Archive for the ‘vegetarian’ Category

Crème of Parsnip Soup

June 14, 2011


Serves 4-6

Parsnips are one of my favorite vegetables. Their appearance is similar to a white carrot with a lot of flavor. This creamy soup is the perfect start to any meal.

1 lb of parsnips peeled & cut
1 cup of onion chopped
3 garlic cloves minced
1  large potato peeled and cut
¼ teaspoon of white pepper
½ teaspoon of  sea-salt

1/2 stick of unsalted butter
4 cups chicken stock or 2 herb ox chicken cubes to 4 cups water or substitute vegetable broth

2 bay leafs

1 cup of heavy cream

Suggested Garnishes (optional)

drizzle of white truffle oil in each serving

garlic croutons

fresh snipped chives

fresh grated nutmeg

directions

2 quart covered soup pot

Sauté onion, garlic in butter till translucent
Add parsnips, bay leaf, pepper, potato, salt, chicken stock

Cook on medium- low heat covered until till parsnips are fork tender (25-30 minutes)
Remove bay leafs

Puree soup with a hand held immersion blender
Add cream and return to low heat for 8-10 minutes

Serve piping hot in bowls and  garnish with your choice of truffle oil, chives , croutons or nutmeg

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Vegetarian Split Green Pea Soup

January 18, 2011

Serves 6-8

1 lb bag of split green peas

1 cup of onion chopped
2 medium carrots peeled and cut small
2 stalks of celery chopped small
6 leeks white parts only sliced thin rings
2 tablespoon of sunflower or grape seed oil
2 tablespoons of garlic thru press (reserve 1 teaspoon)
1 cup of dry vermouth or white wine
6 cups of water

few dashes of parrot hot sauce (optional)
¼ teaspoon of powdered clove or 2 whole cloves
1 teaspoon of sea salt

1  14 oz can of Swanson’s or your favorite vegetable broth
1 tablespoon of flat leaf parsley chopped
8-10 sprigs of fresh thyme & 4 Bay leafs tied with twine
¼ teaspoon of fresh ground black pepper


On medium heat saute onions, garlic, leeks in oil in a large stock pot
Add vermouth and water, stock, pepper sauce, salt and bring to a boil
Add peas, carrots, celery, and spices
Cover and simmer for 45 minutes

Remove cover and simmer an additional 30 minutes
Remove bay leaf, thyme sprigs  & whole cloves

Add remainder of garlic

If you like soup pureed use an hand held immersion blender and puree before serving

Adjust seasoning salt & pepper to taste

Serve with crusty bread, garlic croutons and garnish each bowl with parsley

Curry Quinoa with pumpkin seeds and raisins

November 23, 2010

Serves 4

1 cup of Quinoa

2 teaspoon of salt

5 cups of water

 
Cook Quinoa
 
Bring 5 cups of water & salt to a boil

Cook for 12 minutes

Drain, cool set aside in a large bowl

Dressing

 2 tablespoons of extra virgin olive oil or walnut oil

1 Tablespoon of maple syrup, honey or Agave nectar

1 Tablespoon of water

2 teaspoons of Madras curry powder

½ teaspoon of garlic powder

 In a small bowl blend together and  set aside

 

Topping

¼ cup of unsalted pumpkin seeds, pecans or walnuts

¼ cup  white raisins

1/4 cup peeled chopped jicama (optional) 

Add dressing to quinoa, top with nuts and raisins and mix thoroughly

If you like textured , crunchy food , the addition of crispy jicama adds the right touch