Wednesday, October 1, 2008

Creamy Potato Soup and Crunchy Romaine Salad

  • 1 (5 lb.) bag Russet Potatoes
  • 1 medium onion
  • 1 tablespoon olive oil
  • 8 cups chicken broth
  • 1 envelope Country gravy mix
  • Cooked crumbled bacon
  • Hard rolls
  • 1 bag classic romaine
  • 1 lb. broccoli
  • 2-3 green onions
  • 1 packet ramen noodles (any flavor)
  • ½ cup walnut pieces
  • ¼ cup butter
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • 2 tablespoons soy sauce

Peel and shred ½ of the potatoes. To keep potatoes from turning brown, put them in water until ready to use.) In a stock pot, saute onion until softened, about 4 minutes. Add potatoes (well drained from water) and cook for 2 minutes. (If they start to stick to the pan, add a little of the chicken broth.) Add chicken broth and gravy mix. Simmer 20-30 minutes. Garnish with cooked crumbled bacon and serve with romaine salad and hard rolls.

Pour salad greens into a large salad bowl. Chop broccoli into small pieces and slice green onions and add to salad greens. Break the ramen noodles up into small pieces. (I do this BEFORE I open the package - little or no mess) Remove flavor envelope from ramen packet and save for another recipe.

Melt butter in a large deep skillet. Add ramen noodles and walnuts and stir and cook over medium heat until light brown. Be sure to watch carefully and stir constantly- they will burn easily. Turn out onto a double thickness of paper towels and cool. When cool, add to salad greens. To prepare dressing, add all dressing ingredients to a blender and pulse until combined. Pour dressing a little at a time to the salad until desired seasoning is reached.

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