1/2 large onion, diced into ¼” size
4 garlic cloves, minced
1 1/2T dried basil
3/4 T dried rosemary
1 T dried oregano
3 cups sun dried tomatoes, ideally not packed in oil but can use either one
6 cups vegetable broth
18 oz. can tomato paste
2 - 28 oz. cans diced tomatoes in juice
2 - 15 oz. can tomato sauce
1 1/2 cups heavy cream
12 slices French bread, cut into 1/2" squares
3 T olive oil
6 T Pecorino cheese, grated
Place sun-dried tomatoes into a glass bowl and pour hot water over until covered. Let sit for 30 minutes until slightly soft.
In a large soup pot or dutch oven, heat 1 T oil over medium heat.
Add onion, pinch salt and pepper, and dried spices. Heat until softened and slightly brown, about 10 minutes.
Add garlic and stir to combine.
Add drained sun-dried tomatoes, tomato paste, tomato sauce, diced tomatoes and vegetable broth.
Bring to a boil, let simmer for 30 minutes.
Puree in batches using a blender or immersion blender until smooth.
Return back to pot and simmer for an additional 10 minutes.
Stir in 1/2 cup heavy cream, and taste. Add more salt/pepper if needed.
Toss the croutons lightly with the olive oil to coat. Be careful not to break them.
In a large non-stick skillet over medium high heat, brown the heart shaped croutons.
Immediately toss them with the pecorino cheese.
Pour soup into a bowl, drizzle with a little heavy cream, top with croutons and remaining pecorino cheese.
Serves 10 - 12
1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
2 cups milk
1 cup heavy cream
4 chicken bouillon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups (16 ounces) shredded cheddar cheese
1/2 pound sliced bacon, diced and fried crispy
Chopped parsley for garnish
Fry diced bacon until crispy. Drain on a paper towel and set aside.
In a large Dutch oven or soup kettle, sauté onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted. Garnish with fresh chopped parsley.
1 T olive oil
1 T butter
2 cups chopped onions
1 pound Andouille sausage, cut into 1-inch pieces
2 tablespoons chopped garlic
2 sprigs of fresh thyme
2 bay leaves
2 pounds white potatoes (about 6 large Russet), peeled and diced
2 qts chicken stock
1 qt. whole milk
8 oz. heavy cream
¼ cup Parmesan cheese
Salt and black pepper
1/4 cup chopped parsley
In a large pot, over medium heat, add the olive oil and butter. When the oil/butter
is hot, add the onions and sauté for 2 minutes. Season with salt and pepper. Add
the sausage and continue to sauté for 2 minutes. Stir in the garlic and herbs. Add
the potatoes, cook and stir for 5 minutes. Add the stock, milk and cream. Bring
the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add
chopped parsley, Parmesan and season the soup with salt and pepper
1 lb. Black Beans or 4 cans black beans, drained
1 Bay Leaf
1 tsp. Oregano
1 T. salt
1 T. Cumin
3 T. Garlic
1/3 lb. Chorizo Links sliced
1 finely chopped bell pepper
½ red onion finely diced
Place the soaked beans into a large pot and cover with cold water until the beans
are covered by about 3 inches of water. Bring to a boil over high heat, and then
reduce the heat to simmer. Add water as needed to keep the beans covered and
cook for 2 hours. With a large spoon or potato masher, smash about ½ of the
beans to thicken the soup.
Saute Chorizo in a skillet over medium high heat about 3 minutes. Add garlic,
oregano, cumin, onion and bell peppers and sauté 2-3 minutes more. Add the
sauteed ingredients to the bean soup and mix together.
4 cooked, boneless chicken breast halves, shredded
3 (15 ounce) cans kidney beans
3 cups whole kernel corn
3 (14.5 ounce) cans stewed tomatoes
1-1/2 cups chopped onion
1-1/2 green bell pepper, chopped
1-1/2 red bell pepper, chopped
3 (4 ounce) cans chopped green chili peppers
6 (14.5 ounce) cans chicken broth (84 oz)
3 tablespoons ground cumin
1 T Cilantro
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell
peppers, chilies, broth and cumin in a large pot over medium heat. Simmer 45
Serves 16 cups or 8 bowls
1 – 14 oz. package of rice noodles
1 ½ lbs. beef sliced thin
Salt and pepper to taste
1/2 large onion halved
1 - 2” piece of ginger unpeeled and halved
4 cups beef broth (low sodium preferred)
4 cups water
3 – star anise pods
2 – cinnamon stick
2 green onion chopped
1 sliced red and green jalapeno or thai peppers
1/4 cup freshly chopped cilantro
4 T fish sauce
1 can bean sprouts
Thin lime wedges
Prepare the rice noodles as the label directs.
Season meat with salt and pepper. Traditionally, the meat isn’t cooked in advance.
It’s placed on top of the noodles and the boiling soup cooks the meat.
Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups
water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise
and cinnamon stick. Remove and slice the onion. Divide the noodles among the bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.
Add a little hot oil to kick up the spicy level if needed. Garnish with a lime wedge
on the side.
In the middle of the table should be a plate of fresh herbs, bean sprouts, sliced
scallions and chili peppers, wedges of lime, and any other fresh garnishes the cook feels like providing. Each diner gets their own bowl of pho and can garnish it
however they like.
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. BE CAREFUL WITH THIS STEP AS THE SOUP WILL BE HOT. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
3 lbs. Roma Tomatoes cut in half (plum tomatoes can be used)
3 oz. Extra Virgin Olive Oil
1 T Sea Salt
1 tsp. black pepper
2 cups medium diced Yellow Onion
3 T roasted minced garlic
2 T Butter
Pinch cayenne pepper
1 – 28 oz. can plum tomatoes in juice
4 cups fresh Basil rough chopped
1 T fresh Thyme (1 ½ tsp. of dried can be substituted)
1 qt. chicken stock
16 oz. cream
Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 oz. olive oil, salt, and pepper. Cut the end off of the garlic bulb (leave the root end uncut), and spread the bottom with the olive oil. Spread the tomatoes in 1 layer on a baking sheet and place the garlic cut side down and roast for 45 minutes.
Remove the garlic cloves from their paper by just pressing the bulb. Mince or smash the cloves. In an 8-quart stockpot over medium heat, sauteé the onions and garlic with 1 oz. of olive oil, the butter, and cayenne pepper for 10 minutes, until the onions start to brown. Add the canned tomatoes with the juice, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade or blend in a food processor and strain through a wire mesh sieve. Add the cream and bring to just a boil stirring frequently. Taste for seasonings. Serve hot or cold. Garnish with a swirl of sour cream and a chiffonade of basil.
2 tablespoons olive oil
3/4 cup minced white onion (about 1 medium onion)
1/2 cup chopped zucchini
3/4 cup frozen cut Italian cut green beans
1⁄3 cup minced celery (about 1 stalk)
2 tablespoons minced garlic
3 cups vegetable broth (Do not use chicken broth)
1 (15 ounce) cans red kidney beans, drained
1 (15 ounce) cans small white beans Cannellini, drained
1 cup diced tomatoes
1/2 cup carrot (julienned or shredded)
1 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
pinch dried thyme
2 cups hot water
3 cups fresh Baby Spinach
1/2 cup Orecchiette small shell pasta
Heat four tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.