1 1/2 cups sugar
2 quarts and 2 cups water
1 cup sugar
2 cups orange juice
3/4 cup lemon juice
2 tsp almond extract
2 tsp vanilla extract

Combine 1 cup sugar and 2 cups water in a large
pot and simmer to dissolve the sugar. Add 2
cups orange juice, 3/4 cup lemon juice, 2 tsp almond
extract, 2 tsp vanilla extract, and 2 quarts
of water.

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta,
coarsely
chopped
2 garlic cloves, minced
1 pound Swiss chard, stems
trimmed, leaves
coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans,
drained,
rinsed
2 (14-ounce) cans low-sodium beef
broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian
parsley
leaves
Salt and pepper

Heat the oil in a heavy large pot over
medium heat. Add the onion, carrots,
celery, pancetta, and garlic. Saute until
the onion is translucent, about 10
minutes. Add the Swiss chard and potato;
saute for 2 minutes. Add the
tomatoes and rosemary sprig. Simmer
until the chard is wilted and the tomatoes
break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the
beans with 1/4 cup of the broth in a
processor until almost smooth. Add the
pureed bean mixture, remaining broth,
and Parmesan cheese rind to the vegetable
mixture. Simmer until the potato
pieces are tender, stirring occasionally,
about 15 minutes. Stir in the whole beans
and parsley. Simmer until the beans are
heated through and the soup is thick,
about 2 minutes. Season with salt and
pepper, to taste. Discard Parmesan rind
and rosemary sprig (the leaves will have
fallen off of the stem.)

3 leeks
1 med. onion, diced
4-5 diced potatoes.
4 cups chicken broth
2 cups half and half (light)
salt and pepper.

Dice up leeks & onion, saute in a few
tbsp. of oil. Add diced potatoes &
chicken broth. Simmer until potatoes are
tender. Puree. Add half and half and
season w/ salt and pepper. Garnish with
watercress.

(compliments of Jennifer C)

white chili stock photo -- missing the good stuff on top

White Chili

Topping #1:

Boil and dissolve sugar:
1/2 c sugar
1/4 apple cider vinegar

Add:
Juice of 1 lemon
1 t. onion powder
1 t. paprika
1 t. salt
2 t. celery seed
1/4 c. oil (whisk oil in to form an emulsion, or throw it all in the blender…)

Topping #2:

Combine fresh chopped tomatoes and fresh cilantro, then throw on top