Soups

This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky-smooth soup that's delicious for dinner or packed up for lunch. Ingredients 1 tablespoon butter 1 tablespoon Premium Extra Virgin Olive Oil 1 medium onion, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1 teaspoon chopped fresh thyme or parsley 5 cups chopped carrots 2 cups water 4 cups reduced-sodium chicken broth or vegetable broth ½ cup half-and-half (optional) ½...

Ingredients: 1 piece ginger, peeled (1”) 10 makrut (Thai) lime leaves or 1 Tbsp. Persian Lime Premium Extra Virgin Olive Oil 6 cups low-sodium chicken broth 1½ lb. skinless, boneless chicken thighs, cut into 1” pieces. 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut (bite-size or full size)  4 red hot chili peppers (or more if you like for garnish) 1 13.5-oz. can coconut milk 2 Tbsp. fish sauce  1 tsp. sugar 2 stalks fresh lemongrass, tough outer layers removed Baklouti Green Chili Premium Extra Virgin Olive Oil (for drizzle), Cilantro leaves with tender stems, and lime wedges (optional) for...

Ingredients: 4 large carrots or 6 medium carrots (peeled and chopped into 2-inch pieces) 1 medium onion (chopped) 1 garlic clove (chopped) 3 Tbsp Butter Extra Virgin Olive Oil 1 Tbsp cumin 1 tsp cinnamon 1 tsp coriander  1/2 tsp salt 1/2 tsp pepper 4 cups vegetable stock 1 cup heavy cream Garnish: chili flakes, fresh chives, nutmeg, and Gravenstein Apple White Balsamic Vinegar Directions: Preheat oven to 375 F. Place carrots on a baking sheet and drizzle with half of the olive oil. Season with salt and pepper and roast until fork tender, about 30-50 minutes (depending on length and...

This is Clam Chowder for the Soul!  This will warm you up on a frigid day! INGREDIENTS: 4 slices bacon, diced 1 tablespoon Butter Olive Oil 2 cloves garlic, minced 1 onion, diced 1/2 teaspoon dried thyme 3 tablespoons all-purpose flour 1 cup milk 1 cup vegetable stock 2 (6.5-ounce) cans chopped clams; juices reserved 1 bay leaf 2 russet potatoes, peeled and diced 1 cup half and half* Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves Optional:  Carve out a Sourdough Boule for your bowl...looks and tasts fantastic! DIRECTIONS: Heat a large stockpot...