Soups

Asparagus Soup

12 May 2011

1 lb. fresh asparagus, chopped 1 small onion, chopped 1 – 2 cups vegetable broth 1 tbs. all-purpose flour 1/2 tsp. salt pepper, to taste pinch of red pepper flakes 1 cup soy milk 1/2 cup plain Greek yogurt juice of 1/2 lemon Parmesan cheese, optional Sour Cream, optional 1. Heat 1/2 cup vegetable broth […]

Vegetarian Split Pea Soup

6 April 2011

1 lb. dry split peas 6 cups vegetable broth 1 onion, chopped 2 stalks celery 4 – 5 carrots, chopped 6 cloves garlic, chopped 2 potatoes, chopped 1/2 tsp. salt 1/4 tsp. fresh ground pepper 1/2 tsp. marjoram 2 bay leaves   1. Place all ingredients into crock pot, cover and cook on high for […]

Black Bean Vegetable Soup

9 March 2011

1 tbs. olive oil 1 onion, finely chopped 1 clove garlic, minced 2 carrots, chopped 2 tsp. chili powder 1 tsp. ground cumin 4 cups vegetable stock 2 (15 oz.) cans black beans, rinsed and drained 1 (8.75 oz) can whole kernel corn 1/4 tsp. black pepper 1 (14.5 oz.) can stewed tomatoes 1. In […]

Spicy Leek Soup with Mirin Chicken

29 June 2010

SOUP INGREDIENTS 3 leeks, coarsely chopped into 1″ – 2″ pieces 3 – 4 dried chili peppers (I use Tien Tsin, but you could use anything spicy – including fresh chilis, just chop them coarsely membrane, seeds and all) 2 cups water 3 tbs. mirin 5 – 6 cloves garlic, sliced 1 tbs. fresh ginger, […]

Sultry Squash Stew w/ Pork and Maple Creme

26 May 2010

2 quarts DPF Butternut Squash Pasta Sauce 4 pork chops (optional) 1 can light coconut milk 4 tablespoons fresh cilantro, minced (or 2 cubes Trader Joe’s frozen) 1/2 tsp. black pepper, freshly ground 1/2 tsp. salt 3 dried whole peppers (I used Tien Tsin Peppers from Penzey’s, but I suspect anything dried or smoked that’s […]

SPLIT PEA SOUP

6 January 2010

1 lb. dried split peas5 cups chicken broth5 cups water5 – 6 strips partially cooked bacon1 small red onion, chopped1/2 tsp. salt1/4 tsp. pepper1/2 tsp marjoram4 carrots, chopped2 potatoes, chopped6 cloves garlic, minced2 bay leaves 1. Combine everything in a slow cooker.  Cover and cook on high for 4 – 5 hours. 2. Remove bay […]

KILLER CREAM OF ONION SOUP

11 December 2009

1/4 cup unsalted butter3 large sweet onions, sliced2 – 3 bay leaves1/2 cup vermouth (or sherry, or very dry white wine)4 c. vegetable stock2/3 cup heavy creamlemon juicesalt and pepper 1. Melt butter in a large pot over medium heat.  Set aside 1 – 2 cups onions.  Add bay leaves and remaining onions to pan, […]

MAYUMI'S BUTTERNUT SQUASH SOUP

18 November 2009

1 medium butternut squash1 large onion5 – 6 cloves of garlic3 carrots3 stalks celery4 cups vegetable broth (or chicken)1 tbs. coriander2 tsp. cumin2 tsp. basil 1. Preheat oven to 400 F.  Slice stem part of squash with a small, sharp knife, then cut in half. With a large spoon, remove seeds and pulp; discard.  Place […]