2. Melt butter with 2 tablespoons olive
oil in the now empty pot and heat over
medium high heat. Add onions and
carrots and cook, while stirring, for 3
minutes. Add bell pepper and garlic and
cook for 1 minute. Sprinkle in flour then
cook, stirring constantly for 3 minutes (it
will be thick).
3. Turn heat to low and gradually stir in 8
cups chicken broth. Whisk 3 tablespoons
cornstarch with 1 cup additional
chicken broth and add to soup. Stir in
chicken, beans, chicken bouillon and
all remaining herbs and spices. Stir in
lasagna noodles.
4. Bring to a boil then reduce to a simmer
until lasagna noodles are tender, stirring
occasionally so noodles don’t stick to
bottom (approximately 20-30 minutes).
5. Turn heat to low, discard bay leaf and stir
in half and half, optional heavy cream
and spinach and warm through. Stir in
1 cup Parmesan cheese until melted.
Stir in additional half and half or broth if
desired for a less “chunky” soup. Season
with additional salt and pepper to taste.
Garnish individual servings with desired
amount of cheeses.
Winter Squash Soup
source: errenskitchen.com
Ingredients:
• 2 tablespoon butter
•
•
•
•
•
•
•
•
1 tablespoon olive oil
1 large onion chopped
2 stalks celery chopped
2.5 pounds winter squash peeled, deseeded
and cut into chunks
1 tablespoon honey
5 cups chicken stock
Salt and Pepper to taste
Parsley (fresh) chopped to serve (optional)
Instructions: 3. Add the honey and chicken stock, bring
to a simmer and cook until the squash is
tender.
1. Melt the butter and oil in a large
saucepan. Add the onions and celery,
and gently cook until really soft – about
15 mins. 4. Remove from heat and using a hand
blender, blitz until smooth (adding a bit
more stock or water if the soup is too
thick).
2. Add the squash and cook, stirring for 5
mins. 5. Season to taste with salt and pepper.
Reheat before serving, sprinkle with
chopped parsley.
30
January 2019
INSIGHT