Course: Soup

  • Polish Jewish Beet Soup

    Print Recipe
    Polish Jewish Beet Soup
    From Tony Gruska, Farm to Table
    Instructions
    1. Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes.
    2. Remove from the water. Let cool slightly, peel and dice. Return diced beets to water.
    3. Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with the sugar and lemon.
    4. Sprinkle chopped dill over soup when read to serve.
  • Vegetable Soup

    Print Recipe
    Vegetable Soup
    Instructions
    1. Seasonings: choose any or all
    2. basil, thyme, bay leaves, sea salt
    3. Using a soup pot, saute garlic, onion and tomatoes with 2 tablespooons olive oil for about 5 minutes.
    4. Add enough water till pot is about 3/4 full; bring to boil.
    5. Add carrots, green beans and seasonings.
    6. Cover and cook about 10 minutes on medium high heat.
    7. Lower heat and add remaining vegetables.
    8. Cover and cook another 20 minutes, until veggies are slightly tender.
    9. Variations: Add a whole bottle of Very Veggie Juice, northern beans, or brown rice instead of potatoes.
    10. Add the beans and/or rice at the last minute.
    11. Garnish with green onions, cilantro, or sour cream.
  • Sweet Potato Soup

    Print Recipe
    Sweet Potato Soup
    Course Soup
    Servings
    Course Soup
    Servings
    Instructions
    1. Cut the sweet potatoes in small pieces and put in a large pot.
    2. Fill pot with enough water to completely cover potatoes, plus about an inch over.
    3. Cook potatoes till soft and soupy. You can do this slowly on lower heat to keep "raw" or if you're in a hurry just boil till soft.
    4. Turn heat off and add ginger and cinnamon.
    5. Cut the fennel in bite sized pieces and add the "flowery" tops too.
    6. Let cool and garnish with pine nuts.
    7. This recipe can be frozen in glass bowls and reheated later.
  • Lentil Soup

    Print Recipe
    Lentil Soup
    Instructions
    1. Rinse lentils, put in a large saucepan and add enough cold water just to cover.
    2. Boil for about 10 minutes, then add the remaining ingredients except for the spinach Reduce heat and simmer for 30 minutes until lentils are tender.
    3. Put a small handful of spinach in the bottom of each bowl and ladel the hot soup on top.
    4. To garnish, put a tablespoon of sour cream on top of soup. Enjoy!
  • Cool Summer Cucumber Soup

    Print Recipe
    Cool Summer Cucumber Soup
    From Leo Glland, M.D., The Fat Resistance Diet
    Course Soup
    Servings
    Course Soup
    Servings
    Instructions
    1. Chop the cucumber and put it into a blender with yogurt, minced garlic, olive oil, and lime juice.
    2. Mix until blended smooth.
    3. Add chopped mint and mix again.
    4. Pour into bowls to serve . Serves 2.
  • Cold Cream of Zucchini Soup

    Print Recipe
    Cold Cream of Zucchini Soup
    From Living Light Culinary Arts Institute
    Instructions
    1. Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.
    2. Add the avocado and dill and blend briefly.
    3. Add additional water to thin the soup to desired consistency, and blend.
    4. Serve chilled or at room temperature.
    5. Store in a sealed container in the refrigerator for up to three days.
  • Butternut Squash Bisque with Smoked Sausage and Sage

    Print Recipe
    Butternut Squash Bisque with Smoked Sausage and Sage
    From Chef Gigi Warshawsky
    Course Soup
    Servings
    Ingredients
    Course Soup
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees. Cut the butternut squash in half, seed and prick the inside a few times with a fork. Lay on a sheetpan, cut side up. Brush with a little olive oil, sprinkle with seasoned or garlic salt and pepper. Bake until tender, about 45 minutes. When cool enough to handle, scoop out the flesh and reserve. Discard peel.
    2. In a sauce pan, heat olive oil and butter. Add the onions and carrots and saute for 2 minutes. Add the garlic and sage and stir for a minute. Sprinkle with flour and stir with wooden spoon for 1-2 mintues. Splash with white wine, stir to incorporate. Add the chicken stock and squash. Simmer for 20 minutes.
    3. In the meantime, cut up sausage into 1/4 inch dice or half slices. Heat a small frying pan and add butter and oil. When butter is starting to turn brown, add the sage and fry until crispy. Remove sage leaves for garnish and then saute the sausage. Reserve. Blend the soup in a blender. Blend and add to clean saucepan. Add the cream, sherry, and sausage. Adjust seasoning. Garnish with fried sage leaves, croutons or crusty bread.