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Heady Soup Recipe..


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Recipe Name:

Dr. Nugg's Super Heady Grilled Cheese


Some dank Italian bread, Thinly sliced American, Muenster cheese, Garlic powder, Butter


Let the butter melt. I usually throw a stick in a Zip-Loc baggy, plop the baggie in my pocket and take a stroll down Shakedown. By the time I get back it's ready to go . Spread some butter on two slices of bread (for this I usually use a butter knife I swiped from a 7/11 on my way back from Big Cypress). Next. Throw on a slice of American and a slice of Muenster, sprinkle a little garlic powder and toss it on the grill! Within 3-4 minutes you'll have a super-phat grilled cheese. So sit back, crack open a dank beer and enjoy the fruits of your labor.

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Originally posted by ahess6488:

It's truly heady. Go to epicurious and type in white beans and kale. Get the one with roasted vegetables. It's fucking outstanding.

i couldn't find the recipe w/ roasted vegetables, but you turned me on to a great new website!

950 soup recipes available...damn [big Grin]

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Many dark, leafy greens, like kale, contain calcium. The beans have it, too.

Nonstick vegetable oil spray

3 medium carrots, peeled, quartered lengthwise

2 large tomatoes, quartered

1 large onion, cut into 8 wedges

1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges

6 garlic cloves, unpeeled

1 tablespoon olive oil

6 cups (or more) canned vegetable broth

4 cups finely chopped kale

3 large fresh thyme sprigs

1 bay leaf

1 15-ounce can Great Northern beans, drained

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Makes 6 servings.

Per serving: calories, 191; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0

Bon Appétit

January 2000

Cooking for Health

(nice site - cheers)

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