Ingredients
- (KICRecipeIngredient-85831)
- 1/2 cup unsalted butter
- 2 each red onions
- 1 each large carrot
- 8 pounds tomatoes
- 48 ounces vegetable stock
- 2 each basil sprigs
- 1 teaspoon dried thyme
- 2 each bay leaves
- 3 cups Keebler® Town House® Original Crackers
- 1 cup light cream
- salt
- freshly ground pepper
- 1 tablespoon basil
- 1 tablespoon dill
- 24 ounces goat cheese
- 24 each Keebler® Town House® Original Crackers
- fresh basil for garnish
- (KICRecipeIngredient-85849)
- 6 pounds pumpkin
- 1/4 cup peanut oil
- 6 each large potatoes
- 3 cups coconut milk
- 3 quarts chicken stock
- salt
- freshly ground pepper
- 24 each Keebler® Town House® Original Crackers
- 24 tablespoons Boursin Cheese
- 12 each red bird's eye chilies for garnish
- fresh grated nutmeg for garnish
- (KICRecipeIngredient-85861)
- 4 1/2 cups shelled green peas
- 3 quarts chicken stock
- salt
- freshly ground pepper
- 24 each Keebler® Town House® Original Crackers
- 24 tablespoons créme fraiche
- 6 slices bacon
- 24 sprigs mint for garnish
Recipe Directions
Tomato Cream Soup1. In a large saucepan over medium heat, melt butter. Add the onion and carrot and sauté for 2-3 minutes. Add tomatoes, stock, basil sprigs, thyme and bay leaves. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes.
2. Discard bay leaves and stir in cracker crumbs. In batches, puree the soup in a food processor. Strain and return puree to pan. Stir in cream over low heat. Season with salt and pepper to taste.
3. On a flat surface, evenly sprinkle out basil and dill. Roll goat cheese into a long 1 1/2 in. diameter cylinder over the top of basil and dill until evenly coated. Wrap in plastic and chill.
4. Prior to serving, cut rolled goat cheese into 24 1/2-in. thick rounds. Pour soup into serving dish, place one cracker onto top of soup and top with goat cheese round. Place under a preheated broiler until cheese just begins to melt. Remove, garnish with freshly chopped basil and serve hot.
Pumpkin and Coconut Soup
1. Preheat oven to 400°F. Brush pumpkin chunks with peanut oil and place on a large baking sheet. Bake for 30 minutes until pumpkin is browned on the outside and soft and fluffy on the inside (about 30 minutes). Scrape the flesh out from the skins and discard skins.
2. Boil potatoes until tender and drain.
3. Working in batches, put pumpkin and potatoes into a blender, add coconut milk and hot chicken stock. Puree until smooth and creamy. Season with salt and pepper to taste.
4. Transfer to a saucepan and heat to just below boiling. Ladle soup into serving dishes. Place chilies, shaved coconut and freshly grated nutmeg. Serve hot.
Fresh Pea Soup
1. Working in batches, put peas into a blender, add chicken stock and puree until smooth and creamy. Season with salt and pepper to taste.
2. Transfer to a saucepan and heat to just below boiling. Ladle soup into serving dishes. Place cracker on top of soup. Top cracker with 1 tablespoon dollop of créme fraiche, sprinkle with chopped bacon and garnish with a sprig of mint. Serve hot.
