2 ripe avocados
1 small onion, chopped
1 garlic clove, chopped
2 tablespoons fresh chopped cilantro
1 tablespoon chopped fresh mint
2 tablespoons fresh lime juice
3 cups vegetable stock
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
salt & black pepper, to taste

Cut the avocados in half and remove the pit.  Scoop out the flesh and place into a blender.  Add in the onion, garlic, cilantro, mint, lime juice and 1 1/2 cups of the stock.  Process until smooth.

Add the rice vinegar, soy sauce and the remaining stock.  Season with salt and pepper, to taste.  Process again to mix.

Serve immediately or cover and refrigerate until ready to serve.

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bell pepper, chopped
1 bunch of asparagus stems
8 cloves garlic, chopped
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 quarts water
Directions:

Chop washed vegetables into 1-inch chunks.
Heat olive oil in a large pot. Add all the vegetables and spices. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Keep refrigerated and use in a week or freeze it for later use.

In soup pot, heat the olive oil. Mix in leeks and cook slowly till leeks are soft. Blend in the flour and cook a few seconds. Take the pot off the heat. Add 1/2 cup of the chicken broth and blend in thoroughly. Add remaining broth, potatoes, salt and pepper. Bring to a boil, lower the heat and simmer, partly covered, for about 3/4 of an hour (or until the potatoes are tender). Meanwhile, steam the broccoli till tender and set aside. Pour cooked potatoes and their liquid into the blender and puree till almost smooth. Put the mixture back in the pot and add 1 cup milk. Blend well. If the soup is too thick, add 1/4 cup milk at a time till it reaches the consistency you prefer. Mix in the broccoli and adjust the seasoning.

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

6 tablespoons butter
6 onions, sliced thin
1 1/4 teaspoon kosher salt
1/4 black pepper
1 cup white wine
2 cups beef broth
6 cups water

For Serving:
thick slices of bread
Gruyere cheese
fresh thyme leaves

Melt the butter in a large pot over medium-high heat.  Add the sliced onions, salt and pepper.  Cook, covered, stirring occasionally for about 12 minutes.  Reduce the heat to medium and continue to cook, uncovered, stirring occasionally for about 45 minutes.  Add the wine and cook for another 2-3 minutes.  Next, add the beef broth and water.  Bring to a boil, then reduce the heat and simmer for about 15 minutes.

To serve, broil slices of bread until brown on each side.  Place a slice of cheese on top of each piece of bread and return to the broiler for another minute or two until melted.  Fill a soup bowl with the onion soup and top with a piece of the toasted bread and cheese.  Sprinkle some fresh thyme leaves on top.

Serves 8

Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for I hour. Cut the zucchini in half lengthwise and then slice into bite size pieces. Add the zucchini and daikon and cook for 30 minutes longer. Remove the sausages and cut into bite sized pieces. Return to the soup and heat for another 5 minutes. Serve.

Serves 6

Bring broth to a boil. Add orzo and cook until tender about 10 minutes. Remove from heat. In a bowl, beat eggs until frothy. Add water to lemon juice and slowly add to egg mixture. Very slowly dribble hot broth to egg and lemon mixture beating continuously until you have added a cup or more of broth. Next, pour egg mixture into remaining broth stirring constantly so as not to curdle. Season to taste and serve immediately.

6 potatoes, peeled and diced
1 small onion, chopped
2 carrots, chopped
2 leeks, chopped
4 cups chicken stock
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/4 cups cream or half-and-half
1 lb. bacon
1-2 cups shredded Cheddar cheese

Pour 4 cups of chicken stock into your crock pot and set it on high. Add the leeks, onion, carrots, potatoes, basil, salt and pepper. Stir together and cover. Cook on high for 3-4 hours or until the potatoes are tender. While it is cooking, cook a pound of bacon in a saute pan until crisp. Drain on paper towels, then chop using a food processor or knife. Once potatoes are tender, take a bowl and mix together 1/4 cup all-purpose flour and 1 1/4 cups half & half. Make sure to stir well and remove any lumps. Pour the mixture into the crock pot and stir well. Cover and cook another 30 minutes. Serve with shredded Cheddar cheese and fresh bacon bits on top.

Add beef shank, water and seasonings to a large pot and simmer for about 2 hours or until tender.
Pick the meat from the bones and return the meat to the stock. Add the remaining ingredients to the pot and simmer for about 30 minutes.

Serves 6

In a large pot, saute the mushrooms and onions in butter. Add the carrots, thyme and beef stock or water and bouillon to the pot. Bring to a boil. Cover and simmer for one our. Season with salt and pepper. Heat to boiling and then serve.