Place the olive oil in a medium skillet over medium high heat.
Add the diced onions and cook for 5 minutes. Stir frequently.
Add the sliced mushrooms and cook until the mushrooms are well browned (about 20 minutes). Stir frequently.
Add the mushroom powder and cook for about two minutes. Stir frequently.
Sprinkle the flour over the mushrooms and fold together gently to incorporate the flour and keep it from forming clumps.
Slowly add the vegetable stock and water while stirring.
Add the tarragon and salt and stir gently as the soup thickens.
Reduce the heat to medium low and simmer for 5 minutes. Stir frequently.
Remove from the heat and let the soup cool for about 10 minutes.
Place in a blender with the black pepper and goat cheese and puree until smooth.
Reheat and serve.
Place the water in a large pot fitted with a steamer basket over high heat.
When the water is boiling, add the cauliflower and steam for 18 minutes. Remove and let cool.
While the cauliflower is steaming place the olive oil in a large skillet over medium-high heat.
Add the onion and cook slowly for about 10 minutes, adjusting the heat so that the onions become soft and translucent but do not brown.
Place the onions, salt, and water in a blender and puree until smooth.
Slowly add the cauliflower and puree until smooth.
Add the goat cheese and puree until smooth.
Reheat gently and serve.
Place the water in a large skillet over medium-high heat.
When the water is at a shiver, add the asparagus spears and blanch for 8-10 minutes.
While the asparagus is blanching, fill a large bowl with ice water.
When the asparagus is done, place immediately into ice water and chill for 10 minutes.
While the asparagus is chilling, place the olive oil in a large skillet over medium-high heat.
Add the onion and tarragon and cook slowly for about 10 minutes, adjusting the heat so that the onions become soft and translucent but do not brown.
Cut the chilled asparagus into 1 inch chunks (reserving a few asparagus tips for garnish, if desired), then place the asparagus, salt, water, honey, milk and cooked onions into a blender.
Puree until very smooth.
Reheat gently and serve.
Place the oil in a large saucepan over medium heat.
Add the diced onion and cook for about 3 minutes. Stir frequently.
Add the potatoes and stir and the 5 cups of water. Stir.
Increase the heat until the water begins to boil and then reduce to medium-low so that the soup is simmering.
Cook for about 50 minutes until the potatoes are soft. Stir occasionally.
Turn off the heat and let the soup cool slightly.
Allow it to stand for about 5 minutes and then stir in the milk, salt and pepper.
When ready to serve, reheat the soup gently.
Serve in bowls garnished with 1 ounce of cheddar cheese per serving and sprinkle with green onions.
Place the sun dried tomatoes in a small sauce pan with the water.
Place the sauce pan over high heat and when it begins to boil reduce the heat to low and simmer until all the water has evaporated.
When the tomatoes are cooked allow them to cool slightly and then mince.
Toss together with the peppers, shallot and 1 teaspoon of the olive oil. Chill.
While the tomatoes are cooking place the other 1 teaspoon olive oil in a large sauce pan over medium high heat.
Add the diced onion and cook for about 4 minutes.
Add the celery and cook, stirring frequently, for about 4 minutes.
Add the beans, salt and pepper with the vegetable stock.
Stir, let come to a slow boil and then reduce the heat to low.
Cover and simmer for 45 minutes.
Let the soup cool for about 20 minutes, add the oregano and puree with a immersion blender or in a blender.
Chill.
Serve the chilled soup topped with the sun dried tomato compote.
Place the watermelon, tomatoes, lime juice, red pepper, salt and pepper in a blender. Puree.
Pour the soup into a tall pitcher. Place in the freezer. As the soup cools it will form two layers. At the top will be a thicker, dark red soup and below that a clearer watery liquid.
Using a small measuring cup or a turkey baster, gently remove as much of the darker, thicker soup as you can and discard the watery liquid.
Serve well chilled and topped with 1 teaspoon of olive oil (flavored oil works great) and the basil.
Preheat the oven to 325°F.
Spray a large skillet lightly with olive oil.
Add the tomatoes, garlic and shallots to the pan. Place the pan in the oven.
Roast the vegetables for about 90 minutes.
Check on them about every 10 to 15 minutes tossing them to make sure they roast evenly. Spray lightly with olive oil if needed.
Remove from the oven and let cool for about 10 minutes.
Add the stock or water, basil, salt, and pepper to a blender (or a bowl if using a stick blender)
Puree using a blender or stick blender
Chill and serve when cold.
Prepare a large mixing bowl filled with ice. The bowl should be large enough for the sauce pan to fit into and be surrounded by ice.
Place the olive oil in a large sauce pan over medium-high heat. When hot add the onions. Cook, stirring almost continuously, for about 8 minutes until the onions are translucent. Do not let the onions brown.
Add the stock and increase the heat to high. Add the frozen peas.
Stir occasionally. When the soup begins to come to a boil, reduce the heat slightly so that it continues to simmer.
Cook for about 5- 7 minutes, stirring frequently.
Add the spinach and cook for another two minutes. Remove from the heat and add one cup of crushed ice.
Place the sauce pan in the ice bowl and stir the soup until the ice in the soup melts. When the soup is slightly cool, remove the sauce pan from the ice bath add the salt, pepper, tarragon, parley, chives, mint, and goat cheese to the soup.
Using a stick blender or blender, puree the soup until smooth. Chill and serve.
Place the 2 cups water in a small saucepan over high heat.
When the water boils, add the dried mushrooms and reduce the heat to low.
Simmer for 10 minutes and remove from the heat. Set aside.
Place the olive oil in a large saucepan over medium high heat.
Add the onion and cook for about 10 minutes until they begin to turn slightly brown. Stir frequently.
Add the cauliflower and the vegetable stock.
Add the mushrooms and the water they were simmered in.
Reduce the heat and simmer for 40 minutes.
After the cauliflower has cooked, remove from the heat and let cool for about 5 minutes.
Add the honey, goat cheese, salt, and pepper.
Puree until smooth.
Reheat gently and serve.
Cut the crowns from the stem of the cauliflower. Divide into small flowerets and set aside.
Dice the stem. Place the diced stems in a large sauce pan with the four cups of water on medium-high and boil until tender. This will take about 30 minutes and the water will be reduced by about half.
While the stems are boiling, steam the flowerets until they slightly tender. After they are cool, chop finely.
After the stems are soft, puree them until smooth using a blender or stick blender.
Place the olive oil in a medium stock-pot over medium-high heat and add the leeks. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir. Add the pureed stems and half of the chopped cauliflower flowerets and salt.
As the soup thickens, blend it again using a blender or stick blender.
Add the remaining finely chopped cauliflower flowerets and stir. As the soup reheats, add the cheese in 3 batches and allow it to melt.
Heat gently on low for about 15 minutes and serve.
