Warming Winter Soups

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BLEU CHEESY BROCCOLI POTATO SOUP

1 large onion, diced

1 leek, cut into thin rings

3 large cloves garlic, minced

5 tbsp butter or olive oil

2 to 3 medium potatoes, grated

1 carrot, grated

1 green pepper, seeded and diced

1 large head broccoli, chopped

4 cups vegetable or chicken stock

5 ounces bleu cheese, crumbled (milder cheeses can be substituted)

1 cup half-and-half or cream

1 cup milk (all dairy can be replaced with soy milk)

1/3 cup dry sherry

Sea salt and freshly ground pepper, to taste

Fresh parsley, minced

In a large pot, sauté onion, leek and garlic in butter or oil until soft, about 5 minutes. Add potato, carrot, green pepper and broccoli. Sauté 2 to 3 minutes, then add stock. Simmer until all ingredients are soft. Purée soup in a food processor or blender. Heat purée over medium heat, stirring in cheese, cream and milk. Simmer a couple minutes, then add sherry. Add salt and pepper to taste. Garnish with parsley. Serves 6.

SWEET CORN AND RED PEPPER SOUP

7 cups vegetable or chicken stock

8 ears fresh corn on the cob, shucked

1 medium carrot, grated

1 large onion, chopped

1 clove garlic, minced

1/2 cup green pepper, diced

2 tbsp vegetable or organic canola oil

2/3 cup raw cashews

1/2 cup dry sherry

Sea salt and freshly ground pepper, to taste

1 medium red bell pepper, finely diced

Fresh parsley or cilantro, minced

In a heavy pot, bring stock to a boil. Add ears of corn and simmer 5 minutes. Remove corn and set aside to cool. Cut kernels off cobs. Then use the back of your knife to scrape the “milk” off the cobs into the stock. In a skillet, sauté carrot, onion, garlic and green pepper in the oil until soft. Blend corn kernels, cashews and sherry in a food processor with enough stock to help purée the mixture. (For more texture, save some ingredients from the food processor, and add directly to stock.) Add purée to soup pot, and bring to simmer. Season with salt and pepper. Serve garnished with red pepper and parsley. Serves 6.

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