1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1 green bell pepper, chopped
3 ribs celery, chopped
6 cups chopped sweet onions (4 large onions)
8 tablespoons unsalted butter (one stick) or margarine
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken or vegetable stock
6 cups medium-diced white boiling potatoes,
unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
1/2 pound sharp white cheddar cheese, grated
In a large soup pot on medium heat add the onions and butter and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.
4 tablespoons virgin olive oil
1 1/2 cups chopped sweet onion
2 cups diced small white potatoes
1 cups chopped fennel
2 tsp. fresh parsley
4 tablespoon canola oil
A fusion of flavors that gurantees warmth on a snowy day, this is a delicious and hearty winter soup.
Pumpkin Soup with Balsamic Caramelized Pears
4 Tbsp. olive oil
1 medium pumpkin, large-diced, can use butternut squash,
1 large leek, trimmed and chopped
2 cups peeled chestnuts, fresh or frozen
1" piece fresh ginger, chopped
2 cardamom pods
1 cinnamon stick
1 whole nutmeg, cut in half
1 stalk lemongrass, chopped
1 dried chipotle pepper
2-3 Tbsp. pure maple syrup
1 tsp. salt, more to taste if necessary
4-5 quarts filtered water
1 small piece cheesecloth
2-3 pears, diced
1 Tbsp.canola oil
2 Tbsp. olive oil
2 tsp. fennel
2 tsp. cumin
2 tsp. coriander
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1 tsp. red pepper flakes
2 tsp Dk brown Sugar
3 quarts pumpkin, 1-2" chunks
2 Tbsp. garlic, fresh and minced
1 tsp. salt, to taste
1 can light coconut milk
2 or 3 cans of vegetable broth
2 limes, juice of
1. Combine all powdered spices first. Heat oil slightly in stockpot. Add spices and cook over low heat for 1 minute. Add pumpkin, garlic and salt and stir to coat with spices.
2. Add 1 quart broth and bring to boil. Lower to simmer, stirring occasionally, until pumpkin is soft.
3. Add coconut milk and heat gently.
4. Puree mixture in food processor, blender or with an immersion blender. Add stock to achieve desired consistency.
5. Add lime juice after pureed, if desired. Adjust salt and black pepper to taste.
6. Garnish with green chives,
Other suggestions: A dab of Sour Cream, grated sharp cheese, or some raisins