Soup
Recipes
tomato
soup recipe
eggplant soup recipe
Tomato Bisque Soup
One
of our most requested soup recipes from our customers since the publication
of our cookbook.
When making
this soup recipe, feel free to adjust the seasonings and ingredients
as necessary to your tastes. This recipe has been reduced from
a large quantity recipe that we use at the restaurant.
Recipe
yields 1 Gallon, approximately
Ingredients:
1/4 pound
butter
1/2 medium onion, finely chopped
3/4 cup white flour
1 quart whole milk, warmed
1 46-ox. can tomato juice
2 teaspoons Worcestershire sauce
2 28 oz cans tomatoes, peeled and diced
3/4 teaspoon ground Greek Oregano
dash of white pepper
1/2 cup sugar (optional)
3/4 teaspoon kosher salt
Sauté onions
in butter until transparent.
Sift in the flour, stirring vigorously and constantly.
Whisk in warmed milk until it starts to thicken, about 10 minutes or
until it starts to bubble.
Add the tomato juice, Worcestershire sauce and diced tomatoes, again
stirring constantly just to a boil.
Slowly add the rest of the ingredients and bring back to boil.
This recipe
can be stored in the freezer for up to 6 months.
Creamy
Spicey Eggplant Soup Recipe
This
eggplant soup recipe is a golden oldy. You can moderate the spices
to suite your palate.
Recipe
yields 4 servings
11/2lb
eggplant
2 cups watery vegetable stock (or 2 cups warm water with 1 tablespoon
powedered vegetable stock)
1 tablespoon olive oil
3 medium cloves crushed garlic
2 cups chopped onion
1 teaspoon salt (we recommend kosher cooking salt)
Freshly ground black pepper
3 tablespoons sour cream
2 tablespoons tahini
1/4 teaspoon cayenne (more if you can handle it)
1/4 teaspoon ground cummin
1/4 cup freshly-minced parsely
For
topping: A little yoghurt and finely-minced tomato & bell
pepper
Preheat
oven to 375 degrees F
Slice eggplant in half lengthwise.
Lightly salt each open side, and let it sit about 15 minutes to sweat
away its bitter juices. Rinse,
pat dry, and brush the cut sides with olive oil. bake 30-40 minutes
face-down on a tray. Cool until you can handle it. Scoop
out the pulp, discard the skins.
Saute the garlic and onions
in 1 tablespoon olive oil with the salt until onions caramalized.
Grind in fresh black pepper.
Puree together (use a blender
or food processor with stell blade) eggplant pulp, water or stock and
onion/garlic satue.
Put puree in saucepan cover
and heat gently.
When soup is hot whisk in tahini, sour cream and cayenne until mixture
is smooth.
Cover and simmer for 30
minutes.
Stir in parsley right before
serving and top each bowl of soup with yogurt and minced tomatoes and
peppers.
This
recipe should eaten the same day as it's made and not stored.
Compliments
of
The
Cheese Factory Restaurant
www.cookingvegetarian.com
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