Place the olive oil in a large sauce pan over medium high heat.
Add the onion and cook, stirring frequently, for about 4 minutes.
Add the celery and cook for another 4 minutes.
Add the chicken thighs and cook until lightly browned.
Add the carrots, salt, pepper, jalapeno, cumin, chili powder, oregano, black eyed peas and water.
Reduce the heat to medium, stir and cover.
Simmer for 60 minutes stirring occasionally.
Add the greens to the pot and stir. Cook for about 5 minutes.
Serve.
Preheat the oven to 325°F.
Place the olive oil in large sauce pan or Dutch oven over medium heat. Add the onion and cook for about 5 minutes until the onions begin to soften. Add the paprika, oregano, whole garlic cloves and stew beef. Cook until the beef is lightly browned. Add the salt, pepper, olives, tomato, tomato sauce, stock and water. Stir.
Cover the pot and place it in the oven. Cook for 2 hours, stirring about every 30 minutes. Remove the garlic cloves before serving over the couscous or brown rice.
Place one teaspoon of the olive oil in a large saucepan over high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add half of the leeks and cook for about 4 minutes. Stir frequently.
Add the tomatoes, white beans (with the liquid from the can), water, salt, black pepper, smoked paprika, and tomato paste. Stir.
Cover and simmer. Stir occasionally.
After the soup has simmered for 45 minutes, remove from the heat to cool slightly.
Place a large skillet in the oven and preheat to 400°F.
After the soup has cooled slightly, use a blender or immersion blender and puree the soup until smooth.
Return the soup to low heat and add the goat cheese. Stir occasionally while the cheese melts.
When the oven is hot, add the remaining 1 teaspoon olive oil to the skillet.
Add the chicken and the remaining leeks to the skillet. Return the pan to the oven.
Roast for 15 minutes. Stir occasionally
After the chicken and leeks have cooked for about 15 minutes, add them to the pan with the soup.
Stir and then serve.
Combine all ingredients. Chill for at least 3 hours before serving.
Add fresh ground black pepper to taste.
Place the olive oil in a medium sauce pan over medium high heat.
Add the green part of the leek and cook for about 5 minutes until the leeks begin to soften. Adjust the heat so that the leeks do not brown.
Add the white part of the leek and cook for about 5 minutes until the leeks are softened. Stir frequently.
Add the garlic and cook for one minute. Stir frequently.
Add the shrimp, shrimp stock, sherry, salt, cayenne and black pepper.
Cook for ten minutes.
Remove from the heat and let cool slightly.
Puree in a blender or food processor until the soup is blended, but not smooth.
Return to low heat and add the goat cheese.
When the cheese has melted, serve.
Place the olive oil in a medium sauce pan over medium heat.
Add the onions and cook for about 4 minutes. Stir frequently.
Add the celery and cook for about 3 minutes. Stir frequently.
Add the potatoes, stock, salt, pepper, thyme and saffron.
Stir and when the soup begins to simmer reduce the heat and simmer for 30 minutes.
Reduce the heat to as low as possible and add the salmon, butter and milk.
Let the soup stand for about 5 to 8 minutes.
Stir once and serve.
Serve with a side salad of your choice.
Preheat the oven to 325°F. Place the yams in the oven and bake for 40 minutes until slightly soft. Remove from the oven and let cool for about 10 minutes.
While the yams are cooking place the olive oil in a medium sauce pan over medium heat. Add the onion and cook for about 3 minutes.
Add the sage, peppermint, chicken stock, water, salt and pepper. Cover and cook for about 30 minutes and remove from the heat.
When the yams are cool, slice lengthwise and scoop out the flesh leaving the skins. Add the flesh to the pan with the soup. Cook for about 5 minutes and then puree until smooth. Add the milk and puree.
Reduce the heat to very low to keep the soup warm.
While the soup is keeping warm, place the bacon in a large skillet over medium-high heat. Cook on each side until brown but not crispy. Remove to a towel, pat dry and dice.
Slice the yam skins into a medium dice and add to the pan with the remaining bacon grease. Cook for about 5 minutes.
Add to the soup, stir and serve.
Preheat the oven to 325F.
Place 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, for 15-20 minutes, until well caramelized. The onions should be well browned and softened.
Add the chickpeas, stock, salt, sage, paprika, thyme, and coriander, then reduce heat to simmer and cook, covered, stirring occasionally, 40 minutes or until the chickpeas are tender.
Remove the soup from heat and allow to cool for 20 minutes. Using a blender or immersion blender, puree until smooth.
While the soup is cooking, place the remaining teaspoon of olive oil in a small dutch oven or large oven-proof saucepan.
Add the mushrooms, carrots, and chicken thighs (left whole), cover, then place in the oven and roast for 40 minutes. Stir about every 10 minutes.
Add the roasted mushrooms, carrots, and chicken thighs to the pot with the pureed soup, stir, and place over medium-low heat, stirring occasionally, until the soup is again hot.
Serve.
Trim and cube the beef and toss in 2 tablespoons of flour to coat. Heat the olive oil in a heavy pan and sear the meat in batches, remove and set aside when brown.
Add the onion and garlic to the pan and saute for 2 or 3 minutes over medium low heat, being careful not to burn the garlic. Add the mushrooms and salt and cook for 5 minutes.
Add the wine and the beef broth, add ground pepper to taste, stir and bring to a boil. Return the beef to the pan and reduce the heat to low.
Add the thyme to the pot, cover and simmer for 30 minutes, stirring occasionally. Mix together the remaining 2 tablespoons of flour with a little water and add to the pot, stirring until well incorporated. Remove from the heat and leave covered for a few minutes prior to serving.
Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.
When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.
Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 – 5 minutes. Add the celery and cook for another 3 minutes.
Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.
Reduce the heat an let simmer for 45 minutes. Stir occasionally.
Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.
Drain the noodles and place in the bottom of serving bowls. Add the parsley and then top with the soup. Serve.
