Apple Bran Muffins
Upcoming SlideShare
Loading in...5
×
 

Apple Bran Muffins

on

  • 3,003 views

 

Statistics

Views

Total Views
3,003
Views on SlideShare
3,003
Embed Views
0

Actions

Likes
0
Downloads
26
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Adobe PDF

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Apple Bran Muffins Apple Bran Muffins Document Transcript

  • Global Kitchens Homemade Soup Recipes Collected and Compiled by: www.FoodPals.com
  • This document is a collection of recipes submitted to public message boards by various authors. These recipes are deemed to be public domain and not copyrighted. Foodpals.com does not claim to hold copyright to any of the individual recipes found in this collection. FoodPals.com is not sponsored, endorsed, or affiliated with any recipe source. All information provided through this cookbook is intended to be accurate. However, there may be inaccuracies at times which we will make every attempt to correct when found. Any misrepresentation of factual material is unintentional. Some of the information provided may be intended to assist you in making decisions but does not eliminate the need to discuss your particular circumstances with a qualified professional. For questions or concerns, you can contact FoodPals.com following the instructions at: www.foodpals.com/contact-us
  • Contents Armenian Lentil Soup 1 Asparagus Soup 2 Avgolemono 3 Avgolemono Soup (Lemon) 4 Avocado Soup 5 Basic Stock 6 Beer & Cheddar Soup 7 Beer-Cheese Soup 8 Black Bean Soup 9 Borscht 10 Broccoli Cheddar Soup 11 Brown Stock 12 Butternut Squash Soup 13 Cabbage Soup 14 Cafe Cartier's Cream of Tomato Soup 15 Carl's Sick Soup 16 Carolyn's southwestern chicken stew 17 Cheddar Tomato Soup 18 Cheeco Lodge (Florida Keys) White Gazpacho 19 Chick-Pea And Vegetable Stew With Couscous 20 Chicken and Chili Soup 21 Chicken Corn Soup 22 Chicken Soup With Almonds 23 Chicken Stock 24 Chili Bean Soup 25 Chilled Summer Squash Soup With Fresh Herbs 26 Chilled Tomato Carrot Soup 27 Chilled Zucchini Soup 28 Chunky Garden Gazpacho 29 Clam Chowder 30 Cock-A-Leekie Soup 31 Cold Fruit Soup 32
  • Colophon Original African Peanut Soup 33 Corn & Potato Chowder 34 Corn Cheddar Chowder 35 Corn Chowder 36 Country Potato Soup 37 Cousin Christoff's Quick Cassoulet 38 Cream of Carrot Soup 39 Cream Of Green Chile Soup 40 Cream of Mushroom Soup 41 Creamy Broccoli Soup 42 Creamy Hungarian Bean Soup 43 Curried Mushroom Soup 44 Dandelion Soup - A Kitchen Witch's Cookbook 45 Dinner-in-a-bowl 46 Double Mushroom Soup w/ Sauteed Shitakes 47 Finnish Summer Soup 48 Fish Chowder 49 Fish-chowder 50 Fran's potato,cheese,corn chowder 51 French Onion Soup 52 Gaeng Dom Yam Gai (Chicken and Coconut Milk Soup) 53 Garbanzo Bean 54 Garden Vegetable Soup 55 Garlic Bean Soup 56 Garlic Lover's Lentil Soup 57 Garlic Soup 59 Gazpacho 60 Gazpacho -1 61 German Potato Soup 62 German Sausage Chowder 63 Greek Egg and Lemon soup (soupa avgolemono) 64 Green Mountain Potato Chowder 65 Green On Green Soup 66 Herbed Beef Stew 67
  • Hot & Sour Fish Soup 68 Hot and Sour Scallop Soup 69 Hot and Sour Soup 70 Hungarian Sour Cherry Soup (Meggy Leves) 71 La Vielle Maison Soup 72 Las Chiquitas Chili 73 Lentil And Garlic Soup 74 Lentil Soup 75 Louann's Minestrone Soup 76 Make-ahead Gazpacho 77 Malaysian-Style Chicken and Scallion Soup 78 Meat Ball Chowder 79 Meatless Mission Chili 80 Mexican Pork-Garlic Stew with Hominy 81 Minestrone Soup 82 Mock Turtle Soup 83 Mom's Cream Of Tomato Soup 84 Moroccan Chick Pea Soup 85 Mostly Mushroom Soup 86 Mulligatawny 87 New England Clam Chowder 88 Not Danny Glover's Gumbo 89 Off-The-Shelf Crockpot Soup 90 Olive Garden Gazpacho Italiano 91 Olive Garden Pasta Roma Soup 92 Olive Garden Seafood Pasta Chowder 93 Onion Soup 94 Oriental Stew 95 Paprika Mushroom Soup 96 Pasta and Bean Soup 97 Perogy Cilantro Soup 98 Potato Chard Soup 99 Potato Cheese Soup 100 Potato Soup 101
  • Potato Soup Scented With Cumin 102 Pureed Vegetable Soup with Broccoli Florets 103 Quick French Onion Soup 104 Quick Pea Soup 105 Quick Vegetable Stock 106 Rainy Day Soup 107 Red Bean, Rice and Sausage Soup 108 Red Bean, Rice and Sausage Soup2 109 Roasted Garlic, Potato, Leek And Fennel Soup 110 Seafood Bouillabaisse 111 Seafood Soup with Ginger Broth 112 Sicilian Tuna Soup 113 Soup a l'Ail 114 Soup Pho 115 Spinach soup 117 Split Pea Soup 118 Tarragon Cream of Tomato Soup 119 Texas Wild Duck Gumbo 120 Thai Carrot Soup 121 Tomato Tuna Chowder 122 Tomato-Seafood Stew 123 Tortellini Soup 124 Tortilla Soup -1 125 Tuna-Celery Chowder 126 Turkey Soup 127 Turkey Vegetable Soup 128 Turkey Vegetable Soup #2 129 Vegetable Stock 130 Vichyssoise 131 White Bean and Angel Hair Pasta Soup 132 White Stock 133 White Veal Stock 134 Wild Rice Soup 135 Winter Carrot Soup 136
  • Won Ton 137 Yellow Split Pea Soup 138 Zucchini Soup 139 Zuppa d'Aglio 140 Avgolemono 141 Minestrone Soup 142 Arizona Chuck Wagon Beans 143
  • Armenian Lentil Soup 1 cup onion, chopped 1/2 cup carrots, sliced 1/2 cup celery, sliced 3 cup eggplant, peeled, cubed 1 cup green pepper, diced 3 cloves garlic, minced 6 cup chicken stock 1 1/2 cup lentils 1 1/2 cup tomato, chopped 4 oz apricots,dried, sliced 1/4 tsp cinnamon 1/4 tsp allspice 1/4 tsp cayenne 1 Tbs paprika 1 1/2 tsp salt 3 Tbs parsley 1 Tbs mint Saute veggies in olive oil. Add the rest, except parsley and mint. Simmer until lentils are tender, Add the rest. Adjust seasonings to your taste. Bon Appetit! Serves 8 1
  • Asparagus Soup 2 lbs Asparagus 2 Tbs Butter 1 1/2 cups Leeks, sliced 5 cups Chicken Broth, --or-- (5 to 6) A Combination Of Broth And Water 1/2 cup Light Cream Salt And Freshly Ground Black Pepper Lemon Juice, (optional) Peel the asparagus. Insert a sharp paring knife under the skin at the base and work it up toward the tip, making the cut shallower as the skin becomes thinner. Taper the cut off completely about 2 - 3 inches below the tip. You can also use a vegetable peeler. Cut 1 1/2 inches off the top of each asparagus stalk. Blanch these tip pieces in a pot of boiling water until they are just tender. Immediately drain them and run them under cold water to stop the cooking action. Cut the pieces in thin diagonal slices and set aside for garnish. Chop the remaining raw asparagus into 1/2-inch pieces. Heat the butter in a 4-quart pot and add the leeks. Cook, stirring, for - 4 minutes, or until the leeks are slightly wilted. Stir the raw asparagus pieces into the leeks and add 5 cups of broth. Bring the mixture to a boil, reduce the heat, and cook gently, partially covered, for 20 minutes, or until the asparagus slices are completely tender and soft. Transfer the mixture in batches to a food processor or food mill and puree. Return the puree to the pot, stir in the cream, and add more broth, if desired, to thin it a little. Add the asparagus slices and reheat. Season with salt and freshly ground pepper and a few drops of fresh lemon juice, if you like 2
  • Avgolemono 1 quart chicken stock 1/4 cup rice 3 Tbs fresh lemon juice 3 whole eggs salt black pepper paprika Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs with lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low heat, slowly beat egg mixture into chicken-rice soup. Cook two to three minutes, until soup thickens slightly. Be very careful not to boil. Season to taste and serve at once. Serves 4 3
  • Avgolemono Soup (Lemon) 2 cups Milk 2 Tbs Cornstarch 6 Whole Egg Yolk, beaten 2 quarts Chicken Stock 1/2 cup Rice, long grain 1/2 Stick Butter 1 Chopped Parsley 1 cup Lemon Juice, fresh 1 Lemon Peel, grated 1 Salt Pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as we ll. 0 4
  • Avocado Soup 2 avocados 1/2 tsp fresh lemon juice 2 cups chicken broth 2 Tbs dry sherry 1 cup heavy cream salt cayenne pepper Peel and pit avocados. Puree in a blender with lemon juice. Blend in chicken broth and sherry. Pour into a bowl and whisk in cream. Season to taste with salt and cayenne. Chill. Serves 6 5
  • Basic Stock 1 1/2 lbs Chicken pieces 1 1/2 lbs Pork spareribs 15 cups Water 3 (to 4) piece fresh ginger Unpeeled and crushed 3 (to 4) scallions, each tied Into a knot 3 Tbs (to 4T) Chinese rice wine or Dry sherry Trim off any excess fat from the chicken and spareribs. With a sharp knife, chop them into large pieces. Place the chicken and spareribs in a large pot or pan with the water. Add the ginger and scallion knots. Bring to a boil and, using a strainer, skim off the froth. Reduce the heat and simmer, uncovered, for 2-3 hours. Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required. Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven Wheeler, page 22 6
  • Beer & Cheddar Soup 1 quart beer 1 quart chicken stock 1 cup heavy cream 3 egg yolks 1 cup cheddar cheese, shredded 1 tsp paprika Bring beer and chicken stock to a boil over moderate heat. Simmer for 25 minutes. Beat egg yolks until thick and pale yellow. Beat in cream. Slowly add a little of the hot beer to egg mixture, stirring constantly to prevent curdling. Add egg mixture and cheese to remaining soup. Heat for 5 minutes, but do not allow the soup to boil. Serves 8 7
  • Beer-Cheese Soup 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced mushrooms 3/4 cup butter 1/2 cup flour 1 tsp dry mustard 5 cups chicken or vegetable stock 1 bunch broccoli 11 oz beer 6 oz cheddar cheese, grated 2 tsp grated parmesan cheese salt pepper Saute the diced vegetables in butter. Mix flour and mustard into sauted vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite- sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. 8
  • Black Bean Soup 2 cups black turtle soup beans 1 cup onion, coarsely chopped 1 cup celery with leaves, coarsely chopped 1 medium carrot, chopped 1 bay leaf 1 pinch thyme 1 Tbs Worcestershire sauce 2 1/2 quarts water 3 smoked ham hocks 1 cup chicken stock 1 dash salt, to taste 1 dash crushed peppercorns, to taste 1/4 cup Dry Sack Sherry CHEF'S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces lean, diced salt pork or 1 pound cooked, diced bacon. In place of the chicken stock, you may substitute an appropriate amount of chicken base or prepared bouillon cubes. STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other ingredients except salt, pepper, and sherry. Simmer at least three hours or until a bean will crush easily. CHEF'S NOTE: An optional method of preparing this soup that we do not use includes this step: Remove the bay leaf and ham hocks, and puree beans in a food mill or sieve. STEP TWO: Return to heat and add salt, pepper, and sherry. Adjust the consistency to your preference. * If too thin, add a little roux made of equal parts butter and flour. Stir over heat until rich and creamy. * If too thick, add a small amount of chicken stock. To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and lace all over with Dry Sack Sherry. Top with a dollop of sour cream. Serves 8 9
  • Borscht 1 onion, chopped 1 lb beets, peeled and chopped 1 large apple (cooking) 2 celery stalks, chopped 1/2 red pepper, chopped 4 oz mushrooms, chopped 2 Tbs butter 2 Tbs sunflower oil 8 cups stock or water 1 tsp cumin seed 1 pinch thyme, dried 1 large bay leaf fresh lemon juice salt ground black pepper 2/3 cup sour cream spigs fresh dill, garnish Place all chopped vegetables into a larege saucepan with the butter, oil and 3 tbsp of the stock or water. Cover and cook gently for about 15 minutes, shaking the pan occasionally. Stir in the cumin seeds and cook for a minute, then add the remaining stock or water, dried thyme, bay, lemon juice and seasoning. Bring to boil, cover and gently simmer for 30 minutes. Strain vegetables and reserve liquide. Food process the veg until smooth and creamy. Return to pan, stir in the reserved stock and reheat. Check seasoning. Serve with swirls of sour cream and a few sprigs of fresh dill. Serves 6 Recipe Source Source: The Ultimate Vegetarian Cookbook, Roz Denny. 10
  • Broccoli Cheddar Soup 1 Head Broccoli 1 1/2 cups Chicken Broth 1 1/2 cups Milk 1/2 cup Ham, chopped 1/8 tsp Pepper 1 1/2 cups Cheddar Cheese, Shredded 2 Tbs Butter Cut broccoli into bit size pieces and boil in chicken broth. Simmer until done. Add milk and bring almost to a boil, then stir in cheese 11
  • Brown Stock 5 gallons Water 10 lb Beef Bones, sawn 10 lb Veal Bones, sawn 5 lb Chicken Backs, or feet 1/2 Celery Chopped 1 Leek, chopped 2 Onions, chopped 2 lb Carrot, chopped 3 oz Tomato Paste 1 Head Garlic, crushed 1 Ham Hock, sawn 1/2 Bunch Parsley Stems 5 Bay Leaves 1 Tbs Peppercorns, crushed 1/2 Tbs Thyme Leaf 2 cups Red Wine Blanch the bones by placing on a bed of Mirepoix in a roast pan. Add all ingredients but water. Roast in a 350 degree F oven until well browned. Do not let anything burn. Baste with red wine. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises. Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool. This will keep at least a week, but should be part of the regular weekly Mise en place. Excess should be frozen or reduced for glac d'viand, a 10-1 reduction. The fat from the top is nice to use for making brown roux, as it has just the right color and flavor. NOTES: These recipes are for 5 gallons, but you can cut them in half. It hardly pays to make less than 10 quarts, but if space is a factor, reduce the stock by boiling to half its original volume. The flavors will be more pronounced, as will any errors introduced. Preparation Time: 24:00 12
  • Butternut Squash Soup 1 large butternut squash 6 whole cloves 2 cinnamon sticks 6 allspice berries 1 pint light cream 1 cup heavy cream 1/4 cup maple syrup ground cinnamon ground nutmeg Peel, seed, and cube squash. In a large soup pot, place squash with enough water to cover. Tie cloves, cinnamon sticks, and allspice berries in a cheesecloth bag and add bag to pot. Bring to a boil and simmer over low heat for 40 minutes. Remove spice bag. Drain squash, reserving liquid. Return cooked squash to pot and mash. (For a smoother soup, squash may be pureed in blender or food processor before returning to pot.) Stir in creams and maple syrup. Cook over low heat for 15 minutes, stirring often to prevent sticking. Season with cinnamon and nutmeg, if desired. Thin with reserved liquid, if necessary. Cook 15 minutes more. Serve hot. Serves 8 13
  • Cabbage Soup 1 Head red cabbage, bite-size 3 medium Onions, coarse-chopped 8 oz Raisins 1/2 cup Brown rice, uncooked 1 can Whole tomatoes (15 oz. or So ) 1 large Can tomato paste 1 each Splash of vinegar 1 each Lots of water Put cabbage, onions, raisins, and rice in crock pot; add water to cover generously (tough to do since the cabbage floats :-) Cook on highest setting for a few hours, until the cabbage is faded and the water is bright purple. Add tomatoes and vinegar. Finish cooking on lowest cooking setting. 14
  • Cafe Cartier's Cream of Tomato Soup 2 tsp butter 1 cup onion, finely chopped 8 oz fresh mushroom, sliced 2 tsp flour 1 15 oz ca whole, peeled tomatoes 1 cup hot water 1 17 oz ca tomato sauce 2 beef bouillon cubes, dissolved in 1/4 cup 1/2 tsp white pepper 1 tsp sugar 1 pint heavy cream Saute onions and mushrooms in butter 5 minutes or until onions become translucent. Add flour, mixing well. Cook until bubbly. Add hot water, tomato sauce, bouillon mix and pepper, stirring well after each addition. Cook until soup bubbles. Remove from heat, add sugar and cream, mixing well. Heat through, adjusting seasonings to taste. 15
  • Carl's Sick Soup 4 cups Water 4 cups Chicken Broth 3 Tbs Minced Green Onion 1/2 tsp Coarse Ground Black Pepper 1 Palmful Fresh Parsely 1 lb Boneless Skinless Chicken Breast, cut in tiny pieces 6 Large Carrots, sliced 1 Can Unsalted Green Beans, Undrained, - -or-- 1 lb Fresh Green Beans 2 cups Rice, --Or-- 1 lb Angel Hair Pasta Start this recipe a day in advance by boiling the chicken pieces in the cups of water with the green onion, black pepper, and parsely. Put it the refrigerator overnight and the next day scoop the fat off the top. The next day, bring 4 cups of water to a boil and add the carrots. Boil for 10 minutes or so. Dump in the stock and chicken from the day before and the green beans and bring back to a boil. The next part of the cooking takes 20 minutes: For rice -- Add the rice and cook according to rice directions, about 20 minutes for white rice (I've never used brown rice in this). For dry angel hair -- dump it in at such a time as the 20 minutes is up at the same time the angel hair's done to your liking. For fresh angel hair from the refrigerated section at the grocery -- put it in 3-4 minutes before the 20 minutes is up. Don't overcook the angel hair!! I try to get the pasta to be al dente, although sometimes the wine makes me forget!! You may want to experiment with spices because without salt, this recipe can be somewhat bland. One normal soup ladel full of this soup is somewhere around 300 calories. I forget the actual calorie count of the individual ingredients, but I averaged them out from the counts given in a book I have. I do only one ladel. This stuff freezes well and makes great lunches. 16
  • Carolyn's southwestern chicken stew 3 lb Chicken pieces, skin & fat removed Flour, all-purpose 1/4 cup Olive oil 2 Tbs Garlic, minced 3 cn Chicken broth, 14oz each 1 cn Hunt's whole tomatoes, 14oz 1 cn Hunt's tomato paste 16 Pearl onions 1 1/2 tsp Seasoned salt 1 1/2 tsp Ground cumin 4 Sprigs oregano 4 Sprigs thyme 1 Bay leaf 1/4 tsp Red pepper flakes, crushed 8 oz Kielbasa or smoked turkey . sausage 2 cup New potatoes, cut in chunks 2 cup Carrots, cut into chunks 2 cup Zucchini, cut into chunks 2 cup Yellow squash, cut into . chunks 1 cn Whole kernal corn, 8oz Cilantro, chopped In a bag, coat chicken with 1/4 cup flour. Bone chucken in Dutch oven in hot oil; remove and set aside. Drain drippings, except 1 tsp, from pot. Saute 1 Tbsp flour and garlic in drippings 30 seconds. Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes. Add chicken and Kielbasa, cover and simmer 20 minutes longer. Skim excess fat. Add vegetables, simmer, covered, 30 minutes longer. Sprinkle with cilantro before serving. Serves 8 17
  • Cheddar Tomato Soup 12 whole fresh tomatoes 2 small onions, chopped 1/2 cup diced celery 1 cup chicken stock 1 cup cream 1 tsp ground basil salt black pepper 8 oz cheddar cheese, shredded Combine tomatoes, onions, and celery in food processor and blend until coarsely chopped. Pour into large saucepan, add chicken stock, and bring to a boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season with basil, salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook, stirring constantly, until cheese melts. Serve at once. Serves 6 18
  • Cheeco Lodge (florida Keys) White Gazpacho red pepper green pepper yellow pepper English cucumbers Roma tomatoes cup buttermilk cup sour cream uice of 4 limes alt and pepper to taste routons Fine dice peppers, cucumbers and tomatoes. Reserve a little tomato and cucumber for garnish. Mix buttermilk, sour cream, and lime juice. Add vegetables to buttermilk mixture. Season with salt and pepper. Serve with a garnish of chopped cucumber, tomato and 8 pita croutons around edge of soup bowl. *Pita Croutons: Cut 6 pieces of pita bread into 8 wedges. Separate, brush with olive oil. Toast in oven till crisp. 19
  • Chick-Pea And Vegetable Stew With Couscous 1 cup chickpeas, dry 1 onion, diced 1/4" 2 garlic cloves, minced 1 1/2 tsp paprika 1/4 tsp ground cinnamon 1/4 tsp cayenne 1/2 tsp ground cumin 1/2 tsp ground pepper 1/2 tsp ground ginger 1 green bell pepper, diced 1/4" 1 cup zucchini, cubed 2 cups tomatoes, canned 2 Tbs raisins 2 Tbs fresh parsley, chopped 2 Tbs cilantro, chopped 1 cup peas, frozen 8 oz couscous Sort and rinse the chickpeas, then soak overnight in water. Drain and cook in 5 cups water until tender, about 2 to 3 hours. Drain, reserving the broth, and set aside. Warm a cup of the check-pea broth in a skillet or sup pot and add the onion, garlic, and the dried spices. Simmer gently until the onions have begun to soften, about 7 minutes. Don't let the pan dry out or the spices will burn. Add more liquid as needed. Once the onions are soft, add the chickpeas, pepper, squash, the juice from the tomatoes, and the chopped tomatoes, the raisins, the parsley and cilantro. Add enough chick-pea broth or water to cover, bring to a boil, then simmer until the vegetables are done and the liquid has reduced, making a nice sauce. Add the green peas during the last 5 minutes. Make the couscous and serve with the vegetables and their sauce. Garnish with cilantro or parsley. Serves 4 20
  • Chicken and Chili Soup 1 tsp margarine, * see note 1 medium onion, finely chopped 1 large garlic clove, minced 1 large celery stalk, diced 4 1/2 cups chicken stock, defatted 3/4 cup skinless boneless chicken breast, cooked and cubed 1 can green chiles, ** see note 1 1/2 cups cauliflower flowerets, chopped 1 cup kidney beans, canned, drained 2 Tbs cornstarch 1 cup cheddar cheese, lowfat, grated 1/4 cup cold water In a medium sized saucepan melt margarine over medium heat. Add onion, garlic, celery and 3 tablespoons of broth. Cook, stirring frequently, until onion is tender (4-5 minutes). If too much liquid evaporates, add a little more broth. Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans. Bring mixture to a boil, cover, and simmer about 10 minutes (until celery is crisp- tender). Meanwhile, in a small bowl or cup, combine cornstarch and water. Add mixture to broth and cook, stirring until it thickens, about 1 to 2 minutes. Lower heat so that soup simmers gently. In 2 or 3 batches, add cheese to soup, stirring well after each batch. Stir until cheese melts. Continue to stir gently simmering soup 2-3 minutes more. Do NOT allow it to come to a full boil. Keeps in refrigerator 1-2 days. Serves 7 21
  • Chicken Corn Soup 6 cups Water 7 Chiken Bouillon Cube 10 oz Grinded Chiken Meat 1 Tbs Sake 1/3 Tbs Salt 3 Egg 21 oz Creamed Corn 4 Tbs Corn Starch, (4 to 5) 4 Tbs Water Little Pepper Little Parsley Put chiken bouillon cubes in water and put the water over a fire. Add creamed corn. When it come to the boil, add corn starch water and pepper, and have a foretaste of it. Mix the grinded chiken meat with sake and salt. Beat egg well, then mix it with the above meat. Put the mixture into boiling chiken bouillon soup. Serve soup in a soup plate and sprinkle parsley over the soup 22
  • Chicken Soup With Almonds 4 Tbs Butter Buds. 6 Tbs Vegetable Broth 3 Tbs Chives, minced 1 Tbs Lemon Juice Salt And Pepper, to taste 4 1/2 cup Chicken Stock, defatted 1 Clove Garlic, minced 1/2 cup Almonds, sliced 3/4 cup Parsley Sprigs 1/4 cup Parmesan Cheese, grated 3/4 cup Boneless Skinless Chicken Breasts, cubed 1/4 cup Pasta, uncooked Toast almonds in a nonstick pan. Add 4 T. vegetable broth and garlic and saute for 1 minute. Place in food processor with parsley, chives, lemon juice and butter buds. Whir until mixture is a coarse puree. Add parmesan cheese and whir to blend. Brown chicken in remaining vegetable stock. Season with salt and pepper. Bring stock to a boil. Cook past in it until tender. Add chicken and pureed mixture. Season to taste. Serves 8 23
  • Chicken Stock 1 whole chicken carcass 2 quarts water 1 carrot, coarsely chopped 1 celery stalk 1 small onion, quartered 1 bay leaf 1/4 tsp dried basil 6 whole peppercorns 1/4 cup fresh parsley, chopped Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. Serves 8 24
  • Chili Bean Soup 500 g pink, red, or pinto beans 4 liter boiling water 5 ml garlic salt 5 ml onion salt 1 ml thyme 1 ml marjoram 300 ml beef or chicken broth 500 g stewed tomatoes 50 ml chili powder (or 200 to 300 ml green chil Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in 1.5 l of cold water salted to taste and soak 6-8 hours or overnight, unrefrigerated. For quick soak, submerge beans in 1.5 to 2 l of hot water salted to taste. Bring to a boil, boil 3 minutes, remove from heat, and soak 1 hour. Whichever method you choose, make sure you use a pot large enough to let the beans expand 2 1/2 times, and drain and rinse the beans after soaking. Put the beans in a large pot. Add boiling water, garlic, onion, salt, thyme, and marjoram. Cover and simmer until the beans are tender (2 1/2 to 3 hours). Don't let beans boil dry. Add hot water as needed. Spoon out 3 cups of the cooked beans to use another day in another way. Mash the rest of the beans with their liquid. Add remaining ingredients, plus 250 ml of hot water. Heat at least 10 minutes to blend flavors. Author's Notes: I'm not sure why the recipe doesn't call for you to cook a smaller quantity of beans, rather than spooning out the cooked beans. The pamphlet says that you can make the excess beans into a salad by covering them with French dressing and refrigerating. I think they're trying to sell more beans. Chili powder is a spice from Texas and Mexico consisting mainly of ground dried chili peppers. Green chili salsa is a Mexican condiment made from hot green chilies, onions, vinegar, salt, and other ingredients. The slow soak method gives beans a better texture. Since these beans will be mashed, it won't make much difference, unless you're concerned about those 3 extra cups of cooked beans you will make into a salad. Serves 5 25
  • Chilled Summer Squash Soup With Fresh Herbs 4 Medium Zucchini, wash, sliced 1" 1 Large Yellow Crookneck Squash, wash, sliced 1" 1 Pattypan Squash, quartered 1 Large Onion, thinly sliced 1 tsp Garlic, finely minced 3 cups Chicken Broth, defatted (3 to 3.5) Salt And Freshly Ground White Pepper, to taste 2 Tbs Fresh Basil, finely chopped 2 Tbs Fresh Parsley, finely chopped 1 Tbs Lemon Juice 1 cup Buttermilk Garnish Fresh Basil, chopped Fresh Parsley, chopped In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender. Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight. When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley. Serves: 6 This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup. Variations: Plain low-fat or non-fat yogurt can be substituted for the buttermilk. If fresh basil is unavailable, substitute 1/4 cup parsley for the basil-parsley combination. 26
  • Chilled Tomato Carrot Soup 2 Tbs Butter or margarine 1 lb carrots, peeled and thinly s 1 cup chopped onion 1 clove garlic minced 8 medium fresh tomatoes (about 2 lbs) peeled and c 1 can chicken borth (to make this vegetaria 1/2 tsp basil and thyme, crushed 1/2 tsp salt 1/8 tsp , peper and mutmeg 1 cup milk Chopped parsley In large suacepan, melt butter. Add carrots, onion and garlic; cook five minutes. Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and simmer 30 mintues or until vegetables are tender. In electric blender or food processor fitted with metal blade, puree thoroughly in batches. Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out). Chill thoroughly, Stir in remaining chopped tomato. Sprinkle with parsley. 27
  • Chilled Zucchini Soup 1 onion, chopped 1/2 cup butter 2 cups chicken broth 1 large zucchini, cut in chunks 1 bunch celery tops, 1 bunch 2 bay leaves 1/4 cup chives, chopped 3 Tbs fresh parsley, chopped 1 tsp salt 2 cups buttermilk 1 dash cayenne 1 Tbs curry to taste Saute onion in butter. Add broth, zucchini, celery, bay leaves, chives, and parsley. Simmer until zucchini is very soft. Remove bay leaves, and puree in small batches with blender. Cool. Before serving add buttermilk, salt, cayenne, and curry to taste. Chill and serve cold. Serves 6 28
  • Chunky Garden Gazpacho 15 oz Can Tomato Sauce (1 1/2 cup) 2 Tbs Olive oil 2 Tbs Red Wine Vinegar 1 Tbs Honey 1 Med Tomato,cut in 1/2" cubes 1 Med Green Pepper, chopped 1 Sm Sweet Red Pepper, chopped 1 Stalk celery, chopped 1 Clove Garlic, finely minced 1 Cucumber, seeded & chopped 1 Scallion, chopped 1/2 tsp Hot pepper sauce 1/2 tsp Black Pepper GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley (optional). In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: Add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. Serves 5 29
  • Clam Chowder 4 oz salt pork, diced 1 small onion, finely chopped 1/4 cup diced celery 3 medium potatoes, peeled and chopped 1 cup clam juice 1 cup water salt black pepper 1/4 tsp ground thyme 2 cups milk 2 cups light cream 4 dozen large clams In a large soup kettle, brown salt pork and remove from kettle. In rendered fat, saute onions and celery until tender. Add potatoes, clam juice, water, thyme, and salt and pepper to taste. Simmer uncovered until potatoes are tender. Stir in milk, cream, and clams. Heat through, but do not boil. Serves 4 30
  • Cock-A-Leekie Soup 6 leeks 1 quart chicken stock salt black pepper ground nutmeg 1/2 cup heavy cream 1 egg yolk Clean and trim leeks, using only the white part. Slice thinly. Bring chicken stock to a boil and simmer leeks for about five minutes, until just tender. Season with salt, pepper, and nutmeg to taste. Beat egg yolk with cream and pour in a thin stream into simmering stock. Stir until blended. Serve at once. Serves 6 31
  • Cold Fruit Soup 2 cups Rasberries or any available berries 1 1/2 cups kefir milk, yougurt 1/3 cup raw honey or sugar to taste Cream, whipped (optional) Mint leaves A few extra berries Wash berries well, remove stems ot hulls. Drain. Combine rasberries, kefir and honey in blender. Blend untill smooth Pour in individual dessert bowls. Top with a dab of wipped cream if desired. Decorate with mint leaves and whole berries. 32
  • Colophon Original African Peanut Soup BLEND IN FOOD PROCESSOR 1 oz Ginger root, scrubbed/chunkd 3 Garlic cloves 1 tsp Chili peppers, crushed CHOP FINE AND ADD 1 lb Tomatoes, fresh or canned 1/2 lb Peanuts, dry roasted, unsalt 1 Onion, peeled and chunked ADD TO POT, ALONG WITH 12 oz Chicken consomme 12 oz Water 1 lb Chicken/turkey, boned/diced 1 lb Tomatoes, peeled and diced Heat to a slow boil, then simmer one hour or longer. Don't let mixture get too thick. Blend 2 T melted butter with flour to make a roux. Stir into soup. If soup gets too thick, add more water. Garnish with additional chopped dry roasted unsalted peanuts. (Number of servings unknown until recipe is tried. From Colophon Cafe). Serves 2 33
  • Corn & Potato Chowder 1 tsp oil 2 tsp sherry 1 cup onion , chopped 1 cup carrot , sliced 2 stalks celery , sliced 2 cups red potatoes , cubed 1 bay leaf 1 cup vegetable broth 1 cup skim milk 1 cup corn kernels cayenne to taste plain yogurt for garnish (optional) Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fine. Recipe Source Source: Vegetarian Times (March 1993) 34
  • Corn Cheddar Chowder 2 large potatoes, peeled, cut into 1/2" cubes) 4 cups water 1 bay leaf 1/4 tsp sage 3/4 tsp whole cumin, (or more) 6 Tbs butter 2 onions, finely chopped 6 Tbs flour 2 1/2 cups heavy cream 1 1/4 lbs frozen corn kernels, thawed 3 cups grated cheddar 1/4 cup chopped fresh parsley salt and pepper Put pots into a very large saucepan with water, bay leaf, sage, cumin. Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes. Do not drain. Meanwhile, saute onions in butter over low heat until transparaent, about 15 min. Don't let brown. Add flour and cook 10 min more, stirring frequently. When the pots are tender, add cream and corn to the pot and bring mixture ?to a boil. Add the onion/butter/flouw mixture and simmer, stirring frequently, until soup thickens, about 10 min. [Refrigerate at this point.] Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper to taste. 35
  • Corn Chowder 2 Tbs butter 3 Tbs chopped onion 2 large potatoes, peeled and diced 1 pint water 2 cups corn kernels, fresh if possible 1 pint cream salt black pepper Melt butter in soup kettle and saute onion until limp. Add potatoes and water to kettle, season with salt and pepper, and bring to a boil. Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add corn and cream. Heat, stirring frequently, for ten minutes. Serves 6 36
  • Country Potato Soup 8 slices lean bacon 1/4 cup chopped celery 1/2 cup chopped onion 2 medium potatoes, peeled & cut in 1" cubes (about 3 cups) 2 1/2 cups water 1 bay leaf 1/4 tsp nutmeg 1/4 tsp dried marjoram 1/4 tsp celery salt 1/4 tsp black pepper 1 cup milk 1 Tbs Worcestershire sauce 2 Tbs minced fresh parsley Chop bacon. In a deep soup kettle, saute bacon, celery & onion over med. heat until onion is golden, about 5 min. Add potatoes, water and seasonings. Bring to a boil over high heat. Reduce heat & simmer, covered, for 15 min. or until potatoes are tender. Mash potatoes slightly, leaving about 1/4 of the cubes whole. Remove the bay leaf. Add the milk. worcestershire sauce and parsley and bring again to a boil. Serve hot. Serves 5 Recipe Source Source: Cooking From Quilt Country, Marcia Adams 37
  • Cousin Christoff's Quick Cassoulet 1 tsp olive oil 1 medium onion, diced 2 rutabagas or potatoes, diced 3 garlic cloves, minced (3 to 5) 1/2 lb firm tofu or seitan*, cubed (optional) 1/2 tsp thyme 1/2 tsp basil 1/2 tsp marjoram 1/2 tsp rosemary 1/2 tsp white pepper 1 Tbs Dijon mustard 1 Tbs light miso (or 1/2 tsp salt), optional 2 cups cooked white beans 2 cups vegetable broth or water, about chopped parsley or sliced green onions, for garnish [* Use frozen tofu or Quorn for better texture.] Preheat oven to 350F. Heat oil in large ovenproof pot or casserole, or coat with cooking spray. Add onions, carrots, rutabagas or potatoes, and garlic; saute about 5 minutes. Add tofu or seitan, if desired, herbs, mustard, miso or salt, and beans. Add enought broth or water to cover. Cover and bake 45 minutes. Garnish with parlsey or green onions, if desired. Makes 6 servings. Serves 4 Recipe Source Source: Vegetarian Times 38
  • Cream of Carrot Soup 1/2 tsp sugar 1/2 tsp marjoram 1/2 cup water 4 cups sliced carrots 2 Tbs chopped onions 2 Tbs butter 2 Tbs flour 2 cups milk 2 tsp dill weed 1/4 tsp thyme 1 Tbs chicken stock base 2 cups half-and-half 1 cup heavy cream salt and white pepper to taste 1 carrot, grated curry to taste This soup can be served chilled, but omit the grated carrot. When re- heating, do not boil. Stir sugar and marjoram into boiling water. Add carrots and onion. Steam until tender. Stir in butter until melted. Sprinkle with flour. Cook and stir until lightly browned. Add milk gradually, stirring until smooth. Season with 1 teaspoon of the dill and the thyme. Simmer 30 minutes, stirring occasionally. Puree in blender or food processor and return to soup pan. Add chicken stock base, half-and- half, cream, and season to taste. Refrigerate until serving time. Reheat and stir in grated carrots. Garnish with remaining dill weed. 39
  • Cream Of Green Chile Soup 2 Corn Tortillas, * see note 1 12 oz Tub Bueno Green Chiles, Mild, Hot, or X-Hot 1/2 Stick Margarine 2 cups Chopped Onion 1 Garlic Clove, peeled and minced 1/2 tsp Dried Oregano, crumbled 2 Bay Leaves 3 1/2 cups Chicken Broth, homemade or canned 2 Medium Baking Potatoes, peeled and chunked 1/3 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 1/3 cup Whipping Cream 2 cups Monterey Jack Cheese, grated ** * Preferably 1 of yellow cornmeal and 1 of blue. ** or mozzarella cheese or a combination of both Cut the tortillas into 1/4 inch wide strips and leasve them uncovered at room temperature until they are dry and crips, about 24 hours (or heat in iron skillet until dry and hot). In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Stir in the cream and adjust the seasoning if necessary. The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately. Serves 4 to 6. 40
  • Cream of Mushroom Soup 1 lb fresh mushrooms 1/4 cup butter 2 whole shallots, minced 2 cups milk 1 cup heavy cream 4 egg yolks 1/2 cup sherry salt black pepper Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into 1/8" slices. Chop stems and remaining caps. Melt two tablespoons butter in an enameled or stainless steel skillet and saute the sliced caps until they just turn color, about five minutes. Remove from skillet. Add two tablespoons butter to skillet and saute chopped mushrooms and shallots until just tender, about 10 minutes. Combine chopped mushrooms and shallots with milk in a medium saucepan. Season with salt and pepper to taste. Simmer 20-25 minutes. Beat egg yolks until light and lemon colored. Whisk cream into eggs. Whisk 1/2 cup of hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend egg mixture into the rest of the soup, pouring in a slow, steady stream, and beating constantly. Add sherry and heat through, but do not allow to boil. Serves 4 41
  • Creamy Broccoli Soup 2 lb Fresh Broccoli 1 tsp Salt 5 Green Onions, Sliced 1/2 tsp Ground Black Pepper 3 Tbls Butter 2/3 cup Half and Half 21 oz Chicken Broth 4 Tbls Cheddar cheese, Grated 3 Tbls All-Purpose Flour Trim the broccoli and rinse well. Cut the stems into thin slices. The broccoli flowerettes will be cooked separately. Saute the green onions in butter in a heavy skillet until soft but not brown. Add the broccoli stems and chicken broth. Bring to a boil. Reduce heat to medium and simmer until the stems are just barely soft (about 15 minutes). Place the mixture in a food processor and puree. Return the puree to the skillet. Add flour dissolved in a little water. Add salt and pepper. Stir in the half & half. Cook the broccoli flowerettes in a little water. Add the flowerettes to the soup and bring to a boil, stirring steadily, until the soup becomes thick and creamy. Serve with the cheese alongside so that it can be added to the individual portions. Yields 4 Servings Serves 4 42
  • Creamy Hungarian Bean Soup 2 cups Navy Beans 2 Small Onions, chopped 1 Leek, rinsed and chopped 3 Medium Carrots, diced 6 Large Garlic Cloves, minced 1 tsp Salt 1/4 tsp Black Pepper 1 Tbs Sweet Hungarian Paprika 6 Tbs Flour 1/2 cup Sour Cream 2 tsp Cider Vinegar Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender (about 1 1/2 hours). Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar. Gently reheat the soup for about 10 minutes. 43
  • Curried Mushroom Soup 2 cups Boiling Water 1 cup Dried Mushrooms, (1 oz.) Vegetable Oil Cooking Spray 2 Chopped Leeks, (white part only) (2 to 3) 2 Tbs Flour 1 Tbs Curry Powder 4 cups Skim Milk 1 Chicken Boullion Cube 2 cups Portobello Mushrooms, chopped 4 cups Shiitake Mushrooms, chopped 1 Tbs Dry Sherry 1 Tbs Fresh Chervil, chopped Put the boiling water over the dried mushrooms in a bowl and set aside. Preheat a heavy stockpot over medium high heat for 1 minute, then spray twice with vegetable oil. Add the leeks and saute for about 3 minutes, stirring constantly, until translucent. Add the flour and curry powder. Stir with a wooden spoon until leeks are well coated. Add milk and boullion cube. Raise the heat heat to high and cook just until bubbles form around the edge. Reduce heat to low, whisk until all ingredients are thoroughly combined. Stir in fresh mushrooms and cook until soup is at desired thickness. Meanwhile, remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop. Add mushrooms to stockpot and cook 1 minute more. Remove from heat, stir in the sherry and garnish with chopped chervil. 44
  • Dandelion Soup 2 Tbs Butter 2 Tbs Flour 2 cups Milk 2 cups Dandelion Flowers 1/8 tsp Celery Seed 1/8 tsp Thyme 1 Bay Leaf Melt butter in a medium saucepan over low heat. stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes. 45
  • Dinner-in-a-bowl 4 Ham hocks 1/2 lb Sweet Italian sausage 1/2 lb German sausage Water 4 Medium potatoes - quartered 4 Medium carrots - large chunk 1 Small cabbage - quartered 1 Large onion, sliced 1/4 cup Parsley flakes 2 Bay leaves 1 tsp Salt 1/4 tsp Thyme leaves Pepper to taste Put ham hocks and sausages in large pot, almost cover with water. Simmer for one hour. Remove hocks, cut off meat, discard bones. Add remaining ingredients, cover and simmer until vegetables are tender. Cut meat into bite size pieces. Remove bay leaves. Serve in soup bowls. Serves 4 46
  • Double Mushroom Soup w/ Sauteed Shitakes 2 tsp olive oil 3 whole shallots, diced 1/4 cup Marsala wine, (dry) 1 lb White Mushrooms, chopped fine 1/2 lb shiitake mushrooms 1 tsp thyme, minced 2 1/2 cups chicken stock 2 tsp parsley _ Heat 1 teaspoon of oul in non-reactine pan. Add shallots and cook over moderate heat till slightly soft but not browned. Add marsala and cook till just evaporated but no more. Add white mushrooms shitake stems, thyme 1/2 teaspoon salt and pepper and cook of 10 minutes. Add chicken stock and bring to a boil. reduce heat cover and simmer for 30 minutes. strain the soup and return to the sauce pan. you should have about 3 cups. this may be done up to 1 day in advance _ Heat remaining teaspoon of oil in large non-stick skillet. sliver the musroom caps and add them to the pan and season w/ salt & pepper. Cook over moderate heat. stirring occasionally untill softened and light brown. ladle the soup into large bowls and garnish w/ slivered shitake's and parsley. Recipe Source Source: Food & Wine Magazine Feb. 1995 47
  • Finnish Summer Soup 2 cups Water Small thin skinned potatoes* 1 tsp Salt 1/8 tsp White pepper 2 Tbs Butter or margarine Small boiling onions ** Young fresh baby carrots *** 1/2 lb Young fresh green beans **** 2 cups Fresh shelled tiny peas 2 cups Half and half (light cream) 3 Tbs All purpose flour * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5- quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. Serves 5 48
  • Fish Chowder 3/4 lb Cod Chopped, * see note 1 1/2 Tbs Vegetable Oil 1/2 cup Onion, chopped 2 Stalks Celery, chopped 1/2 cup Green Pepper, chopped 1 tsp Salt 1/4 tsp Black Pepper 1/2 tsp Thyme 2 tsp Parsley 2 Cans Cream Of Potato Soup 2 1/2 cups Milk * or haddock, or pollock pieces. In a large casserole dish, mix the vegetable oil, onion, celery, and green pepper. Cover, cook on HIGH power (100%) for 3 minutes. Add the chopped fish and 1 cup of milk. Cover and cook 4-5 minutes at 80% power. Add the remaining ingredients and mix well. Cover and cook at 80% power until boiling hot, stirring every 4 minutes. 49
  • Fish-chowder 250 g haddock 200 ml water 50 g bacon 1 medium potato 1 1/4 onion, chopped 500 g creamed corn 250 ml milk Peel potato, cut into chunks, put in saucepan with the water, and cook, covered, over medium heat for 10 minutes. Cut fish in chunks, mix in with the potatoes, and continue to cook for 10 more minutes (covered). While these are cooking, fry the bacon until it is crisp. Drain on paper towels. Fry the onion in the bacon grease. Add the creamed corn to the fish and potatoes. Add the milk to the onions. Crumble the drained crisp bacon and add to the milk mixture. Bring the milk mixture to serving temperature, add the fish mixture, and serve. Author's Notes: When I left for my first job out of school, my mother was convinced that I'd starve to death. She gave me a set of easy recipes on index cards in hopes that I'd occasionally eat at home instead of Denny's. This is one of those recipes. It's quick and easy, and tastes great. 50
  • Fran's potato, cheese, corn chowder 2 Tbs Butter or margarine 5 lb Potatoes -1 lb grated, 4 lbs diced 3/4 cup Celery, diced 1 cup Carrots, diced 1 md Onion, minced 2 lb Grated Cheese 3 cn Creamed corn 2 cn Whole corn (or frozen) 1 lb Sliced sausage 1 quart Chicken stock 1 cup Powdered milk - NOT mixed up 1 cn Cream of mushroom soup 1 tsp Black pepper 1 Tbs Seasoned salt 2 tsp Basil In a large pot, melt butter over medium heat. Saute onion and celery until softened but not brown. Add potatoes, Chicken broth, S&P, basil and carrots. Bring to boil, reduce heat and simmer for 30 minutes until potatoes are just tender. Brown sliced sausage pieces in a fry pan, add to chowder. Add cream of mushroom soup and corn. Simmer until potatoes and carrots are done to your desired level of mushiness ( I like em mushy in my chowder). Add grated cheese and milk powder. If the chowder is too thin, you can remove some of it and put throught the blender to thicken, if it is too thick, add water. Adjust seasonings if desired. Serve with bread or crackers. This can either be cooked as direced in the recipe, or for about 10 hours in the crock pot, on HI, adding the milk powder and cheese at the end. 51
  • French Onion Soup 1/4 cup Butter 1 Medium cooking onion sliced 1 tsp Sugar 1 Tbs All purpose flour 1 cup Dry white wine 4 cups Beef broth 1/4 tsp Pepper 1/2 in day old french bread 2 cups Grated swiss cheese 1/2 cup Grated Parasean cheese Paprika In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles. Serves 6 52
  • Gaeng Dom Yam Gai (Chicken and Coconut Milk Soup) 5 cups ``thin'' coconut milk 1 small chicken, sectioned and cut in 3 stalks lemon grass, brised and cut into 2 tsp laos powder (ka) (galangal) 3 green onions, finely chopped 2 tsp coriander leaves, chopped 5 fresh serrano chillies, seeded and chopped 3 Tbs fish sauce (nam pla) 2 limes In a sauce pan, bring the ``thin'' coconut milk to a boil. Add chicken pieces, lemon grass, and Laos powder. Reduce heat and simmer until chicken is tender, about 15 minutes. Do not cover as this will tend to curdle coconut milk. When chicken is tender, add green onions, coriander leaves, and chillies. Bring heat up just below boiling. Remove pan from heat, stir in lime juice, fish sauce. Serve. 53
  • Garbanzo Bean 2 cups dried garbanzo beans (chickpeas), presoaked 3/4 cup shredded red cabbage 1 tsp crumbled oregano leaf 8 cups water 1 cup grated zucchini 2 cups chopped yellow onion 1 cup grated yellow squash (substitute zucchini if yellow squash not 3/4 cup chopped celery 3 med. cloves garlic, pressed or minced 1 1 lb can stewed tomatoes (drain and chop 2 tsp sea salt 1 cup thinly sliced carrots (1/8" thick), cut on diagonal 3 tsp tamari, or to taste 2 tsp crumbled basil leaf Check beans carefully, discarding rocks if any, and wash thoroughly. Soak beans in 4 cups water for 12 hours. In a 6--8 quart pot, bring to a boil: 8 cups water, presoaked beans, onion, celery, and garlic. Reduce heat to medium-low and simmer, tightly covered, about 25 minutes. Add sea salt and continue simmering, covered, until beans are tender, about 25-30 minutes. Add carrots, basil, and oregano. Simmer ten minutes. Add red cabbage, zucchini, yellow squash, tomatoes and additional water, as needed, and simmer until added veggies are tender, about 5-10 minutes. Add tamari. Adjust seasonings to taste. Serve. 54
  • Garden Vegetable Soup 1 cup cabbage, shredded 1 cup carrots, thinly sliced 1 cup zucchini, chopped 1 cup green beans 1 cup fresh corn kernels 1/2 cup green pepper, chopped 1/2 cup onion, chopped 3 Tbs margarine 3 cup milk 1/4 cup flour 1 Tbs bouilion 1 tomato, chopped 1 Tbs fresh basil, minced 1 tsp salt Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and microwave on high 9-10 min or until veggies are tender, stirring once. Stir in milk, flour, bouilion, tomato, basil, and salt. Microwave high, uncovered, 9-10 min or until mixture boils and thickens, stirring twice. 55
  • Garlic Bean Soup 2 cups vegetable broth 8 garlic cloves, peeled 1 onion, chopped 4 cups white beans, cooked Put broth, garlic, and onion in large bowl; cover. Microwave for 20 minutes or until vegetables are soft. Transfer to a blender or food processor, add half the beans and puree. Return soup to bowl. Add remaining beans and microwave 5 minutes or until beans are heated through. Serves 6 Recipe Source Source: USA WEEKEND MAGAZINE APRIL 2, 1995 56
  • Garlic Lover's Lentil Soup 1 Tbs Broth or water 1/4 cup Coarsely chopped garlic 2 cups Thinly sliced leeks (white And light green parts) Or coarsely chopped onions 2 large Carrots, halved lengthwise And cut into 1/4*inch Slices 2 large Celery ribs, diced 1/2 lb Fresh mushrooms, halved (if Small) or quartered 2 cups Dried lentils, picked over And rinsed 6 cups Boiling water 1 1/4 tsp Dried rosemary leaves 1 tsp Dried thyme or marjoram Leaves 2 large Bay leaves 1/4 tsp Crushed red pepper flakes 2 large Red bell peppers, roasted Seeded, and diced 1/2 To 3/4 cup minced fresh Parsley 2 To 3 tsp balsamic Vinegar Salt and freshly ground Pepper to taste Heat broth in pressure cooker over medium-high heat. Add garlic, stirring continually, adding more water if necessary to keep from burning. After a minute or two, add leeks and continue cooking, still stirring for another minute. Add the carrots, celery, mushrooms, lentils, boiling water, rosemary, thyme, bay leaves, and red pepper flakes. Lock lid in place. Over high heat, bring to a high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the lentils are not quite tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the lentils are done. 57
  • Remove the bay leaves. Stir in the roasted red bell peppers, parsley, just enough vinegar to bring up the flavors, and salt and pepper to taste. Serves 6 58
  • Garlic Soup 1 head garlic -, smashed and peeled 4 cups chicken broth 2 Medium onions -, peeled and sliced cardamom (whole) some other herbs (your choice) 4 eggs -, separated olive oil butter 1 lime Melt about 1 tbsp. butter in a big frying pan. When it quits foaming, add a tbsp. of olive oil. Throw in the garlic and onion. Fry gently, being careful not to allow garlic to brown. Toss in the herbs, too. Meanwhile, heat the chicken broth in a pot. Throw in 10-20 cardamoms. When the garlic and onions are well cooked, toss them into the chicken broth, using a bit of the broth to deglaze the frying pan. Let all this boil for maybe a half hour. Then remove the onions and garlic with a strainer, and then press them through the strainer and add back to the broth. Now for the parts that make it unique and good. Whisk about a tbsp. or two of olive oil into the yolks, and add the mixture to the soup. This gives it a ``creamy'' texture. (The soup should be barely boiling here - it is delicate.) Add the juice of the lime. Add a little water to the whites and mix them well. Just before you serve the soup swirl it quickly and add the whites in a thin stream. 59
  • Gazpacho 4 cups red ripe tomatoes, chopped 1 cup cucumber, chopped 1 cup large bell peppers, chopped 1/2 cup onion, chopped 1 clove garlic 1 cup bread crumbs 1/4 cup olive oil 1 Tbs balsamic vinegar 1/2 tsp salt 1/4 tsp white pepper Puree vegetables in blender or food processor. Press through sieve to remove seeds. Puree bread crumbs with olive oil and vinegar. Blend into vegetable puree and season with salt and pepper. Chill well. Serves 6 60
  • Gazpacho -1 1 Green Pepper, seeded 1 Tomato, (trim off green stuf 1 Onion 3 Cloves Garlic, or more to taste 2 Tab Olive Oil 1/4 cup Vinegar 2 oz Sherry, approximately Salt And Pepper 2 dashes Hot Sauce, or more 1 cup Tomato Juice, or more For Garnish 1 Cucumber, peeled & seeded Puree first 5 ingredients in a blender or food processor then transfer to a bowl. Add remaining ingredients. Stir it together and taste it. I like it sour and spicy and, since I just throw it together, the measurements are estimated. Then chop up extra cucumbers, peppers and onions and serve on the side as garnish. 61
  • German Potato Soup 4 cups Potatoes Peeled & Diced 2 1/2 quart Chicken Broth 1 cup Thin Noodles Cooked & Drained 1/4 lb Thick Bacon Diced 1 cup Chopped Onion Salt & Pepper Fry bacon and onion, add chicken broth, add potatoes. Cook until tender then add noodles. Simmer for 10 minutes. 62
  • German Sausage Chowder 1 lb cooked bratwurst or knackwurst cut in 1/4 2 medium potatoes, peeled and coarsely 1 medium onion, chopped (1/2 cup) 1 small head cabbage, shredded (4 cups) 1 can whole kernel corn (optional) 3 cups milk 3 Tbs all-purpose flour 1 shredded aged Swiss cheese, € snipped parsley (if desired) In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage (and corn if desired); cook 10 minutes more or till vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup. Cook and stir till thickened and bubbly. DON'T LET IT SCORCH! Stir in cheese till melted. Garnish with parsley. Makes 6 servings. 63
  • Greek Egg and Lemon soup (soupa avgolemono) 1 12 3/4 oz condensed chicken broth 2 soup cans water 2 tsp dried parsley 1/3 cup raw long-grain rice 2 eggs juice of one fresh lemon Combine the chicken broth, water and parsley. Bring to a boil. Add the rice. Cover and cook for 25 minutes.Meanwhile, beat the eggs well. Slowly add the lemon juice to the eggs while continuing to beat them. Slowly pour 1 cup of the hot soup into the egg mixture while beating. Slowly pour the egg and soup mixture back into the soup pot while stirring vigorously. Cook over very low heat for a few minutes, stirring constantly, until slightly thickened. Do not boil, as the mixture will curdle. The chicken-broth mixture can be made in advance and reheated, but do not add the egg and lemon-juice mixture until just before serving. This soup does not reheat well. 64
  • Green Mountain Potato Chowder 2 quarts Beef broth, preferably homemade 1 lb Maine potatoes; (4 medium), peeled and cut into 1/2" cubes 2 Carrots, peeled and diced 3 Tomatoes, diced 3 Leeks; washed, sliced thin 1/2 Celery root (celeriac), diced, (optional) 3 Branches parsley, left whole 1 small Bay leaf 1 tsp Thyme Salt and pepper to taste 4 Tbs Sour cream or yogurt CROUTONS 4 Slices pumpernickel 4 oz 1/4" slab bacon Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat, cover, and simmer for 30 minutes. Meanwhile, dice the pumpernickel and the bacon. Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp. Set aside. When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt. Adjust seasonings to taste. Simmer for another minute. Ladle chowder into serving bowls and garnish with croutons and bacon. The flavor improves with reheating, so make chowder in advance if possible. Makes 4 to 6 servings. This recipe, by Heidi M. Smith, won second prize for potatoes in the 2nd Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie Aspegren, September 93 Round Robin. Serves 4 65
  • Green On Green Soup 1 cup Peas, fresh or frozen 2 cups Chicken Stock 1 Sm Handful Mint, finely chopped 1 Egg Yolk 1 tsp Flour 1/2 cup Plain Yogurt Salt And Pepper, to taste In saucepan cook peas in lightly salted water until tender. Drain and reserve liquid. Puree the peas, adding 1/2 cup of reserved cooking liquid to moisten. Return to saucepan. Add chicken stock and mint. Simmer over low heat for 3-4 minutes. In a small bowl mix egg yolk and flour, then stir in yogurt. Pour a small amount of the hot soup into the mixing bowl, then pour contents of bowl into the remaining soup in the saucepan. (This will keep the eggs from curdling.) Stir for a few minutes, then add salt and pepper to taste. Pour into soup bowls. Decorate with a mint leaf if desired. Serves 4 66
  • Herbed Beef Stew 2 lb stew meat, 1" cubes 2 Tbs oil 3 cup water 1 lg onion, chopped 2 tsp pepper 1 tsp salt, optional 1 1/2 tsp garlic powder 1 tsp dried rosemary, crushed 1 tsp dried oregano 1 tsp dried basil 1 tsp marjoram 2 bay leaves 6 oz tomato paste 2 cup potatoes, cubed 2 cup carrots, sliced 1 lg green pepper, chopped 10 oz frozen green beans 10 oz frozen peas 10 oz frozen corn 1/4 lb mushrooms, sliced 3 med tomatoes, chopped Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender. Stir in potatoes, carrots, and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes. 67
  • Hot & Sour Fish Soup 1/4 cup Fish sauce, (nuoc mam) 2 tsp Fish sauce, (nuoc mam) 1 tsp Fresh ginger root, minced 1/2 tsp Turmeric 2 whole cod fillets, 10 oz each 2 stalks lemon grass, tender bulbs only 1 medium tomato, quartered 1/4 cup lime juice, fresh 1/2 tsp lime zest 1 small chiles serranos, Julienned 2 large scallions 2 Tbs cilantro, fresh is vital 1/2 tsp white pepper, freshly ground 6 cups rice, cooked, preferably Jasmine 5 cups boiling water In small bowl combine 2 teaspoons of fish sauce, ginger, and turmeric. rub the fish on both sides w/ this mixture and let stand for 5 min. In a non-reactive sauce pan, bring 5 cups water and lemon grass to a simmer over medium heat and then simmer the fish for c. 4 min or till just cooked through. transfer the fish to a plate to cool slightly. remove the skin and separate each peice into 2 peices (4 total). bring the soup back to a simmer and add all remaining ingredients (except the fish). and simmer for 3 min. set a piece of fish in each bowl and ladle hot soup over fish. serve w/ jasmine rice. Serves 4 Recipe Source Source: Food & Wine Magazine 68
  • Hot and Sour Scallop Soup 1 tsp grated ginger root 1 tsp sherry 2 tsp minced garlic 2 tsp soy sauce 2 tsp chili oil 2 tsp grated lemon zest 1/4 tsp Chinese 5-spice powder 2 tsp minced cilantro 2 tsp lemon juice 1 tsp rice vinegar 6 cups chicken broth, preferably low- sodiu 3 large mushrooms, thinly sliced 1 tsp cornstarch mixed with 1 tsp. cold water oil Scallop Dumplings 2 small green onions, thinly sliced 1 tsp sesame oil 1 slice white bread 1/2 tsp grated ginger root 1/2 lb bay or sea scallops salt, optional Combine ginger, Sherry, garlic, soy sauce, chili oil, lemon zest, 5-spice powder, cilantro, lemon juice, rice vinegar, and chicken broth in a 2-quart pot. Simmer, covered, for 15 minutes. Stir in cornstarch mixture. Strain soup. Heat oil in small skillet over medium-high heat. Add mushrooms and saute about 4 minutes, stirring often. Add to soup. (Soup can be made ahead to this point and refrigerated for 1 day, or frozen up to 3 months.) Before serving, drop Scallop Dumplings into the boiling soup. Cook 1 minute. Garnish with sliced green onions. Adjust seasonings to taste. Serve hot. {Large Scallop Dumplings} Combine sesame oil, bread, ginger, and scallops in food processor fitted with metal blade. Season to taste with salt, if desired. Process until just pureed. Do not overprocess. Dip melon baller into cold water and scoop out about 16 (1-inch) dumplings. (Can be made several hours ahead and kept at room temperature.) Makes 16 69
  • Hot and Sour Soup 1/2 cup Dried mushrooms 1 cup Warm water 3 cups Vegetable stock 1 Tbs Dry sherry 1/2 cup Sliced bamboo shoots 4 oz Tofu, diced 1/2 cup Frozen peas, thawed 2 Tbs White wine vinegar 1 Tbs Soy sauce 2 Tbs Cornstarch 1/4 cup Water 1/2 tsp White pepper 1 tsp Seasame oil 1 Each Egg, lightly beaten 2 Each Green onions Salt (to taste) For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset Menus & Recipes for Vegetarian Cooking Serves 4 70
  • Hungarian Sour Cherry Soup (Meggy Leves) 2 lbs sour cherries, washed and pitted 1/2 cup sugar salt to taste Juice of one lemon, or to taste 2 egg yolks 1 cup light cream Boil 2 quarts of water in a pot and add cherries. Cook for 10 minutes, gradually adding the sugar, salt, and lemon juice. Mix the egg yolks with cream and add to the soup. Heat soup on low, stirring constantly until it thickens. Serve soup hot or chilled. Variation: This soup can also be prepared from red currants. In many homes half of the currants are passed through a sieve into the soup. note: In finer kitchens, in order to bring out the deep and rich flavor of the sour cherries, they add a well-reduced liquid made from cherry its, water, cinnamon, cloves, and vanilla. The soup is garnished with sweetened, beaten egg whites and sliced, toasted hazelnuts. 71
  • La Vielle Maison Soup 6 cloves garlic 6 large onions (finely diced) 4 tsp butter 1 tsp flour 4 cups chicken stock 2 cups white wine 1 raw egg per serving 1 oz swiss cheese (grated) per serving 1 oz whipping cream per serving salt and pepper to taste 1 pinch thyme Peel the garlic cloves and saute with the onions over low heat in the butter. Add flour and fry until well coated. Add spices and wine, bring to a boil and continue cooking for a half hour. Add the stock and bring to a boil. Put the soup into a casserole and cook at 350 for an hour. To serve, you will need serving size oven-proof bowls or casseroles. Beat an egg into each serving and cover each with cheese. Bake for 10 more minutes at 350. When ready to serve, add 1 oz. cream to each serving. 72
  • Las Chiquitas Chili 4 cans pinto beans 3 lbs pork, cubed 2 cans cooking tomatoes 1/2 tsp crushed red peppers (vary to taste) 1/4 tsp garlic powder 1 package corn tortillas (8") Cube the meat Brown the pork in a large skillet until 1/2 done. Blend tomatoes, red peppers and garlic powder in a blender Pour the blended ingredients over the meat and cook (simmer) until done. The meat should be moistly coated but there should be very little juice in the pan when you are done cooking. Heat pinto beans in a separate pan. Serve the beans and the meat in a separate dish. Ladle beans and juice into a bowl, ladle meat over the beans, top with broken tortillas or eat tortillas on the side. Serves 4 73
  • Lentil And Garlic Soup 7 cups Chicken Broth 2 cups Dry Lentils 2 Tomatoes, peeled & quartered 4 Cloves Garlic, coarsely chopped 2 Onions, quartered 2 tsp Ground Cumin In a large pot, bring broth to a boil. Add lentils, tomatoes, garlic, and onions. Partially cover pan and simmer 45 minutes or until lentils are tender. Put soup in blender. Return to pot and season with cumin, salt, and pepper. 74
  • Lentil Soup 3 cups Raw Lentils, rinsed (1 bag) 2 cups Chicken Broth 5 cups Water 2 tsp Salt 2 tsp Garlic, minced -or- 1/2 tsp Garlic Powder 1 Medium Onion, chopped 4 Celery Stalks, chopped 4 Carrots, chopped 1 tsp Black Pepper 2 Tbs Lemon Juice 1 1/2 Tbs Molasses, or brown sugar 1 Tbs Wine Vinegar, (or regular) 1 Link Polish Sausage (Pre-Cooked), cut in small pieces Optional 1 1/2 cups Fresh Tomatoes, chopped 2 Tbs Dry Red Wine Start early (at least 4 hours). Combine all ingredients in a crock pot or large kettle in the order listed. If using a crock pot, set on high power for about three hours, and then turn down to low for the remainder of cooking time. Stir occassionally (every hour or so). If using a kettle, boil everything for about fifteen minutes, and then simmer (lightly) the rest of the time. Stir occassionally --more often than if using a crock pot or lentils may stick to the bottom of the kettle. Cooking time required is about 4 hours total. NOTES: It has a uniquely sweet flavor underlying the taste. It makes a large amount so you will have plenty to freeze. 75
  • Louann's Minestrone Soup 1 Medium Onion, chopped 3 Cloves Garlic, minced 1/4 cup Dry Sherry 4 cups Vegetable Stock 1 28 oz Can Roma Tomatoes, undrained, chopped 1 15 oz Can Kidney Beans, drained and rinsed 1 1/2 Tbs Tomato Paste, or more to taste 2 Medium Zucchini, cut in small pieces 1/2 lb Green Beans, (fresh) sliced 1 tsp Salt 1 Splash Tabasco Sauce, or to taste 1/2 tsp Fresh Ground Black Pepper 2 tsp Dried Basil 2 tsp Dried Oregano 1/2 cup Macaroni, small shell In a large pot, saute the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed. Add everything else, and bring it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian. My only modifications to this recipe were to add the garlic, and change the chicken stock into vegetable stock. 76
  • Make-ahead Gazpacho 2 cups Vegetable Stock 2 cups Tomato juice 2 Tbs Lemon juice 2 Tbs Green taco sauce 1 tsp Sugar 1/2 tsp Garlic Powder 1/8 tsp Pepper Cucumber Green pepper Large tomatoes Green onions Cucumber, peeled, seeded, and coarsley chopped Green pepper, seeded and diced Tomatoes, peeled and coarsely chopped Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. Serves 6 77
  • Malaysian-Style Chicken and Scallion Soup 5 1/2 cups chicken stock, defatted 2 Tbs fresh ginger root, coarsely chopped 1 large garlic clove, minced 1 lemon slices 1/2 tsp anise seed 1/2 tsp coriander seed 1/4 tsp cumin seed 1/4 tsp black peppercorns 2 medium skinless boneless chicken breast halves, cut into strips 1 cup scallions, coarsely chopped In a large pot over high heat, combine 5 cups stock, ginger root, gralic, lemon slice, anise, coriander, cumin and peppercorns. Bring mixture to a boil, lower heat and simmer, covered, 30 minutes. Meanwhile, in a small saucepan, combine remaining 1/2 cup stock and chicken pieces. Bring to a simmer over medium- high heat. Lower heat and gently poach chicken, covered, 2-3 minutes, or until pieces are just cooked through. Turn out chicken into colan der, discarding stock. Rinse chicken to remove any scum, and drain. Strain the simmered broth-herb mixture through a very fine sieve, discarding seasoning ingredients. Rinse out large pot and return strained stock to it. Add green onions. Simmer 2 minutes. Add chicken and simmer 1 additional minute. May be garnished with chopped cilantro if desired. Serves 6 Recipe Source Source: Skinny Soups 78
  • Meat Ball Chowder Meat Balls 2 lbs Ground Lean Beef 2 Tbs Milk 2 tsp Salt 1/8 tsp Pepper 2 Eggs, slightly beaten 3 Tbs Flour 1/4 cup Parsley, finely chopped 1/3 cup Fine Cracker Crumbs 1 Tbs Salad Oil Chowder 6 cups Water 1 46 oz Can Tomato Juice 6 Beef Bouillon Cubes 4 Onions Cut Into Eights 6 Carrots, sliced 3 cups Celery, sliced (3 to 4) 3 Medium Potatoes, peeled & diced 1/4 cup Uncooked Rice 1 Tbs Sugar 2 Tbs Salt 2 Bay Leaves 1 tsp Marjoram 2 Cans Mexicorn, (12 oz. each) Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly. Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly. Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes. Add browned meat balls. Makes 6-7 quarts. 79
  • Meatless Mission Chili 2 Tbs Safflower oil Clove garlic, minced Green Bell Pepper, chopped Stalk Celery, chopped Sm Onion, chopped (1/4 cup) Carrot, shredded Med Zucchini, shredded 18 oz Can Tomatoes with juice 15 oz Can Kidney Beans,drained 8 oz Can Tomato sauce (1 cup) 1/4 cup Water 1 1/2 tsp Chili powder, or to taste 1/4 tsp Hot pepper Sauce, to taste 1 tsp Basil 1 tsp Oregano 1/2 tsp Black Pepper GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock Serves 4 80
  • Mexican Pork-Garlic Stew with Hominy 1/2 lb chorizo , casings removed, cru 1 large onion , cut into medium dice 14 cloves garlic , coarsley chopped 1/2 cup dry sherry 1/4 cup olive oil 3 lbs boneless pork shoulder , or butt, cut into 1" 1 Tbs ground cumin 1 Tbs coriander 1 Tbs fennel seed 2 tsp dried oregano 1 quart beef stock , or low-salt beef bro 15 oz hominy, canned , drained juice from 3 limes 1 cup green onions , finely chopped 1 cup cilantro , finely chopped salt and pepper, to taste In a large pan, saute the chorizo over moderate heat til it loses its pink colour, about 3 min. Remove with slotted spoon. Saute onion and garlic in chorizo fat over moderate heat for 10 min. Add sherry, and cook 4-5 min, til the liquid evaporates. Add to the chorizo and set aside. Heat the olive oil in a heavy-bottomed pot. When hot but not smoking, brown the pork cubes on all sides. Return the pork and chorizo mixture to the pot, add the spices, oregano and beef stock. Bring to a boil over high heat, scraping the bottom of the pot to remove any particles. Reduce heat to moderate, and cook 2 hours or til meat is tender. Add the hominy and lime juice and cook 10 minutes. Mix in the green onions and cilantro just before serving. Serve hot. We usually eat it on top of rice. Serves 6 Recipe Source Source: "Garlic" by Janet Hazen 81
  • Minestrone Soup 1/2 cup olive oil 1 clove garlic, minced 2 cups onions, chopped 1 cup celery, chopped 1 small can tomato paste 2 quarts beef broth 1 quart water 1 cup cabbage, shredded 2 whole carrots, sliced 1 tsp salt 1/4 tsp black pepper 1/8 tsp ground sage 1 whole zucchini, sliced 1 package frozen green beans 1 can red kidney beans 1 cup macaroni In a large soup pot, saute garlic, onion and celery until soft. Stir in tomato paste, broth, water, cabbage, carrots, salt, pepper and sage. Mix well, bring to a boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients. Cook 10-12 minutes until macaroni is tender. Serve hot. Serves 8 82
  • Mock Turtle Soup 2 lbs Ground Beef 2 Large Onions 4 Large Carrots 1 Bottle Catsup 2 Lemons, cut up fine 1/2 cup Worcestershire Sauce 1/2 cup Parsley, cut up 3/4 cup Brown Flour Ginger Snaps 1/2 cup Celery, cut up 3 Tbs Salt 4 quarts Water 1 cup Cold Water 1 Tbs Mixed Spices, * see note 1/2 cup Vinegar 4 Hard-Boiled Eggs * tied in in cheesecloth bag Cover meat, carrots, lemons and onions with water. Add salt, spices, parsley, celery and cook for 1 1/2 hours. Then add catsup and Worcestershire sauce. Cook for 30 min. more. Add vinegar, flour paste (flour and water) and eggs. Cook for 20 min. more. (The term flour paste --flour and water--means ginger- snaps and the 1 cup of water). You can use ground turkey, chicken or veal in combination with ground beef, but it's better to cook ahead and chill to be able to take any fat off the top. 83
  • Mom's Cream Of Tomato Soup 1/4 cup Butter 1/2 tsp Baking Soda 1/4 cup Flour 2 cups Milk 1 Tbs Chopped Onion 1/2 tsp Salt 3 cups Tomato Juice Pepper, to taste Melt butter then add onions. Saute gently till beginning to soften. Then add flour and cook for 1-2 minutes before adding tomato juice. Stir over medium heat till thick (beginning to boil). Add soda and stir down (this keeps the milk from curdling). When foam subsides, add milk and heat to serving temperature. Add salt and pepper. Do NOT boil as the soup will curdle. Serves 4 84
  • Moroccan Chick Pea Soup 2 Tbs Safflower oil Carrots, grated Cloves Garlic, minced Med Onion, chop fine (1/2 c) 15 oz Can Chick Peas, rinse,draine 3 cups Vegetable stock 1/3 cup Tahini 2 Tbs Lemon juice 1 Tbs Chopped fresh parsley 3/4 tsp Ground Cumin 1/2 tsp Black pepper 1/2 tsp Thyme leaves 1/4 tsp Powdered tumeric 1/8 tsp Cayenne pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil Serves 4 85
  • Mostly Mushroom Soup 4 cups Chicken Broth Or Stock 1 lb White Button Mushrooms, cleaned and sliced 1 Medium Onion, coarsely chopped 2 Cloves Garlic, coarsely chopped 1 tsp Salt 1 cup Milk, or cream Chopped Parsley Or Chives, for garnish Freshly Ground Black Pepper Bring the stock, mushrooms, onion, garlic and salt to a boil. Reduce heat and simmer until all the ingredients are quite limp. Add the milk or cream and process or blend until very smooth. Adjust salt. Garnish soup with parsley or chives and a few twists of freshly grated black pepper. Serve with bread and a salad. Variation: Add 1/2 to 1 cup of cooked black beans and a few tablespoons of chopped sauteed shallots or scallions to the finished soup. Serves 4 86
  • Mulligatawny 2 tsp canola oil 2 large onions, coarsely chopped 2 large celery stalks, coarsely chopped 1 large garlic clove, minced 4 cups chicken stock, defatted 2 large apples, * see note 2 medium carrots, coarsely chopped 1/4 cup fresh parsley, coarsely chopped 2 Tbs sweet red peppers, coarsely chopped 1 cup water 1/2 cup boiling potatoes, peeled & diced 2 1/2 tsp curry powder 1 tsp chili powder 1/2 tsp ground allspice 1/4 tsp dried thyme 1/4 tsp black pepper 1 1/2 lbs chicken wings 1 lb chicken breast halves without skin 1 1/4 cups tomatoes, canned, chopped salt Combine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent vegetables from burning. Add apples, carrots, parsley, and sweet pep pers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, water, potatoes, curry powder, chili powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot from heat. Remove chicken from pot. Discard chicken wings and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large, shallow spoon. Stir in tomatoes. Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a blender or food processor. Blend or process until mixture is completely pureed. Return puree to pot. When chicken breasts are cool enough to handle, remove meat from bones and cut into bite- sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is piping hot. Will keep in refrigerator for 3 days. Serves 6 87
  • New England Clam Chowder 2 Cans Clams, minced(6 1/2 oz. eac 4 Slices Bacon, cut up 4 Medium Potatoes, peeled and diced 1/2 cup Onion, chopped 2 1/2 cups Milk 1 cup Light Cream, -OR- 1/2 cup Heavy Cream 3 Tbs Flour 1/2 tsp Worcestershire Sauce 1/2 tsp Oregano 1/4 tsp Basil Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp; remove bacon and set aside. Add reserved liquid, potatoes, and onion to fat in pan. Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir till bubbly. Cook one minute more. Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon. 88
  • Not Danny Glover's Gumbo 1 carrot 1 package blackeyed peas , frozen 1 onion 3 stalks celery 1 green bell pepper , or red 2 tomatoes , or 1 can, chopped 1 package frozen corn kernels 1 package frozen okra vegetable oil bay leaves oregano basil allspice cayenne pepper salt black pepper Make vegetable stock by boiling at least one carrot, several bay leaves, and any leftover root vegetables for 45 mins in 6 cups of water. Add the black-eyed peas and simmer about 30 mins. Chop the onion, celery, and the bell pepper. Remove all the celery leaves from the top of the bunch, rinse well, and chop them too. Saute the onion in a little oil. Add the celery, with leaves, and after a few mins., the bell pepper. Sprinkle generous amounts of the spices in the pan, and saute another minute. Remove the carrot, vegetable pieces, and the bay leaves from the stock. Add the onion mixture and chopped tomatoes to the stock, and stir well, adding more water if necessary. Let simmer about 10 mins. Chop the okra and stir in with the frozen corn; simmer another 10 mins. Adjust the spices to taste, and serve, ideally with cornbread. Recipe Source Source: The Daily of the Univ of Washington, April 12th 1993 89
  • Off-The-Shelf Crockpot Soup 1/2 cup Each of corn, beans Carrots 2 Sliced carrots 1 cup Mixed dried beans (17 bean Types per pkg) 1 Tbs Each: garlic, chives Parsley, basil 1 tsp Salt 1 6 oz can v8 1 each Enough water to fill the Crock 1/2 cup Macaroni (dry) Cook on high 5-6 hrs till beans are cooked. Add 1/2 c whole wheat macaroni and cook till soft (10-20 min?) Source: another one of my pull-it-off-the-shelf crockpot soups Posted by H.KULIS to Food & Wine RT [*] Sun Mar 05, 1995 90
  • Olive Garden Gazpacho Italiano SOUP BASE 28 oz canned italian plum tomatoes 1 clove garlic, minced 1/2 cup mixed herbs, chopped very fine 1/2 cup olive oil 3 Tbs white wine vinegar 3 Tbs lemon juice 1 tsp salt 1/4 cup white or red onion, diced 3 cups chicken broth 3/4 tsp tabasco sauce 1 tsp sugar, optional 1/2 cup green bell pepper, chopped fine 1/2 cup cucumber, peeled&chopped fine 1 cup tomato, chopped to 1/4" 1/2 cup ditalini or tubetti, cooked, rinsed and drained This soup should be served cold 35-45~. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta. To serve: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley. Source: The Olive Garden. Serves 6 91
  • Olive Garden Pasta Roma Soup 2 cans Garbanzo beans; drained, 16oz 6 slices bacon; cooked and drained, chopped 1/3 cup olive oil 3/4 cup onions, diced 1 cup celery, diced 1/4 tsp garlic, minced 1 cup carrots, julienned 1 1/2 cups canned tomatoes, drained, diced 1 quart chicken broth 1/2 tsp black pepper 1/8 tsp ground rosemary 2 Tbs fresh parsley, chopped 1/2 cup minature pasta dry bowties, cooked Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredientss except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately. Source: The Olive Garden. Serves 4 92
  • Olive Garden Seafood Pasta Chowder 6 oz Small shells or bowties 3 oz Crab meat 6 Tbs Butter 1/2 lb Sliced fresh mushrooms 2 packages (1oz each) Newburg sauce mix 3 cups Milk 1 1/2 cups Water 1/4 cup Dry white wine 1/4 cup Sliced green onions Cook pasta according to package directions. Sort crab meat to remove any shell pieces. Melt butter in 3-quart non aluminum saucepan. Add mushrooms; saute for 3 minutes. Add sauce mix; stir well. Add milk, water and wine; stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5-8 min; stirring constantly. Add green onions, pasta and crab; stir to combine. Heat through. Spoon into serving bowls and garnish each serving with chopped parsley. Serves 6 93
  • Onion Soup 1 1/2 lbs yellow onions, thinly sliced 3 Tbs butter 1 Tbs olive oil 1 tsp salt 1/4 tsp sugar 3 Tbs flour 2 quarts beef stock, boiling 1/2 cup white wine 6 croutons 1 cup Swiss cheese, grated 1/2 cup Parmesan cheese, grated salt, to taste black pepper, to taste croutons Cook the onions slowly with butter and oil in a heavy bottom 5 quart covered saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and sugar. Cook 30-40 minutes, stirring frequently until onions are golden brown. Sprinkle in the flour and cook, stirring, for 2 minutes. Blend in boiling beef stock. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally. Pour into individual ovenproof soup crocks. Float the croutons on top of the soup and sprinkle with grated cheese. Broil until cheese melts and croutons brown. Serves 6 94
  • Oriental Stew 5 cups Vegetable Stock Sm Onion, thinly sliced Cloves Garlic, minced 1 Tbs Minced Gingeroot 1 1/2 Tbs Soy sauce Stalks Bok Choy Sweet red Pepper, julienned 1 cup Broccoli florets Carrot, shredded 1 cup Sliced Mushrooms (3 oz) 1/2 cup Peas 2 oz Buckwheat Noodles (1/2 cup) 1/2 lb Firm Tofu, cut in 1/2" cubes 1/4 cup Watercress leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) Serves 6 95
  • Paprika Mushroom Soup 350 g mushrooms, cleaned and sliced 300 g chopped onion 1 garlic clove, crushed 50 g butter or margarine 50 ml flour 25 cl milk 10 ml dill weed 15 ml Hungarian paprika 15 ml tamari black pepper, to taste salt, to taste 10 ml lemon juice 5 dl vegetable stock or water 10 g fresh parsley 12 cl sour cream Saute onions in large pot with half the butter for 5 minutes. Add mushrooms and crushed garlic along with dill, paprika, stock, and tamari. Simmer covered for 15 minutes. In a saucepan, melt butter over medium heat and stir in flour. Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick. Combine mushroom mixture with sauce and simmer for 15 minutes. Add sour cream. Add lemon juice and salt and pepper to taste before serving. Top with chopped parsley. Author's Notes: I first saw this at ``Old Wives Tale'', a restaurant in Portland Oregon. The waiter there said that this had been on the menu every day for a year, and highly recommended it. The soup was delicious. I was pleasantly surprised to find a recipe for it in Molly Katzen's Moosewood Cookbook. Tamari is a kind of soy sauce; if you can't find it, you can use ordinary soy sauce. 96
  • Pasta and Bean Soup 1/2 cup Elbow macaroni,shells, etc 2 Tbs Safflower oil Med Onion, chopped Clove Garlic, minced Green Bell Pepper, chopped 3 cups Vegetable stock 6 oz Can Tomato Paste (2/3 cup) 15 oz Can Chick Peas, drained 16 oz Can Kidney beans, drained * 3/4 tsp Black pepper 1/2 tsp Summer savory 1/2 tsp Thyme leaves 1 dash Cayenne Pepper GARNISH: grated Parmesan cheese, optional. Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. Serves 5 97
  • Perogy Cilantro Soup 1/2 small onion , diced 2 cloves garlic , diced 1/3 cup fresh cilantro , diced 1/2 Tbs butter , or oil 2 tomatoes , diced 6 perogys , 2 of which are diced dash of tabasco In your favourite soup cooking dish (preferably something with a nice thick base), melt butter/heat oil or medium- high heat. Add onion, garlic, and cilantro and fry until soft. Add tomatos. Turn heat down to just below medium. Fry some more, for a minute or so, then add 1.5 cups of water. Take 2 of the perogys and chop 'em up into little bits. Add all of the perogys to the soup, and a small dash of tobasco. Simmer for 20 minutes, stirring occasionally. Enjoy. 98
  • Potato Chard Soup 1 Medium Onion, finely chopped 2 Celery Stalks, finely chopped 1 Tbs Canola Oil, (or other veg. oil) 4 cups Potatoes, cubed 5 cups Vegetable Stock, or water 1 Bay Leaf 4 cups Swiss Chard, chopped 2 tsp Thyme 1 tsp Parsley 1/4 tsp Dill Salt And Pepper, to taste In a large pot, saute onions and celery in oil. Add potatoes, stock or water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Add chard, thyme, parsley, and dill. Cook for an additional 10 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Puree in a blender or food processor and reheat. 99
  • Potato Cheese Soup 4 potatoes, peeled and sliced in thick slic 4 cups chicken or beef broth 2 large celery stalks, chopped 1 medium onion, chopped 2 tsp butter 1 tsp dried tarragon 1 1/2 cups milk 1 cup packed grated cheddar cheese 1 tsp basil 1/2 tsp garlic powder black pepper Boil the broth, and cook the potato slices in it for 20-22 minutes. Heat butter in a frying pan and then add the celery and fry it for a minute. Add the onion and cook until they are soft, 5--10 minutes. When the potatoes are done (the pieces will break easily with a spoon), add the celery and onion from the frying pan to the pot. Stir in tarragon. Ladle about half of the mixture into a blender and puree. Be sure to get lots of liquid in the first half. Pour the pureed mixture into a measuring cup and then puree the remainder. Pour the lot back into the saucepan. Add milk, cheddar cheese, basil, .garlic powder, black pepper. Heat on medium heat for 5 to 10 minutes, stirring frequently to prevent the cheese from burning to the bottom. The mixture probably will not boil. 100
  • Potato Soup 6 medium potatoes, peeled & diced 1 medium onion, chopped 1/2 lb Canadian bacon, chopped 2 cups milk, scalded 4 hard-boiled eggs salt black pepper Place potatoes and onions in a large soup kettle. Add water just to cover and bring to a boil. Simmer until potatoes are just tender. Add remaining ingredients and season to taste. Heat through and serve at once. Serves 4 101
  • Potato Soup Scented With Cumin 3 Tbs Unsalted butter 1 cup Chopped shallots 3 lbs Red skin potatoes, peeled and cut into 3/4" cubes 1 1/2 Tbs Ground cumin 12 cups Chicken stock 1 cup Half and half, or evaporated skim m Salt Fresh ground pepper 4 tsp Chopped fresh cilantro Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high heat. When hot add shallots and cook, stirring constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring to boil, stirring several times to prevent potatoes from sticking to pan. Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes. Remove soup from heat and puree, using food processor, blender or food mill. Return mixture to pan and stir in half and half. Season to taste with salt and pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.) To serve soup warm, reheat over medium heat, stirring, until hot. To serve cold, taste chilled soup once again and add salt and pepper if needed. (Cold foods often require extra seasonings.) Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes 8 servings. Serves 8 102
  • Pureed Vegetable Soup with Broccoli Florets Potatoes, peeled & diced Med stalks Celery, chopped Med Carrots, chopped 1/4 cup Onion, chopped 1 each garlic, clove, minced 2 cups Vegetable stock 1/4 tsp Black Pepper 1/2 tsp Thyme 1 dash Nutmeg 3 cups Broccoli Florets 1 cup Milk Egg Yolk, lightly beaten 1 Tbs Soy sauce GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Serves 4 103
  • Quick French Onion Soup 1 lb Yellow onions 1 tsp Sugar 2 Tbs Olive oil 5 cups Beef broth, strained 1/4 tsp Black pepper French bread slices 6 oz Jarlsberg cheese hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until cheese is hot and bubbly. Serves 4 104
  • Quick Pea Soup 2 Tbs Margarine Stalks Celery, chopped Cloves Garlic, minced 1/2 cup Med Onion, chopped 2 cups Vegetable stock 16 oz Frozen Peas 1 dash White Pepper 1/2 cup Low-fat Milk 1 dash Nutmeg GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. Serves 5 105
  • Quick Vegetable Stock 3 Each Carrots, large 1 Each Turnip, large 2 Each Stalks celery 2 Each Onions 2 Tbs Butter 3 quarts Water 2 tsp Salt 6 Each Large sprig parsley 1/2 Each Bay leaf 1 tsp Thyme l Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. 106
  • Rainy Day Soup 4 Tbs olive oil 2 large onions, sliced 2 medium carrots, sliced 6 cloves garlic, minced 2 medium zucchini, sliced 3 cups chicken stock 28 oz tomatoes, canned, with juice 1/4 tsp red pepper flakes 1/2 can fettucine, uncooked 1 tsp thyme 1 tsp basil 1/2 tsp salt In dutch oven, heat olive oil and saute onions and garlic. Add carrots and zucchini and cook covered 8-10 minutes on low. Add stock, tomatoes, pepper flakes and simmer 1/2 hour. Stir in seasonings and pasta, return to a low boil and cook 10-12 minutes, until pasta is done. Serves 8 107
  • Red Bean, Rice and Sausage Soup 1 large onion, chopped 1 large garlic clove, minced 1 tsp olive oil 3 1/2 cups chicken stock, defatted 1 large carrot, diced 1 large celery stalk, diced 1/2 sweet red peppers, diced 1 1/2 cups water 1 can tomato sauce, (15 ounces) 2 cans red kidney beans, canned, (16 ounces) 1/4 tsp dried thyme 1 bay leaf 1/4 tsp black pepper 1/3 cup long-grain rice 6 oz sausage, sliced 1/4" thick In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about 20 minutes. Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly. Keeps in refrigerator for 3-4 days. Serves 8 Recipe Source Source: Skinny Soups 108
  • Red Bean, Rice and Sausage Soup2 1 large onion, chopped 1 large garlic clove, minced 1 tsp olive oil 3 1/2 cups chicken stock, defatted 1 large carrot, diced 1 large celery stalk, diced 1/2 sweet red peppers, diced 1 1/2 cups water 1 can tomato sauce, (15 ounces) 2 cans red kidney beans, canned, (16 ounces) 1/4 tsp dried thyme 1 bay leaf 1/4 tsp black pepper 1/3 cup long-grain rice 6 oz sausage, sliced 1/4" thick In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about 20 minutes. Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly. Keeps in refrigerator for 3-4 days. Serves 8 Recipe Source Source: Skinny Soups 109
  • Roasted Garlic, Potato, Leek And Fennel Soup 1 cup Whole Garlic Cloves, peeled 4 Tbs Olive Oil, divided 4 Leeks, Sliced Thin, (white parts only) 2 Fennel Bulbs, diced 8 cups Vegetable Stock 1 lb Potatoes, peeled and diced 2 Tbs Fresh Thyme Leaves, chopped fine 2 Bay Leaves Salt And Pepper, to taste Dairy Sour Cream Or Yogurt Place garlic cloves in small baking pan; add 2 tablespoons (30 ml) of the olive oil and stir to coat well. Roast at 325 F for 20 minutes or until golden. In large heavy saucepan heat remaining 2 tbs (30 ml) oil over medium heat. Add leeks and fennel; saute until mixture begins to colour, about 10 minutes. Add stock, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender. Remove bay leaves and discard. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through. Season with salt and pepper to taste. Serve with a dollop of sour cream or yogurt. Serves 6 to 8. 110
  • Seafood Bouillabaisse 2 Tbs butter 2 Tbs olive oil 1/4 cup flour 1 cup onion, chopped 1/2 cup celery, chopped 1 clove garlic, minced 4 cups fish stock or clam juice 12 oz tomatoes, canned 1/2 cup white wine 1 Tbs lemon juice 2 Tbs parsley 1 whole bay leaf 1/2 tsp salt 1/2 tsp cayenne pepper 1/2 tsp saffron 2 lbs fish fillets, cut in 1-1/2" chunk 1 pint oysters, reserve liquid 1/2 lb shrimp, peeled and deveined 1 cup crab meat Melt butter with olive oil in a large pot. Saute onion, celery, and garlic until vegetables are tender. Sprinkle with flour. Stir and cook until light brown. Stir fish stock or clam juice with reserved oyster liquid slowly. Add stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on low heat for 1 hour. Add fish and cook for 10 minutes. Add shrimp, oysters, and crab meat; cook 5 more minutes. Serves 8 111
  • Seafood Soup with Ginger Broth 1 tsp oil 2 garlic cloves, minced 1 Tbs ginger root, minced 1 tsp lemon peel, Grated 1/4 tsp red pepper flakes 4 cups chicken broth 2 Tbs fish sauce 1 Tbs lemon juice 3 carrots, sliced thinly 1/4 lb scallops, diced 1/4 lb shrimp, diced 1 tsp sesame oil 4 green onions, chopped fine 2 Tbs cilantro, chopped Heat oil in large saucepan or Dutch oven, Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant. Add stock, fish sauce and lemon juice and bring to boil. Add carrots. Reduce heat and simmer gently for 15 minutes. Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked. Serve sprinkled with cilantro. Serves 8 Recipe Source Source: Bonnie Stern, Simply HeartSmart Cooking 112
  • Sicilian Tuna Soup 2 Tbs Olive oil 1 medium Onion, chopped 40 ml Garlic, chopped 1 medium Zucchini, chopped 2 cans Tomatoes w/juice, 15oz ea 4 cups Chicken stock or broth 2 Tbs Dry sherry 1/2 tsp Dried oreganon 1/8 tsp Dried basil 1/2 tsp Black pepper 1 can Cannellini beans; drain, 15oz 1 can Red kidney beans; drain, 15oz 2 cans Chunk light tuna in water, drain; 6oz ea Heat olive oil in large pan over medium heat. Add onions, garlic and zucchini and saute until onions are transparent, 5 minutes. Add tomatoes with juice, stock, Sherry, oregano, basil and pepper. Simmer over low heat for 15 minutes. Add beans and tuna and simmer for another 15 minutes. 113
  • Soup a l'Ail 1/2 cup peeled cloves garlic 2 tsp butter 4 tsp olive oil 4 cups chicken bouillon 3 egg yolks 1 tsp fresh parsley (garnish) 1/2 tsp salt cayenne to taste and/or tabasco 1 pinch nutmeg 6 slices (thick) French bread Peel the cloves, and, in a 2 qt. sauce pan, saute the garlic for about 15 minutes over low heat in the butter and 1 Tb. of olive oil, turning often so as to avoid browning. Pour in chicken stock and raise the heat to bring it to a boil. Cover the pan loosely and lower the heat. Simmer about 20 minutes. In a small bowl beat the egg yolks until they thicken. Add the oil while beating until you get a thick mayonnaise. Stir a couple teaspoons of soup into the mayonnaise, and then add the soup-mayo mixture to the soup, stirring all the while. Heat until not quite boiling. Now pour the soup through a sieve into heated tureen. Mash the garlic through the sieve, perhaps saving a few cloves to put in whole. Add the salt, cayenne and nutmeg. Stir until completely blended. Serve over the bread, garnished with parsley. 114
  • Soup Pho 10 lb Beef Bones 1 In Fresh Ginger Root 5 Sm Shallots 2 Star Anise Seeds 1 1/2 Gal Water 1 Pkg Rice Noodles (Banh Pho) 1 tsp Salt Nuoc Mam (Fish Sauce) Rock Sugar, (see note 1) Fresh Basil Leaves Green Onions, chopped Fresh Cilantro, chopped Fresh Bean Sprouts, (optional) Fresh Lemon, (optional) Fresh Jalapeno, (optional) For the Broth: Submerge the bones in hot tap water and bring to boil, then discard this first "broth" so that the "pho" final broth would be nice and "clear" and not muddy looking. Now for the real broth, add gallons of water and 1 tsp. salt and bring to boil. While waiting for boiling point, add these: Lightly charbroil the ginger root and shallots over open flames on your stove. For the ginger, roast until you can easily peel the skin, about 3 min. Peel off the out skin. Add to the broth. For the onions, charbroil until the outer skin layer are burnt, but don't over do it, about 3 min. Lightly roast the auiseeds for about 1-2 min. in a pan. Add all of these to the broth. Add the sugar (optional). When the water boils, lower the heat and simmer for about 6 hrs. When you are ready to eat: For the rice noodles preparation, boil some water in a pot. Put the amount of rice noodles you want in a strainer (the kind with a handle, and small enough to fit in the pot you're using.) and submerge it in the boiling water for a few seconds and quickly take it out!! The timing is important for a good rice noodle. You don't want to overcook the rice noodle for too long ( even 15 sec. can be too long!!) and have soggy noodles! Just dip the noodles in the boiling water and lift it out (about sec., or just done) quickly and put it in your bowl. If you have a lot of broth and only wants to make one or two servings, take out enough broth you want and bring it to a boil in another pot. Dip in the amount of sliced beef 115
  • you want, just enough to cook the meat, depends on how well done you want it. Put the cooked meat into your bowl of rice noodle and add enough broth to submerge them. Then add the green onions & cilantro to garnish. Add fish sauce to taste, if needed. Usually the broth is good w/out any extra salt or fish sauce. Then garnish with fresh basil leaves and/or bean sprouts (a handful)if you like. I love to squeeze a slice of fresh lemon and a bit of red hot pepper (or jalapeno) to taste. This is optional. If you're using hot red pepper, becareful! It can too very hot, depending your your taste buds tolerance!! 116
  • Spinach soup 1 tsp butter 1 1/2 tsp flour 1/2 liter vegetable/meat broth 1/4 liter milk 100 g spinach, finely chopped 1 egg yolk 100 ml cream salt and pepper to taste Put butter and flour in saucepan. Heat, constantly stirring. Gradually add broth, stirringall the time. Add spinach and milk. Add salt and pepper to taste. Put egg yolk and cream in tureen. Whiskthoroughly and slowly add the soup (preferably with electric mixer). Serve hot, put in each portion a diagonally cut, hard- boiled egg. 117
  • Split Pea Soup 1 lb Split Green Peas, (2 1/4 cup) 1 cup Chopped Onions, (to 1 1/2 cups) 1 cup Celery, diced 1 cup Potatoes, diced 1 Carrots, shredded (1 to 2) 1/8 tsp Worcestershire Sauce 1 Clove Garlic, minced -or- 1 tsp Garlic Powder 1/2 tsp Celery Seed Start early (at least 4-5 hours) so it can cook all day. In a large soup kettle, cover peas with 2 quarts cold water. Simmer for 2 minutes. Remove from heat and let stand. Add all other ingredients. Leave soup to simmer on low heat, don't boil, for -4 hours Stir occassionally. When peas are tender, run 1/3 to /2 of soup through blender. Leave other part of soup as it is. Mix blended soup and unblended soup together. Taste. You may want to adjust the seasonings at this time. Brandon added some italian spices and salt and pepper. (Revised from Extension Homemakers of Sedgwick County cookbook-Jane Cadwell) 118
  • Tarragon Cream of Tomato Soup 7 large , ripe (the riper the better) tomato 2 medium white onions 2 tsp butter 1/2 cup cream 2 cups milk 4 tsp sugar salt and pepper tarragon First peel the skin off of the tomatoes and slice into chunks. Mince the onions into whatever size pieces you like and saute thin the butter until they are soft but not brown. Put the tomatoes which in with the onions. Cook for about 15 minutes. (feel free to mash the tomatoes if you like a less-chunky soup). Add milk and cream. (If you don't have cream, using all milk still works fine). Add the sugar and salt and pepper to taste. Let all of this simmer for about 10 minutes, stirring occasionally. When it's about done, add the tarragon. Serve soup with sprigs of fresh parsley. 119
  • Texas Wild Duck Gumbo 2 wild ducks 2 celery stalk 1 small onion, sliced 2 small carrots, diced 1 Tbs salt 1 gallon water 1 1/4 cups vegetable oil 1 cup flour 2 cups onion, chopped 2 cups celery, chopped 1/2 Tbs black pepper 1/4 tsp red pepper 1 lb smoked sausage 24 shucked oysters 1/2 cup scallions, sliced 1 cup bell peppers, chopped STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam. STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes. Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil. Serve over rice with Tabasco sauce as needed. Serves 8 120
  • Thai Carrot Soup 1 Tbs Oil 1 Whole Onions,Spanish, Thinly sliced 2 Whole Garlic,Clove,Raw, Minced 1 Ginger root cube (1") 1 3/4 lbs Carrots,Peeled, Thinly sliced 4 cups Chicken Broth,Canned,Prepared 1/4 cup Cilantro,Fresh,Chopped Pepper,Red,Crushed Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant -- about 4 minutes. Add 3 cups stock. Simmer, covered, until carrots are tender -- about 25 minutes. Drain liquid from solids. Reserve liquid. Puree solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Puree untel even smoother. Transfer to 3-quart bowl. Add remaining liquid, if any, and remainin 1 cup of stock. Season to taste with salt and crushed red pepper. Serve chilled or hot. NOTE: can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving. Each serving contains about: calories, 614 mg sodium, 1 mg cholesterol, 4 g fat, 17 g carbohydrates, 5 g protein, 1.55 g fiber. Serves 6 Recipe Source Source: Los Angeles Times 121
  • Tomato Tuna Chowder 1/3 cup Rice, regular long-grain 1 Tbs Salad oil 1 Celery; stalk, sliced 1 Onion, diced 28 oz Can tomatoes 7 oz Can tuna, drained & flaked 1 cup Frozen peas 1 tsp salt 1 tsp sugar 1/2 tsp Worcestershire In 2 quart saucepan over high heat, heat 2/3 cup water to boiling. Stir in rice, heat to boiling. Reduce heat to low, cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Meanwhile, in 4 quart saucepan over medium heat, in hot salad oil, cook celery and onion until tender, stirring occasionally. Add rice, tomatoes with their liquid, tuna, peas, salt, sugar, Worcestershire, and 3/4 cup water, over high heat, heat to boiling. Reduce heat to low, cover and simmer 5 minutes to cook peas and blend flavors. 380 calories per serving. Serves 4 122
  • Tomato-Seafood Stew 1/2 lb Shrimp, shelled 1 cup Onion, chopped Garlic cloves, minced 1 Tbs Vegetable Oil 16 oz Tomatoes, cut up, can 8 oz Tomatoe sauce, sodium reduce Potato, peeled, chopped Celery, stalk, chopped Green pepper, medium, choppe Carrot, medium, shredded 1 tsp Thyme, dried, crushed 1/4 tsp Pepper Hot sauce, bottled, (dashes) 20 oz Whole baby clams,drained, can 2 Tbs Parsley, snipped Serves 6 123
  • Tortellini Soup 4 cans Chicken broth 1 Pkg. Frozen Chopped Spinach 1 can Crushed Tomatoes 1 lb Bag of Frozen Cheese Tortellini Saute' about 5 minutes. Use cloves of garlic in oil in a soup pot, add spinach and cover till thawed. Add crushed tomatoes, bring to a boil then simmer about 15-20 minutes. Add broth, simmer about 45 minutes. Add 1 lb. bag of frozen cheese tortellini. Cook till pasta is done. Recipe Source Source: Foodview 124
  • Tortilla Soup -1 4 Chicken Breasts, (Or Chicken Tenders) 2 Stalks Celery, sliced 3 Chopped Tomatoes 1 Chopped Onion 1 Tbs Minced Garlic, (or your preference) 1 Chopped Jalapeno, (optional) 1/4 cup Masa Harina, (finely ground corn 3 Tbs Chili Powder 1 Tbs Cumin Powder 1 Tbs Cayenne Pepper Powder 1 Tbs Chopped Cilantro, (optional) 1 cup Shredded/Grated Cheddar Cheese, (optional) 1 Package Corn Tortillas Oil Boil chicken breasts in 3 quarts water for approximately 30 minutes. Remove and reserve stock. Shred chicken breasts. Saute chopped onion, celery, garlic, peppers, and tomatoes. Add spices and masa to vegetables and stir. Add shredded chicken and vegetable mix to reserved chicken stock. Simmer for 1 hour. Cut and fry strips or wedges of corn tortillas in oil in skillet. Drain well. (or used purchased tortilla chips- baked if you want to save fat.) To serve soup, garnish with tortilla chips and grated cheese. (or leave off cheese to reduce fat.) This is low calorie and low in fat if you leave out chips and cheese. I also had tortilla soup at ChiChi's and they just used chicken in a broth with onions, and cubes of zucchini and different colors of squash. It was really tasty also. 125
  • Tuna-Celery Chowder 1 cup Celery, chopped 1 Onion, small, chopped fine 1 1/2 cups Water 1 can Cream of celery soup 1 can Tuna, preferably chunky 1/4 tsp Paprika 1/2 tsp Salt Boil celery and onion together in water until tender. Add cream of celery soup, stir well. Drain and add tuna, paprika and salt. Heat together under low flame for 5 minutes. Serves 4 126
  • Turkey Soup 3 Large Onions, finely chopped 3 Ribs Celery, finely chopped 2 Carrots, peeled and chopped 1/2 lb Butter 1 1/2 cups Flour 3 quarts Turkey Stock 1 pint Cream Salt And Pepper 1/4 cup Cooked Turkey, finely diced 1/4 cup Cooked Rice Cook onions, celery and carrots in a little water 20 minutes, or until tender. Set aside. In a large heavy pan melt butter; thoroughly blend in flour. Heat turkey stock and cream; add very gradually to butter-flour mixture, stirring until lumps disappear. Add vegetables, water in which they were cooked, and seasonings. Stir and cook over low heat 10 minutes. Taste/correct seasoning. Add turkey and rice. Serve in large bowls. 127
  • Turkey Vegetable Soup 2 Tbs olive oil 3 cup mushrooms, sliced 1 1/2 cup onions, chopped 1 cup carrots, chopped 3 cloves garlic, minced 10 cup chicken broth 2 cup rice, cooked 12 sp black pepper 1 bsp thyme 2 cup green beans, bize size 2 cup turkey, diced cooked 2 Tbs lemon juice 1/4 cup parsley In a large saucepan, heat oil over medium heat. Then, add mushrooms onions, carrots, celery, and garlic. Cook for 5 minutes or until the vegetables are tender. Add chicken broth, rice, pepper, and thyme. Raise heat to high and bring to a boil. Lower heat and simmer uncovered, for 20 minutes, stirring occasionally. Add green benas and simmer for 7 minutes. Stir in turkey and simmer another 5 minutes or until vegetables are tender. Stir in lemon juice and parsley. 128
  • Turkey Vegetable Soup #2 2 Tbs olive oil 3 cup mushrooms, sliced 1 1/2 cup onions, chopped 1 cup carrots, chopped 3 cloves garlic, minced 10 cup chicken broth 2 cup rice, cooked 12 sp black pepper 1 bsp thyme 2 cup green beans, bize size 2 cup turkey, diced cooked 2 Tbs lemon juice 1/4 cup parsley In a large saucepan, heat oil over medium heat. Then, add mushrooms onions, carrots, celery, and garlic. Cook for 5 minutes or until the vegetables are tender. Add chicken broth, rice, pepper, and thyme. Raise heat to high and bring to a boil. Lower heat and simmer uncovered, for 20 minutes, stirring occasionally. Add green benas and simmer for 7 minutes. Stir in turkey and simmer another 5 minutes or until vegetables are tender. Stir in lemon juice and parsley. 129
  • Vegetable Stock 2 Tbs Safflower Oil Lg Onion, sliced Carrot, sliced (with greens) Stalk Celery,sliced (w/grns) Tomato, cubed Potato, cubed Turnip, sliced (peel if waxy Cloves Garlic, halved 2 quarts Plus 1 cup Water Bay leaf Lg sprig Parsley 1/2 tsp Black pepper In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3- 4 days, or frozen for up to 1 month. Serves 8 130
  • Vichyssoise 1/2 cup butter 1 cup diced celery 2 cups scallions (or leeks), chopped 2 cups potatoes, peeled & sliced thin 1 quart chicken broth 1 tsp salt 1/4 tsp cayenne 2 cups cream Saute celery and onions in butter, stirring constantly, until tender. Add chicken broth and potatoes. Season with salt and cayenne pepper. Cook until potatoes are tender, about 30 to 40 minutes. Puree in blender. Stir in cream. Return to heat and heat through without bringing to a boil. Serve hot or chill and serve cold. Serves 6 131
  • White Bean and Angel Hair Pasta Soup 1 1/2 cups great northern beans, washed 2 tsp olive oil 1 large onion, chopped 2 garlic cloves, chopped 7 cups chicken bouillon 1 cup water 1 ham hocks 2 large carrots, sliced 2 large celery stalks, sliced 1/2 cup parsley sprigs, chopped 2 large bay leaves 1 1/2 tsp dried basil 1 tsp dried marjoram 1/2 tsp dried thyme 1/2 tsp dried oregano 1 dash cayenne pepper 1/4 tsp black pepper 2 1/4 cups angel hair pasta 1 can tomato sauce salt Place beans in a large Dutch oven or soup pot. Cover with 2 inches of water and bring to a boil over high heat. Lower heat and boil 2 minutes. Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a colander, discarding water. In the same pot, combine olive oil, garlic, onions and 3 tablespoons of chicken bouillon. Cook over medium heat, stirring frequently, until onion is soft (5-6 minutes). If liquid begins to evaporate, add a little more bouillon. Return beans to pot. Add water, ham hock, carrots, celery, parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper, Serves 8 Recipe Source Source: Skinny Soups 132
  • White Stock 5 gallons Water 10 lb Beef Bones, sawn 10 lb Veal Bones, sawn 5 lb Chicken Backs, or feet 1/2 Celery Stalk, chopped 1 Leek, chopped 2 Onions, chopped 1/2 Bunch Parsley Stems 5 Bay Leaves 1 Tbs Peppercorns, crushed 1/2 Tbs Thyme Leaf Blanch the bones by covering with cold water and bringing to the boil. Discard water and rinse bones. Add remaining ingredients. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises. Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool. This will keep at least a week, but should be part of the regular weekly Mise en place. Excess should be frozen or reduced for glace d'viand, a 10-1 reduction. NOTES: These recipes are for 5 gallons, but you can cut them in half. It hardly pays to make less than 10 quarts, but if space is a factor, reduce the stock by boiling to half its original volume. The flavors will be more pronounced, as will any errors introduced. Preparation Time: 18:00 133
  • White Veal Stock 5 gallons Water 20 lb Veal Bones, sawn 5 lb Chicken Backs, or feet 1/2 Celery, chopped 1 Leek, chopped 2 Onions, chopped 1/2 Bunch Parsley Stems 5 Bay Leaves 1 Tbs Peppercorns, crushed 1/2 Tbs Thyme Leaf Blanch the bones by covering with cold water and bringing to the boil. Discard water and rinse bones. Add remaining ingredients. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises. Scald clean containers,and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool. This will keep at least a week, but should be part of the regular weekly Mise en place. Excess should be frozen or reduced for glac d'viand, a 10-1 reduction. NOTES: These recipes are for 5 gallons, but you can cut them in half. It hardly pays to make less than 10 quarts, but if space is a factor, reduce the stock by boiling to half its original volume. The flavors will be more pronounced, as will any errors introduced. Preparation Time: 12:00 134
  • Wild Rice Soup 6 Tbs Unsalted Butter 1 Tbs Onion, minced 1/2 cup Flour 3 cups Chicken Broth 2 cups Wild Rice, cooked 1 cup Cooked Ham, minced 1/2 cup Carrots, grated 1/4 cup Almonds, slivered 1/2 tsp Salt 1 cup Half And Half 2 Tbs Dry Sherry Pepper Melt butter in saucepan, saute onions until tender. Blend in flour, gradually add broth. Cook stirring constantly until mixture thickens slightly. Stir in rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature and season with pepper. 135
  • Winter Carrot Soup 1 Tbs Safflower oil Carrots, grated Med Onion, chopped (1/2 cup) 4 cups Vegetable stock 6 oz Can Tomato Paste (2/3 cup) 1 Tbs Soy sauce 1/2 tsp Thyme 1/4 tsp Ground Cumin 1/4 tsp Black Pepper GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. Serves 5 136
  • Won Ton Soup 1 lb Minced Pork 8 Pieces Chinese Black Dried Mushroon 1/2 lb Fresh Or Frozen Small Shrimp 1 Package Wonton Wrappers Seasonings 2 1/2 Tbs Light Soya Sauce 1 Tps Salt 2 Tps Sugar 1 dash White Pepper 1 dash Sesame Oil 1 1/2 Tps Chinese Cooking Wine, or dry sherry 1 Tps Ginger Juice Soup Base Pig Back Bone Chinese Cabbage Salt And Pepper, to taste Sugar, to taste Remove shell and devine the shrimp. Wash and dry the shrimp, set aside. Soak dry mushroom in hot water until soft (about 1/2 hr). Dice mushroom into small pieces, set aside. Mix pork, mushroom and shrimp; add seasonings to the pork mixture. Place a tps filling into each wrapper, fold into whatever shape you like, as long as the filling doesn't fall apart and come out, seal it with water or egg white. Prepare a hot pot of water, drop in won ton one by one, stay in high flame. Slightly stir several times during cooking. Keep cooking (do not cover) until the won ton are all floating on the surface. Drain the cooked won ton with cold tap water to prevent them sticking each other. Prepare soup base or you could just buy canned chicken broth, or serve the won ton with any of your favorite soup. The back bones have to be simmered in a large pot of water for at least an hour to allow flavour. Add Chinese cabbage or any veggies you like at the last few minutes to avoid overly cooked. 8. Add the drained won ton to hot soup for 2 minutes and serve hot. May sprinkle diced spring onion if desired. 137
  • Yellow Split Pea Soup 1 lb Yellow Split Peas 8 cups Water 2 Tbs Unsalted Butter 6 Large Garlic Cloves, crushed 2 tsp Cumin 2 tsp Mustard Seeds 1 1/2 tsp Turmeric 1 tsp Cinnamon 1 tsp Salt, or to taste Black Pepper, -and/or- Cayenne Pepper Place split peas in a saucepan with the water. Cover and bring to a boil. Lower heat and simmer very slowly, partially covered, until soft (2 to 2 1/2 hours) Melt butter in a large skillet. Add garlic, cumin, mustard seeds, turmeric, and cinnamon. Cook, stirring, over medium heat 3 to 5 minutes. Add to cooked peas and stir until everything is well mixed. Add salt and peppers. 138
  • Zucchini Soup 1 med onion, chopped 1 clove garlic, minced 7 med zucchini, sliced 1 1/2" thick 1 can vegetable broth 2 1/2 cup water 1 tsp salt 1/4 cup parsley 1 tsp basil 1/8 tsp pepper 1/8 tsp cayenne pepper Saute onion and garlic in some oil. Add everything else> Bring to boil, then reduce to simmer and cook for 15 min. Place 2 cup of soup in blender at a time. Puree. May serve with parmesean cheese. 139
  • Zuppa d'Aglio 3 heads fresh garlic 1/4 cup olive oil 1 medium-large onion, cut up 2 ribs celery, cut up 1 cup dry white wine 1/4 cup all-purpose flour 1 gallon chicken stock 1 medium potato, peeled and cut up 1 cup whipping cream 10 chopped fresh basil leaves 5 sprigs fresh thyme leaves 2 tsp salt (or less) 1/2 tsp white pepper 1/2 tsp Tabasco 1 tsp extra virgin olive oil 2 cloves garlic, sliced very thin, f Cut two of the garlic heads in half across and remove the papery outer skin. Put these cut side down on a very hot surface --- a griddle or black iron skillet --- until they're black. Peel all the garlic completely. Heat the olive oil in a large saucepan and saute the onions, celery and the garlic until lightly browned at the edges. Add the wine and bring to a boil. Sprinkle in the flour and stir the pot thoroughly, but don't let it brown. Add the chicken stock, 1/2 gallon water, and the potato. Whisk the pot well and bring to a boil. Reduce to a rapid simmer and cook for about an hour and 15 minutes. Strain out the solids from the soup, and puree them in a blender or food processor, along with enough broth to ease things along. Return the puree to the soup and restore the boil. Add the whipping cream, basil, thyme, salt, pepper, and Tabasco. Heat the extra virgin olive oil in a skillet very hot. In it toast the slivers of garlic until brown around the outside. Ladle the soup into bowls and garnish with roasted garlic slivers. Float a toasted, garlic-buttered slice of French bread on top. 140
  • Avgolemono 1 quart chicken stock 1/4 cup rice 3 Tbs fresh lemon juice 3 whole eggs salt black pepper paprika Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs with lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low heat, slowly beat egg mixture into chicken-rice soup. Cook two to three minutes, until soup thickens slightly. Be very careful not to boil. Season to taste and serve at once. Serves 4 141
  • Minestrone Soup 1/2 cup olive oil 1 clove garlic, minced 2 cups onions, chopped 1 cup celery, chopped 1 small can tomato paste 2 quarts beef broth 1 quart water 1 cup cabbage, shredded 2 whole carrots, sliced 1 tsp salt 1/4 tsp black pepper 1/8 tsp ground sage 1 whole zucchini, sliced 1 package frozen green beans 1 can red kidney beans 1 cup macaroni In a large soup pot, saute garlic, onion and celery until soft. Stir in tomato paste, broth, water, cabbage, carrots, salt, pepper and sage. Mix well, bring to a boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients. Cook 10-12 minutes until macaroni is tender. Serve hot. Serves 8 142
  • Arizona Chuck Wagon Beans 1 1/2 lb Chuck steak, cubed 1 lb Dried navy or pinto beans 1 1/2 tsp Salt 6 cup Water 1/2 tsp Oregano, crumbled 1/4 lb Salt pork, diced 1/4 tsp Red pepper 1 lg Onion, chopped 1/4 tsp Ground cumin 10 ml Garlic, minced 8 oz Tomato sauce 1 lg Green pepper, chopped Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. 2. Brown salt pork in a large skillet; remove with a slowtted spoon to cooker; saute onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. 3. Cook on low for 10 hours or on hig for 6 hours, or until beans are tender. Source:Family Circle, CASSEROLE COOKERY RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POTMEALS Serves 8 143
  • Index carrot. 1, 8, 9, 16, 24, 27, A 34, 38, 39, 43, 46, 48, almond ........ 23, 103, 135 51, 54, 55, 57, 65, 67, apple ............... 10, 87 80, 82, 83, 85, 87, 89, apricot .................. 1 90, 92, 97, 103, 106, Arizona Chuck Wagon Beans 107, 108, 109, 112, 120, ..................... 143 121, 127, 128, 129, 132, Armenian Lentil Soup ..... 1 135, 136, 142 asparagus ................ 2 cashew................... 80 Asparagus Soup ........... 2 cauliflower.............. 21 Avgolemono .......... 3, 141 celery. 1, 8, 9, 10, 18, 21, Avgolemono Soup (Lemon) .. 4 24, 28, 29, 30, 34, 37, avocado .................. 5 45, 49, 51, 54, 57, 65, Avocado Soup ............. 5 80, 82, 83, 87, 89, 92, 95, 99, 100, 103, 105, B 106, 108, 109, 111, 120, 122, 125, 126, 127, 128, bacon 9, 37, 50, 62, 65, 88, 129, 130, 131, 132, 140, 92, 101 142 bamboo shoot ........ 70, 95 chard.................... 99 Basic Stock .............. 6 Cheddar Tomato Soup...... 18 bean 9, 16, 21, 25, 38, 43, Cheeco Lodge (florida Keys) 48, 54, 55, 56, 67, 73, White Gazpacho ......... 19 82, 86, 90, 92, 97, 108, cherry................... 71 109, 113, 116, 128, 129, Chicken and Chili Soup... 21 132, 142, 143 Chicken Corn Soup........ 22 Beer & Cheddar Soup ...... 7 Chicken Soup With Almonds 23 Beer-Cheese Soup ......... 8 Chicken Stock............ 24 beet .................... 10 Chick-Pea And Vegetable Black Bean Soup .......... 9 Stew With Couscous ..... 20 Borscht ................. 10 chili............ 25, 69, 87 broccoli .... 8, 11, 42, 103 Chili Bean Soup.......... 25 Broccoli Cheddar Soup ... 11 Chilled Summer Squash Soup Brown Stock ............. 12 With Fresh Herbs ....... 26 Butternut Squash Soup ... 13 Chilled Tomato Carrot Soup ....................... 27 C Chilled Zucchini Soup.... 28 cabbage 14, 46, 54, 55, 63, chives.. 23, 28, 29, 86, 90, 82, 137, 142 103 Cabbage Soup ............ 14 Chunky Garden Gazpacho... 29 Cafe Cartier's Cream of cilantro 17, 20, 68, 69, 78, Tomato Soup ........... 15 81, 98, 102, 112, 116, Carl's Sick Soup ........ 16 121 Carolyn's southwestern Clam Chowder............. 30 chicken stew .......... 17 Cock-A-Leekie Soup....... 31 1
  • coconut ................. 53 Garlic Lover's Lentil Soup Cold Fruit Soup ......... 32 ....................... 57 Colophon Original African Garlic Soup.............. 59 Peanut Soup ........... 33 Gazpacho................. 60 corn 3, 17, 22, 34, 35, 36, Gazpacho -1.............. 61 50, 51, 55, 63, 67, 73, German Potato Soup....... 62 80, 89, 90, 125 German Sausage Chowder... 63 Corn & Potato Chowder ... 34 ginger... 6, 20, 68, 69, 78, Corn Cheddar Chowder .... 35 83, 112, 115, 121 Corn Chowder ............ 36 Greek Egg and Lemon soup Country Potato Soup ..... 37 (soupa avgolemono) ..... 64 Cousin Christoff's Quick Green Mountain Potato Cassoulet ............. 38 Chowder ................ 65 Cream of Carrot Soup .... 39 Green On Green Soup...... 66 Cream Of Green Chile Soup 40 Cream of Mushroom Soup .. 41 H Creamy Broccoli Soup .... 42 ham......... 9, 46, 132, 135 Creamy Hungarian Bean Soup hazelnut................. 71 ...................... 43 Herbed Beef Stew......... 67 cucumber 19, 60, 61, 77, 91 honey................ 29, 32 Curried Mushroom Soup ... 44 Hot & Sour Fish Soup..... 68 Hot and Sour Scallop Soup 69 D Hot and Sour Soup........ 70 Dinner-in-a-bowl ........ 46 Hungarian Sour Cherry Soup Double Mushroom Soup w/ (Meggy Leves) .......... 71 Sauteed Shitakes ...... 47 L E La Vielle Maison Soup.... 72 eggplant ................. 1 Las Chiquitas Chili...... 73 leek. 2, 31, 43, 44, 57, 65, F 110, 131 lemon... 2, 3, 4, 5, 10, 23, fennel ............. 81, 110 26, 41, 53, 64, 68, 69, Finnish Summer Soup ..... 48 71, 77, 78, 83, 85, 91, Fish Chowder ............ 49 96, 105, 111, 112, 116, Fish-chowder ............ 50 128, 129, 141 Fran's potato,cheese,corn lentil........ 1, 57, 74, 75 chowder ............... 51 Lentil And Garlic Soup... 74 French Onion Soup ....... 52 Lentil Soup.............. 75 lime..... 19, 53, 59, 68, 81 G Louann's Minestrone Soup. 76 Gaeng Dom Yam Gai (Chicken and Coconut Milk Soup) 53 M Garbanzo Bean ........... 54 Make-ahead Gazpacho...... 77 Garden Vegetable Soup ... 55 Malaysian-Style Chicken and Garlic Bean Soup ........ 56 Scallion Soup .......... 78 2
  • Meat Ball Chowder ....... 79 pork. 6, 9, 30, 73, 81, 137, Meatless Mission Chili .. 80 143 Mexican Pork-Garlic Stew Potato Chard Soup........ 99 with Hominy ........... 81 Potato Cheese Soup...... 100 Minestrone Soup .... 82, 142 Potato Soup............. 101 Mock Turtle Soup ........ 83 Potato Soup Scented With Mom's Cream Of Tomato Soup Cumin ................. 102 ...................... 84 Pureed Vegetable Soup with Moroccan Chick Pea Soup . 85 Broccoli Florets ...... 103 Mostly Mushroom Soup .... 86 Mulligatawny ............ 87 Q mushroom 8, 10, 15, 41, 44, Quick French Onion Soup. 104 47, 51, 57, 67, 69, 70, Quick Pea Soup.......... 105 86, 93, 96, 128, 129, 137 Quick Vegetable Stock... 106 mustard ......... 8, 38, 138 R N Rainy Day Soup.......... 107 New England Clam Chowder 88 raisin.......... 14, 20, 136 Not Danny Glover's Gumbo 89 Red Bean, Rice and Sausage Soup .................. 108 O Red Bean, Rice and Sausage Off-The-Shelf Crockpot Soup Soup2 ................. 109 ...................... 90 ribs............. 6, 57, 140 okra .................... 89 rice... 3, 4, 6, 14, 16, 64, olive 1, 19, 29, 38, 47, 59, 68, 69, 81, 95, 108, 109, 60, 81, 82, 85, 91, 92, 115, 116, 120, 122, 127, 94, 107, 108, 109, 110, 128, 129, 135, 141 111, 113, 114, 128, 129, Roasted Garlic, Potato, 132, 140, 142 Leek And Fennel Soup .. 110 Olive Garden Gazpacho rutabaga................. 38 Italiano .............. 91 Olive Garden Pasta Roma S Soup .................. 92 sausage 17, 46, 51, 63, 108, Olive Garden Seafood Pasta 109, 120 Chowder ............... 93 Seafood Bouillabaisse... 111 Onion Soup .............. 94 Seafood Soup with Ginger Oriental Stew ........... 95 Broth ................. 112 sesame...... 69, 85, 95, 112 P shallot 41, 47, 86, 102, 115 Paprika Mushroom Soup ... 96 Sicilian Tuna Soup...... 113 Pasta and Bean Soup ..... 97 Soup a l'Ail............ 114 pea 20, 48, 66, 67, 70, 85, Soup Pho................ 115 89, 105, 118, 122, 138 soy.......... 69, 70, 95, 96 peanut .................. 33 spinach........ 95, 117, 124 Perogy Cilantro Soup .... 98 Spinach soup............ 117 plum .................... 91 Split Pea Soup.......... 118 3
  • squash . 13, 17, 20, 26, 54, V 125 steak .................. 143 veal..................... 83 Vegetable Stock......... 130 Vichyssoise............. 131 T Tarragon Cream of Tomato W Soup ................. 119 Texas Wild Duck Gumbo .. 120 walnuts.................. 79 Thai Carrot Soup ....... 121 White Bean and Angel Hair tofu ................ 38, 70 Pasta Soup ............ 132 tomato .. 1, 14, 15, 17, 18, White Stock............. 133 19, 20, 25, 27, 29, 54, White Veal Stock........ 134 55, 60, 65, 67, 68, 73, Wild Rice Soup.......... 135 74, 77, 80, 82, 84, 85, Winter Carrot Soup...... 136 87, 89, 91, 92, 98, 107, Won Ton................. 137 108, 109, 111, 113, 119, 122, 124, 125, 130, 132, Y 142, 143 Yellow Split Pea Soup... 138 Tomato Tuna Chowder .... 122 yogurt.. 26, 29, 34, 65, 66, Tomato-Seafood Stew .... 123 110 Tortellini Soup ........ 124 tortilla ....... 40, 73, 125 Z Tortilla Soup -1 ....... 125 zucchini 20, 26, 28, 54, 55, Tuna-Celery Chowder .... 126 80, 82, 107, 113, 125, turkey 17, 33, 83, 127, 128, 139, 142 129 Zucchini Soup........... 139 Turkey Soup ............ 127 Zuppa d'Aglio........... 140 Turkey Vegetable Soup .. 128 Turkey Vegetable Soup #2 129 turnip ............ 106, 130 4