Recipes
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Butternut Squash Soup with Spicy Pepitas
Have you ever served soup as an appetizer? As we learned in Spain, It’s the perfect little morsel to satisfy your hunger, but not get you or your guests too full. My favorite fall soup is butternut squash. Sautéed onions, squash, apple and sage are puréed into a creamy consistency….but there’s not a drop of cream in it! Top with spicy pepitas to add just a little extra pop of flavor and crunch and be sure to make and extra batch of them, as they are an excellent snack on their own!
Celery Root & Fennel Soup
A beautiful purée of celery root and fennel, two perfect winter root vegetables, that are cooked with leeks, garlic, stock and a little bit of milk, and then puréed into a beautiful soup that is creamy in taste but light on the calories. Top with a drizzle of pistachio oil and chopped pistachios that give it that elegant restaurant appeal.
Carrot, Orange & Turmeric Soup with Shrimp
This dinner begins with a gorgeous carrot, orange, and turmeric soup. The color is a brilliant shade of orange and the flavor has a pop of citrus that is so refreshing. The soup is topped with a garnish of yogurt, a sprinkle of chives, and a perfectly sautéed shrimp.
Winter Vegetable Soup with Pistou
Winter, like summer, provides its own unique bounty of vegetables that are perfect for a warm, hearty winter soup that keeps the chill outside where it belongs. A tasty blend of leeks, onions, carrots, butternut squash, turnips, canned tomatoes and kale in a smooth, savory broth. Topping it with a garlic and parsley pistou gives a pop in taste and texture that makes it the perfect starter on a cold winter night!