• Baked Vidalia Onion Soufflé
• Carribean Carrot Soup
• Cod Chowder with Saffron and Fingerling Potatoes
• Cream of Broccoli Soup
• Creamy Artichoke and Sunchoke Soup
• Curried Potato Soup
• Curried Squash Soup
• Easy low fat creamed spinach
• Hearty Vegetarian Borscht
• Minestrone Soup
• Organic Carrot Soup with Ginger Essence
• Potato Leek Soup
• Potato, Leek and Fennel Soup
• Radish Top Soup
• Three Greens Soup with Arugula Gremolata
• Tomato Soup
• White Bean Soup
• Winter Minestrone

courtesy of Anon

Ingredients
1 pound Vidalia onions, sliced 2 tablespoons butter or margarine 1 (10 3/4 ounce) can cream of chicken soup 2 tablespoons all-purpose flour 2 large eggs, beaten 2 cups grated mozzarella cheese

Method

1. Preheat oven to 350 degrees. In a medium skillet, saute onions in butter until they are translucent, about 5 minutes. In a medium bowl, combine cooked onions, soup, flour, eggs, and cheese. Mix well. Pour into an 8-by-8-inch glass baking dish. Bake 25-30 mins, until brown and bubbly. Serve with French bread rounds or crackers.

courtesy of Bekk Luce, The Mermaid Cafe

Beautiful, smooth, bright orange soup with a warm mouth feel. Roasting the carrots is our key to the intensity of the flavor of this soup.

Ingredients
5 large organic carrots 1 large yellow onion 2 cloves garlic 1 to 2 tablespoons canola oil 1 tablespoon grated fresh ginger 1 tablespoon curry powder 1 bay leaf 2 quarts free range, organic chicken broth 2 cans (6 ounces each) coconut milk salt, to taste pepper, to taste sugar, to taste Tabasco, to taste

Method

1. Peel & roast carrots at 400° until tender. While carrots are in the oven, chop onion and garlic and grate ginger. In the bottom of a large enameled pot, sauté garlic, ginger and onions in canola oil until onions are translucent. Add curry powder and bay leaf and sauté until curry powder releases aroma (about 1 minute). Add roasted carrots. Add one can of coconut milk and one quart of broth, then add the second quart and coconut milk in equal amounts to cover carrots. Simmer until carrots begin to break apart. Remove bay leaf. Use immersion blender to puree soup. Adjust with salt, pepper, sugar, and Tabasco sauce and add rest of broth and coconut milk. Serve with chopped cilantro.

courtesy of Bon Appetit

This bouillabaisse-style chowder has a delicate broth and whole fish fillets.

Feel free to use yellow onions, or shallot instead of leeks. If you don't have saffron, don't let that stop you from making this soup, although Trader Joe's does sell saffron at a very reasonable price!

Ingredients
4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
3 8-ounce bottles clam juice
1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
1/2 cup water
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron threads
1/2 cup whipping cream
6 5-ounce cod fillets


Method

1. Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
2. Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
3. Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

courtesy of Gourmet

This satisfying, yet surprising light soup can be prepared in minutes and ready to eat in less than a half hour!

Ingredients
* 3/4 cup chopped onion * 1 carrot, sliced thin * 2 teaspoons mustard seeds * 2 tablespoons unsalted butter * 3/4 pound broccoli, chopped coarse (about 3 1/2 cups) * 2 cups low sodium chicken or Veg broth * 1 cup water (not sure why the water, I would probably use all broth) * 1 1/2 teaspoons fresh lemon juice, or to taste * 1/4 cup sour cream

Method

1. In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil)

courtesy of anonymous

Ingredients
1 lemon, halved 4 large artichokes, stemmed 1 pound sunchokes 1/4 cup olive oil 1/4 pound chopped pancetta 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 3 garlic cloves, minced 2 marjoram sprigs 2 thyme sprigs 1/2 cup dry white wine About 4 1/2 cups chicken stock or canned low-sodium broth 1/4 cup heavy cream Salt and freshly ground white pepper Crusty bread, for serving

Method

1. Squeeze the lemon juice into a bowl of cold water and add the lemon halves. Using a sharp knife, halve the artichokes crosswise. Discard the tops. Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves. Trim off the dark green skin. Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water. Peel and coarsely chop the sunchokes. Add them to the artichokes in the lemon water. In a large enameled cast-iron casserole, heat the olive oil. Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes. Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes. Add the white wine and boil until almost evaporated. Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes. Discard the herb sprigs. Add the heavy cream and bring to a simmer. In a blender, puree the soup until smooth. If the soup is too thick, add the remaining 1/2 cup of stock and rewarm. Season with salt and white pepper and serve hot, with crusty bread.

courtesy of Care2

Surprisingly light and wonderfully colorful, this soup filled with vegetables and fragrant spices is just the ticket as a starter for a late-winter supper.

Ingredients
1 tablespoon olive oil 1 cup chopped onions 1 teaspoon cumin seeds 8 cups water or good-quality vegetable broth 4 1/2 cups unpeeled red potatoes, cut into 1/2-inch cubes 4 cups bite-sized cauliflower florets 1 cup carrots, chopped 1 cinnamon stick 1 teaspoon turmeric 1 cup green beans, cut into 1-inch pieces 1/4 teaspoon cardamom 2 teaspoons curry powder 2 teaspoons sea salt, or to taste 1/2 cup chopped scallions, for garnish

Method

1. In a large soup pot, heat the oil over medium heat. Add onions and cumin and saute, stirring occasionally, for 5 minutes, until onions soften and ingredients are fragrant. Add water or broth, potatoes, cauliflower, carrots, cinnamon, and turmeric. Bring ingredients to a boil, then reduce heat to medium-low. Simmer, covered, for about 30 minutes, until vegetables are softened. Add green beans, cardamom, curry powder, and salt. Simmer covered for another 5 minutes or until beans are tender. Serve garnished with scallions.

courtesy of Taste of Home

Ingredients
1 3/4 pounds butternut squash 1 large onion, chopped 2 garlic cloves, minced 2 tablespoons vegetable oil 1 tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon curry powder 1/8 teaspoon cayenne pepper 5 cups chicken broth 1 bay leaf

Cilantro Cream Topping
1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro or parsley

Method

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature. In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

courtesy of Mary (one of our awesome customers!)

Ingredients
1 cube (8 ounces) low fat cream cheese 1 Tbsp minced organic garlic 1/8 tsp nutmeg 2 bunches fresh, washed & dried organic spinach - trimmed to leaves-only if you like Pinch of salt & pepper

Method

1. In a large skillet, heat cream cheese and garlic over low heat until it's melted and resembles a thick soup. Add spinach to fill the pan, stirring until you have room to add the rest. Cook & stir just until the cheese is incorporated with the spinach. Top with a sprinkling of nutmeg, salt and pepper.

courtesy of Martha Rose Shulman, recipes for health posted in the New Yo

Most winter borscht is made with beef stock and/or meat bones. This one gets its deep, savory flavor from porcini mushroom broth.

Ingredients
1 ounce dried porcini mushrooms (about 1 cup)
4 medium or 3 large beets, peeled, washed and diced
2 garlic cloves, peeled and thinly sliced
1 teaspoon sugar
Salt, preferably kosher salt, to taste
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon canola oil
1 medium onion, chopped
1/2 pound turnips, peeled and diced
1/2 pound carrots, peeled and diced
2 cups shredded cabbage
A bouquet garni made with a bay leaf, 10 parsley stems, 6 black peppercorns and 3 allspice berries
Freshly ground pepper
2 to 3 teaspoons fresh lemon juice, to taste
1/4 cup chopped fresh parsley
1 cup thickened nonfat plain yogurt

Method

1. Place the dried mushrooms in a bowl and pour on 1 quart boiling water. Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl. Squeeze the mushrooms over the strainer to extract any remaining flavorful liquid. Rinse the mushrooms thoroughly in several changes of water, and chop.
2. While the mushrooms are soaking, combine the beets, garlic and 5 cups of water in a saucepan, and bring to a boil. Add a teaspoon of salt and the sugar. Reduce the heat, and simmer uncovered for 30 minutes. Stir in the vinegar. Strain and set aside the broth.
3. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until just tender, three to five minutes. Add the turnips, carrots, cabbage, diced beets, the chopped dried mushrooms, the mushroom stock and 2 cups water. Add the bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 40 minutes. Stir in the cooking water from the beets. Stir together, add the lemon juice, taste and adjust seasonings. Remove the bouquet garni, heat the soup through, stir in the parsley and serve, garnishing each bowl with a generous spoonful of thickened yogurt.

courtesy of Bon Appetit

Classic, Italian Vegetable Soup For another variation: add a can of diced tomatoes and/or handful of kidney, or other dried beans Of course, enjoy it with some good crusty bread and butter!

Ingredients
2 cups finely chopped celery 1 cup finely chopped onion 3/4 cup finely chopped leek (white and pale green parts only) 1/2 cup dry white wine 9 cups low-salt chicken broth (or Vegetable) 4 cups diced green cabbage (about 10 ounces) 2 cups diced zucchini (from about 2 medium) 6 ounces (about 3/4 cup) acini di pepe or other small pasta 3 cups (packed) coarsely chopped fresh spinach 1/3 cup thinly sliced fresh basil Freshly grated Parmesan cheese

Method

1. Combine celery, onion, leek and wine in heavy large pot over medium heat. Simmer until vegetables are tender but not brown, stirring frequently, about 12 minutes. Add broth and bring to boil. Add cabbage and zucchini and simmer 10 minutes. Add pasta; cover and simmer until pasta is just tender, about 10 minutes. Add spinach and cook 5 minutes. Stir in sliced basil. Season to taste with salt and pepper. Ladle soup into bowls and serve, passing grated Parmesan cheese separately.

courtesy of Epicurious

You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich.

Ingredients
1 1/2 tablespoons olive oil 1 cup thinly sliced leeks (white part only) 1/2 large white onion, diced (about 1 cup) 2 1/2 pounds organic carrots, chopped 2 cups vegetable stock 1 tablespoon chopped fresh lemongrass (or 2 teaspoons dried, tied in a piece of cheesecloth) 3 1/2 teaspoons minced fresh ginger 1 cup fresh carrot juice 1/2 cup light sour cream, plus 4 tsp for garnish Coarsely ground black pepper 1 tablespoon chopped chives

Method

1. Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and purée. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.

courtesy of Simply Recipes

Potato leek soup is so easy to make and delicious too. This recipe can be prepared in 40 minutes or less. I sometimes add a little white wine or sherry to the pot when the leeks are simmering in the butter for a little extra flavor, but if you do that, than omit the hot sauce at the end. Lemon is a nice addition too!

Ingredients
2-3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)*
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram - dash
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper

Method

1. 1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2. 2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

courtesy of Jeanne Silvestri, Bon Appetit

This recipe can be prepared in 45 minutes or less.

The fennel is the special flavor in this soup.

I sometimes add a little white wine or sherry to the pot when the leeks are simmering in the butter.

And if you would like to make the soup a little richer, add a small amount of heavy cream or half and half to the soup at the end. A squeeze of lemon and chopped parsley are great additions too!

Ingredients
2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
2 28oz boxes of low-salt chicken or vegetable broth (or use a combination of broth and water or milk
2 pounds potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)




Method

1. Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. OR, if you have an immersion, hand blender, you can blend it right in the pot on the stove! Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

courtesy of Epicurious.com

Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

Ingredients
6 Tb butter 1 cup chopped organic onions or leeks 8 cups loosely packed organic radish leaves 2 cups diced peeled organic potatoes 6 cups liquid (water, chicken stock) Salt 1/2 cup cream (optional) Freshly ground pepper

Method

1. Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.

courtesy of Bon Appetit

Great winter soup full of flavor and nutrition! Feel free to add other ingredients if you'd like. I love Gremolata! Think of it like a pesto. It is an herb condiment from Italy, typically made up of lemon zest, garlic and parsley and can be added to all sorts of dishes!

Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small onion (about 7 ounces), thinly sliced
Kosher salt and freshly ground black pepper
4 garlic cloves, 3 thinly sliced, 1 finely grated
4 cups low-salt chicken broth
1 pound Yukon Gold, or Russet potatoes, cut into 1/2\" pieces
1/2 bunch collard greens (8 ounces), center ribs and stems removed, chopped (about 2 cups)
1 bunch Swiss chard (12 ounces), center ribs and stems removed, coarsely chopped (about 8 cups)
1 bunch arugula,stems removed (about 4 cups), washed thoroughly
2 teaspoons (or more) fresh lemon juice
2 teaspoons finely grated lemon zest
1 tablespoon toasted pine nuts


Method

1. Heat 1 tablespoon oil in a small pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, for 1 minute. Add broth, potatoes, collards, and 2 cups water; bring to a boil. Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.
2. Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups arugula and 2 teaspoons lemon juice until arugula is wilted.
3. Meanwhile, chop the remaining 1 cup arugula; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper, and more lemon juice, if desired.
4. Season soup with salt and pepper. Divide among bowls. Mound arugula gremolata on top of soup in bowls. Garnish with pine nuts.

courtesy of The Kitchen

Ingredients
1/3 lb of good quality butter 1 large yellow onion, sliced 3 16 oz. cans of good quality canned tomatoes 1/3 cup of heavy cream Good extra virgin olive oil for finishing

Method

1. In a large pan melt the butter over a low heat. Add all the onion and a good pinch of salt, and then sweat the onions for about 30 minutes or until translucent and soft. Add all of the tomatoes and bring to a simmer for 25 minutes. Then blend, adding the cream while you blend. Check for seasoning. Drizzle each bowl with a little olive oil when serving.

courtesy of Bon Appetit, Brasserie Le Coze

White truffle oil, should you happen to have a bottle of it, is a delicious "garnish" for this rich and hearty soup.



Ingredients
2 cups dried Great Northern beans
3 tablespoons olive oil
1 large onion, chopped
1 cup chopped leek (white and pale green parts only)
1 large tomato, seeded, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
10 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 cup whipping cream
White truffle oil (optional)*

Method

1. Place beans in heavy large pot. Add enough water to cover beans by 2 inches. Soak overnight. Drain beans.
2. Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, 10 1/2 cups chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.
3. Working in batches, puree soup in blender until smooth. Return soup to pot. Add 1/2 cup whipping cream. Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper. Ladle soup into 8 bowls. Lightly drizzle top of each with white truffle oil, if desired.

courtesy of Gourmet, By Melissa Roberts and Maggie Ruggiero

Patience is the key to this soul-satisfying soup chock-full of winter greens. Its depth of flavor comes from cooking the soffritto—a mixture of pancetta, onion, celery, carrots, and the ribs from the chard—for a good 45 minutes and from browning the tomato paste. The result is so savory that there's no need for broth; water, canned tomatoes, and a parmesan rind work beautifully. And because this soup must cook slowly, don't worry about prepping all your vegetables before you begin—you can simply chop as you go. (Please, go ahead and use your celery root instead of celery ribs) it is fragrant and delicious! I am going to use Kale instead of escarole when I make it tonight.

Ingredients
1/3 pound sliced pancetta, chopped 2 medium onions, chopped 4 celery ribs, chopped 2 medium carrots, chopped 1/3 cup extra-virgin olive oil 1 bunch Swiss chard 6 garlic cloves, finely chopped 2 tablespoons tomato paste 1 (28-ounce) can whole tomatoes in juice 3 quart hot water 5 cups coarsely chopped cored green cabbage (6 ounces) 5 cups coarsely chopped escarole (1/2 pound) 1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches) 1 (19-ounce) can cannellini beans, rinsed and drained Accompaniments: extra-virgin olive oil for drizzling; cooked ditalini pasta tossed with oil (optional); grated Parmigiano-Reggiano

Method

1. Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard. Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.) Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don’t let it burn.) Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot. Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes. Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.

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Visit Cascade Harvest Coalition website to get tickets for this year's Food Lust event happening June 4th, at Willie Green's Farm in Monroe. It's an awesome celebration of local food, wine, music, and it doubles as a fund raiser for this great organization. Read more about it! www.cascadeharvest.org