OUR VEGETARIAN BLOG
Green chili and cheese soup
Serves 4 • 1½ Tbs. butter • 1½ Tbs. olive oil • 1½ medium-sized yellow onions • 4 to 5 cloves garlic • 2 tsp. paprika • 3½ cups water or Vegetable broth • 1½ lbs. fresh, ripe tomatoes • 4 oz. green chilis, seeded and skinned • 2 small white-skinned potatoes • ¼ tsp….
Pistou
Serves 8 to 10 • 2½ qts. water • 1½ cups scrubbed, diced potatoes • 1½ cups peeled, sliced carrots • 1¾ cups cleaned, sliced leeks (white parts) • 2 tsp. salt • 1 cup sliced zucchini • 1 small red bell pepper, diced or cut in strips • 2 cups cut green beans • 1½ cups…
Sauerkraut soup
Serves 6 to 8 • 4 Tbs. olive oil • 4 Tbs. butter • 3 large onions, coarsely chopped • 3 cloves garlic, peeled and minced • 2 Tbs. sweet paprika • ¼ tsp. hot paprika • 2 lbs. sauerkraut • 6 cups water (more if needed) • 1 stalk celery, sliced • 1 carrot, peeled and…
Beer and onion soup
Serves 6 to 8 • 3 lbs. onions (8 to 10 medium-sized) • 2 to 3 cloves garlic, minced • ¾ cup butter • 2 cups Vegetable Broth I or II • 2½ cups dark beer or stout • 1¼ cups cream • 2 tsp. salt • 2 tsp. paprika • dash of Tabasco sauce • fresh-ground black pepper to taste…
Dutch cheese and potato soup
Serves 6 • 5 to 6 russet potatoes • 5 Tbs. butter • 2 large yellow onions • 2 bay leaves • 1 tsp. dill seeds, crushed in a mortar • 2 Tbs. flour • 2 cups milk • 6 oz. Gouda cheese, grated • 1 Tbs. paprika • 1 Tbs. Worcestershire sauce • salt • fresh-ground black…
Split pea soup
Serves 6 to 8 • 1 lb. green split peas • 3 qts. water • 1½ tsp. salt • 2½ Tbs. butter • 1½ cups finely chopped carrots • 1 cup finely chopped sweet potato • 1 cup finely chopped onions • ½ cup finely chopped celery • ½ to ¾ tsp. ground marjoram • 1 tsp. dried basil •…
Garlic soup (sopa de ajo)
per serving • 4 small cloves garlic • 1 Tbs. olive oil • 1 tsp. paprika • ½ tsp. salt • 1½ to 2 cups hot water • dash of Tabasco sauce (optional) • dash of Worcestershire sauce (optional) • approximately1½-inch-thick slice dry French bread • 1 egg 1. Peel the cloves…
Pasta e fagioli
Serves 6 to 8 • 1½ cups dried red kidney beans, washed • 2 qts. water • 2 large carrots, scraped and chopped • 1 large onion, chopped • 1 large stalk celery, thinly sliced • 1 bay leaf • large pinch of basil • pinch of rosemary, crushed • 4 cloves garlic, thinly…
Cheese soup
Makes 6 servings Be sure to use good, properly aged cheeses for this soup. A cheese that is too “green,” or young, will curdle and turn rubbery when heated, but a mature cheese will melt beautifully as long as it is not boiled. • 6 Tbs. butter • 5 Tbs. flour • 4½ cups…
Sweet potato soup
Serves 5 to 6 • 1¼ lbs. sweet potatoes • 3 small carrots • 1 large stalk celery • 1 bay leaf • 6 cups water • 1½ tsp. salt • 2 Tbs. lemon juice • 1 tsp. paprika • 1½ Tbs. butter • ½ cup heavy cream 1. Peel the sweet potatoes and cut them into small dice. Scrape and…
Tortilla soup tlaxcalteca
Serves 6 • 6 cups Garlic Broth • 5 corn tortillas • vegetable oil for frying • 10 oz. panella or fresh mozzarella cheese • ½ red onion • 1½ cups puréed fresh tomatoes • ½ cup light cream • paprika • fresh chili sauce 1. While the garlic broth is cooking, cut up the…
Clear beet borscht with mushrooms
Serves 12 • 1 oz. of the best dried wild mushrooms • 3 qts. plus 1½ cups water • 2 medium-sized potatoes, scrubbed and sliced • 2 medium stalks celery, sliced • 2 to 3 cloves garlic, peeled • 1 large turnip, peeled and sliced • 4 medium-sized carrots, scraped and…