Tomato Basil Soup

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Tomato Basil Soup

Serving Size: 9

Tomato Basil Soup

Ingredients

  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 18 to 20 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup heavy whipping cream
  • 1/2 cup butter

Instructions

  1. In a large saucepan, bring the tomatoes and broth to a boil.
  2. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar.
  3. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
http://www.knowyourfarms.com/tomato-basil-soup-2/

By |August 19th, 2013|Basil, recipe, Recipe Type, Soup, Tomatoes|Comments Off
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Carrot Fennel Mystery Soup

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Carrot Fennel Mystery Soup

http://allrecipes.com/recipe/carrot-fennel-mystery-soup/detail.aspx

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fennel seed
  • 1 1/2 pounds carrots, peeled and diced
  • 1 pear - peeled, cored, and diced
  • 1 sweet potato, peeled and cubed
  • 1 small russet potato, peeled and cubed
  • 1/2 cup sliced fresh mushrooms
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 3 (14 ounce) cans vegetable broth
  • 2 tablespoons uncooked brown rice
  • 1 tablespoon flax seed
  • 3 bay leaves
  • 1 tablespoon dried parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground white pepper

Instructions

  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.
http://www.knowyourfarms.com/carrot-fennel-mystery-soup/

By |June 10th, 2013|Carrots, Fennel, Mushrooms, recipe, Recipe Type, Soup, Sweet Potatoes|Comments Off
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Beet Soup

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Beet Soup

Beet Soup

http://allrecipes.com/recipe/beet-soup/

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 6 medium beets, peeled and chopped
  • 2 cups beef stock
  • salt and freshly ground pepper
  • heavy cream

Instructions

  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.
http://www.knowyourfarms.com/beet-soup-recipe-2/

By |May 23rd, 2013|Beets, recipe, Recipe Type, Soup|Comments Off
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Mushroom Onion Soup Recipe

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Mushroom Onion Soup Recipe

Mushroom Onion Soup Recipe

http://www.tasteofhome.com/Recipes/Mushroom-Onion-Soup

Ingredients

  • 2 cups (8 ounces) fresh mushrooms
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • 1/3 cup uncooked long grain rice
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
  2. In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes.
  3. Blend in flour; add broth, salt and pepper.
  4. Cook and stir until mixture comes to a boil. Reduce heat.
  5. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender.
  6. Discard bay leaf. Sprinkle with parsley. Yield: 4 servings (about 1-1/2 quarts).
http://www.knowyourfarms.com/mushroom-onion-soup-recipe/

By |May 13th, 2013|Mushrooms, Onions, recipe, Recipe Type, Soup|Comments Off
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Turnip Potato Soup

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Turnip Potato Soup

Turnip Potato Soup

http://www.simplyrecipes.com/recipes/turnip_potato_soup/

Ingredients

  • 6 Tbsp unsalted butter
  • 4 medium onions, thinly sliced
  • 3 pounds fresh, young turnips, peeled and thinly sliced
  • 1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
  • Salt
  • 6 Cups of chicken stock*
  • 1/4 teaspoon freshly grated nutmeg
  • 2 Tbsp chopped fresh parsley for garnish

Instructions

  1. In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes. Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.
  2. Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.
  3. Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.
http://www.knowyourfarms.com/turnip-potato-soup-2/

By |May 13th, 2013|Potatoes, recipe, Recipe Type, Soup, Turnips|Comments Off
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Creamy Acorn Squash Soup with Kale

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Creamy Acorn Squash Soup with Kale

Creamy Acorn Squash Soup with Kale

http://www.connoisseur4thecure.com/2012/12/03/creamy-acorn-squash-soup-with-kale/

Ingredients

  • 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces (preferably nitrate free bacon)-optional
  • 1 teaspoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 1 can butternut squash or canned pumpkin (not pumpkin mix)
  • 1 quart chicken or vegetable stock
  • 1 acorn squash
  • Coarse salt and ground pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut acorn squash in half and clean out seeds by scraping with a spoon.
  3. Roast squash on a baking sheet for 15-20 minutes.
  4. Cook bacon and set aside.
  5. Heat a large pot and olive oil over medium heat. Sauté onion and cook until 2-3 minutes until softened. Add the kale and cook for another 2-3 minutes.
  6. Scrap squash from skin and process in a food processor to make a puree. Add some stock to make a smooth paste.
  7. Add squash puree, canned squash, and chicken or vegetable stock to the pot. Bring the mixture to a boil. Season generously with salt and pepper.
  8. Serve garnished with bacon
http://www.knowyourfarms.com/creamy-acorn-squash-soup-with-kale/

By |May 11th, 2013|Acorn Squash, Kale, recipe, Soup, Squash|Comments Off
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Mushroom Soup

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Mushroom Soup

Mushroom Soup

Ingredients

  • 2 cups fresh mushrooms - cleaned and chopped finely
  • 1 tbsp olive oil
  • 3-4 cloves garlic - chopped
  • 1 tbsp butter
  • 1/2 tbsp chopped fresh thyme or 1/2 teaspoon of Season with Spice's dried thyme
  • 1 - 2 of Season with Spice's bay leaf
  • 2 tsp Worcestershire sauce
  • 1 cup chicken or vegetable stock
  • 1 tbsp flour dissolved in 1 tbsp water
  • Salt to taste
  • 1/2 cup heavy cream
  • 1/2 cup milk (skim milk is fine)
  • Dash of Season with Spice's ground nutmeg
  • Freshly ground black pepper to taste
  • Fresh parsley or thyme for garnish

Instructions

  1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
  2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
  3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
  4. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
  5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
  6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.
http://www.knowyourfarms.com/mushroom-soup/

By |April 22nd, 2013|Mushrooms, recipe, Recipe Type, Soup|Comments Off
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Creamy Carrot and Sweet Potato Soup

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Creamy Carrot and Sweet Potato Soup

Creamy Carrot and Sweet Potato Soup

http://www.myrecipes.com/recipe/creamy-carrot-sweet-potato-soup-10000001932660/

Ingredients

  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
  • 3 1/2 cups water
  • 3 cups fat-free, less-sodium chicken broth
  • 3 cups chopped carrot (about 1 pound)
  • 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  2. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.
http://www.knowyourfarms.com/creamy-carrot-and-sweet-potato-soup/

By |April 5th, 2013|Carrots, recipe, Recipe Type, Soup, Sweet Potatoes|Comments Off
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