Cream of Celery Soup Recipe Created by Ruth Paget

Cream of Celery Soup Recipe Created by Ruth Paget

One of Monterey County California’s top ten crops is celery.  (More than 100 crops are grown in Monterey County).  I consider this soup super easy to make, if you have time and an immersion blender.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-8 to 10 washed and trimmed stalks celery. 

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup cream

Steps:

1-Sauté onions, garlic, and celery in olive oil for 5 minutes in a soup pot.

2-Add chicken broth, water, and quinoa flour to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

4-Remove soup from heat and let cool.  Insert an immersion blender and purée the soup till it is smooth.

5-Stir in the cream and warm the soup before serving.

A sprinkle of paprika looks good on this soup.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Avocado-Salsa Cold Soup Recipe Created by Ruth Paget

Avocado-Salsa Cold Soup Recipe Created by Ruth Paget

This savory soup is super easy to make and packed with vitamins and anti-oxidants. 

Serves 4

Ingredients:

-4 large peeled and seeded avocados that are cut in small cubes

-4 cups of your favorite salsa

-1 (15-ounce) can of drained corn

-1 (32-ounce) container of chicken broth

-32 ounces water

-1 chopped serrano pepper

Steps:

1-Mix avocados, salsa, chicken broth, water, and Serrano peppers together.

2-Chill soup for 1 hour

Serve with sour cream, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Chilled Cantaloupe Soup Recipe Created by Ruth Paget

Chilled Cantaloupe Soup Recipe Created by Ruth Paget

A Prosecco or Chenin Blanc goes well with this soup, if you drink alcohol.  If not, iced herbal tea works.

You will need a food processor to make this recipe.

Serves 4

Ingredients:

-4 cups cantaloupe melon balls

-2 tablespoons honey

-3 cups apple juice

-1 cup chilled water

Steps:

1-Place cantaloupe balls, honey, apple juice, and water in the bowl of a food processor with the blade attachment.

2-Blitz until the soup is smooth.

Serve chilled.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Chilled Berry Soup Recipe Created by Ruth Paget

Chilled Berry Soup Recipe Created by Ruth Paget

A glass of Prosecco or Chenin Blanc goes well with this berry soup, if you drink alcohol.  Otherwise you can drink apple juice or a chilled herbal tea with this refreshing soup that is good on a hot summer day.

You will need a food processor to make this recipe.

Serves 4

Ingredients:

-2 cups raspberries

-2 cups strawberries

-4 cups chilled water

Steps:

1-Place all ingredients in the bowl of a food processor fitted with the blade attachment.  Cover and blitz until the soup is smooth.

2-Serve chilled.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Ratatouille Recipe Created by Ruth Paget

Ratatouille Recipe Created by Ruth Paget

I use Japanese eggplants for this stew, since you do not have to salt and drain them like you do Italian eggplants to remove bitter juices.

You will need a covered soup pot to make this recipe.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-2 cubed Japanese eggplants

-2 sliced zucchini

-3 seeded and chopped sweet peppers (red, yellow, and green)

-4 chopped tomatoes with seeds

-1 branch rosemary

-1 branch thyme

Steps:

1-Sauté onions, garlic, and eggplant in olive oil for 5 minutes in a soup pot.

2-Add zucchini to the pot and sauté for 5 minutes.

3-Add peppers to the soup pot and sauté for 5 minutes.

4-Add tomatoes to the soup pot and sauté for 5 minutes.

5-Place rosemary and thyme on top of the vegetables.  Cover the pot.

6-Bring the stew to a boil and then lower the heat.  Cook on low heat for 45 minutes.  Resist the temptation to uncover the stew until it is done cooking.

Serve with garlic toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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