Stone Soup

Made-up soup

2005-12-11T13:48:00.000-05:00

Truth be told, I never measure anything when I cook and so the quantities in all the recipes here are just guesses.

This is how I actually make soup:

I slice some onions and garlic, and cook them in olive oil until soft. Then I add a pinch of cumin and cook everything some more. Then I add a can of diced tomatoes and cook it some more. While it's cooking, I slice some potatoes and carrots, and chop some chard and kale. I add all this to the pot and cook it a little bit more. Then I add enough chicken broth and water to cover everything plus a bit. I bring it to a boil, then simmer it for an hour. When the house smells of nothing but the soup, we eat it with some warm cornbread and cold beer.

Good stuff.

Cream of broccoli soup II

2005-12-02T13:09:00.000-05:00

1 medium onion, chopped
3 cloves garlic, thinly sliced
1 bunch broccoli, chopped
1 big boiling potato, chopped
2 stalks celery, chopped
handful of fresh rosemary, chopped
5 cups chicken or veggie broth
1 cup milk
salt & pepper

Cook onion and garlic in olive oil until soft. Add broccoli, potato and celery, cook for 5 minutes. Add broth and rosemary, bring to a boil. Simmer on low heat 30 minutes. Remove from heat, roughly mash vegetables. Stir in milk, salt and pepper. Reheat and garnish with fresh rosemary.

Served with mixed green salad and grilled chicken.

Middle-Eastern-style carrot and lentil soup

2005-11-23T10:27:00.000-05:00

8 carrots (preferably a mix of purple, red, orange, yellow & white kinds), ends removed
2 cooking onions, halved
1 anise or fennel bulb, halved
1 head garlic, cloves peeled
1 small red pepper, halved and seeded

5 cups chicken (or vegetable) broth
1 1/2 cups red lentils
big pinch cardamom
big pinch cumin
big pinch tumeric
handful fresh mint, chopped
olive oil
1 cup milk
plain yogurt

Roast vegetables until beginning to blacken (30-45 min). While roasting, cook spices in olive oil for five minutes to form a rich paste. Add stock and lentils, boil for 1 hour adding water if needed. When vegetables are roasted, chop roughly with mint and add to boiling lentils. Reduce heat and simmer for one hour. Puree in batches (using a blender) and return to pot. Stir in milk and reheat. Garnish with plain yogurt and black pepper.

Served with grilled Spanish chorizo and North-African merguez, pita bread triangles and mixed green salad with dijon vinaigrette.

Locro

2005-11-20T12:07:00.000-05:00

6-8 boiling potatoes of different varieties and colours, do not peel, cut into cubes
1 onion, finely chopped
1 teaspoon achiote (annato) or substitute pinch of saffron
olive oil
4 cups chicken broth
1 cup light cream
1 cup chopped queso fresco or any unripened cheese that doesn't really melt
chopped cilantro

Cook onion in olive oil until transluscent. Add achiote and cook 5 minutes longer. Add broth and potatoes. Boil until potatoes start to fall apart. Remove from heat and stir in cream and cheese. Reheat to the point that the cheese squeaks when eaten.

Served with mixed greens (lots of cilantro) sprinkled with olive oil, fresh lemon juice, salt and pepper.

Sweet potato soup

2005-11-17T18:54:00.000-05:00

4 large sweet potatoes, cubed
1 large onion, chopped
1 head roasted garlic
5 cups chicken broth
2 tablespoons maple syrup
1/4 cup cream
handful fresh sage, chopped

Cook onions and garlic until soft. Add broth and sweet potatoes, boil until falling apart. Remove from heat and mash vegetables in broth. Whisk in roasted garlic, cream and maple syrup. Add sage and reheat.

Served with maple and lime grilled salmon.

Ham and lentil soup

2005-11-04T19:47:00.000-05:00

2 large onions, chopped
3 stalks celery, chopped
3 carrots, chopped
6 cups vegetable or chicken broth
1 cup green lentils
1 cup cooked ham, cubed
handful fresh rosemary, chopped
handful fresh sage, chopped
handful fresh parsely, chopped
plain yogurt

Cook onions, carrots and celery until soft. Add stock and lentils, boil for one hour or until lentils soft. Lightly mash lentils and vegetables in broth. Add ham and fresh herbs. Garnish with yogurt and black pepper.

Served with dark bread and apple slices.

Asian-style beef and noodle soup

2005-11-01T16:34:00.000-05:00

4 cups beef broth
4 cloves garlic, crushed
chunk of fresh ginger, crushed
1 large red onion, thinly sliced rounds
1 tablespoon Chinese Five-Spice powder
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon sriracha or other hot pepper sauce
1 cup thinly sliced lean beef
2 cups cooked rice vermicelli
bean sprouts
thai basil
lime wedges

Saute garlic, ginger and onion in vegetable oil until soft. Add Chinese Five-Spice powder and cook for five minutes. Add broth, soy sauce, hoisin sauce and hot sauce. Bring to a boil. Drop in beef and cook to medium-rare state. Remove from heat.

In a separate pot, cook vermicelli until just soft and drain. Split noodles between bowls and cover with soup. Garnish with bean sprouts, thai basil and lime wedges.

Served with spoon, chopsticks and small dish for extra hoisin and sriracha.

Black bean and chipotle soup

2005-10-24T17:18:00.000-04:00

1 tablespoon olive oil
2 medium red onions, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
4 garlic cloves, minced
4 teaspoons cumin
2 cups dried black beans
1 small can chipotle peppers in adobo
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons salt
1/4 teaspoon black pepper

1 cup plain yogurt
1/2 cup chopped seeded tomatoes
1/4 cup chopped fresh cilantro

Cook onions, red and green peppers in olive oil until soft. Add garlic and cumin; stir 1 minute. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup. Stir in lime juice, salt, and pepper. Heat through. Top with yogurt, tomatoes and cilantro.

Served with warm cornbread.

Potato garlic soup

2005-10-15T19:23:00.000-04:00

6 boiling potatoes, thinly sliced
2 heads garlic
olive oil
1 large red onion, thinly sliced
1 cup peeled and chopped tomatoes
5 cups chicken or beef broth
2 hard boiled eggs, chopped
handful fresh cilantro, chopped

Cut tops off garlic heads, but do not peel. Cover in olive oil and roast in oven for one hour or until golden brown. When cooled, remove garlic to create a paste.

In a soup pot, saute onion and add stock. Boil potatoes until tender. Whisk in tomatoes, roasted garlic paste, salt and pepper. Garnish with chopped hard boiled eggs and cilantro.

Served with grilled sausage and mixed green salad.

Roasted squash and pepper soup

2005-10-10T16:16:00.000-04:00

3 small mixed winter squashes, seeded and halved
2 red peppers, seeded and halved
1 large onion, thickly sliced
4 cups chicken broth
1/4 cup cream
handful fresh parsley, chopped
handful fresh sage, chopped
olive oil
balsamic vinegar

Brush vegetables with olive oil, balsamic vinegar, salt and pepper. Roast in a hot oven until starting to blacken. In a soup pot, cook onion until soft, add roasted vegetables and stock. Simmer for one hour. Remove from heat and puree in batches. Stir in cream and fresh herbs, reheat.

Served with roasted chicken breasts and mixed cooking greens sauted in garlic.

Curried root vegetable soup

2005-10-07T18:09:00.000-04:00

3 cups of chopped potatoes, carrots, parsnips, turnips, and sweet potatoes
2 large onions, chopped
3 tablespoons curry paste
6 cups chicken broth
handful fresh cilantro, chopped
plain yogurt

Cook onions in curry paste for five minutes. Add root vegetables and cook for another ten minutes at low heat. Add broth and simmer for one hour. Remove from heat and lightly mash vegetables. Garnish with yogurt and cilantro.

Served with garlic naan and cantaloupe slices.

Carbonada

2005-10-01T15:59:00.000-04:00

1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
2 potatoes, not peeled, chopped
1 carrot, chopped
1 green or red pepper, chopped
1 large tomato, chopped
4 cups chicken broth
1/2 cup dry white wine
1 pinch paprika
small handfull fresh dill, chopped
small handful fresh oregano, chopped
juice of half a lemon
1 cup cooked and shredded chicken
1-2 cups cooked brown rice

Saute onions, garlic, and celery until soft. Add paprika, potatoes, carrots, peppers and tomatoes. Cook for five minutes. Add broth and wine, simmer about one hour. Add cooked chicken, fresh herbs and lemon juice. Cook for five more minutes. Divide rice between the bowls and pour soup on top.

Served with cinnamon baked apples and pears.

Cheddar ale soup

2005-09-20T11:17:00.000-04:00

2 medium leeks (white and pale green parts only), sliced thin
2 medium carrots, diced
2 celery ribs, diced
2 teaspoons finely chopped garlic
1 Turkish bay leaf
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups chicken broth
1 bottle ale (Sleeman Cream Ale, Smithwick's, Boddingtons, etc.)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
2 cups extra-sharp Cheddar, grated
4 bacon slices, cooked and crumbled

Cook leeks, carrots, celery, garlic, and bay leaf in butter on moderate heat. Reduce heat to low and sprinkle flour over vegetables, then cookfor a few minutes. Whisk in milk, broth, and beer in a stream, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. Garnish with bacon.

Served with mixed green salad and dijon vinaigrette.

Asian-style watermelon and crab soup

2005-09-13T17:20:00.000-04:00

5 cups coarsely chopped seeded watermelon (preferably the Asian variety that has yellow skin, pink flesh and is very sweet)
1 fresh lemongrass stalk
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh galangal (substitute ginger)
1 tablespoon finely chopped garlic
1 1/2 tablespoons olive oil
1 small hot red Thai chile, chopped with seeds
fresh lime juice, to taste
salt, to taste

2 cups cooked and lumped crabmeat
1/4 cup fresh cilantro, chopped
1 1/2 tablespoons olive oil
salt, to taste

Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.) Peel tough outer leaves of lemongrass stalk and thinly slice lower 5 to 6 inches, then mince. Cook lemongrass, shallot, ginger, and garlic in oil until everything is pale golden. Add about one third of watermelon purée and simmer over moderate heat for 5 minutes. Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth. Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.

Toss crabmeat with cilantro, oil, and salt. Mound the crab mixture in the centre of bowls and pour chilled or hot soup around it. Garnish with fresh lime wedges.

Served with coconut rice balls.

Mulligatawny

2005-09-12T17:14:00.000-04:00

1/4 cup vegetable oil
3 cups chopped onions
1 cup chopped red pepper
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups chicken broth

2 cups diced cooked chicken
1 cup canned coconut milk
3 tablespoons fresh lemon juice

2 cups cooked basmati rice
Lemon wedges

Heat vegetable oil, add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper. Divide rice among bowls. Pour soup over. Garnish with lemon wedges.

Served with garlic naan bread and paneer-stuffed naan.

Potato and swiss chard soup

2005-09-06T11:49:00.000-04:00

8 potatoes, different varieties, cubed
1 large onion, chopped
4 garlic cloves, chopped
4 cups swiss chard, thinly sliced
4 cups chicken stock
1/4 cup cream
1 handful fresh thyme, chopped

Cook onion and garlic in olive oil until soft, add potatoes and cook for five minutes. Add stock, bring to a boil, cook until potatoes fall apart. Reduce heat, add swiss chard and thyme. Simmer for 15 minutes. Stir in cream cream and top with fresh ground pepper.

Served with dark bread, apple and pear slices and some sharp cheddar.

Roasted carrot and parsnip soup

2005-09-03T15:37:00.000-04:00

20 carrots, different colours and varieties
5 parsnips
1 large fennel (anise) bulb, halved
1 large onion, thickly sliced
2 cloves garlic, thinly sliced
4 cups chicken broth
1/2 cup cream
handful fresh tarragon, chopped
handful fresh sage, chopped
pressed yogurt with shallots

Brush carrots, parsnips, fennel and onion with olive oil, salt and pepper. Roast in a hot oven until starting to blacken. Chop roasted vegetables into pieces.

Cook garlic in olive oil until soft, add vegetables. Add broth and bring to a boil. Remove from heat and puree in batches. Stir in cream and fresh herbs. Reheat and top with a small scoop of yogurt.

Served with crusty bread, salami, and fresh strawberries with balsamic vinegar and black pepper.

Lentil, kale and sausage soup

2005-08-28T18:19:00.000-04:00

2 kielbasa or similar cooked sausage, sliced
1 bunch fresh kale, thinly sliced
1 onion, chopped
2 garlic cloves, sliced
1/2 cup green lentils
3 cups chicken broth
1 tablespoon balsamic vinegar

Cook onions and garlic in olive oil. Add broth and lentils, boil until soft. Add kale and sausage, simmer for 15 minutes. Stir in vinegar, salt and pepper to taste.

Served with fresh sliced apples.

Tomato garlic soup

2005-08-18T12:02:00.000-04:00

6-8 large fresh tomatoes of different varieties, peeled and chopped
6-8 cloves garlic, finely chopped
1 large onion, finely chopped
olive oil
6 cups beef broth
2 tablespoons fresh thyme, chopped
salt and papper, to taste

Cook onion and garlic in oil until soft, add tomatoes and thyme. Simmer for five minutes. Add stock, bring to a boil, reduce heat and simmer for 30 minutes. Add salt and pepper.

Served with warm crusty bread and slices of kasseri cheese sauted in olive oil and sprinkled with fresh lemon juice, and red grapes.

Asian-style coconut chicken soup

2005-08-13T15:07:00.001-04:00

4 cups water
large chunk of galangal (substitute ginger), thinly sliced
2 stalks lemongrass, peeled and thinly sliced
handful of mushrooms, thinly sliced
2 green onions, thinly sliced
2 cloves garlic, thinly sliced
handful of kaffir lime leaves (substitute 1/4 cup fresh lime juice)
1/4 cup (or less) Thai fish sauce
1 can coconut milk
2 small chicken breasts, thinly sliced
cilantro, chopped
ground peanuts
lime wedges

Saute onions, garlic, galangal and lemongrass until just soft. Add chicken and quickly brown. Add mushrooms and cook for another five minutes. Add broth, fish sauce and kaffir lime leaves, bring to a boil. Remove from heat and stir in coconut milk. Garnish with cilantro, ground peanuts and lime wedges.

Served with a scoop of sticky rice and fresh mango, hot pepper and cilantro salad.

Gazpacho

2005-08-07T15:25:00.000-04:00

2 garlic cloves
1 teaspoon salt
6 large tomatoes (different varieties and colours), seeded
1 green pepper, seeded
1 cucumber, peeled, seeded
2 cups cold water
1/4 cup white wine vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh oregano

Mash garlic and salt in mortar with pestle. Finely chop tomatoes, green pepper and cucumber, add to a bowl with the garlic paste. Add water, vinegar and oil. Puree half of the soup in a blender and return to bowl. Stir in chopped herbs. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.

Served with grilled sausage, grilled pineapple slices and garlic croutons.

Tomato bulgar soup

2005-07-28T14:55:00.000-04:00

2 cups fresh tomatoes, not peeled, and chopped
1 onion, finely chopped
2 carrots, finely chopped
3 celery stalks, finely chopped
1 small fennel (anise) bulb, finely sliced
4 garlic cloves, finely sliced
4 cups vegetable broth
handful fresh dill, chopped
1/2 cup bulgar

Cook onions, garlic, carrots, celery and fennel until soft. Add tomatoes and broth, bring to a boil, then simmer for 20 minutes. Add the bulgar and dill and mix well, return to a boil and simmer, covered for 15 minutes or until bulgar is tender. Stir well and add fresh ground black pepper. Drizzle with plain yogurt.

Served with roasted eggplant slices and tabbouleh .

Watercress vichyssoise

2005-07-22T11:55:00.000-04:00

1 boiling potato, peeled and cut into small pieces
1 small onion, finely chopped
2 cups vegetale or chicken broth
1 cup heavy cream
4 cups chopped watercress

Simmer potato, onion, broth, and cream, uncovered, until vegetables are soft, about 10 minutes. Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more. Purée soup in 2 batches in a blender until very smooth. Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then chill, covered, 1 1/2 hours.

Served with dark bread, sharp cheddar and fresh strawberries.

Hearty tomato and beef soup

2005-07-19T20:45:00.000-04:00

4 cups fresh tomatoes, peeled and chopped
2 onions, chopped
4 cloves garlic, minced
4 cups beef broth
2 tablespoons vodka
1 tablespoon horseradish
1 cup fresh bread crumbs
2 cups cooked and shredded beef
handful fresh marjoram, chopped
handful fresh tarragon, chopped

Saute onions and garlic in olive oil. Add tomatoes, broth and vodka, bring to a boil. Remove from heat, stir in bread crumbs and horseradish. Puree half of the soup in a blender and return to pot. Add cooked beef and fresh herbs. Reheat, drizzle with olive oil, salt and pepper to taste.

Served with a mixed green salad and the rest of the crusty bread.

Curried chickpea and spinach soup

2005-07-13T19:32:00.000-04:00

4 cups fresh spinach, chopped
1 red pepper, chopped
1 carrot, chopped
1 large onion, chopped
2 tablespoons curry paste
4 cups chicken broth
1-2 cups cooked basmati rice
plain yogurt

Cook onion, carrot and pepper in oil until soft. Add curry paste and cook for 5 minutes. Add broth, chickpeas and spinach and bring to a boil. Divide rice between boils, pour on soup and top with a scoop of yogurt.

Served with chicken samosas, mango pickle and chutney.

Chunky summer soup

2005-07-08T14:12:00.000-04:00

6 small summer squash (use a variety and leave the skin on), chopped
2 red potatoes, chopped
3 cups peeled and chopped tomatoes
1 red pepper, chopped
1 green pepper, chopped
1 large onion, chopped
2 cloves garlic, thinly sliced
4 cups vegetable broth
handful of fresh basil, chopped
handful of fresh oregano, chopped
handful of crumbled feta cheese
1 tablespoon fresh lemon juice

Cook onions and garlic in olive oil. Add peppers and squash, cook until tender. Add broth, potatoes and tomatoes, bring to a boil and cook until potatoes are tender. Remove from heat, add fresh herbs, lemon juice and feta cheese. Sprinkle with fresh ground black pepper.

Served with barbequed lamb sausages and a variety of mustards.

Orzo and pea soup

2005-06-28T17:49:00.000-04:00

2 cups fresh peas (shelled)
1 1/3 cup orzo
6 cloves garlic, thinly sliced
1 small onion, finely chopped
6 cups chicken broth
small handful fresh thyme, chopped

Cook orzo until al dente, drain. Saute onions and garlic until soft, stir in thyme. Add chicken broth, peas and orzo and simmer until peas are just tender. Top with grated pecorino or parmesan cheese.

Served with crusty bread, tuna canned in olive oil, and fresh tomato slices.

Cream of broccoli soup

2005-06-20T13:41:00.000-04:00

5 cups chopped broccoli
2 1/2 cups chopped onions
2 cloves garlic, minced
3 cups diced new potatoes
1 cup chopped celery
3 cups vegetable or chicken broth
1/4 cup fresh cream
fresh thyme, chopped
fresh basil, chopped
fresh marjoram, chopped

Cook onions, garlic and celery until soft. Add potatoes and broccoli, cook for 5 minutes. Add broth and boil until broccoli and potatoes are soft. Lightly mash vegetables in broth, add cream and fresh herbs then reheat.

Served with turkey sandwiches.

Asian-style hot and sour soup

2005-06-15T18:26:00.000-04:00

2 cups thinly sliced onions
chunk of fresh ginger, thinly sliced
5 garlic cloves, minced
2 fresh hot chiles, chopped
2 tablespoons sesame oil
2 cups mushrooms (use a variety)
1 1/2 cup peeled and chopped fresh tomatoes
1/2 cup pineapple chunks
6 cups chicken broth
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce, or soy sauce
handful fresh cilantro, chopped
handful fresh Thai basil, chopped
handful fresh bean sprouts
lime wedges

Cook onions, garlic, ginger and peppers in sesame oil. Add mushrooms, cook until soft. Add broth, tomatoes, pineapple and simmer for 15 minutes. Add lime juice, fish or soya sauce, cilantro and Thai basil. Reheat, garnish with bean sprouts and lime wedges.

Served with shrimp salad rolls and peanut sauce.

Curried chicken, spinach and lentil soup

2005-06-07T13:11:00.000-04:00

6 cups baby spinach
6 carrots (different varieties and colours)
1 large onion, chopped
3 cloves garlic, thinly sliced
2 tablespoons hot curry paste
4 cups chicken broth
1 cup green lentils
1 handful fresh mint, chopped
1 handful fresh cilantro, chopped

2 cups cooked chicken, chopped

pressed yogurt

Saute onions and garlic in olive oil. Add carrots and curry paste, cook 5 minutes. Add broth and lentils, boil until soft (about 45 minutes). Add spinach and chicken, cook 10-15 minutes more. Remove from heat, stir in mint and cilantro. Garnish with scoops of pressed yogurt.

Served with naan bread and hot mango pickle.

Fiddlehead soup

2005-06-03T18:13:00.000-04:00

2 cups fiddleheads
1 medium onion, chopped
olive oil
fresh thyme, chopped
5-6 cups chicken broth
1/4 cup plain yogurt
horseradish, to taste
green onions, chopped

Cook onion in olive oil until soft. Add fiddleheads and thyme, saute for 5 minutes. Pour in chicken broth, bring to a boil and then reduce heat to simmer for 15-20 minutes. Puree soup in blender (work in batches) and return to pot. Stir in yogurt and heat through. Garnish with green onions.

Served with dark bread and thinly sliced roast beef.

Heart of palm soup

2005-05-26T16:38:00.000-04:00

2 Tablespoons butter
1/2 onion, chopped
1/2 cup celery and leaves, chopped
4 cups vegetable or chicken stock
2 cans hearts of palm, chopped
1 cup crème fraîche
1 avocado
1 fresh tomato, sliced
slices of lemon

Melt butter, add celery and onion and cook until the onion is translucent. Add the stock and the chopped hearts of palm (reserve some). Bring to a boil, reduce heat, cover, and cook over low heat for 30-40 minutes. Puree the soup in batches. Stir in the cream and the remaining heart of palm. Chill until very cold. Serve garnished with slices of avocado and lemon.

Served with dark bread and fresh tomato slices.

Greek-style spring soup

2005-05-22T12:51:00.000-04:00

2 new potatoes, cubed
2 cups fresh beans (different varieties and colours), chopped
2 small carrots, chopped
1 small red onion, chopped
4 fresh tomatoes, peeled and chopped
1 yellow pepper, chopped
4 cloves garlic, finely sliced
4 cups vegetable broth
handful of fresh mint, chopped
handful of fresh oregano, chopped

Cook onions and garlic in olive oil until softened. Add carrots, beans and peppers, cook for 5 minutes more. Add tomatoes, mint and oregano and warm through. Add broth and potatoes, boil until potatoes fall apart. Remove from heat, add salt and pepper to taste.

Served with baked eggplant slices, pita bread and feta cheese.

Cream of asparagus soup

2005-05-20T15:11:00.000-04:00

2 bunches asparagus, broken into small pieces (disgarding the tough ends)
1 medium onion, chopped
3 tablespoons butter
5-6 cups chicken broth
1/4 cup crème fraîche (heavy cream)
fresh lemon juice to taste
dill, chopped

Melt 2 tablespoons butter and cook onion until soft. Add pieces of asparagus, saute for five minutes. Pour in chicken broth, bring to a boil and then reduce heat to simmer for 15-20 minutes. Puree soup in blender (work in batches) and return to pot. Stir in crème fraîche and heat through. Add remaining butter and lemon juice. Garnish with chopped dill.

Served with french crusty bread, gravlax, red onion and capers.

Wild mushroom soup

2005-05-14T13:02:00.000-04:00

4 cups chopped wild mushrooms
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
4 cups chicken stock
1/4 cup cream
handful of fresh thyme, chopped
handful of fresh parsley, chopped

Saute onions and garlic in olive oil, until soft. Add mushrooms, thyme and parsley, cook until soft. Add broth and bring just short of a boil. Remove from heat, add cream, and return to heat until warmed. Garnish with chopped thyme.

Served with toasted brown bread and hard boiled eggs.