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Recipes



recipes

recipes

Recipes


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Creamy Potato Soup Recipe


Ingredients For This Recipe:


  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 tsp. minced garlic
  • 4 large potatoes, unpeeled and diced (Russet or Baking)
  • 3 cups chicken broth
  • Sea salt and black pepper to taste
  • 3 cups milk (or half and half)
  • 3 strips natural (nitrite free) bacon

Optional chives, sour cream, cheddar cheese


Method:


  1. In a heavy soup pot, fry bacon until crisp.
  2. Remove strips of bacon, leaving grease in the pan.
  3. Sauté onions and celery in the bacon fat until soft.
  4. Add garlic and cook for one minute.
  5. Add broth and potatoes.
  6. Cook until potatoes are soft, around 20 minutes or so.
  7. Dice bacon and add back into soup.
  8. Add milk and warm on low to medium heat, being careful not to boil soup.
  9. Serve with chives, sour cream or cheddar cheese placed on top. 


Vegetarians: Replace chicken broth with vegetable broth or water, and omit bacon.



Fancy Tomato Soup Recipe


Serves 6.


Ingredients For This Recipe:


  • 2 T olive oil
  • 1 small onion, chopped
  • 2 celery stalked, chopped
  • 1 carrot, diced
  • 1 28 oz. can whole tomatoes
  • 1 28 oz. can crushed tomatoes
  • 1/2 small can tomato paste
  • 2 cups chicken broth
  • 1 cup half and half or cream
  • Sea salt and black pepper to taste

The Method For This Recipe:


  1. In large soup pot, heat oil over low-medium heat and cook vegetables until soft.
  2. Add tomatoes and broth and simmer until veggies are very tender, around 15 minutes.
  3. Remove 1/3 of the soup to a blender, allow to cool somewhat, and puree.
  4. Add puree back into soup. (If you prefer a chunky texture, omit this step.)
  5. Add seasonings and cream, re-warm soup and serve.

Excellent served with grilled cheese sandwiches or cheesy garlic toasts.


Vegetarians: Use vegetable broth instead of chicken broth.


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Tortilla Soup Recipe


Ingredients For This Recipe:


  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 1 tsp. minced garlic
  • 2 tsp. cumin
  • 6 cups chicken broth
  • 2 cans diced tomatoes
  • 1 1/2 cups diced chicken (dark meat is best)
  • 6 corn tortillas
  • Cilantro
  • Avocado, sliced
  • Olive oil
  • Sea Salt and Black Pepper to taste


The Directions For This Recipe:


  1. In a heavy bottomed pan, warm 2 T. olive oil over low-medium and sauté vegetables.
  2. Add seasonings and cook for another minute, then add broth, chicken and tomatoes.
  3. Cook until vegetables are soft.
  4. Meanwhile slice corn tortillas into strips.
  5. Set half of the strips aside.
  6. Heat olive oil in a saucepan and fry the other half of the strips for a few seconds until crisp.
  7. Add to soup along with sliced avocado and cilantro
  8. And serve. 

Vegetarians: Omit chicken. Use vegetable broth in place of chicken stock.


No Cook Miso-Almond Soup Recipe


Ingredients For This Recipe:


  • 1 Tb. Miso
  • 1/2 Tb. almond butter
  • 1 cup hot water
  • 1/4 cup chopped vegetables or mushrooms
  • 1 chopped scallion, garnish

The Method For This Recipe:


Allow vegetables to seep in hot water for a bit then add the miso and nut butter and eat warm.



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