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African Yam Soup
Ingredients:
125 ml cooking oil
1000 gr diced onion
2350 gr peeled yam - slice into rings
400 gr carrots - diced
5 L vegetable stock
2-28 oz tomatoes
1/3 c peanut butter
56 gr fresh garlic
1 bunch parsley
2 T hot sauce (optional)
12 T fresh grated ginger
1 1/2 T cumin
2 T curry powder
1 tsp salt/pepper (or to taste)
Instructions:
1. Saute onion in oil until softened.
2. Add sliced yams and carrots and cover with vegetable stock.
3. Add tomatoes, garlic, and remaining seasonings.
4. Bring to gentle boil, then reduce to a simmer. Let cook for about 45 minutes or more to soften veggies completely.
5. Blend with blender | |
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Salmon Soup
Portions: 8-10
Ingredients:
3 T olive oil
1 large onion, finely chopped
1 head radicchio, finely shredded
3 gloves garlic, minced
1/2 piece bacon, minced
4 cups water
1 tsp bullion
1 T thyme
1/4 tsp salt
1 tsp ground pepper
2 large potatoes, diced
2 carrots, diced
12-16 oz fresh salmon, in chunks
3 cups milk
2 T butter
salt and pepper to taste
Instructions:
1. In large stock pot, heat oil on medium until hazy.
2. Sauté onion, radicchio, garlic, and bacon until soft, stirring frequently so as not to brown.
3. Add water, bullion, thyme, salt, pepper, potatoes, and carrots.
4. Stir, cover, reheat, and simmer 10 minutes.
5. Add salmon, stir, cover, and simmer 10 minutes. Soup can then be refrigerated or frozen.
6. Prior to serving, add milk and butter, cover, and reheat slowly to simmer. Taste and adjust seasoning as necessary.
Makes about 2 quarts. |
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Curried Pumpkin Soup 2
Portions: 8
Ingredients:
2 TBPS olive oil
2 TBSP flour
1 TBSP curry
1 onion chopped
1 lb slice mushrooms
1 can pumpkin
1 can low fat evaporated milk
4 cups vegetable broth
2 TBLS honey
tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
Instructions:
1. Saute onion & mushrooms in olive oil.
2. Mix in flour & curry.
3. Gradually add vegetable broth.
4. Bring to boil, stir for 10 minutes.
5. Stir in pumpkin, milk, honey, salt, pepper, nutmeg |
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Sausage Soup
Portions: 8
Ingredients:
1 lb Bob Evans Italian Sausage
1 Medium Onion-Diced
6 Fresh Carrots-Sliced Crosswise
3 Small Zucchini- Sliced crosswise
3 Stalks of Celery-Diced
2 14 oz Cans of Stewed Tomatoes-Italian style
1 46 oz Can of Beef Broth
Instructions:
1. In large kettle brown the sausage with the diced onions. Break the sausage into small pieces. Drain the excess fat and liquid.
2. Add the remaining ingredients and bring to a boil. reduce heat to a slow boil and cook for 40 minutes or until the vegetables are done.
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Garden Vegetable Soup
Portions: 4 (1 cup servings)
Ingredients:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
2 cups fat free broth (beef, chicken or vegetable)
1 cup diced green cabbage
1 cup green beans
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 cup zucchini
Instructions:
1. In large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes
2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zuchinni and heat 3-4 minutes. Serve hot |
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Zesty Mushroom Bisque
Portions: 16 demitasse appetizers or 6-8 dinner servings
Ingredients:
16 ounces each of whole portobella, chanterel and white button mushrooms
2 teaspoons melted butter
2 red bell pappers
olive oil
1 tablespoon lemon pepper
4 cups canned chicken broth
1 cup heavy cream at room temperature
Harvey's Bristol cream sherry
Instructions:
1. Preheat the oven to 400 degrees.
2. In a large bowl toss the mushrooms with the butter and the lemon pepper. Spread onto cookie sheet.
3. Add the whole red bell peppers and drizzle withthe olive oil.
4. Roast until the mushrooms are cooked through and the pepper is ready for skinning. (Approx. 45 min.)
5. In a large stockpot while the vegetables are roasting heat the chicken broth to a boil. Reduce the heat and add the peeled red peppers, the mushrooms and all the oils and juices.
6. With a stick blender, liquify the ingredients together into a smooth consistency until only a few small bits are left visible. Slowly blend in the cream and then with a spoon stir in at least two tablespons and up to 1/3 cup of Harvey's Bristol Cream Sherry. |
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Tomato Orange Ginger Soup
Portions: 4-6
Ingredients:
6 cups tomato juice
Four cups orange juice
Peeled ginger
Pimentos
Cayenne pepper
Salt
Pinch of sugar
Orange slices, peeled
Green onions
Bread for croutons
Vegetable oil
Garlic
Instructions:
Combine and heat tomato juice and orange juice. Add peeled ginger and simmer. Season with pimentos, cayenne pepper, salt, and sugar to taste.
In a separate pan, prepare croutons by toasting small cubes of bread in oil, garlic, ginger, and sugar (if needed).
Garnish soup with croutons, orange slices, and chopped green onion. |
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Cauliflower Cheese Soup
Portions: 4-5
Ingredients:
2 large potatoes
1 head cauliflower, chopped corsely.
1 c. chopped carrot (2 or 3)
3 medium cloves garlic
1 large onion, chopped
1 tsp. salt
4 c. water
2 c. sharp cheddar cheese, grated
1/4 c. milk
1 tsp. dill weed
1 tsp. dry mustard
1 tsp. cayenne pepper
Instructions:
1. Place all of the vegetables (but reserve 1/5 of the cauliflower), salt and water together in a pot. Bring to a boil, cover and simmer for 15 minutes. Let cool 15 minutes. Place the entire mixture in a food processor and blend until smooth and creamy. Pour into large bowl.
2. Whisk the cheese, milk and spices. The spices are to taste -- you may want to add more including salt and black pepper, based upon taste.
3. Saute the remaining cauliflower in a little butter until lightly browned.
4. Serve soup topped with grated cheese and sauteed cauliflower. |
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Quick & Easy Pea & Ham Soup
Portions: Lots
Ingredients:
I packet of Ready-to-Use Dried Soup Mix
I packet of fresh soup vegetables
4 ham steaks, diced
Salt and pepper to taste
Instructions:
1. Put all ingedients in a large pressure cooker and top up with water.
2. Cook for about one hour.
3. Leave to sit for at least a few hours.
4. Stir and reheat when required.
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Charleston She-Crab Soup
Portions: 4-6
Ingredients:
1 small onion, minced
4 tablespoons butter
1 pound crabmeat (about 12 crabs)
1 quart milk
2 cups light cream
1/4 teaspoon mace
1/4 teaspoon white pepper
1/2 teaspoon salt, or to taste
1/4 cup dry sherry
2 egg yolks
1/4 cup orange crab roe
Rind of 1 lemon, grated
Instructions:
1. Sauté onion gently in the butter, add crabmeat, and set aside. Heat milk and cream in the top of a double boiler, add crab meat and onion, seasonings, and sherry. Cover, and let steep over very low heat for 30 to 45 minutes.
2. Beat the egg yolks, pour a little of the hot liquid into them, and then stir the yolk mixture slowly into the soup. Put a spoonful of roe in each soup bowl, ladle in the soup, and sprinkle the top with grated lemon rind. |
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Ham & Cheese Soup
Portions: 6 to 8
Ingredients:
Ham, in bite-size chunks (I like about 1/2 lb.)
Potatoes, in bite-size chunks (I use about 4 or 5)
1 c. onion, diced
1 sm. pkg frozen green peas
1 lb. fresh mushrooms, cleaned and sliced
1/4 c. fresh parsley, minced
1 stick real butter
1 pt. cream
1 qt. milk
2 or 3 c. shredded cheddar cheese
1 t. ground sea salt
1 T. freshly ground pepper
Instructions:
1. Boil potatoes until done.
2. Meanwhile, sautee onions until clear in melted butter. Add parsley just to wilt. Set aside.
3. Drain potatoes, reserving liquid and setting it aside.
4. Combine all other ingredients except cheese in large soup pot and cook slowly until peas are done and everything is melded together.
5. Add cheese and season to taste. Add potato liquid to thin, or make a roux to thicken. Do not boil! |
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Adobe Shrimp Bisque
Portions: 6-8
Ingredients:
1 Tablespoon butter
1/4 cup onion, finely diced
1/4 cup celery, finely diced
1/4 cup carrot, finely diced
1 15-ounce can tomatoes, cut up in pieces (use the juice for another dish)
2 Tablespoons olive oil
1 pound shrimp in the shell
5 cups shrimp stock or seafood/fish stock
1 cup dry white wine (dry vermouth is excellent)
4 Tablespoons raw rice
2 Tablespoons butter, softened
1/2 cup heavy cream
salt and pepper to taste
Garnish: reserved shrimp slices, sautéed in Cognac or white wine,tarragon (or other fresh herb), and croutons (made from thin slices of bread fried in butter until crisp and brown).
Instructions:
1. In a skillet, sauté the onion, celery, and carrot (called a mirepoix) in the butter for 5 minutes, until the vegetable are soft, not brown.
2. Add the tomato pieces and sauté for another 5 minutes. Scrape out into a bowl and reserve.
3.In the same pan, heat the olive oil then add the whole shrimp. Cook until the shells are red and crisp, about 4-5 minutes. Scrape out of the pan and let cool.
4. While the shrimp are cooling, heat the stock and wine in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered,simmer for 20 minutes.
5. Peel the cooled shrimp, separating the shells and the meat, and toss the shells into the cooking soup.
6. When the soup has finished cooking, puree in a blender, solids first (including the shells), then strain back into the pot.
7. Take half of the reserved shrimp, puree them in the blender (slowly adding enough hot
stock to completely emulsify them) and pour them into the pot.
8. Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper.
9. Let sit, for flavors to blend, until ready to serve.
10. When ready to serve, sauté thin bread slices in butter until crisp and brown, then drain. Slice the remaining shrimp lengthwise and briefly sauté them over high heat with the Cognac or wine.
11. Mince the tarragon or other herb finely. Ladle the soup into bowls, top with the shrimp and minced herb, and pass the croutons separately.
Comments:
Serves 6-8 |
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French Onion Soup 1 - 1/4 cup butter or margarine
- 4 cups onions (thinly sliced)
- 4 cans (10 ounce size) condensed beef broth (undiluted)
- 4 to 6 slices French bread (1 inch thick)
- 1/4 cup grated Gruyere cheese
- 2 tablespoons grated Parmesan cheese
Melt the butter in a large skillet and saute the onion until almost brown. Combine beef broth and sauteed onion in a medium saucepan and heat to boiling. Reduce the heat and simmer for 30 minutes while covered. Toast the French bread in the broiler on both sides. Sprinkle each slice with the grated cheeses and broil for 1 minute or until the cheese starts to bubble. Pour the soup into bowls and float the toast in the soup.
This french onion soup recipe serves 4 to 6. |
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French Onion Soup2 - 2 ounces butter
- 1 1/2 pounds onions (thinly sliced)
- 1 1/2 pints beef stock
- seasonings
- 4 or 5 slices French bread
- 2 ounces grated Gruyere or Cheddar cheese
In a medium saucepan melt the butter. Add onions, cover and slowly fry until golden, stirring only occasionally. Add the beef stock and simmer for 30 minutes. Season to taste. Place the bread slices in individual bowls, add soup, grated cheese, and brown for a few minutes under broiler. Be careful not to over cook.
This french onion soup recipe serves 4 or 5. |
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Onion Soup Gratinee - 1/2 cup butter
- 4 onions
- 2 tablespoons flour
- 1 quart chicken stock
- salt
- 8 slices French bread
- 1/2 cup Parmesan cheese
Melt butter in a large saucepan. Add onions and cook slowly until tender and golden. Add flour and mix well. Slowly add hot chicken stock while stirring. Season to taste. Toast the bread, butter, and sprinkle with the parmesan cheese. Heat under the broiler until the cheese begins to bubble. Add soup to bowls and top with the toasted bread.
This french onion soup recipe serves 8. |
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French Onion Soup3 - 1/3 cup butter
- 1 pound onions (finely sliced)
- seasoning
- 1/2 teaspoon mustard
- 2 teaspoons flour
- 1 cup white wine
- 4 cups beef stock
- 4 or 6 slices French bread (lightly toasted)
- 1/4 cup grated Parmesan cheese
Melt butter in a large skillet. Add onions, pepper, and mustard. Cook over very low heat, stirring occasionally, until onions are golden (approx. 30 minutes). Add flour and stir until smooth. Add wine and beef stock and bring to a boil while stirring constantly. Reduce heat and simmer for 30 minutes. Season to taste. Place the bread slices in the individual soup bowls, sprinkle with the grated cheese and slowly pour the hot soup over the bread. Place the bowls under a hot broiler until the cheese begins to brown.
This french onion soup recipe serves 6. |
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