Chilled Avocado Soup

(serves 4)

Ingredients:

3 avocado (ripe)
2 tbsp lemon juice
2 tsp sugar
1/8 tsp white pepper
1/2 tsp salt
1/2 jalapeno pepper, minced
1 green onion, thinly sliced
1 cup cream
2 cups chicken stock
Fresh mint to garnish

Method:
Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lemon juice, sugar, salt, pepper, jalapeno, 1 cup chicken broth and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining chicken broth. Whisk with wire whisk until well blender. Put plastic wrap directly onto the soup and put into the refrigerator for at least 2 hours.

Serve chilled and enjoy this fantastic summer soup, garnished with mint leaves.

Heritage Beef Stew

Ingredients:

3 slices bacon
1 lb. lean stew beef
1 (16 oz.) can diced tomatoes
2 C. beef broth or bouillon
1 C. water
2 celery ribs sliced
2 medium onions, chopped
2 garlic cloves, minced
2 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 Tbsp. flour
Salt and pepper to taste
4 medium carrots, sliced thick
4 small potatoes, cubed

Directions:

Fry bacon in stew pot. Remove bacon and drain on paper towel. Add stew meat to pot and sear. Lower heat and add tomatoes, beef broth, water, celery, onion, garlic, Worcestershire sauce, and chili powder. Simmer for 2 hours or until beef is tender. Remove 1/3 C. broth from stew and cool. Mix with flour. Stir until smooth. Add flour mixture to stew to thicken. Add salt, pepper, carrots, and potatoes. Cook 30 minutes or until carrots and potatoes are done. Crumble cooled bacon and add to pot. Good served with cornbread and green salad.

End Of Summer Beefy BBQ Stew

Ingredients:
2 lbs stew meat
3 tbsp olive oil
1 cup onion, sliced
1/2 cup yellow pepper, chopped
1 large clove garlic, finely minced
2 cup stock (preferably beef)
1/2 tsp salt
1/8 tsp pepper
1 can (8 oz.) chopped tomatoes
1 can (4 oz.) mushrooms
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water

Instructions:
In frying pan sauté sliced onion, pepper, garlic and meat in olive oil. Add stock, salt and pepper, tomatoes, mushrooms and barbecue sauce and cook for a few minutes. Place in slow cooker and cook on low heat for about 8-10 hours. Just before serving, mix cold water and cornstarch in a little bowl and add to the stew to thicken.

Serve with hot brown rice.

Creamy Potato and Carrot Soup

Serves approximately 6

Ingredients:
2 tbsp butter
2 medium onions, chopped
1 clove of garlic, minced
5 cups vegetable broth
3 cups diced carrots
3 cups diced potatoes
1 tsp Italian seasoning
1 bay leaf
Salt and pepper
Flaked almonds to garnish

Instructions
Melt butter in a large saucepan and sauté onions and garlic until cooked. Add the broth, vegetables, Italian spice and bay leaf. Bring to a quick boil, then lower temperature and simmer until the vegetables are tender, about 20 minutes. Remove the bay leaf and blend the soup until smooth. Season with pepper and salt and sprinkle with flaked almonds.

Serve immediately with crusty bread.

Creamy Avocado Gizpacho

3 ripe avocado
2 tbsp fresh lime juice
2 tsp fine sugar
1/8 tsp white pepper
1/2 tsp salt
1 green onion, thinly sliced
1 cup heavy cream
2 cups chicken or vegetable stock
Fresh mint to garnish (optional)

Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lime juice, sugar, salt, pepper, 1 cup stock, and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining stock. Whisk until well blended. Place plastic wrap directly onto the soup and cool in refrigerator for at least 2 hours. Garnish and serve chilled.

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Beefy BBQ Stew

2 lbs stew meat
3 tbsp olive oil
1 cup onion, sliced
1/2 cup yellow pepper, chopped
1 large clove garlic, finely minced
2 cup stock (preferably beef)
1/2 tsp salt
1/8 tsp pepper
1 can (8 oz.) chopped tomatoes
1 can (4 oz.) mushrooms
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water

In frying pan sauté sliced onion, pepper, garlic and meat in olive oil. Add stock, salt and pepper, tomatoes, mushrooms and barbecue sauce and cook for a few minutes. Place in slow cooker and cook on low heat for about 8-10 hours. Just before serving, mix cold water and cornstarch in a little bowl and add to the stew to thicken. Serve over rice.

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Corn and Sweet Potato Soup

1 large yellow onion, chopped
2 cups water
2 lbs sweet potatoes, peeled and diced
1 ½ tbsp olive oil
4 cups vegetable stock
3 cups corn, tinned
1 red bell pepper, minced
1 fresh jalapeno, minced
1 cup milk
Juice of ½ lemon
Salt
2 -3 tbsp heavy cream
garnish with parsley (optional)

Place diced sweet potatoes, water and vegetable stock in a pot and simmer for about 20 minutes or until tender.

In the meantime, heat olive oil in a skillet, add onion and a pinch of salt, and fry until nice and brown.

Add the onions to the potatoes. Mix well. Purée the soup with a blender. Once smooth, add corn, peppers and milk and simmer until tender. Then mix in lemon juice and salt. Stir in cream and serve immediately.

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Baked Winter Squash Soup

4 tablespoons olive oil
1 onion, peeled and chopped
1 butternut squash
1 acorn squash
2 carrots, peeled and chopped
5 cups chicken stock
2 tablespoons brown sugar
2 tablespoons dark rum
¼ teaspoon ground ginger
Salt
Pinch of cayenne pepper

1. Cut squash in half and scoop out seeds. Place in a roasting pan and lightly brush the squash with some of the olive oil and sprinkle the brown sugar over them. Bake the squash in the oven at 350f until tender.

2. Add the rest of the olive oil to a soup pot and cook the onions and carrots for 10 minutes. Add the stock and spices and bring to a boil.

3. Scoop out the pulp of the cooked squash and add to the stock and let simmer for 10 minutes. Add the rum.

4. Puree in a blender; adjust the seasonings and serve.

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Cream of Fennel Soup

2 tablespoons butter
4 Fennel bulbs, chopped
1 onion, chopped
3 cups chicken stock
3 tablespoons anise liqueur
½ cup 35% cream
Salt and freshly ground pepper

1. Melt the butter in a soup pot and add the fennel and onions. Stir over medium heat for 10 minutes.

2. Add the stock and salt and bring to a boil, then let simmer for 30 minutes.

3. Puree the soup on a blender until smooth.

4. Add the liqueur, cream and pepper. Do not bring to a boil or the cream may curdle.

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Barley and Mushroom Soup

4 tablespoons butter
1 ½ cups onions, chopped
1 carrot, peeled and diced
2 cups mushrooms, sliced
½ cup fresh parsley, chopped
5 cups beef broth
1 cup red wine
½ cup pearl barley
Salt & freshly ground pepper

1. Melt the butter in a stockpot and add the onions, cook over medium heat for 5 minutes. Add the carrots and mushrooms and cook for another 5 minutes.

2. Add the remaining ingredients and bring to a boil, let boil 1 minute and then lower heat and let simmer for 1 hour or until barley is tender.

3. Adjust seasonings.

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