Posts Tagged ‘soup’
Old-Time Summer Tomato Soup
Ingredients: ½ cup (tight-packed) torn fresh basil leaves Extra-virgin olive oil 3 medium onions, finely chopped Salt and fresh-ground black pepper 3 large garlic cloves, minced 3 lbs. local, fresh, ripe tomatoes (do not use Romas), chopped 2 14-ounce cans of chicken broth 4 cups homemade broth or two-14 ounce cans chicken or vegetable broth…
Read MoreBasic Greens and Potato Kale Soup
Basic Greens Cooking Instructions One bunch of Greens chopped – use Kale, Collard Greens, Mustard Greens, Turnip Greens or whatever you can find at this time of the year. (A bunch should be about three-fourths of a pound after removing the toughest stems.) Boil 2 cups water in a large skillet with tight-fitting lid. Add…
Read MoreChilled Cucumber Soup
Jen Blakeman, Chef/Owner of the Corner Market Bistro a Paynter’s Mill prepared: Ingredients: 3-4 cucumbers 3/4 cup heavy cream 1 heaping tablespoon yogurt 2 cups milk 1 cup sherry vinegar (can substitute apple cider) 1 cup chopped roasted red peppers 6 shakes of Tabasco 2 tablespoons chopped fresh or dry dill Salt and Pepper to…
Read MoreRed Radish and Arugula Soup
Prep time: 30 minutes. Serves 4 Ingredients: 1 bunch fresh radishes (6-10, depending on size) 1 cup fresh arugula 3 stalks celery 1 large potato 1 shallot 2 cups water Chervil Salt and pepper (Sea salt) Goat Cheese (Chevre) from Pipe Dreams Fromage A dash of heavy cream or creme fraiche Baguette from Old World…
Read More