Roasted red pepper and tomato soup in my favourite mug #soup #lunch #tomato (Taken with Instagram)

Carrot ginger soup #noedit #soup #vegetarian (Taken with Instagram at The National Bar & Dining Rooms)

RECIPE:

Maker’s Mark® Crème Fraiche

1/4 cup Maker’s Mark® Bourbon
1 cup heavy cream
2 tablespoons buttermilk
1 teaspoon salt

1. Place the heavy cream in a small saucepan and heat to 100°F. Remove from heat and add the buttermilk.
2. Transfer to a small jar or lidded container and store for 24 hours in a 75°F temperature area.
3. When the crème fraiche has thickened, add the salt and bourbon and stir until incorporated.
4. Place into a small container and refrigerate until ready to use.

Butternut Squash Soup

1/4 cup Maker’s Mark® Bourbon
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon shallots, minced
3 cups butternut squash, peeled, seeded and cubed 1”
1/2 cup dry sherry wine
2 cups water
1 bouquet garni (bay leaf, sage and thyme), wrapped and tied in cheesecloth
1/2 teaspoon nutmeg (grated on microplane)
2 teaspoons salt
1/4 teaspoon ground white pepper
8 tablespoons cold butter, cut into small pieces
1/2 cup whole pecan halves
1 tablespoon sage, chiffonade
3 tablespoons butter
4 tablespoons maple syrup
Freshly grated nutmeg, for garnish

1. Place a large pot over medium heat. Add butter, garlic and shallots. Sweat until translucent; keep the mixture moving.
2. Add the butternut squash, sherry and Maker’s Mark® Bourbon. Cook until all of the liquid has almost evaporated, 7 to 8 minutes.
3. Add water and the bouquet garni. Bring to a simmer for 20 minutes.
4. The squash should be soft. Add the 1/2 teaspoon of nutmeg, salt and pepper. Using an immersion blender, puree until smooth, or process in batches in a blender.
5. Add the cold butter and incorporate using a whisk. Strain soup through a fine mesh sieve and keep hot.
6. Place sauté pan over medium heat. Add the 3 tablespoons of butter and pecans to pan. Toast for 2 minutes. Lower temperature to low and add the chopped sage. Toss with the nuts until the sage becomes dark green and crisp about a minute. Drain on paper towels and sprinkle lightly with salt.
7. In four serving bowls place equal amounts of butternut squash soup. Place two tablespoons of Maker’s Mark® crème fraiche in the middle of each soup. Sprinkle with toasted pecans and sage. Using a microplane, grate a fine amount of nutmeg over dishes. Finish with a tablespoon of maple syrup on each and serve immediately.

yummyrawfood:

“Roasted” Tomato Basil Soup

• 4 Large Tomatoes, chopped
• 1/4 Mild Onion, Chopped
• 1/4 C Olive Oil
• 1 T Dried Oregano
• 1 T Dried Basil
• pinch salt and pepper
• 2 C Water
• 1/2 C Brazil Nut Milk

You will need to dehydrate the tomatoes for 6 hours. You can soak the Brazil nuts at the same time for the nut milk.

In a large bowl, combine chopped tomatoes, onion, oil, basil, oregano, salt and pepper. Let sit for 1/2 hour. Drain. Place tomatoes on tefex sheets and dehydrate for 1/2 hour at 146 degrees and then 5.5 hours @ 116 degrees. Place tomatoes, onions and 2 C water in the vitamix. Puree. Add 1/2 C Brazil nut milk, quickly blend. You can lightly heat the soup in your dehydrator.

Brazil Nut Milk

• 1 C Brazil Nuts
• 4 C Water

Soak the nuts in the water for 6 hours. Place in vitamix. Process until very well blended. Strain through cheese cloth or nutmilk bag. Will make 4 cups.

thepowerofart:

Fernando Botero, Bodegon Con Sopa de Arbejas, 1970.

Candle 79’s
Jerusalem Artichoke Soup With Crispy Sage Leaves

1/4 cup extra virgin olive oil
1 leek, white and pale green parts, rinsed and finely chopped
1/2 cup finely chopped white onion
2 pounds Jerusalem artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
Crispy Sage Leaves:
1 tablespoon extra virgin olive oil
8 to 12 fresh sage leaves

1. Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.

2. Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.

3. To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

Yield: 4 to 6 servings.

(from: Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant)

click the image above for the full the full story behind one of New York’s great vegan eateries at the NY Times’ Well Blog and the link to purchase the cookbook from amazon.com

veganfoody:

Chickpea Kettle Soup
The quickest, easiest way to make a hot meal without a kitchen. 

Cream of spinach soup (no cream), French bread and a Pepsi (Taken with Instagram at Zabar’s)

findvegan:

Coconut squash soup

ffoodd:

cream of leek and watercress (by christelle_flabbergasting)

findvegan:

Mango Gazpacho

23rd-block:

Andy Warhol, Four Colored Campbell Soup Can. Silkscreen