Mushroom and Almond Soup

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

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

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

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

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

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)

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.