Recipes

SUNDAY SOUPS makes weekly soups and posts the recipes for all to enjoy!

Try a recipe or two!     Subscribe below to get recipes emailed to you!

_________________________________________________________________

Directions:

1.  Saute onions and leeks in olive oil with a little salt.  Stirring until softened. about 5 minutes.
2.  Add the carrots, parsnips, ginger, garlic, zest, juice from orange and stock. 
3.  Bring to a boil and reduce heat.  Cover and simmer for 45 minutes, until vegetables are soft.
4.  Let sit for 15 minutes off heat.  Then puree soup with an immersion blender or in the food processor. 
5.  Return to low heat and add orange juice and cream.   
6.  Salt to taste and garnish with chopped chives.

Serves 6-8

Fact: 

Ginger has been known to be good for nausea.  It also has anti-inflammatory properties that promote good health.

3 T Butter
2 Large Leeks, thinly sliced
1/2 Onion, minced
1 Shallot, diced
2 Cloves of Garlic, minced
1 C Hard Cider
8 C Fish Stock
2 Lbs Potatoes, peeled and diced
2 Bay Leaves
4 T Flour
1 C Milk
1/2 C Heavy Cream
4 T Fresh Parsley Leaves, chopped finely
1 1/2 Lb White fish, Cod or Halibut, in 1 inch chinks
Salt to taste

Directions:

1.  Heat butter in soup pot.  Add leeks, onions, shallots, garlic and a pinch of salt.  Saute for 5 minutes; until translucent.
2.  Add the cider and bring to a boil. 
3.  Stir in stock, potatoes and bay leaves. 
4. Bring to a boil again and reduce heat. Simmer for 10-15 minutes.
5.  In a bowl, stir flour with 1/2 C of the milk.  Whisk up and dissolve flour.
6.  Pour flour mixture into the soup pot; adding slowly.  Make sure soup is lightly boiling and cook for 5 minutes.
7.  Add the remaining milk and  1/4 C cream and continue to cook until potatoes are slightly soft. 
8.  Add the chopped parsley to the remaining cream.  Mix together and add back into the soup. 
9.  Add the fish and cook; stirring frequently for about 3 minutes.  Salt to taste.

Serves 8-10

Tip: 

If you pre-cut the potatoes, put them in water to not turn brown.

_____________________________________________


 

Amor's Quick Crab Soup:

10 C Chicken Stock
1 Clove of Garlic, thinly sliced
1 T Grated Ginger
1/4 C Soy Sauce
1/2 Star Anise
1 Carrot, peeled and thinly sliced
1 Celery Stalk, thinly sliced
2 T Cornstarch, diluted in 1/2 C water
2 Eggs, lightly beaten
1 C Cooked Crab Meat

Directions:

1.  Bring the chicken stock, garlic, ginger, anise and soy sauce to a boil.
2.   Reduce heat and add egg; stirring clockwise until the egg cooks.
3.  Add the diluted cornstarch and bring to a boil again.
4.  Reduce heat and carrots and celery.  Cook for 5 minutes; until vegetables are softened.
5.  Add crab and serve.

Serves 6-8

Tip:

This is a good soup for leftover crab meat.

_____________________________________________




Wonton Soup:

Wontons:
1/3 Lb Ground Chicken
16 oz Shrimp; (8 oz peeled, deveined and chopped, 8-10 whole shrimp set aside)
1 t Ginger, grated
1 T Soy Sauce
2 T Rice Wine
1 T Scallions, chopped
2 T Water Chestnuts, finely diced
1 Clove of Garlic, minced
Pinch of Sugar
Pinch of Pepper
Dash of Sesame Oil
30-40 Wonton Wrappers
2 Egg Whites, lightly beaten

Soup:
8 C Chicken Stock
1 T Ginger, grated
1 Clove of Garlic, minced
2 T Scallions, finely chopped
6 Mushrooms, sliced
2 Carrots, sliced
1/4 C Water Chestnuts, sliced
12 Snap Peas
1/4 C Bamboo Shoots, sliced
1 C Bok Choy, chopped
Salt to taste

Directions:

1.  For the wontons; Combine ground chicken, shrimp, ginger, soy sauce, rice wine, scallions, chestnuts, garlic, sugar, pepper and sesame oil.  Let sit for 20-30 minutes.
2.  To make the wontons; place a teaspoon full inside the wonton wrapper.  Brush the edges with egg to seal and fold.  Set in refrigerator.
3.  For the soup; Combine chicken stock, ginger and garlic.  Bring to a boil.  Turn down to simmer.
4.  Add the carrots and snap peas. Cook for 5 minutes.
5.  Add the remaining shrimp, scallions, mushrooms, water chestnuts, bamboo shoots and bok choy.  Simmer for 2 minutes.
6. Add wontons and cook for an additional 5 minutes, until wonton wrappers begin to wrinkle and float.  Salt to taste.
7.  Serve immediately with soy sauce and enjoy.

Serves 8-10

Tip: 

The wontons can be premade at any time.  They can be refrigerated for a day or frozen for up to 3 months.

_____________________________________________




Carrot-Apple Spice Soup:

3 T Olive Oil
1 White Onion, diced
1 Clove Garlic, minced
2 Lbs Carrots, peeled, cut in half lenght-wise
7 C Chicken Stock
2 Fuji Apples, peeled and cut
1 T Fresh Ginger, grated
1 C Apple Juice
1/4 t Nutmeg
1/8 t All Spice
1/8 t Cinnamon
Salt
Fresh Mint, chopped for garnish

Directions:

1.  Heat olive oil in soup pot.  Saute onions and garlic; until translucent
2.  Add carrots, apples, chicken stock and ginger.  Bring to a boil.
3.  Turn down heat, and simmer for 45 minutes.
4.  Pull out four carrots and dice for garnish.  Set aside.
5.  Puree soup and return to soup pot.
6.  Add apple juice, nutmeg, all spice and cinnamon.  Salt to taste.
7.  Garnish bowls with diced carrot and fresh chopped mint.

Serves 6-8

Fun Fact: 

Carrots have more beta carotene then any other vegetable which the body converts to Vitamin A.   They are also more nutritious when cooked except if juiced raw.

 Directions:

1.  Heat dashi broth.
2.  Dissolve miso in 1 C warm dashi broth.

3.  Bring the remaining dashi broth, mushrooms and seaweed (if using) to a boil and simmer for 10 minutes.
4.  Add miso mixture and bring to a slight simmer.  Do not boil.
5.  Add tofu and scallions and heat through, about 2 minutes.

Serves 4-6

_____________________________________________




Chinese Hot and Sour Soup: 
 
1/4 C Dried Mushrooms
1/2 C Hot Water
4 Ozs Wood Ear Mushrooms, cut in strips
12 Ozs Shitake Mushrooms (or combination of mushrooms), cut caps in strips
4 Oz Firm Tofu, diced in 1/8 cubes
1/2 C Bamboo Shoots, sliced in thin strips
3 Q Vegetable Stock
1 t Grated Ginger
1 T Sugar
1/3 C Rice Vinegar
2 T Soy Sauce
1/2 t Chili Oil
2 T Cornstarch
2 T Water
2 Egg Whites
1 t Sesame Oil
Salt to taste
2 T Scallions, thinly sliced

Directions:

1.  Soak the dried mushrooms in the hot water for 30 minutes.  Drain  and save the soaking liquid.  Slice into small bits.
2.  In soup pot, add stock, mushrooms, dried mushrooms, soaking liquid, tofu, bamboo shoots, ginger and wood ears.  Bring to a boil; turn down heat and simmer for 10 minutes.
3.  Add sugar, rice vinegar, soy sauce and chili oil. 
4.  Mix cornstarch with water and add mixture to soup; until thickens. 
5.  Beat egg whites and pour slowly in a stream into the soup; stirring constantly.   Cook the egg; it will turn white.  Turn heat off.
6.  Add sesame oil and salt to taste.
7.  Garnish each bowl with fresh scallions.

Serves 8-10

Fun Fact: 

Mushrooms take in oxygen for digestion and give off carbon dioxide.  They are low in calories, fat and sodium. 

_____________________________________________




Potato Leek Soup:

1/3 C Butter
1 Onion, diced
3 Leeks, sliced white part only
1 Clove of Garlic
10-12 Medium Potatoes, peeled and diced
2 Q Vegetable Stock
1/2 C Heavy Cream
1/2 C Buttermilk
1 T Fresh Chives
Salt to taste

Directions:

1.  Saute onions, leek and garlic in the butter with a little salt until translucent; about 3-5 minutes.
2.  Add the potatoes and continue to saute for 5 more minutes.
3.  Add the vegetable stock and bring to a boil. Turn down heat and simmer for 30 minutes.
4.  Puree 1/2 of soup in a food processor or with an immersion blender.
5.  Return to soup pot on low heat.  Add cream and buttermilk. 
6.  Salt to taste.
7.  Serve in bowls with fresh chives on top.

Serves 6-8

Fact:

The average American eats 137 pounds of potatoes per year.  That includes fresh, potato chips and dehydrated potatoes.

_____________________________________________




Italian Bean Soup: 

1 Bunch Swiss Chard, sliced in ¼ inch pieces
2 T Olive Oil
1 Leek, sliced white part only
1 Shallot, diced 
2 Cloves of Garlic
6 C Chicken Stock
4 Whole Tomatoes, peeled, seeded and diced
1 T Tomato Paste
1/2 C Carrots, sliced
1/8 t Ground Pepper
1 T Fresh Rosemary
2 C Cannellini Beans, cooked
1/4 C Orzo Pasta
1/4 C Fresh Parsley, chopped
Parmesan Cheese, grated  

Directions:

1.  Slice the chard and keep the leafy tops aside.

2.  Heat olive oil in a soup pot.  Add a little salt, shallots, leek and garlic, saute for 3-5 minutes; until translucent.
3.  Add chard stocks, chicken stock, tomatoes, tomato paste, carrots, pepper and rosemary.
4.  Bring to a boil and reduce heat to simmer for 15 minutes.
5.  Add beans, orzo, parsley and chard tops.  Simmer for 10 more minutes.
6.  Serve with fresh grated Parmesan on the top.  Salt to taste.

Serves 6-8

Tip:  Cannellini beans are often referred to as white kidney beans.  They have the same basic taste.

_____________________________________________




Winter Root Vegetable Soup:

3 Leeks, white part only; cut into strips
1/4 C Unsalted Butter
2 T Olive Oil
3 Fresh Springs of Thyme
2 Sprigs of Fresh Parsley
2 Bay Leaves
4 Whole Parsnips, peeled and cut into 1/4 cubes
2 Small Celery Roots, peeled and cut into 1/4 inch cubes
2 Lbs Potatoes (about 4 large), peeled and cut into 1/4 inch cubes
2 Cloves of Garlic
8 C Vegetable Stock
3/4 C Heavy Cream
Salt

Garnish:
White Truffle Oil
1 T Olive Oil
8 Mushrooms, sliced

Directions:

1. In soup pot, heat butter, 2 T olive oil and a pinch of salt.  Saute leeks until translucent; about 5 minutes.
2. Stir in thyme, parsley and bay leaves. Saute for 3 more minutes.
3. Stir in potatoes, parsnips, celery root, garlic and stock. Add a pinch salt.
4. Bring to a boil and turn down heat to low and simmer for 45 minutes.
5. Add cream and simmer for 10 more minutes.
6. Remove thyme, parsley and bay leaves.
7. Puree soup in a blender or with an immersion blender.

8. Pour soup through a mesh strainer/chinois and salt to taste.
9. In a fry pan, heat the olive oil and saute the mushrooms for 3-5 minutes.
10. Pour soup in bowls, drizzle with truffle oil and add 3 sauteed mushrooms per bowl.

Serves 6-8

Tip: If truffles are in season, this soup is great with a shaving of black truffle too.

2 C Red Lentils, rinsed
3 Q Vegetable Stock
1 Large Onion, finely chopped
2 T Olive oil
1 C Bulgur, medium (#3 or #4), rinsed
4 T Unsalted Butter
1 T Tomato Paste diluted in 1/3 C warm water
3 Tomatoes, peeled, seeded and finely chopped
1 t Smoked Paprika
1/8 t Cayenne
4 T Fresh Mint
Juice of lemon (optional)
Salt

Directions:

1.  In soup pot, saute onions in olive oil and 1 T butter until translucent. 
2.  Add the stock, lentils, bulgur, remaining butter, tomato paste, tomatoes and salt. 
3.  Bring to a boil for about 5 minutes.
4.  Reduce heat and simmer for about an hour and a half.
5.  Stir in paprika, cayenne and mint.  Cook for 5 more minutes.
6.  Salt to taste.  Serve and add lemon if desired.

Serves 6-8

Tip:

You can find red lentils in the dried bean section.  You always need to rinse and pick through them for any "odd" lentils.

2 lbs of Fresh Chestnuts; roasted and peeled
1 Small Onion; chopped
2 Celery Stalks; chopped
1/4 t. Nutmeg
8 C Vegetable stock
3 Cloves
2 Bay Leaves
3 T Fresh Parsley
2 T Fresh Thyme
1 t Dry Parsley
1/4 C Cream
Salt

Directions: 

1.  In a soup pot, add onions, celery and pinch of salt.  Saute for 5 minutes; until translucent.
2.  Add the roasted chestnuts and saute for 5 more minutes.
3.  In a cheese cloth, add the cloves, bay leaves, parsley and thyme.  Tie up.
4.  Add the vegetable stock, nutmeg and the cheese cloth to the soup pot. 
5.  Bring to a boil and turn down heat.  Simmer for 40 minutes.
6.  Remove the cheese cloth and its contents.
7.  Puree soup in a food processor and put back into soup pot. 
8.  Reheat for 15 minutes and add dry parsley. 
9.  Run through a chinois and put back on low heat.
10.  Add cream and salt to taste.

Serves 4-6

Tips:

For roasting the chestnuts, Preheat oven to 400 degrees F.   Wipe your chestnuts off with a damp towel.  Place an X on the rounded side of the chestnut and place in a single layer in a roasting pan X side up.  Roast for 15 minutes.  Peel while still warm. 

You can use canned chestnuts; if you don't have access to fresh ones. Use two 10 oz cans.

_____________________________________________




Roasted Tomato Basil Soup:

3 Lbs Tomatoes, cut in quarters
2 T Olive oil
Salt
2 T Unsalted Butter
2 T Olive oil
1 Small Onion, diced
3 Cloves of Garlic, minced
2 T Tomato Paste
14.5 Oz Can Diced Tomatoes
8 C Chicken Stock
1 C Fresh Basil
1 t. Dried Thyme
2 T Sugar
1/4 C Cream or Milk

Directions:

1.  Preheat oven to 400 degrees F.  Mix the tomatoes, 2 T olive oil and salt.  Spread in a single layer on a baking sheet.  Roast for 45 minutes. 
2.  In a soup pot, add 2 T butter and 2 T olive oil.  Saute the onions and garlic until translucent.
3.  Add the chicken stock, tomato paste, diced tomatoes, basil, thyme and sugar.
4.  Add the roasted tomatoes from the oven; everything including the juices.
5.  Bring to a boil; reduce heat and simmer for 45 minutes.
6.  Puree the soup in a food processor and run through a chinois.
7.  Reheat and add cream or milk. 
8.  Salt to taste.

Serves 4-6

Tip:  

A roasted tomato will give your soup more flavor but feel free to fire roast them on the barbecue or just boil the tomatoes in the stock.

_____________________________________________




Mama Bakso Soup: 
 
Meatballs:
3/4 Lb Ground Chicken
1 Clove of Garlic
2 T Shallot, diced
1 T Vegetable Oil
1 Egg 
1/4 C Bread crumbs
Salt

Soup:
16 C Chicken Stock
10 oz Egg Noodles
2 Small Heads of Bok Choy, cut in 1/2 inch chunks
3 Cloves of Garlic, minced
1 T Fresh Ginger, ground
3 T Vegetable Oil
2 Boneless Skinless Chicken Breast, cut in thin strips
3 T Soy Sauce
Salt
2 T Celery, chopped
4 Hard Boiled Eggs, chopped
Sambal

Directions:

1.  To make the meatballs, saute the garlic and shallot until golden. Cool.
2.  Add the shallot mixture, ground chicken, bread crumbs, egg and salt.
3.  Place in refrigerator for 15-20 minutes.
4.  In soup pot, heat chicken broth.
5. Add meatballs and cook through.  About 10-12 minutes.
6.  Pull meatballs out and set aside, keep broth warm.
7.  Heat another pot of water and cook egg noodles al dente.  Set aside.
8.  In another sauce pan, heat salted water and blanch the bok choy about 1 minute. 
9.  Pull bok choy out and set aside.
10.  Using a mortar and pestle, add garlic and ginger.  Mash into a paste. 
11.  In a skillet, heat oil; add garlic ginger mixture, soy sauce and chicken strips; saute until cooked.   About 2-3 minutes.
12.  Place a meatball in the middle of the bowl.  Divide the noodles into each bowl, add bok choy and sauteed chicken. 
13.  Garnish with celery, hard boiled egg and sambal, if desired.

Serves 8-10

Tip:

Sambal is a thin paste made from ground chilies and vinegar.  It is used to flavor the soup and can usually be purchased in the ethnic aisle.

_____________________________________________




Chinese Crab and Corn Soup: 
 
6 C Corn Kernels, fresh or frozen
12 C Chicken Stock
2 t Ginger, peeled and grated
1/4 C Rice Wine
1/4 C Soy Sauce
1/2 Pound Crab Meat
3 Whole eggs, lightly beaten
1/3 C Scallions, sliced
Salt 

Directions:

1.  Puree 1 C corn and 1 C chicken stock, coarsely.
2.  In soup pot, bring the remaining 11 Cups of chicken stock, rice wine and soy sauce to a boil.  Add grated ginger and salt.
3.  Add the whole corn kernels and bring to a boil.  Reduce heat and simmer for 5 minutes.
4.  Increase the heat and add the pureed corn.   Bring to a boil and cook for about 3 minutes, constantly stirring.
5.  Add the crab meat and return to a boil.
6.  Pour a thin stream of egg into the soup in a ribbon, stirring well.   Turn heat off. 
7.  Sprinkle with scallions.  Salt to taste.

Serves 8-10

Tip:

Buy live crabs and cook them yourself.  You can usually find them at the Asian markets.  They should be put in salt water with a bay leaf and brought to a boil for 7 minutes.

_____________________________________________




Roasted Potato and Garlic Soup:

2 T Olive oil
2 Lbs potatoes, peeled and cut into 1 inch cubes
1 Yellow onion, peeled and quartered
1 Leek, sliced white part only
1 Head of garlic
1 T Butter
1 T Water
6 C Vegetable stock
2 T Fresh Thyme
1/2 C Milk or cream
Salt to taste 

Directions:

1.  Preheat oven to 400 F.   Put potatoes, onions and leek in a roasting pan and drizzle with olive oil and salt.
2.   Slice top of garlic off and place in aluminum foil.  Add 1/2 T butter, drizzle with 1T water and fold up the aluminum on the sides creating a packet around the garlic*.  Place garlic in roasting dish next to potato mixture. 3.  Roast for 45 minutes; remove the garlic and continue cooking for another 15 minutes.
4.  In the meantime, make your vegetable stock in a large stock pot and have it on low heat.
5.  Once the vegetables are done, add the roasted vegetables and thyme to the vegetable stock.  Simmer for 15-20 more minutes.
6.  Puree about 1/3 of the soup with the garlic; squeezing the garlic into the food processor and through the left over skins away.  Make sure not to over puree as the potatoes will get starchy.
7.  Add the soup back into the stock pot with the remaining vegetables on medium heat.  Bring back to a boil. 
8.  Turn off heat and add milk.  Salt to taste.

Serves 6-8

Tip:
 
*It should look something like this when you are finished.  The top 1/3 is cut off to allow the water and butter to absorb and roast the garlic.

_____________________________________________




Fresh Pea and Mint Soup:

2 T Butter
2 T Olive Oil
1 Onion, chopped
2 Shallots, chopped
10 C Fresh Peas in the shell, cleaned and strings detached
8 C Chicken Stock
1/2 C Fresh Mint
2 T Creme Fraiche
Salt to taste

Directions:

1.  Combine olive oil and butter in stock pot.  Add chopped onions, shallots and salt.  Saute 5-8 minutes; until translucent.
2.  Add shelled peas and saute 5 minutes more.
3.  Add stock and bring to a boil; turn down to simmer 15 minutes. 
4.  Add mint and salt.
5.  Puree in a food processor.
6.  Push through a chinois*; until silky smooth.
7. Put back in the stock pot on low heat; add creme fraiche.

Serves 4-5

Tip:

* When you are running the soup back through the chinois; you can use the back of the soup ladle to help you push the thicker parts of the soup through.  This gives the soup a real smooth texture.

 Directions:

1.  Heat up water in a large stock pot.  Add the bones from the fish and the shrimp shells.  Bring to a boil and turn down to simmer for 45 minutes. 
2.  Strain all the bones and shells out and reserve liquid.  3.  Soak the saffron** in about 2 T of hot water. 
4.  Heat the oil in a stock pot.  Add the fennel, onions, shallots and a little salt and cook about 5-8 minutes; until translucent. 
5.  Add the garlic and red pepper flakes and sauté for 1 additional minute. 
6.  Add the white wine and burn off for about 2 minutes. 7.  Then add the fish stock, clam juice, tomatoes, tomato paste, saffron with liquid and bay leaf.  Cover and simmer for 30 more minutes. 
8.  Add the mussels, fish*, shrimp and scallops to the soup and simmer about another 5-8 minutes; until mussels open and fish is cooked.  
9.  Squeeze one lemon in the broth and serve.

Serves 8-10

Tips: 
*You should choose a fish that will not flake apart in the hot water.  Red Snapper, halibut, monk fish, or whitefish are good choices. 

**Saffron is the red and orange stigmas of the crocus plant.  It has to be picked by hand and is very expensive. 

1 Fryer Chicken
1 Onion, peeled and quartered
2 Carrots, peeled and chopped
2 Celery ribs, chopped
2 t Salt
5 C Water
1 C Chicken stock (for extra flavor)
3/4 C Rice, uncooked
4 Eggs
1/2 C Lemon juice
Salt to taste

 Directions:

1.   Bring the chicken, carrots, celery, onions and 2 t. salt in a stock pot to a boil.  Once boiling skim the "scum" from the top of the stock pot and place on simmer for about 2 hours; until chicken is tender and stock is thick.  Add more water as needed to make sure chicken is covered at all times.
2.  Strain and remove the chicken; set cooked chicken aside; discard vegetables.
3.  Bring stock back to a boil and add the extra chicken stock, 5 C water and rice.  Simmer for about 15 minutes; until rice is cooked.
4.  Whip the eggs and lemon juice together in a separate bowl until frothy.
5.  Mix a small amount of the chicken soup with the egg mixture*.  Whip until smooth.  Keep whipping in a circle and adding a little more chicken soup until the egg mixture warms up and is frothy; add about 5 cups of soup. 
6.  Add the warm egg mixture back into the chicken soup; stirring constantly.  Salt to taste.
7.  Put the cut up cooked chicken on a plate for people to add to their soup and serve the soup in a bowl with extra lemons. 

Serves 6-8

Tip:

* You will need to whip the egg mixture in a circle when adding the hot chicken stock.  You want the egg mixture to mix into the soup not solidify.  As long as you keep the mixture moving and add about 5 cups of chicken stock it will heat the egg mixture enough for you to incorporate it back into the soup.

_____________________________________________




Vegetarian Vegetable Soup:

 2 T Olive oil
2 T Butter
1 Leek, white part only, chopped
1 C Onions, chopped roughly
1 Small Shallot, chopped
1 Clove garlic, minced
4 Lbs vegetables
2 C Potatoes, peeled and chopped
2 C Tomatoes, peeled*, seeded and chopped
10 C Vegetable stock
1 T Tomato paste
Handful of pasta
1/3 C Parsley, chopped
10 Sprigs of thyme, chopped
Juice of one lemon
Salt to taste

 Directions:

1. Heat butter and olive oil in stockpot.  Place leeks, onions, shallots, garlic and a pinch of salt in the pot.  Cook for about 5 minutes, until softened.
2.  Put your vegetables in two different bowls, the vegetables that cook "fast" ie the broccoli and the vegetables that cook "slow" ie the green beans, carrots, peas, etc. 
3.  Add your "slow" cook vegetables and potatoes and continue to cook for 8 minutes. 
4.  Add the stock and bring to a boil; turn down and simmer for 20 minutes.
5.  After add the tomatoes, tomato paste, any of "fast" cook vegetables and the pasta.
6.  Reduce to low and cook until vegetables are tender and pasta done, about 15-18 more minutes.
7.  Remove from heat and add parsley, thyme and lemon juice. 
8.  Salt to taste.

Serves 6-8

Tip:

*An easy way to peel tomatoes is to boil a pot of water, cut an X on the bottom of the tomatoes (only cutting through the skin)

Place in the water for 30 seconds and

Put straight into a water bath for 1 minute.  When you pull the tomato out, you should be able to peel the skin off really easy where you put the X in it.

_____________________________________________




Wild Mushroom Soup:

1 1/2 C Dried mushrooms
2 C Warm water
2 T Olive oil
2 T Butter
2 Leeks, chopped
2 Shallots, diced
2 Cloves garlic, minced
2 Lbs Fresh wild mushrooms*
7 C Chicken stock
1 T Fresh thyme
1/2 C Heavy cream
Salt to taste
Few sprigs of thyme for garnish

Directions:

1.  Put the dried wild mushrooms in a bowl, add the warm water and let soak for 30 minutes.  Strain all the liquid and reserve for later.  Cut the dried wild mushrooms finely.
2.  In a skillet, heat the oil and butter.   Add leeks, shallots and garlic; cook until softened about 5 minutes.
3.  Clean** and chop the wild mushrooms.  Add to pan and cook until they start to soften; about 3 more minutes. 
4.  Add the chicken stock and bring to a boil.  
5.  Add the wild mushroom soaking liquid and the chopped up dried mushrooms.  Turn the heat down and continue to simmer another hour.

6.  Add the chopped thyme and salt the last 10 minutes. 
7.  Place soup in a food processor and puree it coarsely. 8.  Return to stove and bring back to a boil.  
9.  Turn heat down and add cream and salt to taste.
10.  Serve with a fresh sprig of thyme on top.

Serves 6-8

Tips: 

*Use the entire mushroom including the stem.   It makes the soup flavorful and you ultimately puree the soup so there will be no tough pieces.    

**Do not let them sit in water when you are washing them.   You do not want them to absorb water.

To store mushrooms; put the in paper bag in the refrigerator.  They will last a few days.

_____________________________________________

Roasted Pumpkin Soup:

3 Sugar pumpkins - peeled, seeded and cubed*
4 Carrots - peeled and chopped
2 Fuji Apples (or similar type apple) - peeled and sliced
2 Brown onions - Cut into wedges
1 Shallot - Cut into pieces
2 Cloves of garlic
3 T Olive oil
3 Quarts Chicken stock
1/2 C Heavy cream
1 1/4 t. Cinnamon
1 t. Ground nutmeg
1/2 t. Ground ginger
Salt to taste

Directions:

1.  Preheat oven to 425 degrees F.
2.  Place pumpkin, carrots, shallot, garlic and onions in a baking/roasting dish.  Drizzle with oil and sprinkle with salt. 
3.  Bake in preheated oven 1 hour; until soft (do not let blacken).
4.  In large soup pot, add chicken stock and bring to a boil.  Add apple and let soften about 20 minutes. 
5.  Combine roasted vegetables with the stock and apple.  Let come to a boil for 20 minutes and then puree in a food processor until smooth.
6.  Return to the soup pot while running through a sieve (strainer) over low heat for 30 additional minutes and stir in cream, cinnamon, nutmeg, ginger and salt the last 5 minutes. 

Serves 6-8

Tip:

*Use a peeler to peel your pumpkin.  It makes it very easy and you don't waste any pumpkin.

_____________________________________________

Directions:

1. Mix the trahana and the water in an airtight container.  Soak the trahana for at least 6 hours before you want to make the soup.  It is best soaked the entire night before; if you have the time. 
2. While your trahana is soaking, you can make your stock.  Stock is best homemade if you have had a chicken lately but if not, a basic stock from the market is indeed all right to use.  
3.  Bring your stock to a boil and add the soaked trahana and all the juices.  
4.  Squeeze the juice of two lemons into the stock and let simmer for about 1 hour.  
5.  The last 5 minutes, add the sliced hallumi and turn off the heat.  
6.  Add salt/pepper to taste.  ENJOY! 

Serves 6-8

Tips:

*Trahana is best kept in a pillow case for dryness.  You can also keep a clove of garlic in it to keep out any pests. It will last forever this way.

**Hallumi is a Cypriot cheese that is made from sheep's milk and will not melt.  You can buy it at any specialty Greek markets.