Soup Recipes from Sage Hill Farms

6 cups of water
2 cups dry pinto beans
1/4 cup chopped onion
4 teaspoons chicken broth
1 teaspoon real salt
1/4 teaspoon dried marjoram
1 cup light cream
1 tablespoon all-purpose flour
6 slices bacon -crisp cooked and crumbled

In a large pot bring beans and water to a boil for 20 minutes.
Remove from the heat and let soak for one hour.
Drain beans, reserving the cooking liquid.
Transfer beans to crock pot.
Stir in the onion, chicken broth, salt, marjoram, and a dash of fresh-ground pepper.
Add enough of the liquid to cover the beans. (2 cups)

Cover and cook for 12 to 14 hours

Then turn to high setting.
Blend the flour and cream and slowly add to beans.

Cover and cook on high until thick and bubbly…about 15 minutes.

Mash beans slightly if desired…
Garnish with bacon and serve.

French Onion Soup

Onions
Crusty croutons
Gruyere cheese (or your favorite)
Sea salt
Fresh ground peppercorns
Splash of Sherry or Cognac (add to the broth before adding to bowl.)

Beef broth or Vegetable broth: cook carrots, green beans and onions until all are soft – using fewer carrots than beans and onions. You can either strain and use just the broth or put in blender and blend to a soupy state. You can also add a bit of chicken stock to the vegetable blend for more taste.

Caramelizing the onions is one of the most important steps when making French Onion Soup; it draws out the natural sugars in the onion enhancing the onion with a bit of sweetness.

(If you have already sautéed the onions in oil do this: In a skillet add 1 Tablespoon of real butter, bring to sizzling, add onions and cook while stirring until they are brown and caramelized.)

Set aside.

Using oven proof bowls, layer the onions, broth, croutons, and cheese until almost to the top (salt and pepper with each layer).

Make sure broth is really hot when placed into the bowls.

Place in a pre-heated oven on broil and heat until croutons are toasted and cheese is melted.

Serve hot.

Another Great Onion Soup

Cook potatoes until just soft and with about 2 cups of broth left in them.

Fry onions and a bit of crushed garlic buds in butter until brown and carmelized.

Add together with 1/2 cup white wine, and Sea salt, cook for 5 minutes more.

This is a really good comfort soup, simple but delicious.

Adjust liquids according to amount of potatoes you cook. Enjoy!

1 oz real butter
4 bulbs of Florence fennel-sliced
1 large onion-chopped
4 cups vegetable stock
2 cups organic milk
1 bay leaf
salt and fresh ground black pepper
2 organic egg yolks
1/2 cup light cream

(Garnish)
fennel leaves

Melt butter in a large saucepan.
Sauté the fennel and the onion to soften: do not brown.
Add stock, milk, bay leaf, and seasoning.
Bring to boil, cover and simmer for 30 minutes.
Remove the bay leaf, then strain the soup by passing through a sieve.
Mix the egg yolks and cream together in a bowl.
Whisk in about half a cup of the strained soup. Then add this mixture to rest of soup and reheat. Do Not Boil…it will curdle.
Garnish with fresh fennel leaves.
Serves 8

Creamy Italian Tomato Soup with Basil~
Serves 8 to 12, depending on serving size

1 cup diced onion
2 clove garlic, minced
3 pounds of fresh ripe tomatoes (or) 32 oz canned tomatoes
1 cup dry white table wine
2 teaspoons Sage Hill Farms brand Italian seasoning
2 teaspoons fresh basil (or 1 teaspoon dried)
1 and 1/2 cup organic milk
Salt & pepper to taste
10 to 12 teaspoons of arrowroot or baking flour

In saucepan (non reactive) melt butter until bubbly; add onions and garlic and sauté until soft.

Sprinkle with flour and stir quickly to combine. Cook for 2 minutes.

Stir in tomatoes and cook for 5 minutes, add wine and Italian seasoning. Let simmer 10 minutes.

Cool slightly. (At this point process in blender for creamier soup.) Add milk, basil, salt and pepper; let simmer 5 minutes.

Chilled Summer Squash and Leek Soup (serves 4)

1 Tbsp. olive oil
3/4 cup chopped leek, or about 1 medium, white and pale green parts only
1 tsp. coriander seeds
1 1/4 lbs. yellow crookneck squash, coarsely chopped
Salt and pepper, to taste
14 oz. vegetable broth
1/2 tsp. finely grated lemon peel

Crumble meat in a large glass bowl
sprinkle with seasonings
small amount of oregano
cover liberally with bread crumbs
..repeat a second layer..

Heat the oil in a heavy large saucepan over medium heat. Add the leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add the squash. Sprinkle with salt and pepper and sauté until just soft, about 3 minutes.

Add the vegetable broth and lemon zest. Bring to boil, reduce heat to medium, and simmer, uncovered, until vegetables are soft, about 10 minutes.

Working in batches, purée the soup in a blender until smooth. Transfer to a bowl and chill, uncovered, until cold, about 3 hours. Season with additional salt and pepper if desired.