Soups

__**Cauliflower Soup**__

3 tblspns butter 1 large onion thinly slcied 1 cauliflower in flowerettes 1/2 tsp basil 3 parsley sprigs 1 potatoes chopped 6 cups chicken stock 1 bay leaf 1 head of garlic, roasted in oven

Cook onions in butter then add all ingredients,cook 8 min,add chicken stock and seasoning and cook 25 min. When done squeeze in roasted garlic and puree

__**RED PEPPER SOUP**__ //Ella Wilhelm//

- 2-3 tblspn olive oil - 2 large onions - 2-3 cloves of garlic - 4 red peppers seeded and cut into large pieces - 4 carrots peeled and cut in 3-4 pieces - 1 sweet potato, peeled and cut into large pieces - 2 fresh pears with skin, cored and cut into pieces - 5-6 cups pareve chicken stock from powder - 1 tbsn fresh parsley - Salt and pepper to taste

In a large stock pot, heat oil and sauté all vegetables and pears for 10-15 minutes. Add stock and simmer for 45 minutes. Puree. Serve hot with a garnish (optional). (eg: sour cream, small garlic and onion croutons, sunflower or pumpkin seeds, chives). Yields 6-8 but can easily be doubled.

**__Eggplant Tomato Soup__** //Ella Wilhelm//

__ Sauté in olive oil: __ - 2 diced Spanish Onions - 3 diced leek (white part) - 3 minced garlic until soft

__ In oven at 450f (230c) bake for one hour: __ - 4 eggplant (skin punctured) - 4 tomatoes (might need to be taken out sooner then the eggplant)

__ Add to onions/leek mixture: __ - Chopped eggplant meat (Discard eggplant peel) - Chopped seared tomatoes - 1-2 diced zucchini (for enriching soup body)

__ Continue to Sauté until soft: __ - 1 large can of crushed tomatoes - 1 can of tomato sauce Bring to a boil and cook for 10 minutes

Purée all ingredients with a stick blender

Add water (as much as you like depending on the consistency you desire) Cook for ½ hour

__ Season with: __ - Salt - Pepper - 2 Frozen dill cubes - 2 Frozen parsley cubes - 1 Frozen basil cubes (or to taste)

__ Optional: __ Add: 1 whipped parve topping - or better yet for dairy soup: 1 pint of heavy cream)

Soup flavor is always better after it has sat for 6-12 hours.. so make in advance

**__PUMPKIN SOUP __**  25g butter 2 stks celery 1 onion i sprig fresh thyme 1/8 tspn cinnamon 1/8 tspn nutmeg 250 ml sauterne 1.5 k pumpkin peeled and chopped 1 litre chicken stock salt and pepper to taste gently sweat celery, onion and spices in butter til soft add wine, raise heat and rduce liquid by half add pumpkin cover with stock and simmer 20 min puree, add seasoning. sprinkle chives on top