Showing posts with label breadcrumbs. Show all posts
Grilled Mushroom Soup with Garlic Bread Crumbs!!!
Ingredients:
2 quarts button mushrooms – sliced
2 bunches scallions – chopped
3 stalks celery – sliced
3 cloves garlic – chopped
4 cups chicken broth
1 cup milk
1 tsp. butter
Drizzle of olive oil
Garlic Bread Crumbs:
1 cup homemade bread crumbs or Italian style bread crumbs
2 large cloves of garlic – chopped
1 tsp. lemon juice
Grated Romano cheese
1 tsp. butter
Drizzle of olive oil
For the Soup:
Heat a griddle and place the sliced mushrooms on the griddle. Drizzle a little olive oil over the mushrooms and let grill to a beautiful golden color.
Heat a soup pot with the tsp. of butter and a drizzle of olive oil. Add the scallions, celery, garlic and grilled mushrooms. Sauté for a minute or two and add the chicken broth. Bring the soup to a low simmer, turn off the heat and add the milk and cover.
Garlic Bread Crumbs:
Heat a small frying pan with the butter and a drizzle of olive oil. Add the garlic and bread crumbs and sauté until the garlic get slightly golden. Add the lemon juice and grated Romano cheese and toss.
Serve with rice or noodles and top with the bread crumbs.
This soup is a nice warm up to the end of a day.
With Love,
Catherine
xo
Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!!
Ingredients:
2 cups of canned, unsweetened pumpkin
1 – 29 oz. can of cannellini beans – drained
1 - 28 oz. can of crushed tomatoes
5 cloves of garlic – chopped
1 red onion – chopped
1 large or 2 small Jalapeño’s – chopped
Handful of fresh basil – chopped
Handful of fresh oregano – chopped
6 oz. of marinated artichokes – plus a little of the marinade
2 cups of chicken broth
1 cup fresh Italian bread crumbs
Grated Romano cheese
Olive oil
Heat a sauce pot with a drizzle of olive oil and add the garlic, jalapeño, onion and sauté until the garlic is slightly golden. Add the artichokes, basil and oregano; continue to sauté. Add the crushed tomatoes, chicken broth and the drained cannellini beans.
Simmer on low for about 25-30 minutes.
Heat a small frying pan with a drizzle of olive oil. Add 2-3 cloves of chopped garlic and 1 cup of fresh breadcrumbs. Toss until the crumbs are a beautiful golden color and remove from heat.
Serve the soup with a little of the breadcrumbs on top and some grated Romano cheese.
This dish is also delicious over rice.
It is a hearty and perfect fall dish.
With Love,
Catherine
xo