Golden Pepper Soup Food

GOLDEN POTATO SOUP

Steps:

• In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
• In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
• Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

GOLDEN PEPPER SOUP

Steps:

• Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding.
• Heat butter in a large saucepan over medium-low heat. Add onion and garlic; cook until they begin to soften, about 4 minutes. Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
• Add wine, and cook, stirring occasionally, until liquid has evaporated. Add infused chicken stock, salt, and cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
• Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway). Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle). Season with black pepper and cayenne to taste. Serve hot or chilled, garnished with sour cream.

GOLDEN PEPPER SOUP

Steps:

• Bring broth to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; cover and let steep.
• Heat butter in a large saucepan over medium-low. Cook onion and garlic, stirring frequently, until they begin to soften, about 4 minutes. Add celery and bell peppers, cover, and cook, stirring occasionally, until softened, 18 to 20 minutes.
• Add wine and cook, stirring occasionally, until evaporated. Add broth, 1 teaspoon salt, and the cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
• Remove from heat; let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Return to clean saucepan; stir in half-and-half or milk, and reheat gently (do not boil, as mixture will curdle). Season with cayenne pepper. Serve immediately, or let cool completely and refrigerate at least 2 hours (and up to 2 days). Garnish with yogurt before serving.
• Nutrition Information
• (Per Serving)
• Calories: 96g
• Saturated: 1.6g
• Unsaturated Fat: 1.1g
• Cholesterol: 5.5mg
• Carbohydrates: 13g
• Protein: 4.3g
• Sodium: 373mg
• Fiber: 1.8g

JAMAICAN GOLDEN SPLIT PEA SOUP

Steps:

• Bring the broth and split peas to a boil in a large pot over med-high heat.
• Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
• Add all remaining ingredients.
• Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
• Pick out and discard the thyme.
• Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
• Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
• This soup can be refrigerated for up to 5 days or frozen for several weeks.
• Stir well after reheating.

GOLDEN SOUP

Steps:

• In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
• Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
• Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
• Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
• Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
• Taste and season with salt and freshly ground pepper, as needed.