Soup

In 3-quart saucepan, add water, recipe mix, and cauliflower. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 5 minutes or until cauliflower is tender.   In blende...

Sauté the onions until they start to pick up some color and turn brown.  Add the potatoes and stir to combine.  Add the cream and bring the mixture to a boil.  Reduce to a simmer.  Simmer the soup ...

Soup:Wash and cut tomatoes. Place the tomatoes in a pan with water, salt, pepper, basil and garlic. Cook until very tender, and then pass through a blender then through a sieve. Taste and adjust if...

Soup: Sweat the four cups diced yellow onion in three tablespoons of butter until translucent, and tender. Add the six sprigs tied sage leaves, four cups roasted pumpkin, two cups chicken stock,...

Preheat the oven to 350° F. Make onion bowls by peeling the onions and scooping out the middle. Reserve the remaining onion for the soup. Place onion bowls on pan. Coat with olive oil, salt and pep...

Sweat the onions, leeks and cabbage in the butter and salt and pepper. Cabbage will need time to cook down, so add a little at a time. Then add potatoes and sauté for a few minutes. Add wine and ve...

Cook cauliflower in chicken broth over medium heat. Add onion, garlic, and half of the cream and cook until the cauliflower is soft. Remove from heat. Purée mixture in a blender and then strain thr...

Cut kernels off of corn cobs. Place naked cobs in stock pot, cover with water and simmer for 30 minutes. Place corn kernels in large pot, top with corn "stock" that you just made, add butter and si...

Toss tomatoes with 1 Tbsp extra virgin oil, a little salt and fresh black pepper and roast in a 375 degree oven until just barely colored and tomatoes don’t appear moist. Sauté onions in remainin...

In a large stock pot, poach peaches for 2 minutes then chill in an ice bath, gently remove skin, cut peach in half and remove pit. Cut peach half into eights and place in blender with simple syrup ...