Patty's Blue Hubbard Squash Soup

2 medium Blue Hubbard Squash

2 Tbsp. Olive Oil

1 Local Sweet Onion, diced

1 Leek (cut about 4”back on leek, compost stems), diced

1 tsp. Paprika

1/3 c. Olive Oil

1 tsp. ground Ginger

1 tsp. Chili Powder

1 tsp. dried Thyme

Salt and Pepper to taste
1 (32 0z) Vegetable Broth

Preheat the oven to 400 degrees.

Cut squash in half and remove seeds. Place squash on a wide-rim baking sheet, meat side down, and puncture with knife several times. Bake in the oven for about 1 hour or until flash is soft when punctured with a knife. Allow to cool, then scoop out the soft flesh and reserve. 

In a medium-size skillet, heat the olive oil and sauté sweet onion over medium low temperature for about 5 minutes, then add leek and cook for another 5 minutes.

Put squash flesh, onion and leek mixture, the spices and the broth in the blender (you may need to divide into two or more batches, depending on the size of your blender). Blend until smooth.

Enjoy!

Sylvie's Roasted Squash-Apple Soup

Apples add just a hint of sweetness to this velvety squash soup. Try it for your Halloween Party as a delightful, colorful first course. I use a Turbo Blend Vita-mix Blender, wonderful to achieve an incredibly velvety texture. It also does everything for you, blending and heating the soup at the same time!

3 cups Butternut Squash, peeled, seeded, cubed and roasted
2 large Sweet-tart Apples, cored, peeled, cubed and roasted
1 Tbsp Olive Oil
¼ small Onion
½ Garlic Clove
¼ tsp Thyme
1/8 tps Salt
1 ¼ cups Chicken or Vegetable Broth
½ cup Coconut Milk, optional
Preheat even to 450 degrees.

In a large bowl, toss squash, apples, olive oil, onion, garlic, thyme and salt together. Spread evenly on a large rimmed baking sheet. Roast for about 35-40 minutes, stirring occasionally. Set aside to cool slightly.

Place roasted mixture in the blender, add ½ chicken or vegetable broth and coconut milk, if using. Secure 2-part lid and select low speed. Turn machine on and then switch to high speed. Process for 5 minutes or until steam escapes through lid opening and the soup starts to thicken, then gradually add the remaining broth, running the blender for an additional 30-40 seconds. Adjust seasoning and serve immediately.

Makes 5 cups
This soup pairs perfectly with the Zellerkats Riesling.

Soup Starters!

By Brook Slee, Boise Co-op Deli Chef

Most of the soups I prepare, whether in the Boise Co-op Deli or at home, begin with the same basic ingredients. It gives me a simple and flexible base from which to launch a dazzling array of interesting soups.

The absolute basics are:

• 2-3 Tbsp Olive Oil
• 2 to 3 cups Mirepoix, which is a blend of yellow onion, carrot and celery. By varying the size of the dice or your aromatics, you can coax lots of unique textures from these three staple veggies. Use a large chunky chop for hearty stews, or a medium dice for soups such as chicken noodle or creamy chowders. Finally a fine mince for bean and lentil soups (you may decide to pulse these ingredients in a food processor.)
• A pinch Salt and Pepper
• 1 Tbsp Worcestershire Sauce (or Tamari sauce for a vegan or vegetarian substitute. We also carry Gluten-Free condiments on Aisle #10)
• 2 to 3 Tbsp Dry Cooking Sherry
• 1 tsp Tabasco (or your favorite hot sauce)
• 8 cups Chicken or Vegetable Broth (homemade is best, but we have lots of delicious, organic options on Aisle# 7)

Instructions

Heat olive oil over medium high heat, in a large stock pot. Add the mirepoix (vegetables) and stir frequently, until the vegetables begin to soften. Lower the heat and add salt, pepper, worcestershire or tamari sauce, sherry and tabasco. Sauté for an additional 5 minutes.

Add the broth and bring to a boil over high heat, stirring occasionally or until the mirepoix vegetables are tender.

A Few Notes:

Prior to adding the broth, you may add diced meats such as chicken, turkey or even sausages.

If you decide to prepare a bean soup, I would suggest soaking the beans overnight to soften them and help shorten the cooking time.

If preparing a lentil soup, make sure you sweat the lentils in the oil over medium heat for about 3 minutes before adding the broth. This will give a bit of a tender crunch to the lentils and helps prevent a mushy result.

If you are making a chowder, you will need to prepare a roux (recipe follows), and add the desired amount of heavy cream to give it that so distinctive richness.

The addition of a roux base in chicken noodle soups will give the soup a delicious silky texture.

Making a Roux

1 Tbsp Butter

2 Tbsp Flour

1/2 tsp Salt

1/4 tsp Pepper

Broth or Milk from your Soup Recipe

In a saucepan, melt the butter over low heat and add the flour, stirring with a wooden spoon for 2 minutes or until the flour turns a  golden brown color. Slowly add the broth or milk in your recipe, whisking constantly until the sauce is thickened. Remove from heat and whisk in the salt, pepper.

Soup Essentials: Broth and Stocks

By Sylvie Ryan, our Culinary Educator
I love soups, so I decided over the past holiday to start reusing as many food leftovers (such as leftover turkey) as possible to create homemade broth and stock. I quickly discovered that all those scraps of meats and vegetable skins and trims were just perfect for easy and delicious soup bases!

I keep a couple of large, heavy-duty bags in my freezer, one for meat scraps and the other for veggies, and in them I store all my leftovers, saving until I have enough to make a large amount of broth.

The best vegetables trims and skins to use for this purpose are onions, garlic, potatoes, carrots, celery, squash, mushrooms and leeks (just to name a few). I do not use cabbage, broccoli, cauliflower and asparagus because they tend to overpower the broth. I also rarely use tomatoes, unless I know I am making Minestrone soup. As for meats, when using poultry I make sure to de-bone the turkey or chicken, but save the bones because they will add a lot of depth to the bouillon.

I’m often asked what the difference is between stock and broth. They are very similar, both made with simmered water with meat and/or bones, and usually some vegetables and aromatic herbs, then strained. They are both utilized as a base for soups, sauces, and gravies. Stock is predominantly made of bones and some trim, while broth is made with pieces of actual meat, making it richer and more akin to a finished product that can be served on its own. However, both these rich liquids can be used interchangeably in most recipes.

A great way to store broth and stocks is to freeze it in ice cube trays, then transfer the cubes to a plastic freezer bag. This helps you have measured, smaller amounts for cooking sauces. I also like to keep a larger container for my soup base. I noticed this winter in particular, I have been making soup weekly, as broth making is easy and very inexpensive.

Here are two recipes I frequently use, both of which can be adapted to your own taste. A good rule of thumb is to have about half solid ingredients to half water.

Vegetable Stock
This is a versatile stock for all vegetarian soups. Makes about 3 quarts

1 Tbsp Olive Oil
1 medium Onion, chopped
1 gallon-size bag Trims and Skins of various vegetables (saved in the freezer)
3 Tbsp Tamari Sauce (I use the low sodium version)
2 Bay Leaves
2 tsp Salt
Freshly Ground Pepper
4 quarts Water

Heat the olive oil in a large soup pot over medium heat, and sauté the chopped onion until soft and tender, about 10 minutes. Add the vegetable scraps, the tamari sauce, bay leaves, salt and freshly ground pepper.. Stir well and add the water. Lower the heat and simmer for at least 1 hour at. Keep in mind that the longer you simmer the stock the richer it will become. Leave to cool, then strain and discard the vegetables and bay leafe. The stock is ready to use. Alternatively, chill or freeze the stock.


Chicken Stock
A good homemade poultry stock is very tasty and can be used in sauces and soups. Once made, it can be kept in an airtight container in the refrigerator for 3-4 days, or frozen for up to 6 months. Makes about 3 quarts

1 Tbsp Olive Oil
2 Onions, chopped
1 Gallon-size Chicken leftover meats and bones
4 quarts Water
A few sprigs Fresh Thyme or 1 tsp Dried Thyme
2 Bay Leaves
5 Black Peppercorns, lightly crushed
1 tsp Salt

Pour the olive oil into a large soup pot, heat over medium heat and sauté the until soft and tender, about 10 minutes. Add the chicken leftovers, the water, thyme, bay leaves, crushed peppercorns and salt. Lower the heat to a simmer, cover and slowly cook for 2-3 hours (a slow cooker works great). Strain the stock through a strainer into a large bowl and leave to cool. Chill in the refrigerator for a few hours. When cold, carefully remove the layer of fat that will have set on the surface. Store in the refrigerator for 3-4 days, or freeze for up to 6 months.

Onion Soup with Madeira

Onion soup with toasted, cheesy bread or croutons was traditionally served after midnight at Parisian restaurants to please crowds coming out of the opera or theaters. This particular recipe comes from the Ducastaing Restaurant, which was a famous Parisian hang out for actors, writers, and performers.


It never fails that this time of year I crave the comfort and warmth of soups, especially onion soup topped with gooey, yummy melted cheese on toasted bread. I make this version throughout the holidays. It is a tradition in France to have a large pot of onion soup heating on the stove to serve after midnight on Christmas eve, or after a long evening of dancing and food festivities. It is such a convivial way to start the new year. This soup gets better as you reheat it and it's simple to double or even triple the recipe for a larger crowd. It will keep for 4 to 5 days in the refrigerator.

I particularly love the taste of Madeira, which adds a definite sweetness. You may use a dry sherry or port, or even dry white wine instead of Madeira.


Serves 6 - 8

For the Soup:
4 oz. Butter or ½ cup Cooking Oil
3 - 4 Onions, thinly sliced
½ cup Whole Wheat Flour
½ cup Dry Madeira
8 cups Vegetable Stock or Broth
1 cup grated Gruyère cheese
1 Tbsp Sea Salt
Freshly Ground Pepper to taste
Large pinch of Dried Thyme
Large pinch of Ground Mace

For the Garnish:

1½ cup Grated Gruyère
1 Egg Yolk
2 Tbsp Butter
6 - 8 slices toasted Whole-Wheat Bread

Heat the butter in a large saucepan or casserole (Le Creuset is best). Sauté the onions until translucent (about 6 minutes), allowing them to turn slightly golden and caramelized.

Sprinkle in the flour and stir well. Stir in the Madeira and stock or broth. Boil for 20 minutes, then add the cheese, salt, pepper, thyme and mace. Simmer for 5 to 10 minutes.

Meanwhile, prepare the garnish. Blend the cheese, egg yolk, and butter to a paste. Spread a little on each slice of toast and brown under the broiler (griller) . Serve the soup in individual tureens, floating one slice of cheesy toast on each bowl.



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Wild Rice Soup

Wild rice soup was the signature dish of a Minneapolis department store's restaurant.  After moving back to the west coast I missed it so much I recreated my own version.  This recipe makes ~ 6 cups.

6 Tb butter

1 Tb minced onion

1/2 c flour

3 cups warm chicken broth 

2 cups cooked wild rice *

1/2 c finely grated carrots

3 Tb chopped slivered almonds

1/2 tsp salt

1 c half and half

2 Tb dry sherry

minced parsley and or chives

Melt butter in a saucepan on med heat; saute onion until tender, do not brown. Blend in flour, gradually add broth no more than 1/2 c at a time. Do not add more broth until absorbed. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, carrots, almonds and salt; simmer ~ 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with herbs.

*1 c wild rice

  1 tsp salt

  4 c water

Rinse wild rice under running water using a stainer. Place rice in a heavy saucepan with salt and water. Bring to a boil; reduce heat and simmer, covered, until kernals are open and tender but not mushy (45-55 minutes) Drain excess liquid.

Dinner in a Pumpkin

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8


2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.


Enjoy!
Brandy Wilson

Sylvie's Roasted Vegetable Gazpacho

An Original Recipe by Sylvie Ryan, the Boise Co-op's Culinary Educator

Serves 10

5 Red Bell Peppers, halved and seeded

4 lbs. Plum or Roma Tomatoes, whole and washed

4 medium Red Onions, peeled and roughly sliced

6 Garlic Cloves, peeled and crushed

1 Tbsp. Extra-Virgin Olive Oil

½ cup Water

3-4 Tbsp Red Wine Vinegar

1 Tsp Hot Sauce (you may use Tabasco)

Salt and Pepper to taste


Turn on the broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet open side turned down. Place the baking sheet as low as possible. When they are ready, they will look quite dark, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers. Set aside.

Set the oven to 425 degrees and move the rack to the middle position. Place the tomatoes on a baking sheet and roast them for about 15 minutes. You will know they are ready when the skin has started to crack. In a large bowl mix the onions and garlic together, season with salt and pepper and drizzle with about 1 Tbsp of olive oil. Place in the oven along with the tomatoes and roast for about 15-20 minutes. Put in a bowl and cover. When the skin has separated from the flesh, peel the tomatoes.

Purée the red peppers, tomatoes, onion and garlic mixture together in a food processor, adding a little bit of water at the time. You want to obtain a fairly chunky soup, but make sure that it does not become too liquid. You may need to this in sections so to not overflow the food processor. Place in the refrigerator for at least 6 hours. I suggest that you wait for the soup to be thoroughly chilled before adding the vinegar, hot sauce and adjust the seasoning. You may garnish the soup with fresh herbs, olive oil, or cubed cucumber. Bon appétit!

Pink Bean, Quinoa, and Spinach Soup

1-1/2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

8 baby carrots, quartered lengthwise

2 cloves garlic, minced

2 natural, salt-free vegetable bouillon cubes

One 14- to 16-ounce can diced tomatoes

2 teaspoons good-quality curry powder

Pinch of cinnamon

Pinch of ground nutmeg

1/2 cup quinoa

2 cups pink beans, cooked-drained-rinsed (Boise Coop Bulk Aisle)

5 to 6 ounces baby spinach leaves, well rinsed

Salt and freshly ground pepper to taste


Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.

Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, and spices. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.

Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir in. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.


This recipe has been brought to you by the Boise Coop Promotional Team!!

Baby Lima Soup with Chipotle Broth

1 pound dried Baby Lima Beans, picked over and rinsed

10 cups Water

1 head Garlic, top lobbed off to expose the cloves and loose skins removed

2 tablespoons Olive Oil or Clarified Butter

1 Onion, halved top to bottom and sliced into thin crescents

1 to 2 Chipotles in adobo sauce

2 teaspoons fine-grain Sea Salt

Squeeze of Lime juice (optional)

Pick over the beans, looking carefully for any pebbles or dirt clumps; baby limas seem to be magnets for dirt. Rinse the beans, then combine them with the water and garlic in a heavy soup pot. You might think putting a whole head of unpeeled garlic in the pot is strange, but just go with it. Bring the beans to an active simmer and cook for 30 to 40 minutes, until just a touch al dente and not mushy or falling apart. Test their doneness by tasting; you really can't tell any other way.

Heat the olive oil (or butter) in a heavy skillet over medium-high heat, add the onion, chipotles, and 2 teaspoons of the adobo sauce, and sauté over medium high heat for 3 to 4 minutes, just until the onion starts to soften. You can always add more adobo sauce later for a spicier soup; just don't overdo it on the front end.

Add the salt and the onion-chipotle mix to the pot of beans and simmer gently for about 5 minutes to blend the flavors. The broth should be thin, so add more water if needed. Add more salt and more adobo a bit at a time if the flavors aren't popping. Finish with a squeeze of lime if you like. I usually remove the garlic head at this point or serve around it.

Serves 6.

Soupe du Jour

A note from Sylvie:

I find that I have strange combinations of leftover vegetables and fresh herbs in my fridge at times. I love the challenge of trying to use them, and even though it is a trial and error process, it can sometimes turn out to become a delicious and original new recipe. I decided to use Tahini sauce in this soup. I remembered my friend Moshit, from Janjou Patisserie, mentioned using it as a creamy thickener in one of her soup recipe. I was intrigued and decided to give it a try. I really loved the tanginess and texture it added. It also made this “leftover” soup taste unusual and somewhat exotic!


In my fridge:

1-2 Tbsp Olive Oil

1 Yellow Onion, minced

2 small Shallots, minced

2 Leeks (white parts), finely chopped

1 Red Pepper, cubed

1 Fennel Bulb, finely chopped

1 medium Yam, peeled and cubed

1 cup Watercress, chopped

1 cup Spinach, chopped

1 cup Parsley, finely chopped

1 ½ Tbsp Roasted Tahini Sauce


In my pantry:

1 Tbsp Low-sodium Tamari Sauce

1 15 oz can Garbanzo Beans

6 cups Organic Vegetable Broth


I also used:

2 Garlic cloves, crushed and minced

¼ tsp Turmeric

½ tsp Cayenne Pepper (If you like it spicy)

½ tsp Pepper Flakes

In a large pot sauté the onion for 5 minutes, or until tender. Add the leeks, shallots and garlic, and cook for another 10 minutes over medium-low heat. Add the yam, red pepper, fennel bulb, spices, salt and pepper. Stir and cook for 5 minutes.

Pour the broth over the mixture and add the tamari sauce,garbanzo bean, spinach, and watercress. Simmer covered for 20-25 minutes. Turm off the heat and let sit for 5 minutes. Right before serving stir in the tahini sauce. Voilà!

Black Beluga Lentil Soup Recipe

Black Beluga Lentils look like caviar when cooked and are delicious as a side dish. They are excellent in soups and salads, and are higher in amino acids than French, green, or red lentils. Their mild flavor combines readily with other ingredients in soups and grain salads and they hold their small round shape. 

These tiny lentils are indigenous to Syria and have been eaten for over 8,000 years.  Lentils are the seed of a small shrub and have been a staple food for many South Asian cultures. They have a mild, earthly flavor and soft texture.  They're delicious in chilled vegetable salads, or mixrf with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant. They cook in about 30 minutes without soaking.


Ingredients:
2 tablespoons Olive Oil
2 cups yellow Onions, medium dice
1 cup Celery, medium dice
1 cup Carrots, medium dice
3 cups total of yellow, green and red bell peppers, medium dice
1 Jalapeño minced (no seeds)
2 tablespoons Garlic, minced
4 quarts Vegetable Stock
2 cups Tomatoes, chopped (fresh or canned)
¾ pounds black Beluga lentils (optional brown or French lentils)
1 Bay Leaf
1 tablespoon dry Thyme
2 pounds yellow Finn Potatoes, large dice
2 dashes Hot Pepper Sauce
1/8 cup Italian Parsley, chopped
1/8 cup Fresh chopped herbs, such as oregano, sage, rosemary & chives
1 ounce White Wine Vinegar
Salt and Pepper to taste

Directions:
In a two gallon stockpot over medium heat, add olive oil and onions, celery, carrots, peppers and jalapeño. Sweat vegetables approximately seven minutes until onions turn translucent. Add fresh garlic, cook for one minute. Add vegetable stock, tomatoes, black Beluga lentils, thyme and bay leaf. Bring to a boil. Simmer until lentils are tender. Add potatoes, tabasco, Italian parsley, fresh herbs, white wine vinegar and salt and pepper to taste. Simmer until potatoes are tender.

A delicious, hearty and comforting soup on a cold winter night.

Manhattan Clam Chowder

• 2 Bacon slices, cut into ½ -inch squares (Available @ Co-op Meat Department in bulk!!)
• 1/3 cup chopped Onion
• 3 tablespoons diced Green Bell Pepper
• 3 tablespoons diced celery
• 2/3 cup diced peeled Boiling Potato (1 small)
• 1 cup (8 oz.) canned diced Tomatoes, including juice
• 3 cans (3.5 oz) Geomar clams (save liquid-set aside)
• 2 tablespoons chopped, Fresh Flat Leaf Parsley

Cook bacon in a 2-3 qt. Heavy sauce pan over moderate heat, stirring until golden, about 5 minutes.  Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring until softened, about 5 minutes.  Stir in potato, clam juice, and tomatoes (with juice), and simmer, covered for ten minutes. Stir in clams and simmer for another 5 to 7 minutes, covered.  Stir in parsley and salt and pepper to taste. 

 

Clam Chowder with Baby Shrimp and Bay Scallops

By Boise Co-op Member Jan Johnson
Thank you, Jan!

We’ve discovered that this chowder tastes much best on the 2nd day, so make it a day ahead for company. The base for this recipe came from Browny’s Restaurant in Seattle, Washington. Over the years we have “tweaked” it into our own by adding additional ingredients. This is our traditional Christmas Eve dinner.

6 Slices Bacon – Chopped in small pieces

2 Med-sized carrots, thinly sliced

2 Stalks celery, thinly sliced

1 Small onion, chopped

¼ Small green pepper, chopped fine (can omit without compromising flavor)

3 Cloves garlic, minced

1 ½ Lbs thin-skinned red or Yukon Gold potatoes, scrubbed & cut into small cubes (leave skins on)

2 (8 oz) bottles clam juice

8 Cans (6 ½ oz) chopped or minced clams and juice – do not drain

1 Can whole baby clams and juice – do not drain

¼-½ Lb Salad shrimp

¼-½ Lb Small Bay scallops

1 Bay leaf

½ Tsp (or more to taste) liquid hot pepper (Tabasco)

½-¾ Tsp freshly ground black pepper (depending on taste)

1½ Tsp Worcestershire

¾ Tsp Thyme leaves- crushed

¼ Tsp Basil

1 Quart Whipping Cream

Salt to taste

Place bacon in a heavy 8-10 qt. kettle over medium heat; cook, stirring constantly until bacon is somewhat crisp. With slotted spoon, lift out bacon & drain on paper towels. Discard all but 2 Tbs of drippings.

Add carrots, celery, onion, green pepper, and garlic to kettle & cook, stirring often until onion & celery are very soft.

Add cubed potatoes to veggie mixture. Pour in clam juice; bring to a boil, reduce heat to low. Cover & cook until potatoes are soft, but not mush – apprx 15 minutes.

Stir in clams & their liquid, bacon, remaining seasonings and cream then heat until steaming. Very lightly saute’ scallops, then add shrimp & scallops to chowder. Simmer gently together to blend flavors, stirring frequently

Serve with hard rolls, Harvest Bread, or home-baked rolls. YUMMMMMM!

Mindy's Smooth and Creamy Vegan Minestrone

By Boise Co-op Member Mindy Block.
Thank you, Mindy!!!

Organic and Vegan!
Difficulty Level: Easy Sneezy!
I love creamy soups, this one is simple, filling, inexpensive and super yummy.

Ingredients:

1 Organic Red Onion, chopped to a medium dice

2 Organic Leeks, white part only, sliced 1/4 inch moons

4 stalks Organic Celery chopped to a medium dice

2 Organic medium Yukon Gold or Red Potatoes, peeled and chopped to a medium dice

1 (12 ounce) can of Organic Diced Tomatoes

2 Organic Zucchini, chopped to a medium dice

2 cups Organic Navy Beans, soaked overnight and rinsed

4 Tbsp Olive Oil

3/4 cup Millet

Salt and Pepper


In a large soup pot, place the onion, leeks, zucchini, potatoes, celery, tomatoes, olive oil and navy beans and cover with water about 1 inch above veggies. Bring to a boil, cover and simmer for 2 hours. Add millet and continue simmering another 20 minutes. Turn off heat, add salt and pepper. I use 2 Tbsp of sea salt and and 1 tsp. pepper. Let the mixture cool for a half hour.

Get out your blender and blend the soup in batche,s placing blended soup in a large bowl as you scoop out from the pot. I leave about 1/4 of the soup unblended for a little texture; it's an individual preference thing. When ready to serve I reheat, check seasoning and serve with toasted sprouted grain bread slices topped with vegan margarine. Two people can eat this healthful, warming yet light meal for days.

Caribbean Turkey Soup

Serves 4-6

8 cups Broth (vegetables or chicken)
3 cups Chopped Leftover Turkey
2 tsp Olive Oil
1 cup Orange Juice
2 Large Sweet Potatos, peeled and diced
1 Yam, peeled and diced
1 Medium Yellow Onion, minced
1 Green Bell Pepper, diced
3 Cloves Garlic, minced
2 tsp Madeira or Marsala
1 tsp Apple Cider Vinegar
½ tsp Dried Thyme
¼ tsp fresh Ground Ginger
¼ tsp Ground Allspice
¼ tsp Nutmeg
¼ tsp Chili Flakes
Salt and Pepper

To Garnish:
Fresh-Squeezed Lime
Fresh Chopped Cilantro

Heat the olive oil over medium heat, add the onions and sauté until they start to caramelize. Add the sweet potatoes, yam, bell pepper, garlic and turkey. Add the seasoning and spices. Cook for about 5 minutes. Add the Madeira, vinegar and broth. Bring to a boil, then turn to very low heat and cook for 45 minutes. Adjust the seasoning. Serve with the fresh lime and cilantro.

Mushroom and Herb Soup

Serves 6 - 8

3 - 4 oz Smoked Bacon
2 medium Onions
3 - 4 Portobello Mushrooms
4 oz Mixture of Wild Mushrooms
3 Tbsp Sweet Sherry
2 - 3 Garlic Cloves, chopped
3 Tbsp Fresh Herbs-Sage, Rosemary, Thyme, Marjoram
6 - 8 Tbsp thick Yogurt or Crème Fraîche to garnish

Roughly chop the bacon and place in a large saucepan or casserole (Le Creuset is best). Cook slowly until all the fat comes out of the bacon. Drain most of the fat out of the pan.

Add the onion and cook until soft, adding more oil if needed. Wipe the mushrooms clean, roughly chop, and add to the pan. (If using a dry wild mushroom mix, make sure to soak according to directions on the package, and reserve the mushroom liquid). Cover and sweat until they are completely soft and their liquid has run out.

Add the stock, sherry, herbs, and salt and pepper to taste. Cover and simmer for 10 to 12 minutes. Process the soup in a food processor or blender until smooth (you may use an immersion blender).

Check the seasoning and heat through. Serve with a dollop of yogurt or crème fraîche and a sprig of fresh sage or marjoram in each bowl.

Cook’s Note: Do not worry if you still have a slightly textured result. It is appropriate for this rustic soup.


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Potage Saint-Germain: Delightful Pea Soup

This recipe is just amazing! Even using frozen peas, you'll get a taste of springtime.

Serves 6

6 cups thawed Frozen Peas (you may use fresh shelled peas)
1 Tbsp Butter
4 Shallots, finely chopped
5 cups Water (I used an organic Vegetable Broth)
5 Tbsp Whipping Cream
Sea Salt
Freshly Ground Pepper
Garnish: Croutons and Crème Fraîche

Melt the butter in a heavy saucepan or casserole (Le Creuset works best). Add the shallots and cook for about 3-4 minutes, stirring occasionally.

Add the peas and water and season with salt and some pepper. Cover and simmer for about 12-15 minutes (simmering time may vary), stirring occasionally.

When the peas are tender. ladle them into a food processor or a blender (you may use a hand blender) with a little of the cooking liquid and process until smooth.

Strain the soup back into the saucepan or casserole, stir in the cream and heat through without boiling. Add seasoning and serve hot.


Cook’s Note: Garnish with the croutons and the crème fraîche. You may also use crumbled crisp bacon.


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Rich Lentil Soup

Serves 6-8

1½ cups French Green Lentils, (Lentils de Puy) soaked 3 hours
1 large Onions, thinly chopped
3 Carrots, diced
1 stalk Celery, chopped
1 stalk Fennel, chopped
6 - 8 cups Water or Vegetable Stock
1 Tbsp Peanut Oil or Olive Oil
5 Garlic Cloves, finely chopped
1 tsp Curry Powder
1 Tbsp Tomato Paste
Sea Salt and Freshly Ground Pepper
Juice of one Lemon

Garnish: Croutons or Toasted Almonds

In a large casserole, sauté the onions over medium heat for about 10 minutes or until they start to caramelize. Add the carrot, celery, and fennel. Cook for another 5 minutes. Add the lentils and the liquid. Once the mixture starts boiling, lower the heat to a simmer. Cover.

Heat the oil in a small saucepan and sauté the garlic until tender but not browned. Add the curry powder and cook, stirring for 30 seconds. Stir in the tomato paste and 2 cups of the cooking liquid from the lentils and vegetables. Mix together well, then pour into the pan of lentils. Cooking time may vary. Check to make sure the lentils and vegetables are soft.

Pass through a food mill or purée briefly in a blender or food processor – try to achieve a smooth texture. Return the soup to the pan to reheat. Season to taste with salt and pepper.

Cook’s Note: Add the lemon juice just before serving, and garnish with a scattering of croutons or toasted almonds.