• Baked Vidalia Onion Soufflé
• Creamy Artichoke and Sunchoke Soup
• Curried Potato Soup
• Curried Squash Soup
• Easy Creamed Spinach
• K’s Potato Leek Soup
• Organic Carrot Soup with Ginger Essence
• Radish Top Soup
• Roasted Acorn Squash Soup
• Spicy African Yam Soup
• Tomato Soup

courtesy of Anon

Ingredients
1 pound Vidalia onions, sliced
2 tablespoons butter or margarine
1 (10 3/4 ounce) can cream of chicken soup
2 tablespoons all-purpose flour
2 large eggs, beaten
2 cups grated mozzarella cheese

Method

1. Preheat oven to 350 degrees.
2. In a medium skillet, saute onions in butter until they are translucent, about 5 minutes.
3. In a medium bowl, combine cooked onions, soup, flour, eggs, and cheese.
4. Mix well.
5. Pour into an 8-by-8-inch glass baking dish. Bake 25-30 mins, until brown and bubbly.
6. Serve with French bread rounds or crackers.

courtesy of anonymous

Ingredients
1 lemon, halved
4 large artichokes, stemmed
1 pound sunchokes
1/4 cup olive oil
1/4 pound chopped pancetta
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
3 garlic cloves, minced
2 marjoram sprigs
2 thyme sprigs
1/2 cup dry white wine
About 4 1/2 cups chicken stock or canned low-sodium broth
1/4 cup heavy cream
Salt and freshly ground white pepper Crusty bread, for serving

Method

1. Squeeze the lemon juice into a bowl of cold water and add the lemon halves. Using a sharp knife, halve the artichokes crosswise. Discard the tops. Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves. Trim off the dark green skin. Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water.
2. Peel and coarsely chop the sunchokes. Add them to the artichokes in the lemon water.
3. In a large enameled cast-iron casserole, heat the olive oil. Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes. Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes. Add the white wine and boil until almost evaporated.
4. Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes. Discard the herb sprigs. Add the heavy cream and bring to a simmer.
5. In a blender, puree the soup until smooth. If the soup is too thick, add the remaining 1/2 cup of stock and rewarm. Season with salt and white pepper and serve hot, with crusty bread.

courtesy of Care2

Surprisingly light and wonderfully colorful, this soup filled with vegetables and fragrant spices is just the ticket as a starter for a late-winter supper.

Ingredients
1 tablespoon olive oil
1 cup chopped onions
1 teaspoon cumin seeds
8 cups water or good-quality vegetable broth
4 1/2 cups unpeeled red potatoes, cut into 1/2-inch cubes
4 cups bite-sized cauliflower florets
1 cup carrots, chopped
1 cinnamon stick
1 teaspoon turmeric
1 cup green beans, cut into 1-inch pieces
1/4 teaspoon cardamom
2 teaspoons curry powder
2 teaspoons sea salt, or to taste
1/2 cup chopped scallions, for garnish

Method

1. In a large soup pot, heat the oil over medium heat. Add onions and cumin and saute, stirring occasionally, for 5 minutes, until onions soften and ingredients are fragrant.
2. Add water or broth, potatoes, cauliflower, carrots, cinnamon, and turmeric. Bring ingredients to a boil, then reduce heat to medium-low. Simmer, covered, for about 30 minutes, until vegetables are softened.
3. Add green beans, cardamom, curry powder, and salt. Simmer covered for another 5 minutes or until beans are tender.
4. Serve garnished with scallions.

courtesy of Taste of Home

Ingredients
1 3/4 pounds butternut squash
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf


Cilantro Cream Topping
1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro or parsley

Method

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

courtesy of Mary (one of our awesome customers!)

a quick and easy recipe!

Ingredients
1 cube (8 ounces)cream cheese
1 Tbsp minced organic garlic
1/8 tsp nutmeg
2 bunches fresh, washed & dried organic spinach - trimmed to leaves-only if you like
Pinch of salt & pepper

Method

1. In a large skillet, heat cream cheese and garlic over low heat until it's melted and resembles a thick soup.
2. Add spinach to fill the pan, stirring until you have room to add the rest.
3. Cook & stir just until the cheese is incorporated with the spinach.
4. Top with a sprinkling of nutmeg, salt and pepper.

courtesy of pinchmysalt.com

Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

Ingredients
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream (optional)
salt to taste
fresh ground black pepper to taste

Method

1. Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2. Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3. Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

courtesy of Epicurious

You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich.

Ingredients
1 1/2 tablespoons olive oil
1 cup thinly sliced leeks (white part only)
1/2 large white onion, diced (about 1 cup)
2 1/2 pounds organic carrots, chopped
2 cups vegetable stock
1 tablespoon chopped fresh lemongrass (or 2 teaspoons dried, tied in a piece of cheesecloth)
3 1/2 teaspoons minced fresh ginger
1 cup fresh carrot juice
1/2 cup light sour cream, plus 4 tsp for garnish
Coarsely ground black pepper
1 tablespoon chopped chives

Method

1. Heat oil in a heavy-bottomed large stockpot on high heat until hot.
2. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes.
3. Let mixture cool for 10 minutes, then pour into a food processor and purée.
4. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.)
5. Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated.
6. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper.
7. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.

courtesy of Epicurious.com

Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

Ingredients
6 Tb butter
1 cup chopped organic onions or leeks
8 cups loosely packed organic radish leaves
2 cups diced peeled organic potatoes
6 cups liquid (water, chicken stock)
Salt
1/2 cup cream (optional)
Freshly ground pepper

Method

1. Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes.
2. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
3. Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt.
4. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor.
5. Add cream if desired.
6. Season to taste with butter, salt and pepper.

courtesy of A Sweet Chef

Ingredients
1-2 acorns, sliced in half and seeds removed
2 tbsp. olive oil
1 carrot, chopped
1 apple, cored and chopped
1 red or yellow onion, chopped
1 tsp. kosher salt
1 tsp. fresh ginger(finely grated)(or 1/2 tsp. dried)
1/4 tsp. dried sage
1/8 tsp. cayenne pepper (optional)
1/8 tsp. ground allspice
3 cups vegetable stock

Method

1. Preheat oven to 400 degrees.
2. Line baking sheet with aluminum foil or parchment paper. Place squash, skin-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
3. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple and onions and saute until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
4. Remove pot from heat and puree mixture, either with an immersion blender (best thing ever — I have this one and I love it), a blender (in batches) or a food processor.
5. Once pureed, season to taste. Garnish with thinly sliced red onion or croutons, if desired.

courtesy of allrecipes.com

An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!

Ingredients
1 teaspoon vegetable oil
1 small onion, chopped
1 large yam, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo beans,
drained
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut butter

Method

1. Heat the oil in a stockpot over medium heat.
2. Saute onion, sweet potato, and garlic until onion is soft.
3. Turn down heat if necessary to prevent burning.
4. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes.
5. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
6. Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
7. Serve hot with pita chips and a green salad.

courtesy of The Kitchen

Ingredients
1/3 lb of good quality butter
1 large yellow onion, sliced
3 16 oz. cans of good quality canned tomatoes
1/3 cup of heavy cream
Good extra virgin olive oil for finishing

Method

1. In a large pan melt the butter over a low heat.
2. Add all the onion and a good pinch of salt, and then sweat the onions for about 30 minutes or until translucent and soft.
3. Add all of the tomatoes and bring to a simmer for 25 minutes.
4. Then blend, adding the cream while you blend. Check for seasoning.
5. Drizzle each bowl with a little olive oil when serving.