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Simmering Soups
Tuscan-Style Sausage and White Bean Soup,
Easy Cream of Broccoli Soup,
Creamy Roasted Red Pepper Soup and
Cheeseburger Soup
 (Family Features) - When the air turns chilly, come home to a simmering soup.
It's one of the best kinds of edible therapy for you and
your family. Give that soup a satisfyingly rich flavor and
creamy texture when you use a "secret" ingredient as close
as your pantry.
Evaporated milk is a kitchen staple that works a special
magic in recipes. Made through a process in which extra
water is removed from milk, canned evaporated milk has more
richness than refrigerated milk. It also has less fat than
half-and-half, along with twice the amounts of calcium and
protein compared to other milk or cream products.
Tuscan-Style Sausage and White Bean Soup
Makes 8 servings
1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1 can (14.5 fluid ounces) chicken broth
1/2 to 1 pound mild Italian sausage, cooked and drained
1 can (15.5 ounces) cannellini (white kidney beans), undrained
Salt
Ground black pepper
MELT butter in medium saucepan over medium heat. Add onion
and garlic; cook, stirring occasionally, 1 to 2 minutes or
until onion is tender. Stir in flour. Gradually stir in
evaporated milk and broth. Cook, stirring constantly, until
mixture comes to a boil. Add sausage and beans. Heat
through. Season to taste with salt and ground black pepper.
Easy Cream of Broccoli Soup
Makes 6 servings
3/4 cup water
1 package (16 ounces) frozen chopped broccoli
1 can (14.5 fluid ounces) chicken broth
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
BOIL water in medium saucepan. Add broccoli; bring to a
boil. Cover; reduce heat to low. Cook 5 to 7 minutes or
until tender; drain. Place half of broccoli and chicken
broth in food processor or blender; cover. Process until
smooth.
MELT butter in same saucepan over medium heat. Add onion;
cook, stirring occasionally, 1 to 2 minutes or until onion
is tender. Stir in flour. Gradually stir in evaporated milk.
Cook, stirring constantly, until mixture comes to a boil.
Add broccoli mixture and remaining chopped broccoli. Heat
through.
Creamy Roasted Red Pepper Soup
Makes 6 servings
1/4 cup (1/2 stick) butter or margarine, divided
1/2 cup chopped onion
1 garlic clove, finely chopped
1 jar (12 ounces) roasted red peppers, drained, seeds removed
1/4 cup all-purpose flour
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1 can (14.5 fluid ounces) vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
MELT 2 tablespoons butter in medium saucepan over medium
heat. Add onion and garlic; cook, stirring occasionally, 1
to 2 minutes or until onion is tender. Transfer onion
mixture to blender container. Add red peppers; cover.
Process until smooth.
MELT remaining butter in same saucepan. Stir in flour.
Gradually stir in evaporated milk and broth. Cook, stirring
constantly, until mixture comes to a boil. Stir in red
pepper mixture, salt and pepper. Heat through.
Cheeseburger Soup
Makes 8 servings
1/2 pound ground beef
4 tablespoons butter or margarine, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
2 cans (14.5 fluid ounces each) chicken broth
4 cups (3 medium) peeled and diced potatoes
1/4 cup all-purpose flour
2 cups (8 ounces) cubed pasteurized prepared cheese product
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
COOK ground beef in large saucepan over medium heat until
brown; drain. Melt 1 tablespoon butter in same saucepan over
medium heat. Add onion, carrots, celery and basil; cook,
stirring occasionally, about 10 minutes or until tender. Add
broth, potatoes and cooked beef; bring to a boil. Reduce
heat to low; cover. Cook, stirring occasionally, 10 to 12
minutes or until potatoes are tender.
MELT remaining butter in small saucepan over medium heat.
Add flour; cook, stirring constantly, 3 to 5 minutes or
until bubbly. Add to soup; bring to a boil. Cook, stirring
occasionally, 2 minutes. Reduce heat to low; add cheese,
milk, salt and pepper. Stir until cheese is melted.
Evaporated Milk: a Creamier Milk, a Slimmer Cream
Use evaporated milk in place of half-and-half to make
recipes richer and creamier, yet lower in fat. Try adding
this "slimmer cream" to your coffee, favorite fettuccine
Alfredo sauce, quiche filling, custard or homemade ice cream
recipe. You can also substitute regular, lowfat or fat-free
evaporated milk in recipes that call for adding refrigerated
milk. When you stir this "creamier milk" into convenience
products like macaroni and cheese mixes, instant mashed
potatoes, instant puddings or condensed soups, you'll get a
creamier flavor and texture with more homemade appeal.
Visit VeryBestBaking.com for more recipes.
SOURCE: Nestlé Carnation Milks
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