2 tablespoons unsalted butter
1 cup yellow onion, small dice
1/4 cup carrots, peeled and diced small
1/4cup celery, washed, trimmed and small dice
2 cups starchy potatoes, small dice
1/3 cup basmati rice
4 cups vegetable broth
1 cup cream
2.5 cups sorrel, washed, spun dry and chopped
2 teaspoons fresh thyme, minced
kosher salt and fresh ground pepper
1 Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
2 Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
3 Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
Source:Creamy Sorrel Soup from Food 52
Per Serving:270 calories (90 from fat), 10g total fat, 2g saturated fat, 35mg cholesterol, 390mg sodium, 29g carbohydrate (3g dietary fiber, 4g sugar), 17g protein
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, chopped
1 teaspoon chopped oregano
1 cup frozen or fresh corn
1/2 red bell pepper, chopped
1 quart low-sodium chicken or vegetable broth
1/4 cup tomato sauce
2 cups shredded cooked chicken, dark or white meat
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup fresh or frozen sliced okra
1 zucchini, chopped
3 flatbreads or pita rounds
3 green onions, thinly sliced
1/4 cup sliced fresh basil
Preheat the broiler. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add garlic and oregano and cook just until garlic begins to sizzle. Stir in corn and pepper and cook, stirring occasionally, until softened and garlic is golden, 3 to 4 minutes. Stir in broth, tomato sauce, chicken, salt and pepper and bring to a boil. Add okra and zucchini, reduce heat and simmer until okra is tender, about 5 minutes.
Meanwhile, brush flatbreads all over with remaining 1 tablespoon oil and season with salt and pepper. Transfer to a baking sheet and broil until just toasted, 1 to 2 minutes. Cut into wedges.
Remove soup from heat and stir in green onions and basil. Serve with toasted flatbread on the side.
Prep time: 15 minutes
Cook time: 1 hour
1 small eggplant, cut into ½ inch cubes and salted
2 cups diced zucchini and summer squash, baby varieties work well
1 large onion, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
3 cloves of garlic, minced
approximately ½ cup extra virgin olive oil, divided
2 cups chicken or vegetable broth
1 can diced tomatoes, with juice
1 small bunch of fresh basil leaves, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 cups cooked black beans
2 cups fresh corn kernels
½ cup fresh cilantro, for garnish
1 cup grated Monterey Jack cheese, for garnish
1 cup sour cream, plain yogurt, or creme fraiche, for garnish
- In a large pot, heat 2 tablespoons olive oil. Add the eggplant and squash in batches and saute for about 5 to 6 minutes, or until lightly browned and softened, adding olive oil as needed. Using a slotted spoon, remove cooked squash/eggplant to a separate bowl and set aside.
- Add a couple more tablespoons olive oil and saute the onion, peppers, jalapeno, and garlic for about 5 minutes, or until softened.
- Add the broth, tomatoes, and spices to the pan with onion mixture. Bring to a boil then reduce heat and simmer for 20 minutes.
- Add beans and corn kernels and simmer for an additional 20 minutes. Stir in the cooked squash and eggplant and simmer for 10 minutes more. Adjust seasonings to taste.
- Serve with garnishes.
Yield: 8 servings (about 2 quarts) Good the next day too, if there’s any left over!
Prep time: 30 minutes • Cook time: 20 minutes
1-1/2 cups sliced leeks (white portion only)
1/2 cup butter, divided
4 cups cubed peeled potatoes
3/4 cup chopped celery
1-1/3 cups cubed carrots
1 teaspoon salt, divided
2 cups water
4 tablespoons all-purpose flour
1/4 teaspoon pepper
4 cups milk
2 chicken bouillon cubes
- In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, celery, carrots, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
- Meanwhile, in a medium saucepan, melt remaining butter. Stir in flour, pepper and remaining salt until smooth; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetables. Simmer, stirring occasionally, until heated through. OPTIONAL: Before serving add a sprinkling of freshly grated nutmeg and stir well!
Source: Potato Leek Soup from –
2 Medium Cucumbers
4 Green Onions with tops
1.5 cups vegetable broth
1 cup frozen peas
2 garlic cloves, peeled
1/4 Teaspoon salt & 1/2 teaspoon group pepper
For Relish and Garnish:
1 Small red Bell Pepper
2 green onions with tops
1 can (15 oz) black beans, drained and rinsed
1 garlic clove, pressed
reserved lime juice from soup
1/4 teaspoon salt and 1/8 teaspoon ground pepper
1/4 cup sour cream
Peel cucumbers (I don’t always do this). Slice cucumbers crosswise into thirds, remove seeds (If you have a powerful blender – you don’t need to remove the seeds). Slice Green onions into thirds. Add cucumbers, onions, broth, peas and garlic to blender – blend til smooth. Juice limes to measure 5 Tablespoons (Reserve 2 Tablespoons for relish). Add Avocado and the three Tablespoons of lime juice, salt and pepper to the blender – cover and blend til smooth.
Cut bell pepper into 1/2 inch pieces and thinly slice onions. Toss together with everything. To assemble: ladle soup into serving bowls; top with relish. should get 4 bowls of soup.
Source: The Pampered Chef
Recipe submitted by: Randy Nelson