Minestrone Soup

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

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

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