Welcome Sisters

This is our own Relief Society site for our ward. It is a in an effort to bring us closer together. It is another way to feel a part and be connected. This is like another newsletter. I hope you find it encouraging and supportive in our sisterhood. Enjoy!!
This is not an official web site of The Church of Jesus Christ of Latter-Day Saints or of the general Relief Society.

Tuesday, December 28, 2010

Devotional Soup Recipes

The RS Christmas Devotional was amazing! Thanks to all who participated or helped in any way! What a success!!

Fresh Pea Soup
2 tbsp. unsalted butter
2 c. Chopped leeks, white and green parts (2 leeks)
1 c. Chopped yellow onion
4 c. Chicken stock/broth
5 c. Fresh or frozen peas (2- 10 oz. Packages frozen peas)
2/3 c. Chopped fresh mint
2 tsp. Salt
1/2 tsp. Pepper
1/2 c. Sour cream
1/2 c. Chopped chives
Heat butter in large pot, add leeks and onion, cook over medium heat for 5-10 min. Until onion is tender. Add chicken stock, increase heat to high and bring to boil. Add peas and cook for 3-5 min. Until peas are tender. Off the heat add mint, salt and pepper. Puree soup in batches. Whisk in sour cream and chives for seasoning.

Butternut Squash Soup
5 tbsp. Butter
6 c. Cubed butternut squash (about one butternut squash)
1 c. Dark brown sugar
2 granny smith apples peeled, cored and chopped (2 c.)
5 c. Water
1 c. Apple cider
1 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Dried sage leaves
1/4 tsp. Ground cloves
2/3 c. Heavy cream
2/3 c. Sour cream
1/8 tsp. Nutmeg for garnish
Melt butter in large pot over medium-high heat. Sauté squash and brown sugar, until slightly softened, 15 min. Add apples, water, cider, salt, cinnamon, sage and cloves and bring to a boil. Reduce heat, cover and simmer until apples are tender. 30 min. Cool slightly. Working in batches, puree soup in blender. Return soup to pot and stir in heavy cream. When ready to serve top each bowl with 1 tbsp. Sour cream. Dust with nutmeg.

Turnip Soup
2 oz. Unsalted butter
1 1/4 lbs. Yellow onions, thinly sliced (4 c.)
3 ribs celery, chopped (1 c.)
1 bay leaf
3 tbsp. Chopped garlic
10 c. Chicken stock/broth
2 lbs. Turnips, peeled and diced
1/4 c. Heavy cream
4 oz. Diced ham or bacon
Melt the butter in 6qt. Stock pot over medium-heat. Add onions and celery. Season with salt and pepper, stirring until vegetables are soft and lightly golden, about 8 min. Add bay leaf and garlic, stirring for 2 min. Add the stock and turnips and bring mixture to a boil. Reduce heat to medium simmer, uncovered until turnips are very soft and mixture is thick and creamy, about 1 hour. Remove soup from heat. Discard bay leaf. Puree soup in batches, slowly add cream. Reason the soup. In a small sauté pan, over medium heat, render the ham until crispy. Remove and drain on paper towels and set aside. Garnish soup with ham when served.