Kristen's Recipes

1/4 tsp. saffron threads

3 1/2-4 lbs. asparagus

4 T. unsalted butter

1 large russet potato

1/2 C. heavy cream or milk, optional

Salt and pepper

1/4 C. fresh flat-leaf parsley

1 1/2 C. small croutons, optional

In small saucepan, bring 1/2 C. stock to boil over high heat. Add crushed saffron; remove from heat and let steep for 15 minutes. Trim off tough stem ends from asparagus, and then cut each spear into 2-inch lengths. In large saucepan over medium heat, melt butter. Add asparagus pieces and cook, stirring, for 3 minutes. Add potato (peeled and diced), saffron infusion and 4 C. stock. Bring to gentle boil over medium heat; reduce heat to low and simmer, uncovered, until asparagus and potato are very soft, 30-40 minutes. Remove from heat and let cool slightly. Working in batches, puree soup in blender until smooth. Return puree to pan; heat gently to serving temperature. Add cream or milk (if using) and season to taste with salt and freshly ground pepper. Add remaining 1/2 C. stock if soup is too thick. Ladle soup into warmed bowls. Top each serving with equal amount of chopped parsley and croutons (each about 1/2 inch square), if desired. Serve at once.

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1 onion, chopped

2 cloves garlic, minced

3 carrots, shredded

3 stalks celery with leaves, chopped

14 oz. can diced tomatoes with seasonings, undrained

6 oz. can tomato paste

1/2 tsp. dried oregano leaves

1/4 tsp. dried thyme leaves

1/4 tsp. pepper

1/2 tsp. salt

2 C. water

2 C. vegetable broth or chicken stock

1 C. instant rice

1/2 C. pesto

1/2 C. grated Parmesan cheese

Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crock pot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup.

Yield: 6 servings

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4-6 garlic cloves, chopped

1 medium to large onion, finely chopped

1 15oz can petite diced tomatoes

1 28oz can crushed tomatoes

Salt and freshly ground black pepper

1 quart chicken stock or broth

4 C. chopped or torn stale bread (about 1/2 pound)

2 15oz cans small white beans, such as Goya brand (smaller than cannellini beans)

1/2 C. grated Parmigiano-Reggiano, to pass at the table

10 fresh basil leaves, torn (optional)

Heat a medium soup pot over medium heat. Add the 3 T. EVOO, the garlic and three fourths of the onions. Cook 7-8 minutes, then add the diced and crushed tomatoes and season with salt and pepper. Add the stock and raise the heat to make the soup bubble. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off the heat, adjust the seasonings and ladle the soup into shallow bowls. Top with grated cheese, an additional drizzle of EVOO, a spoonful of the remaining finely chopped raw onions, and torn basil. The basil, and only the basil, is optional.

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1 14-1/2-ounce can diced tomatoes, drained

1 10-ounce package frozen whole kernel corn

1/2 C. chopped onion

1/2 C. chopped yellow, green or red sweet pepper

1 small jalapeno pepper, seeded, if desired, and finely chopped

1 19-ounce can enchilada sauce

1 10-3/4-ounce can condensed cream of mushroom or cream of chicken soup

2 C. milk

1 C. shredded Monterey Jack cheese (4 ounces)

1 C. shredded cheddar cheese (4 ounces)

Dairy sour cream (optional)

Guacamole (optional)

Tortilla chips, coarsely broken (optional)

In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeño pepper. In a large mixing bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.  Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in Monterey Jack and cheddar cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole and tortilla chips.

Yield: 6 servings

Calories: 374

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10 Carrots, chopped

1 small Onion, chopped

5 C. Vegetable or Beef Broth

3 tsp. Curry Powder

1/4 C. Brown Rice

1 tsp. minced Ginger

2 Cloves Garlic, minced

Parsley Sprig, Bay Leaves, Salt and Pepper

Melt butter in medium skillet. Add carrots and onion and sauté until soft, approximately 10-15 minutes. Next add remaining ingredients, bring to a boil and simmer for 30-40 minutes. Remove parsley and bay leaves; pour mixture into blender (in batches) and puree. Serve hot or cold. 4 servings

2 T. olive oil

1 medium onion, peeled and diced

1 celery root, peeled and diced

1 leek, white part only, washed well and diced

2 garlic cloves, minced

1 lb. shiitake, chanterelle, porcini and/or morel mushrooms

1/2 to 1 tsp. kosher salt

1 quart chicken stock

Kosher salt and pepper

In a heavy-bottomed soup pot, heat olive oil over medium heat. Add onion and cook until translucent; do not brown. Add celery root and leek; continue to cook for 3-4 minutes. Add garlic and mushrooms, season with 1/2 tsp. (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes.  Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper.