Pasta and Bean Soup
4 cups reduced-sodium chicken broth
2 cups reduced-sodium tomato juice
16 oz elbow macaroni
2 cloves garlic, minced
1 cup sliced carrots
1 medium zucchini, sliced
1 can (19 oz.) kidney beans, drained and rinsed
2 tbsp chopped fresh parsley
1 tsp dried thyme
1 tsp basil
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese
1 tbsp fresh lemon juice
Chopped fresh parsley for garnish
In large saucepan, combine broth, tomato juice, macaroni, garlic,
and carrot; bring to a boil over high heat. Reduce heat to medium; simmer
for 4 minutes. Stir in zucchini. Cook, stirring frequently, until macaroni
and carrots are tender. Add kidney beans, parsley, thyme, basil, and pepper.
Simmer 2 minutes. Remove pan from heat. Stir in cheese and lemon juice.
Ladle sup into bowls and garnish.
CFF Shared by Carole
Creamy Garlic Soup
3 tbsp butter
6 large garlic cloves
1/4 cup all-purpose flour
2 1/2 cups chicken stock
2/3 cup dry white wine
1 tsp dried thyme
1 tsp dried tarragon
Salt and pepper to taste
1 egg yolk
2/3 cup half and half
3/4 cup ground almonds
Melt butter in a large saucepan. Slightly crush the garlic, then
cook it in the butter for 2-3 minutes. Do not let it turn brown. Stir in
the flour, and gradually blend in the stock, using a wire whisk. Stir in
the wine and herbs. Season with salt and pepper and simmer for 10 minutes.
In a large bowl, beat the egg yolk and half and half. Strain the stock
mixture into the cream bowl, whisking constantly. Clean the pan and return
the mixture to it. Stir in the almonds and reheat without boiling. Despite
the large quantity of garlic in this smooth and wonderful
concoction, the soup has a mild and creamy taste, which is a
result of both the cooking time and the particular blend of flavors. Serves
4.
CFF Shared by Jo
Velvety Leek Soup
2 tbsp olive oil
2 tbsp butter
11 leeks, trimmed, washed thoroughly; 9 chopped, 2 sliced for
garnish
4 med onions, minced
1 qt cold water
3 med red potatoes, peeled and chopped
1/2 cup milk
1/2 cup heavy cream
1 tbsp minced chives
8 sm parsley sprigs
Salt and freshly ground pepper to taste
Sweat the leeks and onions in the oil and butter. Add water. Simmer
covered for 10 minutes. Add potatoes. Simmer for 15 minutes. Remove contents
to a blender in batches and puree. Be very careful of hot liquids in the
blender. Return puree to the pot. Stir in milk and cream.
Stir over medium heat until bubbles form around the edges, about
6 minutes. Do not boil. Saute the remaining leek slices in olive oil until
crisp. Drain on paper
towels. Ladle soup into bowls and garnish with crispy fried leeks.
CFF Shared by Mike
Easy Taco Soup
Two chicken breasts
4 cups chicken bouillon
1 tbsp oil
1 large onion, chopped
1 green bell pepper, chopped
1 carrot, peeled and sliced
2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
1 can chopped tomatoes
1 can white kidney beans
1 can yellow corn, drained (optional)
1/3 cup uncooked rice
Cheddar cheese
Tortilla chips
In a large soup pot, make up the bouillon and simmer chicken breasts
in it for 10 minutes or until tender. Remove chicken and reserve
broth. Over medium heat, add oil to pot and cook onion until soft but not
brown (approx. 3 minutes). Add pepper and carrots and cook for another
three minutes. Stir in garlic salt, chili powder and cumin, then add tomatoes
and reserved broth. Simmer for 15 minutes or until vegetables are
tender. Add beans, rice, and corn to soup and cook for another 15
minutes. Just before serving soup, cut chicken breasts into bite-sized
pieces and add to the soup. Cook until heated through. Serve garnished
with cheddar cheese and tortilla chips.
(Note: This soup is delicious with or without the chicken chunks.
For a more vegetarian meal, simply start with the bouillon and leave chicken
out.)
CFF Shared by Bev
Bear Mountain Butternut Soup
Recipe By: Good Housekeeping Best Recipes
Cinnamon Croutons
1 medium leek
3 tbsp butter or margarine
2 med carrots,coarsely chopped
1 med onion, coarsely chopped
1 med butternut squash (abt. 2 1/2 lb.) peeled and cut into 1-inch
cubes
1 14.5-oz. can chicken broth
1/2 tsp salt
1/2 cup half and half or light cream
1. Prepare Cinnamon Croutons.
2. Cut off root end from leek. Cut leek lengthwise in half;
rinse with cold running water to remove sand. Coarsely chop white and pale
green part of leek;; disscard tough dark green part.
3. In 5-quart Dutch oven or saucepot, melt margarine or butter
over medium high heat. Add carrots, onion and leek and cook until browned
about 10 minutes, stirring occasionally. Add squash, chicken broth, salt,
and 2 1/4 cups water; heat to boiling. Reduce heat to low; cover and simmer
15 to 20 minutes, until squash is very tender.
4. In blender(with center part of cover removed to allow steam
to escape). Blend squash mixture at low speed in small batches until very
smooth.
5. Return squash mixture to Dutch oven; stir in half-and-half.
Heat soup over medium heat until hot, stirring occasionally. Serve soup
with Cinnamon Croutins. Makes about 8 3/4 cups or 12 first-course servings.
Cinnamon Croutons: Preheat oven to 400°F. Cut 4 ounces French
bread (1/2 loaf) into 3/4-inch cubes (you should have about 4 cups). In
bowl, toss 3 tablespoon melted margarine or butter, 1/4 teaspoon ground
cinnamon, and scant 1/8 teaspoon salt with bread cubes. Spread bread cubes
in 15 1/2" by 10 1/2" jelly-roll pan, bake 10 to 12
minutes, or until golden.
CFF Shared by Alice
New Orleans Green Gumbo
Recipe By: Good Housekeeping Best Recipes
8 slices bacon,cut in 1/2-inch pieces
1/4 cup all-purpose flour
1 tsp salt
1/4 teaspoon cayenne
2 14.5-oz.cans chicken broth
1 1/2 pounds fresh green (collard or mustard, or a combination)
remove stems, leaves cut in 1/2-inch pieces
1 10-oz.pkg frozen chopped spinach, thawed
1 lg potato peeled and grated
1. In 5-quart Dutch oven, cook bacon over medium-low heat until
browned. With slotted spoon, remove bacon to paper towels to drain. Reserve
bacon pieces for garnish.
2. Discard all but 2 tablespoons bacon fat from Dutch oven. Stir
in flour, salt, and cayenne and cook over medium heat until golden brown
about 5 minutes, stirring
frequently.
3. Stir in chicken broth, fresh greens, spinach, potato, and 4
cups water; heat to boiling over high heat. Reduce heat to low; cover and
simmer 20 to 25 minutes, until soup thickens slightly and greens are tender,
stirring occasionally. Sprinkle bacon over soup to serve. Makes about 10
cups or 8 first-course servings.
CFF Shared by Alice
Wisconsin Cauliflower Cheddar Soup
Recipe By: Good Housekeeping Best Recipes
2 tbsp butter or margarine
1 med onion, chopped
1/4 cup all-purpose flour
1/2 tsp salt
2 cups milk
1 14.5-oz. can chicken broth
1 2 1/2 lb head cauliflower,cut in 1-inch pieces
1 tsp Dijon mustard
1 8-oz. pkg shredded sharp Cheddar cheese (2-cups)
1. In 4-quart saucepan,melt margarine or butter over medium heat.
Add onion and cook until golden about 10 minutes, stirring occasionally.
Stir in flour and salt; cook 2 minutes, stirring frequently.
2. Gradually stir in milk, chicken broth and 1 1/2 cups water;
add cauliflowerand heat to boiling over high heat. Reduce heat to low;
cover and simmer until cauliflower is tender, about 10 minutes.
3. In blender (with center part of blender cover removed to allow
steam to escape), blend cauliflower mixture at low speed in small batches
until very smooth.
4. Return cauliflower mixture to saucepan; heat over medium heat
until hot, stirring occasionally. Remove saucepan from heat; stir in mustard
and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining
cheese to serve. Makes about 9 cups or 8 first-course servings.
CFF Shared by Alice
Gazpacho with Cilantro Cream
Recipe By: Good Housekeeping Best Recipes
2 med cucumbers (8 ounces each) peeled
1 med yellow pepper
1/4 sm red onion
2 lb ripe tomatoes,seeded cut in chunks
1 sm jalapeno, seeded
3 tbsp fresh lime juice
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 cup light sour cream or plain yogurt
1 tbsp milk
5 tsp chopped finely chopped fresh cilantro
1. Coarsely cut up half of 1 cucumber, half of the yellow pepper,
all the red onion; set aside to stir into soup later. Cut remaining cucumbers
and yellow pepper into
chunks.
2. In food processor with knife blade attached, blend chunks of
cucumber and yellow pepper,tomatoes, jalapeno, lime juice, olive oil, and
1/2 teaspoon salt until
smooth. Pour into medium bowl; add cut up cucumber, yellow pepper
, and red onion. Cover and refrigerate until well chilled at least 6 hours
or overnight.
3. Meanwhile, prepare cilantro cream: In small bowl mix sour cream,
milk, 4 teaspoons chopped cilantro and 1/8 teaspoon salt until smooth.
Cover and refrigerate until readsy to serve soup.
4. Serve cold soup with cilantro creaam. Sprinkle with remaining
chopped cilantro. Makes about 5 cups or 4 first-course servings.
CFF Shared by Alice
Tomato Soup
1 tbsp butter or margarine
1 med onion, diced
1 med celery stalk, diced
1 med carrot,peeled and diced
1 garlic clove,crushed
2 tsp fresh thyme leaves
4 lb ripe tomatoes, cut up
1 14.5-oz.can chicken broth
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1 bay leaf
Snipped chives for garnish
1. In 5-quart Dutch oven, melt margarine over low heat. Add onion,celery,
and carrot; cook 10 minutes until tender. Stir in garlic and thyme; cook
1 minute.
2. Add tomatoes,broth,salt,pepper, bay leaf, and 1/2 cup water;
heat to boiling over high heat. Reduce heat to medium low and cook, uncovered,
45 minutes or until tomatoes are broken up and mixture has thickened slightly.
Discard bay leaf.
3. In blender (with center part of cover removed), blend tomato
mixture in small batches until pureed. Pour pureed soup into large bowl
after each batch.
4. Refrigerate soup to serve cold. Or reheat soup in same Dutch
oven to serve hot. Sprinkle with chives to serve. Makes about 8 cups or
8 first-course servings.
CFF Shared by Alice
14 Carrot Gold Soup
Recipe By: Looneyspoons Cookbook
4 cups low-sodium, reduced-fat chicken broth
1 cup coarsely chopped onions
2 cloves garlic -- minced
2 tsp grated gingerroot
3 cups coarsely chopped carrots
1 tsp ground thyme
1/2 cup orange juice
1/2 cup buttermilk
3 drops hot pepper sauce
1/4 tsp black pepper
1 tbsp chopped fresh parsley
Pour 1/2 cup of the chicken broth in a large saucepan. Add onions,
garlic, and ginger root. Cook over medium-high heat for 3 minutes.
Stir in remaining broth, carrots, thyme, and orange juice. Bring
to a boil. Reduce heat to medium-low. Cover and boil gently for 20 minutes,
or until carrots are tender.
Working in batches, transfer soup to a blender and process until
smooth. Return to saucepan. Reduce heat to low. Stir in buttermilk, hot
pepper sauce, and pepper. Do not let soup boil. Stir until heated through,
about 2 minutes.
Ladle into serving bowls and sprinkle with chopped fresh parsley.
CFF Shared by Leilani
Baked Potato Soup
Recipe By: Taste of Home Magazine
2/3 cup margarine
2/3 cup flour
7 cups milk
4 large baking potatoes; baked -- peel
4 green onions -- sliced
12 bacon slices; cooked -- crumbled
1 1/4 cups cheddar cheese -- shredded
1 cup sour cream
3/4 tsp salt
1/2 tsp pepper
In a large soup kettle, melt the margarine. Stir in flour;
heat and stir until smooth. Gradually add milk, stirring constantly
until thickened. Add potatoes and onions. Bring to a boil, stirring
constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients;
stir until cheese in melted. Serve immediately.
CFF Shared by Leilani
Tomato Clam Chowder
Recipe from: Canadian Living, Nov 1999
2 tsp vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 1/2 tsp each dried basil and oregano
2 cans (5 oz ea) baby clams
1 cup water
3 potatoes, peeled and diced
3 cans (28 oz ea) diced tomatoes
2 tsp granulated sugar
3 cups shredded spinach
Dash hot pepper sauce
In large saucepan or Dutch oven, heat oil over medium heat; cook
onions, garlic, basil and oregano, stirring occasionally, for about 5 minutes
or until softened.
Drain clams, reserving liquid. Addd liquid to pot along with water
and potatoes; cover and cook for 10 to 15 minutes or until potatoes are
almost tender.
Add tomatoes and sugar; bring to boil. Reduce heat to medium-low;
simmer for 10 minutes. (Make-ahea: Let cool for 30 minutes; refrigerate
in shallow airtight container for up to 1 day. Reheat to continue.)
Stir in reserved clams and spinach; cook just until spinach is
wilted and clams are hot. Stir in hot pepper sauce. Makes eight 1-3/4 cup
servings or 14 cups.
CFF Shared by Leilani
Cucumber and Beet Soup
1 clove garlic
1/2 tsp salt
2 cups cucumbers finely chopped
1 cup cooked beets, chopped
4 cups sour cream
1 cup milk
2 tsp each chopped parsley and chives***
salt and pepper
a few cucumber slices
Chop finely one clove of garlic, and mix thoroughly with finely
chopped cucumber, 1/2 tsp salt, and chopped cooked beets. Mix in
sour cream, milk, herbs, salt and pepper to taste. chill soup and
serve with a few thin cucumber slices and an ice cube in each soup plate.
Note: I substitute dill for parsley because I like it better,
and it goes well with the cucumbers. I also like my soups served
in large mugs rather than soup plates.
This recipe comes from a marvelous book titled Fish: The Complete
Guide to Buying and Cooking by Mark Bittman
CFF Shared by Bev
Shrimp Soup with Garlic
12 to 16 large shrimp, about 1 lb, with shells on
8 cups any fish or chicken stock
1/4 cup olive oil
8 cloves garlic peeled
4 thick slices french or italian bread
1 tsp ground cumin
salt and freshly ground pepper to taste
minced fresh parsley for garnish
Shell the shrimp. Simmer the SHELLS with the stock while you continue
the recipe. Heat the olive oil over medium heat in a large casserole. Add
the garlic, and cook, stirring, until it is golden brown. Remove and set
aside to cool. Brown the shrimp in the olive oil, 6 to 8 at a time, over
medium high heat. remove, and turn the heat to medium low. Brown
the bread in the oil on both sides. It will take 3 to 4 minutes on
each side. Remove the slices. Strain the stock into the casserole and bring
to a simmer. Add the cumin, salt and pepper, and let the flavors
mingle for a few minutes over low heat. Chop the garlic coarsely and return
it to the pot. Place a quarter of the shrimp and a piece of bread in each
of 4 bowls. Top with some of the broth and garnish with parsley. Serve
immediately. Serves 4.
This is from a wonderful book called The Book of Jewish Food by
Claudia Roden.
CFF Shared by Bev
Cold Cherry Soup
2 lbs black or sour Morello cherries
2 1/2 cups light fruity red or white wine
3-4 tbsp sugar or to taste
1/2 tsp cinnamon (optional)
juice of 2 lemons (do not use if you are using the sour Morello
cherries)
zest of 1 lemon (optional) 6 Tbs brandy 1 cup sour cream
Remove the stems and pits and put the cherries in a pan with the
wine, sugar, cinnamon, lemon juice and zest (because the flavoring depends
on the taste of the cherries and the wine, use less sugar and lemon to
start with and add more if necessary towards the end). Simmer for 15-20
minutes until the cherries are soft. Add the brandy and chill. Beat in
the sour cream before serving, or better still, pass the sour cream for
all to helpthemselves. Serves 6.
Plum Soup
2 lbs plums, pitted
9 cups water or 1/2 and 1/2 mixture of water and fruity white
wine
juice of 1 lemon
grated zest of 1 lemon
1 cinnamon stick
sugar to taste, from 2 Tbs to 3/4 cup
6 boiled potatoes (optional-see note)
1 cup sour cream
This eastern European soup can be sharp or sweet. Add the sugar
to taste, starting with 1 or 2 tablespoons. Apricots, gooseberries
and apples can be used in the same way.
Wash the plums and remove the stones. Put the plums in a pan with
the water or mixture of water and wine. Add the lemon juice and the zest,
cinnamon and 1-2 tbsp of sugar, and simmer 15 minutes or till soft. Remove
the lemon peel and the cinnamon stick. Taste before adding more sugar.
Serve hot with potatoes or cold with sour cream. Either beat in the sour
cream or pass it around. Soup can also be pureed. Serves 6.
This information is also in the book and you might find it helpful.
"Fruit soups served as a starter to sharpen the appetite - an
old tradition all over eastern Europe, especially in Germany, Poland, and
Hungary - have become very popular in Israel. All kinds of fruit-in particular,
apples, plums, gooseberries, apricots, blackberries, and rhubarb are stewed
in water or a mixture of water and a fruity white wine, or occasionally,
water and milk, with a little lemon, and sugar and flavoring such as cinnamon,
lemon peel, or vanilla. The fruit is cooked till soft and left as is, or
blended to a light puree. The soup is sometimes thickened with flour, cornstarch,
or potato flour, or with beaten egg yolk, added in at the end. It can be
served hot, but is most commonly chilled. When the rest of the meal does
not include meat, the soup is served with sour cream. Sometimes boiled
potatoes are added."
CFF Shared by Bev
Smoked Sausage and Barley Soup
Recipe from: Canadian Living Magazine, Nov 99
2 tsp vegetable oil
2 onions, chopped
1 lb cubed smoked sausage (such as kielbasa)
5 cups sliced mushrooms
1 cup pearl barley
6 cups beef stock
2 cups water
2 bay leaves
1/4 tsp pepper
2 cups diced carrots or cubed squash
2 tbsp chopped fresh parsley
In large saucepan or Dutch oven, heat oil over medium-high heat;
cook onions and sausage, stirring often, for 3 to 4 minutes or until onions
are softened.
Add mushrooms; cook, stirring occasionally, for about 8 minutes
or until liquid is evaportated. Add barley; cook, stirring, for 1 minute.
Add stock, water, bay leaves and pepper; bring to boil. Reduce
heat to medium-low; cover and simmer for 1 hour or until barley is tender.
Add carrots; simmer for 30 to 40 minutes or until tender. Discard
bay leaaves. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow
airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat
to continue, adding up to 2 cups more water or stock if desired.) Serve
sprinkled with parsley. Makes eight 1-1/2 cup servings or 12 cups.
CFF Shared by Leilani
Pattie's Mom's Black Bean Soup
8 cups water
2 cups black beans picked over
3 stalks celery chopped **
3 onions chopped
2 bay leaves
1 T. Parsley
1/2 tsp salt
1/8 tsp pepper
2/3 cup dry sherry
butter
smoked ham bone with meat on it, or smoked ham hock
This is a simple yet the best black bean soup I've tried. I have
been lucky to get home smoked ham, and used the bone from it. I've also
made it with smoked ham hocks I've gotten from the butcher. Of course the
home smoked makes the soup superlative, the butcher bone made it wonderful.
Either way, i think you'll enjoy it.
Soak beans overnight. Drain.
Simmer beans in 8 cups of water until soft on medium flame. While
the beans are cooking, saute the chopped onion and celery in butter until
golden. Add them to the soup pot along with 2 bay leaves, parsley, salt,
pepper and ham bone. Cook over medium heat for 3 hours, adding water if
needed. After the beans are cooked and soft, remove the ham. Cut off the
meat and set aside. Cool off soup and put in in a blender and puree
in batches. Return the soup to the pot, and add the dry sherry and the
ham meat. Cook over low heat until warmed through and adjust seasonings.
Note: I leave off the celery because I don't like it. I also add
a bit less than 2/3 cup sherry. Adjust it to your taste. Some people add
the a little sherry at the table instead of putting it in the soup pot.
I prefer letting it cook in, so the alcohol content is cooked off. It can
also be topped with sour cream.
CFF Shared by Bev
Three-Bean Lentil Soup
Recipe from: Canadian Living Magazine, Nov 99
2 tsp vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tbsp minced gingerroot
4 tsp curry paste
1 can (28 oz) tomatoes
6 cups vegetable or chicken stock
2 cups water
3/4 cup red lentils
1 each can (19 oz) chickpeas, red kidney beans and black beans,
drained and rinsed
1 tbsp chopped fresh coriander
1 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
In large saucepan or Dutch oven, heat oil over medium heat; cook
onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes
or until softened.
Add tomatoes, breaking up with spoon. Add vegetable stock, water
and lentils; bring to boil. Reduce heat to medium-low; simmer for about
20 minutes or until lentils are softened.
Add chickpeas, red kidney beans and black beans; cook for 15 minutes
or until heated through. (Make-ahead: Let cool for 30 minutes; refrigerate
in shallow airtight containers for up to 2 days or freeze for up to 2 weeks.
Reheat to continue.)
Stir in coriander, lemon juice, salt and pepper. Makes ten 1-1/2
cup servings, or 16 cups.
Variations:
Mexican Three-Bean Lentil Soup: Substitute 1 tbsp chili powder
for the ginger and curry paste.
Slow-Cooker Three-Bean Lentil Soup: Omit oil. To 16-cup slow cooker,
add onions, garlic, ginger, curry paste, tomatoes, stock, water and lentils.
Cook on low heat for 8 hours. Add chickpeas, red kidney beans and black
beans; cook on high heat for 30 minutes or until heated through. Stir in
coriander, lemon juice, salt and pepper.
CFF Shared by Leilani
Dutch Meatball Soup
Recipe from: Canadian Living Magazine, Nov 99
3 cans (10 oz ea) beef stock
10 cups water
3 leeks (white & light green parts only), chopped
1 1/2 cups each chopped celery and carrots
1 lb lean ground beef
1/2 cup dry bread crumbs
2 tbsp chopped fresh parsley
1/2 tsp each salt and pepper
Pinch nutmeg
1 cup fine egg noodles
1 tbsp soy sauce
1 tsp Worcestershire sauce
In large saucepan or Dutch oven, bring stock and water to simmer.
Add leeks, celery and carrots; cook for 30 minutes.
Meanwhile, in bowl, mix together beef, bread crumbs, 2 tsp of
the parsley, salt, pepper and nutmeg; form by tablespoonfuls into balls.
Add to soup; simmer for 15 minutes or until no longer pink inside. (Make-ahead:
Let cool for 30 minutes; refrigerate in shallow airtight containers for
up to 2 days or freeze for up to 2 weeks. Reheat to continue.)
Add noodles; cook for 8 to 10 minutes or until tender but firm.
Stir in soy sauce, Worcestershire sauce and remaining parsley. Makes 8
2-cup servings or 16 cups.
CFF Shared by Leilani
