Cream of Tomato Soup

2 tablespoons olive oil 1 onion, sliced 2 cloves garlic, chopped 3 large stems of fresh basil 1 sprig of fresh thyme 1 bay leaf 2 1/2 tablespoons tomato paste 2 pounds very ripe tomatoes, quartered pinch of sugar 1 cup chicken stock 1/3 cup whipping cream fresh basil leaves, cut into thin strips, to garnish Heat the oil in a large saucepan and gently cook the onion for 3 minutes, or until it is soft and translucent. Add the garlic, basil stems, thyme, bay leaf, tomato paste, and the fresh tomatoes.  Season with the sugar, salt and black...
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Creamy Tomato Soup

3 tablespoons butter 1 pound, 9 ounces ripe tomatoes, roughly chopped 3 3/4 cups hot vegetable stock 1/2 cup ground almonds 2/3 cup milk or light cream 1 teaspoon sugar 2 tablespoons shredded basil leaves salt pepper Melt the butter in a large saucepan.  Add the tomatoes and cook for 5 minutes until the skins start to wrinkle.  Season to taste with salt and pepper. Add the stock to the pan, bring to a boil, cover, and simmer for 10 minutes. Meanwhile, under a preheated broiler, lightly toast the ground almonds until they are golden brown.  This will only...
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French Onion Soup

4 medium Spanish onions, sliced thin 4 Tablespoons butter 1 clove garlic mashed with 1 tsp salt 1 teaspoon Worcestershire sauce 1/2 teaspoon pepper 1/2 teaspoon sugar 6 cups beef stock 1/2 cup dry red wine 3 Tablespoons brandy 6 slices toasted french bread Swiss or gruyere cheese. Cook onions slowly in butter until yellow (about 10 minutes). Stir in the seasonings and continue cooking until onions are golden brown (20 to 30 minutes). Add broth and wine. Simmer covered for 30 minutes more. Pre-heat oven to 350 degrees. Stir in brandy and pour soup into oven-proof bowls. Butter...
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Zucchini Bisque

1 onion, chopped 1/2 cup butter 1 1/2 pounds zucchini – shredded 2 1/2 cups chicken broth 1/2 tsp nutmeg 1 tsp basil 1 tsp salt 1 cup heavy cream Saute onion in butter until limp. Add zucchini and chicken broth. Cover and simmer 15 minutes. Puree and return to sauce pan. Add seasonings and cream. Heat through, but DO NOT BOIL.
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Cream of Carrot Soup with Dill Yogurt

1 onion, diced 1 pound carrots, diced Chicken broth to almost cover Salt White pepper 1/2 cup heavy cream 1/2 cup chicken broth dash nutmeg 1 TBL butter chopped chives for garnish Simmer first 5 ingredients until very tender. Puree until smooth. Prepare Dill Yogurt (below) and set aside. Stop here until ready to serve. Add heavy cream, chicken broth and nutmeg. Warm but DO NOT BOIL. Whisk in butter and ladel in to serving bowls.  Top each serving with a dollop of Dill Yogurt and sprinkle with chives. Dill Yogurt 16 oz plain yogurt 2 TBL chopped fresh...
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Sausage Soup

1 pound Italian sausage, cut in to chunks, skin on 2 onions, sliced 3 cloves garlic, minced 28 oz can of tomatoes 3 cans concentrated beef broth 1 can water 1 cup red wine 1 bell pepper, chopped 1 cup zucchini, chunked 12 oz mushrooms, halved 1 tsp Italian herbs, crushed 8 oz pasted, cooked boiling, salted water just before serving. Brown the Italian sausage in a soup pot. Drain fat. Add the onions and garlic. Sauté until golden. Add tomatoes, broth, water, and wine. Simmer 45 minutes. Add vegetables and herbs. Simmer 15 minutes or until tender Just...
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Quick Clam Chowder

1/4 pound bacon, chopped fine 1/2 onion, chopped 1 cup celery chopped 1 can cream of potato or cream of celery soup 8 oz clam juice 1 can chopped clams, undrained 1 potato, diced small 1/4 cup heavy cream Chopped parsley Salt and white pepper to taste Sauté bacon, onion, and celery until tender. Do not drain fat. Add soup, clam juice, clams and potato. Cook until tender. Add heavy cream, parsley, salt, and white pepper
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Black Bean Soup

2 15-ounce cans black beans, rinsed and drained ounce can Mexican stewed tomatoes, cut up ounce can diced tomatoes with green chilies 2 cups chicken broth 11 ounce can corn with chilies, drained 8 ounce can chopped green chilies 4 green onions, sliced thin 3 TBL chili powder 1 tsp ground cumin 1/2 tsp garlic Stir everything together in a slow cooker. Cook on hi heat setting 4 to 5 hours. Serve with cornbread.
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