Subject: COLLECTION: Pepper Soups Lines: 144 Source: Friendly Foods by Bro. Ron Pickarski CREAM OF RED PEPPER SOUP ======================== Ingredients: ------------ 1 tblsp olive oil 1 large red bell pepper, seeded and chopped 1/2 cup onion, chopped 1/4 cup celery, diced 1/2 cup potatoes, diced 1/2 tsp whole rosemary 1/2 tsp whole fennel seed 1/2 tsp Hungarian paprika 1/2 tsp salt 1/8 tsp white pepper 1 1/2 cup soy milk 1/2 cup water 2 tblsp white miso 1/2 cup julienned carrots 2 tsp parsley for garnish Instructions: ------------- In a large saucepan, saute all vegs but carrots in oil w/seasonings about five minutes. Add water and soy milk. Cover and simmer about twenty minutes. Add miso and puree in food processor until smooth. Add carrots and return to pot and cook on med another five minutes. Garnish and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sharon@comlab.ox.ac.uk (Sharon Curtis) ONION AND PEPPER SOUP ===================== (Serves 4) Ingredients: ------------ 1 large onion 3 medium-sized peppers (capsicums, red + yellow + green if you like!) 2 oz butter 3 tblsp tomato puree 1 1/2 pints beef stock salt and pepper Instructions: ------------- Chop onion finely; remove pith and seeds from peppers and cut peppers into thin strips. Melt butter; add onions and peppers and cook gently until soft. (The veg should not be starting to brown at all). Add the stock and bring to the boil. Add tomato puree and salt and pepper to taste, and simmer for a while, until the consistency is to your liking. Let the soup cool a little, then puree some of the soup using a liquidizer (liquidizers don't like hot soups) and then pour the pureed soup back into the pan with the rest and reheat to serve. Freezes nicely. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jgostin@mal-s1.gatech.edu (Jill Gostin) Source: Gourmet ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP =========================================== (Makes about 6 servings) 1. Pepper Soup: --------------- Ingredients: ------------ 6 yellow bell peppers, roasted and chopped coarsely 3 tblsp shallots 1 tsp thyme 1 tblsp unsalted butter 1.5 cups chicken broth plus a little extra 0.5 cup heavy cream Instructions: ------------- In a heavy saucepan, melt the butter and saute the shallots with the thyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are very soft. Puree in food processor. Pour back in saucepan and whisk in the cream. Add chicken broth to get desired consistency (I added about an extra tablespoon of broth). You can either use it now, or refrigerate and reheat later. 2. Tomato Soup: --------------- Ingredients: ------------ 3 lbs Roma tomatoes 3 cloves garlic 3 tbsp shallots 1 tsp oregano 1 tbsp butter 1.5 cups chicken broth plus a little extra 0.5 cup heavy cream Instructions: ------------- Quarter tomatoes. Place skin side down in two jelly roll pans. Put garlic cloves in one of the pans, also. Bake at 350 degrees for 45 minutes. Cook shallots and oregano in butter, then add the tomatoes and garlic (removed from cloves and crushed) and the 1.5 cups of chicken broth. Simmer 15 minutes. Puree, then whisk in cream. Add chicken broth to get desired consistency (should be same consistency as pepper soup). Either refrigerate or use it now. To Serve: --------- Take two cups and half-way (or more) fill one with pepper soup and the other with tomato soup. From opposite sides of the individual serving bowl, pour the soups in simultaneously. You'll end up with yellow soup in one half of the bowl and red in the other half. Then drizzle the top with some heavy cream that has been beaten with chopped jalapeno and a little garlic (strain it before drizzling). Beautiful, and it tastes great, too! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Subject: COLLECTION: Potato Soups (medium long) Lines: 331 CONTENTS: --------- Baba's Potato Soup (Stephany) Baked Potato Soup (Stephanie da Silva) Green Onion And Potato Soup (Stephanie da Silva) Leek And Potato Soup (Stephanie da Silva) Mashed Potato Soup (Stephanie da Silva) Potatoe Soup - Country Style (Orla Hegarty) Potato Soup (Kartoffelsuppe) (Stephanie da Silva) Potato Soup (Michael J. Edelman) Potato Soup (Patricia A. Hansen) Potato Soup (Patricia Friedman) Tomato Potato Soup (Patricia Friedman) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: skgalich@gallua.gallaudet.edu (Stephany) BABA'S POTATO SOUP ================== Peel and cube the potatoes (as if you were going to mash them) place them in salted water and cook until done. In a skillet melt a stick of butter (butter works best, I guess you could use margerine) and dice a good sized onion into the butter and cook until transparent. When the potatoes are cooked, take an old "hand masher" and knock the potatoes apart (in the water) don't mash them, just knock 'em apart. Add the butter and onions to the pot of potatoes. (after she added the butter and onions to the pot, she always took a dipper of water out of the potatoes and put it in the hot skillet and warmed it and added it back to the potatoes, sometimes she did it twice). Allow this to continue cooking... In a large glass or cup (with a pour spout) mix an egg or two with flour (it should be runny enough to pour, just about pancake batter consistency or looser. if it gets too thick you can add a little water) Pour the "drop noodles" into the boiling soup, stir gently as you pour the batter. When the "noodles" float to the top they are done and the soup is ready to eat. No measurements - sorry I learned by watching and my grandmother didn't measure much of anything. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BAKED POTATO SOUP ================= Ingredients: ------------ 4 large potatoes 2/3 cup butter 2/3 cup flour 1 1/2 qt milk 4 green onions, chopped 1 cup sour cream 2 cups crisp-cooked, crumbled bacon 5 ounces Cheddar cheese, grated salt and pepper to taste Instructions: ------------- Heat oven to 350F degrees and bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) GREEN ONION AND POTATO SOUP =========================== Ingredients: ------------ 5-6 medium sized potatoes half a bunch of green onions, sliced 1 (or more) shiitake or Chinese black mushroom (I also like to toss in a few dried porcini mushrooms) 1 chicken leg 1 cup milk pepper bay leaves Instructions: ------------- Soak the mushroom in hot water for 30-45 minutes. Peel and slice the potatoes. Saute the onions in a little bit of olive oil over medium heat. Add the potatoes and a quart of water. Put in the bay leaves and the chicken leg. Simmer for an hour. Dice the mushroom and add the mushroom pieces and the soaking water to the soup. When the potatoes are done, smash them with a fork or a potato masher and stir the soup well. Add the milk and season with salt and pepper. Oh, before you smash the potatoes, take the chicken leg out and cut the chicken into little pieces and add it back in. Note: ----- If you're watching your cholesterol, leave out the chicken and the milk. The soup is still good without them. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) LEEK AND POTATO SOUP ==================== (Serves 4) Ingredients: ------------ 2 tblsp butter 6 to 8 leeks, white parts only, sliced 3 to 4 potatoes, peeled & chopped 2 tblsp flour 1/3 cup sour cream 4 cups hot water Chopped chives Salt & pepper to taste Instructions: ------------- Melt butter in heavy skillet. Saute leeks until tender. Do not brown. Remove pan from heat. Sprinkle flour over leeks, and return pan to low heat. Cook several minutes, stirring constantly, until flour is well blended. Remove from heat. Add hot water, 1/2 cup at a time, stirring constantly until blended. Season with salt & pepper. Heat to simmer, add potatoes, and cook, partially covered, 20 minutes or until potatoes are tender. Stir in sour cream and serve, or press mixture through food mill. Garnish with finely chopped chives. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) MASHED POTATO SOUP ================== (Serves 4) Ingredients: ------------ 2 tblsp butter 2 cups cream 2 carrots, peeled & chopped 1 cup mashed potatoes 1 stalk celery, chopped 1 onion, peeled & chopped Salt & pepper to taste Chopped parsley Instructions: ------------- Melt butter in saucepan and saute carrots, celery and onion until tender. Add cream and heat almost to a boil. (Do not boil.) Add potatoes and stir until blended. Season with salt and pepper. Garnish with chopped parsley. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ohegarty@watserv1.uwaterloo.ca (Orla Hegarty) POTATOE SOUP - COUNTRY STYLE ============================ (Yield: 6 cups) Ingredients + Instructions: --------------------------- Cut 4 peeled poatoes, lengthwise, into quarters. Then slice thinly and measure (approx. 4 cups). Place in a large suacepan and add: ---------------------------------- 1 cup thinly sliced onions 1 tsp celery salt 1/2 tsp salt 1/4 tsp pepper 2 cups boiling water Bring to a boil. Cover and simmer 30 minutes or until vegetables are tender. Add: ---- 2 cups milk 1/4 cup chopped parsley Cover and simmer 10 minutes longer. Season to taste. Sprinkle each serving with 1 tablespoon shredded old cheddar cheese. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) POTATO SOUP (KARTOFFELSUPPE) ============================ Ingredients: ------------ 2 medium sized onions, diced 1 bunch soup vegetables (carrot, leeks, & parsley) 15 g margarine 250 g potatoes, peeled and diced 500 ml stock salt pepper basil 1 bread roll 15 g butter chives Instructions: ------------- Saute onions and soup vegetables in margarine. Boil potatoes and sauteed vegetables in stock until tender. Pass the soup through a seive. Reheat and season with salt and pepper and basil. Cut bread roll into cubes and fry in the butter until browned. Serve the soup sprinkled with croutons and 2 Tbs finely chopped chives. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mje@pookie.pass.wayne.edu (Michael J. Edelman) POTATO SOUP =========== Start some onions sauteeing in a little butter or oil. Maybe one large onion, chopped fine. Peel a few potatos and chop into small pieces. When the onions are done, add the potatos, and some salt to taste. Add 3-4 cups of chicken stock. Cook on low heat until the potatos are soft. Add 3 cups of milk, some cooked peas, herbs (dill would be nice) and fresh pepper. Heat thoroughly and serve. A nice addition is about 8 oz of chopped lox, which can be had inexpensively as trimmings at many delis. Other fish soups can be made on this basic recipe. Smoked haddock works well here, too. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: pattyh@sequent.com (Patricia A. Hansen) POTATO SOUP =========== Chop up an onion or two (depending on how big they are) and several stalks of celery, including some leaves. Saute in margarine until soft in a big pot. In the meantime, peel as many potatoes as you like. I usually peel enough to cover the bottom of the pot in a fairly deep layer. Cut the potatoes in half or fourths, depending on how big they are. Cover with water and simmer until the potatoes are done. Take a potato masher and mash the potatoes until they're reduced to bite-sized pieces. You'll get some chunks and a nice, thick broth. Add one or two cans of evaporated milk (again, depending on how big your pot is). Salt and pepper to taste. A nice touch is to add very crisp bacon, crumbled up, to the finished soup in the last few minutes of cooking. Garlic croutons are mandatory. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: frdm@slib1620selu.edu (Patricia Friedman) POTATO SOUP =========== Ingredients: ------------ 2 smoked ham hocks or 3 links of sausage 1/2 gallon water 6 bay leaves 8 medium potatoes, diced salt and pepper to taste Instructions: ------------- Mix ingredients together and cook about 30 minutes on medium heat. Cut up potatoes and add to mixture. Cook until potatoes are done. Combine 1/4 cup flour and 1 pint whipping cream and blend until smooth. Add to the soup mixture. Let simmer until smooth and well blended. Note: You may want to half this recipe for a smaller amount of soup. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: frdm@slib1620selu.edu (Patricia Friedman) TOMATO POTATO SOUP ================== Ingredients: ------------ 10 medium potatoes, peeled and cubed 1 can tomato paste 4 to 5 tblsp flour 3 tblsp sour cream milk salt to taste Instructions: ------------- Cover potatoes with water. Add a little salt and boil until tender. Dilute tomato paste with a little water and add to potatoes. Mix in a small bowl or cup, flour and just enough milk to form a paste. Stir ntil smooth. Add sour cream; stir until blended, then add more milk. Stir and pour into soup. Simmer for 20 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Subject: COLLECTION: Soups With Cheese Lines: 173 CONTENTS: --------- Broccoli And Cheese Soup (Mary Branscombe) Broccoli-Cheese Soup (Charlene Keane) Farmer's Cheese Soup (Barbara Hlavin) Jalapeno Cheese Soup (Garry Howard) Jarlsberg Cheese And Broccoli Soup (Mary Murray) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: maryb@cix.compulink.co.uk (Mary Branscombe) Source: Originally from BBC Good Food magazine but somewhat adapted BROCCOLI AND CHEESE SOUP ======================== Ingredients: ------------ olive oil 2 onions 6 medium potatoes 1 pint water/stock 2 heads of broccoli 8 oz cheddar cheese - mature cheddar is good, add more cheeses if you want it only improves it salt, peper, herbs and spices Instructions: ------------- heat oil, soften 2 onions and 6 medium potatoes. When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy. Cook for about 20 minutes at a fast simmer. Add another head of broccoli in florets, simmer for another 2/3 minutes. Remove from pan while new broccoli is still crunchy and liquidise. Add about 8 ounces grated mature cheddar to the serving dish and stir until it melts - top with lots of freshly ground pepper. Serve with fresh brown bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: cxk28@po.CWRU.Edu (Charlene Keane) BROCCOLI-CHEESE SOUP ==================== Ingredients: ------------ 1 1/2 pounds fresh broccoli 1 pint half-and-half (that's half milk, half cream for the non-US people, or substitute to your liking) 2 cups water 1 pound pasteurized process cheese spread (like Velveeta) 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 cup cornstarch (cornflour) mixed with 1 cup cold water Instructions: ------------- Steam broccoli until tender (can cook in microwave on high power, 6 minutes per pound). Place half-and-half and water in the top of a double boiler. Add cheese (cut in pieces), salt and pepper. Heat until all the cheese is melted. Add broccoli. Mix cornstarch and water in a small bowl. Stir into the cheese mixture in the double boiler, and heat over simmering water until soup thickens. Makes 10 1 cup servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: twain@carson.u.washington.edu (Barbara Hlavin) FARMER'S CHEESE SOUP ==================== (Yield: 7 cups) Ingredients: ------------ 3 tablespoons butter 1 cup finely chopped onion 1 cup chopped celery 3/4 cup sliced carrot rounds 1/2 pound broccoli, separated into small flowerets (about 2-1/4 cups) 3 cups milk 1 cup (4 oz.) Dakota Farms cheddar cheese 6 to 8 slices French bread, toasted Swiss cheese cut into thin wedges, two for each slice of bread 4 slices bacon, cooked and crumbled Instructions: ------------- Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then turn to simmer and cook for 15 minutes or until vegetables are tender. Add milk, bring to a simmer. Add cheese, stirring until melted. Pour soup into a casserole. Float bread slices on top of soup and cover each with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown. Sprinkle with crumbed bacon and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: garhow@hpubmaa.esr.hp.com (Garry Howard) Source: "Santa Fe Recipes", Tierra Publications. Recipe from Guadalupe Cafe, Santa Fe, NM. JALAPENO CHEESE SOUP ==================== (Serves 6) Ingredients: ------------ 6 cup Chicken broth 8 Celery stalks 2 cup Diced onion 3/4 tsp Garlic salt 1/4 tsp White pepper 2 lb Velveeta cheese 1 cup Diced jalapeno peppers Sour cream Flour tortillas Instructions: ------------- Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mmm11@psuvm.psu.edu (Mary Murray) JARLSBERG CHEESE AND BROCCOLI SOUP ================================== Ingredients: ------------ 1 c. chopped leek 1-2 c. mushrooms, chopped 2-3 T. margarine 1-2 T. flour 3 c. chicken broth 1 bunch broccoli, in florets 1 pint half and half 1 c. shredded Jarlsberg cheese Instructions: ------------- Saute leek and mushrooms in margarine till tender. Add flour and heat one minute more till bubbly. Stir in broth till thick. When heated, add broccoli. Simmer 20 min. till tender. Add half and half (less if you want) and cheese. Stir till cheese is all melted. Good with a good loaf of French bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Subject: COLLECTION: Tomato Soups / Gazpacho Lines: 201 CONTENTS: --------- Gaspaccio (Camille Benachour) Gazpacho (Sharon Astyk) Roasted Yellow Bell Peppers And Tomato Soup (Jill Gostin) Tomato Potato Soup (Patricia Friedman) Tomato Wild Rice Soup (jongleur@aol.com) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: camille@katia.inria.fr (Camille Benachour) GASPACCIO ========= (serves 4) You need: --------- a salad bowl a mixer Ingredients: ------------ 1 cucumber 4 tomatoes 1/2 red pepper 1 tsp of olive oil 1 little head of garlic salt pepper tabasco Instructions: ------------- Peel the cuncumber, dice the cuncumber the tomatoes and the red pepper and gather it in the salad bowl with the garlic. Mix it until you have a soup. Add the spices (salt, pepper, tabasco, olive oil ...). Keep fresh until the service. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mblum@chaos.cs.brandeis.edu (Sharon Astyk) GAZPACHO ======== Ingredients: ------------ 1 large can of tomato juice about a cup of bread crumbs 1 green bell pepper 1 yellow bell pepper fresh hot peppers to taste 1 sweet onion lots and lots of garlic as much fresh coriander as can handle fresh basil one or two really ripe fresh tomatos spices to taste including cumin, paprika and thyme salt to taste sugar to taste the juice of a couple of lemons and/or limes Instructions: ------------- Put all of the bread crumbs, the garlic, 1/2 of the green pepper, the hot peppers (I recommend habaneros, but only if you like it really deadly), about half of the coriander, half of the basil. 1/2 the tomatos, all the spices and the citrus juice, and enough of the tomato juice to moisten the whole thing. Puree. Pour in bowl. Add the rest of the tomato juice, coriander, basil and vegetables in a dice. Let sit in the fridge for an hour or so. Eat. This is just a basic recipe, but a true gazpacho merely had bread crumbs and liquid, and I have a recipe for a white gazpacho with just white wine and grapes that I'll post if there is any interest. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jgostin@mal-s1.gatech.edu (Jill Gostin) Source: Gourmet ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP =========================================== (Makes about 6 servings) 1. Pepper Soup: --------------- Ingredients: ------------ 6 yellow bell peppers, roasted and chopped coarsely 3 tblsp shallots 1 tsp thyme 1 tblsp unsalted butter 1.5 cups chicken broth plus a little extra 0.5 cup heavy cream Instructions: ------------- In a heavy saucepan, melt the butter and saute the shallots with the thyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are very soft. Puree in food processor. Pour back in saucepan and whisk in the cream. Add chicken broth to get desired consistency (I added about an extra tablespoon of broth). You can either use it now, or refrigerate and reheat later. 2. Tomato Soup: --------------- Ingredients: ------------ 3 lbs Roma tomatoes 3 cloves garlic 3 tbsp shallots 1 tsp oregano 1 tbsp butter 1.5 cups chicken broth plus a little extra 0.5 cup heavy cream Instructions: ------------- Quarter tomatoes. Place skin side down in two jelly roll pans. Put garlic cloves in one of the pans, also. Bake at 350 degrees for 45 minutes. Cook shallots and oregano in butter, then add the tomatoes and garlic (removed from cloves and crushed) and the 1.5 cups of chicken broth. Simmer 15 minutes. Puree, then whisk in cream. Add chicken broth to get desired consistency (should be same consistency as pepper soup). Either refrigerate or use it now. To Serve: --------- Take two cups and half-way (or more) fill one with pepper soup and the other with tomato soup. From opposite sides of the individual serving bowl, pour the soups in simultaneously. You'll end up with yellow soup in one half of the bowl and red in the other half. Then drizzle the top with some heavy cream that has been beaten with chopped jalapeno and a little garlic (strain it before drizzling). Beautiful, and it tastes great, too! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: frdm@slib1620selu.edu (Patricia Friedman) TOMATO POTATO SOUP ================== Ingredients: ------------ 10 medium potatoes, peeled and cubed 1 can tomato paste 4 to 5 tblsp flour 3 tblsp sour cream milk salt to taste Instructions: ------------- Cover potatoes with water. Add a little salt and boil until tender. Dilute tomato paste with a little water and add to potatoes. Mix in a small bowl or cup, flour and just enough milk to form a paste. Stir ntil smooth. Add sour cream; stir until blended, then add more milk. Stir and pour into soup. Simmer for 20 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jongleur@aol.com TOMATO WILD RICE SOUP ===================== Ingredients: ------------ 1 medium onion, chopped finely or grated. 2-4 carrots, chopped. 2-4 stalks celery, chopped. 3 tblsp butter 2 tblsp olive oil 1 28oz can crushed tomatoes and either another small can or 2-4 diced fresh tomatoes. 2 cup vegetable or chicken stock 1/2 cup wild rice (1/2 cup pearl barley for thicker soup/stew) Spices: salt, pepper, and at least 2 tblsp fresh chopped basil Instructions: ------------- Brown vegetables in large pot with butter and olive oil. Add tomatoes. Add stock and wild rice. (add pearl barley) Bring to a boil. Simmer gently, covered, until rice fluffs and opens (about 1 hour). Season. If the soup is too thick for you, add stock. Very good with french bread and mushrooms in cream. Cold Cucumber Soup 3 approx. 8-inch long cukes (1-1/2 lbs) 1/2 cup minced shallots, scallions, and/or onions 3 Tb butter 6 cups light chicken broth 1-1/2 tsp wine vinegar 3/4 tsp dried dill or tarragon 4 Tb quick-cooking farina (cream of wheat) breakfast cereal 1 cup sour cream 2 Tb minced dill, tarragon or parsely Peel cukes, make and reserve about 20 thin slices and cut the balance in half-inch chunks. Cook onions in butter until tender, not brown. Add cuke chunks, broth, vinegar and herbs, bring to boil, then stir in farina. Simmer partially covered 20 -25 min. Then puree in blender or food mill and thin out with more liquid if necessary; season w. salt & pepper. Serve hot or cold or room temp, by decorating bowls with reserved cuke slice, optional sour cream and herbs; I always skip cream and use extra herbs and black pepper. As I mentioned before, Julia recommends the same recipe for zucchini; the only differences: don't peel them (just cut off ends) and use only herbs to decorate. The soups freeze well. -- Subject: Hot and Sour Soup Lines: 396 HOT and SOUR RICE SOUP: (Serves 6) 6 dried black mushrooms (soaked, drained and sliced thin) 5.5 C broth 1/4 lb boneless pork (cut into matchsticks) 1/2 C slivered Bamboo shoots 1/2 small carrot (cut into matchsticks) 1.5 C rice, cooked 1/4 C rice or white vinegar 2 T cornstarch 2 T soy sauce 2 T water 1/2 t white pepper 1 egg, beaten 1 t sesame oil 2 green onions, thinly sliced 1/2 t hot pepper sauce In 4-quart Dutch oven, heat broth to boiling on medium heat. Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes. Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce. Return to a boil, reduce heat, and simmer 3 minutes. In a cup, stir together cornstarch and water until smooth. Gradually stir it into the soup. Cook until slightly thickened. Remove from heat. Gradually add egg in a steady stream, stirring constantly. Garnish with green onion. HOT AND SOUR SOUP 2 T oil 2-3 oz. fresh mushrooms 6-8 c. stock fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick) small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained 8 oz. tofu (or a package), sliced 2" X 1/4" X 1/4", drained 2 T vinegar 2 T soy sauce 1/4 t white pepper Tabasco sauce or chili oil (optional) 3 T corn starch 3 T water 1 egg, beaten (eliminate for vegans) 2 green onions, cut into thin circles 1 T chinese-style dark sesame oil Slice the mushrooms and saute with oil in the soup pot (you can eliminate fat by just tossing the mushrooms in the stock without sauteing them, but they shrink something awful!). Add the stock (I used ch****n, which is traditional, but this is cross-posted to rec.food.veg, so I can't say that). Most people will want the stock to have salt, but remember that the soy sauce is salty. Add the ginger, heat to a boil, and simmer gently for 20 minutes. At some point you may wish to discard the ginger so some unsuspecting soul doesn't bite into it and get a mouthful of heat. You may wish to do the rest differently, but my wife is always in the kitchen preparing another last-minute dish, so I like to get all my ingredients together and ready. Get five small bowls. Put the vinegar, soy sauce, ground white pepper and (optional) hot sauce in one and mix. Put the corn starch and water in the next and mix. Put the (optional) egg in the next and beat lightly. Put the green onion in the next, and the tofu and matchstick-cut bamboo shoots in the last. A few minutes before you are ready to eat, turn the heat to medium. Add the tofu and bamboo shoots and wait until heated. Add the soy sauce mixture, heat until boiling. Stir corn starch mixture and add to rapidly boiling soup. Boil for a long minute until it thickens. Reduce heat. If using egg, stir the soup in one direction until it's moving pretty well. Dribble the egg in, forming long strands. Let the strands firm (20 seconds). Add sesame oil and stir. You can float the green onions on top, or stir them in. Serve, with chili oil available for those who like it hotter. Hot & Sour Soup Ingredients: . 7 1/2 cups chicken broth - use canned over cubes . 1/4 - 1/2 lb. pork - shredded Marinade: 1/2 tsp. cornstarch 1 tsp. sesame oil 1/2 tsp. sherry . 3 cups hot water . 20 small dried tree ears . 20-30 dried tiger lily buds . 8-12 dried Chinese (black) mushrooms . 6-12 oz. fresh mushrooms - sliced . 1-2 cans water chestnuts - sliced . 1 carrot - shredded . 1 can bamboo shoots - shredded (optional) . 1/2 - 3/4 lb. tofu - shredded . 6 tbsp. cornstarch . 6 tbsp. COLD water . 1/4 cup Worcestershire Sauce . 1/4 cup Vinegar . 1 egg - beaten . 1/2 - 1 tsp. black pepper . 1/2 - 1 tsp. white pepper . 2 - 4 tbsp. brown sugar (optional) . 1 tbsp. sesame oil . Tabasco sauce (to taste) Directions: Preparation: 1. Start heating chicken broth on low heat. 2. Mix marinade ingredients and add shredded pork. Let stand at least 20 minutes. 3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot water and let soak for 20 minutes. 4. While the meat is marinating and the dried ingredients are rehydrating, slice and shred the vegetables and tofu. 5. When the dried ingredients are done soaking, remove the stems from the Chinese mushrooms and slice them. Remove the stems from the tiger lily buds and remove any hard spots from the tree ears. If the tree ears are too large to fit on a soup spoon cut them. 6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water. Making the soup: 1. Bring the chicken broth to a full boil and reduce heat to medium. 2. Add all of the vegetables (tree ears, tiger lily buds, Chinese mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo) and simmer for 3-4 minutes. 3. Add pork (with marinade) and tofu and wait until soup is boiling. 4. Add Worcestershire sauce and vinegar. 5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait until soup thickens slightly. 6. Stir beaten egg into soup. 7. Add black pepper, white pepper, brown sugar, sesame oil, and Tabasco. HOT AND SOUR SOUP INGREDIENTS (serves 6-8) 1 cup bean curd, cut into small cubes. 1/4 cup bamboo shoot, shredded 1/4 cup golden needles (tiger lily pods) 2 Tbsp wood ear fungus shredded 1/4 cup black mushroom 1 egg, well beaten 4 oz very lean pork, shredded MIXTURE A 1 tsp light soy sauce 1 tsp cornstarch MIXTURE B 6 cups chicken stock 1 1/2 tsp salt 1 tsp MSG (optional) 1 tsp sugar MIXTURE C 3 Tbsp cornstarch 3 Tbsp water MIXTURE D 2 Tbsp light soy sauce 2 Tbsp vinegar 1 tsp sesame oil 1 tsp chili oil 1/2 tsp black pepper (fresh ground) 1/2 tsp white pepper (fresh ground) 3 Tbsp scallion, or green onion, chopped 1 Tbsp fresh ginger, chopped (Do not use powdered ginger). PROCEDURE (1) Put the golden needles, wood ear, and black mush- room to soak in separate bowls of water. It takes 30 to 60 minutes for them to be ready. After soak- ing, the wood ear should be a flexible and flat material. It may have a few hard lumps; cut these off and discard them. Discard the soaking liquids. (2) Meanwhile, prepare mixtures A,C, and D. Place their ingredients in bowls, and mix well. When mixing with cornstarch, add the liquid slowly to the cornstarch. This avoids getting undissolved cornstarch balls. (3) Shred the pork. This pork must be very lean. The meat portion of pork cutlets or the center of pork chops are good sources. Shredding means cutting the pork into pieces about the size of wooden matches. (1/4 inch square by 1-2 inches) This is most easily done by slicing the pork, then laying the slices overlapping each other at an angle and cutting these at a reverse angle. (4) Marinate the pork in mixture A for 15 minutes. Then use 2 Tbsp oil to stir-fry the meat until the color changes. Set the meat aside. (5) Shred and cube the other ingredients. (6) Bring mixture B to a boil and add the black mush- room, bamboo shoots, wood ear, bean curd, and gol- den noodles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in sheets and fila- ments. Add mixture D, and cook another minute. (7) Serve hot. HOT AND SOUR SOUP INGREDIENTS (Serves 4-6) 1 Tbsp peanut oil (or other vegetable oil) 1 garlic clove 1 tsp ginger root (aboutr 2 slices) 1/2 cup boneless pork loin, shredded 1 1/2 Tbsp soy sauce or tamari 1/2 cup bamboo shoots, shredded 6 dried shiitake mushrooms 10 dried lily buds (also called golden needles) 12 dried tree ear fungus (also called cloud ears) 4 cups chicken broth (canned or homemade; I usually use canned) 1 Tbsp dry sherry 3 Tbsp red wine vinegar 1 Tbsp cornstarch 1/4 cup water 1 tofu pad (a package generally contains 2 pads) 1/4 cup green onions 2 eggs 1 Tbsp toasted sesame oil 1/4-1 tsp chili oil 1/4 tsp white pepper salt and more pepper PROCEDURE (1) Rehydrate the dried ingredients (15 minutes: in lukewarm water for the shiitakes, and in boiling water for the lily buds and tree ears). Heat the chicken broth (if it's canned, prepare it). (2) Mince the garlic and ginger root and combine them. Shred the pork loin. Shred the bamboo shoots. Combine the cornstarch and the water. Chop the green onions. Lightly beat the eggs. (3) Heat oil in wok (medium), add the garlic and ginger, stirring 30 seconds. (4) Add the pork, cooking until it loses its pink color. (5) Add the soy sauce, cook for 1 minute more. (6) Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir quickly for 1 minute. (7) Stir in chicken broth, sherry, and vinegar. (8) Stir cornstarch/water mix one last time and add it to the soup. (9) Add the tofu and bring the soup to a boil. (10) Turn the heat to low, add the green onions. (11) Add the beaten eggs in a slow stream, stirring several times. (12) Turn off the heat and add the sesame oil, chili oil, white pepper. Season to taste and serve immediately. Hot and Sour soup o 1-2cm fresh root ginger o 1 medium sized hot green chilli (cored and seeded) o 2 cloves garlic o 2 1/2 cups water o 1 vegetable stock cube (2 cup size) o Juice of one lemon o 1 tbsp vinegar o 3 tbsp dark soy sauce o 1/3 tsp dried ginger o 1 tsp five spice powder o 4 spring onions o 1 medium sized red sweet bell pepper o 1 medium sized yellow sweet bell pepper o 225g tin water chestnuts o 225g tin bamboo shoots Method Chop the ginger, chilli pepper and garlic finely. Simmer for ten minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow peppers into strips. Slice the water chestnuts and bamboo shoots. Add these and the other remaining ingredients. Cook until the vegetables are cooked, but still crisp. Adjust the seasoning to sour and spicy, and make the liquid up to 7-8 cups (around 3 pints). Serves 4 as a starter to a chinese meal. Hot and Sour Soup 1 Qt chicken broth 2 oz shredded pork tenderloin 2 oz shredded bean curd 2 Tblsp shredded bamboo shoots 2 Tblsp shredded cloud ears 2 Tblsp dry lily buds 1 Tblsp fresh ground black pepper 1 tsp salt 1 tsp sugar 1 tsp dark soy sauce 3 Tblsp cider or rice wine vinegar 2-3 tsp cornstarch dissolved in 2 Tblsp water 1 egg, beaten few drops sesame oil 2 Tblsp minced scallions or green onions In a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in water to cover. Drain well Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min Cooking time: ~20 min Hot-N-Sour soup. 8oz. sliced ham 4oz small mushrooms 8oz lean pork 1oz chinese pickles 4oz bamboo shoots 7 cups chicken stock 1/2 cup white wine 1/2 tsp salt 2 tbsp corn starch 1/4 cuo water 2 tbsp white vinegar 1 tsp sesame oil 1 egg 6 shallots (green onions) 8oz bean curd (fresh) soy sauce Cut ham into very fine shreds, slice mushrooms thinly, cut pork, pickles, and bamboo shoots into very fine shreds. Place chicken stock, wine and salt into large pan, bring to boil, boil uncovered for 5 minutes. Remove pan from heat. Place corn starch and water into bowl, stir until wll combined. Gradually add mixture to chicken stock, stir until combined. Return pan to heat, stir until soup comes to boil, reduce heat, add ham, mushrooms, pork, pickles and bamboo shoots. Stir until mixed. Simmer uncovered for 5 minutes. Stir in vinegar and oil. Beat eggs and gradually add to chicken stock, stirring constantly. Add chopped shallots, add bean curd cut into 1/2 inch cubes. Simmer 3 minutes. Spoon into individual bowls, top with a tsp of soy sauce. Subject: Chicken and Mushroom Soup Lines: 26 CHICKEN & MUSHROOM SOUP 2 cloves garlic, crushed 4 sprigs coriander 1.5 tsp peppercorns, crushed 1 Tbsp. vegetable oil 4.5 cups chicken stock 5 Chinese dried black mushrooms, soaked for about 1 hr. & coarsely chopped 1.25 Tbsp. fish sauce 4 oz. chicken (or a bit more), cut into strips 2 green onions, thinly sliced Coriander to garnish Using a pestle and mortar or sm. food processor, pound or mix garlic, coriander sprigs and peppercorns to a paste. In wok, heat vegetable oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms & fish sauce. Simmer 10 mins. Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions and coriander over surface to garnish. Subject: Tomato and Wild Rice Soup Lines: 22 Tomato Wild Rice Soup 1 med onion, chopped finely or grated. 2-4 carrots, chopped. 2-4 stalks celery, chopped. 3 Tb butter 2 Tb olive oil 1 28oz can crushed tomatoes and either another small can or 2-4 diced fresh tomatoes. 2c vegetable or chicken stock 1/2c wild rice. (1/2 cup pearl barley for thicker soup/stew) salt, pepper, and at least 2Tb fresh chopped basil Brown vegetables in large pot with butter and olive oil. Add tomatoes. Add stock and wild rice. (add pearl barley) Bring to a boil. Simmer gently, covered, until rice fluffs and opens (about 1 hour). Season. If the soup is too thick for you, add stock. Very good with french bread and mushrooms in cream. Subject: COLLECTION: Pepper Pot Soups Lines: 219 PHILADELPHIA PEPPER POT 1 1/2 pounds honeycomb tripe Sprinkles of salt for rubbing Water 1 tablespoon salt 3 tablespoons butter 1 cup chopped onions 1 whole onion, studded with 3 cloves 1/2 cup thinly sliced celery 1/2 cup peeled, quartered and thinly sliced carrots 1 leek (about 1 cup), washed, sliced, including tender green part 1/2 cup diced green pepper 4 cups chicken stock 1 cup water 1 small meaty veal knuckle 1 garlic clove, diced 2 to 3 teaspoons dried hot red chilies, crushed, or chili powder to taste 1 bay leaf, crushed 1 teaspoon dried marjoram 1 teaspoon basil 1/2 teaspoon thyme 2 teaspoons salt, or to taste 1/2 teaspoon freshly ground black pepper 1 tablespoon cornstarch 3 tablespoons water 1/2 cup chopped parsley 2 cups 1/2-inch-diced potatoes 1 cup evaporated milk or heavy cream 1/3 cup butter for swirling into soup when served 1/2 cup snipped parsley for garnish Wash tripe under cold running water. Spread pieces on the counter or cutting board and rub both sides thoroughly with several teaspoons of salt. Rinse off the salt. Place tripe in a medium (3-quart) saucepan and add salted water to cover by 2 inches. Bring to a gentle boil and cook 15 minutes. Drain and set aside. When cool cut into 1/2-inch cubes. Reserve. Heat butter in a deep (4 to 5 quarts) kettle or casserole. When butter begins to foam, add chopped onions, the whole studded onion, celery, carrots, leek and green pepper. Cover and sweat over medium low heat for 10 minutes. Do not brown. Pour stock and water into the kettle and add the veal bone and reserved tripe cubes. Add garlic, hot chilies, bay leaf, marjoram, basil, thyme, salt if desired, and black pepper. Simmer 1 1/2 hours. At the end of this period, lift out the veal bone and pick off what meat there is. Cut meat into bite-size pieces and return to the soup. Discard the bone and whole onion. Mix together cornstarch and water in a small bowl. Add it to the soup and stir to blend. Add parsley and diced potatoes. Simmer until potatoes are tender, about 20 to 25 minutes. When soup is cooked, but still keeping it over the heat, add evaporated milk or cream. Swirl the butter into the soup at the moment of ladling it into a heated tureen or individual bowls. Garnish with snipped parsley. Makes 6 servings. Nutrition information per serving: calories, 432; fat, 26.1 grams; carbohydrate, 22.5 grams; cholesterol, 173 milligrams; sodium, 2,757 milligrams. ------- WEST INDIAN PEPPER POT SOUP Total time: 45 minutes 1 link Italian hot sausage 1/4 pound corned beef in one piece 1 large onion, chopped 4 scallions, chopped 1 bay leaf 2 sprigs fresh thyme 1/2 Scotch bonnet pepper or other small hot chili, seeded and minced, or hot red pepper flakes or cayenne pepper to taste 1 1/2 teaspoons whole allspice 1/2 teaspoon whole black peppercorns 6 cups beef stock 2 cups shredded callaloo, spinach, mustard greens or other greens 1 medium-size carrot, peeled and diced 1/2 pound yuca, peeled and diced 3/4 cup diced chayote or yellow squash Salt to taste. 1. Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned. Dice the corned beef, add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender. Stir in the hot chili or pepper. 2. In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes. 3. Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving. Yield: 6 servings. ------- PEPPER POT SOUP (18th-Century Recipe) 1 small head cabbage, coarsely chopped 1 large handful spinach, coarsely chopped 1 head romaine lettuce, coarsely chopped 2 to 3 onions, diced 1 tablespoon thyme leaves 1/4 cup minced cooked ham 2 pounds lamb stew meat 1 crab or lobster, picked very small and cleaned from shell Parsley Dumplings Salt Cayenne pepper Bring 3 quarts water to boil in stockpot. Add cabbage, spinach, lettuce, onions, thyme, ham and lamb. Cover and simmer until lamb is very tender, about 1 1/2 hours. About 1/2 hour before serving, add crab and season to taste with salt and cayenne. About 20 minutes before serving, spoon Parsley Dumplings onto surface of soup and replace cover. Let diners season with cayenne to taste. Makes 8 servings. Parsley Dumplings: 1 1/2 cups flour 1 tablespoon baking powder 3/4 teaspoon salt 1 tablespoon minced parsley 3/4 cup water 3 tablespoons oil Combine flour, baking powder, salt and parsley in medium bowl. Add water and oil and mix until just moistened. Makes 12 to 15 dumplings. ------- CHEROKEE PEPPER POT SOUP Serves 4 to 6 This Cherokee version of Pepper Pot Soup, unlike the famous pepper pots of Pennsylvania, does not call for tripe, though on some occasions it may well have been added. Also, though it is a matter of personal taste, Cherokee cooking is not extremely hot and sicy. The pepper in the pot is of the sweet bell variety. 1 pound venison or beef short ribs or shanks 2 quarts water 2 large onions, quartered 2 ripe tomatoes, seeded and diced 1 large sweet bell pepper, seeded and diced 1 cup fresh or frozen okra 1/2 cup diced potatoes 1/2 cup sliced carrots 1/2 cup fresh or frozen corn kernels 1/4 cup chopped celery Salt and ground pepper, to taste Catsup, to taste Put meat, water and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered, for 1 1/2 hours. Season with salt, pepper and catsup. ------- JAMAICAN PEPPER POT SOUP Yield: 10 servings 10-oz pkg. frozen okra, sliced 1 cup fresh spinach, chopped 1 cup green bell pepper, seeded, chopped 1/4 cup instant minced onion 1 tsp salt 1/2 tsp thyme leaves, crushed 1/2 tsp marjoram leaves, crushed 1/2 tsp rosemary leaves, crushed 1/4 tsp instant minced garlic Pinch ground red pepper 6 cups chicken stock 2 lb. small shrimp (51-60), peeled, deveined 1 cup canned cream of coconut 10 Lime slices Method: Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling. Reduce heat; simmer, covered, 30 minutes. Add shrimp and coconut milk. Simmer until shrimp are cooked, about 5 minutes. Serve garnished with lime slices. Note: Also called callaloo, this dish has many guises and often is made with meats. The dish dates back to the Arawak Indians, who prepared a stew that was kept going on the fire with the addition of new ingredients every day. This version is made simply with shrimp. ------- POLISH SAUSAGE PEPPER POT 2 to 2 1/2 pounds smoked Polish sausage 1 tablespoon lard or oil 1 large onion, sliced 1 small head cabbage, thinly sliced 1/2 pound mushrooms, sliced 1 teaspoon caraway seeds 1 teaspoon salt 1/8 teaspoon coarsely ground pepper 1/2 cup boiling water Cut sausage into 6 to 8 serving-size pieces. Saute in lard in skillet 10 to 12 minutes, turning to brown on all sides. Remove sausage. Add onion to pan drippings and cook, stirring, until transparent. Add cabbage, mushrooms, caraway seeds, salt, pepper and water. Stir to combine. Place sausage on top of vegetables, cover tightly and cook slowly 15 to 20 minutes or until cabbage is tender. Remove sausage. Place cabbage mixture on warm platter and top with sausage pieces. Makes 6 to 8 servings. Subject: Tomato-Onion Soup Lines: 40 Tomato-Onion Soup on Toast Serves 4 2-3 large sweet onions - enough to make 4 cups of sliced onions 1 slice bacon or pancetta (Italian bacon) or a comination of bacon and non-smoked ham 4 cups whole tomatoes, crushed and liquid included 1 cup of tomato sauce 1 cup grated Parmesan cheese 1 egg salt and pepper to taste, dash of garlic powder or garlic salt 1 cup broth - chicken or beef (I prefer chicken) 4 pieces of white bread toast - can make a French Toast but don't use the sweetened kind - add salt and pepper to the eggs rather than cinnamon. Slice the onions in half at the largest part in the middle. Then slice in half from the cut edge. Slice the pieces so that you are cutting down the second cut edge, not across the rings--about 1/4" wide. Place the onion slices in a non-aluminum bowl, cover with cold water and ice. Refrigerate for at least 10 hours - 24 would be better. Remove the onions from the water and drain well. Chop up the bacon. Place the bacon in a heavy stock pot on medium high heat and begin to brown the bacon. When it is just about half done, add the onions and stir well. Place a lid on the pot and sweat the onions until they are translucent. Add the tomatoes, the tomato liquid, the stock and the tomato sauce. Stir well. Add the salt, pepper, and garlic salt and taste--adjust seasonings to your taste. Simmer the soup for about 1 hour. It will be slightly thick. Just before ready to serve, place the toast in the bowl. Mix the cheese and the egg together and add to the soup, stirring constantly. The soup will really thicken up. When the egg has cooked, just a few minutes or so, ladle the hot soup over the toast. ~Subject: Hoppin John Soup (black-eyed peas and rice) ~Lines: 48 Hoppin' John Soup (serves 6-8) 1 1/2 Tbl olive oil 1/2 Tbl butter 1 large onion, chopped 1 large clove of garlic, finely minced 1 lb black-eyed peas 1 quart chicken stock (homemade or canned) 1 quart water 1 tsp fresh thyme or 1/4 tsp dried thyme 1 bay leaf 1 lb smoked ham hocks 1/2 cup brown rice 1 lemon salt and pepper to taste 1 tsp chopped chives 1. Heat oil and butter in a soup pot. Add onion and saute for 1 minute. Add garlic. Saute for 5 minutes. 2. Add peas, stock, water, thyme, bay leaf and ham hocks. Bring to a boil. Lower heat to simmer and cook, partially covered, for 1 hour. 3. Grate lemon rind for 1 tsp lemon rind. Juice lemon and reserve. 4. Add brown rice. Simmer, partially covered, for another 45 minutes or until beans and rice are tender. If soup gets too thick, add a little more stock or water. 5. Remove ham hocks from soup and cut any meat off bones. Chop meat and return to soup. 5. Add lemon juice, lemon rind, salt and pepper. Adjust seasonings. Simmer for 5 minutes. 6. Sprinkle with chives and serve. Subject: COLLECTION: Soups Lines: 269 Bowl of the Wife of Kit Carson No. 2604 Yields 6 Servings 1 Quart Chicken Stock Chopped 2 Cups Cooked Chicken Meat, 1 Pinch Leaf Oregano Chopped 2 Cups Monterey Jack, Cut 1 1/2 Cups Cooked Rice Into 1/2" Cubes 16 oz Canned Garbanzos, 2 Avocados, Peeled & Drained Cubed 2 Chipotles en Adobado, Rinsed, Seeded & Combine the stock, chicken, rice, garbanzos and peppers in a large saucepan over medium heat. Bring to a simmer, stirring occasionally. Add the oregano. Divide the cheese and avocado equally between the serving bowls. Ladle small amounts of soup into each. NOTE: The bowls should contain more solids than liquid. Serve immediately. Avgolemono (Greek Egg & Lemon Soup) No. 1923 Yields 4 Servings 4 Cups Chicken Stock 1/2 Lemon, Juice Only 1/4 Cup Uncooked Rice 1 Egg Yolk Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve. Billi Bi No. 2433 Yields 4 Servings 2 Lb Mussels 2 Tbls Butter 2 Shallots, Chopped 1/2 Bay Leaf Coarsely 1/2 tsp Thyme 2 small Onions, Quartered 2 Cups Heavy Cream 2 Sprigs Parsley 1 Egg Yolk, Lightly - Salt Beaten - Black Pepper, Ground 2 Tbls Sauce Hollandaise 1 Pinch Cayenne 1 Cup Dry White Wine Thoroughly scrub the mussels to remove all exterior sand and dirt. Place them in a large kettle along with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover. Bring to a boil. Simmer until the mussels have opened (5-10 minutes). Discard any mussels that do not open. Strain through a double thickness of cheesecloth into a saucepan. Remove the mussels from their shells. Discard the shells. Set the mussel meat aside. Bring the liquid in the saucepan to a boil. Add the cream. Return to a boil. Immediately remove from the heat. Add the beaten egg yolk. Return to the heat only long enough for the soup to thicken slightly - DO NOT BOIL! Stir in the Hollandaise sauce and add the mussel meat just before serving. Serve hot or cold. Charleston Okra Soup No. 2555 Yields 8 Servings 1 Ham Bone (w/ Some Meat 1 Tbls Butter Still Attached) 1 small Onion, Diced 3 Cups Okra, Sliced Thin - Salt 6 LARGE Tomatoes, Peeled, - Black Pepper, Ground Seeded & Diced - Rice, Cooked 1/2 Cup Green Bell Pepper, Cored, Seeded & Diced Put the hambone in a soup pan. Add water to cover. Bring to a boil. Reduce heat. Simmer for 1 hour or longer. Add the okra, tomatoes and green pepper. Melt the butter in a small pan. Saute the onion until golden. Add to the soup. Simmer until the soup is thick (about 2 hours). Remove the hambone. Shred the meat into the soup. Serve over rice in soup bowls. Farmers' Market Soup Stew No. 1713 Yields 8 Servings 2 Tbls Olive Oil 1/2 Cup Dried Green Split Peas 1/2 lb Slab Bacon, Rind 8 Cups Chicken Broth Removed, Cut Into 2" 1 Cup Parsley, Chopped Cubes 2 tsp Thyme, Dried 6 Medium Carrots, Cut Into 1 tsp Tarragon, Dried 1/2" Lengths Salt 3 Medium Onions, Diced Coarsely Pepper 4 Cloves Garlic, Minced 4 Medium Zucchini, Diced 2 Leeks, w/3" of Green, 3/4 lb Swiss Chard, Cut Diced Fine Across Into 1" Slices 1 1 1/2 lb Cabbage, Cored & Cut 6 Plum Tomatoes, Seeded Into 1" Pieces & Diced 1 Russet Potato, Peeled & Diced Heat the oil in a large heavy Dutch Oven over medium low heat. Add the bacon. Cook, stirring for 10 to 12 minutes. Add the carrots, onions, garlic and leeks. Cook over low heat to wilt the vegetables (about 15 minutes), stirring occasionally. Fold in the cabbage, potato and split peas. Cook for 10 minutes. Add the broth, half the parsley, and the thyme, tarragon, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Add the zucchini. Cook another 15 minutes, stirring occasionally. Add the Swiss chard. Cook another 8 to 10 minutes. Stir in the tomato and the remaining parsley. Cook 5 minutes. Serve hot. Yellow Pea Soup No. 2589 Yields 8 Servings 2 Cups Yellow Split Peas 1 Tbls Butter 1 Ham Bone (From Smoked 1 Tbls Flour Ham) - Salt 1 Clove Garlic, Minced - Black Pepper, Ground 1 LARGE Onion, Minced 1/2 Cup Milk 1/2 Cup Celery, Minced 2 1/2 Quarts Water Soak the peas overnight. Drain. Add the ham bone, garlic, onion, celery and water to the peas. Cook until the peas are very tender. Remove and discard the ham bone. Use a blender or food processor to puree the peas with some of the cooking liquid. Return the puree to the rest of the soup. Melt the butter in a saucepan. Add the flour. Cook over medium heat for 5 minutes - do NOT allow it to brown. Add salt and pepper to taste. Stir in the milk. Cook until the roux begins to thicken. Stir into the soup. Simmer for 10 minutes. Serve with buttered toast or croutons. Tomato and Peanut Butter Bouillon No. 651 Yields 15 Servings 4 Cups Tomato Juice 1 tsp Worcestershire Sauce 32 oz Beef Bouillon 1/2 Cup Sherry 1 Tbls Lemon Juice 2 Cups Peanut Butter, Smooth Combine and warm all ingredients but the sherry in a saucepan. Blend thoroughly. Once thoroughly blended, cook slowly for about 30 minutes, stirring frequently. Stir in the sherry and serve. Red Pepper Soup No. 1876 Yields 4 Servings 3 Tbls Butter 1 Pinch Cayenne 3 LARGE Red Bell Peppers, 3 1/2 Cups Rich Chicken Broth Seeded & Chopped 2 Tbls Lemon Juice 1 Medium Onion, Chopped Fine - Salt To Taste 1/4 tsp Cumin, Ground Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion. Cook, stirring occasionally, until the onion is soft but not browned. Mix in the cumin and cayenne. Add the chicken broth. Bring to a boil. Cover. Reduce heat. Simmer for 20 minutes. Scoop out the vegetables. Transfer the vegetables to a blender or food processor. Add a little broth. Process until smooth. Return the puree to the broth in the pan. Mix in the lemon juice. Adjust seasoning. Reheat to serving temperature. Serve hot. New Mexico Chili Soup No. 2585 Yields 4 Servings 2 Tbls Oil Seeded & Chopped 1 Lb Ground Beef 1 Tbls Chili Powder 1 Onion, Chopped 1 Pinch Cumin 1 Tbls Flour - Salt 16 oz Canned Tomatoes - Water 1/2 tsp Garlic, Minced 4 Green Chiles, Peeled, Heat the oil in a skillet. Brown the meat and onion. Stir in the flour. Add the tomatoes. Break up the tomatoes with a fork. Stir in the garlic, chile peppers, chili powder and cumin. Season with salt. Add enough water to moisten the mixture. Simmer for several hours. Hot & Sour Soup No. 2588 Yields 6 Servings 1/3 Cup Seaweed, Shredded 6 Cups Water 1/3 Cup Wood Ear Mushrooms, 2 tsp Sugar Softened 3 Tbls Vinegar 1/3 Cup Bean Curd, Shredded 1 tsp Pepper 1/4 Lb Cooked Pork Loin, 1 Tbls Coriander, Chopped Shredded 2 Tbls Scallions, Shredded 1 tsp Soy Sauce 2 Tbls Ginger Root, Shredded 2 Tbls Soy Sauce 3 Tbls Water 4 Tbls Cornstarch 2 Eggs, Beaten 1 1/2 tsp Sesame Oil Blanch the seaweed, wood ears and bean curd for 30 seconds in a kettle of boiling water. Drain. Mix the pork loin with the first measure of soy sauce, 1/4 of the cornstarch and 1/3 of the sesame oil. Heat the first measure of water, the salt and sugar to boiling in another kettle. Add the seaweed, wood ears and bean curd. Add the pork loin when the water returns to a boil. Place the second measure of soy sauce, vinegar, the remaining sesame oil, the pepper, coriander, scallions and ginger root in a bowl. Mix. Set aside. Dissolve the remaining cornstarch in the second measure of water. Add to the soup. Turn off the heat. Add the beaten egg to the soup in a thin stream, stirring all the while. Stir in the scallion mixture. Ladle the soup into bowls. Serve hot. Subject: Chicken Con Queso Soup Lines: 52 Title: Southwestern Chicken Con Queso Soup Categories: Soups, Tex-mex, Chicken, News-sent Yield: 2 quarts 1/8 c Peanut oil 1 Small red onion, diced 1 Green pepper, diced 1 Tomato, peeled, seeded and -diced 1/4 c Jalapenos, diced 1 tb Garlic, minced 2 tb Cilantro, chopped 1 tb Cumin 1 1/2 ts Paprika 2 ts Oregano 1 ts Coriander 4 c Chicken, cooked and diced 3 1/2 c Chicken broth 1/2 Stick butter 1/3 c Flour 2 1/2 c Cream 3/4 lb Grated cheddar cheese Heat peanut oil in soup pot over medium heat. Add onion, bell pepper, tomato and jalapenos and saute until onion is almost translucent and garlic is golden brown. Add precooked chicken and chicken stock. Simmer over low heat 1/2 hour. While chicken simmers, prepare a roux: Melt butter in skillet over low-medium heat. Add flour and stir to blend. Cook, stirring continuously, 3 to 5 minutes or until flour is cooked and is a very light golden color. Add cream to soup and bring to a rolling boil. Reduce heat to low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into roux. Immediately add back into soup, stirring to blend. Soup will thicken slightly. Remove from heat and serve with tortilla chips. Subject: Turkey Soup Lines: 27 Turkey Soup 1 turkey carcass with bits of meat left on (from 13 - 20 lb. turkey) 2 bay leaves 1 onion diced (med to large depending on size of turkey) 4 carrots (2 grated and 2 chopped) 2 stalks celery (with leaves - use innner stalks) chopped 5 peppcorns whole Roast carcass at 400 - 450 degrees for 45 minutes (brings out flavor of bones). Break up carcass into large dutch oven add remaining ingrediants and water to cover. Bring to a boil and simmer for 6 - 8 hours, adding water to keep ingediants covered. Remove bay leaves, peppercorns and bones. Salt and pepper to taste. Serve in a bowl with cooked rice or noodles. Additional vegetables can be added at serving such as mixed vegetables. When reheating I have thrown in rinsed/thawed frozen vegetables and raw noodles, these cooked while the soup was heating. Raw rice doesn't work even if it is rinsed. This recipe doesn't come from any particular source other than Jackie Olden who ran a food news show on a radio staion in Los Angeles, recommended roasting the carcass Subject: Mushroom ginger soup Lines: 33 Mushroom ginger soup 2 to 3 servings Preparation time: 20 minutes Microwave cooking time: 12 to 16 minutes 1/2 pound fresh mushrooms, wiped clean, sliced very thin 1/2 cup minced onion 1 large carrot, grated 1 teaspoon minced fresh ginger 2 cups basic beef stock (see recipe below), or substitute canned broth 1/4 teaspoon ground nutmeg 1/8 teaspoon freshly ground pepper Salt to taste 2 tablespoons minced fresh cilantro (coriander) 2 green onions, white and first 2 inches of green, chopped 1. Put mushrooms, onion, carrot and ginger in 3-quart microwave-safe casserole. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power), stirring twice, until mushrooms are tender and have released juices, 8 to 10 minutes. 2. Stir in beef stock. Cover with plastic wrap. Microwave on high until simmering, 4 to 6 minutes. Stir in nutmeg, pepper and salt. Sprinkle with cilantro and green onions. Serve. NOTE: Soup also can be served cold. Refrigerate, covered, at least 3 hours before serving. Subject: Essence of Celery Soup Lines: 34 ESSENCE OF CELERY SOUP Preparation time: 20 minutes Cooking time: 30 minutes Yield: 6 cups 1 tablespoon butter 1 clove garlic, minced 1 bunch celery with leaves, chopped 1 medium onion, chopped 2 medium-size firm apples, peeled, cored, diced 2 cans (14 1/2 ounces each) vegetable broth, or 3 1/2 cups homemade broth 1 to 1 1/2 teaspoons freshly grated nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup loosely packed parsley leaves 1. Heat butter in 3-quart saucepan over medium-high heat. When hot, add garlic, celery and onion. Cook, stirring often, until onion is softened, about 5 minutes. Add apples, broth, nutmeg, salt and pepper. Heat to a boil. Simmer, covered, until vegetables are very soft, about 25 minutes. 2. Strain solids from liquid, reserving broth. Puree solids with parsley in blender or food processor. Add 1 cup liquid and puree mixture until very smooth, about 1 minute. Stir mixture into remaining liquid. Soup can be served hot or chilled. It will last in the refrigerator for up to three days and freezes well. Subject: Lemon-Rice Soup Lines: 56 Avgolemono Soup You'll need chicken broth, soup-pasta and/or rice, butter, eggs, and lemon. Ingrediants for a single serving for soup: 1.5 cup chicken broth 1 TBS butter 3 TBS rice/soup-pasta (salt & pepper) for alvolemono: 2 eggs juice of .5 lemon Assembly: Bring the broth and butter to a boil and add the rice and/or soup-pasta. Cover and simmer for 10 minutes or until cooked. Turn off heat. In a separate bowl, beat the eggs and lemon juice with whisk or fork. Pour one scoop of hot soup SLOWLY into the egg and lemon mixture while you continue beating. Add additional scoops of soup while beating constantly until half of the soup is mixed with the egg and lemon. Pour the beaten mixture back into the pot with the other half of the soup and beat it for half a minute. Cover with a lid and let it stand for 5 minutes. ~Subject: Potato Cheese Soup ~Lines: 50 Potato Cheese Soup 10 ounces pared all-purpose potatoes, cut into 1" cubes (this is about 2 med. potatoes) 1 C. chopped broccoli 3/4 C. chopped celery 1/2 C. chopped carrot 1/4 C. chopped onion 1 Tablespoon chopped fresh flat-leaf parsley 1 packet low-sodium instant chicken broth mix Dash freshly ground black pepper 1 and 1/2 C. lowfat milk 2 Tablespoons all-purpose flour 4 and 1/2 ounces pasteurized process cheese spread (I use the Kraft Old English that comes in a little jar) 1 ounce diced cooked ham In large suacepan, combine potatoes, broccoli, delery, carrot, onion, parsley, broth mix, pepper, and 1 C. water. Bring to a boil; reduce heat to low; cover and simmer until potatoes are tender, about 20 min. In small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 min. Add cheese spread and ham; cook, stirring occasionally, until cheese is melted, about 3 min. longer. 4 servings My Tips: If you aren't going to be strictly Weight Watchers, add more ham, and I add extra of all the veggies, esp. the broccoli. I use one of those salad dressing shakers to mix the flour and milk first thing, then I just shake it up and pour it in when the time comes. You could, of course, add your own chicken broth, or canned broth, in place of the broth packet and the water. Lines: 37 Turkey Vegetable Soup Serving Size : 10 Preparation Time :0:20 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps olive oil 3 c mushrooms -- sliced 1 1/2 c onions-- chopped 1 c carrots -- chopped 3 cloves garlic -- minced 10 c chicken broth 2 c rice -- cooked 1/2 tsp black pepper 1 tbsp thyme 2 c green beans -- bize size 2 c turkey -- diced cooked 2 tbsps lemon juice 1/4 c 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.