(ARA) – No matter what the season, people frequently turn to a comforting bowl of soup for lunch or dinner. What surprises many is how easy it can be to make sensational homemade soups. Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen.
Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy homemade soups throughout the year:
Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you’ll come home to an inviting aroma and a dinner that’s ready to enjoy. Add a crusty bread or salad to round out the meal.
Savory Vegetable Beef Soup and Twice-Baked Potato Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the pur?ed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.