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Recipes
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:
- In a heavy soup pot, fry bacon until crisp.
- Remove strips of bacon, leaving grease in the pan.
- Sauté onions and celery in the bacon fat until soft.
- Add garlic and cook for one minute.
- Add broth and potatoes.
- Cook until potatoes are soft, around 20 minutes or so.
- Dice bacon and add back into soup.
- Add milk and warm on low to medium heat, being careful not to boil soup.
- 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:
- In large soup pot, heat oil over low-medium heat and cook vegetables until soft.
- Add tomatoes and broth and simmer until veggies are very tender, around 15 minutes.
- Remove 1/3 of the soup to a blender, allow to cool somewhat, and puree.
- Add puree back into soup. (If you prefer a chunky texture, omit this step.)
- 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.
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:
- In a heavy bottomed pan, warm 2 T. olive oil over low-medium and sauté vegetables.
- Add seasonings and cook for another minute, then add broth, chicken and tomatoes.
- Cook until vegetables are soft.
- Meanwhile slice corn tortillas into strips.
- Set half of the strips aside.
- Heat olive oil in a saucepan and fry the other half of the strips for a few seconds until crisp.
- Add to soup along with sliced avocado and cilantro
- 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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