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1 tablespoon extra virgin olive oil
1 pound onions, peeled and chopped
1 pound carrots, peeled and chopped
1 garlic bulb, cloves peeled
1 sweet red pepper, roasted, peeled, seeded and chopped
2 quarts broth, vegetable or chicken
salt and pepper to taste
chopped parsley or cilantro for garnish

In a stock pot over low heat, sweat the vegetables, covered, until they are slightly softened. Add the broth, bring to a boil, turn down to a simmer and cook until all the vegetables are soft. Puree (I use an immersion blender), check seasoning and serve, garnished with the chopped parsley or cilantro.

- A listener from Post Mills]]> http://action.publicbroadcasting.net/vpr/posts/list/1690809.page#2473825 http://action.publicbroadcasting.net/vpr/posts/list/1690809.page#2473825 GMT Professional Paint Contractors
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Take lovely big ripe juicy tomatoes. Cut an "x" in the bottom and drop in boiling water for about a minute or two. Remove and run cold water over all. This helps remove the skin. Then cut out the core. Put in bottom of pot and
mash lightly. Pour chicken broth to cover. Drizzle a bit of olive oil, add coarse salt and fresh ground pepper to taste. Simmer for about 10 mins. Add chunks of old, hardened baguette. Simmer for another 10 mins until bread
becomes like dumplings. Drizzle a bit more olive oil and add fresh basil leaves. Can be served hot, or room temperature.

From Jolene, in New Haven]]> http://action.publicbroadcasting.net/vpr/posts/list/1690809.page#1957214 http://action.publicbroadcasting.net/vpr/posts/list/1690809.page#1957214 GMT
You can make this with or without the Matzoh balls. I usually buy a box of Matzoh ball mix, follow the instructions on the package, and then add them the last 20 minutes of simmering the soup. This soup is fabulous when you feel a cold coming on! I have added lots of extra stuff, like dandelion greens, kale, or even broccoli, and it does not compromise the tase, and even adds extra healing power. Enjoy!

1 whole chicken
1 turnip
1 parsnip
1 onion
3-4 cloves garlic
1 potato
2-3 carrots
2-3 clery stalks
1 bunch dill
1 bunch parsley
salt & pepper to taste
spaghetti noodles, broken into fourths

Cover chicken with water in large soup pot and bring to boil. In the meantime, chop everything and add to pot.

Let boil until chicken is falling off the bone. (An hour?)Remove chicken, turn heat down to medium. Cut chicken from bones and add chicken back to soup. I usually put in some of the big chicken leg bones for extra flavor, but remember to take them back out later.

Bring to boil again and then add broken spaghetti noodles. You may have to add more water, as the noodles will soak up some of the water. Cook twenty minutes or until noodles are tender. You can add Matzoh balls at this time.

Add salt and pepper to taste.

Total time is 2-3 hours. If you use chicken parts, rather than a whole chicken, it takes a little less time.]]> http://action.publicbroadcasting.net/vpr/posts/list/1690809.page#1956615 http://action.publicbroadcasting.net/vpr/posts/list/1690809.page#1956615 GMT
Ingredients:
5 lb fresh paste tomatoes (Roma tomatos)
1 12-oz can Lobster Bisque
1 6-oz can Crab meat – drained (optional)
3 medium-large roasted red bell peppers.
6 medium garlic cloves
4 medium onions
½ to 1 TBS Cayenne (according to your preferences)
1 Tsp Salt
1 Tsp fresh ground black pepper
½ cup red cooking wine
½ cup olive oil
8-oz plain yogurt

Instructions:
Cut tomatoes (leave on skins) into bite-size chunks and cook down to a sauce consistency (reduce to approximately 1/2 the volume, or desired consistency for soup).
Coat red peppers with olive oil and place on oiled cookie sheet. Broil for 12-15 minutes, turning at least once. Remove peppers when skin is slightly charred. Place whole peppers into a brown paper bag, set aside to cool.
Combine diced onions and minced garlic in a skillet. Sauté in olive oil until golden brown and remove from heat, approximately 10 minutes.
Prepare roasted red peppers. Remove the cooled peppers from bag, remove stem and seeds and slip off the slightly charred skins. Dice peppers and add to onion and garlic mix.
Add onions, garlic, peppers, salt, black peppers, and cayenne pepper (to taste) to tomato sauce and simmer for 15 to 20 minutes, stirring occasionally.
Add lobster bisque, crab (drained) and red wine and simmer for an additional 20 minutes.
Remove mix from heat, add plain yogurt, mix well, and serve warm.

Makes 8-12 servings; goes well with a Gourmet Grilled Cheese Sandwich!
Extra can be stored in freezer for future quick & yummy meals

Tim King & Markey Read
Williston, VT 05495

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