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A
to Z
Recipes
October
31,
2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. It's
Hallowe'en and a fun time for many folks. For others, like me, it is
another work day. But I am prepared for the tricks and not-so treats!
Growing up in a Catholic household, this was more of a holyday and not
so much a holiday. Nowadays, there's a huge celebration and it is said
to generate more sales than even Valentine's Day. I'm good with
anything that will improve the economy and (hopefully) get people back
to work. And look, Ma! No (federal) hands!
After
great delay the Soup Season
issue is here! I am quite excited about this,
folks. The enormous number of recipes, and so many are mouth-watering,
have all been edited and ready for you to cut & paste to your
heart's content. As you will see while viewing over 265 recipes here,
just about every imaginable soup was shared. I am grateful to each of
you who helped me get this baby published. You guys truly outdid
yourselves! I hope you will send this newsletter to friends and family
who enjoy soup. Who would want to keep this bounty secret? Share! (PS: If you are one of those readers
who continues to send recipes to the wrong email address (do not use my personal email address)...
your recipes may have been lost when I placed yours in a special file
that I could not recover when my computer died. Please read the Monthly
Theme - Recipe Submissions section for instructions. It is very
simple... use the recipe submission link!)
The current Monthly Theme
topic is Sensational
Salads. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Wednesday, God willing.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Make
a Donation section to see how you can help. Thanks in advance.
My thanks to the following for
their help in defraying October's bills:
Edna &
Paul D., Decatur, IL
Nancy C.,
Niceville, FL
Anonymous
Joan P.,
Savona, BC
Andrew G.,
Huntsville, TX
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
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"A
lie can make it half way around the world before the truth has time
to put its boots on."
~ Mark Twain
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Point Of View
~Shared by Treva, NC
I've heard it said, "Don't go to bed
while hanging on to sorrow.
You may not have the chance to laugh
with those you love tomorrow.
You may not mean the words you speak
when anger takes its toll.
You may regret your actions
once you've lost your self control.
When you've lost your temper
and you've said some hurtful things,
think about the heartache
that your actions sometime bring.
You'll never get those moments back,
such precious time to waste,
and all because of things you said
in anger and in haste.
So if you're loving someone
and your pride has settled in,
you may not ever have the chance
to say to them again ...
"I love you and I miss you
and although we don't agree,
I'll try to see your point of view,
please do the same for me."
~ Author Unknown
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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5 Easy Tips for Quick Soup Recipes
~Shared by Jean,
Syracuse, NY
Use a Convenience
Base:
Homemade stocks takes hours upon hours to make. Store-bought broths and
stocks, as the soup base, add more flavor than just using water and are
more convenient than homemade stock. In a pinch, bouillon cubes and
simple canned soups work as respectable and convenient bases for a
quick soup recipe.
Go With Pre-Cut
Veggies: Save
yourself precious minutes by letting others do the prep work for you
and get frozen or canned vegetables. Pre-cut veggies are processed soon
after picking, meaning canned and frozen veggies are just as tasty as
fresh vegetables from the store.
Think
Small: For
a quick soup,
the smaller the pieces of food included the shorter the cooking time.
Use pre-cut vegetables or cut your vegetables small. Choose small pasta
over larger noodles. Cut up meat into one inch cubes, and cut up harder
vegetables like carrots and potatoes even smaller.
Keep It Simple:
Fewer
ingredients in the soup means there is less physical soup to cook.
Fewer ingredients also means less prep work, which further shortens the
time needed to make the quick soup recipe.
Quick Cooking
Methods: Who
says that soup has to be made in a big pot on the stove top? If any
ingredients need to be cooked beforehand, use the microwave to speed
things up. For a hot soup, try a pressure cooker. Another option is to
avoid the cooking process altogether and make a chilled soup.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Sensational
Salads"
In this month's theme
topic of "Sensational Salads"
we are looking for recipes for some sensational salads. I am
thinking of maybe some mixed green salads with dressings, vegetable and
potato salad
recipes, some daring oriental salads, and maybe some nice fruit salads
tossed in for good measure! I hope you will participate in
making this a great monthly
theme issue! Be sure to use the Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
"Sensational Salads".
We will collect them the remainder of this and next month and post them
on the
first Sunday of December. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Sensational
Salads".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Sensational
Salads" has a deadline of
November 30, 2010,
and will be posted on December 5, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Sensational
Salads". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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* He's the only man I ever knew who had rubber pockets so he could
steal soup. (Wilson Mizner)
* You ever wonder if illiterate people get the full effect of alphabet
soup? (John Mendoza)
* He found a great way to eat his wife's soup. He pretends it's mud.
(Milton Berle)
* I once cut my mouth on my wife's soup. (Milton Berle)
* She loves to make soup--especially cream of yesterday. (Milton Berle)
* I cast my bread upon the waters tonight. Of course my wife claimed it
was soup.
* Everything she cooks turns out tough. Can anyone lend me a soup
knife?
* A physicist, a chemist, and an economist are stranded on an island
with nothing to eat. A can of soup washes ashore. The physicist says,
"Let's smash the can open with a rock." The chemist says, "Let's build
a fire and heat the can first." The economist says, "Let's assume that
we have a can-opener."
* "Waiter, come here and taste this soup." "Where's the spoon?"
"Gotcha!"
* "Good manners: the noise you don't make when you're eating soup."
(Bennett Cerf)
* I don't want to panic, but my alphabet soup says, "Forget about
me...just try to save yourself." (Tom Wilson)
* He's so meticulous he eats his alphabet soup in alphabetical order.
(Mitch Murray, 60's songwriter turned speech writer)
Q: How can
you tell the
difference between a can of chicken soup and a can of tomato soup?
A: Read the
label.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
TURNIP GREEN SOUP
~Shared by Grady
R., Manchester, TN
2 14 oz cans seasoned turnip greens
12-16 oz of polish sausage (cut into pieces- size by choice)
1 can Rotel with green chilies (I used mild for my wife)
1 can of onion and garlic diced tomatoes
2 cans of great northern white beans
Combine and warm until sausage looks ready to eat.
FRENCH LENTIL RICE
SOUP
~Shared by Shirley,
WA
Tried: Once and worthy of a second try.
Serves 4
Special equipment: Crockpot
6 c. stock, beef, chicken or vegetable
1 c. lentils, picked over and rinsed
2 large carrots, peeled and finely diced
1 small onion, finely chopped
2 stalks of celery, finely diced
3 tbl. uncooked white rice
2 tbl. minced garlic
1 tsp. bouquet garni
1/2 tsp. salt
1/8 tsp. ground white or black pepper
1/4 c. heavy cream or sour cream, divided
1/4 c. chopped parsley
Stir together broth, lentils, carrots, onion, celery, rice, garlic,
bouquet garni, salt and pepper, in the slow cooker. Cover and
cook on low 8 hours or high for 4 to 5 hours. Remove 1 1/2 cups soup
and puree in processor or blender till almost smooth. Stir back
in soup pot. Divide among 4 soup bowls. Garnish with cream and
parsley.
Note: I added 1 lb. of ground beef to stock that I browned well before
adding.
Source: Costco's Magazine
QUICK TOMATO-SAUSAGE
SOUP
~Shared by Cherie
& Ryan S., WA
3 cups V8 juice (2 11.5-oz cans)
1 14 ¾-oz can cream corn
1 cup grated cheddar cheese
1 cup chopped, precooked Polish sausage
In medium size sauce pan add juice, cream corn, and sausage. Heat to
desired temperature. Mix in cheese and serve.
CANADIAN CHEESE SOUP
~Shared by
Patricia, Charlevoix, MI
1 large potato, diced
1 cup finely diced onion
1/4 cup diced carrots
1/4 cup celery
1/2 cup butter
2 cans (15 1/2 ounce) chicken broth
1/2 cup milk
10 ounces brick sharp cheddar cheese, grated
Salt and pepper taste
3 tablespoons flour
3 tablespoons cornstarch
1/2 cup cold water
2 tablespoons parsley, chopped fine
In covered saucepan simmer vegetables in 1 1/2 cups water until tender.
Add remaining ingredients except parsley and thickening.Mix flour and
cornstarch in 1/2 cup cold water. Add to soup mixture. Heat and serve,
garnished with parsley.
FRENCH ONION SOUP
~Shared by
Patricia, Charlevoix, MI
6 thinly sliced onions
2 tablespoons bacon grease
1/2 teaspoon Worcestershire sauce
1 drop Tabasco sauce
1/2 teaspoon Kitchen Bouquet
12 cups home-made beef stock or 20 bouillon cubes*
3 tablespoons grated Parmesan cheese
Toasted French bread
Salt and pepper to taste
Fry onion in bacon grease until golden brown. Pour beef stock in large
saucepan and add onions, Worcestershire, Tabasco and Kitchen Bouquet.
Cover and simmer one hour. Toast slices of French bread and top each
slice with grated cheese. Place under broiler until brown. Top each
bowl of soup with toast. Serves 8.
* If using bouillon cubes, dissolve in 14 cups of water.
TOMATO BOUILLON
~Shared by
Patricia, Charlevoix, MI
4 cups tomato juice
2 cans condensed beef broth
6 peppercorns
4 whole cloves
1 bay leaf
1/2 teaspoon salt
Pinch of basil
1 small onion, diced
A few celery tops
2 tablespoons chopped parsley
Combine all ingredients, simmer for 30 minutes. Strain, place in bowls
and garnish with lemon slices.
THAI SEAFOOD SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Try this healthy seafood soup bursting with omega-rich fish, scallops
and shrimp. Thai flavors of coconut milk, ginger citrus and lemon grass
compliment the fish beautifully.
Serves: 4
Preparation Time: 10 min
Cooking Time: 20 min
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, chopped
1 piece fresh ginger, about 3/4-inch cube, chopped
2 stalks lemon grass, if available, minced
1 jalapeño or Serrano chili pepper, chopped
1 cup dry white wine
2 1/2 cups fish stock or clam juice
2 1/2 teaspoons fish sauce (nam pla)
1/2 pound firm-fleshed white fish, such as halibut
1/2 pound each: large peeled shrimp, sea scallops
1/3 cup unsweetened coconut milk
1 large tomato, diced
1/2 cup mixed chopped fresh herbs, such as mint, cilantro and basil
4 lime wedges
Instructions
1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion,
garlic, ginger, lemon grass and chili; cook, stirring often, until
onion
begins to soften, 4 minutes.
2. Add wine; heat to a boil. Add stock or juice and fish sauce. Heat to
a boil; reduce heat and simmer 5 minutes.
3. Add fish, shrimp and scallops; cook gently, just until fish is
cooked through, 3 to 4 minutes.
4. Just before it is done, stir in coconut milk and tomato. Remove from
heat and serve with a sprinkling of herbs and lime wedges.
BUTTERNUT SQUASH AND
SWEET POTATO SOUP
WITH GINGER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Butternut squash and sweet potato create a creamy soup without the
high-fat addition of cream. Ginger adds a tasty bit of punch.
Serves: 6
Cooking Time: 45 min
Ingredients
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon grated or finely chopped fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium Yukon gold or russet potato, peeled and diced
6 cups chicken stock, vegetable stock, or water salt to taste
1 tablespoon dry or medium-dry sherry
6 tablespoons plain nonfat yogurt for garnish
Instructions
1. In a heavy-bottomed soup pot or Dutch oven, heat oil over medium-low
heat; add onion.
2. Cook, stirring, until tender, about 5 minutes. Add ginger and cook,
stirring, about 1 minute, until it begins to smell fragrant.
3. Add squash, sweet potatoes, potato, stock, and salt. Bring to a
boil, cover, and reduce heat. Simmer 30 minutes or until vegetables are
tender.
4. Puree soup, using a hand blender, regular blender, or food processor
5. Return to the pot, stir, and add sherry. Taste and adjust
seasonings. To serve, heat through and ladle into bowls; garnish with
yogurt.
SQUASH AND APPLE SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Want the perfect flavorful soup for Fall? Check out this healthy Squash
and Apple Soup. It's filled with a Fall inspired aroma and it's very
satisfying in both taste and consistency compared to other squash soup.
Serves: 10
Ingredients
1 tablespoon light olive oil or light safflower oil
1 1/2 cups thinly sliced leeks (white and light green parts) or
coarsely chopped onions
4 cups boiling water
3 pounds butternut squash, seeded and cut in 1 1/2 inch chunks
3 Fresh Granny Smith apples, peeled cored and quartered
1/3 cup uncooked old-fashioned oatmeal
2 tablespoons finely minced fresh ginger
1 1/2 tablespoons mild curry powder
1 teaspoon salt
Instructions
1. Heat the oil in the pressure cooker. Cook the leeks over medium-high
heat, stirring often, for 1 minute.
2. Add the water (make sure to stand back to avoid splattering oil),
squash, apples, oatmeal, ginger, curry powder and salt. Lock the lid in
place.
3. Over high heat, bring to high pressure. Lower the heat just enough
to maintain high pressure, and cook 5 minutes.
4. Allow the pressure to come down naturally or use a quick-release
method.
5. Remove the lid, tilting it away from you to allow any excess steam
to escape.
6. If the squash is not fork-tender, replace (but do not lock) the lid,
and cook a few more minutes in the residual heat.
7. Puree the soup in two or three batches in a blender (preferred) or
food processor, and return to the cooker to reheat before serving.
CROCKPOT
OLD-FASHIONED MUSHROOM SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 pound fresh mushrooms
6 tablespoons butter or margarine, divided
2 cups finely chopped carrots
2 cups finely chopped celery
1 cups finely chopped onion
1 clove garlic, finely minced
2 can (10 1/2 oz each) condensed beef broth 30 oz water
3 tablespoon tomato paste
4 sprigs parsley
Celery leaves
1 bay leaf
Salt and freshly milled black pepper to taste
3 tablespoons dry sherry
Sour cream
Method
Finely chop 1/2 pound mushrooms, and slice the other 1/2 pound. Set
aside.
In large saucepan melt 4 tablespoons butter. Stir in chopped mushrooms,
and saute 5 minutes. Put in cooker .
Stir in broth, water, tomato paste, salt and black pepper. Tie together
parsley, celery leaves and bay leaf with a string and add. Cover and
cook on low 8 to 10 hours (high: 4 to 6 hours).
Remove and discard parsley, celery leaves and bay leaf. Puree soup in
blender or food mill.
In medium skillet melt remaining butter. Stir in reserved sliced
mushrooms and saute for five minutes. Stir into soup along with
sherry. Reheat. Serve in individual soup bowls with a generous dollop
of sour cream.
Serves: 8 servings.
BEAN AND MACARONI
SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
This cholesterol-free dish is virtually fat-free, prepared with only 1
tablespoon of oil for 16 servings.
2 cans (16 oz.) Great Northern beans
1 T. olive oil
1/2 lb. mushrooms, sliced
1 C. onion, coarsely chopped
2 C. carrots, sliced
1 C. celery, coarsely chopped
1 clove garlic, minced
3 C. cut-up, peeled fresh tomatoes ...
or 1 1/2 lb. canned whole tomatoes, cut up
1 t. dried sage
1 t. dried thyme
1/2 t. dried oregano black pepper, to taste
1 bay leaf, crumbled
4 C. cooked elbow macaroni
Drain beans and reserve liquid. Rinse beans. Heat oil in a 6-quart
kettle. Add mushrooms, onion, carrots, celery, garlic. Saute 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper, bay leaf. Cover and cook
over medium heat 20 minutes.
Cook macaroni according to package directions using unsalted water.
Drain when cooked. Do not overcook.
Combine reserved bean liquid with water to make 4 cups. Add liquid,
beans and cooked macaroni to vegetable mixture.
Bring to a boil; cover and simmer until soup is thoroughly heated. Stir
occasionally.
OLD-FASHIONED POTATO
SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
This soup is closest to the soup I remember as child. I have seen many
renditions of it surface in several bistros. It is easy and the method
can be applied to broccoli or cauliflower.
Ingredients
1/4 cup margarine
1 large onion
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme
Directions In a large stock pot melt the butter add the onions and cook
over medium heat until the onions are translucent. While the onions are
cooking, place the diced potatoes, carrots, water and chicken soup base
in another stock pot and bring to a boil. Cook until tender, about 10
minutes. Do not over cook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. Gradually add the
milk and stir well. Cook over low heat stirring constantly until warmed
through. Add the potato and carrot mixture. Stir in the parsley and
thyme and heat through. Serve hot.
Nutritional Information
Amount Per Serving Calories: 337; Total Fat: 10.6g; Cholesterol:
11 mg
Sodium: 891 mg; Total Carbs: 51.6g; Dietary Fiber: 6g; Protein:
10.1g
CABBAGE SAUSAGE SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
(I made this with sweet Italian sausage, the other was a little salty.)
4 cups chicken broth
1 small cabbage, chopped (about 10 cups)
1 medium onion, chopped
1/2 pound smoked sausage, halved lengthwise and sliced
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 cup milk
In a Dutch oven, bring broth, cabbage and onion to a boil. reduce heat;
cover and simmer for 10-15 minutes or until cabbage is tender. Add
sausage; heat through.
CHILI VERDE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups cubed cooked pork (about 1 pound)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) chili with beans, undrained
1 can (14-1/2 ounces) stewed tomatoes
1-1/2 to 2 cups green salsa
1 large onion, chopped
2 cans (4 ounces each) chopped green chilies
2 garlic cloves, minced
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
In a large saucepan, combine all ingredients. Bring to a boil. Reduce
heat; simmer, uncovered, for 10 minutes. Makes 8 servings.
GARLIC POTATO SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
8 cups milk
2 teaspoons minced fresh parsley
1-1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Place potatoes, carrot and garlic in a Dutch oven and cover with water.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or
until tender. Drain. Place 3 cups potato mixture in a bowl and mash.
Set aside mashed potatoes and remaining potato mixture.
In a skillet, cook sausage and onion over medium heat until meat is no
longer pink; drain and set aside. In a soup kettle, melt butter. Stir
in flour until smooth; gradually add the milk. Bring to a boil; cook
and stir for 2 minutes or until soup is thickened.
Add the parsley, salt, bouillon, seasoned salt and pepper; mix well.
add the mashed potato mixture; cook and stir until heated through. Add
the reserved potato and sausage mixtures. Heat through. Makes 12
servings (about 3 quarts).
REUBEN CHOWDER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 tablespoon butter
3 slices rye bread
1 can (11 ounces) condensed nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups milk
1 can (14 ounces) sauerkraut, rinsed and drained
12 ounces deli corned beef, diced
1 cup (4 ounces) shredded part-skim mozzarella cheese
Butter bread on both sides; cube. Place on an un greased baking sheet.
Bake at 375° for 6-8 minutes or until browned.
Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and
corned beef; cook and stir over medium heat for 8-10 minutes or until
heated through. Add cheese; stir until melted. Top with croutons. Makes
8 servings (2 quarts).
BACON AND POTATO SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
So I made Potato Soup this week, and it turned out really awesome. I
totally improvised and used basically just what we had around. The base
is mostly mashed potatoes + water + dairy (of some sort). Add your
accouterments as desired.
Ingredients
6 slices bacon, baked or fried and crumbled
2 medium onions, chopped
2 carrots, chopped (if desired)
2 stalks celery, chopped (if desired)
1 cup corn (if desired)
3 pound (about 5 large) potatoes
3 1/2 teaspoon salt
1 cup sour cream + 2 cup whole milk (I didn't have sour cream on-had so
ended up using 2 cups heavy cream and some extra milk to thin it out)
1/4 pound (1 stick) butter
1 tbsp black pepper
1 tbsp smoked paprika
4 scallions, thinly sliced (if you have them)
3/4 cups shredded sharp Cheddar cheese (for garnish)
Directions
I started with a basic recipe for potato soup and then improvised and
changed it to what I wanted - you can change it up however you want.
Start by browning your onions, in the bottom of a large pot. Then add
the celery and carrots and heat through. I peeled and cut half of the
potatoes into thirds, and chopped up the second half into smaller
pieces, leaving the skins on. Place all the potatoes in a large pot
with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce
heat to a simmer and cook until the smaller potatoes are cooked but not
too soft. I then separated the smaller potato chunks out to go into the
pot (if you can think of a better way of doing this, let me know!). I
cooked the remaining potatoes until they were very soft -- about 45
minutes. Drain the potatoes, discarding all but a tablespoon or two of
the water, and return them to the pot. Mash them with a potato masher
until smooth. Add the sour cream and butter and stir until melted. Add
the mashed potatoes to the large pot with the milk, pepper, bacon,
corn, and remaining salt and smoked paprika and bring the soup back to
a simmer. Divide among 8 bowls and serve the soup hot, garnished with
scallions, cheese, and bacon.
Makes 4 Servings
POTATO SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
SERVES 6 – 8
This is a flavorful and creamy soup with just the right amount of
cheese.
4 russet potatoes, peeled and diced
1 carrot, peeled and sliced
1 yellow onion, peeled and chopped
6 cups Chicken Stock
8 tbsp. butter
1/4 cup flour
2 cups hot milk
2 cups grated sharp cheddar cheese
Salt and freshly ground black pepper
1. Combine potatoes, carrots, onions, and chicken stock in a large
heavy pot. Bring to a boil over medium heat. Reduce heat to low, and
simmer until vegetables are soft, about 45 minutes.
2. Melt butter in a large, heavy saucepan over medium heat. Add flour,
and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot
milk, 1/2 cup at a time, and cook until smooth and slightly thickened,
about 3 minutes. Add cheese. Stir milk mixture into soup. Season to
taste with salt and pepper.
CREAMY ACORN SQUASH
SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
This creamy squash soup recipe at the beginning of an autumn meal.
Substitute low fat milk in place of cream and this low calorie version
still tastes great! The acorn squash shells can be used for serving the
soup for a fantastic presentation.
Cooking Time: 45 min
Ingredients
4 acorn squash
3 carrots; sliced
1 onion; sliced
1/3 cup water
2 tablespoons butter or margarine
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
28 ounces chicken or vegetable broth
1/2 cup sherry
1/2 teaspoon nutmeg, ground
1/8 teaspoon paprika
1 pinch allspice, ground
1 pinch red pepper
1 cup milk, 2 percent or skim
1 1/2 tablespoons sherry, optional
kale leaves
paprika
Instructions
1. Preheat oven to 350 degrees F. Cut squash in half lengthwise, and
remove seeds.
2. Place squash, cut side down, in a broiler pan. Add hot water to pan
to a depth of one inch. Bake at 350 degrees for 30 minutes.
3. Spoon pulp from squash to create a serving bowl, reserving pulp.
4. Place carrots and onion in a saucepan; cover with water.
5. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until
vegetables are tender. Drain.
6. Combine vegetables with reserved pulp and 1/3 cup water in container
of an electric blender or food processor. Process 30 seconds or until
mixture is smooth. Set aside.
7. Melt butter in a large Dutch oven over low heat; add flour, salt,
and pepper, stirring until smooth. Cook 1 minute, stirring constantly.
8. Gradually add pureed vegetable mixture, chicken broth, and next five
ingredients; bring to a boil.
9. Cover, reduce heat, and simmer one hour, stirring occasionally.
10. Stir in milk and, if desired, 1-1/2 Tbsp sherry. Cook until heated.
11. If desired, serve in squash shells on a bed of kale. Sprinkle
paprika.
SIMPLE ASPARAGUS SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
If you love asparagus, try this Simple Asparagus soup for an easy
starter. It is packed with nutrients and only requires a few
ingredients.
Serves: 6
Preparation Time: 10 min
Cooking Time: 20 min
Ingredients
1 pound fresh asparagus
2 1/2 cups skim milk
1 1/2 teaspoons onion powder
1/2 teaspoon salt
1 teaspoon dry mustard
fresh-ground black pepper to taste
fresh parsley sprigs or chives
Instructions
1. Wash and trim asparagus spears, and steam until just tender. Chop
the asparagus into 1-inch pieces, and place in a blender or food
processor.
2. Add the milk, onion powder, salt, and mustard, and blend at high
speed until smooth.
3. Pour into a pot, and heat over medium heat. Do not boil.
4. Pour into serving bowls, grind some black pepper on top, and garnish
with parsley.
FRESH HOMEMADE
TOMATO SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
his recipe shows you how to create a huge batch of fresh tomato soup
for enjoying now and freezing or canning for later. You can adjust the
ingredients for smaller batches.
Ingredients
7 quarts ripe tomatoes, chopped
7 stalks celery, chopped
7 sprigs parsley, chopped
green peppers, to taste
5 medium onions, chopped
7 whole cloves
7 bay leaves
1 1/2 cups flour
1 1/2 cups sugar
4 tablespoons salt
2 teaspoons paprika
3/4 cup butter
Instructions
1. Combine first seven ingredients in saucepan, cook until tender.
2. Press through sieve. Bring to a boil.
3. Combine remaining ingredients with 1 cup hot water, blend into a
smooth paste.
4. Add to tomato mixture, stir until well thickened. Pour into hot
sterilized jars, seal.
TURKEY VEGETABLE AND
RICE SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Whip together a healthy soup with diced turkey (leftover roast turkey
works wonderfully), vegetables and rice in under a half hour. This
makes for a healthy meal anytime.
Cooking Time: 30 min
Ingredients
14 1/2 ounces stewed tomatoes
4 1/2 ounces canned mushrooms, sliced and drained
14 1/2 ounces chicken broth
1 pound cooked turkey, diced
1/4 cup red wine
1 cup frozen mixed vegetables
1 small onion, chopped
2 cloves garlic, minced
8 ounces tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
1/3 cup instant rice
Instructions
1. Mix all ingredients except rice together and bring to a boil.
2. Reduce heat to low and add rice. Simmer for 15 minutes
CREAMED CORN AND
ZUCCHINI CHOWDER
~Shared by Jean,
Syracuse, NY
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Made with skim milk and fresh zucchini, this corn chowder is a healthy
choice for a light lunch or first course. Garnish with fresh parsley
and/or baked tortilla strips.
Serves: 6
Ingredients
1 tablespoon margarine
4 shallots, chopped
2 tablespoons plain flour
3 cups milk
3 small zucchini, grated
310 grams can creamed corn
10 grams stock
salt
Instructions
1. Place margarine and shallots in a saucepan and saute for 1 minute.
2. Stir through the flour, then cook for further minute.
3. Remove from heat and gradually add milk, then remaining ingredients.
4. Stir over medium heat until the mixture boils and thickens.
SUMMER SQUASH AND
BEAN SOUP
~Shared by Jean,
Syracuse, NY
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Take advantage of summer squash with a flavorful soup, complete with
protein-rich kidney and garbanzo beans. This is a healthy yet filling
soup to enjoy anytime.
Serves: 6
Preparation Time: 10 min
Cooking Time: 25 min
Ingredients
1 medium yellow summer squash
1 medium zucchini
2 cups Hubbard or acorn squash (about 10 ozs.), peeled and cubed
1 tablespoon jalapeño chili, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (about 1/2 c.)
2 cloves garlic, finely chopped
14 1/2 ounces can clear vegetable broth (or homemade)
2 cups water
2 cans (15 to 16 ozs. each) kidney beans, drained
1 can (15 to 16 ozs. each) garbanzo beans, drained
1 can or bottle (12 ozs.) beer or 1 can vegetable broth
1/3 cup shredded reduced fat cheddar cheese
chopped fresh cilantro
Instructions
1. Cut yellow squash and zucchini lengthwise into fourths; cut
crosswise into 1/4-inch slices.
2. Heat squash, zucchini and remaining ingredients except cheese and
cilantro to boiling in Dutch oven; reduce heat.
3. Cover and simmer about 10 minutes or until vegetables are tender.
Sprinkle with cheese and cilantro.
GRILLED CHICKEN
TORTILLA SOUP WITH
TEQUILA CREMA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: 4 to 6 servings
Cook Time: 45 min
Prep 20 min
Inactive Prep 8 hr 0 min
Total: 9 hr 5 min
Ingredients
For marinade:
2 tablespoons olive oil
2 ounces silver tequila
2 limes, juiced
1 chipotle pepper in adobo sauce
1 tablespoon ground cumin
1 tablespoon chili powder
4 cloves garlic
1 teaspoon Mexican oregano
1 teaspoon salt
1 teaspoon freshly cracked black pepper
4 chicken thighs, bone-in, skin removed
For soup base:
1 jalapeño, roasted and minced
2 tablespoons vegetable oil
1 yellow onion, diced
4 cloves garlic, minced
1 teaspoon chili powder, plus some for dust tortilla strips
1 teaspoon ground cumin
Salt and freshly ground black pepper
8 cups chicken stock, make sure this is stock, not broth (recommended:
Kitchen Essentials)
1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir
Glen)
1 lime, zested and juiced
1 corn tortilla, cut into strips
For serving:
2 1/2 cups vegetable oil, for frying
8 corn tortillas, cut into strips
1 teaspoon salt, plus more for seasoning
Pinch chili powder
3/4 cup sour cream
2 tablespoons tequila
1 teaspoon freshly cracked black pepper
1 Hass avocado, halved, pitted and flesh diced
1/2 bunch cilantro, leaves roughly chopped
Lime wedges, for garnish
Directions
Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin,
chili powder, garlic, oregano, salt, and pepper in a small food
processor or blender and blend until smooth. Put the marinade in a
plastic bag along with the chicken. Seal the bag and refrigerate for 6
to 8 hours.
Preheat a grill or grill pan to medium-high heat. Add the jalapeño and
grill until the skin is well charred. Remove the jalapeño to a small
bowl and cover with plastic wrap to sweat the skin. When cool enough to
handle, remove the stem, skin, and seeds, then finely mince.
Heat a large, heavy bottom pot over medium-high heat and add 2
tablespoons of vegetable oil. Once hot, add the onion and saute until
starting to caramelize, about 5 to 7 minutes. Add the garlic, minced
jalapeño, chili powder, cumin, salt and pepper, to taste. Cook about 3
or 4 minutes, being careful not to burn the mixture. De glaze the pan
with some of the chicken stock, scraping up any brown bits from the
bottom of the pan.
Add the remaining chicken stock, the crushed tomatoes and the lime
juice. Add the tortilla strips and bring the mixture to a boil, then
lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust
seasoning.
While soup base is simmering, heat a grill or grill pan to medium-high
heat. Remove the chicken from the marinade and put on grill. Grill,
turning until cooked through, about 14 to 18 minutes. Remove from the
grill, to a large plate and when cool enough to handle, remove the skin
and bones and shred. Keep warm.
For serving:
Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add
the tortilla strips and fry until they are golden brown. Remove to a
paper towel lined plate and season with 1 teaspoon of salt and a pinch
of chili powder.
Combine the sour cream, 2 tablespoons tequila, and the remaining lime
zest in a small bowl and season with salt and 1 teaspoon black pepper.
To serve, put some of the shredded chicken in the bottom of each bowl
and pour in the hot soup base. Top with diced avocado, fried tortilla
strips, the tequila crema, and cilantro. Garnish with lime wedges and
serve.
SILKY CAULIFLOWER
SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Recipe from David Lieberman
1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
Remove the leaves and thick core from the cauliflower, coarsely chop,
and reserve.
Heat the olive oil in a large saucepan or soup pot over medium heat and
add the onion and garlic. Cook until softened, but not browned, about 5
minutes.
Add the cauliflower and stock and bring to a boil. Reduce the heat to a
simmer, cover, and cook until the cauliflower is very soft and falling
apart, about 15 minutes.
Remove from heat and, using a hand held immersion blender, puree the
soup, or puree in small batches in a blender and return it to the pot.
Add the Parmesan and stir until smooth.
Season, to taste, with salt and black pepper. Keep warm until ready to
serve.
DOUBLE CHEESE FRENCH
ONION SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
4 large onions,thinly sliced and separated into rings
1/2 cup melted butter or margarine
1 TBSP all-purpose flour
1 (10 3/4)can chicken broth (undiluted)
1 McCormick au jus mix packet
2 cups water
1/4 cup dry white wine
1/8-1/4 tsp pepper
8 (3/4" slices French bread-toasted
8 slices Mozzarella cheese
1/2 cup grated Parmesan cheese
Mix McCormick au jus packet in 2 cups of water and set aside. Saute
onion and butter in a Dutch oven until tender. Blend in flour stirring
until smooth. Gradually add chicken broth, au jus mixture and wine.
Bring to a boil; reduce heat and simmer for 30 minutes. Add pepper.
Place 8 ovenproof serving bowls on a baking sheet. Place 1 slice of
bread in each bowl. Ladle soup over bread. Top with 1 slice of cheese.
Sprinkle with Parmesan cheese. Broil 6" from heat until cheese melts.
Yields: 8 cups
GARLICKY TORTELLINI,
SPINACH AND
TOMATO SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 Tbs. unsalted butter
6-8 cloves garlic
1/2 cup chopped onion
4 cups chicken or vegetable broth
2 cups water
9 oz. fresh or frozen cheese tortellini
1 14.5 oz. can diced tomotoes, with the liquid
10 oz. fresh spinach, stemmed and coarsely chopped
8-10 fresh basil leaves, coarsely chopped
1 egg
1/2 cup grated parmesan cheese
salt and pepper to taste
In large saucepan, melt the butter over medium heat. Add the garlic and
onion and saute until fragrant, 2-3 minutes. Add the broth and water,
bring to a boil. Add the tortellini and cook halfway (about 5 min. if
using frozen, less for fresh pasta). Add the tomatoes and their liquid,
reduce the heat to a simmer and cook just until the pasta is tender,
about 4 minutes.
Stir in the spinach and basil and cook until wilted, about 1-2 minutes.
Meanwhile, whisk together the egg, parmesan, and salt and pepper.
Drizzle into the soup and cook, Stirring, about 3 minutes more. Remove
from heat and serve.
(Makes 6 servings. 7 grams protein, 6 grams fat, 15 grams carbohydrate
per serving)
HAMBURGER SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
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1 lb hamburger, browned and drained
1 can tomatoes, blended (I use the kind w/onions and bell's in it)
1 can kidney beans,drained
chopped onion, as much as you like
chopped garlic, as much as you like
1/2 can corn, or a small can of corn
1 tsp each salt, pepper, chili pepper, oregano
water
After browning the hamburger, you can either throw it and the rest of
the ingredients in the cp and cook on low for 4 or 5 hrs, or put it in
a big pot on the stove and simmer for an hour or so.
HAM AND CORN CHOWDER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
6-10 potatoes (depending on how much you want to make)
1 lb. shredded carrots (bought mine already shredded)
1 roll frozen creamed corn
1 lb. bag frozen white corn
1 lb. bag frozen yellow corn
1-2 pkg. ham (I used seasoning pieces in mine)
2 onions
2 stalks celery
1 bar cream cheese
2 cans cream of chicken soup (or your choice of any cream of soup)
garlic, salt, black pepper and parsley to taste
Boil potatoes and carrots together until tender. While potatoes are
boiling, saute' onions, celery and ham together in a tiny bit of oil
until meat is done and onions are tender. Add all corn to soup. Simmer
10 minutes. Add remaining ingredients and simmer until creamy.
I served this with shredded cheddar cheese on top.
HEARTLAND BEEF AND
VEGETABLE SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1.5 pounds ground beef
1 medium onion sliced
1/2 cup uncooked regular rice
1 teas. salt
1 tea sp. marjoram leaves
1/2 teas. garlic powder
6 cups beef broth
1 teas. Worcestershire sauce
16 oz. can stewed tomatoes
16 oz. package of Green Giant Broccoli/Cauliflower combo
In 5 qt Dutch oven , brown beef and onion over med high heat breaking
beef into small pieces. Drain well. Add all remaining ingredient
veggies. Bring to a boil. Reduce heat, cover and simmer 10
minutes,stirring occasionally. Add Frozen veggies, cook covered for 10
more minutes or until veggies tender crisp.
Makes 8 1 1/4 cup servings.
GARLICKY VEGETABLE
SOUP
~Shared by Jean,
Syracuse, NY
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1 (28 oz) can Veg-All Home style large cut vegetables
1 (28 oz) can Hunt's Choice Cut Tomatoes with Roasted Garlic
1 (14 to 16 oz) can EACH: whole kernel corn; lima beans;cut green
beans; whole new potatoes (cut in chunks); and pinto beans, INCLUDING
LIQUID
1 (14 oz)can new Swanson's seasoned Roasted Garlic Chicken Broth
Combine all ingredients in large (at least 4 qt) soup pot. Bring to
boil, reduce heat, cover and simmer about an hour. Makes 10 to 12
servings.
VARIATION: For Italian flavor, use the Hunt's Choice Cut Tomatoes with
Italian Style Herbs instead of the ones with garlic, and the Swanson's
seasoned Italian broth instead of the garlic.
MEXICAN TURKEY
TORTILLA SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Broth:
2 TBS olive oil
2 bunches scallions, trimmed and chopped
3 garlic cloves, minced
2 jalapeño peppers, seeded and chopped
1 TBS chili powder
1 tsp dried oregano
2 tsp ground cumin
2 6-inch corn tortillas
8 cups turkey or chicken stock
2 28 oz. can plum tomatoes, un drained
3 TBS fresh lime juice
Salt to taste
Toppings:
2 cups cooked turkey, cut into thin strips
1 small ripe avocado (optional)
1/2 cup fresh cilantro leaves
Baked tortilla chips
To make the broth, heat oil in a large soup pot over medium-high heat
and saute scallions, garlic and jalapeo peppers until soft, about 3
minutes. Add seasonings and cook 1 minute. Tear two corn tortillas into
small pieces and add to soup pot. Add the stock, tomatoes and lime
juice. Season to taste with salt. Simmer, uncovered, stirring
occasionally, for 30 minutes.
Strain broth through a sieve, pressing hard against the vegetables with
the back of a spoon to extract the juices and flavors. Heat broth, if
needed, before serving. Ladle broth into soup bowls and garnish with
turkey strips, avocado chunks and cilantro. Top with a small mound of
baked tortilla chips and serve at once (I bet some sour cream would go
nicely on it as well). Makes 8 servings.
MEATBALL PIZZA SOUP
~Shared by Jean,
Syracuse, NY
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1 small bag frozen meatballs
1 package pepperoni
1 package sweet Italian Sausage
frozen raviolis (SMALL!)
1 jar prepared spaghetti sauce
1 large can crushed tomatoes
1 onion, diced
1 bell pepper, diced
Italian seasonings to taste
Boil raviolis (as many or as few as you want), drain. Cook Italian
sausage with peppers and onions, drain. In a large stockpot, add
meatballs, crushed tomatoes, spaghetti sauce and Italian seasonings.
Simmer while raviolis and sausage are cooking. After draining both the
ravioli and sausage, add to stockpot. Simmer as long as you can stand
the smell! :o) If it's very thick, add water a cup at a time until it's
the consistency you'd like for your soup. Serve hot topped with
shredded cheese of choice and hot garlic bread for dipping.
MINNESOTA WILD RICE
SOUP
~Shared by Jean,
Syracuse, NY
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With JP
2 sticks (1/2 lb.) butter
1 white onion,diced small
2 stalks celery, diced small
3 small carrots, diced small
2 Tbs. sherry
2 cups flour
2 quarts. chicken stock
12 oz wild rice
2 cups heavy whipping cream
Salt & pepper to taste
In a heavy cooking pot, melt butter. Add onions, celery, and carrots
and saute until onions are translucent. Add sherry and stir. Add flour
and stir until flour is dissolved and beginning to cook. Add 1
quart ofthe chicken stock. Stir until thick. Slowly add the
remaining 1 qt stock. Stir. Add the wild rice and simmer for 45
minutes. Season with salt and pepper. Slowly add the whipping cream,
stir and cook until heated through. Serve. Makes 11 servings
CHEESEBURGER SOUP
~Shared by Jean,
Syracuse, NY
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2 Carrots
1 Onion
2 Stalks Celery
8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream
1/2 lb Velveeta Cheese
Salt and Pepper to taste
Brown the meat and drain. Set Aside. Chop the potatoes up into small
chunks and set aside. Grate the carrots and chop the celery and the
onion. Melt 1/4 c of the butter in a large 5 qt pot and saut the onions
and the celery until clear. Add cooked hamburger meat, and potatoes
along with the chicken broth. Simmer until the potatoes are tender.
While this is cooking, take the remaining butter and add the flour over
low heat. Stir until thick then set aside. Once the potatoes are done
to your liking add the flour mixture to thicken the soup. Stir well,
then add the cheese cut into blocks along with the milk. Stir
occasionally until the cheese is melted. Right before serving take the
soup off of the heat and add the sour cream. Stir until incorporated
and then serve. Goes great along with some French Bread!
You will find as you cook this you will adjust the amounts of broth and
cheese for your own liking. You can also play with the amount of
potatoes and meat to make it a more filling soup.
AFRICAN SWEET POTATO
STEW
~Shared by Jean,
Syracuse, NY
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With JP
Yield: Makes 6 servings
Ingredients
1 tablespoon olive oil
1 large onion, chopped (about 2 cups)
2 cups chopped cabbage (to save time, use packaged slaw mix)
3 to 4 cloves garlic, minced
1 18-ounce can sweet potatoes, drained and chopped
1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained
1 1/2 cups tomato juice
3/4 cup apple juice
1 to 2 teaspoons grated fresh ginger root
1/4 to 1/2 teaspoon red pepper flakes
2 cups frozen cut green beans
1/3 cup natural peanut butter
Directions
1. Heal oil in a large skillet over medium-high heat.
2. Add onion; Cook, stirring, until tender, about 5 minutes.
3. Mix in cabbage and garlic; Cook, stirring, until cabbage is
tender-crisp, about 5 minutes.
4. Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger,
and red pepper flakes.
5. Reduce heat to medium-low; Cover.
6. Simmer until hot and bubbling, about 6 minutes.
7. Stir in green beans and simmer, uncovered, for 5 minutes.
8. Stir in peanut butter until well blended and hot, about 1 minute.
9. Serve stew with crusty bread and a salad, or spoon it over rice or
mashed potatoes.
Per Serving:
261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol;
425mg Sodium; 8g Fiber.
BROCCOLI SOUP
~Shared by Jean,
Syracuse, NY
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6 cups turkey broth (you could use chicken or even bouillon if you
wanted)
1 onion (diced)
6 carrots (sliced)
1 pkg. frozen broccoli and cauliflower (mine was a 2 lb. pkg.)
1 tsp. dill weed
1 tsp. Mrs. Dash
1 can cream of celery soup
1 cup sour cream
I boiled my carrots and onions in the broth. When the carrots were
tender, I added the broccoli and cauliflower and cooked that until they
were tender. Then added everything else and simmered 30 minutes or so.
I added a few instant mashed potato flakes to it to thicken it slightly
at the end. It was delish!
CREAMY CAULIFLOWER
SOUP (VEGAN)
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves: 4
28 oz vegetable broth
1 large head cauliflower - washed and sliced *see note
1 med potato - peeled and diced
1 med onion - diced
2 tsp vegetarian bouillon
1 cup plain soy milk
1/4 tsp nutmeg
salt and white pepper - to taste
Combine vegetables, broth and bouillon in a large pot. Bring to a boil
and then reduce to simmer. Cook until the vegetables are soft (20-30
minutes).
Puree (in blender, food processor, or with hand-held blender). (I
pureed about 2/3 of it totally, and the other 1/3 I just "pulsed" in
the blender so it was left a bit chunky.) Return to pan, add remaining
ingredients and heat to desired serving temperature.
Note: I didn't have quite a whole head of cauli on hand, so after
careful tasting and sniffing, decided that turnip would go fine with
cauliflower. I just diced up oh maybe 1/2 c of turnip to replace the
1/4 head of cauli that was missing. It gave the soup a little bite, but
was not so much that my root-vegetable-fearing boyfriend noticed
anything amiss! Good way to sneak 'em in there...
BEAN AND BARLEY SOUP
(KOSHER)
~Shared by Jean,
Syracuse, NY
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6 cups water
1 cup dried lima or navy beans
1 large onion, diced
2 stalks celery, diced
4 cloves garlic, crushed
1/4 cup corn or vegetable oil
3 quarts beef or chicken broth or water
1/2 cup pearl barley
2 carrots, peeled and diced
1 tablespoon kosher salt to taste changes of cold water
Saute the onion, celery and garlic in oil until vegetables start to
turn transparent (about 10 minutes). Transfer to crockpot, add broth or
water, barley, carrots and beans. Cover tightly and cook on low 18-24
hours. Season to taste. Makes 8 to 12 servings
CHICKEN CABBAGE
NOODLE SOUP
~Shared by Jean,
Syracuse, NY
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4 cups (2 - 16 oz cans) Campbell's Healthy Request Chicken Broth
1-1/2 cups diced cooked chicken breast
2 cups finely shredded cabbage
1 cup finely shredded carrots
1/2 cup diced onion
1/2 cup diced celery
1 scant cup uncooked medium-width noodles
1 Tablespoon reduced-sodium soy sauce
1/8 teaspoon pepper
1 teaspoon dried parsley flakes
In a large saucepan, combine chicken broth, diced chicken, cabbage,
carrots, onion and celery. Bring mixture to a boil. Reduce heat. Add
noodles, soy sauce, pepper and parsley. Continue to simmer, covered,
until vegetables and noodles are tender, about 20 minutes.
DUDE RANCH SOUP
~Shared by Jean,
Syracuse, NY
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With JP
2 pounds round steak, cut into bite-sized pieces
1 15.5-ounce can kidney beans, drained
1 4-ounce can chopped green chilies
3 celery stalks, finely chopped
1 14.5-ounce can beef broth
1 tbs. tomato paste
1 tsp. chili powder
1 tsp. adobo seasoning
1 cube beef bouillon
1 tsp. black pepper
1 tsp. cumin
1 tsp. minced garlic
3 tbs. dried minced onions
1 c. reduced-fat shredded cheddar cheese
Add all ingredients except the cheese to the slow cooker crock and mix
well. Cover and cook on low for 7 1/2 hours. Stir in cheddar cheese and
cook 1/2 hour more.
REVITHOSOUPA -
CHICKPEA SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
In Greek: (pronounced reh-vee-THOH-soo-pah). A Greek standard, what
this soup lacks in appearance it makes up for in taste. As always with
Greek soups, the olive oil gets added at the very end. It's a great
choice for vegetarians and vegans as well.
Cook Time: 2 hours
Total Time: 2 hours
Ingredients:
1 cup of dried chickpeas
6-8 cups of water
1 teaspoon of baking powder
1/4 cup of olive oil
1 medium onion, thinly sliced
leaves from one bunch of celery
1 small carrot, cut in slices (optional)
1 teaspoon of salt
1 tablespoon of flour
2-3 large lemons
Preparation:
Prepare the Chickpeas
The night before, soak the chickpeas in a bowl with plenty of water
(they will double in size). The next day, drain and rinse well, and
place in another bowl of water with the baking soda for 30 minutes. Rub
them with your hands to remove any skins, drain, and rinse very well.
Cook the Soup
Place the chickpeas and water in a pot and bring to a boil. As the
water boils, skim off the foam that forms on the top. Reduce heat, add
the onions and carrots, cover partially, and let simmer until the
chickpeas are soft - about 2 hours. If needed, add more water (boiling)
during cooking.
Add salt and olive oil, cook a few minutes longer. In a cup, mix the
flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons
of soup liquid and stir. Add to chickpeas, cook for 5 more minutes,
stirring frequently.
Serve with a squeeze of fresh lemon juice (or with lemon wedges on the
side).
Note About Chickpeas: Because not all chickpeas are created equal,
after the soak with baking soda, no skins may rub off. This is fine.
Serving Suggestions: Serve with crusty bread and a side of feta cheese.
Leftovers Tip:
If there are leftovers and you want a change, try using these cooked
chickpeas to make Hummus with Tahini, a great appetizer for another
meal!
ITALIAN MINESTRONE
SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
This soup to end all soups is a recipe that takes on a life of it's own.
One of Italy's signature dishes, it widely said that Italians eat more
minestrone than pasta.
There is no set recipe for this dish. I'll include my favorite, but the
wide range of variation for this soup is endless. Using any fresh
vegetable that's in season, makes this definitely one of the heartiest
of Italian soups. The thick rich density of flavors of this rustic
recipe combined with ditalini pasta will fill your stomach and your
soul.
This soup served with nice fresh foccacio bread topped with garlic and
fresh basil, this soup will surely become a family favorite.
INGREDIENTS
6 cups of homemade chicken or beef broth (you could use canned broth
for a quick fix)
3 carrots cubed
1 onion diced
8oz string beans
2 small zucchini halved and sliced thin
2 stalks of celery sliced
12oz. of cabbage chopped into pieces
3 or 4 cloves chopped garlic
2 cans of 15oz peeled and crushed tomatoes
fresh basil to taste
1 15oz can of cannellini beans
2 large potatoes chopped
2 Tbls chopped parsley
fresh ground black pepper to taste
salt to taste
1 pound ditalini pasta
parmesan cheese
2 Tbls olive oil
PREPARATION
In a large pot saute onions, garlic, carrots, string beans celery and
potatoes in olive oil for ten minutes.
Add cabbage and zucchini and saute for about five more minutes.
Add tomatoes, basil and parsley and beans and stir.
Add chicken or beef stock. I prefer the beef.
Add salt and pepper to taste.
Bring to a boil then simmer until vegetables are soft.
In a separate pot cook the ditalini for about 10 minutes.
Add some pasta to a soup bowl and ladle in some soup.
Sprinkle with parmesan cheese and your ready to serve.
SWEET POTATO AND
SAUSAGE SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
We ended up using spicy chorizo (yee-ouch!) but it played off the sweet
potatoes perfectly, saving me from death by cayenne.
Gourmet note: This hearty soup gets rich flavor from linguica, a
delicious pork sausage from Portugal seasoned with garlic, paprika, and
other spices.
Makes 8 servings
3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or
chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish
chorizo can be substituted)
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled,
quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut
crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add
sausage; cook until brown, stirring often, about 8 minutes. Transfer
sausage to paper towels to drain. (I poured off some of the oil in the
pot at this point, but the original recipe doesn't think this is
needed.) Add onions and garlic to pot and cook until translucent,
stirring often, about 5 minutes. Add all potatoes and cook until
beginning to soften, stirring often, about 12 minutes. Add broth; bring
to boil, scraping up browned bits. Reduce heat to medium-low, cover,
and simmer until potatoes are soft, stirring occasionally, about 20
minutes. Using potato masher, mash some of potatoes in pot. Add browned
sausage to soup. Stir in spinach and simmer just until wilted, about 5
minutes. Stir in remaining 1 tablespoon oil. Season with salt and
pepper. Divide among bowls and serve.
Other options to consider: Kielbasa (suggested by commenter Wendy)
instead of chorizo/linguica, adding a can or two of drained white beans
or using more spinach. I love spinach wilted in soups and could have
used even more.
CORN SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 can creamed corn (19 oz.)
3/4 to 1 cup prepared crab meat (fresh, frozen, or canned), drained
1 Tbs. lime juice
1/2 cup good-quality coconut milk
2 eggs, lightly beaten in a cup
2 or more Tbs. fish sauce (available in tall bottles at Asian food
stores)
Garnish: handful of fresh coriander
Preparation:
Heat chicken stock in a large soup pot over high heat.
While stock is heating up, add the kaffir lime leaves, shallot, garlic,
galangal or ginger, and chili or chili sauce. Bring to a boil, then
reduce heat to medium.
Add the creamed corn, crab meat, and lime juice, stirring to combine.
Allow soup to gently simmer for 5-6 minutes.
Add the coconut milk plus 2 Tbsp. fish sauce, stirring to combine.
Reduce heat to low and "pour" eggs into the soup, stirring in wide
circles to incorporate (this will create attractive shreds of egg
white). The heat of the soup will cook the egg almost instantly.
Now taste-test the soup, adding more fish sauce 1 Tbsp. at a time
instead of salt. Tip: the saltiness of your soup will depend on how
salty your stock was to start with. I usually end up adding 2 more
Tbsp. of fish sauce. You can also add more fresh-cut chili or chili
sauce if you prefer it spicier, or more coconut milk if it's too spicy
for your taste.
To serve, ladle soup into serving bowls and top with a sprinkling of
fresh coriander. ENJOY!
KOTOSOUPA AVGOLEMONO
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Kotosoupa Avgolemono: Chicken & Rice Soup with Egg and Lemon. (In
Greek: pronounced ko-TOH-soo-pah av-gho-LEH-mo-no)
This soup is a favorite with Greek families and frequently served as a
first course at the holiday table. There are several variations, and
the egg-lemon sauce (avgolemono) is so popular that there are some who
make a quick soup in the microwave using canned soup or broth, just to
have the opportunity to add the avgolemono sauce, which is the crowning
glory.
I like to serve this with a pepper grinder on the table for guests to
add to taste.
Ingredients:
1 chicken, 3-4 pounds, cut in pieces
12 cups of water
2 cups of round rice
sea salt
ground pepper
1/4 teaspoon of Greek oregano
3 tablespoons of olive oil
2 eggs
juice of 2 lemons
1 tablespoon of water
Preparation:
Clean chicken and remove skin and fat.
Place the chicken in a large stock pot and add water. Bring to a full
boil. Skim off any foam that rises to the top. When the foam stops,
reduce heat, cover the soup and simmer until the chicken meat is
falling off the bone, (depending on weight, about 2 hours or more).
Remove the chicken from the pot and set aside. Strain the broth, return
to the pot, and bring to a boil. Add the rice, salt, pepper, oregano,
and olive oil. Reduce heat, and simmer until the rice is done,
approximately 20 minutes. Remove from the heat.
While the rice is cooking, bone the chicken and cut the meat into
pieces.
In a mixing bowl, beat or whisk the egg whites until foamy. (If using
an electric mixer, use speed 3.) Beat in egg yolks, water, and lemon
juice. Fill a measuring cup or coffee cup with hot soup broth and add
slowly, beating (or whisking) continuously. If the hot liquid is added
too quickly, the mixture will curdle. When the mix is fully blended,
stir the soup and pour in the egg-lemon mixture slowly. Shake the pot
gently to distribute. Do not stir.
Add the chicken meat to the soup and serve.
Yield: serves 8-10
Shopping tip: Round rice is best for this dish and if not available in
your local market, can be found in Asian and other ethnic markets (may
be labeled "pearl" rice). First choice as a substitute would be Italian
risotto, and last choice would be regular short-grain rice. Long-grain
rice is not a good choice for this dish.
BUTTERNUT SQUASH,
CARROT AND CORIANDER
SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Not sure how to cook squash or what to do with it? No fear, get a
medley of delicious flavors with this Butternut Squash, Carrot and
Coriander Soup. It's a tasty soup sure to delight your whole family.
Serves: 4
Preparation Time: 10 min
Cooking Time: 50 min
Ingredients
2 pounds fresh butternut squash
3 tablespoons light olive oil
1 large onion, chopped
1 teaspoon paprika
1 1/2 teaspoons cumin
3/4 teaspoon turmeric
1 teaspoon ground coriander
salt and pepper
4 fresh carrots, coarsely chopped
1 teaspoon sugar subsitute
3 cups low-sodium chicken stock
3 cups water
1/2 cup low-fat plain yogurt
2 tablespoons chopped fresh cilantro or coriander leaves
Instructions
1. Preheat oven to 375 degrees F.
2. Bake the squash at 375 degrees F until tender; scoop out pulp.
3. Heat olive oil in a very large pot. Add onions and saute until soft.
4. Add paprika, cumin, turmeric, coriander, salt and pepper and saute
for 2 minutes.
5. Add squash, carrots, sugar substitute and saute for 10 minutes. Add
the stock and water.
6. Bring to a boil, reduce, and simmer uncovered 30 minutes until the
carrots are soft.
7. Puree in blender until the soup is smooth and light.
8. To serve, heat and garnish with cilantro and low-fat yogurt.
CHEESEBURGER SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 Carrots
1 Onion
2 Stalks Celery
8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 cup Flour
1/2 cup Butter
1/2 pound Hamburger meat
1/2 cup Milk
1/4 cup Sour Cream
1/2 lb Velveeta Cheese
Salt and Pepper to taste
Brown the meat and drain. Set Aside. Chop the potatoes up into small
chunks and set aside. Grate the carrots and chop the celery and the
onion. Melt 1/4 c of the butter in a large 5 qt pot and saute the
onions and the celery until clear. Add cooked hamburger meat, and
potatoes along with the chicken broth. Simmer until the potatoes are
tender. While this is cooking, take the remaining butter and add the
flour over low heat. Stir until thick then set aside. Once the potatoes
are done to your liking add the flour mixture to thicken the soup. Stir
well, then add the cheese cut into blocks along with the milk. Stir
occasionally until the cheese is melted. Right before serving take the
soup off of the heat and add the sour cream. Stir until incorporated
and then serve. Goes great along with some French Bread!
You will find as you cook this you will adjust the amounts of broth and
cheese for your own liking. You can also play with the amount of
potatoes and meat to make it a more filling soup.
CLAM 'N' CORN CHOWDER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 medium or one large onion, chopped
2 tbs butter or margarine
1 1/4 cups chicken broth
2 cups diced potatoes
1 bay leaf
1/4 tsp celery salt
2 can (approximately 7 oz) minced clams (I use baby clams)
1 can (16 oz) creamed corn
2 cups milk
salt and pepper to taste
In a pot large enough to hold 3 quarts, cook onions in butter until
soft (but not brown). Add broth, potatoes, seasonings, and clams. Cook
covered 15 minutes, or until potatoes are cooked. Add corn, milk and
heat. It can be made richer by using a mixture of cream and milk.
Serves aprox 8.
I usually serve it with fresh, homemade bread or buns, but I think it
would be nice with corn bread as well.
MARITIME MEDLEY
SEAFOOD SOUP
~Shared by Doe,
Oliver, B.C., Canada
2tbsp butter
2 onions chpd
2 celery
54 0ml tomatoes
370 ml drained roasted red peppers
1 c dry white wine
1 tbsp fresh thyme/1 tsp dried
1/2 tsp salt
1/4 tsp pepper
1 sw yellow pepper
1/4 tsp saffron threads
12 grn onions
12 oz lobster tails-375g (sub crab)
1 Lb halibut fillets
1 1/2lbs mussels
12 extra lg shrimp
12 lg scallops
12 baby yellow pattypan, 6-oz total
3 tbsp fresh chives
In Dutch oven, heat butter over med heat, fry chpd onions, celery,
garlic. Drain tomatoes, reserving juice, seed and chop tomatoes, add to
onion mix, cook. In blender, puree red peppers, wine, reserved juice.
Add to pan along with 3c water, thyme, salt and pepper. Bring to a
boil. Reduce heat to simmer. Crumble saffron into pan, cover and simmer
15 mins. Meanwhile, cut yellow peppers into 1" chunks, add to pan and
simmer 5 mins. Cut off dark parts of grn onions, reserve for another
use. Cut each lobster tail crosswise into thirds. Cut fish fillets into
12 pcs. Rinse mussels and pull off beards. Discard any that won't
close. Increase heat to med high. Add grn onions, lobster, fish,
scallops, shrimp, squash. Cover and cook, stirring once, til mussels
open. Divide among bowls, garnish with chives.
ROASTED CAULIFLOWER
SOUP
~Shared by Doe,
Oliver, B.C., Canada
1 lg cauliflower, 3 lbs cut into florets (10c)
1 lg onion
4 garlic halved
2 tbsp oil
2-14oz chicken stock
1 c water
1 bay leaf
1 tsp fresh thyme, chpd
1 c half & half
1 tsp salt
1/8 tsp blk pepper
Heat oven to 400. In lg roaster, toss cauliflower, onion, and garlic,
with oil. Roast for 30 mins. Stirring after 15 mins. In lg pot mix
roasted veggies, broth, water, bay leaves and thyme. Cover bring to
boil. reduce heat to simmer, covered 20 mins. Discard bay leaf. In
blender purée. Return to pot. Stir in half and half, salt and pepper.
Gently heat. My note- add cheese.
BUTTERNUT SQUASH
SOUP WITH WILD
MUSHROOM SAUTE
~Shared by Doe,
Oliver, B.C., Canada
2 strips bacon
1 onion,chpd
4 garlic, f.c.
1 yam, diced -3/4lb
6 c butternut,diced -2lbs
6 c homemade chicken stock or 1-10oz tin plus water
Salt, pepper
Wild Mushroom Sauté-
1 tbsp olive oil
4 garlic, f.c.
3/4 lb portobellos, sliced
1 tbsp fresh rosemary or 1/4tsp. dried
2 tbsp chpd parsley
1 tbsp chpd fresh thyme-1/4tsp dried
salt, pepper, chives
In Dutch oven cook bacon on low til crispy. Add onion & garlic,
cook gently til fragrant & wilted. Add yam, squash, stock, bring to
a boil. Reduce heat, simmer 30 mins til veggies are tender. Remove
bacon, discard. Puree soup. Return to heat. Add more stock or water if
soup’s too thick. Season with salt & pepper. Meanwhile make
mushroom sauté. Heat oil in teflon pan. Add garlic, cook gently til
fragrant. Add mshrms, cook a few ins til wilted. Add rosemary, thyme,
cook til liquid has evaporated. Add parsley, salt & pepper. Serve
in bowls, spoon some mshrms on each serving. Cut chives in long
lengths, scatter over soup. This soup is good on its own with or
without the mushroom sauté. The sauté is great served on toast or pita
crackers as an appy, or over grilled chicken or steak. Can also use reg
mshrms.
Calories-per serving- 157, 25g carbs, 5g fibre, 4g fat, 1 g sat.fat, 6g
protein. Excellent source- Vitamin A. Good source Vitamin C,
thiamine, B6, Iron
2mg cholesterol 334mg sodium 710mg potassium.
CURRIED SQUASH SOUP
~Shared by Doe,
Oliver, B.C., Canada
2 tsp oil
2 leeks, chpd
4 garlic, f.c.
1 tsp curry
1 lg carrot, diced
1 lg potato diced
4 c diced squash, 1 1/2lbs
4 c chicken broth
salt, pepper
2 tbsp toasted sliced almonds
Heat oil in Dutch oven. Add leeks & garlic. Cook over low til
tender. Add curry. Stir constantly, cook 30-60 sec. Add carrot, potato,
squash & stock. Bring to a boil. Reduce heat, cook gently 30 mins.
Til veggies are tender. Puree soup. Season with salt & pepper.
Serve sprinkled with sliced almonds.
Butternut was used in this recipe, but you can use zucchini or other
summer squash.
Per serving- 144 calories, 24g carbs, 4g fibre, 1g fat, 6g protein.
Excellent source Vitamin A.
Good- thiamine, niacin, B6, 1mg cholesterol, 41mg sodium, 676
potassium.
COLCANNON SOUP
~Shared by Doe,
Oliver, B.C., Canada
2 tbsp olive oil
2 leeks, chpd
4 c cabbage,chpd (1 lb)
3 lg potatoes, diced 1 1/2lb
4 c chicken stock or 1-10 oz can + water
1/2 c milk
6 grn onions
s&p
Heat oil in dutch oven. Add leeks, cook low til wilted. Add cabbage,
combine well. Cook a few mins. Add potatoes & stock. Bring to a
boil, reduce heat, simmer 20 mins til potatoes are very tender. With
masher, gently mash some potatoes so soup thickens. Stir in milk til
soup is consistency you like. Season. Add green onions.
CURRIED CHICKEN SOUP
~Shared by Doe,
Oliver, B.C., Canada
Makes 6 C
1 tbsp butter
1/2 c f.c. onion
1/2 c f.c. carrots
1/2 c f.c. celery
1/4 c flour
5 c chicken broth
1 c unsw applesauce
2 tsp sugar sub
1 tsp curry powder
10-z can cooked chicken breast drained
Melt butter in pan & sauté onions & carrots, & celery til
tender over med heat. Blend in flour & cook til bubbly. Transfer
veggie mix to Dutch oven & add broth, bring to a boil, lower heat
& cook 30 mins. Add rem ingred. Cook over low heat for an
additional 10 mins.
ZIPPY POTATO SOUP
~Shared by Doe,
Oliver, B.C., Canada
Makes 3 1/2 quarts
3/4lb sliced bacon diced
1 med onion, chpd
8-10 potatoes, chunks
1 med carrot, grated
5 c water
12 oz evap milk
2 tbsp butter
4 1/2 tsp parsley
2 tsp Worcestershire
1/2 tsp grd mustard
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp cayenne
In lg skillet cook bacon & onion, drain & set aside. In soup
kettle, cook potatoes & carrot in water 20 mins til tender, do not
drain. Stir in the rem ingred & bacon mix. Cook 10 mins til heated
through
BUTTERNUT SQUASH AND
APPLE BISQUE
~Shared by Doe,
Oliver, B.C., Canada
1 medium butternut squash, peeled and cut in chunks
2 Granny Smith (or other tart) apples, core removed, cut in chunks
1 red onion, chopped
4 tablespoons olive oil
2 tablespoons honey
1 tablespoon salt
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
1 1/2 cups apple cider Water or milk to thin
1. Preheat oven to 350 degrees.
2. Place the squash, apple and onion in a deep baking pan. Sprinkle
with salt, pepper and nutmeg. Drizzle with olive and honey. Toss to
coat. Cover with foil and bake for 1 hour.
2. Remove from the oven and let cool.
3. Puree everything with the cider.
4. Reheat, adding water or milk to reach desired consistency. Season to
taste. Garnish with toasted pumpkin seeds.
CURRIED BUTTERNUT
SQUASH SOUP
~Shared by Doe,
Oliver, B.C., Canada
Makes 4 servings.
8 cups cubed peeled butternut squash (about 2 pounds)
Cooking spray
1 tablespoon butter
2 cups chopped peeled Granny Smith apples (about 3/4 pound)
1 1/2 cups finely chopped onion
1/2 cup thinly sliced celery
1 bay leaf
2 teaspoons curry powder
1 garlic clove, minced
3 cans (14 1/2 ounces each) fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/2 cup (2 ounces) grated extra-sharp white cheddar cheese
To prepare oven, pan: Preheat oven to 400 degrees. Line rimmed baking
sheet with foil. Spray foil with cooking spray.
To bake squash: Arrange squash in single layer on sheet pan. Bake for
45 minutes or until tender.
To make soup: Melt butter in Dutch oven over medium-high heat. Add
apple, onion, celery and bay leaf. Saute for 10 minutes. Stir in curry
powder and garlic. Cook, stirring constantly, for 1 minute. Add squash,
broth and salt. Stir well. Reduce heat to medium-low. Simmer,
uncovered, for 30 minutes.
To serve soup: Discard bay leaf. Using potato masher, partially mash
mixture until thick and chunky. Using spoon, stir well. Ladle into
bowls. Top each serving with cheese.
PIZZA SOUP
~Shared by Doe,
Oliver, B.C., Canada
Makes about 8 cups
"While my husband and I were working in New Jersey, we often had lunch
at a local tavern. We were always very happy to find pizza soup on the
menu. The chef/owner very kindly shared the recipe, and ever since it
has been our Super Bowl Sunday supper."
1/2 pound mild Italian sausage
1/3 cup chopped onion
1/3 chopped green pepper
1 tablespoon oregano
1 clove garlic, minced
1 small jar pizza sauce
1 (14-ounce) can chopped tomatoes
1 quart water
2 tablespoons beef base
2 ounces chopped pepperoni
1 small can mushroom pieces
Italian bread
Mozzarella cheese slices
Cook sausage, onion, pepper, oregano and garlic in a large soup pot
until sausage is brown. Add sauce, tomatoes, water, beef base,
pepperoni and mushrooms, and simmer 1 hour.
Place a slice of bread in the bottom of an oven-proof bowl. Add soup.
Top with a slice of mozzarella cheese and broil until cheese is lightly
browned.
BLACK EYED PEA'S
BROCCOLI-CHEESE SOUP
~Shared by Doe,
Oliver, B.C., Canada
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender. Place half-and-half and 2 cups
water in top of double boiler. Add cheese, salt and pepper. Heat until
cheese is melted. Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over simmering water
until soup thickens.
CHICKEN MUSHROOM SOUP
~Shared by Doe,
Oliver, B.C., Canada
Ingredients:
500 gm boneless chicken
1 tsp chopped garlic
1/2 cup sweet corns
1/2 cup mushrooms (sliced)
1/2 tsp chinese salt
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
1 tbsp soya sauce
1 tbsp chili garlic sauce
1 tsp white vinegar
1 tbsp oil
1 tbsp corn starch
Heat oil and sauté garlic and mushrooms . bring water to boil and add
chicken , salt, Chinese salt, soya sauce, black pepper, chili garlic
and vinegar to make stock. Add sweet corns and mushrooms. At the end
add some corn flour to make it thicker.
SOUP A L'OIGNON
GRATINEE
~Shared by Doe,
Oliver, B.C., Canada
6 tablespoons unsalted butter
8 1/2 cups thinly sliced yellow onion (5 or 6 medium onions)
1/2 teaspoon salt Pinch sugar
4 garlic cloves, minced
1 1/2 cups dry white wine
2 tablespoons all-purpose flour
8 cups homemade or low-sodium canned stock (beef, chicken or
vegetable), chilled
Salt, pepper and cayenne
12 1/4-inch baguette slices, cut on the diagonal, toasted
3 cups grated Comte cheese
Heat the butter over medium heat in a Dutch oven or other large,
heavy-bottomed pot. Stir in the onions, salt and sugar. Cover the pot,
reduce heat to low and cook 10 minutes, until onions are soft. Uncover
and cook until onions are a dark caramel color, 40 to 45 minutes,
stirring occasionally. Stir in garlic and cook 2 minutes. Stir in wine
and cook until it evaporates, 15 to 20 minutes. Stir in flour and cook
2 minutes.
Take the pan off the heat and stir in the cold stock. Return the pan to
the heat and bring soup to a boil. Reduce to low and simmer, covered,
30 minutes. Taste and season as needed with salt, pepper and cayenne.
Ladle the soup into 6 oven-safe bowls. Top each with a toasted baguette
slice and 1/2 cup cheese. Place the bowls on a rimmed baking sheet,
place under the broiler and cook until the cheese is golden brown and
bubbly, about 10 minutes.
Yield: Serves 6.
Approximate nutritional analysis per serving: 640 calories (46 percent
from fat), 32.9 grams fat (18.5 grams saturated, 10.1 grams
monounsaturated), 89.9 milligrams cholesterol, 29.5 grams protein,
49.1 grams carbohydrates, 3.3 grams fiber, 862.3 milligrams sodium.
ONION SOUP GRATINEED
WITH CHEESE
~Shared by Doe,
Oliver, B.C., Canada
3 tablespoons butter
1 tablespoon oil
2 pounds sliced yellow (or brown) onions, sliced (about 8 cups)
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons all-purpose flour
2 quarts reduced-sodium beef broth
1/2 cup dry vermouth
3 tablespoons cognac (optional)
Salt and pepper to taste
1 baguette French bread
About 6 ounces shredded Gruyere or Swiss cheese
Place butter and oil in heavy-bottomed 4-quart saucepan or Dutch oven
on medium heat. Add onions and cover; reduce heat to medium-low and
cook about 15 minutes or until softened.
Uncover and raise heat to medium or medium-low. Stir in salt and sugar.
Cook 25 to 30 minutes, stirring frequently, until onions turn even,
deep golden brown.
Sprinkle with flour and stir 3 minutes. Remove from heat and carefully
add broth. Return to medium-high heat. Add vermouth and bring to
simmer. Reduce heat and simmer, partially covered, 30 minutes. Taste
and adjust seasoning if necessary. (If preparing ahead, let soup cool
20 minutes, then cover and refrigerate.) Just before serving, stir
cognac, if using, into hot soup.
Cut French bread into 3/8-inch-thick slices. Adjust oven rack to 8 to
10 inches below broiler; preheat broiler. Place bread on baking sheet
in single layer. Toast lightly, turning to toast both sides.
Ladle hot soup into 6 to 8 heat-proof soup bowls. Top with toasted
bread (cover surface almost entirely with bread, cutting slices to fit
if necessary). Sprinkle toast with shredded cheese. Place bowls on
rimmed baking sheet. Carefully place in oven under preheated broiler.
Broil until cheese melts and starts to brown in spots, about 2 to 3
minutes.
Yield: Serves 6.
Approximate nutritional analysis per serving: 214 calories (45 percent
of calories from fat), 10.6 grams fat, 4.2 grams protein, 22,2 grams
carbohydrates, 0.1 grams fiber, 30 milligrams cholesterol, 400
milligrams sodium.
RED ONION SOUP
~Shared by Doe,
Oliver, B.C., Canada
4 medium red onions, cut into large dice
2 carrots, peeled, cut into medium dice
3 garlic cloves, peeled, cut in half
1/2 baking potato, such as russet, peeled, cut into medium dice
2 to 3 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon herbes de Provence; see cook's notes
1/2 teaspoon salt, kosher preferred
1/8 teaspoon freshly ground black pepper
1 cup dry red wine
2 cups beef broth, reduced-sodium preferred
3 cups chicken broth, reduced-sodium preferred
3 cups water Slices of French baguette
4 ounces Asiago cheese, grated
Preheat oven to 350 degrees. Toss onions, carrots, garlic, potato,
vegetable oil, tomato paste, herbes de Provence, salt and pepper in
roasting pan. Cover pan with lid or aluminum foil and cook in oven
until onions are tender, about 1 hour.
Remove pan from oven and transfer contents to soup pot. Add red wine,
beef broth, chicken broth and 3 cups water. Bring to boil on high heat.
Reduce heat to low and simmer 45 minutes. Strain over clean pot and
reserve vegetables and broth separately.
Puree cooked vegetables in food processor fitted with metal blade until
smooth; they will reduce to about 2 cups puree. Add puree to broth and
whisk to combine. Bring to boil on high heat; immediately reduce heat
to low and simmer 5 minutes. Season with salt and pepper.
Toast bread slices under broiler on baking sheet. Ladle soup into warm
bowls. Place 1 to 2 pieces toasted bread on top of each bowl. Sprinkle
with cheese and serve immediately.
Cook's notes: Herbes de Provence is a mixture of dried herbs that grow
rampant in the south of France, such as thyme, rosemary, fennel,
savory, marjoram and lavender. It's sold at some supermarkets or stores
that specialize in imported foods. Or to make your own, combine 2
tablespoons dried thyme, 2 tablespoons dried oregano, 2 tablespoons
dried marjoram, 1 tablespoon dried tarragon, 1 tablespoon dried
rosemary, 1/2 teaspoon fennel seeds and a pink of lavender buds. Store
in airtight container.
Yield: Serves 6.
Approximate nutritional analysis per serving: 200 calories, 29 percent
of calories from fat), 6.4 grams fat, 8.2 grams protein, 23.5 grams
carbohydrates, 0.2 grams fiber, 25 milligrams cholesterol, 759
milligrams sodium.
BAKED FRENCH ONION
SOUP
~Shared by Doe,
Oliver, B.C., Canada
6 large white onions, thinly sliced
3 to 4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices Gruyere or Provolone cheese
Preheat oven to 325 degrees. Remove the crusts from slices of white
bread. Bake bread pieces 15 to 20 minutes or until lightly golden and
crisped. Set aside.
Saute sliced onions in olive oil over medium heat until onions become
translucent but not brown. Add minced garlic cloves to onions during
last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings. Minor's concentrated beef stock
works well for this recipe. If using, follow directions on label for
reconstituting. Otherwise use canned or homemade beef broth.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust
seasonings to taste adding salt and pepper as required. Remember that
Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup into ovenproof serving bowls, one for each serving.
Cover soup with a slice of bread. Top with Gruyere or Provolone and
sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven
minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.
Yield: Serves 8.
FRENCH ONION AND
BROCCOLI SOUP
~Shared by Doe,
Oliver, B.C., Canada
2 101/2-ounce cans condensed French onion soup
1 10-ounce package frozen chopped broccoli
4 3/4-inch) slices French bread
6 ounces Gruyere or Fontina cheese, shredded
1/4 cup chopped parsley
In a 4-quart saucepan, mix soup with water as label directs and add
frozen broccoli; over high heat, heat to boiling. Reduce heat to low;
simmer 8 to 10 minutes until broccoli is cooked.
Meanwhile, place French bread slices on cookie sheet. Place cookie
sheet under broiler and toast bread until golden on both sides.
Spoon onion soup mixture into 4 16-ounce oven-safe soup bowls or
crocks. Place 1 slice toasted French bread on soup in each bowl; top
with cheese. Place soup bowls on cookie sheets for easier handling.
Broil until cheese melts and top is golden brown. Sprinkle soup with
chopped parsley.
Yield: Serves 4.
TWO-CHEESE FRENCH
ONION SOUP
~Shared by Doe,
Oliver, B.C., Canada
1 1/2 pounds onions
1/4 cup butter
6 cups beef bouillon (6 cubes)
6 toasted slices French bread
Provolone cheese
Mozzarella cheese
Pepper
Peel onions and slice thinly. Brown lightly in butter. Add to beef
bouillon and simmer, covered about 30 to 35 minutes. Season with pepper
and salt (optional) to taste. Put soup into individual casseroles. Top
with toasted bread, adding cheeses on top. Return to oven or broiler so
to melt cheeses. Serve hot.
FRENCH ONION SOUP AU
GRATIN
~Shared by Doe,
Oliver, B.C., Canada
Slicing Mozzarella and Provolone cheese - 2 slices per serving
1 package shin meat or soup bone meat with bone
1 cup white wine
2 13 3/4-ounce cans College Inn beef broth
1/4 cup Worcestershire sauce
2 carrots
3 celery stalks
Salt and pepper to taste
2 soup cans water
French bread
1 medium onion
Braise meat both sides. Add broth, water, salt, pepper, carrots,
celery, wine, and Worcestershire sauce. Simmer 2 hours on low.
Strain broth. Sauté onions in separate pan. When the onions are clear,
place on the bottom of crock. Then place a piece of French bread on
top. Add broth, then place 2 slices of mozzarella and Provolone on top.
Broil 2 to 3 minutes until cheese melts and serve.
FRENCH ONION-TOMATO
SOUP
~Shared by Doe,
Oliver, B.C., Canada
1/3 cup butter
4 large yellow onions, thinly sliced
1 tablespoon flour
1 1/2 tsp. salt
1 1-pound, 12-ounce can tomatoes, undrained, or 4 cups Italian plum
tomatoes in chunks
6 slices toasted French bread, 1-inch thick
2 cups grated cheese (Gruyere, Swiss or Cheddar)
Sauté onion in Dutch oven with butter, stirring until golden, 15
minutes. Add flour and cook until it turns golden; add salt and 4 cups
water. Bring to a boil; reduce heat, and simmer, covered, 10 minutes.
Meanwhile, put tomatoes through blender to make a puree. Add to onion;
simmer, covered, 15 minutes.
Pour soup into individual heat proof bowls or into a large, shallow
one. Arrange toast on top; sprinkle with cheese. Run under broiler 3 to
5 minutes, or until cheese melts and brown slightly. (If your bowls are
not broiler safe, a hot oven will do the trick also.)
Yield: Serves 6.
BROCCOLI CHEESE SOUP
~Shared by Doe,
Oliver, B.C., Canada
3 cups low-sodium chicken broth
2 1/2 cups 2 percent milk
8 ounces light processed cheese, cubed (such as Velveeta made with 2
percent milk)
1/3 cup all-purpose flour
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 cups bite-size broccoli florets without stems
Combine chicken broth, milk, cheese cubes, flour, onion powder and
pepper in a stockpot on low to medium-low heat. Whisk to break up any
lumps of flour then turn heat up to medium-high. Whisking constantly,
bring soup to a boil, then reduce heat to low.
Add broccoli to the pot and simmer for about 15 minutes or until
broccoli is tender. Using an immersion blender, puree about one-third
of the soup to thicken it. Serve immediately.
Yield: Serves 6.
Approximate nutritional analysis per 1-cup serving: 183 calories, 13
grams carbohydrates, 691 milligrams sodium, 7 grams fat, 10 grams
protein grams, 16 milligrams cholesterol, 1.4 grams fiber.
ROASTED ONION SOUP
~Shared by Doe,
Oliver, B.C., Canada
INGREDIENTS:
1/4 cup fresh Parmesan cheese, grated
3 Vidalia onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 large garlic bulb, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (extra-virgin if able)
1/4 teaspoon salt
DIRECTIONS: Set oven rack at the lowest level; preheat to 450 degrees.
Combine onions, garlic and oil in a large shallow roasting pan. Roast
for 20 to 25 minutes, stirring every 5 minutes, or until the onions are
golden. Remove from oven and pour in one-fourth of the chicken stock.
Stir liquid in the pan, scraping the bottom to loosen and dissolve any
caramelized bits. (The liquid will become quite dark.) Transfer the
onion mixture to a soup pot and add brandy, thyme and the remaining
chicken stock. Bring to a boil; reduce heat to low and simmer, covered,
for 30 minutes. Season with salt and pepper and top with Parmesan
cheese.
Yield: 4 generous Servings
CREAMY POTATO SOUP
~Shared by Doe,
Oliver, B.C., Canada
A tasty potato soup that is thick with flavor from stewed potatoes and
onions. Topped with cheese, bacon, and chives; this soup is the perfect
lunch.
Ingredients
6 to 8 large baking potatoes, peeled and cubed
1 medium sweet onion, as in Vidalia or Texas Sweets, chopped
2 carrots, chopped coarsely
3 celery ribs, chopped
1 tsp chopped garlic (in the jar from produce section of grocery store)
olive oil
chicken broth or water
salt and pepper
Mortons Nature's seasoning
2 8 oz cream cheese, softened
grated cheddar cheese,
bacon bits
green onion tops or chives, chopped
Method In a large stock pot, cover bottom of pan with olive oil and
saute onion, garlic, carrots and celery for about 3 to 5 minutes or
until celery is beginning to become tender. Add cubed potatoes and toss
to coat. Cover entire veggie mix with chicken broth or water or a
mixture of both. Add salt and pepper to taste or Nature's Seasoning to
taste. Reduce heat and simmer until potatoes are fork tender. Remove
from heat and strain veggies from broth. Return liquid to pot and using
a whisk or hand mixer, whisk cream cheese into broth until smooth.
Divide veggies in half and return half of the veggies to the broth and
mix until smooth. The soup should be a thick chowder like consistency
now, very creamy. Return the remaining half of veggies to pot and
reheat to serve. Serve topped with grated cheddar cheese, bacon bits
and green onion tops or chives, if desired.
Notes: This is my favorite fall and winter soup. This sounds like it is
time consuming but it isn't. It keeps well in a crock pot for serving
over a period of time. I have used the 1/3 less fat cream cheese and
reduced sodium, fat free chicken broth to take it to a healthier level.
You can also leave out the carrots for a more "white" appearance. Enjoy
CHICKEN SOUP
~Shared by Mary H.,
Montreal, Canada
This recipe was invented by my husband, Farlan G.! This homemade
chicken soup is fairly flexible.
Ingredients:
1 chicken*
1/2 package of frozen spaghetti vegetables**
1/2 onion, cut into small pieces
2 tablespoons parsley water
1 cup of alphabet noodles***
Directions:
Put chicken in a large pot of water. Boil until done (about 45
minutes to one hour). Remove chicken from pot and cool. Add
the onion to the water in the pot. Remove meat from chicken and
add meat to water in pot. Bring to a boil. Add the frozen
vegetables, alphabet noodles and parsley. Cook for about half an
hour. Add water if it looks too thick.
Notes:
* Instead of a whole chicken, you could use chicken thighs, legs or
whatever you have.
** These are small chopped onions, carrots, peppers and celery.
They are the ideal size and mix for soup as well as spaghetti. We
buy the store brand.
*** I use a bit more than half of a small (375g) box of Cattelli
noodles. This is the equivalent of about 3/4 to 1 cup (I don't
usually measure). Any type of noodle can be used, but they
wouldn't be as educational.
ELIZABETH'S MOTHER'S
CHICKEN SOUP
~Shared by Mary H.,
Montreal, Canada
Broth:
2 quarts water
3 stalks celery, including leaves
1/4 bunch of parsley
1 small whole onion
1 pound of chicken
Soup:
1 cup celery, diced
1 cup carrots, chopped
1 cup potatoes with skins, chopped
1/4 cup celery leaves, chopped
2 cups rice, cooked
1/2 cup parsley, chopped
salt and pepper to taste
Broth:
To prepare the broth, bring 2 quarts of water to a boil. Wash
vegetables and chicken. Tie celery stalks and parsley with
kitchen twine and add to boiling water with chicken and onion.
Simmer for one hour. When the chicken is tender, strain the
vegetables and chicken. Reserve both the chicken and the
broth. Cool the broth in the refrigerator for 12 hours to congeal
the fat.
Soup:
Once the broth has chilled, remove the top layer of fat with a
spoon. Prepare the vegetables for the soup. Bone and skin
the chicken and cut it into 1-inch pieces. Bring the broth to a
boil. Add the celery, celery leaves and carrots; lower heat and
simmer broth for 5 minutes; add the potatoes and cook another 5
minutes. Add the chicken and rice. Cook together for 10
minutes. Season to taste. Just before serving, stir in chopped
parsley. Serves 8.
GOOD NEIGHBOR POTATO
SOUP
~Shared by Mary H.,
Montreal, Canada
2 cups celery, diced
1 1/2 cups raw potatoes, diced
1/4 cup onion, diced
2 cups chicken stock
1 1/2 tablespoons cornstarch
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 tablespoon butter
1 cup Cheddar cheese, grated
Simmer celery, potatoes and onion in stock, covered, for 15 minutes or
until tender. Mix the cornstarch and milk, add to the vegetable
mixture. Heat just to the boiling point and quickly remove from
heat; do not boil. Add seasonings. Top with cheese.
Serves 6 to 8.
GREEK LEMON SOUP
~Shared by Mary H.,
Montreal, Canada
3 cups chicken stock
1/2 cup rice or orzo, uncooked
2 eggs, beaten
3 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon pepper
1/2 teaspoon salt
Boil chicken stock. Stir in rice. Lower heat to simmer and
cook rice for 20 minutes. Beat eggs in mixing bowl or
blender. Add lemon juice and continue beating. Add the
stock, a little at a time, to keep the eggs from curdling; mix
well. Then pour back in soup pot on low heat until ready to
serve. Serve soup with salted crackers and cheese. Serves 4.
CHICKEN VELVET SOUP
~Shared by Mary H.,
Montreal, Canada
1 1/2 sticks butter
3/4 cup flour
1 cup milk
1 cup heavy cream
6 cups chicken broth
2 cups chicken, cooked and finely chopped
salt and white pepper to taste
fresh parsley, chopped
Make a roux with the butter and flour and cook for 2 minutes. In
a separate saucepan, heat milk, heavy cream and broth and add a little
at a time to roux until mixture thickens. Blend until
smooth. When soup starts to boil, add chicken and seasonings;
cook an additional 5 minutes. Garnish with chopped parsley.
Goes well with bread sticks and butter. Serves 8.
GRAM'S SOUP
~Shared by Mary H.,
Montreal, Canada
2 cans (10 1/2 ounces each) clear chicken broth
1/2 pound ground round, formed into patty
1/2 cup long grain rice, uncooked
1 medium carrot, sliced
3/4 cup elbow macaroni, uncooked
1/4 cup large noodles, uncooked
In a medium saucepan with cover, simmer chicken broth and ground meat
patty for 5 minutes. Add the rice and the sliced carrot.
Cover pan and simmer for 15 minutes. Add the elbow macaroni and
noodles. Cover pan, cook for 10 minutes more on low heat.
Serves 4 to 6.
CHEESY CORN CHOWDER
~Shared by Mary H.,
Montreal, Canada
1 can (16 ounces) whole kernel corn
2 medium potatoes, peeled and diced
3 cups chicken broth
1 cup celery, chopped
1/2 teaspoon tabasco sauce
salt to taste
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 1/4 cups Cheddar cheese, shredded
1 red pepper, diced
Combine corn, potatoes, broth, celery and tabasco sauce in a large
stock pot. Season to taste with salt and heat to boiling.
Cover and simmer 30 minutes or until potatoes are tender.
Melt butter in a heavy saucepan and stir in flour. Cook,
stirring, just long enough for flour to absorb butter but do not
brown. Add milk and cook, stirring, until the mixture comes ot a
boil and thickens. Add to corn mixture. Stir in cheese and
red pepper. Cook over low heat until the cheese melts and the
mixture is thoroughly heated. Serve garnished with cooked,
crumbled bacon or cooked, diced ham. Serves 8.
TAMALE SOUP
~Shared by Mary H.,
Montreal, Canada
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 green pepper, chopped
1 can (16 ounces) stewed tomatoes
2 cans (15 ounces each) pinto beans, undrained
1 can (16 ounces) creamed corn
1 can (10 3/4 ounces) beef bouillon
2 jars or cans (16 ounces each) tamales, cut to 1 inch
Heat olive oil in skillet. Add beef, onions and green pepper and
brown. Add remaining ingredients, except tamales, and simmer for
1 hour. Add tamales before serving. Tastes better the
second day, as time improves the flavor. Serves 6.
CHEDDAR CHEESE SOUP
~Shared by Mary H.,
Montreal, Canada
4 tablespoons butter, melted
1/2 cup carrots, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup celery, diced
1/3 cup flour
1 quart chicken broth
1 1/2 cups Cheddar cheese, grated
1 1/2 cups sharp Cheddar cheese, grated
4 cups whole milk
salt and white pepper to taste
In soup pot, melt butter. Add vegetables and simmer until tender
but not browned. Whisk in flour and cook, stirring, one
minute. Add broth and cook, stirring, until thickened. Turn
heat to low. Add cheeses and cook, stirring, until melted.
Stir in milk and bring to simmer. Season to taste. Serves 8.
POTATO, ONION AND
TOMATO SOUP
~Shared by Mary H.,
Montreal, Canada
2 pounds potatoes, peeled and cut into chunks
1 35-ounce can plum tomatoes, with their juice, coarsely chopped (about
4 cups)
1 quart water
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, preferably full-flavored
4 medium onions, thinly sliced (about 4 cups)
In a 4 - 6 quart saucepan (not aluminum), combine the potatoes,
tomatoes and water. Season with salt and pepper. Bring to a
boil, reduce heat, and simmer gently, partially covered, stirring
occasionally, for 1 1/2 hours, or until potatoes are very tender.
Meanwhile, in a 10-inch skillet, warm the olive oil over medium-high
heat and sauté the onions until well wilted, about 5 minutes.
Lower the heat and fry very slowly until the onions are very tender and
a rich golden color. This could take as long as an hour.
To finish the soup, break up the potatoes, mashing them slightly in the
pot with a wooden spoon or potato masher. Add the onions to the
potato-tomato mixture and simmer together for a few minutes, stirring
occasionally. Add hot water as necessary to thin out the soup
slightly. Serve very hot in flat bowls, drizzled lightly with
olive oil.
Advance preparation: Can be prepared several hours ahead and
reheated gently. May be refrigerated for up to a week.
SOUP OF THE DAY
~Shared by Mary H.,
Montreal, Canada
2 cups coarsely chopped leeks or onions
1 1/2 cups potatoes, cut in cubes
2 cups water
1/2 teaspoon salt
freshly ground white pepper to taste
1 tablespoon butter
In a 2-quart saucepan, combine the leeks, potato, water and salt.
Cover and bring to a boil. Let boil for 15 minutes, or until the
potatoes are very tender.
Using a food mill or an immersion blender, purée the soup. Return
to the saucepan.
Bring the puréed soup to a simmer and stir in the pepper and
butter. Simmer 1 minute. Serve very hot.
Variations: For carrot soup, add 2 or 3 medium carrots and 1/2
cup more liquid. Or use carrot juice instead of water. In
fact, you may substitute and kind of vegetable juice for water.
For cream of watercress soup, add a whole bunch of watercress, coarsely
chopped, with stems, for the last 2 minutes of cooking, plus 1/2 cup
more liquid. For cream of pea soup, add 1/2 package frozen petits
pois (small peas) for the last 5 minutes of cooking, plus a few
tablespoons additional liquid. For cream of other vegetables,
such as broccoli, spinach, zucchini, string beans, fennel, winter
squash, brussels sprouts, turnips, parsnips, or celery root, add 1 cup
of the chopped cooked vegetables and adjust liquid according to taste.
PEG'S VEGETABLE SOUP
~Shared by Mary H.,
Montreal, Canada
This is a great soup! Cut out or down, on salt, if you
wish. Lots of other vegetables taste great if added (cabbage,
tomatoes and garbanzo beans).
3 tablespooons oil
1/2 cup diced carrots
1/2 cup diced turnip
1 1/2 cups sliced celery
1 1/2 cups sliced potatoes
4 cups boiling water
1/2 cup frozen peas
1/2 cup chopped parsley
1 teaspoon salt
dash pepper
Cook carrots, turnip, celery and onion in oil until slightly
browned. Add potatoes and cook for 2 minutes longer. Add
water, cover and simmer for 30 minutes, adding more water if
needed. Add peas and cook for 15 minutes longer. Add
parsley. Taste and adjust seasoning if necessary. Makes 8
servings.
JUNE'S VEGETABLE
SOUP
~Shared by Mary H.,
Montreal, Canada
10 cups water
2 potatoes, cut in half-inch chunks
2 carrots, sliced
2 onions, sliced
2 zucchini, cut in 1/2-inch chunks
2 or 3 tomatoes, chopped
2 cloves garlic, crushed
1/2 teaspoon each: onion powder and cumin
1 cup string beans, cut in 1-inch pieces
1 teaspoon each: oregano and dill weed
1 teaspoon each: basil and thyme
1/4 cup soya sauce
1 tablespoon parsley flakes
Place water in a large pot; add vegetables. Bring to a
boil. Add all seasonings. Simmer over medium-low heat for
45 minutes. Serves 8 to 10.
JANE'S MIXED LENTIL
SOUP
~Shared by Mary H.,
Montreal, Canada
2 cups dried lentils (chick peas, kidney beans and split peas)
4 medium onions, peeled and diced
3 cloves garlic, peeled and minced
2 cups peeled and sliced carrots
1/4 cup olive oil
2 tablespoons tarragon vinegar
1/4 cup flour bouquet of herbs (pepper, basil, marjoram, thyme)
1 teaspoon salt (or more, to taste)
Place lentils in a sieve and rinse them in cold water. Place them
in a large soup pot, then cover with cold water. Bring to a
rolling boil, skimming as needed. Turn off heat and let stand for
at least one hour. Add garlic, carrots and bouquet of
seasoning. Add more water to cover well.
Bring mixture to a boil again, then reduce heat and simmer until
lentils are softened. DO NOT ADD SALT UNTIL LENTILS ARE
SOFTENED. When lentils are softened, add salt and simmer for 10
minutes.
Remove about 1 cup of soup mixture and place in blender. Add
flour, oil and vinegar. Blend well. Return blended mixture
to soup, then stir well. Simmer until mixture thickens.
Soup will be quite thick and can be served as a meal with bread or
rolls.
POTATO AND LEEK SOUP
~Shared by Mary H.,
Montreal, Canada
4 large leeks
4 to 5 potatoes
1 onion
2 to 3 bay leaves
parsley and thyme to taste
1 tablespoon butter or margarine
4 cups water
salt and pepper to taste
Rinse leeks thoroughly and cut into thin slices (except the very
greenest parts). Cut the onion into quarters, then slice
it. Peel potatoes, cut in half and slice.
Melt the butter or margarine in a saucepan; add onion and leeks.
Fry gently but do not brown. Add water, potatoes and herbs, plus
salt and pepper. Bring to a boil, then simmer on low-medium until
potatoes are done. Serve hot.
LENTIL SOUP
~Shared by Mary H.,
Montreal, Canada
2 cups uncooked lentils
10 cups water
2 carrots, sliced
1 celery stalk, chopped
2 onions, chopped
2 small potatoes, chopped
1/3 cup barley
2 tablespoons parsley flakes
2 bay leaves
2 teaspoons cumin
Combine all ingredients in a large pot and simmer until lentils are
soft (about 1 hour). Remove the bay leaves before serving.
Serves 8 to 10.
CORN CHOWDER
~Shared by Mary H.,
Montreal, Canada
4 cups potatoes, peeled and cubed
1 onion, chopped medium fine
1 19-ounce can creamed corn
1 tablespoon butter
4 cups milk (homogenized makes it creamier)
1 tablespoon flour
salt to taste
Cook potatoes and onion in enough water to cover. Set aside (do
not drain). Melt butter; add flour and salt. Add vegetables
and creamed corn. Heat well. Add milk, stirring until hot.
CHUNKY GAZPACHO
~Shared by Mary H.,
Montreal, Canada
3 large ripe tomatoes
1 cucumber
1 garlic clove, finely minced
1 small green pepper, diced
1 small onion, finely chopped
1 1/2 cups tomato juice
3 tablespoons olive oil or vegetable oil
2 tablespoons lemon juice
salt, pepper and
Tabasco sauce to taste
garlic croutons
Peel, seed and chop tomatoes and cucumber. Place in large bowl
with garlic, green pepper and onion. Combine tomato juice, oil
and lemon juice; pour over vegetables. Season to taste with salt,
pepper and Tobasco sauce. Chill. Garnish with garlic
croutons. Makes 6 servings.
CELERY GARLIC SOUP
~Shared by Mary H.,
Montreal, Canada
1 tablespoon butter or oil
1 bunch green onions, chopped
1 head garlic cloves, separated and peeled
1 bunch (or most of bunch) celery, sliced, with leaves removed
1 large or two small potatoes, peeled and diced
7 cups water
3 vegetable bouillon cubes or 3 teaspoons vegetable "powder"
2 sprigs fresh parsley
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
Heat butter in a large soup pot and sauté onion until tender, 2 or 3
minutes. Add garlic and celery; sauté for another 2 minutes. Add
potato, water, bouillon and parsley. Bring to simmer, then cover
and simmer for 30 minutes. Discard parsley. Remove soup
from heat. Add salt and pepper.
Purée in blender, in batches, or put through a food mill. Return
to pot and heat through. Add Parmesan cheese if desired.
Yield: six servings.
*Taste for salt after adding Parmesan cheese, rather than before.
It is a very tasty, creamy soup that does not contain milk.
CARROT SOUP WITH A
KICK!
~Shared by Mary H.,
Montreal, Canada
1 1/2 cups potato water (water in which potatoes have been cooked)
5 cups water (or omit water saved from cooking potatoes and use 6 1/2
cups water)
2 teaspoons Knorr vegetable broth powder
1/2 onion
4 large carrots, sliced
1 1/2 large, or 3 small, stalks celery, diced*
1 knob (1 inch) fresh ginger, peeled and cut in quarters (or 1/4
teaspoon dry ginger)
1 heaping teaspoon medium strong curry powder
3 whole cloves garlic, peeled
1/8 to 1/4 teaspoon pepper
Bring water and all ingredients to a boil. Lower to medium.
Cook, covered, for 25 - 35 minutes. Blend in small batches (i.e.
half-fill blender, blend on stir - with lid on - then purée and add
blended soup to a clean pot). When all has been blended, stir
well. Serve in large mugs or bowls. Spicy and
delicious! Makes four servings.
*Note: Three small parsnips may be substituted for the celery: this
works well, too!
AMERICAN LENTIL AND
APRICOT SOUP
~Shared by Mary H.,
Montreal, Canada
3 tablespoons olive oil
1 large onion
2 large cloves garlic, minced
3 cups dried apricots, chopped
1 1/2 cups dried, split red lentils
5 cups water or vegetable stock
3 plum tomatoes, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt and pepper to taste
2 tablespoons lemon juice
chopped parsley, for garnish
In large pot, heat the olive oil over medium heat. Add the onion,
garlic and dried apricots; sauté, stirring occasionally, until onion is
soft (about 12 minutes). Add the lentils and stock or
water. Bring to a boil, reduce heat and simmer, covered, until
the lentils are tender (about 30 minutes).
Stir in tomatoes, cumin, thyme, salt and pepper. Simmer, covered,
for another 10 minutes. Season the soup with lemon juice and
simmer for 2 or 3 minutes more. Garnish with parsley. Makes
6 to 8 cups.
PIRATE BEAN SOUP
~Shared by Mary H.,
Montreal, Canada
From Actor Frank Morgan, who played the Wizard in The Wizard of
Oz. Morgan developed the recipe for his brother's import
business. It soon became a favorite of his showbiz pals and their
children!
2 1/2 cups dried pea beans
1 onion, sliced
1 teaspoon bacon fat
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup catsup
1 tablespoon Angostura
Wash beans thoroughly, cover with cold water and soak overnight.
Add water to make about 4 cups and simmer for one hour. Sauté
onion in bacon fat until golden. Add onion, salt and pepper to
beans and continue simmering for another two hours. Just before
removing from heat, add catsup and Angostura, and stir well.
Makes 6 servings.
SPANISH BISQUE
~Shared by Mary H.,
Montreal, Canada
First served at the elegant Beverly Wilshire Hotel in Beverly Hills,
California. An exclusive recipe that was not available until
someone wrote the Avocado Advisory Board who then sent a home economist
from their test kitchen to taste, and duplicate, the special
soup. It was well worth the trip!
2 avocados
1 2/3 cups (13 3/4 ounce can) chicken broth
3 tablespoons lemon juice
3/4 teaspoon salt
dash cayenne
dash garlic powder
1 cup light cream garnishes (below)
Purée avocados with broth, lemon juice and seasonings. Blend in
cream; cover and chill. Serve with your choice of the garnishes
below. Makes 6 to 8 servings.
Garnishes: Crumbled crisp bacon, chopped toasted almonds, buttered
croutons, chili relish (mix 2 tablespoons minced onion with 2 canned
green chili peppers, chopped, and 3 canned pimientos, chopped), diced
ham, slivered prosciutto, finely chopped hard-cooked egg or chopped
anchovy fillets.
EASY FRENCH ONION
SOUP
~Shared by Mary H.,
Montreal, Canada
2 tablespoons butter or margarine
1 large onion, sliced
1/2 teaspoon sugar
1 10 1/2 ounce can beef bouillon
1 1/4 cups water
2 tablespoons Worcestershire sauce
Melt butter in medium-sized saucepan. Add onion and sugar; cook
and stir 5 to 10 minutes, until lightly browned. Add bouillon,
water and Worcestershire sauce; simmer 10 to 15 minutes.
Deluxe French Onion
Soup
4 slices French or pumpernickel bread
Easy French Onion Soup (see recipe above)
1/2 cup Swiss cheese, shredded
1 tablespoon Parmesan cheese, grated
Arrange bread on baking sheet; bake in 300 degrees F. oven 20 to 30
minutes, until crisp and dry. Spoon soup into 4 oven-proof
serving dishes; top each with 1 slice bread and sprinkle generously
with cheese mixture. Place under broiler for 2 to 3 minutes to
melt cheese. Four soup bowls which are not oven-proof, toast
bread as directed. Add cheese and broil, then place on hot
soup. Makes 4 servings.
HEARTY ITALIAN SOUP
~Shared by Mary H.,
Montreal, Canada
3/4 lb. Italian sausage, cut up
1/2 medium green pepper, chopped
1 medium onion, chopped
1 28-oz. can tomatoes, broken up
2 cups water
1/2 teaspoon garlic powder
1 pouch chicken noodle soup mix
grated Mozzarella cheese
In a Dutch oven or large, heavy saucepan, brown the sausage, green
pepper and onion; drain off fat. Add tomatoes, water and garlic
powder. Cook, covered, for 15 minutes. Stir in soup mix;
return to boil. Simmer, covered, 5 to 7 minutes. Ladle into
serving bowls. Sprinkle top of each with cheese.
JUDY'S BRUNSWICK STEW
~Shared by Judy,
Cocoa, FL
3 lb. chicken thighs
3 cups water
1 1/2 tea. salt
1 cup potatoes, diced
1 3/4 cup tomato sauce
1 cup onions, chopped
1 3/4 cup fresh or frozen corn
1 tsp. sugar
salt to taste
black pepper to taste
1 3/4 cup frozen baby lima beans
1 tea. dried basil
1 tea. dried oregano
1/4 tea. cayenne pepper
Simmer chicken in large pot with water and salt, until tender, about 1
to 1 1/2 hours. Drain off broth and set aside. ( I always add a
couple of carrots, half an onion left in big chunks, and 3 carrots to
make the broth better.) Remove meat from bones when cool enough to
handle. Cut into small pieces. Skim fat from broth and
return to pan. Bring broth to a boil. Add potatoes and simmer for
10 minutes. Add frozen lima beans, tomato sauce and onion and
simmer 20 minutes. Add remaining ingredients and cook until
vegetables are tender, about 15 minutes. Put chicken pieces back
in and serve.
JUDY'S STUFFED GREEN
PEPPER SOUP
~Shared by Judy,
Cocoa, FL
1 1/2 pounds ground chuck
2 green peppers, chunked
1 medium onion, chopped
2 stalks celery, sliced thin
2 tablespoons oil
2 cans tomato sauce
1 teaspoon garlic powder, or more if you like
1 can Rotel, original recipe
1 beef bouillon
1 cup water
1/2 cup rice
salt and pepper to taste
Saute onion, celery and green peppers until soft, in oil. Put ground
chuck with veggies and cook until meat is browned. Add rice, and
rest of ingredients, stir good and cook about 45 minutes,
covered. If it isn't soupy enough, add more tomato sauce to the
consistency you like.
JUDY'S TURKEY FRAME
SOUP
~Shared by Judy,
Cocoa, FL
Bones and leftovers from turkey
3 ribs of celery
4 carrots, peeled
1 onion, quartered
4 bay leaves
salt and pepper, to taste
1 teaspoon sage or poultry seasoning
Put all this in a big pot and fill with water. Boil for about 2 hours
and cool enough so you can handle the bones, broth and veggies.
Take what meat there is off the bones and put aside. Toss the rest.
Boil a 12 or 16 oz. bag of wide noodles. I personally use the frozen
Reames noodles as they are more like the kind my mom made.
Add a package of frozen mixed veggies. Cook until done, according to
the package. Add one can of drained white beans to pot and turkey
meat. I use canolli beans. Heat until warm. Serve.
ASPARAGUS SOUP
~Shared by Larry
Holmes, Toronto,
Canada
30 talks of asparagus (about 2 pounds)
4 quarts water
1 tablespoon salt
¼ cup minced onions
¼ cup minced parsley
1 teaspoon ground coriander
2 tablespoons butter
1 tablespoon flour
2 cups chicken broth, heated
½ cup heavy cream
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon white pepper
Trim tough ends and peel asparagus stems with potato peeler. Tie
together in 3 bunches; simmer in large pot of salted water until
just tender. Lift bundles out; place in sink of cold water.
When cool, drain on paper towels. Cut tips from stalks;
reserve. Cut stems into 1-inch pieces; reserve. In medium
saucepan., sauté onion and parsley with coriander and butter until
vegetables are softened. Stir in flour; cook for 3 minutes.
Remove pan from heat; stir in heated broth. Simmer mixture
5 minutes. Add reserved asparagus stalks. Pour mixture into
blender, food processor or food mill until smooth. Do this by
batches. Return puree to saucepan; stir in cream and
reserved asparagus tip; heat but do not boil. Stir in lemon
juice. Add salt and pepper; adjust seasoning to
taste. Serve soup hot or chilled.
Makes 6 servings.
FISH SOUP NORMANDY
~Shared by Larry
Holmes, Toronto,
Canada
Fish stock:
½ pound fish (heads, bones, or trimmings)
4 cups hot beef bouillon
Juice of ½ lemon
1 small onion, sliced
1 stalk celery, sliced
1 carrot sliced
Fish dumplings:
3/4pound cooked white fish (cod, haddock, etc.)
¼ teaspoon salt
1/8 teaspoon white pepper
1 tablespoon butter
1 egg
3 sprigs parsley, finely chopped
2 teaspoons lemon juice
3 tablespoons soft bread crumbs
Soup ingredients:
3 tablespoons vegetable oil
1 medium onion, sliced
5 carrots, sliced into 1/2-inch lengths
1 stalk celery, sliced into ½-inch lengths
2 sprigs parsley
2 cups hot beef broth
2 tablespoons tomato paste
1 4-ounce can sliced mushrooms, drained
3 small tomatoes, peeled and quartered
1 teaspoon curry powder
1 green pepper, sliced
1 4 ½-ounce can shrimp, deveined and drained
¾ cup white wine
salt to taste
dash cayenne pepper
dash garlic powder
1 sprig parsley, chopped
Stock:
Clean fish, trimming well. Place in large saucepan. Add
bouillon lemon juice, onion, celery and carrot. Simmer over low
heat 1 hour; strain.
Dumplings:
Put fish through meat grinder (fine blade). Season with salt and
pepper. Blend in butter and egg. Add parsley, lemon juice,
and bread crumbs. Mix well; set aside.
Soup:
In large Dutch oven or saucepan, heat oil; add onion, carrots,
celery and parsley while stirring constantly, cook until slightly
browned. Gradually add beef broth. Cover; simmer over
low heat 20 minutes. Add Fish Stock, tomato paste, mushrooms,
tomatoes, curry powder and green pepper. Continue simmering for
10 minutes.
Moisten your hands, and shape Fish Dumplings. Drop them into
sop. Add shrimp, simmer for 15 minutes more. Pour in wine.
Season to taste with salt, cayenne pepper and garlic powder. Stir in
chopped parsley. Serve.
Makes 6 servings.
GEORGIA PEANUT SOUP
~Shared by Larry
Holmes, Toronto,
Canada
5 ounces salt pork, rind removed, diced
1 medium onion, chopped
2 celery stalks, chopped
1 large garlic clove, minced
3 tablespoons all-purpose flour
4 cups chicken broth
2 large tomatoes (about 1 pound, total), peeled and chopped
¼ teaspoon freshly ground black pepper
salt to taste
¼ teaspoon ground ginger
¼ teaspoon paprika
dash of freshly grated nutmeg
½ pint (1 cup) whipping cream
½ cup finely ground roasted peanuts
Cook salt pork in a heavy 4-quart saucepan over medium heat until all
fat is rendered (about 20 minutes:, leave remaining crisp bits of
meat (cracklin’s) in pan. Add onion, celery and garlic;
cook, stirring often, until onion is wilted and lightly browned (12 to
15 minutes). Add flour all at one and stir to blend. Cook,
stirring, 3 t0 4 minutes. Slowly stir in stock, bring to a boil
and boil until slightly thickened. Reduce heat and add tomatoes,
pepper, salt, ginger, paprika an nutmeg.
Cover and simmer 15 minutes. Add cream and peanuts; stir
well and simmer 15 minutes longer.
Serve hot.
Makes 4 to 6 servings.
BLACK BEAN SOUP
~Shared by Larry
Holmes, Toronto,
Canada
2 pounds dried black beans
1/3 cup bacon drippings or lard
2 large onions, chopped
3 large garlic cloves, minced
2 teaspoons ground cumin
2 gay leaves
4 quarts beef broth
1 ½ pounds smoked ham, cut into 1-inch cubes
¼ pound salt pork, rind removed, finely chopped
¼ cup fresh lemon juice
½ cup red wine vinegar
2 teaspoons dried leaf oregano
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco sauce
Salt to taste
2/3 cup dry sherry
1 lemon, sliced
2 hard-cooked eggs, finely chopped
Place black beans in a large bowl, cover with water and let soak
overnight. Drain beans in a colander and set aside. Melt bacon
drippings or lard in an 8-quart pot over medium heat. Add onions,
garlic, cumin and bay leaves; cook stirring often until onions
have turned to mush (about 30 ,minutes Cuban cooks refer to this step
as “cooking the sofrito”). Add drained beans, stock, ham, salt
port, lemon juice, vinegar, oregano, pepper, Tabasco sauce and
salt. Stir to blend. Bring to a boil, then reduced heat,
cover and simmer until beans are very tender (about 3 hours).
Remove from heat; discard bay leaves. Puree in batches
until smooth in a food processor fitted with steel blade or
in a blender. Return soup to pot over medium
heat; taste and adjust seasonings. Stir in sherry;
cook 15 minutes. Serve hot. To garnish, lightly squeeze a
lemon slice into each bowl, then float slice on soup. Top each
bowl with a sprinkling of chopped eggs.
Makes 8 to 10 servings.
OYSTERS ROCKEFELLER
BISQUE
~Shared by Larry
Holmes, Toronto,
Canada
1 (10-ounce) package fresh spinach
1 bunch watercress
6 tablespoons unsalted butter
6 green onions (including tops), thinly sliced
2 medium celery stalks, chopped
¼ cup minced parsley, preferably flat-leaf
1 medium garlic clove, minced
¼ teaspoon dried leaf marjoram
¼ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1/4 cup all-purpose flour
36 medium oysters (about 3 pints), drained, liquor reserved
1 tablespoon Pernod
3 cups bottled clam juice
1 ½ cups whipping cream
Salt to taste
Remove fibrous stems and midribs from spinach and watercress;
finely chop leaves and set side. Melt butter in a heavy 6-quart
pot over medium heat. Add green onions, celery, parsley, garlic,
marjoram, red pepper, black pepper and chopped spinach and
watercress. Cook , stirring often, until vegetables are
thoroughly wilted (about 10 minutes). Add flour all at once, stir
until combined. Cook, stirring, 3 to 4 minutes. Slowly stir
in reserved oyster liquor, Pernod and stock, stirring constantly.
Boil until thickened. Add oysters; reduce heat so liquid barely
simmers and cook 30 minutes, stirring occasionally. Remove soup
from heat and puree in batches in a blender or a food processor fitted
with the steel blade until very smooth. Return soup to pot over medium
heat; stir in cream and salt. Heat through (about 15
minutes).
Makes 6 to 8 servings.
ALMOND SOUP
~Shared by Larry
Holmes, Toronto,
Canada
2 tablespoons butter
1 small onion, chopped (about ½ cup)
2 tablespoons flour
1 quart boiling chicken stock
½ cup ground almonds
½ cup heavy cream
Salt and pepper to taste
Melt butdter, add onions and cook until onions are transparent.
Stir in the flour. Continuing to stir, add the boiling soup
stock. Simmer for 5 minutes. Stir in almonds and simmer for
another 20 minutes. Last, add cream and allow all to heat,
through. Season to taste and serve hot.
Makes 4 to 5 servings.
LEEK SOUP
~Shared by Larry
Holmes, Toronto,
Canada
3 whole potatoes
6 leeks
5 cups beef broth
Salt and white pepper to taste
2 egg yolks
6 tablespoons cream
Parsley for garnish
Peel and dice the potatoes. Clean, wash and cut the leeks into thick
strips. Simmer the meat stock, and add the diced potatoes to it,
and cook it for 15 minutes. Add the leeks. Simmer 5 more
minutes, taking care that the leeks remain firm. Salt and pepper
to taste. Remove 1 cup of the broth. To this add the
egg yolks and cream. Slowly add this mixture to the soup.
Heat, but do not cook any longer. Serve the soup in in soup bowls with
parsley garnish.
Makes 6 servings.
POTATO &
CUCUMBER SOUP
~Shared by Larry
Holmes, Toronto,
Canada
1 medium cucumber
4 medium potatoes, peeled and diced
1 teaspoon salt
2 cups cold water
¼ teaspoon white pepper
1 cup heavy cream
½ cup milk
1 green onion, grated
1 teaspoon dried dillweed (or 1 tablespoons fresh dill)
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon
and discard. Dice cucumber. In a heavy 2 ½-quart saucepan
boil potatoes in salted water until the potatoes are very soft.
Pour potatoes and cooking liquid into a sieve or food mill set over a
large bowl. Force potatoes through. Return to saucepan.
Stir in pepper, cream, milk, grated onion and the cucumber.
Simmer gently about 5 minutes or until the cucumber is
tender. Add dill and season to taste. Serve hot.
Makes 4 servings.
MARTHA WASHINGTON'S
CRAB SOUP
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
2 hard-cooked eggs
1 Tablespoon butter
1 Tablespoon flour
1 quart milk
1-1/2 pounds lump crabmeat
1/2 cup heavy cream
Salt and pepper
Dash nutmeg
1/2 teaspoon mushroom sauce
1/2 teaspoon A-1 steak sauce
1/2 cup cream sherry
TO PREPARE:
Mash hard-cooked eggs; combine with butter and flour. Bring milk
to boil; gradually stir into egg mixture. Add crabmeat and simmer
5 minutes. Add cream; bring to boiling point. Add salt,
pepper, nutmeg, sauces and sherry.
SERVES: 6 - 8
Source: "The
Houston Junior League Cookbook" by The Junior League of Houston
SPLIT PEA SOUP WITH
GARLIC CROUTONS
~Shared by Larry
J., Spring Hill, TN
Makes: 8 servings
Prep: 45 minutes
Cook: 1 hour
Ingredients
1 tablespoon vegetable oil
2 cups peeled chopped carrots
1 cup chopped onion
1 cup chopped celery
8 ounces baked ham, diced
1 tablespoon minced garlic
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
1 pound green split peas, rinsed and picked over
2 cans (14-1/2 oz. each) chicken broth
10 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 slices firm white bread, cubed
Directions
1. Heat the 1 tablespoon oil in large Dutch oven over medium-high heat.
Add carrots, onions, celery, and ham. Cook, stirring, until vegetables
are softened, 10 minutes. Stir in the 1 tablespoon garlic, the cloves
and red pepper; cook 30 seconds. Add water, broth, split peas, bay
leaf, the 1 teaspoon salt, and the 1/2 teaspoon pepper; bring to boil.
Reduce heat and simmer, uncovered, stirring occasionally, until peas
are tender, 1 hour.
2. Make Garlic Croutons: Meanwhile, heat oven to 425 degree F. Combine
the 3 tablespoons oil, the 1 teaspoon garlic, the 1/2 teaspoon salt,
and the 1/2 teaspoon pepper in large bowl. Add bread and toss to coat.
Spread on a 15-1/2x10-1/2-inch jelly-roll pan and bake 10 minutes or
until golden, stirring halfway through. Cool.
3. Remove bay leaf. Puree 6 cups soup in blender in 2 batches and
return to Dutch oven. Spoon soup into bowls and serve with Garlic
Croutons. Makes 8 servings.
THREE-ONION SOUP
~Shared by Larry
J., Spring Hill, TN
Makes: 6 servings
Prep: 20 minutes
Start to Finish: 1 hour 30 minutes
Ingredients
4 tablespoons unsalted butter
2 pounds red onions, thinly sliced
2 pounds yellow onions, thinly sliced
1/2 pound shallots, thinly sliced
1 tablespoon plus 2 teaspoons chopped fresh thyme
4 cups beef stock or low-sodium canned broth
1/4 cup dry sherry
1 log (4 oz.)soft mild goat cheese, softened
3 tablespoons extra-virgin olive oil
10 slices (1/4 inch thick)French baguette
Directions
1. Melt 2 tablespoons butter in each of 2 large skillets over moderate
heat. Divide onions, shallots, and 1 tablespoon thyme between pans and
cook, stirring occasionally, until onions are golden brown (do not
burn), about 1 hour. Add 1/2 cup stock to each skillet and simmer,
stirring occasionally, until liquid reduces to a glaze. Transfer both
onion mixtures to a 5-quart pot; stir in 4 cups water and remaining 3
cups stock. Simmer soup, uncovered, until reduced to 6 cups. Add
sherry; salt and pepper to taste. Remove from heat; keep soup hot,
covered.
2. Meanwhile, stir together goat cheese, 2 tablespoons oil and
remaining 2 teaspoons thyme; salt and pepper to taste. Preheat broiler.
Brush bread slices on one side with remaining 1 tablespoon oil and
broil, turning, until golden brown. Spread toasts with goat cheese
mixture. Serve soup ladled into bowl with cheese toasts on side. Makes
6 servings.
SAUERKRAUT SOUP
~Shared by Luanne,
FL
Learned to make this when we lived in the Chicago area. Most
Southerners don't like sauerkraut and well. I don't like black eyed
peas. So there !!!
2 pounds sauerkraut, drained
1/2 lb of bacon, diced and fried
1-2 pounds pork ribs
1 large (28 ounce) can of tomatoes with juice, chop them up a little.
1 medium onion, sliced
1-3 cloves garlic, minced
1 Tablespoon sugar (optional)
water, to your preferred thick/thin consistency (about 8 cups)
salt and black pepper to taste
paprika to taste
Combine all ingredients,except bacon in a large pot, bring to a boil,
reduce heat, cover, and simmer 2-3 hours, until the meat readily falls
off the bones. Add the bacon and the drippings, stir well,
Pick out the bones, correct seasoning, and serve. This is excellent
with homemade bread. but I prefer a good rye.
CAMPBELL'S SOUP
CASSEROLE SAUCE MIX
~Shared by Luanne,
FL
This is great for those watching your salt intake and also cheaper than
your canned soups.
2 cups non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1/2 teaspoon pepper
Combine all ingredients and store in airtight container. To substitute
for one can condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water
in saucepan.
Cook and stir until thickened. Add cheese, mushrooms or celery to
duplicate the canned soup in the recipe.
Precook your mushrooms and celery before adding.
BEAN AND BACON SOUP
~Shared by Luanne,
FL
Here is a quick way to make a very good bean soup.
Ingredients:
4 strips bacon
1 large carrot, chopped (about ¾ cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 ½-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preparation:
In a large Dutch oven or saucepan, fry the bacon until crisp. Remove
and drain on paper towels. Let cool, chop, and set aside. Over medium
heat, add the carrot to the pan drippings in the Dutch oven and sauté
for 5 minutes. Add the celery, onion, and garlic, stirring well and
cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a
boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover
and with a potato masher or large slotted spoon, partially mash the
bean mixture until it thickens slightly. Stir in the parsley, salt,
pepper, and bacon.
***** I like to add a couple TBS of catsup to this.
Serves 6.
EDNA'S CHEATER CLAM
CHOWDER
~Source: Edna,
Decatur, IL
(Is NOT low calorie!)
1 stick butter
1 rib (stalk) of celery, chopped into small peices
1 potato peeled, chopped into small peices
1 or 2 cans of chopped clams (or whole)
1 can cream of potato soup
1 can clam chowder
1 can cream of celery soup
1 quart of half and half
In small soup kettle, melt butter. Briefly saute celery,
potato. When starting to soften, add clams....juice
included. Open cans of soup and add to celery, potato
and clam mixture. Add 3 cans of half and half.
Simmer until heated through. Stir frequently. Makes quick
delish chowder. Can use rest of quart of half and half if
desired. Does not affect taste.
GARLIC SOUP
~Shared by Jean, OH
This will make your heart sing !!!
2 Tbs bacon or beef drippings (Butter?)
3 tbs chopped garlic (fresh preferred)
I quart beef stock or Bouillion
Salt, pepper nutmeg, to taste
3 egg yolks
3 tbs olive oil
Stale Italian bread
Melt drippings in deep saucepan. Add garlic and stir and cook til
beginning to soften. Add stock and simmer 10 to 15 minutes Beat yolks
with oil. Temper with a bit of broth and and pour into soup. DO NOT
BOIL ! Soup will curdle. Toast bread, put in bowl and pour on the soup.
Or you can change recipe a bit, and do this. Omit the Previous
instructions for yolks. Toast the bread, top with a poached egg, put in
bowl and cover with garlicky soup !!
I ate it this way in a Spanish restaurant.
Serves 3 or 4
PUMPKIN SOUP
(Soupe au Potiron)
~Shared by Jean, OH
Here is a soup that is a reason to cook a pumpkin !!
1 sweet pumpkin (about 4 lbs)
1/2 cup chicken broth (may need more)
! cup heavy cream (or Creme Fraiche)
salt, pepper, nutmeg, to taste
Cut top from pumpkin, scoop out seeds and pulp, and put in a microwave
dish. Add a cup of water and cookabout 5 min on high, or in increments,
until soft. Drain well and scoop out the meat. Put in blender, add 1/2
cup broth and blend until smooth. Empty into saucepan,stir in creme ,
mix. Season to your taste. Can add a bit of sugar, or Tabasco Bring to
boil, lower heat and simmer a few minutes. Serve with croutons and
chervil sprigs, if available.
Now here is my way
to make...
Pumpkin Soup
Cook a small sweet pumpkin
Remove pulp and puree with
1 can chicken broth.
Add salt and pepper to taste
Add 1/2 tsp of curry powder or nutmeg
1 tsp sugar
Butter to make you happy,1 to 2 Tbsp
3/4 cup 1/2 and 1/2 or coffee cream.
Heat at a simmer.
I like buttered toast fingers with this !!
EASY WEDDING SOUP
~Shared by Jean, OH
I like this soup, and it is better than canned, to my taste.
3 to 4 cans chicken broth ( or your choice )
! pkg frozen chopped spinach
1 can Cannelloni beans, rinsed and drained
5 to 6 little pig sausages, cooked and sliced
1/2 cup thinly sliced green onions
1 rib thinly sliced celery, with leaves
1/2 cup Orzo, cooked to pkg directions and drained.
Put broth, spinach, onion and celery over med-high heat to thaw spinach.
Add beans, sausage, and orzo.
Let simmer til all is hot.
Season to your taste.
I skin the sausage before slicing. If you prefer a different bean, use
it !!!!!
BOTTOM OF THE BARREL
GANG CHILI
~Shared by Jean, OH
This is an excellent recipe for those who don't like beans or onions.
Although I add both !!
In a cup, combine:
1/3 cup chili powder
1 tbs garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp oregano, crushed
1/2 tsp salt
1/2 tsp red pepper (cayenne)
1/8 tsp each white and black pepper
2 1/2 Pounds ground beef
1 can beef broth
8 oz. can tomato sauce
1 cup water
3/4 cup beer (broth can be used)
Cook meat til crumbled and lightly browned. Drain, but not dry. Add
spice mixture, cook and stir 1 minute. Add liquids, bring to boil
Reduce heat, cover and simmer 1 hour, to thicken. Serve with sour
cream. Sprinkle ground cumin. Add shredded lettuce and cheddar cheese
if desired. Those inclined can add chopped green onions !!
MEXICAN CORN SOUP
~Shared by Jean, OH
We used to have this when the kids were home. I haven't made it in a
long time, but we always liked it a lot. I have printed this the way it
is written on my card. I will rewrite.
1 # skinned, boned chicken breast, diced
3/4 cup minced onion
1 green pepper, diced fine
! small jalapeño pepper, seeded and minced
2 cloves garlic, minced
1 tsp ground cumin
Put 1 tbs oil in kettle, heat and lightly brown the above, about
10 minutes.
Sprinkle with 1 tbs flour. Cook 2 minutes.
Stir in 1 quart chicken broth, and 2 cups frozen whole kernel corn.
Heat to boiling, then Simmer until chicken is done.
Season with salt and pepper to taste.
Stir in 1 to 1 1/2 cups shredded Monterey Jack cheese.
CHEATER'S WEDDING
SOUP
~Shared by Jean, OH
This is one I have made several times. I think it's as good as the
canned kind !!
6 cups chicken broth (anyway you get it)
1 pkg. frozen chopped Spinach
1 can white beans, drained and rinsed
6 little pig sausages, cooked and sliced
1/2 cup green onion, thinly sliced
1 rib celery with leaves, sliced very thin
1/2 cup cooked orzo
Put broth, spinach, onion and celery in kettle over medium heat to thaw
spinach.
Add beans, sausage and Orzo and let simmer until well heated.
Season to taste with salt and pepper.
Can add a taste of lemon juice, or a bit of your favorite heat !!
Approx 6 servings.
O'CHARLEY'S LOADED
POTATO SOUP
~Shared by Marilyn,
Canton, OH
3 pounds red potatoes, unpeeled
1/4 cup butter, melted
1/4 cup flour
8 cups half-and-half
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice potatoes into 1/2" cubes. Place in a large Dutch oven, cover with
water. Bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In
a separate large Dutch oven, combine melted butter and flour, mixing
until smooth. Place over low heat and gradually add half-and-half,
stirring constantly. Continue to stir until smooth and liquid begins to
thicken. Add melted Velveeta; stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon,
shredded cheese, chives and parsley. Enjoy!
THE PERFECT POTATO
SOUP
~Shared by Marilyn,
Canton, OH
4 russet potatoes, peeled and diced
5 leeks, trimmed, cleaned, and thinly sliced, including the tender
green part
1 (14-1/2 oz) can chicken broth
2 cups water
a generous pinch of dill weed
fresh chopped parsley
fresh chopped chives
1 cup half and half
freshly ground pepper
Put the potatoes, leeks, chicken broth, and water into a large
heavy-bottomed kettle. Bring just to a boil, then turn the heat down to
simmer. Simmer partially covered for 20 minutes or until vegetables are
tender. Pass the soup through a food mill or processor, then return it
to the pan. Add the herbs and whisk in the half and half. Season with
pepper and salt, if needed.
TOMATO BASIL SOUP
~Shared by Marilyn,
Canton, OH
Serve warm or cold.
5 medium sized, ripe garden tomatoes
1 medium Vidalia onion
2-3 Tbsp. olive oil
3 cups organic chicken broth
5 sprigs fresh garden basil
2 teaspoons balsamic vinegar
1/3 cup heavy whipping cream
kosher salt and freshly ground black pepper
parmesan cheese
cheddar cheese
Chop onion coarsely and sauté in olive oil using a heavy skillet. Cook
over medium heat for about 5-7 minutes; set aside. Chop tomatoes in
quarters. Tie basil together with string for easy removal. In a soup
pot add the chicken broth, chopped tomatoes, basil, salt and pepper.
Bring pot to a boil, then lower the heat to simmer and reduce soup by
almost half, about an hour. Remove basil and puree soup mixture, using
a stick blender. Using a strainer, (not too fine) strain soup to remove
seeds and leftover skins. Toss remains in your compost.
Before serving bring soup back up to heat and at the last minute add
the balsamic vinegar and heavy whipping cream. Stir.
Serve with a generous garnish of parmesan cheese and shredded cheddar
cheese. Top with a large garlic crouton or serve with toasted French
bread.
Makes 6-8 servings
V8 SOUP
~Shared by Marilyn,
Canton, OH
1 lb. hamburger, browned and drained
1 envelope dry onion soup mix
2 (1 lb.) cans Veg-All vegetables, with juice
1 (48 oz) can V-8 juice
Combine and simmer 20 minutes or longer.
CLAM CHOWDER
~Shared by Marilyn,
Canton, OH
1 (10 3/4 oz) can cream of celery soup
2 (10 3/4 oz) can cream of potato soup
3 (18.8 oz) cans New England clam chowder
3 (6.5 oz) cans chopped clams with juice
1 (10 oz) can whole baby clams with juice
1 (16 oz) carton half and half
Combine all ingredients in a large dutch oven or pot; simmer until hot
and bubbly. I tried putting it all in my crock pot, but it didn;t
fit. It is so easy, but soooo good! Hope you enjoy!
REDUCING SOUP
~Shared by Marilyn,
Canton, OH
2 quarts water
1 head shredded cabbage
4 large onions, chopped
5 ribs celery, chopped
1 large bell pepper, chopped
4 garlic buds, pressed
1 pkg. dry onion soup mix
1 fifth Bloody Mary mix (or see recipe below)
1 can beef broth
1 can chicken broth
1/4 tsp. cayenne pepper
2 zucchini, diced
2 yellow squash, diced
1 cup broccoli florets
Use a 2 gallon pot. Mix all ingredients, except squash and broccoli.
Bring to a boil; simmer 1 hour. Add squash and broccoli; simmer 15
minutes. Can be made ahead and frozen. Yield - Makes 1-1/2 gallons.
Note: You can eat all you want because it is made with "free
vegetables". Curb your appetite by eating this during the day if dining
out at night. Remember, it takes more calories to digest than the soup
contains; therefore negative calories. So, the more you eat, the more
you lose!
Beau Rivage Bloody
Mary Mix
Why make a clone recipe for an obscure bloody mary mix from a Biloxi,
Mississippi, casino? Because I've had every major bloody mary mix brand
on the market and none can compare to this one. With other mixes I find
myself doctoring up the drink with additional Tabasco or salt or
Worcestershire sauce. That's sure not the case here. This mix
tastes great right out of the bottle, and it doesn't even contain
horseradish, which is commonly found in good bloody marys. Make this
one soon and keep it handy.
6 oz. can tomato paste
2 cups water
12 oz. can V-8 vegetable juice
1/3 cup distilled white vinegar
1/4 cup Worcestershire sauce
2 tsp. Lawry's seasoned salt
1 1/4 tsp. ground black pepper
1/2 tsp. Tabasco
Combine all ingredients in a pitcher and stir well. Combine with vodka
to make bloody mary cocktails. Makes 1 quart.
TACO SOUP FOR THE
CROCKPOT
~Shared by Marilyn,
Canton, OH
1 lb ground beef, browned and drained
1 small onion, chopped
15 oz pinto beans
15 oz kidney beans
15 oz black beans
8 oz tomato sauce
28 oz crushed canned tomatoes
1 small can Rotel tomatoes
15 1/2 oz canned corn, optional
1 envelope taco seasoning
1 envelope Hidden Valley Ranch dressing
Combine all of the ingredients together and mix well. Pour mixture into
crock pot. Cook on low heat for 4 hours. When serving top with shredded
cheese, sour cream and green onions. and serve with corn or tortilla
chips instead of crackers.
ONION MUSHROOM SOUP
~Shared by Marilyn,
Canton, OH
This soup is a good use for leftover beef gravy.
Make 4 cups beef gravy (or use leftovers).
Melt 1 stick butter in a large skillet.
Add 2 lbs. sliced onions. Saute 5-6 minutes.
Add 1 lb. sliced mushrooms and saute additional 4 minutes.
Add onion mixture to gravy.
Add 1 quart water and 3/4 cup red wine.
Stir to blend well. Heat to serving temperature.
Serve immediately.
FRENCH CABBAGE SOUP
~Shared by Marilyn,
Canton, OH
1 1/2-lbs. ground beef
1 small or 1/2 medium cabbage
2 cups chopped celery
46-oz. can tomato or vegetable juice
1 package onion soup mix
1 Tbsp. sugar
Brown the meat and drain. Chop the cabbage coarsely. Microwave the
cabbage and celery in water on high for 10 minutes. Mix meat, cabbage
(with the water), and remaining ingredients in a pot with a lid. Simmer
at least 2 hours. Add more water if it is too thick.
QUICK AND HEARTY
CHEESE SOUP
~Shared by Marilyn,
Canton, OH
2 cans of chicken broth -- & add enough water to make 1 quart
liquid total
Add:
1 cup chopped celery
1 cup chopped onions
1 cup shredded carrots
Cover and cook 20 minutes.
Add:
3 cups shredded frozen hash browns
2 pound box Velveeta cheese, cubed
Salt and pepper to taste, if desired
Handful of frozen pea, to taste ~ if desired
Blend until cheese is all melted, and then add peas.
Even better heated the 2nd time!
24-BOWL SOUP
~Shared by Marilyn,
Canton, OH
1 lb Sweet Italian sausage , ground
1 Tbsp. olive oil
1 onion chopped
1 package fresh mushrooms, sliced
1 large jar spaghetti sauce
1/2 jar water (swirled around to get out all the sauce)
1 box beef broth Basil, oregano, garlic, ground pepper (to taste)
1 can red kidney beans, drained
1 can cannolini white kidney beans, drained
1 can green beans, run a knife through the can to chop them up a bit
1 can sliced olives
1 cup small pasta or lasagna noodles broken up
Ricotta and grated mozzarella for garnish
Brown sausage and break up into small pieces, add olive oil ( if
necessary) to cook onion until translucent. Add mushrooms and saute
just until they begin to lose liquid Add ingredients up to pasta. Cook
until simmers, add pasta and cook 10 minutes ( or until pasta done)
Serve with dollop of ricotta and sprinkle of mozzarella cheese.
CREAMY ASPARAGUS SOUP
~Shared by Marilyn,
Canton, OH
2 lbs. fresh asparagus
2 oz. prosciutto, diced
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 cup chopped onion
1/2 cup chopped celery
1 Tbsp. minced garlic
1/2 cup dry white wine
3 cups low-sodium chicken broth
2 cups cubed Yukon gold potatoes
1 Tbsp. minced fresh tarragon
1 cup heavy cream
2 Tbsp. Dijon mustard
Juice of 1/2 lemon
Salt and pepper to taste
2 Tbsp. minced fresh parsley
Parmesan croutons or croutons of your choice
Trim asparagus by removing tips, then cut stalks into pieces. Blanch
tips in large pan of boiling salted water until crisp tender, about 4
minutes. Plunge asparagus tips into ice water, drain and set aside;
return pan to burner over medium heat. Cook prosciutto in oil until
crisp. Drain on paper towels; set aside. Add butter to pan, then sweat
asparagus stalks, onion, celery, and garlic until soft, 5 minutes.
Increase heat to medium high. Deglaze pan with wine; simmer until
nearly evaporated, then stir in broth, potatoes, and tarragon. Bring
soup to a boil, reduce heat, and simmer until potatoes are tender, 15
minutes. Puree soup with handheld blender or in batches in standard
blender until smooth. Stir in cream, Dijon, and lemon juice. Season
with salt and pepper. Simmer 5 minutes. Finish soup with parsley and
asparagus tips. Garnish each serving with prosciutto and croutons.
Yield: Makes 7 cups.
Source: Cuisine at Home
VERMONT CORN CHOWDER
~Shared by Marilyn,
Canton, OH
2 Tbsp. butter, softened to room temperature
1 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
1/4 pound potatoes, cooked,peeled and diced
2 cups of milk
2 (14 3/4 oz) cans creamed corn
8 oz cheddar cheese, shredded (about 3 cups)
2 Tbsp. chopped fresh parsely
Melt butter in a dutch oven over low heat.
Once butter is melted increase heat to medium and add onion and celery,
cook until tender, 5 to 7 minutes.
Add salt, pepper and paprika, stir with a wooden spoon, then add
potatoes milk, corn and stir until soup is heated through.
Remove dutch oven from heat and stir in cheese til melted.
IF necessary place soup over low heat, stirring till cheese is
melted...do not boil.
Ladle soup into bowls, use chopped parsely for garnish Yield - 8
cups
WHITE BEAN, PASTA
AND SAUSAGE SOUP
~Shared by Marilyn,
Canton, OH
1/2 lb spicy ground Italian sausage
1 onion, chopped
3 cloves garlic chopped
1 carrot peeled and chopped
1 1/2 cups dried great northern beans
6 cups chicken broth
3 cups water
1 tsp. dried basil
1 can (14.5 oz) can roma tomatoes
1 cup small shell pasta, uncooked
Garnish: grated Parmesan cheese
Place sausage, onion, garlic and carrot in a large saucepan over med
heat.
Saute until sausage is browned and vegetables are tender; drain.
Stir in beans, broth water and basil; bring to a boil.
Reduce heat and simmer for 2 1/2 hours or until beans are tender.
Add tomatoes and pasta; simmer until pasta is tender, about 8 to 10
minutes.
Sprinkle with cheese. Yield - serves 4 to 6
TACO SOUP
~Shared by Lisa H.,
Belmont, NC
1 1/2 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 pkg dry Ranch dressing
2 large cans diced tomatoes
1 small can tomato paste
1 can Rotel tomatoes
1 can black beans
1 can pinto beans
1 can kidney beans
1 can whole kernel corn***optional***
(Mexican style canned tomatoes may be used as well) Just depends on how
spicy your taste buds are)
*** (I don't drain any canned items) just dump in pot.
Put all the ingredients in the crockpot or dutch oven and cook for 2 to
4 hours (I usually cook about 6 hours on low and then leave on warm
until I serve it. Garnish with sour cream, shredded cheese, or
your favorite topping if desired.
Serve with cornbread, crackers, bread, or tortilla chips. YUM.
Recipe can be doubled easily depending on amount you will be serving.
Leftovers freeze well.
BUTTERNUT SQUASH SOUP
~Shared by Mary S.,
Nashville, TN
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES
1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
* Squash should be pared, seeded and cut into 1-inch cubes.
Cook and stir onion in margarine in 4-quart Dutch oven until tender.
Stir in broth,squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until squash
is tender, 10 to 15 minutes. Pour about half of the soup into food
processor work bowl fitted with steel blade or into blender container;
cover and process until smooth. Repeat with remaining soup. Return to
Dutch oven; stir in whipping cream. Heat, stirring frequently, until
hot. Serve with sliced pear and pecans. Makes 6 servings.
BUTTERNUT SQUASH
SOUP - II
~Shared by Mary S.,
Nashville, TN
One two-pound butternut squash, peeled and chopped into medium dice
Two tablespoons sugar
Five tablespoons butter
One small onion, chopped
One quart water
One cinnamon stick
Two ounces heavy cream
Salt & white pepper to taste
In a soup pot sweat the squash, sugar, and some salt in the butter,
covered, for three minutes. Remember sweating, as opposed to sauteing,
means low heat. We do not want to brown the butter or the squash, just
soften it. Add onion and sweat ten minutes more. Add water and the
cinnamon stick and simmer, covered, for thirty minutes. Remove cinnamon
and puree soup in a blender for at least one minute. Then pass through
a fine mesh chinois or strainer. Finish with cream, salt and white
pepper to taste. A final option is to sprinkle some nutmeg on it just
before service.
CROCKPOT HAMBURGER
SOUP
~Shared by Mary S.,
Nashville, TN
1-1/2 lb lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 6-ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock*
In a skillet, brown ground beef and drain thoroughly. Add onion,
carrots, celery and cabbage. Combine tomato paste, Worcestershire
sauce and beef stock/bouillon. Add to crockpot with hamburger and
stir to blend. Cover and cook on low setting for 8 to 10 hours,
or high setting for 3 to 4 hours.
*I used 2 cans of beef broth. I also added about ½ tsp Lawry’s
salt-free 17 spice seasoning and 2 to 3 squirts of catsup.
GOLDEN CAULIFLOWER
SOUP
~Shared by Mary S.,
Nashville, TN
5-6 cups cauliflower florets
8 oz. grated cheddar cheese
2 tsp. salt, divided
3 cups chicken broth
3 cups water
1/8-tsp. white pepper
1 cup finely chopped green onions
1/8-tsp. Tabasco sauce
1 stick butter
1 Tbs. Worcestershire sauce
2 Tbs. all-purpose flour
2 Tbs. Lemon juice
2 cups fat free half-and-half, warmed
Paprika, cheese, green onion garnish
Combine cauliflower, 1-tsp. salt and water in a saucepan. Cover
and cook until tender. Drain. In a 3 quart soup pan sauté
onions in butter for 7 minutes. Add flour and cook 2 minutes,
stirring often. Slowly add warmed milk, stirring constantly.
Slowly add cheese and cook until melted. Puree cauliflower and
add to sauce. Add broth. Add remaining 1-tsp. salt, white
pepper, Tabasco, Worcestershire and lemon juice. Cook on low heat
till serving temperature. If serving cold, use water or
additional broth to thin soup if too thick. Garnish with cheese,
green onions and paprika before serving. Makes 6 servings.
HEARTY POTATO CHOWDER
~Shared by Mary S.,
Nashville, TN
Table salt & pepper to taste
1 cup broccoli florets
2 cups finely chopped onion
3 to 4 cups diced potatoes
1 cup finely grated carrot
3 Tbsp butter
3 cups water
3 cups milk
3 cups chopped smoked sausage
1 cup finely chopped celery
Melt butter in large pot and sauté onions. When onions are
tender, add water, carrot, celery, potatoes, broccoli and
sausage. Add salt and pepper to taste and bring to a boil. Simmer
for 15 minutes or until potatoes are tender. Add milk, stir
thoroughly and serve hot. Serve with fresh baked bread.
Note: Recipe states this serves 6, but would say at least
8. I added 1 cup of grated cheese to this also.
TORTILLA SOUP
~Shared by Mary S.,
Nashville, TN
1 cup chopped onion
2 garlic cloves, minced
1 Tbsp olive oil
1 4-ounce can diced green chilies
1 14.5-ounce can diced tomatoes
4 cups chicken broth
1 8-ounce can tomato sauce
1 can water from sauce can
1 tbsp chili powder
1 tbsp cumin
1 tbsp Worcestershire sauce
Dash oregano
2 cups cooked, diced chicken breasts
Monterey Jack Cheese, grated
Corn Tortillas
Slice the tortillas into thin strips and place on sprayed baking
sheet. Bake at 250º for about 30 minutes, or until crispy.
Be careful not to burn them. Add the oil to a soup pot, sauté the
onions and garlic in oil for about 4/5 minutes. Add the rest of
the ingredients, except for the cheese and tortillas. Simmer
about 30 minutes. Top with cheese, tortillas and cilantro, if
desired.
TACO SOUP
~Shared by Mary S.,
Nashville, TN
1 lb ground round beef
1 large onion, chopped
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
1 16-oz can pinto beans
1 16-oz can hot chili beans
1 16-oz can whole kernel corn
1 16-oz can stewed tomatoes
1 16-oz can diced tomatoes and chilis (i.e. Rotel mild)
Brown the beef and the onion together. Drain the grease. Stir
everything together in a large pot and heat through.
TEXAS BLACK
BEAN SOUP
~Shared by Mary S.,
Nashville, TN
2 15-ounce cans black beans, rinsed and drained
1 14 1/2-ounce can stewed tomatoes or Mexican stewed tomatoes, cut up
1 14 1/2-ounce can diced tomatoes or diced tomatoes with green chiles
1 14 1/2-ounce can veg. broth or 2 cups of homemade veg. broth
1 11-ounce can Mexi-corn, drained
2 4-ounce cans chopped green Ortega chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to
5 hours or until heated through.
Yields 8 to 10 servings
BEEFY FRENCH ONION
SOUP
~Shared by Mary S.,
Nashville, TN
4 large Vidalia onions, (about 2 1/2 lbs) thinly sliced
4 Tbsp butter, melted
2 tsp sugar
2 Tbsp olive oil
3/4 lb beef stew meat, cut into 1/2-inch cubes
1/4 cup dry sherry
4 cups beef broth
2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp dried thyme
1 bay leaf
Freshly ground black pepper
2 cups (8 oz) grated Gruyere cheese
In a slow cooker, toss the onions with the butter and sugar. Cook,
covered, on high, until the edges begin to brown, about 90 minutes. In
a large skillet over medium-high heat, warm the oil until shimmering,
about 1 minute. Add the beef and brown, stirring occasionally, 5 to 7
minutes. Transfer the beef to the slow cooker. Add the sherry to the
skillet and scrape up the browned bits. Add the pan juices to the slow
cooker along with the broth, Worcestershire sauce, salt, thyme, bay
leaf, and pepper to taste. Simmer, covered, for 2 1/2 hours on high or
7 hours on low. Uncover and simmer for 1 hour more, until thick. Remove
the bay leaf. When ready to serve, turn on the broiler. Ladle the soup
into flameproof bowls and divide the cheese over the tops. Place the
bowls on a baking sheet and broil until the cheese is melted and
bubbling, about 3 minutes. Serve hot. Serves 4 to 6.
SLOW COOKER TACO SOUP
~Shared by Mary S.,
Nashville, TN
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chili peppers
1 (1.25 ounce) package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium
heat. Drain, and set aside. Place the ground beef, onion, chili beans,
kidney beans, corn, tomato sauce, water, diced tomatoes, green chili
peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook
on Low setting for 8 hours.
CHICKEN TORTILLA SOUP
~Shared by Mary S.,
Nashville, TN
CRISCO® Original No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons CRISCO® Pure Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco
No Stick Cooking Spray. Slice the tortillas into strips; sprinkle
lightly with salt. Place on baking sheet; bake for 12-15 minutes or
until crisp and lightly browned. Set aside.
Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over
medium high heat. Add onions and saute until soft. Add chicken, corn,
beans, tomatoes, chilis and taco seasoning; stir to combine. Add
chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15
minutes. Stir in lime juice.
To serve, place a few tortilla strips into soup bowl; ladle soup over.
Sprinkle with cheese and cilantro. Top with remaining tortilla strips.
Garnish with sour cream and a lime slice.
BEEF BARLEY SOUP
~Shared by Rita K.,
Niceville, FL
2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped celery
2/3 cup chopped carrot
1 tsp. minced garlic
1 box fresh button mushrooms, sliced
3 cups water
2 cans (14 1/2 ounces) beef broth
1 cup quick cooking barley
2 cans (14 1/2 ounce) diced tomatoes with garlic and onion, undrained
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
In a Dutch oven, cook beef, onions and celery until meat is no longer
pink and vegetables are tender; drain. Stir in the water and broth;
bring to a boil. Reduce heat. Add barley; cover and simmer for 10 to 20
minutes or until barley is tender. Stir in the remaining ingredients;
heat through. Serve with Parmesan Cheese.
ITALIAN VEGETABLE
SOUP
~Shared by Rita K.,
Niceville, FL
1 lb. ground beef
1 cup sliced celery
1 cup sliced carrots
2 cloves minced garlic
1 can (16 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) red kidney beans, undrained
2 cups water
3 beef bouillon cubes (Knorr is the brand we use)
1 tablespoon dried parsley flakes or two or three tablespoons fresh
chopped parsley
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, cut in 1-inch pieces
½ cup small elbow macaroni (optional) Note: If you add macaroni, boil
the macaroni separately and add about five minutes prior to serving to
heat it through.
Brown ground beef in large heavy kettle and drain fat. Add all the
ingredients except cabbage, green beans and macaroni. Bring to
boil. Lower heat and simmer 20 minutes. Taste and adjust
seasonings to your personal taste. Add cabbage and green
beans, bring to boil and simmer until vegetables are tender. Add
cooked macaroni after vegetables are done. If you prefer
thinner soup, add additional water, beef broth or V8 juice then adjust
the seasoning. Sprinkle each bowl of soup with Parmesan cheese
prior to serving.
WINTER SAUSAGE SOUP
~Shared by Rita K.,
Niceville, FL
2 to 3 pounds sweet Italian sausage, sliced
3 cups peeled, cubed red potatoes
8 cups beef broth
1 teaspoon brown sugar
1 cup chopped celery
1/4 teaspoon salt
1 cup sliced carrots
1/4 teaspoon freshly ground pepper
1 medium onion, chopped
1 (28 ounce) can whole tomatoes, drained and chopped
2 cup shredded cabbage
1 cup fine egg noodles, uncooked
Freshly grated Parmesan cheese (optional)
Brown sausage in a large dutch oven over medium heat until done. Drain
well, and set aside. Wipe pan with paper towels. Return sausage to pan;
add potato and next 8 ingredients. Bring to a boil; cover, reduce heat
and simmer 1 hour. Add cabbage and noodles; cover and simmer an
additional 15 minutes. Serve with Parmesan cheese.
CRACKER BARREL OLD
COUNTRY STORE
POTATO SOUP
~Shared by Treva, NC
Cozy up to a bowl of rich, hearty potato soup with this Cracker Barrel
Old Country Store copycat soup recipe. This soup only has a few
ingredients so it's simple to make in your own home.
Serves: 12
3 pounds potatoes, peeled and diced into 1/2 x 1-inch pieces
8 ounces chopped celery
2 & 1/2 quarts water
4 ounces chicken base
1/2 teaspoon pepper
1 tablespoon Jane's Crazy Salt
1 & 1/2 quarts milk
4 ounces melted margarine
1 cup flour
1. In large pot put first 6 ingredients in large pot and simmer 20
minutes.
2. Add milk and bring to 170 degrees F.
3. In bowl blend melted margarine and flour till smooth then add 1
quart of soup broth and blend. Using wire whip add back to pot and
blend well. Simmer 20 minutes.
ROASTED ONION SOUP
~Shared by Treva, NC
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced
Set oven rack at the lowest level; preheat to 450 degrees. Combine
onions, shallots, garlic and oil in a large shallow roasting pan. Roast
for 20 to 25 minutes, stirring every 5 minutes, or until the onions are
golden. Remove from oven and pour in one-fourth of the chicken stock.
Stir liquid in the pan, scraping the bottom to loosen and dissolve any
caramelized bits. (The liquid will become quite dark.) Transfer the
onion mixture to a soup pot and add brandy, thyme and the remaining
chicken stock. Bring to a boil; reduce heat to low and simmer, covered,
for 30 minutes. Season with salt and pepper and top with Parmesan
cheese.
Yield: approx 4 Servings
POTATO SOUP BASE
~Shared by Treva, NC
3 tablespoons butter
1 cup onion, chopped
2 cloves garlic, minced
4 cups potatoes, peeled and cubed
2 cans (21 oz) cream of chicken or mushroom soup
2 soup cans milk
Salt and pepper
Melt butter in a large saucepan.
Add onions and garlic, cooking until soft.
Add potatoes and enough water to barely cover the potatoes.
Cook, covered, until potatoes are tender (15 to 20 minutes).
In a medium-sized bowl, mix together soup and milk.
Pour soup mixture into potato mixture and stir.
Heat but do not boil.
Season to taste.
PEPPER POT SOUP
~Shared by Treva, NC
1 tablespoon margarine
1/3 cup diced onions
2 tablespoons finely diced leeks
1/2 cup celery cut into 1/2" pieces
1/4 cup diced ham
6 cups water
5 chicken bouillon cubes
5 beef bouillon cubes
1/2 cup green pepper, cut into 1/2-inch chunks
1 (16 oz.) can tomatoes, diced
2 teaspoons salt
4 ounces tripe, cooked and julienned
1 cup cooked rice
Heat margarine in a large saucepan. Add onions, leeks, celery and ham.
Sauté, stirring, until vegetables are tender. Add water and bouillon
cubes and cook until bouillon cubes are dissolved. Add remaining
ingredients and simmer for 5 minutes.
O'CHARLEY'S CHICKEN
HARVEST SOUP
~Shared by Treva, NC
1/4 pound butter
3/4 cup flour
2 & 1/2 to 3 quarts water
2 tablespoons chicken base
2 quarts chicken stock (see chicken tenders recipe)
1 pound fresh carrots, diced
6 to 7 ribs celery, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
Cooked chicken tenders (recipe follows)
10 ounces egg noodles
In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly
add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of
water used depends on how thick you want the soup.) Simmer 20 minutes.
Add chicken base and chicken stock.
While chicken stock mixture is cooking, bring 2 quarts of water to a
boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes.
Drain. Add to chicken stock mixture along with white pepper and garlic
powder. Simmer 10 minutes. Add diced cooked chicken tenders.
Cook noodles in a separate pan of boiling water for 3 to 4 minutes.
Drain and rinse with cold water. Add to soup. (Noodles will continue
cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.
Makes 8 to 10 servings.
Chicken Tenders for Harvest Soup:
2 quarts water
2 tablespoons chicken base
1 small onion, cut into quarters
1/2 rib celery, cut into 2-inch segments
2 & 1/2 pounds chicken tenders, thawed
In a large pot, bring water, chicken base, onion and celery to simmer.
Add chicken. Gently simmer until done, about 5 to 6 minutes. Do not
overcook. Drain chicken and reserve stock. (This can be used for the
stock in the preceding recipe.) Place chicken in the freezer to stop
the cooking process. When cool, use a sharp knife to dice into 1/2-inch
cubes. Add to soup.
Makes enough for 8 to 10 servings of soup.
Source: The Secret
Recipe Forum
COPYCAT OUTBACK
CREAMY ONION SOUP
~Shared by Treva, NC
3 tablespoons butter
3 tablespoons flour
1 & 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 & 1/2-1 & 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to
garnish, or a combo)
1) For the white sauce: In a 1-quart saucepan melt butter and add
flour, cook on medium heat until the flour turns thick and comes away
from the side of the saucepan. Pour milk in flour a little at a time
and stir constantly. Mixture should thicken and become like thick
pudding. Remember to stir constantly taking care not to let mixture
lump, set aside off from heat until ready to use for the soup.
2) In 2-quart saucepan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but
not brown. Add chicken broth or stock from can, chicken bouillon cubes,
bay leaves, pepper, and stir until completely heated through.
3) Add white sauce and Velveeta cheese to onion mixture. White sauce
will be thick because it has been removed from the heat. Simmer on
medium low heat until the cheese is melted and all ingredients are
blended, stirring constantly. Turn temperature to warm and let cook for
additional 30 minute to 45 minutes.
4) Serve with a garnish of shredded cheese(s), and a couple of slices
of warm dark Russian Bread.
SLOW COOKER LENTIL
SOUP WITH SAUSAGE
~Shared by Treva, NC
This lentil soup is quick and easy to prepare for the slow cooker.
Combine the ingredients, cover, and push the button!
8 ounces lentils, about 1 cup
12 to 16 ounces smoked sausage, your favorite variety, thinly sliced
2 cups chicken broth
1 large onion, diced
1 cup diced carrots
1/2 cup diced celery
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon salt
In a 4 to 6-quart slow cooker, combine the lentils with sausage,
chicken broth, onion, carrots, celery, and garlic. Cover and cook on
LOW for 5 to 6 hours, or until lentils are tender. Add tomatoes and
salt and continue cooking for an hour or two longer.
Serves 6.
SPAM CHOWDER
~Shared by Treva, NC
This might be the most unusual of the Campbells mushroom soup recipes
you've seen, but you'll be surprised at how tasty it is. The creaminess
of the soup balances the saltiness of the Spam, and it makes a nice,
hearty lunch. Serve it with some warm rolls and you're all set!
Serves: 6
Preparation Time: 10 min
Cooking Time: 20 min
2 (10 & 3/4 ounce) cans Campbell's Cream of Mushroom soup
1 (12 ounce) can Hormel SPAM
1 (15 ounce) can whole kernel corn, drained
1 medium onion, chopped Ground black pepper to taste
2 medium russet potatoes, cut into 1/2-inch cubes
1. Empty the soup into a medium to large pot.
2. Add water using cans until chowder is of the consistency you desire.
3. Chop up one can of Spam into 1-centimeter cubes and add to pot.
4. Add corn, onion, and potatoes.
5. Cook on medium heat until chowder boils, stirring occasionally.
6. Cover and simmer for 15-20 minutes, stirring occasionally.
7. Add pepper to taste.
AROMATIC BEEF STEW
WITH BUTTERNUT
SQUASH
~Shared by Treva, NC
(Note from Treva: Got this from a friend and can't wait to get the
ingredients so I can try it.)
This is a outstanding recipe! I made it twice for myself, and doubled
it for a church function. I also divided one of the batches into
several small containers (with the couscous in the bottom) and then
froze the serving size containers for dinner or lunch.
Ingredients
2 tsp. olive oil
1 lb. stew beef (round or chuck), cut in chunks
1 large onion, chopped
1 Tbsp. peeled, minced fresh ginger
2 cloves garlic, minced
1 lb. peeled cubed butternut squash, cut into 1-1/2-inch cubes
(about 2-1/2 cups)
1 14.5-oz. can no-salt-added diced tomatoes
1 8-oz. can no-salt-added tomato sauce
1-1/2 cups lower-sodium beef broth
1-1/2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. crushed red pepper flakes
3 cups cooked whole wheat couscous
1/4 cup sliced almonds, toasted*
1 to 2 Tbsp. chopped fresh parsley
Directions
1. Heat oil in 4-quart saucepan over medium-high heat. Add beef. Cook
until browned on all sides, about 5 minutes. Transfer meat to plate,
leaving juices in saucepan. Add onion to pan. Cook 6 minutes, stirring
often, or until softened and translucent. Add ginger and garlic. Cook,
stirring, 1 minute more.
2. Return beef to pan. Stir in squash, diced tomatoes, tomato sauce,
beef broth, cumin, cinnamon, and red pepper flakes. Bring to boiling.
Reduce heat to a simmer; cover. Cook until beef is tender, 30 to 35
minutes.
3. Serve with couscous. Sprinkle with almonds and parsley. Makes 6
servings.
4. *Note: Toast almonds in a dry skillet over medium-high heat,
stirring frequently, about 2 minutes or until golden brown.
Nutrition Facts
Calories 421, Total Fat (g) 11, Saturated Fat (g) 3, Monounsaturated
Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 29, Sodium (mg)
206, Carbohydrate (g) 57, Total Sugar (g) 10, Fiber (g) 10, Protein (g)
25, Vitamin C (DV%) 1.17, Calcium (DV%) 9, Iron (DV%) 23
Percent Daily Values are based on a 2,000 calorie diet
CABBAGE ROLL
CROCKPOT SOUP
~Shared by Treva, NC
1 pound ground round
3 & 1/2 cups water
2 cups coarsely chopped green cabbage
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cans beef consommé – undiluted–10.5 ounces per can
2 cans diced tomatoes – undrained–14.5 ounces per can
1/2 cup uncooked converted rice
salt and pepper to taste
Brown meat in a nonstick skillet over medium-high heat; drain well.
Place meat in a 4-quart electric slow cooker; stir in water and next 10
ingredients. Cover; cook on low-heat for 8 hours. Increase heat setting
to high; stir in rice. Cover and cook an additional 30 minutes or until
rice is tender.
Makes 10 servings (serving size: 1 1/3 cups)
4 Weight Watchers Points per serving
Note: Crock pot recipes are so easy to make, they’re fast, and there
are so many variations of recipes that can be done with the crockpot.
The possibilities are endless! And cabbage soup recipe is no
exception. It’s delicious, it’s filling, it has only 4 Weight Watchers
Point, and it can feed a lot of people! It’s the perfect dish to take
for a potluck or to serve at a dinner party. Plus, I always find it
helpful to have soup on hand when I’m dieting because it’s a great
thing to eat before a meal. It tends to fill you up so that you don’t
over eat the main dish. This is a very good thing! So with this cabbage
soup crock pot recipe, I’ll divide it up into its 4 Point portions and
then freeze it. So whenever I’m hungry and have no patience to prepare
a meal, I have quick access to a tasty soup that will help curb my
appetite a bit. It’s a lifesaver. :)
SHE-CRAB SOUP
~Shared by Treva, NC
This Carolina favorite is usually made with crab roe. Since crab roe is
only available for a short time, red caviar makes a tasty substitute.
It gives the soup a delightful rosy hue.
1 tablespoon olive oil
1 cup chopped onion
1/2 cup sliced celery
2 cloves garlic, minced
1/3 cup dry sherry
1/2 cup brown rice
1 recipe Fish Stock or 3 cups reduced-sodium chicken broth
2 tablespoons crab roe or red caviar
2 cups fat-free half-and-half
8 ounces fresh or frozen cooked crabmeat, cartilage removed and
flaked*
1 tablespoon snipped fresh chives
1. In a large saucepan, heat olive oil over medium-high heat; add
onion, celery, and garlic. Cook and stir until tender. Add sherry.
Bring to boil; reduce heat. Boil gently, uncovered, until liquid is
nearly evaporated.
2. Stir in uncooked brown rice. Add Fish Stock or chicken broth and
crab roe or caviar. Bring to boiling; reduce heat. Cover and simmer
about 40 minutes or until rice is very tender. Cool mixture slightly.
3. In a blender, puree rice mixture, half at a time if necessary, until
almost smooth. Return to saucepan; stir in half-and-half. Heat through.
Stir in crabmeat. Sprinkle individual servings with snipped chives.
Makes 8 (3/4-cup) servings.
Fish Stock: Place the shells from 1 pound large shrimp in a large
saucepan. Add 1 medium carrot, chopped; 1 stalk celery with leaves,
chopped; 1 small onion, chopped; 3 sprigs fresh parsley; 1 bay leaf; 3
whole black peppercorns; and 1/2 teaspoon salt. Add 3-1/2 cups water
and 1 tablespoon lemon juice. Bring to boiling; reduce heat. Cover and
simmer for 45 minutes. Strain through 100%-cotton cheesecloth; discard
solids. Store stock in the refrigerator for up to 3 days or in the
freezer for up to 6 months. Makes about 3 cups.
*Test Kitchen Tip: You can substitute canned lump crabmeat if fresh or
frozen crabmeat is not available.
Nutrition Facts Per Serving: Calories 160 Total Fat (g) 3 Saturated Fat
(g) 1 Cholesterol (mg) 39 Sodium (mg) 579 Carbohydrate (g) 19 Fiber (g)
1 Protein (g) 9
Diabetic Exchanges Starch (d.e.) 1 Very Lean Meat (d.e.) 1 Fat (d.e.) .5
SUMMER CHILI
~Shared by Treva, NC
Scant amount of oil for cooking
1 large onion, chopped
1 green pepper, minced
1 yellow red sweet pepper, minced
1/2 stalk celery, finely diced
1/2 pound fresh mushrooms, sliced
2 cloves garlic, minced
1 & 1/2 pounds ground beef
1 pound sirloin, cubed
1 pound pork, cubed
1 pound bulk Italian sausage
1 can (28 ounces) crushed tomatoes
12 ounces canned seasoned chili beans
1/2 of an 11-ounce can condensed tomato soup
1/2 of a 15-ounce can black beans, drained and rinsed
2 & 1/2 tablespoons chili powder
2 tablespoons cumin powder
2 whole bay leaves
1/2 tablespoon crushed red pepper flakes
Hot pepper sauce to taste
Salt and freshly ground pepper to taste
In a large skillet heat a thin layer of cooking oil until hot. Add the
onions, green and yellow or red peppers, mushrooms and celery and cook
until browned. Add minced garlic and cook briefly, about 1 minute. Do
not brown. Place veggies in large stockpot or slow cooker set on
medium. Return skillet to stove and another thin layer of cooking oil
until hot. Brown the ground beef, sirloin, pork and Italian sausage.
Transfer to paper towels to drain; combine with vegetables. Add crushed
tomatoes, tomato soup, black beans, chili powder, cumin, bay leaves,
red pepper flakes, pepper sauce, if desired, salt and pepper. If using
a stock pot, bring mixture to a boil, reduce heat to a low simmer and
cook 3 to 4 hours, uncovered, stirring and adding more water if
necessary.
Serves 12 to 16.
VENISON STEW
~Shared by Treva, NC
3 pounds venison (deer meat)
2 cups water as needed
5 cups beef bouillon broth
1 onion, thinly sliced
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 & 1/2 cups sliced carrots
1 & 1/2 cups chopped celery
1 & 1/2 cups potatoes, cubed
1/2 cup all-purpose flour
1 cup hot water for thicker
Cut meat into bite-sized pieces. Mix with onions, and toss mixture with
1/3 cup flour. Heat oil in a large saucepan, and cook over medium low
heat until browned.
Place browned meat and bouillon cubes into crock pot. Add water until
meat is covered with 1 inch liquid. Cover. Slow cook on high for about
5 hours. This should be long enough to make meat very tender.
To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until
flour is dissolved. Pour into crock pot, and stir. Repeat if not thick
enough. If you are not using veggies, the stew is ready to pour over
the rice now. If you are going to use veggies, add them now. Cook until
vegetables are tender.
MARYLAND CRAB SOUP
~Shared by Dorie, IL
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2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed (optional)
1 gallon water
Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped
onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to
simmer, cover, and cook for 5 minutes.
Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain
crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable
mixture. Cover and simmer 10-15 minutes longer. Serve hot.
DISNEY PHILADELPHIA
PEPPER POT SOUP
~Shared by Dorie, IL
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1 tablespoon Margarine
1/3 cup Diced onions
2 tablespoons Finely diced leeks or green
1/2 cup Celery cut into 1/2 inch pieces
1/4 cup Diced ham
6 cups Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
1/2 cup Green pepper, cut into 1/2 inch slices
1 can (16 oz.) tomatoes, diced
2 teaspoons Salt
4 ounces Tripe, cooked and julienned
1 cup Cooked rice
Heat margarine in a large saucepan. Add onions, leeks, celery and ham.
Saute, stirring, until vegetables are tender. Add water and bouillon
cubes and cook until bouillon cubes are dissolved. Add remaining
ingredients and simmer for 5 minutes.
Source: Liberty Tree Tavern, Disney World
ATLANTIS RED ONION
SOUP
~Shared by Dorie, IL
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3 tablespoons vegetable oil
2 tablespoons unsalted butter
3 cloves garlic, thinly sliced
2 pounds red onions, thinly sliced
1/4 cup dry white wine
1/4 cup balsamic vinegar
1/4 cup flour
4 cups beef broth
4 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
Long French baguette bread
2 large cloves peeled garlic
Salt and ground black pepper
1/4 cup cream, optional
2 cups grated French Gruyere or Italian Parmesan cheese
In a 12-inch casserole or saucepan, heat the oil and butter. When the
oil and butter are hot, add the garlic and onions, and stir fry for a
minute. Cover and simmer over low heat for 15 minutes, stirring to make
sure the onions don´t burn.
Add the wine and vinegar and cook for a minute to evaporate some of the
alcohol. Add the flour and stir for a minute. Add the beef and chicken
broth, thyme and bay leaf, and over medium heat, bring to a boil.
Whisk, cover and simmer, over low heat for 30 minutes.
Heat the oven to 350 degrees F.
Cut the French bread on the diagonal into 16 (3/4-inch) thick slices.
Toast them in the oven for 20 minutes, turning them once, or until
dried out. When dried out, rub each side of the bread slices with
garlic.
Discard the bay leaf. Season soup with salt and pepper. Stir in the
cream if used and remove the soup from the heat.
Scatter some grated cheese on one side of the toasted bread and broil
until cheese is golden. Garnish each portion with two cheese-covered
bread rounds.
Makes 8 servings.
Source: Executive Chef Michael Cloutier of Atlantis, Paradise Island,
Bahamas
AFRICAN PEANUT SOUP
~Shared by Dorie, IL
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2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Heat oil in a large stock pot over medium high heat. Cook onions and
bell peppers until lightly browned and tender, stirring in garlic when
almost done to prevent burning. Stir in tomatoes, vegetable stock,
pepper, and chili powder. Reduce heat to low and simmer, uncovered, for
30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice
is tender. Stir in peanut butter until well blended, and serve.
ASIAN CHICKEN NOODLE
SOUP
~Shared by Dorie, IL
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4 ounces dry Chinese noodles
1 (14.5 ounce) can chicken broth
6 shiitake mushrooms, sliced
2 green onions, chopped
1 skinless, boneless chicken breast half
2 eggs
Bring a large pot of water to a boil. Stir noodles into boiling water
and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock
the noodles by pouring 1 cup cold water into the pot when it starts to
foam, then letting it come to a boil again to finish cooking.) Drain
and divide into two serving bowls.
Meanwhile, bring chicken broth to boil in a medium saucepan with
mushrooms and green onions. Cut chicken into bite-sized pieces and stir
into boiling broth. When broth returns to a boil, crack eggs into
broth. Continue to cook until chicken is no longer pink and eggs are
cooked, about 10 minutes. Pour the chicken soup over the noodles in the
bowls and serve immediately.
ATLAS MOUNTAIN SOUP
~Shared by Dorie, IL
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INGREDIENTS
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 lemon
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the
garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise
the heat to medium-high, crumble in the ground lamb, stirring and
breaking it up with a wooden spoon for a few minutes until browned.
Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and
add to the soup with the juice of the lemon. Stir in the water and
sugar. Bring to a boil, then reduce heat to medium-low, cover, and
simmer gently for half an hour. Season to taste with salt and pepper.
BROCCOLI AND STILTON
SOUP
~Shared by Dorie, IL
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1 onion, diced
1 tablespoon olive oil
2 heads broccoli, chopped
2 potatoes, peeled and cubed
4 cups chicken broth
4 ounces stilton cheese
In a large saucepan over medium heat, cook onions in olive oil until
translucent. Stir in broccoli and potatoes and cook until vegetables
begin to release their moisture. Pour in chicken broth, bring to a
boil, then reduce heat and simmer until vegetables are tender, about 20
minutes. Remove from heat and let cool slightly. Stir in cheese until
melted.
Puree soup in a blender or food processor or with an immersion blender.
SOUNDSTAGE GREAT
NORTHERN BEAN SOUP
~Shared by Dorie, IL
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1/2 lb Dried great northern beans
10 c Water
4 Chicken bouillon cubes
3/4 c Celery, minced
1 c Onion, minced
1 c Carrot, minced
1 c Smoked ham, minced
3/4 c Tomato, minced
1/4 ts Salt
1/4 ts White pepper
1/4 ts Ground thyme
1/4 c Cornstarch dissolved in 2/3 c Water
Soak beans in water to cover overnight. Drain; rinse and place in lg
soup pot with 10c fresh water and bouillon cubes. Bring to boil; reduce
heat to simmer. Cook 1 hr until tender but firm on the inside. Add
celelry, onions, and carrots; cook 30 mins until vegs are tender. Add
ham, tomato, salt, pepper, and thyme; mix well. Cook 10 mins. Add
cornstarch and water; simmer 5-10 mins until mixture thickens. Remove
from heat, cool 10-15 mins. Mix well and serve.
Source: Soundstage Restaurant, Disney - MGM
TOMATO-CRAB BISQUE
~Shared by Dorie, IL
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INGREDIENTS
1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
1 can (7 oz) Old El Paso® chopped green chiles
1 cup whipping cream
1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
1 tablespoon chopped fresh Italian (flat-leaf) parsley
In 2-quart saucepan, heat soup and green chiles over medium heat to
boiling. Reduce heat to low; beat in whipping cream with wire whisk
until blended. Cook just until thoroughly heated (do not boil).
Meanwhile, in small microwavable bowl, microwave crabmeat on High 30 to
45 seconds or until thoroughly heated. Ladle soup into individual soup
bowls. Top each serving with 1/4 cup crabmeat and parsley.
BAT WING SOUP
~Shared by Dorie, IL
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4 cloves garlic, peeled
2 tablespoons vegetable oil
4 (14.5 ounce) cans stewed tomatoes
1/2 cup whipping cream
6 slices bread, crust removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning
In a saucepan, saute garlic in oil until tender. In a blender or food
processor, process garlic and tomatoes in batches until smooth. Return
all to the pan; bring to a boil. Reduce heat to low. Add cream and heat
through. Follow directions to cut bat wings from bread. (To make bat
wings, remove crusts from bread. Flatten with a rolling pin. Using a
kitchen shears, cut each slice in half diagonally, cutting wavy lines
to resemble bat wings.) Place on an ungreased baking sheet. Spread with
butter; sprinkle with Italian seasoning. Bake at 400 degrees F for 5-8
minutes or until golden brown, turning once. Add two wings to each bowl
of soup. Serve immediately.
CABBAGE AND SAUSAGE
SOUP
~Shared by Dorie, IL
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2 pkgs. Bob Evans sausage - one hot & one mild
head of cabbage - chopped
2 large chopped onions
1 Quart chicken broth
2 T dill seed
diced carrots, optional
diced celery, optional
Brown the sausage lightly and drain. Bring chicken broth to simmer in a
large pot and add chopped cabbage, onions and dill. Add the carrots
& celery if preferred. When vegetables have cooked for a bit, add
the sausage. Simmer until the flavor is blended well
VENETIAN-STYLE BEAN
AND PASTA SOUP
~Shared by Dorie, IL
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1 pound dried borlotti (cranberry) beans (2 2/3 cups), picked over and
rinsed
10 cups water
1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional for
drizzling
2 medium onions, chopped
1 3/4 teaspoons salt
2 medium carrots, chopped
2 celery ribs, chopped
5 large garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried rosemary, crumbled
1/4 teaspoon black pepper
1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)
3/4 pound dried ditalini or other small tubular pasta
Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot
and boil 2 minutes. Remove from heat and let stand, covered, 1 hour.
(Do not drain beans or discard soaking liquid.)
Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high
heat until hot but not smoking, then sauté onions with 1/2 teaspoon
salt, stirring occasionally, until beginning to brown, 7 to 8 minutes.
Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté,
stirring occasionally, 5 minutes.
Add beans with soaking liquid and Parmigiano-Reggiano rind (if using)
and simmer, covered, stirring occasionally, until beans are very
tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more
water if necessary to keep beans covered and stirring more frequently
toward end of cooking. Remove from heat and stir in 1/4 cup oil and
remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
Discard rind and coarsely purée soup in batches in a blender (use
caution when blending hot liquids), transferring as puréed to a large
bowl.
Return soup to pot and reheat over moderately low heat, stirring
frequently and thinning soup as desired with additional water. Season
with salt and pepper.
While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling
salted water until al dente, then drain in a colander and transfer to a
large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
To serve, ladle soup into bowls and top with spoonfuls of pasta, then
drizzle with oil.
CARRABA'S SPICY
SAUSAGE AND LENTIL SOUP
~Shared by Dorie, IL
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1 tbsp olive oil
1 onion, chopped
4 celery stalks, sliced
6 oz smoked sausage (such as kielbasa) coarsely chopped
4 cups chicken or vegetable stock
4 cups water
2 cups green lentils
1 strip (3 inches long) orange rind
1 tsp. crumbled dried marjoram
1 tsp. crumbled dried savory
3 carrots, peeled and sliced
2 potatoes, peeled and diced
salt and pepper to taste
In large heavy saucepan, heat oil over medium heat; add onion and cook
for 5 minutes, stirring occasionally. Add celery and sausage; cook for
5 minutes, stirring occasionally. Add stock, water, lentils, orange
rind, marjoram and savory; bring to boil, cover partially and simmer
for 30 minutes. Add potatoes and carrots; cover partially and simmer,
stirring occasionally, for 35 minutes or until lentils are tender.
Discard orange rind. Season with salt and pepper to taste.
BEEF PASTA AND
MUSHROOM SOUP
~Shared by Dorie, IL
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1 pound lean ground beef
1 medium chopped onion (1/2 cup)
6 cups hot water
1 package Hamburger Helper® beef pasta
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium cloves garlic, crushed
1 can (4 ounces) mushroom pieces and stems, drained
2 tablespoons dry red wine, if desired
2 tablespoons chopped fresh parsley
Cook beef and onion in Dutch oven over medium-high heat, stirring
occasionally, until beef is brown; drain. Stir in hot water, Sauce Mix,
basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir
in uncooked Pasta, mushrooms and wine. Cover and cook 10 minutes
longer. Stir in parsley.
ABALOS-STYLE
HAMBURGER SOUP
(Picadillo Filipino)
~Shared by Dorie, IL
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1 tablespoon cooking oil
1 onion, diced
4 cloves garlic, minced
1 large tomato, diced
1 pound ground beef
4 cups water
1 large potato, diced
2 tablespoons beef bouillon
2 tablespoons fish sauce
salt and pepper to taste
Heat the oil in a large pot over medium-high heat. Cook the onion and
garlic in the hot oil until the onions are tender. Stir in the tomato;
cook until soft, about 3 minutes. Crumble the ground beef into the pan
and cook until brown, about 5 minutes. Add the water, potato, beef
bouillon, fish sauce, salt, and pepper; reduce heat, cover, and simmer
until the potatoes are tender, stirring occasionally, about 30 minutes.
COOL RASPBERRY SOUP
~Shared by Dorie, IL
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1 package (20 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 cup (8 ounces) raspberry yogurt
1/2 cup sour cream
Directions
In a blender, puree raspberries, water and wine if desired. Transfer to
a large saucepan; add the cran-raspberry juice, sugar, cinnamon and
cloves. Bring just to a boil over medium heat. Remove from the heat;
strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate.
To serve, pour into small bowls and top with a dollop of sour cream.
Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 cup) equals 207 calories, 4 g fat (3 g
saturated fat), 15 mg cholesterol, 33 mg sodium, 39 g carbohydrate, 3 g
fiber, 3 g protein.
HOMEMADE CREAM-STYLE
SOUP MIX
~Shared by Dorie, IL
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2 cups nonfat dry milk powder
1/2 cup plus 2 Tbs. cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tsp. dried parsley flakes
2 tsp. dried minced onion
1 tsp. dried celery flakes
1 tsp. dried minced garlic
1 tsp. onion powder
1/2 tsp. dried marjoram
1/4 tsp. garlic powder
1/8 tsp. white pepper
1. In a small bowl, combine all ingredients. Store in an airtight
container in a cool dry place for up to 1 year.
2. Use as a substitute for half of a 10-3/4 oz. can of condensed cream
of chicken, mushroom or celery soup.
3. In a microwave-safe bowl, whisk 2/3 cup water and 3 Tbs. soup mix.
Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened
and bubbly, whisking occasionally.
4. For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For
celery soup, add 1/8 tsp. celery salt or one sauteed sliced or chopped
celery rib. Yield: 3 cups (16 batches).
Source: Taste of Home Best Holiday Recipes 2008, 320 Christmas Classics
CHILLED MELON SOUP
~Shared by Dorie, IL
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3/4 C. orange juice
1 (8 oz) C. plain yogurt
1 medium cantaloupe, peeled, seeded and cubed
1 T. honey
1/4 t. salt
1/4 t. ground nutmeg
1/8 t. cayenne pepper
6 mint sprigs
Place the orange juice, yogurt and cantaloupe in a blender; cover and
process until pureed. Add the honey, salt, nutmeg and cayenne;
cover and process until smooth. Refrigerate for at least 1 hour
before serving. Garnish with mint sprigs.
CREAM OF MUSHROOM
SOUP
~Shared by Dorie, IL
A2Z
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1 1/2 cups mushrooms, sliced
3 green onions, chopped fine
12 ounces canned chicken broth
1/2 cup light evaporated skim milk
2 tablespoons cornstarch mixed with 1/4 cup light evaporated skim milk
Saute onions in a saucepan sprayed with vegetable spray for 2 minutes.
Add sliced mushrooms and saute for a minute more. Remember to add a
little broth if the vegetables begin to stick. Add broth and simmer for
5 minutes, then add light evapoarated milk and bring to a boil. To
thicken the soup add cornstarch that has been mixed with 1/4 cup skim
milk and simmer a couple minutes more.
BEST BEER CHEESE SOUP
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
1/2 pound sharp Cheddar cheese, grated
2 teaspoons garlic powder
Place bacon in a large, deep skillet. Cook over medium-high heat until
evenly brown; drain on plate lined with paper towels; crumble.
Melt the butter in a skillet over medium heat. Cook the onion, carrot,
and celery in the butter until soft, 7 to 10 minutes. Add the bacon,
basil, oregano, and green onions; cook and stir 2 minutes. Stir the
flour into the mixture until completely dissolved. Pour in the chicken
broth and beer; cook until heated through. Melt the processed cheese
food and Cheddar cheese in the mixture in small batches. Season with
garlic powder and stir.
CREAMED SAUSAGE SOUP
~Shared by Dorie, IL
A2Z
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Similar to Olive Garden's Zuppa Toscana
Saute:
1 lb loose Italian sausage (I use the hot, but sweet will work also)
1 T Olive Oil
1 large onion - diced
Add:
3 cups water
1 /2 t white pepper
1/2 t coarse black pepper
1/2 t cinnamon
1 T chopped basil
1 t oregano
1 t Worcester sauce
2 beef broth cubes
Simmer for 20 min. on med heat
Add:
3 good size potatoes - peeled and cubed
Simmer until potatoes are almost done.
1 package frozen chopped spinach
1 lg. can drained mushrooms slices (or 1 cup fresh)
2 cups milk
1 sm. can evaporated milk
Bring to almost a boil, then reduce heat to low for 5 min. Serve.
CROCKPOT BEEF AND
MUSHROOM STEW
~Shared by Dorie, IL
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1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 to 1-1/2 cans of water
Cook on high all day (7-8) hours.
CREAM OF LEEK SOUP
~Shared by Dorie, IL
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4 bacon strips, diced
3 medium leeks (white portion only), sliced
1 medium onion, chopped
4 large potatoes, peeled and sliced
4 cups chicken broth
2 cups half-and-half cream
2 tablespoons minced fresh parsley
salt and pepper to taste
DIRECTIONS
In a pressure cooker, cook bacon over medium heat until crisp. Remove
with a slotted spoon to paper towels. In the drippings, saute leeks and
onion until tender. Add potatoes and broth. Close cover securely; place
pressure regulator on vent pipe.
Bring cooker to full pressure over high heat. Reduce heat to
medium-high and cook for 5 minutes. (Pressure regulator should maintain
a slow steady rocking motion; adjust heat if needed.)
Remove from the heat. Immediately cool according to manufacturer's
directions until pressure is completely reduced. Uncover; cool soup
slightly. In a blender, process soup in batches until smooth. return
all to the pan. Add cream and parsley; heat through over medium-low
heat (do not boil). Season with salt and pepper. Garnish with bacon.
MEXICAN BEAN BARLEY
SOUP
~Shared by Jim D.,
WA
2 medium onions, chopped
3 cloves garlic, minced
2 tbsp. vegetable oil
1 medium turnip, peeled and diced
1 medium carrot, diced
2 tbsp. finely chopped jalapeño pepper
1 1/2 tsp. ground cumin
1/2 tsp. ground coriander
3 cans (14-1/2 oz. each) vegetable broth
2 cups cooked barley
1 can (15 oz.) pinto beans, rinsed and drained
2 tsp. lemon juice
In a large saucepan, saute onions and garlic in oil until tender.
Add the turnip, carrot and jalapeño; cook and stir until tender.
Add cumin and coriander; cook and stir for 2 minutes. Add
broth. Bring to a boil. Reduce heat; cover and simmer for
20 minutes. Add the barley, beans and lemon juice. Simmer,
uncovered, 10 - 15 minutes longer or until soup thickens slightly.
Yield: 7 servings
Source: Country Woman - May/June 2002
PUGET SOUND CHOWDER
~Shared by Jim D.,
WA
1/4 C Bacon, chopped
2 tbsp Butter
1/2 C Onion, chopped
1/2 C Celery, chopped
2 C Raw potatoes, peeled and diced
1 clove Garlic, minced
1 C Broth or fish stock Mussels removed from shells
1 1/2 lbs White fish (firm)
1 1/2 C Half and half
1/4 lb Shrimp or/and crab
dash Saffron, cayenne, termeric, thyme-chopped, parsley-chopped
Sautè bacon in butter, onion, celery and garlic 4 minutes or until
crisp. Add 2 cups liquid (broth plus water if necessary) and simmer
15 minutes. Add fish and simmer 5 minutes. Add half and half,
mussels, crab and white fish cut in small pieces. Simmer gently 5
minutes (Do NOT Boil). Season with seasonings.
To steam mussels:
2 C Water
1/2 C White wine
2 slices Lemon and onion
Parsley, chopped
pinch Thyme
Steam until open. Remove from shells. Reserve liquid for soup.
CREAMY COMPANY CLAM
CHOWDER
~Shared by Jim D.,
WA
1 1/2 qts Chicken broth
1 C Onion, chopped
2 C Celery, chopped
1 tsp Salt
1/4 tsp Pepper
2 cans Clams, juice separated
1 1/2 qts Milk
1 C Cream
8 med Potatoes, cubed
1 cube Butter, melted
1/2 C Flour
Clams from the 2 cans above
Boil together broth, celery, onion, salt, pepper and clam juice until
the onions and celery are tender. Add the milk and the cream. Blend
together and then add the potatoes. Cook over medium heat until tender.
Mix together and add the butter and flour. When thickened add clams and
just before serving garnish with paprika.
BUFFALO CHICKEN SOUP
~Shared by Linda
H., Rosharon, TX
Makes: 6 servings
1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, and coarsely
shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth (or boil the chicken bones
to make stock)
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
½ cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)
In 4-quart Dutch oven melt butter over medium heat. Add celery and
onion; cook and stir until onion is tender. Stir in broth, milk, and
the 1 teaspoon hot pepper sauce.
In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan,
and flour. Add gradually to soup, stirring after each addition just
until melted. Stir in three-fourths of the shredded chicken; heat
through. Top with remaining chicken, blue cheese, and hot sauce. Makes
6 servings.
Source: BHG.com
SOUTHWESTERN YAM
BISQUE
~Shared by Linda
H., Rosharon, TX
2005 Soup Winner
1 ½ pounds yams (sweet potatoes), large dice
½ pound yams, small dice
¾ cup sweet kernel corn
¾ cup black beans
2 cups blanched broccoli heads, small dice
1 pint whipping cream
1 cup spinach, chiffonade-cut, blanched
½ to 1 1/2 cups, chicken or vegetable stock (optional)
Mixture of cheddar and Monterrey Jack cheese
Bring a pot of water to a rapid boil. Add large diced yams. In a
separate pot, bring water to a boil and cook small diced yams just
until tender then drain and set aside for later use. In a saucepan,
combine corn and black beans. Cook until tender. When large diced yams
are soft, remove from heat and drain. Slowly add 1 pint whipping cream
as you mash the yams. Return mashed yams to the stovetop. Add in corn
and bean mixture, broccoli and spinach. Let simmer for 30 minutes.
Chicken or vegetable stock can be added for desired consistency. Top
with small-diced yams and cheese before serving.
Makes 5 servings (1 cup each)
Source: www.sweetpotato.org
CREAMY FROZEN PEA
SOUP WITH POTATOES
AND PANCETTA
Crema di Piselli, Patate e Pancetta
~Shared by Linda
H., Rosharon, TX
Creamed soups are part of alta cucina (refined cooking) and for the
most part are found in chic northern Italian restaurants but that does
not mean that they are difficult to make at home. Ths velvety pea soup
is thickened with potato and served with crisp pancetta and fried bread
triangles.
Serves 4
2 tablespoons butter
2 thin slices bread, crusts removed and cut diagonally into triangles
2 tablespoons olive oil
1/4 pound pancetta, diced
1 large white onion, chopped
2 large potatoes, peeled and shredded
4 cups fresh or frozen peas
1 chicken boullion cube, crushed
4 cups hot water
2 sprigs thyme tied together
Salt to taste
Grinding black pepper
Melt the butter in a small saute pan and when it is bubbly, brown the
bread slices on both sides. Transfer them to a small dish and set aside.
Heat the olive oil in a soup pot and brown the pancetta; when it is
crispy, transfer it to a dish and set aside.
Stir in the onion and potatoes and cook until the onion begins to
soften, but not brown. Stir in the peas and the crushed boullion and
cover the mixture with hot water. Add the thyme, salt and pepper and
bring to a boil. Reduce the heat to medium and cook uncovered for about
20 minutes or until the potatoes are very soft.
Remove the thyme and discard it. Puree the soup in batches in a food
processor or with an immersion blender.
Return the soup to the soup pot and reheat. Ladle the soup into
individual soup bowls and sprinkle the tops with some of the pancetta.
Serve hot with two bread triangles.
For a thinner soup, add more water or for a richer taste, add non-fat
Half and Half or heavy cream.
Source: https://www.ciaoitalia.com/
CREAMY GREEK TOMATO
NOODLE SOUP
~Shared by Linda
H., Rosharon, TX
Fall is almost here and the cooler days find me in the kitchen making
soup.
SERVES 8 -10
3 cups uncooked spinach pasta, fusilli or corkscrew macaroni
46 fluid ounces tomato juice
14 1/2 fluid ounces beef broth
1 tablespoon fresh lemon juice
2 cups ground beef (optional) or ground lamb, cooked and crumbled
1 cup sour cream
8 fluid ounces half-and-half
1 large egg
3 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1 cup parmesan cheese
1/8 teaspoon freshly grated nutmeg
Cook fusilli noodles according to package directions, and
drain. Whisk together the large egg with the half and half,
and cook over low heat, stirring continuously, until the mixture
thickens, then remove from heat and whisk in the sour cream.
In a large saucepan, heat the tomato juice, beef broth, garlic, onion
powder, cinnamon, salt, pepper, marjoram, cooked meat if using, and
fusilli noodles, stirring occasionally for about 15 minutes, or until
soup thickens slightly, then remove from heat.
Take 1/4 cup of soup and ladle into the cream mixture, whisking
vigorously, then add 1/4 cup again, and then once more with 1/4 cup.
When mixture is blended, stir into the soup along with the parmesan
cheese and nutmeg, then stir until blended.
Serve hot.
Source: GreekCuisine (yahoo group)
CORN AND POBLANO SOUP
(sopa de poblano y maiz)
~Shared by Linda
H., Rosharon, TX
This soup is best made at the peak of corn season, but is equally
satisfying any time of year using good-quality frozen corn. A great
starter to any regional Mexican menu.
6-8 ears of fresh corn kernals (should yield about 2 cups) or 2 cups,
good-quality, frozen sweet corn kernals
4 poblanos, roasted, skin and seeds removed and roughly chopped
1 large onion, diced
1/3 cup plus 1 tablespoon finely chopped cilantro (tablespoon reserved
for garnish)
1 tablespoon unsalted butter
2 cups vegetable stock
2 cups whole milk, half-and-half or a combination of both
1/4 cup heavy cream (optional)
Combine corn kernals, milk/half-and-half and stock in a 4-quart sauce
pan or soup pot. Set over medium-low heat for 30 minutes, stirring
occasionally.
Meanwhile, heat butter in a large skillet over medium heat. When the
butter has stopped bubbling, add onions and sweat until soft and
transluscent.
Add poblanos, cilantro and salt and pepper to taste. Remove from heat.
Add onion and poblano mixture to corn mixture and continue to heat for
about 15 minutes.
Remove soup from heat and carefully puree soup in a blender until very
smooth(use caution when blending hot liquids; puree in a few small
batches).
Press mixture through a fine-mesh sieve, discarding solids.
Return pureed and strained soup to the sauce pan. Add heavy cream and
warm over medium heat until soup is hot. Taste and adjust seasonings --
adding more salt or pepper, if needed
Garnish each bowl with some of the reserved cilantro.
CREAM OF POBLANO
SOUP WITH CHEESE CRUST
~Shared by Linda
H., Rosharon, TX
This tex-mex creation is a lot healthier than it tastes--and is even
more so if you substitute yoghurt for the whipping cream. It's
gloriously thick and rich, with a nice balancing kick. Serve to 4
people as a spectacular and hearty first course. Thanks to Professor
Vincent Tocci, American University, for introducing me to this.
1 Tablespoon olive oil
1 Tablespoon butter
3 medium poblano peppers, seeded and chopped
2 onions, chopped
1 carrot, chopped
4 cups chicken or vegetable stock
1 large potato, chopped
1/2 cup whipping cream (or yoghurt)
1 Tablespoon cilantro, chopped
8 large tortilla chips
1 cup of Monterrey jack cheese, grated
Heat the oil and butter in a large saucepan. Add peppers, onions, and
carrots and saute slowly for 5 minutes. Stir in the stock, add the
diced potatoes, bring to a boil, then reduce heat and simmer for 30
minutes.
Remove from heat and puree in a blender, solids first to get a smooth
texture. Return to the pot. Add the cream and season with salt to taste.
When ready to serve, bring to simmer and stir in the cilantro. Ladle
into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese,
and run under the broiler. Top each bowl with a cilantro leaf and take
to the table.
CREAM OF POBLANO SOUP
~Shared by Linda
H., Rosharon, TX
Poblano peppers are a mild Mexican pepper and this soup showcases them
beautifully! This is a delicious, rich soup that will transport you to
old Mexico! Originally published in a 1995 newspaper food section, from
Cavanaugh's Restaurant in Webster, Texas.
SERVES 8
3 (6 inch) corn tortillas, plus more for garnish
2 tablespoons flour
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, plus more for garnish
1/2 teaspoon minced garlic
2 tablespoons butter
3 cups chicken broth
1/2 cup half-and-half
2 ounces cooked chicken, chopped (1/4 cup)
1/2 cup shredded monterey jack cheese
Cut three tortillas into ninths; place in food processor and chop until
fine.
Add flour,chili powder, cumin, salt, and pepper; blend to the
consistency of cornmeal.
Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano
pepper, and garlic and sauté until the onion is transparent.
Add butter and let it melt.
Add tortilla-flour mixture to the pan and mix to form a roux.
Cook 4-5 minutes stirring constantly with a whisk- do not let mixture
burn.
While stirring, slowly add broth, scraping down sides and bottom often.
Add half and half, bring to a slow simmer and cook 7-10 minutes.
Do not let soup come to a hard boil.
Turn off heat and let cool a bit.
Add chicken before serving.
Top each serving with shredded cheese, diced poblano pepper and
tortillas strips.
Source: Recipezaar
BORRACHO BEAN SOUP
(frijoles a la charra)
~Shared by Linda
H., Rosharon, TX
1 - 16 oz. jar Tejano salsa, mild, medium or hot
1 - 16 oz. jar of water
4 - 15.5 oz. cans Trappey's pinto beans (flavored with slab bacon)
1 - small onion chopped (use red onion for added color)
1 - small bundle cilantro chopped (remove half of the stems)
1 - Tbsp. Tony Chachere's seasoning
1 - Tsp. garlic powder (to taste)
Directions:
Put everything into a pot (except cilantro) and bring to a boil for
approx. 10 min. Add the cilantro last. These beans are
outstanding and easy to make. Your guests will think you've been
cooking all day!!!
Source: Award Winning Recipe by Daniel Riojas
AVOCADO POBLANO SOUP
~Shared by Linda
H., Rosharon, TX
1 1/2 pound poblano chiles, washed, seeded and coarsely chopped (skin
on)
3 carrots, washed, peeled and roughly chopped
1 1/2 white onion, peeled and roughly chopped
3 tablespoons canola oil
1 1/2 clove garlic, minced
1/2 cup flour
12 cups fresh chicken stock
3 avocados, halved, seeded and peeled (pebbly-skinned brown-black Hass
are preferred)
3/8 cup chopped cilantro
1 1/2 cup heavy cream
Salt, to taste
Pepper, to taste
Corn tortillas, cut in strips and fried in hot oil, for garnish In a
large stock pot, saute poblanos, carrots and onion in canola oil over
medium heat for 5 minutes. Add garlic and saute 1 minute. Add flour,
mix well and saute for 5 more minutes. Stir occasionally.
Add chicken stock and mix well. Simmer over medium low heat for 30
minutes. Remove from heat and add avocado. Puree with wand blender or
in batches in blender. Add cilantro and cream, and blend until
thoroughly mixed. Add salt and pepper to taste.
Serve warm or chilled. Top with fried corn tortilla strips.
Source: CDKitchen
ROASTED EGGPLANT SOUP
~Shared by Linda
H., Rosharon, TX
3 medium tomatoes, halved
1 (1 1/2 lb) eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme, chopped
4 cups chicken stock or low sodium chicken broth (or more)
1 cup whipping cream
3/4 cup goat cheese, crumbled
Preheat oven to 400°F.
Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush
vegetables with oil. Roast until vegetables are tender and brown in
spots, about 45 minutes. Remove from oven.
Scoop eggplant from skin into heavy large saucepan; discard skin. Add
remaining roasted vegetables and thyme to same saucepan.
Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook
until onion is very tender, about 45 minutes.
Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to
saucepan.
Stir in cream. Bring to simmer, thinning with more stock, if desired.
Season soup with salt and pepper. Ladle into bowls.
Sprinkle with goat cheese; serve.
SQUASH AND CHICLPEA
MOROCCAN STEW
~Shared by Linda
H., Rosharon, TX
Serves 6 -8
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium garlic cloves, thinly sliced
2 teaspoons ground cumin
1 (3 inch) cinnamon sticks
salt & freshly ground black pepper
1 lb butternut squash, large dice
3/4 lb red potatoes, large dice
2 cups low sodium chicken broth or vegetable broth
2 cups cooked chickpeas, drained
1 (14 ounce) can diced tomatoes, with juices
1 pinch saffron thread (optional)
1/2 preserved lemon, finely chopped
1 cup green olives in brine (recommend ( Cringle)
steamed couscous, for serving
fresh cilantro leaves, roughly chopped, for garnish
toasted slivered almond, for garnish
plain yogurt, for garnish
Heat butter and olive oil in a 3- to 4-quart Dutch oven or
heavy-bottomed saucepan with a tight fitting lid over medium heat. When
oil shimmers, add onion, garlic, cumin, and cinnamon, and season with
salt and freshly ground black pepper. Cook, stirring occasionally,
until spices are aromatic and onions are soft and translucent, about 5
minutes.
Add squash and potatoes, season with salt and freshly ground black
pepper, stir to coat, and cook until just tender, about 3 minutes. Add
broth, chickpeas, tomatoes and their juices, and saffron, if using.
Bring mixture to a boil then reduce heat to low. Cover and simmer until
squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over
couscous garnished with cilantro, almonds, and yogurt.
Source: Recipezaar
CREAMY FENNEL SOUP
~Shared by Linda
H., Rosharon, TX
2 cups stock (chicken, beef, vegetable....)
1 fennel bulb, about 1 pound
1 sliver garlic
2 tbsp. chopped onions
1 tbsp. lemon juice (or more to-taste)
1 tsp. lemon zest, chopped
1/2 tsp. dried dill weed (or 1 1/2 tsp. fresh)
1 tsp. ground coriander
1 quart nonfat yogurt
Clean and slice the fennel bulb, reserving any greens for
garnish. Cook the fennel in the stock with the garlic and
shallots until soft. Puree in a blender with the lemon juice and zest,
and the spices.
Strain the puree if you wish a smoother texture. Combine well
with the yogurt and chill. Serve garnished with chopped fennel greens
or chopped cilantro
Source: Adapted from: http://www.recipeland.com
BATTY CHEESEBURGER
SOUP
~Shared by Linda
H., Rosharon, TX
2 cans (10.75 oz.) condensed cheese soup
1 jar (16 oz.) picante sauce
1 cup chicken broth
1 package (12 oz.) H-E-BUDDY cheeseburger bites, thawed
1 package (15 oz.) refrigerated pie crusts
In a 2-quart pot add soup, picante sauce and broth. Bring to a simmer.
Cut cheeseburger bites in half and add to soup. Reduce to low.
Roll out 1 pie crust. Use a bat shaped cookie cutter to cut out bat
shapes and bake on a non-stick cookie sheet until dark golden brown.
Serve soup and place bat shape on top of soup.
Source: Courtesy Of H-E-B Showtime
GERMAN LENTIL SOUP
~Shared by Linda
H., Rosharon, TX
Servings: 8
"A quick lentil soup with ham is spiced with caraway, Worcestershire
and nutmeg."
2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground blackpepper
Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay
leaf, carrots, celery, onion, and ham. Season with Worcestershire
sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery
salt, parsley, and pepper.
Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before
serving.
Source: Allrecipes.com
YELLOW LENTIL SOUP
~Shared by Linda
H., Rosharon, TX
6 slices bacon, cut into small pieces
2 onions, chopped
1 lb carrots, peeled and chopped
2 stalks celery, chopped
4 garlic cloves, chopped
1 small red peppers, chopped
6 cups chicken stock
2 cups yellow lentils
1 1/2 cups water
3 bay leaves
2 teaspoons cumin seeds, crushed
2 teaspoons dried thyme, crushed
fresh ground pepper
In a 4 quart dutch oven sauté bacon until crisp, remove to drain on
paper towels with a slotted spoon.
Add onions to drippings, cook 5 minutes until softened.
Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
Add remaining ingredients and bring to boil.
Reduce heat to simmer, cover, and cook 30 minutes, stirring
occasionally.
Discard bay leaves, sprinkle with bacon, serve.
Source: Food.com
BISON CHILI
~Shared by Linda
H., Rosharon, TX
1 lb ground bison
2 cups zucchini and yellow squash - cut into bite sized pieces
3 cloves garlic
1 small fennel bulb - cut into bite sized pieces
1 medium yellow onion - chopped small
1 15.5 oz can each kidney beans and cannellini beans - drained and
rinsed
2 T chili powder
1 tsp each thyme and sage
1 tsp salt
1 tsp ground pepper
1 small jalapeño pepper - chopped fine
1 large can crushed tomatoes
1 cup water
Brown bison in 2 teaspoons olive oil. Drain meat leaving the cooking
oil in the pot.
In same pot sauté garlic, onion, jalapeño, and fennel with seasonings
until they begin to soften.
Add beans, squash , tomatoes and water to pot. Add bison back.
Bring to a boil and reduce heat and simmer for 20 minutes.
Nutritional Analysis: Cals: 188, T.Fat: 2gm, S.Fat: TR, Chol: 35mg,
Sod: 778mg, T.Carb: 23 gm, Fib: 7 gm, Pro: 22gm
Source: http://livewellnetwork.com
HEARTY GREEN SOUP
~Shared by Linda
H., Rosharon, TX
1 1/2 lbs. chicken thighs
2 Tablespoons olive oil
1 cup diced white onion
1 1/2 cups diced poblano chile
2 cloves minced garlic
3 cups diced russet potatoes
4 cups low sodium, fat-free chicken broth
1/4 teaspoon dried thyme leaf
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground oregano
1 lb. fresh spinach leaves
15 oz. can white beans, drained and rinsed
1/4 cup grated parmesan cheese, chopped fine
12 oz. extra firm silken tofu, diced
Remove skin, bones, and excess fat from chicken thighs. Dice and
reserve.
In a large sauce pan, sauté onion and poblano in 1 Tablespoon of oil
until soft. Add garlic and cook 1 more minute.
Add potatoes, broth, thyme, black pepper, salt, cumin, oregano, and
reserved chicken. Bring to a boil and reduce heat to a simmer. Cook for
about 30 minutes or until the potatoes are soft and completely cooked.
In a large sauté pan, sauté spinach in remaining 1 Tablespoon of olive
oil over high heat. Cook until the spinach has softened which will only
take a few minutes. Add to soup.
Add white beans, tofu and Parmesan cheese. Stir gently and simmer until
all ingredients are hot. Serve.
Nutritional Analysis: Cals: 506, T.Fat: 22gm, S.Fat: 6gm, Chol: 78mg,
Sod: 714mg, T.Carb: 41 gm, Fib: 8 gm, Pro: 38gm
Source: http://livewellnetwork.com
WEST AFRICAN
GROUNDNUT STEW
~Shared by Linda
H., Rosharon, TX
2 Tablespoons peanut or vegetable oil
2 medium onions, chopped
1 teaspoon cayenne (can add less if you don't want a spicy soup)
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 cups chopped green cabbage
3 cups diced sweet potatoes
3 cups tomato juice
1 cup low-fat coconut milk
1/2 teaspoon salt
2 chopped tomatoes
1 1/2 cups chopped okra
1/2 cup reduced-fat peanut butter
1 Tablespoon chopped cilantro
Additional cooked rice, chopped green onions, minced parsley, diced
papaya, diced banana, chopped peanuts, and grated fresh coconut to
serve on the side
In a large pot over medium heat, heat the oil. Cook onions until soft,
about 10 minutes.
Stir in cayenne, garlic, and ginger. Sauté for several more minutes.
Add cabbage and sweet potatoes. Cook for 5 minutes covered.
Add tomato juice, coconut milk, salt, and tomatoes. Simmer until
potatoes are tender, about 15-20 minutes. 5. Stir in okra and simmer
for 5 minutes.
Over low heat, add peanut butter and cilantro and heat through (if stew
is too thick, add 1/4 cup water).
Serve with cooked rice, chopped green onions, minced parsley, diced
papaya, diced banana, chopped peanuts, and grated fresh coconut to
serve on the side.
Nutritional Analysis: Cals: 359, T.Fat: 21gm, S.Fat: 7gm, Chol: 0mg,
Sod: 723mg, T.Carb: 37 gm, Fib: 8 gm, Pro: 10gm
Source: http://livewellnetwork.com
CREOLE GARLIC SOUP
~Shared by Johnny,
LA
Serving Size 4
4 clove garlic - peeled
2 cans condensed beef broth - (10.5oz)
2 cups water
1 cup dry sherry
4 slices French bread
1/4 cup butter or margarine - softened
2 tablespoons grated parmesan cheese
1. Add garlic cloves to beef broth in saucepan; cover and simmer 15
minutes, or until garlic is soft.
2. Remove garlic and reserve; add water and sherry to broth and heat to
serving temperature.
3. Toast bread on one side under broiler; remove and spread untoasted
sides with butter.
4. Mash reserved garlic and spread over bread; sprinkle with
cheese.
5. Broil toast until brown and bubbly, about 30 seconds.
6. Place a piece of toast in each of four soup bowls; ladle hot soup
over and serve.
NOTE: This soup shows the Spanish influence on Creole cooking.
T-BONE BARLEY SOUP
~Shared by Johnny,
LA
From Eating Inn.
Ingredients
6-8 left over steak bones with meat
6 cups of water (approx)
2 large carrots, diced
1/4 cup of barley
2 stalks of celery, sliced
1 large onion, diced
1 tbl of vegetable oil
Salt and pepper to taste
Step 1
In a medium size soup pot, put in the bones and add cold water until
bones are covered by at least 2 inches. Boil bones until meat comes off
easily, about 30 to 40 minutes, skimming off any scum that comes to the
top. Remove bones and let cool. Strain broth into a large bowl making
sure there are no bone slivers in the broth. When bones are cool enough
to handle, remove meat from bones, shredding the meat and discarding
all of the bones.
Step 2
Place carrots, celery, and onion with some salt and pepper back in the
pot with a tbl of heated vegetable oil and cook on medium heat until
slightly caramelized. Add 2 cups of warm water slowly and stir until
liquid becomes soup like.
Step 3
Add the strained broth, stir and let cook for 15 minutes on medium high
heat and skim off any fat that comes to the top. Put barley into pot
and bring to a boil, then reduce heat, cover and simmer about 40
minutes or until barley is tender. Barley will absorb some of broth, so
add more warm water or stock if needed along with a little salt and
pepper.
Serves 4
MOCK TURTLE SOUP
~Shared by Johnny,
LA
Makes 8 servings
2 pounds beef brisket, cubed
2 tablespoons peanut oil
2 onions, sliced
1/2 cup flour
2 (1-pound) cans whole tomatoes
2 quarts water
3 bay leaves
6 whole cloves
1/4 teaspoon thyme
Salt and pepper to taste
1 cup sherry
3 hard-cooked eggs, sliced
1 lemon, thinly sliced
Brown meat in peanut oil. Add onions and cook until tender. Remove meat
and onions; add flour and make a dark roux. Add meat and onions, stir
in tomatoes, water, spices, salt and pepper. Simmer 3 hours. Remove bay
leaves and cloves.
Before serving, add sherry and garnish with egg and lemon slices.
Substitution: Instead of brisket, pork, chicken or rabbit can be used.
Click
if you have a submission for the Reader Recipe section of A
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ACORN CHEDDAR SOUP
~Shared by
Patricia, Charlevoix, MI
2 medium acorn squash
1 tablespoon unsalted butter or margarine
3 cups nonfat chicken or vegetable broth
1/4-1/2 teaspoon sage
1 teaspoon garlic powder
6 ouncces low-fat Cheddar cheese, shredded
1 1/2 cups evaporated skim milk
Salt
1-2 teaspoons blac pepper
Ground nutmeg
Cook squash until tender either in 475 deg oven or in microwave. Spoon
pulp into a food processor and puree until smooth. Mix in the
butter/margarine, broth, sage and garlic. Transfer puree to a medium
soup pot and cook over low heat for several minutes. Slowly add Cheddar
and milk, stirring until cheese has melted. Thin with additional milk
if necessary. Add salt and pepper to taste and sprinkle with nutmeg.
Serve immediate or hold over lowest possible heat until ready to serve.
Per serving: 227 calories, 6.5g total fat, 3.8g sat fat, 13.9g protein,
20mg cholesterol, 717mg sodium.
HOMEMADE TURKEY SOUP
~Shared by
Patricia, Charlevoix, MI
1 turkey carcass
4 cups water
8 cups reduced-sodium chicken broth
4 large onions, 1 quartered and 3 chopped
1 cup diced rutabaga or turnip, peeled
1 cup chopped celery
4 carrots, peeled and cut into thin strips
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground black pepper
1/4 cup pearl barley
1 can (14 ounces) unsalted tomatoes
1 can (16 ounces) white beans, rinsed and drained
1/2 pound leftover light turkey meat, cut into bite-size chunks
In a large stockpot, combine the turkey carcass, water, broth and
quartered onion. Bring to a boil over high heat. Reduce heat, cover and
simmer for 1 hour. Strain the mixture, discarding the carcass and
onion. Chill the liquid in the refrigerator — overnight, if possible —
and skim off the fat from the broth's surface. Return the liquid to the
stockpot. Add the remaining ingredients to the broth mixture. Bring to
a simmer and cook, covered, for about 1 hour. Ladle into individual
bowls and serve immediately.
Per serving: Calories 191, total fat 3g, cholesterol 20mg, protein 15g,
sodium 171mg, saturated fat 1g .
Source: Mayo Clinic
LOW-FAT BROCCOLI AND
CHEESE SOUP
~Shared by Jean,
Syracuse, NY
My fiance is trying to watch his weight and he absolutely loves the
Low-Fat Broccoli and Cheese Soup. It's a delicious combination of
veggies and cheese.
Serves: 1
Preparation Time: 1 min
Cooking Time: 3 min
Ingredients
1 package Green Giant Broccoli and Cheese Just for One
1 wedge Laughing Cow Low-Fat Cheese
1/4 cup skim milk
salt
Instructions
1. Microwave the single serving of broccoli and cheese for about 3
minutes.
2. Combine in blender or food processor with cheese and milk (use more
or less milk depending on your desired consistency of the soup).
3. Stir together so cheese melts.
4. Blend for just a few seconds until ingredients are combined.
5. Heat more if desired or just pour into a bowl and serve
A WARMING FALL SOUP
~Shared by Treva, NC
As the leaves change colors and the weather turns brisk, you may crave
warming fare for lunch or dinner — and homemade soup is a great option.
This comforting soup is packed with fiber-rich vegetables and offer a
savory blend of flavors that are sure to satisfy on a crisp fall day.
Sweet potatoes, spinach, and edamame (fresh soybeans) make a tasty
combination in this soup.
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
4 cups vegetable broth
1 small sweet potato, peeled and cut into 1/2" cubes
1 cup frozen shelled edamame beans (fresh soybeans)
2 ounces baby spinach (2 cups)
Salt and freshly ground black pepper
Heat oil in a medium saucepan over medium heat. Add onion and garlic,
reduce heat to medium-low, and cook, stirring frequently, until
softened, about 5 minutes. Do not brown. Add broth, increase heat to
high, and bring to boil. Add sweet potato and edamame, reduce to a
simmer, and cook until vegetables are tender, about 5 minutes. Stir in
spinach and heat until wilted.
Season with salt and pepper to taste and serve.
Nutritional information: Per (1 1/2-cup) serving:
150 calories; 7 g fat (1 g sat) ;17 g carbohydrate; 6 g protein; 3 g
dietary fiber; 560 mg sodium
HEALTHY
MEXICAN-STYLE SOUP
~Shared by Jean,
Syracuse, NY
For a healthy way to incorporate delicious Mexican flavors into your
cooking, give this easy slow cooker soup recipe a try. This low calorie
slow cooker recipe does not disappoint.
Ingredients
1 pound lean ground beef
8 cups low sodium chicken stock
4 tablespoons white whole wheat flour
1 egg
1 red chili pepper
4 medium carrots, grated
5 1/2 tablespoons Minute brown rice
1/2 pound spinach, chopped
1/2 teaspoon oregano
1/4 pound lean ham, chopped
2 1/2 tablespoons parsley
Instructions
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set
aside.
Put remaining stock, chili pepper, carrots and rice in slow cooker on
high to simmer.
When simmering, add meat balls cover and cook 30 minutes. Then turn
heat on low and cook three hours.
Add other ingredients and cover and cook for 20 more minutes.
BUTTERNUT SOUP
~Shared by Jean,
Syracuse, NY
1 tsp vegetable oil
2 green onions, chopped (white part only)
1 two-pound butternut squash (I've substituted acorn squash too!)
peeled, seeded, and diced
1 cup water
1/2 tsp dried thyme (I've omitted/forgotten and it was fine)
2 tsp flour
2.5 cups water
2 tsp chicken flavored bouillon granules (I use the low salt kind)
1/2 cup skim milk
fresh nutmeg grated (OK, I've used the stuff in the jar!)
In a large Dutch oven (or other pot) heat vegetable oil over med-high
heat. Add green onions and saute 2 min. Add squash, 1 cup water, and
thyme. Cover and cook over med heat 10-15 min until squash is tender.
Stir in flour. Cook 1 minute. Stir in 2.5 cups water and the bouillon
granules; bring to a boil. Reduce heat and simmer, uncovered, about 10
min. Remove from heat and cool slightly. Stir in milk. Process in
batches in food processor or blender, until smooth. Serve warm, dusted
with nutmeg (and/or a small dollop of sour cream).
Serves 4-6
Per serving: cal-111, protein-3g, fat-2g, sodium-473 mg (though may be
lower if you use low sodium bouillon)
ITALIAN EGG-DROP SOUP
~Shared by Treva, NC
Italian egg-drop soup, Stracciatella, is traditionally a light soup
made with just chicken broth, eggs and herbs. We added pasta, chickpeas
and arugula to turn it into a meal. Serve with: Garlic bread and Caesar
salad.
6 servings, about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 25 minutes
6 cups reduced-sodium chicken broth
2 cups water
1 & 1/3 cups whole-wheat medium pasta shells or other small pasta
(4 ounces)
1 (7-ounce) can chickpeas, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg
3 cups chopped arugula, any tough stems removed
4 large eggs, lightly beaten
Freshly ground pepper to taste
2 tablespoons lemon juice
6 tablespoons freshly grated Parmesan cheese
Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a
Dutch oven; cover and bring to a boil over high heat. Uncover and boil
for half as long as directed by the pasta package, 3 to 5 minutes. Stir
in arugula and cook until wilted, about 1 minute. Reduce heat to low.
While stirring the soup constantly, slowly add eggs; cook for 2
minutes. (The cooked egg will look like feathery strands.) Season with
pepper and stir in the scallion greens and lemon juice. Ladle into 6
bowls and top with Parmesan.
Nutrition: Per serving : 196 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 145
mg Cholesterol; 24 g Carbohydrates; 14 g Protein; 3 g Fiber; 740 mg
Sodium; 461 mg Potassium
1 & 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 medium-fat meat
Source: EatingWell, March/April 2010
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SOPHISTICATED MUSHROOM BARLEY SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup boiling water
- 1 package (1/2 oz) dried wild mushrooms, such as porcini
- 2 tablespoons margarine or butter, divided
- 3 onions, finely chopped
- 6 cloves garlic, minced
- 1 teaspoon salt, optional
- 1 teaspoon cracked black peppercorns
- 1-1/2 pounds button mushrooms, sliced
- 2/3 cup pearl barley
- 6 cups low-sodium beef stock
- 1 cup water
- 1 bay leaf
- 1/4 cup low-sodium soya sauce
- Finely chopped green onions or parsley (optional)
DIRECTIONS
In a heatproof bowl, combine boiling water and dried mushrooms. Let
stand for 30 minutes, then strain through a fine sieve, reserving
liquid. Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoon butter. Add onions
and cook until soft. Add garlic, optional salt and pepper and cook for
1 minute. Transfer mixture to slow cooker stoneware.
In same pan, melt remaining butter and cook button mushrooms over
medium-high heat until they begin to lose their liquid.
Add dried mushrooms, toss to combine and cook for 1 minute. Transfer
mixture to slow cooker stoneware. Add barley, reserved mushroom soaking
liquid, stock, water, bay leaf and soya sauce.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Discard bay leaf. Ladle into individual bowls and garnish with chopped
green onions or parsley, if using.
Nutritional Information Per Serving (1/8 of recipe): Calories:138, Fat:
4 g, Carbohydrate: 22 g, Fiber: 3 g, Protein: 6 g, Sodium: 627 mg,
Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
PORK, SWEET POTATO
& PINEAPPLE STEW
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings (1-1/4 cups each)
INGREDIENTS
- 12 ounces pork tenderloin, trimmed of fat
- 4 cups water
- 2 small onions, 1 halved, 1 sliced
- 4 cloves garlic, 2 whole, 2 minced
- 3 black peppercorns
- 1/2 teaspoon salt, or to taste
- 1 teaspoon extra-virgin olive oil
- 2 (28 ounce) cans whole tomatoes, drained and chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch chunks
- 1-1/2 tablespoons raisins
- 1 tablespoon sugar
- 1/2 teaspoon adobo sauce from canned chipotle peppers or
chile-garlic paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- Pinch of ground cloves
- 1 cup diced fresh pineapple
- 8 green olives, pitted and coarsely chopped
- 1/4 cup chopped fresh cilantro
DIRECTIONS
Combine pork, water, halved onion, whole garlic, peppercorns and 1/4
teaspoon salt in a large saucepan. Bring to a simmer; cook, partially
covered, over low heat until the pork is no longer pink inside, 30 to
40 minutes.
Meanwhile, heat oil in a Dutch oven over medium heat. Add sliced onion
and cook, stirring frequently, until softened, 4 to 5 minutes. Add
remaining 1/4 teaspoon salt, minced garlic, tomatoes, sweet potato,
raisins, sugar, adobo sauce (or chili paste), cinnamon, oregano and
cloves.
Bring to a simmer; cover and cook, stirring occasionally, until the
sweet potato is just tender, about 15 minutes.
Transfer the pork to a cutting board and cut into 1/2-inch pieces.
Strain the cooking liquid through a fine sieve, reserving 3/4 cup.
(Refrigerate or freeze extra broth for another use.)
Add the pork, 3/4 cup cooking liquid, pineapple and olives to the
vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in
cilantro.
Nutritional Information Per Serving (1-1/4 cups each): Calories: 201,
Fat: 4 g, Cholesterol: 45 mg, Carbohydrate: 23 g, Protein: 19 g, Fiber:
4 g, Sodium: 321
Diabetic Exchanges: 1 Starch, 1 Vegetable, 2 Lean Meat
Source: The
Eating Well Diabetes Cookbook
BROCCOLI CHOWDER
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings, 1 cup each
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped (1-1/2 cups)
- 1 large carrot, diced (1/2 cup)
- 2 stalks celery, diced (1/2 cup)
- 1 large potato, peeled and diced (1-1/2 cups)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 3-1/2 cups vegetable broth or reduced-sodium chicken broth (two
14-ounce cans)
- 8 ounces broccoli crowns, cut into 1-inch pieces, stems and
florets separated (3 cups)
- 1 cup grated reduced-fat Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/8 teaspoon salt, or to taste
DIRECTIONS
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add
onion, carrot and celery; cook, stirring often, until the onion and
celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring,
for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring
often, for 2 minutes.
Add broth and broccoli stems; bring to a boil. Cover and reduce heat to
medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets;
simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
Stir in Cheddar and sour cream; cook over medium heat, stirring, until
the cheese is melted and the chowder is heated through. Season with
salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8
g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g,
Sodium: 354 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
Source: The
Eating Well Diabetes Cookbook
GOLDEN BUTTERNUT
SQUASH SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 teaspoon canola oil
- 1 small onion, minced
- 1 carrot, peeled and diced
- 2 (10 ounce) packages butternut squash, thawed
- 1 cup low-fat, low-sodium chicken broth
- 1-1/2 cups evaporated skim milk
- 1 teaspoon nutmeg
- Fresh ground pepper to taste
DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and
saute for 3 minutes. Add the carrot and saute for 3 more minutes. Add
the butternut squash and broth and bring to a boil.
Add the milk and simmer on low heat for 20 minutes.
Add the nutmeg. In batches, puree the soup in a blender until smooth.
Add pepper to taste. Serve immediately.
Nutritional Information Per Serving (1 cup): Calories: 110, Fat: 1 g,
Cholesterol: 2 mg, Sodium: 107 mg, Carbohydrate: 20 g, Dietary Fiber: 3
g, Sugars: 9 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
ITALIAN SEAFOOD STEW
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup bottled clam juice
- 4 cloves garlic (2 smashed, 2 minced)
- 1 pound mussels, scrubbed and debearded, or small cherrystone
clams
- 2 tablespoons extra-virgin olive oil, divided
- 1 onion, thinly sliced
- 8 ounces squid, cleaned and cut into 1/2-inch-thick rings
- 1/2 cup dry white wine
- 1/3 cup red-wine vinegar, plus more to taste
- 1 (14-1/2 ounce) can diced tomatoes
- 2 pounds firm white-fleshed fish fillet, such as monkfish or
halibut, skinned and cut into 1-inch chunks
- 8 ounces medium shrimp, peeled and deveined
- 4 tablespoons chopped fresh parsley, divided
- 2 tablespoons fine dry breadcrumbs
- Freshly ground pepper to taste
DIRECTIONS
Bring clam juice and smashed garlic to a simmer in a large pot. Add
mussels (or clams) and cook, covered, until open, 3 to 5 minutes.
Discard garlic; remove mussels from the pot, discarding any that did
not open.
Using a fine-mesh sieve lined with cheesecloth, strain broth into a
bowl; set aside. Wipe out the pot.
Add 1 tablespoon oil to the pot and heat over medium-low heat. Add
onion and minced garlic and cook, stirring, until softened, 5 to 7
minutes. Increase heat to high; add squid and cook, stirring, until the
squid turns opaque, about 1 minute.
Add wine and 1/3 cup vinegar; cook, stirring occasionally, until the
liquid has reduced by half, 5 to 7 minutes.
Add tomatoes and the reserved mussel broth. Reduce heat to low, cover
and simmer until the squid is tender, 18 to 20 minutes.
Just before serving, add fish and shrimp to the simmering stew and
cook, covered, just until the fish is opaque in the center, 3 to 5
minutes. Stir in the reserved mussels and heat through, about 1 minute.
With a slotted spoon, remove solids to a bowl and cover to keep warm.
Stir 3 tablespoons parsley, breadcrumbs and the remaining 1 tablespoon
oil into the sauce.
Simmer until the sauce thickens to the consistency of heavy cream, 1 to
2 minutes. Adjust seasoning with pepper and vinegar. Return the solids
to the sauce. Serve immediately, garnished with the remaining 1
tablespoon parsley.
Nutritional Information Per Serving (1/8 of recipe): Calories: 280,
Fat: 8 g, Cholesterol: 156 mg, Carbohydrate: 8 g, Protein: 39 g, Fiber:
1 g, Sodium: 405 mg
Diabetic Exchanges: 1 Vegetable, 5 Very Lean Meat, 1 Fat
Source: The
Eating Well Diabetes Cookbook
VEGGIE PATCH SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 10 servings
INGREDIENTS
- 6 cups water
- 2 medium-sized white potatoes, peeled and cut into 1-inch
chunks
- 4 large tomatoes, cored and cut into 1-inch chunks
- 4 medium-sized carrots, peeled and cut into 1-inch chunks
- 3 medium-sized zucchini, cut into 1-inch chunks
- 2 medium-sized green bell peppers, coarsely chopped
- 2 medium-sized onions, coarsely chopped
- 3 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
DIRECTIONS
In a soup pot, combine all the ingredients; mix well and bring to a
boil over high heat.
Reduce the heat to medium and cook for 1 hour, or until the vegetables
are tender.
Nutritional Information Per Serving (1 cup): Calories: 84, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 20 g, Dietary Fiber: 4
g, Sugars: 7 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 2 Vegetable
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
CUCUMBER BUTTERMILK
SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 4 (1-1/4 cup) servings
INGREDIENTS
- 2 cups peeled, seeded, chopped cucumbers
- 4 cups buttermilk
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh mint, or 1 teaspoon dried leaf mint
- 1 tablespoon fresh dill, or 1 teaspoon dried dill weed
- 1 teaspoon ground cumin
- Dash white pepper
- 1 tablespoon chopped fresh parsley
DIRECTIONS
Place all ingredients except parsley in a blender or a food processor
fitted with the metal blade and process until smooth. Garnish with
parsley. Serve cold.
Nutritional Information Per Serving (1-1/4 cup): Calories: 108,
Cholesterol: 9 mg, Carbohydrate: 14 g, Protein: 9 g, Sodium: 259 mg,
Fat: 2 g
Diabetic Exchanges: 1 Milk, 1/2 Vegetable
Source: Light
and Easy Diabetes Cuisine by Betty Marks
HOT AND SOUR SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 5 servings
INGREDIENTS
- 2 cans (14 ounces each) reduced-sodium chicken broth, divided
- 2 tablespoons cornstarch
- 1/2 pound firm tofu, cut into small chunks
- 1/4 pound sliced fresh mushrooms
- 2 tablespoons light soy sauce
- 3 tablespoons white vinegar
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/2 teaspoon sesame oil
DIRECTIONS
In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix
well and set aside.
In a soup pot, combine the remaining chicken broth, the tofu,
mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to
a boil over high heat. Reduce the heat to low; stir in the cornstarch
mixture until thickened.
Slowly stir in the beaten egg to form egg strands.
Add the bean sprouts and simmer for 1 to 2 minutes, or until heated
through, stirring occasionally. Add the sesame oil; mix well and serve.
Nutritional Information Per Serving (1 cup): Calories: 89, Fat: 3 g,
Cholesterol: 43 mg, Sodium: 644 mg, Carbohydrate: 8 g, Dietary Fiber: 1
g, Sugars: 3 g, Protein: 8 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
Click
if you have a submission for the Diabetic Choices Recipe section of
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CHEESY CHICKEN ENCHILADA SOUP
~Shared by
Patricia, Charlevoix, MI
1 can chicken soup
1/2 cup enchilada sauce
1 cup milk
1/2 Cheddar cheese
4 oz) frozen cooked southwestern-flavored chicken strips, thawed,
chopped
1/2 cup crushed tortilla chips
In medium size saucepan, mix all ingredients except tortilla chips.
Cook over medium heat, stirring occasionally, until thoroughly heated
and cheese is melted. Top individual servings with tortilla chips.
AUTUMN CHOWDER
~Shared by Jean,
Syracuse, NY
2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
In a large saucepan, cook bacon over medium heat until crisp; remove to
paper towels. Drain, reserving 1 teaspoon drippings. In the drippings,
saute onion until tender.
Add the potato, carrot, water and bouillon. Bring to a boil. Reduce
heat; cover and simmer for 15-20 minutes or until the vegetables are
almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the
flour and cold water until smooth; gradually whisk into soup.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Makes 2 servings.
SUPER POTATO SOUP
~Shared by
Patricia, Charlevoix, MI
3 slices bacon, cut up
1 small onion, diced
2 medium potatoes, cubed
1/2 cup water
1 1/2 cup milk
2 tablespoons butter
1/2 teaspoon salt
1/8 t. pepper
1/4 c. instant mashed potatoes
In a medium saucepan, fry bacon until almost crisp. Remove from pan
leaving one tablespoon bacon grease in pan. Add diced onion and sauté
until tender. Add potatoes and water and cook until potatoes are soft;
mash slightly. Add milk, butter, salt, pepper and mashed potatoes and
heat through. Serve with a pat of butter and a sprinkle of paprika.
MUSHROOM FLORENTINE
SOUP
~Shared by Marilyn,
Canton, OH
1 Tbsp. unsalted butter
6 ounces button mushrooms, rinsed and sliced
1 Tbsp. minced red onion
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups no-sugar, low-sodium beef broth
2 Tbsp. white wine
1 cup trimmed and washed spinach leaves
1/2 cup heavy cream, at room temperature
12 enoki mushroom stems, bottoms removed, optional
Heat butter in a large pan over medium-high heat. Add mushrooms, red
onion, garlic, salt, and pepper and cook, stirring, until lightly
browned, about 5 minutes. Add broth and wine, raise the heat to high,
and continue cooking until reduced by half, about 4 more minutes.
Remove from heat, pour 1/2 the soup into a tall plastic container cup,
and puree using an immersion blender. Return the puree to pan and heat
over high heat, while stirring in the spinach and cream in batches.
Divide soup among 2 bowls and serve each garnished with 6 enoki stems.
Click
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MEATBALL SOUP WITH
ESCAROLE AND ORZO
Escarole adds a nutritional element to this delicious meatball and orzo
soup recipe that's bursting with fresh flavors.
Servings: 6 servings
Prep: 15 mins
Total: 38 mins
Ingredients
Meatballs:
1 pound 95 percent lean ground beef
1 egg
1/3 cup plain bread crumbs
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
Soup:
2 teaspoons olive oil
2 leeks, cleaned and sliced
1 rib celery, sliced
3 cans (14.5 ounces each) low-sodium chicken broth
1 can (14.5 ounces) diced tomatoes
1 small head escarole, chopped (about 6 cups)
1/2 cup uncooked orzo
2 teaspoons lemon juice
1/4 teaspoon hot pepper sauce
Directions
1. Meatballs: In a large bowl, combine beef, egg, bread crumbs, mint,
parsley, garlic, lemon zest, salt and black pepper. Stir to mix well.
Using your hands or a small scoop, shape the mixture into about 36
meatballs using about 1 heaping tablespoon for each.
2. Soup: Heat the oil in a large pot over medium heat. Add leeks and
celery and cook 5 minutes, stirring often, until softened.
3. Stir in the broth, tomatoes and escarole and bring to a boil. Stir
in the orzo and return to a boil. Carefully drop in the meatballs and
return to a boil.
4. Reduce the heat to medium-low, cover, and cook about 18 minutes,
stirring occasionally, until the orzo is tender and the meatballs are
cooked through. Stir in lemon juice and hot pepper sauce.
Nutrition Facts
Calories 282, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 28 mg,
Sodium 839 mg, Carbohydrate 28 g, Fiber 5 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet
Source: Family Circle
CORN CHOWDER -
SOUTHERN STYLE
4 ounces bacon, chopped
1 cup finely chopped onion
½ cup finely chopped carrots
½ cup finely chopped celery
2 tablespoons minced garlic
¾ cup finely chopped red bell peppers
5 cups fresh corn kernels (from about 7 ears of corn)
¼ cup all-purpose flour
2 quarts chicken stock or broth
1 ½ cups ½ inch cubes peeled russet potatoes
1 tablespoon salt
¼ teaspoon cayenne pepper
1 cup heavy cream
Place an 8-quart stockpot over medium heat and cook the bacon until
crispy, about 5 minutes. Remove the bacon and drain on paper towels.
Add the onion, carrots, and celery and cook, stirring often, until
vegetables are soft, about 5 minutes. Add the garlic, and cook until
fragrant, about 30 seconds. Add the bell peppers and corn to the pot
and cook for 10 minutes, stirring often. Sprinkle the flour into the
pot and cook, stirring constantly for 5 minutes. Pour the chicken stock
into the pot and stir to combine. Use a whisk if necessary to break up
any lumps. Add the potatoes to the pot and bring to a boil, then reduce
to a simmer and continue to cook for 20 minutes. Season the chowder
with salt and cayenne pepper and stir in the cream. Serve with the
bacon as a garnish.
CHEESE SOUP
1/3 c. Grated carrots
1/3 c. Chopped celery
2 Tbsp. Chopped onion
3 Tbsp. Butter
1/4 c. Flour
2 c. Milk
1 can Chicken broth (14 oz.)
1/3 c. Mild cheddar cheese, grated
1 1/4 c. Sharp American cheese, shred
Cook carrots, celery and onion until tender in 1 1/2 cups of boiling
salted water. Do not drain. Melt butter in Dutch oven. Blend in flour.
Add milk, cook, stirring constantly until thick. Add chicken broth,
cheese, and vegetables with liquid. Stir over low heat until cheese
melts.
CREAMY DIJON TURKEY
SOUP
Serves 6
1 cup chopped celery
1 cup thinly sliced onions
3 Tbs margarine
1 clove garlic, minced
3 Tbs flour
1/2 tsp each salt and pepper
4 cups milk
1/4 cup Dijon mustard
2 tsp chicken bouillon granules
2 cups cooked turkey, cubed
In 3-qt saucepan over medium-high heat, saute celery and onions in
margarine 5-6 minutes or until celery is tender and onions are golden
brown. Add garlic and saute 1-2 minutes. Stir in flour, salt, and
pepper, and cook 1-2 minutes. Remove from heat and slowly add milk,
stirring constantly. Return to heat, stir in mustard and bouillon. Cook
and stir 5-8 minutes or until mixture is thickened and bubbly. Stir in
turkey and heat 1-2 minutes.
CAMPBELL'S® SHRIMP
& CORN CHOWDER
1 can Campbell's® Cream of Potato Soup
1 1/2 cups half-and-half
2 cups whole kernel corn
2 tbsp. Sun-dried tomatoes, cut in strips
1 cup small OR medium cooked shrimp
2 tbsp. Chopped fresh chives
Ground black pepper or cayenne pepper, to taste
MIX soup, half-and-half, corn and tomatoes in saucepan. Heat to a boil.
COOK over low heat 10 min. Stir in shrimp and chives and heat through.
Season with pepper.
MEDITERRANEAN BEAN
SOUP
2 cups dried great northern beans, sorted and soaked overnight OR
2 15 oz cans great northern beans, drained and rinsed
1 large meaty ham hock, baked, meat removed and diced
2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, chopped
2 celery stalks, chopped
1 15 oz can diced tomatoes
4 cans water
2 Tbsp mint
1 tsp oregano
1 tsp thyme
1 bay leaf
1 Tbsp red wine vinegar (I use Tarragon vinegar, but use whatever you
prefer)
Salt and pepper, to taste
Saute onion, carrot, and celery in oil. Add garlic and seasonings and
saute 1 minute. Add tomatoes with juice by crushing them in your hand,
in batches. Stir and simmer 3 minutes. Add beans, ham hock meat, and
water. Bring to a boil. Reduce heat and simmer, covered, for 2 hours or
until beans are cooked through and soft. Add vinegar and simmer,
uncovered, 5 minutes. Adjust seasoning and serve.
BACON-POTATO SOUP
This is a very tasty soup. It is creamy and so easy to make. I
sprinkled it with some cheddar cheese and fresh chopped chives when I
served it.
Serving Size : 6
2/3 cup diced bacon
3 small onions, chopped
4 green onions, chopped
2 tablespoons flour
6 cups beef broth
4 potatoes, sliced
1/2 cup sour cream
1/2 cup cream
2 egg yolks
1 tablespoon parsley
Fry bacon, add onion, and sauté until soft. Blend in flour. Add broth
slowly. Add potatoes and simmer covered about one hour. Add creams to
egg yolks and blend slowly into soup. Heat and season to taste.
Source: The Soup Line, Recipes for All Occasions Cookbook by T. J.
Kubialk
MACARONI &
CHEESE SOUP
6 to 8 servings
2-1/2 cups water
1 package (10 ounces) frozen peas and carrots, thawed
1 package (7-1/4 ounces) macaroni & cheese mix
1-1/2 teaspoons salt
1/2 teaspoon black pepper
4 cups (1 quart) milk
1 cup (4 ounces) shredded sharp Cheddar cheese
1. In a soup pot, bring the water to a boil over high heat. Stir in the
peas and carrots, the macaroni from the packaged mix (reserving the
cheese packet), the salt and pepper. Return to a boil, cover loosely,
and cook for 5 minutes, stirring occasionally.
2. Add the remaining ingredients, including the reserved cheese packet.
Reduce the heat to medium, cover loosely, and simmer for 10 minutes, or
until hot and creamy, stirring occasionally.
LOUISIANA SEAFOOD
GUMBO
2 tablespoons olive oil
2 tablespoons flour
1/2 cup white wine
1 pound orange roughy (or other white fish), cubed
2 cups fresh (cleaned) or frozen shrimp (thawed if frozen)
1 large carrot, sliced
1 large stalk celery, sliced
1/2 bell pepper, seeded and chopped
1 (8 ounce) can no salt added tomato sauce
4 large cloves garlic, finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
2 bay leaves
1 slice lemon (seeds removed)
3 cups cooked rice
Heat oil over medium heat in a large skillet or soup pot. Add flour and
stir constantly until lightly browned. Add wine and heat and cook until
smooth. Stir in remaining ingredients except rice and heat to boiling.
Reduce heat to medium, cover and simmer for 20 minutes or until
vegetables are tender and fish is opaque. Spoon over rice and serve.
Makes 6 Servings
Serving Size: 12 ounces
Nutrients per serving:
Calories: 345
Total fat: 7 grams (19% of calories)
Saturated fat: 1 gram
Cholesterol: 130 mg
Sodium: 184 mg
Carbohydrate: 36 grams (44% of calories)
Protein: 30 grams (37% of calories)
Dietary fiber: 2 grams
TOMATO, CHEESE AND
BREAD SOUP
8 ounces crusty Sourdough croutons
2 tablespoons extra-virgin olive oil
9 garlic cloves, minced
3 large onions, finely chopped
8 cups chicken stock or low-salt chicken broth
2 28-oz cans peeled plum tomatoes, drained and crushed
1/4 cup freshly grated Parmesan cheese
Parmesan Reggiano rind (optional)
1/4 cup thinly sliced fresh basil leaves (for garnish)
1/4 cup Parmesan cheese shavings
1/4 cup freshly grated Asiago cheese
Heat olive oil in heavy large pot over medium heat. Add onions and
saute until very tender, about 25 minutes. Add minced garlic and cook 1
minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind.
Simmer soup uncovered 30 minutes, stirring occasionally. Season to
taste with salt and pepper. For smoother texture, puree in blender or
food processor before serving. Ladle soup into Panera Bread Sourdough
bread bowls. Add croutons, torn basil, and Parmesan cheese shavings
just before serving.
Makes 6 servings
CHEESY CHICKEN
CHOWDER
This is a delicious soup that is so easy to make.
3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
2 cups (about 8 ounces) shredded cheddar cheese
2 cups diced cooked chicken
In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add
the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer
for 12-15 minutes or until vegetables are tender. Meanwhile, melt
butter in a medium saucepan; stir in flour until smooth. Gradually stir
in milk. Bring to a boil over medium heat; cook and stir for 2 minutes
or until thickened. Reduce heat; add cheese, stirring until melted. Add
chicken. Cook and stir until heated through.
POTATO SOUP MIX
Adapted from All Recipes.
Makes 1 quart sized jar.
2 cups instant mashed potatoes
1-1/2 cups dry milk powder
1-1/2 Tablespoons chicken bouillon granules
2 teaspoons dried chopped onion
1 teaspoon dried parsley
1/8 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground tumeric
1 teaspoon seasoning salt
Combine all ingredients in a large bowl and mix until a homogenious
mixture is acheived. Pour into a one quart jar.
Attach the following instructions: To serve, place 1/2 cup soup
mix in bowl. Stir in 1 cup boiling water until smooth.
Source: Noble
Pig
GARDEN VEGETABLE
SOUP
WW Recipe, 0 points
2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic
3 cups fat free broth*
1 1/2 cups cabbage, diced
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon Salt
1/2 cup zucchini -- diced
* (beef, chicken or vegetable)
In a large saucepan, sprayed with nonstick cooking spray, saute the
carrot, onion, and garlic over low heat until softened, about 5
minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and
salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes
or until beans are tender. Stir zucchini and heat 3-4 minutes. Serve
hot.
Serving Size : 4
SWEET SUMMER CORN
SOUP
8 cups chicken stock
1 tablespoon olive oil
1 large onion, diced
6 cloves garlic, minced Kernels cut from 12 ears fresh corn (about 10
cups)
1 cup dry white wine
2 cups heavy whipping cream
2 teaspoons cayenne sauce, or to taste
2 teaspoons Worcestershire sauce
Salt Freshly ground black pepper
Roasted red bell pepper puree for garnish*
Basil puree, for garnish**
6 to 8 sprigs watercress, for garnish
Cooked lobster or crab, for garnish, optional
In a large stockpot over medium-high heat, bring the stock to a boil.
Decrease the heat to low and simmer.
Meanwhile, heat the olive oil in another large stockpot over
medium-high heat until hot. Add the onion, garlic, and half of the
corn, and sauté until the onion is tender, about 5 minutes. Add the
wine and cook over high heat until reduced by one half. Pour in half of
the hot stock and simmer over low heat, about 5 minutes.
Strain the mixture into the remaining stock. Puree the solids in a
blender or food processor, strain again, and add to the stock mixture.
Reduce the soup by one-half over medium-high heat, then stir in the
remaining corn, the cream, cayenne sauce, and Worcestershire sauce.
Season to taste with salt and pepper.
To serve, ladle the soup into bowls and drizzle with the bell pepper
and basil purees. Garnish with watercress and seafood.
* Red pepper puree is made by pureeing 2 roasted peeled and seeded red
bell peppers with 1 clove garlic, ½ cup extra-virgin olive oil, salt
and pepper.
** Basil puree is made by pureeing 1 cup fresh basil leaves with 1
clove garlic and 1 cup extra-virgin olive oil.
GARDEN CABBAGE SOUP
WW Recipe
This cabbage soup recipe low in fat, with virtually no fat and only 2
(Weight Watchers) points in the whole pot!
1/2 medium head of cabbage, diced
3 small zucchini, diced
1 large clove garlic, crushed and minced
1/4 tsp dried basil
1/2 tsp black pepper
salt to taste
12 ounces V-8 Vegetable Juice
2 tablespoons tomato paste
1 can (10 1/2 oz) French Onion Soup, undiluted
1 to 2 cups chopped spinach or chard
1/2 cup finely sliced carrots
a dash of Worcestershire sauce
Combine all ingredients; cover and cook on low for 8 - 10 hours (HIGH
for 4 - 5 hours)
EASY CHEESY POTATO
CHOWDER
Leftover chicken or turkey never had it so good! You can quickly turn
it into this hearty and quick cheesy chowder.
Serves: 5
Prep. time: 10 minutes
Cooking time: 20 minutes
1 package Betty Crocker® Chicken Helper® chicken & potatoes au
gratin
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and
green peppers, undrained
2 cups water
3 cups milk
2 cups cut-up cooked chicken or turkey, (10 ounces)
1 cup shredded Cheddar cheese, (4 ounces)
1. Heat uncooked Potatoes, Sauce Mix, corn, water, milk and chicken to
boiling in Dutch oven, stirring constantly; reduce heat.
2. Cover and simmer 15 minutes, stirring occasionally.
3. Stir in cheese; sprinkle with Topping.
High Altitude (3500-6500 ft)
No changes.
Source: Betty Crocker® Cookbook
EXTREME MUSHROOM AND
BARLEY SOUP
1/2 cup pearl barley
1 clove garlic; minced
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons unsalted butter; may be doubled
8 cups low fat chicken broth
3/4 pound mushrooms, or 4 cups when chopped
Salt and white pepper; to taste
Soak barley in water overnight. Sauté garlic, onion and celery in
butter (from 2 to 4 tablespoons) until tender. Drain barley and add to
vegetables. Sauté 10 minutes longer, until barley becomes thick. Add
chicken broth and mushrooms and simmer, covered, until barley is tender
(about 1 hour). Season to taste with salt and pepper.
NO-FUSS POTATO SOUP
This was very easy to make and tastes great. I cooked on LOW for 4
hours and then added the evaporated milk. It only took about 20 more
minutes to be ready after that. I used chicken broth in place of the
water and bouillon granules. I also added a little cheese with the
milk. Be sure and watch the vegetables so you don't overcook.
6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4 teaspoons chicken bouillon or 2 vegetable bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons chopped fresh parsley
Snipped chives, optional
In a 5-qt. slow cooker, combine the first nine ingredients. Cover and
cook on high for 7-8 hours or until the vegetables are tender. Add milk
and parsley; mix well. Cover and cook 30-60 minutes longer or until
heated through. Garnish with chives if desired.
Source: Taste of Home's Big Book of Soup
CHICKEN AND DUMPLINGS
2 tsp. olive oil
1 small white onion, chopped
2 carrots, peeled and sliced
1 garlic clove, minced
1/2 tsp. dried thyme
14 oz. can chicken broth
14 oz. water
1 can cream of celery soup
3/4 lb. chicken breast tenders, cut into 1-inch squares
1/3 cup low-fat milk
1 egg
3/4 cup flour
1-1/2 tsp. baking powder
1-1/2 tsp. cornmeal
1/4 tsp. salt
Freshly ground pepper to taste
1. Heat olive oil in a large pot over medium-high heat. Add onion,
carrots, garlic, and thyme, and saute for 4-6 minutes, until onions are
tender.
2. Add chicken broth, water, and cream of celery soup to vegetables and
bring to a boil. Add chicken, stir, and boil for 10 minutes. Reduce to
a simmer.
3. While soup is boiling, prepare dumpling batter by whisking milk and
egg together in a medium bowl. In another bowl, mix together flour,
baking powder, cornmeal, and salt. Add flour mixture to milk mixture
and stir until moistened.
4. Drop half of batter, in tablespoons, into simmering soup. Cover and
cook for 3-5 minutes, until dumplings are done (they will be puffy and
will float on top of soup). Remove dumplings with a slotted spoon and
set aside. Repeat with second half of batter. (Makes about 12
dumplings.)
5. Serve soup over dumplings in shallow bowls and sprinkle with pepper.
Side Suggestions: Mixed Green Salad Toss a bag of mixed greens with
your choice of chopped vegetables and salad dressing.
Source: beliefnet.com
NEW ENGLAND CLAM
CHOWDER
Plenty of vegetables make this a hearty chowder your whole family will
enjoy. To make a meal, add a fresh green salad and a loaf of sourdough
bread.
Serves: 4
Prep. time: 15 minutes
Cooking time: 30 minutes
4 slices bacon, chopped
1 pound (about 3 medium) potatoes, peeled and cut into 1/2-inch chunks
1/4 cup chopped carrot
1/4 cup chopped onion
1/4 cup finely chopped celery
1 can (12 fl.oz.) NESTLÉ ® Carnation ® Evaporated Milk
1/4 cup all-purpose flour
2 cans (6.5 oz. each) chopped or minced clams, undrained
1 cup milk
1/2 cup water
1/2 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
COOK bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons
bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot,
onion and celery. Cook, stirring frequently, for 6 to 7 minutes or
until potatoes are tender. COMBINE evaporated milk and flour in small
bowl until blended; add to potato mixture. Stir in clams with juice,
milk, water, bacon and Worcestershire sauce. Reduce heat to medium-low;
cook, stirring frequently, for 15 to 20 minutes or until creamy and
slightly thick. Season with salt and ground black pepper.
Source: magazine article
CHEESEBURGER CHOWDER
1 lb. ground beef
1 pkg. hash browns
1/2 C. chopped celery
1 chopped onion
1/2 chopped green pepper
1 beef bouillion
1/2 t. salt
1 1/2 C. water
2 1/2 C. milk
3 T. flour
1 1/2 C. shredded Cheddar cheese
1/2 lb. bacon cooked & crumbled
1 can cheddar cheese soup
1 pkg. taco seasoning
1/2 t. chili powder
In a 3-4 qt. saucepan, brown beef. Drain off excess fat. Stir in
remaining ingredients. Cover and bring to a boil; reduce heat and
simmer until vegetables are tender about 15-20 minutes.
CHILI'S CHICKEN
ENCHILADA SOUP
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut until
onions are soft and clear, about 5 minutes In another container,
combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
Add to sauted onions, bring to boil. Once mixture starts to bubble,
continue cooking 2-3 minutes, stirring constantly. This will eliminate
any raw taste from Masa harina. Add remaining 3 quarts water to pot.
Add tomatoes; let mixture return to boil stirring occasionally. Add
cheese to soup. Cook stirring occasionally, until cheese melts. Add
chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.
OYSTER AND BRIE
CHAMPAGNE SOUP
A Paula Deen recipe that I will defintely prepare soon! Doesn't this
sound divine?
Serves 6.
Ingredients
1/2 stick butter
1 large shallot, minced
1/2 teaspoon red pepper flakes
1/4 cup all-purpose flour
3 1/2 cups fish stock or clam juice
2 cups heavy cream
3/4 pounds ripe Brie cheese, rind removed and cut up
1 bunch chives, minced
Salt and freshly ground black pepper
1 cup Champagne
2 dozen fresh oysters
Directions
Melt butter over low heat. Add shallots and red pepper flakes and saute
until softened. Sprinkle in flour and cook until lightly colored,
roughly 1 minute. Gradually whisk in the stock and cream. Increase heat
to medium-high and bring to a boil; reduce to medium-low and simmer for
10 minutes. Add the Brie, chives, salt and pepper, to taste, and stir
until melted. Add Champagne. Add the oysters and cook for 3 minutes.
OVEN-ROASTED
MUSHROOM SOUP
This sure-to-please dish is easy to prepare and travels well — perfect
for both autumn picnics and everyday meals.
Serves: 4
Yields: 7 cups
Ingredients
1/3 cup(s) olive oil
1 1/2 pound(s) shiitake mushrooms, stems discarded and caps roughly
chopped into large pieces
1 1/2 pound(s) cremini mushrooms, roughly chopped into large pieces
3/4 teaspoon(s) salt
3/4 teaspoon(s) coarse-ground pepper
1/2 cup(s) very finely chopped shallots
3/4 cup(s) white wine
3 cup(s) low-sodium chicken broth
1 1/2 teaspoon(s) chopped fresh thyme leaves
2 tablespoon(s) heavy cream
1 tablespoon(s) lemon juice
Directions
1. Roast the mushrooms: Heat oven to 400 degrees F. Place the olive oil
in a large (about 16- by 13-inch) nonstick roasting pan. Add the
mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the
lowest shelf in the oven for 20 minutes. Add the shallots, stir to
combine, and continue to cook for 10 more minutes. Remove about 1 1/2
cups of the mushrooms, set aside and keep warm.
2. Make the soup: Remove the roasting pan from the oven and pour in the
wine; stir, scraping the browned bits from the bottom of the roasting
pan. Add the low-sodium chicken broth, 2 cups of water, and thyme
leaves. Return the pan to the oven and let cook, simmering, for about
20 more minutes. Remove pan from the oven and transfer its contents to
a large serving bowl.
3. Finish the soup. Remove 3/4 cup of the mushrooms with a slotted
spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the
puree, cream, lemon juice, and remaining salt and pepper into the soup.
Serve hot, topped with the reserved mushrooms.
Tips & Techniques
It is fine to rinse mushrooms under running water, but do so only just
before using.
Source: Country Living
CREAMY CRAB SOUP
Ingredients:
1 small onion, finely chopped
1 green onion, chopped
1 half green pepper, finely chopped
6 tablespoons butter
1 1/2 cups fresh crab meat
2 tablespoons flour
1 cup milk
Salt and pepper to taste
1 1/2 cups half-and-half cream
3 tablespoons dry sherry
Splash of Tabasco sauce
Chopped parsley for garnish
White Sauce Preparation:
1. In a medium sauce pan, melt 2 tablespoons of the butter on
medium-low heat.
2. Add the flour, and mix thoroughly with a wooden spoon or whisk to
remove any lumps.
3. Cook the butter and flour mixture for a minute or so to cook out the
floury taste.
4. Remove the mixture from the heat, and begin to add the milk a bit at
a time. Whisk well to remove lumps.
5. After all the milk has been added, return the sauce to the heat.
Gently heat the sauce, stirring occasionally.
6. Add salt and pepper to taste. Keep on low heat while you prepare the
rest of the soup.
Crab Soup Recipe Preparation:
1. In soup pot, melt remaining butter on medium low heat.
2. Add onion, green onion and green pepper. Sprinkle with salt. Cook
until onions are soft.
3. Add crab meat, cook for a few minutes to warm the crab meat through.
4. Pour in the white sauce, stir everything together.
5. Add cream. Gently heat the soup until it is hot, stirring frequently
to prevent burning on the bottom of the pot.
6. Add Tabasco, sherry, and serve garnished with parsley.
RESTAURANT-QUALITY
BAKED POTATO SOUP
Prep Time: 20 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 6
"Shredded cheddar, crumbled bacon and chopped green onions garnish this
thick, rich soup with half-and-half, chopped baked potato and onion."
Ingredients:
2 potatoes
3 tablespoons margarine
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potato flakes
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled
2 green onions, chopped
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1
hour, or until done. Set aside to cool.
2. Melt butter in a 3 quart saucepan over medium heat. Saute onions
until tender and golden brown. Stir in flour, and cook 5 minutes to
make a roux. Pour in chicken stock and water. Add cornstarch and mashed
potato flakes. Season with salt, pepper, basil and thyme. Bring to a
boil, reduce heat, and simmer for 5 minutes.
3. Remove the skin from the cooled potatoes, and discard. Dice the
potatoes into 1/2 inch cubes, and stir into soup, along with the
half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into
bowls, and garnish with shredded cheese, bacon and chopped green onion.
Source: AllRecipes.com
TORTILLA SOUP
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 6
"Shredded cooked chicken and broiled onion rings are added to chicken
stock with a chopped jalapeño pepper, tomatoes and lime juice in this
soup served with crushed tortilla chips, cheese and avocado."
Ingredients:
9 cups chicken broth
6 cloves roasted garlic
1/2 cup chopped tomatoes*
1/2 yellow onion, chopped
2 fresh jalapeño peppers, sliced into rings*
1 teaspoon dried oregano
1/2 yellow onion, sliced
2 cups shredded, cooked chicken meat
1 lime, juiced
6 (6 inch) corn tortillas, cut into strips and toasted for garnish**
Directions:
1. In heavy pot, bring the broth to a boil. Add garlic, tomatoes,
chopped onion, jalapeño, and oregano to the stocks. Simmer uncovered
for 30 minutes.
2. Broil the sliced onions until soft and a little brown. Add broiled
onions, chicken, lime juice to soup, and simmer till chicken is heated.
3. Place toasted tortilla strips in each bowl and pour soup over strips.
*I added a can of Ro-Tel tomatoes instead and used only one jalapeño
**I fried mine
Source: Adapted from AllRecipes
EASY ALBONDIGAS SOUP
This is a recent adaptation of many recipes I have collected over the
years. Very good!
3/4 C. white rice
1 1/2 C. water
2 onions diced
1/2 lb. ground beef
1/2 lb. ground pork
1 egg
1 t. ground cumin
1 t. oregano
3 garlic clove minced
1 zucchini diced
2 carrots diced
1 can Ro-Tel tomatoes
5 C. chicken stock
Garnishes: chopped cilantro, sour cream, chopped fresh jalapenos
In a small saucepan, bring the water to a boil and pour it over the
rice. Let soak for 30 minutes, then drain the rice and set aside.
In a medium fry pan, saute the onion for 5 minutes. In a mixing bowl
combine beef, pork, 1/2 of the onion, egg, rice, cumin and oregano.
Salt and pepper to taste. Mix well and form into 1 inch balls.
In a 4 quart pan, saute the garlic, zucchini, carrots and tomatoes. Add
the rest of the onions. Cook for 5 minutes. Add the canned tomatoes and
chicken broth and bring to a boil.
Carefully drop in the meatballs. Reduce the soup to a simmer and cook
for 45 minutes.
Serve with fresh chopped cilantro on top. (Angela has to have sour cream on top, Trey wants
jalapenos, and I want it all!)
HOPPING JOHN SOUP
4 strips uncooked bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
Two 15 oz. cans black-eyed peas, undrained
14 1/2 oz. can reduced-sodium chicken broth
3 or 4 T. cayenne pepper sauce
1 t. dried thyme leaves
1 bay leaf
2 C. cooked long grain rice
2 T. minced fresh parsley
Cook bacon, onion and garlic in large saucepan over medium high heat 5
minutes or until vegetables are tender. Add peas with liquid, broth,
1/2 cup water, cayenne pepper sauce, thyme and bay leaf. Bring to a
boil.
Reduce heat to low; cook, covered, 15 minutes, stirring occasionally.
Remove and discard bay leaf.
Combine rice and parsley in medium bowl. Spoon rice evenly into 6
serving bowls. Ladle soup over rice.
Makes 6 servings.
Source: That's
My Home
FRENCH ONION SOUP
This is a Paula Deen recipe. Yum!
Prep Time: 30 min
Cook Time: 45 min
Level: Easy
Serves: 4 to 6 bowls of soup
Ingredients
8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere
Directions
Saute onions and garlic in oil over low heat until tender and golden
yellow. Sprinkle flour over onions, cook a few minutes more, browning
the flour well. Add stock and wine and bring to a boil, add thyme and
bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so.
Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both
sides. Toast slices on griddle until golden brown. Ladle soup into an
ovenproof bowl, add toasted bread and cover with cheese. Place
ovenproof bowl on a baking sheet lined with tin foil. Bake at 350
degrees F or 5 minutes under a hot broiler.
OYSTER SOUP
Ingredients
4 cups heavy cream
1 pint oysters and liquor, separated
1 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon celery seed
1 1/2 teaspoons hot pepper sauce
1 tablespoon lemon juice
2 tablespoons freshly chopped parsley leaves, chervil, or chives
Salt and pepper
Directions
In a heavy 2-quart saucepan over medium heat, bring the heavy cream and
oyster liquor from the oysters to a simmer. Remove from the heat.
Meanwhile, in a large saute pan over medium heat, melt the butter. Add
the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add
the onion and continue cooking until translucent, about 4 to 5 minutes.
Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2
minutes, or until the edges of the oysters start to curl.
Transfer the oysters to the carafe of a blender and add enough of the
cream just to cover.*
Puree until the mixture is smooth. Return the remaining cream to medium
heat, add the pureed mixture, and cook until heated through.
Just before serving, add the lemon juice, chopped herbs, and season
with salt and pepper, to taste.
*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender, release
one corner of the lid. This prevents the vacuum effect that creates
heat explosions. Place a towel over the top of the machine, pulse a few
times then process on high speed until smooth.
Source: Alton
Brown at Food Network
HAM & SPLIT PEA
SOUP
I love split pea soup. Unforunately, I'm the only person in my house
that does. This one can be frozen so it won't go to waste. Emeril
Legasse never fails to please the palate and this is no exception...
and it is easy to prepare (I didn't make the Parmesan Truffled Potato
Chips for the top).
Ingredients
1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows
Directions
Place the peas in a large pot or bowl, cover with water by 2 inches and
soak 8 hours or overnight. Drain the peas and set aside.
Score the ham hock. Place in a pot, cover with water and bring to a
boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions
and cook, stirring, for 2 minutes. Add the celery and carrots and cook,
stirring, until just soft, about 3 minutes. Add the garlic and cook,
stirring, for 30 seconds.
Add the ham hock and ham and cook, stirring, until beginning to brown.
Add the drained peas, salt, pepper, and pepper flakes, and cook,
stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme,
and cook, stirring occasionally, until the peas are tender, about 1
hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove the bay leaf and discard. Adjust the seasoning, to taste, and
serve immediately with Parmesan Truffled Chips on top.
Parmesan Truffled
Potato Chips:
2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
4 cups vegetable oil, for frying
1/4 cup grated Parmesan
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
Using a mandolin or very sharp, heavy knife, slice the potatoes into
rounds as thin as possible, and place in a large bowl of water to
prevent discoloration.
Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
Pat the potatoes completely dry. Add to the oil in batches and cook
until golden brown, stirring with a long handled spoon to turn and cook
evenly, about 2 minutes. Drain on paper towels and place in a large
bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve
immediately.
SEAFOOD CHOWDER
1/2 lb of EACH: Scallops, Clams, Shrimp, Lobster or Crab
3 onions, diced
4 cups potatoes, cubed
1 can evaporated milk
1 stalk celery, diced
3 cups milk
1/2 pound butter
1/4 tsp pepper
1/4 tsp savory
1 bay leaf
Garnish: paprika, bacon (opt.)
Cook onions, potatoes and celery, on low, in just enough water to
cover, until almost done (about 10 -15 minutes).
Add seafood and cook until done. Add butter, salt, pepper, savory, bay
leaf and milk.
Heat without boiling. Remove bay leaf. Sprinkle with paprika.
Optional - add 1 or 2 strips of cooked and crumbled bacon.
EASY EGG DROP SOUP
4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste
Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2
tablespoons of chicken stock and stir. Slowly pour in the cornstarch
mixture while stirring the stock, until thickened. Reduce heat to a
simmer. Pour in the eggs slowly while stirring the soup in the same
direction. Take off heat. Season with salt and pepper, and garnish with
green onion. Serve immediately.
GROUND BEEF SOUP
1-1/2 lbs. lean ground beef
2 c. diced onions
1 c. diced carrots
1 c. diced celery
1 tbsp. minced garlic
3 cans (13 or 14 oz.) chicken broth
1 can (16 oz.) crushed tomatoes
1 tsp. red pepper sauce (can use flakes 1/2 tsp.)
2 tbsp. Worcestershire sauce
1/2 tsp. freshly ground pepper
1/4 c. margarine
1/2 c. flour
Brown meat in Dutch oven over med-high heat. Drain and rinse. Add
onions, carrots, celery and garlic to meat. Cook 10-12 minutes until
vegetables are softened. Add broth, tomatoes, red pepper sauce,
Worcestershire sauce and pepper; bring to a boil. Reduce heat, cover
and simmer 15 minutes. Meanwhile, melt margarine in small pan. Stir in
flour. Cook over med-high heat until deep brown. *note, it may seem
like it scorches, but it needs to be dark. Whisk into soup. Cover and
simmer 15 minutes more. Makes 11 cups.
CAULIFLOWER SOUP
WITH GORGONZOLA
1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves sea salt and freshly ground pepper
4 cups chicken stock
1 cup Gorgonzola cheese
1/3 cup creme fraiche parsley for garnish
Remove the outer leaves from the cauliflower and break it into small
florets (don't bother to remove the stalk - it only adds to the
flavor). Set aside. Melt the butter gently in a saucepan (large enough
to hold all of your ingredients) over medium heat. Add the onions and
sweat gently for 5 minutes or so until translucent.
Add the cauliflower, thyme and bay leaves. Season with little salt and
pepper, to allow the flavors to adjust and find their feet. Pour in the
stock, stir and bring to a simmer. Then cover and simmer for 20 minutes
or so, until the cauliflower is very soft.
Crumble in the Gorgonzola and stir over a low heat until it has melted
into the soup. Add the creme fraiche and stir to combine.
Pick out the bay leaves and thyme stalks, then blend the soup until
really smooth.
Return the soup to the pan and reheat gently. Taste and add a little
more salt and pepper if you think it needs it.
Ladle unto warm bowls, serve topped with chopped parsley.
Serves four.
Source: A Year in my Kitchen by Skye Gyngell, chef at the Petersham
Nurseries Cafe
VEGETABLE AND CHEESE
CHOWDER
1/3 cup quick or old fashion oats, uncooked
1 cup sliced celery
1/2 cup chopped onion
2 Tbsp. butter
2 cups milk
2 cups water
1 package (16 oz.) frozen mixed vegetables (can substitute canned or,
even better, fresh vegetables of your choice - you would just need to
cut the cooking time down a bit)
1 tsp mustard
1/2 tsp salt
1/8 tsp black pepper
2 cups (8 oz) cheddar cheese, shredded
Place oats in food processor or blender; cover and process for 1
minute; set aside. In a 4-quart saucepan or a dutch oven, saute celery
and onion in butter until tender; blend in ground oats. Gradually add
milk and water; continue cooking over medium heat, stirring constantly,
until thickened. Reduce heat; add remaining ingredients except cheese.
Continue cooking over low heat for 10 minutes or until veggies are
heated through. Remove from heat; add cheese and stir til well blended.
Source: Favorite Brand Name Recipes' Meatless Meals collection
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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