

• Rinse peas well in cold water and add to a large cooking pot.
• Measure 8 cups of water and add to cooking pot.
• Bring to boil, remove from heat, cover and let sit for 1 hour.
• Return to stove and bring back to boil.
• Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
• Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
• Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
• Discard ham bone.
• If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
• Remove bay leaf and discard.
• Adjust seasonings to taste.
• If you desire a smooth soup, then puree' in batches in a food processor or blender.
• Or eat the soup without puree'ing.
• If soup is too thick, add more water to your desired consistency.
• Beef broth or chicken broth may be added, just reduce the water by the amounts used.
• Smoked ham hocks are excellent to use instead of a ham bone.
• If there is not enough ham on the ham bone, then add additional ham of your choice.
• You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
• You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.

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.

UNCLE BILL'S VEGETABLE SOUP

Steps:

• In a large cooking pot, add water and bring to boil.
• Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
• Remove potatoes into a bowl and mash.
• Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
• To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
• Add mashed potato mixture and stir well.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve hot.

UNCLE BILL'S SWEET PEA SOUP

Steps:

• In a large 10 cup saucepan, on medium-high heat, melt butter, add olive oil and stir to blend.
• Add carrots, scallions, onions and saute' for 3 minutes, stirring frequently.
• Add flour, stirring constantly until well blended, about 1 minute. DO NOT LET MIXTURE BURN.
• Add chicken broth, water, chicken soup base, potatoes and cook for about 10 minutes or until potatoes are tender, stirring occasionally.
• Add peas, celery and reduce heat to simmer and cook until carrots are tender, about 4 minutes. DO NOT OVERCOOK PEAS.
• Process the soup in a food processor or blender in batches until smooth and return to saucepan.
• Stir in whipping cream, sugar, salt, nutmeg and sherry and heat soup through.
• Adjust seasonings to taste.
• Serve with a sprinkle of minced parsley.
• This soup may be eaten HOT or COLD.

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 PETITE PEA VEGETABLE SOUP

Steps:

• In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
• Reduce heat to simmer and cook until potatoes are just tender.
• Remove potatoes to a large bowl, saving the cooking water in the pot.
• Add butter to the potatoes and mash.
• Now add whipping cream and mix well to incorporate; set aside to add later to pot.
• In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
• When onions are done, add to the cooking pot.
• Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
• Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
• Add reserved mashed potato mixture, stir well and bring to boil.
• Reduce heat to simmer and cook for 3 minutes.
• Adjust seasonings to taste.
• You may also puree all or part of the soup, depending on how you prefer the soup.
• Serve soup hot.
• Refrigerate any unused portion of soup.
• NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
• Remove strings from pea pods and discard.
• Cut pea pods into small pieces and add to soup when adding the petitie peas.