Tomato Cumin Cream Soup

Ingredients

• 1 large yellow onion, small dice
• 8 cloves fresh garlic, minced
• 1 stick butter (4oz)
• 1 cup all purpose flour
• 3T ground cumin
• salt & pepper to taste
• dash red pepper flakes
• hot sauce and Worcestershire sauce to taste
• 1 quart chicken stock
• 6lb 6oz can of diced tomatoes in juice
• 2 cups heavy cream

Preparation

• In 2 gallon soup pot, saute onion and garlic over medium heat with butter until onion is tender
• Add cumin and continue cooking for another 30 seconds to "wake up" cumin
• Reduce heat to low, then add flour and mix until combined with butter
• Add chicken stock and whisk vigorously until combined and no lumps remain
• Add tomatoes, salt, pepper, hot sauce, Worcestershire sauce, and red pepper flakes
• Continue cooking on low heat, whisking occasionally
• Cook on low for approximately one hour, then add heavy cream to finish

Comments

• Recipe makes roughly five quarts of soup
• Prep time is about 15 minutes, cook time is around 1 hour
• This soup can be pureed if desired, but like it with chunks of tomato myself
• This is the standard way we prepare this soup, but occasionally we will cook wild rice in it as well; also is great to spice it up and throw a chilies in if you want more heat
• Depending on the brand of tomatoes and juice content, it could end a little thicker or thinner, but can be adjusted by cooking time and amount of heavy cream.
• I sometimes use half and half instead of cream if I make it to thick, something to keep in mind 
• Enjoy!

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Potato Leek Soup

Ingredients

• 1# fresh leeks, white and light green part, medium diced, cleaned
• 1 rib celery, medium diced, cleaned
• 1 medium carrot, medium diced, cleaned
• 1/4 cup butter
• 1 bay leaf
• 1 T fresh thyme
• 1/2 cup white wine
• 4 cups chicken stock
• 1# Yukon Gold potatoes, peeed, medium diced, cleaned
• 1/2 -3/4 cup heavy cream, or half and half
• salt and pepper

Preperation

• In medium saucepan over medium heat, cook leeks, carrot and celery; butter until they begin to soften.
• Add white wine and herbs and then bring to a boil.
• Add potatoes and chicken stock and return to a boil.
• Reduce heat to a simmer and cook for about 1 hour or until potatoes are soft and falling apart.
• Puree with emersion blender then strain.
• Add heavy cream or half and half and then salt and pepper to taste.

Comments

• More or less cream may be necessary after finishing soup, depending on the desired consistency.
• This soup may be served warm or cold.  Consistency may need to adjusted once chilled.
• Makes approximately 1-2 quarts of soup.
• Total time is about 90 minutes.
• Garnish with a few finely chopped chives or sauteed garlic scapes.

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Buttermilk Biscuits

Ingredients

• 2 cups White Lily, all purpose flour
• 1 T shortening
• 1 T unsalted butter, cold
• 2 ½ t baking powder
• ½ t baking soda
• 1 t salt
• 1 cup buttermilk

Preparation

• Preheat oven to 450F.
• Combine dry ingredients.
• Cut shortening into dry ingredients until resembles coarse meal.
• Add buttermilk with fork until combined and dough forms.
• Transfer to a lightly floured surface and knead dough a few times until soft then press or roll to ½ - ¾ inch thick.
• Cut desired shape biscuits and place on greased baking sheet or cast iron skillet.
• Bake at 450F for 12-15 minutes or until golden brown.
• Brush warm biscuits with melted butter if desired.

Comments

• When I am kneading the dough, I will press it out flat then fold in half. I repeat this several times. This helps to build layers in your biscuits.
• I like the White Lily flour because it is made from soft winter wheat and has a noticably lighter texture.
• We have experimented with the fat in this recipe and it will work using all shortening, all butter or even lard. I like the taste of the butter along with how the shortening allows the biscuits to be tender and soft even when cool.

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Spinach Artichoke Dip

Ingredients

• 1/2 cup butter (1 stick)
• ½ onion, medium diced
• 2T chopped garlic
• ¾ cup all purpose flour
• 3 ½ cups chicken stock
• 1 lemon, juiced
• ¼ cup white wine
• 1 ½ cup artichoke hearts quartered
• 1/3 cup sun dried tomatoes, julienned
• ½ cup sour cream
• 1 cup shredded Parmesan cheese
• 8 oz frozen spinach, thawed, squeeze dry

Preparation

• In medium saucepan, saute onion and garlic with butter on medium low heat until onion begins to soften.
• Add flour to form roux and mix well.
• Add chicken stock, white wine, and lemon juice and whisk vigorously making sure there are no lumps of roux.
• Cook on medium low heat until mixture is bubbly and rather thick; about 10-15 minutes.
• Add remaining ingredients and reduce heat to very low and cook until cheese is melted and sun dried tomatoes have rehydrated; about 10-15 minutes. Enjoy!

Comments

• Serve with pita or tortilla chips.
• Serves 10-15 as appetizer.
• May be made in advance and reheated in oven on low heat

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