This is a subtle soup which, served chilled, is perfect for a summer afternoon on the patio.
Slice:
4 leeks
1 medium sweet onion (a Vidalia is perfect)
Sauté for several minutes in 2 tablespoons of butter
Add:
4 peeled, cubed potatoes, medium boiling potatoes
4 cups of chicken stock
1/2 teaspoon of salt
1/4 teaspoon of pepper
Simmer until tender. Let cool. Put the vegetable mixture in a blender and thoroughly blend until smooth.
Add:
1 to 2 cups of cream
1/4 teaspoon mace
Serve chilled. Garnish with chopped fresh chives.
3 slices of bacon
1 large onion chopped
1 clove of garlic (minced or dry equivalent)
1 pound ground beef
1 diced carrot
1 cup celery, diced
6 oz. can tomato paste
1 beef bouillon cube
5 cup water
2 teaspoon sugar
2 teaspoon salt
1 teaspoon pepper
1 teaspoon sage
˝ teaspoon oregano
1 tablespoon chopped parsley
1 medium zucchini (with skin on ) chopped
1 cup chopped Savoy cabbage (opt.)
1 diced leek (opt.)
˝ package frozen spinach (10 oz. size)
˝ cup uncooked macaroni
grated parmesan cheese
In a large Dutch oven or stock pot cook bacon until crisp. Remove , dice and set aside. Add onion and garlic to remaining fat in pan. Cook until slightly brown, add ground beef, cook stirring frequently until evenly browned. Drain off fat.
Add bacon, carrot, celery, tomato paste, bouillon cube, water, sugar and seasonings. Bring to boil, cover, reduce heat and simmer for 30 minutes. Add zucchini, cabbage, leek, and spinach. Simmer for 20 minutes. Add macaroni and cook until macaroni is done.
Allow guests to garnish their own with parmesan cheese or add approx. 1/3 cup to pan with the spinach.
1 pound of asparagus - Cut of the tips and cut the remainder into one inch sections. Cook the tips separately until just barely tender. Cover the tips with water or milk.
6 cups chicken stock
1/4 chopped onion
1/2 cup chopped celery
Asparagus stalks (remove the tough bottom portion)
3 tablespoons butter
1/2 cup cream
Cook until the vegetables are tender. Place in blender and blend until well mixed. Strain (optional). Add asparagus tips, butter, and cream. Season to taste. The recipe is adapted from the Joy of Cooking.
1 to 2 cups of chopped celery with leaves
1/2 to 3/4 cup chopped onion
Sauté in butter. Add.
2 cups of chicken stock.
Simmer 10 minutes.
Place in blender and blend until well mixed. Strain. Add.
1 1/2 cups milk with 1 1/2 tablespoons dissolved cornstarch
1 cup cream
2 tablespoons chopped fresh dill
This is a lovely delicate soup. The fresh dill adds a subtle flavor to the soup. It is the perfect preface to a fine meal. The recipe is adapted from the Joy of Cooking.
Fall Butternut Soup with Basil
1 medium peeled and cubed (1 inch) butternut
squash
1 medium sweet chopped onion (a Vidalia is preferred)
2 stalks chopped celery
3 tablespoons chopped fresh basil (if you use dried, use no more than one
tablespoon)
6 cups chicken stock
Put all the ingredients in a large pot and cook until the butternut squash is cooked thoroughly. Put the mixture in a blender and blend at very high speed until everything is finely chopped and combined.
Mix:
1 pint cream
1 1/2 tablespoons corn starch
Combine the cream and the butternut mixture. Simmer being careful not to overheat and curdle the cream. Float a single fresh basil leaf on the soup when serving.
Cold Black Bean Soup
2 16 ounce cans black beans, not drained
1 small onion
4 ounces hot salsa
16 ounces plain yogurt
Small bunch fresh cilantro (preferred) or parsley
1/2 teaspoon of ground cumin
1 can (14-16 ounces) chicken broth
Salt and pepper to taste
Sour cream to top
Put everything but the chicken broth in the blender or food processor and whiz until completely smooth. You might need to do it in two batches depending on the capacity of your processor or blender. Pour into saucepan and add the chicken broth. Bring to a boil and then turn down to a simmer. Correct the seasoning. Remove from the heat and cool,. Serve at room temperature or chilled.
When ready to serve, top each bowl with a dollop of sour cream and other garnishes. Makes a nice dinner for the first warm evening. Serves 6-8.
Suzan's Columbia River Salmon Chowder
Suzan writes, "Everything of course is to your taste, but these are approximate amounts. I throw in almost anything...I love chunky chowders."
1/2 cup each celery and onions and sauté in a bit of
butter just to glaze, don't brown.
add one can of chicken broth and a can of milk
1/4 teaspoon garlic powder
1/2 teaspoon curry powder
salt to taste
1/2 teaspoon parsley flakes
add 2 cups diced red potatoes, skins left on
simmer this until potato can be pierced with a fork, not mushy
add about 8 oz flaked, cooked or canned (undrained) salmon with bones removed.
add 1/2 cup frozen peas
continue to simmer 20 minutes
Serve with warm Italian bread spread with garlic butter and sprinkled with Romano.
Makes 2 hearty servings...