Roasted Chestnut Soup
Serving Size: 8 Ingredients: Soup 2 lb. fresh chestnuts, baked, peeled and coarsely chopped 2 tablespoons butter 3 tablespoons olive oil 1 yellow onion, chopped 2 leeks, halved lengthwise, rinsed, and thinly sliced crosswise 1/4 cup port 2 tablespoon fresh sage, stemmed and chopped 8-10 cups vegetable or beef broth Juice of 1-2 mandarin oranges...
Tomato Cumin Soup with Chipotle Cream
This tomato soup is simple and great served hot or cold. As an alternative, I’ve done it with fennel seeds instead of cumin and omitted the chipotle in the cream to make a citrus creme fraiche to top it off. Serving Size: 8 Ingredients: Soup: 2 tablespoons olive oil 2 yellow onions, chopped 1 tablespoon...
Yellow Gazpacho with Basil Olive Oil
Gazpacho, a cold Spanish tomato-based raw vegetable soup, is summer to me. Funny though, as a kid I remember my mother trying to get me to eat it every summer, but I could never understand her being so intent on serving me cold soup. I’ve since changed my mind, in fact, I tend to make...