mushroom risotto

As part of our fall feast on Saturday night I made mushroom risotto. Two winters ago I was a great lover of risotto, easily I made it once a week. I think Pete was a little risotto'ed out! However when we saw the lovely lobster and oyster mushrooms at the farmer's market, I knew that it would be a risotto night! This is a basic risotto, nothing to spectacular about it, but so yummy and filling. Topped with asiago cheese instead of parmigiano reggiano, it is a slightly different flavour. My favourite thing about risotto is that you can be super creative with it. So get out there and get mix match and enjoy a hearty dinner!

Ingredients:
4 tbsp olive oil
2 tbsp
3 cups assorted mushrooms roughly chopped
2 shallots, finely minced
2 cloves garlic
1 cup arborio rice
1/3 cup cooking sherry
4 cups veggie stock (approx)
1/3 cup grated asiago cheese
chopped garlic chives to top

Directions:

1. In a sauce pan, heat up veggie stock.
2. Heat half of the olive oil and butter in a non-stick skillet. Add chopped mushrooms and allow to cook the water out.
3. With a slotted spoon remove the mushrooms from the pan. Drain the "juices" to a bowl on the side.
4. Heat up remainder of olive oil and butter, over med heat sautee onions until translucent - 8-10 minutes. Add garlic.
5. Just before garlic and onion brown, add rice. Toast for about 90 seconds.
6. Add cooking sherry. Stir and allow to be absorbed.
7. Add mushroom juices that you had reserved, stir and allow to cook out for about 1-2 minutes.
8. Add 1/3 cup stock, stir, allow to absorb, stir occasionally - I don't find you need to stir risotto constantly if you are using a non-stick pan. Repeat this step until the risotto is al dente.
   
9. Remove from heat.
10. Take almost all of the sauteed mushrooms (reserve enough to top the plated risotto) and add to the pan. Stir in the grated cheese (again reserving some for topping), stir and cover. Let sit for 3 minutes.
11. Dish onto plates, top with reserved mushrooms, cheese and chives.
    
12. Optional - drizzle with a little olive oil.

Serves 2

last harvest: carrot apple soup

I was not looking forward to today. You see, it marked the last day of the farmer's market that is right around the corner from us. It couldn't be more than a 3 minute walk. I know there is the winter farmer's market on alternating weekends. But (insert whining voice) I would have to drive there...and I never seem to make it, let alone remember.

Our community garden plot is along the same the same road as the farmer's market. So off we went this morning, coffee's in hand, a happy puppy by our sides and a beautiful fall day awaiting us; I figured we would not only shop, but pull the last our carrots from the garden. The carrots have been slow in growing, I almost wonder if I planted some sort of dwarf carrot variation by mistake earlier on this summer. Regardless, they may be small, but they were plentiful and very tasty. I've been giving "bouquet's of carrots" when we have been visiting friends - maybe that is weird?!

At the market we saw the beautiful colours of autumn. Deep oranges, brilliant yellows, reds, and deep greens. After we harvested our 7 lbs of baby sized carrots (that is a lot of pinky sized carrots, let me tell you!), we picked up a bag full of organic lobster and oyster mushrooms, some fresh and crunchy gala apples and an amazing looking acorn squash. It doesn't sound like a lot, but with a little creativity it turned into a great three course dinner: cream of carrot apple soup, mushroom rissotto, and acorn squash/pear pie (I know, that sounds like such an odd combo).

Tonight's post is the soup. This recipe is totally of my own imagination (or so I thought until I googled carrot apple soup!), and as I was cooking I was just opening the fridge/cupboards trying to figure out what should go in it, the result was surprisingly tasty and rich.

Ingredients:
1 medium onion, diced
1 tbsp butter
2 tbsp olive oil
1 tsp fresh grated ginger
3 cloves garlic, minced
2 tbsp brown sugar
1 gala apple, peeled and chopped
3 cups chopped carrots
5 cups veggie stock
1/2 cup whipping cream
salt to taste
chives to top

Directions:

1. In a dutchoven heat olive oil and butter, over medium heat saute onions for about 10 minutes until translucent.
2. Add garlic, sugar, and ginger. Stir and allow to caramelize (about 3 more minutes).
3. Add apple and carrots, soften for 5 minutes, stirring occasionally.
4. Add veggie stock, bring to a medium simmer and cook for about 30 minutes.
5. Remove from heat, with an immersion blender, or in batches in your blender, carefully puree soup.
6. Stir in whipping cream.
7. Season to taste.
8. Top with chives.

Next time I would also top with savoury croutons. It would add a nice touch of salt, to juxtapose the sweet of the carrot and apple and a fabulous crunch to compliment something so rich and smooth.

a day of canning

One of my favourite things about the fall is the ensuing harvest!

Yesterday was our second annual canning extravaganza. A group of my friends come together, everyone bringing bits and pieces for the day and then we mass produce our preserves and split everything at the end. Last year we canned Spicy Pickled Beans, Peaches, Hot Pepper and Garlic Jelly (courtesy of Fiber at 28 cooks) and a variety of jams. Now we loved everything but the jam. Collectively as a group we don't eat enough jam to warrant the volume we created...and truly you can only give away so much!

This year we repeated the pickled beans, and garlic jelly (too late for the peaches in our part of the world) and added garlic dill pickles to our repertoire. The most time consuming part of the day was pealing the garlic. Other than that, we were fairly efficient and were pleased with the results. Special thanks to Brent for playing photographer!

Below are all the recipes we used and the quantities that we used to make enough for 4 couples (no kids!).

Spicy Pickled Beans Ingredients

20 x 500 mL jars
9 lbs Young green beans
20 long, thin red chilies (cut into eighths)
80 large Garlic cloves (4 per jar)
1/4 tsp per jar Peppercorns (white, black, green or a mixture)
1/4 cup loosely-packed fresh dill sprigs per jar
12 + 1/2 cup water (12 ½ cup)
12 + 1/2 cup white vinegar (12 ½ cup)
1 1/4 cup table salt

Directions

1. Trim and strings from the beans. Rinse well and set aside.
2. Peal and prepare garlic, slice hot peppers (make sure to wear gloves, nasty burns can ensure if you aren't careful!)
3. Sterilize jars and lids in not quite boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chilies and garlic cloves (preferably around outside so they can be seen). Divide peppercorns and dill among jars.
4. Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about 1/2-inch head space.
5. Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions.
6. Process in a boiling water bath for 12 minutes (no more, or you get soggy beans!). Remove and allow to cool completely at room temperature away from drafts.
7. Check lids to make sure proper seal has been attained.
8. Store for at least six weeks before using to allow flavours to develop. - YUM - so good with Caesars or just on their own.

Hot Pepper and Garlic Jelly
30 x 250 mL jars

6 red bell peppers, minced
4 cups fresh mix hot peppers, chopped
2 cups minced garlic
6 cups white vinegar
24 cups sugar - I know that is so much!
8 tsp cracked black pepper
4-5 pkt liquid Certo (4 for a more liquidy jelly and 5 for a little more strength to it)

Directions:

1. Place all ingredients in large saucepan and mix well. Bring to a boil, stirring often - watch though, because once this comes to a boil, it is a little temperamental.
2. Boil for 5-6 minutes. Remove from heat and add Certo. Stir well.
3. Pour into sterilized jars and cover with prepared lids to seal (specific canning instructions are below)

*The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4" headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long.

A special thank you to Fiber for this great recipe. It is amazing with crackers and cheeses, mixed in cream cheese as a dip, my mom even uses it with sausage rolls. I imagine spring rolls would be nice with it too!

Garlic Dill Pickles
28 x 1 L jars

30 lbs fresh pickling baby cukes
13 1/2 cups vinegar
45 cups (11 Litres + 1 cup) water
3 3/8 cups pickling salt
10 Bunches of dill
Bowl of peppercorns (1/4 tsp per jar)
140 peeled whole garlic cloves

Directions:

1. Sterilize canning jars in a hot oven.
2. Scrub cucumbers in cold water until clean.
3. Bring a large vat of water, enough to cover all the cucumbers, to a boil.(I think we used about 30 Liters to cover up the cukes in the sink).
4. Pour boiled water over cucumbers in a well cleaned and rinsed sink and let sit for 20 minutes.
5. Meanwhile peel garlic, set aside peppercorns, clean and separate out dill bunches.
6. In another pot add vinegar, water, salt to a boil - DO NOT over boil or salty pickles will be had by all
7. Pull hot jars from oven and to each jar add a handful of dill (or more if you like dilly-ious pickles),5 cloves garlic, and peppercorns.
8. Tightly pack jars with hot pickles - this turned into a race for us and was lots of fun to see which way worked best!
9. Fill each jar with hot/boiling brine (~2 cups per jar), leaving 1/2" headspace.
10. Adjust lids/rings and seal tightly - no processing needed.

A big thank you to my good friend, Tlell for this recipe she has shared. She and her mom make these pickles and as a receiver of such a nice treat, I must be sure to pass along credit where credit is due!

daring baker's challenge: lavash crackers + dips

This has to be a record fast post. First of all I am up against the clock deadline of the Daring Bakers Challenge to post today. Second of all, we had company surprise us and drop in (and they are still here!) I'm not very good with that. I like notice and to feel prepared. It's not even making sure the house is tidy, it's just my mindset...

Anyhow as I write this the crackers are baking. This month's challenge was Lavash Crackers, a first for the Daring Bakers, courteousy of bakers from the "alternative baking list", Natalie from Gluten A Go Go and Shel of Musings From the Fishbowl teamed up to bring us a two-part challenge. After months of rich cakes, and involved recipes, this was lovely. Quick easy and you have everything you need in your pantry. The second part of the challenge was to create a topping or dip that was vegan friendly. Because I am up against the clock, I had to make something quick and easy (sorry!) and insert hummus. Yum!

For a great look at lots of delicious savoury niblets check out the Daring Baker's Blog Roll. And for the recipe, visit Natalie (Gluten A Go Go) and Shel (Musings From the Fishbowl). One thing I have noticed about this recipe is that the thinner you can roll the dough, the better it is. I thought I had rolled it out enough, but I just peaked in the oven and it resembles pita more than crispy crackers. Over at A Whisk and Spoon, she suggested rolling the dough with a pasta machine on the setting for lasagna - BRILLIANT! Now if only I had a pasta machine... next time, more muscles!

(worst picture ever!)

Hummus Ingredients
1 can drained chickpeas
1/4 cup tahini paste
5 cloves of roasted garlic
2 Tbsp olive oil
3 Tbsp sour cream (not necessary, but a nice touch if you are ok with making this non-vegan)
salt to taste

Directions:
Take all ingredients, blend until creamy and ready to eat in a food processor. And you are done!

raincoast crips

Savory or sweet? Hmmm... I like both and that is why I think these little crisps are pretty great! Lesley Stowe makes these Raincoast Crisps that are fantastic. These crackers (?) come in lots of different flavours, but Fig and Olive are my favourite. They are great to have on hand for company, and at the holidays.

The recipe below is more like the original - nutty. They are a great accompaniment to a cheese platter, goat cheese, spicy garlic jelly, smoked salmon, Parmesan artichoke dip - whatever tickles your fancy! Anyhow, they get a little pricey at $7-$9 per box. Terra Breads has their own version that are a few dollars less, but I was convinced we could make them at home, I just wasn't entirely sure how... in pops Google (how much do I love the internet sometimes?!) So the recipe below is not mine. It is from Vitamin V - the only change is that I didn't have any pecans at home, so in went slivered almonds instead. Really, I think you could substitute any time of nuts and seeds in this - gotta love recipes like that?

Ingredients:
1/2 cup white flour
1/4 cup flax or wheat germ
(I used flax seeds)
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup sunflower seeds, chopped
1/4 cup pecans, chopped (I used slivered almonds,chopped)
1 teaspoon fine sea salt
1 teaspoon baking soda
2 tablespoons brown sugar
1/4 cup buttermilk
2 tbsp blackstrap molasses

Directions:

1. Combine dry ingredients in a bowl together - set aside
   
2. In a saucepan for less than a minute, warm up buttermilk and molasses (just long enough to combine molasses and buttermilk)
3. Gradually add wet ingredients to dry until dough just starts to hold together (you may not need all the liquid or may need a pinch more flour)
   
4. Roll as thinly as possible between two sheets of parchment paper (if you think you have rolled thinly enough, roll a little bit more, I would have preferred them to be just a bit thinner) and bake on a cookie sheet in low oven (250 degrees) for one hour
5. After 30 minutes,take off top sheet of parchment paper*
6. When one hour is up,turn off oven with crisps still inside and forget about them - 5 hours or so.
   
7. After the crisps have sat in the oven and are fully cool and crisp, you will have a sheet of perfect crisps to break into bite-sized pieces.

* I think that you could score the crackers at this point with a sharp paring knife, this would give you some clean break lines...Or, if you want it organic you could just break into bite-sized pieces like I did.

There are a few other recipes out there that I found that may be worth trying too:

• Rosemary Raincoast Crisps
• Cranberry-Rosemary Seed Crackers * different baking method

veggie stock

A while ago I read a post somewhere that suggested keeping veggies that weren't quite perfect, but still good and throwing them into a freezer bag to reserve for a veggie stock. Kind of like catching the veggies before they need to head to the compost. Over about a month and ago I started do it: tips of veggies, left overs etc. And below is the result, a combination of celery, carrots, onions, beans, even tomato slices! I know, I know... not very appealing!

Ingredients:
1 large yellow onion
1 head garlic
2 tablespoons olive oil
1 large freezer bag of collected frozen vegetables
2 bay leaves
salt and pepper to taste

Directions:

1. Slice the large onion into large pieces.
   
2. Peel and coarsely chop a head of garlic.
3. Heat olive oil in dutch oven, sauté onions and garlic until lightly browned.
4. Add frozen vegetables.
5. Fill with water until just covering vegetables.
6. Add bay leaves.
7. Add 1 tbsp pepper corns
   
8. Allow to simmer for at least one hour.
9. Add a few pinches of salt.
10. Strain stock threw either cheese cloth or a coffee filter.
11. Store in the fridge for up to 4 days.

mushroom barely salad

Do you ever have one of those nights when you just don't know what to cook, and you stare into the fridge, the cupboard, the pantry...you sigh over and over again... just wanting to not deal with it, and have food magically appear? (I recognize the irony of a person with a food blog complaining about not knowing what to make.) Well a few weeks ago I was home alone and the idea of making a full meal just for me seemed ridiculous, but at the same time I couldn't bring myself around to eating cereal. So I pulled out the supplies I had...and this was the result:

Ingredients:
1 cup barely
2 1/2 cups veggie stock
(you could use water, but I found this gave the barely nice flavouring...kind of like risotto!)
1/4 yellow onion finely diced
1 clove of garlic minced
2 tbsp balsamic vinegar
1/3 cup crumbled feta
1 green onion, chopped
3 tbsp extra virgin olive oil
juice from one lemon
salt and pepper to taste
parsley to garnish

Directions:

1. Combine barley and stock or water in a pot (if using water I would encourage you to add a little salt as you would when cooking pasta). Bring it to a boil over medium heat, and then reduce to low, cover and allow to simmer for 35 minutes. Check for done-ness, it may need a few more minutes.
   
2. Meanwhile, using one tablespoon of the extra virgin olive oil and the balsamic vinegar, fry up the onions, garlic and mushrooms. Once everything is softened, and the onions are translucent remove from heat, and allow to come to room temperature.
3. Allow barely to cool. I found putting it on a plate and spreading it all out was a good method.
4. Once everything is nice and cool, combine the sautéed veg, green onions, barley remaining olive oil, lemon juice and mix.
   
5. Add crumbled feta - don't over mix otherwise the feta will disintegrate.
   
6. Taste and season with salt and pepper.
   
7. Top with parsley as garnish.
   

california spring salad

'Tis the season for lighter eating...I love the time of year when having a big salad is satisfying and refreshing. For the longest time my favourite salad was a Taco Salad, then it was Thai Beef Salads...this may be a new favourite. It is ridiculously fast to make and seemed to be enjoyed by many at a dinner party I brought it to. The picture does not do the salad justice... but alas sometimes you just have to put something up!

Ingredients
Salad to Serve Two (as a meal)

4 cups mixed greens and spinach
1 cup sliced strawberries
¼ thinly sliced red onion
½ log crumbled goat cheese

Candied Walnuts/Pecans:

1 cup nuts (I mixed varieties, sometimes even Almonds)
1 Tablespoon butter
1/3 cup brown sugar
1 tsp Cajun seasoning

Maple Poppyseed Dressing:

½ cup white wine vinegar
½ cup maple syrup
2 Tbsp Dijon mustard
Pinch of salt
½ cup Extra Virgin Olive Oil
1/3 cup poppy seeds

Directions:

Salad: combine ingredients - easy!

Candied Nuts:

1. Toast in a hot frying pan about 2-3 minutes
2. Add butter, brown sugar and Cajun seasoning (I know random – but the salt and heat is masked, but still adds something)
3. Allow everything to melt and stir with a wooden spoon.
4. Before mixture begins to burn poor nuts out onto a silpad to cool, separate with the spoon as much as possible to avoid clumps
   

Dressing:

1. Put everything except for the EVOO in a food processor/blender and blend – slowly adding ½ cup Extra Virgin Olive Oil
2. Mix until emulsified; add 1/3 cup poppy seeds – blend again.

Combine salad, nuts and dressing, top with grilled chicken if you like meat and enjoy!

yam fries + chipotle mayo

These make a great snack, appy or side. I think they are best to make when your other mealtime tasks are minimal. I know that deep frying is so bad for you, but everyone once in a while right? All good things in moderation!

Ingredients
2-3 small yams
3 cups vegetable oil
1 tsp salt
2 tsp Cajun seasoning
6 cups water

3/4 cup mayo
2 cloves roasted garlic
juice from one lemon
2-4 chipotle peppers

Directions:

1. Bring water a boil
2. Heat oil to about 375 degree F
3. Peal, wash and slice up yams
4. Boil yams for about 1-2 minutes
5. Strain yams, do not rinse, and lay out on towel to absorb extra moisture
   
6. Carefully fry a handful of yams for about 2 minutes, remove and let drain on paper towel
7. Fry remainder of yams
8. Fry up yams in similar fashion a second time, this time let batches fry for about 4-5 min until golden brown
9. Drain yams on a paper towel
10. In a bowl, add yams and toss with salt and Cajun spice.

To make the chipotle mayo, in a food processor combine mayo, roasted garlic, lemon juice and chipotle (to taste).

Enjoy!

thai lettuce wraps

I have been so delinquent at posting - yet, I have been taking lots of pictures and scribbling down food combos (I am not sure I could call them recipes!) These are a favourite on a night we wanting take out - but a homemade version. I love that this dish is so versatile, really you could put any veggies or ground meat/tofu into it.

Ingredients:
1/2 small onion
3 cloves garlic
2 Tbsp sesame oil
1/2 to 1 lb ground meat (this is beef, but chicken, turkey and pork have all been good)
2 carrots
2 celery stocks
1 red/yellow or green pepper
2-3 button mushrooms
1 handful chopped spinach
1-2 Tbsp sambal/chili sauce
3 Tbsp soy sauce
2 Tbsp hoison sauce
1-2 tsp honey *to taste*
2Tbsp Peanut Satay sauce (optional)

Half a bag of steam fried noodles
One head lettuce

Directions:
1. Wash and finely dice all veggies
2. In a wok or large fry pan heat up sesame oil over medium-high heat
3. Add onions and garlic, do not burn
4. Add meat and brown
5. Add all veggies, except for spinach and stir
6. Add sambal, soy, hoison, peanut satay sauces and honey
7. Allow veggies to cook for about 3-4 minutes
8. Add spinach and cook for another 30 seconds
9. Wash head lettuce and smack the base on the counter, this helps loosen all the leaves
10. Place a layer of the steamed noodles in your serving bowl, top with the hot meat/veggie combo.
11. Serve and Enjoy.

*in the past I have added small cubed firm tofu, it absorbs the sauce nicely*

spicy szcheuan green beans

I love anything spicy. And these are one of my favourites! I also love green beans (especially in a caesar!). Anyhow, these are an easy side for chicken and rice, or aside steak and garlic mashed potatoes. The only thing that takes any time is boiling the water to blanch the beans.

This recipe is all about "dashes" because I never seem to actually measure anything, most of it is to taste...so you can personalize all you want, but all the ingredients go so well together, that I imagine you couldn't go wrong.

If you aren't a green bean fan, but love edamame, it makes a great snack! (I will post a pic of those one night when we have a late night craving).

Ingredients
2 handfuls of tipped green beans
pinch of salt
6 cups boiling water

2 Tbsp sesame oil
1 Tbsp minced garlic
1-2 Tbsp hot sambal sauce (hot chili Asian sauce)
2 Tbsp hoision sauce
3-4 dashes soy sauce
2 dashes terriyaki sauce
1-2 tsp honey
2 tsp sesame seeds

Directions:

1. Boil water in pot over high heat
2. Add pinch of salt and beans - remove after 3 minutes
3. At this point you should add the strained green beans to an ice bath to stop the cooking, however I never am that organized and just plop them in a strainer and run the cold water through them, turning them over with my hands for a few minutes until cool.
4. In a large frying pan, or a wok, heat sesame oil
5. Add garlic, alow to soften, do not brown it!
6. Add strained green beans - allow to "fry" for about 20 seconds, stirring once or twice.
7. Add sambal, hoision, terryaki and soy sauces. Allow to cook for about 2 minutes, the sauces will thicken and coat the beans
8. Remove from heat and sprinkle [toasted] sesame seeds over top.

ENJOY!

homemade cream of mushroom soup

Being a child of the 80's - I was a big fan of Campbell's soup. My all-time favourite was cream of mushroom with Premium Plus crackers crumbled in it. In an effort to make meals, instead of just opening up a can, I whipped up some cream of mushroom soup that was tasty and brought back the memories of childhood, while using fresh and healthy(minus the cream I suppose!) ingredients. I also really like cooking with mushrooms, any variety, because of the hearty meatiness to them. I live with a bona fide carnivore, who prefers meat at most meals...even as vegetarian meal, this satisfied and fulfilled him!

Ingredients:
3 shallots finely diced
3 garlic cloves finely diced
1 tablespoons butter
pinch of salt
4 cups button mushrooms
1 cup oyster mushrooms
2 bay leaves
1 tablespoon dried thyme
2 cups veggie broth
2 cups heavy cream
1 tablespoon cornstarch
1 tablespoon cold water
salt + ground pepper to taste

Directions:
Finely dice all mushrooms. I started with my chef's knife, and quickly dropped the whole lot in my food processor, much faster!

In a large saucepan melt butter. Gently sweat the onions and garlic, do not brown or burn! Add mushrooms and pinch of salt. Stir in bay leaves and thyme. Allow mushrooms to sweat and release all their moisture - about 10 minutes.

Add veggie broth, and cream. Bring to gentle boil. Allow to simmer for about 20 minutes.

Whisk together cornstarch and water. Slowly add and stir into simmering soup. Allow to thicken for about 10 minutes. Season soup with salt and pepper to taste. Ladle into bowls, garnish with parsley or chives. Serve with warm bread or crackers.

Serves 4.

tortilla soup

I take no credit whatsoever for this recipe. My sister-in-law made this for us once and I loved it. Subsequently I soon learned that the recipe was from one of my favourite vegetarian restaurants in Victoria, Rebar. A warning for the those who are weary of spices...it is hot! I would suggest starting with half the recommended chipotle and jalapeño pepper, and work up from there.

Ingredients

8 cups vegetable stock
2 tablespoons vegetable oil
1 tablespoon salt
10 garlic cloves minced
2 tablespoons oregano
4 jalapeño peppers seeded and minced
3 cups corn kernels
2 large red peppers seeded and finally diced
1/2 teaspoon liquid smoke
2 teaspoons chipotle puree
2 avocados diced
asiago cheese shaved/grated
1 lime

Directions:
Heat stock and keep warm.

In heavy duty bottomed soup pot, heat oil over medium heat. Add onion and 1 teaspoon salt. Saute until translucent. Stir in garlic, oregano, half the minced jalapeño and another 1 teaspoon salt. Saute 5 minutes.

Pour hot stock into pot and bring to a gentle boil. Simmer 20 minutes.

Final 5 minutes - stir in corn, red peppers, remaining jalapeños, remaining salt, liquid smoke and chipotle puree. Simmer until corn is tender. Meanwhile prepare garnishes and season with salt and pepper to taste.

Ladle soup into bowls. Divide avocados, cilantro, asiago into the bowls. Serve with lime wedges.


** As a fun garnish for the wow factor**

>>Tortilla Strips<<
2 Corn Tortilla

Slice into 1/4" thick strips. Toss gently with oil, a pinch of salt and chili powder. Spread and bake at 350 degrees Fahrenheit for 5 minutes. Once they have firmed up, add as garnish on top of soup.