I love this Recipe By Lady J . I think We All have a few Recipes like this.
For those gardeners who always end up with too much Zucchini. Try this easy soup recipe. A great way of making a good tasty soup and an excellent way of using up those garden greens.
I am not going to write down the actual measurements, 'cos to be quite truthful, I don't know what they are. This is one of those recipes that you just keep testing till it tastes good. I make it up in a huge batch and freeze it.
" Zucchini Soup "
Onion
Saute the onion and garlic in a little oil. Put the rest of the chopped ingredients into a large pot with chicken stock. Like I said before, the amount you use depends on how much soup you want to make. Once it is cooking away, you can season to taste. It cooks very quickly too. Put through a food blender to puree and then enjoy. I have added carrots to this recipe too. It changed the color from a pretty green to a yukky brown, but it still tasted good.
" Paul And Linda McCartney's Green Pea Soup "
1/2 pound green split peas
Place split peas, lentils, onions, celery, tomatoes and leeks in large ot and cover with water. Bring to boil, lower heat and simmer about 1 1/2 hours, until split peas and lentils are soft. Add margarine
and stir until melted. Add peppercorns and sea salt to taste. Yield: 10 servings
" Crab Bisque Chincoteague "
4 tablespoons butter
Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux. Slowly add milk until it is well blended. Stirring constantly,
add cheese and cook until mixture thickens. Reduce heat and add seasonings, sherry, cream and parsley. When mixture is thoroughly heated, add crab meat,
stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley. Serves 6.
" Oyster Stew "
2 tablespoons Butter
Melt the butter in a medium-size heavy saucepan. Add the onions and celery. Cook until soft, or about five minutes over medium heat. Adjust the heat to low. Add the half and half and cooked potatoes. Simmer for 20 minutes. Add the oysters and parsley and simmer five more minutes--no longer. Serve warm. Yield: 4 servings
" Manhattan Clam Chowder "
This is the tomato-based version of clam chowder.
Serves 4
1/4 pound Bacon, diced
" Tangy Bay Shrimp Chowder "
1/2 cup butter (1 cube)
In a large stockpot over medium heat, melt butter. Add onion and celery. Saute until softened (about 8 minutes). Add potatoes and half and half and stir. Stir in wine and pepper. Reduce heat to medium low. Heat 10 minutes, stirring frequently. (Soup base may be made ahead.)
Just before serving, stir in 1 pound shrimp and simmer 5 minutes. If soup is too thick, thin with 1/2 cup of half and half. Garnish and serve with remaining shrimp, parsley and green onion. Serves 4 TO 6
" Tortilla Soup "
6 tablespoons vegetable oil
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" Corn Chowder "
This hearty soup makes a great entree when served with hot biscuits.
6 ounces Bacon, diced
In a large, heavy pot, brown the diced bacon over medium heat. Remove the bacon with a slotted spoon and reserve. Add the onion and celery to the bacon fat and cook until soft. Sprinkle in the flour and cook for five minutes, stirring frequently. Whisk in the chicken broth. Slowly whisk in the milk. Heat until just steaming. Add the potatoes and corn. Return the cooked bacon. Reduce the heat to medium low. Simmer for one hour, stirring frequently
" Creamy Garlic Soup "
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.
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.
" Cream-of-any-Vegetable Soup "
1/4 c butter (1/2 stick)
In a large pot over medium-high heat, melt butter. Add onion; sauté until softened. Stir in flour and dry milk to make a roux; cook until bubbly, about 1 minute. Gradually add liquid milk, stirring until
smooth. Heat, stirring occasionally, until mixture thickens. Add your choice of vegetable to thickened soup base; process until smooth in blender or food processor. Serve soup hot or chilled.
Asparagus: Remove tough stem ends from 1 lb fresh asparagus. Cut spears into 1-inch pieces. Add asparagus and 1/2 c chopped celery to thickened
soup base; simmer until tender, 5 to 7 minutes. If desired, after processing, add dry sherry to taste.
Broccoli: Coarsely chop 1 lb broccoli. Add to thickened soup base and simmer until tender, 6 to 8 minutes. If desired, after processing, add dry sherry to taste.
Carrot: Scrub 8 to 10 med carrots; slice in 1/4-inch pieces. Add to thickened soup base; simmer until tender, 10 to 12 minutes. After processing, stir in 1 to 2 t dried dill.
Cauliflower: Coarsely chop 1 med head cauliflower. Add to thickened soup base; simmer just until tender, about 10 minutes. After processing, stir in 1/2 c shredded sharp cheddar cheese.
" Corn and Potato Chowder "
1 onion, chopped
Heat the oil and add onion, garlic, potato, celery and green pepper in a large pot. If you are not a big onion fan, put them in first and cook them for about five minutes before everything else so they get soft.
When all the veggies are sizzling, turn the heat down, cover the pot and let them cook in the steam for about 10 minutes. Pour in the broth/water, add the spices and bring to a boil. Turn the heat down to low and let the soup simmer for 15 minutes or so. Add the lima beans and corn and leave to simmer uncovered for 5-15
minutes. Optional: Stir in about 1/4 cup soymilk and some grated soy cheese to each serving and eat hot with some fresh bread.
" American Bean Soup "
1/2 cup dried common white beans
Soak the beans overnight, then discard water. Put beans, ham/bacon, boiling water, bay leaf, pepper, and cloves in a pot and cook slowly until the beans are soft, about 2-3 hours. Add the carrots, celery,
onion, garlic, and grated potato and cook 30 more minutes. Remove the meat and shred. Put the soup through a food mill or processor. Thin, if you like, with water or milk. Correct seasoning. Ladle into bowls and top with croutons and parsley.
" Crab and Corn Chowder "
3 Tablespoons butter
Melt butter and sauté onion and celery. Sprinkle with flour and heat, stirring, until bubbly. Stir in pureed corn and stock, bring to a boil, and whisk until thickened. Add the potatoes and simmer 15 minutes
until the potato is tender. When 15 minutes from serving, stir in cream or buttermilk, crab, and corn and season with salt and pepper. Bring just to boil, then lower heat and simmer 5-10 minutes. Ladle into
bowls and garnish with chopped celery leaves.
" Sweet Dreams Soup (Cream of Carrot Soup with Ginger) "
1 small potato, peeled and chopped
Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside. Melt the butter in a soup pot on medium heat.
Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon. Add the celery, the remaining carrots, the cooked potato, and the
potato broth. Add 1 cup water, and stir. Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes. In a blender or a bowl, blend or mash 2 cups of the soup with the milk
until thick and silky smooth. Return the blended soup to the soup pot, and stir. Ladle into bowls and garnish.
" Chinese Cabbage Soup "
1/2 ounce dried shrimp, optional
Wash dried shrimp. Drain. Soak in hot water. Soak fen szu separately in hot water for 15 minutes. Separate leaves of cabbage. Wash and drain. Stack leaves together and slit into halves lengthwise, then cut into
2" long sections. Slice pork thinly across the grain. Heat lard or cooking oil in saucepan. Add pork slices and ch'ao (stir fry) until whitish in color. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes. Just before serving add sherry and bring to a boil again. Dried shrimp and fen szu may be omitted if you like, but the soup will be lean instead of hearty. Yield: 4 servings
" Spring Onion Soup with Garlic Croutons "
2 pounds large onions (preferably white), chopped fine
Garlic croutons:
Make the garlic croutons:
Make the soup:
" White Bean and Vegetable Soup "
1/4 pound salt pork, rind discarded and the meat cut into 1/4-inch dice
In a heavy kettle cook the salt pork over moderately low heat, stirring, until it is crisp, transfer the cracklings with a slotted spoon to paper towels, and reserve them. In the fat remaining in the kettle cook the onion, the garlic, the bay leaf, and the rosemary, stirring, until the onion is softened, add the celery, the carrots, the turnips, the potatoes, cut into 1-inch pieces, the beans, 4 cups of the broth, and 6 cups water, and simmer the mixture, covered, stirring occasionally, for 1 1/2 to 2 hours, or until the beans are tender. Stir in the spinach is cooked, and stir in
the wine, the additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan and the cracklings if desired.
" Vegetarian Chowder "
1 lb White beans (limas, small -whites, navies or great -northerns)
Sort, rinse and soak beans. Drain. In large kettle, cook beans in 6 to 8 cups of hot water with 1 1/2 tsp salt. Cook until tender (about 1 hour for limas; about 2 to 2 1/2 hours for small whites or great northerns). Don't drain. Meanwhile, cook onion and celery briefly in butter in a 1 1/2 quart saucepan. Blend in flour, salt and pepper. Stir in milk and bring mixture to a boil. Add to beans and their liquid, along with remaining ingredients. Heat to boiling. For extra
zip, add a few dashes of bottled hot sauce. Yield: 12 servings
" Italian Wedding Soup "
This soup is not a traditional dish served at marriage celebrations. The name is believed to come from the way the flavors "marry."
1/2 pound Escarole
Meatballs:
Rinse and remove the stems from the escarole. Add to boiling water
Nacho Potato Soup
1 box augraten potatoes
In 3 qt pan combine 1st 4 ingredients.
Bring to boil. Reduce heat and
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