Recipe: Soup and Stew Recipes (37) 1997-10-30

Soup and Stew Recipes (37) 1997-10-30

Chilled Fruit Soup
Tomato Bisque
Cream of Tomato Soup
Lamb Tajin (North African)
Canadian Cheese Soup
Bill's Navy Bean Soup
Corn Potato Chowder with Beer
Cream of Spinach with Smkd Chicken & Portabello Mushrooms
French Rabbit Stew
Escarole and Beans
Maryland Crab Soup
Creamy Potato Cabbage Soup
Matzo Balls
Goodbye-to-the-Thanksgiving-Turkey Soup
Creamy Corn Soup
Russian Cabbage Soup
Pumpkin Shrimp bisque
Corn Cheddar Chowder
White Bean Soup
Curried Apple and Onion Soup
Chicken, Kielbasa and Corn Chowder
Salmon Chowder
Winter Vegetable Soup
Lobster Bisque
Rice and Bean Soup
Sweet and Sour Cabbage Soup
Meatball Minestrone
Irish Stew
Sausage and Navy Bean Soup
Cooley Chicken Broth
Shrimp and Rice Soup (Latin America)
Irish Stew (Britain)
Oyster Stew (America)
Avocado Cream Soup (Latin America)
Chicken and Leek Soup (Britain)
Escarole Soup (Italy)
Chicken Soup with Lemon and Mint (Spain)

Peggy, WA (8:02:45 pm) : Now I've got it ....
* Exported from MasterCook *
Chilled Fruit Soup
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Healthy And Hearty Desserts
Fruit Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups prunes -- pitted and chopped
1 cup dried apricots -- chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Sauterne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples -- peeled,cored,diced
1 whole lemon -- sliced
1/4 teaspoon salt
1/2 cup cherries -- pitted
Soak dried fruits and tapioca in water 2-3 hours. Combine remaining
ingredients, except cherries, and add to first mixture. Bring to a boil and
simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill.
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Serving Ideas : Serve topped with whipped cream.
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Betsy-TKL (8:21:21 pm) :
Tomato Bisque
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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Jim Vorheis
2 pounds Ripe tomatoes (or 2 15-oz -- cans), chopped
1 medium Onion -- thinly sliced
1 tablespoon Butter
1 Bay leaf
1 tablespoon Brown sugar -- heaping
2 teaspoons Finely chopped fresh basil -- (or 1 tsp dried)
2 Whole cloves
1 teaspoon Salt
1/2 teaspoon Black pepper
1 pint Light cream
1 cup Milk
6 large Croutons -- buttered
2 tablespoons Chopped chives
Peel and seed tomatoes. Saute onion in butter and add the chopped tomatoes.
Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring
occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove
bay leaf and cloves and transfer mixture to blender or food processor to
puree. Strain. Add cream and milk and heat through. Serve topped with
toasted buttered croutons. Sprinkle with chopped chives.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Betsy-TKL (8:26:44 pm) :
From: JOEL.EHRLICH@mogur.com (joel ehrlich)
Newsgroups: rec.food.cooking
Cream of Tomato Soup
Yields 5 Cups
2 Cups Tomatoes, Seeded, Skinned & Cut-up
1/2 Cup Celery, Chopped
1/4 Cup Onion, Chopped
2 tsp Brown Sugar
4 Cups Sauce Bechamel #1
Croutons
Parsley, Chopped
Combine the tomatoes, celery, onion and sugar.
Cover and simmer for 15 minutes.
Strain the Sauce Bechamel #1 into the tomato and vegetable stock.
Season to taste.
Serve with croutons and garnished with chopped parsley.
Sauce Bechamel #1 No. 562 Yields 1 Cup
2 Tbls Butter
2 Tbls Flour
1 Cup Milk
1 small Onion, Whole
3 Whole Cloves
1/2 Bay Leaf
Nutmeg
Preheat the oven to 350 degrees.
Melt the butter over low heat.
Add flour and blend for 4 or 5 minutes.
Slowly stir in the (cool) milk.
Peel the onion, stud with the whole cloves and add along with the bay leaf.
Cook, stirring constantly, until the sauce thickens and is smooth.
Place in the oven for 20 minutes to cook.
Remove from the oven and strain.
Season to taste and grate on some nutmeg.
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Judi Mae, CA (8:57:12 pm) : ---------- Recipe via Meal-Master (tm) v8.04
Title: Lamb Tajin (North African)
Categories: Lamb, Meats, Ethnic
Yield: 6 servings
-JUDI M. PHELPS
2 md Onions
2 Garlic cloves; minced
1/2 ts Coriander; ground
1/4 ts Paprika
1/4 ts Cumin; ground
1/4 ts Ginger; ground
1/8 ts Saffron thread; crushed
1 tb Oil; canola or vegetable
1 1/2 lb Lamb; bonelss cut into
-1 inch pieces
1 cn Tomatoes; 16 oz. cut up
1 Lemon
1/2 c Parlsey; snipped
1/2 c Green olives; pimiento-
-stuffed
Rice; hot cooked
In large skillet cook onions, garlic, coriander,
paprika, cumin, ginger, saffron, and 1 tsp. salt in
hot cooking oil till onion is tender but not brown.
Stir in lamb and undrained tomatoes. Transfer mixture
to a 3-quart casserole. Cover; bake in a 375 degree F
oven for 1-1/4 to 1-1/2 hours or till lamb is tender.
Skim off fat. Quarter lemon lengthwise and heat
through. Serve with rice. Makes 6 servings.
CHICKEN TAJIN: Prepare Lamb Tajin as above except omit
lamb and use 2-1/2 to 3-1/2 lb broiler-fryer chicken,
cut up. Bake in 375 degree F oven for 1 hour or until
chicken is tender. Continue as directed. Makes 4-6
servings. SOURCE: Classic International Recipes,
Better Homes and Garden Cookbook.
Morocco, Algeria, and Tunisia are in the northwestern
corner of Africa and from this ancient Arabian region
comes Lamb Tajin, a classic stew.
Shared and MM by Judi M. Phelps
jphelps@best.com or jphelps@slip.net
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Bill,DC (8:57:40 pm) : * Exported from MasterCook *
Canadian Cheese Soup
Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :0:35
Categories : Low Calorie Soups
Low Cholesterol Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup minced onion
1 teaspoon unsalted butter or safflower oil
2 tablespoons white wine
1/4 cup minced celery
1/4 cup minced carrot
1/4 cup whole-wheat pastry flour
2 cups nonfat milk
1 1/2 cups defatted Chicken Stock
1/2 cup grated farmer's cheese
paprika
minced green onions -- for garnish
1. In a heavy stockpot over medium-high heat, saute onion in butter and wine
until soft (about 3 minutes). Add celery and carrot and continue to cook for
5 minutes.
2. Stir in flour. Lower heat to medium and continue to cook, stirring
frequently, for 2 more minutes. Pour in milk and stock, and bring soup to a
boil.
3. Simmer soup, uncovered, on medium-high heat for 10 minutes. Right before
serving, stir in cheese.
4. Ladle soup into prewarmed bowls and garnish with a dusting of paprika and
a sprinkling of green onions.
Makes 6 cups.
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NOTES : Perfect for cold weather, this rich soup combines minced fresh
vegetables with a stock flavored with wine and cheese.
Nutr. Assoc. : 4288 1553 0 2656 4921 1646 4938 4017 922 0 0
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Betsy-TKL (8:57:56 pm) :
Betty Rohde Books:
More So Fat, Low Fat, No Fat
ISBN: 0684815745
Italian So Fat, Low Fat, No Fat
ISBN: 0684829207
So Fat, Low Fat, No Fat
ISBN: 0671898132
Mexican So Fat, Low Fat, No Fat : More Than 200
ISBN: 0684835258
The Super So Fat, Low Fat, No Fat Cookbook
ISBN: 0684849984 (may not be available yet)
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Bill,DC (9:03:36 pm) : * Exported from MasterCook *
Bill's Navy Bean Soup
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :12:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup navy beans
2 celery stalks
2 carrots
1/2 onion
2 ham hocks
salt
1/8 teaspoon black pepper
3 tablespoons margarine
3 tablespoons all-purpose flour
1. Pick over the dried beans and discard any debris. Wash and drain. Put
beans in a large pot and cover with water. Let stand 8 hours or overnight.
2. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This
is easier with a food processor.) Drain beans. Add vegetables, 5 cups water,
ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a
simmer and cook over low heat for 3 hours or until beans are tender.
3. Remove ham hocks and set aside to cool. Remove meat from bones and cut
meat into half-inch pieces.
4. Put 2 cups of the soup into a blender along with the margarine and flour;
puree. Pour this puree back in pan. Puree more of the soup if you prefer a
smoother texture. Add the chopped ham pieces back into the soup. Simmer for
15-20 minutes until soup is slightly thickened.
Yield: 6-8 large servings. This soup is especially good when sprinkled with
a few drops of hot pepper sauce just before serving.
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Serving Ideas : Serve this with cornbread or a crusty roll.
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Betsy-TKL (9:04:57 pm) :
From: sporter@roux.com (Susan Moyers Porter)
Newsgroups: rec.food.recipes
Corn Potato Chowder with Beer
Serves 6.
2 medium potatoes, peeled and diced
1 medium onion, sliced and separated into rings
1/2 cup chopped celery
1 bottle beer
1 teaspoon salt
1 can (17 oz) whole kernel corn
1 cup milk
1/8 teaspoon pepper
4 slices bacon, crisp-cooked and crumbled
butter
In a saucepan, combine potatoes, onion, celery, beer, and salt. Cover and
cook 10-15 minutes. Stir in undrained corn, milk, and pepper. Heat
through. Serve topped with crumbled bacon and a pat of butter.
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Bill,DC (9:05:05 pm) : * Exported from MasterCook *
Cream of Spinach with Smkd Chicken & Portabello Mushrooms
Recipe By : Bill
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds spinach -- chopped
4 ounces butter
2 tablespoons shallot -- minced
1/2 cup flour
1 1/4 quarts chicken stock
to taste salt and pepper
1 1/4 quarts milk
3/8 cup heavy cream
2 each portabello mushroom -- sliced & sauteed
2 each chicken breast, smoked -- diced
1/3 cup parmesan cheese -- grated
Cook spinach in a large skillet over medium heat until tender. Pour spinach
into a colander set over a bowl and press out as much water as possible.
In the same skillet, melt the butter and cook the shallots until soft. Blend
flour and cook for 1 minute. Add spinach and stock and simmer for 15
minutes.
Wash and slice the portabello mushrooms and slice them thinly. Dice the
chicken breast and set aside. Saute the mushrooms in melted butter until
tender, add the smoked chicken and saute for 1 minute more. Add mixture to
the simmering stock. Incorporate grated parmesan cheese.
In a seperate pan, heat the milk and cream. Add to soup. Season with salt
and pepper.
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Betsy-TKL (9:11:16 pm) :
Escarole and Beans
From: Eat This It'll Make You Feel Better - Dom Deluise
1 cup chicken broth
1 large head escarole (well washed and coarsely chopped)
2 tablespoons olive oil
2 garlic cloves, minced
1 (15 ounce) can cannellini benas
4 fresh basil leaves, cut up
In a large saucepan place chicken broth and escarole, bring to a boil and
simmer for one hour. Gently brown the garlic in the oil, then add the beans
with their liquid and heat thoroughly. Combine with escarole and let simmer
for 10-20 minutes. It should have a soupy consistency (add a little broth or
water if necessary). Excellent with pepper flakes, grated cheese, and hot
Italian bread.
Serves 4
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Bill,DC (9:12:18 pm) : * Exported from MasterCook *
Maryland Crab Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken stock
1/4 cup green bell pepper -- rough chopped
1/4 cup onion -- rough chopped
1/4 cup celery -- rough chopped
1/2 cup crushed tomatoes
1 1/2 teaspoons worcestershire sauce
1 1/2 tablespoons margarine
1/2 teaspoon old bay seasoning
3/4 cup frozen mixed vegetables
1 ounce roux
1 cup lump crabmeat
Combine all ingredients except for the roux and crab. Mix well. Bring to a
boil. Reduce heat and simmer, uncovered for 10-12 minutes; stirring
occasionally.
Using a whire whip, add the roux to the simmering soup. Stir frequently
until thickened, about 5-6 minutes.
Add crab meat to simmering soup, mixing and being careful not to break up
the lumps of crab.
Remove from heat. Adjust seasoning with salt and pepper as desired.
Serve.
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Annie (9:13:19 pm) :
Creamy Potato Cabbage Soup
(So Fat, Low Fat, No Fat by Betty Rohde)
3 medium potatoes, peeled and cubed
1 (14-oz)can fat-free chicken broth
1/2 cup skim milk
2 cups shredded cabbage
1/2 cup diced carrots
1/2 teaspoon dried dill weed
Combine the potatoes with the broth in a
saucepan. Bring to a boil. Reduce the heat and
cook until the potatoes are tender, about 40
minutes. Cool slightly. Place 1 cup of the hot
potato mixture in a blender or food processor.
Add the milk, mix until smooth, return to the
saucepan, and stir in remaining ingredients.
Cook for 5-7 minutes, or until the carrots and
cabbage are crisp-tender.
Serves 5. 0 grams fat.
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Bill,DC (9:15:27 pm) : * Exported from MasterCook *
Matzo Balls
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Continental Classics Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each eggs
2/3 cup matzo meal
1 3/4 tablespoons chicken fat or oil -- rendered
1/3 teaspoon salt
1/2 cup chicken broth -- hot
Separate the eggs cold, being especially careful not to get any yolk into
the whites. Put the whites into a clean bowl (not plastic) In another mixing
bowl, combine the matzo meal, chicken fat or oil and egg yolks. Add the salt
and mix well. Pour the hot broth over this, and blend thoroughlly. Using an
electric mixer or whire whip , beat the egg whites until big bubbles form.
Add a pinch of salt and continue beating until they are foamy and white and
stand in soft peaks (don't let them get dry and glossy). Gently fold the
whites into the matzo-egg mixture. Using wet hands or a scoop, form the
mixture into balls about the size of a golf ball. Drop into a kettle of
boiling chicken stock or water. Put a lid on the pot and cook for about 30
minutes.
Serve hot.
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Judi Mae, CA (9:15:59 pm) : Haven't tried this, but it looked good and
Thanksgiving is just around the corner.
---------- Recipe via Meal-Master (tm) v8.04
Title: Goodbye-to-the-Thanksgiving-Turkey Soup
Categories: Soups, Holiday
Yield: 6 Servings
Meaty turkey carcass and lg.
-bones
2 Carrots; thinly sliced
1 Celery; sliced
1 Onion; cut in eighths
1 Bay leaf
2 Parsley sprigs
1/8 ts Ground nutmeg
1/8 ts Dried thyme
1 ts Salt
1/2 ts Peppercorns; whole
9 c Water
1/2 c Celery; thinly sliced
2 c Chicken broth; if needed
1/2 c Shell pasta
1/2 c Frozen peas; thawed
Recipe by: the California Culinary Academy Preparation
1. Break up turkey carcass and place bones in a 5- to
6-quart Dutch oven or deep kettle. Add 1 of the
carrots, the stalk of celery, onion, bay leaf,
parsley, nutmeg, thyme, salt, pepper, and water. Bring
to a boil, reduce heat, and simmer, covered, 3 hours.
Uncover and simmer 1 hour longer to reduce liquid.
2. Strain into large bowl. Discard bones and
vegetables, returning any meat to the broth. (At this
point, soup may be refrigerated, then skimmed.)
3. Return soup to the cooking pot. Add the second
carrot, sliced celery, and additional broth, if needed
to enhance flavor. Bring to a boil again, reduce heat,
and simmer, covered, until carrots and celery are
tender (about 1 hour).
4. Add macaroni and cook at a gentle boil until nearly
tender--about 10 minutes. Stir in peas and continue
cooking about 3 minutes. Salt to taste.
Shared by Judi M. Phelps
jphelps@best.com or jphelps@slip.net
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Betsy-TKL (9:16:27 pm) :
From: sporter@roux.com (Susan Moyers Porter)
Newsgroups: rec.food.recipes
Creamy Corn Soup
Makes 8 to 10 servings.
2 tablespoons butter or margarine
1 teaspoon chili powder
1 cup each seeded and diced green and red bell peppers
1 1/2 cups fresh or frozen thawed corn kernels
6 cups chicken broth
1 cup whipping cream
1/4 teaspoon salt
In a 3 quart pan, melt butter over medium heat. Add chili powder and
peppers; cook, stirring, for 3 minutes. Add corn and broth. Bring to a
boil; reduce heat and simmer, uncovered, for about 5 minutes.
Whip cream with salt until stiff. Pour soup into a tureen, add whipped
cream, and stir lightly.
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Judi Mae, CA (9:21:05 pm) :
---------- Recipe via Meal-Master (tm) v8.04
Title: Russian Cabbage Soup #1
Categories: Soups, Russian
Yield: 4 servings
-JUDI M. PHELPS
3 c Chicken broth
3 c Water
1/2 c Carrots; shredded and pared
1/2 c Celery; shredded
1 Potato; pared and diced
1/2 c Onions; chopped
2 c Fresh tomatoes; peeled and
-chopped
4 Peppercorns
2 1/2 ts Salt
1 Bay leaf
1/4 c Fresh lemon juice
3 c Cabbage; shredded
1 tb Sugar
Combine chicken broth, water, carrots, celery, potato,
onion, tomatoes, salt, bay leaf and peppercorns in a
large kettle. Simmer, covered, for 1 hour, stirring
occasionally. Add cabbage and simmer 10 minutes
longer. Stir in lemon juice and sugar; heat and serve.
Serves 4. Source: Newspaper clipping.
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Bill,DC (9:25:38 pm) : * Exported from MasterCook *
Pumpkin Shrimp bisque
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 ounces butter
1/2 each onion -- finely chopped
1/2 cup leeks, white part only -- finely chopped
1 1/4 pounds pumpkin puree -- canned
4 1/2 cups chicken stock
1/3 cup parsley -- fresh chopped
1 3/4 cups milk
to taste salt and pepper
to taste ground nutmeg
3/4 pound baby shrimp -- thawed
In a large pot, melt the butter. Saute the onions and leeks for 8-10
minutes, or until soft and golden. Stir in the pumpking . Add the chicken
stock and chopped parsley. Simmer over low heat for 15-20 minutes. Stir in
milk. Add the salt, pepper, and nutmeg and simmer for 10 minutes more, do
not boil.
Add the shrimp and cook for 1 minute more.
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Betsy-TKL (9:26:40 pm) :
From: sporter@roux.com (Susan Moyers Porter)
Newsgroups: rec.food.recipes
Corn Cheddar Chowder
2 large potatoes, peeled cut into 1/2^r cubes)
4 cups water
1 bay leaf
1/4 teaspoon sage
3/4 teaspoon whole cumin (or more)
6 tablespoons butter
2 onions finely chopped
6 tablespoons flour
2-1/2 cups heavy cream
1-1/4 pounds frozen corn kernels thawed
3 cups grated cheddar
1/4 cup chopped fresh parsley
salt and pepper
Put pots into a very large saucepan with water, bay leaf, sage, cumin.
Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes. Do
not drain.
Meanwhile, saute onions in butter over low heat until transparent, about
15 min. Don't let brown. Add flour and cook 10 minutes more, stirring
frequently.
When the pots are tender, add cream and corn to the pot and bring mixture
to a boil. Add the onion/butter/flour mixture and simmer, stirring
frequently, until soup thickens, about 10 minutes. [Refrigerate at this
point.]
Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper
to taste.
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Annie, TX (9:26:43 pm) : White Bean Soup
(More So Fat, Low Fat, No Fat by Betty Rohde)
2 cups dried Great Northern beans
2 tablespoons instant chicken bouillon granules
1/2 teaspoon salt (optional)
1 medium onion, chopped
1 clove garlic, minced
1 medium carrot, sliced
1 stalk celery, sliced
1 medium potato, peeled and diced
1 tablespoon chopped fresh parsley
Look over and wash the beans thoroughly. Place in a deep stock-pot, add 6
cups of water, and bring to a boil. Boil for about 5 minutes, then reduce
heat to a simmer. Add the bouillon, salt, if desired, onion, and garlic.
Simmer for 1 to 1 1/2 hours, until the beans are tender. Remove 2 cups of
bean mixture, puree in a food processor, and return the pureed beans to the
stockpoot. Add the carrot, celery, and potato. Cover and summer an
additional 30 to 45 minutes, or until the vegetables are tender. Just before
serving, stir in the parsley.
Serves 6. 0.5 grams fat per 1 1/2 cup serving.
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Judi Mae, CA (9:26:54 pm) :
Here is one soup that I would not use anything but heavy cream. It is
delicious!
---------- Recipe via Meal-Master (tm) v8.04
Title: Curried Apple and Onion Soup
Categories: Soups, Wine
Yield: 8 Servings
-Sue Woodward
5 tb Unsalted butter
1 lg Onion; sliced thin
Salt
Pepper
5 1/2 c Chicken stock
1/2 c Dry white wine
1 tb Vegetable oil
1 tb -Water
1 lg Onion; chopped
8 Celery stalks; chopped
2 md Leeks; white part only,
-chopped
1 tb Fresh thyme; chopped, OR
1 ts Dried thyme
2 sm Bay leaves
1 tb Curry powder
6 tb Flour
1 tb Fresh lemon juice
4 Tart green apples
1 c Heavy cream
Melt 1 tbsp butter in a nonstick saute pan over med.
heat. Add the sliced onion, season with salt and
pepper, and saute until the onions are golden brown,
25 to 30 mins. Add 2-1/2 cups chicken stock and the
wine. Bring to a boil. Lower the heat and simmer very
slowly for 15 mins.
Heat the vegetable oil and water in a 5-qt. saucepan
over med. heat. When hot, add the chopped onion,
celery, and leeks. Season with salt and pepper and
saute for 5 mins. Add the remaining 3 cups chicken
stock. Tie thyme and bay leaves in a small piece of
cheesecloth and add to the stock and vegetables. Bring
to a boil, lower the heat, and simmer for 25 to
30 mins.
Melt the remaining 4 tbsp butter in a 2-1/2-qt.
saucepan over low heat. Add the curry powder and whisk
to blend. Add the flour, to make a roux, and cook
until the roux bubbles, 6 to 8 mins. Stir constantly
to prevent browning and scorching. Strain 2 cups
simmering stock from the 5-qt. saucepan into the roux.
Whisk vigorously until smooth, then add to the
remaining stock and chopped vegetables. Whisk until
well combined. Bring to a boil, then reduce the heat
and allow to simmer for 10 mins.
Remove from the heat. Remove and discard the tied
herbs. Puree the soup in a food processor fitted with
a metal blade. Strain. Return to low heat in a 5-qt.
saucepan. Add the sliced onion and stock mixture. Hold
at a simmer.
Acidulate 4 cups water with 1 tbsp lemon juice. Peel,
core, quarter, and slice the apples widthwise. Place
in the acidulated water as sliced, to prevent
discoloration. Heat the cream in a nonstick saute pan
over med. heat. Drain the sliced apples in a
colander. Rinse under cold running water and shake
dry. When the cream is warm, add the apples and heat
until the apples are hot, 3 to 4 mins., do not boil.
Add to the soup, adjust the seasoning with salt and
pepper, and serve immediately. This soup may be held
hot in a double boiler for up to one hour.
Note - this soup is enhanced if it is refrigerated for
24 hours before use, allowing the flavors to develop
fully. If you decide to do this, cool the soup
quickly, cover and refrigerate for 24 to 48 hrs. When
ready to serve, heat the soup to a simmer, then add
the separately heated cream and apples.
Author - Marcel Desaulniers
From the Trellis Cookbook
Shared by Judi M. Phelps
jphelps@slip.net or jphelps@best.com
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Betsy-TKL (9:27:28 pm) :
From: sporter@roux.com (Susan Moyers Porter)
Newsgroups: rec.food.recipes
Chicken, Kielbasa and Corn Chowder
8 cups
1 tablespoons olive oil
1 pound kielbasa, cut diagonally into 1/4" slices
1 onion chopped
2 cups chicken broth
3 cups water
3/4 cups dried black eyed peas, picked over and rinsed
2 russet potatoes
2 cooked whole boneless skinless chicken breasts (about 1-3/4 lbs.) cut
into bite sized pieces
1 lb. frozen corn (about 2-1/2 cups)
2 bay leaves
a 5 oz. can evaporated milk
2 cups packed fresh spinach leaves, washed well and cut thin
2 tablespoons chopped fresh parsley leaves
In a 6 quart heavy kettle heat oil over moderately high heat until hot but
not smoking and saute kielbasa in batches until lightly browned,
transferring with a slotted spoon to a plate. In fat remaining in kettle
sautee onion over moderately high heat stirring frequently until softened
and golden. Add 1/2 cup broth and simmer, scraping up brown bits, 2
minutes.
Add remaining 1-1/2 cups broth, water, Kielbasa and black-eyed peas and
bring to a bare simmer. Peel potatoes and cut into 1/2" dice. Add
potatoes, chicken, half or corn and bay leaves and cook, covered at a bare
simmer, 25 minutes, or until potatoes and black-eyed peas are tender.
Discard bay leaves.
In a blender puree remaining corn with milk and add to chowder. Add
spinach and salt and pepper to taste and cook until heated through and
spinach is wilted. Sprinkle chowder with parsley.
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Bill,DC (9:27:55 pm) : * Exported from MasterCook *
Salmon Chowder
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish And Seafood Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 tablespoons butter
1 cup onion -- minced
1/2 bunch leeks -- minced
1/3 cup fennel -- minced
1/2 cup flour
7 cups fish stock
2 1/4 cups potatoes -- diced
salt and pepper -- to taste
1 pound salmon, boned and skinned -- diced
1 cup milk
1/2 cup heavy cream
2 1/3 tablespoons dill -- fresh chopped
Melt the butter in a large skillet. Add the onion, leek and fennel; cook
over medium heat until softened, 5-8 minutes, stirring occasionally.
Stir in the flour. Reduce the heat to low and cook, stirring occasionally,
for about 3 minutes.
Add the stock and potatoes. Season to taste with salt and pepper. Bring to a
boil, then reduce the heat, cover and simmer until the potatoes are tender,
about 20 minutes.
Add the salmon and simmer until just cooked, about 3-5 minutes.
Stir in milk, cream and dill. Cook just until warmed through. Do not boil or
agitate soup or salmon will break apart.
Adjust seasonings if necessary and serve.
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Betsy-TKL (9:30:35 pm) :
Date: Wed, 2 Nov 1994 06:40:52 PST
From: Sharon Barbour sharonb@TRITON.MAYFIELD.HP.COM
Winter Vegetable Soup
Recipe By : Cooking Light (January 1994)
Serving Size : 12 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 tablespoon olive oil
4 cups onion -- chopped
2 cups leek -- chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary -- crushed
2 cloves garlic -- minced
6 cans chicken broth, canned
2 cans ready-cut peeled tomatos
1 can tomato paste
4 cups red potatoes -- cut into 1/2" pieces
1 cup celery -- chopped
1 cup carrot -- chopped
1 cup turnip -- cut into 1/2" pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups kale -- shredded
2 cloves garlic -- peeled
1/2 cup green onion -- coarsely chopped
1/2 cup Swiss cheese, lowfat
1/4 cup tomato paste
Heat water and oil in a large dutch oven or wtockpot over medium heat.
Add onion and leek; cover and cook 15 minutes or until tender. Add
thyme, rosemary and minced garlic; saute 2 minutes. Add broth, tomatos
and tomato paste; bring to a boil. Reduce heat and simmer, uncovered,
10 minutes. Add potato, carrot, celery, turnip, salt and pepper; bring
to a boil. Reduce heat to medium; cook, uncovered, 45 minutes. Stir
in kale; cook 1 minute. Set aside.
In a food processor, process 2 cloves garlic, parsley, green onion,
swiss cheese and tomato paste. Stir into soup.
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Bill,DC (9:33:30 pm) : * Exported from MasterCook *
Lobster Bisque
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood Soups
Taste Of New England
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lobster meat -- chunked
1 quart lobster stock
3 tablespoons butter
3 tablespoons flour
1 pint milk
1/2 cup heavy cream
1/4 cup sherry
salt and pepper -- to taste
fresh chives -- chopped
paprika -- for garnish
Melt butter over medium heat. Stir in flour. cook, stirring constantly,
until mixture starts of brown. Whisk in milk and stock, until mixture
thickens and starts to boil.
Reduce heat to a simer. Stir in lobster, cream and sherry. Heat gently,
stirring occasionally, until just heated through. Do not boil. Season to
taste with salt and pepper.
Garnish with paprika and chopped chives. Serve.
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Betsy-TKL (9:37:16 pm) :
Title: Rice and Bean Soup
Categories: Soups/stews, Rice, Side dish, Garlic
Yield: 4 servings
1 c White beans-uncooked
2 qt Water
3 tb Olive oil
1 c Chopped onions
1/2 c Chopped celery
1 cl Garlic minced
1 1/2 c Tomatoes
2 ts Salt
1/4 ts Pepper
1/3 c Uncooked rice
Parmesean cheese for top of soup bowls.
1 ts Sugar if using canned tomatoes.
SOURCE: MM format by Ursula R. Taylor - who got
this recipe from her mother-in-law - Anne A. Taylor.
Wash beans and cover with water and soak overnight.
In the morning bring to a boil, reduce heat and simmer
for about 2 hours. Or when ready to proceed with
recipe and not soak overnight - bring beans and water
to a boil and boil for 2 minutes. Then turn stove off
and let soak for 1/2 hour.
Add salt and pepper - turn stove back on and bring
to a boil. Reduce heat and simmer for about 2 hours
until done. In the meantime heat oil in a skillet and
saute onions, celery and garlic. Add tomatoes and
cook for 10 minutes. Add to beans after they have
cooked for about 2 hours and cook for an additional 30
minutes. Serve with grated parmesean chese on top if
desired.
If using canned tomatoes add about 1 tsp. of sugar
or sugar substitute equal to 1 tsp.
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Bill,DC (9:42:29 pm) : * Exported from MasterCook *
Sweet and Sour Cabbage Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 1/2 tablespoons butter
3/4 pound green cabbage -- shredded
1 cup onion -- chopped
1/2 cup carrots -- shredded
1/2 cup celery -- chopped
1 cup ground beef
1/4 cup brown sugar
2 tablespoons white vinegar
1 1/2 quarts beef broth
1 1/4 cups crushed tomatoes
1 each bay leaf
salt and pepper -- to taste
Brown ground beef and drain. Reserve.
Saute the vegtables in the butter until tender.
Stir in the brown sugar and vinegar. Cook until sugar dissolves. Add broth,
tomatoes, bay leaf, and ground beef to the mixture. Simmer for about 30
minutes.
Season to taste with salt and pepper.
Serve.
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Betsy-TKL (9:42:45 pm) :
From: Glenn/Sharon Gorman Ranger@Halcyon.com
Subject: Fast And Simple Soup Recipes
Date: 11 Sep 1994 17:31:07 GMT
Meatball Minestrone
1 pound ground beef
1 egg, beaten
1/2 cup chopped onion
1/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
2 1/2 cups water
1 can (15 1/2 ounces) kidney beans with liquid
1/2 teaspoon dried oregano
1/4 dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley
In a mixing bowl, combine beef, egg, onion, bread crumbs, salt and
pepper. Shape into 30-1 inch balls. In a large saucepan, brown
meatballs on all sides. Drain excess fat. Add tomato sauce, water,
kidney beans, dried oregano, thyme and celery; cover and simmer 20
minutes. Add macaroni; simmer 10 minutes or until tender. Stir in
parsley. Makes about 2 quarts.
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Kelly,CA (9:44:07 pm) : IRISH STEW
2LBS (1 FOR SMALLER PORTION)
LAMB OR SHREDDED BEEF - (SAUTEED TIL BROWN)
ANY KIND OF VEGI'S YOU LIKE
1 CAN TOMATOE PASTE
1 CAN TOMATOES (DICED)
(MAY USE FRESH IF AVAIL)
2 CANS BEEF BROTH
1 CUP KETCHUP
ONIONS AS DESIRED
1 CLOVE MINCED FRESH GARLIC
2 T. CHILI POWDER
2 t. cumin
hot sauce to taste
After browning mean and onions and garlic (do not scorch) just throw
everything in the pot and simmer at least 1 hour but 2 or more is better.
Wonderful fixed in crock pot.
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Bill,DC (9:45:39 pm) : * Exported from MasterCook *
Sausage and Navy Bean Soup
Recipe By : Bill
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 1/2 tablespoons olive oil
3/4 pound italian sausage, bulk -- ground
1 cup onion -- chopped
1 cup carrot -- diced
3/4 stalk celery -- chopped
2 teaspoons garlic -- minced
3/4 teaspoon dried basil
1 1/2 dashes crushed red pepper
1 1/2 dashes sage -- rubbed
1 quart chicken stock
3/4 pound tomatoes, canned -- diced
3/4 pound navy beans -- cooked
Heat oil in a large skillet over medium high heat. Add sausage and saute
until beginning to brown, breaking up with the back of a spoon, about 5
minutes. Add onions, carrots, celery, garlic, basil, crushed red peppers and
sage. Saute until vegetables begin to soften, about 10 minutes. Add stock,
tomatoes with their juices and the beans. Bring soup to a boil. Reduce heat
and summer until vegetables are tender and flavors are well blended, about
20 minutes. Season to taste with salt and pepper.
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Judi, TX (9:46:01 pm) : Heart healthy and still good! The Cooley is Dr.
Denton Coole of the Texas Heart Institute.
* Exported from MasterCook *
COOLEY CHICKEN BROTH
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 LB SKINNED CHICKEN OR PARTS
1 LG COARSELY CHOPPED -- ONION
3 STALKS COARSELY CHOPPED -- CELERY
2 LARGE COARSELY CHOPPED -- SCRAPED CARROTS
2 CLOVES WHOLE NOT PRESSED -- GARLIC
1 BAY LEAF
1/4 TEASPOON DRIED THYME
2 QUARTS WATER
Combine all ingredients in a large pot and bring to a boil. Reduce heat and
simmer for 30 minutes.
Remove chicken, chicken bones, and vegetables from stock. Strain..
Puree vegetable in a blender or food processor and return them to the broth.
(Reserve met for another use.
Refrigerate stock overnight to allow any fat to float to surface. Skim fat.
Use stock in recipes or freeze in 1 cup containers for future use.
To make chicken soup, heat broth, add chicken meat and vegetables of your
choice. I prefer lima beans, green beans and a little corn.
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NOTES : Serving Size : 2QA
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Margaret, MA (10:43:58 pm) :
Shrimp and Rice Soup (Latin America)
4 Tbs. oil
1/4 lb. smoked ham, diced
1-1/2 cups chopped onions
1 cup chopped green pepper
3 tomatoes, chopped
1 Tbs. chopped garlic
1/2 cup tomato puree
2 cups white rice
2 qts. chicken broth
2 Tbs. salt
2 lbs. shrimp, peeled and deveined
1 lb. green peas
1 Tbs. capers
1/2 cup pitted olives
1/4 cup pimientos, chopped
1.Heat oil, add ham and brown evenly. Add onions, green pepper, garlic and
tomatoes. Cook 8 minutes.
2.Stir in tomato puree, rice, broth and salt. Bring to a boil, cover, reduce
heat and simmer for 20 minutes. Add shrimp and peas and cook 5 more minutes.
3.Stir in remaining ingredients and simmer 1 to 2 minutes more.
From: Memorex Library, International Recipes
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Margaret, MA (10:44:45 pm) :
Irish Stew (Britain)
6 medium potatoes, peeled and sliced
4 large onions, sliced
3 lbs. boneless lamb shoulder, cut in 1" cubes
1 tsp. salt and pepper
1/4 tsp. thyme and cold water
1.Spread half of the potatoes on bottom of heavy casserole and cover them
with half the onion slices and all the lamb.Sprinkle with 1/2 tsp. salt,
pepper and thyme. Arrange rest of onions and potatoes over lamb. Sprinkle
with 1/2 tsp. salt and pepper.
2.Pour in enough cold water to cover potatoes. Bring to a boil and reduce
heat. Cover and simmer for 1-1/2 hours at 350 degrees. Add a little more
water if it evaporates during cooking.
From: Memorex Library, International Recipes
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Margaret, MA (10:46:05 pm) :
Oyster Stew (America)
4 cups light cream
1 qt. shucked oysters, drained and their liquor
reserved
1/2 tsp. celery seed
1 tsp. salt
1/4 tsp. white pepper
6 tsps. butter
1.Combine cream and reserved oyster liquor in
a heavy saucepan and warm until bubbles
appear around edge of pan. Reduce heat to low,
stir in celery seeds, salt, pepper and oysters.
Simmer gently for 3 to 5 minutes.
2.Place a tsp. of butter in each of 6 soup plates
and pour oyster stew over to serve.
From: Memorex Library, International Recipes
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Margaret, MA (10:46:47 pm) :
Avocado Cream Soup (Latin America)
3 large ripe avocados, peeled, halved, seeded and diced
1-1/2 cups heavy cream
6 cups chicken broth
1/4 cup dry sherry
1 tsp. salt
1/2 tsp. white pepper
3 tortillas, cut into strips and fried til crisp
1.Puree avocado with cream in a blender.
2.Bring broth to a boil, then stir in avocado puree. Simmer and add sherry,
salt and pepper.
3.Serve hot topped with tortilla crisps.
From: Memorex Library, International Recipes
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Margaret, MA (10:47:38 pm) :
Chicken and Leek Soup (Britain)
6 lb. stewing chicken
5 qts. cold water
10 large leeks, including 2" of green stems, washed and cut into 1/2" slices
1/2 cup barley
1 Tbs. salt
2 Tbs. finely chopped parsley
1.Wash chicken well and place in large pot with 5 qts. water. Bring to a
boil, skimming off foam and scum. Add leeks, barley and salt and reduce heat
to low.
2.Partially cover pot and simmer 3 to 3-1/2 hours.
3.Remove chicken, let cool and pull meat off bones. Cut meat into shreds
about 2" long. Return meat to soup and simmer for 2 to 3 minutes. Taste for
seasoning and sprinkle with chopped parsley before serving.
From: Memorex Library, International Recipes
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Margaret, MA (10:48:21 pm) :
Escarole Soup (Italy)
6 cups chicken broth
1 head escarole, washed and chopped
Parmesan cheese
1.Bring broth to a boil. Stir in escarole, lower heat and simmer 5 minutes.
2.Pour soup into individual bowls and sprinkle with Parmesan.
From: Memorex Library, International Recipes
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Margaret, MA (10:49:10 pm) :
Chicken Soup with Lemon and Mint (Spain)
1 large 4 lb. chicken
2 qts. water
1 cup chopped onion
1-1/2 tsps. salt
3 Tbs. rice
1/4 cup lemon juice
6 Tbs. finely cut fresh mint
1.Place chicken in large pot and cover with 2 qts. boiling water. Bring to a
boil again, add onion and salt and reduce heat to low. Partially cover and
simmer 2-1/2 hours. Add rice and simmer 30 minutes more.
2.Remove chicken, let cool and pull meat off bones. Cut into small strips
and return to pot. Add lemon juice and mint and cook 1 more minute.
From: Memorex Library, International Recipes
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