YELLOW SQUASH BISQUE

I make this soup every fall. The recipe makes a large amount, I freeze it after it has been pureed and then finish the soup with cream for each batch!

6 T Ghee (clarified butter) or olive oil
1 lg. yellow onion, chopped
2-3 Yukon gold potatoes, peeled and quartered
2-3 med. carrots, sliced
4 c. yellow squash, cubed (crookneck or butternut is good)
3 T flour
1 1/2 qts stock
1/4 t cayenne pepper
Dash of dried ginger, cinnamon and clove powder
1 c. cream or soy milk (Eden soy/rice is good)
1/4 t fresh grated nutmeg
2 t paprika (Hungarian)
S & P to taste

In a 4-6 qt. pot melt ghee, add onion; sauté until transparent, about 5 minutes. Add carrots potatoes and squash, stir to coat with oil. Add flour, stir to combine and cook for 3-4 minutes. Slowly stir in stock, then add seasonings. Cover and cook for 40 minutes. Allow to cool a little, then puree; return to soup pot, and add cream. Heat over low flame and do not boil! Taste for seasoning and adjust. Then add nutmeg. Put 1/4 t of paprika into the soup bowels and then add soup, if you stir the bowl the paprika will make a psychedelic pattern!!!

SERVES 8

MINISTRONE SOUP

Yet again I make a large batch of this and freeze two or three portions for later. This is one of my favorite soups.

2 c. canellini beans, rinsed, soaked overnight, drained, and cooked with fresh water covered for an hour. Then drained and reserve two cups of the bean juice.
4 T olive oil
8 cloves garlic, minced
2 yellow onion, chopped
3 stalks celery, sliced on the bias
3 carrots sliced thick
1 turnip, cubed
1 –2 Yukon gold potato, cubed
2 1/2 quarts stock
1 t. thyme
1 bunch kale or red Swiss chard, tough stems removed and rough chopped.
S & P
1 handful chopped parsley
1 c. freshly grated Parmesan reggiano
some of your best olive oil
fresh cracked pepper

In a 6 qt pot heat the 4 T of olive oil over med high heat and sauté the garlic, onion, celery, carrots for 10 minutes or until the onion turns translucent. Add the turnips, potatoes, bean juice, beans, stock, and thyme. Cook covered on medium low heat for 45 minutes to an hour or more, stirring occasionally, until the beans are done. Then add the Kale or Chard, season and cook for 5 – 10 minutes. To serve place soup in large bowls and top with some of the parsley, parmesan, pepper, and olive oil. Stick a wedge of crusty bread on the side of the bowl and eat!

SERVES 6-10.

GAZPACHO

This chilled soup has been influenced by both the Andelusian’s, in Spain and Mexico’s Yucatan.

10 medium tomatoes, chopped
2 medium red bell peppers, diced
4 cloves garlic, minced
2 c. chilled stock
1 c. country bread without crust, cubed
5 T sherry or red wine vinager
1/3 c. olive oil
2 small cucumbers, peeled and diced
1 Avocado, cubed
1 sweet red onion, fine diced
4 T cilantro, chopped
2 T parsley, chopped
1/4 c. lime juice
1 jalapeno, seeded and fine chopped
1 stalk celery, diced
1/8 t. cayenne
Dash cumin
S & P

Soak the bread in the stock for 5 minutes. In a large bowl combine the bread, garlic, sherry, cayenne, cumin, celery, lime juice, S & P, and about 3/4s of the bell peppers, tomatoes, onion, and cucumber, then puree in 2 batches incorporating 1/2 of the olive oil into each batch with the motor running. Then transfer the pureed mixture back into a large bowl and add the rest of the ingredients, mix well and chill for at least 2 hours.

SERVES 6-8

MUSHROOM LEMONGRASS SOUP

My friend taught me this one when he got back from his first trip to China.

3 T peanut oil, or olive or canola
6 c. stock
12 shrimp peeled and cleaned, tails optional
24 shitake mushrooms, halved
1 stalk lemongrass cut into 3-4 chunks
2 Chile peppers, de-seeded and sliced
1 package rice stick noodles
3 sprigs cilantro or 2 sprigs basil
S & P

Heat a wok over high heat, add oil and the chiles, sauté for 30 seconds, add the mushrooms, sauté 1-2 minutes. Add the stock, add lemongrass and bring to a boil, lower heat to medium and cook for 5 minutes. Add the noodles cook for 3 minutes, add shrimp, add cilantro or basil. Season, stir, the shrimp will be ready in 3 minutes. Serve immediately.

Serves 3-4

VEGGIE CHILI

I promise no one will miss the meat! This is a good one for parties. I will serve this with a condiment/topping selection that includes: grated sharp cheese, chopped onion, chopped cilantro, chips, tortillas, sour cream, and more chopped hot peppers for the insane!

4 T olive oil
2 yellow onions, chopped
12 cloves garlic, minced
3 stalks celery, sliced
3 bell peppers of varying color, chopped
A mélange of chopped hot peppers for depth of flavor and heat. I usually use: 1 jalapeno, 1 habanero, 1 Serrano, 1 red Chile, and 1 poblano. I deseed the peppers as well, which eases the heat back a little.
1 bay leaf
1/4 t oregano
1/4 t paprika
1/8 t cumin powder
1/8 t coriander seed ground
1/2 t sugar
1 t black pepper
Several tablespoons of GOOD chili powder, (I get mine from friends in New Mexico). Exactly how many tablespoons will depend on the type of powder you get and your taste, try starting with 2 and increase up from there.
2 28 oz cans whole peeled tomatoes, slightly crushed by hand, or if in season the same amount fresh, peeled and rough chopped.
1 1/2 c. cooked 3/4 doneness black beans
1 1/2 c. cooked 3/4 doneness red or kidney beans
1 bottle negra modelo or other favorite Mexican beer
1 small can tomato paste
1 c. sun dried tomatoes soaked, drained and chopped
S&P to taste

Heat the oil in a 6 qt pot, add onion, garlic, celery, bell pepper, hot pepper and sauté for 8-10 minutes until the onions start to soften and turn translucent. Add the spices and chili powder, stir and add tomatoes. Stir and add beans, beer, tomato paste and sun-dried tomatoes. Stir and simmer for 1 1/2 hours tasting and re-seasoning for the last 30 minutes or so, making sure the beans are done, and the flavors are developed.

Serves 8-10.

CHILLED BEET-ORANGE SOUP

2 T. Olive oil
1 med. yellow onion chopped
1” slice fresh ginger root, peeled
5 med. beets peeled and sliced
2 med. carrots peeled and sliced
2 cups vegetable stock
1/4 c orange juice (I like blood oranges)
Grated zest from 1/2 of the orange
S & P to taste

Heat a large saucepan, add oil, then add onions and sauté 5 minutes or until they turn opaque. Add beets, ginger, and carrots; cook over med. heat for 10-15 minutes, stirring frequently. Remove ginger piece. Add vegetable stock and simmer for 35 minutes. Add orange juice and zest, season with salt and pepper. Taste and adjust seasonings. Allow soup to cool then puree in blender, next chill in refrigerator. To serve garnish with a T. of yogurt.
Serves 4

CHILLED CHERRY-LEMON SOUP

2 Lbs. fresh cherries
Juice of 1 lemon
1 Cinnamon stick
1/4 c. honey
4 c. water
1 . white wine
3 egg yolks
Zest from 1/2 lemon
sour cream

Wash and pit cherries. Put in a large pot with lemon juice, cinn., honey and water. Bring to a boil and simmer covered for 15 minutes. Drain cherries saving liquid. Discard the cinn. Remove a dozen cherries and set aside. Puree the remaining cherries in a blender. In the pot combine the puree, cherry liquid and wine on very low heat. Whisk in egg yolks and lemon zest, stir over very low heat for 5 minutes. Chill soup. To serve put in a bowl and put 3 cherries and a t. of sour cream on top.
Serves 6

VEGETABLE STOCK

This is easier than some think! And it can even be frozen for several months, so make a large batch and freeze 1,2, and 4-cup portions. Feel free to substitute different vegetables based on your taste and seasonal availability.

8T. Olive oil
3 Large sweet yellow onions quartered with a 2 whole cloves stuck into a piece
6 Lg. Carrots quartered (don’t have to be peeled)
5 stalks celery quartered (tops are ok)
8 cloves garlic
1/2 bunch flat leaf parsley
1 leek quartered
2 turnips or parsnips quartered
2 c. mushrooms (I like porcini, crimini, shitake)
2 bay leaves
24 whole peppercorns
1 tied “bouquet garnit” of several sprigs fresh thyme and marjoram.
1 t. salt

Wash the vegetables and simply put them into a giant pot at least 6qt. 8 is better! Then add 4-6 qts. water depending on the size of the pot and turn heat on LOW. Only bring the pot to a simmer. Don’t cover the pot. Let it simmer for 2 hours. It does not even need to be watched!!! Strain immediately when done. The salt content is low, so that salt can be added to dishes made with the stock.

RUSSIAN BORSH (Beet soup)

This soup is absolutely delicious. If you have never tried borsh you are in for a treat. This “authentic” recipe comes to you from my friend Mila.

2 pounds beef shin or chuck with bone
7 cups water
3 medium beets, grated
1 to 1 1/2 tablespoons salt (or to taste)
2 medium potatoes, peeled and cubed
1 small carrot, peeled and grated
1/2 medium head of cabbage (3/4 pound), shredded
1 medium onion, chopped
2 gloves garlic, chopped
2 tablespoons tomato paste
4 black pepper corns
2 tablespoons wine vinegar
1 teaspoon sugar
1 bay leaf
Freshly ground black pepper
Sour cream

Simmer the meat in the water for 30 minutes. Then add the beets and salt. Boil for 10 minutes.
Then add the potatoes, cabbage, pepper corn. Boil for 10 minutes. Add the bay leaf.
Fried with on the Teflon pan carrots and onions for about 10 minutes than add tomato paste. Fried for 5 minutes. Add it to the soup pan.
Add vinegar, sugar and garlic.
Leave for a few minutes.
Serve with fresh ground pepper and sour cream.

Serves 4-6