Mellow Yellow Fall Soup Recipes

SUPERB YELLOW PEPPER SOUP

Steps:

• In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

YELLOW SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

CHILLED YELLOW SQUASH SOUP WITH DILL

Steps:

• Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
• Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

MELLOW YELLOW FALL SOUP

Steps:

• In a heavy-based pan, cook onion, ginger, curry paste and turmeric until onion is soft.
• Add sesame oil, vegetables and stock.
• Bring to the boil, cover and simmer for 20 to 30 minutes or until vegetables are soft.
• Puree soup.
• Stir in the coconut milk.
• Serve garnished with chives or coriander.

MELLOW YELLOW JELLO SALAD

Steps:

• Mix the pineapple, jello, and 7up.
• Pour into a 9x13 dish.
• Put into refrigerator to set.
• In saucepan, mix juice, flour, butter and eggs.
• Cook and stir, on med, bring to a boil.
• Boil for 1 minute.
• Allow to cool, while jello sets.
• Mix the cooled cooked mixture with the whipped topping.
• Spread over the jello.

MELLOW YELLOW MOCKTAIL

Steps:

• In a blender, combine the juices, and the fresh sliced fruit and blend to puree. Strain if desired and place in a pitcher. Chill in the fridge for an hour or so.
• Serve in a large pitcher, over a bunch of crushed ice and decorated with mint leaves. Enjoy!
• The original recipe called for just placing the chunked papaya and mango in a bowl with the juices and serving as punch, but I like it pureed with the juices. Do it the way you like best.

YELLOW MUNG DAL SOUP - DAL SHORBA

Steps:

• Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
• Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
• Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
• Add the turmeric.
• Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
• Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
• In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
• Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
• This made two servings for me, but will probably make 3 to 4 for others.