Heat the olive oil in a stock pot over medium heat.
Place the onions in the pot and cook until translucent. Stir frequently and do not allow to brown.
Add the squash, carrots and wine and cook for about 5 minutes stirring frequently.
Add the water and increase heat to high.
Bring to a boil for 30 seconds minutes and reduce the heat to medium-low and allow the vegetables to simmer.
Cook until the carrots are tender – about 30 minutes.
Use a stick blender to puree or puree in a blender in two to three cup batches adding part of the marjoram and salt to each batch.
Allow the soup to cool and then add the milk and stir to blend well.
Chill at least 3 hours.
May be served hot or cold.
Preheat the oven to 325°F.
Place the garlic and shallots in a large saucepan and cover. Place the pan in the oven.
Place a piece of foil on the oven rack and put the pepper on the foil.
Roast the pepper for about 30 minutes. Remove the pepper from the oven (leave the pan in the oven) and place the pepper in a paper bag to cool.
When the pepper is cool, peel the roasted skin from the pepper and discard, then seed the pepper. Cut the pepper into a large dice.
After 40 minutes remove the pan from the oven.
Add the diced pepper to the pan along with the water.
Place the pan over medium heat. Cook for about 2 minutes, scraping the brown caramelized juices from the bottom of the pan.
Add the peas, salt, pepper, cumin and cayenne pepper. Cook for 15 minutes. Stir frequently.
Remove from the heat and let cool for about 15 minutes.
Add the goat cheese and let it melt into the soup.
Puree the soup until smooth. Chill thoroughly before serving.
Preheat the oven to 325°F.
Place two teaspoons oil in a medium sauce pan.
Cut the stem end off of the garlic and place the bulb in the pan with the oil cut side down.
Add the shallots, cover the pan and place in the oven.
Roast for 40 minutes.
Remove and let cool.
While the shallots and garlic are roasting place a large sauce pan over medium high heat.
Add the remaining teaspoon olive oil in the pan and when hot add the onions.
Cook for about 5 minutes. Stir frequently.
Add the leeks and cook for another 5 minutes. Stir frequently.
Add the water, tarragon, salt and pepper.
Cover and simmer for 15 minutes.
While the soup is simmering, place the beans, milk, and salt in a blender and puree until smooth.
Set aside.
Add the green onions to the pan with the soup and simmer for 3 minutes. Stir occasionally.
Add the bean and milk mixture to the soup with the roasted garlic and shallots.
Stir and reheat gently.
Serve topped with chopped chives.
Place a large saucepan over medium high heat.
Add the olive oil and when hot add the onion.
Cook for about 4 minutes. Stir frequently.
Add the tomatoes, red pepper flakes, vegetable stock, rosemary and salt.
Simmer, uncovered, for 30 minutes.
While the soup is simmering, place the fresh tomato, cucumber, pepper, parsley, and olive oil in a small dish and blend well. Chill.
After the soup has simmered for 30 minutes, remove from the heat and let cool for about 5 minutes.
Puree the soup until smooth.
Return to the pan and reheat gently.
Serve the soup topped with the chilled tomato mixture.
Preheat oven to 400°F. Place tomatoes in a shallow roasting pan. Spray a light coating of olive oil over the tomatoes. Place the pan in preheated oven and roast for about one hour.
Slice the corn into 1/2 ears and place in a sauce pan. Cover with water and bring to a boil for 7 – 10 minutes. Remove and let cool. Shuck corn by slicing kernels from the ears.
About 10 minutes before the tomatoes are finished heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring constantly. As the onion browns add the corn and cook over medium-high heat stirring frequently. The corn should begin to turn brown quickly.
As the corn browns add the minced garlic. Stir, cooking on medium, for another 2 minutes and remove from the heat.
Remove the tomatoes and puree in a food processor or blender. Place the corn/onion/garlic mixture back on the burner over medium heat and add the tomato. Cook for about five minutes.
Add the chicken stock, wine, water, rosemary, thyme and red pepper flakes. Cook for about 15 minutes and serve with the whole wheat rolls.
Preheat the oven to broil.
Place the peppers in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag. Allow them to cool.
After the peppers are cooled peel them and then seed and mince.
Place a large sauce pan over medium heat and add the olive oil.
Add the red onion and garlic and cook for about 3 minutes. Stir frequently.
Add the celery and cook for about 3 minutes. Stir frequently.
Add the lentils, salt, pepper, thyme and water.
Reduce the heat until the water is simmering.
Cook for 30 minutes. Stir occasionally.
Remove from the heat and add the goat cheese.
Let the soup cool for about 10 minutes stirring occasionally to help the goat cheese melt.
Using a blender or stick blender puree until smooth.
Reheat and serve.
Preheat the oven to 350F and place the poblano peppers inside. Roast for about 30 minutes, turning every ten minutes, until blackened on the outside.
Remove the poblanos and place them in a brown paper bag (the size of a lunch bag is best) and fold the top closed. Allow the poblanos to cool completely in the bag.
When the poblanos are cool, remove them from the bag and peel the blackened skin from the poblanos, discarding the burned skin. Seed and stem the peppers, then coarsely chop them.
In a saucepan place the olive oil over medium-high heat. Add the onions and sauté for about three minutes, then add the celery. Saute for another three minutes.
Add the coarsely chopped poblanos, beer, water, cumin, salt, pepper, and pinto beans, stir, then bring to a boil. Reduce heat to a simmer, then cover.
Simmer, stirring occasionally, for 45 minutes.
Remove the soup from the heat and let cool for about ten minutes.
Using a blender or an immersion blender process until smooth.
Add the cheese and stir.
Return to low heat and cook until the cheese is melted.
Serve topped with the green onions.
Preheat oven to 400°F.
Place vegetables in a large roasting pan. Spray lightly with olive oil. Roast until tender and brown in spots (about 45 minutes).
Remove the vegetables from oven and let cool for about ten minutes. Scoop the eggplant from its skin into medium stock-pot (discard skin). Add the roasted vegetables, thyme, chicken stock, white wine and water to the pot and place over a medium-high heat. Add 4 cups chicken stock and bring to boil.
Reduce heat to medium-low and simmer until vegetables are tender (about 45 minutes). Cool slightly.
Puree with a stick blender the vegetables and salt until smooth (or in multiple batches in a blender). Return soup to saucepan. Stir in milk. Reheat gently and serve.
Preheat oven to 375°F. Place a large skillet in the oven.
Place the water in a medium pot over fitted with a steamer basket over high heat. Add the cauliflower to the steamer and cook until it begins to soften.
Remove the skillet from the oven and spray lightly with oil. Add the cauliflower and return the pan to the oven.
While the cauliflower cooks, rinse the medium pot and place over medium heat. Add the oil, the garlic, and the onions. After about 5 minutes add the celery. Stir frequently.
Turn the cauliflower at least once (after 7 – 10 minutes) so that it is lightly browned on both sides. After roasting for about 15 minutes add the cauliflower to the onions and celery. Add the chicken stock, water, salt and pepper. Cook for about 20 minutes until the cauliflower is soft.
Blend until the soup is smooth using a stick or conventional blender. Return the soup to the pan and add the curry powder 1/4 teaspoon at a time.
Serve hot.
Place the oil in a large sauce pan over medium high heat.
Add the onion and carrot and cook for about 5 to 7 minutes. Stir frequently.
Add the red bell pepper and cook for about 3 minutes. Stir frequently.
Add the chili powder, cumin, paprika, oregano, salt, tomatoes, white beans, and vegetable stock.
Stir and reduce the heat to medium low and simmer for 20 minutes.
Add the zucchini and corn.
Simmer for another 10 minutes. Stir occasionally.
Serve topped with the sour cream and cheddar cheese.
