Cream of Broccoli Soup

22 07 2019

I made this delicious broccoli soup for a group gathering and they could not get enough of it. This is the basic recipe. You can add grated cheddar into it if you want a richer taste. Also, I had some leftover sauteed spinach which I pureed with some of the stock and then added it into the soup. That made it a beautiful green color. 

Serves 4


6 tbsp unsalted butter

1 small onion, chopped

2 cloves garlic, minced

1/4 cup flour

2 cups half and half

3 cups vegetable stock (I made a nice leek stock.)

2 bay leaves

1/4 tsp mace, ground

sea salt and black pepper, to taste

4 cups broccoli, cut into florets

1 large carrot, diced

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Mexican Quinoa Chili Stew

22 05 2018

quinoa stew 2This stew tastes a lot like a chili without the heaviness of a lot of beans and beef. I recommend it garnished with chopped avocado, sour cream, shredded cheese, fresh lime, crushed tortilla chips and chopped cilantro. 


1 tbsp olive oil

1 yellow onion, chopped

2 celery stalks, chopped

3 carrots, chopped

4 cloves of garlic, minced

2 jalapenos, seeded and minced

3 1/2 cups water

1 28 oz can diced tomatoes

1 15 oz. can black beans, rinsed and drained

2 tsp ground cumin

2 tsp ground chili powder

1 tsp chipotle powder

1 tsp paprika

cayenne pepper to taste if you want it hotter

salt and pepper to taste

(please use all the spices liberally and to taste)

3/4 cup quinoa

1/4 cup chopped cilantro plus more to garnish

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Wild Mushroom, Black Barley and Bean Soup

18 08 2016

I found some black barley in my pantry so I came up with this recipe. Black barley is delicious and chewy while the porcini mushrooms add a beautiful earthiness to the stock. Then I finished it with some winter vegetables like parsnip and kale. The final touch was a dill cream dollop that can added in upon serving. Serve with some cornbread and a salad for a complete meal.

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Miso Soup with Tofu and Wakame

13 08 2012
A friend of mine asked me to put a basic miso soup recipe on my website. This can be used as a template for any type of miso soup. Basically you always want to start with dash, which is the Japanese fish stock. It is normally made with shaved bonito flakes but now you can make it with instant dashi powder or dashi packs that look like teabags. Basically you just make the dashi according to the package and then proceed from there. You can vary the type of miso. I often us a mix of red and white miso. White miso is sweeter and milder than the red. You can other vegetables or even seafood or chicken into miso soup. Be creative.
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Cream of Mushroom Soup

27 09 2011
I was making a hearty Central European kugel dish and I wanted a nice earthy soup to go with it. Thus, I created this lovely Cream of Mushroom Soup. It is not difficult to make and will definitely satisfy your tummy on a chilly autumn day. Enjoy.

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Yellow Summer Squash and Corn Bisque

2 08 2010
Oh, the fun of using up random summer vegetables from a garden. I found myself with the dilemma of lots of yellow summer squash which normally does not appeal to two teenage boys. I have found a trick though in disguising vegetables. If you puree them, nobody knows what they are. So my son who swears he hates zucchini and squash ate a big bowl of this soup before I announced the main ingredient was squash. This soup is tasty and easy to make.

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Curried Red Lentil and Vegetable Soup

26 04 2010
This is a nice make-ahead soup. You can use water or a nice vegetable stock as the base for the soup. I always opt for the vegetable stock if I have some homemade on hand.I used swiss chard but you could also use spinach or any other green chopped coarsely.
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Cream of Asparagus Soup

20 03 2010
I had two pounds of asparagus sitting in my refrigerator and some homemade vegetable stock, so Voila, Cream of Asparagus soup. Also, I wanted to play with some flavored olive oils I have from EVOO marketplace in Denver to see what kind of hit flavor combinations I could create. Last night we splashed in oils like Persian Lime and Meyers Lemon as finishing touches. We stirred them in and ate right away. The flavors were subtle but distinguishable. We tried a stronger flavor like White Truffle, and found that it made a nice contrasting accent to the asparagus, especially if you like truffles. I was going for a more complimentary and blended flavor with the Persian Lime. So this morning, I whisked in a tablespoon of the Persian Lime oil into about 3 cups of leftover soup. I reheated it and then let it sit for a few hours. I have to say, the Lime flavor was more prevalent and was a wonderful accent to the asparagus. Just letting the soup absorb the flavor of the oil over time made a huge difference. Of course, this soup is fantastic even if you don’t have fancy specialty olive oils. This would make a wonderful starter to an Easter dinner.
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Butternut Squash and Pear Soup

10 03 2010
Wow, last night I made this fantastic soup! I looked in my refrigerator and found a butternut squash and some overripe pears. This recipe used them up beautifully. I could really taste the lovely combination of the sweet pears and the creamy butternut.
Before I made the soup though, I quickly threw together a Vegetable Stock (see recipes). I kept throwing in things like the peelings of the butternut squash as I was preparing to make the soup. I really think the key to a good soup is the stock. If you have to buy commercial stock, then use less stock and dilute it with water. Commercial stock is thicker than homemade.

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Vegetable Stock

1 03 2010
In order to make the risotto we did in class or any great vegetable soup or stew, you need to begin with a good vegetable stock. I think  homemade stock is far superior to any stock you buy in the store. Making stock is a great way to use up vegetables in your refrigerator that may go bad. What’s even better is that you can customize it to your recipe. So if you are making a Mushroom risotto, add more mushrooms to the stock, or if you are making a soup that would go nicely with fennel, add fennel to the stock. The options are endless. This is only an example of a stock. Of course some of the ingredients are optional, but you will need to add at least carrots, onion, celery, parsley, bay leaves, peppercorns, thyme and salt if nothing else. If you want a slightly thicker stock, then add potatoes. Don’t use too many cruciferous vegetables like cabbage, broccoli or kale because their flavor is too strong.
Remember, when making a stock, begin with cold water then add all the vegetables and bring it to a boil. By starting with cold water, you will extract all the flavor from the vegetables into the stock. This is different from just boiling up some carrots to eat where you want the flavor to remain in the carrot.

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