Pea Shoot & Smoked Bacon Soup

I received pea shoots in my CSA box last week and didn't know what to do with them. Fortunately they sent a recipe along with the veggies. Below is verbatim the recipe, except with minor changes to the meat contents. You can make this using chicken broth and traditional bacon.

Ingredients:
1 onion
3 Slices of Smoked "bacon" (I use Morning Star)
1 Medium Potato
1 Tbs Olive Oil
50g Pea Shoots (1 pack)
1 pint veggie broth
1 tbs sour cream

Preparation:
1. Finley chop the onion and fry in the olive oils in a saucepan for 5 minutes,
2. Chop the "bacon" into small pieces and add to the saucepan. Fry for for 5 minutes until the onions start to brown.
3. Peel the potato and chop in to 1cm square dice. Add the potato and the veggie broth to the saucepan. Boil for 1- minutes until the potato is soft.
4. Place the contents of the saucepan into a blender of food processor, and blend until smooth.
5. Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached.
6. Return to pan and reheat.
7. Serve in bowls with a swirl of sour cream. Serve with warm bread.

Vegetarian Tortilla Soup

1 Small Yellow Onion
1 TBS Safflower or Grape Seed Oil
2 Cloves of Garlic
1 Jalapeno
1 Pablono Pepper
3 Tomatoes
2 Boca Chicken Patties or 1/2 a bag of frozen Morning Star Chicken Strips
1 Can of Crushed Tomatoes
4 Dried Red Chile Peppers
1 TSP Cumin
4 Cups of Veggie Broth
2 Cups Water
1 Lime
1/2 Cup Cilantro
1 Cup Cheddar or Jack Cheese
1 Avocado
6 Stale Corn Tortillas
2 TBS Safflower or Grape Seed Oil

Pan Fried Chip Strips:
Prepare the 6 stale corn tortillas by cutting them into 1/2 inch strips and set aside while prepping the pan for frying. In a frying pan add 2 TBS of Safflower or Grape Seed Oil (anything that can handle high heat) and turn the stove onto medium heat. After a a minute, gently place the tortilla strips into the hot oil. Be careful as the oil will splatter. Saute the strips in the oil for 3 to 5 minutes. Shake a little salt over the strips. Remove when they have begun to crisp and turn a light brown. Remove the chip strips from the pan and place onto a paper towel to absorb the excess oil. Set aside for later.

Griffin Bird Says: If you do not have stale corn tortillas you can use fresh or frozen tortillas instead. In an oven or convection toaster oven, preheat the oven to 200 degrees Fahrenheit. Place the tortillas on a cookie sheet. Place in the oven for 10-15 minutes until dry to the touch.

Soup:
In a large pot place 1 TBS Safflower or Grape Seed oil. Turn the stove onto medium heat. Chop the yellow onion into 1 inch squares. Place into the pot and simmer for 5 minutes, or until the onion is translucent. Chop or crush the garlic with a garlic press. Add to the onions and cook for 1 minutes. Next, chop the Pablono Pepper and the three tomatoes into 1 inch pieces. Add them to the pot and simmer with the onions and garlic for 5 minutes. While those items are cooking, bring a cup of water to a full boil. I use an electric teapot. In a small bowl add the 4 dried red Chile peppers. Poor the boiling water over the peppers and cover with a clean dish towel. let stand for 15-20 minutes. With a clean knife slice the Jalapeno in half and remove the seeds. Cut the Jalapeno into very small rounds. Add the sliced Jalapeno and the cumin to the soup. Add the can of crushed tomatoes, veggie broth, and extra water to the contents of the pot. Cook for 15 minutes. When the Dried Red Chile peppers are soft, remove them from their bowl and chop them into very small pieces. Add the Red Chile pieces and their water to the soup pot. Cut the boca chicken into strips and add directly to the soup. Cook the soup for another 5 minutes. While the soup cooks, prepare your serving bowls. In each bowl place a handful of the Chip Strips. Grate the cheese and set aside. Rinse and chop the cilantro and set aside. Slice the avacado and set aside. To assemble to entre, poor a ladel of soup over the chip strips. Add 1/4 cup of the grated cheese on top and a handful of cilantro. Add a few slices of avacado and place a few lime quarters on the side of each bowl. Serve and enjoy! Makes 6 servings.

Vegetarian Potato Soup

Here's a soup for those cold and damp winter months that is hearty and sure to warm your soul. A great treat to enjoy with loved ones and friends.

Ingredients:
4 Cloves of Garlic crushed
16 oz White Mushrooms, sliced
1 cup White Wine
2 tbs of safflower oil
2 lbs Yukon Potatoes
2 Purple Potatoes
3 Red Potatoes
8 Cups of Water
2 tbs Condensed Vegetable Broth (Vegetable Bullion works well)
1 tbs Soy Sauce
1/2 tbs Rice Vinegar
1/2 tsp Pure Maple Syrup
1 tbs Dried Thyne (if using fresh, only use 1/4 tbs)
1/2 tbs Dried Basil (if using fresh, use 1 tbs)
1/2 tbs Dried Cayenne Pepper (Optional, or to taste)
1/2 Tbs Onion Powder
2 Stalks Celery
To Garnish"
Sour Cream
Grated Havarti or Jack Cheese
Chopped Green Onions or Chives

Preparation:
1. In a large, deep pot add the safflower oil, all the garlic, sliced mushrooms, and wine and simmer for 15 minutes until the mushrooms have reduced in size and released their water.
2. Meanwhile, slice the potatoes into 1/2 inch thick slices and combine the condensed vegetable bullion and the water to create a broth and set aside.
3. Add the sliced potatoes to the pot with the broth increase the heat and allow the soup to boil gently for 5 minutes.
4. Once the water is boiling, reduce the heat to medium. Add the Thyme, Basil, Cayenne, Onion Powder, Soy Sauce, Rice Vinegar, and Maple Syrup. Stir well and then cover the pot. Let cook for 20 minutes, or until the potatoes are tender.
5. After the potatoes have become soft and tender add the sliced celery to the pot and let cook for another 5 minutes.
6. Using a food processor blend the soup to the consistancy you desire. I tend to like my soups with a little more "chunk" to them, however you may blend the soup until smooth.
7. Serve with the grated cheese, sour cream, and chopped green onions as garnish.

Vegetarian Pho I Love You So!

Vegetarian Pho... this recipe has taken months to perfect. I started dreaming about it long before I ever attempted to put it all together in a cooking pot. Who knew a Vietnamese Meat soup could moonlight as a vegetarian?

The list of ingredients: Ok, so I have tried to alter the ingredients so you don't have to march off to your nearest China Town (as much fun as that is) to make this soup. Pho is all about simplicity and the explosion of aromatic flavors. My hope is with a little rummaging through your own baking spices and with the help of your local grocer you too will be able to concoct this amazing-soul-warming soup.

1 Cinnamon Stick
4 Whole Star Annis
6 Whole Cloves
1 TSP Paprika
1 TSP Cayenne Pepper
8 Cloves Garlic
1 Shallot
1 TBS Fresh Chopped Ginger
1 Cup White Wine (I like to use Pinot Noir)
1/4 Cup Peanut or Safflower Oil
1/2 Yellow or White Onion
1 Cup Chopped Fresh Shitaki Mushrooms
3 TBS Soy Sauce
3 TBS Rice Vinegar
5 Cups Water
1 Carrot Peeled and chopped
1 Small Bok Choy Chopped
2 Cups Soba, Udon, or Rice Noodles
To Garnish:
1 Cup Fresh Cilantro
1 Cup Fresh Basil
2 Jalapenos Sliced
1 Lime Cut into Wedges

Optional: Add Morning Star Fake Beef or Chik'n strips for an extra protein flavor boost! Or add tofu when you add the water, soy sauce, and rice vinegar to the broth.

Preparation:
1.Cut a 6X6" square of cheese clothe. Place the Cinnamon Stick, Star Annis, and Whole Cloves into the center of the square. Gather the ends of the square and tie off the top with cooking twine. Set aside.
2. In a large pot pour the oil into the bottom. Add the chopped garlic, shallots, and onion. Cook until onion is translucent and garlic is slightly browned
3. Add the spice sachet from step 1 and add the paprika, cayenne, ginger, and white wine. Let simmer for one minute.
4. Cut the mushrooms and add to the pot. Cook until they have released their water and have reduced in size.
5. Add the 5 cups of water, soy sauce, rice vinegar. Simmer for 20-30 minutes.
6. In a separate pot bring 4-5 cups of water to boil. Once the water is boiling add the noodles and reduce heat. Let the noodles stand in the hot water until soft. Drain the noodles and rinse in cool water. Set aside.
7. Add the chopped carrot and bok choy to the broth. Let cook for 5 minutes.
8. Combine the noodles with the broth.
9. Serve in a large bowl with the garnish on top or on the side.

Pumpkin Curried Soup

1/3 Cup Chopped Yellow Onion
1 TSP Minced Garlic (or 2 Cloves)
1/4 cup Peanut or Sunflower Oil to saute the garlic and onion
1/4 cup white wine (anything will work great except chardonnay and dessert wines)
1/2 to 1 TBS Curry Powder
2 TBS Olive Oil (Extra Virgin works well)
1 Cup Pureed Pumpkin (or about 1/2 can of pumpkin)
1/4 TSP Nutmeg
1/8 TSP Ground Cloves
14 TSP Ground Ginger
1/4 Cayenne Powder or 1 Fresh Cayenne Pepper
1/8 TSP Agave Nectar (granulated sugar works well too)
2 Cups Veggie Broth
1/2 Bay Leaf (Use a full if Bay Leaf is dried)
1 1/2 Cups Soy Milk
1 TBSP Corn Starch
2 TBSP Sour Cream (or Heavy Cream or Soy Cream)
Salt to Taste

I have made this soup with canned pumpkin, which works well. Be sure to purchase just the 100% canned pumpkin, not the "pie filling." You can also make this soup using a fresh pie pumpkin see the note from Griffin Bird at the end of this recipe. To prepare the soup you will need a large pot, one cutting board, and a sharp chopping knife. Be prepared to welcome the Thanksgiving season with this soup into your home!

1. Mince the garlic, dice the onion or chop into small 1 inch squares. Pour the peanut or sunflower oil into your pot. Add the onions first and saute for a few minutes then add the garlic just before the onion is tender. Saute for a few minutes together.
2. Add the pumpkin, nutmeg, curry, cloves, ginger, and cayenne pepper cook for one minute.
3. On the side mix the vegetable broth and the water together. Add the broth and half of a bay leaf to the pot and bring to a boil.
4. Reduce heat and simmer uncovered for about 10 minutes.
5. Remove the Bay Leaf
6. Stir in 1 Cup of the Soy Milk and cook for 5 minutes on low heat. Keep the heat low so as not to curdle the milk.
7. In a separate bowl stir in the remaining soy milk and the corn starch. Make sure the corn starch dissolves completely before adding to your soup.
8. Cook and stir until thickened and bubbling.

Serve: Ladle your soup into bowls. Swirl in a spoonful of sour cream, or as desired. Garnish with cilantro or chives, or both.

I served this soup as a precursor to Thanksgiving dinner two years ago and it was a huge hit! It is ready quickly and is a great as a starter entree, or served with sour dough toast for a warming autumn dinner.

Griffin Bird Says: To make this delicious soup with a fresh pumpkin, purchase a fresh pie pumpkin from your local food market. chop the fresh pie pumpkin in half. Place it face down on a cookie sheet and add 1/4 cup water to the pan. Preheat oven to 400 F' and cook for 45 minutes. Allow to cool before scooping innards for the soup. Use the remaining fresh pumpkin for a pumpkin pie, or pumpkin cookies!