Residents at the United Presbyterian Home started out the fall/winter season with hearty taco soup garnished with sour cream and creamy pumpkin soup garnished with crushed pecans. Many resident's were surprised by how tasty the pumpkin soup was and ordered a bowl after having a sample. One resident commented "a great way to warm up on a cold day."
Pumpkin soup
6 cups chicken stock
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
| Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. | |
| Puree the soup in small batches (1 cup at a time) using a food processor or blender. | |
| Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley. Taco Soup
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
 1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
Chef Cory Evans Morrison Senior Dining United Presbyterian Home |