My two favorite soups...both from the Chef's Table...

Tuscan Tomato Soup
Recipe from Kent Andersen, head chef of the Chef’s Table Restaurant

3 T. olive oil
1 lg. onion, small dice
5 c. diced, peeled and seeded tomatoes
3 c. chicken stock
1 ½ c. heavy whipping cream (fat free ½ & ½ works too)
1 c. basil pesto (get from Costco & freeze)
salt and pepper to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in a food processor or blender, small batches at a time. Return to stock pot. Adjust seasoning with salt and pepper. Makes 1 gallon.


Butternut Soup
Recipe from Kent Andersen, head chef of the Chef’s Table Restaurant

5 T. olive oil
1 lg. onion, small dice
3 lg. butternut squash, halved
3 c. chicken stock
1 ½ c. heavy whipping cream (fat free ½ & ½ works too)
½ c. brown sugar
nutmeg, salt and pepper to taste

Rub squash halves with 2 T. of olive oil, and sprinkle with salt and pepper. Bake in 350 degree oven for 1 ½ hours, until very tender. Scoop out all of the flesh and reserve. Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time. Return to stock pot. Adjust seasoning with nutmeg, salt and pepper. Makes 1 gallon.