SOUPS AND STEWS

Evera’s Vegetarian Stew

1 small sweet onion, diced                                            

1 lb carrots, sliced

1 T butter plus 2 t EVOO

1 C Sherry  

beans (I use Trader Joe’s 17 Bean)

32 oz veggie stock

½ - whole of a 1lb bag looseleaf frozen spinach

1 ½ cup frozen sweet corn

1 T garlic, minced or crushed

1 ½ cup frozen peas

Salt and pepper  

1 (28oz) can plum tomatoes with basil, pureed           

Bay leaf              

~Add 1.5 cups of dry bean mix with 3 cups of water, cover, and soak in fridge overnight.

~Rinse beans in colander.

~Sauté onions and carrots in butter and olive oil until onions are translucent.

~lower heat and add garlic. Continue to sauté for 2-5 minutes until garlic is aromatic.

~Deglaze with Sherry.

~Add together on stove or in Crockpot: sautéed carrots/onions, veggie stock, plum tomato puree, bay leaf, bean mix, barley, frozen loose leaf spinach, corn, peas and fresh tomatoes.

~Bring up to a boil, then reduce to very low heat, and cook with lid on for at least 4 hours.  ~Stir occasionally and add more liquid if needed. OR CROCKPOT COOK

~Season with salt and pepper to taste.

~Top each bowl with shredded Gruyere and serve with crusty white bread, or BEST…Swiss bread with poppy seeds!!!!!!

French Onion Soup

2 T butter                        
Sprig of thyme

2 ½ pounds onion, thinly sliced       
Bay leaf

2 C beef broth               
Parsley

~Sauté onions in butter.            

~Add ½ C beef broth at a time. Continue until you use all of the broth.

~Wrap herbs in cheesecloth and add to pot.

~Cover and cook 15 min.

~Season with 2 T sherry, salt and pepper.

~Toast bread and top with Gruyere cheese.

Cream of Broccoli Soup

3 10oz. Frozen chopped broccoli       
3 C milk

3 T butter                            
2 t salt

¼ C onion                             
Pepper

3 T flour                             
2 t lemon juice

~Cook broccoli, drain; reserve liquid.

~Sauté onion in butter until tender.

~Add flour and stir until smooth and golden.

~Add milk and bring to a boil.

~Add chopped broccoli and 1 cup broccoli liquid.

~Season with salt, pepper and lemon.

Taco Soup

MIX and cook on low until potatoes are done:

5-7 potatoes, petite diced

1 BIG can diced tomatoes, or fresh if able

1 can black beans

1 can kidney beans

1 can pinto beans

1 cup frozen corn

1 pound ground turkey

1 package ranch dip mix

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Tortilla Soup

1 carton organic broth

1 jar salsa

1 can organic black beans

2 cups cooked, diced organic chicken

~Heat together

~Top with shaved cheese (menchago), organic blue corn chips, diced avocado and sour cream

Cream of Broccoli Soup

3 10oz. Frozen chopped broccoli

3 T butter

¼ C onion

3 T flour

3 C milk

Salt and pepepr

2 t lemon juice

~Cook broccoli, drain; reserve liquid.

~Melt butter and saute onion until tender.

~Add flour and stir until smooth.

~Add milk.

~Cook until boil.

~Add chopped broccoli and 1 cup broccoli liquid.

~Season with salt, pepper and lemon.

Beer Spiked Cheddar Cheese Soup

Sauté:

6 T butter

2 med onion, finely chopped

2 med carrots, peeled and finely chopped

2 stalks celery, finely chopped

Add:

6 T flour

Slowly add in:

     2 C chicken broth

4 C milk

Blend in:

     4 C grated extra sharp cheese

     1 can of beer at room temp

     Dash of cayenne

Salt and pepper

Cream of Mushroom Soup

5 ounces each: shiitake, Portobello and cremini mushrooms

1 T good olive oil

¼ pound (1 stick) plus 1 tablespoon unsalted butter, divided

1 C chopped yellow onion

1 carrot, chopped

1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided

Kosher salt

Freshly ground black pepper

2 C chopped leeks, white and light green parts (2 leeks)

¼ C all-purpose flour

1 C dry white wine

1 C half-and-half

1 C heavy cream

½ C minced fresh flat-leaf parsley

~Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems. Slice the mushroom caps ¼ -inch thick. Set aside.

~To make the stock, heat the olive oil and 1 T of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and ½ t pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid.

~Meanwhile, in another large pot, heat the remaining ¼ lb of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 min, or until they are browned and tender. Add the flour and cook for 1 min. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 ½ t salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 min. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Homemade cream of mushroom/chicken/celery for casseroles

2 T unsalted or herbed butter

5 mushrooms, minced tiny (or chicken, celery, onion for other “cream of…’s”)

¼ C flour

2 C milk, room temp, let sit on the counter until ready to use.

½ t onion powder

½ t garlic powder

½ t sea salt

½ t Pepper

½ t basil

½ t oregano

½ t parsley

~Melt butter; add diced mushrooms and sauté until very soft. Stir in herbs. Add flour, mush up and cook for about 5 minutes, breaking up with whisk until golden brown. Make sure to cook flour well. Turn heat to low, and make sure pan is cool enough to touch, so milk doesn’t boil when it hits the pan. Before adding milk, add a splash of red wine or sherry to cool pan.  Then, slowly whisk in milk, a small amount at a time, making sure to blend well. Continue stirring.  Cook, about 10 minutes, until thick.

~Use chicken, celery, onion instead of mushrooms to make other “cream of…’s”.

~Makes 1 ½ - 2 C = 1 can. It doubles just fine if you need two cans worth.

Cucumber Yogurt Soup

~Peel and puree 2 English cucumbers.

Add:

     A handful of fresh mint**

     2 t minced garlic

     ½ C milk

     2 C Greek yogurt

     2 t lemon juice

     3 dashes of Franks

     Green onion

**or substitute with dill.

Evera’s Garden Gazpacho

4 ripe tomatoes, fresh from the garden, peeled and diced

4 tomatoes, pureed

½ bag of fresh spinach, pureed

½ sweet onion, finely chopped

1 cucumber, peeled, seeded, chopped

1 sweet red bell pepper seeded and chopped

1-2 Tbsp chopped fresh parsley

2 clove garlic, minced

¼ cup red wine vinegar

¼ cup olive oil

2 teaspoons organic sugar

Salt and fresh ground pepper to taste

6 or more drops of Franks Hot Sauce to taste

Sprinkle of celery salt

Toppings:

1 Tbsp freshly squeezed lemon juice, optional

Avocado, optional

Goat cheese, optional

~Combine all ingredients. Blend slightly, to desired consistency and refrigerate overnight, allowing flavors to blend.

~When ready to serve: top with the sliced avocado and crumbled goat cheese!!

Thai Coconut Veggie Soup

Sauté in 1-2 T of butter or EVOO until soft:

1 onion, diced

1 lb carrots, diced or sliced thin

1 t salt

~Add:

2 t fresh ginger

Juice from ¼ fresh lime.

1-2 C chopped fresh broccoli florets, ¼ t curry.

32 oz broth (ginger miso, mushroom or veggie).

   

~Bring to a boil and cook until vegetables are soft.

~Reduce heat to low.

~Stir in 1 can of light coconut milk.

~Cook until broccoli and noodles are soft.

~Garnish with wedge of lime.

**Stock: 32 oz veggie stock plus: 1 t soy sauce, 2 t curry powder or paste, 1 t sugar and 1 t coriander (or ¼ C fresh cilantro).

Raw Curry Soup

2 15-oz cans light coconut milk

¼ C lemon juice

¼ C olive oil

¼ C soy sauce

1 T Tandoori curry powder

2-inch piece of ginger, peeled

3 cloves of garlic, peeled or 3 t minced garlic

Salt to taste

~Combine all the non-garnish ingredients except coconut milk in a blender and blend on high until well-combined.  Add coconut milk, blend again.  Pour into bowls, scoop off foam with a ladle, and garnish with chopped tomatoes.

Sweet Potato Coriander Soup

In a processor combine to make paste:

6 whole cilantro stems and leaves

1 small red chili

2 cloves of garlic

2 t EVOO

~In pot, heat paste in 1 t EVOO until aromatic.

Stir in:

     1 onion

     1 celery stalk

~Cover and cook 5 minutes.

~Add 1-2 lb sweet potatoes, cut into 1“ cubes.

~Add 32 oz veggie stock.

~Bring to a boil, reduced and simmer 20 minutes or until sweet potatoes are soft.

~Using an immersion blender, whizz until smooth.

~Season with salt and pepper.

~Stir in 1 can light coconut milk.

~Garnish with coriander leaves.

~Serve with toasted crusty bread.

Pumpkin Curry Bisque

Sauté in 1-2 T EVOO until soft:

½ onion, diced

1 red pepper

Add:

1 t curry powder

32 oz veggie stock

1 (15 oz) can pure pumpkin

1 small bag frozen corn

1 can tomatoes with basil, garlic and oregano

1 t sage

~Bring to a boil, reduce and simmer for 15 minutes.

~Garnish with dab of sour cream.

Cucumber Yogurt Soup

~Peel and puree 2 English cucumbers.

Add:

     A handful of fresh mint**

     2 t minced garlic

     ½ C milk

     2 C Greek yogurt

     2 t lemon juice

     3 dashes of Franks

     Green onion

**or substitute mint with dill.