- Carrot, Apple & Ginger
- Broccoli & Cheddar
- Tomato Basil
- Chicken Noodle
Carrot, Apple & Ginger Soup
Ingredients:
- 64 oz Organic Vegetble Broth
- 1- Two bags of baby Organic Carrots
- 4 – Organic Sweet Apples (Honey Crisp) skins peeled
- 2 teaspoons Ground Organic Ginger
- 1/4 cup Organic Olive Oil
- 1/4 cup Organic Garlic (5 Cloves)
- 1/4 cup Organic diced Shallots
- 1/2 cup diced Organic Onion
- Salt and pepper to taste
- 1/2 cup Organic Whipping Cream
Cook carrots until tender. Approximately 30 min. Puree shallots, garlic and onion in food processor and mix until an almost liquid consistency.
Heat soup pot, add olive oil. In a large soup pan, saute oil, and mixture of shallots, garlic, and onion in the Olive Oil for 5 min on medium heat.
Stir constantly, (so not to burn) until oil becomes sizzling –and garlic, shallots, onions mixture begins to become a golden color. At this time there should be a nice fragrance.
Once the carrots are tender take half of the carrots, 1 teaspoon of ginger and two of the four peeled apples in the food processor. Also add 8oz of the vegetable broth to the mix and process until smooth. You may need to add more broth during the process to get the right consistency. Add this mixture to the soup pot with the onion, garlic and shallot mix.
Repeat the above steps with the remaining carrots, ginger and apples.
Once the mixture is simmering in the soup pot add all remains broth and bring to a boil.
Add Cream. Reduce and simmer for 1/2 hour to one hour.
Tip from the chef: If you cannot do organic all ingredients, consider to use organic broth, garlic, and apples.
Broccoli & Cheddar Soup
Ingredients:
- 1/4 cup Olive Oil
- 1/4 cup Organic Garlic
- 1/4 cup Organic diced Shallots
- 1/2 cup diced Organic Onion
- Salt and pepper to taste
- 1 Teaspoon Organic Curry
- 4 cups Organic Chicken Broth
- 1 cup Broccoli
- 1 cup Organic Cheddar Cheese
- 1/2 cup Organic Whipping Cream
Dice shallots, garlic and onion first, heat pan, add olive oil. In a large soup pan, saute oil, shallots, garlic, and onion in Olive Oil for 5 min on medium heat. Stir constantly, (so not to burn) until oil becomes sizzling –and garlic, shallots, onions begin to become a golden color. At this time there should be a nice fragrance. Add broth. Stir and increase heat until boiling. Add broccoli & curry and Cream. Reduce and simmer for 1/2 hour to one hour. Add Cheese once soup simmers.
Tip from the chef: If you cannot do organic all ingredients consider to use organic broth, garlic & broccoli
Tomato & Basil Soup
Ingredients:
- 1/4 cup Olive Oil
- 1/4 cup Organic Garlic
- 1/4 cup Organic diced Shallots
- 1/2 cup diced Organic Onion
- Salt and pepper to taste
- 1/2 cup Organic Basil
- 4 cups Organic Chicken Broth
- 4 pints (variety of colors) of Organic Cherry Tomatoes
- 1/2 cup Organic Whipping Cream
Puree shallots, garlic and onion in food processor. Heat pan, add olive oil. In a large soup pan, saute oil, and mixture of shallots, garlic, and onion in the Olive Oil for 5 min on medium heat. Stir constantly, (so not to burn) until oil becomes sizzling –and garlic, shallots, onions mixture begins to become a golden color. At this time there should be a nice fragrance. Add tomatoes and basil. Add broth. Stir and increase heat until boiling. Add Cream. Reduce and simmer for 1/2 hour to one hour. Add Cheese once soup simmers.
Tip from the chef: If you cannot do organic all ingredients, consider to use organic broth, garlic and tomatoes
Chicken Noodle Soup
Ingredients:
- 1/4 cup Olive Oil
- 1/4 cup Organic Garlic
- 1/4 cup Organic diced Shallots
- 1/2 cup diced Organic Onion
- Salt and pepper to taste
- 1lb boneless skinless chicken thighs (you can use breast but thigh meat creates the best flavor
- 4 cups Organic Chicken Broth
- 1 Cup frozen Organic vegetable mix (I use peas, carrots and corn)
- 8oz old fashion wide egg noodles
- 1/4 cup fresh dill
- 1/2 fresh squeezed lemon juice
- 1/2 cup Organic Whipping Cream
Dice shallots, garlic, onion and chicken, heat pan, add olive oil. In a large soup pan, saute oil, shallots, garlic, and onion in Olive Oil for 5 min on medium heat. Stir constantly, (so not to burn) until oil becomes sizzling –and garlic, shallots, onions begin to become a golden color. At this time there should be a nice fragrance. Add the diced chicken and sauté until chicken is all white cooked on the outside.
add broth, vegetables, dill and lemon juice and bring to a boil. Once boiling turn down to a low simmer. Add noodles and cream, simmer for an additional 20 minutes.
Break the noodles in half of smaller because they can be to long for the soup
Stir before serving
Tip from the chef: If you cannot do organic all ingredients, try to at least use organic broth, garlic and chicken.
