watermelon gazpacho

Martha Stewart's Watermelon Gazpacho
5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
1/2 cup cranberry juice 
1 cup peeled, seeded, and diced cucumber 
1 cup diced celery (about 2 stalks) 
3/4 cup diced red bell pepper (about 1 pepper) 
1/4 cup diced red onion 
1/4 cup fresh mint leaves, minced 
1/4 cup fresh parsley, minced 
Juice of 1 lime (about 3 tablespoons) 
1 1/2 tablespoons sherry vinegar 
1 tablespoon jalapeño pepper, minced

Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.

Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

Love this stuff! I collected the recipe from Martha Stewart years ago.

cucumber gazpacho

3 c plain yogurt, preferably Greek style or whole milk
5 English cucumbers, peeled, seeded and roughly chopped
1 sweet green pepper, seeded and roughly chopped
4 stalks celery, roughly chopped
3 scallions, white and green parts, roughly chopped
1/2 bunch fresh cilantro, leaves and stems
1/2 bunch fresh dill, leaves only, plus a few sprigs for garnish
Kosher salt and freshly ground pepper
Sugar
2 pink radishes, grated, for garnish

In blender or food processor, purée the yogurt, cucumber, green pepper, celery, scallions, cilantro, and dill leaves in batches until smooth. Season with salt, pepper and sugar to taste. Cover and refrigerate for at least 2 hours or for up to 2 days.

Serve the soup in chilled bowls or salted glasses (rub rims with a lime wedge, then dip them in kosher salt and chill) with dill sprigs and grated radish for garnish.

white bean soup with mini lamb meatballs

recipe via bitching camero

1 lb. ground lamb
1/4 cup breadcrumbs
1/2 cup ricotta
1 tsp. salt
freshly ground black pepper

1 tbsp. olive oil
1 yellow onion, finely diced
5 cloves garlic, minced
6 cups chicken stock
1/2 tsp. cayenne pepper (optional)
1 tbsp. tomato paste
1 15 oz. can of Canellini beans, drained and rinsed
1 cup whole wheat Ditali pasta (or other short pasta like elbows or orzo)
1 bunch (about 4 cups) Lacinato Kale (or regular kale), roughly chopped
1 tbsp. fresh lemon juice

good olive oil for drizzling
Parmesan cheese for grating

Combine the lamb, breadcrumbs, ricotta, salt and pepper in bowl until evenly mixed. Set aside.

Set a large pot over medium heat. Once it’s hot, heat the olive oil then add the onions and saute until soft and beginning to brown, about 7 minutes. Add the garlic and cook for an additional minute.

Add the stock, tomato paste and cayenne pepper and simmer for a couple of minutes. Add the kale, beans, pasta and lemon juice.

While the soup is simmering, use a teaspoon measure to scoop up the lamb mixture and gently drop them into the pot to simmer. Continue until you run out of lamb.

Let the soup simmer for about 10 minutes, stirring gently, or until the lamb is cooked through. Taste and adjust the seasoning as needed.

Ladle into bowls, drizzle with olive oil and add a dusting of freshly ground Parmesan cheese. Makes 6 entree-sized portions.

Made this when Sandy and Doug came to dinner in October 2010. Tastes like you should make it over a campfire after jumping off your sweaty horse. 

blue mussel and sweet potato chowder with spicy butter

3 lb mussels
1 c water
2 large sweet potatoes, peeled & shredded
1 medium onion, chopped
2 large stalks celery, chopped
2 c milk
Salt and pepper to taste
1/2 c fresh parsley, chopped

Prepare mussels by debearding and discarding any that do not close when rinsed under cold water. In a large pot, bring water to a boil, add mussels and steam until mussels open (approx 6 min). Discard any that do not open. Strain mussel liquid and reserve. Remove mussels from shells and refrigerate. Save a couple of the half shells for garnish.

Simmer sweet potatoes, onion and celery in milk and mussel liquid for 30 min. The milk will separate when cooking but will cream together again when pureed. Cool and puree in batches. This chowder is best when made one day in advance and reheated just prior to serving.

To serve, add mussels and parsley to the chowder and gently reheat. Serve with a drizzle of spicy butter.

spicy butter

2 tbsp heavy cream                         
1/4 tsp cayenne                    
1/4 tsp ground cloves
1/4 c brown sugar                            
1/4 c butter
Bring cream, brown sugar and spices to a simmer in a small saucepan. Slowly whisk in the butter until combined.

Reminds me of Wendi! Haven't made it much since we left Newfoundland and access to fresh mussels.

potato leek soup

4 medium potatoes, peeled and sliced
1 large carrot, peeled and sliced thin
1 large leek, use 9" and discard the rest of the green
1/2 large onion, chopped
3 c water
1 - 13 oz can evaporated milk
2 tsp butter
1/4 tsp dried sweet basil
1/4 tsp dried parsley
1 tsp salt
1 tsp pepper
Pinch nutmeg

Put potatoes, carrot, leek and onion in a pot with the 3 c of water. Bring to boil, simmer until tender. Purée in blender, then add butter. Return to pot and add evaporated milk, basil, parsley, salt, pepper and nutmeg. Heat, but do not boil. Makes enough for 4 generous servings

My mother gave me this one. It's simple, straightforward and tasty.

french onion soup

3 tbsp unsalted butter
4 medium red onions, thinly sliced
1/2 c dry red wine
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1/2 tsp dried basil
1/2 tsp dried thyme
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 bay leaf
7 c vegetable or beef stock
1 c shredded Gruyère cheese
Grated Parmesan cheese

In a large soup pot, melt butter then sauté onions and garlic for 5 minutes. Pour in red wine and simmer 3-4 minutes or until mixture is reduced by half. Add mustard, balsamic vinegar, Worcestershire sauce and spices; pour in stock. Simmer 15 minutes.

Remove bay leaf. Add Gruyère and simmer, stirring constantly, for 5 minutes. Garnish with grated Parmesan to serve. Makes 6 servings

tomato white bean soup with red wine

1 can stewed tomatoes (796 mL)
1 1/2 c cooked white (navy) beans
1/4 c chopped fresh basil
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/2 tsp hot pepper flakes
1/2 tsp each sea salt and pepper
1 bay leaf
6 c vegetable stock
1/2 c red wine
1/4 c chopped fresh parsley

In a large soup pot, combine tomatoes and their juice, white beans, basil, oregano, thyme, hot pepper flakes, salt, pepper and bay leaf; pour in stock and wine and bring to boil. Reduce heat and simmer for 15 minutes. Remove bay leaf. Garnish with parsley to serve. Makes 6 servings

chicken and black bean soup

5 c chicken stock
2 - 540 mL cans black beans, rinsed and drained
1 - 398 mL can stewed tomatoes
1 - 341 mL can corn kernels, drained OR 1 1/2 c frozen corn
3 garlic cloves, chopped fine
2 jalapeños, seeded + chopped fine
2 tsp ground cumin
2 tsp dried oregano
350 g boneless skinless chicken thighs, cut into 1/4 " slices OR 1 1/2 c cubed cooked chicken
1/4 c fresh lime juice
Sour cream
Chopped fresh cilantro

In large saucepan, combine stock, beans, tomatoes, corn, garlic, jalapeños, cumin and oregano. Bring to boil over medium-high heat; reduce heat to medium-low and simmer, uncovered, for 10 minutes. Mash some of the beans against side of pan to help thicken the soup. Increase heat to medium-high; add chicken, lime juice and salt and pepper to taste; simmer for 3-4 minutes or until chicken is cooked. If using the cooked chicken, simmer for 1-2 minutes. Serve in warmed bowls garnished with a dollop of sour cream and a sprinkling of cilantro.

We make this ALL THE TIME. It freezes really well.

carrot ginger and orange soup

1 tbsp vegetable or olive oil
1 c onion, chopped
2 cloves garlic, minced
1 tsp fresh ginger, minced
6 c carrots, chopped 1/4 c plain white rice
1 tsp salt
1/2 tsp pepper
2 tbsp instant chicken or vegetable stock powder + 8 c water
1 c orange juice
Assorted garnishes: cilantro, parsley, grated cheese, croutons

Heat oil over medium heat in large pot. Add chopped onion and sauté until golden, about 5 minutes. Add garlic, ginger, carrots, rice, salt and pepper. Sauté together for about 2 minutes until fragrance blooms. Add stock powder and water. Increase heat,, cover and bring to a boil. Once boiling, partially remove lid to allow steam to escape, then reduce heat to medium-low.

Simmer about 30 minutes or until the carrots are tender, stirring occasionally. Remove from heat and pureé 2 cups of the mixture at a time. Keep soup warm over low heat and stir in orange juice. Add water or stock to thin if necessary. Serve with  a garnish such as croutons, grated cheese, fresh parsley or cilantro.

carrot and apple soup with ginger

1 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
Half a sweet red pepper, chopped
4 c coarsely chopped carrots
2 apples, peeled and chopped
1 c apple juice
1/4 c chopped fresh basil
1/4 c chopped fresh dill
2 tbsp finely chopped fresh ginger
1 tbsp chopped fresh thyme
1/2 tsp chili powder
1/2 tsp each salt and pepper
1 bay leaf
6 c vegetable stock
1/2 c table cream (opt)

In a large soup pot heat oil over medium-high heat. Sauté onion and garlic for 2 minutes or until onion is translucent. Add red pepper and sauté for another 2 minutes. Add carrots, apples, apple juice, basil, dill, ginger, thyme, chili powder, salt, pepper and bay leaf; pour in stock and bring to boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 20 minutes. Remove bay leaf. Using hand blender or food processor, purée soup until smooth. For creamier consistency, stir in cream at end if using.

spiced carrot and ginger soup 

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tbsp chopped fresh ginger
1 tsp ground cumin
1 lb carrots, chopped (4 large)
1 large potato, peeled & diced
6 c chicken or veg stock or water
Salt and pepper
1/4 c shredded mint
1 carrot, grated
1 tbsp toasted sesame seeds
2 tbsp honey

In large saucepan or Dutch oven over medium heat, heat oil. Add onion, garlic and ginger. Cook, stirring, until softened, about 5 minutes. Add cumin; cook about 1 minute longer, stirring constantly. Add chopped carrots, potatoes and stock. Cook until vegetables are very tender, about 30 minutes. Transfer soup to blender or food processor; purée until smooth. Return to heat; season with salt and pepper to taste. If soup is too thick, add additional liquid (water or stock). If too thin, cook without a lid for a few minutes or until desired consistency is reached. Combine mint, grated carrot and sesame seeds. Top each serving with small amount of this mixture mounded in the centre, then drizzle with honey.

scallop & corn chowder

1/2 lb bacon slices
2 medium onions
4 ears of fresh corn
1 lb red-skinned new potatoes
1 1/2 lb bay or sea scallops
1 bay leaf
Salt and pepper
3 c fish stock (see below)
1 c light cream
2 c milk
Paprika for garnish

NB  Chowder can be made a day ahead without the scallops. Gently reheat until simmering and cook scallops before serving.

Chop bacon slices into 1/2" pieces.  Halve & thinly slice onions.  Hold each ear of corn vertically on the chopping board & cut from tip down, rotating the ear and removing as many kernels as possible.  Put kernels in small bowl.  Working over the bowl with the back of the knife, scrape all the pulp and milk from each ear of corn. Peel potatoes and cut each into 4-5 pieces. If necessary, discard the tough crescent-shaped membrane at the side of each scallop.  Rinse in a bowl of cold water and drain.

Heat a large pot, add bacon and fry, stirring with wooden spoon until fat is rendered (3-5 min). Transfer bacon to a paper towel lined plate. Lower heat then add the onions and cook, stirring frequently, until soft & translucent, 3-5 min. Add onions to bacons and discard any remaining fat in pot. Add the potatoes to the pot with the bay leaf, salt & pepper. Pour in fish stock. Bring to a boil & simmer gently until the potatoes are just slightly soft when pierced (7-10 min).

Return the bacon and onions to pot with the corn & pulp; stir to combine. Pour in cream & milk; stir until blended. Bring to a boil & simmer until potatoes are tender, 7-10 min longer.

Add scallops to pot & stir to combine. Bring the chowder just back to simmering, then remove from heat. Discard bay leaf & adjust seasoning if needed. Serve in bowls sprinkled with paprika accompanied with oyster crackers if desired. Serves 6-8

fish stock

1 lb fish bones & heads cut into 2" pieces
1 quart water
3-5 sprigs parsley
1 onion, thinly sliced1 tsp peppercorns
1 c dry white wine

Wash bones and heads; place them in a medium saucepan with the remaining ingredients. Bring to a boil & simmer, skimming occasionally with a large metal spoon, about 20 min.

Strain stock into a bowl. Cool, then cover and keep in fridge. Makes about 1 quart

meat borscht

3 quarts water
2 lb brisket (or other stewing beef)
Beef bones
8 beets, grated
2 onions, sliced
2 cloves garlic, minced
1 tbsp salt
2 tbsp brown sugar
1/3 c lemon juice
2 eggs, beaten

Combine water, meat and bones in deep saucepan. Bring to a boil and skim. Add the beets, onion, garlic and salt. Cover and cook over medium heat 2 hours. Add the brown sugar and lemon juice. Cook 30 minutes. Taste and correct seasonings.

Beat eggs in a bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Return to saucepan. Serve with pieces of meat as garnish.

I've made this stuff all my adult life. Now Mark usually makes it. He uses lemon juice and I use vinegar. Neither of us bothers with the egg. Sour cream dollops are mandatory.

fresh green pea and mint soup

4 1/2 c peas, fresh or frozen (1.1 L)
6 fresh mint leaves
3/4 tsp salt   (4 mL)
1 tsp granulated sugar (5 mL)
4 c cold water (1 L)
4 oz goat cheese (opt) (125 g)

Place peas, mint, salt and sugar in a saucepan. Cover with the cold water and bring to a boil over medium-high heat. Simmer for 3-5 minutes or until peas are just cooked.

Purée mixture in a food processor or blender until completely smooth. Pour back into saucepan and reheat before serving.

Pour into warmed bowls and top with crumbled goat cheese or plain. Cracked pepper on top is good, too. Serves 6

When I don't have fresh mint, I just use mint tea as part of the water instead.

tomato peanut soup

1/4 c olive oil
2 1/2 c onion, diced
2 stalks green onion, white parts only, chopped           
4-5 cloves garlic, minced
2 tsp cumin
1/2 tsp turmeric
1 c peanut butter
3x796 mL cans plum tomatoes including liquid
3 c water   
1/4 c tomato paste       
1 1/2 tsp sambal oelek (hot chili paste)

roasted cherry tomatoes

1 pint cherry tomatoes
1 tbsp olive oil
2 tsp cumin seeds

In a large heavy pot, bring olive oil to medium heat. Add diced onion and green onion. Stir continuously until onion has caramelized to a rich brown. Next, add minced garlic, cumin and turmeric and stir through until garlic softens, about 2 minutes.

Add peanut butter to browned onion mixture. Add tomatoes and liquid gradually, stirring to blend in peanut butter. Stir in remaining ingredients. Cover and simmer 20 minutes.

Pureé soup in food processor to as smooth a consistency as possible (it won't be completely smooth). Store in refrigerator overnight or leave in a covered pot on stove if made the day of serving. Reheat before serving, adding more water to thin it if necessary.

Coat cherry tomatoes with the olive oil and cumin seeds. In a shallow baking dish, pack tomatoes closely together in a single layer and bake 25-30 minutes at 350°F until shrivelled and shrunken. Nestle 2-3 tomatoes in centre of each full bowl of soup. Makes 8 servings

This makes a lot of soup and it's very tasty, especially with the roasted tomato garnish.

avgolemono soup

2 quarts (8 c) chicken broth (made with fresh dill)           
1/2 c uncooked long grain white rice
2 large eggs
1/3 c strained fresh lemon juice
Lemon slices and fresh dill

Bring broth to full boil in 3-4 quart saucepan over medium-high ehat. Add rice and stir constantly until broth returns to boil. Reduce heat; cover and simmer 12 minutes until rice is tender. 

Meanwhile, whisk eggs and lemon juice together in small bowl. Slowly stir 1 cup hot broth into egg mixture; then stir into saucepan. Stir over low heat until soup coats a wooden spoon. Be sure soup does not boil. Taste and add salt and pepper if needed. Garnish with lemon and dill.

chicken and shrimp custard soup (takara mushi)

1 boneless skinned chicken breast (8 oz) diced (1 c)
3/4 c shrimp, peeled, deveined and diced
3/4 c canned bamboo shoots, drained and diced
1 c mushrooms, thinly sliced
1/3 c frozen peas, thawed
2 eggs, slightly beaten
1 can ( 13 3/4 oz) chicken broth
2 tsp soy sauce

Combine first 5 ingredients in medium heatproof bowl. Combine eggs, broth and soy in bowl. Pour over chicken mixture and stir to mix. Cover bowl tightly with foil. Place bowl on rack in steamer or on a trivet in deep saucepan with enough boiling water to come 1" up side of bowl. Cover tightly. Steam over medium heat 30 minutes or until loosely set. To serve, lightly spoon some of the solid ingredients from the bottom onto the surface of the soup. It will have a slightly curdled appearance.

sopa de verdura y carne (vegetable and meat soup)

1 1/2 lb lean boneless beef or pork, cut in 1/2" cubes
2 tbsp vegetable oil
1 small onion, finely chopped (1/2 c)
1 clove garlic, minced
1 tsp paprika
2 potatoes, pared & cut in small cubes (2 c)
2 sweet potatoes, pared & cut in small cubes (2 c)
2 carrots, pared & diced (1 c)
1 can whole kernel corn, undrained (I c)
1 c pared and diced winter squash
1 tomato, peeled and chopped
2 tsp salt and 1/4 tsp ground white pepper
2 c torn fresh spinach

Brown half the meat in hot oil in Dutch oven; remove from pan. Brown remaining meat with onion, garlic and paprika. Return all the meat to the pan. Add 3 c water. Bring to a boil, then reduce heat and cover. Simmer 1 1/4 hours. Add remaining ingredients except spinach; cover and simmer 15-20 minutes. Stir in spinach and simmer for another 3-5 minutes. Correct seasoning.

cazuela de vaca (beef soup)

2 lb beef flank steak
1 tbsp vegetable oil
2 carrots, cut in 1" chunks
2 onions, quartered
4 potatoes, pared and quartered
8 oz pumpkin or winter squash, pared and cut into 8 pieces   
2 ears fresh corn, quartered
1 c fresh sliced green beans
1/4 c uncooked long grain rice
1/4 c chopped celery leaves
1/4 c snipped parsley
2 cloves garlic, minched
1/4 tsp ground white pepper
1/8 tsp cruched dried chilies
French bread   

Cut meat in 8 portions. In Dutch oven, brown meat, half at a time, in hot oil. Return all meat to pan; add 6 c water and 1 tbsp salt. Bring to a boil; reduce heat. Simmer, covered, until meat is almost tender, about 1 1/4 hours. Add remaining ingredients except bread. Cover and simmer until vegetables are tender, about 30 minutes. Remove meat and vegetables to platter. Divide broth among 8 soup plates; add ingredients from platter. Serve with the French bread.

cuban black bean soup

1 1/2 c dry black beans        375 ml
5 cloves garlic
1 bay leaf
2 tbsp olive oil            25 ml
1 onion, chopped
1 green pepper, chopped
1 tsp oregano            5 ml
1 tsp ground cumin    5 ml
1 tsp black pepper    5 ml
2 c vegetable stock    500 ml
1 tbsp balsamic vinegar        25 ml
1/2 tsp salt                2 ml   

Rinse beans and place in a large pot or Dutch oven. Cover with cold water and soak for at least 4 hours. Drain. Add 8 cups cold water. Cut two of the cloves of garlic in half and add to beans along with the bay leaf. Bring to a boil, reduce heat and simmer for 1 1/2 hours or until beans are tender.

Meanwhile, in a large heavy frying pan, heat oil over medium heat. Mince remaining 3 cloves of garlic and sauté with onion, green pepper, oregano, cumin and pepper for about five minutes or until vegetables are soft. Stir vegetable mixture into the beans along with the stock, vinegar and salt. Simmer over low heat for 30 minutes, remove bay leaf and serve hot. Serves 4

red lentil soup with bacon and sage

5 slices bacon, diced
2 cloves garlic, finely chopped
1 medium onion, finely chopped
4 medium carrots, 1/4" dice
6 fresh sage leaves, minced
1 1/2 c red lentils
1 tsp cumin
5 c chicken stock   

Cook bacon until crisp. Discard all but 1 tbsp of the fat and set aside the bacon. Add garlic, onion and carrots. Cook for about 5 minutes. Add minced sage and cook for 1 minute. Add lentils, cumin and chicken tock. Simmer about 20-25 minutes. Lentils will start to fall apart.

Serve with bacon sprinkled on top and more sage leaves for decoration.

colombian chicken potato soup with avocado (ajiaco)

1 chicken (3 lb), cut up
1 large onion, chopped
6 c water
2 tsp salt
1/4 tsp pepper
1/2 c heavy cream
Capers
9 medium potatoes (3 lb), peeled and chopped coarse, divided in half
3 tbsp chopped parsley or cilantro
2 ears corn, each quartered
2 large avocados, peeled, diced + tossed with 2 tbsp lemon juice

Combine chicken, onion, water, salt and pepper in Dutch oven. Bring to boil and reduce heat; cover and simmer 45 minutes or until chicken is tender. Remove chicken; let cool. To broth add half the potatoes and the parsley. Simmer 10 minutes or until potatoes are tender. 

Pureé broth mixture in blender. Return to pot; add remaining potatoes and simmer 5 minutes. Add corn; simmer 5-8 minutes or until potatoes and corn are tender. 

Meanwhile, remove and discard chicken skin and bones; cut meat in large chunks. Stir chicken and cream into soup; heat through. Place avocados and capers in separate bowls; pass to add to soup. Makes 8 servings

borscht with pickled onions and dill
1 c red wine vinegar
2 tsp sugar
1/2 medium red onion, cut into 1/4" half moons
1 1/2 lb beets
1/2 c freshly squeezed orange juice
2 c chicken stock
1 tsp coarse salt
1/4 tsp ground pepper
Fresh dill sprigs for garnish
Sour cream to serve (opt)
Place the vinegar and sugar in a small saucepan over medium heat. Bring just to a boil, then remove from heat and stir until the sugar is dissolved. Place cut onion in a bowl and pour over vinegar mixture. Marinate for 1 hour, stirring occasionally.
Meanwhile, in a small roasting pan, cover beets with aluminum foil and roast at 400°F 1 to 1 1/2 hr, or until tender.  Allow to rest covered until cool enough to handle. Remove skins, then cut into bite-sized wedges. Place the beets in a saucepan with the stock, orange juice and 2 c water. Bring just to a boil, then turn off the heat, cover and let rest for 30 minutes to allow flavours to blend. Remove onions from marinade with a slotted spoon and add to saucepan with beet mixture. Add salt and pepper. When ready to serve, garnish with dill and sour cream.

curried squash and potato soup

1 1/2 tsp curry powder
1 tsp coarse salt
1/4 tsp ground pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
Pinch of ground cardamom
1 medium onion, cut into 1" pieces
4 yellow squash (1 1/2 lb), cut in half lengthwise then into 1/2" slices
1 1/2 lb small red potatoes, cut into 1" pieces
2 tsp olive oil
3 c homemade or canned low-fat chicken stock
Fresh flat-leaf parsley for garnish

Heat oven to 400°F. Combine curry powder,  salt, pepper, cumin, coriander, oregano and cardamom in a small bowl; set aside. Place onion, squash and potatoes in a large roasting pan. Drizzle with the olive oil and sprinkle with the spice mixture. Toss to combine. Roast until tender, about 1 hour; toss occasionally to ensure even cooking. Set aside a quarter of the vegetables for garnish; cover to keep warm. Add half of the remaining vegetables to the bowl of a food processor. Pulse 10 to 12 times until it is a thick purée. It should not be smooth. Transfer to a large saucepan and repeat with remaining vegetables. Add stock to saucepan with the vegetable purée and stir over medium heat until heated through. Serve soup garnished with parsley and reserved vegetables.

green goddess soup

1 poblan pepper
2 cucumbers, peeled, seeded and cut into 1/4" dice
2 stalks celery, cut into 1/4" dice
4 green onions, white and green parts, thinly sliced
1/2 c roughly chopped fresh cilantro
1 avocado
4 limes
2 c buttermilk
1 tsp coarse salt
1/2 tsp freshly ground pepper
1 tsp ground cumin (or to taste)

Heat broiler. Place poblano pepper on a baking sheet and broil, turning to blacken on all sides, about 5 min. Place in a small bowl, cover with plastic wrap and let steam until softened, about 5 min. Remove skin and seeds, and chop pepper in 1/4" dice.

Place 2 tbps each of the chopped roasted pepper, cucumber, celery, green onion and cilantro in a small bowl. Set aside.

Peel and pit the avocado and chop into 1/2" pieces. Squeeze the juice of 2 limes over the avocado, then toss to coat. Place 2 tbsp of the avocado mixture in the small bowl with the other set aside ingredients. Toss to combine and refrigerate.

Combine remaining vegetables with the buttermilk, salt, pepper and cumin. Blend half of this mixture in a blender just until it's creamy but not smooth, about 30 seconds. Combine with the unblended half and stir. Cover and refrigerate until ready to serve. Garnish with the reserved vegetable mixture and wedges of the remaining 2 limes. Makes 5 cups to serve 6.

from martha stewart

hot and sour soup

8 c vegetable stock (recipe follows)
1/2 head napa cabbage, cut into medium dice
5 oz shiitake mushrooms, stemmed and thinly sliced
3 medium carrots, peeled and julienned
1 - 5 oz can of bamboo shoots, rinsed and julienned
3 tbsp tamari sauce
2 tsp grated fresh ginger
8 oz low-fat firm tofu, cut into small cubes
2 tbsp rice vinegar
1/8 to 1/4 tsp cayenne pepper (or sambal oelek to taste)
3 tbsp cornstarch
1 bunch green onions, thinly sliced
Wonton curls (recipe follows)

In a medium saucepan, combine stock, vegetables, tamari sauce and ginger. Bring to a boil, reduce heat to low and add tofu. Simmer for 15 min, then add the vinegar and cayenne to taste. In a small bowl, combine the cornstarch with 1 tbsp water to make a paste. Stir into soup and heat gently until soup thickens, about 5 min.

Ladle soup into bowls and garnish with the green onions and wonton curls if desired.

vegetable stock

4 medium carrots, peeled and roughly chopped
2 stalks celery, peeled if tough and roughly chopped
3 medium onions, peeled and roughly chopped
1 leek, halved lengthwise, washed well and roughly chopped
2 cloves garlic, peeled

In large saucepan, combine ingredients with 9 c of water. Bring to a boil, reduce heat and simmer for 25 min. Strain through a fine sieve and cool. Store for up to one week in the fridge or for one month in the freezer.

wonton curls

5 wonton skins, cut into 1/4" strips

Heat oven to 350°F. Place rack in centre. Line a baking sheet with a Silpat or parchment paper. Wrap wonton strips around a wooden spoon handle to form a corkscrew shape. Slip onto sheet and bake until crisp, about 10 min.