COLD SOUP

SMOKY SALMOREJO

This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of
chopped. Smoked olive oil adds meatiness to the vegetarian dish.

INGREDIENTS
 2 pounds tomatoes, halved crosswise
 Four 1-inch-thick slices of white bread, such as ciabatta, crusts removed and
bread cubed (1 1/2 cups)
 1/4 teaspoon finely grated garlic
 1 tablespoon sherry vinegar
 1/4 cup smoked olive oil, plus more for drizzling
 Kosher salt
 4 seedless green grapes, thinly sliced
 1 tablespoon roasted almonds, chopped

DIRECTIONS
1. Using a box grater, coarsely grate the cut sides of the tomato halves over a
medium bowl until all that remains are the tomato skins; discard the skins.
Add the bread cubes and toss with the tomatoes. Transfer the tomato
mixture to a food processor and let stand for 15 minutes until the bread is
soft.

2. Pulse the tomato mixture with the grated garlic and vinegar until smooth.
With the machine on, gradually add in the 1/4 cup of smoked olive oil.

3. Strain the salmorejo through a fine sieve into a large bowl and season with
salt. Cover and refrigerate until very cold, at least 1 hour or overnight.

4. Serve the soup in bowls and garnish with the grapes, almonds and a drizzle of
smoked olive oil.

CHILLED SPRING PEA SOUP

Chef Daniel Boulud puts this deliciously light and clean-tasting soup — a mix of
sweet peas, favas, pea shoots, snap peas, and snow peas — on the menu each
spring. To make it even easier and summer-friendly, the recipe here calls for just
sugar snaps and frozen baby peas.

INGREDIENTS
 8 slices of bacon  Kosher salt
 1 tablespoon extra-virgin olive  1/2 pound sugar snap peas,
oil thinly sliced
 2 celery ribs, thinly sliced  2 (10-ounce) boxes frozen baby
 1 onion, thinly sliced peas
 1 leek, white and tender green  1/4 cup flat-leaf parsley leaves
parts only, thinly sliced  1 cup heavy cream
 5 cups chicken stock or low-  1 garlic clove, minced
sodium broth  Freshly ground white pepper
 2 (4-inch) rosemary sprigs

DIRECTIONS
1. In a medium soup pot, cook the bacon over moderate heat until browned and crisp,
about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
2. In the same pot, heat the olive oil. Add the celery, onion and leek and cook over
moderately low heat, stirring occasionally, until softened but not browned, about 7
minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a
pinch each of salt and white pepper. Simmer until the vegetables are very tender,
about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer
the vegetables to a blender.
3. Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps
and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until
heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley
to the blender and puree until smooth, adding a few tablespoons of the broth to
loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in
a larger bowl of ice water to cool.
4. In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a
boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic
cream into a bowl and let cool.
5. Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the
remaining 4 slices of bacon into each bowl and serve.
CHILLED AVOCADO SOUP WITH CRAB
 At their San Antonio restaurant, Mixtli, 2017 F&W Best New Chefs Rico Torres and
Diego Galicia serve this zesty, creamy cold soup as a refreshing beginning course to
their Michoacán tasting menu. Topped with fiery, crisp serranos and sweet crab, it's
a nice alternative to a classic tomato gazpacho.

INGREDIENTS
 3 large Hass avocados—halved, pitted and peeled
 2 cups cold vegetable stock, preferably homemade
 1/4 cup plus 1 tablespoon fresh lime juice
 1/2 cup heavy cream
 Kosher salt
 Canola oil, for frying
 4 medium serrano chiles, thinly sliced crosswise with seeds
 1/2 pound jumbo lump crabmeat, picked over
 Mexican crema and micro cilantro, for garnish

DIRECTIONS
1. In a food processor, combine the avocados, stock, 1 cup of water and 1/4 cup
of the lime juice and puree until very smooth. With the machine on, gradually
add the heavy cream. Strain through a fine sieve into a large bowl, then
season with salt. Cover and refrigerate until well chilled, about 1 hour.

2. Meanwhile, in a medium saucepan, heat ¼ inch of canola oil until

shimmering. Add the serranos and fry over moderately high heat, stirring,
until lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer
to paper towels to drain.

3. In a medium bowl, gently toss the crab with the remaining 1 tablespoon of
lime juice. Ladle the chilled soup into bowls and top with the crab and crispy
serranos. Garnish with crema and cilantro and serve.

APPETIZER SOUP

PUMPKIN SOUP
This Pumpkin Soup with Canned Pumpkin is a quick, healthy appetizer soup for fall
festivities, Thanksgiving, winter holidays, and beyond.

INGREDIENT:
 Canned pumpkin puree – Make sure you grab a can of 100% pure pumpkin
puree, NOT pumpkin pie filling. The latter is seasoned with sugar and
pumpkin pie spice.
 Water – This is the necessary liquid base for cooking and blending the
ingredients into a smooth and creamy consistency.
 Apples – Select apples with a balance of sweet and tart flavors, such as
Granny Smith or Honeycrisp.
 Dried apricots – They help thicken the soup and add a subtle fruity sweetness
to enhance the overall flavor profile.
 Spices – A combination of ground cinnamon, ground allspice, and ground
nutmeg impart a cozy, heartwarming flavor profile.
 Maple syrup – It adds natural sweetness and a hint of caramelized flavor.
 Spiced pumpkin seeds – You’ll need raw pumpkin seeds (or pepitas), ground
cinnamon, and ground allspice for the spiced pumpkin seed garnish.

DIRECTIONS:

1. Simmer: Combine the pumpkin puree and water in a large pot. Add the
apples and apricots and bring to a boil. Reduce the heat, cover, and simmer
until the apples and apricots are soft (about 8 to 10 minutes). Turn off the
heat and let it cool.
2. Blend: Once the soup is cool enough to handle, transfer it to a blender or food
processor and blend until smooth. You can also use an immersion blender
here.
3. Season: Return the soup to the pot. Add the cinnamon, allspice, nutmeg, and
maple syrup, and bring to a simmer, then turn off the heat.
4. Garnish: Heat the pumpkin seeds in a pan over medium heat, stirring
constantly. Add the ground cinnamon and allspice, and cook until the seeds
are toasted. Sprinkle the seeds on top of the individual portions, and serve.

CHICKEN TORTILLA APPETIZER SOUP

This comforting chicken tortilla soup with shredded chicken, black beans, and corn
is quick to make, full of flavor, and very filling! Garnish with chopped fresh avocado,
Monterey Jack cheese, crushed tortilla chips, and green onion.

INGREDIENTS
 1 tablespoon olive oil  1 cup whole corn kernels,
 1 medium onion, chopped cooked
 3 cloves garlic, minced  1 cup white hominy
 1 (28 ounce) can crushed  1 (4 ounce) can chopped green
tomatoes chile peppers
 1 (10.5 ounce) can condensed  ¼ cup chopped fresh cilantro
chicken broth  ½ cup crushed tortilla chips, or
 1 ¼ cups water to taste
 2 teaspoons chili powder  2 medium avocados, sliced, or
 1 teaspoon dried oregano to taste
 1 (15 ounce) can black beans,  ½ cup shredded Monterey Jack
rinsed and drained cheese, or to taste
 2 large boneless chicken breast  2 tablespoons chopped green
halves, cooked and cut into onions, or to taste
bite-sized pieces

DIRECTIONS:
1. Gather all ingredients.

2. Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until
soft, about 5 minutes. Stir in chili powder and oregano.

3. Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce
heat and simmer for 5 to 10 minutes.

4. Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro.
Simmer for 10 minutes.
5. Ladle soup into individual serving bowls, and top with crushed tortilla chips,
avocado slices, Monterey Jack cheese, and green onions.
WONTON SOUP
The soup is made from boiling shrimp shells, pork bones, and dried flounder to give
it a distinct taste.

INGREDIENTS:

WONTON
 ½ pound boneless pork loin, coarsely chopped
 2 ounces peeled shrimp, finely chopped
 1 tablespoon Chinese rice wine
 1 tablespoon light soy sauce
 1 teaspoon brown sugar
 1 teaspoon finely chopped green onions
 1 teaspoon chopped fresh ginger root
 24 (3.5 inch square) wonton wrappers

SOUP:

 3 cups chicken stock

 2 tablespoons finely chopped green onions

DIRECTIONS:

1. Make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar,
green onions, and ginger together in a large bowl until well combined. Let
stand for 25 to 30 minutes.
2. Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten
all four wrapper edges with water and fold over filling to make a triangle;
press the edges firmly to seal. Bring left and right corners together above
filling; overlap the tips of these corners, moisten with water, and press
together to seal. Repeat until all wrappers have been filled and sealed.
3. Make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in
wontons and cook for 5 minutes.
4. Ladle into bowls and garnish with green onions.

DESSERT SOUP

TAPIOCA COCONUT DESSERT SOUP

Tapioca Coconut Dessert Soup is made with calabasa, tapioca pearls, and coconut
milk for a fun and tasty sweet treat the whole family will love!

INGREDIENTS:

 8 cups water
 ¼ cup small tapioca pearls, uncooked
 2 cans (13.5 ounces each) coconut milk
 ½ cup sugar
 2 cups calabasa, peeled, seeded and cut into ½ inch cubes

DIRECTIONS:

1. In a pot over medium heat, bring 4 cups of the water to a boil. Add tapioca
pearls and cook, stirring regularly, for about 10 to 15 minutes or until
translucent.

2. Remove from pot and using a fine-mesh sieve, rinse under cold, running
water. Drain well.

3. In a pot over medium heat, combine the remaining 4 cups water, coconut
milk, and sugar. Bring to a simmer, stirring occasionally, until sugar is
dissolved.

4. Add calabasa. Lower heat and cook, stirring occasionally, for about 10 to 15
minutes or until calabasa is fork-tender.

5. Using a slotted spoon, remove some of the tender squash. In a bowl, mash
with a fork and return to the pot.

6. Add tapioca and cook, stirring occasionally, for about 3 to 5 minutes or until
dessert is slightly thickened. Serve hot.

DANISH COLD BUTTERMILK SOUP

Most of the Koldskål consumed in Denmark is processed and the sale rates are
highly dependent on the weather and the temperature - the higher temperature the
higher is the sale rates. The reason why this dish is so popular in the hot summer
period is because it's very refreshing and cooling which is great when your body
feels like it's going to boil.

INGREDIENTS
 4 egg yolks
 1 liter plain yogurt (~3.5% fat)
 1 liter buttermilk
 2 tbsp cane sugar
 1 vanilla bean
 1 tbsp sugar (mixed with the vanilla bean)
 1 tbsp lemon juice

DIRECTIONS:

1. Use a hand mixer to whisk the egg yolks and sugar into a light and fluffy
mixture.

2. Scrape out the vanilla seeds from the vanilla bean. We have made a simple
step-by-step guide how to do this. Mix the vanilla seeds with one tablespoon
of sugar.
3. Whisk the vanilla seed together with the egg yolks.

4. Whisk the yogurt with the egg yolks. Add the yogurt in 3-4 steps and whisk
well in between each step.

5. Finally add the buttermilk and mix it well together. Flavor with lemon juice.

6. Keep the buttermilk soup/Koldskål in the fridge. You can leave the empty
vanilla beans in the bowl - it still has much great flavor.

SWEET RED BEAN SOUP

Red bean soup is sweet and studded with tiny, ever so slightly chewy, clear tapioca
pearls and enjoyed after a 10 course Chinese banquet meal.

INGREDIENTS:

 2 cups dried adzuki beans

 8 cups water
 ½ cup sugar
 ¼ teaspoon orange zest
 2-3 tablespoons tapioca pearls

DIRECTIONS:

1. First, rinse the beans under cold water. Then, soak the beans in water for at
least 8 hours (overnight).
2. Drain the beans and transfer to a medium-sized pot. Add 6 cups of fresh
water. Bring to a boil, then let simmer for 1 hour. Over the course of the hour,
add an additional 2 cups of water as needed.
3. When the beans look soft and broken down, use an immersion blender to
blend until the beans are just broken up--it shouldn’t be completely smooth
(unless that’s your preference--you’re the cook here!). You can also transfer
to a blender and pulse a few times until you achieve your desired
consistency.
4. Transfer the blended mixture back to the pot. If you like a soupier
consistency, feel free to add additional water at this stage until you reach
your desired consistency. Add the sugar and orange zest. Stir over medium to
medium-high heat to dissolve the sugar. The mixture should bubble very
gently.
5. Next, add the tapioca. Cook for 20 minutes until the tapioca pearls become
translucent. Some recipes recommend cooking the tapioca separately, but it
works just fine to add them directly to the soup. When the tapioca pearls are
totally translucent, it’s ready to serve!

BREAKFAST SOUP
 VEGETABLE-MISO SOUP WITH CHICKPEAS

Just three steps and eight ingredients—many of which you'll already have in your
pantry—form this appetizing breakfast soup. It's basically a miso soup with
vegetables and chickpeas, so this recipe that serves four can be ready in just 20
minutes.

INGREDIENTS:

 2 tablespoon olive oil

 ½ yellow onion, chopped
 2 garlic cloves, minced
 2 celery stalks, diced
 2 carrots, peeled and diced
 1 cup chopped broccoli
 1 cup cooked chickpeas
 2 tablespoons white miso
 Coarse salt

DIRECTIONS:

1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and
carrots until tender, 6 to 8 minutes.

2. Stir in broccoli and chickpeas; cook about 2 minutes.

3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables
are tender, about 10 minutes. Remove from heat. Dissolve miso in 2
tablespoons cool water and stir into soup. Season with salt.

CHICKEN-AND-MUSHROOM CONGEE
All you have to do is simmer the ingredients of this cozy stew for a filling, savory
breakfast. For rushed mornings, make everything ahead, simmering the chicken,
broth, rice, ginger, scallion, salt, and water together until the chicken is cooked.

INGREDIENTS:

 1 ½ pounds bone-in, skin-on chicken thighs (4 to 5)

 2 cups low-sodium chicken broth
 ¾ cup short-grain white rice, such as arborio
 1 (2-inch) piece ginger, peeled and halved lengthwise
 4 scallions, white and light-green parts separated from dark-green tops
 Kosher salt
 6 ounces shiitake mushrooms, stemmed and cut into ½-inch slices
 Sesame oil and chili sauce, such as sambal oelek, for serving

DIRECTIONS:

1. In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-
green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to
medium-low; partially cover and simmer, stirring a few times, until chicken is
just cooked through, about 20 minutes. Transfer chicken to a plate.

2. Increase heat to medium and stir in mushrooms; boil, uncovered, until rice
breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove
and discard skin and bones from chicken; shred meat into bite-size pieces.
Remove ginger and scallions from congee; discard.

3. Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-
size pieces. Stir chicken meat and any accumulated juices into congee and
serve topped with scallion tops, ginger, sesame oil, and chili sauce.

GINGER-LEMONGRASS BROTH WITH NOODLES AND BROCCOLI

This smooth and silky soup has hearty wheat noodles, silken tofu, and Broccolini or
Chinese broccoli, plus plenty of aromatics to awaken your senses in the morning. To
enjoy this soup on a busy day, make the broth and cook the noodles the night
before. Then, heat the broth at breakfast and add the noodles to combine.

INGREDIENTS:
 6 cups low-sodium chicken broth
 1 large onion, peeled and halved
 6 cloves garlic, smashed and peeled
 2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch
lengths
 1 (3-inch) piece fresh ginger, cut into ⅛-inch-thick slices
 1 cup cilantro sprigs, plus more for serving
 1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired),
plus more, sliced, for serving (optional)
 ½ teaspoon sugar
 1 tablespoon fish sauce
 Kosher salt
 8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups)
 1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles
 8 ounces silken tofu (1 cup), cut into 6 pieces
 Fresh Thai or Italian basil leaves and lime wedges, for serving

DIRECTIONS:
1. In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass,
ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to
low and simmer, partially covered, 30 minutes. Strain, discarding solids;
return broth to pot. Stir in fish sauce; season with salt.
2. Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to
a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a
plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes
for wheat noodles, 3 minutes for rice noodles. Drain.
3. Divide noodles among bowls. Add Broccolini to hot broth, then gently add
tofu and heat through over medium. Spoon broth, Broccolini, and tofu over
noodles. Garnish with herbs and sliced chile, and serve with lime wedges.
CLEAR OR STEW LIKE SOUP
CHICKEN CLEAR SOUP
Soup is something that comforts me instantly when I am feeling sick or not in my
best form. That’s when a simple meal of soup such as this Chicken Clear Soup
recharges me and helps me in walking extra miles.

INGREDIENTS
 10 ounce skinless bone-in chicken (300 g, cut into 1 and ½ inch pieces)
 ¼ cup chopped onion
 3-4 whole garlic cloves (peeled and smashed)
 ¼ cup chopped carrot
 2 whole bay leaves
 2-3 sprigs thyme (or ½ teaspoon dried thyme)
 ½ teaspoon salt (or to taste)
 ¼ teaspoon freshly cracked black pepper (or to taste)

DIRECTIONS:
1. In A Stovetop Pressure Cooker
2. Add the chicken to a stove-top pressure cooker along with onions, garlic,
carrot, bay leaves, thyme, 4 cups of water, salt, and black pepper, and stir
gently.
3. Pressure cook for 2 whistles on high heat.
4. Remove the pressure cooker from heat. Let the pressure release naturally
and then open the lid of the cooker.
5. In An Instant Pot
6. Add the chicken to an instant pot along with onions, garlic, carrot, bay leaves,
thyme, 3 cups of water, salt, and black pepper, and stir gently.
7. Close the lid and set the valve to the sealing position.
8. Press the PRESSURE COOK button and set the timer to 2 minutes at high
pressure.
9. Once the timer goes off, let the pressure release naturally for 10 minutes.
10.Release the remaining pressure manually and open the lid.
11.Make The Soup
12.Strain the soup using a fine-mesh strainer.
13.Take out the chicken pieces and shred them into small pieces. Discard the
bones and veggies.
14.Add a few shredded pieces to each serving bowl and pour the clear soup on
top.
15.Garnish with spring onion greens. Serve hot.
JAPANESE CLEAR ONION SOUP
Japanese Clear Onion Soup specifically is a very light, clear soup made from a meat
or vegetable broth with a strong onion flavor. It is simmered for 30 minutes to
unlock the flavors and then strained to achieve a clear and flavorful onion soup.

INGREDIENTS:
 Vegetable Broth – can use chicken or beef broth as well
 Onion
 Carrot, Celery, Garlic and Ginger
 Mushrooms and Scallions
 Toasted Sesame Oil
 Soy Sauce or Sriracha – optional for flavor

DIRECTIONS:

1. Roughly chop the onions, carrots and celery (no need to peel the carrots).
2. Slice the ginger and garlic into rounds in order to expose more surface area
and unleash the most of its flavor.
3. I like to start off by slightly caramelizing the onion in a bit of regular oil in
order to unlock their full deliciousness. About 10 minutes.
4. Then, I add the carrots, celery, garlic, ginger, and toasted sesame oil.
5. Pour in the chicken broth. Bring the soup to a boil, and then lower the
temperature and allow to simmer for at least 30 minutes.
6. Strain all the solid particles out of the soup. (It’s up to you what you’d like to
do with all the solids. I don’t like waste so I keep it and throw it in another
meal. A little extra fiber never hurt anybody)
7. Garnish with fresh sliced scallions, very thinly sliced button mushrooms and
serve it up! I personally enjoy a splash of soy sauce (or if you’re on the
Whole 30 or Paleo diet), as well as a little squirt of sriracha.

LEMON CORIANDER SOUP

lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear
soup with detailed photo and video recipe. an easy and healthy filling soup recipe
made with veg stock. on top of the vegetables and veggie stock, it also contains a
strong flavour of lemon and coriander in each sip. it is generally served as an
appetizer or as a starter, but due to its filling nature, it can also be served for lite
lunch and dinner.

INGREDIENTS:

 2 tsp oil  2 tbsp sweet corn

 2 clove garlic, finely chopped  3 cup water
 1 inch ginger, finely chopped  ½ tsp salt
 ½ onion, finely chopped  ½ tsp pepper powder
 2 tbsp coriander stem, finely  1 tbsp corn flour
chopped  ¼ cup water
 ½ carrot, finely chopped  3 tbsp coriander, finely chopped
 2 tbsp cabbage, shredded  2 tbsp lemon juice
 2 tbsp beans, finely chopped

DIRECTIONS:

1. Firstly, in a large kadai heat 2 tsp oil and saute 2 clove garlic, 1 inch ginger.
2. Also, saute ½ onion and 2 tbsp coriander stem for a minute.
3. Now add ½ carrot, 2 tbsp cabbage, 2 tbsp beans, 2 tbsp sweet corn.
4. Sauté for a minute without overcooking.
5. Further, add 3 cup water, ½ tsp salt and ½ tsp pepper powder.
6. Mix well and boil for 5 minutes.
7. Prepare the cornflour slurry by mixing 1 tbsp cornflour and ¼ cup water.
8. Mix well making sure there are no lumps.
9. Pour the prepared slurry into the soup and mix well.
10.Boil for 2 minutes, making sure the flavours are well combined.
11.Turn off the flame and add 3 tbsp coriander and 2 tbsp lemon juice. mix well.
12.Finally, garnish with more coriander leaves and serve lemon coriander soup.

THICK OR THIN SOUP

THICK AND CREAMY VEGETABLE SOUP

"This is another recipe from the Anne of Green Gables cookbook. Delicious
vegetable soup is perfect on a cold day! Please note all times are approx. If you find
they need adjusting please let me know"

INGREDIENTS:
 2 yellow onions, small  1 teaspoon salt
 2 stalks celery, large peeled  1 pinch pepper
 2 tablespoons butter  1 teaspoon basil leaves
 2 carrots, medium  1 tablespoon dried parsley
 1 large potatoes or 2 small  2 cups chicken broth (or 2
potatoes chicken cubes plus 2 cups
 1⁄2 cup frozen peas boiling water)
 1 cup canned tomatoes or 3  2 1⁄2 cups milk
small fresh tomatoes  1 green onion, sliced

DIRECTIONS:
1. Chop onion and celery into tiny pieces.
2. Put butter in large saucepan. Add onion and celery. Cook over low heat until
they are soft-about 5-7 minutes.
3. Chop carrots and potatoes into small pieces. Add peas and set aside.
4. Open canned tomatoes and place in large mixing bowl and add salt, pepper,
basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
5. After onions and celery are soft add chicken broth to the saucepan then add
carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
6. Bring soup to boil and then turn to medium. Boil gently to cook vegetables-
about 15 minutes.
7. Pour soup in large mixing bowl, and then ladle half of it into blender and
blend on low till very smooth. Pour back into saucepan and then blend back
into saucepan. Stir in the milk.
8. Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and
sprinkle the green onions on top.

THICK AND CREAMY POTATO BACON SOUP RECIPE

This rich and creamy potato bacon soup is sure to warm your heart from the inside
on even the coldest winter night.

INGREDIENTS:
 1/2 pound (1/2 package) thick cut pepper bacon, cooked until crisp and
chopped
 2 - 3 Tablespoons Bacon drippings
 1 large onion, chopped
 4 cloves garlic, minced
 5 pounds russet or red potatoes, peeled and cut in 1-inch cubes
 32 ounces chicken stock (approximate)
 1/2 pint heavy cream
 1/8 pound (1/2 stick) unsalted butter
 Salt and pepper to taste

DIRECTIONS:
1. Cook bacon using preferred method until crisp. (I bake thick cut bacon on a
cooling rack over a sheet pan so that it remains flat). Allow to cool and chop
or crumble into small pieces. Reserve several tablespoons of drippings.
2. Place a large soup pot or heavy casserole over medium heat. Add 2 tbsp.
bacon drippings and cook onions, stirring frequently, until translucent. Add
garlic and cook another 2 minutes, stirring often. (Add more bacon drippings
if onion looks dry. This will depend on the size of your pot and particular
onion.)
3. Add potatoes and cook, stirring occasionally for a few minutes. When
everything is sizzling nicely, add enough stock to just cover potatoes. Reduce
heat, cover and simmer for approximately 15 to 20 minutes or until potatoes
are fork-tender.
4. Mash potatoes roughly with a potato masher. Scoop out about half of the
remaining mixture and puree in a blender (in batches!) or food processor. (Or
if you've got an immersion blender, go for it with that.) Make sure to leave a
good bit of the potatoes chunky, for texture.
5. Add butter and heavy cream. Stir to combine well. Taste for seasoning and
add more stock if soup is too thick for your liking. When the consistency is
right for you, stir in bacon and bring to just a bare simmer, stirring often.
6. Serve hot. Garnish with additional crumbled bacon and some chives or green
onions.
EASY CREAMY VEGETABLE SOUP
This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer
for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken
stock with vegetable stock. For the best flavor, we recommend one that’s heavy on
mushrooms. Instead of the cream, use coconut milk.

INGREDIENTS:
 1 large onion
 1 pound carrots, peeled (4 to 5 medium)
 4 celery sticks
 1 tablespoon olive oil
 Salt
 1/4 teaspoon crushed red pepper flakes
 1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
 3 garlic cloves, peeled and halved
 3 cups chicken or vegetable stock, see how to make chicken stock
 2 bay leaves
 3 sprigs fresh thyme (substitute 1/2 teaspoon dried thyme)
 1/4 cup half-and-half, cream, or coconut milk

DIRECTIONS:
1. Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes
into 1/2-inch chunks, but set aside from other vegetables.

2. Heat the oil in a large pot over medium-high heat. Toss the onion, carrots,
and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add
the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat,
soften, and smell sweet; 5 to 10 minutes.

3. Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add
more oil if the pot seems dry).

4. Pour in the stock and bring to a boil. Reduce to a simmer and cook until you
can easily pierce the potatoes with a fork; about 15 minutes.

COCKTAIL PARTY SOUP

TOMATO SOUP SHOTS WITH MINI GRILLED CHEESE

Tomato Soup Shots with Mini Grilled Cheese are a fun appetizer that can be served
at parties, for entertaining, baby showers or weddings. It’s comfort food in small
bites.

INGREDIENTS:
 1 tablespoon olive oil
 1/2 large or 1 medium yellow onion, chopped
 2 garlic cloves, grated
 8 medium basil leaves, chopped
 24 ounce (680 grams) tomato passata or pureed tomatoes
 1/4 cup (60 ml) chicken or vegetable stock
 1 teaspoon salt
 1/4 teaspoon pepper
 1 tablespoon basil, finely chopped
 10 slices bread
 8 ounces (226 grams) sharp white cheddar cheese
 4 tablespoons butter, melted

DIRECTIONS:
1. In a large saucepan, heat the olive oil over medium heat. Add the onions and
sauté for 3 minutes until they start to soften. Add the garlic and cook for 2
minutes. Add the basil, tomatoes, stock, salt and pepper to the pan and stir.
Bring to a simmer and cook for 30 minutes.
2. Use an immersion blender or blender, blend until smooth (blend in small
batches as the hot soup can expand and overflow. Taste for seasoning and
adjust to taste with salt and pepper. Set aside.
3. Preheat a large sauté pan or grill pan over medium low heat.
4. Butter the bread slices on 1 side. Lay them out, butter side down. Add an
even layer of cheese. Put the other piece of bread on top, butter side up. Add
the bread and cheese to the pan and cook until the cheese starts to melt and
the bread is golden brown, turn and repeat.
5. Cut off the crusts and cut the grilled cheese into triangles.
6. Pour the tomato soup into shot glasses and top with the mini grilled cheese.
BUTTERNUT SOUP SHOTS WITH CRISPY PANCETTA SOLDIERS
INGREDIENTS:

 8 slices pancetta
 2cm-thick slice white bread, cut into 8 chunky soldiers
 splash olive oil
 850ml-1 litre butternut squash & sage soup soup (see 'goes well with')
 drizzle cream and a few snipped chives, to serve

DIRECTIONS:

 Heat oven to 220C/200C fan/gas 7. Wrap a pancetta slice around each

soldier. Toss with a little olive oil and bake for 5-8 mins until crisp, turning
halfway through cooking.

 Reheat the soup, then divide evenly between 8 espresso cups or large shot
glasses. Serve drizzled with cream and sprinkled with chives, with a crispy
pancetta soldier for dipping.