Gouda And Lentil Soup Recipes

Steps:

• Heat oven to 350c.
• Cut squash in half and place face down on baking sheet with a little water.
• Bake for 30 minutes.
• Take out of oven can peel off skin, chop up and set aside.
• In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.
• Add broth and bring to a boil, add the squash and cumin.
• Reduce heat and simmer for 5-10 minutes.
• In a blender in batches, puree soup until smooth.
• Return to pot, stir in lentils until they are hot - 2minutes or so.
• Add Salt and Pepper.
• Remove from heat and stir in Gouda.

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
• Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Steps:

• In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft.
• Remove from heat.
• Sprinkle vegetables with flour and stir in.
• Gradually stir in broth and water.
• Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
• Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
• In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth.
• Add salt and pepper.
• Ladle soup into 6 ovenproof soup bowls.
• Top each bowl with 3 pieces of toast and 1/3 cup cheese.
• Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes.
• Serve immediately.

Steps:

• Melt the butter in a large saucepan over medium heat.
• Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
• Pour in the chicken broth, stirring well.
• Reduce heat to low and simmer for 30 minutes.
• Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
• Return the liquid to the saucepan over medium low heat.
• Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.