Melt the butter over medium heat in a large stock pot. Add the onions and carrots and cook very slowly until the onions are translucent.
Add the pumpkin, chicken stock, water and whole cloves to the pot. Simmer over low to low-medium heat for about one hour until the carrots are soft. Stir frequently.
While the soup is simmering preheat the oven to 400°F.
Place the pumpkin seeds in a large non-stick skillet and roast for about 3 minutes in the oven. Remove the pan from the oven and stir the seeds. Return them to the oven and stir every three minutes until they are golden brown. Remove and let the seeds cool.
Place the sour cream, ground cinnamon, ground cloves and ground nutmeg in a bowl and stir until well blended.
When the carrots in the soup are soft add the honey and stir well. Remove the pot from the burner and let the soup cool for at least 20 minutes. Puree in a blender until smooth in two or three batches.
Serve soup hot with a tablespoon of spiced sour cream and a tablespoon of pumpkin seeds.
Melt butter in a medium stock pot over medium heat.
Add the onions and cook for about 5 minutes until slightly translucent. Stir frequently.
Add celery and cook for about two minutes more.
Add white part of the leeks and cook over medium heat for 5 minutes until they are limp. Stir frequently.
Add the green part of the leeks and cook for 5 minutes. Stir frequently.
Reduce the heat to medium-low and add the potatoes and water.
Cook for 20 to 25 minutes over low heat until the potatoes are slightly soft.
Keep adding just enough water to keep the potato and leek mixture just covered.
When the potatoes are soft, add the milk slowly, stirring continuously.
Add the salt and pepper.
Gently reheat the soup and serve.
Melt the butter in a medium stock pot over medium heat.
Cook the onions in the butter for about 8 minutes until soft.
Add flour slowly so as not to clump and cook for two minutes over low heat. Stir frequently.
Add the chicken stock and heat slowly.
The soup will thicken slightly.
Add rice and cook for 40 to 50 minutes until tender.
Add nutmeg and salt.
Cook for three minutes (add water if soup is too thick).
Place the spinach and milk in a blender and add the soup.
Puree until smooth.
Transfer back to pot. Reheat gently.
Serve topped with 1 tablespoon of sour cream, a teaspoon of sherry and a pinch of ground nutmeg.
Place the oil in a large stock pot over medium heat.
Add the garlic and cook for about 2 to 3 minutes. Stir frequently.
Add the onion, increase the heat to medium-high, and cook for about 5 minutes. Stir frequently.
Add the celery, poblanos, and corn and cook for about 5 minutes. Stir frequently.
Add the flour and stir well. Cook for about 2 minutes. Stir frequently.
Slowly add the vegetable stock and water.
Stir and reduce the heat to medium.
Add the salt, oregano, and thyme.
Simmer for about 40 minutes. Stir every 5 minutes.
Remove 1 1/2 cups of the soup to a blender and puree until smooth.
Add the goat cheese to the blender and puree until smooth. Return the pureed soup to the stock pot, add the cilantro, and stir.
Serve.
Place the olive oil in a large saucepan or small stock pot over medium heat.
Add the onions and garlic and cook, stirring frequently for about 5 minutes.
Add the carrots and cook for about 3 minutes.
Add the sage, thyme, rosemary, paprika, bay leaves, tomatoes, beans, salt, pepper, white wine and vegetable stock.
Fill the can the tomatoes were packed in with water and add that to the pot.
Stir, cover and cook for about 40 minutes over medium heat at a medium simmer.
If the soup is boiling too fast reduce the heat slightly. Stir occasionally.
Place the water in a large sauce pan over high heat.
When the water is boiling add the pasta and stir.
Cook for 8 – 10 minutes until the pasta is al dente.
Drain the pasta and add to the soup.
Stir and heat through.
Serve topped with 1/2 ounce of grated cheese per serving.
Place the dried mushrooms in a large bowl and pour the boiling water over the top.
Stir gently and let stand.
Place the olive oil in a large sauce pan or small stock pot over high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the crimini mushrooms and continue to cook over high heat, stirring frequently, for about 10 minutes, until the mushrooms brown.
Add the vegetable stock, water, carrots, potatoes, salt, pepper, sage, marjoram, and Worcestershire sauce.
Stir and reduce the heat until the stew is simmering.
Strain the liquid from the dried mushrooms into the pot and stir.
Coarsely chop the reconstituted dried mushrooms and add to the pot.
Simmer for 30 minutes. Stir occasionally.
Add the shallots and wine.
Stir and simmer for another 30 minutes, stirring occasionally.
Serve.
Place 2 cups water in a small saucepan over high heat.
Add the dried mushrooms.
When the water begins to boil reduce the heat to low.
Let the mushrooms steep in the warming water for 1 hour.
Remove the broth from the heat and pour into a fine mesh strainer over a bowl. Set aside.
Mince the reconstituted mushrooms.
Place 2 teaspoons of the olive oil in a large skillet over medium high heat.
Add the quartered (fresh) crimini mushrooms and cook, tossing frequently, until they are well browned.
When the mushrooms are caramelized, add the remaining teaspoon of olive oil the pan.
Add the onions.
Cook for about 3 minutes until they begin to soften. Stir frequently.
Add the celery and cook for about 3 minutes. Stir frequently.
Add the white beans, chili powder, paprika, cumin, salt, pepper, the minced porcini and the mushroom broth.
Stir well.
Add 2 cups water and stir.
When the pot comes to a boil, reduce the heat until the chili is simmering.
Cook for about 90 minutes. Stir occasionally.
Serve topped with 1 ounce of grated cheese per serving.
Place the olive oil in a large stock pot or dutch oven over medium high heat.
When the oil is hot, add the onions. Cook for about 4 minutes. Stir frequently.
Add the carrots, garbanzo beans, tomatoes, vegetable stock, water, wine, cinnamon, cumin, paprika, red pepper flakes, coriander, and salt.
Stir, reduce the heat to medium and cover.
Simmer for 1 hour. Stir occasionally.
After the first hour add the olives and stir.
Cook for 10 minutes and add the lentils. Stir.
Cook for 20 minutes. Stir occasionally.
Combine the yogurt and harissa sauce in a small bowl and stir gently until well blended.
Serve the stew topped with the yogurt sauce.
Wash the beets well. Wrap in aluminum foil. Place in the oven and set the temperature to 325°F. Roast for 60 minutes. Remove and let cool. Peel the beets and set aside 1/2 pound.
Place the olive oil a large sauce pan over medium high heat. Add the onion and cook for about 5 minutes, stirring frequently.
Chop the remaining 1 1/2 pound of peeled beets into large dice. Add to the pan with the onions. Add the water, lemon juice, salt and pepper.
Cover, and when the soup begins to boil, reduce the heat to medium low so that it is simmering.
Cook for about 60 minutes, stirring occasionally.
While the soup is cooking, dice the remaining beets into 1/3 inch cubes. Chill.
When the soup is done, let it cool and then puree smooth. Add the cubed beets and chill the soup.
When ready to serve, ladle the soup into bowls and top each serving with a tablespoon of sour cream and sprinkle of fresh dill.
Heat oil in a large stock pot over medium high heat.
Add onion and cook for about 4 minutes. Stir frequently adjusting the heat so the onions soften but do not brown. Stir frequently.
Add the minced garlic. Cook for about 2 minutes. Stir frequently.
Add the parsnips, carrots and celery and cook for three minutes. Stir frequently.
Add the tomatoes, beans, basil, marjoram, thyme, bay leaves, salt, vegetable stock, 3 cups of the water and the rind of the Parmigiano-Reggiano.
Cook over medium-low heat for about 40 minutes. Gently stir occasionally.
Place the remaining 4 cups water in a medium sauce pan over high heat. When the water boils add the potatoes.
Reduce the heat to medium high and cook for about 12 to 15 minutes until they are slightly soft.
Drain and add the potatoes to the soup. Simmer for 5 minutes. Stir occasionally.
Serve each serving of soup with 1 tablespoon minced parsley and grated parmesan.
As with most soups this one is best made a day (or more) in advance.
