3/3/2012 Basket - Baked Potato Soup and Mango Pineapple Kiwi Sorbet

Baked Potato Soup
Uses from this basket: Potatoes
Other produce: Onion, garlic, green onion

• 8 strips bacon
  
• 1 cup diced onion
  
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 1/2 teaspoons dried basil
• 1 teaspoon pepper
• 6 cups chicken broth
• 4 large baked potatoes (or equivalent of small potatoes), peeled and cubed
  
• 1/2 cup cream
• 1 1/2 cups milk
  
• 1/4 - 1/2 tsp cayenne pepper
  
• shredded Cheddar cheese
• chopped green onion
• sour cream
  

In a large saucepan, cook bacon until crisp. Set bacon aside. Saute onion and garlic in the bacon drippings until tender. Stir in flour one tablespoon at a time, then add salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2-3 minutes. Add the potatoes, cream, milk, and cayenne to taste; heat through but do not boil. Garnish with bacon, cheese, sour cream, and green onion.


Mango Pineapple Kiwi Sorbet
Uses from this basket: Pineapple, mango, kiwi

• 2 cups pineapple chunks
• 1-2 cups diced mango
  
• 3 kiwis, peeled and sliced
• 1/4 cup honey
• 2-3 cups ice cubes

Combine fruit and honey in a blender and puree. Add ice as needed and blend to create a thick mixture. Freeze if needed/desired.