Soup Recipes

Soup Recipes

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Sep 18 2008, 11:09 PM #1


4 cups diced potatoes
1/2 cup chopped onions
1 cup grated carrots
1 tsp salt
1/4 tsp pepper
1 tbsp parsley flakes
4 chicken boullion cubes
6 cups scalded milk
4 tbsp butter
1/2 cup flour

In a large pot combine
potatoes,onions,carrots,salt,pepper,parsley and boullion.Add enough water to cover.Cook until vegetables are tender(about 15 minutes).DO NOT DRAIN.Scald milk until tiny bubbles form around edges.Remove 1 1/2 cups scalded milk and combine with butter and flour.Return to milk.Cook until thickened and add to vegetables.

4 cups (1 L) water
3 cups (750 ml) baked beans
2 cups (500 ml) canned stewed tomatoes with their liquid
1 medium onion, finely chopped
2 ribs celery with leaves, finely chopped
2 Tbs (30 ml) Dijon-style mustard or prepared horseradish
Salt and freshly ground pepper to taste

Combine all ingredients in a pot and bring to a boil over moderate heat. Reduce the heat and simmer covered for 30 minutes. Process in batches in an electric food processor or blender until smooth, or press through a fine sieve.

2 tablespoons olive oil
1 tablespoon ginger, peeled and diced
1 shallot, peeled and diced
1 carrot, peeled and diced
1 leek, white part only, diced
2 green apples, peeled, cored and diced
1 tablespoon curry powder
1 large butternut squash (about 31/2 pounds), halved, seeded and roasted (see Note)
1 tablespoon to 1/4 cup red chile purée, depending on your taste (see Note)
1 cup apple juice
8 cups chicken broth, either homemade or low-sodium canned
1 stick cinnamon
Salt and pepper to taste

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the ginger, shallot, carrot, leek, apples and curry powder. Cook until translucent and almost dry. Add the butternut squash and red chile purée and continue cooking for another 5 minutes. Purée mixture in a blender until smooth. Return mixture to pot. Add apple juice, chicken stock and cinnamon. If necessary, thin out with more broth. Season with salt and pepper. Remove cinnamon stick. Serve warm.

Note: To roast squash, preheat oven to 400 degrees. Place squash cut side down on an oiled baking sheet. Bake until the squash can easily be pierced with a fork; about 1 hour. Let cool, then scoop out the squash flesh.

Note: Stem, seed, and rinse 4 large dried New Mexico chiles, then place them in a pan with water to cover. Bring to a boil. Simmer for 15 minutes until tender, covered, then remove from heat. Drain, reserving the chile juice. Purée the chiles in a blender with 1/4 cup reserved chile juice until smooth.

1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14 1/2 oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved
salt and ground black pepper to taste
4 strips bacon, cooked and crumbled
1/2 cup (2 oz.) shredded cheddar cheese
3 tbsp sliced green onion

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash.Add pulp to broth mixture. Cook over medium heat, stirring occasionally,until mixture just comes to a boil
Dice remaining potato skin and potato(es) add to soup. Heath though. Season with salt and pepper. Top each serving with bacon,cheese and green onion. VARIATION: For a different twist to this recipe,omit the bacon,cheddar cheese and green onion. Cook 2 tablespoons of shredded
carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth. Proceed as above. Makes 4 servings.

2 medium onions, peeled & diced
2 large carrots, scraped & diced
2 stalks of celery, chopped
3 tablespoons of butter or margarine
1 can of tomatoes, chopped-1 lb 12 oz
8 cups of water
1 teaspoon of dried basil
1/2 teaspoon of dried thyme
2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of pearl barley
2 cups of fresh or frozen green beans or peas
(cut up the green beans or green peas to make 2 cups)
1 tablespoon of chopped fresh dill

Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill.

1 lb of fish fillets
2 slice of bacon, chopped
1/2 cup of onion, chopped
2 cups of fish stock or water
1 cup of raw potato, sliced
2 cups of milk
1 teaspoon of salt
1 dash of black pepper

Salmon, halibut, rockfish or cod may be used for the fish. Fry bacon until crisp; add onion and cook until tender. Add water and potatoes and simmer 10 minutes or until the potatoes are partially tender. Cut fish into 1 inch cubes and add and simmer again until fish and potatoes are tender. Add milk and seasonings; heat thoroughly and serve immediately. Variation:2 cups grated cheddar cheese may be added before the milk is added. Stir until melted and proceed. 2 tbsp may be added for thickness.

Black Beans-1 15 oz. can Bush's.
Bacon- 6 oz, in cubed browned but not crisp.
Swanson's Chicken Stock-1/2 cup.
White Wine-1/2 cup.
Hot Red Pepper Sauce-1/4 teaspoon.
Olive Oil -3 tablespoons.
Onion-1 medium, finely chopped.
Celery Salt-1 teaspoon.
Garlic-1 or 2 cloves minced.
Carrot 2 peeled, finely chopped.
Red Wine Vinegar-for Lucy to cut the gas,
1 tablespoon. Cumin-1/2 teaspoon.
Oregano-1/2 teaspoon.
Bay Leaf-1.
Salt and Black Pepper- to taste.
Sour Cream- a large dollop to garnish.

Brown the bacon and drain on paper towels. Set Aside. In the Olive Oil cook the onion, carrots and garlic until softened. should take about 6 minutes. In a pot put in the cooked bacon, vegetables and all the other ingredients. Not the sour cream. Mix and bring to a boil. Lower the flame and simmer for 15 minutes. Pour the entire mixture into a blender. Blend until smooth. Pour back into the pot and warm for a few minutes. Ladle into pottery soup bowls and add a large dollop of sour cream into the middle of the bowl. Serve with warm tortilla chips and salsa or a plate of cheesy Nachos. Adios!

1 C. water
1 chicken boullion cube
1- 16 oz. bag chopped broccol2 medium carrots grated
4 tabls. butter
5 tbls. flour
4 C. milk- probably more
1 lb. cheddar cheese
1 can cream of chicken soup
2 tabls. onion flakes
1 tbls. Worcestershire sauce
Salt and pepper to taste

Heat water and boullion cube to a boil. Add broccoli and carrots. Cook accordingly and remove from heat. Do not drain. In a separate saucepan, make a white sauce by melting the butter and slowly stirring in the flour, continue stirring while gradually adding the milk. Stir in cheese, onion, Worcestershire sauce, salt and pepper. Add broccoli mixture to the white sauce and cook over medium heat until desired degree of thickness.

3 cans chicken broth
2 cans tomato soup
1/2 bunch cilantro, leaves only
3 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
1 ripe California avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish) (I used 2 avocado's)
8 corn tortilla chips, crumbled
In a large pan combine chicken broth, soup, cilantro, garlic, and pepper. Bring to a boil, decrease heat, and simmer for 10 minutes. Cool slightly, and puree in batches in a blender. Return to pan, add avocado cubes and heat through. Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. Serve.

2 T. butter
1 onion, finely chopped
2 T. flour
3/4 cups chicken stock
4 cups scalded milk
1 lb. grated sharp Cheddar cheese
1/8 tsp dry mustard
1/2 tsp. celery salt
1/2 tsp. Worcestershire sauce 1/2 tsp freshly cracked black pepper

Saute the onion in the butter until translucent. Add in the flour and continue cooking for 3 minutes stirring frequently. Stir in the stock and the milk and bring to a rolling boil. Lower to a medium temperature and add in the all the other ingredients. Continue stirring until all the cheese is melted. Add a few drops of hot pepper sauce if you prefer. Leftovers can be incorporated into a macaroni and cheese casserole

1 broiler-fryer chicken, cooked, skinned, boned, chopped
4 tablespoons butter-flavored margarine
5 tablespoons minced onion
6 tablespoons flour
5 cups chicken broth, warmed
1 cup sour cream
2 tablespoons white wine
1 can (10-1/2 ounces) cup asparagus spears

In Dutch oven, melt margarine over medium-low heat. Add onion and saute until golden brown, about 3 minutes. Add flour, stirring and cooking about 2 minutes. Raise temperature to medium-high and slowly add chicken broth, stirring constantly until mixture boils, about 3 minutes; reduce heat to low. Place sour cream in 3-cup bowl; slowly stir in 1 cup of hot broth. Add sour cream-broth mixture to Dutch oven, stirring until smooth; add wine. Drain and chop asparagus into bite-size pieces. Add chicken and asparagus to Dutch oven, gently stirring.* Cool and pour chowder into freezer containers, leaving 1/2-inch space at top. Seal, label, date and freeze. To serve, allow to thaw slightly in refrigerator; place in saucepan and heat over medium temperature about 30 minutes until hot but not boiling, stirring as little as possible. Makes 4 Servings

1 3-pound chicken, liver discarded
2 1/2 quarts cold water
4 carrots, peeled and cut into bite-sized pieces
2 onions, peeled
2 celery stalks with leaves, cut into 4 pieces
2 cloves garlic, peeled
2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
1 1/2 teaspoon Kosher salt
1 teaspoon whole black peppercorns

1 cup small pasta, cooked
1 cup frozen peas, thawed
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

To prepare broth:
Place chicken (except liver), giblets and neck with all remaining broth ingredients into large pot; cover. Over high heat, bring to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer for 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs and spices. (Also, discard giblets and neck if used in broth.) Reserve onions and carrots. Remove any excess fat from top of broth with spoon. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.

To prepare soup:
In large soup pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Chicken Bones- 2 pounds wings and bones.
Onion-2 medium cut in half.
Carrots-4 peeled and chopped.
Celery-4 stalks plus their leaves.
Parsley-a whole bunch.
Thyme-1/2 teaspoon.
Salt and Pepper to taste.
Water-enough to cover.

Place all ingredients into a large soup pot. Add enough water to cover all ingredients. Bring to a boil. Lower to simmer until liquid has been reduced in half. Should take about 3 hours. Drain and use. Also you can freeze for later use.

The smoky heat provided by the Chipotle Sauce sets this tortilla soup apart from the ordinary.
2 T Olive oil
1 C Diced red onion
¾ C Diced celery
½ C Diced green bell pepper
1-½ T Minced garlic
2 T Chipotle Sauce (see above), or to taste
8 C Chicken stock
3 C Diced, cooked chicken
2 14-½-ounce cans Chopped tomatoes
¼ C Fresh lime juice
¼ C Minced fresh cilantro
½ t Ground cumin
Salt and Pepper to taste

Heat oil in a large soup pot. Sauté the onion, celery, bell pepper and garlic until the onion is clear. Add all remaining ingredients and simmer for about 30 minutes. Garnish with tortilla chips and grated Monterey Jack cheese. Makes 8 servings.

1 whole chicken breast or l lb of chicken thighs
1/4 lb. fresh mushrooms
2 tsp. oil
1 qt chicken stock
1 8 oz. can of creamed corn
2 lg. eggs, lightly beaten
1 green onion, finely chopped
ham, finely chopped

1/2 tsp. salt
1/2 tsp. sugar
1 tsp. soy sauce
2 tsp. white wine
2 tsp. cornstarch

2 tbsp. cornstarch mixed well with 3 tbsp cold water
2 tsp. soy sauce
1 tsp. sesame oil

Skin and bone chicken, and mince the meat. Place in a bowl. Add seasonings to the chicken, mix well. Finely chop mushrooms. Combine thickener ingredients and set aside. Heat wok or heavy skilled and add the oil. Add the chicken and stir fry for 1 minute over high heat, breaking meat apart as it cooks. Add the chicken stock, creamed corn, mushrooms. Bring to a boil and cover and cook for 1 minute or until chicken is done. Stir in thickener. Cook for 30 seconds more until thick. Stir in beaten eggs in a circular motion. Immediately turn off the heat. Garnish with green onions and 1/4 cup finely-chopped ham.

1 can (10.5oz) condensed chicken broth
2 soup cans water
2 T. cornstarch
2 T. soy sauce
2 T. distilled white vinegar
1 t. Tabasco sauce
1 can (4oz) sliced mushrooms
1/3 C. bamboo shoots julienned
2/3 C. tofu, sliced into strips
1 egg beaten
2 green onions chopped (white and green parts)

Combine liquid ingredients for broth in a saucepan. In a separate bowl add cornstarch to a small amount of broth to dissolve. Add to remaining broth. Add mushrooms, bamboo shoots, & tofu. Bring to a boil stirring constantly, until slightly thickened. Gradually pour egg into boiling soup stirring in one direction. Remove from heat. Stir in green onion. Serve immediately. makes about 5 cups.

3 1/2 cups chicken stock
7 pounds cherrystone clams, scrubbed and rinsed
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 slices of bacon, cut into 1/2 -inch pieces
2 carrots, coarsely chopped
1 large Spanish onion coarsely chopped
2 small celery ribs, coarsely chopped
3 medium red-skinned potatoes, cut into 1/2 -inch dice
1 cups heavy cream
1 bay leaf
1 1/2 cups milk
1 teaspoon freshly ground pepper
1 fresh thyme or ¼ teaspoon dried thyme
2 tablespoons minced fresh parsley

Bring 2 cups of the stock to a boil in a large soup pot. Add half of the clams, cover and cook just until they open, 5 to 8 minutes; remove the clams to a platter as they open. Return the water to a boil and repeat with the remaining clams. Strain the clam broth through 4 layers of dampened cheesecloth to remove any sand or grit; reserve 4 cups of the broth. Remove the clams from the shells and coarsely chop them. In a skillet, melt the butter until foamy. Add the flour and cook over moderately low heat, stirring frequently, until the roux is lightly golden, about 15 minutes. Meanwhile, wipe out the soup pot. Add the bacon and cook over moderate heat, stirring occasionally, until slightly brown and crisp, about 6 minutes. Pour off all but 1 tablespoon of the bacon fat. Add the carrots, onion and celery and cook, stirring occasionally, until softened, about 12 minutes. Add the potatoes, raise the heat to moderate and cook, stirring, until crisp-tender, about 5 minutes. Add the remaining 1 1/2 cups of stock to the pot along with the reserved clam broth, the cream, milk, pepper and thyme. Simmer over low heat until the potatoes are just tender, about 5 minutes. Add the roux and cook over moderately low heat, stirring, until thickened, about 10 minutes. Add the clams and cook until heated through, about 3 minutes. Ladle the clam chowder into soup bowls and garnish with parsley.

4 cans (12 1/2 oz. each) chicken broth
1 cup water
6 leeks, split and cut in
1-inch pieces or 2 bunches scallions, cut in 1/2-inch pieces
1/2 tsp. salt
1/8 tsp. pepper
1 cup Minute rice
1 cup cooked chicken, cut in strips
2 Tbsp. minced parsley

Combine broth, water, leeks, salt and pepper in a large saucepan; bring to a boil. Cook over medium heat 15 minutes or until leeks are just tender. Add rice and simmer 5 minutes. Place chicken in soup tureen. Ladle in soup and sprinkle with parsley. Makes about 7 cups or 6 to 7 servings.

1/2 cup onions, chopped
1 clove garlic, minced
1 tbsp. butter
1 tsp. oregano, dried
3/4 tsp. cumin, ground
1/2 tsp. red pepper flakes, or to taste
1 can (14-1/2 oz.) chicken broth, low-salt
1 can (14-1/2 oz.) whole, peeled tomatoes, coarsely chopped
2/3 cup corn kernels, frozen
4 (5 oz. each) cod fillets
cilantro, chopped, to garnish
tortilla strips

Saute onions and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Saute 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork. To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Sep 18 2008, 11:09 PM #2

2 cups fresh shucked corn kernels
1 tablespoon butter
1/2 cup finely chipped onion
1/2 cup finely chopped red bell pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 pound potatoes
1 quart whole milk
2 tablespoons freshly chopped cilantro.
Salt and pepper to taste

In a skillet saute the peppers and onions. Then stir in the seasonings. salt and pepper. Transfer to a pot. Add into the pepper and onion mixture the milk and potatoes. Simmer for about 25 minutes until the potatoes are cooked through. Add the corn in to the pot and continue cooking for 10 to 15 minutes on a simmer. Spoon into bowls and sprinkle with fresh cilantro.

5 cups broccoli
5 cups chicken stock
5 tbls. butter
4 tbls. flour
3 cups of light cream
salt and pepper to taste

Peel stems and break broccoli into flowerettes, slice the stems. Place in a saucepan with 3 cups of stock. Cook over medium heat until vegetable is tender. Set aside 1/2 cup choice flowerettes to use as garnish. Puree the remaining cooked vegetables together with vegetable water in blender. Melt butter in a soup kettle, blend in flour and stir in cream. Simmer over low flame stirring constantly for 3 minutes. Stir in the pureed vegetables and the remaining 2 cups of chicken stock, simmer 3 minutes more. Adjust seasoning and garnish with reserved cooked vegetables. Sprinkle nutmeg on top.

1/4 cup chopped onion
2 tbps butter or margarine
3 cups sliced fresh mushrooms
6 tbsp all-purpose flour
2 cans (14 1/2 oz. each) chicken broth
1 cup half-and-half
1/2 tsp salt
1/8 tsp pepper

In a large saucepan, saute onion in butter until tender.Add mushrooms and saute until tender. Combine flour and broth until smooth,stir into the mushroom mixture.Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat.Stir in the cream,salt and pepper.
Simmer, uncovered, for 15 minutes, stirring often.

1 broiler-fryer (3 to 3 1/2 lb), cut up and skinned
2 medium carrots, peeled and chopped
1/2 cup of chopped onion
2 stalks of celery, chopped
2 1/2 teaspoons of salt (or less)
2 teaspoons of dried parsley flakes
3/4 teaspoon of dried marjoram leaves
1/2 teaspoon of dried basil leaves
1/4 teaspoon of poultry seasoning
1/4 teaspoon of black pepper
1 bay leaf
2 quarts of water
2 1/2 cups of uncooked medium egg noodles

Place the first 4 ingredients in a 3 1/2-quart slow cooker
in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.

5 large onions (I use white)
3 T. olive oil
2 cans beef broth
3 to 4 cubes beef bouillon
4 to 5 cups water (depending on how much onion)
1/2 c. white wine*
1/2 t. Worcestershire sauce
1 t. chopped garlic
1/2 t. salt
1/2 t. pepper
4 ounces Swiss or Gruyere cheese
sliced French bread (I use sourdough)

Slice onions thinly in food processor. Heat olive oil in large pan, cook onions until lightly browned, about 20 minutes. Add Worcestershire sauce, garlic, salt, pepper & mix in. Transfer to crock pot. Deglaze pan with white wine. Add to onion mixture with the broth, bouillon cubes & water. Heat on high for one hour, then low 3 to 4 hours more. You can cook this in a stock pot on the stove as well, just cover & simmer. Toast bread & put in bowls, add soup, top with cheese & broil until it melts. * I buy the little four packs of wine, this way I don't have to open a whole bottle for just a little bit.

1 lb. ground beef
1 onion, chopped
1 (16 oz.) can chili beans with liquid (I use 2 cans)
1 (15 oz.) can kidney beans with liquid
1 (15 oz.) can whole kernel corn with liquid
1 (8 oz.) can tomato sauce
1-1/2 c. water
2 (14.5) cans diced tomatoes
1 (4 oz.) can diced green chiles
1 pkg. taco seasoning mix

Cook ground beef until browned. Drain. Place all ingredients in a slow cooker and mix to blend. Cook on low setting for 8 hours. When serving, sprinkle with shredded cheddar cheese.

A traditional Scottish recipe for a rich soup using smoked haddock.
12oz/340g smoked haddock
1 onion, peeled and chopped
1.5pt/850ml boiling water
1pt/568ml milk
1.5lb/680g potatoes, peeled and chopped
0.5oz/14g butter
Finely chopped parsley for garnish

Place the haddock in a large pan and pour the boiling water over it. Bring back to the boil and add the chopped onion. Cover and simmer until the haddock is tender. Allow to cool a little. Drain off and keep the liquid. Carefully remove and discard any bones in the fish. Put the fish onto a plate and put into the fridge. Add the milk to the fish liquid, cover and simmer for an hour. Meanwhile, cook the potatoes in a separate saucepan until soft. Drain and mash. Remove the fish and milk liquid from the heat and add the potatoes and flaked fish (check again for bones). stir the soup with a wooden spoon and season to taste. Add the butter and reheat gently. Garnish with parsley.

5 c. chicken stock
3 eggs, beaten
3 tbls. soy sauce
salt and freshly ground pepper
4 scallions, sliced

Bring the stock to a boil. Gradually whisk in the beaten eggs to form strands. Stir in the soy sauce and season to taste with salt and pepper. Serve with the sliced green onions. I always add in a little Chinese Hot Mustard to my soup.

Turkey Parts-4 wings and 2 drumsticks.
Water-4 cups.
Chicken Stock- 49 oz. can.
Carrots-6 peeled and chopped.
Onions-4 medium cut in half.
Celery-8 stalks including leaves and heart.
Parsley-1 large bunch coarsely chopped.
Salt-1 1/2 teaspoons.
Pepper- 1/2 teaspoon.

Rinse and clean the Turkey parts. Place them in a large soup pot. Pour in the chicken stock. Add in the carrots, onions, celery, parsley, salt and pepper. Pour in the water. Water should cover all the Turkey parts. Add a little more if necessary. Bring to a boil. Lower the flame to medium and continue cooking the ingredients for 1 1/2 hours. After cooking remove the Turkey meat and carrots onto a large platter. Let cool. Strain the soup through a colander into a large bowl. Skim off some of the fat. Return the broth back to the soup pot. In a separate pot boil water and prepare 1/2 pound of your favorite small soup pasta. Rinse. Place some pasta, Turkey meat and carrot in the bottom of each soup bowl. Ladle the broth into the bowls and serve with some fresh crusty bread. Happy Holidays.

6 large tomatoes
1 large cucumber, peeled, seeded and finely diced
1 large green bell pepper, finely chopped
1 medium-sized red onion, minced
3 T. red wine vinegar
2 T. olive oil
juice of 1/2 lemon
2 to 3 T. chopped fresh parsley to taste
2 T. chopped fresh basil or 2 t. dried
salt and freshly ground pepper to taste
Tabasco sauce to taste
herb croutons (optional)

Peel the tomatoes by submerging them in boiling water for 15 seconds. Remove to a colander and rinse under cold water. The skins should slip right off.Core the tomatoes and gently squeeze out the seeds. Chop half of them coarsely and puree the other half in a food processor. Combine the puree and shopped tomatoes in a large mixing bowl.Blend the remaining ingredients, except the herb croutons, with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled, garnished with herb croutons.

4 cups water
1/2 cup converted rice
1 medium onion, finely chopped
2 garlic cloves, crushed through a press
1 teaspoon oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon grated lemon zest
1 cup shredded carrots
8 cups (loosely packed) stemmed spinach, cut into 1-inch-wide strips
1 whole egg
1 egg white
1/4 cup fresh lemon juice

In a Dutch oven or flameproof casserole, combine water, rice, onion, garlic, oregano, salt, pepper, and lemon zest. Cover and bring to a boil over high heat. Reduce heat to low and simmer until rice is very tender, 25 to 30 minutes. Stir in carrots and cook five minutes. Stir in spinach and increase heat to medium. Cook uncovered, stirring constantly, just until spinach is wilted, two to three minutes. In a small bowl, whisk together whole egg, egg white and 1 tablespoon water. Whisk in a spoonful of hot soup to warm eggs. Stirring constantly, pour warmed egg mixture into soup. As soon as all of egg has been added, remove soup from heat. Stir in lemon juice and serve hot.

1 ham bone
1 c. dry split peas
1 onion, chopped
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 can chicken broth
1 can water
1/2 c. tiny pasta shells
Pepper, if you like it hot
1/4 tsp. McCormick curry powder

Combine all ingredients. Cook for 1 hour.

1 pound Green Split Peas * (I use Goya brand)
1 cup chopped onion
1 cup diced carrots
1/4 tsp. celery salt
1/2 tsp. black pepper

Rinse Green Split Peas and remove any shells (see package). Add Peas to 2 quarts cold water. Bring to boil, uncovered and simmer for 3 mins. Remove from heat; cover and let stand for 1 hour. Return pot to heat; add ham bone with leftover meat, and remaining ingredients. Reduce heat; simmer, covered for about 1 1/2 hours stirring occasionally. Remove ham bone and cut off any remaining meat. Dice meat and return to soup. Simmer another 1/2 hour. * If truly a HUGE bone you could try at least 1 and 1/2 times the recipe. 1 lb peas doesn't make a lot but the bone makes ALL THE DIFFERENCE!!! If you don't have a lot of meat on it, you always get some ham at the deli and add it in. THE SECRET IS THE HAM BONE!!!

2 tablespoons vegetable oil
1/2 cup chopped onion
1 carrot, chopped
1 parsnip, chopped
1 stalk celery, chopped
1 cup dry lentils, rinsed
1 (14.5 oz.) can diced tomatoes (do not drain)
3 cups tomato juice
Small (5.5-oz.) can V-8 juice
1 bay leaf
1 dash soy sauce
1 dash Worcestershire sauce
1/2 cup red wine (I used good cabernet sauvignon; do *not* use cooking wine)
1 tablespoon sugar
Salt and pepper to taste

Place lentils in saucepan with about 3 cups water. Bring to a boil, reduce heat to simmer, cover, and cook about 30 minutes or until tender. Drain and add to hot, prepared stock. While lentils are cooking:
In a large saucepan over medium heat, combine oil, onion, carrot, parsnip, and celery. Stir well for 5 minutes, or until onion is translucent. Add unstrained tomatoes, tomato juice, V-8 juice, bay leaf, soy sauce, Worcestershire, wine, sugar, and salt and pepper. Bring to a boil; reduce heat to low. Add cooked, drained lentils and simmer, covered, for 15-20 minutes. Remove bay leaf; serve. Makes 4-5 generous servings.

Note: It's very important to cook the lentils separately from the stock. I found out the hard way that the acidic tomato juice toughens uncooked lentils and adds a really unpleasant crunch to the soup.

2 cups dried lentils or peas
3 lbs. ham or beef bone
1/2 cup diced celery
1 small onion, diced
1 cup cut carrots
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper

Wash lentils or peas & soak overnight in cold water. Drain. Add the recipe water & bones. Heat to boiling. Simmer 2 hours. Add celery & carrots & simmer until lentils or peas are tender. Skim all fat from soup.
Remove bones, cut off any meat, dice it, & return diced meat to the soup. Saute onions, then add flour, salt and pepper. Mix well. Slowly add one cup hot soup stock to onion mixture, cook until thick & smooth & return thickened mixture to rest of hot soup.

2 lbs. ground chuck
1 large sweet onion-diced
(about 2 cups)
2 cans tomatoes91lb.-12 oz.)
1 tbles. onion powder
1 tsp. garlic powder
1/2 tsp. salt
2 1/2 - 3 lbs. cabbage. chopped coarsely.
1 can tomato juice.(32oz.)

Put meat and onions in a stew pot and brown on low heat. Add other ingredients crushing tomatoes. Simmer on low heat for two hours or until cabbage is tender.

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Sep 18 2008, 11:10 PM #3

For the chowder:
5 pounds Island Blue Mussels, scrubbed
1 pound Spanish onions, chopped
4 ounces unsalted butter
6 cloves garlic, chopped
2 pounds sweet potatoes, peeled and grated
8 ounces carrots, peeled and grated
4 cups milk
2 cups cream
2 bay leaves
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander seeds
Sea salt and freshly ground white pepper to taste
1 pound sweet potatoes, peeled, julienned and deep fried

For the spicy butter:
2 tablespoons heavy cream
1/4 cup molasses
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 tablespoon Tabasco sauce
4 ounces unsalted butter
Place mussels and 1/4 cup of water in a pot with a tight-fitting lid. Place on high heat and steam open the shells. Discard any that don't open.

Remove meat and set aside; strain and reserve broth and some shells for garnish. Sweat onions in butter over a high heat stirring frequently and taking care not to burn. Cook until golden brown. Add garlic for last few minutes. Add grated sweet potatoes, carrots, milk, cream, spices and mussel broth. Simmer for 30 minutes, stirring frequently, then check vegetables. They should be soft and mushy. Purée thoroughly in a blender. Strain through a fine mesh strainer. Season to taste with sea salt and freshly ground white pepper. Add reserved mussels and serve immediately with spicy butter and deep-fried sweet potatoes. In a medium-size saucepan, bring all spicy butter ingredients to a simmer over low heat. Whisk together well and drizzle over the soup as it is served.

1 package Italian sausage (5 links)
2 cans (15 oz) cannellini beans (or Great Northern)
1 can (14 1/2 oz) diced tomatoes
2 cans Swanson beef broth
onion flakes
black pepper

Slice sausage into 1" pieces. Spray a 4 quart pot with Pam. Cook saugage pieces over medium heat until no longer pink in the center - 20 minutes or more. Stir in the remaining ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes.

1/2lb lean ground beef
1 egg, slightly beaten
2 tbsp bread crumbs
1 tbsp Parmesan cheese
1/2 tsp dried basil
1/2 tsp onion powder
5-3/4 cup chicken broth
2 cups chopped escarole or spinach
1/2 cup orzo, uncooked
1/3 cup finely chopped carrots
grated Parmesan cheese

In medium bowl combine, meat, egg, bread crumbs, basil & onion powder; shape into 3/4" balls. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot & meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top. Serves 4

1 Chicken bone
1 Beef bone
1 Onion Chopped
1/2 Carrott chopped
1/4 stalk of celery
1/4 pice garlic smashed, I use a whole one
2 qts water

Boil 45 minutes and strain through cheesecloth. Beef base can be added for flavor. Serve in small bowls with chopped green onion and fresh mushrooms floating in it.

Four Potatoes (peeled and cut into bits)
One Large Onion (peeled and chopped)
2 Large Leeks (as above)
Broccoli (however much you want)
1 small thingy of single cream (or half and half)
A LOT of grated cheese
A bit of cornflour

Boil potatoes, onion, leeks, broccoli until done
Add the cream/half and half. Gently, very gently so as not to curdle it, add the grated cheese and keep stirring.
Add a little bit (maybe a teaspoon?) of cornflour to thicken.Serve with hot garlic bread.

Lobster shells
2 cups red potatoes, in chunks
1/2 c. onions, diced
1/2 tsp. garlic, chopped
1/2 c. celery, chopped
1/2 cup butter
8 c. water
1 c. heavy cream
1 tbls. flour
1/2 tsp.tomato paste
Salt and Pepper

Combine lobster shells and water in pot. Simmer 1 hour, uncovered. Strain and save liquid. Discard lobster shells. In a soup pot melt butter. Add garlic and onion and cook slowly. Add celery and cook one minute. Add tomato paste. Cook 30 seconds. Add potatoes and flour. Cook 2 minutes on low heat. Slowly add reserved lobster liquid while stirring. Add salt and pepper. Simmer until potatoes are tender. About 45 minutes. Add the heavy cream and any lobster meat you have left over from the lobster bake. Simmer for 15 minutes.

Maple Bacon Corn
Chowder In 15 Minutes.
6 slices maple bacon, chopped
2 med. onions, chopped
1 tsp. salt
1/2 tsp. black pepper
dash paprika
3 c. frozen French Fries
2 c. water
1 tbls. sugar
1 lb. frozen corn kernels
1 med. can creamed corn
1 c. milk
1/2 c. heavy cream
Shredded cheddar cheese or Sargento Bistro Blend Asiago Mozzarella Roasted Garlic Blend Cheese for topping

Fry chopped bacon in a cast iron pan until crisp. Add onion and cook until soft. In large pot add 2 cups of water and potatoes. Cook briefly until potatoes break into medium size pieces. Add corn and bacon mixture to big pot. Add in salt, pepper and paprika and simmer.

Add frozen corn into pan where bacon and onion had been cooking. Cook over medium heat until defrosted and slightly browned. Add to large pot with water and potatoes. Add sugar, creamed corn, milk and cream. Simmer 5 minutes. Pour into crocks and sprinkle with shredded cheddar cheese or Sargento Bistro Blend Asiago Mozzarella Roasted Garlic Blend Cheese.

2 c water
1 (16-oz) pkg frozen garlic-seasoned pasta and vegetables (Bird's Eye brand)
1 (16-oz) jar chunky salsa, your favorite kind
1 (15-1/2 oz) can kidney beans, rinsed, drained
2 oz (1 cup) cheddar or Monterey Jack cheese, shredded
1/4 c sour cream

Stir water, pasta and vegetables, salsa, and beans in saucepan. Cook on high until boiling. Reduce heat to low. Cover; cook until vegetables are tender Top with cheese and sour cream. Serves 4

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Sep 18 2008, 11:10 PM #4

1 C. onions chopped
2 stalks celery, sliced thin
1 carrot, diced
2 small potatoes, diced
1 small zucchini, diced
4 C. water
1-15 1/2 oz. can white kidney beans (do not drain)
1 8 oz. can tomato sauce
1/2 C. elbow macaroni
1/2 C. cut green beans (frozen or fresh)
4 chicken boullion cubes
1/2 tsp or less garlic powder
1/4 tsp black pepper
1/2 T. margarine

Place all ingredients into a large saucepan except the elbow macaroni. Bring to a boil. Cover and lower heat. Simmer for 45 minutes or more, until the vegetables are tender. Cook elbow macaroni separately and add to the soup when it is done. Good luck, a secret family recipe!

Butter-1 stick.
Garlic-2 cloves minced.
Onions-2 pounds mix white, sliced.
Flour-5 tablespoons.
French Bread-6 crusty sliced lightly toasted.
Chicken or Vegetable Stock-8 cups.
Dry White Wine-2 cups.
Gruyere Cheese-2 cups grated.
Salt and Black Pepper-to taste.

Melt the butter in a large stock pot. Add the onions and fry until golden brown. Add in the garlic and cook for a few minutes. Add the flour in the pot and stir coating all the onions and fry until golden. Pour in the stock and white wine. Season with the salt and pepper. Bring to a boil. Continue to cook on a medium flame for about 40 minutes so that the flavors will infuse. Pour the soup in to the crocks filling only 3/4 the way. Place a slice of toasted French bread on top of the soup and submerge it gently. Sprinkle with a generous portion of the grated cheese. Broil until the cheese is melted. Serve bubbling hot with a nice salad of mixed greens.

Submitted by Gary Solomon.

5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cèpes
12 large dried shiitake mushrooms
3 quarts beef stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 carrots, chopped
1 pound white button mushrooms, sliced
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
1 tablespoon coarse salt
1 cup orzo
2 tablespoons unsalted butter
2 tablespoons flour
1 cup sour cream
Table salt and freshly ground black pepper

1. Rinse the dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.

2. In a large pot, bring the stock to a simmer. Add the celery, onions, and carrots. Strain the dried mushrooms, reserving the soaking liquid. Add the strained soaking liquid to the soup. Chop the hydrated mushrooms into 1/4-inch pieces slightly larger than the diced vegetables, and add to the soup. Add the sliced white button mushrooms.

3. Cover, and cook the soup until the vegetables are tender, about an hour. Bring the soup to a boil. Stirring constantly, add the orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent the pasta from sticking, cook until the orzo is cooked through, another 6 to 8 minutes.

4. Meanwhile melt the butter in a small saucepan over medium heat. Add the flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup of the broth from the soup, and add to the roux, whisking constantly until slightly thickened and free of lumps. Stir the thickened liquid into the soup. Add the chopped parsley and dill.

5. Finish the soup with sour cream: Add 1/4 cup of the thickened soup to the sour cream. Whisk until smooth. Add the sour cream to the soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.

3 med. potatoes, diced
1 t. salt
3/4 c. cream
chicken stock, to taste
1/2 c. chopped onion
celery seed

3 c. flour
1/2 t. salt
1/4 t. baking powder
2 eggs
1 c. milk (approximately)

Boil potatoes and salt in a 3 quart kettle half full of water. When potatoes are almost done, add dumplings. When dumplings are done, add cream, chicken stock, onion, celery seed and pepper. Thicken soup with corn starch.

Mix dry ingredients together, add egg and enough milk to make a medium stiff dough. Mix well. Drop by teaspoon into boiling water with potatoes. Boil 8-10 minutes.

4 large potatoes, sliced
2 medium onions, sliced thin
1 quart milk, hot
1 tablespoon bacon drippings
1 teaspoon salt, pepper

In a large saucepan add the onions and potatoes.
Cover with boiling, salted water. Cook until the vegetables are tender. Drain and reserve the water.
Mash the potatoes; add the bacon drippings and seasoning.
Add hot milk gradually and blend well. If too thick, you can thin with potato water or hot milk.
Season to taste. When ready to serve, sprinkle with chopped parsley or paprika.

2 medium onions, chopped
2 tablespoons of butter
1 tablespoon of flour
4 cups of chicken broth
3 cups of pumpkin puree
1/2 cup of cream, whipped
Nutmeg to taste

In a pan over low heat sauté the onions in the butter until the onions are soft. Add the flour slowly stirring for 2 to 3 minutes. Add the chicken broth stirring thoroughly, add the pumpkin puree and slowly cook for about 15 minutes. Salt and pepper to taste and pour into warm bowls. Top the soup with the whipped cream and sprinkle with nutmeg.

4 Tbs (60 ml) extra-virgin olive oil
8 - 12 cloves garlic, peeled
1 Tbs (15 ml) paprika
1 tsp (5 ml) ground cumin
4 - 6 thick slices French or Italian bread
4 - 6 cups (1 - 1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a wide, deep saucepan over moderate heat. Saute the garlic until golden brown, stirring occasionally. Stir in the paprika and cumin and cook for 1 minute. Remove the garlic cloves and set aside. Add the bread to the oil and brown on both sides. Remove the
bread and set aside. Add the stock and bring to a simmer. Chop the garlic and add to the stock. Adjust the seasoning with salt and pepper. Place a piece of bread in each of 4 to 6 serving bowls and ladle the soup over it. Garnish with chopped parsley and serve immediately. Serves 4 to 6.

2 lb. steamer clams
1 c. onion, diced
1 tbls. garlic,
5 red potatoes, chopped
2 c. clam juice
2 c. water
1 tbls. flour
2 slices bacon, diced
1/2 c. celery, diced
1 tsp. salt

In large soup pot add water and salt. Steam clams until they just open. Remove clams from shells and chop. Reserved the cooking liquid. In medium soup pot add diced bacon. Cook until crisp. Add celery, onion, and garlic. Cook until tender. Add diced red potatoes and flour. Cook for 3 minutes. Add reserved clam juice (pass the reserved cooking liquid through a cheesecloth to eliminate any sand), and clams. Season with salt and pepper. Simmer until potatoes are tender. Serve with oyster crackers.

2 Tbs (30 ml) butter
1 medium onion, chopped
2 ribs celery, diced
2 medium carrots, diced
2 medium potatoes, diced
2 cups (500 ml) fish stock or water
1/4 cup (60 ml) dry white wine (optional)
1 lb (450 g) skinless salmon fillets, cut into
1/2-inch (1 cm) pieces
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish

Heat the butter in a large saucepan over moderate heat and saute the onions and celery until tender, about 5 minutes. Add the potatoes, fish stock, and optional wine and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Add the salmon and cook an additional 5 minutes. Add the milk and bring to a simmer - do not boil. Season with salt and pepper and garnish with fresh herbs.Serves 4 to 6.

2 Tbs (30 ml) butter
1 medium onion, finely chopped
4 - 6 cups (1 - 1.5 L) chicken stock
1 lb (450 g) smoked salmon, thinly sliced
3 - 4 cups (750 ml - 1 L) chopped fresh spinach leaves
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and saute the onions until tender but not brown, about 10 minutes. Add the chicken stock and bring to a simmer. Add the remaining ingredients and simmer gently for 5 minutes. Serves 4 to 6.

2 teaspoons olive oil
2 large onions, diced (about 2 cups)
2 celery stalks, diced
2 cups fish stock
1 1/2 pounds red potatoes, peeled and diced
2 teaspoons dried thyme leaves
1/4 cup vermouth or sherry
4 cups milk
1/2 pound smoked trout fillet, flaked
1/4 cup chopped green onions
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large soup pot, heat oil over medium heat. Add onions and celery, cook stirring occasionally, until the onions are soft and translucent (about 5 minutes). Add stock, potatoes and thyme. Cook covered over low heat until the potatoes are tender, about 15 minutes. Remove pan from heat. With a slotted spoon, transfer about 3/4 of the vegetables to a blender and puree. Return puree to soup and bring back to a simmer over medium-low heat. Add vermouth, milk, trout and green onions and heat through. Season with lemon juice, salt and pepper. Ladle into bowls and serve.

1 red chile
1" piece peeled fresh ginger
1 1/2 tablespoons unsweetened desiccated coconut
1/2 teaspoon cumin seeds
3 large tomatoes peeled
2 1/2 cups water
1 14 ounce can light coconut milk
1 teaspoon brown sugar (optional)
salt to taste
Garnish: 2 tablespoons coconut milk.
For the Tadka
1 tablespoon vegetable oil
leaves from 2 sprigs of curry

In a blender or with a mortar and pestle, grind together the red chile, ginger, coconut, and cumin seeds to form a paste. In a food processor, blend this paste with the tomatoes. In a large saucepan over medium-low heat, heat the water and pureed tomatoes, stirring occasionally for about 10 minutes. As the soup beings to boil, lower the heat. Reserve 2 tablespoons of the coconut milk for the garnish. Add the remaining coconut milk, sugar and salt. Stir well. Simmer for 5 minutes. Remove from the heat.
To make the tadka, heat the oil in a small saucepan over medium heat. Add the curry leaves, garlic, and mustard seeds. Cook, stirring until the mustard seeds being to crackle, about 30 seconds. Remove from the heat and add to the tomato soup. Mix well and simmer for 2 to 3 minutes. Ladle into soup bowls. Garnish each bowl with a teaspoon of the coconut milk.

8 cups chicken broth
8 oz. pkg. fresh cheese filled tortellini
1 bunch fresh spinach leave, washed, drain and chopped
1 pound boneless skinless chicken breasts, cooked & cut into 1/2 " pieces
1 small red bell pepper, diced
2 cloves crushed garlic
1 c. cooked rice
salt and pepper to taste
fresh grated parmesan cheese

In a large pot bring chicken broth to a boil, add tortellini an cook until el dente (4-6 min). Add spinach, chicken, red pepper, garlic and rice. Cook over high heat 5 min. Add salt and pepper. Serve in soup bowl w/ sprinkled Parmesan cheese on top.
**I make the chicken broth for this recipe by boiling the boneless skinless chicken breasts in seasonings first and using the water with a little bouillon granules added for more flavor. Also, any of the tortellini will do. We like the cheese and garlic. Also, I don't cook the rice first. I just use 1/2 cup of uncooked rice and simmer the soup longer until the rice is tender (according to the rice package directions). My sister always makes this with leftover rice.

Here we go...for 25 people (remember, it makes it better if you cook for many)
2,5 kg salted pork
2.5 kg yellow peas
12,5 litres of water/pork stock
about 250 g. yellow onion

Trim and rinse the peas and soak for 12 hours (overnight...) Soak in about three times the amount of water to peas. Peel and chop the onion, boil the peas in their "soaking water", add thyme and salt) and let this boil vigorously for a couple of minutes. Rinse away the pea shells that floats to the surface. Add the onion and let everything boil for 45-60 minutes. Put the pork in a casserole. Pour water over it and boil for 1-1 1/2 hour. Sieve the foam off. Take it out and cut off any excess fat. Then dice the pork.Mix pork and peas and if necessary, add the water that the pork boiled in. Add more thyme and serve with mustard.

3 medium sweet potatoes
5 cups (1.25 L) chicken stock
2 Tbs (30 ml) olive oil
2 medium onions, finely chopped
2 ribs celery, finely chopped
2 - 3 cloves garlic, finely chopped
2 tsp (10 ml) freshly grated ginger
1 cup (250 ml) heavy cream or half-and-half
1/4 cup (60 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)

Boil the sweet potatoes in salted water until tender. Peel and mash with a little of the chicken stock until smooth. Meanwhile, heat the olive oil in a large pot over moderate heat and saute the onions, celery, and garlic until tender, about 10 minutes. Add the sweet
potatoes, ginger, and remaining stock and bring to a boil. Simmer covered for 30 minutes, stirring occasionally. Stir in the cream and optional sherry, and season with salt and pepper. Serve garnished with a dollop of sour cream and/or chopped chives if desired.

3 small leeks, chopped
1 loose leaf cabbage, chopped
1 butternut squash, peeled and chopped
1 zucchini, chopped
1 carrot, peeled and chopped
1 onion, chopped
fresh coriander, chopped
fresh parsley, chopped
dash of marjoram
dash or thyme
1 vegetable boullion cube
water to cover.

Cook the onions in a little bit of olive oil. Add the leeks. Pile in all the other vegetables. Cover with water. Bring to a boil and then lower the heat and continue cooking for 30 minutes.

10 Baby corns
10 Shitake mushroom
10 Asparagus spears
5 cups of chicken or beef broth
2 eggs beaten
12 ounces of crab meat
3 tbs of all-purpose flour combined w/3tbs water
2 green scallions chopped
4 tsp of Vietnamese Fish Sauce(Phoc Quoc brand)
1 tsp of sugar
1 1/2 tsp of salt
1 1/2 tbs vegetable oil
3 cloves of garlic(minced)

In a seperate frying pan, fry the garlic in oil until golden brown. In the soup pot, combine the sugar, salt and broth together. Once boiled, turn the heat down low then place the crab meat into it and the fish sauce then eventually the flour to see broth gets thicker. Lightly, stir the eggs in then the vegetables then lastly, the chopped scallions. When serving, its optional if you want to sprinkle fresh black ground pepper.

1 1/2 pints chicken stock
1 cup chopped cooked chicken
1 cup peeled shrimps
2 scallions
8 wonton skins
1 egg white
salt and pepper

Put the stock in a large saucepan and heat slowly until boiling, seasoning to taste. Chop the chicken, shrimp and spring onions very very finely and mix them together (keeping the green tops of the scallions aside).Place some of this filling on each wun tun skin, moisten the edges with a little egg white and fold over like a small turnover. Press the edges together well.Drop the wun tuns into the boiling stock and cook for about 10 minutes. Serve sprinkled with snipped green scallion tops.

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Dec 14 2009, 10:01 PM #5

Let me know if any of you try some of these delicious soup recipes.


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