soup-stews-chili | recipes

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 cloves finely chopped garlic
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 4 tablespoons extra-virgin olive oil
• 3 leeks, white part only, washed well and chopped
• 2 clove garlic, minced
• 1 medium or 2 small potato, peeled and chopped
• 2 (8-ounce) packages frozen artichoke hearts, thawed
• 4 cups vegetable stock
• 3/4 cups plain yogurt
• 1/4 cup half & half
• 3 tablespoons parmesan cheese
• 4 tablespoons chopped chives
• 6 cups chopped sweet onions (4 large onions)
• 8 tablespoons unsalted butter (one stick) or margarine
• 1/2 cup flour
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 12 cups chicken or vegetable stock
• 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
• 10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
• 2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
• 1/2 pound sharp white cheddar cheese, grated