Soup Recipes

dreamstime-4515606.jpgPotato Leek Soup
5-6 large leeks
1 large yellow onion
1 pound russet potatoes
3 Tb extra virgin olive oil
4-5 cups chicken stock
1 tsp salt
1/8 tsp fresh ground pepper
Bundle of fresh chives

Thoroughly wash and chop leeks and chop 1/8” thick.  Chop onion. Peel potatoes and chop into ¼ cubes.
In a large saucepan heat olive oil. Add leeks and and onion and stir. Cover and cook until tender – approximately 15 minutes. Stir often to make sure vegetables do not stick to bottom of pan.

Add 4 cups of chicken stock, potatoes, and salt to the pan. Raise the heat to medium-high and bring to boil. As soon as it boils, reduce heat and cover. Cook until potatoes are tender when pierced with a fork (about 15 minutes). Uncover and remove from heat. Allow to cool. Once cooled, insert an immersion blender or run through food processor until smooth. Serve with chive garnish.

Minestrone Soup
1 cup dry navy beans
2 cups beef stock
6 cups water
2 Tb California Olive Oil EVOO
1 large onion chopped
1 clove garlic, chopped
3 large carrots, chopped
3 stalks celery, chopped
2 Tb sugar
1 tsp fresh basil, crushed
1/8 tsp black pepper
¼ cup parsley, chopped
1 cup raw potatoes, diced
1 cup asparagus, diced
4 cups squash, cooked and mashed
1 cup fresh green beans, diced
1 cup frozen green peas
1 cup tomatoes, cooked and chopped
1 cup noodles of your choice (egg, elbow macaroni, etc)
1 tsp salt
½ cup parmesan cheese
In large stock pot heat California Olive Oil EVOO. Add onion, garlic, carrots, celery, and beans. Add stock and all other ingredients and simmer 3-4 hours. Stir in Parmesan cheese just before serving. Serves 10-12 and may be frozen.

Chicken Poblano Chowder
¼ cup extra virgin olive oil
3 large carrots, diced
2 large onions, diced
5 stalks celery, diced
1/8 cup minced garlic
3-4 large poblano peppers, seeded and cut into ½ inch cubes
1 tsp salt
½ tsp white pepper
¼ tsp cumin
¼ tsp dried thyme
1 Tb chicken bouillion granules (or more to taste once soup is complete)
3 quarts chicken broth
1`/2 bunch fresh cilantro leaves, minced
3 cups diced grilled chicken
1 stick unsalted butter
1 cup all purpose flour
½ tsp hot sauce (or more to taste)
1 cup heavy cream
Preparation: Heat olive oil in large stockpot. Add carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin, and thyme. Saute for 7-8 minutes or until vegetables begin to soften. Stir in chicken bouillion. Add chicken broth and cilantro and cook 10-12 minutes or until carrots are tender. Stir in chicken. In a separate pan heat butter. Add the flour and stir to combine and cook 3-4 minutes to cook the flour. Do not allow mixture to brown. Ladel 1 cup of the hot liquid from the stockpot into the flour mixture, whisking constantly. Add another cup or two of stock liquid to the flour mixture and whisk. Pour the flour mixture into the stockpot and mix. Add heavy cream and hot sauce and simmer 20 minutes. Serve.