Shopping List:

• Spring Water
• 3 Organic Carrots
• 2 Organic Yellow Onions
• 2 Organic Sweet Potatoes
• 5 Medium Russet Potatoes
• 3 Organic Mushrooms of any variety

Recipe:

• Take out a saucepan and add enough Spring Water to give about an inch or two of depth.
• Wash/Peel/Cut 3 carrots, 2 yellow onions, 2 sweet potatoes, 5 Russet Potatoes & 3 mushrooms. These should be cut a bit thin and cross cut so you have chunks that will cook easily.
• Add the vegi’s to the saucepan.
• Cover the saucepan and place on high heat.
• When the water comes to a boil turn the heat down to keep it from boiling over.
• Set the timer for 28 minutes.
• After 28 minutes remove the vegi’s and save the liquid.
• These components can be used to make the soup now or refrigerated for later. However, please note that the liquid doesn’t seem to store too well probably due to the fact that it’s so nutrient rich.
• To make the soup, simply take the amount of vegi’s you’ll need for the amount of servings you want to put together and heat with the liquid reserve. Stir to mildly break up some of the vegi’s (note: you’ll run out of liquid reserve before you use up all the vegi’s so simply use fresh spring water to make up for the shortfall).
• The final soup will be chunky with a nice orange color.
• Add Organic Extra Virgin Olive Oil and Sea Salt/Ground Pepper to Taste.

 Try this soup, it incredibly healthy, easy and tastes fantastic.

Organic French Potato and Onion Soup (Potage Des Pommes De Terre Et D’Oignon)

Shopping List:

• Organic Russet or Idaho Potatoes to Yield 4 Cups when diced
• Organic Yellow Onions to Yield 3 Cups when Diced
• 2 Quarts of Spring Water
• 1 Tablespoon of Sea Salt
• Organic Fresh Parsley to Yield 3 Tablespoons when chopped
• 1/3 Cup of Organic Heavy Cream

Recipe:

• Put Two Quarts of Spring Water in a Sauce Pan and Put on High Heat.
• Add 1 Tablespoon of Salt to the Water.
• Monitor Heat so the Soup Doesn’t Boil Over
• Slice and Dice Enough Russet or Idaho Potatoes to Give 4 Cups.
• Add the Potatoes to the Water
• Slice and Dice Enough Yellow Onions to Give 3 Cups.
• Add the Onions to the Water
• Cook for about 50 minutes. The Vegi’s should be extremely tender.
• Remove from heat and let cool to room temperature so you don’t get burned.
• Strain out the Vegetables & drain the water into another saucepan.
• Put the Vegi’s in a mixing bowl and using an electric mixer blend until mashed.
• Reintroduce the mashed Vegi’s to the Water.
• Reheat the Water/Vegi Blend.
• Chop 3 Tablespoons of Fresh Parsley.
• Add Parsley to the Soup.
• Slowly Add 1/3 Cup of Heavy Cream to the Soup.
• Add any additional salt to taste.
• Serve.

Related Links:

• Organic Potato Primer

 This actually is a good soup course for your upcoming Thanksgiving Feast (it’s a Fall Harvest Soup, it’s warming, tastes great..). If you decide to go this route we’d recommend preparing the soup a day ahead of time and refrigerating. It not only keeps well but it’s one of those foods that seem to develop flavor after it’s had the chance to set a bit.

 This recipe is pretty easy and straightforward. However, a few comments are needed. The first is that cutting and peeling Butternut Squash can be difficult. If you do not have the strength and knife skills to do this safely we recommend that you skip this recipe. An alternative would be to steam the squash with the skin on and scoop out the flesh after cooking… The second comment is that there will be a tendency to want to skip the puree step…well don’t. You may figure (as I confess I did before) that it will be just as good and have a more “rustic” texture with bits swimming around in the soup. Well, for one thing the bits aren’t fun when you’re eating the soup, it sort of spoils the experience and you need all of it pureed as this will create a thicker soup. So goofing off is not recommended, pureeing is. Please click here for the Organic Butternut Squash Recipe.  

 Hope you enjoy this soup and the season as mush as we do. Eat well and live naturally.  

 So here’s the deal. Cost was two bucks which is about in the ballpark for a high end “conventional” canned soup (and this stuff is organic). So no problem here. Checked out the directions…in a nutshell you basically open the can and heat up the contents. No water should be added as this isn’t condensed soup.

 Fragrance…nice. You get a good fragrance hit of what smells like homemade soup when you open the can. Once in the saucepan you can visually check out what’s going on. Everything looks pretty chunky. For instance, the carrots are cut into pieces about quarter inch in length. So it looks like homemade. Not to much liquid but a good proportion of ”stuff” to broth.

 Checking out the can..Mostly organic ingredients, certified Organic by Quality Assurance International and has the USDA Organic Lable…Nice, and also impressive because as you know, Minestrone has a lot of ingredients.

 OK, where the rubber meets the road as it were…taste. Really Good. Nice balance of flavors…good level of flavor, you don’t get that “bland” effect that many canned soups have…texture surprisingly good, the beans in particular are cooked so they have just the right amount of texture and are not mush in a solid shape if you know what I mean.

 To sum up, this stuff is good…Homemade good? I guess that would depend upon the cook (my homemade is better by the way). However…when I finished the day today the last thing I had time for was to get involved in is making a Minestrone.

  This product will definitely find a home on my shelf. It has the convenience factor but even more importantly has the quality. Good job Puckster….. Until next time, enjoy your food and live naturally.