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Here’s a “Souper Encyclopedia” of favorite Pick Tennessee soup recipes you’ll enjoy long after this winter weather passes. Enjoy!

Keep your cooking local even in winter by using local dairy products in these cream-based soups.

Slow Cooker Creamy Tomato Soup

You will need:

  • 1 tablespoon vegetable oil
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped onions
  • 1 (28-oz.) can whole tomatoes
  • 3-1/2 cups vegetable or chicken stock
  • 1 teaspoon fresh thyme
  • 1/4 cup chopped fresh basil
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk, room temperature
  • 3/4 cup cream, room temperature
  • 1/3 cup + 3 tablespoons freshly shredded Parmesan cheese, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Whole basil leaves for garnish

Place the oil in a large skillet over medium heat. When hot, add the carrots, celery and onions. Cook 7-8 minutes or until soft. Transfer to a large slow cooker. Drain the juice from the tomatoes into the cooker and roughly chop the tomatoes. Add to the cooker along with the stock, thyme, basil, and bay leaf. Cover and cook on low for 6 hours. Remove and discard bay leaf. With an immersion blender, puree the mixture until not quite smooth. In a large skillet over low heat, melt the butter. Whisk in the flour and cook, whisking constantly until the flour is golden brown, around 4-5 minutes. Slowly whisk in 1 cup of the hot soup, then stir in the milk and cream. Transfer to the slow cooker and add the 1/3 cup of Parmesan, salt and pepper. Cover and cook on low 30 minutes longer. Serve with a garnish of the remaining cheese and whole basil leaves.

Yield: 6 servings

Watercress & Garlic Soup

Yield: 4 servings

  • 3 baking potatoes, peeled and diced
  • 2 garlic bulbs, cloves separated and peeled
  • 2 bay leaves
  • 1 tablespoon coarsely chopped fresh parsley
  • 1 teaspoon dried thyme
  • 2-1/2 cups coarsely chopped watercress
  • 2 green onions, chopped with half of the green tops reserved
  • 1 cup cream
  • 1 tablespoon Dijon mustard
  • 3 teaspoons tarragon vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Place 6 cups of water in a large soup pot over medium-high heat. Add the potatoes, garlic, bay leaves, parsley, and thyme. Bring to a boil, lower heat to simmer and cook covered for 1 hour. Remove from the heat and strain, reserving the stock. Remove and discard the bay leaves. Mash the potato mixture and return to the soup pot along with 3-1/2 cups of the stock. Stir over medium heat and add the watercress, green onions (minus reserved tops), cream, mustard, vinegar, salt and pepper. Simmer just until the watercress has wilted, about 1 minute. Serve warm with a garnish of the reserved green onion tops.

Leek and Potato Soup

Yield: 6 servings

  • 4 large baking potatoes, peeled and cubed
  • 1-1/4 cups milk, divided
  • 3 tablespoons unsalted butter, divided
  • 1-1/2 cups thinly sliced leeks
  • 2 cups low sodium chicken stock
  • 1 tablespoon chopped fresh parsley
  • 1 cup cream
  • 1 tablespoon instant chicken bouillon granules
  • 2 teaspoons salt
  • 1/4 teaspoon white pepper
  • Fresh parsley leaves for garnish

Bring a large pot of water to a boil over medium-high heat. Add the potatoes and cook until tender, about 22 minutes. Drain well and transfer to the bowl of an electric mixer. Add 1/4 cup of the milk and the butter. Beat on high speed until the potatoes are fluffy. Set aside. In the same pot, melt the remaining butter over low heat. Add the leeks and saute 3 minutes. Add the stock and parsley. Cover and increase the heat to medium. Bring to a boil, reduce the heat to simmer and cook for 1 hour. Add the potatoes, remaining milk, cream, bouillon, salt and pepper. Whisk until smooth and heat for 5 minutes longer. Serve warm with a garnish of fresh parsley.

Cream of Broccoli Soup

Yield: 4-6 servings

  • 4 tablespoons unsalted butter
  • 1 sweet onion, peeled and finely chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon white pepper
  • 4 cups milk
  • 1 cup cream
  • 8 cups broccoli florets, steamed for
  • 4 minutes until tender
  • 1 cup shredded sharp Cheddar cheese

In a Dutch oven, melt the butter over medium heat. Add the onions and saute until tender but not browned, about 5 minutes. Meanwhile, in a small bowl, combine the flour, salt, oregano, curry powder and white pepper. Remove the onions from the heat and stir in the flour mixture until completely smooth. Reduce the heat to medium-low and return to the stove. Add the milk and cream, stirring to thoroughly mix. Cook until thick, stirring constantly, but do not allow to boil. With an immersion blender, puree the soup and serve immediately with a garnish of cheese.

Seafood Bisque

Yield: 8 servings

  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 small white onion, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, peeled and minced
  • 1 carrot, peeled and finely chopped
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken stock
  • 1/2 pound steamed medium shrimp, peeled, deveined & chopped
  • 1/2 pound lump crabmeat
  • 1 cup milk
  • 1 cup cream
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika
  • Chopped fresh parsley or chives for garnish

Place the oil in a large saucepan over medium heat. When hot, add the onions, celery, garlic and carrots. Cook 5 minutes, stirring occasionally. Stir in the flour and cook 2 minutes. Add the stock and cook 10 minutes, stirring occasionally. Add the shrimp and crab, then stir in the milk, cream, Creole seasoning, pepper and paprika. Cook for 10-12 minutes, stirring occasionally. When heated through, ladle into warmed soup bowls and garnish with fresh herbs.

Roasted Corn Chowder

Yield: 6 servings

  • 2 poblano peppers, cut in half lengthwise
  • 3 cups whole kernel corn
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1 small white onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 2 medium baking potatoes, peeled and chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 3 (14.5-oz.) cans low-sodium chicken stock
  • 2 cups cream
  • Chopped fresh chives for garnish

Preheat the oven to 500 degrees. Meanwhile, line a large jellyroll pan with aluminum foil and add the poblano peppers (skin side up) and corn. Bake 15 minutes or until the peppers are blistered. Remove and place the peppers in a zip-top plastic bag and seal. Let stand for 10 minutes, then peel the peppers, removing and discarding the seeds. Coarsely chop and set aside. Place the oil and butter in a Dutch oven over medium heat. When hot, add the onions, bell peppers and potatoes. Cook 10 minutes, stirring occasionally. Add the flour, salt, chili powder, and pepper. Cook stirring constantly for 2 minutes. Add the stock and cook 15 minutes longer. Stir in the roasted corn and peppers. Cook 10 minutes and add the cream. Cook 10 minutes longer and serve warm with a garnish of chives.

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