Every year on February 2, we wait anxiously to see what kind of weather to expect in the coming weeks. Most of us are probably hoping that the groundhog will not see his shadow, signifying that spring is just around the corner. But there are those winter lovers out there who wouldn't mind six more weeks of rain and snow. Whether you're hoping for springtime sunshine or more cold winter days, these salad and soup recipes have you covered.
Baked potato soup recipe
If more winter is on the horizon, who wouldn't want a warming bowl of soup? This baked potato soup recipe hits the spot like only comfort food can, with all the flavors of a baked potato combined into a creamy, comforting soup.
- 4 slices thick cut bacon
- 1/3 cup chopped shallots
- 3 cloves garlic, minced
- 2-1/2 cups chicken broth
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups milk
- 1/4 cup sour cream
- 1/3 cup shredded cheese (cheddar and Monterey Jack blend)
- Cut bacon into lardons. Cook in a large pot until crisp. Remove bacon and drain on paper towels. Pour out bacon fat reserving about one tablespoon in the pot.
- In same pot, saute shallots in bacon fat until just starting to brown. Add garlic and cook for 30 seconds.
- Pour a small amount of chicken broth into pot and deglaze by scraping the bottom with a wooden spoon. Add remaining broth, potatoes, salt and pepper. Bring to a boil.
- Boil potatoes for about 20 minutes until almost done, stirring occasionally. (If pot gets too dry, add extra broth.) Add milk and simmer for 10 more minutes until potatoes are soft.
- Using an immersion blender, puree potato mixture to desired consistency. Stir in half the bacon pieces, sour cream and cheese. Heat through.
- Serve with remaining bacon pieces and extra cheese to top.
Arugula salad recipe with roasted tomato vinaigrette
And if you're yearning to feel that sun on your face, try this salad to remind you that spring is on its way. Since we can get tomatoes year-round, this dish can be made any time to lift your spirits with bright citrus and peppery arugula.
- 8 ounces tomatoes
- 1/4 cup + 1 tablespoon olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 2-3 tablespoons lemon juice, to taste
- 1 tablespoon red wine vinegar
- 2-3 ounces arugula
- 2 oranges, cut into supremes
- 6 ounces cherry tomatoes, halved
- 2 tablespoons toasted pine nuts
- Shaved Parmesan cheese
- Preheat oven to 400 degrees F.
- Cut tomatoes in half and deseed. Place cut side up in a glass baking dish. Drizzle with one tablespoon olive oil, and sprinkle with salt and pepper. Roast for 20 minutes.
- When tomatoes are done roasting, place them in a blender with 1/4 cup olive oil, sugar, lemon juice and vinegar. Blend on high speed until completely pureed. Season with more salt and pepper, to taste. (If vinaigrette is too thick, whisk in a little water until desired consistency is reached.)
- Assemble salad by placing arugula, orange segments, tomatoes and pine nuts on a plate. Drizzle with salad dressing and top with shaved Parmesan cheese.
- Note: Turn this into a dinner-sized salad by adding in romaine lettuce.
More soup and salad recipes
Stuffed pepper soup recipe
Beer cheese soup recipe
Farm stand chicken salad recipe