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Creamy Bean Soup
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.
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.
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Fennel Soup
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.
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