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Chocolate Coffee Soup

INGREDIENTS
• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 1 quart heavy cream
• 1/2 cup dark corn syrup
• 2 Tbsp real vanilla extract (imitation ruins it)
• 2 cups strong brewed espresso grind coffee

Toppings
• super fine espresso grind coffee
• powdered chocolate

To make the soup:
In a simmering double boiler, gently warm the heavy cream, corn syrup, coffee, and vanilla. Pour in the buttons and gently finish melting the soup. Fill a shaker of larger than average holes with the fresh grind espresso coffee and another with the powdered chocolate. When the soup is melted, stirred to a uniform consistency, and hot, ladle into a small bowl or mug and top with a few good shakes of the dry coffee grounds and the powdered coffee.

The Big Chili

This soup is best when made a day or three in advance. INGREDIENTS • 2 Tbsp vegetable oil • 6 cloves garlic chopped (not pressed) • 2 onions chopped • 3 peppers (1 each yellow, orange, green) • 1 Anaheim pepper, seeded and chopped • 1 t. ground cumin • 1 Tbsp chili powder • […]

Yin (Coconut, Spinach, and Pea Soup)

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.

INGREDIENTS
• 2 Tbsp butter
• 1 1/2 lbs chopped fresh spinach
• 1 white onion chopped
• 1 lb frozen peas
• 5 cups vegetable stock
• 1/2 cup coconut milk
• 1/2 of a whole nutmeg, freshly grated
• 2 Tbsp sugar
• Salt to taste
• fresh chopped chives to garnish

To make the soup:
Slowly saute the onions in the butter for a few minutes until translucent.
Add spinach and peas and continue to saute for a few minutes until spinach is wilted and peas are thawed.

Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree with a hand blender. This soup should be rather thick. If it is too thin, you can thicken by blending in more peas.

Yang (Thai Corn Chowder)

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.

INGREDIENTS
• 1 lb frozen yellow corn
• 1 cup coconut milk
• 1 white onion chopped
• 3 bell peppers chopped (1 each red, orange, green)
• 4 cloves chopped garlic
• 2 cups water
• 1 Tbsp roasted red chili paste
• 3 Tbsp fresh chopped basil
• 2 Tbsp chopped cilantro
• 1 Tbsp vegetable oil
• Salt to taste

To make the soup:
Slowly saute the onions, garlic, and peppers in the oil.
Add chili paste and 1/2 of the corn and continue to saute for a few minutes.
Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree slightly with a hand blender, leaving many chunks.

Potato Cheese