Recipe: Holiday Soup Recipes - 1999-12-01 (19)

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12-01-99 - Holiday Soup Recipes (19)

m4rm4 (09:24:14) : CHILLED AVOCADO & SWEET PEA SOUP

4 avocados (peel & pitted)
2 c peas
small onion
2 cloves garlic minced
cilantro 4 TBN
1 TBN red wine vinegar
2 c canned tomatos
dash of hot sauce
S & P
1/2 c heavy cream
light sour cream
buttermilk 2C
can add chicken broth if too thick
jalapano pepper to taste

Blend in blender. Add buttermilk & if thick add chicken broth.
Top with sour cream, sm bits of tomatos !

KellyWA (08:56:00) : AVOCADO CREAM SOUP (COLD Soup)

1 1/4 cup chicken stock
1/2 cup milk
3/4 cup cream
2 ripe avocados
salt and pepper

Peel avocados, remove stone. Put chopped avocados in blender with cream and milk. Blend on med. speed until smooth. Place avocados mixture and chicken stock in bowl. Stir until combined then put through fine sieve. Season with salt and pepper. Refrigerate until cold.

KellyWA (08:54:14) : White Bean and Tomato Soup

Makes Approx. 8 servings

4 cups defatted reduced-sodium chicken broth
3 sprigs fresh Italian parsley
2 bay leaves
1/4 teaspoon whole black peppercorns
1 teaspoon dried thyme
2 teaspoons olive oil
2 cups chopped onions
1 tablespoon chopped garlic
2 cans (19 ounces each) low-sodium cannellini beans,
rinsed and drained
2 cans (14 1/2 ounces each) no-salt-added diced tomatoes
(with juice)
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1 tablespoon grated Parmesan cheese
2 teaspoons balsamic vinegar
1 1/4 teaspoons paprika

Place the broth in a medium saucepan over medium-high heat. Place the parsley sprigs, bay leaves, peppercorns, and thyme in a square of cheesecloth. Tie with kitchen string and add to the saucepan. Bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat. Remove and discard the seasoning bundle. Meanwhile, warm the oil in a large saucepan over medium heat. Add the onions. Cook for 3 minutes. Add the garlic and cook for 1 minute. Add the beans, tomatoes (with juice), basil, chopped parsley, Parmesan, vinegar, paprika, and the broth. Reduce the heat to low and simmer for 20 minutes. Working in batches if necessary, puree 4 cups of the soup in a blender or food processor. Add the pureed soup back to the saucepan. Simmer, stirring occasionally, for 20
minutes.

KellyWA (08:48:33) : Split Pea Soup

2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks -- or ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup carrots -- chopped
1 bay leaf
1/4 teaspoon thyme
salt and pepper

Wash and sort peas; add water. Bring to boiling; simmer 2 minutes. Remove from heat; cover and let stand 1 hour. Add ham hocks, vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food mill, blender or sieve. Return meat to soup; season with salt and pepper. Makes about two quarts

KellyWA (08:43:38) : PUMPKIN, SWEET POTATO, PEANUT BUTTER SOUP

4 T. (1/2 stick) unsalted butter or margarine
4 C. canned pumpkin
2 C. cooked pureed sweet potatoes
1 C. smooth peanut butter
6 C. chicken stock
1 t. freshly ground black pepper
1 t. salt
Snipped fresh chives, for garnish

Melt the margarine in a soup pot over medium heat. Stir in the pumpkin, sweet potatoes, and peanut butter. Add the stock, pepper, and salt, and stir well until smooth. Reduce the heat to a simmer and cook for 20 minutes. Before serving, garnish the soup with chives and sour cream.

Yield: 8 servings

KellyWA (08:41:17) : (I have not yet tried this recipe)

CHOCOLATE SOUP WITH CARMELIZED BANANAS

For the caramelized bananas
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter

For the soup
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped

To finish the soup
7 large egg whites
1 3/4 cups confectioner's sugar

Prepare the caramelized bananas
Place the diced bananas in a medium-sized mixing bowl with the rum and toss to coat. Set aside to
let macerate at room temperature while you prepare the caramel.

Heat a heavy-bottomed frying pan over medium-high heat. If it starts to smoke, it is too hot and
you need to run it under cool water, dry it, and start again. When it is warm sprinkle the sugar into
the pan. Try to keep the sugar in an even layer to allow it all to caramelize at the same time. As
soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar
from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar.
Cook until all of the sugar is a light golden brown. Chef Torres usually adds a tablespoon of butter
at this stage because it makes the caramel smoother. Add the bananas and rum and spread evenly
in the pan. When cooking with alcohol, there is always the chance of it catching on fire, so
be very careful when adding the rum. Continue to cook until almost all of the liquid has
evaporated and the bananas are soft but not mushy; they should still hold their shape. Remove
from the heat and pour the caramelized bananas onto a plate. Cover with plastic wrap and let cool
for about 20 minutes. Covering the hot bananas with plastic wrap keeps the caramel from drying
as it cools.

Prepare the Chocolate Soup
Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil over medium-high heat.
Add the chopped chocolate and stir until well combined and the chocolate has melted. Bring the
mixture to a boil again, stirring occasionally. Remove the pan from the heat and set aside while you
prepare the soup bowls.

For this recipe, the bowls Chef Torres uses hold 4 1/2 ounces. You can use any oven-safe bowls.
Place one large spoonful of the caramelized bananas in the bottom of each soup bowl. The
bananas will give texture to the soup, so be generous. Cover the bananas with the hot soup, filling
each bowl three-quarters full. Set the soup bowls on a baking sheet and place in the refrigerator
until chilled, about 2 hours. The soup will set and thicken, allowing it to support the meringue; chill
it well before topping it.

To Finish the Soup
Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium
speed until foamy. Increase the mixer speed to medium-high and make a French meringue by
adding the powered sugar 1 tablespoon at a time and whipping the whites to stiff but not dry
peaks.

Place the meringue in a large pastry bag fitted with a 3/4-inch star tip. Remove the soup from the
refrigerator and pipe the meringue onto the tops in a decorative pattern. Place the soup bowls in a
deep roasting pan or baking dish and fill it with warm water to come one third of the way up the
side of the bowls. Let stand for about 30 minutes to warm the soup. If you do this before you
serve dinner, the soup should be ready to be browned by the time you have finished eating.

Preheat the oven to 450 F (232 C). Remove the soup bowls from the warm water bath and place
them on a baking sheet. Place in the oven just until the meringue begins to brown, 3 to 5 minutes.
The soup should not get hot. Remove from the oven and serve immediately.

Notes
When you cut chocolate, start at one corner and always cut it on an angle. Don't try to cut big
pieces, because it is too difficult. If you cut on an angle, it will be easier and safer. This way, you
do not have to cut so much surface at one time.

KellyWA (08:38:47) : Turkey Soup

1/4 cup Butter or margarine
1 cup Cooked turkey
1 cup Diced celery
1 cup Corn nibblets -- fresh/frozen
1 teaspoon Salt
1/4 teaspoon Ginger
2 tablespoons Chopped parsley
2 tablespoons Finely chopped onions
2 cups Diced raw potatoes
2 cups Turkey broth
2 cups Half and half cream
1/4 teaspoon Paprika
1/8 teaspoon Pepper
-----ROUX-----
2 tablespoons Butter
2 tablespoons All Purpose flour

Prepare roux in a saucepan.

In a large soup pot, saute onions in melted butter.
Add turkey, potatoes, celery and broth.

Simmer until vegetables are tender-crisp.

Stir in roux.

Add corn, cream and seasonsings.

Heat thoroughly, stirring occasionally.

Garnish with parsley and serve with crustly rolls.

KellyWA (08:32:42) : Lima Bean Soup

In a large kettle, saute the following in 1 -2 tbs olive oil
2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced

Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano

In a Dutch oven or soup kettle, saute the sweet red
peppers, onions, celery or bok choy, and turkey ham
or ham until onion is translucent.

Add the remaining ingredients; bring to a boil over
medium heat. Reduce heat; cover and simmer
until vegetables are tender. (45 to 60 minutes).Use a potato masher to mash some of the beans
and veggies to thicken the soup. Can be thickened
using instant mashed potatoes.

Before serving, if you wish, you can add 1 cup
half and half cream. Heat through but do not boil.

KellyWA (08:27:45) : POTATO SOUP

1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
tsp allspice
dash of chervil
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth

Heat olive oil in stock pot, add onion, carrot,
mushrooms, celery/bok choy, and saute
until translucent. Add potatoes, spices
and broth. If needed, add enough water to
cover everything with water. Cover, bring
to a low boil and cook until potatoes are
tender. Remove bay leaf. Add milk.

To further thicken this soup, use instant
mashed potatoes. Or, make a roux using
2 tablespoons butter, and 2 tablespoons of
flour. Add these items and stir constantly
to make certain they are blended. Add a small
amount at a time depending upon how thick
you want your soup.

KellyWA (08:08:57) : Cream of Turnip and Sweet Potato Soup with Leek Julienne

3/4 pound purple-topped
turnips, peeled and cut into
1-inch pieces
1 sweet potato (yellow or
orange variety) (about 8
ounces), peeled and cut into
1-inch pieces
1 white potato (6 ounces),
peeled and cut into 1-inch
pieces
3-1/2 cups light chicken,
beef, or pork stock, unsalted
1 teaspoon salt, plus
additional to taste, if desired

Leek Garnish:

1 small leek (about 4 ounces)
1 tablespoon unsalted butter
1/2 cup water
1/4 teaspoon freshly ground
black pepper, plus additional
to taste, if desired
1/2 cup light cream

1. Place the turnip, sweet potato,
and white potato pieces in a pot
with the stock and salt. Bring the
mixture to a boil, then reduce the
heat to low, cover, and cook gently
for 45 minutes, or until the
vegetables are very tender when
pierced with a fork.

2. Meanwhile, prepare the leek
garnish. Trim the leek to remove
any damaged or fibrous outer
leaves but retain most of the green
top. Cut the leek crosswise into
thirds, each chunk about 4 inches
long. Then, cut each segment in
half lengthwise, and separate the
layers. Stack the layers together so
they are flat, and cut them into
very thin lengthwise strips (a
julienne). You should have about
1-3/4 cups. Wash and drain the
leek in a colander.

3. Place the leek strips in a
saucepan with the butter and
water. Bring to a boil, reduce the
heat to low, cover, and cook for 10
to 12 minutes, until the leek is
tender. Set aside in any remaining
cooking liquid.

4. When the vegetables in the soup
are tender, process them in a food
processor or with a handheld
immersion blender until emulsified
into a smooth-textured mixture.
Add the pepper, cream, and the
reserved leek julienne along with
its liquid.

5. Bring the mixture back to a boil,
adding additional salt and pepper to
taste, if desired, and serve
immediately.

KellyWA (08:00:54) : (I have not tried this recipe)

Butternut Squash-Spinach-Chicken Soup

Preparation Time: 20 minutes
Cooking Time: 37 minutes
Yield: 6 servings

6 1/4 cups low-sodium vegetable broth
4 skinless boneless chicken breast tenderloins, about 4
ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeno pepper, seeded and minced
1 1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and
drained

I . Heat 1/4 cup broth in a large pot. Add chicken, onions,
nutmeg, and cumin, and saut until onions begin to soften, about
4 minutes. Stir in jalapeno pepper.

2. Add remaining broth and squash. Bring to a boil, reduce heat,
and simmer until chicken is cooked through, about 20 minutes.

3. Stir in the spinach and chickpeas, and simmer for 5 more
minutes.

KellyWA (07:55:02) : Celery Root and Barley Soup

Celery root or knob celery or celeriac is a delicious vegetable full of flavor. To cope with this gnarled root, slice off the leaves with a sharp
knife. Peel the root with a vegetable peeler, using the knife for irregular
knobs. Slice and dice with a large chef's knife.

Serves 6

1/4 cup pearl barley
Salt
2 cups sliced onion
2 tablespoons olive oil
1 large celery root, peeled and diced (about 5 cups)
5 cups chicken stock or vegetable broth
Freshly ground black pepper

1. Stir the barley into 3 cups of water in a heavy saucepan. Add 1/2
teaspoon of salt. Bring the water to boiling, reduce the heat, and
simmer for about 45 minutes, until the barley is tender. Drain, and
discard any remaining liquid.

2. Saut the onion in the olive oil over moderate heat. Add the celery
root and saut for 5 minutes. Add the stock, salt and pepper. Bring the
soup to boiling, reduce the heat and simmer until the celery root is
tender, 20 to 30 minutes.

3. Puree the soup in a blender or processor. Return the soup to the
saucepan, add the barley, stir well and heat.

AHEAD OF TIME NOTE:
The soup will thicken as it stands; thin with water or additional chicken stock.

Patti/Dnvr (05:33:29) : Spicy Tomato Soup

6 tbls butter or margarine
1/2 cup chopped green onion
4 cloves garlic
3 tbsl all-purpose flour
1 1/2 tsp salt
1 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp ground red pepper
2 bay leaves
6 cups water
4-6 oz cans tomato paste
2 cups dry white wine
2 cups milk
1 1/2 cupw whipping cream
Sour cream and chives to garnish

In a large stock pot, melt butter over medium heat. Add onions and garlic; cook until tender. Stir in next 6 ingrediants; cook 2 minutes. Whisk in water, tomato paste, wine milk, and
cream. Stirring occasionally, cook for 30 minutes or until thickened.
Remove bay leaves before serving.

Yield: about 13 cups of soup.

Marie/Me (12:44:19) : steak soup
3/4 lb of london broil or more-
4 beef bouillion cubes
4 bay leafs
ground pepper,
garlic powder to taste,
chopped carrots,
chopped onions,
four or five handfuls of macaroni
can of tomatoes--smooshed between hands,
alot of water---

saute meat in a little oil,add bouillions when meat is brown and a little bit of water,-put in your bayleafs and about an inch of water- about thirty minutes later (watch that water doesn't go away) add water till it is about 3/4 of the way up the pot..add
carrots, onions and black pepper and garlic powder...cook for two hours checking for the water to go down--add more liquid if it does..when carrots are almost done, add the macaroni stirring frequently so that it doesn't stick-add gravy master for more color and flavor...simmer for thirty or fourty minutes when the macaroni seems down

Dawn-NYS (12:01:43) : Vegetable Bean Soup

2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 beef bouillon cubes
1(28oz.) tomatoes, with liquid, cut up
1(15oz.) black beans, rinsed and drained
1 cup quick-cooking barley
1 teaspoon garlic powder
3/4 teaspoon pepper
1 (10oz.) frozen chopped spinach, thawed

In a large saucepan coated with nonstick cooking spray, saute onion, carrots and celery over med. heat until onion is soft, about 8 min. Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil.

Reduce heat; cover and simmer for 10 min. Add spinach; cover and simmer for 10 min. or until the vegetables are tender.

Dawn-NYS (12:00:26) : Cheesy-Broccoli Soup

Can cream of celery soup
Can cream of chicken soup
1 10oz Birds Eye frozen cut broccoli
1-1/2-2 cans of milk
a small amount of Velveeta cheese
a dash or two of dried minced onion
a dash or two of pepper

Cook the broccoli according to the directions. Warm soups and milk until smooth. Add broccoli, onion and pepper and cheese. You may add more or less cheese/pepper/onion for your own taste. Heat, but don't boil. If the soup is too thick add 1/2 can of water or milk.

MED/TN (11:49:03) : CREAM OF CAULIFLOWER SOUP

2 tablespoons shortening
1/2 cup chopped onion
1 small carrot, cut up (or grated)
1 cup chopped celery
1 head firm cauliflower, cut up
2 tablespoons chopped parsley
2 qts. chicken broth (or boullion eqiv.)
1 tablespoon salt
1/2 tsp. peppercorns, 1/2 bay leaf
1 tsp. tarragon, tied in cheesecloth bag
4 tablespoons butter
6 tablespoons flour
2 cups milk
1 cup half and half
1 cup sour cream at room temp.

Cook onion in shortening. Continue stirring add carrot and celery and cook 2 min. Add cauliflower and 1 Tbsp. parsley. Cover pat and turn heat low, stirrinG occasionally. After 15 min. add chicken broth, salt, and bag of herbs. Bring to boil over med. heat. Reduce and simmer.

In small pan, melt butter. Mix flour into milk with wire whick and slowly, add to butter. Cook to medium consistency. Remove from heat: dilute with half and half and pour into simmering soup. Stir gently with wooden spoon and simmer 15-20min.

Just before serving, remove herb bag, place sour cream in soup bowl (or tureen) add remaining parsley and pour soup.

NOTE:For stronger cauliflower taste, put leaves, hard white core and stalks from cauliflower into soup with soup bones if making your own chicken broth.

Dawn-NYS (11:43:32) : Apple Cheddar Soup

2 tb Butter, unsalted
4 Apples, peeled and chopped
2 Carrots, chopped
1 Onion, chopped
2 Cloves garlic, minced
1 ts Ginger root, minced
1 ts Dry mustard
1 ts Curry powder
2 c Chicken broth
2 c Apple cider
Salt and cayenne pepper to taste
1 c Cheddar cheese, grated (opt)

In a large saucepan, melt butter over medium heat. Add apples, carrots,
onion, garlic, ginger, curry powder and mustard; cook, stirring
occasionally for 5 to 7 minutes, or until onion begins to soften.

Add broth and apple cider; bring to a boil. Reduce heat and simmer.
partially covered, for 15 to 20 minutes, or until vegetables are very
tender.

In a food processor or blender, puree till smooth. Season with salt and
cayenne pepper to taste. Ladle into four bowls. Sprinke each serving with 1/4 cup Cheddar cheese.

Dawn-NYS (11:43:14) : Cauliflower Soup

1 Head cauliflower, large -(about 2 lbs.), cored and separated
2 tb White wine vinegar or cider vinegar
4 Clove garlic - minced
1/2 ts Crushed hot red pepper
1/4 c Olive oil
4 c canned low-sodium chicken broth
2 ts Salt
1/3 c Parsley - flat-leaf, freshly chopped
Pecorino cheese - freshly grated

Trim the stems from the cauliflower florets and cut them into 1/2 inch
pieces, then break the florets into 1/2-inch pieces. Fill a large bowl
with 2 quarts of cold water and stir in the vinegar. Add the cauliflower
pieces and stir to clean thoroughly. Bring a large saucepan of salted
water to a boil over high heat. Drop the cauliflower into the boiling
water, return to a boil and cook over moderately high heat until just
tender, about 4 minutes. Drain the cauliflower thoroughly.

In a large saucepan, cook the garlic and hot red pepper in the olive
oil over moderately low heat, stirring occasionally, until the garlic is
golden, about 3 minutes. Add the cauliflower and cook for 5 minutes,
stirring to prevent it from browning. Stir in the hot Vegetable Broth,
salt and parsley.

Using a slotted spoon, remove 1 cup of the cooked cauliflower from the
soup and puree it in a blender or food processor until smooth. Return it to
the soup, increase the heat to moderate and heat through. Ladle the soup
into bowls and sprinkle on a generous amount of cheese.