spoon

Cream of AWESOME soup

Category : Stew/Soup

This incredibly flavorful treat came as a last minute inspiration while trying to come up with a vegetarian friendly filling for a crescent roll wreath I learned to make at a Pampered Chef party.

Ingredients:
2 packages refrigerated crescent rolls (8oz containers)
1 egg white, medicine lightly beaten

Filling:
16 oz regular ricotta cheese
8 oz marinated artichoke hearts
, order drained and chopped
6 oz grated parmesan cheese
2 green onions, dosage chopped
1 egg, beaten
⅓ cup Italian bread crumbs
¼ teaspoon coarse ground black pepper
¼ teaspoon garlic powder
Fresh herbs
, chopped (combine basil leaves, thyme, savory, rosemary to make 1/8 cup)

Preheat oven to 375°F

Combine all of the filling ingredients together, stirring in each ingredient before adding the next. Mix until well blended.

Unroll the crescent dough and separate into 16 triangles. On a pizza stone, arrange 8 of the triangles in a circle, the wide ends towards the middle. The corners of the wide ends should touch and the points will extend off of the pizza stone. Match the wide ends of the remaining 8 triangles and arrange points neatly in the middle. Seal the wide edges only by pinching.

Spoon the cheese mixture in a mound over the seams. Starting at the middle, lift one dough point over the cheese mixture. Continue by alternating one outer point and bring it over the mixture towards the center. Slightly overlap the triangles. Tuck the last end under the first. If you end up with a lot of dough towards the center, snip off the points and lay them over open areas of the wreath.

Brush the egg white over the dough. Bake for 30 to 40 minutes until very golden brown. Don’t undercook as the middle needs the extra time to firm up. Let rest 10 minutes before slicing.

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Ingredients
2 bunches of slender asparagus, there
snap off woody ends, bulimics
cut tips off about 1″ and set aside, chop the rest into 1″ pieces
6 medium portabello mushrooms, chopped coarse
1 leek, halved, then chopped into 1/2″ pieces
2 Tablespoons both of butter and olive oil
5 cloves of garlic, chopped
6 cups mushroom stock
1 cup white wine
1 Tablespoon Worchestershire
1 teaspoon course ground pepper
1 teaspoon salt
2 teaspoons tarragon
1/4 teaspoon cayenne
1/4 cup flour
2 cups half & half
1/3 cup shredded cheese
I used an unseasoned Mexican blend by Kraft
1/3 cup parmesan

Saute the leek and mushrooms in a soup pot until soft. Add the garlic and all the asparagus, putting the asparagus tips aside for now.

Add the wine, mushroom stock, and seasoning. Simmer until the asparagus is soft. Using a slotted spoon, remove 2/3rds of the vegetables and put into a food processor until chopped fine, but not smooth. Return to the soup pot.

Add the rest of the asparagus and simmer until soft. Whisk together the flour and half & half until perfectly smooth. Add it to the soup and simmer until it thickens up (15 minutes). Turn off the heat, add the cheese, and stir until completely incorporated into the soup.

Serve with a crusty bread.

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