Apple and Cheddar Soup

Spring Vegetable Minestrone

YIELD: SERVES 6

• 1 tsp. olive oil
• 1 medium onion
• 5 cloves pressed garlic
• 8 c. vegetable broth
• 1 c. uncooked ditalini pasta or orzo 
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 8 oz. green beans, trimmed
• 1 med. zucchini
• 1 can cannellini beans, drained & rinsed
• 1 1/2 oz. parmesan cheese, grated (about 6 tbsp.)
• 1/4  c. fresh parsley
• 1/4 c pesto (homemade or prepared)

1. Add oil to 4 qt. casserole; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, chop onion and add it, along with pressed garlic, to casserole. Cook 1-3 minutes or until onion is tender.
2. Add broth, pasta, salt and pepper to casserole; bring to a boil. Meanwhile, cut green beans and zucchini into 1/2 in. pieces. Reduce heat to medium; add vegetables and cannellini beans. Cook 8-10 minutes. or until pasta is tender. Grate cheese and snip parsley.
3. Ladle soup into serving bowls. Top with pesto, cheese, and parsley. 

Lemongrass Soup

• 1 cup white wine
• 2 oz stalks lemongrass
• 1 lime zest
• 1 Tablespoon ginger, grated
• 1 Tablespoon garlic, grated
• 1 Tablespoon curry powder
• ¼ cup honey
• 24 ounces chicken stock
• 16 ounces clam juice
• 27 ounces coconut milk
• 2 tsp sweet chili sauce
• 1 tsp sarachi chili sauce
• ¼-1/3 cup cornstarch

Add all ingredients into stockpot expect cornstarch. Bring to a boil and simmer until reduces by a quarter.

Mix cornstarch with water. Add to soup slowly. Strain out lemongrass stocks.

Kona Lobster Bisque

• 2 pc frozen lobster bodies, chopped (Lobster Base can be substituted) I used 1 Tbsp. lobster base
• 2 carrots, rough chop
• 1 onion, rough chop
• 6 ribs celery, rough chop
• 4 clove garlic
• 5 pc lime leaf (can use zest of one lime)
• 1 finger fresh ginger, rough chop
• 2 stalk lemongrass, rough chop
• 3 qts Coconut Milk
• 1 qt Heavy whipping cream
• 1 qt water
• 1 tbl tomato paste
• 1 tsp fish sauce
• ½ cup fresh basil, chopped
• 2 oz olive oil
• 2 tbl kosher salt (to taste)
• ¼ cup cornstarch – 1 tbl water (for thickening slurry)

Method:

In a medium to large soup pot, bring to medium heat, add olive oil chopped lobster bodies, sauté for about 90 seconds, add garlic, ginger, lemongrass and lime leaf, sauté another minute, add tomato paste, celery, onion and carrots, sauté another minute. When all ingredients have had a chance to become translucent, add water. Reduce your new “lobster stock” by at least half, this is where you will get maximum flavor, you can choose to add a small amount of lobster base if you have some available.

Once your stock has been reduced by half, you will add your heavy cream and your coconut milk, bring to boil and turn to low and simmer 30 minutes, add basil and simmer for another 10 minutes.

To thicken your soup slightly you will want to use a cornstarch “slurry”, take about a quarter cup of cornstarch and mix it with a little bit of water until you get a nice white paste, add this to your simmering bisque, very important that the soup is still rolling or simmering when adding your starch. Mix thoroughly, season with fish sauce and salt, season to your likening, strain soup through a fine mesh strainer and serve with some chopped chives and croutons.

Chicken Tortilla Soup

Over medium heat sauté:

• 3 cloves minced garlic
• 1 chopped onion
• 3 Tbs. butter
• add, and mix well
• 3 Tbs. flour
• then add
• 3 14 oz cans chicken broth
• 4 cups half and half

Bring to a boil then reduce to low and add...

• 1 can cream of chicken soup
• 1 15oz can creamed corn
• 1 cup fresh salsa
• 5 cups diced chicken
• 2 tsp. cumin
• 1 pkg fajita seasoning

A Little of This and that Tomato Soup

You can put in more or less of what ever you like.

• 1 tsp. minced garlic
• palm full of onion flakes
• 2 Tbs. Italian seasoning
• 3 15 oz cans Italian stewed tomatoes, puréed in the blender
• 1 big can or 2 small cans spicy V8 juice
• 1 bag shredded carrots
• ½ head cabbage, chopped

Bring to a boil, turn down the heat and simmer until carrots are tender