Mulligatawny Soup

3 Tablespoons Butter
1 Tablespoon Vegetable Oil
1 large Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 1/2 Tablespoons Curry powder
2 Tablespoons All-purpose flour
5 cups Chicken stock
2 Tablespoons Long grain white rice
2 Tomatoes; peeled & chopped
8 ounces Chicken; cooked & diced
1 small Apple; cooked, peeled, cored & diced
Salt to taste
Fresh celery leaves
Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.

Potato and Carrot Soup

2 Tbs. extra virgin olive oil
1 sweet onion, diced
4 carrots, peeled and sliced
1/2 head white cabbage, cored, thinly shredded
dash of nutmeg
1/4 tsp. curry powder
1/2 tsp. fennel
sea salt and freshly ground white pepper, to taste
5 cups vegetable broth or light chicken broth
6 Yukon Gold (or yellow) potatoes, peeled and cut
1/2 cup milk, or almond milk
1-2 Tbs. light cream, or soy cream
fresh chives, chopped, for garnish

In a heavy soup pot, heat the olive oil on medium heat, and sauté the
onion until softened. Add the carrots, cabbage and spices, sea salt and
white pepper, stir and cook for ten minutes. Add in the vegetable broth and
potatoes, bring to a boil over high heat, then lower heat and simmer until
vegetables are tender, about 20 to 30 minutes. When the vegetables are
done, carefully ladle the soup mixture into a blender, reserving about a cup
of the whole vegetable pieces in the soup pot. Cover the blender and puree
the soup mixture until it is smooth, then pour the pureed soup back into the
soup pot, stirring it together with the reserved vegetable pieces. Stir in 1/2
cup milk, and gently heat it through, being careful not to bring the soup to a boil.

Add in cream, if desired.

Ladle this creamy soup into colorful bowls and garnish with fresh chopped chives.

Serves 4-6

Irish Stew

• 1 lb lamb, cubed
• 2 lb turnips, diced
• 1/4 lb carrots, diced
• 1/4 lb parsnips, diced
• 3 onions
• 3 cloves garlic, chopped
• 1 tablespoon brown sugar
• 2 & 1/2 cups vegetable stock (plus 1/4 cup white wine if desired)
• Salt, pepper, 5 bay leaves, sprig fresh basil
• 1/2 cup barley

1. Brown onions, garlic, and meat in oil. Sautee carrots and parsnips separately, add brown sugar to glaze, and set aside
2. Place meat, onions, garlic, turnips, and liquid into a casserole dish with the barley. Add salt, pepper, bay leaves, and basil, cover and bake at 350 degrees Farenheit for about 40 minutes. Add carrots and parsnips
3. Leave to cook an additional hour. Mash in some of the vegetables before serving
   Notes: Beef can be substituted for the lamb, and potatoes for the turnips
   Extra vegetables can be added in - reduce the amount of carrots and parsnips proportionally

Cream of Chicken Soup with Wild Rice and Mushrooms

• 1 1/3 cups wild rice
• 1 chicken-worth of pieces, skinless but with bones
• 7 cups water
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tbsp olive oil
• 1 cup shiitake mushrooms, cleaned, trimmed, and sliced
• 2 tsp chicken stock powder
• Coarsely ground black pepper to taste
• 1/2 cup butter
• 1/2 cup all purpose flour
• 4 cups whole milk
• 3/4 cup white wine

1. Cook the wild rice according to package directions, but remove from heat 15 minutes before it’s done. Drain and set aside. Place the water and chicken in a large stockpot and bring to a boil. Reduce to a simmer, cover, and cook for two hours. Remove the chicken and let cool enough to debone and chop. Skim fat from the broth and reserve liquid. Throw the celery and onion into the (unwashed) stockpot and saute until softened, and then add mushrooms and cover
2. Cook for 10 minutes and then add the broth, wild rice, chicken stock powder, and pepper. Simmer for 30 minutes. Melt the butter over medium heat and stir in the flour until smooth. Whisk in the milk and thicken. Add a little broth to thin it, stirring constantly, and then add to the stockpot, along with the chicken and wine

Cream of Fennel, Leek, and Carrot Soup

• 1 tbsp olive oil
• 2 leeks, trimmed and chopped
• 2 cloves garlic, finely chopped
• 2 bulbs fennel, or 3 stalks celery, trimmed and chopped
• 2 carrots, chopped
• 1 potato, peeled and chopped
• 5 cups chicken stock
• 1/4 tsp pepper
• 1/2 tsp chopped fresh thyme
• Salt, to taste
• 1 cup croutons

1. Heat oil in large saucepan and add leeks, garlic, fennel, and carrots and cook gently until vegetables are beginning to soften. Add potato, stock, pepper, thyme, and salt and bring to the boil. Reduce heat, cover and simmer gently for 20 to 25 minutes, until vegetables are very tender. Puree until very smooth. Taste and adjust seasonings if necessary. Serve sprinkled with croutons

Lobster Bisque

• 1 cup chicken broth
• 2 medium onion, chopped
• 1 Tbsp. minced garlic
• 2 Tbsp. butter, salted
• 2 tablespoons all-purpose flour
• 2 cups half and half
• 3 Tbsp. tomato paste
• 1/2 teaspoon salt
• 1 1/2 pound cooked and cubed lobster meat
• 1 Tbsp. Worcestershire sauce
• 1 pinch ground cayenne pepper

1. In a small frying pan place 1/4 cup chicken broth, onion and garlic. Cook over a low heat for about 8 minutes. In a medium size pot over medium heat melt the butter. Slowly whisk in the tomato paste then flour. Whisk until a creamy mixture is created. Gradually pour in stock, whisking constantly. Whisk in half and half, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper
2. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled. If desired you may blend half of the completed bisque and then add back into the pot for a heartier consistency

Potato and Leek Soup

• 1 stick butter
• 2 leeks
• 1 medium onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 2 large potatoes, peeled and chopped
• 2 cups chicken stock
• 1/2 cup thickened cream
• Cracked black pepper to taste
• Dash Worcestershire sauce

1. Melt the butter and saute leeks, onions, and garlic until soft. Add the potatoes and stock and bring to a boil. Simmer partially covered, for 30 minutes. Puree and then bring to the boil and simmer an additional 5-10 minutes. Stir in cream, Worcestershire sauce and pepper and serve

Nettle Soup

1 lb Nettle Leaves
2 Cloves Garlic - Crushed
1oz Butter
1/4 pint Vegetable Stock
1 pint Full Fat Milk

Wash and chop the nettle leaves, then fry in butter with the garlic.
Add the vegetable stock and bring to the boil, simmer for 5 minutes.
Blend to a fine puree and stir in the milk, reheat - and serve with fresh bread.