Share Recipe | in Soup, Vegetarian, Winter | tagged Cauliflower, Ginger, Potatoes, Snowville Creamery Yogurt | Email Article | Print Article Hills Own Recipes
Entries in Soup (11)
Curried Cauliflower Soup
We're a big fans of the recipes from The Moosewood Restaurant Daily Special cookbook. Here's one of our January favorites. We think it's especially incredible with our new Snowville plain yogurt. Enjoy!
Curried Cauliflower Soup
2 tablespoons canola oil
1 1/2 cups chopped onions
1 tablespoon minced fresh chiles
1 tablespoon grated fresh ginger root
dash of salt
1 teaspoon turmeric
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 cups cubed white or red potatoes
4 cups cauliflower florets (about 1 medium head)
4 cups vegetable stock
1 teaspoon salt
1/4 cup raw white basmati rice
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 to 3 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
plain Snowville Creamery Yogurt
In a soup pot, heat the oil on low heat. Add the onions, chiles, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.
Add the turmeric, cumin, coriander, and cinnamon and cook for 1 to 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover and simmer until the vegetables and rice are tender, about 15 minutes.
In a blender, purée about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt.
Share Recipe | in Soup, Vegetarian, Winter | tagged Cauliflower, Ginger, Potatoes, Snowville Creamery Yogurt | Email Article | Print Article Butternut Squash Soup: Cameron's American Bistro
Order all the ingredients for this recipe at our online store here.
3 lbs. butternut squash
1 quart chicken stock
1 cup heavy cream
1/4 cup honey
salt and pepper, to taste
Preheat oven to 350 degrees.
Cut squash in half and remove seeds. Roast butternut squash on sheet tray until soft (20 to 30 minutes). Scrape meat from skin and put into a deep container. Place all other ingredients in container and mix with immersion blender until smooth. Season to taste and serve with crème fraîche.
Share Recipe | in Appetizer, Columbus Restaurants, Soup | tagged Cameron's American Bistro, butternut squash, squash | Email Article | Print Article Authentic Gazpacho
4 medium sized cucumbers
10 medium-sized tomatoes
2 large onions
2 medium-sized green peppers
3 teaspoons garlic, chopped
14 oz. French bread, trimmed and crumbled
3 cups cold water
6 tablespoons red wine vinegar
6 teaspoons salt
1/3 cup olive oil
5 teaspoons tomato puree
Peel and coarsely chop cucumber, tomatoes and onion. Seed pepper, remove pith and coarsely chop.
Put cucumbers, tomatoes, onion, green pepper, garlic and bread into a bowl and mix thoroughly. Stir in water, vinegar and salt. Puree in batches in blender.
Pour puree into bowl and whisk in olive oil and tomato puree. Serve with small croutons, finely chopped onion, cucumbers and green pepper.
Share Recipe | in Soup, Summer, Vegetarian | tagged Cucumber, Tomatoes, green pepper | Email Article | Print Article Chilled Sweet Corn Soup with Asian Beet & Cucumber Relish and Hills Own Crab Cakes or Salmon Cakes
2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, sliced thin
4 cups water
3 cups fresh corn kernels
1 bay leaf
1 whole star anise
1 teaspoon salt
1/4 cup heavy cream
Asian Beet & Cucumber Relish
1 1/2 beets, peeled and diced
5 cucumbers, peeled, diced and seeded
1/4 cup Little Rosie’s Filipino Salad Dressing
1 bunch cilantro, chopped
Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 2 minutes or until translucent. Add water, corn, bay leaf, star anise and salt. Bring to a boil. Reduce heat to low; simmer 25 minutes. Add heavy cream; simmer 5 minutes. Remove bay leaf and star anise.
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Refrigerate until ready to serve.
For the relish, toss together beets, cucumbers, cilantro and dressing.
Break Hills Own Crab Cake or Salmon Cake into bite-size pieces. Gently place in soup with a teaspoon of the relish to garnish.
Share Recipe | in Soup, Summer | tagged Beets, Cilantro, Cucumber, Little Rosie's Spicy Asian Dressing, Sweet Corn | Email Article | Print Article Cold Parsnip and Yellow Squash Soup with Curried Crème Fraîche
1 lb. fresh young parsnips, peeled and diced
1 lb. fresh young yellow squash, peeled and diced
1 small red onion, peeled and diced
2 tablespoons unsalted butter
1/3 cup heavy cream
2 1/2 cups vegetable stock (or chicken stock)
3/4 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon freshly grated nutmeg
for the crème fraîche:
3/4 crème fraîche
1/2 teaspoon curry powder
chopped chives, for garnish
In soup pot, melt butter over medium heat. Add onion. Cook until just softened; do not brown. Add parsnips and squash. Cook until just starting to soften. Add stock. Bring to boil. Reduce heat to low and simmer, covered, until vegetables are very soft, 20 to 25 minutes. Let cool, slightly.
Using strainer or slotted spoon, remove vegetables to blender. Add stock from the pot to just cover and puree until smooth. Add cream, salt, pepper and nutmeg and blend well. Add additional stock to reach desired consistency. Chill until cold.
Mix curry powder and creme fraiche. Serve soup in bowl with a generous dollop of crème fraîche. Sprinkle with fresh chives.
Share Recipe | in Soup, Summer | tagged Creme Fraiche, Parsnips, Summer Squash | Email Article | Print Article Chard and Coconut Soup
from In Season, Sarah Raven
Serves 4
1/2 lb. chard
1/4 lb. mustard, kale or more chard
2 medium-sized onions, finely chopped
1 garlic clove, finely chopped
2 TB. olive oil
6 cups vegetable stock
1 (12-ounce) can coconut milk
salt and pepper
Prepare the chard and other greens, stripping the green from the stem and shredding it into ribbons.
Sweat the onions and garlic gently in olive oil for about 10 minutes, until they’re soft. Add the greens, stock and coconut milk and bring to a boil. Simmer for 10 minutes and then whiz everything up together with an immersion blender or food processor. Season to taste and serve.
Tomato Soup with Crushed Popcorn
originally served at the Inaugural Dinner, 2009
(serves 10 to 12 people)
5 pounds fresh tomatoes, peeled and seeded
1 cup of onions, diced
1 cup of shredded carrots
2 TB olive oil
1 cup Kitchen Basics Chicken Stock
1 cup heavy cream
1 cup tomato juice
3 cups of popcorn, buttered and salted
salt and pepper, to taste
In a large pan, sauté the diced onions and carrots in olive oil until soft. Add peeled and seeded tomatoes. Cook on medium heat for 12 to 15 minutes. Add chicken stock and tomato juice. Reduce heat to low and cook for an additional 30 to 40 minutes. Add heavy cream and a dash of salt and pepper. Remove from heat.
Carefully blend and puree with a blender. Add more seasoning as needed. Top with popcorn just before serving.
