ring to a boil. Season with ginger, salt, pepper, and sugar. Cover
For the soffritto, process all
Heat 2 tbsp oil in a saucepan and saute the onion and garlic. Add the tomatoes and cook for about 5 mins. Add the stock, carrots and tomato paste and simmer for about 15 mins. Meanwhile, heat the remaining oil in a pan and toast the bread cubes. Remove and drain on paper towels. Add the basil leaves and puree the soup with a hand blender. Add the paprika and season to taste. Serve the soup in bowls, sprinkled with croutons and pine nuts and garnished with basil.
eat and cook onion and ginger until soft and translucent without
saute 4 minutes.
Add ginger and garlic; saute 2 minutes
b>ginger; stir 1 minute.
Add next 3 ingredients.
Sprinkle with
Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.
In a large soup pot melt butter and saute onions, ginger,& garlic until translucent.
Mix in curry, cinnamon, bay& fresh thyme.
Add carrots, stock, salt& pepper and bring to a boil.
Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
Remove from heat.
Remove bay leaves.
Puree soup.
Whisk in half& half cream.
Garnish soup with fresh cut chives.
For the soup, place sweet potatoes, a cup
ut side of butternut squash with olive oil and place on
350 degrees.
For the meatballs,.
In
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
Melt butter in a medium pan over medium heat.
Add minced shallots and minced ginger; saute for about 1 minute.
Add chicken broth, lime juice, cayenne pepper; bring to a boil.
Reduce heat to medium-low and simmer for about 3 minutes.
Transfer mixture to a large bow.
Puree avocados and half & half in a blender.
Whisk into soup.
Season with salt and pepper.
Cover and refrigerate for at least 3 hours.
Garnish soup with cilantro and lime slices.
ver gas grill for direct heat. Make the ginger cream sauce.
rge Dutch oven or medium soup pot over medium heat.
and cook the mixture, stirring, for 1 minutes. Add the cumin
e heat and combine it with the buttermilk or sour
For the soup: put the beetroot, carrots, parsley
FOR THE MEATBALLS: Combine the first
For the soup:.
Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
Make doughboys as follows:.
Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.