Olive Garden Lentil Stew with Capers

Ingredients:
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper

Procedures:
Soak lentils for 2 hours in cool water. Drain.

Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!)

Serve re-heated soup garnished with chopped tomatoes and capers.

Add fresh black pepper and chopped parsley. Serve immediately.

Serves: 4 person

Source: Olive Garden

Lumberyard Restaurant's Roasted Tomato Bisque

Ingredients:
3 pounds plum tomatoes
2 tablespoons olive oil
Salt
Pepper
1 1/2 pounds cauliflower, coarsely chopped
2 1/2 pounds red peppers
3 tablespoons minced garlic
2/3 cup fresh lemon juice
2 cups tomato juice
1/3 cup tomato paste
4 ounces (about 6 cups) fresh basil leaves
2 1/2 cups vegetable broth
3 cups cream
Sugar

Procedures:
1. Heat the oven to 400 degrees. Halve the tomatoes lengthwise and place on a foil-lined rimmed baking sheet. Drizzle the olive oil
over the tomatoes, and sprinkle over 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the tomatoes for 20 minutes to soften. Remove from the oven and set aside.

2. While the tomatoes are roasting, steam the cauliflower in a steamer set over a pot of boiling water. Steam the cauliflower until tender, then remove from heat and set aside.

3. Roast the peppers: Place the peppers on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides is charred, turning frequently. Place the peppers in a bowl and cover with plastic wrap and set aside until the peppers are cool enough to handle. Peel the charred skin from the peppers, then stem and seed the peppers. Mince the peppers. You should have about 2 cups (1 pound) minced roasted pepper.

4. Combine the roasted tomatoes (with any juices), cauliflower, minced peppers, garlic, lemon juice, tomato juice, tomato paste, basil leaves and vegetable broth in a pot or large bowl. Purée the mixture using an immersion blender, or in batches using a blender, before pushing through a strainer into a heavy-bottom soup pot.

5. Bring the soup to a simmer over medium heat, stirring frequently. Stir in the cream and continue to heat until hot. Season to taste with salt and pepper, and stir in sugar to sweeten as desired.

Serves: 16 person

Source: LA Times

Mushroom Soup

Ingredients:
2 oz. mushrooms cut up small
1/2 small onion chopped fine
1/2 pint water
1 teaspoon of fine wheatmeal
pepper and salt, to taste
1/2 oz. of butter
a little milk

Procedures:
Stew the mushrooms and onions together in the butter until well cooked.

Add 1/2 pint of water, and cook the vegetables for 10 minutes.

Add seasoning. Mix the wheatmeal and milk together in a small bowl, then stir into the soup.

Let the soup thicken and boil up, and serve with snippets of toast.

Serves 1-2 person.

Source: Great Tasting Soup Recipes cookbook

Black Bean Soup

Ingredients:
2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight, drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
Salt and pepper, to taste

Procedures:
Saute onions and garlic in butter until transparent.

Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours.

Remove ham bone and bay leaf.

Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Serve in soup bowls garnished with sliced jalapeno.

Source: Set It & Forget It Crock Pot Recipes

Tony Roma's Baked Potato Soup

Ingredients:
1/2 medium brown OR yellow onion, chopped (about 3/4 cup)
1/4 cup (1/2 stick) butter
1/3 cup flour
1 quart chicken broth
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
Seasoned salt and garlic pepper to taste
1 to 1 1/2 cups shredded Cheddar cheese
1 to 1 1/2 cups crumbled cooked bacon
1/2 cup finely chopped green onions

Procedures:
In large soup pot, cook brown onion in butter over medium heat until tender. Blend in flour until smooth; cook 1 minute, stirring. With wire whisk, slowly whisk in chicken broth and half-and-half
until smooth; cook, whisking until smooth, over medium heat until mixture boils. Boil, stirring, 1 minute. Reduce heat to low. Add potatoes. Season to taste with seasoned salt and garlic pepper.
Heat through a few minutes.

Divide soup into 6 soup bowls. Garnish with rows of Cheddar cheese, crumbled bacon and green onions. Serve immediately.

Makes: 6 servings.

Source: The Recipe Secret Forum

Robin's Salmon Bisque

Ingredients:
1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 3/4 cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch cubes), about 1 1/2 pounds
2 tablespoons flour
2 cups heavy cream

Procedures:
Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked,
3 to 5 minutes.

While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

Ladle the soup into bowls, and serve garnished with dill sprigs.

Serves: 4-8 person

Source: LA Times

Flavor del Mar's Butternut Squash Soup

Ingredients:
5 pounds butternut squash (about 2 medium)
2 tablespoons oil
Salt and pepper
3/4 pound onions (1 large or 2 medium onions), coarsely chopped
4 cloves garlic
4 1/4 cups milk
2 tablespoons sugar
1/4 cup (1/2 stick) plus 2 tablespoons butter
2 cups chicken broth
3/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup heavy cream

Procedures:
Heat the oven to 400 degrees F. Halve the squash lengthwise, scooping out and discarding the seeds. Place the squash on a large cookie sheet, brushing the top of each half with the oil. Sprinkle one-half teaspoon each salt and pepper over the halves. Roast the halves until golden-brown and a knife easily pierces the flesh, 45 minutes to an hour, depending on the thickness of the squash. Remove and set aside until cool enough to handle, then scoop out the roasted flesh, discarding the shells.

In a 4-quart pot, combine the roasted butternut squash flesh with the onion, garlic, milk, sugar, butter, broth, nutmeg and cinnamon. Season with one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 45 minutes to marry the flavors.

Blend the soup, in batches if necessary, then strain into a clean pot. Stir in the cream and heat until the soup is warmed. Taste and adjust the seasoning if desired.

Servings: 8 to 10 person

Source: L.A. Times

P.F. Chang's Hot and Sour Soup

Ingredients:
6 oz. chicken breasts, cut into thin strips
1 quart chicken stock
1 C. soy sauce
1 tsp. white pepper
6 oz. bamboo shoots, cut into strips
6 oz. wood ear mushrooms, cut into strips
1/2 c. cornstarch
1/2 C. water
2 eggs, beaten
4 oz. white vinegar
6 oz. silken tofu, cut into strips

Procedures:
Cook chicken strips till done. Set aside.

Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.

While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick.

Add eggs while stirring and cook for 30 seconds or until eggs are done.

Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!

Serves: 6 person

Source: Recipe4Living

Olive Garden Italian Sausage Soup

Ingredients:
1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 3/4 oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish

Procedures:
Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.

Laddle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Source: Olive Garden

Hog's Breath Inn's Artichoke Soup

Ingredients:
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream

Procedures:
In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.

Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.

Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.

While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux,
more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.

When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.

Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.

Servings: 2 to 4 person

Source: LA Times

Coral Tree Café's Vegetable Soup

Ingredients:
2 tablespoons oil
2 cups diced carrot
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper

Procedures:
Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.

Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.

Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.

Serves: 8-10 person

Source: LA Times

Kuleto's Minestrone Soup

Ingredients:
3 tablespoons olive oil, divided
2 ounces diced pancetta
1/2 cup finely diced onion
1/2 cup finely diced carrot
2 tablespoons finely diced fennel bulb
1/3 cup finely diced celery
3/4 teaspoon minced garlic, from about 1 clove
1 1/2 teaspoons chopped thyme
3/4 teaspoon chopped rosemary
2 1/2 teaspoons chopped basil
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
Salt and white pepper
1/2 cup sliced mushrooms
1/4 cup diced zucchini
1/2 cup diced broccoli rabe
3/4 cup cooked orzo pasta (from about 1/4 cup uncooked)
1/2 cup cooked white beans
2 1/2 teaspoons chopped parsley
2 to 3 tablespoons basil pesto, divided

Procedures:
In a large heavy-bottomed saucepan, heat 1 tablespoon oil over medium-high heat until hot. Add the pancetta, onion, carrot, fennel, celery, garlic, thyme, rosemary and basil, and sauté until the vegetables are lightly softened and the mixture is aromatic, about 5 minutes.

Stir in the diced tomatoes and broth, and bring to a boil over high heat. Reduce the heat to a gentle simmer, cover the pan, and cook the soup base until the flavors are married and the vegetables are soft, about 45 minutes. You should have about 1 quart soup base (add additional water if needed to bring the volume to 1 quart). Taste and season with one-half teaspoon salt and one-fourth teaspoon pepper, or as desired.

When the soup base is almost done, prepare the mushrooms and the rest of the vegetables: In a medium, heavy-bottomed pot, heat the remaining 2 tablespoons oil over medium-high heat until hot. Stir in the mushrooms, zucchini and broccoli rabe until crisp-tender and lightly colored, 6 to 8 minutes.

Stir in the soup base, the cooked pasta and beans, and the chopped parsley, and cook until the soup is hot. Taste once more and adjust the salt and pepper if desired. This makes about 1½ quarts of soup. Ladle the soup into bowls and garnish each with one-half tablespoon of pesto.

Serves: 4-6 person

Source: LA Times

Panera Bread's Cool Avocado Soup

Ingredients:
2 avocados, pitted and peeled
1/2 English cucumber, peeled and chopped
4 scallions, green parts only, coarsely chopped
2 cups low-sodium chicken broth or vegetable broth
Juice of 1 lime
1/3 cup packed cilantro or parsley leaves and thin stems
1 jalapeño pepper, seeded and coarsely chopped
1 clove garlic, coarsely chopped
1/8 teaspoon ground cumin
1/8 teaspoon paprika
1/2 teaspoon salt
4 slices Tomato Basil Bread, toasted and cut into wedges
Cilantro sprigs (optional)

Procedures:
Puree everything but the bread in a blender until very smooth, 2 to 3 minutes, stopping to scrape down sides once or twice. Cover tightly with the blender lid and refrigerate for at least 2 hours or up to 6 hours.

Puree again just before serving, adding a little cold water if necessary to thin the soup. Serve with the Tomato Basil toast and garnish with cilantro.

Serves: 4 persons

Source: Panera Bread

Houlihan's Baked Potato Soup

Ingredients:
1 1/2 pounds (2 cups, diced but unpeeled) baking potatoes
1/4 pound butter
2 cups yellow onion, diced
1/3 cup flour
5 cups water
1/4 cup low sodium chicken base
1 cup instant potato flakes
3/4 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 cup heavy cream
1 cup milk
Salt, to taste
White pepper, to taste

Procedures:
Preheat oven to 400 degrees F.

Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside.

Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed.

In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & stir to combine.

Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces.

Serves: 6 person

Source: Pittsburgh Post-Gazette, Nov 6, 1994

Chili's Chicken Enchilada Soup

Ingredients:
4 cups chicken broth
1/2 cup of thick & chunky mild salsa (from jar)
8 packets of Taco Bell Mild Sauce
1 tsp minced garlic
8 ounces Velveeta cheese, diced
1 (12 oz) can chicken with liquid, flaked
1/4 cup dehydrated onion flakes
1 tsp salt, or to taste
1 tsp chili powder
1/2 tsp cumin
1 cup masa harina (tamale corn flour)
3 cups water
Crumbled taco chips for garnish
Sour cream for garnish

Procedures:
In a 3-quart saucepan, add the chicken broth, salsa, Taco Bell Mild Sauce, crushed garlic, Velveeta cheese, canned chicken and liquid, dehydrated onion flakes, salt, chili powder and cumin.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot.

Add remaining 1 cup of water to pot, mix well and bring mixture to a boil.

Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish each with crumbled corn tortilla chips and a tablespoon of sour cream.

Serves 12

Taix's Split Pea Soup

Ingredients:
1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
1/4 head cabbage (1/2 pound), chopped
2 cloves garlic, chopped
1/2 teaspoon dry oregano
3 quarts vegetable broth
2 1/2 cups dried green or yellow split peas
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground white pepper, or to taste
1 teaspoon Worcestershire sauce, or to taste

Procedures:
In a 6-quart heavy-bottomed pot, combine the onion, carrots, celery, cabbage, garlic, oregano and vegetable broth. Bring to a boil over high heat, then reduce the heat, loosely cover and simmer until the vegetables are tender, 45 minutes to an hour.

Stir in the split peas and bring back to a simmer. Cover loosely and continue to cook, stirring occasionally, until the peas have softened and started to break down, about 1 1/2 hours, thickening the soup. Add additional water if needed to thin the soup (we added 2 additional cups after 1 hour). This makes about 3 quarts of soup.

Season with the salt, white pepper and Worcestershire sauce, and let the soup simmer for a few more minutes to marry the flavors. Taste and season again as desired.

Olive Garden Cream of Tomato and Basil Soup

Ingredients:
4 Tbsp butter
1 small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

Procedures:
Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes.

Add white wine and reduce by 3/4. Add tomatoes and heavy cream,
bring to a simmer and reduce by 1/2.

Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt
and pepper.

Garnish with remaining fresh basil and tomatoes and serve.

Serves 4

Apple Rutabaga Soup

Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste

Procedures:
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.

2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

4. Return the pot to the stove, bring the soup to a simmer, and serve.

Serves 6-8

Eleven Madison Park's Strawberry Gazpacho

Ingredients:

FOR THE TOAST:
2 slices country white bread
1 tbs. extra-virgin olive oil
1 clove garlic, crushed
1 sprig thyme

FOR THE GAZPACHO:
1 1/2 lbs. strawberries, plus 8 pieces for garnish
1 red bell pepper, seeded
1/2 green bell pepper, seeded
2 cucumbers, peeled and seeded
1 clove garlic
3 oz. tomato juice
3 tbs. red-wine vinegar
2 tbs. extra-virgin olive oil
Sea salt to taste
Tabasco to taste

GARNISH:
1 tbs. extra-virgin olive oil
Black pepper to taste
4 basil leaves
Instructions

FOR THE TOAST:
In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.

FOR THE GAZPACHO:
Hull the strawberries by inserting a straw at the bottom of the berry and pushing it through the cap.
Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature.
Combine all ingredients, including the toasted bread, in a blender, and blend until smooth.
Strain through chinois (optional). Season with salt and Tabasco.
Finish with olive oil, black pepper, and basil.

Serves 4-6

Carrabba's Spicy Sausage Lentil Soup

Ingredients:
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

Procedures:
1. Heat up olive oil in a Dutch oven or large saucepot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break
up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving.

Makes 12 to 13 cups.