Chilled Cantaloupe Soup

I made this soup over the weekend and it was so refreshing, especially when it is 103 F!

Chilled Cantaloupe Soup

1 cold cantaloupe
1 vanilla yogurt (6 oz)
A pinch of nutmeg
5 leaves fresh tarragon
1 – 2 tbs agave syrup

Peel 1 cantaloupe, dice it, and put it in the blender. Add the rest of the ingredients, blend together until smooth and serve.

Enjoy!

Gazpacho

Gazpacho

In a 90-degree weather, like today, this gazpacho comes in very refreshing!

Ingredients

6 roma tomatoes
½ cucumber
1 celery stalk
1 red bell pepper
¼ green bell pepper
¼ onion
1 slice whole wheat bread (as a thickener)
6 oz water (add more if needed)
2 tbs red wine vinegar
2 tbs olive oil
Juice of ½ lemon
Salt and pepper to taste

Chop and combine all of the ingredients and blend them until they reach the desired consistency. Serve chilled.

Pasta E Fagioli

Warm up your day with this hearty soup.

Pasta e Fagioli

From Italy with love!

1 lb ground beef
1 tsp onion powder
½ tsp garlic powder
1 bacon strip or pancetta chopped
Half onion chopped
1 carrot diced
1 stalk celery diced
1 clove garlic minced
1 can kidney beans, drained
1 can navy beans, drained
2 tbs olive oil
2 leaf chopped fresh sage
1 tsp chopped fresh rosemary
4 sprigs parsley
2 14 oz cans of chicken broth
½ can tomato paste
2 small cans tomato sauce
1/8 tsp Madagascar vanilla extract (to cut the acidity of the tomato)
Salt and pepper to taste
4 tbs dried Ditalini pasta
1 tbs parmesan cheese

Heat oil in a deep pot and cook the bacon or pancetta until crisp. Remove from heat and set aside.

Add the meat and season with onion powder, garlic powder, salt and pepper. Cook until brown. Remove from heat and set aside. Add onion, carrot, celery, parsley, rosemary sage, and garlic; sauté until onion is translucent. Mix tomato sauce with vanilla extract and add it to the pan. Add tomato paste and cook at medium heat for about 15 minutes. Add meat, 1 ½ cans chicken broth, and beans. When it is boiling, add pasta and re-season if necessary. Cook for about 10 minutes until pasta is cooked and serve immediately.

Garnish with parmesan cheese and crispy bacon.

Cream of Asparagus and Mint

What's creamy, light, and refreshing? Asparagus soup with a touch of mint! This simple and delicious soup is very easy to make and will take almost no time.

Cream of Asparagus and Mint

Ingredients

1 14 oz can chicken broth
2 tbs butter
1 tbs flour
1 1/2 lb asparagus chopped in 1” pieces
6 tbs milk
6 mint leaves chopped
2 tbs heavy cream
Salt and white pepper to taste

In a medium sauce pan melt the butter at medium heat and sauté the asparagus for about 5 minutes. Add the flour and stir. Slowly add the chicken broth and stir vigorously to avoid lumps. Let it simmer for about 10 minutes stirring occasionally to avoid scorching; the soup will thicken then add the milk and the mint leaves.

Remove the soup and blend it. Strain it and add heavy cream. Season to taste and serve immediately.

Roasted Red Pepper Soup

Watch Patty in her series Vanilla Rocks make another delectable dish. This time she roasts crisp, fresh red bell peppers using a splash of basic vanilla oil to help bring out the wonderful flavor of the bell peppers, then she adds decadent spices and cream, lets it simmer then blends it all together to make a harmonious dish that will make your taste buds shout for more! All you need is a few basic ingredients and with Patty's help you will be able to recreate this savory soup.

Have fun and remember vanilla rocks!

www.arizonavanilla.com

Delicious Butternut Squash Lentil Soup....Check it out!

In this video Patty shows how to use basic vanilla oil to bring out all of the wonderful flavors in this soup. This is a healthy recipe, that is sure to fill you up and is the perfect meal for a cool spring day. This video shows one of the many ways that this wonderful spice can be used in not just your sweet dishes but also your savory ones! The vanilla enhances the other flavors and spices in this soup to really make it a party in your mouth! I hope you enjoy this video as much as we did making for you. Please find the complete recipe is below.




Ingredients

1 Bratwurst sausage
1 medium size butternut squash
2 tbs vanilla oil (separated)
Non stick cooking spray
¼ chopped onion
½ cup chopped carrots
2 celery stalks
1 can chicken broth
½ cup water (if needed)
½ cup red lentils
1/8 tsp ground cinnamon
Fresh cilantro to garnish (optional)
Salt and Pepper to taste

Preparation

Preheat the oven at 400 degrees.
Cut the butternut squash in quarters; remove the seeds, put them in a cookie sheet, and drizzle with vanilla oil. Season it with salt and pepper and roast for 40 minutes. Remove from heat and let it cool to room temperature.
Scoop out the meat and set aside.

Spray a medium skillet, cook the sausage and put it aside in a small container.
Sauté onions, carrots, and celery stalks with vanilla oil in a soup pot. Add butternut squash, cinnamon, chicken broth, and lentils. Let it cook for about 20 – 35 minutes until lentils are thoroughly cooked. Add water and adjust seasoning if necessary.
Remove from heat and pour soup in a bowl. Top with sausage and fresh chopped cilantro if desired.

For more information about our All Natural Gourmet Products visit our website at http://www.arizonavanilla.com/