INGREDIENTS:
1 TBS Extra Virgin Olive Oil
2 TBS Butter
1 onion, medium chop
3 lbs carrot, medium chop
4 cups stock (chicken or veggie)
1 cup coconut milk
1 tsp each (or to taste) Curry powder / dry Ginger powder / Coriander powder
Pinch cayenne
Salt to taste
Chives or Sage to garnish
METHOD:
Sweat the veggies in the oil & butter
Add stock & some spices & cook for 20-40 mins
Puree – add coconut milk – readjust spices
Salt to taste
Serve hot or cold with fresh herb garnish
Recipe courtesy Georgia Downard
Ingredients:
1 pound carrots, medium chop
1 medium onion, medium chop
6 garlic cloves, crushed
1 (2-inch) piece fresh ginger, small chop
3 tablespoons vegetable oil
2 teaspoon Orange zest
1/2 cup orange juice.
4 1/2 cups chicken stock, homemade or reduced-sodium canned broth
1 bay leaf
Salt and pepper, to taste
Garnishes: Sour Cream or Plain Yogurt, Cilantro or Parsley
Directions:
1. Saute carrots, onion, garlic, and ginger in the oil until onion is golden, 6 to 8 minutes.
2. Add chicken stock, orange zest, and bay leaf. Bring to a boil. Reduce to simer, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
3. Using a stick blender (or food processor or blender) puree until smooth
4. Stir in orange juice and season with salt and pepper to taste.
5. Cook over medium heat, stirring occasionally, until just heated through.
6. Garnish with sour cream or yogurt and minced cilantro or parsley
Looking for a cool option on a hot summer day? Without the dairy of most creamed corn chowders it freezes very well for future use.
Ingredients:
Corn – 6 ears, cut kernels from cob, reserve cobs
Onion – 1 large, rough chop
Broth (vegetable or chicken) – 1 quart
Garlic – 1 large clove, smash
Bay Leaf – 1 leaf
Salt and Fresh Ground Pepper – to taste
Directions:
1. Combine corn cobs, onion, broth, garlic bay leaf and seasonings in a large soup pot.
2. Bring to a boil, cover, reduce heat to a simmer, and cook for 30 minutes.
3. Remove bay leaf and cobs, taste and adjust seasoning, add corn kernels and simmer for another 5 minutes until kernels are crisp tender.
4. Using a stick blender puree the soup in the pot, or use a blender or food processor.
5. If preferred strain the soup to remove any solids, and chill.
6. Serve with a garnish of chives, or herbs of your choice.
We enjoyed this hearty miso soup over the weekend. The next day we reheated the soup for lunch, stirring in cooked rice noodles and topping it with skewers of cooked shrimp for a delicious one-bowl meal!
Ingredients:
Corn – 3-4 ears, cut kernels from cob, reserve cobs
Onion – 1 medium, mince
Ginger – 2 inch piece, peel and mince
Vegetable Oil – 2 Tbs
Flour – 2 Tbs
Stock (Chicken or Vegetable) – 1 quart
Water – 2 cups
Miso Paste – 1/4 cup, or to taste
Soy Sauce – 2 Tbs
Sesame Oil – 1 Tbs
Fish Sauce – 1 Tbs (optional)
Sugar – 1 Tbs (only add if using the Fish Sauce)
Red Pepper Flakes – a pinch (optional)
Tofu – 1 package, cubed
2-3 cups of the green Vegetable of your choice (bok choi, snap peas, broccoli, etc)
Directions:
1. In a large soup pot saute onion and ginger in the oil, until onion softens. Add flour and cook for a few minutes while stirring continuously.
2. Add stock, water, miso, soy, sesame oil, fish sauce, sugar, red pepper flakes and corn cobs. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 20 mins.
3. Remove cobs and taste broth, adjusting seasonings as preferred.
4. Add corn kernels, tofu and green vegetable. Cook until corn and vegetable are just cooked through but not mushy.
5. Serve immediately with a garnish of fresh sliced scallions, cilantro and/or parsley.
Ingredients
Carrot Tops – 2 cups. Wash very well and rough chop
Mint leaves & tender stems – 1/3 cup, rinsed & rough chopped
Almonds – 1/4 cup
Extra Virgin Olive Oil – 1/4 cup or more, as needed to acheive desired consistency
Fresh ground pepper to taste
Salt to taste – don’t overdo the salt, especially if there is salt on the Almonds.
Method
Combine ingredients in the food processor and pulse until the correct texture is acheived. All ingredients are added to taste.
Ingredients
3 tb extra-virgin olive oil
1 md onion; minced
2 sm carrots; diced
1 stalk celery; diced
3 cloves garlic; minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 c vegetable broth (or chicken)
1/2 c short grain rice
1 1/2 c chopped carrot tops
4 tb fresh grated parmigiano-reggiano
Method
1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots,
celery and garlic for 5 minutes over low heat until translucent. Add the salt
and pepper, pour in the broth, and bring to a boil.
2. Add the rice to the broth and cook for 15 minutes or until the rice is
almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese,
and serve.
VARIATIONS: Instead of rice, add 2 pounds cubed potatoes at the same time as
the broth. Or serve the soup over garlic-rubbed bread.
This recipe was created by our own Chef Heather. Enjoy!
Ingredients
2-3 large carrots – well scrubbed & rough chopped
4 cups of carrot tops – well soaked to clean, very rough chopped, discard thick stems
1/4 to 1/2 cup of fresh mint, very rough chopped – amount to taste
1 medium onion, finely chopped – or use scallion
1-2 cups medium tomatoes, diced
Chick peas – 1 can rinsed (optional)
1 cucumber – diced (optional)
Dressing (whisk together all ingredients)
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Salt & Pepper to taste
Garlic Clove – finely minced (optional)
Method
1. Pulse carrots in food processor until they have the texture of a large bulgur grain – do not overmix – then remove from processor & place in serving bowl.
2. Combine carrot tops, mint & onion (or scallion) in processor & pulse gently to a fine chop – do not liquify – add to carrots.
3. Add diced tomatoes, and other optional ingredients if so desired.
4. Add dressing & combine well in the serving bowl.
5. Chill & marinate in the refrigerator before serving.
