2 tablespoons extra-virgin olive oil 1 cup chopped sweet onion Kosher salt 1 tablespoon minced garlic 1 tablespoon minced peeled ginger 2 pounds carrots, peeled and chopped 1 medium russet potato, peeled and chopped 6 cups low-sodium chicken or vegetable stock 1/4 cup pine nuts 1 1/3 cups plain low-fat Greek yogurt 1 teaspoon honey 1 teaspoon minced fresh thyme Freshly ground pepper
Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Black Bean Soup
(Courtesy of Country Living)
For the Soup: 1 lb. dried black beans, soaked overnight 2 smoked ham hocks 2 Carrots, chopped 1 red onion, chopped 4 garlic cloves, chopped 2 Cubanelle chiles, chopped 1 red Fresno chiles, chopped 1 tbsp. chili powder 2 tsp. ground cumin 2 tsp. dried oregano 1 tbsp. apple cider vinegar Kosher salt Freshly ground black pepper Mexican crema or sour cream, for serving
For the Fresh Tomato and Tomatillo Salsa: 1 1/2 c. plum tomatoes, chopped 1/2 c. tomatillos, chopped 1/4 c. Chopped red onion 1/4 c. Chopped fresh cilantro 2 tbsp. fresh lime juice 1 garlic clove, chopped 1 tbsp. olive oil Kosher salt Freshly ground black pepper 2-3 tbsp. jalapeños, chopped
Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker. Cover and cook until beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (if the soup is thin, remove 1 cup of the beans, mash with a potato masher, and stir back into the soup). Discard hocks. Stir in vinegar, and season with salt and pepper. Serve topped with crema and Fresh Tomato and Tomatillo Salsa. Make the Fresh Tomato and Tomatillo Salsa: Stir together tomatoes, tomatillos, red onion, cilantro, jalapeno, lime juice, garlic, and olive oil. Season with kosher salt and freshly ground black pepper.
(Courtesy of Mary S. Mery)
2 small- medium yellow onions minced
1 1/2 Tbsps. Of Unsalted Butter
3 bunches of Asparagus
Salt and pepper to taste
5 to 6 cups of low sodium vegetable broth
Wash asparagus and cut the white tips off the stalks, then rough chop asparagus into 1 inch pieces. Cook the minced onion in the unsalted butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring for about 5 minutes. Add 5 to 6 cups of broth and simmer, covered, until asparagus is very tender, about 15 to 20 minutes. Reserving the liquid, strain contents of soup from the broth and purée in batches in a blender until smooth, or with an emulsifier. Return the blended asparagus to the pot and add the reserved broth to thin soup to desired consistency. Season with salt and pepper. Add about a tablespoon of lemon juice and the zest of 1 lemon.