Soups |
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
|
Three Sisters Corn Chowder
P | VEG | V | GF Makes 3 quarts. Serves 9 to 12, depending on the rest of the menu. Click here to print. Ingredients 6-8 ears fresh corn, kernels removed OR 14-16 oz bag of frozen corn 1 medium onion, diced 2 stalks celery, including leaves, diced 1 red bell pepper, diced 3 TBSP vegetable or canola oil, divided 1 baking potato, russet, peeled & cut into ½ inch cubes ½ lb fresh green beans, cut into ½ inch pieces 1 medium zucchini or yellow squash, cut into ½ inch pieces 1 qt vegetable broth 1 qt (box) unsweetened coconut milk Salt & pepper ½ fresh lime 1-2 TBSP fresh herbs of your choice – parsley, sage, tarragon, or basil – chopped Directions
|
Creamy Vegetable Soup
P | VEG | V Serves 4 – 6 depending on the rest of the menu. This is a master recipe. Use the technique to make this type of soup with any vegetable you like. Adapted from Chef Cindy’s Cream of Whatever Soup, Wegmans Click here to print. Ingredients 1 lb (about 4 C) vegetable (cauliflower, broccoli, carrots, mushrooms, chopped small) 1 small onion, diced 1 rib celery, diced 1-2 cloves garlic, chopped 4 TBSP canola oil 4 TBSP flour 4 C vegetable broth 1 C milk or nut milk Salt & pepper to taste Directions
|
Creamy Peanut Soup - P | VEG | V | GF
Serves 4 to 6, depending on the rest of the menu Creamy and savory, this delicious soup was popular during the colonial period and supposedly a favorite of George Washington’s. It’s easy to make and great for Thanksgiving, especially if it’s cold outside. Hand your guests a mug of hot soup when they arrive. It’s delicious to sip and you don’t need a spoon. This recipe is also easy to double or triple for a large crowd. Adapted from The Frugal Gourmet Cooks American by Jeff Smith Click here to print. Ingredients 1 qt (4 C) vegetable broth 2 medium carrots, diced 1 medium yellow onion, diced 12 oz peanut butter, unsweetened 1 cup parve, unsweetened soymilk About ¼ teaspoon cayenne pepper or slightly less to taste 1 teaspoon kosher salt freshly ground pepper to taste ½ cup dry roasted peanuts, roughly chopped for garnish Directions
|