Pear & Gorgonzola Soup (Sandra)

Another one from Gourmet group...definitely a keeper! (This one is from: http://www.versesfrommykitchen.com/2011/11/sunday-soup-series-pear-and-gorgonzola-soup.html


Pear & Gorgonzola Soup

Ingredients:

• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 sweet white onion, peeled and chopped
• 1 small carrot, peeled and chopped
• 1/2 small buttercup squash, peeled and choppped
• 1 leek, thinly sliced, green part only
• 1 celery, chopped
• 4 large pears, cored, peeled and chopped
• 2 sprigs of rosemary, finely chopped
• 1 cup gorgonzola
• 4 cups vegetable stock
• 1 cup pumpkin ale (any ale or seasonal ale will do)
• 1 cup heavy cream
• sea salt & cracked pepper
• 4 tbsp. squash seeds, toasted (garnish)
• 2 tbsp. gorgonzola (garnish)
• 1 tsp. rosemary (garnish)

Prep:

1. Add butter and oil to a stockpot over medium heat until butter melted. Add in onion, carrot, leek, celery, squash, pears and rosemary and saute until softened, about 5 minutes.
2. Add in stock and ale and bring to a simmer for 20 minutes.
3. Pour into a food processor or use an immersion blender and puree until smooth. Return to the pot and stove.
4. Add in gorgonzola and heavy cream and bring back up to temperature. Do not bring up to a boil. Season with salt and pepper.
5. Pour into bowls and top with toasted seeds, small chunks of gorgonzola and rosemary.
6. Serves 6.

• Post to Facebook

Sweet Potato, Carrot, Apple & Red Lentil Soup (Sandra)

1/4 c butter
2 lg sweet potatoes, peeled & chopped
3 lg carrots, peeled & chopped
1 apple, peeled & chopped
1 onion, chopped
1/2 c red lentils
1/2 tsp minced fresh ginger
1/2 tsp black pepper
1 tsp salt
1/2 tsp each: cumin, chili powder, paprika
4 c veg broth
plain yogurt for garnish

Melt butter in large heavy pot. Add chopped veggies & saute till softened. Stir in lentils, seasonongs & broth. Bring to a boil, then reduce heat, cover and simmer for 30 min. Puree soup until smooth. Serve with yougurt for garnish.

Creamy Cauliflower and Cheddar Soup - Sandra's (Suzanne)

2 tbsp butter
1/2 cup chopped onion
10 oz can chicken broth
1/4 cup flour
2 1/2 cups milk
1 1/2 cups grated cheddar cheese
1 head chopped cauliflower


Saute onion in butter until tender in a large pot.  Add cauliflower and chicken broth; bring to a boil.  Cover, reduce heat and simmer for 15 minutes.  Combine flour and milk until smooth and add to pot.  Cook until thickened.  Remove from heat and stir in cheese, adding salt and pepper to taste.

White Bean Soup (Manisha)

Another easy soup. Can be modified with vegetable broth instead of chicken broth for veg-friendly eating.

1 can white kidney beans
1 can of Aylmer's Petite Cut Italian Diced Tomatoes
1 box Organic chicken broth
2 carrots, sliced
1 celery stock, sliced
Oil
2 tsp. pesto
Garlic

• Saute garlic in oil.
• Add vegetables and heat.
• Add tomatoes, beans, and broth. Add pesto.
• Heat and enjoy.

Sweet Potato, Butternut Squash soup with apples (Manisha)

This is an easy Fall soup that's popular in our home. Good for the immune system. I'm not one to measure. To make this veg-friendly, replace the chicken broth with vegetable broth. Vegan-friendly, too.

1 Butternut squash, medium, peeled, de-seeded, cubed
2 Sweet potatoes, large, peeled, cubed
2 apples, large, peeled, cubed
2 large carrots, cleaned, sliced (or a handful of mini carrots)
2 boxes of Organic chicken broth
1 can of white kidney beans, rinsed
Garlic cloves, as many as you are comfortable with.
2 tbsp pesto.
Oil

• Warm oil, prepare garlic cloves and saute until fragrant.
• Add squash, heat 5 minutes.
• Add sweet potatoes, heat 5 minutes.
• Add apples, carrots, beans, broth. Boil 15 minutes. Add pesto and simmer.
• When vegetables are soft, puree with hand blender.
• Garnish with pretty things.

Corn Chowder (Kim)

butter (the recipe says 3oz. I just throw some in ; )
2 onions, finely chopped
1 clove garlic, crushed
1 to 1 1/2 tsp cumin (to taste)
4 c. (1 litre) vegetable stock
2 medium potatoes, peeled and chopped
1 c. canned cream corn (I omit if I don't have any and just use more frozen)
2 c. frozen corn
3 tbsp. chopped fresh parsley
1 c. shredded Cheddar cheese
salt and pepper
3 tbsp. cream (optional)
2 tbsp. fresh chives for garnish

1. Heat butter in heavy pan. Add onions and cook over med.-high heat for 5 minutes or until golden. Add garlic and cumin. Cook, stirring constantly. Add stock. Bring to a boil. Add potatoes and reduce heat. Simmer for 10 minutes.
2. Add corn and parsley. Bring to boil. Reduce heat, simmer. Stir through the cheese, salt, pepper and cream. Heat gently till cheese melts. Serve immediately. Garnish with chopped chives.

Gazpacho (Kim)

This is one of our favourites in summer. Very refreshing. Pair with a crusty bread and salad. If you don't want to buy 2 different coloured peppers, just pick one.

1 red (Spanish) onion
3 tomatoes
1/2 medium cucumber
1/2 green pepper
1/2 red pepper
1 clove garlic, crushed
3 1/2 c. (875 ml) Clamato juice (I like Mott's "zesty". You can also use tomoato juice)
1/2 tsp. sugar
salt and pepper
1/4 c. olive oil
1/4 c. white wine vinegar

1. Finely chop the onion, cukes and peppers. Place in a large bowl with garlic.
2. Stir in juice, sugar, salt and pepper, oil an dvinegar and mix well. Refrigerate. Serve cold. Garlic croutons with it are nice ; )

Weed Soup (Summer Borscht) (Elsie)

I found this recipe scribbled on a piece of paper, ingredients only. I'm sure it came from Mom.
I'm creating the method and if anyone knows more about this recipe please let me know.

Cook a ham hock in water. Remove ham hock when done and cut into pieces. Strain water through sieve into a fresh pot. Add  the ham, and potatoes. Did Mom put onion in it as well? I think I would add some chopped onion. Bring to a boil and cook until potatoes are almost done. Add dill, parsley, beet tops, sorrel leaves, bay leaf,and salt and pepper to taste. Just before serving, add some sweet cream and or sour cream.

I need some feedback on this.

Moroccan Stew (Kim)

This is one of those "loose" recipes. You kind of wing it. Excellent flavours and the colours are gorgeous.


In a large pot start cooking an onion or two.
Add chopped butternut squash, halved brussel sprouts, chopped turnips, cauliflower, broccoli and a red or green pepper.

Let them cook down a bit and then add enough cans of tomatoes to cover all your vegetables. Add some vegetable broth (one carton) and let that simmer a bit.

Spices: cumin, curry powder, real ginger and tiny bit of cayenne pepper (add whenever as you go)

Add some raisins (roughly 1/2 cup). They are a lovely contrast with the other flavours!

Near the end add a good tsp. of peanut butter.



Serve with a hearty bread. 

Tom Yum Soup (Kim)

This soup makes you feel deliciously healthy especially if you have a cold - perfect in winter.

Combine in pot:
4 cups chicken stock
1 stalk lemongrass (lower 1/3 minced. If you can't find it just omit - I've made it both ways)
3 lime leaves (I've never been able to find these. I just give a squirt of lime juice)
12-14 medium or large raw (or cooked) shrimp, shelled
2 tbsp. fish sauce
1-2 small red chilies minced or 1/2 tsp. dried crushed chilies
3 cloves garlic, minced
a handful of cherry tomatoes
generous handful of fresh shiitake mushrooms, thinly sliced (I've used regular too)
1 green or red bell pepper, sliced
a few bunches of broccoli are nice if you have them
1 can coconut milk
1/3 c. fresh coriander, roughly chopped

Roasted Red Pepper and Eggplant Soup created by Travis Durksen

3 large eggplants, sliced into quarters lengthwise
4 large red peppers, sliced into quarters
3 tomatoes, chopped
1/2 Spanish onion, chopped
3 cloves garlic, peeled
1/2 cup ground or minced fresh basil
4 cups chicken broth
1-1 1/2 cups buttermilk
juice from 1/2 lemon
1-2 tsp cumin ( to taste)
1/2 - 1 tsp cayenne pepper (to taste)
salt and pepper to taste
chili pepper flakes
vegetable oil
1 cup sour cream
1/2 cup ground or chopped fresh parsley

Soup
Preheat oven to 400 degrees. Put eggplants, peppers, tomatoes, onion, and garlic into baking pans; you'll probably need 2 or 3 pans; drizzle with veg. oil and chili pepper flakes ( depending on how spicy you like it). Roast in oven for an hour or until eggplant is fully cooked and easy to peel off the skin.
While the vegetables are roasting, put chicken stock into a large soup pot on a medium high heat. Add cumin, cayenne pepper, salt, pepper, lemon juice, and ground fresh basil (I used a handful of basil from my garden and ground it in a coffee grinder, but you could chop it. If you are not fortunate enough to have fresh basil dry will suffice-probably about 2 tablespoons.) Mix together.
Once vegetables are done, remove peel of the eggplant and then add all the vegetables into the broth mixture. Puree the vegetables in the broth. Add the buttermilk.

Garnish
Grind or finely chop the fresh parsley and mix into the sour cream.
Serve as a garnish on top of the soup.
Makes about 6 servings

Butternut Apple Soup (Dorothy)

1/4 cup butter
1 large onion
4 cups butternut squash, peeled & chopped
2 cups apples, peeled & chopped
4 cups chicken broth
1 cup light cream
1 tbsp curry powder (opptional)
1 1/2 tsp. salt
pepper to taste

Melt the butter in a saucepan, add onion and apples and cook uncovered for about 5 min., not allowing them to brown.  Stir in squash and chicken broth.  Bring to a boil, then reduce heat and simmer for 20-30 minutes.  Puree soup and return to saucepan.  Add the cream, salt and pepper.  Heat over low heat, but do not boil.  Makes 8 servings.

Cream-of-Brie Soup (Dorothy)

1/4 cup butter
1 small onion, chopped
1/2 cup celery, chopped
1/4 cup flour
2 cups milk
2 cups chicken broth
375 g. Brie with rind, cubed
1/8 tsp. salt
1/4 tsp. pepper (white, if you have it)
Chives (for garnish)

Melt butter in saucepan over med-low heat.  Add finely chopped onion and celery and cook, stirring often, until softened (5 min).  Sprinkle with flour and stir gently for a few minutes without browning.  Slowly whisk in milk, then broth.  Bring to a boil, stirring often.  Reduce heat and simmer for 10 min. until slightly thickened.

Remove from heat, add cubed Brie, salt and pepper.  Stir until cheese is mostly melted.  Puree in food processor, a batch at a time, and return to saucepan to reheat.  Garnish with fresh chives.  (Makes about 5 cups of soup)

Grandma's Potato Soup (Dorothy)

Fill a pot about half full of cubed potatoes
add some chopped onion
a little salt
a bay leaf
add a teaball filled with whole black pepper and a small dried chili pepper

Completely cover with water and cook over med. heat for about half an hour or until potatoes are done.  Meanwhile slice some Mennonite sausage and fry lightly in a little oil.  Add these to the potato soup while it is cooking.  When done, remove bay leaf and teaball.

To finish soup, mix approx. 1 tbsp of miracle whip with 1/2 tsp of flour, then start added a little bit of the hot soup to this mix to make it thin.  Turn down heat and add this mixture to the soup.  Mix in gently and serve.

Grandma's Borscht

Put soup bones in to boil. Fill pot half full with water. Add handful of salt, couple bay leaves, one chili, one medium onion (chopped). Boil for 2 hours. Add 1 medium head chopped cabbage (or 1 bag coleslaw mix). Boil 1 hour. Add leftover cubed roast beef or cooked stewing beef. Add 2 medium diced potatoes & tomato soup. Boil about 1 more hour. Add 1/4 pt table cream about 15-20 min before serving.

Grandma's Gooseberry Soup

2 c gooseberries (stem & blossom removed)
Cover with water to 1 inch above berries. Add 1/2 c sugar. Bring to a boil. Cook till berries are popping (approx 3-5 min).
Mix together 1/2-3/4 c sugar (depending on your taste), 3 tbsp flour. Add milk to make a paste. Thin out with a little more milk. Stir into goosberries. Bring back to a boil. Stir often. (If soup is too thick- thin with milk). Enjoy hot or cold.

Grandma's Bean Soup

Cook ham bone until done. Then take out meat & cool stock. Take fat off stock. Then heat stock. Add water and approx 1 Tbsp salt, pepper, summer savory & cubed potatoes. Let boil approx 1/2 hr. Then add canned yellow beans & chopped ham, let boil approx 15-20 min. Add cream & bring to a boil.

Kale Soup (Lori Wall)

2 3/4 cups chicken stock
1/4 cup whipping cream
1 med. potato
2 cups chopped kale
1/2 lb. italien sausage
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes

1. Cook sausage and cut into slices
2. Combine stock and cream over med. heat and add sausage
3. Cut potato into small pieces and add
4. Cut and add kale and spices
5. Simmer for an hour

(serves 4 as an app & 2 as an entree)

Roasted Red Pepper & Potato Soup (Sandra)

3 Tbsp butter
1 Tbsp olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves minced garlic
2 Tbsp flour
1 carton chicken stock
3 red potatoes, diced
1 c half & half
1 6oz jar roasted red peppers, drained & chopped
2 tsp fresh thyme
salt & pepper to taste

Melt butter with olive oil. Saute onion, carrot, celery & garlic. Stir in flour, then whisk in stock and bring to a boil. Add potatoes, reduce heat and simmer till potatoes are tender. Stir in remaining ingredients. Puree with an immersion blender.

Gouda & Lentil Soup (Sandra)

1 Tbsp butter
1 c chopped onion
1 c thinly sliced celery
4 c diced, peeled sweet potato
1/2 tsp cumin
4 c chicken stock
19oz can lentils, rinsed & drained
1 c shredded gouda, divided
salt & pepper
1/2 c grape tomatoes, quartered

Melt butter and saute onions & celery. Stir in sweet potatoes & cumin and saute 2 more min. Add broth & bring to a boil. Reduce heat, cover & simmer 10 min until potatoes are tender. Puree soup until smooth and then stir in lentils. Remove from heat and add half of the gouda. Season with salt & pepper. Ladle soup into bowls and garnish with tomatoes & remaining gouda.