Serving Size: 8                                    Preparation Time : 30 minutes

Ingredients:

• 5 cups                              Fresh spinach, or kale or Swiss chard
• -                            (lightly packed and to torn into small pieces)
• 2 medium large              sweet potatoes peeled and cut in 1″cubes
• 1/4 cup                             Olive oil
• 3                                        onions, finely chopped
• 4                                        garlic cloves, minced
• 2                                        celery ribs,sliced
• 8 cups                               vegetable broth or water
• 1 1/2 cups                         chopped canned tomatoes (Use large can) — with juice
• 1                                         carrot sliced
• 1/4 teaspoon                    nutmeg
• dash cayenne and salt and pepper to taste

Heat the oil in a large stockpot over medium heat, add onions, garlic and celery, and saute stirring often for 10 min. Stir in all the rest of the ingredients EXCEPT the greens.

Bring the soup to a boil, then reduce the heat to a simmer and continue stirring occasionally for 45 min, or until the potatoes are tender.

Remove 2 cups of the soup and puree it, then return it to the pot.

Stir in the spinach, or other greens, and cook about 5 min. until the greens are tender.

Recipe By: Joyce

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Serving Size :  8                                           Preparation Time : 45 minutes

Ingredients

• 2                                      hot house cucumbers halved and seeded, not peeled
• 3                                      red bell peppers , cored and seeded
• 8                                      plum tomatoes
• 2                                      red onions
• 6                                      garlic cloves, minced
• 46 oz                               tomato juice
• 1/2 cup                           white wine vinegar
• 1/2 cup                           good olive oil,  (not that much)
• 1 tablespoon                  kosher salt
• 1 1/2 teaspoons             pepper, freshly ground

Roughly chop the cucumbers, bell peppers, tomatoes, and red onion into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped . Do not over process!!!!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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NOTES : Try Parmesan Croutons on top. Garnish with chopped avocado and sour cream or yogurt. Pass some hot pepper sauce.

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Serving Size : 10

Preparation Time : 30 min                  Cook time     : 30 minutes

Ingredients

• 2  lbs                       Asparagus, tips reserved, stalks cut into 1-inch lengths
• 1/2 lb                      Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2  tablespoons       unsalted butter
• 3  medium              leeks, white and tender green parts only — thinly sliced
• 2 1/2  cups              chicken broth(stock)
• 2  cups                     water
• 1 large                      thyme sprig
• 1 1/2 cups                milk
• 1 1/4 teaspoons      salt
• 1/4 teaspoon          white pepper, freshly ground

Chive oil (recipe separate)

In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 min. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan (pot). Add the leeks and cook over moderate heat, stirring until softened, about 5 min. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 min.

Discard the thyme sprig. Working in batches, puree the soup in a blender and then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temp, then refrigerate until chilled, at least 4 hours or overnight.

Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.

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Suggested Wine: Sauvignon Blanc–1999 Caymus Vineyards or 1999 Silverado

NOTES : This creamy soup is the best the next day, after the flavors have gotten to know each other. Season generously before serving.

Recipe By      : Bon Appetit

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