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Simple Cream of Celery Soup

9/28/2022

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Ingredients

2 tablespoons olive oil, or butter
1 onion, diced
4 garlic cloves, minced
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds
4 cups vegetable or chicken broth
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
½ teaspoon pepper
1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
Garnish: Celery leaves

Instructions

Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
Serve garnishing with celery leaves if desired.

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White Bean, Fennel, Spinach Soup

9/21/2022

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Fennel tastes like a cross between onion and celery with a dash of licorice, and is perfect in salads, dips, soups, and more. Though it may look like an onion, it’s actually part of the carrot family, and when cooked, it becomes tender and even a little sweet. It is also a great source of vitamin C, and it’s loaded with antioxidants to boot.

Ingredients

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups fresh chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach (or kale)

Directions

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Serve

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Summer Squash and Fresh Ricotta “Oreos”

9/14/2022

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Ingredients
16 ounces fresh ricotta
3 tablespoons good-quality extra-virgin olive oil
juice of one lemon
1 tablespoon lemon zest
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
10 large leaves fresh basil, rinsed, patted dry and chiffonaded
4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds

Directions
1.  In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use.
2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches.
3.   Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt.
4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund.
5. Serve immediately or refrigerate until ready to serve.

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Quick Corn Soup

9/7/2022

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This is a quick, easy, delicious recipe provided by one of our customers. You can make it for one person, or multiply by as many servings as you like.

Ingredients

For each serving you will need:
- Kernels from one ear of corn, lightly cooked
- 2 tablespoons butter
- 1/4 cup milk, fat % of your choice
- dash of salt

Directions
1. Place corn kernels in a food processor, reserving a few to sprinkle on top if you like.
2. Add butter, milk and salt
3. Process until the kernels are as small as you would like them to make the soup smooth or chunky to your preference.
3. Serve as is, or heat to your desired temperature.
4. Optional garnish of basil, dill, parsley, rosemary to your taste.

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Simple Cream of Celery Soup

White Bean, Fennel, Spinach Soup

Summer Squash and Fresh Ricotta “Oreos”

Quick Corn Soup

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