Makes 6 servings
 
¼ cup unsalted butter
1 medium white onion, diced
1 large carrot, diced 
2 celery ribs, diced 
1 garlic clove, chopped
1 bay leaf
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups chicken broth (I like Better Than Bullion paste) 
1 (12-oz) can IPA beer-see other options below
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard or 1 tablespoon Dijon or yellow mustard
1 teaspoon coarse salt
1/4 teaspoon black pepper
4 cups (about 1 pound) extra-sharp Cheddar
4 bacon slices, cooked and crumbled
3 scallions, chopped 

1. Melt the butter in a Dutch oven or heavy-bottomed soup pot over medium heat. Add the onion, carrots, celery, garlic, and bay leaf, covered, stirring occasionally, until vegetables begin to soften, about 5-8 minutes. 
2. Reduce heat to medium-low and sprinkle the flour over vegetables. Continue to cook stirring occasionally for 3 minutes. 
3. While whisking add the milk, broth, and beer. Raise the heat to medium-high and bring the soup to a simmer, stirring occasionally.  Cook for 5 minutes. 
4. While the soup is cooking, combine the Worcestershire sauce, mustard, salt, and pepper in a small bowl. Stir the mixture into the soup. Cook for 3 more minutes. 
5. Remove the bay leaf and puree the soup using a stand blender or immersion blender.
6. Put the pureed soup back into the pot and bring to a simmer.  Add the cheddar cheese by handfuls, whisking constantly, and cook until the cheese is melted. Do not let the soup boil. Ladle the soup into bowls and serve with crumbled bacon and scallions as a garnish.

Notes:

• Beer options-the beer you choose will determine the intensity of flavor. I have used IPA and stout for this recipe. The stout is a heavier, smokier beer and will add that level of intensity to the soup. Use a beer you love to drink!
• Add cooked broccoli and shredded cooked chicken to this soup for a really tasty stew-like dish. Delicious!

Serve 2-4
6 cups chicken stock
Salt and freshly ground pepper to taste
4 large eggs
⅓ cup freshly grated Parmesan or Romano cheese
2 tablespoons parsley
2-4 cups baby spinach leaves
 

1. Place the stock in a large saucepan or soup pot and bring to a simmer. 
2. Combine the eggs, cheese, and parmesan in a bowl.
3. Drizzle in the egg mixture while slowly stirring the soup with a wooden spoon or spatula, paddling it back and forth until the little “rags” form. 
4. Add the spinach and cook for 2 minutes. 
5. Taste, adjust seasoning and serve at once.

Serves 6-8
 
1 medium butternut squash (about 2 ½ pounds)
2 tablespoons olive oil 
1 large, yellow, or sweet white onion, chopped
1 medium apple, any variety, diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube ( I like to use Better Than Boullion paste), or chicken broth if you prefer
2 teaspoons curry powder or 2-3 tablespoons green curry paste for a spicy Thai flavor
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can coconut milk (Thai Kitchen is my favorite brand)
Salt and freshly ground pepper to taste
 
Garnish
¾ cup raw peanuts or pecans, roughly chopped
¾ cup unsweetened raw coconut flakes
2 tablespoons fish sauce
1 tablespoon neutral-tasting or melted coconut oil
1 teaspoon sugar
10 lime leaves, or mint leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 tablespoons Spicy Chili Crisp
2 to 3 limes, quartered 
 

1. To bake the squash, preheat oven to 400 degrees. Cut squash in half and place halves, cut side down on a foil-lined baking pan. Bake for 45 minutes or until you can easily pierce the flesh with a knife. Using a paring knife, remove the skin and set the squash aside. 
2. Prepare the garnish: In a small bowl, toss together nuts, coconut flakes, fish sauce, oil, the sugar and the lime leaves, if using. If using mint leaves, do not add these until just before serving. Spread mixture onto a baking sheet in a single layer. 
3. Bake at 300 degrees for 15 to 20 minutes, stirring after the first 10 minutes. Remove from oven when coconut is deep golden brown and pour mixture immediately into a bowl to prevent overcooking. Add the Spicy Chili Crisp and the mint if using. Stir to combine and set aside.
4. While the garnish is cooking, place the oil and the onion in a large soup pot over medium low heat and sauté until the onion is soft, about 8 to 10 minutes. 
5. Add the apple, squash, broth, and spices. Bring to a simmer, then cover and cook gently until the apples are tender, about 10 minutes. 
6. Insert an immersion blender into the pot and process until pureed. Alternatively, process the solids in a blender and return them to the pot. 
7. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. 
8. To serve, ladle soup into each bowl. Serve with the pecan topping and lime wedges on the side.

6-8 Servings
 
4 tablespoons olive oil
8 Italian sweet sausages
2 medium carrots, diced into ¼-inch pieces
1 medium onion, diced
1 celery rib, sliced into ¼-inch pieces
2 cloves of garlic, chopped
2 bay leaves
1-cup dried green lentils
4 cups of chicken stock (I prefer Better than Bullion paste)
2 medium red bliss potatoes, cut into ½ -inch pieces
¼ cup chopped fresh parsley
Lemon zest, 2 teaspoons
1 tablespoon Dijon mustard
 
1.  Heat a Dutch oven, or heavy soup pot over medium-high heat. Pierce the sausages all over with a fork. When the pan is hot but not smoking, add 2 Tbs of olive oil and place the sausages in cook turning to brown on all sides. When browned, remove the sausage to a plate.
 
2.  Lower the heat to medium-low and add the remaining 2 tablespoons of olive oil, the diced carrots, onions, and celery. Cover and let the vegetables cook and soften for 5 minutes. Do not let them brown.
 
3.  To the vegetables, add the bay leaves, dried lentils, chicken stock, and diced potatoes. Cover and simmer for 10 minutes. Add the browned sausages to the pot. Cover and simmer for and additional 10 minutes or until the potatoes are fork.  At this time, you can add more stock if you prefer a stew with more liquid. 
 
4.  While the stew if cooking add the parsley, lemon zest, and Dijon mustard to a small bowl and stir to combine and make a paste.  Stir the herb paste into the stew just before serving. Season with salt and pepper to taste.

Serves 6
Stew:
6 boneless, skinless chicken thighs
Salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
4 carrots, peeled and sliced 1/4 inch thick
2 celery ribs, sliced 1/4* inch thick
1 large onion, minced or ½ pound frozen pearl onions, thawed
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry
5 cups low-sodium chicken broth-more broth if you like your stew with more liquid.
3/4 cup whole milk
2 teaspoon minced fresh thyme leaves or 1 tsp dried
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves


Dumplings:
2 cups unbleached all-purpose flour
½ tsp baking soda
1 tsp sugar
1 teaspoon salt
1 tsp dried tarragon  
¾ cup butter milk(3/4 cup milk with 1 tsp white vinegar)
4 tablespoons unsalted butter, melted
1 large egg white

 FOR THE STEW:

1. Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken thighs and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate.  
2. Add the butter the carrots, celery, onion, and 1/4 teaspoon salt.  Cover and cook over medium heat until softened, about 7 minutes.
3. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. place the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 20 minutes.
4. Transfer the chicken to a cutting board. Discard the bay leaves.  When cool enough to handle, shred the chicken, then return it to the stew.
   
   

FOR THE DUMPLINGS:

1. Stir the flour, baking soda, sugar, salt, and tarragon together.
2. In a separate bowl, combine the buttermilk and melted butter.  Stir together and then whisk in the egg white. 
3. Add the buttermilk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
4. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper to taste. Drop golf-ball-sized dumplings gently into the stew, keeping about 1/4-inch space between each. You should have about 18 dumplings. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve hot.

Adapted from Lorna Sass-Pressure Perfect

​Makes 4 servings
1 ½ cups dried chickpeas, soaked overnight
3 cups vegetable broth
1 14-oz can unsweetened coconut milk
2 tbsp mild, Madras curry powder or to taste
2 packages (10 oz each) frozen chopped spinach
2 large (about 1 lb) onions, peeled and cut into eights
15-oz can diced tomatoes-including liquid
crushed red pepper flakes to taste
Kosher salt
pinch of cayenne
1/4 cup chopped fresh cilantro

1. In a 6-quart (6 L) or larger pressure cooker (stove top or electric pressure cooker), stir together broth, coconut milk and curry powder. Set over high heat. Add soaked chickpeas, spinach, and onions. Pour tomatoes on top; do not stir.
2. Lock the lid in place and set the valve to “sealing”. Cook at high pressure for 25 minutes. Allow the pressure to come down naturally for 10 minutes. A longer natural release will result in softer chickpeas. When pressure is released, remove the lid, tilting it away from you to allow any steam to escape.  
3. Stir well. Add a pinch of cayenne to taste, more curry powder if necessary, and salt to taste. The mixture will thicken as it stands, but if you wish to thicken it immediately, mash some of the chickpeas against the side of the cooker with a fork and stir them in. Stir in cilantro. Serve in large, shallow bowls or lipped plates.

Recipe by Jael McHenry from The Kitchen Daughter
Serve 4-6

2 tablespoons olive oil
4 shallots or 1 medium onion, sliced thinly
4 garlic cloves, chopped
½ teaspoon ground black pepper
½ teaspoon dried oregano
Optional: 1/4 cup fresh basil, sliced thinly and/or 1/4 cup fresh parsley, chopped
1 14-ounce can white beans, drained
1 14-ounce can chickpeas, drained
1 28-ounce can whole plum tomatoes, torn by hand. Juices reserved.
4 cups chicken broth
4 cups kale, ribs removed, and greens cut into ribbons 
2-3 tablespoons olive oil
2 cups cubed artisan bread-onion focaccia if you have it
½ cup parmesan cheese

1. Heat an 8-quart soup pot over medium heat with olive oil and sliced shallots or onions. Cook, stirring occasionally for 3 minutes. 
2. Add the chopped garlic and oregano. Continue cooking until the garlic and onions begin to turn lightly golden. 
3. Add the broth, drained beans, torn tomatoes, tomato juices, kale ribbons. Bring the soup to a quick boil then reduce to a simmer. Cover and cook for 30-45 minutes.
4. Heat 2-3 tablespoons of olive oil until hot but not smoking.  Add the cubes of bread and toss to coat with olive oil. Toast until browned and crisp. Remove the croutons to paper towels to cool. 
5. Serve the Ribollita in bowls with croutons and a healthy sprinkling of parmesan cheese. 

Serves 6-8

2 tablespoons olive oil 
6 cloves garlic, sliced
2 ounces anchovy fillets, drained or anchovy paste 
½ teaspoon crushed red pepper flakes 
½ cup Kalamata olives, pitted and chopped- divide out 2 tablespoons for garnish 
1 (28-ounce) can crushed tomatoes 
1 (14.5-ounce) can diced tomatoes
1 14 oz can cannellini beans with liquid
3 cups vegetable or chicken stock
A few grinds black pepper 
3 Tbs capers, rinsed and chopped
1 cup flat leaf parsley, chopped- divide out 2 tablespoons for garnish

1. Heat a soup pot over medium-low heat with the oil, garlic, anchovies, and crushed pepper. Sauté the mixture until anchovies melt into the oil and completely dissolve and garlic is fragrant, about 3 minutes. 
2. Add the olives tomatoes, beans (with their liquid), and stock. Heat until soup comes to a boil then reduce the heat and simmer 15-30 minutes depending on how much time you have. 
3. Stir in the chopped capers and parsley. Taste and season with salt and pepper as needed.
4. To make the garnish, combine the reserved chopped olives and parsley in a small bowl. 
5. Ladle the soup into large bowls and serve with the garnish on top of each.

Additions:

• Cook up some sausage. Slice the cooked sausage and sear in the soup pot with 2 tablespoons of olive oil. Remove and set aside. Add to the cooked soup and cook to heat through. You can also sauté up sausage meat and add to the cooked meat.
• Add raw, peeled and deveined shrimp to the soup in the last 10 minutes of cooking.

Serves 4

2 pints sungold tomatoes (about 6 cups)
1/2 cup fesh, plain bread crumbs or 1/2 small pita bread, torn into 1/2-inch pieces
2 tablespoons Spanish sherry vinegar
3/4 cup extra-virgin olive oil
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 tablespoon salt plus fore to taste
black pepper to taste
1 cup bottled sparkling mineral water
1 cup hand-torn crouton-size bread pieces
1 hard-boiled egg
1 red bell pepper, seeded, ribs removed, finely minced
6 chives, finely minced

1. Place the tomatoes, breadcrumbs, vinegar, 1/2 cup of the oil, the turmeric, curry powder, 1 tablespoon salt, pepper, and sparkling water in a blender. Puree until smooth.
2. Strain the soup through a fine sieve into a medium mixing bowl, pushing it through with the back of a ladle. Discard the pulp and seeds and check the sou for seasoning. It should be a beautiful golden color. Chill for at least one hour. 
3. Chill 4 soup bowls for 20 minutes. 
4. Preheat the oven to 350 degrees.
5. In a small bowl, toss the hand-torn bread in the remaining 1/4 cup of olive oil and place them on a baking sheet. Season with salt and pepper to taste. Bake for about 7 minutes, until golden brown and crispy. Cool and set aside.
6. Grate the hard-boiled egg with the finest side of a box grater so that you have little egg "jimmies." Place them in a small bowl and season them with salt and pepper to taste. Set aside and chill.
7. Ladle the soup into the 4 chilled soup bowls. Serve immediately with the egg, peppers, croutons, and chives, all passed around separately so that guests can add condiments with each bite.

 

Serves 4-6
 
4 cups seedless watermelon, cut into chunks
1/4 large seedless cucumber, peeled and cubed
2 tablespoons red onion, diced
juice of one lime or lemon
1 cup fresh or frozen raspberries 
1/4 cup fresh cilantro, loosely packed and chopped
Salt and freshly ground pepper to taste
Garnish options:
1/4 red, orange, or yellow pepper, diced 
1/2 cup cucumber, diced
Thinly sliced cherry tomatoes
Float on top of each bowl-Edible flower petals-calendula, bachelor button, borage, marigold, mallow (edible flowers in Liz's gardens)
 

1. Place the watermelon, cucumber, lime juice, 3/4 cup raspberries (reserve 1/4 cup for garnish), and cilantro into a food processor or blender and process to the texture you prefer.
   
2. Season with salt and pepper to taste. Finish by adding 1/4 cup whole raspberries, diced pepper and/or cucumber.  Chill and serve with edible flowers on top.

 
If a thinner soup is desired, add a fruit juice or light bodied wine to thin out.

Recipe from the wonderful cookbook Small Victories by Julia Turshen

Serves 4-6

2 large leeks, split in half lengthwise and washed
A handful of fresh Italian parsley sprigs, stems and leaves separated
A handful of fresh mint sprigs, stems and leaves separated
A handful of fresh basil sprigs, stems and leaves separated
6 cups cold water
Kosher salt
3 Tablespoons unsalted butter
1 ½ cups frozen peas
Crème fraiche or sour cream for serving
Chives, chopped for serving

1. Roughly chop the dark green tops, root ends, and tough outer layers of the leeks and put them in a large pot with the 6 cups cold water. Roughly chop the remaining leeks(the white and light green parts), wash them, and set aside. 
   
   
2. To the pot, add the stems from the parsley, mint, and basil to the pot along with the water and 1 ½ tsp salt and bring to a boil. Lower the heat to a simmer and let the stock cook quietly for 30 minutes. Strain the stock through a fine-mesh strainer into a large bowl and set aside. Discard the contents of the strainer.
   
   
3. Wipe the pot dry and put it over medium heat. Add the butter, the reserved chopped and washed leeks, and a large pinch of salt and cook stirring, until the leeks are softened and translucent, about 10 minutes. Do not brown. 
   
   
4. Add the peas. Slowly pour in the warm stock, leaving any grit on the bottom of the bowl behind. Turn off the heat and let the soup cool to room temperature (the residual heat will cook the peas).
   
   
5. Once the soup has cooled, add the leaves from the parsley, mint, and basil to the pot. Puree the soup with an immersion blender, or with a regular blender. Season with salt and pepper. 
   ​
6. Reheat the soup and serve warm, or chill it thoroughly. Serve with crème fraiche and sprinkle with chives.

Variations:

• Puree or not! I love this soup partially pureed with lots of texture.
• Serve the soup cold on a hot day!
• Add 2 cups lettuce leaves or spinach leaves along with the peas in step 4. 
• Make the soup creamier by adding a scoop of sour cream or plain yogurt to your bowl and stir it all together.
• Add a protein-cooked chicken, shrimp, scallops, or even white beans. Puree the soup first, then add your protein to the pureed soup and heat through.
• Add diced potatoes to the soup while it is cooking. Add 5 minutes to the soup cooking time.
• Instead of soup, make a side dish. Add just enough stock (start with 1/2 cup) to the sautéed leeks and peas to warm the peas through. Turn off the heat and gently stir in 2 tablespoons of very cold butter to create a creamy finish. 

​Makes 10 cups
4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. *chicken parts w/joints will provide the most collagen to your stock
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 
1 teaspoon vinegar or lemon juice

1. Place the chicken parts, vegetables, herbs, and salt and pepper into a 6-quart Instant Pot and cover with 10 cups water. 

1. Lock the lid in its place and turn the release valve to SEALING position. Press SOUP/Broth button and adjust the time to 40 minutes. 
   
   
2. When the cooking is finished, allow the pressure drop naturally before opening (or wait 20 minutes before releasing it manually).
   
   
3. Strain the stock into a large pot or bowl. Use right away or let the stock cool to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Once refrigerated, your collagen stock will be very thick. Your stock can be refrigerated for up to 3 days or frozen for one year.

* If using whole chicken, once cooked, remove the meat and save to make salad or add to prepared soup.

Makes 18 small meatballs
 
1pound ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 teaspoons ginger, minced
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs
 

1. Preheat oven to 450 degrees.
2. Combine salt, black pepper, sesame oil, soy sauce, vinegar, scallion, cilantro, ginger, and garlic in the bowl of a food processor. Process until blended. 
3. In a medium bowl, combine the ground beef with the seasoning, egg, and breadcrumbs and mix well. 
4. Form the meat mixture into 1 1/2-inch balls and arrange on a baking sheet. Place in a lightly oiled baking pan and put into the oven. Cook for 15 minutes. Serve hot.

Variation
Southwest meatballs
1pound ground beef
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Southwest seasoning-see below
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs

Prepare and cook as above.

Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.

Serves 6
 
2 tablespoons olive oil 
1 onions, chopped
1 carrot, diced
2 ribs celery, diced
3 garlic cloves, minced
½ teaspoon red pepper flakes 
2 teaspoons ground cumin
1-28 oz can black beans
4 cups chicken broth 

Garnishes
1 limes cut into quarters 
1/2 cup cilantro, chopped
2 scallions, chopped

1. Heat oil in a heavy-bottomed soup pot over medium-low heat with onions, carrot, and celery. Cook, stirring occasionally, until vegetables are soft 8-10 minutes.
2. Add garlic, pepper flakes, and cumin. Cook, stirring until fragrant, about 2 minutes.
3. Stir in black beans with their liquid and the chicken broth. Increase heat bring to quick boil, then reduce heat to low and simmer, uncovered for 20 minutes.
4. To finish the soup, ladle 2 cups of the soup into food processor, blender, or use an immersion blender and process until smooth. Return the pureed soup to the pot.
5. Ladle the soup into bowls and serve immediately with lime and cilantro on the side.

 
Mexican Style
Serve these on the side to be added to soup to taste.
Cheddar cheese, shredded
Scallions, diced on the bias
Red Peppers, diced small
Avocado, small dice
Sour Cream

​Asian Style
Serve these on the side to be added to soup to taste.
Soy Sauce
Sesame oil
Extra Firm Tofu cut in small cubes
Scallions, diced on the bias
Red Peppers, diced small

Makes 12 cups

8 cups of chicken stock, homemade or store bought 
2 tablespoons butter
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
1 bay leaf
1 tsp fresh thyme leaves or ½ tsp dried
1-2 cups broccoli florets-fresh or frozen
1 cup frozen peas, thawed
1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup
2 cups cooked chicken, shredded
¼ cup finely chopped herbs- fresh dill, flat-leaf parsley, or other fresh herbs
Kosher salt and freshly ground black pepper
 

1. Using an 8-quart soup pot, heat the soup pot over medium-low heat with 2 tablespoons of butter. Add the carrots, onions, and celery. Cook for 5 minutes to release the aromatics from the vegetables. 
2. Add stock, bay leaf, and thyme. Raise the heat to reach a low boil and then lower heat to maintain a steady, gentle simmer. Cook for 20 minutes. 
3. Add the broccoli and cook for 5 minutes. 
4. Add the peas, spinach, shredded chicken, and fresh herbs. Continue to cook for 3 minutes or until heated through.
5. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze for 6 months.

My preferred brand of store bought stock base is Better Than Boullion

For chicken soup w/matzo balls:
Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:
Cook 4 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Store soup and noodles separately otherwise the noodle will absorb the broth and over thicken the soup.

4-6 Servings
2 tablespoons butter or olive oil
1 small onion-about 1 cup, diced
1 carrot-about 1 cup, diced small
2 teaspoons fresh ginger, chopped
2 teaspoons ground turmeric
2 pounds butternut squash, peeled and cut into 1-inch cubes  
3 ripe pears-divided (Bartlett, Anjou, or Bosc)
4-5cups vegetable or chicken stock
Salt and freshly ground pepper
2 tablespoons sour cream stirred with 2 teaspoons water
 
 

1. In a heavy bottomed soup pot add the butter, onions, and carrot and cook over medium-low heat until the onions are soft, about 5-7 minutes.
2. Peel the pears. Cut 2 of the pears into 1-inch pieces; these will be cooked with the soup. Cut 1 pear into small dice to be used as garnish.
3. Add the ginger and turmeric and cook for 1 minute.
4. Add the squash, pears (all but 1 cup reserved for garnish), and stock. Raise the heat and bring to a simmer and cook for 30 minutes.
5. Puree the soup using an immersion blender or standing blender. Add more stock if a thinner soup is preferred.
6. Ladle the soup in bowls, drizzle each serving with the sour cream and top with some of the reserved chopped pears.  Serve hot.

Makes 4-6 servings 
 
2 Tbs olive oil
1 large onion, diced
1 stalk celery, diced
3 garlic cloves, diced
1 tablespoon curry powder, if you prefer an herb: 2 tsp rosemary
1/8 tsp crushed red pepper
1 28-oz.can Italian plum tomatoes
1 15 ounce can diced tomatoes
4-5 cups vegetable stock or chicken stock 
2 Tbs sun-dried tomatoes packed in oil
1-pound raw U16 shrimp, thawed, peeled and deveined
Kosher salt and freshly ground pepper to taste
2 slices of Artisan Bread, cut into ½ inch cubes
2 tablespoons extra-virgin olive oil

1. Preheat oven to 400 degrees.
2. Drain the plum tomatoes, reserving the juice to add to the soup. Cut the drained plum tomatoes in half and place them on a lined baking sheet. Drizzle with extra-virgin olive oil. Roast in the oven for 20 minutes or until browned. Remove and add to the soup with the diced tomatoes.
3. Heat a heavy-bottomed soup pot over medium-low heat with the olive oil, onion, celery, and cook covered, until vegetables are tender, about 10 minutes.
4. Add the garlic, curry powder, and crushed red pepper. Cook for one additional minute.
5. Add the canned diced tomatoes, oven-roasted plum tomatoes and their reserved juice, and the stock. Bring the soup to a boil and then reduce heat to low, partially cover, and cook at a simmer for 40 minutes.
6. To prepare the croutons: Heat a large sauté pan over medium-high heat with the olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, and cool in the pan until ready to serve the soup.
7. To finish the soup: Partially puree the soup using an immersion blender. If using a regular blender or food processor, remove the solids and process the solids until smooth. Add the pureed solids back into the broth.
8. Bring the soup to a medium simmer and add the peeled and deveined shrimp. Cook until the shrimp are opaque, about 3-5 minutes. 
9. Season the soup with salt and pepper as needed. Serve hot or cold with croutons on top for garnish.

 
Variations:

• Chunky Tomato Soup: Don’t puree the soup. 
• Tomato Sauce: Reduce the stock to 2 cups, puree as directed and serve over pasta. 
• Cream of Tomato Soup: Decrease the chicken stock by 1 cup add 1 cup heavy cream just prior to serving.
• Tomato Spinach Soup: Add chopped fresh baby spinach or arugula to the soup after it has been pureed and cook with the sliced cherry tomatoes for 10 minutes. 
• Butternut squash croutons: Roast 2 cups butternut squash that have been cut into 1-inch cubes and tossed and 1 tablespoon extra-virgin olive oil and sprinkled with salt and pepper. Roast in a 450-degree oven for 10 minutes or until browned around the edges and fork tender. Serve on top of the soup as garnish. 
• Add any of the following to the soup recipe: Canned beans, shredded chicken, cooked sausage, cooked ground beef, sauteed mushrooms.​

​Adapted from a recipe by: Jacques Pepin

This soup is wonderfully flavorful and colorful. I prefer less fatty/oily fish like scrod, cod, halibut, snapper, bass, sole, and sword fish. You can also use sea scallops and shrimp or a combination of several. The rouille is a creamy mayonnaise-like sauce that is flavorful and adds a wonderful finish to the soup. Don't leave it out! I often use the rouille in other broth bases soups to add flavor. You can also use it in place of mayonnaise if you find you have leftovers. Tips for a quick fish stock below. Chicken stock if fine as well.

Serves 6-8 
Soup
3 Tbs olive oil
1 cup onions, diced 
1 cup celery, diced 
6 cups fish stock, or chicken stock
1 fennel bulb, diced 
1 Tbs fennel fronds, chopped
1 tsp fresh tarragon, chopped 
1 tsp fresh rosemary, chopped 
1 teaspoon turmeric
½ teaspoon thyme
1 cup fresh cherry tomatoes, cut in half 
2 pounds of fresh scrod or cod, cut into 2-inch chunks (other options-halibut, snapper, bass, sole, and sword fish, scallops, shrimp)
½ cup fresh flat leafed parsley, chopped 
Kosher salt
Pepper 
Rouille-recipe below
Croutons-recipe below

1. Place the olive oil, onions, and celery into a heavy-bottomed 8-quart soup pot over medium low heat. Cook the vegetables until they are soft, about 5-8 minutes.  
2. Add the stock, fennel bulb, fennel fronds, tarragon, rosemary, thyme, and turmeric. Bring the soup to a boil then immediately reduce heat to simmer and cook for 30 minutes, partially covered.
3. Remove about half of the solids and puree in a blender or food processor. Return the pureed vegetables to the soup pot.  
4. Add the cut tomatoes and pieces of fish to the soup pot. Simmer and cook for 10 minutes or until the fish is opaque. 
5. Add parsley and season with salt and pepper. Add Rouille to taste to the entire soup or serve at the table to allow each person add it to taste. Serve soup topped with croutons.

 
Rouille-a light mayonnaise 
4 to 5 cloves garlic, peeled 
1/4-cup fish soup
1 whole egg
1/8 teaspoon cayenne pepper 
1/2 cup olive oil 

1. Process the first four ingredients in a food processor.
2. Add the oil slowly to make a light mayonnaise. 
3. Add Rouille to taste to the entire pot of soup or serve at the table to allow each person to stir into their soup to taste.
   Refrigerate up to 5 days. It will thicken in refrigerator.

 
Croutons
¼ cup olive oil
2 cups 1-inch bread cubes-baguette or ciabatta
½ tsp kosher salt

1. Heat the oven to 375 degrees. 
2. Pour the olive oil onto a rimmed baking pan. Toss the bread cubes with the oil and the salt. 
3. Cook in the oven for 8-10 minutes or until browned and crisp. Serve with soup.

Quick Fish Stock
adapted from Serious Eats
2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons olive oil

1. Place fish bones and heads in a large bowl and cover with cold water. Stir in kosher salt until dissolved. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood (such as near spine).
2. In a large saucepan, heat oil over medium-high heat until shimmering. Add the fish heads and bones and cook, stirring, until it begins to steam. Add 4 cups water (liquid should just barely cover heads and bones; if not, add just enough more to barely cover). 
3. Bring liquid to a gentle simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
4. Strain fish stock through a fine-mesh strainer. Use right away or chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

​4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. 
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 
12 cups water-cold or room temperature

1. Place the chicken parts into a large stock pot. Add vegetables, herbs, and salt and pepper and cover with 12 cups water. 
2. Bring the water to a low boil and immediately reduce heat to maintain a gentle simmer. Simmer, uncovered 1 ½ to 3 hours, occasionally skimming off the foam that comes to the surface.  The longer you simmer, the more concentrated the flavor. Note that the amount of finished stock will be reduced with a longer cooking time due to the evaporation in cooking.
3. Strain the stock into a large pot or bowl. Use right away or let the stock come to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Stock can be refrigerated for up to 3 days or frozen for one year.

* If using whole chicken, bone in breast, or thighs, once cooked  for 40 minutes, you can remove the meat from the bone and add the bones back to the stock to continue cooking. This will result in a better textured meat to use in soup or salad. 

Stock after 12 hours in refrigerator

Chicken Soup with Matzo Balls served in my Grandmother's soup bowl. A bowl of memory delight!

Serves 4-6

8 cups of chicken stock (see Liz's recipe for Homemade Chicken Stock)
**directions for using store bought stock include in instructions. I like "Better Than Bullion" chicken base
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
2-3 cups cooked, chicken-shredded
2 tablespoons minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish
Kosher salt and freshly ground black pepper

1. Using an 8 quart soup pot, combine the stock, carrots, onions, and celery. Bring to a boil and then immediately lower the heat so the soup is bubbling gently. Cook for 20 minutes or until carrots are soft.

        **If using a store bought stock, heat the soup pot over medium heat with 2 tablespoons of butter and      add the carrots, onions, celery, and one bayleaf and 1tsp fresh thyme or 1/2 tsp dried. Cook for 5 minutes to release the aromatics from the vegetables and herbs. Then add the store bought stock and simmer for 20 minutes.

1. Add the shredded chicken and fresh herbs and continue to cook for 5 minutes to heat the chicken  and to release the aromatics from the herbs.
2. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze.

  
For chicken vegetable soup add:

• 1 cup broccoli or cauliflower florets-add 10 minutes before the soup is done cooking.
• 1 cup frozen peas-add with shredded chicken
• 1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup- add with shredded chicken

For chicken soup w/matzo balls:

• Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:

• Cook 4-6 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Alternatively, add uncooked egg noodles to the cooked soup and cook until the noodles are tender, 5-8 minutes.

Serves 4-6
 
*6 oz Andouille sausage, diced
2 Tbs olive oil
2 Tbs unsalted butter 1 medium onion, diced (about 2 cups)
2 celery stalks, diced (about 1 cup)
2 large garlic cloves, minced
2 bay leaves
1 tsp dried thyme, 2 tsp fresh
2 small red potatoes cut into 1-inch dice
6 cups chicken stock
2 cups whole milk
½ lb corn kernels, fresh or frozen
1 cup cherry tomatoes, cut in half
3 Tbs flat leafed parsley, chopped
Salt & pepper to taste

1. Heat a heavy bottomed soup pot with olive oil over medium heat. Add the Andouille and cook until browned. Remove the sausage to a paper towel.

2. Lower the heat to medium-low and add the butter to the pot with the onions, celery, garlic, and bay leaves. Cook until the onions and celery are soft, about 5 minutes.
 
3. Add the thyme, potatoes, and the chicken stock and bring to a simmer. Cook until the potatoes are soft, about 10 minutes. and remove the bay leaves. 

4. If you like a thickened the soup, remove 2 cups of the soup with vegetables and puree using a blender or food processor. Add this back to the soup. Or, you can use an immersion blender to partially puree the vegetables in the pot.

5. Bring the soup back to a simmer and add the milk, sausage, corn, tomatoes and parsley. Simmer gently for an additional 10 minutes. Season with salt and pepper to taste.
​
6. Serve hot or let the soup cool to room temperature and refrigerate up to 3 days or freeze.
  
*if you would rather use bacon, use 1/3 pound thick-cut, smoked bacon  

​Servings 6
2 tablespoons olive oil 
2 pounds ground beef
2 cups onions, chopped-about 1 large onion
4 garlic cloves, chopped 
1 tablespoon chili powder
1 tablespoon ground cumin
½-1 teaspoon crushed red pepper or chipotle powder (for a smokey flavor)  
3 15.5-ounce canned beans, drained and rinsed-red, black or white beans, and garbanzo beans can be mixed 
2 14.5-ounce cans diced tomatoes with juice
3-4 cups broth-chicken, beef, or vegetable-Add more or less broth depending on how thick you like your chili. 
2 ounces dark chocolate
Kosher salt
Freshly ground pepper
For serving:
1 cup sharp cheddar cheese
½ cup sour cream
1 cup fresh cilantro, chopped
1 bunch scallion, chopped

1. Heat an 8-quart pot or Dutch oven over medium flame, with olive oil.  Add the ground beef and cook until browned. I like to leave the meat in larger chunks, but you can break it down as it cooks if you like it finer. When fully cooked, remove the ground meat and set aside. Leave 3 tablespoons of fat in the pan.
2. Add the onions and sauté 5 minutes or until the onions are soft. 
3. Add the garlic and spices and cook stirring for 1 minute until fragrant. 
4. Add the beans, tomatoes, broth, and chocolate to the onion mix. Bring the chili to a simmer and cook, stirring occasionally for 30 minutes. Season to taste with salt and pepper.
5. To thicken the chili, roughly puree 2 cups of the chili using an immersion or regular blender. Add the puree mix back into the chili along with the cooked beef. Heat to warm through. 
6. To serve, ladle the chili into bowls. Serve with cheese, sour cream, cilantro, and scallions on the side. 

 
Additions: Red peppers, zucchini, butternut squash, mushrooms, shredded chicken.

There is nothing better than a recipe that does double or triple duty.  To find a recipe that starts as one recipe and then becomes something very different by adding or subtracting just a few ingredients makes meal planning so much easier.
​   
Makes about 2 cups

2 tsp olive oil
2 cloves of garlic, chopped
1 Tbs of fresh ginger, chopped
1 can of black beans (15 ounces), drained and rinsed 
1 cup chicken stock or water
1 tsp toasted sesame oil
2 tsp soy sauce or Bragg's Aminos
Pinch crushed red pepper
2 Tbs fresh cilantro, chopped
2 pieces of scallion, sliced thin on the diagonal.

1. Heat oil, garlic, and ginger in a saucepan over low heat and cook, stirring for 2 minutes (do not brown).  
2. Add the rinsed black beans, stock, sesame oil, soy sauce, and crushed red pepper. Simmer over low heat for 10 minutes.  Add more stock if you would like a saucier consistency.
3. Finish with fresh cilantro and sliced scallions.

Serving options:
Serve over fish, chicken, beef, or pork.  You can also serve it over rice, spaghetti squash, or steamed broccoli.  Add chicken or vegetable stock the sauce and it create a soup.  Take that soup and puree it, add some left over chicken and it becomes an Asian chili.  To take this recipe and turn it into a Mexican or Latin dish, leave out the ginger, soy sauce, and sesame oil and add in chipotle!  The possibilities are endless. My Asian Black Bean Sauce is one of my favorite multi-use recipes.  The ingredients are always part of my pantry supplies. This recipe freezes well for later use.

Serves 6
¼ pound smoked thick-cut bacon, diced
2 tablespoons butter
1 large onion, diced
2 stalks celery, diced
1 teaspoon fresh thyme or ½ teaspoon dried
2 medium *potatoes, unpeeled, ½ inch dice
1 tsp kosher salt
4 cups whole kernel corn (about 4 ears of corn)
4 cups whole milk 
1 cup potato water
1 ½ tsp salt
¼ tsp pepper
¼ cup parsley, chopped

1. Heat a large heavy-bottomed soup pot over medium-low heat. Melt the butter and add the bacon, onion, celery, and thyme.  Sauté until the onions and celery are soft, about 8 minutes.
2. In a separate saucepan, add the diced potatoes and 1 teaspoon of salt. Add enough water to cover the potatoes. Cook until the potatoes are fragrant and just fork tender.
3. Add the potatoes, 1 cup of their water, corn, milk, salt and pepper to the cooked onions and celery in the soup pot. Bring to a simmer and cook for 5 minutes to heat through and cook the corn. Taste to see if you need more salt and pepper. Add the chopped parsley just before serving.
   
   *Yukon Gold, Russet, or Red Potatoes, sweet potatoes can be used as well.

Additions: Cherry tomatoes (sliced in half), cooked shredded chicken, raw or cooked seafood-if using raw, add to the soup in the last 5 minutes of cooking to cook through. 

Serves 4
1 bundle Soba Noodles
1 Tbs sesame oil
6 cups vegetable, chicken, or beef stock
1-inch piece of fresh ginger, sliced thinly or chopped fine
1 garlic clove, sliced thinly or chopped fine
2 Tbs soy sauce or Bragg’s Aminos
2 Tbs Oyster Sauce
2 cups fresh mushrooms, sliced thinly (cremini, white button, shiitake, oyster, enoki) 
2 small bok choy, chopped
Korean meatballs-recipe below
Toppings
2 Scallions, sliced thin on the bias
2 Tbs sesame seeds
12 leaves Thai or Italian sweet basil sliced thinly
​½ bunch Cilantro leaves and stems chopped
1 lime, quartered
Sriracha sauce

1. Cook the soba noodles according to package directions (about 5 minutes). Drain well, rinse with cold water, and drizzle with sesame oil. Divide the noodles between 4 soup bowls.
2. In a medium saucepan, heat the stock, ginger, garlic, soy sauce, oyster sauce, mushrooms, and bok choy (white parts and leaves). Heat to a simmer and cook for 5 minutes. Remove from heat. 
3. Divide the soup over the noodles and top each serving with 4-5 cooked Korean meatballs and any extras you'd like to add. Serve the soup hot and offer lime and sriracha sauce at the table.

Makes 18 small meatballs
 
1pound ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 teaspoons ginger, minced
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs
 

1. Preheat oven to 450 degrees.
2. Combine salt, black pepper, sesame oil, soy sauce, vinegar, scallion, cilantro, ginger, and garlic in the bowl of a food processor. Process until blended. 
3. In a medium bowl, combine the ground beef with the seasoning, egg, and breadcrumbs and mix well. 
4. Form the meat mixture into 1 1/2-inch balls and arrange on a baking sheet. Place in a lightly oiled baking pan and put into the oven. Cook for 15 minutes. Serve hot.