Autumn into Winter is the time of year when a warm soup is a welcome accompaniment; with a biscuit and salad you have a meal unto itself or in a small vessel an additional starter to a non-traditional afternoon tea. Here are a few ideas to get you started.

Text and Photos ©2024 Ellen Easton

Basic Vegetarian Stock

Text and Photos ©2024 Ellen Easton

Prepped Ingredients and Simmering

 Ingredients

• 5 quarts water;
• 4 celery stalks, finely diced;
• 8 baby carrots, finely sliced;
• 1 large, sweet onion, finely diced;
• 1 medium shallot, finely diced;
• 1 Tablespoon parsley, lemon thyme and or tarragon, finely diced.

1 teaspoon Reva’s seasoning mix:

• 2-1⁄2 Tablespoons Onion Powder,
• 2-1⁄2 Tablespoons Garlic Powder,
• 1 -Teaspoon Salt, Iodized, 1- Teaspoon Pepper.

Place in a jar and shake until mixed. (Or salt and pepper with optional onion and garlic powder to taste)

Directions

1. Place all ingredients into a large pot.
2. Over a medium heat stir all ingredients together and bring to a boil.
3. Lower heat to simmer, cover the pot with a tight lid and simmer for thirty minutes.

This basic vegetarian stock may be used as a base for many different soups by adding complementary ingredients of your choice, including bones, chicken and beef for non-vegetarians.

Purée Pea Soup with Mint and Tarragon

Text and Photos ©2024 Ellen Easton

Ingredients

• 2 Tablespoons Olive Oil;
• 1 large Vidalia or Sweet Onion, sliced;
• 2 Garlic pods, sliced;
2 cups frozen peas;
• 2 cups Vegetable Stock (I use mine or Kitchen Basic);
• 1⁄4 teaspoon Salt,
4 stalks of fresh Tarragon leaves, off stem;
• 6 fresh mint leaves, off stem, plus a few for garnish per serving;
• 6 ounces of nonfat plain Greek Yogurt.

Directions

1. In a large pot over a medium flame, heat the olive oil.
2. Add the onions and garlic. Sauté until golden brown, for about two to three minutes.
3. Add the peas, vegetable stock, tarragon, mint and salt. Blend together.
4. Lower the flame and cover the pot to simmer for twenty to thirty minutes.
5. Stir in yogurt. Simmer five more minutes.
6. Using a hand-held emulsifier or in a mixer puree the contents.

Remove and serve warm.  Or place into a container in the refrigerator until chilled. Remove from refrigerator and serve in bowls. Garnish with fresh mint leaves.

Vegetable Bean Soup

Text and Photos ©2024 Ellen Easton

Ingredients

• 2 Tablespoons Olive oil for sauté;
• 1 sweet onion and 1 shallot sliced and diced;
• 1/2 green pepper, sliced and diced {optional};
• 3 garlic gloves, sliced and diced{optional};
• 1 Tablespoon Ground Cinnamon,
• One large can crushed tomatoes {organic fire-roasted is even better);
• One small can of Italian stewed tomatoes;
• One 15.5 oz can of black beans, rinsed;
• One 15.5 oz can red kidney beans, rinsed;
• One 15.5 oz can white cannoli beans, rinsed {optional};
• 1/4-cup lentils, rinsed {optional};
• 1/4-cup barley, rinsed {optional};
• 1/4 to 1/2 bag of frozen mixed vegetables of corn, carrots, green beans, lima beans;
• One 32 fl. oz container of low sodium vegetable stock or chicken bone broth; {Preferred stock brand is Kitchen Basics-all natural};
• 1/4 cup white wine {optional};
• Optional 2 individual cans of Sacramento Tomato juice;
• 1 Tablespoon each of rosemary, thyme, sage;
• 3 Bay leaves;
• 2 tablespoons herbs de Provence or 2 Tablespoons Basil – Pesto sauce {optional}; Optional 2 handfuls of whole-wheat pasta Rotini or quinoa;
• Salt & Pepper to taste

Directions

1. Over a medium heat sauté onion, shallot, green pepper and garlic in olive oil with ground cinnamon- two to three minutes.
2. Add tomatoes, beans, lentils, barley and pasta. Stir together.
3. Add stock, wine, juice and frozen vegetables.
4. Add herbs.
5. Turn down fire and simmer thirty to forty minutes.
6. Stir in basil- pesto sauce.

May be stored in a covered, airtight container in the refrigerator for one week. To thin the broth, add tomato juice, more stock or water. Serving Size: one or two cups.

A healthy snack or a full meal when complemented with a tossed salad and a sliced apple or pear dusted with cinnamon.

French Onion Soup

Text and Photos ©2024 Ellen Easton

Ingredients

• 2 Tablespoons Olive Oil;
• (optional-1 teaspoon unsalted, sweet butter);
• 5 to 6 Vidalia or Sweet Onions diced;
• 1 medium shallot, diced; 2 to 4 gloves of garlic, diced;
• 1 teaspoon ground Cinnamon;
• ½ teaspoon ground Nutmeg;
• 1 teaspoon Reva’s Seasoning mix or salt and pepper to taste,
• 3 cups Beef Bone Broth,
• 1 teaspoon Thyme- fresh or dried;
• 1 to 2 teaspoons Herbs de Provençe,
• 2 whole Bay leaves;
• 2 cups grated Gruyère or Swiss Cheese;
• ½ cup Cognac;
• Grated Parmesan Cheese, Sliced Bagette- lightly toasted.

Directions

1.  Place olive oil and butter if using, into the bottom of a large, thick bottomed pot.
2. Add diced onions, shallot and garlic, sprinkle all with ground cinnamon, nutmeg, seasoning mix and Herbs de Provençe.
3. Over a low to medium heat stir for ten minutes until all are translucent, softened and the onions are caramelized in color.
4. Lower the heat and add the cognac allowing the darkened parts to deglaze.
5. Add the bone broth, Thyme and Bay leaves.
6. Bring all to a simmer with small bubbles forming on top.
7. Cover and continue to heat over a low heat for 20 minutes.

8. Pre heat oven to 450 degrees Fahrenheit.
9. While the onion soup is simmering line a cookie sheet with parchment paper or aluminum foil.
10. Prepare the sliced baguettes by dipping or brushing the top side with olive oil. (optional to then sprinkle the top with more herbs de Provençe)
11. Generously sprinkle a thick layer of the grated Gruyère or Swiss cheese on top.
12. Toast approximately 5 to 7 minutes until cheese is melted. Remove from oven.

13. Remove Bay leaves from the soup pot.
14. Using an immersion blender puree the contents of the soup.
15. Ladle the soup into bowls and top with toasted cheese baguette slices.

Serves 3 to 6.

 Notes:  the ground cinnamon and nutmeg will help to add flavor and caramelize the onions without the need of sugar.  You may add more Cognac to taste. The better the Cognac the better the flavor.

Reva Paul’s Seasoning mix: 2 ½ Tablespoons each onion and garlic powder, 1 teaspoon salt, ½ to 1 teaspoon of ground black pepper.  Mix all together and store in a jar in a cool, dry place.

Roasted Purée Mushroom Lentil Soup

Text and Photos ©2024 Ellen Easton

Ingredients

•  2-Tablespoons Olive Oil;
• 1 large Sweet Onion-diced;
• 1 large Shallot- diced;
• 2 -3 cloves of Garlic-diced;
• teaspoon of Reva’s seasoning mix*;
• ½ teaspoon ground cinnamon; 1
• 2 White Mushrooms, sliced pre roasted with Parmesan cheese;
• One small can of Lentils, drained. I use Goya; 32 oz. Beef Bone Broth; ¼ cup Sherry and 1 – 2 Tablespoon Lea and Perrins Worcester sauce to taste;
• 2 -Tablespoons of Herb de Provençe;
• Optional additional garnish ~Edible flowers

(*Reva Paul’s Seasoning mix: 2-1⁄2 Tablespoons onion powder, 2-1⁄2 Tablespoons garlic powder, 1 Teaspoon salt, 1 Teaspoon pepper, Place in a jar and shake until mixed.)

Directions

1.  Preheat the oven to 350 degrees Fahrenheit.
2. Place mushrooms flat on a cookie sheet lined with parchment paper or aluminum foil.
3. Sprinkle with Parmesan cheese. Roast 10 minutes.
4. Remove and set aside.

5. In a large pot place olive oil, onions, shallots and garlic, sprinkle with seasoning mix and cinnamon. Sauté until all are translucent.
6. Add roasted mushrooms, drained lentils and Lea and Perrins. Sauté all of the ingredients for five minutes.
7. Add bone broth, Sherry, Herbs de Provençe. Mix all together.
8. Bring to a boil.

9. Turn off the heat. Using a handheld emulsifier puree all of the ingredients.  If too thick, add more bone broth to the consistency of your liking.
10. Return to the stove, cover and simmer for thirty minutes.
11. Remove and either serve hot or place in an airtight container and

May be served chilled or reheated over a low heat.  When ready to serve add additional Edible flower as optional. Yield: 8 cups

 ROASTED POTATO~PARMEASAN CHEESE~HERB SOUP

with Cognac and chopped Chive garnish  | Toasted Parmesan Cheese Herbs de Provençe Baguette

Text and Photos ©2024 Ellen Easton

Ingredients

Step One:

• 2 Pounds Small Roasting Potatoes (fingerling, red or even purple) sliced in half with ends cut off ;
• 1 to 2 Tablespoons Olive Oil; ¼ cup grated Parmesan Cheese;
• 1 teaspoon ground Herbs de Provençe.

Step Two:

• 2 Tablespoons Olive Oil;
• 1 Large or 2 Medium size sweet onions, chopped;
• 1 Large or 2 Medium Shallots, chopped;
• 5 cloves of peeled garlic;
• 1 Tablespoon of ground Herbs de Provençe, ½ teaspoon ground cinnamon; 1 teaspoon Reva Paul Seasoning mix.*

*Reva’s Seasoning mix 2.5 Tablespoons each onion powder and garlic powder, 1 teaspoon salt, ½ teaspoon ground black pepper all mixed together.

Step Three:

• 2 cups Chicken Bone Broth;
• 2 Cups Nonfat Lactaid Milk; 2 to 3 Bay leaves;
• ¼ cup Cognac (or white wine);

Garnish: 2 Tablespoons finely diced Fresh Chives

Directions

1. Pre heat the oven to 350-degrees Fahrenheit.
2. Place all step one ingredients into a large bowl and gently toss until the potatoes are lightly coated with the mixture.
3. Spread the coated potatoes onto a foil lined, rimmed baking sheet.
4. Roast until tender. Time will depend on the thickness of the potatoes.

5. While the potatoes are roasting, place all step two ingredients into a large size pot over a low heat. Do NOT cover the pot.
6. Using a slotted spoon rotate all until glazed, soft and translucent.
7. Add the roasted potatoes and all step three ingredients to the pot.
8. Toss together.
9. Bring to a boil, then immediately lower the heat to low.
10. Cover and simmer for 15 to 20 minutes.
11. Remove the pot from the stove and set into the sink.
12. Using an immersion blender wand pulsate all ingredients to purée to desired thickness.

Serve immediately with diced chives on top  or store in an airtight container in the refrigerator for three days.  Serves 4 to 6.

 Toasted Parmesan Cheese ~Herbs de Provençe Baguette

Slice Baguette. Brush top side with Olive Oil.  Dust each slice with grated Parmesan Cheese and ground Herbs de Provençe. Place on a foil lined baking sheet into a 350-degree Fahrenheit oven until lightly toasted.  Remove. May be served warm or wrapped in foil and placed in a sealed plastic bag into the refrigerator for five days.

 Roasted Tomato Sesame Soup

Text and Photos ©2024 Ellen Easton

 Ingredients

• 2 Tablespoons of Olive Oil;
• cloves of garlic, diced; 1 sweet onion, diced;
• 1 Shallot, diced;
• 1 Tablespoon each of White and Black Sesame Seeds.
• Extra for garnish; ½ to 1 teaspoon Reva Paul Seasoning Mix;
• 28 ounces Muir Glen Fire Roasted Crushed Tomatoes;
• 4 Cups Chicken Bone Broth;
• ¼ Cup Grated Parmesan Cheese;
• Optional~ 1 Tablespoon Herbs de Provençe

Directions

Place Olive oil, garlic, onion, shallots and Sesame seeds into a large soup pan.  Sprinkle Reva’s seasoning mix on top.  Over a medium heat stir together until soft and glazed. Add tomatoes and Parmesan cheese and optional Herbs.  Stir together. Set Pot into the sink.  Using an immersion blender pulse all together until a liquid consistency. Set  the soup pot back on the stovetop, cover and simmer for 20 minutes.  Serve with Sesame Seed garnish. Yield 4 Servings.

Parmesan Herbs de Provençe Crust Toppers

 Ingredients 

• Pie Crust Dough
• 2 Tablespoons Grated Parmesan Cheese
• 2 Tablespoons Herbs de Provençe

 Directions

• Roll all ingredients together into ¼ inch thickness.
• Either line a shell or Madelaine pan with the dough or cut out desired shapes onto a parchment lined rimmed cookie sheet.
• Heat in a 350-degree oven for 10 to 15 minutes until golden brown.

Yield 12  to 24.

Serve as is with soup or stew or top with a dallop of Boursin Cheese.

Additional Pie Crust Toppers

Additional Soups and  Recipes

• Chilled Vichyssoise with Chive Croutons and Reva Paul’s Chive Mousse 
  Corn Chowder 
• Gazpacho
• Roasted Purée Chestnut
• Honey Roasted Apple, Carrot

• Butternut Squash Soup 
• Chicken Matzo Ball Soup
  What Makes a Thanksgiving Exceptional

Text and Photos ©2024 Ellen Easton