Sunday Soups

Minestrone Soup

2012-03-26T12:24:00.000-07:00

Minestrone Soup

Ingredients:
1 T Olive oil
1 T Butter
1 Leek, sliced
8 Q Chicken stock
1/2 C Chickpeas, cooked
2 Potatoes, diced
1 Clove of garlic, minced
1 C Broccoli, cut up
2 Carrots, sliced
1 Stalk of celery, sliced
1/2 C Snap peas, strings removed
1/2 C Asparagus, in 1/2 pieces
1/2 Onion, diced
1/2 t Fresh thyme
1 t Dried oregano
1/2 C Chard, cut in 1/2 inch pieces
1/2 C Pasta

Directions:
1. In a soup pot, saute leek in oil and butter until soft.
2. Add stock, chickpeas and garlic. Turn down heat and simmer for 30 minutes.
3. Add potatoes and simmer for an additional 15 minutes.
4. Add broccoli, carrots, celery, peas, asparagus, onion, thyme, oregano and chard. Simmer 5 more minutes.
5. Add pasta for and additional 7 minutes.

Serves 8-10

Green Garlic Soup

2012-03-11T10:04:00.000-07:00

Green Garlic Soup

Ingredients:
2 T Olive oil
1 T Butter
1 Leek, sliced thinly
6 Young green garlic heads with leaves, sliced with leaves set aside
2 t Fresh thyme
8 C Garlic chicken stock
2 C Peas
1/4 C Cream
Salt to taste

Directions:
1. Heat up the chicken stock and add the leaves from the garlic. Simmer for 20 minutes.
2. In soup pot, add olive oil, butter, leeks, garlic heads and thyme.   Saute for about 10 minutes.
3. Add peas and stock.   Simmer for an additional 15 minutes.
4. Puree soup and run though a fine sieve.
5. Put back on the stove to heat through and add cream. Salt to taste.

Cream of Chicken Soup

2012-03-05T11:06:00.000-08:00

Cream of Chicken Soup

Ingredients:

4 Q Chicken Stock

3 C Cooked chicken

1 Leek, sliced

2 Cloves

5 Stalks of celery, finely chopped

4 Carrots, peeled and finely chopped

3 T Butter

2 C Heavy Cream

Salt to taste

Directions:

1. Saute leeks, carrots and celery in butter until soft. Add chicken stock and bring to a boil.

2. Add cloves and let simmer for about 20 minutes.

3. Add cooked chicken and turn off heat. Remove cloves.

4. Puree in a food processor and return to pot. Add cream. Salt to taste.

Serves 10-12

Orzo Mushroom Soup

2012-02-19T19:25:00.000-08:00

Hello everyone! Sorry I have been gone for a few weeks but our wedding is getting close and I have been running around. I do think it is fair to say that I will post soups on Sundays when I can for the next couple of months. Today's soup is a light mushroom soup. Enjoy!

Ingredients:
8 C Vegetable stock
1 Bay leaf
1 Clove of garlic, minced
5 Scallions, sliced
12 oz Mushrooms, sliced
1/2 C Orzo pasta
2/3 C White wine
1 T Fresh parsley. chopped
Salt to taste

Directions:
1. Add bay leaf and garlic to stock and bring to a boil.
2. Add scallions and mushrooms for about 5 minutes.
3. Add orzo pasta, cover and let simmer for 7-8 minutes; until pasta is cooked.
4. Add white wine and parsley and serve. Salt to taste.

Serves 6-8

Mushroom and Almond Soup

2012-01-29T19:19:00.000-08:00

Mushroom and Almond Soup

Ingredients:
2 T Dry mushrooms
2 T Butter
1 T Olive Oil
1 Onion, roughly chopped
3 Cloves of garlic
1 T Dry thyme
1 Pound of mushrooms, roughly chopped
6 C Vegetable Stock
1 C Milk
1/2 C Roasted Almonds, chopped
Salt to taste

Directions:
1. Soak dry mushrooms for 20 minutes. Pour soaking liquid in stock and chop the dry mushrooms.
2. Heat olive oil and butter. Add onions and garlic. Saute for 5 minutes.
3. Add mushrooms and thyme. Continue to saute for 3-4 more minutes.
4. Add chopped dry mushrooms and stock. Bring to a boil. Turn down and simmer for 3 minutes.
5. Turn off and add almonds and milk.
6. Puree. Salt to taste. Sprinkle with additional almonds.

Serves 6-8

Black Eye Peas with Tomato Broth

2012-01-22T14:45:00.001-08:00

Black Eye Peas with Tomato Broth

Ingredients:
1 C Black eyed peas
2 T Olive oil
2 Onions, chopped
5 Cloves of garlic, minced
1 Hot chili or 2 medium chili's, chopped
1 t Ground cumin
1 t Ground turmeric
14 Oz Can of diced tomatoes
3 C Chicken broth
1/4 C Fresh cilantro, chopped
Juice of one lemon
Pita bread to serve

Directions:
1. Put beans in a pan and cover with water. Bring to a boil for 5 minutes. Turn heat off, cover and set aside for 2 hours.
2. Drain beans and refill with cold water. Simmer for 45 minutes. Drain and set aside.
3. Heat oil in pan. Add onions, chili's and garlic. Saute for 5 minutes.
4. Stir in cumin, turmeric, tomatoes, stock, half of the cilantro and beans. Simmer for 20-30 minutes.
5. Stir in remaining cilantro and lemon juice. Serve with pita bread.

Makes 4-6

Cream of Artichoke Soup

2012-01-15T18:47:00.000-08:00

Cream of Artichoke Soup

Ingredients:
8 Artichokes
2 T Butter
1/2 Onion, diced
2 Cloves of garlic, minced
5 C Chicken stock
1/4 C Heavy cream
Truffle salt or truffle
Directions:
1. Place artichokes in large pot of salted water. Bring them to a boil and simmer until tender, about 12 minutes.
2. Once cooked, remove all leaves and fibrous cap over heart.
3. In soup pot, saute onions and garlic in butter for 3- 5 minutes. Add artichoke hearts and stems and cook for 5 more minutes.
4. Add stock. Bring to a boil and simmer for 10 more minutes.
5. Puree with an immersion blender or in a food processor. Run though a fine sieve. Add a sprinkle of truffle salt or some shaved truffle.

Serves 4-6

Butternut Squash-Apple Soup

2012-01-08T09:45:00.000-08:00

Butternut Squash-Apple Soup

Ingredients:
2 T Olive oil
1 Onion, diced
1 Medium butternut squash, peeled and cut in chunks
2 Apples. peeled and cut in chunks
2 Q Chicken Stock
1 t Ginger, grated
1 t Nutmeg
Salt to taste

Directions:
1. In a soup pot, add olive oil and onion. Saute until translucent.
2. Add butternut squash and apples. Saute for 5 more minutes.
3. Add stock and ginger. Bring to a boil and turn down heat. Simmer for 45 minutes.
4. Puree soup and place back in pot over low heat.
4. Add nutmeg. Salt to taste.

Serves 8-10

Chicken and Rice Soup

2011-12-11T09:19:00.000-08:00

Chicken and Rice Soup

Ingredients:
6 C Roasted Chicken Stock
1/4 C Rice
2 Carrots, sliced
1/2 Onion, chopped
3 Leaves of Kale, chopped
2 T Fresh Parsley
Salt to taste

Directions:
1. Heat up chicken stock. Add rice and bring to a boil. Turn down and simmer for 10 minutes.
2. Add onions, parsley and kale. Simmer for an additional 10 minutes.
3. Add carrots and continue to cook for 5 more minutes.
4. Salt to taste.

Serves 4-6

Celery Root Soup

2011-12-04T17:26:00.000-08:00

Celery Root Soup

Ingredients:
1/4 C Butter
2 Celery roots, peeled and chopped
1 Shallot, chopped
1 Leek, chopped
1 Clove of garlic, minced
2 Celery stalks, chopped
8 C Chicken stock
2/3 C Coconut milk
Salt to taste
Parsley to garnish

Directions:
1. In s soup pot, add butter. Saute shallots, leeks and celery until soft. About 7 minutes.
2. Add garlic for an additional minute.
3. Add celery root and saute for an additional 2 minutes.
4. Add chicken stock. Bring to a boil and turn down heat. Simmer for about 45 minutes.
5. Puree soup and return to soup pot. Add coconut milk and additional water if needed for consistency.
6. Salt to taste. Garnish with parsley.

Serves 6-8

Celery Root

Split Pea Soup (with Parmesan Potato Crisps)

2011-11-27T19:35:00.000-08:00

Happy Thanksgiving everyone. We had 13 people over and it was a wonderful way to start the season. We made a 20 pound turkey and this is what I made with the leftover smoked turkey bones.

Split Pea Soup (with Parmesan Potato Crisps)

Ingredients:
Bones from a Thanksgiving Smoked Turkey
12 C Water
1 Pound Split peas
4 T Butter
1 C Carrots, chopped
1/2 C Celery , chopped
1 C Onions, chopped
2 Cloves of garlic, minced
1/2 t Black pepper
1 Bay leaf
2 t Fresh thyme
Salt to taste

Directions:
1. In soup pot, add smoked turkey bones and water. Bring to a boil, turn down and simmer for 1 hour. Strain.
2. Saute onions in butter until soft. Add carrots and celery and continue to saute. Add garlic and then split peas and pepper. Saute for 2 more minutes.
3. Add sauteed mixture to the stock. Add bay leaf and thyme. Cook on low for 1 hour or until peas soften.
4. Salt to taste. Make parmesan potato crisps (below) to serve with soup.

Parmesan Potato Crisps

Ingredients:
2-3 Pounds Russet potatoes, thinly sliced
Frying oil
1/3 C Parmesan, grated

Directions:
1. Fry potatoes in oil until brown and cooked.
2. Sprinkle with parmesan.

Gypsy Pot Soup

2011-11-20T18:11:00.000-08:00

Gypsy Pot Soup

Ingredients:
1 1/2 C Chickpeas, cooked
2 Carrots, peeled and sliced thickly
8 C Vegetable Stock
1 Lb Pumpkin or Butternut Squash, peeled and cubed
2 C Green Beans, cut in 1 inch
2 Pears, peeled and cut into 1 inch chunks
1 T Lemon juice
3 T Olive oil
3 Cloves of garlic, peeled
1/3 C Blanched Almonds
1 Slice of bread, torn in pieces
1 Onion, chopped
1 t Sweet Paprika
2 Tomatoes, finely chopped
1 Pinch of Saffron
2 t Red wine vinegar
2 T Fresh mint, chopped
Salt to taste

Directions:
1. In a soup pot, add chickpeas, carrots, and stock. Bring to a boil.
2. Add lemon juice, pumpkin, green beans and pears. Simmer for 20 minutes, until vegetables are soft.
3. In a skillet, heat oil and add garlic, almonds and bread. Sauté until golden brown. Using a slotted spoon, remove everything leaving oil.
4. Add onion to oil and sauté until softened. Add paprika, tomatoes and a few tablespoons of stock and cook until softened, about 7 minutes.
5. Stir the tomato mixture and saffron to soup. Continue to cook making sure the pumpkin is soft, almost falling apart.
6. Meanwhile add the fried garlic, almonds and bread into a food processor and process until finely ground.
7. Stir garlic mixture and vinegar into soup. Salt to taste.
8. Garnish with mint.

Serves 6-8

Almond and Broccoli Soup

2011-11-13T18:05:00.000-08:00

Almond and Broccoli Soup

Ingredients:
3/4 C Ground Almonds
2 Lbs Broccoli
5 C Vegetable Stock
1/2 C Heavy Cream
Salt to taste

Directions:
1. Preheat oven to 350 degrees. Spread ground almonds on a cookie sheet and toast in oven for about 10 minutes until golden. Reserve one quarter of the almonds for garnish.
2. Cut the broccoli in small florets and steam for about 6 minutes.
3. Add the broccoli to the stock and bring to a boil. Turn down and simmer for 10 minutes.
4. Put the remaining almonds and cream into the soup and use an immersion blender to blend until smooth.
5. Season with salt and garnish with sprinkled almonds.

Serves 6-8

Special Announcement

2011-11-04T20:51:00.000-07:00

I entered a cookie recipe contest and now am being voted on. If you have time, please go to:

https://www.facebook.com/#!/latimesfood?sk=app_223493237710735

and VOTE for my cookie. I am on page 4.....GREEK SNOWBALLS. You can vote once a day. It is a family favorite.

Much Love!

Southwestern Black Bean Soup

2011-10-30T14:41:00.000-07:00

Southwestern Black Bean Soup

Ingredients:
1 Shallot, chopped
1 Onion, chopped
2 Cloves of garlic, minced
1 Pound of black beans
1 Smoked turkey leg
8 C Chicken Stock
1 C Water
2 T Tabasco sauce
2 T Cilantro, chopped
1 T Oregano
2 t Ground Cumin
14 oz Can of tomatoes
Sour cream, garnish
1 Avocado, sliced, garnish
1 Bunch cilantro, chopped

Directions:
1. In a soup pot, saute the onions, shallots and garlic in the olive oil until translucent.
2. Add black beans, turkey leg, stock, water, Tabasco, cilantro, oregano, cumin and tomatoes. Bring to a boil and boil for 2 minutes. Turn down heat and simmer for 2 - 2 1/2 hours; until beans are soft.
3. Remove the turkey leg and pull of any remaining meat. Add any meat back into the soup.
4. Puree about 2 cups worth of the soup and add it back in.
5. Serve with sour cream, avocado and cilantro on the side.

Serves 6-8

Oyster Stew

2011-10-24T14:02:00.000-07:00

Oyster Stew

Ingredients:
1 T Butter
1 T Olive oil
1/2 Potato, peeled and chopped
1/4 Onion, chopped
1 Stalk of celery, diced
2 Bottles of Clam juice, 8 ounces each
1/4 C White wine
2/3 C Water
1 C Heavy Cream
2 Dozen fresh oysters
Salt to taste

Directions:
1. In a soup pot, saute onions and celery in butter and olive oil.
2. Add potatoes and clam juice. Bring to a boil and turn down heat. Simmer for about 30 minutes, until potatoes are soft.
3. During this time, shuck the oysters and reserve the oyster juice to add to the soup.
4. Add white wine, oyster juice and water to the soup. Simmer for an additional 10 minutes.
5. Puree soup in a food processor and run through a strainer.
6. Put it back over low heat and add the cream.
7. Turn off and add oysters for 2 minutes. Salt to taste and serve immediately.

Serves 4-6

Udon Noodle Soup

2011-10-23T09:18:00.000-07:00

Sorry I missed last week. I went wedding dress shopping with my mom, my soon to be mom and my best friend. It was a weekend full of running around with the ladies I love. We went to a few shops and I feel in love with a dress.....the dress of my dreams!

This weeks soup is a udon noodle soup. It is a light soup and good as an appetizer. We enjoyed it before a nice crab meal.

Udon Noodle Soup:

1 Chicken Breast, skinless, chopped
2 T Gingerroot, minced
2 T Garlic, minced
8 C Chicken Stock
3 T Soy Sauce
6 Ounces Udon Noodles
1/4 C Peas
4 Ounces Shrimp, peeled, chopped
1 C Bean Sprouts
5 Shitake Mushrooms, thinly sliced
1/4 C Corn
3 Green Onions, chopped

Directions:
1. In wok, cook chicken in vegetable oil for 4 minutes. Add gingerroot and garlic and cook for 1 additional minute. Set aside.
2. Bring stock and soy sauce to a boil. Add udon noodles and cook for 2 minutes.
3. Add mushroom, peas, and shrimp. Cook for 2 additional minutes.
4. Add cooked chicken, bean sprouts, corn and green onions. Cook until heated through.

5. Serve with soy sauce.

Serves 6-8

Tip: Bean sprouts last longer when kept in water in the refrigerator.

Chicken Vegetable Soup

2011-10-09T11:36:00.000-07:00

This one was an in-house request. We are starting to get into Fall and this soup is hearty and good for you.

Chicken Vegetable Soup

Ingredients:
8 C Chicken Stock
1 C Shredded Cabbage
1 C Carrots, chopped
4 Potatoes, peeled and chopped
1 Onion, sliced
1 C Green Beans, chopped in 1 inch pieces
2 Tomatoes, peeled and chopped
1 T Tomato Paste
2 C Broccoli, chopped
1/4 C Rice
1/4 C Corn
3 Cloves of garlic, minced
1/2 t Oregano
1 T Fresh parsley
1 t Fresh basil
1 Chicken Breast
Salt to taste

Directions:
1. In a soup pot, add chicken stock, and chicken. Bring to a boil and cook for 5 minutes. Pull chicken out and shred. Set aside.
2. Add onion, potatoes, cabbage, garlic, tomato, tomato paste and herbs. Simmer for 15 minutes.
3. Add rice and continue to cool for 10 more minutes.
4. Add carrots, corn, broccoli and green beans. Cook for an additional 7 minutes.
5. Add chicken and cook for last 2 minutes.
6. Salt to taste.

Serves 8-10

Butternut Squash Soup

2011-10-02T15:56:00.000-07:00

Butternut Squash Soup

Ingredients:
2 T Butter
1 T Olive Oil
1 Onion, chopped
1 Shallot, chopped
1 Butternut squash, peeled and chopped
2 Pears, peeled and chopped
2 Potatoes, peeled and chopped
8 C Vegetable Stock
1 t Nutmeg
1 t Brown Sugar
Chives, to garnish
Salt to taste

Directions:
1. In soup pot, heat butter and olive oil. Add onions and shallots. Saute for 3-5 minutes.
2. Add squash, pears and potatoes. Saute for an additional 2 minutes.
3. Add stock and bring to a boil. Turn down and simmer for about 30-45 minutes; until squash is soft.
4. Puree in a food processor or with an immersion blender.
5. Return to soup pot, add nutmeg and sugar. Salt to taste. Garnish with chives.

Serves 6-8

Heirloom Tomato Bisque

2011-09-25T16:35:00.000-07:00

The last week at the PYO (Pick your own) farm before Harvest season. We will miss going but there were some amazing tomatoes this week. I had to make this...

Heirloom Tomato Bisque

Ingredients:
3 T Butter
1 Red Onion, chopped
1 Shallot, chopped
4 Pounds Tomatoes, peeled and chopped
3 Cloves of Garlic
2 Carrots, peeled and chopped
4 C Vegetable Stock
2 T Tomato paste
2 T Light Brown Sugar
1 C Heavy Cream
Salt to taste
Mint, to garnish

Directions:
1. In a soup pot, heat butter and saute onions and shallots for 5-7 minutes.
2. Add tomatoes, garlic and carrots. Saute for 2 additional minutes.
3. Add vegetable stock, tomato paste and sugar. Bring to a boil. Turn down and simmer for 30 minutes, uncovered.
4. Puree in a food processor and run through a strainer.
5. Put soup over medium heat and add cream. Do not boil. Salt to taste.
6. Serve with a little mint.

Serves 6-8

Chilled Corn and Nutmeg Soup

2011-09-18T09:13:00.000-07:00

Chilled Corn and Nutmeg Soup:

Ingredients:
3 Ears of Corn
8 C Water
2 T Butter
1 T Olive oil
1 Red onion, chopped
1 Shallot, chopped
1 C Heavy cream
1 t Nutmeg, ground
Salt to taste
Walnuts, toasted and finely chopped

Directions:

1. Cut the kernels off the cob. Put the 3 cobs in water and bring to a boil. Reduce heat and simmer for 30 minutes.   Strain broth and reserve.
2. In a soup pot, add butter and oil.   Saute onions and shallots about 10 minutes. Do not brown.
3. Add corn kernels for an additional 2 minutes.
4. Add reserved corn broth and cook about 3 more minutes. Until corn is soft.
5. Puree in a food processor.
6. Add cream, nutmeg and salt.
7. Chill for about 3-4 hours.
8. Serve with toasted walnuts sprinkled on top.

Serves 4-6

Tip:
When you serve chilled soups like this sweet one, there is about 1/2-3/4 cup in one serving.

Summer Squash Soup

2011-09-11T10:58:00.000-07:00

Hello everyone, we are back at making weekly soups! Let us know what you would like to see and we will add it to a list to make....so far some suggestions have been a chowder, a bisque and some cold soups. We can not wait to hear your ideas. xoxo

Summer Squash Soup:

2 Pounds of assorted baby squash, chopped
5 Assorted potatoes, chopped
1 Onion, quartered
5 Cloves of garlic, minced
2 Q Vegetable Stock
Olive Oil
Lemon Juice

Directions:
1. In a soup pot, add stock, squash, potatoes, onion, and garlic.
2. Bring to a boil. Turn down and simmer for 30-45 minutes. Salt to taste.
3. Put in a soup bowl. Drizzle with olive oil and lemon juice.

Serves 6-8

Tip: Squash is best in summer. We usually pick our own at the farm and pick a few different types. Different ones will have different textures.

14 days until we are back....

2011-08-28T21:19:00.000-07:00

Sunday Soups is back September 11 with a "Summer Squash Soup". We are going to hand pick different squash and make a lovely summer garlic soup.

14 days....13......

Sunday Soups is back .....21 days and counting...9/11

2011-08-21T13:15:00.000-07:00

We hope you all have had a nice summer and enjoyed the "Summer Stock Series". Now it is time to get back to creating and making more soups. Sunday Soups will be back on September 11. We look forward to your comments and suggestions.

"SS"

Roasted Vegetable Stock

2011-08-07T16:31:00.000-07:00

Summer stock series!! Only two more stocks and then Sunday Soups is back!!!! We are on vacation next week...so see you the 21st.
Roasted Vegetable Stock:

1/4 C Olive Oil
1/8 C Butter
2 Onions, halved
1 Shallot, halved
1 Leek, halved
1 Clove of Garlic
4 Carrots, peeled and cut in half
16 C Water
3 Celery Stalks, halved
3 Sprigs of Thyme
10 Springs of Parsley
Salt to taste

Directions:
1. Preheat the oven to 350 degrees. Add the onions, shallots, leeks, garlic and carrots to an oven proof pan. Cover in olive oil and butter. Roast for 30-45 minutes.

2. Meanwhile, bring a soup pot of water to a boil. Add the celery stalks, thyme and parsley. Simmer until the roasted vegetables come out.
3. Add the roasted vegetables and left over juice in pan to the soup pot. Cover, bring to a boil and turn down heat. Simmer for about 2 additional hours. Salt to taste.
4. Strain and put in containers for later use.

Makes about 4 quarts.