Browsing Tag

soup

Gazpacho

EAT, family meals By July 3, 2014 Tags: , , , , , , No Comments

Gazpacho RecipeGazpacho is an incredibly healthy and refreshing summer soup. If you happen to own a Vitamix it is even simpler! (And will save you some time to make mouth-watering fresh bread).

4 cups tomato juice
1 onion
1 green bell pepper
1 cucumber, seeds removed
2 cups chopped tomatoes (better if skins are removed, canned tomatoes can substitute)
2 green onions
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried tarragon
1/4 cup chopped fresh parsley
1 teaspoon sugar
salt and pepper to taste

Coarsely chop vegetables. Place all ingredients in a blender or food processor. Blend until well combined, but still a bit chunky. Chill at least two hours before serving.

 

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Fall Mushroom Soup

EAT, family meals By September 26, 2009 Tags: , , No Comments

By Leslie Jonath and Frankie Frankeny

Nothing embodies the earthy flavors of autumn more that mushrooms. This soothing recipe, from Comfort Me with Apples by Gourmet editor in chief Ruth Reichl, is as delicious as it is simple to make.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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Roasted Red Pepper Soup

Uncategorized By September 1, 2006 Tags: , , , , , No Comments

Fall SoupWith the weather cooling and everyone gearing up for the winter, we thought it was appropriate to share one of our favourite tummy warming dishess: Roasted Red Pepper Soup. A big warm bowl with a chunk of fresh bread is the perfect chilly evening meal.

  • 3 tbsp melted butter
  • 1/2 onion
  • 1 Stalk of celery
  • 1 Red pepper
  • 1 Yellow pepper
  • ½ tsp paprika
  • 1 tsp fresh parsley
  • ½ tsp chervil
  • 3 tbsp flour
  • 4 ½ cups chicken stock
  • Salt & pepper to taste
  • 3 tbsp whipping cream

Easy September recipe for new momsSauté the onion in butter for 5 mins, covered.  Add celery; sauté 5 minutes more.  Add peppers, sauté 5 to 6 minutes, and then add spices.  Turn heat to low, sprinkle evenly with flour; mix well.

Add chicken stock, bring back to boil, and then simmer for 20 minutes with lid partially covering pot.  Puree with either a hand mixer or food processor.  Add salt & pepper to taste, and whisk in cream. Voila!

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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