VT Thanksgiving Soups-1

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Chestnut Soup With Greens

Cream Of Yam And Carrot Soup

Pumpkin Soup

 

* Exported from MasterCook *

 

Chestnut Soup With Greens

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 44

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups finely diced onion

1 pound chestnuts -- roasted

peeled and ground in food processor

OR 15 1/2 oz. unsweetened chestnut puree -- canned

6 cups water

2 teaspoons salt

1 bunch watercress -- washed

stems removed

2 cups dandelion greens or arugula

1 bunch scallions -- sliced

(green part only)

 

Native Americans used acorns for this soup, but since they are not

commercially available, we've substituted chestnuts. Canned, unsweetened

chestnut puree is easy to use, as are fresh chestnuts. In Asian grocery

stores you also can find dried chestnuts. These can be use by soaking over

night and then simmering until tender.

 

Makes 8 servings.

 

Combine onions, chestnut puree and water in a 4-quart stock pot. Simmer 15

minutes; add salt. Just before serving, add greens and scallions; cook

briefly until wilted.

 

Variations: A wider variety of fresh greens may be added, but they should

be very tender leaves that could be used in a salad. You also can add

edible flowers.

 

Per serving: 152 Calories; 4g Protein; 1g Fat; 33g Carbohydrate; 0mg

Cholesterol; 601mg Sodium; 2g fiber.

 

 

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* Exported from MasterCook *

 

Cream Of Yam And Carrot Soup

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 39

Serving Size : 5 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon extra-virgin olive oil

3 cloves garlic -- sliced, up to 4

1 medium onion -- cut into big chunks

4 medium carrots -- peeled

and cut into chunks

1 large yarn or sweet potato

peeled and cut into chunks

2 bay leaves

1 teaspoon salt -- or to taste

Chopped fresh parsley or green onion tops --

(optional)

for garnish

 

MAKES 5 SERVINGS (5 cups)

 

The yams and carrots give the soup a deliciously sweet taste, and they

provide a significant dose of beta-carotene as well.

 

In a large skillet, heat oil over medium heat. Add garlic and onion and

cook, stirring often, until onion is softened, about 5 minutes. Add

remaining vegetables, bay leaves, salt and enough water to just cover

vegetables. Bring mixture to a boil over medium-high heat. Reduce heat,

cover and simmer until the carrots are soft, about 30 minutes. Discard bay

leaves.

 

Transfer mixture to a food processor or blender and process until smooth.

Adjust salt if necessary and ladle into serving bowls. Garnish with

parsley or green onions if desired.

 

Per serving: 84 Calories; 1g Protein; 3g Fat; 14g Carbohydrate; 0mg

Cholesterol; 489mg Sodium; 3g fiber.

 

 

 

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* Exported from MasterCook *

 

Pumpkin Soup

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 48

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon light olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cinnamon

2 cups diced yellow onion

2 cups fresh pumpkin puree

OR 15-ounce can pumpkin puree

6 cups vegetable stock

Salt -- to taste

1/4 cup thinly sliced scallion

1/2 cup toasted croutons

 

MAKES 8 SERVINGS (8 cups)

 

Too many pumpkin soups rely on milk or cream for flavor and texture. This

one depends upon vegetable broth, aromatic spices and fresh pumpkin puree

for great flavor and texture. Fresh puree and homemade vegetable broth

provide the best flavor. If you use canned pumpkin, boost the flavor by

sauteing garlic, ginger and 1 teaspoon curry powder with the onion.

 

Heat oil in a 3 1/2 quart saucepan. Add dry spices, stirring to warm but

not browning, about 1 minute.

 

Add onion, stirring to coat. Saute over medium heat until onion is soft

but not brown, about 5 minutes. Add pumpkin puree and stock; stir to mix.

Bring to a boil. Lower heat to a simmer. Simmer, covered, until soup is

slightly thickened and flavors are melded, about 20 to 25 minutes. Salt to

taste.

 

Pour soup into a large bowl. Puree in batches in a food processor or

blender. Return to pan. Heat before serving. Garnish with scallions and

croutons.

 

Per serving: 81 Calories; 2g Protein; 2g Fat; 15g Carbohydrate; 0mg

Cholesterol; 353mg Sodium; 3g fiber.

 

 

 

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