Type what you have

Ingredients

• ✓ heavy cream
• mayonnaise
• peach juice
• salt
• pepper
• chicken
• peach

Instructions

1. 1 In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.

By Sara

Ingredients

• ✓ heavy cream
• butter
• red bell pepper
• onion
• garlic
• chicken broth
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Sauté red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes.
3. 3 Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. ]
4. 4 Transfer to a blender and purée until smooth.
5. 5 Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through, 5 to 10 minutes.

By Judi

Ingredients

• ✓ heavy cream
• cream cheese
• butter
• salmon
• worcestershire sauce
• dill weed
• paprika
• liquid smoke

Instructions

1. 1 Beat cream cheese and butter together in a bowl using an electric mixer. Fold in salmon, Worcestershire sauce, dill, paprika, and liquid smoke; stir well. Stir in cream until reaches desired consistency.

By Carol Castellucci Miller

Ingredients

• ✓ heavy cream
• apple
• celery
• pecan
• mayonnaise
• white sugar
• lemon juice
• cinnamon

Instructions

1. 1 Combine apples, celery, and pecans in a large serving bowl.
2. 2 Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a medium bowl until well combined.
3. 3 Whip heavy cream with an electric mixer in a separate medium bowl until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
4. 4 Fold dressing into apple mixture until well combined; chill salad in the refrigerator for about 1 hour before serving.

By Gina Maling

Ingredients

• ✓ heavy cream
• potato
• bacon
• milk
• sour cream
• processed cheese
• cheddar cheese
• onion salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Wrap potatoes in aluminum foil.
3. 3 Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.
4. 4 Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
5. 5 Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.
6. 6 Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.

By xtal420

Ingredients

• ✓ heavy cream
• tomato
• chicken broth
• salt
• baking soda
• milk
• salt
• black pepper

Instructions

1. 1 Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.
2. 2 Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

By skybear

Ingredients

• ✓ heavy cream
• farfalle pasta
• olive oil
• onion
• button mushroom
• mint
• white sugar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then cool. Transfer to a large bowl; toss with 3 tablespoons olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; cook and stir until lightly brown. Gradually add heavy cream, stirring continuously. Add mint sprigs; cook and stir for 5 minutes.
3. 3 Stir sugar into cream sauce; season with salt and black pepper. Remove mint sprigs with a slotted spoon or tongs. Stir in farfalle; toss to coat.

By ASKA17

Ingredients

• ✓ heavy cream
• butternut squash
• onion
• butter
• vegetable broth
• salt
• pepper
• nutmeg
• clove
• cinnamon

Instructions

1. 1 Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.
2. 2 Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.
3. 3 Transfer squash mixture into a blender; cover and hold the lid down with a potholder and pulse a few times before leaving on to blend. Transfer pureed mixture back into the microwave-safe bowl.
4. 4 Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.

By Stackhawkley

Ingredients

• ✓ heavy cream
• olive oil
• yellow onion
• sweet potato
• vegetable broth
• chipotle pepper in adobo sauce
• lime
• salt
• sour cream
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
2. 2 Stir chipotle peppers into the sweet potato mixture.
3. 3 Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
4. 4 Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

By Kent Jacobs

Ingredients

• ✓ heavy cream
• butter
• onion
• broccoli
• chicken broth
• cheddar cheese
• crema con sal
• garlic granules
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
2. 2 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.
4. 4 Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

By thedailygourmet

Ingredients

• ✓ heavy cream
• olive oil
• butternut squash
• onion
• butter
• salt
• white pepper
• chicken broth
• honey
• nutmeg

Instructions

1. 1 Heat olive oil in a large pot over high heat. Add squash; cook and stir until completely browned, about 10 minutes. Add onion, butter, 1 tablespoon sea salt, and 1 teaspoon white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.
2. 2 Add chicken broth and honey; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, about 5 minutes.
3. 3 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. 4 Stir cream and nutmeg into puréed soup until well blended; season with sea salt and white pepper.

By Christel Boyd

Ingredients

• ✓ heavy cream
• butter
• onion
• chicken broth
• asparagus
• potato
• jalapeno pepper
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Melt butter in a large saucepan over medium heat.
2. 2 Cook and stir onion in butter until translucent, about 5 minutes.
3. 3 Pour chicken broth over onions and bring to a boil.
4. 4 Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
5. 5 Mix in jalapeno pepper.
6. 6 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
7. 7 Stir in heavy cream.
8. 8 Season with salt, black pepper and hot sauce.

By Scott M

Ingredients

• ✓ heavy cream
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• lemon juice
• food coloring

Instructions

1. 1 Gather the ingredients.
2. 2 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until well mixed. Sift together flour, baking powder, and salt and stir into the creamed butter mixture alternately with the heavy cream until dough is evenly mixed. Chill dough in refrigerator, 2 to 3 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Roll cookie dough on a floured work surface. Cut dough into strips about 2 1/2 inches long and about as thick as a pencil, forming one end into a point. Arrange "pencils" on the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 12 to 14minutes. Transfer parchment paper with cookies to a wire rack to cool completely.
5. 5 Mix enough confectioners' sugar and lemon juice together in a bowl to form a thick icing. Divide icing among several small bowls and mix different colors of food coloring into each bowl.
6. 6 Decorate "pencil" cookies with colored icing so they look like colored pencils. Allow icing to dry completely.

By Barbara Sauermann

Ingredients

• ✓ heavy cream
• sweet potato
• salt
• olive oil
• onion
• garlic
• coconut milk
• hot sauce
• salt
• black pepper

Instructions

1. 1 Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
2. 2 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
3. 3 Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

By Zeke Pelaez

Ingredients

• ✓ heavy cream
• butter
• onion
• garlic
• chicken stock
• tomato paste
• lemon juice
• pecan
• chipotle chile in adobo sauce
• salt
• pecan

Instructions

1. 1 Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
2. 2 Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
3. 3 Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. 4 Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

By ArtistColumbus

Ingredients

• ✓ heavy cream
• butter
• olive oil
• onion
• tomato
• basil
• salt
• black pepper
• chicken broth
• basil

Instructions

1. 1 Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
2. 2 Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

By Alok

Ingredients

• ✓ heavy cream
• cauliflower
• vegetable oil
• garlic
• butter
• leek
• all-purpose flour
• chicken stock
• black pepper
• chervil
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
3. 3 Bake in the preheated oven until tender and lightly browned, about 30 minutes.
4. 4 Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes.
5. 5 Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.

By Brandon Squige Johnson

Ingredients

• ✓ heavy cream
• shrimp
• cayenne pepper
• paprika
• garlic
• bread
• butter
• lemon zest
• lemon juice
• parsley
• salt

Instructions

1. 1 Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
2. 2 Trim most of the crusts off of the bread.
3. 3 Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
4. 4 Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
5. 5 Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
6. 6 Turn off the heat and stir in parsley. Taste and add salt if needed.
7. 7 Divide shrimp and sauce evenly over each piece of toasted bread.

By John Mitzewich

Ingredients

• ✓ heavy cream
• olive oil
• onion
• garlic
• butternut squash
• vegetable broth
• brown sugar
• salt
• black pepper
• ginger
• curry powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
2. 2 Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
4. 4 Stir in heavy whipping cream.

By Fioa

Ingredients

• ✓ heavy cream
• cinnamon
• ginger
• nutmeg
• allspice
• clove
• butternut squash
• onion
• olive oil
• vegetable broth
• salt
• greek yogurt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
3. 3 Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
4. 4 Roast in the preheated oven until soft, 25 to 30 minutes.
5. 5 Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
6. 6 Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
7. 7 Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.

By Howard

Ingredients

• ✓ heavy cream
• butter
• carrot
• potato
• onion
• celery
• chicken broth
• ginger
• curry powder
• salt
• black pepper

Instructions

1. 1 Melt butter in a Dutch oven over medium heat. Add carrots, potato, onion, and celery, then stir in chicken broth and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
2. 2 Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven and stir in cream, curry powder, salt, and pepper. Cook over low heat until heated through, about 10 minutes.

By Miss Tyckle

Ingredients

• ✓ heavy cream
• water
• sugar
• raspberry liqueur
• lemon juice
• nectarine
• sweet cherry
• strawberry
• raspberry
• blueberry
• sugar
• raspberry liqueur
• almond

Instructions

1. 1 Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring mixture to a boil, reduce heat to low, and simmer, frequently stirring, until sugar dissolves completely, about 8 minutes. Set aside to cool.
2. 2 Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour cooled sugar mixture over fruit and toss gently to coat.
3. 3 Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into whipped cream; spoon over fruit salad and sprinkle evenly with almonds.

By gagund

Ingredients

• ✓ heavy cream
• butter
• onion
• chicken broth
• carrot
• potato
• herbes de provence
• thyme
• bay leaf
• salt
• pepper
• parsley

Instructions

1. 1 Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

By Jennifer M

Ingredients

• ✓ heavy cream
• mushroom
• garlic
• rosemary
• salt
• olive oil
• butter
• onion
• thyme
• chicken broth
• milk
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix mushrooms, 1 clove minced garlic, rosemary, and salt together in a bowl. Drizzle olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking sheet.
3. 3 Roast mushrooms in the preheated oven until golden brown, about 15 minutes.
4. 4 Meanwhile, melt butter in a large saucepan over medium heat. Stir onions, remaining cloves minced garlic, and thyme into melted butter; cook and stir until onions are completely soft, 7 to 10 minutes.
5. 5 Combine mushroom mixture and onion mixture in the bowl of a blender or food processor with about 1/2 of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir remaining heavy cream, chicken broth, milk, and black pepper through the blended mixture. Bring the soup to a simmer and cook until the flavors are thoroughly combined, at least 15 minutes.

By Coffeecrazed

Ingredients

• ✓ heavy cream
• butter
• mushroom
• salt
• yellow onion
• all-purpose flour
• chicken broth
• water
• thyme
• garlic
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large soup pot over medium-high heat. Add mushrooms and 1 pinch salt; cook until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low; continue cooking, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
3. 3 Add onion to mushrooms; cook and stir until onion is soft and translucent, about 5 minutes.
4. 4 Stir in flour; cook, stirring often, to remove raw flour taste, about 2 minutes.
5. 5 Pour in 4 cups chicken broth and 1 cup water; add thyme bundle and garlic cloves. Reduce heat to low; simmer for 1 hour. Remove and discard thyme bundle.
6. 6 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth and thick. Pour into a pot. Repeat with remaining soup.
7. 7 Stir in cream; if too thick, add a little chicken broth or water. Season with salt and black pepper.
8. 8 Divide soup among bowls; garnish with reserved mushroom slices and thyme leaves.

By John Mitzewich

Ingredients

• ✓ heavy cream
• avocado oil
• butter
• chicken breast
• sweet vermouth
• fennel
• parsley
• lemon
• black pepper
• chicken bone broth
• baby bella mushroom
• buttermilk
• red pepper flakes
• himalayan salt
• black pepper

Instructions

1. 1 Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
2. 2 Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
3. 3 Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
4. 4 When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

By christyH

Ingredients

• ✓ heavy cream
• cooking spray
• butter
• celery
• onion
• paprika
• seafood seasoning
• thyme
• kosher salt
• white pepper
• rice flour
• seafood stock
• half-and-half
• milk
• crabmeat

Instructions

1. 1 Spray a stockpot with cooking spray.
2. 2 Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
3. 3 Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

By Tammye S Green

Ingredients

• ✓ heavy cream
• cauliflower
• vegetable oil
• salt
• butter
• yellow onion
• garlic
• curry powder
• cayenne pepper
• turmeric
• chicken stock
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
3. 3 Roast in the preheated oven until browned, about 25 minutes.
4. 4 Meanwhile, melt butter in a saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Season with curry powder, cayenne pepper, and ground turmeric; continue to cook, stirring continually, 5 minutes more.
5. 5 Stir roasted cauliflower into onion mixture. Add stock, cover the saucepan, and bring to a boil. Immediately remove the cover, reduce heat to low, and simmer until liquid reduces slightly, about 10 minutes.
6. 6 Purée cauliflower mixture with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.

By Allyson

Ingredients

• ✓ heavy cream
• butter
• onion
• carrot
• celery
• garlic
• flat-leaf parsley
• tomato
• tomato sauce
• coffee
• water
• sugar
• salt
• black pepper

Instructions

1. 1 Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
2. 2 Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

By LAGIRL

Ingredients

• ✓ heavy cream
• pancetta
• olive oil
• onion
• celery
• garlic
• bay leaf
• chicken stock
• pumpkin puree
• apple cider vinegar
• thyme
• five-spice powder
• nutmeg
• kosher salt
• black pepper

Instructions

1. 1 Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
2. 2 Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
3. 3 Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
4. 4 Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

By Edible Times