1 quart Vegetable Stock, see recipe
5 cups Potatoes, coarsely chopped
1/3 teaspoon Cumin
1/3 teaspoon Thyme
1/3 teaspoon Curry Powder
2 tablespoons Chicken Seasoning
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Red and Green Bell Peppers, diced and steamed
2/3 cup Potatoes, diced and steamed
1/2 cup Red Onion, diced and steamed
2/3 Cup Frozen Corn
1 can Creamed Corn
2/3 cup Whipping Cream
Combine stock, coarsely chopped potatoes, cumin, thyme, curry powder, and chicken seasoning in a soup pot and simmer until potatoes are tender (about one hour).
Add salt and pepper, and blend until smooth.
Add peppers, onions, diced potatoes, frozen and creamed corn, and cream.
The Dream of the 90's at Park Ivy?
But Park Ivy Garden Cafe was more than a scene, and more than a restaurant. Besides the hipster clientele, the garden murals, the maze-like dining areas, the animal figurines as table markers, and the eclectic bulletin boards, there were the rumors. I remember hearing about the place being run by a cult, company-forced meditation and yoga practice, employees banned from alcohol and drugs, and employees forced to use psychedelic mushrooms to enhance spirit quests. Maybe it was apathetic of me, but I didn't care one way or another what was up behind the counter, because the food was AWESOME.
And the New Age-y vibe didn't scare anyone else away, either, as far as I could tell; the place was always hopping. It was the one vegetarian restaurant we had no problem taking omnivores to, since the wheat-meat "chicken" dishes made their menu welcoming to non-veg guests - even my in-laws liked the place.
So when they announced their imminent closure in 2000, the only thing that mitigated the pain was that they were selling cookbooks. I wouldn't have to live in a dystopian nightmare future without Park Ivy Lemon Rice Soup, the one thing that made Salt Lake's winters bearable!
Then, in 2012, a horrible thing happened. One day, I couldn't find my Park Ivy cookbook. So I did what any normal 21st century citizen would do - and Google failed me! Nowhere on the wide wide world of web could I find this cookbook, or any Park Ivy recipes for that matter. Luckily for me - and for you - the cookbook turned up. But this close call inspired me to make a record of the treasures within for posterity, and for myself in anticipation of the next time this happens. Please to enjoy this blog of the Park Ivy Garden Cafe Cookbook!
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Friday, September 28, 2012
French Onion
7 1/3 cups Vegetable Stock
1 1/4 teaspoons Basil
1 1/2 tablespoons Tamari
2 cloves Fresh Garlic
1/3 teaspoon Onion Powder
1/2 teaspoon Parsley
2/3 teaspoon Thyme
1 bay leaf
2 2/3 cups Yellow Onion, julienned
1/4 teaspoon Black Pepper
1/3 teaspoon Salt
1 tablespoon Miso (+ 1/3 cup water)
Combine vegetable stock, basil, tamari, garlic, onion powder, parsley, thyme, and bay leaf in a soup pot and bring to a boil.
Turn heat down and simmer for one hour, make sure to skim foam off the top.
Add julienned onions, and simmer for 1/2 an hour.
Blend miso (and water) making a goopy slop. This is critical kitchen vocabulary that must be mastered if you cook at Pak Ivy.
Make some cute garlic rounds by taking crusty bread, toast it, rub fresh garlic on it and bake again with parmesan or swiss cheese melted over it. We do not do the melted cheese routine or the dishwashers would revolt at getting all the sticky cheese off the soup bowl.
1 1/4 teaspoons Basil
1 1/2 tablespoons Tamari
2 cloves Fresh Garlic
1/3 teaspoon Onion Powder
1/2 teaspoon Parsley
2/3 teaspoon Thyme
1 bay leaf
2 2/3 cups Yellow Onion, julienned
1/4 teaspoon Black Pepper
1/3 teaspoon Salt
1 tablespoon Miso (+ 1/3 cup water)
Combine vegetable stock, basil, tamari, garlic, onion powder, parsley, thyme, and bay leaf in a soup pot and bring to a boil.
Turn heat down and simmer for one hour, make sure to skim foam off the top.
Add julienned onions, and simmer for 1/2 an hour.
Blend miso (and water) making a goopy slop. This is critical kitchen vocabulary that must be mastered if you cook at Pak Ivy.
Make some cute garlic rounds by taking crusty bread, toast it, rub fresh garlic on it and bake again with parmesan or swiss cheese melted over it. We do not do the melted cheese routine or the dishwashers would revolt at getting all the sticky cheese off the soup bowl.
Split Pea
1 1/2 cups Split Peas (washed)
4 cups Water
2 2/3 cups Vegetable Stock
1/4 cup Pearled Barley
1/4 teaspoon Sage
1 teaspoon Basil
1/2 teaspoon Thyme
2 cloves Fresh Garlic
2 tablespoons Chicken Seasoning
1/2 cup Red Onion, diced
1/2 cup Carrots
1/2 cup Celery
1/2 cup Sweet Potatoes
1 cup Spinach
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Combine split peas and water and simmer until soft, about one hour. Stir occasionally as the split peas can stick to the bottom of the pot.
Add veggie stock, barley, sage, basil, thyme, fresh garlic, and vegetarian chicken seasoning. Simmer half an hour or until barley is soft.
Add red onions, carrots, celery, sweet potatoes, and spinach. Simmer half an hour.
Turn off heat and add salt and pepper. Garnish with lemon slices if you like.
4 cups Water
2 2/3 cups Vegetable Stock
1/4 cup Pearled Barley
1/4 teaspoon Sage
1 teaspoon Basil
1/2 teaspoon Thyme
2 cloves Fresh Garlic
2 tablespoons Chicken Seasoning
1/2 cup Red Onion, diced
1/2 cup Carrots
1/2 cup Celery
1/2 cup Sweet Potatoes
1 cup Spinach
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Combine split peas and water and simmer until soft, about one hour. Stir occasionally as the split peas can stick to the bottom of the pot.
Add veggie stock, barley, sage, basil, thyme, fresh garlic, and vegetarian chicken seasoning. Simmer half an hour or until barley is soft.
Add red onions, carrots, celery, sweet potatoes, and spinach. Simmer half an hour.
Turn off heat and add salt and pepper. Garnish with lemon slices if you like.
Lentil Soup
1 1/3 cups Lentils (dry)
3 1/3 cups Water
3 1/3 cups Vegetable Stock
1 1/3 tablespoons Tamari
3 cloves Fresh Garlic
1 small Bay Leaf
3/4 teaspoon Majoram
1/2 cup Yellow Onion
1/2 cup Celery
1/2 cup Carrot
2 2/3 tablespoons Cornstarch (equal parts water)
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Miso (1/3 cup Water)
1/2 Red Potatoes, Diced and Steamed
Wash lentils and combine with 3 1/3 cups of water in a soup pot. Simmer until the lentils are soft (about 1 hour). Add water to keep beans covered if needed.
Add vegetable stock, tamari, garlic, bay leaf, and majoram. Simmer for 1 hour.
Add onions and celery, and carrots. Simmer for 30 minutes.
Slowly stir in cornstarch mixture, and simmer for five minutes. Turn off heat.
Blend miso (and 1/3 cup water), salt, and pepper, and put in soup.
Add potatoes.
Serve with a little lemon if you like.
3 1/3 cups Water
3 1/3 cups Vegetable Stock
1 1/3 tablespoons Tamari
3 cloves Fresh Garlic
1 small Bay Leaf
3/4 teaspoon Majoram
1/2 cup Yellow Onion
1/2 cup Celery
1/2 cup Carrot
2 2/3 tablespoons Cornstarch (equal parts water)
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Miso (1/3 cup Water)
1/2 Red Potatoes, Diced and Steamed
Wash lentils and combine with 3 1/3 cups of water in a soup pot. Simmer until the lentils are soft (about 1 hour). Add water to keep beans covered if needed.
Add vegetable stock, tamari, garlic, bay leaf, and majoram. Simmer for 1 hour.
Add onions and celery, and carrots. Simmer for 30 minutes.
Slowly stir in cornstarch mixture, and simmer for five minutes. Turn off heat.
Blend miso (and 1/3 cup water), salt, and pepper, and put in soup.
Add potatoes.
Serve with a little lemon if you like.
Veggie Chili
1 1/3 cups each Black, Red, and Pinto Beans
1 quart Water
1 1/3 tablespoons Kombu
2 12-oz. cans Diced Tomatoes
3/4 tablespoon Chili Powder
1/3 tablespoon Paprika
2/3 teaspoon Cumin
3 cloves fresh Garlic
2/3 cup Red Onion
1/2 teaspoon Onion Powder
1 1/3 tablespoons Tamari
1/3 bunch Cilantro
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Pinch Red Pepper
1/2 cup Whole Kernel Corn, Frozen
1/2 cup Jicama
1 cup Green Pepper
Wash beans and combine with water in a soup pot. Bring to a simmer, skim off foam, and add cut kombu. Simmer until beans are tender (about 2 hours). Add water if necessary, making sure beans are covered. Add tomatoes, green peppers, chili powder, paprika, cumin, fresh garlic, red onions, onion powder, tamari, and cilantro. Simmer until veggies are soft. Turn off heat. Add salt and both peppers, corn, and jicama.
1 quart Water
1 1/3 tablespoons Kombu
2 12-oz. cans Diced Tomatoes
3/4 tablespoon Chili Powder
1/3 tablespoon Paprika
2/3 teaspoon Cumin
3 cloves fresh Garlic
2/3 cup Red Onion
1/2 teaspoon Onion Powder
1 1/3 tablespoons Tamari
1/3 bunch Cilantro
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Pinch Red Pepper
1/2 cup Whole Kernel Corn, Frozen
1/2 cup Jicama
1 cup Green Pepper
Wash beans and combine with water in a soup pot. Bring to a simmer, skim off foam, and add cut kombu. Simmer until beans are tender (about 2 hours). Add water if necessary, making sure beans are covered. Add tomatoes, green peppers, chili powder, paprika, cumin, fresh garlic, red onions, onion powder, tamari, and cilantro. Simmer until veggies are soft. Turn off heat. Add salt and both peppers, corn, and jicama.
Thursday, September 27, 2012
Potato Leek
4 2/3 cups Potatoes, coarsely chopped
2/3 cup Yellow Onion, coarsely chopped
2/3 cup Celery, coarsely chopped
1 cup Vegetable Stock
1 1/3 tablespoons Tamari
2 cloves Fresh Garlic, minced
2/3 teaspoon Onion Powder
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 cups Leeks, sliced and steamed
1 tablespoon Fresh Parsley
2/3 cups Potatoes, diced and steamed
Combine coarsely chopped potatoes, onions, celery, vegetable stock, tamari, garlic, and onion powder in a soup pot and simmer until veggies are soft.
Turn heat off and add salt and pepper. Blend until smooth.
Add steamed leeks, parsley, and steamed diced potatoes.
2/3 cup Yellow Onion, coarsely chopped
2/3 cup Celery, coarsely chopped
1 cup Vegetable Stock
1 1/3 tablespoons Tamari
2 cloves Fresh Garlic, minced
2/3 teaspoon Onion Powder
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 cups Leeks, sliced and steamed
1 tablespoon Fresh Parsley
2/3 cups Potatoes, diced and steamed
Combine coarsely chopped potatoes, onions, celery, vegetable stock, tamari, garlic, and onion powder in a soup pot and simmer until veggies are soft.
Turn heat off and add salt and pepper. Blend until smooth.
Add steamed leeks, parsley, and steamed diced potatoes.
Park Masala
1 1/3 cups Garbanzo Beans, soaked overnight
3 2/3 cups Water
1 1/3 tablespoons Kombu, diced
1/2 cup Yellow Onion, rough cut
1/2 cup Celery, rough cut
3/4 cup Carrot, rough cut
3 cloves Garlic, minced
1 1/4 teaspoons Onion Powder
1 3/4 teaspoons Garam Masala
1/2 tablespoon Chili Powder
1/4 teaspoon Cumin
1/4 teaspoon Cardamom
2 tablespoons Chicken Seasoning
2 2/3 cup Vegetable Stock
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
3 cups diced Potatoes, steamed until soft
1 12-oz. can Diced Tomatoes
1/2 cup frozen peas
Soak garbanzo beans overnight in enough water so when they expand the water will still cover them.
Rinse garbanzo beans and place them in a soup pot. Add kombu and simmer until beans are soft (about 1 1/2 hours).
Add onions, celery, carrots, garlic, onion powder, garam masala, chili powder, cumin, cardamom, chicken seasoning and vegetable stock and simmer until veggies are soft (about 30-40 minutes).
Turn off heat, and add salt and pepper.
Blend until smooth.
Add potatoes, tomatoes, and peas.
3 2/3 cups Water
1 1/3 tablespoons Kombu, diced
1/2 cup Yellow Onion, rough cut
1/2 cup Celery, rough cut
3/4 cup Carrot, rough cut
3 cloves Garlic, minced
1 1/4 teaspoons Onion Powder
1 3/4 teaspoons Garam Masala
1/2 tablespoon Chili Powder
1/4 teaspoon Cumin
1/4 teaspoon Cardamom
2 tablespoons Chicken Seasoning
2 2/3 cup Vegetable Stock
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
3 cups diced Potatoes, steamed until soft
1 12-oz. can Diced Tomatoes
1/2 cup frozen peas
Soak garbanzo beans overnight in enough water so when they expand the water will still cover them.
Rinse garbanzo beans and place them in a soup pot. Add kombu and simmer until beans are soft (about 1 1/2 hours).
Add onions, celery, carrots, garlic, onion powder, garam masala, chili powder, cumin, cardamom, chicken seasoning and vegetable stock and simmer until veggies are soft (about 30-40 minutes).
Turn off heat, and add salt and pepper.
Blend until smooth.
Add potatoes, tomatoes, and peas.
Tortilla Soup
6 1/3 cups Vegetable Stock
1/2 cup Red Onion, diced
2/3 cup Anaheim Pepper, diced
3 cloves Fresh Garlic, minced
1 teaspoon Cumin
1 1/2 teaspoons Chili Powder
2 2/3 tablespoons Chicken Seasoning
1 12-oz. can Diced Tomatoes
1/8 bunch Cilantro, chopped
1 1/3 tablespoons Lime Juice
2 1/3 cups Crushed Tortilla Chips
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Whole Kernel Corn, Frozen
Combine stock, onion, anaheims, garlic, cumin, chili powder, onion powder, chicken seasoning and tomatoes in a soup pot.
Simmer for one hour.
Take off heat.
Add cilantro, lime juice, chips, salt, pepper, corn.
1/2 cup Red Onion, diced
2/3 cup Anaheim Pepper, diced
3 cloves Fresh Garlic, minced
1 teaspoon Cumin
1 1/2 teaspoons Chili Powder
2 2/3 tablespoons Chicken Seasoning
1 12-oz. can Diced Tomatoes
1/8 bunch Cilantro, chopped
1 1/3 tablespoons Lime Juice
2 1/3 cups Crushed Tortilla Chips
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Whole Kernel Corn, Frozen
Combine stock, onion, anaheims, garlic, cumin, chili powder, onion powder, chicken seasoning and tomatoes in a soup pot.
Simmer for one hour.
Take off heat.
Add cilantro, lime juice, chips, salt, pepper, corn.
Lemon Rice Soup
1 1/4 cups Yellow Onions, blended
9 cups Water
1 tablespoon Chives
1 tablespoon Parsley
3 tablespoons Chicken Seasoning
1 teaspoon Fructose
3 tablespoons Nutritional Yeast
1/3 cup Lemon Juice
2/3 teaspoons Mint Extract
1 1/2 tablespoons Sherry
2/3 cup White Basmati Rice
1 teaspoon Salt
1/2 teaspoon Black Pepper
Combine water, onions, chives, parsley, chicken seasoning, fructose, nutritional yeast, lemon juice, mint extract, and sherry in a soup pot.
Rinse rice and add to pot.
Simmer until rice is cooked, or about one hour, stir continuously as the rice begins to cook or it will stick to the bottom of the pot.
Add salt and pepper.
The trick to this recipe is to stop the cooking when the rice is cooked and beginning to float freely. If at first you get overcooked rice and thick soup, simple stop the cooking a few minutes earlier.
9 cups Water
1 tablespoon Chives
1 tablespoon Parsley
3 tablespoons Chicken Seasoning
1 teaspoon Fructose
3 tablespoons Nutritional Yeast
1/3 cup Lemon Juice
2/3 teaspoons Mint Extract
1 1/2 tablespoons Sherry
2/3 cup White Basmati Rice
1 teaspoon Salt
1/2 teaspoon Black Pepper
Combine water, onions, chives, parsley, chicken seasoning, fructose, nutritional yeast, lemon juice, mint extract, and sherry in a soup pot.
Rinse rice and add to pot.
Simmer until rice is cooked, or about one hour, stir continuously as the rice begins to cook or it will stick to the bottom of the pot.
Add salt and pepper.
The trick to this recipe is to stop the cooking when the rice is cooked and beginning to float freely. If at first you get overcooked rice and thick soup, simple stop the cooking a few minutes earlier.
Vegetable Soup Stock
Yes: Yellow Onions with Skins, Main Ingredients
Yes: Celery, Main Ingredients
Yes: Carrots, Main Ingredients
Yes: Red Onions (without skins)
Yes: Tomato
Yes: Parsley Stalks
Yes: Basil Stalks
Yes: Nappa Cabbage
Yes: Cilantro (small amounts)
No: Peppers
No: Red Peppers
No: Cucumbers
No: Broccoli
No: Squash
No: Zucchini
No: Cauliflower
Combine 1/3 veggies with 2/3 COLD filtered water.
Bring to s simmer, and simmer for 1 1/2 hours.
Do not stir after initial stir, stirring will cloud your stock.
Strain vegetables and refrigerate or freeze stock.
Yes: Celery, Main Ingredients
Yes: Carrots, Main Ingredients
Yes: Red Onions (without skins)
Yes: Tomato
Yes: Parsley Stalks
Yes: Basil Stalks
Yes: Nappa Cabbage
Yes: Cilantro (small amounts)
No: Peppers
No: Red Peppers
No: Cucumbers
No: Broccoli
No: Squash
No: Zucchini
No: Cauliflower
Combine 1/3 veggies with 2/3 COLD filtered water.
Bring to s simmer, and simmer for 1 1/2 hours.
Do not stir after initial stir, stirring will cloud your stock.
Strain vegetables and refrigerate or freeze stock.
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