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October 14, 2011

Five Onion Soup

1    Cup    Chopped leeks

1    Tsp    Olive oil

1    Cup    Onion, thinly sliced

2    Large    Shallots, thinly sliced

1    Tbl    Garlic

4    Cups    Chicken stock

1    Large    Boiling potato

1    Tsp    Thyme

1    Tsp    Pepper


½    Cup    Gruyere cheese

2    Tsp    Balsamic vinegar

2    Tbl    Chives


Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Chop. Heat oil in a 10-inch non-stick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add stock to deglaze skillet, scraping up brown bits. Transfer mixture to a stock pot. Peel potato and cut into ½ inch cubes. Add potato and broth to onions. Simmer, covered, stirring occasionally, until potatoes are very tender. Puree 1½ cups soup in a blender and stir into remaining soup. Salt and pepper to taste. Serve soup sprinkled with cheese, chives and drizzled with vinegar. Yield: Five Servings

October 13, 2011

Ravioli Soup with Cherry Tomatoes

In a stock pot, sauté in olive oil until tender:

4 Ribs Diced Celery
1 Diced Onion
1 Chopped Carrot
3 Cloves Minced Garlic


2 Qts Chicken Broth
2 Cups Cherry Tomatoes*
12 Oz Canned Tomato Juice
1 Cup Sliced Mushrooms
1 Tsp thyme
1 Tsp Oregano
1 Tsp Rosemary
1 Tsp Basil
1 Tsp Sage
Salt to taste

Bring ingredients to a boil; simmer until vegetables are almost tender. Add frozen cheese ravioli and cook until done.

*15 Oz of canned diced tomatoes may be substituted.
Ravioli Soup