Maryland Cream of Crab Soup
1 Pound Maryland jumbo lump crab meat
1 Tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
¼ cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
Garlic Soup – People are turning back to nature to find remedies for health problems. This soup, made from 50 garlic cloves, 1 red onion, and thyme, is capable of fighting off many flu viruses, colds, and the Norovirus. The new and mutated viruses, not affected by traditional antibiotics, are still affected by garlic. Garlic’s antibiotic properties are due to the chemical allicin.
A study by Washington University showed that garlic is 100 times more effective than the 2 most popular antibiotics on the market.
- 50 cloves of organic garlic (5 garlic bulbs) cleaned and peeled
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 2 large bulbs of red onion, diced
- 1 tablespoon fresh cut thyme
- 6 cups (250ml) of chicken broth
- fresh or dried herbs for taste (parsley, bay leaves, whatever you prefer!)
- 3 cups of stale bread, cubed or crushed
- 1 cup of sour cream
Preheat the oven to 350°F (180°C). Chop off heads of bulbs, spread out on foil, drizzle with olive oil, and wrap them. Place in a pan in the oven to cook about 90 minutes and cool. Mix 2 tablespoons of olive oil and 2 tablespoons of butter in a soup pot, over medium heat. Place diced red onion in the mixture, and cook for 10 minutes, stirring frequently. Grind the garlic and mix it together well with the stewed red onion. Add the fresh thyme and any other herbs. Lower the temperature and mix in the bread crumbs/cubes. Cook about 5 minutes until the bread softens. Remove the fresh herbs from the mixture and place in a blender until it becomes a semi-creamy mixture. Place it back into the pot, add in the sour cream, and salt or pepper according to your taste. Enjoy!
Roasted Eggplant Soup
3 medium tomatoes, halved 3 small eggplants (1 ½ pounds), halved lengthwise 1 small onion, halved 6 large garlic cloves 2 tablespoons olive oil 1 tablespoon chopped fresh thyme or 1 teaspoon dried 4 cups chicken stock or vegetable broth ¼ cup heavy cream (you can add more or skip) ¾ cup (3 ½ ounces) crumbled goat cheese
Heat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a baking sheet. Brush vegetables with oil. Roast them for 20 minutes and then remove the garlic cloves. Return pan to the oven for another 25 minutes until vegetables are tender and brown in spots. When done, scoop eggplant out from skin into a large saucepan. Add the rest of the vegetables, thyme and stock and bring to a boil, then reduce to a simmer. Cook until onion is tender, about 45 minutes and cool slightly. Puree soup in blender until smooth. Return to pan and add the cream. Bring the soup back to a simmer and season with salt and pepper. Sprinkled goat cheese on top when serving.
Lemongrass Coconut Chicken Soup
1 tablespoon coconut oil
4 lemongrass stalks, pale parts only, crushed with the flat side of a knife
2 medium onions, sliced 1/8 inch thick
2 Thai or serrano chiles, stemmed but not seeded, minced
2 boneless skinless chicken breasts, cut into 1/4-inch strips
3 tablespoons fish sauce
6 cups organic chicken broth
1/2 cup coconut cream
Juice of 2 lemons
Kosher salt and freshly ground black pepper to taste
1 tablespoon thinly sliced scallion greens
Heat a medium saucepan over medium-high heat. Add the oil and swirl to coat the pan. Add the lemongrass, stir, and sweat it, uncovered, for 2 minutes. Add the onions and chiles, if using, and sauté, stirring, for 1 minute. Add the chicken and sauté until opaque, about 1 minute. Add the fish sauce and broth, stir, bring to a simmer, and cook until the liquid is reduced slightly to intensify its flavor, 15 to 20 minutes.
Whisk in the coconut milk and lemon juice. Season with salt and pepper, garnish with the scallions, and serve.
Butternut Squash Soup with Ginger
2 butternut squash (about 4 – 5 pounds), halved and seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 cup chopped sweet red peppers
2 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 large garlic cloves, smashed and chopped
1/2 cinnamon stick
5 cups chicken broth
Chopped fresh parsley
Preheat oven to 375°F. Oil baking sheet. Bake squash about 50 minutes. Remove peel from squash. Cut squash into pieces and put in large pot and mash with a potato masher then add some of the chicken broth slowly and simmer. Heat oil in pan and add the onion, chopped pepper, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until tender, about 15 minutes and stir into the squash mixture. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon. Garnish with chopped parsley.
Crab Bisque
1 Tbsp butter or ghee
2 garlic cloves minced
2 stalks of celery, minced
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream or coconut milk
Sea Salt and freshly ground pepper to taste
1 lb. lump crabmeat
1 medium baked sweet potato skinned, cut in small chunks
1 lemon juiced
1 tsp nutmeg
½ tsp of cayenne
1 tsp paprika
minced flat-leaf parsley for garnish
In a large soup pot over medium heat, melt the butter. Add the shallots, celery and garlic. Sauté for a few minutes. Add stock and cream, then nutmeg, paprika and cayenne. Add sweet potato and simmer. Reduce heat to low and stir in the crabmeat.
Cook until heated through. Stir in lemon juice. Blend to puree for a few seconds to desired consistency. Ladle into warmed shallow bowls and garnish with parsley.
CLOVER
It’s a tasty, nutritious, and wild edible! The leaves and blossoms of clover are high in calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C. Considered a dark green vegetable, clover has the same healthy nutritional qualities that spinach has.
CLOVER SOUP
2 cups clover flowers and leaves
1 onion, chopped
3 Tbsp. butter
2 pints water
3 potatoes, peeled and quartered
Salt and pepper to taste
Clean and dip clover flowers and leaves in cold salted water. Remove and cut into pieces. In a large saucepan, sauté flowers, leaves and onions in butter. When all is softened add water, then potatoes, and season with salt and pepper. Cook gently for 20 minutes. Drain the cooking liquid and save it. Puree potato mixture and dilute with the cooking liquid, stirring constantly. Bring to a boil, the reduce heat and simmer for 3 minutes. Can sprinkle with grated cheddar cheese if desired.
CLOVER and DILLWEED SOUP
2 cups clover blossoms and leaves, fresh or dried
2 small wild onions, chopped
4 Tbsp. sunflower seed butter
1 quart water
12 groundnuts, or 3 medium potatoes, quartered
Chopped fresh dillweed to taste
Spicebush berries, dried (Appalachian Allspice), grated over soup to taste. Sauté the clover blossoms and leaves along with chopped onions in the sunflower seed butter. Add the water, groundnuts, and seasonings. Simmer, covered, for 20 minutes. Serve hot.
Bone broth Recipe
Here is a good bone broth recipe – it is amazing how much you get out of a big pot of broth. You can freeze some of it – but it keeps in the fridge for a couple weeks. Once you’ve made it, you can put some broth in a pot and make some meatballs out of beef or turkey, and put those in and cook for like 30 minutes. Then add cut carrots, cauliflower, onions, and other vegetables (I also like to use green beans), and simmer for a bit longer and you have a delicious soup with little effort. There are endless variations on this — it’s good to add fresh garlic at the end, but remember to let it sit out for ten minutes after you crush it. Then chop and add to the soup. It’s really good! You can obviously put in whatever herbs and spices you want too.
Depending on the size of stock pot — for 16 quart use 4 lbs bones, for 8–12 qut use 2–3 lbs of bones. The bones can have some meat on them too. Try to use grass fed meat bones, soup bones, knuckles, etc., or whole chicken or chicken pieces, or other animal bones not from confined feeding lots.
1/4 cup of apple cider vinegar
several cloves of garlic, crushed and peeled
onions, a couple of them
grated fresh ginger root (as much as you like – no need to peel, just scrub thoroughly before grating)
vegetable scraps such as the ends of onions and carrots, core of the cabbage, leaves from celery, onion peels, etc.
handful of peppercorns
Place bones in the stockpot. Add 1/4 cup apple cider vinegar (this helps leach the minerals from the bones). Fill pot 3/4 full with filtered water and any optional herbs, pepper, and vegetables. Cook on medium high until bubbling. Then reduce heat to low and simmer, covered, at least 8 hours for chicken, and 24–48 hours for beef bones. When done, cool and pour stock through a strainer and transfer to storage containers. Refrigerate. Stock should be good for up to 2–3 weeks, so make larger batches to save time. The fat will rise to the top of the jars in the fridge, which can be included in soups or used as fat for cooking.
Pick all cooked meat pieces from the strained stock and save for adding back into soups. Do not discard any marrow or gelatinous parts. You can use an immersion or regular blender to blend it into your stocks and soups. These parts are filled with healing nutrients and were a large part of our ancestors’ diets.
Easy Crock Pot Bone Broth
1 lb-2 lbs bones from pastured animals
(chicken feet/necks or beef bones with marrow are best)
4 cloves organic garlic
1-2 gallons filtered water
Sea salt and pepper to taste
2 tbsp apple cider vinegar
other vegetables (optional, can make it bitter )
herbs (optional)
Put all ingredients in slow cooker overnight or longer and set to low (8-24 hours). In the morning, strain broth and freeze in separate glass containers. Bone broths provide important minerals and vitamins that we need to cope with stress in our daily lives. It is an inexpensive way to get minerals and vitamins without taking supplements, which sometimes are not absorbed by the body when isolated from foods in supplements. Broth fights wrinkles, cellulite and is good for loose skin after weight loss. It’s like botox in a bowl!
You can put veggies or herbs but sometimes they turn bitter when cooked for a long time. I would use the broth made here to make other soups later where you use veggies, grass fed meats and herbs. This slow cooking recipe is aimed at getting the most minerals out of the bones to heal gut inflammation.
Broth of Life Soup
6 stalks celery
1 bunch swiss chard
2 beets + greens
3 carrots
1 bunch of fresh parsley
1 bunch of fresh thyme
2 inches of fresh ginger, sliced
5 large cloves of garlic
small piece of kombu
water to cover
Simmer the above ingredients covered for 2 hours. Strain & save. Drink to keep you breathing. It’s great for congestion.
Multi-Vitamin: Bone Broth
1 lb bones from pastured animals
(chicken feet/necks or beef bones with marrow are best)
4 cloves organic garlic
1-2 gallons filtered water
Sea salt and pepper to taste
2 tbsp apple cider vinegar
vegetables and herbs (optional)
Put ingredients in slow cooker overnight or longer and set to low (8-24 hours). In the morning, strain broth and freeze in separate glass containers. Bone broths provide minerals and vitamins we need to cope with stress and is an inexpensive way to get minerals and vitamins. The broth fights wrinkles and cellulite
Add veggies or herbs but sometimes they turn bitter cooking for a long time. If you decide to add vegetables and herbs add them late in the cooking. This slow cooking recipe is aimed at getting the most minerals out of the bones. The broth buffers stress and heals gut inflammation.
5 Spice Onion Soup
Broth
1 medium onion, chopped
1 TBS + 6 cups chicken or vegetable broth
1/2 inch fresh peeled ginger, sliced
6 whole cloves
1 cinnamon stick
3 star anise
1/2 tsp dried fennel seeds
6 whole dried medium shiitake mushrooms
1 TBS soy sauce
1 TBS blackstrap molasses
Additional Soup Ingredients
2 onions, cut in half and sliced thin
6 cloves garlic, sliced
Salt and white pepper to taste
Chop the one onion for the broth. Thinly slice the two onions and garlic, which will later be added to the broth and let them all sit for 5 minutes to bring out their health-promoting properties.
To prepare broth, heat 1 TBS broth in medium soup pot. Sauté chopped onion over medium heat for 5 minutes, stirring frequently, until translucent. Add the rest of the broth and remaining broth ingredients and stir. Bring to a boil, reduce heat to medium low, and simmer broth ingredients briskly together for 20 minutes, uncovered. This will bring out a lot of flavor from the ingredients.
In a separate medium sized stainless steel skillet, heat 1 TBS of soup broth over medium heat. Healthy Sauté sliced onions over medium low heat in broth, stirring often for about 5 minutes, until translucent. Add garlic and sauté for another minute.
After cooking broth for 20 minutes strain while it is still hot and return liquid to pan.
Slice mushrooms (and discard rest of strained ingredients) and return to broth.
Add sautéed onions and garlic and season with salt and white pepper to taste.
Tomato Basil Soup
1 tablespoon of olive oil
1 small onion chopped finely
1 clove of garlic, minced
2 tablespoons all-purpose flour
2 cups chicken stock
3 ripe tomatoes peeled and quartered
½ tsp of salt
freshly ground pepper to taste
½ tsp of sugar
3 fresh basil leaves chopped finely
1 cup milk
In a large saucepan, sauté onion and garlic in olive oil for 2 to 3 minutes until onion is transparent. Add flour, stirring constantly for 1 minute over medium heat. Pour in stock and heat until boiling, stirring well. Add tomatoes, salt, pepper, sugar and basil leaves. Allow soup to come back to a boil, then reduce heat and simmer for 30 to 40 minutes. Place soup in a blender or food processor and puree until broth is smooth and return to saucepan. Add milk and heat soup – do not boil. Garnish with Sour Cream, basil leaves or flowers.
Corn Chowder
Sea salt
4 tablespoons extra-virgin olive oil
2 cups diced Vidalia onions
2 large carrots, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 red bell pepper, deribbed and cut into 1/4-inch dice
1 dried chipotle pepper
5 cups faux chicken stock (try Better Than Bouillon brand)
2 large Yukon gold potatoes, peeled and cut into 1/4-inch dice
2 fresh thyme sprigs
Kernels from 6 ears of corn, plus 2 ears roasted or grilled corn
11/2 cups thick Cashew Cream (see recipe below)
Freshly ground black pepper
2 tablespoons minced chives
1/2 cup diced tomato
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. Add the onions, carrots, celery, bell pepper, and chipotle pepper. Sauté for 10 minutes, stirring often. Add the stock, potatoes, and thyme, bring to a boil, reduce the heat, and simmer until the potatoes are tender, 15 to 20 minutes. With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and Cashew Cream, season with salt and pepper to taste, and simmer for 15 minutes. Remove the chipotle pepper and thyme sprigs. Garnish with the chives, tomato, and roasted corn kernels.
Tomato Basil Soup
Tomatoes – about 4 quarts of chopped peeled tomatoes
3 cups of chopped onions
2 cups of chopped celery
2 teaspoons of finely minced or crushed garlic
1/2 cup finely chopped fresh basil, or 1/4 cup dried basil
1 cup brown sugar or honey (optional
0 to 2 teaspoons salt (optional)
Basil Tomato Soup
1 tablespoon of olive oil
1 small onion chopped finely
1 clove of garlic, minced
2 tablespoons of all-purpose flour
2 cups of chicken stock
3 ripe tomatoes peeled and quartered
1/2 tsp of salt
freshly ground pepper to taste
1/2 tsp of sugar
3 fresh basil leaves chopped finely
1 cup milk
In a large saucepan, sauté onion and garlic in olive oil for 2 to 3 minutes until onion is transparent. Add flour, stirring constantly for 1 minute over medium heat. Pour in stock and heat until boiling, stirring well. Add tomatoes, salt, pepper, sugar and basil leaves. Allow soup to come back to a boil, then reduce heat and simmer for 30 to 40 minutes. Take soup and place in a blender or food processor. Puree until broth is smooth and return to saucepan. Add milk and heat soup – do not boil. Serve with a dollop of sour cream and a basil leaf or flower in the center.
Pumpkin Soup with Fennel and Orange
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and fiber. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375, for approximately 60 minutes. When finished let cool and scoop out flesh. (Approximately 3 cups)
In a large pot heat 3 tablespoons oil and sauté the following: 1 chopped onion, 3 chopped garlic cloves and the zest of 1 orange. Cook for about 10 min until onions start to brown. Stir in 3 large, chopped and cored fennel bulbs and cook for about 15 min. Season with salt and pepper.
(Optional – add 2-3 ounces cognac, brandy or orange liquor and stir.) When alcohol is burned off add 2 cups chicken stock. Simmer over low heat for 15 minutes. Add cooked squash, mix thoroughly, and season with salt and pepper. Puree in blender at high speed. Add just enough extra chicken broth (1-2 cups) to ensure the soup turns smoothly in the blender. Season to taste.
Sylvain’s Collard Bourbon Soup
6 slices good quality bacon, diced 1 large onion, small diced 4 cloves garlic, minced 1 pound collard greens, washed thoroughly and chopped Salt and freshly ground black pepper 1/4 cup white wine 1/2 cup bourbon 3 quarts pork or chicken stock 4 bay leaves 1/2 teaspoon red pepper flakes 3 cups cooked black-eyed peas 1-1/2 teaspoons fresh thyme leaves 1 ounce Worcestershire
Slowly cook bacon in large, heavy soup pot, until crispy. Add the onion and garlic and cook over medium heat until softened. Add the washed collards and season with salt and pepper. When the collards begin to wilt in the bacon fat, add white wine and bourbon and bring the soup to a simmer. Add the stock, red pepper flakes and bay leaves. Return soup to a simmer about 40 minutes. Add the black-eyed peas, thyme and Worcestershire.
Anti-Inflamatory Beet Detox Soup 2 cups chopped beets 1 cup chopped apple 2 cups chopped celery 2 cloves garlic, chopped 2 cups chopped carrots 4 cups vegetable broth OR chicken broth 2 tablespoons grated ginger 1 tablespoon fresh thyme OR 2 teaspoon dried thyme 1/2 teaspoon pink or grey sea salt 1/3 cup apple cider vinegar 2-3 cups unsweetened coconut beverage Optional: 2 tablespoons dairy and nut-free pesto
Directions: Add all ingredients, except coconut beverage, to a large pot. Bring to a boil, then simmer for 10 minutes or until everything is very soft. In a blender, process the soup with coconut beverage until smooth. Top with pesto if desired.
A SOUP 100% STRONGER THAN ANTIBIOTICS
If you want relief from flu, cold, ear infection and many other problems. Using garlic, red onion and thyme in the soup will destroy the virus and the weak immunity.
50 cloves of garlic peeled and cleaned 2 tablespoons of butter 2 teaspoons olive oil 2 large minced onions 1 teaspoon fresh thyme chopped 6 cups chicken soup (a base) 1 bunch herbs (parsley, thyme, bay leaves) 3 cups bread cubes 1 cup fatty sour cream
Heat oven to 180 degrees. Cut up 1/3 of the garlic. Wrap the garlic with olive oil in aluminum foil. Bake in the oven for 90 minutes and let it cool. Heat some olive oil and butter in a pot and stew the onions for 10 min. Squeeze the garlic and add to the stewed onions. Mix all and add the thyme, chicken soup and herbs. Reduce the temperature; add bread and leave to simmer 5 min until bread is soft. Remove the herbs and put the mixture in the blender until creamy. Return to the pot and add the sour cream and salt. Soup’s on!