Soup Recipes

Butternut Squash Soup

By Coach Carlene

3 shallots, sliced
pinch of thyme
2 pounds diced butternut squash (about 2 medium sized squashes)
4 cups vegetable broth
2 cups apple cider
butter

Saute sliced shallots in butter with a pinch of thyme until soft. Add salt, pepper, diced butternut squash, vegetable broth and apple cider. Simmer until tender and then puree. Fry sage leaves in the butter. Top with fried sage. 

Zucchini Soup

By Coach Sherrie

2 Tbsp of Olive Oil

2 Tbsp of butter

½ lb  red onion (chopped)

½ lb chopped carrots

2 lb of zucchini (chopped)

1 Tbsp of kosher salt

1 Tsp of black pepper

¼ tsp of red pepper flakes

4 garlic cloves (chopped or minced)

1 tsp of herbs de Provence

4 oz of gorgonzola cheese (crumbled)

1 qt of stock

½ cup Peccorino or Romano cheese

*2 cups of tomato pesto      *recipe belo

·Heat butter and oil until foamy. 

·Add onions, carrots, garlic and all herbs & spices and cook for about 8 minutes, stirring frequently. 

·Add zucchini and heat for 10 minutes stirring frequently.

·Pour in the stock and pesto.  Bring to a boil while stirring.

·Reduce the heat – simmer gently for 30 minutes

·Add gorgonzola; wait until melted.  Remove from heat.

·Transfer the soup to cool.

·Blend ½ quart at a time and return to soup pot.

·Add 1/3 of the grated cheese to the soup.  Simmer for ten minutes.  Garnish with shredded cheese.

Tomato Pesto

2 lbs. roma tomatoes

6 Tbsp. extra virgin olive oil

1 tsp. herbs de Provence

1 oz. fresh basil

1 Tbsp. kosher salt

1 tsp. pepper

4 cloves garlic

Put the ingredients into the food processor in this order:

·         Garlic

·         Basil

·         Tomatoes

·         Spices

Begin processing.  ADD olive oil through tube as you go.

Celery Root Soup

By Coach Myna

Sea salt

3 T. olive oil

2 medium celery roots, peeled and cut into 1” cubes

2 stalks celery, chopped

1 large onion, chopped

2 quarts vegetable broth

1 bay leaf

1 cup thick cashew cream

Freshly ground black pepper

1 unpeeled granny smith apple, finely diced

Chive oil                                                

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes. Working in batches, pour the soup into a blender, cover the lid with a towel (the hold liquid tends to erupt) and blend on high.  Season with salt and pepper to tast.  Ladle into bowls.  Place a spoonful of the diced apple in the center of each serving, drizzle the chive oil around the apple and serve.