Author: Sharon

2 Granny Smith apples, seeded and diced

4 medium onions, peeled, diced

2-3 red bell peppers, roasted, seeded or use jarred roasted red peppers, torn into large pieces

2 ripe cherry peppers or 1 ripe jalapeño, seeded, minced

¾ -inch of a ginger knob, peeled, minced

2 cloves garlic, peeled, minced

1 can (14oz) roasted diced tomatoes or 1 can regular diced tomatoes

1 Tablespoon dried thyme (or use fresh)

1 bay leaf

3 Tablespoons unsalted butter

3 Tablespoons e.v. olive oil

4 cups chicken stock

4 cups coconut milk (if using canned, the ‘light’ version is fine)

3-5 T turbinado or brown sugar

Salt to taste

Freshly ground white pepper to taste

Melt the butter with the olive oil in a large soup pot over medium-high heat. Add the diced onion and apple and cook, stirring occasionally until the onion starts browning a bit, about 15-20 minutes. Stir in the thyme and bay leaf. Add the cherry pepper, ginger and garlic and cook till fragrant, stirring, about 45 seconds. Add the entire contents of the canned diced tomatoes, the roasted pepper pieces, and the calabaza chunks. Stir and add the chicken stock and coconut milk. Partially cover and bring to a boil; cover, reduce heat to medium-low, and cook till the calabaza is very tender, about 25 minutes. Remove the bay leaf then purée very well. Add half the sugar, taste and add more if necessary (shoot for balance); add salt and white pepper to taste.

Serve the soup as is, or garnished with a dollop of sour cream or, my preference, garnished with a dollop of sour cream topped with finely minced pickled jalapeño.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

Makes about a gallon

16  Servings

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half cream

2 cups chicken stock

1/2 lb fresh broccoli***

1 cup carrot, julienned

1/4 teaspoon nutmeg (optional)

 8 ounces grated sharp cheddar cheese

salt and pepper

***Cut off the florets from head of broccoli.  Peel tough skin off the stem, discard.  Dice tender part of stem.

Sauté onion in butter. Set aside.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add the chicken stock. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.  Add salt and pepper. Can be puréed in a blender. Return to heat and add cheese. If using, stir in nutmeg.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

4  Servings

64 oz Chicken Broth

6 potatoes – peeled and cubed small

1 carrot – peeled and diced tiny

1 tube frozen creamed corn

4 scallions, sliced

dash each ground black pepper, dried minced onion, sugar

1 cup half & half

3 tablespoons butter

1/4 cup diced cooked ham or crumbled cooked bacon 

In a large pot, bring broth to a boil.  Add potatoes, creamed corn, carrots and whites of scallion onions, dried onion, pepper and sugar.  Slowly boil 30 minutes, stirring occasionally.  Stir in ham (or bacon) and green onion tops.  Blend in batches leaving some chunks – or using immersion blender, blend slightly.  Stir in half & half and butter.  Keep warm until serving.  Do not return to boil.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

8  Servings