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.

Gypsy Pot Soup

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

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

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

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

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

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

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

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

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

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

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....

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

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

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.

Roasted Chicken Stock

I like to remind everyone once in a while that a homemade stock is the heart of a great soup.  They make your soup much richer in flavor.  This one is made by roasting the chicken carcasses and then boiling everything.  If you would like any other stocks, please go to http://www.sundaysoups.com/ and click on the "stocks" tab.

Sunday Soups has 3 more weeks of the summer stock series and then ALL NEW soup recipes for you all. 



Roasted Chicken Stock:

6 lbs of chicken carcasses
3 Onions
5 Carrots
6 Stalks of Celery
2 Leeks
2 Cloves of Garlic
1 T Thyme
2 T Sage
Salt
Pepper
Olive oil
8-9 Q water

Directions:
1. Preheat oven to 450 degrees.
2.  Put everything in a baking dish.  Toss with olive oil.
3.  Cook for about 20 minutes, until the vegetables get some color.

4.  Pull out of oven and place in a soup pot, scraping all bits from the pan.  Put water into the soup pot to cover all the chicken and vegetables.
5.  Bring to a boil and turn down heat.  Simmer for about 2-3 hours.
6.  Strain.

Makes about 7-8 quarts

Vegetable Stock

Summer stock series continues for a few more weeks.  I hope you are all enjoying this.

Soup Queen's Vegetable Stock:

4 Q Water
3 Carrots, peeled and cut in half
1 Onion, peeled and cut in half
1 Shallot, peeled and cut in half
3 Cloves of Garlic, peeled
3 Celery Stalks, cut in half
5-7 Mushrooms, cut in half
5 Sprigs of Thyme
5 Springs of Parsley
1 T Salt
2 t Olive Oil

Directions:
1.  Mix all ingredients in a soup pot. 
2.  Bring to a boil and lower heat.
3.  Simmer for about 2 hours.
4.  Run through a strainer.

Makes about 3 Quarts

Tip:  If you are not going to use your stock right away, it is best to freeze it for a later use.

Fish Stock

Summer stock series continues.   This is a great fish stock; rich in flavor and a great base for any fish soup. 

Fish Stock:

2 Pounds of Fish Bones, uncooked
16 C Water
1 Onion, quartered
1 Shallot, halved
2 Carrots
2 Celery Stalks
1 Bay Leaf
Salt

Directions:
1.  Pull all ingredients in a soup pot.  Bring to a boil and skim the scum from the top.  Reduce heat and simmer for 40 minutes.
2.  Pour through a strainer and use.

Makes about 3 quarts

Dashi Broth

Dashi Broth:

8 C Cold Water
2 - 12 inch long pieces of Kombu, wipe with a damp cloth
20 g Bonita Flakes (about 2 cups)

Directions:
1.  Wipe the kombu with a damp cloth.
2.  Combine cold water and kombu.  Bring to a simmer over medium heat.
3.  Remove the kombu and bring to a boil.
4.  Add the bonita flakes and remove from heat immediately. 
5.  Let sit for 5 minutes and run through a strainer to remove bonita flakes.
6.  Keep in refrigerator up to 3 days.

Makes about 6-7 cups.

Bonita Flakes:

Kombu:

Chicken Stock

This week's stock is chicken stock.   We use this one the most, so it is important that its homemade.

Soup Queen's Ultimate Chicken Stock:

4 Pounds of chicken carcasses
1 Onion, quartered
4 Carrots, cut and peeled
5 Celery ribs, cut into pieces
1 Leek, cut in half
6 Sprigs of fresh parsley with stems
2 Turkish bay leaves
6 Sprigs of fresh thyme
2 Cloves of garlic, peeled
1 t. Salt
2 Gallons of water

Directions:
1.  Put chicken carcasses, vegetables, herbs and salt into a soup pot.
2.  Add water and put on high heat until almost a boil
3.  Turn down to medium heat and skim the scum from the top periodically.
4.  Simmer uncovered for 6-8 hours; adding more water as needed to keep the chicken/vegetables covered in water at all times.
5.  Strain the stock into air tight containers
6.  Place in refrigerator over night and remove any solidified fat from the surface before freezing.
7.  Prior to using, thaw the stock and bring it to a boil.

Makes 4-5 quarts

Shellfish Stock

Summer stock series continues.

Shellfish Stock:

6 C Shellfish shells, from shrimp, crab and/or lobster
4 Q Water
1/2 C White Wine
1 Onion, chopped
2 Carrots, chopped
2 Celery Stalk, chopped
2 T Tomato Paste
2 Sprigs of thyme
1 Bay leaf
2 t Salt

Directions:
1.  Preheat oven to 400 degrees.  Put all the cut up shells in a roasting pan and roast for 10 minutes.  
2.  In a soup pot, add the roasted shells and water.  Heat slowly and do NOT let boil.  For best results, maintain a temperature just below simmer. Do not stir either.  Cook for about 1 hour skimming any scum from the top.
3.  Add wine, onion, carrots, celery, tomato paste, thyme, bay leaf and salt .  Simmer for another 30 minutes.  Again, do not let boil.
4.  Run through a fine strainer using cheese cloth if needed.

Makes about 3 quarts.

Roasted Vegetable Stock

Sunday Soups is going to do a "summer stock series" and post all different stocks for the next 8 weeks.  This is going to give us a chance to do some filming and post some videos online as well as remind everyone that a homemade stock is always best. 

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.

Fisherman's Soup

My love went out fishing and caught some rock fish.  We made this soup with the fresh whole fish.  You can use just about any fish you catch. 

Fisherman's Soup:

2 Whole Rock Fish (about 3-4 pounds)
1 Onion, diced
1 Shallot, diced
2 Cloves of Garlic or 1 Spring Garlic
2 T Fresh Thyme
3 T Fresh Parsley
4 C Water
8 C Fish Stock
3 Potatoes, diced
5 Carrots
3 Stalks of Celery
4 Tomatoes, peeled and diced
2 T Tomato Paste
Lemon juice, for garnish
Directions:
1.  Bring the fish stock to a boil.  Add whole fish, 2 carrots, 2 celery stalks, 1/2 onion, and water. 
2. Bring back to a boil. Turn down heat and simmer for 30 minutes.
3.  Strain and pick fish off the bones. Set aside.
4.  Bring strained stock back to a boil and add potatoes.  Simmer for 10 minutes.
5.  Add remaining carrots, celery, onion, garlic, tomatoes, tomato paste, thyme and parsley.  Simmer for an additional 20 minutes.

6.  Add fish back in and serve.  Salt to taste. 
7.  Add lemon juice for garnish.

Serves 6-8

Tip:  If fresh tomatoes are not in season or you dont have access to them, you can always used canned tomatoes in their place.

Crab and Sweet Corn Soup

Ok, Ok we had left over crab again so I couldn't resist making a crab and corn soup.  Corn is in season and so sweet right now.   You can find it everywhere.

Crab and Sweet Corn Soup:

2 T Ginger root, sliced
8 C Vegetable stock
1 C Crab
4 Fresh Corn husks
2 T Cornstarch
2 T Rice Wine
Salt to taste
Green onions, garnish

Directions:
1.  Boil corn for 10 minutes and cut off the husks.  Put about 3 of 4 husks in a food processor and puree.  Set the remaining corn aside.
2.  In a soup pot, add ginger root to the stock and bring to a boil.  Turn down heat and simmer for 20 minutes.
3.  Add all the corn to the stock and bring to a boil.  Turn down heat and simmer for 10 minutes.
4.  Add crab, cornstarch dissolved in the rice wine.   Stir frequently and simmer for about 10 more minutes, until it starts to thicken.
5. Remove ginger root and salt to taste.
6.  Garnish with a few scallions.

Serves 4-6

Tip:  Sweet corn is the best during the Summer to Fall months.  One exception is in Florida, the corn is harvested from Fall to Spring.

Kitchen Sink Soup

I love this soup and it uses up vegetables that are going to go bad soon.   I call it the Kitchen Sink Soup because you put everything in it, but the Kitchen Sink.   Feel free to put whatever you have in it, including beans, pasta and potatoes.

Kitchen Sink Soup:

2 Q Chicken Stock
1 Onion, diced
1/2 Corn, off the cob
3 Mushrooms, sliced
2 Carrots, sliced
1 C Broccoli, chopped
1 C Peas
1 Potato, cubed
1 Celery Stalk, sliced
1/2 C Pasta
Salt to taste

Directions:
1.  Bring the chicken stock to a boil.  Add potatoes and carrots.  Cook for 10 minutes.
2.  Add all other vegetables and pasta. 
3.  Bring back to a boil, and simmer for 20 minutes.  Salt to taste.

Serves 4-6

Tip:  The pasta will soak up a lot of liquid as the soup sits.  You never want to freeze a soup with pasta in it.  It will become mushy and break apart once thawed.

Asparagus Soup

Asparagus has been all over the farmers markets lately.  It is in season and so delicious right now.  I make this soup with a little yogurt to thicken it t the end.  It is a little healthier and still adds the same richness.

Asparagus Soup:

2 Lbs Asparagus, washed and trimmed
8 C Vegetable Stock
2 Shallots, minced
2 Potatoes, peeled and chopped
Salt to taste
Plain Yogurt, garnish
Grated Lemon Peel, garnish

Directions:
1.  Wash and trim asparagus into 2 inch pieces, reserving the trimmings and setting aside some tips.
2.  In a soup pot, bring the vegetable stock to a simmer.  Add asparagus trimmings and cook for 20 minutes.
3.  Strain stock and add asparagus stalks, shallots and potato.  Bring to a boil and turn down heat.  Simmer for 45 minutes. 
4.  Meanwhile, blanch the asparagus tips and set aside for garnish. 
5.  Puree the soup in a food processor and run through a strainer.  Return to the soup pot and reheat. Salt to taste.
6.  Garnish with a little yogurt, lemon zest and a few asparagus tips in each bowl. 

Serves 6-8

Tips:  Asparagus is in season spring to early summer so enjoy it now.

Roasted Chicken Stock

I like to remind everyone once in a while that a homemade stock is the heart of a great soup.  They make your soup much richer in flavor.  This one is made by roasting the chicken carcasses and then boiling everything.  If you would like any other stocks, please go to http://www.sundaysoups.com/ and click on the "stocks" tab.



Roasted Chicken Stock:

6 lbs of chicken carcasses
3 Onions
5 Carrots
6 Stalks of Celery
2 Leeks
2 Cloves of Garlic
1 T Thyme
2 T Sage
Salt
Pepper
Olive oil
8-9 Q water

Directions:
1. Preheat oven to 450 degrees.
2.  Put everything in a baking dish.  Toss with olive oil.
3.  Cook for about 20 minutes, until the vegetables get some color.

4.  Pull out of oven and place in a soup pot, scraping all bits from the pan.  Put water into the soup pot to cover all the chicken and vegetables.
5.  Bring to a boil and turn down heat.  Simmer for about 2-3 hours.
6.  Strain.

Makes about 7-8 quarts

Celery Soup

We saw something like this on Top Chef Masters.   It inspired me and so I made a variation of a a celery veloute using celery roots.  If you can not find celery roots, you can use celery stalks instead.  It will be equally as delicious. 

Celery Soup:

3 T Olive Oil
2 Leeks, sliced
1 Onion, diced
2 Celery Roots, peeled and diced
4 Stalks of Celery with leaves, chopped
2 Cloves of Garlic, minced
8-10 C Chicken Stock
2 T Cream
Creme Fraische, as needed
Salt to taste
Lemon oil, garnish

Directions:
1. Saute leeks, onions, garlic and a pinch of salt until translucent.  About 3-5 minutes.
2.  Add chicken stock, celery roots and celery stalks
3.  Bring to a boil and turn down heat, simmer until soft.  About 30-45 minutes.
4.  Puree in a blender.   Run through a chinois, sieve. 
5.  Add cream and creme fraische.  Salt to taste.
6.  Drizzle with lemon oil. 

Serves 4-6

Fun Fact:  Celery is known to be a negative calorie vegetable. Which means that the body uses more energy to digest than absorb calories from it.

Chilled Strawberry Soup

With strawberries in season and a hot summer day, what better then a chilled strawberry soup.  This soup is refreshing and can be eaten as an appetizer to a brunch or as a dessert. 

Chilled Strawberry Soup:

4 Pints Strawberries, sliced
3 C Plain Yogurt
3/4 C Orange Juice
1/2 C Sugar
1/2 C Water
1/8 t Cinnamon
Mint, for garnish

Directions:
1. In a bowl, combine strawberries and sugar.  Let sit for 20-30 minutes.
2.  After, in a blender, combine strawberries, yogurt, orange juice, water and cinnamon.  Puree until mixed well. 
3.  Chill for at least 4 hours to overnight.  Serve with a a few slices of strawberries on top and a leaf of mint.

Makes 8-10 Servings

Tip:  Store strawberries in a colander in the refrigerator for air circulation.  Eat strawberries as soon as picked/bought, they will not ripen any further once picked.

Deb's Spring Garlic Soup

Sunday Soups grew our own green garlic this year.  We started it in the Fall so the green garlic would be ready in the Spring.  It was wonderful smelling and we used the garlic greens throughout the growth.  They are very strong and can be used the same as garlic cloves would be.
Deb's Spring Garlic Soup:

3 T Butter
2 T Olive oil
10 Heads of Green Garlic with greens attached
2 Leeks, thinly sliced
1 Onion, chopped
2 Cloves of Garlic, minced
12 C Chicken Stock
2 C Peas
4 Potatoes, preferably russet, peeled and roughly chopped
2 T Fresh Oregano, minced
1/2 C Romano Cheese, grated

Directions:
1.  Trim garlic greens and cut up with heads.  Place 6 heads of garlic and greens in salt water and bring to a boil, twice, blanching them.
2.  Saute leeks, garlic cloves and onions in butter and olive oil until translucent about 3-5 minutes.
3.  Add potatoes and remaining 4 garlic heads/greens and saute for another 5 minutes. 
4.  Add chicken stock, peas, and oregano.  Bring to a boil and turn down heat.  Simmer for 30 minutes, until potatoes are soft.
5.  Puree soup in a food processor.
6.  Push through a chinois (china cap) to make silky.  Make sure you really push through the chinois to make the soup thicker.  Salt to taste.
7. Sprinkle with cheese before serving.

Serves 8-10

Fun Facts: Garlic is claimed to be a wonder drug with its numerous anticancer compounds.  It also helps strengthen the immune system, to help in warding off colds.  It lowers blood pressure and blood cholesterol.

Yellow Split Pea Soup

This soup is made in my loves country, Cyprus.  The split peas make it a rich, thick hearty soup and the rice/potatoes thicken it.  It became one of my favorites immediately when I had it.  I really enjoy the lemon in it and usually add extra.

Yellow Split Pea Soup:

2 C Dried Yellow Split Peas, washed
1/2 C Rice
1 Potato, peeled and chopped
1 Onion, chopped
2 T Olive Oil
Juice of 3 Lemons
8 C Water
4 C Vegetable Stock
Salt/Pepper to taste

Directions:
1.  In a soup pot, boil the yellow split peas in the water.  Skim off any foam from the surface.
2.  Once boiling, add the vegetable stock, potatoes and rice.  Stir to prevent sticking.  Turn down heat, cover and simmer for about an hour, until rice and potatoes are cooked.
3.  Fry the onion in olive oil and a pinch of salt/pepper until translucent, about 5-7 minutes.
4.  Add the onions and lemon juice towards the end of cooking.  Salt/pepper to taste. 

Serves 6-8

Fact:  Yellow split peas are a great source of protein; are lean and healthy.   Feel free to use green split peas if you can not find the yellow ones.  They are similar in taste.