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Sausage and Lentil Stew-
- 3 slices thick-cut bacon,diced
- 1 large yellow onion,diced(about 1 1/2 cups
- 3 large carrots
- 3 celery stalks,diced(about 1 cup)
- 2 bay leaves
- 8 ounces French lentils
- 1pound andouille sausage,cut into 1/4-inch-thick diagonal slices
- 2 cups coarsely chopped kale
- One 28-ounce can whole tomatoes,with juice
- 6 cups low sodium ckicken broth
- 2 teaspoons kosher salt &1/2 teaspoon freshly ground pepper
- Grated Asiago or Parmesan cheese
Broccoli Cheese Soup
1/4 cup butter
1 cup chopped onion
3 tablespoons all purpose flour
2 1/2 cups chicken broth
2 cups half-and-half
1 (14-ounce)package frozen broccoli florets
1 cup matchstick carrots 3/4 salt &1/4 teaspoon ground white pepper
1/8 teaspoon dried thyme
2 cups shredded Chedder cheese-Garnish : with fresh thyme
In a large dutch oven,melt butter over med.heat. Add onion,and cook for 5 mins. Add garlic,and cook for 3 mins. Add flour,and cook for 2mins,stirring constantly. Whisk in chicken broth and half-and-half.Stir in broccoli,carrots,salt,white pepper,and thyme. Bring to a boil,reduce heat,and simmer uncovered for 20 mins.Add cheese,stirring until smooth. Garnish with fresh thyme. Soup can be made ahead and frozen for up to 1 month. Thaw in refrigerator.
So Delicious,Enjoy!
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