Cultivators Soup Recipes

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

CULTIVATOR'S SOUP

Steps:

• Remove the garlic and the bay leaves before serving.
• Melt the butter in a saucepan placed over low heat.
• Add the onion, the carrots and the potatoes to the melted butter or margarine.
• Season to taste with salt and pepper, and cook with a cover for 6 to 7 minutes, over low heat.
• Remove the cover, add the celery, the scallions, the green pepper and all the spices.
• Season to taste and cook 5 to 6 minutes with a cover.
• Add the chicken stock and cook for about 5 to 6 minutes or until the potatoes are tender.
• Accompany with garlic croutons.