‘Soups and Stews’ Recipes

 Ingredients: 8 Roma tomatoes, halved and seeded 2 red peppers, quartered and seeded 1 medium onion, quartered 8 cloves garlic 2-3 sprigs fresh thyme 4 tablespoons olive oil, divided 2 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper 4 cups vegetable (or chicken) stock 1/4 cup loosely packed chiffonade basil leaves Sherry [Continue...]

Ingredients: 2 medium russet potatoes (about 1/2 lb. each) 1/4 cup unsalted butter 2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well 2 medium cloves garlic, minced Kosher salt and freshly ground black pepper 2 cups homemade or low-salt canned chicken broth 1/2 cup milk 1/2 cup sour cream [Continue...]

This is a family tradition at Thanksgiving, but is also a delicious way to start off any meal. Ingredients: 2 packages mushrooms (any type you prefer will do. I like to mix exotic, portabellas and creminis) 2 32 oz. cartons beef stock 1 medium onion, diced 1/4 cup fresh parsley 2 tbsp butter kosher salt [Continue...]

You can make this recipe in a heavy stock pot on the stove or in your slow-cooker.  Either way there is nothing better than a steaming hot bowl of chicken soup. Ingredients: 3 medium carrots, cut into 1-inch pieces 1 cup pearl onions or 1 small whole onions, cut into large chunks 4 stalks celery, cut into [Continue...]

Ingredients: 4 large tomatoes, cut into chunks 3 tsp olive oil 1 leek, thinly sliced 1/2 medium onion, diced 4-6 garlic cloves 1/4 cup red wine 2 sprigs oregano 1/4 cup chopped flat leaf parsley 1/4 lb fava (or lima) beans 1/4 lb fresh green beans 1 1/2 tsp salt 1/2 tsp cayenne pepper 1 lb [Continue...]