Serves 4

Who says a chilled soup can’t be heart-warming? This sweet, seasonal soup uses traditional ingredients with a simple addition of avocado to cream and thicken. Asparagus is a seasonal vegetable, best bought at the peak of the season (spring and late summer) at your local farmers’ market.

Cooking Tip: Instead of guessing where to trim asparagus to get the sweetest, most tender pieces, hold the stalk with both hands and gently bend. It will break exactly where the toughness starts and tenderness ends. Save the tough ends for stock.

Cooking Tip: To “simmer” means to bring the cooking liquid to just below the boiling point. There should be a very gentle, low bubbling, nothing more. “Boiling” is to bring the liquid to a full bubble.

2 tablespoons ghee or olive oil
1/2 yellow onion or 1/2 cup chopped farmers market bunching onions
1 pound asparagus, ends removed, chopped
4 cups chicken or vegetable stock
1/2 ripe avocado
1 teaspoon lemon juice or white wine vinegar
1/2 – 1 1/2 teaspoons salt (check sodium content of stock!)
1 teaspoon honey (optional, if slightly bitter)

Heat the ghee or oil in a medium stock pot over medium heat. Add the onion and asparagus and saute for 5-6 minutes, until tender. Add the stock. Bring the soup to a simmer, and cook for 20 minutes.

Transfer the soup to a blender or food processor (you may have to do this in batches) and add the avocado. Puree until smooth.

If serving warm: Transfer the soup back to the pot and stir in the remaining ingredients. Taste. Add more lemon juice to brighten, salt to bring up flavors, honey to balance any bitterness.

If serving chilled: Transfer the soup back to the pot and chill for several hours. Add the remaining ingredients before serving. Taste. Add more lemon juice to brighten, salt to bring up flavors, honey to balance any bitterness.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 4

A cold, foggy coastal day… in Colorado! This creamy, warming shellfish soup has hints of paprika and a mild kick of cayenne at the end. Full of chowdery fish flavor, yet is dairy- and gluten-free. Cashew cream is used to thicken – no heavy cream and flour.

Cooking Tip: The shells of shellfish are loaded with flavor and minerals. Save and freeze them for fish stock (simmer in water for 20 minutes) or steep them into the recipe’s liquid ingredients. I use a cheesecloth or a large mesh steeping bag to hold them in one place for easy straining later.

EQUIPMENT
Cheesecloth or mesh steeping bag
Cooking twine (not needed if using a steeping bag)
Soup pot
Food processor

SHRIMP
1 1/2 pounds shrimp, in the shell
1/2 teaspoon paprika
1/8-1/4 teaspoon cayenne
dash salt
3 tablespoons ghee or olive oil
juice of 1/2 lemon

BISQUE
1 tablespoon ghee or olive oil
1 medium leek, diced
2 stalks celery, diced
2 medium carrots, diced
2 tablespoons tomato paste
2 cups (16 oz) clam juice
2 cups water
1 1/2 teaspoons dried thyme
1 bay leaf
1 1/2 cups cream or optional cashew cream (for cashew cream, see below)
3 tablespoons dry white wine or lemon juice
1/4 – 1/2 teaspoon salt (go slow – check sodium content of clam juice)
fresh parsley and paprika (for garnish)

CASHEW CREAM (OPTIONAL)
1 cup cashews, preferably soaked overnight in water to cover, optionally soaked 30 minutes
1 1/2 cups water

Remove the shells from the shrimp and place the shells into a cheesecloth tied with a piece of cooking twine, or use a large mesh steeping bag.

Toss the shrimp with the spices and salt in a medium bowl. Heat the ghee in a soup pot over medium-high heat. Add the shrimp in a relatively single layer, and cook without flipping for 2 minutes until lightly browned. Toss and brown again for another 1-2 minutes.

Remove 2 pieces of shrimp per each serving to use as the garnish (8 pieces for 4 servings).

Leave the remaining shrimp in the pot and add the oil and veggies, cooking for 3 minutes, until soft. Add the tomato paste, clam juice, water, thyme, bay leaf and shrimp shells. Turn the heat low and simmer, covered, for 25 minutes. Stir occasionally.

For the optional cashew cream, rinse the soaked cashews and place them into a food processor with the water. Blend until smooth. (If making the soup right away, don’t bother rinsing the bowl.)

When the soup is done cooking, remove the shells and bay leaf. Transfer the soup to a food processor and blend until creamy. Add the wine and salt. Taste, adding more wine or lemon juice to brighten, or salt to bring up the flavors.

Ladle into bowls and place 2 whole shrimp into each bowl. Sprinkle with a little paprika and tuck a parsley sprig into the shrimp. Serve warm.

Food photography by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Yield: 6 servings

I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.

Nutrition Tip: Did you know that in the larger meat processing plants, ground meat from several animals are processed at the same time? This means that your pound of ground beef or sausage links most likely contains meat from several animals, and increases the risk of bacterial contamination. Please consider a small, local, organic farm that processes their animals individually to reduce your chances of food-borne illness.

1 tablespoon olive oil
1 medium onion, diced
10-12 ounces uncooked beef, pork, chicken or soy sausage, skins removed
3 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
6 cups chicken or vegetable stock
2 cups finely diced sweet potatoes or yams
1/2 cup lentils, rinsed and sorted
1/2 cup milk, any variety
3 tablespoons tahini (sesame butter)
1-2 teaspoons salt (check sodium content of stock)
1/4 teaspoon white or black pepper
2 1/2 cups shredded spinach

Heat the olive oil in a large stock pot over medium heat. Add the onions and sausage meat, breaking up the large pieces with a wooden spoon. Saute 5-6 minutes, until the onions are soft and fragrant. Add the garlic, coriander and cumin, and cook another 1-2 minutes.

Add the stock, sweet potatoes and lentils. Bring to a boil, reduce the heat to a simmer and cook for 25-30 minutes, until the sweet potatoes and lentils are tender.

Turn the heat to low and stir in the milk and tahini. Add 1 teaspoon salt and the pepper; taste, adding a little more salt, if needed, to bring up the flavors.

Optionally blend a third of the soup to make it a bit creamier, while maintaining the chunky texture.

Stir in the spinach and cook another minute. Serve warm.

Food photos by Jackson D. Carson

©2010 Copyright Alison Anton – All rights reserved.

Serves 4

Full-bodied and full of flavor, wild mushrooms enrich the earthy taste of celery root in this pureed winter bisque. Makes an excellent side for meat, tempeh or a bright green salad.

Cooking Tip: Allowing the dried mushrooms to cook into the stock (vs. soaking them in water to reconstitute) will enrich the stock (and the soup) with “umami“, a flavorful, savory taste that adds body and depth of flavor to foods.

Cooking Tip: Celery Root (celeriac) is an ugly, knobby root often passed up at the market. It has a taste between celery and parsley, with a starchier, earthier flavor. It makes a fabulous soup base, but can also be eaten raw, grated into salads. Make sure to cut away the thick, fibrous skin (the skins can be washed and used for Homemade Vegetable Stock)

SOUP
2 teaspoons olive oil or butter
1 yellow onion, diced
1 (approx. 1 pound) celery root (celeriac), peeled and diced
1 1/2 teaspoon dried thyme
1 teaspoon dried chervil or parsley
1/4 teaspoon black or white pepper
.5 ounces (14 grams) dried chanterelle mushrooms (or any variety)
5 cups chicken or vegetable stock, plus an optional cup if needed
1/2 cup cream or optional nut cream (see recipe below)
Squeeze of lemon juice
1/2 – 1 teaspoon salt (check sodium content of stock!)
Parsley leaves (for garnish)

CASHEW CREAM (OPTIONAL)
Blend in a blender until smooth:
1/2 cup cashews, soaked in water to cover for 30 minutes to soften
1/2 cup stock

Heat the oil in a large soup pot over medium heat. Add the onions, celery root, thyme, chervil and pepper. Saute for 6 minutes, until the vegetables are tender.

Add the dried mushrooms and 5 cups of the stock. Simmer, uncovered, for 20 minutes.

Transfer the soup to a blender or food processor and puree until smooth (you may have to work in batches). If the soup is on the thick side, add additional stock until it reaches your desired consistency.

Add the cream, lemon juice and salt to finish. Garnish with the parsley leaves.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 6

Literally meaning “Pot on Fire”, pot au feu (poh-toh-FEUH) is a French dish of slow-simmered meats and vegetables. Traditionally, the broth is served on its own as the first course, but can be ladled over the meats with the main dish. In this version, the stewed vegetables are pureed and served as a welcomed accompaniment. Any root, potato or winter squash can replace the parsnips.

EQUIPMENT
Large stock/soup pot
Cooking twine
Food processor

BOUQUET GARNI
2 bay leaves
6 sprigs fresh parsley
2 sprigs fresh thyme

POT AU FEU
2 whole cloves
1 medium yellow onion, peeled, whole
1 (3-4 pound) chuck roast, tied
4 beef shanks or short ribs
3 quarts beef broth
4 medium parsnips, rough chopped
2 medium leeks, greens removed, rough chopped
1 teaspoon fresh thyme, plus extra for garnish
1-2 tablespoons butter (optional)
1/4 – 1/2 teaspoon salt, to taste

Wrap the bay leaves, parsley and thyme with kitchen twine. Place the bouquet into a large soup pot. Prick the cloves into the onion and place into the pot.

Add the roast and shanks, pour the beef broth over to cover. Heat over medium-high heat until simmering; turn the heat to low until the liquid is just barely simmering.

Simmer, uncovered, for two hours. Add the parsnips and leeks, and simmer about an hour longer, until the meat slices easily.

Remove the bouquet garni and discard.

Remove the cloves from the onion, and place the onion, parsnips and leeks in a food processor. Add the thyme and optional butter and puree until smooth. Taste, adding the salt to bring up the flavors.

Slice the chuck roast and arrange the slices, as well as the shanks, into soup plates. Ladle the broth over the meats. Dollop the puree on the side. Garnish with thyme.

Food photo by Jackson D. Carson

Copyright Alison Anton 2009. All rights reserved.

Serves 4-6

If you’re looking for a more elegant way to use your left-overs than a turkey sandwich, this rich, creamy soup accomplishes the feat. It tastes like Thanksgiving-in-a-cup and makes a beautiful presentation for dinner the next day. Serve in shallow bowls to show off the red cranberries.

BOUQUET GARNI
3 sprigs fresh thyme
2 sprigs fresh sage
1 bay leaf

SOUP
1 tablespoon butter or olive oil
1 yellow onion, diced
2 cups chopped left-over turkey
1 quart turkey or chicken broth
1/2 cup left-over mashed potatoes or stuffing
Salt and pepper, to taste
1/3 cup left-over cranberry sauce (for garnish)
Thyme leaves (for garnish)

Wrap the herbs in kitchen twine to make a little bouquet.

Heat the butter in a soup pot over medium heat. Add the onion and saute until translucent, about 3 minutes. Add the chopped turkey and saute another minute.

Add the broth and bouquet garni. Bring to a gentle boil, then reduce the heat to low and simmer for 20 minutes.

Remove the bouquet and place the soup into a blender. Add the mashed potatoes and puree until smooth.

Add salt and pepper, to taste. Ladle into shallow bowls and dollop each with at least a tablespoon of the cranberry sauce.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Makes at least 1/2 gallon

In my opinion, turkey broth is far superior to chicken, so take advantage of the ONLY time of  year where you’ll actually have a turkey carcass on hand. Don’t let that powerful flavor (and nutrition) go to waste. Use it for soups, sauces, risotto, or braising meats.

Cooking Tip: No worries… if you can’t make the stock right away, freeze it in a plastic bag until ready.

1 roast turkey carcass
1 onion, washed, quartered, skin on
2-3 carrots, rough chopped
2-3 stalks celery, rough chopped
4-5 twigs fresh thyme
2-3 cloves garlic, skin on, smashed
1 bay leaf
Salt, to taste (optional)

Place the carcass in a large stock pot and add water to cover by about 2 inches. Bring to a low boil then turn the heat to the lowest setting. Skim off any of the “sludge” that has risen to the top. Cook, uncovered, on very low heat (there should be no bubbling) for at least two hours, up to six.

An hour before removing from the heat, add the vegetables and cook another hour. Strain. (Do you have a dog? Use any of the leftover carcass meat for dog food; I even puree the veggies for Hannah, my German shepherd.)

Optionally add salt, to taste. (You can also leave it unsalted, adding salt later to the dishes that use your homemade stock.)

Bring to room temperature before refrigerating. The fat can be skimmed off after it chills. The stock will keep for up to a week.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 6-8

Thick, homestyle chowder is made with fresh farmers market corn and cashew puree. Full of hearty, creamy flavors, no one will know it’s dairy-free. Trust me, this is good soup.

Cooking Tip: Pureeing half the soup before serving creams and thickens it up, yet leaves a little texture and chunky bites of vegetables or meats.

Cooking Tip: To remove the corn kernels from a fresh ear of corn, run a sharp knife along the length of the cob, deep enough to remove the whole kernels, yet keeping clear of the fibrous cob.

SOUP
1 tablespoon olive oil
1 onion, diced
1 pound sweet potatoes, medium diced
3 ears corn, kernels removed from cob
4 cups chicken or vegetable stock
3 sprigs fresh thyme
2 bay leaves
4 ounces smoked turkey, medium diced (optional)
1/2-1 teaspoon salt (check sodium content of stock!)
1 tablespoon minced parsley

CREAM
1/2 cup cashews, soaked in water 20 minutes to soften
1/4 cup water
1 teaspoon white wine vinegar
Dash salt

Heat the oil in a large soup pot over medium heat. Add the onion and cook 4-5 minutes until translucent. Add the sweet potatoes, corn kernels, stock, thyme and bay leaves. Bring to a gentle boil then reduce heat to medium-low. Cook, uncovered, for 25 minutes.

While cooking, prepare the creamed cashews: Place all of the cream ingredients in a food processor until smooth.

When the soup is done cooking, remove the thyme stems and bay leaves. Puree half the soup in the food processor (no need to rinse out the bowl from the cream). Return to the pot and stir in the creamed cashews, optional smoked turkey and salt. Heat through. Garnish with the minced parsley.

Food photo by Jackson D. Carson

Copyright Alison Anton, 2009. All rights reserved.

Serves 4

This slow-cooked autumn or winter stew
features tender cuts of buffalo, sweet delicata squash and tomato in a concentrated herbed broth. Marsala wine gives it a bright, but sweet, kick. Any variety of stew meat can be used.

Cooking Tip: Stews are best when simmered at a very low heat for longer durations. This concentrates the liquid (making the stock rich and flavorful)  as well as allows tougher stewing meats to tenderize. Cooking the stew uncovered will allow the stock to cook down and concentrate. Check the stew after 1.5 hours; if the stock is evaporating too quickly, cover and cook the remaining time. If you do not have time to stew for 3 hours, reduce the stock by half, and cook uncovered for only 1. 5 hours.

Cooking Tip: Delicata squash is a winter squash variety that can be cooked and eaten with the skin on. The name “delicata” refers to its delicate, tender skin. Skins are chock-full of plant nutrients, and the patterned skin gives any dish a seasonal look.

1 tablespoon olive oil or butter
1 onion, diced
2 pounds buffalo stew meat
1 medium delicata squash, seeded and diced, skin-on
1 medium tomato, diced
12 cups beef or chicken stock
1/4 cup marsala wine (or any sweet red wine)
1/2-1 teaspoon salt (check sodium content of stock!)
1/4 teaspoon white or black pepper

Heat the olive oil in a large soup pot over medium heat. Add the onions and saute 4-5 minutes, until tender and fragrant. Add the meat. Stir to brown slightly on all sides, about 3 minutes.

Add the delicata, tomato, stock and wine. (Add the salt and pepper at the end.) Bring to a boil, then reduce the heat to low, until you have a low simmer. Cook, uncovered for 3 hours, stirring occasionally, until the stock has reduced by at least half.

Add the salt and pepper, going slow as the stock will have concentrated. Taste, adding salt to bring up flavors, or a touch more wine to add brightness.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4-6

Heirloom tomatoes mixed with all the right ingredients make a refreshingly vibrant raw soup for Indian summer. This is a traditional Spanish soup served chilled or room temperature; my addition of creamy pine nut sauce adds body and richness.

Cooking Technique: Heirlooms make this soup extra flavorful, but can be expensive. To offset price, try adding one small heirloom in to a mix of less expensive tomatoes, and/or garnish with a small green heirloom zebra.

SOUP
1 small red onion, coursely chopped
1/4 cup red wine vinegar
3 tablespoons olive oil, plus extra for drizzling
Small handful fresh parsley, stems OK, plus extra for garnish
1-2 cloves garlic
1/2 – 1 jalapeno
1 cup tomato juice
2 pounds heirloom tomatoes, or any variety, diced
2 farmers market lemon cucumbers, or 1 medium cucumber, diced
1 medium bell pepper, any color, diced
2 teaspoons salt

CREAM
1/3 cup pine nuts, lightly toasted
1/2 cup water
Juice of 1/2 lime
1-2 drops liquid stevia or 1/2 teaspoon honey
1/2 teaspoon ground cumin
Dash salt

Place the red onion, vinegar, olive oil. parsley, garlic and jalapeno in a food processor and blend until relatively pureed.Transfer to a large mixing bowl.

Stir in the tomato juice, diced tomatoes, cucumbers, bell pepper and salt.

Combine all the cream ingredients in the food processor (no need to rinse out the bowl) and puree until smooth. Stir into the soup or dollop over each bowl. Drizzle with olive oil and garnish with minced parsley.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4

This is a mild Indian-fusion curry with roasted sweet potatoes and onions as a base for the sauce. Prawns are seared before simmering to bring out their “umami” – the savory taste. Spinach adds a pretty contrast in color. The roasted vegetables can be made 1-2 days in advance.

Cooking Tip: If you’re going to turn the oven on to high temperatures for roasting, make sure to take advantage and roast as many vegetables as you can at the same time. Place more delicate vegetables like zucchini and summer squashes onto one sheet pan – these can be removed after about 20 minutes. Place heartier vegetables like chopped carrots, potatoes, sweet potatoes, and winter squash on another – remove after 45 minutes. Halved winter squashes and pumpkins will roast for 45-60 minutes.

1 medium sweet potato, rough chopped
1 teaspoon olive oil, plus additional for searing prawns
1 yellow onion, halved with skins on
1 cup vegetable stock
1/2 cup coconut milk
3 tablespoons tomato paste
2 teaspoons honey or agave nectar, or 3-4 drops liquid stevia
3/4 teaspoon salt
1/2 teaspoon ground coriander
pinch red pepper flakes or cayenne
1 pound prawns, shelled and de-veined
1 tablespoon Thai fish sauce
1 tablespoon lemon juice
1/2 teaspoon garam masala
Handful spinach, rough chopped

Heat the oven to 400 degrees. Place the sweet potato pieces on a sheet pan, and toss with the olive oil. Lay the flat-sides of the onion halves down on to the pan, sliding them in a little of the olive oil from the potatoes. Roast the veggies for 40 minutes.

Remove the skins from the onions (they should just pull right off) and place them in a food processor with the roasted sweet potatoes, tomato paste, coconut milk, sweetener, salt and spices. Puree until smooth.

Heat the remaining olive oil in a medium saucepan over medium heat. Add the prawns and sear each side for 2 minutes, turning only once to allow the pieces to brown a bit. Pour in the fish sauce and lemon juice and cook for another 30 seconds.

Pour the red sauce into the pan with the prawns. Turn to the heat to low and gently simmer for 12 minutes. Add the garam masala and spinach. Stir until the spinach has wilted.

Serve warm, adding additional lemon juice or garam masala, if needed, to brighten the flavors.

Food photo by Jackson D. Carson

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Copyright Alison Anton. 2009. All rights reserved.

Serves 2-4

A warm cup of miso is a smooth way to transition from slumber into the activities of the morning. I use “blond” miso for my soup, but any variety of miso will work. Make sure to read labels (many have grains that could be allergenic for some people). This soup welcomes additions like sliced shitakes, left-over meat or any fresh veggie from the fridge.

Nutrition Tip: Miso (made from soy) is a complete protein, meaning that it supplies us with all eight essential amino acids to give us the right combination we need. Miso is made from fermented soy beans, and is usually easier to digest for those sensitive to beans.

3 cups water
1 (3-inch) piece wakame seaweed, snipped into small pieces
1 (4-inch) piece kombu seaweed
1/2 cup small diced extra firm silken tofu
1/4 cup diagonally sliced green onion
3-4 tablespoons miso paste

Heat the water, wakame and kombu in a medium saucepan over medium heat. Simmer for 5 minutes, then remove the thick piece of kombu; leave the wakame.

Add the tofu and green onions and cook until just heated through, about a minute. Turn off the heat.

Place the miso in a small dish and mix with 3-4 tablespoons of the warm soup until no clumps remain. Stir the miso into the soup. Serve warm.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Thick and mildly spicey, this bowl of this chili will keep you healthy while the seasons change. Make sure not to drain the tomatoes and beans- the juices give this stew flavor and a thick, rich consistency. No other liquid is needed.

1 tablespoon olive oil
1 medium red onion, diced
1 green bell pepper, diced
1 pound ground turkey breast
3 cloves garlic, sliced
2 teaspoons chili powder, or to taste
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes, including liquid
1 (15 ounce) can cannelloni beans, do not drain
1 (15 ounce) can red kidney beans, do not drain
1/4 cup bottled tomato chutney
1-2 teaspoons sea salt, or to taste
chopped cilantro, for garnish

Heat the olive oil in a large soup pot over medium heat. Add the onion and green peppers and saute 5-7 minutes, until soft. Stir in the garlic, cumin and chili powder, cooking another 1-2 minutes.

Crumble in the ground turkey, breaking up the big clumps with a wooden spoon. Stir and cook 3-5 minutes, until the turkey is cooked around the edges and is coated with the spices.

Blend in the canned tomatoes, beans and tomato chutney. Stew on low heat for 45-60 minutes. Add one teaspoon of salt at a time, until the flavors pop out. For more flavor, add more chili powder and cumin. Ladle into bowls and garnish with some chopped cilantro.

©2007 Copyright Alison Anton – All rights reserved.

2 medium zucchini
3 stalks celery
1 handful green beans (frozen or fresh)
Handful parsley

Braise the zucchini, celery and green beans in 1.5 cups filtered water until very soft (approximately 10 minutes).

Place the veggies, water and parsley into a blender and blend for 1-2 minutes, until smooth.

Eat immediately for the best taste.

©2008 Copyright Alison Anton – All rights reserved.

This cold soup is cooling and sweet. The basil and lime kick-start the sweetness of the melon, making it a perfect refreshment for the mid-summer heat. This soup should be eaten by itself as a light lunch or an afternoon repast, as melon is hard to digest when eaten with other foods.

2 canteloupes or other variety muskmelon, seeded
4-6 tablespoons unfiltered honey
3/4 cup water
Zest (grated peel) and juice of 1 lime
3 tablespoons fresh basil, minced
Fresh baby basil leaves, for garnish

Using a melon baller, scoop out 10-15 balls from the melons for the garnish. Cover the balls and refrigerate until needed.

Scoop out the remaining melon flesh from the rinds and place in a food processor or blender. Add in 4 tablespoons of honey, the water, lime zest and juice. Blend until smooth.

Remove the soup to a large bowl and stir in the minced basil. Taste for sweetness, adding 1-2 tablespoons honey, if desired. Cover and refrigerate 2-3 hours to allow the flavors to develop. When ready to serve, transfer the soup to shallow serving bowls and garnish with the melon balls and baby basil leaves.

Gently heat the oil over low heat in a small sauté pan. Add the remaining ingredients. Keep the oil warm, but do not over-heat, as the spices will become bitter and the oil rancid if it gets too hot. Infusion is complete in about 15 minutes. Strain the liquid and discard the solids. Use as a drizzled garnish over soups, entrees, or around plate edges for a red splash of color. This also makes a delicious flavor enhancer for steamed vegetables and meats.

Place the chives in a food processor or blender and purée. While the machine is running, add a little olive oil through the feed tube to form a desired consistency for drizzling. Drizzle over soups, entrées, or around plate edges for a bright green splash of color.

Bauman College of Holistic Nutrition and Culinary Arts

This is one of my favorite seasonal soup recipes from the culinary school in which I graduated and now teach. Like many soups, it tastes that much better after the flavors have melded and developed… make it a day in advance and gently heat it over medium-low to serve.

1 tablespoon olive oil
1/2 teaspoon ground fennel seeds
1 medium onion, diced
1 medium fennel bulb, diced
1 tart apple, diced
2 cloves garlic, minced
1 large winter squash, peeled, seeded and cubed
4 cups chicken stock
1 teaspoon salt
pinch cayenne

Warm the oil in a soup pot over medium heat. Add the ground fennel; let toast about 30 seconds until fragrant. Add the onions and fennel bulb and sauté for 5 minutes, until they begin to soften. Add the apple and garlic; saute another minute. Add the squash, stock, salt and cayenne; turn up the heat to bring to a boil, then lower the heat to a simmer, uncovered, for 20 minutes until squash is tender. Purée the soup in batches in a blender until silky. Add more salt and cayenne to bring up flavors, if needed. Garnish with fennel fronds.

Heighten holiday flavors and add a festive garnish with these sweet and spicy croutons. Try them on top of creamed winter squash soup, green bean casserole (a healthier alternative to canned fried onions), vegetable dishes, meats and stews. Leave out the savory spices and parmesan cheese, and it becomes a rich and rewarding topping for holiday pies, tarts or ice cream.

8 roasted chestnuts (recipe above)
2 teaspoons olive oil
1/4 teaspoon garlic granules or powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch cayenne
1/4 cup grated parmesan cheese
2 tablespoons maple syrup

Chop the chestnuts into course 1/4-inch pieces.

Heat the oil in a medium saute pan over medium heat. Mix in the chestnuts and spices, cooking 30-60 seconds to bring up the flavors in the spices.

Add the parmesan cheese. Stir constantly, cooking for another minute, until the cheese has softened. Stir in the maple syrup and cook another minute.

Transfer the chestnuts to a plate and let them cool slightly before serving. They can be stored at room temperature for up to three days. Store in the refrigerator for a week or longer.

This Mexican salsa soup makes a light lunch or colorful first course for festive dinner parties. Tilapia is a mild and flaky white fish, and is a good, low-impact choice for farmed fish. Buy US raised if you can.

4 tablespoons fresh lime juice, plus 1 tablespoon for finish
2 cloves garlic, minced
3 tablespoons chopped cilantro, plus extra for garnish
1 1/2 teaspoons salt
1 1/2 pounds US tilapia
1 (16 ounce) jar tomato salsa
1 1/2 cups chicken broth
4 small handfuls tortilla chips
1 tablespoon olive oil, for drizzling
1 avocado, diced

1. Mix 4 tablespoons of lime juice with garlic, cilantro and salt in a large casserole dish. Line tilapia over the marinade in a single layer. Let sit 15 minutes, turning once or twice to coat all sides.

2. Bring salsa and chicken broth to a simmer in a large skillet. Add the tilapia with juices. Simmer 10 minutes, until fish is firm and opaque. Break the fish into large pieces with a wooden spatula.

3. To serve, line four bowls with a handful of tortilla chips. Spoon stew over chips and drizzle with a touch of the remaining lime juice and olive oil. Garnish with avocado and cilantro.