Archive for the ‘Soups’ Category

Cauliflower Soup

01 Jan

Brought to us by Jessica

1 stick butter
1/2 onion, finely diced
1 carrot finely diced
1 celery stalk finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low sodioum chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature


In a large soup pot or dutch oven, melt 4 tablesppons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock/broth. Bring to a boil, then reduce heat and allow it to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Slowly add the flour and milk mixture to the saucepan, whisking constantly. Remove from heat and stir in 1 cup half and half. Add this mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check the seasoning and add more salt or pepper as necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup in the tureen and stir to combine with the sour cream. Pour in remaining soup and stir, serve immediately.

Source: The Pioneer Woman


Curried Butternut Squash Soup

01 Jan

Brought to us by Greg

1/2 stick butter
4 tbsp minced ginger
1.5oz golden curry powder
1 large sweet onion (chopped)
3 granny smith apples (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4lbs butternut squash (peeled and sliced)
28 oz vegetable broth
2 x 14oz cans coconut milk
1tsp salt
1/4 cup brown sugar

In a large pot, melt the butter, and add the ginger, curry powder, onion, apples, carrot, and celery.

Saute for approximately 15 minutes, stirring constantly to avoid burning.

Add the rest of the ingredients.Bring to a boil.

Simmer for approximately 45 minutes, squash should become soft.

Transfer everything to a temporary container.

Transfer (in small amounts at a time) to a blender, puree it, put it back into the pot.

Simmer until ready to serve.

Serves 8


Cucumber Watermelon Soup

01 Jan

1/4 cup water
2 tablespoons Splenda sugar substitute
1/4 cup fresh lime juice
7 cups peeled seedless watermelon, ½ inch chunks
2 cups finely diced cucumbers (english or ontario greenhouse, about one long cucumber)


Combine water and sugar in saucepan. Bring to boil over medium high heat; stir in lime juice.

Allow to cool, then chill.

Working in batches, place watermelon in blender or food processor, cover and blend until smooth. Spoon off foam, if desired.

Stir diced cucumber, and lime mixture into watermelon purée. Cover and refrigerate until cold.

Taste and adjust seasoning if necessary.


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Posted in Raw, Soups