makes approx. 25 servings
1.5 c. nutritional yeast
2 tbsp granulated onion powder
1 tbsp granulated garlic powder
1 tsp dried thyme
1 tsp sage
1 tsp paprika
1.2 tsp tumeric
1/4 tsp celery seed
1/4 tsp dried parsley
combine all ingredients store in air tight container
mix 1 tbsp of the above mixture with 1 c. warm water to yield 1 c broth
here’s my version
3 tbsp butter
3/4 small onion, diced
1 clove of garlic, minced
3 tbsp flour
6 – 8c tomato juice
3/4 tsp basil
salt and pepper
1 1/2 c milk or to taste
+/- 1/4 c heavy cream
melt butter in heavy dutch oven, add onions cook gently until translucent, add garlic and cook a few min more. Add flour cook for a min or two. Add tomato juice,salt, pepper and basil. Cook for 12-15 min. Add milk and cream, heat through. Serve with grated parm or romano and crackers.
NOTE: I like my tomato soup smooth so I ended up running it through a sieve.
1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
Pinch of cayenne
dash of worstershire sauce
parsley, minced
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
2 cups brown or green lentils, uncooked
8 cups water or vegetable broth
1 large onion, chopped
2 large carrots, thickly sliced
1 rib celery, chopped
2 large gold or red potatoes, cut into large cubes
2 bay leaves
2 vegetable bouillon cubes (use if water is used instead of broth)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
freshly ground pepper, to taste
2 cloves garlic, minced
Additional seasonings: 1/4 teaspoon coriander, 1/4 teaspoon cumin, 2 cloves minced garlic
salt, to taste
4 ounces fresh spinach (chopped if large leaves)
2 teaspoons Red wine vinegar or lemon juice
Pick over the lentils and rinse well. Chop the vegetables. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into a large pan and bring to a boil. Cook this on the stove until the lentils are tender, about an hour.
Check to make sure the lentils and potatoes are tender. Remove the bay leaves, and add the additional seasonings, salt, and spinach. Check the seasonings, adding more cumin and coriander as needed. Cook for just a few minutes to wilt the spinach. Stir in the vinegar or lemon juice and serve.
Preparation time: 10 minute(s) | Cooking time: 20 minute(s)
½ lb. kale or cabbage or mix
6 cups water or vegetable broth (if the broth is salted, or you like a lot of Parmesan, adjust salt below)
1 teaspoon sea salt
¾ cup polenta (cornmeal)
½ cup grated Parmesan cheese
2-3 cloves minced or grated garlic, or to taste
¼ to ½ cup olive oil (with extra for garnish)
steps:
Wash and chop the greens; I use a coarse chiffonade cut (above photo), removing the toughest stem bits first.
Meantime, bring salted water (see above note) or stock to a rolling boil.
Reduce heat, cover, and simmer the greens until barely tender, just a few minutes, in the water or stock.
Gradually whisk in the cornmeal.
Cook on simmer until creamy, about 10 minutes.
Fold in the garlic, cheese and the oil; remove from heat.
Serve immediately in bowls garnished with more oil and pepper. Serves three (or two with seconds).
from a way to garden blog
1 medium head cauliflower
4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
3 leeks chopped
1/2-1 onion chopped
1-2 cloves of garlic minced
3/4 c rice
1/2 tsp rosemary
1 tsp dried thyme leaf
1/8 tsp turmeric
1/4 tsp gr. cumin
1 tsp gr coriander
1/2 tsp gr ginger
1/2-1c cream (optional)
I chopped three leeks, one large yellow onion and a med. head of cauliflower. I threw the onion and leek in a big pot and sweated them for a bit in olive oil added the garlic then added the cauliflower and about ¾ cup of jasmine rice and a quart of veggie stock. Add the spices. It needed a bit of water to mostly cover the vegetables and then I covered it and cooked it at a simmer for about thirty minutes.
Can whirl or serve chunky. Serve hot or cold, add cream if desired.
1 large onion — coarsely chopped
2 rib celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock or veggie
1 pounds “anything” (see below)
1 Pint(s) heavy cream
Saute the onion and celery in butter in large saucepan or small stockpot until sweated. Add flour, stir in well and cook for about 5 minutes. Whisk in stock and simmer for 30 minutes, skimming occasionally. Add solids, return to boil, reduce heat to simmer for 20-30 minutes. Add cream, correct seasonings. Leave chunky or puree with wand or countertop blender. Serve.
“Anything” can be sliced mushrooms, diced chicken or turkey, asparagus, green beans, broccoli, tomato pulp, cauliflower, artichoke hearts, shrimp, carrots, lobster, or whatever… Also can add rice or pasta to extend. Cheeses. Serves 12
broccoli cheese soup (and cream of anything), it’s more process than recipe. Here’s how I do it.
I chop about half an onion, then chop my broccoli. The onion is wilted in a tablespoon each of vegetable oil and butter (sometimes more, if I’m making a lot of soup), then the broccoli is added and sauteed.
I might add a bit more oil at this point if it looks really dry. Then I add flour, at least two tablespoons to start, and stir and I keep adding flour until everything looks really sandy.
Then I add about quarter to half cup of white wine, stir that around, then either half water/half chicken broth or just water (if I’m doing this for vegetarians) until the pot is reasonably full, set that on for a good rolling boil, turn the heat down and let it simmer for about 20 minutes.
During the cooking time, I grate my parmesan and about half a pound of cheddar (I like the mild stuff in this application), maybe more. Once the broccoli is cooked through, I get out my magic immersion blender and whiz the bejeebers out of the soup while slowly adding the cheese. Then I taste, adjust seasonings, maybe add a dollop of cream and it’s done. You can use a blender or food processor to puree the soup if you don’t have an immersion blender, it’s just messier.
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1 ½ tbsp olive oil In a large pot or dutch oven, heat the olive oil over medium heat. Add the carrots, celery, onion, 1 tsp. salt and ¼ tsp. pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes. Add tomatoes with their liquid, breaking them up with a large spoon. Add the water and lentils and bring to a boil. Reduce heat, and simmer, partially covered. Add potatoes about 30 min into the cooking time, cook until lentils are tender, about 45 minutes. Just before serving stir in the vinegar. My variations: used 2 carrots for no particular reason, orange lentils as I like the color and balsamic vinegar as I didn’t have red wine vinegar. Serves 4 – 15 minutes prep time – total time 45 minutes. Note cooking time for lentils can vary from 20 to 40 minutes depending on how fresh they are. The older they are the longer they take to cook. Variations: cooked dry pasta short such as elbow macaroni, or break up strands of spaghetti or linguine. Use about 2 ½ cups cooked pasta (1 c dried). Very tasty and easy to fix, most ingredients usually on hand. |