Potato Chowder

-Scrub a bunch of taters
-Boil in well salted water
-In a large pot, saute all kinds of root vegetables (carrots, parsnips, turnips, radishes, red onion) in vegetable oil, add garlic a minute before veggies are tender
-Use blender to liquefy potatoes WITH potato water and 2% or whole milk plus butter and spices added to the broth
-Add broth to veggies!

TUSCAN WHITE BEAN SOUP

INGREDIENTS:
4 ounces pancetta or bacon, finely diced
1 small white onion, peeled and diced
5 cloves garlic, peeled and minced
8 cups good-quality chicken stock
4 (15-ounce) cans cannellini beans, rinsed and drained
1 bay leaf
1 large sprig fresh rosemary
salt and freshly-ground black pepper

DIRECTIONS:

Heat pancetta (or bacon) in a large stockpot over medium-high heat.  Cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute olive oil in place of the 3 tablespoons of bacon grease.)
Add onion and cook for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and cook for 1-2 minutes until fragrant, stirring occasionally.
Add chicken stock, beans, bay leaf, rosemary and half of the cooked pancetta (or bacon).  Stir to combine.  Continue cooking the soup until it reaches a simmer.  Then reduce heat to medium-low, cover partially, and let the soup simmer for 10-20 minutes so that the flavors will meld.
Add salt and pepper to taste.  (I definitely recommend a generous pinch or two of black pepper, and extra salt if needed, depending on your chicken stock.)  Remove the bay leaf and rosemary.
Serve warm, topped with the extra pancetta (or bacon).  Garnish with Parmesan and serve with Italian bread if desired.

Cabbage Soup

Ingredients 

1 pound pork butt, cut into small cubes

1 1/2 quarts chicken stock

4 cups water

3 allspice berries

3 bay leaves

1 tablespoon dried marjoram

1 cup sauerkraut, plus around 4 tablespoons juice

1 large potato, peeled and diced

2 carrots, minced

3 stalks celery, minced

1 small onion, diced

2 cups fresh cabbage, shredded thin

Directions

Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor.

Add sauerkraut and simmer for 20 minutes. Add potato and simmer for 5 minutes. Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice.

Lemon Chicken Orzo

Ingredients:

3 chicken breasts, cooked and cubed

2 Tbsp olive oil

1.5 cup chopped carrots (4 big carrots)

1.5 cup chopped celery (6 stalks)

1 cup chopped onion ( 1 large onion)

1 big lemon (zested & juiced, separately)

1 Tbsp chopped fresh thyme

12 cups chicken stock

2 cups orzo

fresh tarragon, salt, & pepper (to taste)

Directions:

Heat up soup pot, add oil, carrots, celery, & onion. Cook for about 10 minutes. Add the chicken, stock, & thyme. Boil for 10 minutes. Remove heat and add lemon juice & zest. Cook orzo separately and add to bowl upon serving (otherwise it turns to mush and soaks up all of your broth). Serve with fresh tarragon, fresh thyme, and thinly sliced lemon.