10/31/2008 05:00PM ● Published by Super Admin
Blossom Hill Pumpkin Soup
Recipe courtesy of Blossom Hill Organic Farms in Auburn, selling their pumpkins, squash, melons and eggs at Farmers Markets in Placer County.
1 onion, chopped
3 cloves garlic
2 tbs. olive oil
1 14-ounce can chicken or vegetable broth
1 tsp. ground ginger
1 tsp. mace
Salt & pepper to taste
Sour cream for garnish
Peel and cube pumpkin, set aside. Sauté onion and garlic in a large soup pot. Add broth and stir. Add pumpkin and boil for 35 minutes, until tender. Use a hand-held blender to mix in the pot, or mix in a blender and purée until smooth. Return to pot and add mace, ginger, salt and pepper. Let simmer for 10 minutes on low heat. Top each soup bowl with a teaspoon of sour cream. Makes six cups.
Roasted Red Pepper & Tomato Soup
1 can (28-ounce) tomatoes or fresh plum tomatoes
3 tbsp. olive oil
1 onion, peeled and chopped
2 cloves minced garlic
1 tbsp. paprika
3 cups vegetable or chicken broth
2 tsp. fresh lemon juice
Salt & pepper
Crème frâiche or plain yogurt
Chopped parsley for garnish
Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil about five inches from heat until skins are black and blistered, about eight minutes. Cool for 10 minutes. Peel the peppers and place in a bowl, reserving juices.
In a four-quart pan over medium heat, add the olive oil and onion, stirring until the onion is soft (about five minutes). Add the garlic and stir one to two minutes. Add the roasted peppers and tomatoes along with their juices and paprika. Bring to a simmer and cook for three minutes, stirring occasionally.
In a blender purée the soup in small batches until smooth. Return purée to the pan; stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups and garnish with crème frâiche and parsley.
Hearty Vegetable Soup
2 ounces of pancetta chopped
1 cup onion, chopped
3 cloves garlic, minced
2 cups acorn squash, cubed and peeled
2 cups red potato, diced peeled
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 tsp. dried basil
1/4 tsp. dried thyme
1 can (28-ounce) whole tomatoes, drained and chopped
2 cans (14.5-ounce each) fat free, low
4 cups kale or spinach, chopped
1 can (15.5-ounce) navy beans, rinsed and drained
Heat oil in a Dutch oven over medium heat. Add pancetta, onions and garlic, sauté for five minutes. Add squash and the next six ingredients, stirring to combine, cook four minutes; add tomatoes, cook for an additional two minutes.