Pumpkin soup
Ingredients
• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns
Directions
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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Cabbage Fat-Burning Soup
Ingredients
• 5 carrots, chopped
• 3 onions, chopped
• 500 grams whole peeled tomatoes
• 1 large head cabbage, chopped
• 400 grams cut green beans, drained
• One litre tomato juice
• 2 green bell peppers, diced
• 10 stalks celery, chopped
• 400 milliliters meat broth
• 100 grams onion powder
Directions
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion powder, tomato juice, meat broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
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Mushroom and potato soup
Ingredients
• 5 tablespoons butter, divided
• 2 leeks, chopped 2 large carrots, sliced
• 6 cups chicken broth 2 teaspoons dried dill weed
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 2 pounds potatoes, peeled and diced
• 1 pound fresh mushrooms, sliced
• 1 cup half-and-half
• 1/4 cup all-purpose flour fresh dill weed, for garnish (optional)
Directions
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
