Fall Harvest Soup Puree
Kirkland Signature/Bolthouse Farms
¼ cup butter
2 sweet potatoes,
peeled and chopped
1 apple, peeled,
cored and chopped
1 onion, chopped
½ cup lentils
½ teaspoon ground ginger
½ teaspoon ground
black pepper
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
1½ cups Kirkland
Signature* 100% Organic
Carrot Juice
2½ cups vegetable broth
Feta cheese crumbles
Shredded carrots
Melt butter in a large pot over medium-high heat.
Add sweet potatoes, apple and onion to the pot and
cook, stirring, for 10 minutes.
Stir in lentils, ginger, pepper, salt, cumin, chili powder,
paprika, carrot juice and vegetable broth. Bring to
a boil, then reduce the heat to medium-low, cover,
and simmer for 30 minutes, or until tender.
Use an immersion blender to puree the soup in the
cooking pot. (Or puree in small batches in a blender.)
Bring the pureed soup to a simmer over medium-high heat, about 10 minutes. Add water as needed
to thin the soup to your preferred consistency.
To serve, sprinkle with feta and carrots.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.
Organic
TM
Thai Tom Yum Soup
Westhaven
Dry white wine (optional)
5 pounds Westhaven*
whole live littleneck clams
4 cups water or seafood
stock (unsalted)
1 15-ounce can whole
peeled plum tomatoes,
chopped
3 ounces button mush-
rooms or shiitake mush-
rooms, halved or sliced
Lime or lemon juice,
soy sauce and ;sh sauce,
for seasoning
Fresh cilantro leaves,
for garnish
To prepare the tom yum paste, combine all ingredients in a bowl. Set aside.
Cover the bottom of a large pot with 1 inch of water
or a slosh of white wine. Bring to a rapid boil over
high heat. Add clams to the pan, cover, and cook for
4-5 minutes, shaking the pan to evenly distribute
the heat. Remove the clams as they open, so they
don’t overcook. Shuck the clams.
In a saucepan, bring water or seafood stock to a boil.
Stir in tom yum paste and tomatoes. Add clams and
mushrooms. Bring back to a boil.
Just before serving, season to taste with lime or
lemon juice, soy sauce and ;sh sauce. Garnish with
cilantro and serve hot. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
TOM YUM PASTE
1 tablespoon ;sh sauce
1 tablespoon palm sugar
1 tablespoon chili paste
1 teaspoon lime juice
54 A Decade of Cooking The Costco Way
