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Cream of Jerusalem Artichoke Soup PDF Print E-mail
Written by Laura Klein   
Cream of Jerusalem Artichoke Soup RecipeJerusalem Artichokes are tubers and are also known as sunchokes and come from a sunflower species. The flower blooms throughout the summer and the tubers are harvested and in season from October to March. If you like to grow your own fruits and veggies these are very easy to grow. They are drought tolerant and don't require a lot of water. Jerusalem Artichokes have a delicious nutty flavor that makes this soup come alive.
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Catalan Beef Stew PDF Print E-mail
Written by The Culinary Institute of America   

catalan_beef_stew_3Servings: 4

The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant-goers. This dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients: oranges, olives, red wine, and bacon. Bitter oranges are traditional, but if you don't have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.

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Crab and Mushroom Chowder PDF Print E-mail
Written by The Culinary Institute of America   

crab_mushroom_chowderServings: 8

Many supermarkets now carry a decent selection of "exotic" mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms though; they don't have the flavor and texture needed for this hearty soup.

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Roasted Butternut Squash Soup With Sage PDF Print E-mail
Written by Staff Writer   
roasted-butternut-squash-soup-main_fullServes 12

Ingredients:

4 lbs roasted butternut squash
4 tablespoons olive oil
4 garlic gloves
Coarse kosher salt
1 cup heavy whipping cream
4-5 sage leaves roughly or lightly chopped
¼ cup (1/2 stick) butter
1 cup of diced onion
7 cups low-salt chicken broth
12 fresh sage leaves (for garnish)

Read more... [Roasted Butternut Squash Soup With Sage]
 
Farmers’ Market Corn Chowder With Herbs PDF Print E-mail
Written by Daniel Orr   

sweet corn FARMfood: Green Living with Chef Daniel Orr

Farmers' Market Corn Chowder with Herbs I love this soup straight up, but try it with the addition of smoked
trout, crabmeat, or chopped prawns. It is good both hot and chilled.

Folks served: 8

3 potatoes, diced into 1⁄4'' cubes
6 ears corn, kernels removed and cobs scraped with the back of a knife
2 T olive oil
2 T butter
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Wild Creek Cress Soup PDF Print E-mail
Written by Daniel Orr   

onionsFARMfood: Green Living with Chef Daniel Orr

I make this soup from local cress grown on Heartland Farm Creek. The beautiful young farmer brings her greens in a couple of times a week in the spring and early summer. The lovely white flowers make a beautiful garnish. The soup may be served either hot or cold, depending on the weather. In either case, quickly chill it so it keeps the vibrant green color, then reheat, if desired, just before serving.

Folks served: 8

5 bunches watercress, stems and leaves separated
2 onions, sliced
6 garlic cloves

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Organic Broccolini & Spinach Soup PDF Print E-mail
Written by Laura Klein   
Organic Broccolini & Spinach Soup

Broccolini is a hybrid of broccoli and Chinese kale. The result is a tender, slightly sweet vegetable with edible stems and florets. If you were to use broccoli for this recipe you would need to peel the stems. This is not necessary with broccolini because of its tenderness.

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Chilled Organic Heirloom Tomato Gazpacho PDF Print E-mail
Written by Laura Klein   
The ever popular tomato soup but made in a healthier way. A delicious. starter soup for every organic food lover.
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Chilled Organic Melon Champagne Soup PDF Print E-mail
Written by Laura Klein   
Organic Melon Champagne Soup Delicious soup made with melon liqueur and champagne. This organic melon soup tastes absolutely delicious with honeydew, cantaloupe or any musk chunks or even champagne and serve in chilled cocktail glasses or demitasse coups.
Read more... [Chilled Organic Melon Champagne Soup]
 
French Onion Soup PDF Print E-mail
Written by Laura Klein   

Serves 6-8 people

Note: You will need oven proof bowls for this recipe.

3 oz organic butter
1 tablespoon olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon sugar
1 tablespoon flour
4 cups homemade or store bought organic chicken stock
4 cups homemade or store bought organic veal or beef stock
1/2 cup brandy
French baguette
1 1/4 pounds of gruyere cheese or another fine Swiss cheese, grated (avoid baby Swiss cheese, it does not have the flavor and does not melt well)
salt - kosher or sea salt to taste
pepper - to taste, fresh cracked pepper has the most flavor


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