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Pampered Chef: V8 Soups?

  1. AJPratt

    AJPratt Legend Member Silver Member

    6,701
    2
    Has anyone tried the V8 Butternut Squash soup? I love Butternut Squash soup, but I just don't have the time to make it.
     
    Oct 3, 2009
    #1
  2. The_Kitchen_Guy

    The_Kitchen_Guy Legend Member Silver Member

    12,532
    76
    One of my friends in high school had a Mustang with a V8 that was souped up. Does that count?
     
  3. AJPratt

    AJPratt Legend Member Silver Member

    6,701
    2
    C'mon KG, I'm trying to be cereal! LOL
     
    Oct 3, 2009
    #3
  4. The_Kitchen_Guy

    The_Kitchen_Guy Legend Member Silver Member

    12,532
    76
    Well, his V8 was high in carbs.
     
  5. AJPratt

    AJPratt Legend Member Silver Member

    6,701
    2
    Ha ha ha!!!!!!!!!!!!!
     
    Oct 3, 2009
    #5
  6. Maragib

    Maragib Member

    227
    0
    I have tried it and it was a good canned/packaged soup.
     
    Oct 4, 2009
    #6
  7. legacypc46

    legacypc46 Senior Member Gold Member

    2,353
    6
    Hi Anne, I tried it and didn't really care for it. I thought is too salty, overpriced, and overall just okay.

    Below is a short-cut recipe that only takes about 15-20 mintues. It's from my all-time favorite cookbook: How to Cook Without a Book by Pam Anderson (not that Pam Anderson). Offerring it up in the hopes it proves a doable option for you.

    Bring 2 cups chicken broth along with any dried herb or spice you want (I use 1/2 teaspoon ground ginger) to a simmer over medium heat.

    While the broth is heating up, cut up 1 medium onion and/or 3 medium garlic cloves and add to the simmering broth.

    Peel, remove seeds, and cut up a pound of butternut squash. Add to the simmering broth as well.

    Cover and simmer about 10 minutes ('til veggies are tender).

    Take off heat (cool slightly) and add 1 cup milk or half-n-half. Puree with an immersion blender (or transfer to a blender or food processor and puree in that).

    Season with salt and pepper to taste and return to heat..until starts to bubble. Makes 4 one cup servings.

    This recipe is a basic formula that you can make substituting potatoes, turnips, rutabaga, carrots, winter squash, cauliflower, or broccoli. Season with your spices of choice.

    leggy
     
    Oct 4, 2009
    #7
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