Wild Mushroom Soup with Soba

Mushrooms are packed with flavor. Specifically, that savory, umami flavor comes from a naturally high concentration of glutamic acid. Glutamic acid is an amino acid that’s essential to many natural chemical processes. Dissolved in water, glutamic acid separates into ions, of which the negatively charged glutamates are the real heavy-hitters. When we bite into a … Continue reading “Wild Mushroom Soup with Soba”

Cauliflower and Walnut Soup

When it comes to making smooth, velvety vegetable soups, cauliflower is kind of a secret weapon. This brassica is low in overall fiber when cooked (compared to say, carrots or broccoli), making it ideal for smooth purees and sauces. In fact, this soup is so smooth and creamy that you’d be hard pressed to believe … Continue reading “Cauliflower and Walnut Soup”

Curried Red Lentil Soup

Red lentils are a versatile member of the lentil family. Along with yellow and white lentil varieties, red lentils are sold decorticated (with their skins removed), so they cook much quicker than do their black, brown, or green counterparts. In fact, red lentils easily cook down to mush if you’re not careful, but that’s a … Continue reading “Curried Red Lentil Soup”

Butternut Squash Soup

Using homemade vegetable stock as the base, this hearty golden soup is flavor-filled with leeks, parsley, and thyme, topped with a balsamic glaze and roasted pumpkin seeds. It’s surprisingly light yet satiating at the same time. Ingredients (serves 6-8 people) one 3.5-4 lb. butternut squash 1 medium leek 1 small yellow onion 1 medium shallot 3 … Continue reading “Butternut Squash Soup”

Chicken Escarole Soup

Terms of UseThe contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of … Continue reading “Chicken Escarole Soup”

Roasted Butternut Squash Soup

Yield: 100 servings Ingredients 1 cup olive oil 25 pounds butternut squash, peeled, halved and deseeded 2 pounds leeks, white part only, chopped 1 cup ginger root, peeled and minced 4 ounces salted butter 12 Granny Smith apples, peeled and chopped 1 cup brown sugar 2 tablespoons vanilla 5 gallons vegetable stock 3 46-ounce cans … Continue reading “Roasted Butternut Squash Soup”