Type what you have

Ingredients

• ✓ half-and-half
• chicken stock
• tomato
• tomato paste
• worcestershire sauce
• sugar
• garlic powder
• onion powder
• white pepper
• salt

Instructions

1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Ingredients

• ✓ half-and-half
• potato
• onion
• celery
• chicken bouillon
• bacon
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Ingredients

• ✓ half-and-half
• all-purpose flour
• hollandaise sauce mix
• butter
• whipping cream
• seafood seasoning
• mustard
• celery seed
• crabmeat
• cooking sherry

Instructions

1. 1 Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.
2. 2 Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.
3. 3 Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

By KARYN821

Ingredients

• ✓ half-and-half
• canola oil
• onion
• carrot
• ginger
• vegetable broth
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
2. 2 Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.

By Doug Matthews

Ingredients

• ✓ half-and-half
• olive oil
• yellow onion
• carrot
• chicken broth
• crystallized ginger
• cinnamon
• orange juice
• chive

Instructions

1. 1 In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ half-and-half
• water
• potato
• onion
• celery
• salt
• pepper
• margarine
• cream of cheddar cheese soup

Instructions

1. 1 In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
2. 2 Once tender, mash soup with a potato masher, and add butter and cream.
3. 3 Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

By Thyra

Ingredients

• ✓ half-and-half
• bacon
• onion
• potato
• water
• salt
• black pepper
• butter
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
4. 4 Pour in half-and-half and add butter.
5. 5 Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.
6. 6 Serve and enjoy!

By Debbie2

Ingredients

• ✓ half-and-half
• sweet potato
• chicken broth
• orange liqueur
• nutmeg
• ginger
• cinnamon
• cayenne pepper
• salt
• black pepper
• pecan

Instructions

1. 1 Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
2. 2 Puree the sweet potatoes with the broth using an immersion blender until smooth.
3. 3 Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
4. 4 Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
5. 5 Ladle soup into bowls; garnish with toasted pecans.

By Ann

Ingredients

• ✓ half-and-half
• olive oil
• red bell pepper
• onion
• shrimp
• tomato sauce
• hot chile sauce
• salt
• black pepper
• butter
• parmesan cheese

Instructions

1. 1 In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
2. 2 Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
3. 3 Repeat with remaining mixture. Sprinkle on Parmesan cheese.
4. 4 Optional garnishes: herbs and additional shrimp.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• bacon
• onion
• chicken broth
• water
• potato
• salt
• dill weed
• white pepper
• all-purpose flour
• evaporated milk

Instructions

1. 1 Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. 2 Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. 3 In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

By ROZANRENEE

Ingredients

• ✓ half-and-half
• water
• potato
• onion
• butter
• bay leaf
• parsley
• salt
• black pepper
• all-purpose flour
• egg

Instructions

1. 1 Slice onion into quarters and separate layers. Add 8 cups water, potato, onion, butter, bay leaf, parsley, salt, and pepper into a large soup pot. Bring to a boil over medium heat; reduce heat to low and simmer until potatoes are tender, about 15 minutes.
2. 2 For the noodles: Mix flour, eggs, and about 1 teaspoon of salt in a separate bowl. Stir in enough water to form a thick dough. Slice into noodles; add to soup and cook until fluffy, abut 3 to 5 minutes.
3. 3 Add cream and heat through.

By Sharon

Ingredients

• ✓ half-and-half
• butter
• celery
• onion
• all-purpose flour
• water
• chicken bouillon
• chicken
• cheddar cheese
• buffalo wing sauce
• salt
• pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Add celery and onion; cook until tender, about 5 minutes. Add flour and cook until absorbed, about 2 minutes. Slowly stir in half-and-half and water.
2. 2 Add bouillon and stir until dissolved. Stir in chicken, Cheddar cheese, and Buffalo wing sauce. Season with salt and pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until cheese has completely melted, about 10 minutes.

By Keiko

Ingredients

• ✓ half-and-half
• butter
• onion
• garlic
• chicken broth
• butternut squash
• curry powder
• salt
• cumin
• cayenne pepper
• honey
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 7 to 10 minutes.
3. 3 Stir in broth, butternut squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.
4. 4 Stir in half-and-half and honey. Puree soup with an immersion blender until smooth.
5. 5 Ladle soup into serving bowls and top with a sour cream dollop.

By Marci Stohon

Ingredients

• ✓ half-and-half
• potato
• carrot
• celery
• onion
• clam
• water
• butter
• all-purpose flour
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
2. 2 Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
3. 3 Stir in clams just before serving to prevent them from overcooking. When clams are heated through, stir in vinegar and season to taste with salt and pepper.

By PIONEERGIRL

Ingredients

• ✓ half-and-half
• butternut squash
• sweet potato
• olive oil
• salt
• black pepper
• bacon
• butter
• onion
• garlic
• white wine
• chicken stock
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
3. 3 Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
5. 5 Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
6. 6 Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
7. 7 Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
8. 8 Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
9. 9 Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

By Donald

Ingredients

• ✓ half-and-half
• olive oil
• russet potato
• onion
• butter
• sugar
• garlic
• cayenne pepper
• chicken broth
• rosemary
• milk
• salt
• pepper
• bacon

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• onion
• carrot
• potato
• salmon
• cod
• scallop
• shrimp
• lobster meat
• crabmeat
• clam
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.
3. 3 Add potatoes; cook until tender, 15 to 20 minutes.
4. 4 Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.
5. 5 Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.
6. 6 Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes. Do not boil once cream is added.

By Ashley_86

Ingredients

• ✓ half-and-half
• olive oil
• beet
• onion
• butter
• sugar
• garlic
• caraway seed
• cayenne pepper
• chicken broth
• dill
• milk
• salt
• pepper
• egg

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• olive oil
• sweet potato
• onion
• butter
• sugar
• garlic
• ginger
• nutmeg
• cayenne pepper
• chicken broth
• milk
• salt
• pepper
• peanut

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• olive oil
• turnip bulb
• onion
• butter
• sugar
• garlic
• paprika
• thyme
• cayenne pepper
• chicken broth
• milk
• salt
• pepper
• shallot crisps

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• olive oil
• cauliflower
• onion
• butter
• sugar
• garlic
• ginger
• turmeric
• saffron
• cayenne pepper
• chicken broth
• milk
• salt
• pepper
• sea scallop

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• olive oil
• broccoli
• onion
• butter
• sugar
• garlic
• mustard
• basil
• oregano
• cayenne pepper
• chicken broth
• milk
• salt
• pepper
• pine nut

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• olive oil
• corn
• onion
• butter
• sugar
• garlic
• cumin
• cayenne pepper
• chicken broth
• cilantro
• milk
• salt
• pepper
• corn chip
• tomato

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• olive oil
• butternut squash
• onion
• butter
• sugar
• garlic
• cinnamon
• ginger
• clove
• cayenne pepper
• chicken broth
• milk
• salt
• pepper
• apple chips

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• black pepper
• salt
• creole seasoning
• liquid shrimp and crab boil seasoning
• parsley
• shrimp
• corn
• creamed corn
• water
• cream of celery soup
• cream of mushroom soup
• orange bell pepper
• celery
• green onion
• onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Ingredients

• ✓ half-and-half
• cranberry
• hazelnut
• pepper
• salt
• milk
• chicken broth
• cayenne pepper
• allspice
• cardamom
• ginger
• garlic
• sugar
• butter
• onion
• parsnip
• olive oil

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By Allrecipes Member

Ingredients

• ✓ half-and-half
• sherry
• almond
• black pepper
• parsley
• mustard powder
• curry powder
• salt
• chicken breast
• wild rice
• chicken broth
• all-purpose flour
• mushroom
• carrot
• celery
• onion
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.
3. 3 Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
4. 4 Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.
5. 5 Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
6. 6 Enjoy!

By Sue

Ingredients

• ✓ half-and-half
• turkey sausage
• potato
• chicken broth
• milk
• onion
• oregano
• red pepper flakes
• black pepper
• kale

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

Ingredients

• ✓ half-and-half
• onion
• celery
• red bell pepper
• butter
• garlic
• tarragon
• caraway seed
• all-purpose flour
• beef stock
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ half-and-half
• black pepper
• salt
• nutmeg
• thyme
• spinach
• gnocchi
• rotisserie chicken
• half and half
• chicken broth
• all-purpose flour
• garlic
• carrot
• red bell pepper
• onion
• celery
• zucchini
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
2. 2 Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.
3. 3 Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.

By Kristin