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Lentil Soup with Roasted Peppers and Spinach

YIELD:  8 Servings

WHY THIS RECIPE WORKS

This hearty soup is full of flavor and rich with outstanding ingredients to promote good health.  Lentils and spinach provide a great source of folate protein, rich in iron, and polyphenols, which can reduce heart disease.  It only takes an hour to prepare and is a meal in its self!

INGREDIENTS:

  • ¼ cup olive oil
  • 4 or 5 shallots (depending on size) cut lengthwise and then thinly sliced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Kosher salt
  • 1 teaspoon black pepper
  • 1 cup green lentils
  • 1 cup roasted red pepper, drained and chopped
  • 1 ½ quarts of vegetable or chicken stock
  • 5 ounces fresh spinach  

INSTRUCTIONS:

  1. Add olive oil to a saucepan over medium heat
  2. When oil is hot add shallots.  Salt to sweat and cook, stirring occasionally, until softened, about 5 minutes
  3. Add cumin, paprika, bay leaf, and black pepper, stir for 30 seconds
  4. Add stock and roasted peppers.  Bring to a boil
  5. Reduce heat to low, cover and cook, stirring occasionally, until the lentils are tender, about 45 minutes
  6. Remove from heat, discard bay leaf
  7. Add spinach and stir until wilted
  8. Taste for salt & pepper
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Artichoke & Oyster Soup

We perfected this artichoke and oyster soup last weekend, when we celebrated our dear friend Xavi’s birthday. There may be a lot of steps, but we have tell you it is truly amazing. This soup along with a crusty slice of bread can’t be beat, just saying!!!!

YIELD:  10 to 12 Servings

INGREDIENTS:

  •  ¼ cup unsalted butter
  • 1 sweet onion diced
  • ½ cup diced celery
  • 5 cloves garlic diced
  • 2 – 12 OZ bags of artichoke hearts (remove leaves on about half)
  • 1 sprig rosemary
  • 1 t fresh thyme, chopped
  • 1 t kosher salt
  • ½ t black pepper
  • ¼ cayenne pepper
  • 3 T flour
  • ¼ cup white wine
  • 1 32 OZ carton chicken stock
  • 1 12 OZ carton seafood stock
  • ¼ cup dry sherry
  • 1 pint of fresh oysters, chopped.  All liquid as well.  You can add additional oysters if you like.
  • 1 pint heavy cream

INSTRUCTIONS:

  1. Sauté onions and celery in butter until caramelized
  2. Add artichoke.  Cover pan and sauté until tender
  3. Add garlic and sauté for 30 seconds
  4. Gradually add flour stirring until completely combined
  5. Deglaze with wine
  6. Add salt, peppers, and thyme
  7. Gradually add chicken and seafood stock and Worcestershire
  8. Add Rosemary
  9. Cover and allow to simmer for 30 minutes
  10. Remove rosemary and use immersion blender to smooth (be certain allow for some small chunks)
  11. Add oysters, oyster liquid, and sherry and simmer uncovered for 15 minutes
  12. Stir in cream and simmer for another 5 minutes

Optional Topping:

  • In a small bowl combine ½ cup mascarpone cheese, one tablespoon chopped parsley, finely sliced chives, and chopped tarragon leaves and the zest and juice of one lemon.

Use about a teaspoon to garnish the soup when serving