Bacon and Potato Soup
3 Tbsp. butter
2 medium yellow onions, sliced
2 lbs. potatoes, peeled and sliced
1/8 tsp. white pepper
3 cups milk
3 cups chicken broth
1 cup half-and-half or light cream
8 slices cooked bacon, crumbled
2 Tbsp. snipped parsley
Melt butter in Dutch oven; add sliced onions and cook gently. Do not let the onions brown. Add potatoes and white pepper. Pour milk and chicken broth over potatoes. Cover and cook gently for 20-25 minutes or until potatoes are very tender. Cool slightly. Using slotted spoon, remove potatoes and onions. Put mixture, one half at a time, into food processor or blender and puree. Return to saucepan; add half-and-half. Gently reheat soup, but DO NOT boil. Ladle soup into individual bowls or a soup tureen and sprinkle with bacon and parsley. Serves 8-10.
NOTE: For a chunkier soup, set aside some of the potatoes and onions before you puree the mixture. Then, coarsely chop reserved potatoes and onion; return them to the pureed soup. *** To reduce the chances of your soup curdling, cook potatoes in the broth only. Add milk when you add the cream.
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Bacon Potato Soup
4 cups diced potatoes
12 oz. jar bacon bits
1 chopped onion
1 cup chopped celery
1 sliced carrot
4 Tbsp. butter
1 cup chicken broth
2 cups milk
In 3 quart casserole, combine all ingredients but milk. Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender; stirring once. Stir in milk and salt and pepper to taste. Cover and cook at high 8 minutes or until heated through. Serves 6.
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Beef Potato Soup
1/3 lb. ground beef
3 cups water
1 cup onion, sliced
1/2 cup celery, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf
2 whole cloves
1-1/2 cups potatoes, sliced
1/2 cup carrots, shredded
2 Tbsp. parsley, chopped
Brown beef in hot 2-quart saucepan. Turn carefully as needed to brown on all sides; keep meat in chunks. Drain fat. Add water, onions, celery and seasoning to beef. Bring to a boil; reduce heat and cook slowly for 30 minutes. Add potatoes, carrots and parsley. Cook until potatoes are tender, about 30 minutes. Remove bay leaf and cloves before serving. Serves 6.
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Beef Vegetable Soup
1 to 1-1/2 lb. stew meat or one steak, cut up
seasoning to taste
1 large bag frozen mixed vegetables
2 large potatoes, peeled and cut up
1 small package spaghetti
2 beef bouillon cubes
8-10 cups water
Brown stew meat with meat tenderizer and seasoning till done. Add potatoes and vegetables. Add water. Break spaghetti in half and add along with bouillon cubes. Bring to boil. Reduce to low and simmer 2-3 hours. This is even better when refrigerated and then reheated!
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BLT Corn Chowder
4 slices Canadian bacon, cut in thin strips
1 qt milk
2 potatoes, peeled and cut in 1/2" chunks (2 cups)
1 cup chopped onion
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. flour
1 cup fresh, frozen or canned corn kernels
4 cups coarsely shredded romaine or other crisp lettuce
1 large ripe tomato, coarsely chopped (1-1/2 cups)
Cook bacon in a large, preferably non-stick saucepan over medium-high heat 1 to 2 minutes, stirring occasionally, until lightly browned. Add 3 cups of the milk, the potatoes, onion, salt and pepper. Bring to a boil, cover, reduce heat and simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender. While potatoes cook, whisk 1/2 cup of the remaining milk with the flour until blended. Stir milk mixture into soup along with the remaining 1/2 cup of milk and the corn. Bring to a boil, reduce heat and simmer 2 to 3 minutes, until slightly thickened. Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted. Makes 8-1/2 cups.
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Broccoli Bisque
1-3/4 lbs. fresh broccoli, trimmed and cut up
4 cups chicken broth
1 medium onion
2 Tbsp. butter
1 tsp. salt
1 tsp. curry powder
dash pepper
2 Tbsp. lime juice
8 lemon slices, optional
1/2 cup sour cream
1 Tsp. snipped chives, optional
Place cut broccoli in large saucepan along with broth, onion, butter, salt, curry powder and pepper. Bring to a boil. Reduce heat and simmer, covered, 8-12 minutes or until broccoli is just tender. Place 1-1/2 to 2 cups of the mixture at a time into blender; blend until smooth. BE CAREFUL when blending hot liquids; they expand and splash a lot! Pour into bowl or another large pan. Repeat with remaining mixture. Stir in lime juice. Now you can either cover and refrigerate at least 4 hours to serve cold or go ahead and serve it hot. If you wish, garnish with a thin slice of lemon, a small dollop of sour cream, and a sprinkling of chives. Serves 8.
NOTE: You can refrigerate unused portions for serving later, but it doesn't keep well for long.
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Broccoli Soup
2-1/2 lb. fresh broccoli
1/2 cup chopped onion
3/4 cup sliced celery
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
2 bay leaves
1-1/2 cups water
three 13-3/4-oz. cans chicken broth
4-1/2 Tbsp. butter
3 Tbsp. flour
3 cups half-and-half
1 cup heavy cream, whipped
nutmeg
Trim broccoli; wash thoroughly. Split each stalk lengthwise into halves. In 6-quart Dutch oven or heavy kettle, combine broccoli, onion, celery, salt, pepper, 1/4 tsp. nutmeg and bay leaves. Add water to chicken broth to make 6 cups; add to broccoli. Bring to boiling. Simmer, covered, until broccoli is tender, about 30 minutes. Drain; reserve broth. Puree vegetables in blender or food processor with 1 cup broth. In Dutch oven, melt butter; remove from heat. Add flour, stirring until smooth. Gradually add reserved broth, stirring. Cook over medium heat, stirring, until mixture boils. Add pureed vegetables and half-and-half. Continue stirring until soup is hot and well blended, 5 minutes. Top each serving with a spoonful of whipped cream, then a dash of nutmeg on top. Serves 12.
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Broccoli-Cheddar Soup
3 quarts water
3/4 cups water
6 cups small fresh broccoli flowerets
1/2 tsp. salt
1 tsp. butter
1/2 tsp. dried whole oregano
1 cup chopped onion
1/4 tsp. dried whole thyme
1 garlic clove, minced
1/8 tsp. pepper
1 cup plain low-fat yogurt
1/8 tsp. ground red pepper
two 10-1/2-oz. cans chicken broth
1 cup cheddar cheese
Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 minutes or until tender. Drain; set aside. Coat a large saucepan with cooking spray. Add butter and place over medium heat until melted. Add onion and garlic; sauté 5 minutes or until tender. Position knife blade in food processor bowl; add broccoli and onion mixture. Process until smooth, scraping sides of processor bowl occasionally; set aside. Combine yogurt and flour in a large saucepan, stirring with a wire whisk. Add broth and next 6 ingredients; stir well. Cook over medium heat for 20 minutes or until thickened and bubbly, stirring constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese, stirring until melted. Ladle soup into bowls; top with remaining cheese. Yields 6 cups.
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California Shrimp Bisque
1/2 cup ripe olives
5 oz. can shrimp
10-1/2 oz. condensed tomato soup
10-1/2-oz. can bouillon
1 Tbsp. instant minced onion
1-1/2 cups light cream
2 Tbsp. chopped parsley
Cut olives into large wedges. Clean shrimp. Combine undiluted soup, bouillon, onion and cream. Heat slowly to simmering. Add olives, shrimp and parsley. Heat a minute longer. Serve immediately. Serves 4.
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Cheese and Corn Chowder
3 medium potatoes, peeled and diced
1 cup water
2 tsp. instant chicken bouillon
1/8 tsp. ground red pepper
dash black pepper
3 cups milk
10 oz. frozen whole kernel corn
2 Tbsp. flour
1-1/2 cups American cheese, shredded
1 Tbsp. parsley, snipped
In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender, stirring occasionally. Stir in 2-1/2 cups of the milk and the corn. In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat till slightly thickened and bubbly. Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon into 4 soup bowls. Top each serving with parsley.
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Cheese-Bacon Soup
6 slices bacon, cooked and crumbled
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups half and half 1 cup milk
14-1/2-oz can chicken broth
2 cups sharp cheddar cheese, shredded
Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender. Blend in flour, salt and pepper; stir well. Gradually stir in half-and-half, milk and chicken broth. Cover and cook until thickened and bubbly, stirring occasionally. Add cheese, stirring until melted. Top each serving with bacon.
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Cheeseburger Chowder
1 lb. ground beef
1/2 cup onion chopped
1/2 cup chopped celery
1/4 cup green pepper
3-4 potatoes, cubed
2 cans beef broth
1-1/2 cups milk
3 Tbsp. flour
1 cup cheddar cheese
Brown beef; drain. Put beef, onion, celery, green pepper, potatoes and broth in pot. Simmer until veggies are tender. Mix flour with 1/2 cup of milk; pour into pot. Add remaining milk. Simmer until thickened and bubbly. Add cheese; heat until cheese melts.
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Cheeseburger Chowder #2
1 lb. ground beef
2 potatoes, peeled and cubed
1/2 cup onion, chopped
1/2 cup celery, chopped
2 Tbsp. green pepper, chopped
1 Tbsp. instant beef bouillon
1/2 tsp. salt
2-1/2 cups milk
3 Tbsp. flour
1 cup shredded Cheddar cheese
In large pot brown beef, drain. Stir in veggies, bouillon, salt, and 1-1/2 cups water. Cover and cook until veggies are tender, 15-20 minutes. Blend 1/2 cup milk with the flour. Add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese. Heat and stir until cheese melts.
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Cheeseburger Soup
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrot
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 Tbsp. butter
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 oz processed American cheese, cubed
1-1/2 cups milk
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
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Cheese-Shrimp Chowder
3 medium potatoes, peeled and diced
1 cup sliced celery with tops
1 large onion, chopped
2 cups boiling water
1/4 tsp. pepper
1 can evaporated milk
8 oz. Cheddar cheese, shredded
4-1/2-oz. can shrimp
4 Tbsp. dry sherry
salt to taste
chopped parsley
Put potatoes, celery, onion and boiling water in cooker. Cover and cook on low 10 to 12 hours (high, 3 to 4 hours) or until potatoes are tender. Stir in pepper, evaporated milk, cheese and shrimps during last hour. When ready to serve, stir in sherry and salt. Sprinkle with parsley. Makes about 2 quarts.
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Cheesy Chicken Chowder
3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
2 cups diced cooked chicken
In a 4-qt saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through. Serves 6-8.
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Cheesy Potato Soup
6 potatoes, peeled and diced
1 medium onion, finely chopped
10-3/4-oz. can condensed cream of mushroom soup
1-1/2 cups milk
3-4 Tbsp. butter
1/2 tsp. celery seed
salt, pepper to taste
1/4 cup Velveeta cheese
In crock pot 2/3 full of water, cook potatoes and onion until potatoes are soft. Then using a wire whisk, mash the potato until soup is like a cream soup with chunks of potato. Then add mushroom soup, milk, butter, celery seed, salt and pepper to taste, and Velveeta cheese. Continue cooking to melt the cheese.
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Cheesy Vegetable Chowder
4 Tbsp. butter
1/4 cup chopped onion
1 cup chopped green pepper
1 cup diced carrot
1 cup diced potato
10-oz. pkg. frozen peas
5 Tbsp. flour
2-1/2- 3 cups chicken broth
12 oz. grated Cheddar cheese
2 cups milk
1/4 tsp. salt
dash black pepper
chopped parsley
Melt butter in 3-quart saucepan. Cook vegetables gently, covered, for 20-25 minutes, stirring occasionally. Remove saucepan from heat. Stir in flour; mix well. Return to heat and cook 1 minute, still stirring. Gradually add cheese. Cook over medium heat, continuing to stir, until cheese has melted. Gradually add milk, season with salt and pepper. Heat thoroughly, but do NOT boil. Before serving, garnish with chopped parsley.
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Chicken Biscuit Stew
1/4 cup butter
1/3 cup flour
dash pepper
10 3/4-oz. can condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1/3 cup chopped onion
1 cup frozen sweet peas
1 cup frozen whole baby carrots
10-oz. can Hungry Jack refrigerated biscuits
poppy seed, if desired
Heat oven to 375ºF. Melt butter in 10" ovenproof skillet; stir in flour and pepper. Cook 1 minute until smooth and bubbly, stirring constantly. Gradually stir in chicken broth and milk; cook until thickened, stirring constantly. Add chicken, onion, peas and carrots; cook until hot and bubbly. Separate dough into 10 biscuits. Arrange over hot chicken mixture; sprinkle with poppy seed. Bake 20-25 minutes or until biscuits are golden brown. Serves 5.
NOTE: Two cups chicken broth can be substituted for the condensed chicken broth and milk.
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Chicken-Broccoli Soup
1 cup water
12 oz. broccoli, cut up
1/2 cup chopped celery
1/4 cup chopped onion
1 Tbsp. lemon juice
1 Tbsp. butter
1 Tbsp. flour
1-1/4 cups water
1-1/2 tsp. instant chicken bouillon
1 tsp. salt
dash ground nutmeg
1-1/2 cups cut-up cooked chicken
3/4 cup half-and-half
Heat 1 cup water to boiling in 3-quart saucepan. Add broccoli, celery, onion and lemon juice. Cover and heat to boiling; reduce heat. Simmer until vegetables are tender, about 15 minutes. DO NOT DRAIN. Place broccoli mixture in blender container. Cover and blend on medium speed, stopping blender frequently, to scrape sides, until mixture is of uniform consistency, about 45 seconds. Heat butter in same saucepan over low heat until melted. Blend in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1-1/4 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli mixture, bouillon, salt and nutmeg. Heat just to boiling. Stir in chicken and half-and-half. Heat just to boiling. Garnish each serving with yogurt, sour cream or lemon slice if desired. Serves 4.
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Chicken Corn Chowder
2 cups salted water
2 large potatoes, peeled and cubed
4 carrot, diced
1/2 cup celery, diced
1 small onion, chopped
1/4 cup butter
1/4 cup flour
2 cups milk
3/4 cup sharp cheddar cheese, shredded
8 oz. can cream-style corn
1-1/2 cups diced cooked chicken
salt, white pepper and Tabasco sauce to taste
croutons and chives or parsley for garnish
Put water in saucepan and add potatoes, carrots, celery and onion; bring to a boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small kettle and blend in flour without browning; gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until it melts; add vegetables with their liquid, corn and chicken; heat through and season to taste. Ladle into warm bowls, topping with croutons and chives.
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Chicken Corn Soup
2-3 lb. chicken, cut up
6 cups water
3 chicken bouillon cubes
1 carrot, chopped
1 cup chopped celery
1/2 cup chopped onion
1 tsp. sage
1 Tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
two 16 oz. cans whole kernel corn, drained
1 cup broken medium noodles
Cook chicken in water with carrot, celery, onion, bouillon and sage. When chicken is tender (about 1 hour), strain liquid, adding water, if necessary, to equal 6 cups of liquid for broth; degrease. Remove skin and fat from chicken, dice and set aside. Bring broth to a boil and add remaining ingredients. Reduce heat and simmer 30 minutes or until vegetables and noodles are tender. Add chicken during last 10 minutes of cooking time. Serves 4-6.
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Chicken Corn Soup #2
4-6 lb. roasting chicken
2-3 potatoes peeled and cut into large cubes
2-3 onions, cut into large cubes
3 celery stalks, cut into pieces
4-5 carrots, peeled and cut into pieces
salt, pepper, parsley
2 bay leaves
2 cans of whole kernel corn
cooked noodles, optional
Put rinsed chicken in large pot; add enough water to cover. Add potatoes, onions, celery, carrots, salt, pepper, parsley and bay leaves. Simmer for 2-3 hours over medium heat. Remove chicken from pot. Discard skin; cut up meat and return to pot. Add corn and simmer for another 1-2 hours. Serve over hot cooked noodles, if desired.
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Chicken Stew with Classic Dumplings
Stew:
2 Tbsp. oil
4 stalks celery, coarsely chopped
3 carrots, thinly sliced
1 large onion, chopped
3 cups cubed cooked chicken
1/2 tsp. pepper
6 cups chicken broth
Dumplings:
1-1/2 cups self-rising flour
1/4 cup shortening
2 Tbsp. chopped fresh parsley
1/2 cup chicken broth
Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add celery, carrots and onion; cook and stir until tender. Add chicken, pepper and 6 cups broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes. Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened. Drop dough by tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 10-15 minutes or until dumplings are firm. Serves 8.
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Chilled Strawberry Soup
2 pints fresh strawberries
1-1/2 tsp. instant tapioca
1 cup orange juice
1 Tbsp. lemon juice
dash cinnamon
dash allspice
1/2 cup sugar
1 tsp. grated lemon rind
1 cup buttermilk
1 lime, thinly sliced
additional sliced strawberries
Process strawberries in blender or food processor until strawberries are pureed. In medium saucepan, combine pureed strawberries, tapioca, orange juice, lemon juice, cinnamon and allspice. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer uncovered over moderate heat until mixture is thickened. The time varies, it may take 1 hour. Stir frequently. Remove from heat. Add sugar and stir until sugar dissolves. Refrigerate mixture until well chilled. Add lemon rind and buttermilk. Mix well with wire whisk. Serve soup garnished with lime slices and sliced strawberries.
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Chunky Tomato Soup
2 Tbsp. olive or vegetable oil
2 cloves garlic, chopped
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
two 28-oz. cans whole Italian-style tomatoes, undrained
2 cups water
1 tsp. dried basil leaves
1/2 tsp. pepper
two 14-1/2-oz. cans chicken broth
8 slices hard-crusted Italian or French bread, each 1" thick, toasted
grated Parmesan cheese, optional
Heat oil in Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5-7 minutes, stirring frequently, until carrots are crisp-tender. Stir in tomatoes, breaking up tomatoes coarsely. Stir in remaining ingredients except toast and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Place 1 slice toast in each of 8 bowls. Ladle soup over toast. Sprinkle with cheese. Serve immediately. Serves 8.
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Cinnamon Peach Soup
2 lb. ripe peaches
3 whole cloves
3 allspice berries
3 cardamom pods
2 cups orange juice
3 Tbsp. lime juice or to taste
3-4 Tbsp. honey or brown sugar, or to taste
1 tsp. ground cinnamon
1 tsp. ground ginger
1 cup nonfat yogurt
1 Tbsp. diced candied ginger
mint sprigs
Drop the peaches in a pot of boiling water and boil for 30 seconds. Rinse them under cold water and slip off the skins. Pit the peaches and coarsely chop them. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap in foil and pierce with fork). Combine the peaches, spice bundle, orange juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan. (The amount of honey needed well depend on the sweetness of the peaches.) Simmer for 5-10 minutes, or until the fruit is very soft. Remove the spice bundle and let the soup cool to room temperature. Puree the soup in a blender and chill. Just before serving, whisk in the yogurt and candied ginger. Correct the seasoning, adding honey and lime juice to taste. Serve in glass bowls or wine goblets, garnishing each with a sprig of mint. Serves 4-6.
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Clam and Corn Chowder
1 pint clams
1 cup chopped onion
1 potato, diced
1 tsp. salt
1 cup whole-kernel corn
1 Tbsp. butter
1/4 cup bacon, chopped
1 cup clam liquor
1 cup water
1 tsp. celery salt
day pepper
2 cups milk
1/3 cup cracker crumbs
Drain clams and save liquor. Chop. Fry bacon until crisp; drain on absorbent paper. Coon onion in butter
until tender. Add liquor, potatoes, seasonings and clams. Cook about 15 to 20 minutes or until potatoes are tender. Add corn, milk, and butter; heat. Stir in crumbs. Garnish with crumbled bacon sprinkled over top.
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Clam and Shrimp Chowder
1/4 cup butter
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, peeled and diced
1-1/2 tsp. fennel seeds
2 Tbsp. flour
1 tsp. paprika
1-3/4 cups chicken stock
10 oz. can baby clams, drained
4 oz. cooked peeled medium shrimp, thawed if frozen
1 red bell pepper, seeded and diced
3/4 cup frozen corn, thawed
2/3 cup half-and-half
salt and pepper to taste
Melt butter in a saucepan. Add onion, celery, potatoes and fennel. Cook gently 5 minutes, stirring frequently. Blend in flour and cook 1 minute. Stir in paprika and stock and bring to a boil, stirring constantly. Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in half-and-half, salt and pepper. Garnish with dill sprig, if desired, and serve hot.
VARIATION: Omit paprika and add 1 teaspoon curry powder. Add 1 tablespoon chopped fresh parsley or cilantro just before serving.
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Cold Strawberry Soup
2 cups unsweetened pineapple juice
1/3 cup powdered sugar, sifted
2 cups fresh strawberries, washed and hulled
1/2 cup burgundy or other dry red wine
1/2 cup sour cream whipped cream
Combine pineapple juice, powdered sugar and strawberries in container of electric blender. Blend until smooth. Add burgundy and sour cream, process an additional 2 minutes. Cover and chill several hours. Garnish with whipped cream, sliced strawberries and mint leaves.
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Cool Strawberry Soup
1/2 cup water
1/2 cup red wine
1/2 cup sugar
1/4 tsp. mint leaves
2-1/2 cups fresh strawberries
1-1/2 cups strawberry yogurt
8 oz. half-and-half
Combine water, wine, sugar and mint leaves in small saucepan. Boil mixture over medium-high heat 5-10 minutes, making a light syrup. Puree strawberries in food processor or blender; set aside. Pour syrup into large mixing bowl. Add strawberries, yogurt and half-and-half. Blend mixture with wire whisk until pinkish red. Chill before serving. Serves 6.
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Corn and Clam Chowder
2 slices bacon, cut up
3 medium potatoes, peeled, cut into 1/2" cubes (3 cups)
3/4 cup chopped onions
1/2 cup chopped celery
2 cups skim milk
two 6-1/2-oz. cans minced clams, drained, reserving liquid
3/4 tsp. dried thyme leaves
1/8-1/4 tsp. pepper
15-oz. can cream-style corn
11-oz. can vacuum-packed whole kernel corn, drained
In large skillet or Dutch oven, cook bacon over medium heat until brown and crisp. With slotted spoon, transfer bacon to paper towel to drain. Remove all but 1 Tbsp. pan drippings from pan. Add potatoes, onion and celery to drippings in pan. Cook and stir 5 minutes. Add milk, reserved clam liquid, thyme and pepper; mix well. reduce heat to medium-low; cover and simmer 15-20 minutes or until vegetables are tender. Carefully transfer 2 cups hot mixture to food processor bowl with metal blade or blender container. Process until smooth. Return to saucepan. Stir in corns and clams. Return to a boil. Reduce heat; simmer 4-6 minutes or until thoroughly heated, stirring occasionally. Crumble reserved bacon and sprinkle over individual servings. Serves 5.
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Corn and Potato Chowder
1 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1 Tbsp. butter
2 cups diced potatoes
1 cup chopped bell pepper
2 cups chicken broth
1/4 tsp. black pepper
1/4 tsp. ground marjoram
1 large or 2 small bay leaves
dash nutmeg, optional
16-1/2-oz. can cream-style corn
7-oz. can whole kernel corn
12 oz. evaporated milk
paprika for sprinkling
In large saucepan over medium heat, cook onion and garlic in butter until tender and transparent, 5-7 minutes. Add potatoes, bell pepper, broth, black pepper, marjoram , bay leaves and nutmeg. Bring to a boil, then reduce heat to low, and simmer about 20 minutes or until potatoes are tender, stirring occasionally. Stir in remaining ingredients except paprika. Bring to a boil again, then reduce heat to low and simmer 1-2 minutes, stirring frequently. Remove bay leaves; sprinkle each serving lightly with paprika. Makes 7 cups.
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Corn Soup
1 small onion, finely chopped
2 Tbsp. cooking oil
2-3 large potatoes, peeled and cut up
1 large can whole kernel corn
1 large can cream style corn
1 large can peeled and diced tomatoes
seasoning to taste
8-10 cups water
small package spaghetti
1-2 cups ham or cooked shrimp, optional
Sauté onion in cooking oil until clear. Add potatoes and cook on low until soft. Add both corns, tomatoes, seasoning and water; stir well. Break spaghetti in half and stir in. Mix in ham or shrimp, if using. Reduce heat to low and simmer 2-3 hours.
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Corn Soup #2
1 large can whole kernel corn
1 large can cream style corn
2-3 large potatoes, peeled and cut up
small package spaghetti noodles
1 small onion, chopped fine
2 Tbsp. cooking oil
1 large can peeled and diced tomatoes
seasoning to taste
ham or cooked shrimp(optional)
8-10 cups water
Sauté onion in cooking oil till clear. Add potatoes and cook on Low till soft. Add both corns, tomatoes, seasoning, and water. Stir well. Break spaghetti in half and add. Add ham or shrimp if using. Bring to boil. Reduce heat to low and simmer 2-3 hours. Serve with a good crusty French bread.
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Crab and Corn Chowder
1 small onion, chopped
4 Tbsp. butter
1/3 cup flour
3 cups milk
2 potatoes
1 small green pepper
1 stalk celery
1 cup half and half cream
4 slices bacon, crisp and crumbled
2 cans crabmeat
1 can whole-kernel corn
Sauté onion in margarine until soft. Add flour and cook gently for 1 minute, remove from heat. Gradually add milk. Return to heat and cook until thick. Add diced potatoes, celery, green pepper and cream. Simmer 30 minutes. Add crabmeat and corn. Heat through.
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Crab Bisque
1 stalk celery, thinly sliced
1 small onion, chopped
1/2 cup green bell pepper, chopped
3 Tbsp. butter
14 oz. cream-style corn
two 10-oz. cans condensed cream of potato soup, undiluted
1-1/2 cups whole milk
1 cup heavy cream
1/2 cup water
2 bay leaves
1 Tbsp. fresh thyme, chopped
1/2 tsp. garlic powder
1/4 tsp. white pepper
18 oz crabmeat, drained and flaked
In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender. Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine. Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste. Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits. This recipe freezes well, so it makes a double batch of creamy crab bisque that can be served for dinner tonight, then frozen for up to 3 months before serving again. Just make sure you thaw the soup in the refrigerator overnight, and your time-saving dinner is guaranteed to be a savory soup-centered meal. Serves 10-12 once, or makes two meals of 4-5 servings each.
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Cream of Broccoli and Cheddar Soup
1 lb. fresh broccoli
14 oz. chicken broth
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1/4 tsp. pepper
2 cups (8 oz.) shredded cheddar cheese
Clean broccoli, then chop florets and thinly slice stems. In medium-sized saucepan, combine broccoli and chicken broth; heat to a boil. Reduce heat and simmer, covered, for about 7 minutes or until the broccoli is fork-tender. Transfer, one third at a time, to a food processor or blender. Process until fairly smooth. In same saucepan, melt butter over medium heat; add flour. Cook, stirring constantly, until bubbly. Add milk and pepper; heat to a boil, stirring constantly. Reduce heat to medium and add broccoli puree. Stir in cheese; heat just until cheese melts (DO NOT boil), stirring constantly. Makes 4 cups.
NOTE: For a chunky soup, reserve 1 cup of the broccoli pieces and add them to the soup with the broccoli puree.
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Cream of Broccoli Soup
2-1/2 lb. fresh broccoli
6 cups chicken broth
1 large onion, quartered
4-1/2 Tbsp. butter
2 stalks celery, quartered
3 Tbsp. flour
3/4 tsp. salt
3 cups half-and-half
1/4 tsp. pepper
1 cup heavy cream, whipped
1/2 tsp. nutmeg
2 bay leaves
1-1/2 cups water
Trim the broccoli; wash thoroughly. Spilt each stalk lengthwise into halves. Place the onion and celery in a food processor with its chopping blade. Process until coarsely chopped. Use a (6 Quart) Dutch oven or large, heavy kettle to combine the broccoli, onion, celery, salt, pepper, bay leaves and the first measure of nutmeg. Add the chicken broth. Bring to a boil. Cover. Simmer until the broccoli is tender (about 30 minutes). Drain, reserving the broth. Puree the vegetables in a food processor in batches with 1 cup of broth with each batch. Melt the butter in the Dutch oven. Remove from the heat; add the flour. Stir until smooth. Gradually stir in the reserved broth. Cook over medium heat, stirring steadily, until the mixture boils. Add the pureed vegetables and the Half & Half. Continue stirring until the soup is hot and well blended (about 5 minutes). Top each serving with a spoonful of whipped cream and a dash of grated nutmeg.
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Cream of Broccoli Soup #2
1-1/2 lbs. broccoli
2 cups water
1 large stalk celery, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
2 Tbsp. butter
2 Tbsp. flour
2-1/2 cups chicken broth
1/2 tsp. salt
1/8 tsp. pepper
dash of ground nutmeg
1/2 cup whipping (heavy) cream
shredded cheese, optional
Remove flowerets from broccoli; set aside. Cut stalks into 1" pieces. Heat water to boiling in 3-quart saucepan. Add broccoli flowerets and stalk pieces, celery and onion. Cover and heat to boiling. Boil about 10 minutes or until broccoli is tender (do not drain). Carefully place broccoli mixture in blender. Cover and blend on medium speed until smooth. Melt butter in 3-quart saucepan over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir broth into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do NOT boil). Serve with cheese, if desired. Serves 8.
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Cream of Broccoli-Cheese Soup
1 onion, chopped
4 cups chopped broccoli
3 potatoes, peeled and cubed
4 cups milk
3 packets instant chicken broth and seasoning mix
1 carrot, shredded
3/4 cup shredded sharp cheddar cheese
1/4 tsp. dried sage
1/4 tsp. pepper
Spray large nonstick saucepan or Dutch oven with Pam; heat. Add onion and cook, stirring constantly, until softened, about 5 minutes. Add broccoli, potatoes and 2 cups water. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 20 minutes. With slotted spoon, transfer vegetables to blender or food processor. Puree, then return to liquid in pan. Add milk, broth mix and carrot; bring to a boil Reduce heat and simmer until carrot is softened, about 5 minutes. Remove from heat. Cool 1 minute. Add cheese, sage and pepper; stir until cheese is melted. Serves 4.
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Cream of Shrimp Soup
3 Tbsp. butter
1 medium onion, finely chopped
1 medium potato, finely cubed
2 pounds shrimp, peeled and deveined
2 cups heavy cream
1 bay leaf, crumbled
1 Tbsp. parsley, chopped
2 carrot, finely chopped
1 Tbsp. Worcestershire sauce
1 cup dry white wine
1/2 Tbsp. dried thyme
1 cup water dash hot sauce
salt and pepper, to taste
In a large saucepan, melt the butter over medium heat. Add carrots, onion, celery and potato and sauté until the onion is translucent 2-3 minutes. Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small batches, puree in a food processor. Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked through, 2-3 minutes. Garnish with parsley.
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Easy Beef Soup
1-1/2 pounds ground beef
1 cup chopped onion
2 cloves garlic, finely chopped
28-oz. can tomatoes, undrained
6 cups water
6 beef bouillon cubes
1/4 tsp. pepper
1/2 cup orzo (rice-shaped pasta)
1-1/2 cup frozen mixed vegetables
Cook beef, garlic, and onions in large saucepan over medium-high heat. Drain fat. Puree tomatoes with the juice in blender or food processor. Add tomatoes, water, bouillon cubes and pepper. Bring to a boil; reduce heat to low and simmer, uncovered, for 20 minutes. Add orzo and vegetables. Simmer 15 minutes more.
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Easy Cheeseburger Chowder
1 lb. ground beef
1/2 cup onion chopped
1/2 cup chopped celery
1/4 cup green pepper
3-4 potatoes, cubed
2 cans beef broth
1-1/2 cup milk
3 Tbsp. flour
1 cup cheddar cheese
Brown beef. Drain. Put beef, onion, celery, green pepper, potatoes and broth in pot. Simmer until veggies are tender. Mix flour with 1/2 cup milk. Pour into pot. Add remaining milk. Simmer until thickened and bubbly. Add cheese. Heat until cheese melts. Serve.
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Easy Chicken and Pasta Soup
1 lb. skinless, boneless chicken breasts, cut up
1 Tbsp. vegetable oil
10-3/4 oz. can condensed cream of mushroom soup
2-1/4 cups water
1/2 tsp. dried basil leaves, crushed
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew pasta
In skillet brown chicken in hot oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over medium heat 10 mm., stirring often. (The pasta cooks right in the soup!) Add browned chicken. Cook 5 minutes or until pasta is done, stirring often. Serve with grated parmesan cheese. Serves 4.
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