What's Up - Your guide to what's happening in Fayetteville, AR this week!
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JANUARY 22-28, 2023 WhAt's Up! 47 try these recipes Soup's on Spoon up a bowlful of comfort Spicy Lime Avocado Soup Ingredients • 2 skinless, boneless chicken breasts • 1 tablespoon olive oil • 1 large white onion, chopped, divided • 3 limes, juiced • 1 cup chopped cilantro, divided • 2 jalapeno peppers, halved and thinly sliced • 3 cloves garlic, minced • 4 cups water • 2 tablespoons reduced-sodium chicken bouillon powder • 3 large firm-ripe avocados, cut into chunks • ¼ cup crumbled queso fresco, or to taste Directions 1. Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain. 2. Run cool water over chicken to speed cooling process. Shred or finely slice chicken. 3. Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes. 4. Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot. 5. Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco. Cook's Note: Substitute Monterey Jack or mozzarella cheese for the queso fresco if preferred. Courtesy allrecipes.com Absolutely Ultimate Potato Soup Ingredients • 1 pound bacon, chopped • 2 stalks celery, diced • 1 onion, chopped • 3 cloves garlic, minced • 8 potatoes, peeled and cubed • 4 cups chicken stock, or enough to cover potatoes • 3 tablespoons butter • ¼ cup all-purpose flour • 1 cup heavy cream • 1 teaspoon dried tarragon • 3 teaspoons chopped fresh cilantro • salt and freshly ground black pepper to taste Directions 1. Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease. 2. Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes. 3. Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine. 4. Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste. Instant Pot Tuscan Bean and Sausage Soup Ingredients • 2 tablespoons olive oil • ½ pound Italian-style chicken sausage, casings removed • 1 ½ cups diced onion • 2 cloves garlic, minced • 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained • 1 teaspoon Italian seasoning • 1 (32 ounce) carton Swanson® Chicken Broth (4 cups) • 3 cups finely chopped kale leaves • 2 tablespoons grated Parmesan cheese Directions 1. On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel. 2. Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). 3. When done, press Cancel and use the quick-release method to release the pressure. 4. Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese. Cook's Note: Trim kale leaves from stems before finely chopping.