Lentil Soup Basil EVOO and Winter Ambrosia

We bought a huge bag of lentisl, (25 lbs to be exact) through our local co-op, so it looks like we will be having a plethora of lentils this year! I decided on Lentil Soup because my husband has been craving it and my girls love soup! I stumbled upon this recipe and decided to add the Quail and Olive Basil EVOO and compliment it with Winter Ambrosia as well. It was a hit here, all three of my girls ate it all up and wanted seconds! I have to agree with them, it is a wonderful soup. Enjoy!

Lentil Soup with Basil EVOO and Winter Ambrosia

Ingredients:

2 1/2  tablespoons Quail and Olive Basil EVOO

1 tablespoon Berbere Spice( mixture of paprika, ground red pepper, ginger, onion, garlic, cardamon, coriander, nutmeg, fenugreek, cinnamon, allspice, and cloves)

2 cups lentils ( washed and drained, I have been soaking my lentils all day and draining them just before I start the recipe, that way they seem to not take as long to cook.)

1 onion chopped

3-4 carrots peeled and diced

3 ribs of celery chopped

10 oz cremini mushrooms sliced ( or any variety of mushrooms)

2 cans diced tomatoes

4 cups chicken stock

Splash of Quail and Olive Winter Ambrosia

Pour Quail and Olive Basil EVOO into stock pan. Heat at medium high setting. Add onions, carrots celery, and mushrooms. Add Berbere Spice. Saute until vegetables soften. Add a splash of Winter Ambrosia and deglaze pan. Add diced tomatoes, stock, and lentils to soup. Cook on medium heat for 30-40 minutes until lentil have soften and begin to split open. 

Ladle into soup bowls and top with fresh cut italian parsley. Drizzle Quail and Olive Olio Nuovo over soup (as a finishing oil), it is so good! Serve with a green salad and loaf of bread if desired. 

Butternut Squash Soup w/ Rosemary EVOO

I have yet another wonderful recipe for all of you to try! I had two butternut squash I needed to use up and decided to make some soup. I used Quail and Olive Rosemary EVOO and can I just say yum?!?

Butternut Squash Soup

2 butternut squash (depending on the size you may only need one) peeled, seeded, cut into 2 "chunks)

3 Tablespoons Quail and Olive Rosemary EVOO

2 green apples ( peeled, cored, and diced )

1 piece of whole grain bread

1 onion, chopped

1 cup of sliced mushrooms

1 carton of reduced fat chicken broth

1 cup apple cider

Quail and Olive Winter Ambrosia to taste

1/2 teaspoon nutmeg 

1/2- 1/4 teaspoon cinnamon

1/2 teaspoon pepper

sour cream

salt to taste

Using a dutch oven or stock pot, pour the Quail and Olive Rosemary EVOO until it coats the bottom of the pan, turn your heat up to medium high. Add the chopped onion and sliced mushrooms. Saute until mushrooms and onions have softened. Add nutmeg, cinnamon and pepper to pan. Add apples and pour a little Quail and Olive Winter Ambrosia over vegetables, deglaze pan. Add the butternut squash to pot, cook for about 5 minutes stirring often. Add chicken broth and apple cider. Add a piece of bread to pot as well, this will help thicken your soup and also a bit more fiber! Cook until butternut squash has softened, about 30 minutes. Use an immersion blended to blend soup once the squash is done. To serve ladle soup into bowl and top with a dollop of sour cream. A good finishing oil is the Quail and Olive Lemon EVOO. Enjoy!

Photo: "Mr & Mrs Squash" by Boaz Yiftach - Free Digital Photos