Roasted Winter Vegetable and Orange Soup

We realize the combination of vegetables and orange seems unusual, but trust us, this soup is delicious

Roasted Winter Vegetable and Orange Soup
Print
Ingredients
  1. When the cold winds blow, warm up with this soulful soup.
  2. 1 large onion, coarsely chopped 1
  3. 2 small parsnips, peeled and coarsely 2 chopped
  4. 2 cups coarsely chopped peeled sweet 500 mL
  5. potato (about 1 medium)
  6. 2 cups coarsely chopped peeled 500 mL
  7. butternut squash (about 1 small)
  8. 3 tbsp vegetable oil, divided 45 mL
  9. 1 tbsp chopped gingerroot 15 mL
  10. 1 tsp ground coriander 5 mL
  11. 4 cups chicken broth 1 L
  12. 1 tsp liquid honey 5 mL
  13. Juice of 1 orange
  14. Salt and freshly ground black pepper
  15. Chopped fresh cilantro or parsley
  16. Sliced almonds, toasted
Instructions
  1. Preheat oven to 375°F (190°C). In a large bowl, toss onion, parsnips, sweet potato and squash with 2 tbsp (25 mL) of the oil. Spread in a single layer on a large rimmed baking sheet and roast, turning once, for 45 to 50 minutes or until softened and browned. In a large saucepan, heat the remaining oil over medium heat. Sauté ginger and coriander until fragrant, about 15 seconds. Add roasted vegetables, chicken broth and honey; bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to pan, if necessary. Stir in orange juice and reheat over medium heat, stirring often and adding a little water if soup is too thick, until steaming. Season to taste with salt and pepper. Serve garnished with cilantro and almonds. Serves 6.
  2. Make ahead: Let soup cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month. Thaw and reheat to serve.
  3. Tip: Roasting the vegetables takes awhile, but it caramelizes their natural sugars, making them sweet and delicious.
  4. Variation: Use carrots, turnips, pumpkin or regular potatoes in place or one or two of the vegetables in this recipe. Just be sure to include one orange vegetable for an appealing and colorful soup.
Notes
  1. From: Bravo! Best of Bridge Cookbook
The Best of Bridge https://www.bestofbridge.com/

A penny saved is a government oversight.

Different Spinach Salad

This dressing really has added zip!

Different Spinach Salad
Print
Ingredients
  1. 1 pkg. fresh spinach
  2. 1 head butter lettuce
  3. 2 cups fresh bean sprouts
  4. 1 can water chestnuts, drained and sliced
  5. 3/4 cup bacon, cooked and crumbled
Dressing
  1. 1/2 cup salad oil
  2. 1/4 cup sugar
  3. 1/4 cup ketchup
  4. 2 Tbsp. red wine vinegar
  5. 1/2 tsp. Worcestershire Sauce
  6. 1 small onion, finely chopped
  7. 1/4 tsp. dry mustard
  8. 1/2 tsp. salt
  9. 1/4 – 1/2 tsp. cayenne pepper
Instructions
  1. Wash spinach and lettuce, drain and dry. Combine dressing ingredients and blend til smooth. Set in fridge for at least 1 hour. Add dressing just before serving.
Notes
  1. Book Reference – Grand Slam (Page: 79)
  2. Poverty: a state of mind brought on by a neighbour’s new car.
  3. Share on facebookShare on printShare on emailShare on twitter
The Best of Bridge https://www.bestofbridge.com/
Poverty: a state of mind brought on by a neighbour’s new car.

Roasted Tomato Basil Soup

Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner

Roasted Tomato Basil Soup
Print
Ingredients
  1. Roasted Tomato Basil Soup
  2. Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner.
Ingredients
  1. 3 lb. ripe Roma tomatoes, cut in half lengthwise
  2. 1/4 cup olive oil
  3. 1 Tbsp. salt
  4. 1 1/2 tsp. ground pepper
  5. 2 Tbsp. olive oil
  6. 2 cups chopped onions
  7. 6 garlic cloves, minced
  8. 1/4 tsp. red pepper flakes
  9. 1 – 28 oz. (798 ml) can plum tomatoes and juice
  10. 2 cups torn fresh basil leaves
  11. 1 tsp. thyme
  12. 4 cups chicken stock
Instructions
  1. Preheat oven to 400 F. Toss tomatoes with oil, salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes.
  2. In large pot over medium heat, heat oil and saute onions,garlic and red pepper flakes until onions start to brown.
  3. Add canned tomatoes, basil, thyme and chicken stock. Add oven-roasted tomatoes, including any liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in batches to a coarse mixture. Serve hot or cold.
The Best of Bridge https://www.bestofbridge.com/

Warm Spinach Salad with Apples and Brie

This is a winner!!

Warm Spinach Salad with Apples and Brie
Print
Ingredients
  1. 4 large Granny Smith apples
  2. 1/4 cup maple syrup
  3. 8 cups washed spinach leaves
  4. 1/2 lb. brie, cut in small pieces
  5. 1/2 cup toasted pecans
Dressing
  1. 1/4 cup apple cider or apple juice
  2. 3 Tbsp. cider vinegar
  3. 1 tsp. dijon mustard
  4. 1 garlic clove, minced
  5. 1/4 cup olive oil
  6. salt and pepper to taste
Instructions
  1. Peel and core apples; cut into 1/2″ slices. Arrange on baking sheet and brush with syrup. Broil until golden; turn, brush syrup on other side and broil. Place spinach in large bowl. Whisk dressing ingredients together in a small saucepan and heat until simmering. Pour over spinach, toss and add cheese, apples and nuts. Dee-lish!!
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
The Best of Bridge https://www.bestofbridge.com/

Garlicky Tortellini Soup

Badda Boom – Badda Bing – if soup is your thing!

Garlicky Tortellini Soup
Print
Ingredients
  1. 1 Tbsp. butter
  2. 6-8 cloves garlic, chopped. (use it all – honest!)
  3. 4 cups chicken broth
  4. 6 oz. (170 g.) cheese tortellini
  5. 14 oz. can diced tomatoes with liquid
  6. or 2 1/2 cups skinned, chopped fresh ripe tomatoes
  7. 10 oz. (300 g) bag of spinach, stems removed
  8. 8-10 fresh basil leaves, coarsely chopped
  9. parmesan cheese, grated
Instructions
  1. Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 0)
The Best of Bridge https://www.bestofbridge.com/

The problem with the gene pool is that there is no lifeguard.

Hamburger Soup

Don’t be deceived by the name – this is a family favorite and a breeze for entertaining. This recipe makes 18 soup ladles and freezes very well.

Hamburger Soup
Serves 10
Print
Ingredients
  1. 1 1/2 lbs. ground beef 750 G
  2. 1 medium onion,finely chopped
  3. 1 – 28 oz. can tomatoes 796 mL
  4. 2 cups water 500 mL
  5. 3 – 10 oz.9284 mL) cans consomme
  6. 1 – 10 oz. can tomato soup 284 mL
  7. 4 carrots, finely chopped
  8. 1 bay leaf
  9. 3 sticks celery, finely chopped
  10. parsley
  11. 1/2 TSP thyme 2ML
  12. pepper to taste
  13. 1/2 cup pot barley 125 mL
Instructions
  1. Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day.
The Best of Bridge https://www.bestofbridge.com/
They say that a dog is a man’s best friend. I don’t think so. How many friends have you had neutered?