Broccoli Cheddar Soup

 

Ingredients:

½ medium onion, chopped
4 cloves of garlic, minced
¼ cup melted butter
¼ cup flour
2 cups of heavy cream
2 cups of chicken stock
2 large crowns of broccoli, chopped
8 oz extra sharp white cheddar cheese, grated
¼ tsp nutmeg
Salt and pepper

Preparation:

In a large pot, sauté onion and garlic in butter without letting them brown, and set aside. Melt butter and whisk in the flour, stirring constantly for 3 minutes. Then, add the heavy cream, still stirring. When blended together, add the chicken stock, stirring constantly, and let simmer for 15 minutes. Add the onions, garlic, and broccoli, and simmer for another 20 minutes. Salt and pepper to taste. Lastly, add the cheese, stirring until the cheese is completely melted. (Shredding the cheese helps this quicken this step). Add in the nutmeg, and serve.

Serves 4.

organic sharp white cheddar, kimberton whole foods.

organic broccoli, kimberton whole foods.

organic onion, turning roots farm.

organic flour, kimberton whole foods.

organic nutmeg, kimberton whole foods.

organic garlic, kimberton whole foods.

organic heavy whipping cream, seven stars farm!

organic chicken stock, homemade.

caramelized onions.

pouring the stock into the roux.

broccoli into the pot.

stirring in the cheddar.

Campania Minestrone

Ingredients:

3 cloves of garlic thinly sliced
1 medium onion, sliced into rings
9 cups of vegetable stock
7 oz green beans, chopped into thirds
5 carrots, chopped
6 stalks of celery, chopped
1 large russet potato, chopped
2 leeks, cut into ¼ inch rings, lighter part only
10 oz of savoy cabbage, sliced thinly
5 oz shelled peas
3 ½ oz soup pasta
1 handful of chopped parsley
Salt and pepper

Preparation:

In a large pot, add onion and garlic. When they begin to turn slightly brown, pour in the vegetable stock, bring to a boil, and simmer for 15 minutes. Add the green beans, celery, potatoes and carrots, and simmer for 10 minutes. Then add the leeks and cabbage, and simmer for another 5 minutes. Lastly, add in the peas and pasta, and simmer for the final 10 minutes. Add in parsley right before serving.

Serves  6-8.

organic celery, kimberton whole foods.

organic onion and garlic, turning roots farm.

organic green beans, kimberton whole foods.

organic russet potato, kimberton whole foods.

organic carrots, kimberton whole foods.

organic soup pasta, kimberton whole foods.

organic savoy cabbage, kimberton whole foods.

organic leeks, kimberton whole foods.

organic peas, kimberton whole foods.

organic flat leaf parsley, kimberton whole foods.

organic vegetable stock, homemade.

pouring in cabbage and leeks.

pouring in peas.

compost reminder: do it if you can!

Lemon Chicken Orzo

Ingredients:

9 cups of chicken broth
2 tsp of olive oil
1 tbsp of butter
1 1/2 cups carrots, chopped
1 1/2 onions, chopped
1 cup celery, chopped
1 garlic clove, minced
1 tsp fresh thyme
2 tsp salt
1 roasted chicken, 3 cups, shredded
8 oz orzo
¼ cup flat leaf parsley
¼ cup of any greens (spinach/swiss chard)
2 ½  tsp lemon rind, grated
Fresh juice of 2 lemons
½ tsp black pepper

Preparation:

Heat oil and butter in a large pot. Add onion, garlic, carrots, celery, thyme, and grated lemon rind. Season with salt and pepper. When vegetables are soft, add chicken broth and lemon juice, bring to a boil. Add chicken and orzo, and simmer until the orzo is cooked. Add the chard and serve with fresh parsley.

Serves 6.

organic shallots, kimberton whole foods.

organic celery, kimberton whole foods.

organic flat leaf parsley, kimberton whole foods.

organic garlic, turning roots farm.

organic thyme, our garden.

organic carrots, turning roots farm.

organic russian kale, turning roots farm.

organic lemon, kimberton whole foods.

organic chicken broth, homemade.

organic chicken from last nights dinner, trader joes.

organic orzo, trader joes.

  

 

Tom Kha With Shrimp

Ingredients:

1 can coconut milk

4 cups chicken broth
Pinch of salt
2 stalks of lemongrass, chopped
3 shallots, sliced
2 cloves of garlic, minced
1 chili pepper, halved
5, 1 inch pieces of fresh ginger
Zest of 1 lime
Juice of that lime
3-4 raw shrimp per serving
3-4 mushrooms per serving
1 handful of fresh cilantro
2 tomatoes, sectioned

Preparation:

In a saucepan, on low, heat coconut milk and chicken broth. Add shallots, garlic, lemongrass, salt, lime zest, and ginger. Simmer for 20 minutes. Saute shrimp with tails on, until they turn pink, and set aside. Pour the soup through a strainer to remove chunks, and push them against the strainer, to extract the flavors behavior pour it back into the pot. Add shrimp and mushrooms to the pot and bring back up to a boil. When ready to serve, add cilantro, tomatoes, and lime juice.

Serves 4.

organic shiitake mushrooms, kimberton whole foods.

organic coconut milk, kimberton whole foods.

organic garlic, turning roots farm.

organic tomatoes, turning roots farm.

organic shallots, kimberton whole foods.

organic cilantro, our garden.

organic ginger, kimberton whole foods.

organic lime, kimberton whole foods.

organic lemongrass, kimberton whole foods.

fresh raw shrimp, kim's seafood.

shrimp turning pink.

fresh squeezed lime.

organic chicken broth, homemade.

straining soup.