May 4th, 2006 by admin

Ingredients

• 2 Chopped Leaks (White Part Only)
• 5 Medium sized Carrots - Peeled sliced vertically in quarters and cut in half
• 3 peeled and diced medium size Yukon gold potatoes
• 2 tablespoons grated fresh ginger
• 3 minced garlic cloves
• 1 Tablespoon of olive oil
• 1 Tablespoon Honey
• 2 Tablespoons Butter
• 3 Minced Garlic cloves
• 1 1/2 - 2 Quarts of Vegetable stock
• Salt and Pepper to Taste

Preparation

• Preheat oven to 450 degrees.  Toss the carrots and potatoes together with the ginger, garlic, olive oil, and honey.  Roast in a foil lined roasting pan for 20-30 minutes.  Mix the ingredients every ten minutes so that they roast evenly.  The carrots are done when they begin to char.
• While the carrots and potatoes are roasting melt the butter in a large stock pot, add the leeks and saute until soft. 
• Add the vegetable stock and simmer until the carrots and potatoes are ready
• When the carrots and potatoes are ready, add them to the simmering stock.
• Take the soup off the heat.
• Use an immersion blender to blend until creamy. 
• If the mixture is too thick, then add more stock.
• Allow the soup to rest for a few hours.  During this time the ingredients will marry.

Serve the soup with a bit of grated Parmesan cheese and a crusty baguette for dipping.

April 26th, 2006 by admin

• 3 Chopped Leaks (White Part Only)
• Tablespoon of olive oil
• 2 minced Garlic cloves
• 3 peeled and diced medium size yukon gold potatoes
• 2 boxes of frozen artichoke hearts or 2 jars of water packed artichoke hearts
• 1 Jerusalem sunchoke peeled and sliced
• I chopped Broccoli Crown
• 1 1/2 Quarts of Chicken Stock
• Three springs of Thyme Tied together or placed in an infusion globe
• Salt and Pepper to Taste
• 2 fresh limes
• Parmesan Cheese

Dice the leeks and saute with a tablespoon of olive oil.  When soft add the minced garlic cloves and saute for a few more minutes.  Add the potatoes, broccoli, sunchoke, and artichoke hearts.  Saute for a few minutes more.  Squeeze in the juice of one lime and pour in the chicken stock.  Let the mixture simmer for 20 minutes.

Next take an Immersion blender and blend until smooth.  Add Salt and Pepper to taste.

Serve the soup with a bit of freshly grated Parmesan cheese and a squeeze of lime juice.

Makes 10 one cup servings.

April 24th, 2006 by admin

Its amazing how the simplest ingredients can combine to make the most complex flavors.

Potato, Leek, Broccoli, Zucchini Soup

• 2 Leaks (Chop up only the white and light green part)
• Tablespoon of Butter
• 2 minced Garlic cloves
• 2 peeled and diced Medium Size White New Potatoes
• 4 diced Baby Zucchini
• I chopped Broccoli Crown
• 1 1/2 Quarts of Vegetable Stock
• Three springs of Thyme Tied together or placed in an infusion globe
• Salt and Pepper to Taste
• One fresh lime
• Parmesan Cheese

Dice the leeks and saute with a tablespoon of butter.  When soft add the minced garlic cloves and saute for a few more minutes.  Add the potatoes, broccoli, and zucchini.  Saute for a few minutes more.  Place the Thyme on top of the vegetables and pour in the vegetable stock.  Let the mixture simmer for 20 minutes.

Next take an Immersion blender and blend until smooth.  Add Salt and Pepper to taste.

Serve the soup with a bit of freshly grated Parmesan cheese and a squeeze of lime juice.

Makes 10 one cup servings.

April 19th, 2006 by admin

Last night I whipped up an extremely satisfying Roasted Tomato and Butternut Squash Soup.  The secret is to Roast the vegetables while the stock simmers then combine all ingredients once the tomatoes and squash have roasted.

Preparing the Squash and Tomatoes

1. Peel and Dice one Butternut Squash
2. Slice ten hot house tomatoes in quarters
3. Mix tomatoes and squash together in a bowl with two ables spoons of olive oil, 6-8 cloves of minced garlic, a minced jalapeno, two tablespoons of brown sugar, a pinch of cinnamon, and a half-teaspoon of ground coriander.  You can also add half-a teaspoon of Ground Cumin if you so choose.
4. Lay the seasoned tomatoes and squash out on a baking sheet and sprinkle the top with salt and pepper
5. Roast in a 380 degree oven for 40 minutes or so.

Preparing the Stock

1. Add two diced onions to a large stockpot. 
2. Saute in olive oil until translucent.
3. Add Two Quarts of Vegetable stock
4. Simmer until the Tomatoes and Squash are ready

Combining the Two and Finishing the Soup

1. Once the squash begins to crisp up and the tomatoes start to brown they are ready
2. Carefully slide the roasted vegetables into the stock.
3. Using a hand held whip blend the ingredients to the desired smoothness.  a little for a chunky soup a lot for a creamier one.

Serve with Freshly Chopped Basil.