Soups

Soup Di Napoli

Makes 6 Servings

Ingredients:
8 oz small shell pasta
8 z Italian sausage links, sliced
1 small zuccini, sliced (about 1 cup)
1 small summer squash, sliced (about 1 cup)
1/2 cup chopped onion
3 cups water
1 (26 oz) jar Classico di Napoli Tomato and Basil Pasta Sauce
1 (16 oz) can garbanzo beans, drained
1 T Wyler's beef flavor instant bouillon granules

Cook the pasta using the package directions; drain.
Brown the sausage in a large saucepan, stirring frequently.
Add the zucchini, summer squash and onion and mix well.
Cook until the vegetables are tender, stirring frequently.
Stir in the water, Classico di Napoli T&B Pasta Sauce, beans and Wyler's beef flavor instant bouillon granules.

Bring to boil; reduce heat. Simmer, covered, for 15 min, stirring occasionally
Stir in the pasta.
Simmer just until heated through.
Ladle into soup bowls.

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House Autry

Creamy Polenta

INGREDIENTS:

2 cups cold water

1 teaspoon salt

1 ½ cups House-Autry Mills Yellow Cornmeal

4 ½ cups boiling water

½ cup freshly grated Parmesan cheese

4 tablespoons butter, cut into pieces

PROCEDURE:

In a 5-quart pot, combine cold water and salt. Gradually whisk in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook. Stir frequently with wooden spoon, until mixture is very thick, 20-25 minutes.

Stir in Parmesan cheese and butter into polenta until butter has melted. Serve immediately. Yield: 8 accompaniment servings.

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Vidalia® Onion Committee

Slow Roasted Vidalia® Onion Soup

INGREDIENTS:

• 6 medium Vidalia onions, outer layers removed

• 1/4 cup canola or grapeseed oil

• 2 leeks, white part only, chopped

• 2 ribs celery, chopped

• 2 quarts chicken stock or canned broth, low sodium

• 1 cup sweet sherry

• 1 cup heavy cream

• 2 tablespoons finely chopped fresh thyme

• Kosher salt and white pepper to taste

• 1 bunch fresh chives for garnish

PROCEDURE:

Wrap each onion separately in aluminum foil and place in a 300° F oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.
Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.
In batches, puree mixture in a blender until smooth. Add salt and pepper to taste. Garnish each serving with chives. Serve immediately. Makes 12 servings.

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