Fabulous Soups - Johna Blinn

;
by Johna Blinn
I Over 22 million readers aroud the world follow her syndicated food colu!
Kitchen-tesed recipes guaranteed to delight your fmily and friends!
Old-Fashioned Tomato Bisque Banana Vichyssoise Baked Garlic Soup Chilled Blueberry Bisque Harvest Potato Soup
She-Crab Soup Classic French Onion Soup Cream of Arichoke Soup Camper's Corn Chowder Tuna Won Ton Soup
Chicken Soup with Kreplach African Bean & Peanut Soup Mom's Split Pea Soup Polish Mushroom Soup
and many, many more!
by
JohnaBiinn
Edited by
Tom Dorsey
PUBLISHED BY PLAYMORE INC., PUBLISHERS AND WALDMAN PUBLISHING CORP.
New York, New York
Printedin 0anada]0overPrintedin USA
Fabulous Cookbook Series
Prepared Under the Editorial Direction of
Malvina G. Vogel
Illustrated by Arthur Friedman
Designed by lrva Mandelbaum
Cover photo: Vegetable Chowder
Courtesy of Argo/Kingsford's Corn Starch
To Claire
Acknowledgments:
This writer is especially indebted to the expert advice, encouragement and cooperation of many. I am
particularly indebted to Ruth Lundgren, Olive Dempsey, Chris Pines, Caryl Saunders, Claire Boasi,
Anita Fiat, Pat Mason, A.C. Collins, Marilyn Kaytor, Ed Justin, The Fresh Garlic Association, Lea &
Perrins Worcestershire Sauce, American Mushroom Association, Tuna Research Foundation,
Mcilhenny Co., Anita Mizner, Howard Helmer, Prince Foods Light Pasta, Barbara Robinson, Sunkist
Growers, Inc., California Milk Advisory Board, American Egg Board, Florida Celery Committee,
California Iceberg Lettuce Commission, American Dairy Association, American Spice Trade Associa
tion, Virginia Schroeder, Alice Gautsch, Eileen Edwards Denne, Borden's Lite-Line Pasteurized Process
Cheese Product, Quaker Oats Co., Carolyn Coughlin, California Fresh Market Tomato Advisory Board,
Margaret Spader, Fleischmann's (unsalted margarine and corn oil margarine), Florida Citrus
Commission, National Broiler Council, Idaho Potato Commission, California Table Grape Commission,
Campbell Soup Co., Angostura International Limited, Rice Council, Rae Hartfield, Betsy Slinkard, Argo
and Kingsford's Corn Starch, United Fresh Fruit and Vegetable Association, Gloria Marshall, Marilyn
Dompe, National Fisheries Institute, Inc., Patricia O'Keefe, California Artichoke Advisory Board,
Mazola Corn Oil, Castle & Cooke Foods (Dole/Bumble Bee), Virginia Pinegreen, Donna Higgins, Del
Monte Kitchens, Dot Tringali, Kay Murphy O'Fiynn, Washington State Apple Commission, Dee Munson,
Lois Westlund, Egg Beaters Cholesterol-fee Egg Substitute, California Avocado Commission, Charcoal
Briquet Institute, Alaska Seafood Marketing Institute, Washington State Potato Commission, Hell
mann's and Best Foods Mayonnaise, Roxie Howlett, Diamond Walnut Kitchen, Skippy Peanut Butter,
Karo Corn Syrup, Planter's Peanut Oil Test Kitchen, Standard Brands, Inc., National Turkey Federation,
Christine Doze), Jan Kerman, South Afican Rock Lobster Service Corporation, Nucoa Margarine,
Diane Cline, Frances Fleming, Virginia Schroeder, Lawry's Ltd., California Milk Advisory Board, Ray
Clark, National Duckling Council, California Bartlett Growers, Inc., O'Neal F. Caliendo, Yvonne
Martin, National Capon Council, National Goose Council, National Livestock and Meat Board,
Pmet\can Lamb Council, Olive Administrative Committee, Fleischmann's Active Dry Yeast, Blue
Bonnet Margarine, California Dried Fig Advisory Board, Beef Industry Council, Peanut Advisory Board,
National Pork Producers Council, Kikkoman International Inc., New Zealand Lamb Co., Jan Works,
Schiling Division McCormick and Co., National Cherry Growers & Industries Foundation, Susan
mtnson, Jan Sirochman, Golden Grain Macaroni Co., Sweet Potato Council of California, Donna
Hamilton, .J. McCabe, Leaf Greens Council, Marcia L. Watts, California Turkey Industry Board,
Frani Lauda, Italian Wine Center, National Macaroni Institute, J. Marsiglia, California Almond Growers
Exchange, Bertolli's (olive oil, red-Italian wine vinegar, spaghetti sauce and wines), North American
Blueberry Council, Fenella Pearson, Florio (dry and sweet Marsala wines), Ken Bray, Z1 Brands (Liquore
Galliano), Sherrie Newman, Wyler's Beef-Flavored Instant Bouillon, Jamaica Resort Hotels, Borden
Company, Los Angeles Smoking and Curing Company, Mrs. Cubbison's Foods, Inc., Catherine
Stratemeyer, Southern Belle English Walnuts, Denmark Cheese Association, Shirley Mack, Beans of
the West, International Multifoods (Kretschmer Wheat Germ) and Imported Winter Grapes Association.
BARONET BOOKS is a trademark of Playmore Inc., Publishers
and Waldman Publishing Corp., New York, N.Y.
4.W.
Copyright MCMLXXXVII by Johna Blinn. All rights reserved. No part of this cookbook may be used or
reproduced in any manner whatsoever without written permission except in the case of brief quotations
embodied in critical articles and reviews. For information or permission write to Waldman Publishing Corp.,
18 East 41st Street, New York, N.Y. .
The Author
To many of the top movi e and tel evi si on
stars , Johna Bli nn is a cel ebrity . For al most 20
years they have wel comed her i nto their
homes , onto sets , just about anywhere to talk
about food, entertai ni ng and lifestyles . Her
col umn, "Celebrity Cookbook, " is syndicated
throughout the world and appears weekly i n
more t han 140 newspapers and periodicals . A
col lecti on of hundreds of these conversati ons
and reci pes appears i n Celebrity Cookbook
publ i shed by Wal dman Publ i shi ng Corpora
ti on.
Bli nn is a former assistant food editor of
LOOK magazi ne and is the author of a
number of books , i ncl udi ng The Shangri-la
Cookbook. Whi l e she is busy worki ng on her
first novel and screenpl ay, Bl i nn still manages
to serve as a frequent contri butor of i ndepth
i nterviews , profi l es and entertai nment features to newspapers and magazi nes i n the
U. S. and abroad.
A graduate of the State Uni versity of I owa, Bli nn took graduate work in home
economics at the University of Wisconsi n and taught home economics i n I owa, Virgi ni a
and New York. Now based i n Los Angel es , she is marri ed to a nati onal l y known news
paper syndicate editor , writer and management consul tant , and they have two teenage
childre.
Introduction
Soup is a year-round favorite, from jellied madrilene for torrid temperatures to hearty
chowders or cream-style soups when icy winds blow. Hot or cold, consomme or hearty peas
ant soup, the varieties are limitless. Soup makes a lovely prelude to an elegant dinner, or it can
become a meal in itself.
In old-fashioned households, the stockpot was a necessity. The stock derived from chicken
or meat gave the essence to the soup: fresh garden vegetables in season and a variety of herbs
added rich flavor as well as vitamins to the stock. Now, thanks to modern technology, soup can
be prepared not in hours. but in minutes. Food processors and blenders make quick work of
laborious shopping or pureeing. But for those who still like "to get the marrow out of the bone"
remote-control cooking can be accomplished while you are away at work, thanks to the cook
all-cay, energy-saving crackpots! Popular with people from all nations, young or old, soup re
mains an all-time favorite dish with such versatility that it even appears as a dessert on Scan
dinavian tables!
Why is soup so popular? Obviously because it incorporates so many tasty ingredients that it
pleases many palates. Soup is:

Inexpensive, a boon to contemporary cooks who are constantly trying to solve the problem
of spiraling food costs.

Available in so many different guises that it never goes out of style, even with increasing em
phasis on low-calorie, low-cholesterol and low-sodium cooking for health-mind
.
ed
Americans.
A marvelous way to use up leftovers. Many cooks maintain that the best part of H roast is the
leftover bones or the turkey carcass.
A simple solution to the age-old question: '"What's for dinner"?'" People never tire of it. With
the addition of crusty bread. a crisp green salad and a simple dessert. you have a simple but
delicious meal, fit for family or company dining.
Nutritious. thanks to the infinite variety of non-cooking soups such as gazpacho. which
features salad -type ingredients (lettuce. tomatoes. onions. cucumbers and herbs). I fs a great
way for health-minded Americans to get their vitamins and minerals. Soups are also H fine
answer to vegetarians who eat their protein in rich lentil soups.
Fun to make, whether you are using recipes based on foreign cuisines or your mothers old
fashioned vegetable soup. In many homes. the old adage still persists: The hallmark of D
good cook is her soup! And thanks to shortcuts such as dried herbs: instant chicken.
vegetarian, or beef bouillon cubes: freeze-dried herbs. onion and garlic: soup starters (dried
vegetables): and a limitless variety of excellent canned products (chicken broth. beef stock or
consomme), it need not take all day to tur out good soup.
A "comfort" food, whether it's Mother's chicken "penicillin soup. popular in Kosher
households, or Italian minestrone. thick with fresh garden vegetables. Theres nothing more
homey than the aromatic smell of homemade soup wafting through the kitchen. whether it's
an all-modern steel kitchen in a Manhattan penthouse or an old-fashioned kitchen in a rustic
log cabin!
Because of the limitless varieties of soups. a few guidelines will serve as a jumping-off
point to understanding the categories:
Soups which contain vegetable puree (vegetables forced through a sieve. food mill. pro
cessor or blender) usually separate on standing. with the thick part settling to the bottom.
unless they are slightly thickened with flour - a process called "binding the soup .
..
Soups should be well seasoned with a little of various seasonings (herbs or spices) than with
B lot of one.
In making soup stocks, cut meat or poultry into small pieces. put on to cook in cold water.
and cook slowly for several hours.
Soups made with clear meat broth or stock are known as bouillons and consomme. These.
however, can be duplicated easily with high-quality canned or powdered products.
Consomme made from two or three kinds of meat is highly seasoned. cleared and strained.
It may be served cold or jellied (usually called madrilene)
Bouillon is made from lean meat or poultry and delicately flavored.
The water in which vegetables are cooked and the leftover vegetables themselves give flavor
and added nutrients to soup.
Soups become heartier with the addition of grains, noodles, or legumes. making a conve
nient meal-in-one.
Chowders are usually thick soups made with onions and potatoes, often with the addition of
milk or cream.
Cream-type soups refer to the texture of the soup. Cream sauce, milk, half-and-half or
cream give the soup its creamy texture. Fresh vegetables are often pureed and added to
creamed soup or chicken broth. Both can be served hot or cold.
Bisque was the name originally given by French chefs to game soups. From the 19th century
on, the name was extended to include thick shellfish or fish soups.
Bouquet garni refers to a bunch of herbs (usually 3 sprigs parsley, thyme and 1 small bay
leaf) tied in a cheesecloth bag.
So, call it chowder, bisque, bouillon, potage or just plain soup, take it from here!
d.W.
CONTENTS
SOUP STOCKS CHOWDERS
Homemade Beef Stock . e e e e e e e e e e e e e e e e e e e e 7 Chili Corn Chowder e e e e e e e e e e e e e e e e e e e e e e 26
Homemade Chicken Stock e e e e e e e e e e e e e e e e e e 7 Classic French Oni on Soup e e e e e e e e e e e e e e e e e 26
Frankfurter Creole Chowder e e e e e . e e e e e e e e e 26
CHILLED SOUPS Boston Clam Chowder e e e e e e e e o e e e e e e . e e e e 27
Crab-Lettuce Soup e e e e e e e e e e e e e e e e e e e e e e e e 8
Cream of Avocado Soup e e e e e e e e e e e e e e e e e e e e 8
Frosted Crab Soup e . e e e e e e e e e e e e e e e e e e e e e 8
Curried Apple Oni on Soup e e e e e e e e e e e e e e e e e e 9
Health Soup e e e e e e e e e e e e e e e e e e e e e e e e e e e e e 9
Chilled Blueberry Bisque . e e e e e e e e e e e e e e e e e 10
Gazpacho e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e 10
Consomme Madrilene . o e e e . e e e e e e e e e . e e e e e 11
Herbed Buttermilk Soup e e e e e e . e e e e e e e e . e 11
Senegalese Soup . e e e e e e e e e e o e e e e e e . e e . e e 11
Nor' easter Fish Chowder e e e e e e o e e e o e e . e e e . 27
Jiffy Tuna-Potato Chowder e e e e e e e e . e e e e e e e 28
Mom's Turkey Chowder e e e e o e e e e e e e e e e e e e e 28
Fisherman's Chowder e e e e e e e e e - e e e e e e e e e 29
Pennsylvania Dutch Ham & Apple Soup
with Dumplings o e e e e e e e e e e e o e e e e e e e e 29
Vegetable Chowder e e e e e e e e e o e e e e e e e e e e 30
Vegetable Clam Chowder e e e . e . e e e e e e e e e e 30
Cheese- Shrimp Chowder e e e e e e e e e e e e e e e 31
Indonesian Fish Chowder with Pi neapple e e e e e 31
August Soup e o e e e e e e e e e e e e e e e e e e e e . e e e e e 12
Iced Pea & Potato Soup e e e e e e e e e e e o e e e e e e 12
Russian Yogurt Soup e e e e e e e e e e e e e e e e e e e e 12
DUMPLING, PASTA, RICE
& BREAD SOUPS
Avocado & Ginger Vichyssoise e e e e e e e e e e e e e e 13
Chilled Tomato-Carrot Soup e e e e e e . e e e e e e e 13
Banana Vichyssoise e e e e e e e e e e e e e e e e o e e e e 14
Vichyssoise o e e e . e e e e e e e e e e e e e e e e e e e e e e 14
Baked Portuguese Egg Soup e e . e e . e e e e e e e . 32
Chicken-Corn Soup with Egg Dumplings e . e e .. e 32
Beef Savory Soup with Spaetle e e e e . e e e e . e e 33
County- Style Chicken Noodle Soup e e e e e e e e e 33
Chicken Soup with Kreplach e e e o e e . e e e e .. e 34
CREAM SOUPS & BISQUES Danish Beer & Bread Soup e e e e e e e . e . e e e e e . 35
Crab Bisque e e e e e e e e e e e . e e e e e e e e e e e e . e e 15
Elegante Cream of Asparagus Soup e e . e e e . e . 15
Spanish Cream of Almond Soup e e e e e e e e e e e v e 15
Artichoke- Shrimp Bisque .. e e e e e e e e e e e e . e . e 16
Cream of Artichoke Soup e o o e e e e e e e e e e e e e e 16
Baked Garlic Soup e e e e e e e e e e e . e e e e e e . e . e 17
Hearty Lentil-Pumpkin Soup e e e . e e e e e e e e e e e e 17
Clam Coriander Tomato Bisque e e e o . e e e e e e e e 18
Cream ofT orata-Dill Soup e e e e e e e e e e . e e e e e 18
Mussels & Mushroom Soup e e e e e e e e e e e e o e e e e 19
Greek Liver Soup e e e e . e e e e e o e o e e e a . e e e 35
Greek Chicken Soup with Avgolemono
(Lemon Egg Sauce) e e . e e e e e e e e ..... e e e 36
Zucchi ni Soup with Rice e e e e . e e e e , ......... 36
Hungarian Goulash Soup with
Pi nched Noodles e e e e e e e e e e e e e e e e e e e e e e 37
Italian Bread Soup . e e e e e e e e e e e e e e e e e e e e 38
Tuna Won-Ton Soup e e e e e e e e e e e e e . e e e e e e e 38
Mona's Chicken Soup with
Meatballs & Dumplings e e e e e e e e e e e e . e e e e 39
Sherried Seafood Bisque e e e s e e e e e e e e e e e e e e 19
Creamy Spinach Curried Soup e e e e e e e . e e e e e 20
Harvest Potato Soup e e e e e e e e e e o o e e e e e e e o e 20
HEARTY SOUPS
African Bean & Peanut Soup e e e e e e e e e e e e 40
Winter Potage e e e - e e e e e e e e e e e e e e e e e e e e e 20
Onion Veloute e e e e e e e e e e o e e e e e e e e e e e e e e 21
Potage Printanier e e e e e e e e e e e e . e e e e e e e e e e e 21
Cream of Watercress Soup e e e e e e e e e e e e e e e e e 22
Curried Lettuce Soup e e e e e e e e e e e e e e e e e e e . e 22
Golden Cauliflower Soup e e e e e e e e . e e e e e e e e e 40
Barley Vegetable Soup e . , ................. 41
Beef Barley Vegetable Soup e e e e e e e e e e e e e e e 41
Black Bean Soup I e e e e e e e e + e e e e = e e e e e , .... 42
Black Bean Soup II e e e e e e e . e e e e e e e e e e e e e e 42
Potato & Green Bean Soup e e e e e e e e e e e e e e o e e 22 Camper's Corn Chowder . e s e e e e e . e e e e . e e e e 43
Saltillo Chili con Queso e e e e e e e e e e e e e e e e e e e 23 Cheese Vegetable Soup e e e e e e e . e e e e e e e e e e e 43
She-Crab Soup e e e . e o e e e e e e e e e e e e e e e e e e e e 23 Chicken & Ham Gumbo e e e e e e e e e e e e e e e e e e e 43
Fresh Tomato Seafood Soup e e e e e e e e e e e e e e e e 24
Old-Fashioned Tomato Bisque e e e e e e e e e e e e e e 24
Chicken & Snow Pea Soup e e e e e e e e e e e e e e e e e 44
Chicken Zucchini Soup e e e e e e e e e e e e e e e e e e e e 4
Creamy Sweet Potato Soup e e e e e e e e . e e e e e e e 25
Rock Lobster Corn Soup Stew e e e e e e e e e e e e e e 25
Corned Beef & Cabbage Chowder e e e e e e e e e e e 45
Crackpot Inflation-Fighter Five-Bean Soup e e e e e 45
HEAR1 SOUPS (cont.) SOUPS PRONTO (cont.)
Creole Gumbo o o o o o o . . o . o o o o . o o o . o o o . o o o 46
Creole Shrimp Gumbo o o o o o o o o o o o o o o o o . o o o 46
Chili Bean Soup o o o o . o o o o o o o o o o o o o o . o . o o o 47
Garbanzo Chili Pot o o . o o o o o o o o o o o o o o o o . o o o 4 7
Curry-Pumpkin Soup o o o o o o o o o . o o o o o o o o . o o 48
Esau's Pottage o . o o o o . o o o o o o o o . o o o o o o o . o o o 48
Bloody Mary Soup o o o o . . o o o . o o o o . o o o . . o o . 66
Cheesy Soup o o . . o o o o o o o o o o o o o o . o o o o o o o . 66
Consomme Burgundy o o o o o o o o o o o o . o o o o . o o o 66
Chinese Hot & Sour Soup o o o o o o o . o . o o o o . o o o 67
Gourmet Cheese Soup o o o o o o . . o o o . o o o . . o o . 67
Minestrone Pronto . o o o . o o o o o o o o o . o o o o o .' .. 68
Georgia Peanut Soup o o o o o o o o o o o o o o o o o o o o . 48
Hearty Ham & Bean Soup o o o o o o o o o o o o o o o o o 49
Hearty Meatball & Vegetable Soup o o o o o o o o . o o 49
Herbed Vegetable Soup o o o . o o . o o o o o o o o . o . o 50
Irish Cockaleekie Soup o o o o o . o o o o . o o o o o . o o o 50
Irish Haddock Soup o . o o o o o . o o o . o o o o o . o o o o 50
Hot Borscht o o o o o o o . . o o o o . o o . o o o o o o o . o o o 51
Luscious Lentil Soup o o o o o o o . . o o o o o o . . o o o o o 51
Lamb Mulligatawny Soup o o o .. . . o o o o o . o o o o o 52
Lamb Vegetable Soup o . o . o o o o o . o o o o o o o . o o o 52
Lentil- Spinach Soup . o o o . o o . o o o o . o o o o o o o o . 53
Senate Bean Soup I o o o o o o o o o o o . o o . o o o o . o o 53
Senate Bean Soup II o o o o o o . o . o o o o o o . o o o o o o 53
Summer Squash Soup o . o . o o o . o . o . . o o o o o o o 68
Tangy Appetizer Soup o o o o o o o o . o o . o . o o o o o o 68
Clear Mushroom Soup & Cheese Brambles o o o o o 69
Spinach-Lime Soup o o o . o o o o . o o o o . o o o o o o o o 69
Chicken Cup Oriental o o o o o o o o o o o o . o . o o o o o o 70
Dieter's Egg Prop Soup o o . o . . o o o o o . o o o o o o o o 70
Japanese Ban Curd Soup o o . o o o . o . o o o o o o o . 70
Okra Soup Supreme o o o o . o o o o o . o o o o o o o o . . o 71
Sour Cream Mushroom Soup o . o o o o . o o o o . o o o 71
Sunny Black Magic Sipper o . o o . o o . o . o o o o o o . . 71
Pea Soup o o o o o o . o o o o o o o o o o o o o o . o o o o o o o o 72
Polish Soup o o o o o o o . o o . o o o o . o . o . o o o o o o o o 72
Tahitian Chicken Soup o o o o o o . o o o . . o . o o o o o o 72
Danish Pea Soup . . o o o o o , ................ 54
Mexican Chicken Soup o o o o o . o o . o o . o o o o o o o o 54
Portuguese Soup o o o . o o . . o o o o . o o o o o o o o o o o 55
Potage St. Germain (French Fresh Pea Soup) . o o 55
Jamaican Pumpkin Soup o o o . . o o o o . o . o o o o o . 56
Mom's Split Pea Soup with Croutons o o o o o o . o o o 56
Philadelphia Pepper Pot Soup . o o . . o
.
o o o o o o o o o 57
Pork Soup- Stew, Polish Style o o o o o o o o o o o o o o o 57
Dilled Split Pea Soup o o . o o o o o o o o o o o o o o o o o o 58
Polish Mushroom Soup o o o o o o o o o o o o o o o . o o o o 58
Russian Vegetable & Fish Soup o o o o o o o o o . o . o o 58
Hearty Turkey Soup o .. o o . o . o o o .. o o o o o o o o o 59
Turkey Vegetable Soup . o o o o o . o o o . . . o o o o o o o 59
South Amerca Black Bean Soup . o o . . o . o o o o . o 60
Cary's Sausage Vegetable Soup o o o o . o . o o o o o o 73
Food Proessor Fresh Tomato Soup o . o o o : .... 73
DESSERT SOUPS
Blackberry Soup o o o o o o o o o o o o . o o o . o . o o . o o o 74
Gooseberry Soup o o o o o o o . o o o o . o o . o . . . o o o o 7 4
Grape Dessert Soup o o o o o o o o o o o . o . o o o o o o o . 74
Cold Raspberry Soup o . . . . . . . . . . . . ........ 75
Huckleberry Soup o o o o o o o o o o o o o o o . o o o o o o o . 75
Orange Fruit Soup o o o o o o . o o o o o o o . o o o o . o o o 75
Apple Curry Soup o o o o o o . o o .. o o o o . o o o o o o o o 76
Swedish Fruit Soup o o o o o o o o . o o o o o . o o o o o . . . 76
Split Pea Soup Supreme o . o .. o .. o o o . o o . o o . o 60
Sopa de Albondigas ( Meatball Soup,
California Stle) . o o .. . . . . . o . o o o o o o o ... o 61
Lamb Barley Soup . o o o . o o o o . . o o . o o . o o o o o o 62
Mom's Hearty Vegetable Soup o o o o o o . . ... o o o 62
French-Canadian Pea Soup o . o . . o o o o . . o o . o o 63
Southern Corn- Okra Soup o o . . o o o . o o o o o . o o o 63
Wheat Germ Pork Ball Soup o . o . o . o o o . ... o . o 64
SOUP ACCOMPANIMENTS
Soup Service & Garnishe . o o o o o o . . o o o o o . o . 77
Curry Cheese Muffins . o . o o o o o o o o o . o o o o o o o o 77
Helen's Pepper Cornbread o o o . . o o o . o o o o o o . o 77
Biscuit Salt Sticks o o o o o o . o o o o . o o o . o o o o o o o o 78
California Wheat Germ Buns o o o o o o o . o o o o . o o o 78
SOUPS PRONTO
Fancy Bread Fingers o o o o o o o . o o o o o . o o o o o o o o 79
Knaidlach o o o o o o o ' ....................... 79
Borscht. o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o 65 Poppy Seed Biscuit Twists o o o o o o o o o . o o o o . o o o 79
Lima Bean Cheese Soup Pronto o o o o o o o . o o o o o 65 Kasha Kreplach o o o o o o o o o o o o o o o o o . o o o o o o o . 80
Quick Beef- Vegetable Soup o o o o o o o o o . o . o . o o 65 Potato Knishes . o o o o . o o o o o o o . o o . . o o . o o o o . 80
SOUP STOCKS
Homemade Chicken Stock
Makes 2 quarts stock
1 cleaned stewing hen, weighing % cup chopped carrots
about 5 pounds
2% quarts water
% cup peel ed and sliced turnips
2 large onions, chopped
% cup sliced celery (including
tops)
1 bouquet garni: 1 bay leaf, % teaspoon
whole black peppercorns (bruised)
and % bunch parsley stems, tied
loosely in a cheesecloth bag
1 . Pl ace chicken i n l arge saucepot . Cover wi th col d water and bri ng to a boi l .
2. Drai n . Add 21z quarts col d water, or enough t o cover chicken.
3. Bring to a boi l . Reduce heat and si mmer 1 hour.
4. Add oni on, cel ery, carrots , turni ps and bouquet garni .
5. Si mmer 1 hour l onger, or unti l chi cken and vegetabl es are tender .
6. Remove chi cken. (Reserve for sal ads or casseroles . )
7 . Strai n stock through a fi ne strai ner or si eve .
8. When stock cool s, cover and refrigerate unti l fat l ayer forms on surface .
9. Pick off fat l ayer. (Reserve for cooki ng. )
1 0. Use stock i mmediatel y or freeze . Stock i s very peri shabl e and shoul d be used wi thi n 1 to
2 days . Del i ci ous!
NOTE: This makes a wonderful begi nni ng to many heavenly homemade soups or sauces!
Stock can also be made from a turkey carcass i n much the same way.
Homemade Beef Stock
Makes 2 quarts
8 pounds beef shank bones, cut
into pieces
3 to 3% quarts water
2 cups chopped tomatoes ( fresh
or canned)
1 large white oni on, chopped
% cups sliced cel ery
(with leaves)
% bunch parsley
2 small bay leaves
% teaspoon thyme, crumbled
10 to 12 bruised peppercorns
2 whole cloves
% small clove garlic, pressed
( optional)
1 . Pl ace bones i n roaster pan . Bake i n preheated 450 F. oven 1 hour, turni ng often to
brown on al l si des. ( Thi s gi ves col or and fl avor to stock. )
2. Remove bones from oven and pl ace i n large stockpot wi th enough water to cover .
3. Bri ng to a boi l ; remove any foam that is formed.
4. Cover and si mmer sl owly 2 hours .
5. Add remai ni ng i ngredi ents ; si mmer 2 hours l onger.
6. Strai n through fi ne strai ner or si eve .
7. Cool to room temperature before refrigerati ng. Remove hard fat l ayer that forms on
top. Use at once , or freeze for future use . Stock i s hi ghl y peri shabl e and shoul d be used
withi n 2 days .
CHILLED SOUPS
Cream of Avocado Soup
2 California avocados, peeled
and seeded
1 can (13 to 14 ounces)
evaporated milk
Serves 6
teaspoon garlic salt
% teaspoon salt
Y teaspoon white pepper
2 cups milk
teaspoon cel ery salt 1 cup chicken broth
watercress ( optional garnish)
1 . Mi x i ngredi ents i n bl ender or mi xer until smooth .
2. Chi l l wel l for several hours .
3. Serve garni shed wi th watercress , if desi red .
NOTE: Soup can also be served hot. Heat gently, but do not boil. Serve arm, with garlic
croutons, if desired.
Crab-Lettuce Soup
1 head iceberg lettuce
2 cups cooked crab meat
1% cups rich chicken broth
1 cups half-and-half or milk
1 tablespoon fresh l emon j uice
Serves 6
1 teaspoon onion powder
% teaspoon salt
2 drops Tabasco sauce, or
to taste
1 . Cut up l ettuce i nto small pieces to measure 2 cups .
2. Pl ace l ettuce i n bl ender or food processor wi th 1 cup crab meat and remai ni ng
i ngredi ents . Process unti l mixture i s smooth.
3. Chi l l mi xture until very col d .
4. Serve topped wi th pi eces of remai ni ng crab.
NOTE: Deligh tfu I for a hot sum mer day.
Frosted Crab Soup
1 can (6 ounces) crab meat
2 tablespoons butter
1 can (10% 04nces) condensed
Serves 4
cream of mushroom soup, undiluted
1 cup light cream
1 . Saute crab meat i n butter until golden .
teaspoon salt
Y teaspoon whi te pepper
2 tablespoons pale dry sherry
2 tablespoons fesh l emon j uice
parsley ( for garnish)
2. Bl end together wi th remai ni ng i ngredi ents except parsley.
3. Chill 3 hours .
4. Garni sh wi th parsley and serve, preferably on a bed of crushed i ce.
CHILLED SOUPS
Cunied Apple Onion Soup
3 tablespoons butter or
margarine
1 large onion, peeled and
chopped
2 large tart apples, peeled,
cored, and sliced
1 . Melt butter in l arge saucepan .
Serves 6
2 cans (13 ounces each) beef
consomme
% teaspoon curry powder
cup heavy cream
chopped chives or parsley
( optional garnish)
2. Add oni on and cook sl owl y 5 mi nutes, stirri ng often.
3. Add apples; cook 5 mi nutes l onger, stirri ng t o prevent scorchi ng.
4. Pour in beef consomme , add curry powder, and si mmer 5 mi nutes .
5. Puree.mixture in blender or food processo; bl end in cream at the end.
6. Refrigerate unti l well chi l led .
7. Stir before servi ng. Garni sh wi th chopped chives or parsl ey.
NOTE: May also be served warm.
Health Soup
Serves 6 to 8
1 cups coarsely chopped carrots
1 cups peeled and seeded
chopped tomatoes
1 cups peeled and seeded
chopped cucumber
1 cups chopped green pepper
1 cup coarsely shredded zucchini
1 cup chopped celery
1 cup chopped red onion
2 cloves garlic, minced or pressed
3 cups tomato j uice
cup corn oil
2 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon fresh l emon juice
1 teaspoon Tabasco sauce
teaspoon dried oregano leaves
teaspoon dried basil leaves
croutons
1 . Reserve 1/4 cup each carrots , tomatoes , cucumber, green pepper and zucchini for
garni sh.
2. Stir together remai ni ng carrots , tomatoes, cucumber , green pepper , zucchi ni , celery,
onion, garlic, tomato juice, corn oil, vinegar, salt, lemon juice, Tabasco, oregano and
basil .
3. Cover and refrigerate 2 hours .
4. To serve, garni sh with reserved chopped vegetabl es . Serve with croutons .
NOTE: For blended Health Soup: Follow recipe for Health Soup. Place 2 cups vegetable
mixture in blender contai ner. Cover and blend at high speed 10 seconds, or until vegetables
are minced. Repeat until all vegetables are blended. Chill 2 hours before serving. A nice
variation of gazpacho!
CHILLED SOUPS
Chilled Blueber Bisque
Makes 313 cups; serves 3 to 4
1 tablespoon chopped shallots
1 tablespoon butter or margarine
1 can ( 10% ounces) condensed
chicken broth
1 pint (about 2 cups) bl ueberries,
washed and sorted
1 . Cook shal l ots i n butter i n saucepan until tender.
2. Add broth and bl ueberri es .
3. Cover and bri ng to a boi l .
4. Pour i nto el ectri c bl ender; bl end until smooth.
5. Return mi xture to saucepan.
cup heavy cream
% cup Kirschwasser or other
sherry-flavored liqueur
1 teaspoon sugar
strawberries ( for garnish)
lemon slices (for garnish)
6. Add cream, l i queur and sugar; heat, stirri ng occasi onally.
7. Chill 6 hours or l onger .
8. Garni sh wi th strawberries and lemon sl i ces.
Gazpacho
3 large cloves fesh garlic
3 tablespoons tarragon favor
wine vinegar
1 teaspoon salt
1 teaspoon corn oil
1 medium green pepper , halved
and seeded
Serves 6
1 cucumber, pared
2 stalks celery
2 medi um tomatoes, scalded
and peeled
1 can (24 ounces) vegetable
j uice cocktail
ice cubes
toasted croutons
1. Put garl ic through press i nto blender jar wi th vi negar, sal t and oil ; blend smooth.
2. Coarsel y cut half each of the green pepper and cucumber, 1 stalk cel ery and 1 tomato
i nto bl ender jar.
3. Add 2 cups vegetabl e j ui ce cocktai l and bl end smooth.
4. Turn out and combi ne wi th remai ni ng cup vegetabl e j ui ce .
5. Fi nel y chop remai ni ng vegetabl es and add to bl ended mi xture . Chi l l thorughl y.
6. To serve, porti on soup i nto bowls and add a n ice cube to each servi ng.
7. Top wi th croutons and serve at once .
NOTE: If thi nner soup is preferred, add 1/2 cup water or broth or white table wine before
portioni ng i nto bowls.
CHILLED SOUPS
Consomme Madrilene
Serves 4 to 6
2 cups tomato juice
celery leaves
2 cups chicken consomme or stock
2 teaspoons lemon j uice
1 slice lemon
1 slice onion
1 cup cold water
2 envelopes unfavored
gelatin
2 teaspoons Angostura aromatic
bitters
sliced lemon (optional garnish)
minced parsley ( optional garnish)
sour cream ( optional garnish)
1 . Combine tomato juice, celery leaves , lemon, oni on and li cup water.
2. Si mmer over l ow heat 10 mi nutes; strai n.
3. Soften gelati n in V2 cup water.
4. Add strai ned tomato juice and chicken consomme .
5. Add l emon juice and Angostura.
6. Pour i nto bowl and chi l l until set.
7. Beat wi th fork and pi l e i nto chil l ed boui l l on cups .
8. Garnish wi th your choice of sliced lemon, minced parsl ey, or sour cream.
Senegalese Soup
Serves4 to6
4cups milk
2 eggs, slightly beaten
2 teaspoons chicken bouillon
cubes, crumbled
% teaspoon salt
% cup chopped celery
2 cups chopped cooked chicken
1 container ( 8 ounces) pineapple
yogurt
watercress (for garnish)
1 . Combi ne 2 cups mi lk, eggs, boui ll on cubes, curry and salt .
2. Add cel ery.
3. Cook, stirri ng constantly until slightly thickened.
4. Remove from heat; add remai ni ng mi lk and chicken.
5. Chi l l . Just before servi ng, stir i n yogurt. Garnish with watercress .
Herbed ButermUk Soup
2 cans ( 10% ounces each)
cream of tomato soup, undiluted
2 soup cans buttermilk
1 teaspoon basil leaves, crumbled
% teaspoon sugar
Serves 6
% teaspoon salt
% teaspoon feshly ground
black pepper
2 tablespoons dairy sour cream
(for garnish)
paprika (for garnish)
1 . I n mixing bowl combi ne soup, buttermilk, basil , sugar, salt and pepper.
2. Mix well and chi l l .
3. At servi ng ti me, garni sh each serving wi th 1 teaspoon sour cream and dash of paprika.
CHILLED SOUPS
August Soup
Serves 2 t o 3
1 can (10% ounces) condensed
cream of chicken soup
1 soup can mi l k
% cup chopped cucumber
1 teaspoon chopped fresh dill
1 teaspoon chopped green onion
1. Combi ne soup, mi lk, cucumber, di ll and green oni on i n bowl.
2. Refri gerate for at least 4 hours.
3. Serve i n chi lled bowls.
Russian Yogur Soup
Serves 3 IO 4
1 can (10% ounces) condensed 2 teaspoons fresh chopped dill
Scotch broth weed or 1 teaspoon dried di l l
1 cup plain yogurt ( 8-ounce weed, crushed
container) % teaspoon pepper
2 teaspoons sugar 1 cup mi l k
chopped di l l , parsley or green onion ( optional garnish)
1. Combi ne broth , yogurt , sugar , di l l and pepper i n blender; bl end until smooth.
2. Pour mi xture i nto saucepan ; gradual ly stir in mi l k and heat; stirri ng occasi onal ly.
3. Remove from heat and chi l l 6 hours or more .
4. If desi red, garni sh wi th addi ti onal chopped di ll, chopped parsley or chopped green
oni ons .
Iced Pea & Potato Soup
% cup minced scal l i ons
2 thinly sl i ced leeks
2 tabl espoons butter
3 cups chicken stock (page 7)
2 cups green peas
Serves 6
2 cups peeled, diced potatoes
% teaspoon salt
% teaspoon cel ery salt
2 cups l i ght cream
paprika
1. Cook scalli ons and leeks i n butter i n ski llet unti l vegetabl es soften .
2. Add chi cken stock, peas, potatoes, salt and celery salt; cook unti l vegetables are
tender.
3. Puree vegetabl es and t hei r li qui d i n blender or force t hem through a fi ne si eve .
4. Cool soup; stir in cream.
5. Chi ll before servi ng; dust wi th paprika .
CHILLED SOUPS
Chilled Tomato-Carot Soup
Serves 6
2 tablespoons butter or margarine
1 pound carrots, peeled and thinly
sliced
1 can ( 14% ounces) chicken broth
% teaspoon basil , crushed
% teaspoon thyme, crushed
1 cup chopped onion
1 clove garlic, minced or pressed
8 medium fresh California tomatoes
(about 2 pounds) , peeled
and chopped
1 . Melt butter in large saucepan.
2. Add carrots , oni on and garl i c; cook 5 mi nutes .
% teaspoon salt
% teaspoon pepper
% teaspoon nutmeg
1 cup milk
chopped fresh parsley
3. Add 7 of the tomatoes , chi cken broth, basi l , thyme , salt, pepper and nutmeg. Bri ng to
boi l .
4. Reduce heat; cover and si mmer 30 mi nutes , or until vegetabl es are tender.
5. I n food bl ender or food processor fitted wi th metal bl ade, puree tomato mixture
thoroughly in batches .
6. Pour i nto large bowl and stir i n mi lk. Chi l l thoroughl y .
7 . Stir in remai ni ng chopped tomato. Spri nkl e with parsley .
Avocado & Ginger Vichyssoise
Serves 6
% cup butter 2 cups chi cken stock ( page 7)
1 medium onion, minced 1 teaspoon salt
1 ounce fesh grated ginger root 1 teaspoon freshly ground black
or 1 tablespoon powdered ginger pepper
1 large ripe avocado, mashed % cup light cream
1 stalk scallion, minced ( for garni sh)
1 . Mel t butter i n saucepan .
2. Add oni on and grated gi nger; saute 2 mi nutes .
3. Add mashed avocado and chi cken stock; mi x wel L Si mmer sl owl y 10 to 15 mi nutes .
4. Add sal t, pepper and cream.
5. Stir and chi l l for at l east 1 hour .
6. Garni sh each soup cup or bowl with scal l i ons.
NOTE: This soup i s a favorite at the Hotel Inter- Continental Ocho Rios i n Jamaica.
CHILLED SOUPS
Vichyssoise
4 leeks, white part only
1 medium onion
cup butter or margarine
5 medium potatoes, finely
sliced
1 . Fi nel y chop leeks and oni on.
2. Brown l i ghtly i n butter in saucepan.
Serves 8
4 cups chicken stock ( page 7)
salt to taste
2 cups milk
2 cups cream
chopped chives
3. Add potatoes, chi cken stock and sal t. Cook, covered, 35 mi nutes .
4. Put through si eve and return to heat .
5. Add mi l k; heat but do not boi l .
6. Cool . Add cream.
7. Chi l l thoroughl y.
8. Top wi th fi nel y chopped chi ves .
NOTE: Vichyssoise is delightful served in O soup cup set i n O bed of crushed ice.
Banana Vichyssoise
1 broiler-fryer chicken, cut
into quarters
about 1 quart water
3 bananas, sliced
Serves 6 to 8
1 cup tart apples. diced and peeled
2 cups potatoes, peeled
cup celery
teaspoon salt
teaspoon curry powder
1 cup instant non-fat dry
milk powder
and chopped chopped chives (for garish)
banana slices ( for garnish)
1 . Combi ne chi cken , water , bananas , appl es, potatoes, cel ery and salt in large soup
kettl e . Bri ng to boi l .
2. Cover , reduce, heat , and si mmer 30 mi nutes, or until chi cken is tender .
3. Remove chi cken. ( Cool , then refrigerate to use for chi cken sal ad. )
4. Pour 2 cups chi cken broth ( unstrai ned) i nto contai ner of el ectri c bl ender . Bl end on
moderate speed 1 mi nute .
5. Add butter , curry powder and 1/2 cup mi l k powder . Cover and blend 1 mi nute, or unti l
smooth .
6. Pour into bowl .
7. Repeat process , usi ng remai ni ng chi cken broth and mi lk powder .
8. Cover and chi l l several hours unti l very col d.
9. To serve , garnish with chopped chi ves and fresh banana sl i ces . Del i ghtful ly refreshi ng.
NOTE: If soup seems O little thick, dilute with U little cold water.
CREAM SOUPS & BISQUES
Spanish Cream of Amond Soup
% cup butter or margarine
4 teaspoons four
2 tablespoons chicken stock
granules
Serves 6
1 quart boi l i ng water
1 cup ground al monds
1 cup heavy creai
salted whipped cream (for garnish)
1 . Melt butter in saucepan over l ow heat .
2. Stir in fl our , bl endi ng wel l . Cook and stir 2 mi nutes .
3. Dissolve chi cken granul es in boi l i ng water ; gradual l y add to fl our mi xture . Stir unti l
smooth.
4. Add ground al monds and whi te pepper . Cook sl owl y 10 mi nutes , stirri ng often .
5. Gradual l y add cream and conti nue cooki ng over low heat until heated through .
6. Garni sh wi th salted whipped cream and additi onal ground al monds , toasted .
Elegante Cream of Asparagus Soup
Serves 4
2 pounds cleaned tender asparagus,
chopped
% cup mi nced onion
1 cup low-fat cottage cheese
1 cup skim milk
5 cups vegetable or chicken broth
scant teaspoon curry powder
salt to taste
pepper to taste
minced parsley or dill (for garnish)
lemon or l i me wedges (for garnish)
1. Saute asparagus and oni on i n butter about 8 mi nutes .
2. Put half of sauteed vegetabl es i nto bl ender contai ner wi th cottage cheese and mi l k.
Whirl until smooth.
3. Heat broth i n saucepan; stir i n remai ni ng sauteed vegetabl es .
4. Gradual ly bl end in vegetable- mi l k mixture; heat through.
5. Add curry powder and seasoni ngs to taste .
6. Garni sh with parsley accompanied by lemon wedges .
Crab Bisque
mushroom soup
tomato soup
Serves 8
1 can ( 5 ounces) crab meat
1 soup can milk
paprika to taste
curry powder to taste
1 . Combi ne all i ngredients, beati ng wi th rotary beater unti l wel l bl ended.
2. Heat i n top of doubl e boi l er unti l ready t o serve .
NOTE: If desired, a tablespoon sherry can be added to bisque just before serving.
[ CREAM SOUPS & BISQUES

Aichoke-Shrmp Bisque

Serves 10 to 1 2

Q
6 artichokes, prepared as
directed below
6 cups vegetable bouillon
2 pounds fesh or frozen shelled,
deveined shrimp
cup chopped scallions
2 tablespoons instant mi nced onion
1 teaspoon onion salt
2 cups heavy cream
% cup all -purpose four
2 egg yolks, slightly beaten
1 can ( 1 pound) smal whole
carrots, undrained
1 . Scrape pul p from artichoke l eaves . Remove and discard chokes ( thistle porti ons) .
2 . Force artichoke bottoms and pul p from l eaves and bl end in electric blender ; set asi de .
3. Heat boui l l on to boi l i ng.
4. Add shri mp, scalli ons , oni on, oni on salt and white peppe r; cook 10 mi nutes, or unti l
shrimp are tender.
5. Add artichoke puree and cook 5 mi nutes .
6. Add cream to fl our and bl end; beat in egg yolks .
7. Sti r cream mixture i nto artichoke mixture. Cook over low heat, stirri ng constantly, unti l
thickened.
8. Add carrots and heat to serve .
NOTE: Great with crackers or melba toast.
Cream of Aichoke Soup
1 jar ( 6 ounces) marinated
artichoke hearts
3 lrge cloves fesh garlic
% cup chopped onion
2 tablespoons four
Serves 4
2 cans ( 1 0% ounces each) condensed
chicken broth
1 cup half-and-half
fi nely chopped fresh parsley
(for garnish)
1. Drain mari nade f rom artichoke hearts i nto a 2-quart saucepan .
2. Crush garlic wi th press; add to mari nade .
3. Add oni on and cook, covered, 10 mi nutes over l ow heat.
4. Blend i n flour.
5. Sl owly stir i n 1 can broth; heat to boi l i ng, stirri ng. Boi l 1 mi nute, or unti l mixture
thickens .
6. Turn artichoke hearts i nto bl ender jar or food processor bowl. Add hot mixture, and
blend smooth. Strai n i nto saucepan.
7. Add remai ni ng broth and half- and- half . Heat just to servi ng temperature ; do not boi l .
Spri nkl e each servi ng wi th parsl ey.
Baked Garlic Soup
butter
2 cups diced fresh tomato
Serves 4 to 6
1% cups dry white wine
1 bay leaf
1 can (15 ounces) garbanzo beans. 2 teaspoons salt
1 teaspoon basil undrained
4 to 5 summer squash. sliced
2 large onions. sliced
green pepper. diced
4 to 5 cloves fresh garlic.
mi nced
% teaspoon paprika
1% cups grated Monterey
Jack cheese
1 cup grated Romano cheese
1% cups heavy cream
1. Butter i nsi de of a 3-quart baki ng di sh.
2. Combi ne al l i ngredi ents except cheeses and cream in ovenproof dis h.
3. Cover and bake i n preheated 375 F. oven 1 hour.
4. Stir i n cheeses and cream. Lower heat t o 325 F. and bake 10 to 1 5 mi nutes wi thout
al l owi ng soup to boi l .
Hear LentU-Pumpkin Soup
Serves 6 to 8
2 cups onions. sliced % teaspoon ground thyme
3 tablespoons sweet butter % teaspoon curry powder
% cup lentils % teaspoon ground white pepper
5 cups chicken stock (page 7) 2 t o 3 tablespoons Tabasco sauce
1 % cups canned pumpkin 1 cup l i ght cream
Y teaspoon marjoram salt to taste
% cup coarsely chopped pine nuts (for garnish)
1. Saute oni ons i n butter i n large saucepan unti l l i mp.
2. Stir i n l entils and chicken stock.
3. Add pumpki n , marj oram, thyme, curry powder, white pepper and Tabasco.
4. Cover and si mmer 11z hours, or unti l l enti l s are tender .
5. Cool to room temperature .
6. Puree mixture in bl ender.
7. Refrigerate unti l ready to serve .
8. Reheat. Add cream sl owl y, stirri ng.
9. Taste t o correct seasoni ngs .
10. Serve in soup bowls or cups . Garni sh wi th pi ne nuts .
Clam Coriander Tomato Bisque
Serves 2
1 can (8 ounces) mi nced clams % teaspoon fennel seed
% cup chopped onion 2 tablespoons olive oil
%cup chopped leeks 1 can (11 ounces) condensed tomato
2 tablespoons chopped shallots bisque
% teaspoon ground coriander seed cup water
garlic croutons ( for garnish)
1 . Drai n cl ams , reservi ng j ui ce.
2. Cook oni on, l eeks , shal l ots , coriander and fennel in ol i ve oi l i n saucepan unti l
vegetables soften.
3. Add soup, cl am j uice and water.
4. Pour i nt o electric bl ender; bl end unti l smooth.
5. Return mixture to saucepan ; add mi nced cl ams. Heat, stirri ng occasi onal l y.
6. Garnish wi th garlic croutons.
Cream of Tomato-Dill Soup
Serves 6 to 8
2 pounds ripe tomatoes
2 teaspoons sugar
% cup sweet butter
2 tablespoons minced green onion
2 tablespoons minced parsley
cup mi nced fresh di ll
4 cups homemade chicken stock ( page 7)
3 tablespoons four
1 quart milk
1 cup dairy sour cream
salt to taste
white pepper to taste
1 . Immerse tomatoes in boi l i ng water 20 to 30 seconds; remove with sl otted spoon .
2. Plunge tomatoes i mmediately i nto ice water. Ski ns should peel off very easi ly.
3. Remove stem and fl ower ends from tomatoes; chop i nto fi ne cubes. Set tomatoes
aside.
4. Mel t butter in pan; add oni on and cook until golden.
5. Add tomatoes, parsley and half the di l l ; cook sl owl y over medi um heat 10 mi nutes,
stirri ng occasi onal ly.
6. Add chicken stock; bri ng to a boi l . Si mmer sl owl y 30 mi nutes to reduce sl i ghtl y i n
vol ume.
7. Usi ng wire whisk, bl end fl our wi th mi l k unti l l ump-free .
8. Sl owly add flour-milk mixture to soup, stirri ng constantly wi th whisk.
9. Bri ng mixture to a boi l ; reduce heat and sti r. Taste to correct seasoni ngs .
10. Mi x a few tablespoons hot soup wi th sour cream, stirri ng. Return this mixture to soup,
stirri ng constantly.
1 1 . Heat through but do not boi l , stirri ng.
1 2. Ladl e soup i nto soup plates. Garni sh wi th remai ni ng fresh di l l . Serve pi pi ng hot.
NOTE: This soup has a nice fresh flavor. It will have small lumps of fresh tomato.
Mussels & Mushroom Soup
Serves 2
2 tablespoons chopped onion
generous dash crushed tarragon
l eaves
10 mussels, cleaned
2 tablespoons Chablis or other
dry white wine
1 can ( 10% ounces) condensed cream
, of mushroom soup
% cup heavy cream
1 . Cook onion wi th tarragon i n butter i n saucepan until tender.
2. Add mussels and wi ne ; steam until mussel s open.
3. Discard shel ls ; add soup.
1
4. Pour mixture i nto electric bl ender; bl end until smooth.
5. Return mixture to saucepan; graduall y stir in cream. Heat, stirri ng occasi onal l y.
NOTE: Wonderful, especially on a cold winter day. A Basque- influenced soup.
Sherried Seafood Bisque
Serves 8
5 cups water
5 medium-size potatoes,
peeled and quartered
% cup coarsely chopped onion
4 teaspoons original Worcester
shire sauce
1 clove garlic, crushed
% teaspoon salt
1 can ( 10% ounces) mi nced clams,
undrained
2 cups cooked, faked fsh
1 can (4% ounces) medium-size shrimp,
drained
2 tablespoons dry sherry
2 egg yolks % teaspoon thyme leaves,
crumbled % cup light cream
paprika ( optional garnish)
1 . Bri ng water to a boil in large saucepan.
2. Add potatoes , oni on, 2 teaspoons Worcestershire, garlic , thyme and sal t. Bri ng to a
boil .
3. Reduce heat and si mmer, uncovered, until potatoes are al most soft, about 20 mi nutes .
4. Stir in cl ams, fish, shri mp, sherry and remai ni ng Worcestershi re. Cook until seafood is
hot, 5 mi nutes .
5. Remove from heat. Combi ne egg yolks and cream; stir i nto fish mixture. Heat only until
hot . Do not boi l .
6. Serve hot or cold. Garni sh
'
wi th paprika, if desi red.

Q
winter Potage
3 medi um tomatoes, peel ed
1 cups diced potatoes
1 tablespoon chopped onion
2 teaspoons salt
Serves 6
pepper
4 cups boiling water
1 cup dairy sour cream
2 tablespoons four
1 . Dice tomatoes into saucepan ; add potatoes , oni on , salt and a few grai ns pepper .
2. Add boi l i ng water; cook until potatoes are tender .
3. Mix sour cream and fl our together in doubl e boi l er; cook over hot water ,
stirri ng constantly, unti l thickened .
4. Stir sour cream mixture gradually i nto tomato-potato mi xture ; season to taste with
addi ti onal salt and pepper. Reheat but do not boi l .
Harest Potato Soup
cup chopped green onion
1 onion, chopped
1 tablespoon butter
4 cups chicken stock (page 7)
3 cups pared and diced Washi ngton
Russet potatoes
1. Saute oni ons i n butter i n saucepan.
Serves 6 I O8
2 medi um carrots, pared and thi nl y sliced
1 cup zucchi ni , diced i n -inch
pieces
3 cups fnely shredded spinach
salt to taste
2. Cook over l ow heat, covered, about 5 mi nutes .
3. Add remai ni ng i ngredi ents except spi nach, sal t and
'
white pepper.
4. Si mmer, covered, 20 mi nutes .
5. Add spi nach and seasoni ngs to taste. Heat thoroughly.
Creamy Spinach Cured Soup
1 cup minced onions
1 small clove garl i c, pressed
2 tablespoons corn oil
4 cups chicken broth (canned
or homemade)
2 packages ( 10 ounces each)
fresh spinach, fnely chopped
Serves 6
cup evaporated milk
1 teaspoon curry powder
1 teaspoon salt
2 cups cooked brown rice
1 l emon, thinly sliced
1 . Saute oni ons and garlic i n oi l until tender ; add chicken broth and bring to a boi l .
2. Stir in spi nach; cover and si mmer 1 0 mi nutes .
3. Pour mixture i nto bl ender; puree .
4. Return pureed mi xture to saucepan ; add mi l k , seasoni ngs , and rice . Heat thoroughl y.
5. Serve wi th a twist of lemon .
Onion Veloute
1 % cups thinly sliced
onions
2 tablespoons chopped cel ery
2 tablespoons chopped green
onions
3 tabl espoons butter or
margarine
Serves 3
1 can ( 1 0% ounces) condensed
chicken broth
1 teaspoon original Worcester
shire sauce
% cup light cream
% cup milk
1 tablespoon four 1 green onion, sliced (for garnish)
paprika (for garnish)
1 . I n saucepan . cook sliced oni ons. celery and green oni ons i n butter until tender .
2. Blend in fl our: cook few mi nutes , stirri ng constantly .
3. Remove from heat : add broth , a little at a ti me, stirri ng until smooth after each addi ti on .
4. Add Worcestershire and white pepper .
5. Pour mi xture i nto bl ender : bl end until smooth .
6. Return mi xture to saucepan : gradually stir in cream and mi l k . Heat , stirri ng occasi on
al l y .
7 . Garni sh wi th sliced green oni on slices and paprika .
Potage Printanier
2 leeks, white part only, sliced
1 medium onion, sliced
3 tablespoons corn oil margarine
2 cups chopped raw potatoes
1 thinly sliced carrot
6 asparagus stalks, cut i nto
l- i nch pieces
Serves 8
% teaspoon salt
dash white pepper
6 cups water
5 packages instant chicken
broth
% cup uncooked rice
1 cup heav cream
1 . Saute l eeks and oni on i n margarine unti l tender.
2. Add potatoes , carrot , asparagus , sal t, white pepper, water, chi cken
b
roth and rice .
Bring to a boi l .
3. Si mmer, covered, 25 mi nutes .
4. Remove vegetables and puree wi th
2
/
3
cup vegetabl e stock.
5. Return to pot and blend wel l .
6. Add heavy cream and heat through.

Curried Lettuce Soup

Serves 6

Q
Do
0
G
o

@

6
1 .
2 .
3.
4.
5.
6.
1 .
2 .
3.
4.
5.
6.
1 head iceberg lettuce
3 cups milk
1 cup dry i nstant potato buds
1 teaspoon salt
1 teaspoon chervil
few dashes white pepper
dairy sour cream
paprika
Core, rinse and thoroughly drai n l ettuce . Chi l l i n plastic bag.
Shred enough lettuce to measure 3 cups , packed .
Combi ne l ettuce wi th mi l k in bl ender or food processor ; process to smooth puree .
Add potato buds , sal t, curry powder, chervi l and whi te pepper , bl endi ng unti l mixture is
smooth.
Turn mixture i nto saucepan ; add butter, stir , and heat unti l hot.
Spoon soup i nto i ndi vi dual soup dishes . Top wi th dollop of sour cream dusted with
paprika.
Potato & Green Bean Soup
3 medium red potatoes, peeled and
cut into bite-size pieces
1 large stalk celery, diced
cup chopped onion
1 tablespoon butter 1 0r margari ne
Serves 4
salt to taste
1 cups cooked fresh green beans
1 cup milk or half-and-half
% cup crisp bacon bi ts ( optional garni sh)
Put potatoes, cel ery and oni on i n water to cover . Bri ng to a boi l .
Cook, covered, unti l vegetabl es are tender.
Add butter, sal t, pepper and green beans . Si mmer until beans are crisp-tender .
Add milk slowly, stirri ng constantly unti l warm. Do not boi l .
Add more milk for desired consi stency .
Add bacon bi ts as garnish, if desi red .
Cream of Watercress Soup
3 tablespoons sweet butter
% cup chopped green onions
1 cup chopped watercress
1 chicken bouillon cube, crushed
Serves 4
teaspoon salt
Y teaspoon ground white pepper
3 tablespoons four
3 tablespoons mi l k
1 . Mel t butter i n saucepan.
2. Saute oni on, watercress, boui l l on cube, sal t and whi te pepper i n butter several mi nutes .
3. Bl end in fl our. Gradual l y stir in mi lk.
4. Cook, stirri ng constantly, unti l smooth and thickened .
5. Pour i nto bl ender contai ner and puree unti l smooth.
6. Return to saucepan and heat through.
Saltillo Chili con Queso
Serves 4
X cup margari ne teaspoon salt
cup chopped onion dash powdered cumi n
2 large tomatoes, seeded 1 package ( 8 ounces) Monterey
1 can ( 4 ounces) whole green Jack cheese, shredded
chi l i es, seeded cup l i ght cream
avocado or corn chips (optional garnish)
1 . Mel t margari ne i n a medi um saucepan.
2. Add oni on; saute until tender .
3. Place tomatoes, chi l ies, sal t, cumi n and sauteed oni on i n a bl ender contai ner ;
unti l smooth .
4. Return tomato mi xture to saucepan; heat over low heat .
5. Gradual l y add cheese, stirri ng constantly, unti l smooth and mel ted.
6. Remove from heat, stir in cream.
7. To serve , l adl e i nto soup bowl s . Garni sh wi th avocado or corn chi ps , if desi red.
She-Crab Soup
1 tablespoon butter
1 teaspoon flour
1 quart milk
2 cups white crab meat and
crab eggs
teaspoon salt
% teaspoon mace
Serves 4 to 6
% teaspoon white pepper
teaspoon original Worcester
shire sauce
few drops onion jui ce
4 to 6 tablespoons dry sherry
% pint heavy cream, whipped
paprika
1 . Melt butter i n top of double boi l er; bl end with flour until smooth.
2. Gradual l y add mi lk, stirri ng constantly.
whirl .
3. Add crab meat, eggs, sal t, mace, white pepper, Worcestershi re and oni on j uice . Cook
slowly over hot water 20 mi nutes , stirri ng occasi onal l y.
4. To serve, spoon 1 tablespoon warmed sherry i nto each soup pl ate . Add soup.
5. Top wi th dol l op of whipped cream. Spri nkl e wi th paprika and parsl ey .
NOTE: "She- Crab" soup is much more of a delicacy than "He- Crab" soup, as the eggs add a
special flavor to the soup! If eggs are not available, crumble yolk of hard- cooked eggs i n
bottom of soup plates before adding hot soup. A recipe from the Ol d South!
Fresh Tomato Seafood Soup
1 large onion, chopped
3 pounds Italian plum tomatoes,
chopped
teaspoon salt
Serves 6
cup hot water
2 cups clam j uice or fish stock
1 cup heavy cream
pound poached bay scallops
1 tablespoon fresh chives, chopped
1 . Add oni on, tomatoes , salt, white pepper and water to a large stockpot . Bring to a boi l ;
si mmer over medi um heat 5 mi nutes .
2. Add cl am j uice ; si mmer 10 mi nutes l onger .
3. Taste to correct seasoni ngs .
4. Puree contents of pot, then strai n to remove peel and seeds .
5. Chi l l 4 to 5 hours.
6. Mix cream i nto col d soup.
7. Place scal lops in bottom of tureen or servi ng bowl s , pour in soup, and top wi th chi ves .
NOTE: Scallops can be poached by cooking them in clam juice diluted with water or a wi ne
water broth flavored with bouquet garni (thyme, parsley, peppercorns and a small piece of
lemon - all wrapped in a cheesecloth bag) .
Old-Fashioned Tomato Bisque
2 cans ( 1 pound each) tomatoes
2 beef bouillon cubes
1 tablespoon sugar
2 teaspoons salt
1 teaspoon onion powder
% teaspoon basil leaves
Serves 8
1 bay leaf
cup 1 00 ' corn oil margarine
% cup unsifted four
4 cups skim milk
chopped parsley ( for garnish)
1 . Measure 1 cup drai ned tomatoes ; cut i nto large pi eces and set asi de.
2. Combi ne remai ni ng tomatoes and l i qui d in saucepan wi th boui l l on cubes, sugar, sal t,
oni on powder, basi l l eaves , pepper and bay l eaf . Si mmer 30 mi nutes .
3. Remove bay l eaf .
4. Force mixture through food mi l l or si eve .
5. Melt margari ne in large saucepan over l ow heat .
6. Bl end i n flour unti l smooth.
7. Gradual l y stir in mi lk. Cook over medi um heat, stirri ng constantly, unti l mixture comes
to a boi l .
8. Remove from heat. Gradually bl end in tomato mi xture , stirri ng briskl y. Add tomato
pi eces .
9. Return to heat. Stir constantly until hot .
10. Serve garni shed wi th parsl ey .
Creamy Sweet Potato Soup
1 cup chopped onion
2 cups chicken broth
1% pounds sweet potatoes
(yam variety) , peeled and cut
into chunks
Serves 6
2 cups sliced carrots
1 teaspoons salt
% teaspoon mace
% teaspoon garlic powder
Y teaspoon pepper
2 cups mi l k
1 . Mel t butter i n large saucepan . Add oni on and cook until tender .
2. Add broth and bri ng to a boi l .
3. Add sweet potatoes, carrots , sal t, mace , garlic powder and pepper. Return to a boi l .
4. Reduce heat and cover ; si mmer 20 mi nutes , or unti l sweet potatoes are tender.
5. Puree soup, i n batches , i n bl ender or food processor .
6. Return to saucepan. Stir in mi l k and cook over low heat, stirri ng frequentl y until hot .
Wonderful served with hot cornbread!
Rock Lobster Corn Soup Stew
Serves 6 IO 8
2 packages (8 ounces each) frozen
South African rock lobster tails
1 small onion, mi nced
cup chopped celery
cup chopped fresh mushrooms
paprika
% cup four
1 quart mi l k
1 can (1 pound) cream-style corn
salt to taste
pepper to taste
cayenne to taste
1 . Thaw lobster tails . Wi th scissors , remove undersi de membrane . Pul l out meat in one
piece and cut i nto crosswise sl i ces . Set asi de .
2. Heat butter and saute oni on, cel ery and mushrooms until tender but not brown.
3. Stir in fl our. Gradual l y stir i n mi l k.
4. Cook over low heat, stirri ng constantly until soup thi ckens sl i ghtl y.
5. Add corn and l obster sl ices .
6. Season to taste with sal t, paprika and cayenne .
7. Cook over l ow heat, stirri ng, until l obster slices are white and opaque.
8. Sprinkle wi th paprika at servi ng ti me .
CHOWDERS
Chili Cor Chowder
3 cups diced raw potatoes
3 cups water
3 tablespoons bacon fat or
vegetable oil
1 tablespoon salt
2 cans (1 pound each) whole
kernel corn
Serves 8 to 1 0
cream of tomato soup
% cup instant mi nced onion
1 teaspoons chili powder
% teaspoon garlic powder
Y teaspoon ground black pepper
% cup evaporated milk
1 . Combi ne potatoes , water and bacon fat i n saucepan; bri ng to a boil .
2. Reduce heat and si mmer, covered, until potatoes are tender .
3. Add corn, soup, mi nced oni on , chi l i and garlic powders and bl ack pepper . Bri ng j ust to
boiling poi nt .
4. Add mi lk and heat . Serve hot as a mai n di sh soup.
Classic French Onion Soup
4 cups thinly sliced sweet
onions
1 clove garli c, minced
5 cups water
X cup dry sherry or white
wine or water
Serves 6
8 teaspoons beef-favored instant bouillon
or 8 beef-favored bouillon cubes
6 slices ( % inch-thick) French
bread, buttered and toasted
6 slices ( 8 X 4-inch) Swiss cheese,
cut in half crosswise
1 . Cook oni ons and garl i c i n butter unti l golden .
2. Add water, sherry and boui l l on; bri ng to a boi l .
3. Reduce heqt; cover and si mmer 30 mi nutes to bl end fl avors .
4. Pl ace soup in 6 ovenproof soup bowl s . Top each servi ng wi th a bread slice and cheese .
5. Broi l until cheese melts . Serve at once . '
Frankfrer Creole Chowder
Serves 4
1 pound frankfurters, cut in
-inch slices
% teaspoon basil or thyme
leaves, crushed
1 can ( 1 1 ounces) condensed split
pea with ham soup
cream of potato soup
soup can water
1 can (8 ounces) tomatoes,
cut up
1 can (8 ounces) whol e kernel
corn, undrained
1 . Brown frankfurters wi th basi l i n butter i n l arge saucepan.
2. Add soups; gradual ly add water, stirri ng.
3. Add tomatoes and corn . Heat , stirri ng often .
Boston Clam Chowder
Serves 6 to 8
1 quart shucked, soft-shell 1 % teaspoons salt
clams, with li quor ( 2 dozen) % teaspoon pepper
% pound salt pork, sliced 2 cups boiling water
2 medium onions, sliced 1 quart scalded mi l k
CHOWDERS
3 cups pared, cubed potatoes 2 tablespoons butter or margari ne
pi l ot crackers (opti onal)
1 . Pi ck over cl ams carefully; removi ng any bi ts of shel l .
2. Drain off l i quor; strai n and reserve .
3. Separate hard part from cl ams and chop fi ne .
4. Dice salt pork; cook in kettle until brown and crisp.
5. Add sl i ced onions; conti nue cooki ng, stirri ng often, unti l tender.
6. Add potatoes , sal t, pepper, chopped hard part of cl ams and boi l i ng water. Si mmer unti l
potatoes are tender.
7. Add mi l k, soft part of cl ams and butter ; heat.
8. Add cl am l i quor. Serve wi th or wi thout crackers .
Nor'easter Fish Chowder
6 ounces salt pork, cubed
1 cup four
1% teaspoons salt
1 teaspoon pepper
1 cup raw haddock, cubed
Serves 6
2 cups diced potatoes
1 cup minced onion,s
2 quarts milk
1 tablespoon minced parsley
salted crackers
1 . Put salt pork cubes i n heavy soup kettle ; fry unti l crisp .
2. Remove pork pieces .
3. Mi x together flour , salt and pepper .
4. Layer fish, potatoes and oni ons in pork drippi ngs in kettle , spri nkl i ng each l ayer
generousl y wi th seasoned fl our .
5. Add mi l k; cover and si mmer 35 mi nutes , stirri ng gentl y 2 or 3 ti mes .
6. Add browned pork cubes and parsl ey. Si mmer 5 mi nutes l onger .
8. Serve with crackers .
NOTE: A classic New England soup at its best!
Q

CHOWDERS
Ji Tuna-Potato Chowder
Serves 6 to 8
X pound lean sliced bacon,
diced
% cup chopped onion
2 cans ( 1 0% ounces each) tomato
soup, undiluted
2X cups water
2 medium-size potatoes, peeled
and diced
1 can ( 7 ounces) tuna, drained
and faked
2 tablespoons chopped . parsley
Y teaspoon thyme leaves
% cup sliced pimiento-stufed
green olives
dash of Tabasco ( optional )
1 . Cook bacon and oni on together i n ski l l et unti l bacon is crisp and oni on tender.
2. Pour off excess drippi ngs .
3. Add remai ni ng i ngredi ents . Heat to a boi l ; reduce heat .
4. Si mmer 20 mi nutes , or until potatoes are tender, stirring often .
5. Taste to correct seasoni ngs , usi ng Tabasco if desi red .
Mom's Turkey Chowder
Serves 6 to 8
1 bunch parsley
1 bay leaf
1 large rib celery
4 pounds turkey wings
water
1 cup diced celery
% cup diced green or red
pepper
1 cup chopped onion
2 tablespoons salt
% teaspoon freshly ground
black pepper
1 can (20 ounces) creamed corn
1 can (20 ounces) whole kernel corn
2 egg yolks, beaten
1 cup heavy cream or
half-and-half
1 . Ti e parsley, bay leaf and celery rib together i n cheesecl oth bag; set aside .
2. Wash turkey wi ngs ; cover wi th water in large stockpot .
3. Bri ng to boi l ; si mmer 4 mi nutes . Pour off water ( to get rid of fat) .
4. Mel t butter in large stockpot.
5. Add diced cel ery, green or red pepper, oni on and 1 tabl espoon salt . Cook over
medium heat, stirri ng unti l vegetabl es are gol den.
6. Reduce heat . Add turkey wi ngs, remai ni ng sal t, bl ack pepper and parsley bouquet .
7. Add about 2 quarts water. Cover and si mmer 212 hours unti l wi ngs are tender.
8 . - Remove wi ngs and cool . Remove and discard parsl ey bouquet .
9. Remove turkey meat from bones; discard bones .
1 0. Return turkey meat to soup wi th both cans of corn. Si mmer, uncovered, 10 mi nutes .
1 1 . Mix beaten egg yol ks wi th cream; place in bottom of l arge soup tureen .
1 2. Add a few tablespoons hot chowder to mixture , stirri ng constantly .
1 3. Add more hot l i qui d, then pour in al l chowder.
14. Serve pi pi ng hot .
CHOWDERS
Fisherman's Chowder
Serves 8
1 cup chopped onions
% cup carrots, diced
% cup celery, chopped
2 tablespoons four
2 packages ( 1 2 ounces each) frozen
haddock fi l lets, thawed and
2 cups water
1 can ( 1 pound tomatoes)
cut i nto l -i nch pieces
1 tablespoon original Worcester
shire sauce
scant teaspoon salt
% cup chopped fresh parsley
oyster crackers
1 . Saute oni ons , carrots and cel ery i n oi l i n large saucepan unti l vegetabl es are l i mp.
2. Bl end i n fl our; cook and stir for 2 mi nutes .
3. Add water and tomatoes ; bri ng to boi l i ng poi nt .
4. Add fis h, Worcestershire and sal t . Reduce heat ; si mmer, uncovered, 15 mi nutes .
5. Stir in parsley .
6. Serve wi th oyster crackers .
Pennsylvania Dutch Ham & Apple Soup
with Dumplings
1 ham hock wei ghi ng 3 pounds
water
2 tablespoons brown sugar
% teaspoon whole cloves
Serves 4
1 small onion, mi nced
6 green cooki ng apples,
cored and quartered
Dumplings
1 . Brown ham i n soup pot; cover wi th water and si mmer 1 1/ hours .
2. Stir i n brown sugar .
3. Put cl oves i n cheesecl oth bag; drop i nto soup.
4. Toss i n oni on and apples .
5. Si mmer 2 hours l onger, addi ng water as necessary .
6. Remove spi ce bag before servi ng. Taste to correct seasoni ngs .
' 7 . Serve wi th Dumpl i ngs
20 salted crackers rolled
into fne crumbs
1 tablespoon baking powder
1 teaspoon salt
Dumplings
% teaspoon black pepper
3 tablespoons melted butter or
margarine
2 eggs, separated
% cup milk
1 . Combi ne cracker crumbs , baking powder , sal t and pepper and butter i n mixing bowl .
2. Beat egg yolks wi th mi l k; add to dry i ngredi ents .
3. Beat egg whi tes unti l stiff; fol d i nto cracker mixture .
4. Drop by spoonfuls i nto soup; cover and steam 15 mi nutes wi thout removi ng cover .
CHOWDERS
Vegetable Clam Chowder
6 small carrots
1 large potato
1 large onion
3 sprigs parsley
2 cans (8 ounces each)
mi nced clams
1 % quarts water
1 can ( 19 ounces) tomatoes
1 . Scrape carrots; set aside .
Serves 6
1 cup canned or frozen
lima beans
1 % teaspoons salt
% teaspoon freshly ground
black pepper
2 teaspoons thyme
3 tablespoons four
2 . Peel potato and cut i nto smal l pi eces ; set asi de .
3. Peel oni on and cut i nto thi n sl i ces; set aside.
4. Chop parsley.
5. Drai n cl ams and reserve j uice; set aside .
6. Bring water to a boi l i n l arge saucepan . Add carrots , potatoes, oni ons , tomatoes, l i ma
beans , sal t, pepper and thyme , Cook until vegetabl es are tender.
7. Heat oi l i n ski l let; stir i n fl our.
8. Add cl am j uice, mixi ng unti l thick.
9. Stir cl am j uice and oi l i nto vegetable mixture; cook and stir until sl ightly thickened.
10. Add cl ams and parsley. Taste to correct seasoni ngs .
Vegetable Chowder
% cup corn oil margarine
1 cup chopped onion
4 cups beef bouillon
3 cups peeled, cubed potatoes
1 can ( 16 ounces) tomatoes
Makes 31z quarts
1 can ( 1 7 ounces) corn, undrained
% teaspoon salt
% teaspoon ground thyme
% teaspoon celery seed
2 tablespoons cornstarch
% teaspoon water
1 . Mel t margari ne in Dutch oven over medi um heat.
2. Add oni on and garli c; cook until transparent.
3. Add cel ery, boui l l on, potatoes, tomatoes, corn, carrots, sal t, thyme and cel ery seed.
Bring to a boi l over medi um heat.
4. Cover and si mmer 30 mi nutes , or unti l vegetables are tender.
5. Stir together cornstarch and water unti l smooth.
6. Add to soup.
7 . Bri ng to boi l over medi um heat, stirri ng constantly; boil l mi nute.
NOTE: Use leftover cooked roast beef to make soup heartier. Makes a wonderful meal-in
one, with thick slabs of dark bread.
CHOWDERS
Cheese-Shrimp Chowder
1 pound shrimp
water
1 box (5 ounces) pre-cooked rice
2 medium onions
4 stalks cel ery
Serves 8
2 cups cut green beans
1 teaspoon salt
Y teaspoon pepper
Y teaspoon thyme
1 cup boiling water
4 cups mi l k
Y pound Cheddar cheese, grated
% cup sherry
1 . Cook shri mp in boi l i ng water (to cover) about 5 mi nutes, or unti l they start to turn pi nk .
2. Drai n shri mp, remove shells , and devei n .
3. Cook rice accordi ng to box i nstructions; set asi de .
4. Peel and cut oni ons i nto t hi n sl ices . Wash cel ery; cut i nto smal l pi eces and set asi de .
5. Mel t butter in saucepan ; add oni ons and cook until tender, but not browned .
6. Add celery , green beans, sal t , pepper , thyme and boi l i ng water to oni ons ; cover and
cook gently 15 mi nutes , or unti l celery is tender .
7. Heat mi l k in large saucepan until scal ded ; add cheese , shri mp and celery mi xture , stir-
ring until cheese is mel ted . Add sherry .
.
8. Place cooked rice in bottom of soup di shes ; spoon chowder over rice ; serve pi pi ng hot.
Indonesian Fish Chowder with Pineapple
Serves 8 IO 10
1 pound cleaned carp, pickerel
or eel
2 dozen mussels
2 dozen large shrimps
3 cloves garlic, peeled and minced
% cup peanut oil
2 bay leaves
1 strip dried orange peel
1 fresh red chili pepper,
with seeds removed
water
%cup rice wine (sake)
6 white oni ons, peeled and sliced
3 or 4 threads saffron
2 cups fresh or canned pineapple
sticks, cut 2 to 3 i nches long
soy sauce
hot cooked rice ( optional )
1 . Cut fish i nto smal l porti ons ; wash mussel s and shri mps , cutti ng off heads . Set aside .
2. Fry garlic i n peanut oil i n ski l let ; add bay l eaves, dried orange peel and red chi l i pepper .
Heat through, stirri ng.
3. Add 1 cup water and rice wi ne .
4. Transfer garl i c-sake mi xture to a large stockpot ; add 3 quarts of water and oni ons .
Bri ng mixture to a brisk boi l .
5. Add fish pi eces ; boi l a few mi nutes .
6. Add mussels and shri mps ; cover and si mmer gently, about 1 2 to 1 5 mi nutes . ( If red
chili pepper makes soup taste too hot , remove i t . )
7. Add saffron , soaked in 3 tablespoons hot water, pi neappl e , and cornstarch di l uted in 1/
cup cold water ; l et soup come to slow boi l to thi cken sl i ghtly .
8. Remove soup from heat ; serve in tureen . Pass soy sauce at the tabl e to season the
stock. ( Can be served wi th cooked ri ce i n separate bowl , if desired . }
DUMPLING, PASTA, RICE & BREAD SOUPS
Baked Poruguese Egg Soup
Serves 1 0 to 1 2
% cup corn oil
% cup olive oil
3 cups thinly sliced onions
1 tablespoon paprika
% cup dry bread crumbs
2 cloves garl i c, pressed
2 cans (28 ounces each) diced or
chopped tomatoes, undrained
1 bay leaf
1 teaspoon sugar
1 teaspoon oregano leaves,
crushed
% teaspoon bl ack pepper
3 cups tomato j uice
10 to 12 eggs ( 1 per servi ng)
1 . Pour corn and ol i ve oi l s i nto large soup kettle ; heat over medi um heat.
2. Add oni ons and papri ka; saute until oni ons are l i ght brown.
3. Add remai ni ng i ngredi ents except eggs , stirri ng t o bl end . Heat t o boi l i ng, stirri ng
occasi onal l y.
'
4. Reduce heat, cover, and si mmer 45 mi nutes .
5. Place i ndi vi dual ovenproof soup bowl s on heavy cooki e sheet i n preheated 350 F.
oven for 5 t o 1 0 mi nutes , or unti l heated.
6. Remove from oven. Ladl e 6 ounces soup i nto each bowl .
7. Break an egg i nto center of each bowl . Ladl e an addi ti onal 2 ounces soup over each
egg.
8. Return to oven; bake 6 to 8 mi nutes , or unti l whites are cooked but yol k is still l i qui d.
9. Al l ow to cool sl i ghtly before servi ng. Serve wi th thi ck slabs of dark bread.
NOTE: This is an excellent choice when the cupboard is bare, as you are likely to have all
these ingredient on hand.
Chicken-Com Soup with Egg Dumplings
Serves 4 to 6
1 can ( 1 2 ounces) whole kernel corn
1 can ( 10% ounces) chicken rice
soup
2 chicken bouillon cubes
3 soup cans water
salt to taste
pepper to taste
% cup sifted four
% teaspoon sal t
1 tabl espoon margarine or butter
1 egg
% cup cold water
1 . Combine corn, soup, and boui l l on cubes i n large saucepan .
2 . Add 3 soup cans water.
3. Bri ng t o a boi l ; season to taste wi th sal t and pepper.
4. Sift together fl our and sal t; cut i n margari ne .
5. Add egg to 1/ cup water; beat wi th fork enough to bl end .
6. Add egg mixture to fl our mixture; beat wi th spoon unti l smoot h.
7. Drop by spoonful s i nto soup. Cover and cook 10 t o 15 mi nutes , or until dumpli ngs are
cooked.
Beef Savor Soup with Spaetzle
1 X pounds boneless lean stew-
ing beef, cut i nto X-inch pieces
1 tablespoon corn oil
1 tablespoon i nstant beef bouillon
1 clove garl i c, mi nced
X teaspoon celery seed
X teaspoon savory
freshly ground black pepper
to taste
Serves 6
1 can (29 ounces) tomatoes
pinch sugar ( optional )
% teaspoon seasoned salt
% cup all-purpose four
% teaspoon salt
% teaspoon baking powder
Y6 teaspoon ground nutmeg
1 egg, beaten
cold water
2 to 3 tablespoons mi nced fresh
parsley
1 . Brown beef quickly i n oi l i n Dutch oven; pour off excess fat .
2. Add boi l i ng water, oni on, boui l l on, garlic , cel ery seed, savory and pepper. Bri ng t o a
boi l .
3. Reduce heat, cover and si mmer l l4 hours.
4. Add tomatoes, sugar, and seasoned sal t .
5. Conti nue cooki ng, covered, 45 mi nutes , or until meat is fork-tender.
6. Meanwhi l e, prepare spaetzl e :
a. Combi ne flour , lz teaspoon sal t, baki ng powder and nutmeg.
b. Add egg and about 4 to 5 tablespoons cold water; beat until batter is a thick paste .
c. Add parsley.
d. Pl ace batter into a large- hol ed colander ; quickl y press batter through col ander i nto
si mmering soup.
7. Cook 1 to 2 mi nutes until spaetzle float to the top.
Countr-Style Chicken Noodle Soup
1 cleaned stewing hen,
weighi ng about 4 pounds,
cut up
Serves 6
1 teaspoon peppercorns, bruised
1 small onion, sliced
1 carrot, sliced
1 bay leaf 2X quarts water
2 teaspoons salt 1 tablespoon parsley, chopped
3 cups cooked noodles
1 . Bri ng hen to a boil i n water, addi ng water as needed.
2. Ski m off fat.
3. Add remai ni ng i ngredients except noodl es ; boi l 20 mi nutes .
4. Add noodles and cook 20 mi nutes l onger .
5. Taste to correct seasoni ngs . Serve pi pi ng hot.
NOTE: If desired, boil hen and cool to room temperature. Then chill until fat layer forms on
top. Remove fat layer before reheating to finish soup as directed.
[ DUMPLING, PASTA, RICE & BREAD SOUPS

Chicken Soup with Keplach
b
Serves 6
Soup
1 cleaned stewing hen, wei ghing 3 to
Q
4 pounds, cut up
2 onions, peeled and quartered
2 carrots, peeled and sliced
Q

2 quarts water 2 stalks celery, sliced
1 tab.lespoon salt 6 to 8 parsley sprigs
1 tablespoon soy sauce % teaspoon dill weed
1 . Place all i ngredi ents in large soup kettl e; cover and bring to a boi l .
2. Reduce heat and si mmer 1 t o 1 1/ hours, or until chicken i s tender .
3. Remove chicken; strai n soup and ski m off excess fat .
Keplach Filling
1 tablespoon soy sauce
1 teaspoon i nstant mi nced onion
1 egg, beaten
1 % cups ground cooked
chicken or beef
1 . Combi ne soy sauce and oni on; let stand 10 mi nutes.
2. Mi x i n egg and chi cken .
2 cups all-purpose four
% teaspoon salt
1 . Sift together flour and sal t.
Keplach Dough .
2 eggs, slightly beaten
cold water
2. Add eggs and enough cold water to make a stiff dough.
3. Turn out onto l i ghtl y fl oured board; knead until smooth.
4. Rol l out very thi n; cut i nto 3- i nch squares .
To Assemble
1 . Place 1 tablespoon fi l li ng i n center of each square .
2. Moi sten edges with a l i ttle water. Fol d over di agonal l y; seal edges well .
3 . Drop into si mmeri ng soup and cook 20 mi nutes . Serve at once.
NOTE: Canned chicken broth can be easily substituted for soup. In lieu of making prepared
dough, use 3- i nch won- ton wraps (available in Oriental food sections of supermarkets or
Oriental market) .
DUMPLING
,
PASTA
,
RICE & BREAD SOUPS
Danish Beer & Bread Soup
% pound stale whole wheat bread
% pound stale pumpernickel
4% cups water
4% cups dark beer
% cup sugar
1 . Soak breads in water overnight .
Serves 6
pinch salt
l -inch piece cinnamon stick
rind of % lemon, thinly shaved
1 egg yolk (optional )
heavy cream
2. Put bread-water mixture i n covered saucepan. Cook, stirri ng from ti me to time, over
very low heat, until a thick paste is formed.
3. Add beer, sugar, salt , ci nnamon stick and l eion ri nd; cook a few mi nutes l onger,
stirring.
4. Beat yolk and add to soup if more thickeni ng is needed.
5. Serve in soup plates with chil l ed cream or whipped cream in center. ( This is served as
porridge i n the morni ng or as supper dish. )
NOTE: This unusual "soup" is also popular as an appetizer, served with herring and
anchovies.
Greek Liver Soup
1 % pounds lamb liver
3 cups water
% cup onion, chopped
% cup fesh dill , minced
% cup fesh parsley, minced
% cup sweet butter
Serves 6
1 . Si mmer liver in 3 cups water for 1 5 mi nutes.
2. Remove from heat, strai n broth, and set aside.
3. Mince liver; set aside.
lamb or chicken broth (page 7)
% cup rice
salt to taste
Avgolemono (page 36)
4. Cook onion, dil l and parsley i n butter unti l soft and transparent.
5. Add liver and cook 5 mi nutes over moderate heat, stirri ng often.
6. Add reserved liver broth and enough chicken broth to make 2 quarts liqui d; bring t o a
boi l .
7. Add rice. Reduce heat, cover and cook until rice i s tender, about 25 mi nutes .
9. Remove from heat; bl end with Avgolemono.
Greek Chicken Soup
with Avgolemono (Lemon Egg Sauce)
1 cleaned stewing hen, wei ghi ng
about 4 pounds
2 quarts water
1 % teaspoons salt
1 smal l yellow oni on, sliced
Serves 6
% cup chopped
c
elery
1 cup rice
pepper
Avgolemono
1 . Cover hen wi th sal ted water; add oni on and cel ery.
2. Cook until chicken is tender, about l lz hours, addi ng more water as needed.
3. Remove chicken from broth and set asi de on warm pl atter.
4. Strai n broth and cool to room temperature , ski mmi ng off any fat that floats on top.
5. Reheat broth to boi l i ng temperature; stir in rice .
6. Cover and si mmer unti l ri ce is tender.
7 . Season to taste wi th pepper and addi ti onal salt .
8. Cool soup sl i ghtl y and bl end wi th Avgolemono. Serve at once .
Avgolemono
4 large eggs (at room temperature) ,
separated
1 . Beat egg whites until stiff .
2 tablespoons cold water
juice from 1 large lemon
2. Bl end i n yolks ; add water and l emon j uice, beati ng until thi ck.
3. Spoon a smal l amount of hot soup i nto the egg mi xture, bl endi ng quickly.
4. Pour mixture i nto soup; stir wel l .
Zucchini Soup with Rice
% cup chopped onions
1 clove garl i c, mi nced
1 tablespoon chicken fat, butter
or margarine
1 quart chicken broth
2 cups ( 1 2 ounces) zucchi ni
Serves 6
% teaspoon salt
% teaspoon coarsely ground black
pepper
% teaspoon ground thyme
% cup uncooked rice
grated Parmesan cheese
1 . Cook oni ons and garlic in fat until soft but not brown .
2. Add remai ni ng i ngredi ents except cheese .
3. Bring to a boi l , stirri ng once or twice.
4. Lower heat and si mmer 1 5 to 20 mi nutes, or unti l rice is tender .
5. Add more sal t if needed.
6. Ladl e i nto bowls and spri nkl e wi th Parmesan cheese .
Hungaran Goulash Soup
with Pinched Noodles
Serves 4 to 6
% cup minced onion
1 pound soup meat, cut i nto
l -inch cubes
1 % teaspoons salt
1 teaspoon paprika
% teaspoon caraway seed, crushed
1 . Saute oni on i n oil i n Dutch oven until l i mp.
2. Add meat and brown lightl y on al l si des .
1 clove garlic, peeled and stuck
on pick
% green pepper, cut i n strips
2 small ripe tomatoes or 1 cup canned
4 cups beef stock (page 7 )
2 medium potatoes
Pinched Noodles
3. Add 1 teaspoon sal t, paprika and caraway seed, stirri ng to bl end.
4. Add garl i c, green pepper, tomatoes and 2 cups stock. Bri ng to a boi l .
5. Reduce to si mmer. Cover and cook 1 hour, addi ng more stock to keep meat wel l
covered.
6. Meanwhi l e , prepare Pi nched Noodles .
7 . Peel and dice potatoes i nto 1/- i nch pi eces .
8. Add potatoes to soup wi th remai ni ng salt and stock. Si mmer unti l potatoes are done ,
about 25 mi nutes .
9. Remove soup from heat and l et stand few mi nutes .
10. Remove garlic. Skim off most of the fat that floats on the surface .
1 1 . Stir i n cooked noodles. Bri ng soup back to si mmeri ng and serve pi pi ng hot .
Pinched Noodles
1 cup sifed all-purpose four
% teaspoon salt
1 . Mix together fl our and sal t .
1 egg
2. Add egg and oi l . Stir with wooden spoon to form a stiff dough.
3. Sprinkle wi th few drops col d water if dough sems too stiff .
4. Turn out on l i ghtly floured board. Knead until smooth.
5. Let dough rest 30 mi nutes .
6. Flatten wi th hands , a l i ttle at a ti me, between floured pal ms, or rol l out to ls- i nch
thickness on board.
7 . Pi nch off pieces sl i ghtly smal l er than a di me and drop i nto rapi dl y boi l i ng salted water.
Cook until tender, about 15 mi nutes .
8. Drai n and ri nse; add di rectly to soup.

DUMPLING. PASTA. RICE & BREAD SOUPS
Italian Bread Soup
2 small clo
v
es garlic. minced
1 tablespoon fresh basil or
Serves 6 to 8
1 teaspoon dried. crushed basil
2 tablespoons olive oil
1 can ( 1 % ounces) whole tomatoes
salt to taste
pepper to taste
1 loaf sour dough bread. cut or
torn i nto chunks
2 cups vegetable broth
cup freshly grated Romano
cheese
2 tablespoons butter. melted
1 . Saute garlic and basil i n olive oi l i n large saucepan unti l gol den .
2. Add tomatoes; season to taste wi th salt and pepper.
3. Cook, breaki ng up tomatoes with a fork.
4. Soak bread in water to cover; squeeze dry .
5. Add bread, broth and half the cheese to tomato mixture ; bri ng to a boi l .
6. Si mmer slowly 1 hour, or unti l most of l i qui d is absorbed.
7. Add butter and remai ni ng cheese . Soup shoul d thi cken to consistency of porridge .
NOTE: This is a popular peasant soup.
1 .
2.
3.
4.
5 .
6.
7 .
8.
9.
1 0.
1 1 .
Tuna Won-Ton Soup
Serves 8 to 1 0
1 can ( 7 ounces) tuna. drained
and faked
% cup minced cel ery
2 teaspoons grated lemon peel
2 teaspoons mi nced green onion
1 package ( 1 0 ounces) won-ton
wrappers
condensed chicken broth
5 cups water
2 medi um zucchi ni . thinly slic
e
d
% pound mushrooms. sliced
cup shredded carrot
l emon. thi nly slic
e
d
Combi ne tuna, cel ery , l emon peel and green oni on i n smal l mi xi ng bowl . Mi x wel l .
Li ghtly dampen edges of each won-ton wrapper wi th water.
Pl ace 1 teaspoon fi l l i ng i n center of each won ton .
Fold in half to top edge to form rectangle . Fol d agai n to wi thi n ljs i nch of top edge .
Press si des to seal in filli ng.
Dampen ends wi th water.
Lay rectangl es on flat surface and form i nto a horseshoe shape . Overlap ends and press
to seal .
Heat chi cken broth and water in large saucepan . Bri ng to a boi l .
Add won tons and si mmer gently, about 6 mi nutes , stirri ng occasi onal l y .
Reduce heat. Add zucchi ni , mushrooms and carrot .
Si mmer 4 to 5 mi nutes l onger , addi ng l emon sl i ces for the last 2 mi nutes .
Add soy sauce . Serve pi pi ng hot.
Mona's Chicken Soup with
Meatballs & Dumplings
2 cleaned stewing hens, each
wei ghing about 4 pounds,
cut into servi ng pieces
3 teaspoons salt
1 teaspoon pepper
1 teaspoon basil
2 sprigs parsley, chopped
Serves 8 to 1 0
1 teaspoon thyme
3 quarts chicken broth
6 small carrots, peeled and cubed
4 leeks ( l eaves only) , cu
t
in
large pieces
Meatballs
Dumplings
1 . Arrange chicken , salt , pepper, basi l , parsley and thyme in large soup kettle .
2. Add broth : bri ng to a boi l .
3. Reduce heat and si mmer, covered , until chi cken i s tender, about 1 1/ hours .
4. Remove chi cken to pl atter .
5. Add carrots and leeks to soup: drop in meatbal ls when soup is si mmeri ng.
6. Conti nue si mmeri ng, covered , 45 mi nutes . Add dumpl i ngs duri ng l ast 1 0 mi nutes and
si mmer, uncovered .
7 . Just before servi ng, return chicken to soup kettle and reheat . Spoon soup, meatbal l s
and dumpl i ngs i nto soup pl ates .
1 % cups mi nced onion
2 pounds lean ground beef
1 % cups mi l k
Meatballs
% cup flour
2 eggs
1 teaspoon seasoned sal t
Y teaspoon pepper
Mix together al l i ngredi ents ; form i nto wal nut-size bal ls and set asi de .
4 tablespoons butter or
margarine
3 cups four
2 teaspoons baking powder
1. Mel t butter; set asi de .
Dumplings
1 teaspoon sal t
2 eggs
2 cups mi lk
1 tablespoon minced fresh parsley
2. Sift together fl our, baki ng powder and sal t .
3. Beat eggs unti l light ; add mi l
k
and melted butter .
4. Wi th wooden spoon , stir egg- mi l k mixture i nto dry i ngredi ents i n bowl ; stir i n parsl ey.
5. Ten mi nutes before servi ng ti me , shape batter i nto smal l dumpl i ngs wi th spoon ; drop
i nto si mmeri ng soup .
Q

m HEARTY SOUPS

Q
f
G

Arcan Bean & Peanut Soup
3 tablespoons margarine
X pound lean ground beef
2 cups thinly sliced carrots
3 quarts boili ng water
1 cup dry black-eyed peas
1 cup dry navy beans
1 cup diced green pepper
Serves 8
3% teaspoons salt
Y teaspoon ccushed red pepper
1 cup salted peanuts, chopped
2 tablespoons onion powder
1 tablespoon basil leaves, crushed
1 % teaspoons ground coriander
1 . Melt margari ne in large stockpot. Add beef and carrots ; cook 5 mi nutes, or until
browned.
2. Add water, black-eyed peas , navy beans , green pepper, sal t and crushed red pepper .
(Add more water, if necessary, to cover ingredi ents . )
3. Cook, covered, unti l i ngredi ents are tender ( 1 1/ to 2 hours) .
4. Add peanuts, oni on powder, basil and coriander duri ng l ast 10 to 1 5 mi nutes of
cooki ng.
6. Spri nkl e wi th chopped parsley to serve . Soup should be thi ck and hearty.
NOTE: If desired, a ham hock can be added to soup at the beginning for added flavor.
1 .
2.
3.
4.
5.
6.
7 .
Golden Cauliflower Soup
Makes about 2 quarts
2 packages ( 10 ounces each) frozen
caulifower or 1 small head
fresh caulifower, separated
i nto small fowerets
2 cups water
% cup chopped onion
cup margarine or butter
to % cup unsifed four
2 cups milk
2 tablespoons chicken-favored
i nstant bouillon
2 cups ( 8 ounces) shredded mild
Cheddar cheese
Y teaspoon ground nutmeg
chopped green onion or parsley
(for garnish)
Cook caul iflower in 1 cup water in saucepan mti l +
Reserve 1 cup cooked flowerets ; bl end remai |. - CI and l i qui d in bl ender. Set
aside.
Cook oni on in margari ne in heavy saucepan until tender.
Stir i n flour.
Gradually add remai ni ng water, mi l k and boui l l on; cook and stir unti l wel l bl ended and
thickened.
Add cheese, pureed caulifl ower, reserved fl owerets and nutmeg; cook and stir unti l
cheese melts and mi xture is hot . (Do not boi l . )
Garni sh with green oni on or parsley.
HEARTY SOUPS
Barley Vegetable Soup
Makes 3 quarts
5 cups water 1 cup fresh green beans, cut into
1 can ( 16 ounces) whole tomatoes,
undrained
% cup regular barley
1 cup carrot slices
1 cup chopped white turnips
l -i nch pieces
% cup chopped onion
% cup chopped green pepper
1 bay leaf
1 to 2 teaspoons sugar
% teaspoon basil leaves, crushed
1 . Combi ne water, tomatoes and boui l l on cubes i n a 4- quart Dutch oven.
2. Bring to a boi l , stirri ng occasi onal l y, until boui l l on cubes are di ssol ved .
3. Cut tomatoes i nto bite-size pi eces wi th wooden spoon.
4. Stir in barley; reduce heat .
5. Cover and si mmer about 20 mi nutes .
6. Stir in remai ni ng ingredi ents .
7. Cover and si mmer 40 mi nutes , or until vegetables are tender.
NOTE: If desired, meat can be added to the soup. Use a nice soup bone with meat to make
a heartier version .
Beef Barley Vegetable Soup
Makes about 3 quarts
1 pound beef shanks, cracked
7 to 8 cups water
3 tablespoons beef-flavored instant
bouillon
1 can ( 16 ounces) stewed tomatoes,
undrained
% cup chopped onion
teaspoon basil leaves
1 bay leaf
cup regular barley
1 cups chopped carrots
1 cups chopped celery
1 . Combi ne shanks , water, boui l l on , tomatoes , oni on , basil and bay l eaf i n large kettle .
Bring to a boi l .
2. Reduce heat; cover and si mmer 1 hour.
3. Remove shanks from stock. Cut meat i nto lz-i nch pi eces .
4. Ski m fat from stock.
5. Add meat and barley to stock; bri ng to a boi l .
6. Reduce heat and add carrots and cel ery .
7. Cover and si mmer 30 mi nutes l onger . Remove bay leaf before servi ng.
HEARTY SOUPS
Black Bean Soup I
Serves 6
1 pound dried black beans 1 teaspoon instant minced garlic
10 cups water 1 teaspoon oregano leaves
% pound salt pork teaspoon cumi n seed
% teaspoon powdered mustard % teaspoon ground black peppe
r
% teaspoon warm water 2 tablespoons lemon jice
cup i nstant mi nced onion 1 teaspoon salt
% cup sweet pepper fakes 2 tablespoons parsley fakes
hard-cooked egg (optional garnish)
1 . Combi ne beans, water and salt pork i n Dutch oven or large heavy stockpot . Bri ng to a
boi l .
2. Reduce heat; cover and si mmer ZI2 hours, or unti l beans are tender.
3. Combi ne mustard wi th warm water i n cup; l et stand 5 mi nutes for fl avor to devel op.
4. Add mustard water to cooked beans al ong wi th oni on, pepper flakes , garlic , oregano,
cumi n and bl ack pepper .
5. Cover and si mmer 30 mi nutes l onger , or unti l beans are very tender. (If soup is too
thick, add more water . )
6. Stir i n l emon j uice and sal t . Spri nkl e with parsley fl akes .
7 . Garni sh with hard-cooked egg, if desired .
{

Black Bean Soup II
2 cups black beans
3 quarts water
% pound salt pork
pound lean beef, cut in
small pieces
1 carrot, diced
Serves 1 2
3 smal l onions, mi nced
3
c
loves
% teaspoon mace
dash red pepper
3 hard-cooked eggs, sliced
1 l emon, sliced
cup sherry
1 . Wash and cl ean beans ; soak overni ght .
2. In morni ng, sort beans carefully and put in stockpot with 3 quarts water; add sal t pork,
beef , carrot , oni ons , cl oves , mace and red pepper.
3. Cover and cook sl owl y 3 hours, or until beans are very soft .
4. Rub through si eve .
5. Place hot bean l i qui d and puree in a tureen ; add egg sl i ces, lemon slices and sherry.
C SOUP ACCOMPANIMENTS

Q
1 .
Q
2.
3.
4.
5.
6.
Do
7 .

8.
9.
1 0.

m

b
1 .
f
2.
'
3.
4.
5.
6.
7.
8.
G
9.
10.

Kasha Keplach
% cup peanut oil
1% cups cooked kasha
% cup grated onion
1% teaspoons salt
Heat peanut oil i n large skillet .
Makes 2 dozen
% teaspoon pepper
3 eggs
1 % cups unsifed
all-purpose four
2 teaspoons cold water
Add kasha, oni on, 1 teaspoon salt and pepper ; saute mi xture 5 mi nutes . ,
Remove pan from heat; allow to cool 15 mi nutes .
Stir i n 1 egg.
Sift flour and remai ni ng salt into large mi xi ng bowl or onto wooden board. Make a wel l
i n center and add remai ni ng eggs and water .
Using hands , work i nto a dough; knead until smooth and elastic, about 8 to 1 0
mi nutes .
Divide dough in half . Roll each half i nto a 9 x 1 2-i nch rectangle . Between rolli ng
strokes , carefully stretch dough wi th hands from the center outward.
Cut i nto 3-i nch squares; fill each square with 1 tabl espoon kasha .
Moisten 2 adjacent edges with water; fold unmoistened edges over to form triangl es
Seal edges ti ghtly.
Cook in boiling salted water 2 to 3 mi nutes , or until krepl ach rise to surface of water.
Drain. {If desired, kreplach may be sauteed i n peanut oi l unti l gol den. )
Potato Knishes
3 cups mashed potatoes
% minced onion
6 tablespoons peanut oil
1% teaspoons salt
Makes 3l2 dozen
Y teaspoon pepper
1 % cups unsifed four
1 tablespoon sugar
3 tablespoons lukewarm water
legg, beaten
Combine mashed potatoes , oni on, 2 tablespoons peanut oi l , 1 1/ teaspoons salt and
pepper . Set aside.
Mix together flour, sugar and 1/s teaspoon salt . Stir in remai ni ng peanut oi l , water and
egg.
Knead dough on l i ghtly fl oured board until smooth and elasti c, about 3 to 5 mi nutes .
Roll dough i nto a 21 x 9- i nch rectangle . Cut i nto three 2 1 x 3-i nch strips .
Place a layer of potato filling
3
/4 i nch hi gh and 3 i nch wi de down center of each strip.
Lift flap of dough over fil l i ng and roll over the remai ni ng dough. Seal wel l .
Cut into 1 12-i nch knishes .
Place on baking sheets , cut si de up, and flatten sl i ghtly wi th pal m of hand.
Brush lightly with peanut oi l .
Bake in preheated 350 F. oven 30 mi nutes, or unti i 'l i ghtly browned.
:
r
l
..

0
l
,
(
0
0
0
l
..
"
o
SOUP ACCOMPANIMENTS
Poppy Seed Biscuit Twists
1 package biscuits
Seres 6 to 8
2 tablespoons butter, melted
poppy seeds
1 . Roll each biscui t between hands , stretci ng to 8 i nches l ong.
2. Shape dough i nto a l oop; pul l one end of dough partly through center.
3. Place on greased baki ng sheet.
4. Brush biscuits l ightly wi th butter. Spri nkle wi th poppy seeds .
5. Bake in preheated 450 F. oven 1 2 mi nutes, or unti l golden brown. Serve pi pi ng
h
ot
with corn chowder .
Fanc Bread Finger
Makes 24 fingers
6 fankfrter buns Y cup butter or margarine
Y cup garlic spread Y cup grated Parmesan cheese
poppy seeds or sesame seeds
I . Cut buns i n half l engthwise; then cut again lengthwise to make bread fi ngers .
2. Melt garlic spread and butter together and brush onto cut sides of bread.
3 . Sprinkle with grated cheese and poppy seeds .
4. Place on cookie sheet .
5. Toast i n preheated 450 F. oven 8 mi nutes.
6. SUrve piping hot with your favorite soup. Excellent with green salads and Italian- type
casseroles.
Y cup peanut oil
% cup minced onion
2 eggs, separated
Y cup cold water
1 teaspoon salt
Kaidlach
Makes 18 RUO balls
Y teaspoon pepper
2 tablespoons minced parsley
% cup matzo meal
boiling chicken stock ( page 7)
or salted water
1 . Heat peanut oil i n saucepan; cook onion in hot oil unti l tender.
2. Remove from heat.
3. Beat together egg yolks, cold water, salt and pepper.
4. Gradually beat i n onions until completely blended.
5. Stir in parsley and mato meal .
6. Beat egg whites until stiff peaks form; gradually fold I nto mato meal mixtUrE.
7. Cover and chill in refrigerator 1 hour.
R Using 2 teaspoons, measure rounded teaspoons of mato meal mixture, shape i nto
balls, and drop i nto boiling chicken soup or salted water. Serve with hot soup.
Q

0
SOUP ACCOMPANIMENTS
Biscuit Salt Sticks
Serves 8
1 package prepared biscuits
2 tablespoons butter, melted
caraway seeds
coarse salt
1 . Wrap a 3 x 5-i nch strip of al umi num foil around the handl e of a wooden spoon.
2. Rol l each biscuit between your hands, stretchi ng to a rope 10 i nches long.
3. Wrap dough around the al umi num foil .
4. Slip foil off spoon handle onto a baki ng sheet .
5. Repeat for each biscui t.
6. Brush biscuits with butter; sprinkle with caraway seeds and sal t .
7 . Bake in preheated 450 F. oven 12 mi nutes , or until browned .
8. Twist ends of alumi num foil in opposite directi ons ; carefully sl ip biscuits from foil .
Califoria Weat Ger Buns
Serves 6
1 package ( 13% ounces) hot roll mix
1 Y cups fnely shredded cabbage
1 cup minced onion
2 tablespoons water
Y pound bulk pork sausage
% cup vacuum-packed toasted
wheat germ
% cup minced fresh parsley
1 teaspoon salt
Y teaspoon thyme leaves, crushed
4 teaspoons original Worcestershire
sauce
1 egg, beaten
1 . Prepare hot roll dough according to package di recti ons ; cover and let rise in warm place
while preparing filling.
2. To prepare filling:
a. Place cabbage, oni on and water in skillet. Cover and bri ng to a boi l .
b. Steam over medi um heat 5 mi nutes.
c. Remove from skillet; set aside.
d. Brown sausage in same skillet over medium- hi gh heat . Drain off and discard all but
1 teaspoon fat .
e. Add wheat germ to sausage and stir 1 mi nute .
f. Remove from heat; add cabbage mixture, parsley, salt , thyme and Worcestershire.
3. Turn dough onto lightly floured surface .
4. Divide into 6 equal parts . Rol l each part i nto 6-i nch round.
5. Spoon fill i ng i nto center of rounds .
6. Gather edges of dough up over filling to meet i n center . Pi nch together to seal .
7. Carefully lift with spatul a t o greased baking sheet.
8. Brush with beaten egg.
9. Let rise 30 to 45 mi nutes in warm place.
10. Bake in preheated 400 F. oven 20 to 25 mi nutes , or until golden.
SOUP ACCOMPANIMENTS
Soup Serice & Garishes
Soup Serice: How the soup is presented has a great deal to do with your enjoyment of
this delightful dish. Thi nk beyond the traditi onal shallow soup plate or cream soup bowls .
Ladle soup from a deep-covered casserole or bean pot - it's pretty to look at and keeps the
soup piping hot too! Or sip soup from attractive mugs or spoon jel l i ed co
n
somme i nto frosty
sherbet glasses .
Soup Garishes: Add color and a bit of flavor too. A perfect exampl e is a bowl of bright
red tomato soup topped off with pungent chopped fresh parsley or chives . Some other
garnishes i ncl ude:
feshly grated Parmesan or Romano cheese
lemon slices
grated orange or lemon rind
butter-fied croutons
paprika
crisp potato chips
sliced pimiento-stufed olives
whipped cream or sour cream
popcorn
ground nutmeg
toasted rounds of French bread
Cur Cheese Mufns
Y cup Cheddar cheese, shredded
2 tablespoons mayonnaise
1 . Combi ne cheese and mayonnaise .
2. Add curry powder to taste.
scant % teaspoon curry powder
2 English mufns, split
3. Spread on split English muffi ns; run under broi ler.
4. Serve with cream of pea soup, or cut into ti ny wedges for hot hors d' oeuvres .
Helen's Pepper Corbread
1 box cornbread Dix
1 fresh green pepper, diced
1 fesh red pepper, diced, or
% teaspoon crushed red pepper
1 can ( 8 ounces) corn kernels,
drained
chopped pimiento ( optional)
1 . Mix cornbread mix accordi ng to package directi ons .
2. Add di ced green and red pepper, corn kernels, and chopped pi mi ento, if desired.
3. Pour i nto greased pan and bake until golden brown. Phenomenal with bean or ham
soup!
C DESSERT SOUPS

i
Q
Apple Cur Soup
Serves 4 to 5
Y cup chopped onion
4 medium tart apples, peeled
and cut in pieces
2% teaspoons curry powder
chicken broth
2 teaspoons lemon juice
3 teaspoons sugar
dash cayenne pepper
1 cup light cream
1 . Cook oni on , appl e and curry powder i n butter i n saucepan until tender .
2. Add soup, broth, l emon jui ce, sugar and pepper .
3. Pour mixture i nto blender : blend until smooth .
4. Return mixture to saucepan : gradual l y stir in cream and heat , stirri ng occasi onal l y.
5. Chi l l 6 hours before servi ng.
NOTE: Great as dessert t o seal a meal!
Swedish Frit Soup
Makes 2 quarts
2 cups mixed dried fuits: apricots,
peaches, pears and pitted prunes
% cup seedless raisins
2 quarts water
1 cup sugar
3-inch piece stick cinnamon
3 tablespoons tapioca
2 teaspoons Angostura aromatic bitters
few drops red food coloring
whipped or dairy sour cream
1 . Place dried fruits i n large kettle with tight-fitti ng cover. Pour col d water over fruits and
l et stand 1 hour.
2. Add sugar and ci nnamon; cook sl owly, covered, 1 hour.
: Soften tapi oca i n li cup col d water 5 mi nutes .
4. Add Angostura; pour i nto soup.
5. Cook unti l soup is cl ear, about 10 mi nutes .
6. Remove from heat and add food colori ng.
7. Cool , then chi l l thoroughly in refrigerator.
8. Serve in soup bowl s wi th dollop of sweet whipped or sour cream.
NOTE: Fantastic dessert in hot or cold weather!
Huckleber Soup
2 quarts water
scant cup sugar
% lemon rind, thinly sliced
4% cups cleaned huckleberries
or blueberries
Serves 6 to 8
1 tablespoon cornstarch
dash salt
whipped cream or yogurt
(optional )
DESSERT SOUPS
1 . Combine water, sugar, yellow part of lemon rind and huckleberries . Bring to a boil i n
large saucepan.
2. Cook until berries soften, stirri ng occasional l y.
3. Blend col d water with cornstarch. Stir in smal l amount of berry mixture, then return to
remai ni ng berry liquid with salt, stirring until smooth.
4. Cook until sl i ghtly thickened, stirri ng.
5. Serve hot or cold. Serve wi th whipped cream or yogurt , if desired.
Orange Frit Soup
2 tablespoons quick-cooking
tapioca
2% cups Florida orange juice
2 tablespoons sugar
dash of salt
Serves 8
1 Y cups cut-up Florida
orange sections with juice
1 package ( 12 ounces) fozen
sliced peaches, thawed, and cut
In pieces
2 cinnamon sticks 1 banana, sliced
sour cream (optional)
1 . Mix tapi oca, orange juice , sugar and salt I n saucepan. Let stand 5 mi nutes .
2. Add ci nnamon sticks . Bring to a boil over medi um heat.
3. Remove from heat; cool 20 mi nutes .
4. Remove ci nnamon sticks .
5. Add oranges, peaches , and bananas; heat.
6. If desired, serve wi th sour cream and additi onal orange secti ons.
Cold Raspber Soup
Serves 6
1 package ( 10 ounces) fozen raspberries,
thawed
1 can ( 1 1 ounces) mandarin oranges,
undrained
% cup dry red wine
% cup lemon juice
1 cup dry white wine
1 tablespoon kiFsch
Y cup fesh orange juice fnely chopped fesh mint
mint sprigs (for garnish)
1 . Combine al l i ngredi ents except mi nt in glass bowl or jar .
2. Taste, adjusting flavor with additional l emon j uice , sugar and white wi ne; chill well .
3.
To serve, sprinkle with mi nced mi nt; garnish with mi nt sprigs .

NOTE: Works as a delightful fi nish to a summer meal or as a punch.
DESSERT SOUPS
Gooseber Soup ,
Serves 4
1 pound fesh gooseberries 1 quart water
rind and j uice of % lemon % cup sugar
3-inch piece stick cinnamon 2 tablespoons cornstarch
% cup dry white wine ( optional)
1 . Wash gooseberri es ; put berries i nto saucepan with thi nl y pared l emon ri nd, ci nnamon
stick and water . Si mmer until gooseberries soften .
2. Remove ci nnamon stick and l emon.
3. Put mi xture through a fi ne- hai r sieve.
4. Return mixture to rinsed saucepan; add sugar and cornstarch bl ended together . Boi l lO
mi nutes , stirri ng.
5. Add wine and l emon j uice ; reheat . Serve hot .
NOTE: Great dessert! Nice and tart-flavored!
Grape Desser Soup
Serves s
1 % cups water
% cup sugar
1 stick cinnamon
2 cups white grape j uice
3 tablespoons quick-cooking tapioca
1 can ( 18 ounces) pineapple juice
1 % teaspoons grated lemon peel
2 cups red OF white seedless
grapes
Y CUp rose Wine
1 . Combine water, sugar, ci nnamon and grape juice . Bring to a boi l .
2. Add tapi oca and cook 5 mi nutes, stirri ng often.
3. Remove from heat; add pi neapple j uice and lemon peel . Chill .
4. Remove ci nnamon stick before serving. Stir in grapes and wi ne .
NOTE: If desired, use red grape juice and red wi ne for ceep color. An unusual dessert soup!
Blackber Soup
Serves 3 to 4
1 quart fresh blackberries
4 teaspoons lemon juice
6 tablespoons sugar
2 teaspoons cornstarch
dash salt
% cup water
. lemon slices (for garnish)
mint leaves (for garnish)
1 . Wash blackberries; crush and put through sieve or press in el ectric bl ender.
2. Stir i n l emon j uice; set berry mixture aside .
3. Combine sugar , cornstarch and salt in saucepan : blend in water and bring to a boi l .
4. Cook 1 mi nute , or until mixture cl ears .
5. Remove from heat ; stir in blackberry puree .
6. Cover and chill for several hours .
7. Serve in chi l l ed bouill on cups ; garni sh with fresh l emon slices and mint leaves .
Car's Sausage Vegetable .Soup
Makes about 2 quarts (6 to 8 servings)
4 cups beef stock or broth
2 cups water
1 cup chopped onion
3 carrots, sliced
1 pounds Italian sweet
sausage, sliced
SOUPS PRONTO
2 cl oves garl i c, mashed
1 teaspoons dried oregano
leaves, crumbl ed
1 pound fresh mushrooms, sliced
1 pound fresh spinach, washed,
tri mmed and chopped
1 . Bring beef stock and water to a boil in l arge kettl e : add oni on , garlic and oregano.
2. Redtce heat and si mmer 15 mi nutes .
3. Add carrots : cook 1 5 mi nutes l onger. or unti l carrots are tender .
4. Saute sausage in ski l l et : remove and drai n on paper towel s .
5. Add sausage and mushrooms to ketrle : bri ng to a boi l .
6. Add spi nach: cook 1 mi nute .
7 . Serve at once .
Food Processor Fresh Tomato Soup
1 pound fesh ripe tomatoes
1 medium onion, quartered
1 clove garlic, peeled and
crushed
% teaspoon seasoned salt
2 teaspoons sugar (optional )
X teaspoon paprika
Serves 4
X teaspoon basil
X teaspoon thyme
2 teaspoons cornstarch
1 tablespoon butter
1 cup tomato juice
Croutons
X cup half-and-half (optional )
1 . Peel tomatoes by pl ungi ng i nto boi l i ng water 1 mi nute , then i nto cold water. (Ski ns will
slip off easily. )
2. Cut tomatoes i nto quarters .
3. Put metal blade in place in processor : process tomatoes, oni on, garlic, seasoni ngs and
cornstarch until mixture is pureed .
4. Melt butter in medi um-size saucepan : add tomato mi xture and j uice.
5. Cook, stirri ng constantl y, until soup comes to a boi l : si mmer 5 mi nutes .
6. Top with croutons to serve .
7 . For Cream of Tomato Soup, add half- and- half j ust before servi ng.
sliced stale whole grain
bread
Croutons
sweet butter
grated Parmesan cheese
1 . Spread bread very lightly wi th butter; spri nkl e with Parmesan cheese.
2. Arrange bread slices on baki ng sheet ; bake in preheated 300 F. oven 1 5 mi nutes .
3. Break or cut bread i nto pieces . (Croutons wil l keep well in tightly sealed contai ner. )
C SOUPS PRONTO

.

Pea Soup
Serves 3 to 4
Q
1 envelope (4 ounces) dehydrated
pea soup
1 cup beer or chicken broth
2 cups water
1 tablespoon instant minced onion
4 cooked sausages or hot dogs,
thinly sliced
1 . Make soup accordi ng to package instructions usi ng beer, water and onion.
2. Simmer 5 to 10 mi nutes, or until soup is thickened.
3. Add sausages, heat through.
NOTE: Hearty and quick!
Polish Soup
Serves 2 to 3
1 cup diced potatoes
% cup thinly sliced onion
1 tablespoon chopped parsley
1 tablespoon chopped pimiento
% teaspoon paprika
d
consomme
% can water
dairy sour cream (for garnish)
1 . Cook potatoes and oni on in butter until oni on is golden.
2. Stir i n parsley, pi mi ento and paprika .
3. Add consomme and water. Cover and si mmer unti l potatoes are done, about 10
minutes .
4. Garnish each servi ng with sour cream.
Tahitian Chicken Soup
% cup sliced green onions
1 green pepper, chopped
% teaspoon ground ginger
Serves 4
2 cans ( 10% ounces each) condensed
2 soup cans water
1 cup cubed cooked chicken or
turkey
% cup drained canned pineapple
chunks (water packed)
% cup sliced water chestnuts
2 teaspoons soy sauce
% cup radish slivers
1 . Cook green onions , green pepper, garlic and ginger i n butter unti l vegetables are
tender.
2. Add remai ning i ngredi ents except radishes . Heat thoroughly, stirring often.
3. Float radish slivers i n each soup cup filled with soup.
NOTE: Deliciously different. Soup is splendid way to use leftover poultry.
SOUPS PRONTO
Sour Cream Mushroom Soup
Serves 4 to 6
% cup butter
1 teaspoon garlic salt
2 cups double-strength beef bouillon
4 cups mushrooms, sliced
Y cup chopped onion
% teaspoon fnes herbes
Y cup dairy sour cream
1 . Mel t btter i n large skillet; stir i n garlic salt .
2. Add mushrooms ; saute unti l tender.
3. Add chopped oni on; cook unti l soft .
4. Stir in boui l l on, soy sauce, fi nes herb'es and pepper. Cover and si mmer 5 mi nutes .
5. Remove from heat; thoroughl y bl end in sour cream. Serve i mmediately.
Okra Soup Supreme
Serves 6
3 large onions, chopped Y pound fresh okra, cut in l-inch pieces
Y stick sweet butter 1 Y quarts chicken stock ( page 7)
1 pound tomatoes, peeled, seeded salt to taste
and chopped
.
3 tablespoons cooked rice
1 . Saute
o
ni ons i n bu_ tter until li
m
p.
2. Add tomatoes and okra; saute , stirri ng 2 to 3 mi nutes .
3. Add chi cken stock; heat until si mmeri ng.
4. Season to taste with salt and pepper . Add rice j ust before serving.
NOTE: For an unusual touch, add 1/4 cup cream- style corn in . /ieu of rice to this very
southern soup.
. Sunny Black Magic Sipper
1 can ( 1 1 ounces) condensed black
bean soup
Serves 2 O 3
1 soup can water
Y cup dairy sour cream
Y teaspoon dry mustard 1 can ( lOY ounces) condensed
beef broth 5 drops yellow food coloring
toasted sunfower seeds, lightly salted
1 . Combine bean soup and beef broth in saucepan. Heat and stir.
2. Gradually stir in water; heat thoroughly.
3. Blend together sour cream, mustard and food coloring.
4: Spoon soup into soup plates.
5. Garnish with sour cream mi x_ture; sprinkle wi th sunflower seeds .
m SOUPS PRONTO

Q
Japanese Bean Curd Soup
4 dried mushrooms, soaked
i n cold water 30 mi nutes
2 cans ( 1 0% ounces each)
condensed chicken broth
2 soup cans water
1 . Drai n mushrooms ; sl i ce .
Serves 6
2 tablespoons soy sauce
2 tablespoons sweet sherry
2 thi n sl ices gi nger root
2 cups bean curd, diced
2. In saucepan , combi ne al l i ngredi ents except bean curd; bri ng to a boi l , stirri ng con-
stantly .
3. RedUce heat , cover , and cook over l ow heat 1 5 mi nutes .
4. Add bean curd; cook 5 mi nutes more , sti rri ng occasi onal l y .
5. Remove gi nger and serve .
NOTE: Japanese bean curd (tofu) is available fresh or canned in supermarkets or health
food stores .
Chicken Cup Oriental
Serves 6 to 8
Y cup green pepper, chopped
Y teaspoon ground ginger
3 cans ( 1 0% ounces each) con
densed cream of chicken soup
2 soup cans water
1 soup can mi l k
1 can ( 1 3% ounces) crushed
pineappl e, drai ned
toasted coconut (for garnish)
1 . Cook pepper wi t h gi nger i n butter i n saucepan unti l tender.
2. Stir I n remal ni ng l ngredi ents except coconut ; heat , stirri ng occasi onal l y.
3. Garni sh wi th toasted coconut .
Dieter' Egg Drop Soup
Scnvts 4
2 cans chicken broth
1 smll can ( 4 ounces) sliced mushrooms
or Y cup fresh mushroom , sliced
1 . Bring chicken broth to bol l .
2. Add mushrooms and scal l i on .
1 calllon With tops, finely chopped
1 egg, slightly beaten
soy sauce to taste
3. Pour i n egg whi l e stirri ng slowly so eggs form shreds .
4. Add soy sauce to taste .
SOUPS PRONTO
Clear Mushroom Soup & Cheese Brambles
% cup margarine
4 cups (about % pound) sliced
fresh mushrooms
1 cup sliced onion
1 . Melt margarine in large saucepan.
Serves 6
2 tablespoons chopped parsley
2 tablespoons four
% teaspoon pepper
2. Saute mushrooms, onion and parsley until tender.
3. Stir i n fl our and pepper. Remove from heat.
4. Gradual ly sti r i n chicken broth. Bri ng to a boil , stirri ng constantly.
5. Reduce heat ; si mmer 5 mi nutes .
Cheese Brambles
Makes about 20 pastries
% cup margarine, sofened % teaspoon original Worcestershire
1 package (3 ounces) cream cheese sauce .
1 cup unsifed four dash cayenne pepper
about % pound Cheddar cheese, cut i nto %-i nch cubes
1 . Cream margarine and cream cheese together until smooth.
2. Blend in flour, Worcestershire sauce and cayenne .
3. Gather dough i nto a bal l ; wrap and chi l l l hour.
4. Roll out pastry on a floured board t o ls-i nch thickness . Cut into 3- i nch squares .
5. Place a cheese cube in center of each square. Fold in half to form triangles; seal edges
well .
6. Reroll scraps; repeat.
7. Place on baki ng sheets . Bake i n preheated 450 F. oven 10 mi nutes, or until gol den
brown. Serve warm.
NOTE: A nice variation on soup and sandwiches for l unch!
Spinach-Lime Soup
1 soup can milk
1 cup spinach leaves, torn
in small pieces
Serves 2
1 teaspoon l i me juice
toasted coconut (for garnish)
chopped macadamia nuts
lime slices or wedges
1 . Combine soup, mi lk, spi nach and lime j uice i n blender; bl end until smooth.
2. Heat mixture in saucepan, stirring occasionally.
3. Garnish with coconut.
4. Serve wi th nuts and l i me wedges .
[ SOUPS PRONTO
.

Q
Minestrone Pronto
Serves 8 to 1 0
% cup olive or corn oil 1 can ( 1 pound) cannelini beans
1 cup minced onion or other white beans
cup chopped celery 1 cup uncooked macaroni
6 cups beef broth or clam juice 1 cup fnely chopped cabbage
2 medium zucchini , cut into %-inch cup chopped parsley
cubes 1 clove fresh garlic, minced
1 can (1 pound) Italian tomatoes 1 teaspoon salt
% teaspoon freshly ground black pepper
1 . Heat oil i n medi um saucepan.
2. Add onion and celery, cook unti l crisp- tender, 1 2 to 1 5 mi nutes .
3. Add broth, zucchi ni , tomatoes , beans, macaroni , cabbage, parsley and garlic . Si mmer,
uncovered, 30 mi nutes .
4. Season to taste wi th salt and pepper. Serve with hunks of crusty Italian bread.
Summer Squash Soup
2 cans ( 13% ounces each) beef
broth (3% cups)
2 medium-size yellow squashes,
sliced
2 medium onions, sliced ( 1 cup)
1 . Si mmer broth i n large stockpot.
Serves 4
pinch pepper
% cup plain yogurt
fresh alfalfa sprouts or
shredded carrots
( optional garnish)
2. Add squash and oni ons; si mmer until tender, about 1 5 mi nutes .
3. Season with pepper.
4. In container of el ectric bl ender, combi ne broth, vegetables and yogurt . Blend until
smooth.
5. ?erve hot or cold. Garni sh with fresh alfalfa sprouts or shredded carrots , if desired.
NOTE: Choose either crookneck or straightneck squash for this soup.
Tang Appetizer Soup
2 cans ( 10% ounces each) beef
broth
2 soup cans water
Serves 4
1 tablespoon prepared horseradish
2 to 4 drops of fresh lime or
lemon j uice
% teaspoon dill weed
1 . Mix al l ingredi ents i n saucepan ; heat , stirri ng occasi onal ly .
2. Serve in mugs or bowls .
SOUPS PRONTO
Gouret Cheese Soup
Serves 4 to 5
3 slices bacon, cut up 2 cups (8 ounces) shredded Cheddar
Y cup chopped green onions
2 tablespoons four
1 can ( 10% ounces) cream of
chicken soup
1 . Cook bacon until crisp.
cheese
1 Y cups ( 12-ounce can) beer
1 cup milk
melba toast rounds
2. Add oni on; saute until tender, 1 to 2 mi nutes .
3. Remove from heat; stir in flour.
4. Stir i n soup and heat t o boi l i ng.
5. stir in cheese until melted.
6. Stir in beer and mil k unti l foam di sappears and soup is hot . ( Do not boi l . )
7. Serve topped wi th melba toast rounds .
NOTE: To make toast rounds, cut 2- inch circles from sandwich bread. Brush both sides with
melted butter and place on baking sheet. Toast in preheated 400 F. oven 5 mi nutes; turn
and toast an additional 5 mi nutes.
Chinese Hot & Sur Soup
4 small Chinese dried black
mushrooms (optional )
Y cup canned bamboo shoots,
drained and slivered
% pound boneless pork, slivered
Y teaspoon salt
4 cups basic chicken stock (page 7)
or canned chicken broth
Serves 4
1 cup slivered bean curd, fresh or
canned
1 teaspoon ground white pepper
3 tablespoons red wine vinegar
2 tablespoons cornstarch mixed with
1 egg, beaten
1 tablespoon sesame oil
1 green onion, minced (for garnish)
1 . Soak mushrooms In bolll ng water to cover for 30 mi nutes .
2. Drain; remove stems and shred caps .
3. Combine mushrooms, bamboo shoots, pork, soy sauce, salt and chicken stock In large
stockpot. Bri ng to a boll .
4. Reduce heat and si mmer 3 mi nutes .
5. Add bean curd, pepper and vi negar; bri ng to a boll agai n.
6. Add cornstarch-water mixture, stirri ng until soup thickens .
7. Gradually stir I n egg.
8. Remove from heat and ladle I nto soup plates . Garnish with chopped green oni on.
NOTE: This is a basic soup that can become a family favorite. It's a fine way to use leftover
chicken or roast. Some Chinese cooks add chopped fresh tomatoes to soup to gi ve the stock
a nice tang!
C SOUPS PRONTO

Q
Q

0
Bloody Mar Soup
Serves 6
% cup butter .
% pound mushrooms, sliced
2 cans ( 16 ounces each) clamato juice
1% tablespoons original Worcester-
shire sauce
.
1 teaspoon seasoned salt
% cup vodka or gin
1 cup dairy sour cream (for garnish)
1 package ( . 56 ounces) toasted
onion dip ( for garnish)
1 . Melt butter in large saucepan; saute mushrooms until tender .
2. Stir in clamat6 j uice, Worcestershire and seasoned salt ; heat to servi ng temperature.
3. Turn i nto chafi ng dish.
4. Heat vodka, flame, and pour over soup.
5. Combine sour cream and oni on di p; use as garnish for soup.
NOTE: Three cups tomato juice and 1 cup clam juice may be substituted for clamato juice.
Three tablespoons onion soup mix plus 1 tablespoon milk may be substituted for sour
cream- onion dip.
% cup minced carrots
% cup diced celery
% cup diced onion
% cup diced green or
red pepper
Cheesy Soup
Serves 6
% cup four
1 quart chicken broth
3 cups shredded Cheddar cheese
2 cups evaporated milk
% teaspoon salt
feshly ground black pepper
dry sherry
1 . Saute carrots, cel ery, oni on and green pepper in butter 5 mi nutes .
2. Stir in flour until pasty.
3. Add chicken broth; si mmer 5 mi nutes .
4. Add cheese sl owly, stirri ng until melted.
5. Add evaporated milk and salt. Season to taste with pepper.
6. Add smal l amount of sherry j ust before servi ng.
Consomme Burgundy
4 cups clear rich beef broth,
(page 7)
% cup boiling water
Serves 4 O 6
1 small carrot, julienne
1 small onion, thiDly sliced
% cup dry burgundy
1 . Si mmer all i ngredi ents together in saucepan except burgundy about 3 to 5 mi nutes, or
until vegetables are tender.
2. Add burgundy; heat but do not boil . Serve at once.
Lima Bean Cheese Soup Pronto
1 cup chopped onion
% cup chopped green pepper
2 cans ( 1 1 ounces each} condensed
Cheddar cheese soup
Serves 4
1 jar ( 2% ounces) dried beef,
rinsed and torn in shreds
1 package ( 10 ounces) frozen
lima beans
1 cup diced potato
SOUPS PRONTO
1 % soup cans water 1 teaspoon prepared horseradish
1 cup frozen cut green beans 1 teaspoon prepared yellow mustard
1 . Cook oni on and green pepper in butter until tender.
2. Add remai ni ng i ngredi ents . Bri ng to a boi l .
3. Reduce heat and si mmer 20 mi nutes, or unti l potato is done .
Quick Beef-Vegetable Soup
% pound lean ground beef
minestrone soup
1 can ( 1 1 ounces) condensed tomato
bisque soup
Serves 4
2 soup cans water
% cup uncooked small bow noodles
% teaspoon Italian seasoning, crushed
Y teaspoon freshly ground black pepper
2 cups frozen peas
grated Parmesan or Romano cheese
1 . Brown meat in tefl on- l i ned pan ; stir to separate meat.
2. Pour off and discard fat .
3. Add remai ni ng ingredi ents except peas and cheese . Bri ng to a boi l .
4. Reduce heat and si mmer 1 5 mi nutes .
5. Add peas ; si mmer 10 mi nutes l onger, stirri ng often.
6. Serve wi th Parmesan cheese .
Borscht
Serves 5 to 6
2 cups shredded fresh beets
1 tablespoon butter or margarine
1 tablespoon vinegar or lemon juice
condensEd consomme
1 can ( 10% ounces) condensed onion
soup
1 soup can water
1 cup tomato juice ( more if de$irfd)
2 cups shredded cabbag
% to % cup dairy sour cream
1 . Cook beets it butter OVE l ow heat for a few mi nutes .
2. Add Vi negar ; cover and si mmer 20 mi nutes .
3. Add soups, water, tomato j uice, and cabbage . Cover and cook 10 mi hites longer.
4. Serve hot, OI chi lled with sour cream es a grHish L stirred in just before seting.
HEATY SOUPS
Wheat Germ Pork Ball Soup
Serves 4
2 cans ( 10% ounces) condensed
chicken broth
1 soup can water
2 ounces thin spaghetti
1 medium clove garlic, minced or
pressed
1 teaspoon ginger root , grated,
or teaspoof ground gi nger
1 . Heat chi cken broth and water to a boi l .
2. Add spaghetti , garlic and gi nger .
1 cup carrots, cut in j ul i enne strips
1 cup broccol i , thi nl y sliced
( about X pound)
Wheat Germ Pork Bal l s
1 cup fresh pea pods or
1 package ( 6 ounces) frozen pea pods
1 cup chopped fresh spi nach, romai ne
or chard, packed
3. Return mi xture to boi l i ng; cover and si mmer 6 mi nutes .
4. Add carrots and broccol i .
5. Continue to si mmer , covered, 2 to 3 mi nutes l onger or until vegetables are tender-crisp.
6. Add wheat germ pork bal l s , pea pods and spi nach . Heat t hrough .
Wheat Germ Pork Balls
pound ground pork
% cup vacuum-packed
wheat germ
cup water chestnuts, chopped
2 tablespoons soy sauce
1 . Combi ne al l i ngredi ents . Form i nto 24 bal l s .
2 tablespoons water
1 teaspoons fresh ginger root, grated,
or teaspoon ground gi nger
% teaspoon ground black pepper
2. Place on baking sheet . Bake i n preheated 400 F. oven 8 mi nutes, or until l i ghtl y
browned .
3. Remove from oven , cover , and keep warm.
NOTE: For an i nteresti n
g
vari ation, follow recipe as
g
i ven usi n
g
1/2 pound bulk pork
sausa
g
e, 1 tablespoon soy sauce and 3 tablespoons water.
HEATY SOUPS
French-Canadian Pea Soup
Serves 4 to 6
pepper to taste 1 pound salt pork
dry mustard 1 large clove garli c, pressed
1 pound yellow peas
1 onion, peeled and halved
3 cloves
salt to taste
1 small carrot, peeled and sliced
cold water
thick dark bread
butter or sharp Cheddar cheese
1 . Brush salt pork with mustard; cover and refrigerate overnight.
2. Wash and drai n yellow peas . Cover with water and soak overnight ( or at l east 12
hours) .
3. Put salt pork in large stockpot wi th drained peas .
4. Stick cloves i nto onion hal ves ; add to pork-pea mixture.
5. Add salt, pepper, garlic, carrot and col d water to cover; bring to a boi l .
6. Reduce heat and si mmer; ski m off foam.
7. Cover and si mmer 3 to 4 hours, or until peas are very tender, ski mming foam several
times while soup si mmers .
8. When soup is done, remove salt pork. Cut i nto bi te- size pieces and return to pot.
9. Serve wi th thi ck slices of dark bread spread with butter or sharp Cheddar cheese.
NOTE: Makes an i nexpensive meal.
Souther Com-Okra Soup
Serves 6 to 8
2 tablespoons bacon drippings
or 1 slice bacon, minced
2 tablespoons minced onion
3 pounds chicken, cut into
serving pieces
1 teaspoon salt
Y teaspoon black pepper
2 cups corn, fresh or canned
1 cup sliced okra, fresh or
frozen
Y cup four 1 large fresh tomato, chopped
5 to 6 cups water
1 . Heat bacon drippings or fry mi nced bacon in large soup pot.
2. Add oni ons; stir until heated through .
3. Mix fl our with salt and pepper ; dredge chicken pieces wi th seasoned fl our.
4. Add chicken pi eces to soup pot, one at a time, browni ng on al l sides .
5. Add corn and okra; stir .
6. Lower heat to si mmer, cover , and steam i ngredi ents about 8 mi nutes, stirring often.
7. Add tomato and water: si mmer 45 mi nutUs to 1 hour , or until chicken i s tender, addi ng
more water i f needed.
8. Spoon i nto l arge soup bowl s with a piece of chicken for each servi ng.
HEARTY SOUPS
Lamb Barley Soup
Serves 8
2 tablespoons butter 2 bay leaves
1 X pounds ground lamb X cup barley
1 cup onions, chopped 1 X quarts water
1 cup celery, chopped X cup l emon j uice
1 cup sliced carrots X teaspoon salt
1 X cups peas, fresh or frozen X teaspoon pepper
X cup chopped parsley
1 . Melt butter i n large pan ; add l amb. oni ons and cel ery and cook unti l lamb i s l i ghtly
browned , stirri ng often .
2. Pour off most of the fat ; add carrots , peas , bay l eaves. barl ey, water. l emon j ui ce . salt
and pepper .
3. Cover and cook over low heat 45 mi nutes . or unti l vegetabl es are tender. stirri ng often .
4. Add parsley; serve pi pi ng hot .
w
Mom's Hear Vegetable Soup
Serves 1 2
4 stalks celery X teaspoon ground pepper
- 1 X pounds beef with bone 2 stalks celery, chopped
8 cups water 6 medi um potatoes
4 teaspoons salt 8 small carrots
2 teaspoons parsley 2 medium onions
2 cans (1 pound 4 ounces each) tomatoes
1 . Wash cel ery stalks and l eaves ; cut stal ks I n pi eces .
2. Cut meat off bone and cut meat I nto 1 /lrch pi eces ; pl ace meat and meat bone i n
saucepan .
3. Add Water , sal t , parsl ey, pepper and cel ery ; cook gentl y 2 hours , or unti l meat Is
tender .
4. Meanwhi l e, peel and di ce potatoes, scrape carrots and cut I n lf. i nch pi Uces, and peel
and thi nl y sl ice oni ons .
5. Add vegetbl es to soup; conti nue to cook 1 hour l onger , or unti l vegetabl es are tender.
6. Add tomatoes ; cook soup 1 0 mi nutes l onger 8
7 . Taste to correct seasoni ngs and serve .
HEARTY SOUPS
Sopa de Abondigas
(Meatball Soup, Califoria Stle)
4 large fesh cloves garlic
% cup ground beef
1 large egg, beaten
1 % teaspoons salt
2 tablespoons uncooked rice
% cup minced fresh parsley
% cup minced onion
2 cans ( 10% ounces each) condensed
beef broth
Serves 4
% teaspoon lemon-pepper seasoning
2 cups water
1 cup carrots, cut i n 2 X %-inch
strips
1 cup celery, cut in 2 X %-inch
strips
1 can ( 8% ounces) garbanzos, undrained
1 can ( 1 pound) stewed tomatoes
Cheese-Butter
1 . Peel garlic . Mash or put through garlic press 1 cl ove garlic.
2. Combine mashed garlic wi th beef, egg, 1/ teaspoon salt , rice and 2 tablespoons
parsl ey.
3. Shape mixture i nto 20 smal l meatbal l s and set aside .
4. Chop or mash remai ni ng 3 cl oves garlic . Place garlic in 3- quart saucepan; cook with
onion i n oi l over medium heat until soft but not browned.
5. Add remai ni ng sal t, broth, l emon-pepper seasoni ng, water, carrots and celery. Bri ng to
a boil .
6. Drop in meatbal l s and si mmer 20 mi nutes .
7 . Add undrai ned garbanzos , tomatoes and remai ni ng chopped parsley. Continue
cooki ng 10 mi nutes l onger .
8. Ladle i nto soup bowls and serve with a spoonful of Cheese- Butter .
Cheese-Buter
Bl end together l2 cup softened butter wi th 1/ teaspoon pressed garlic, 2 tablespoons grated
Parmesan cheese and 1 tablespoon mi nced parsl ey. (Makes about 1/ cup. )
NOTE: A favorite with Mexicans. Hearty enough for a meal- i n- one served with crusty bread
spread with Cheese- Butter. Simply delicious!
HEARTY SOUPS
South Amercan Black Bean Soup
1 pound ( 2 cups) dried
black beans
water
1 meaty ham bone, weighing
1 to 1 pounds
2 cups chopped onion
1 cup chopped carrot
% cup snipped parsley
Serves 8
1 tablespoon original Worcestershire
sauce
teaspoon dry mustard
2 bay leaves
3 whole cloves
teaspoon crushed dried thyme
3 tablespoons dry sherry
salt to taste
pepper to taste
2 hard-cooked eggs, chopped
or sliced ( for garnish)
several thin lemon slices
( for garnish)
1 . Ri nse beans . Place i n large pot with 6 cups col d water. Bring t o a boil .
2. Reduce heat and si mmer 2 mi nutes .
3. Remove from heat; cover and l et stand 1 hour.
4. Drain beans ; discard l i qui d.
5. Add ham bone, oni on, celery, carrot , parsley, Worcestershire, mustard, bay leaves,
cl oves and thyme .
6. Stir in 7 cyps water. Bring to a boil .
7. Reduce heat ; si mmer , covered,
'
2 to 2lz hours, or until beans are tender.
8. Remove ham bone; cut off meat and dice . Discard bone .
9. Place 2 cups bean mixture in bl ender contai ner ; cover and bl end until smooth.
1 0. Return bean mixture to soup with diced ham and sherry. Heat through, then taste to
correct seasoni ngs .
1 1 . Garnish wi th egg and l emon. Serve with hunks of chewy bread.
NOTE: Beans are obtai nable in Spanish market or speciality stores. They are sometimes
called "turtle beans. "
Split Pea Soup Supreme
2 cups dry split peas
2 quarts water
1 ham hock
cup celery, chopped
Serves 8
cup carrots, peeled and chopped
1 teaspoon onion, minced
salt to taste
pepper to taste
1 . Place all ingredi ents i n large soup kettle. Boi l gently 2 hours , or unti l the consistency
desired for soup.
2. Remove ham hock.
3. If desired, press peas through a coarse sieve to puree.
4. Chop meat from bone and return to soup.
5. Season with salt and pepper to taste. Add water to taste
NOTE: For a superb flaUoF and to strengthen the quantity, add a can of cream of potato
soup and reheat. Wonderful with homemade bread for a wi nter meal!
HEARTY SOUPS
Hear Turkey Soup
Serves 6
2 cans ( 1 3% ounces each) Y teaspoon rosemary, crumbled
chicken broth dash pepper
2Y cups cooked turkey pieces 1 can ( 1 6 ounces) stewed
2 cloves garlic, minced tomatoes, undrained
1 cup chopped onion 1 can ( 1 6 ounces) sliced
3 tablespoons butter or margarine carrots, undrained
X cup four 1 can ( 17 ounces) early garden
1 Y teaspoons seasoned salt sweet peas, undrained
Y cup dry white wine (optional )
1 . Sprinkle 3 tablespoons chi cken broth over turkey pi eces ; set asi de .
2. Saute garlic and oni on in butter in large kettle or Dutch oven.
3. Bl end in fl our , seasoned sal t, rosemary and pepper. Add remai ni ng broth.
4. Cook over l ow heat, stirri ng constantly until mixture boi ls and thickens .
5. Add turkey, tomatoes, carrots and peas . Reduce heat and si mmer 20 mi nutes .
6. Add wi ne, if desi red; boi l I mi nute .
Turkey Vegeta.ble Soup
1 Y quarts turkey stock
1 cup crushed canned tomatoes
% cup diced, peeled potatoes
% cup diced celery
% cup sliced zucchini
% cup chopped carrots
% cup sliced green beans, fresh
or frozen
Serves 6
Y cup chopped onion
1 teaspoon salt
Y teaspoon poultry seasoning
3 tablespoons original Worcestershire
sauce
1 cup diced, cooked turkey
Y cup frozen peas
1 tablespoon chopped fresh parsley
1 . Heat turkey stock, tomatoes, potatoes , celery, zucchi ni , carrots, green beans , oni on,
salt, poul try seasoni ng and Worcestershlre together In large saucepan.
2. Si mmer, covered, until vegetables are tQnder, about 20 mi nutes .
3. Add turkey, peas and parsley . Heat unti l hot .
Q

HERTY SOUPS

Q
Polish Mushroom Soup
Serves 4 to 6
% pound fesh mushrooms
1 package (1 pound) sauerkraut
water
2 cans ( 1 6 ounces each) whole
tomatoes, broken up
1 . Rinse, pat- dry and sl ice mushrooms .
X pound kielbasa (Polish sausage) ,
sliced, then cut into halves
scant 1 teaspoon salt
1 teaspoon caraway seeds
1 bay leaf
2. Heat oil i n large saucepan. Add mushrooms and cook until tender.
3. Meanwhi l e, pl ace sauerkraut i n a bowL Cover wi th col d water;

l et stand 10 to 15
mi nutes .
4. Drain wel l and squeeze out water. Set aside .
5. Add tomatoes , 1 cup water , kielbasa , salt , caraway seeds and bay leaf to mushrooms ;
bring to a boi l . Reduce heat and si mmer, covered, 15 mi nutes .
6. Add reserved sauerkraut . Si mmer , covered, 15 mi nutes .
Russian Vegetable & Fish Soup
2 pounds whole fsh
% lemon
.
3 .carrots, cut in strips
Serves 8
3 medium potatoes, peeled and sliced
1 cup i nstant minced onion
1 . Rub fish wi th l emon.
2 quarts water
1 bay leaf
1 tablespoon salt
6 whole black peppercorns
X teaspoon ground black pepper
2. Place carrots, potatoes , oni on, water, bay leaf , sal t, peppercorns and black pepp'er in
large stockpot . Cover and si mmer 1 hour .
3. Add fish. ( For easier handli ng, tie fish in cheesecl oth: ) Si mmer 20 mi nutes .
4. Remove fish from soup, l ift out bones, and remove and discard skin, fins and head.
5. Return fish to soup. Cook 1 mi nute . Serve pi pi ng hot.
Dilled Split Pea Soup
2 quarts water
1 cup dried split peas
% cup fnely diced fresh carrots
X cup instant mi nced onion
Serves 6
% teaspoon salt
X teaspoon instant minced garlic
X, teaspoon ground black pepper
% teaspoon dill weed, crushed
1 . Bring water to a boil i n large saucepan ; add split peas , carrots, oni on , salt , garlic and
black pepper.
2. Si mmer, covered, until thick, about 212 hours .
3. Add di l l weed; si mmer 5 mi nutes l onger.
/
. HEARTY SOUPS
Philadelphia Pepper Pot Soup
1 Y pounds honeycomb tripe
water
salt
1 veal knuckle (about Y pound)
1 Y quarts water
1 tablespoon red pepper, diced
1 tablespoon green pepper, diced
1 tablespoon powdered thyme
6 bruised peppercorns
Serves 6
2 large bay leaves
3 whole cloves
3 to 4 tablespoons chopped parsley
2 large stalks celery, chopped
3 carrots, diced
'
2 tomatoes, peeled and cut up
4 onions, thinly sliced
1 piece pimiento, mi nced
4 potatoes, diced
1 . Wash and scrub tripe ; put i n large stockpot and cover with cold water. Bri ng to a boi l .
2. Add 1 teaspoon salt for each quart water. Si mmer, covered, unti l tripe is tender
(becomes clear and jel l y- like i n appearance) , 3 to 4 hours . Do not boi l . (This i s the
secret to maki ng ti pe tender. )
3. Drai n and di ce tripe i nto 1/- i nch squares .
4. Meanwhi l e, add veal knuckl e to another stockpot with 1 1/ quarts water.
5. Add remai ni ng i ngredi ents except potatoe. Si mmer 1 hour .
6. Add potatoes and cook until tender, about 1 hour.
7. Cut meat from bones and add together with tripe to vegetables .
9. Heat to serve .
NOTE: Great with hunks of dark bread.
Pork Soup-Stew, Polish Style
Serves 4 to 6
1 pound boneless pork shoulder,
cut into l -inch cubes
. 1 tablespoon shortening
1 tablespoon four
1 Y cups carrots, cut into
l-inch lengths
1 cup sliced onion
1 can ( 1 0 ounces) tomatoes,
undrained and cut up
1 cup water
1 teaspoons salt
teaspoon caraway seed
4 cups coarsely chopped red
cabbage
chopped parsley
1 . Brown pork cubes i n hot shorteni ng.
2. Spri nkle with flour; stir to coat evenly.
3. Add carrots, oni on, undrai ned tomatoes , water, sal t and caraway seed ; bring to boi l .
4. Cover, reduce heat, and cook slowly for 30 mi nutes .
5. Stir in cabbage. Cover and cook slowly until pork and vegetables are tender and flavors
are blended, about 30 mi nutes .
6. Sprinkle with parsley. Serve with smal l boiled potatoes and/or crusty bread.
NOTE: Dish becomes "soupier" with the addition of more water.
HETY SOUPS
Mom's Split Pea Soup with Croutons
2 cups dry green peas
10 cups cold water
2 carrots, chopped
bacon fat
1 ham bone or two smoked
ham hocks
1 . Soak peas in water overnight.
Serves 10 to 1 2
2 cloves fesh garlic, minced
% teaspoon salt
1 teaspoon freshly ground black pepper
% teaspoon marjoram
3 hot dogs, sliced in l -inch pieces
(optional)
Hot Buttered Croutons
2. Next day, saute onion and carrots i n bacon fat until tender .
3. Add ham bone, garlic, sal t, pepper and marj oram; bring to a boi l .

4. Reduce heat , cover, and si mmer 3 hours , stirri ng often.
5. Remove ham bone , tri m off meat, and return meat to soup.
6. Adjust seasoni ngs .
7. Add hot dog slices . Serve with Hot Buttered Croutons .
Hot Buttered Croutons
1 . Cube any bread i nto 1z-i nch cubes ; saute in butter or margari ne until gol den .
2. Sprinkle croutons sparingly with garlic powder whi l e still hot ; toss .
3. Float on top of soup.
Jamaican Pumpkin Soup
2 quarts cold water
1 % pounds boneless stewing beef
% pound bacon slices,
cut in half
2 cloves garlic, crushed
2 pounds pumpki n, sliced
2 medium white potatoes, diced
Serves 6
% green or red pepper, diced
1 medium tomato, diced
1 medium onion, sliced
2 stalks scallion, sliced
2 sprigs thyme or 1 teaspoon
powdered thyme
salt to taste
1 . Put water, beef, bacon and garlic in a large saucepan; bri ng to a rapid boil .
2. Si mmer until meat is tender , about 1 hour.
3. Add pumpkin and potatoes ; stir and si mmer 15 mi nutes .
4. Add pepper, tomato, oni on, scallions and thyme . Stir thoroughly and si mmer 20
mi nutes l onger, or until vegetables are cooked.
5. Taste to correct seasoni ngs, addi ng salt if necessary (bacon gives soup a sal ti ness
already) . Serve piping hot.
NOTE: For best results, use Caribbean pumpkin. It can be obtai ned at many supermarket,
in the tropical foods section, or i n Spanish food shops. This delicious soup is served at the
Hotel Inter- Conti nental in Ocho Rios, Jamaica.
.
Potage St. Gerain
(French Fresh Pea Soup)
Serves 4
2 cups shelled fresh peas or salt to taste
1 package ( 1 0 ounces) frozen peas white pepper to taste
HEARTY SOUPS
water 2 tablespoons sweet butter, chopped
2 to 3 sprigs fesh mint into little bits
1 quart chicken stock ( page 7) % cup heav cream .
scant 1 teaspoon sugar (optional)
1 . Cook peas i n boiling salted water until just tender. Drai n and ri nse with cold water.
2. Separate 1/4 cup cooked peas ; set aside.
3. Mi nce leaves of 1 mi nt sprig; set aside.
4. Combine chicken stock, remai ni ng mi nt, salt and pepper ; bri ng to a boi l .
5. Add remai ning peas . Si mmer, uncovered, 15 to 20 mi nutes, or until peas are very
tender . (Fresh peas take l onger than frozen peas . )
6. Discard cooked mi nt.
7 . Puree pea mixture in blender. Strai n to remove any skins .
8. Stir in butter unti l melted.
9. Stir in 14 cup cream; bring soup to a boi l .
1 1 . Add sugar, if desired.
.
. 12. Pour hot water over 1/4 cup reserved cooked peas to warm them.
13. Remove soup from heat and spoon into bowls .
14. Add a spoonful of remai ni ng cream to each bowl ; stir to give a swirled effect.
15. Spri nkle each serving with reserved warmed peas and chopped mi nt for garnish. Serve
at once.

Poruguese Soup
2 cups water
1 cup Great Northern beans
% pound smoked ham, cut into
small bite-size pieces
Serves 6
2 ounces salt pork, rind removed
% cup minced onion
% pound link pork sausage
2 small potatoes, peeled and diced
% pound fesh spinach
1 . Combine chicken broth, water, beans, ham, salt pork and oni on; bri ng to a boil over
high heat.
2. Reduce heat, si mmer, partially covered, 1 hour.
3. Add sausage and potatoes . Conti nue cooking 30 mi nutes, or until potatoes and beans
are tender.
4. Add spinach and simmer 5 mi nutes longer.
5. Remove sausage and cut i nto 1/4-i nch slices . Return to saucepan.
6. Remove salt pork and discard.
NOTE: Use dry, white beans that do not require soaking.
HEARTY SOUPS
Mexican Chicken Soup
1 broiler-fyer chicken, cut up
4 quarts water
1 teaspoon celery seeds
1 teaspoon black peppercorns,
bruised
2 whole cloves garli c, peeled
1 can ( 16 ounces) whole peeled
tomatoes, broken up
1 green pepper, cut in l -inch cubes
1 yellow onion, peeled and chopped
3 sprigs cilantro
Serves 6 to 8
1 cl ove garlic, minced
teaspoon ground cumin
% teaspoon red pepper
1 package ( 10 ounces) frozen cut corn
4 green onions, diced
salt to taste
1 cup cooked rice
4 sprigs parsley, minced
tortilla chips
shredded sharp Cheddar cheese
1 . Place chicken, water, celery seeds , peppercorns and whole garlic cloves i n large
stockpot; bring to a boi l .
2. Cover and si mmer 35 to 45 mi nutes , or unti l chicken is tender .
3. Remove chicken from broth. Cool , bone , and cut i nto l- i nch pieces ; set aside .
4. Strai n broth and return to pot.
5. Add tomatoes, green pepper, oni on ci l antro, mi nced garlic, cumi n and red and white
pepper . Bring to a boi l .
6. Reduce heat, cover, and si mmer 30 mi nutes .
7. Add corn and green oni ons ; cook 10 mi nutes .
8. Season to taste with salt .
9. Sti in reserved chicken , rice and parsley.
10. To serve, spoon soup i nto tureen. Top with torti l la chips then cheese. Place under
broiler until cheese melts .
NOTE: Hearty enough for a whole meal!
Danish Pea Soup
Serves 6 O 8
1 pound dried split green or 1 teaspoon crumbled thyme
yellow peas 2 tablespoons Angostura aromatic bitters
6 smoked ham hocks 3 quarts water
1 cup chopped celery leaves 3 potatoes, cooked and diced
1 large onion, chopped, or salt to taste
2 leeks, trimmed and chopped pepper to taste
buttered dark bread
1 . Combine al l i ngredi ents except potatoes and salt and pepper i n large saucepan.
2. Si mmer, covered, stirri ng occasi onal ly, until ham hocks are tender, about 1 t o l l2
hours .
3. Add potatoes and season to taste with salt and pepper.
4. Serve wi th thi ck sl i ces of buttered dark bread. (If any soup is l eft and l ater reheated, add
a little water to thi n to desi red consistency. )
HEARTY SOUPS
Lentil-Spinach Soup
Serves 8
1 cup dried lentils X teaspoon black pepper
2 cups chopped onions
2 quarts water
2 cups chopped raw spinach
or Swiss chard
% tablespoon salt 1 tablespoon olive oil
3 tablespoons fresh lemon juice
1 . Soak l entils overni ght as di rected on package label .
2. Next morni ng. wash l enti ls thoroughl y several ti mes in col d water.
3. Cook oni ons and l entils i n water wi t h salt and pepper unti l l enti l s are tender. about 1 1/
hours.
4. Add spi nach. ol i ve oil and lemon j ui ce : cook 20 mi nutes l onger , or unti l spi nach is
tender .
Senate Bean Soup I
Serves 6
2 pounds white Michigan beans
water
1 smoked ham hock
salt to taste
pepper to taste
1 . Pick over beans . Soak overnight in cold water. Drai n and re-cover with water.
2. Add ham hock and si mmer sl owly 4 hours, or unti l beans are tender.
3. Add salt and pepper to taste.
4. Just before servi ng, press beans with soup ladle enough so texture of soup is cloudy.
NOTE: If desired, sweeten Cooking water with a little chopped onion and carrot browned in
smal amount of butter before adding to stock. Cut meat from bone and add to soup.
Senate Bean Soup II
1 % cups dry Great Northern
beans
water
1 smoked ham hock
Serves 6
1 onion. diced
X cup celery. sliced
% cup garl i c. minced
salt to taste
1 medium potato. fnely diced pepper to taste
chopped parsley
i N
1 . Soak beans overni ght in 1 quart water. ( Or for qui ck soak, heat beans and water to a
boi l ; cook 2 minutes . Cover and l et stand 1 hour . )
2. Drai n beans ; measure l i qui d . Add enough water t o make 2 quarts .
3. Combi ne beans , water and ham hock in soup kettle : cover and si mmer 2 hours .
4. Add potato, oni on, cel ery and garl i c ; si mmer 1 hour.
5. Remove ham hock : cut up meat and set asi de .
6. Remove 1 cup beans and some l i qui d ; puree in bl ender or food processor .
7. Return meat and puree to soup: heat .
8. Season to taste with salt and pepper: spri nkl e wi th parsl ey. Serve pi pi ng hot.
C HETY SOUPS
Lmb Mulligatawny Soup

V
2 pounds lamb neck bones
2 quarts water
salt
Serves 6
2 teaspoons curry powder
Y cup peas
Z onions, minced 3 tablespoons chopped pin.e nuts
lemon slices
1 . Put lamb, water and salt i n large stockpot .
2. Si mmer 3 to 4 hours , or until meat falls off the bones , addi ng more water if needed to
keep lamb covered as it cooks .
3. Remove meat and bones from stock. Set meat aside ; discard bones .
4. Simmer l i qui d to reduce to 6 cups; set aside .
5. Saute oni ons in butter unti l golden; remove oni ons .
6. Add curry powder to pan drippings ; cook, stirri ng, over medi um heat until dark brown.
7 . Add curry mixture and oni ons to reserved broth.
8. Add peas . Taste to correct seasoni ngs .
9. Add reserved lamb; si mmer 15 mi nutes, or until peas are done .
10. Serve in i ndi vi dual soup bowls . Sprinkle with pi ne nuts and l emon slices .
NOTE: A tasty and inexpensive soup. Can be made with leftover lamb.
Lmb Vegetable Soup
Serves 4 to 6
6 cups water Y teaspoo dried leaf thyme
% cup barley, washed % teaspoon Tabasco sauce
% cup chopped onion bones from 5- to 6-pound leg of New
% cup. chopped celery Zealand spring lamb
2 tablespoons chopped parsley 2 cups tomato j uice or mixed
1 teaspoon salt vegetable j uice
1 package ( 1 0 ounces) frozen mixed vegetables
1 . Combine al l ingredi ents except tomato j uice and frozen vegetables i n 4- quart saucepan;
bri ng to a boi l .
2. cover, reduce heat, and si mmer 30 mi nutes l onger.
3. Remove bones .
4. Add tomato j uice and frozen vegetables . Cover and si mmer 10 mi nutes l onger .
5. Meanwhile, remove any meat from bones; add to soup and heat.
HEARTY SOUPS
Hot Borscht
Serves 1 2
1 pounds fresh brisket of
beef, cut into -inch pieces
3 cups shredded cabbage
1 cup shredded carrots
1 pound beef marrow soup bones
2 quarts water
1 cup chopped onions
5 sprigs parsley
1 tablespoon salt 2 bay leaves
1 can ( 1 pound) slivered beets
1 can ( 1 pound) tomatoes, broken up
1 teaspoon sugar
dairy sour cream
dill sprig ( optional garnish)
sauce
1 . Combine beef , bones , water and salt in large saucepan; bri ng to a boi l .
2. Ski m off foam.
3. Reduce heat and si mmer, covered, l V2 hours .
4. Meanwhi l e, strai n beets from l i qui d; set both asi de.
5. Stir beet li qui d, tomatoes and 2 tablespoons Worcestershire i nto beef broth.
6. Add cabbage, carrots , oni ons , parsley, bay leaves and sugar. Bring to a boi l .
7. Reduce heat and simmer , covered, 20 to 30 mi nutes l onger.
8. Stir i n reserved beets and remai ni ng Worcestershire .
9. Serve with a dol l op of sour cream and a sprig of di l l , if desired.

Luscious Lentil Soup
Serves 8
2 cups dry lentils 3 sprigs parsley
4 cans ( 10% ounces each) 1 teaspoon dried thyme
condensed beef consomme 1 bay leaf
4 cups water salt to taste
2 large onions, peeled and chopped freshly ground black pepper
2 tablespoons butter or margarine to taste
6 hot dogs, cooked and thinly sliced
1 . Wash lentils . Cover with cold water and soak overnight.
2. Discard water. Place lentils i n large saucepan; add consomme and water. Si mmer
slowly l l/ hours, or until l entils are tender .
3. Saute onions in butter until golden.
4. Add onions to soup.
5. Add parsley, thyme and bay l eaf ; season to taste wi th salt and pepper.
6. Si mmer ljz hour longer.
7. Add hot sliced hot dogs . Serve soup i n large soup tureen, casserole or i ndivi dual soup
. plates .
[ HEATY SOUPS

Q
Herbed Vegetable Soup
Serves 10 to 1 2
2 cups lentils (about % pound)
2 quarts water
% cup onion fakes
2 bay leaves
2 cups diced tomatoes
2 cups sliced zucchini
% cup soy sauce
1 tablespoon salt
2 teaspoons basil leaves
1 . Combi ne lentils with water in a large saucepan . Heat to boi l .
2. Reduce heat and si mmer 2 mi nutes . Remove from heat and l et soak 1 hour.
3. At end of hour, add oni on flakes , bay leaves , tomatoes and carrots . Heat to a boi l .
4. Reduce heat, cover, and si mmer 1 1/ hours, or until lentils are tender.
5. Add cabbage, zucchi ni , soy sauce, salt and pepper. Cover and si mmer 8 mi nutes, or
until cabbage and zucchi ni are crisp- tender .
. 6. Stir in basil leaves; cover and si mmer 5 mi nutes l onger.
7. Remove bay leaves before serving.
Irsh Cockaleekie Soup
1 cleaned stewing chicken,
weighing 3 to 4 pounds
1 tablespoon salt
1 . Place chicken i n large kettle.
Serves 8
1 cup rice
2 celery tops
2 small bay leaves
about 3% quarts water
3 leeks, sliced
2. Add 2 teaspoons salt, pepper, celery tops, bay leaves and water . Bri ng to a boi l .
3. C6ver, reduce heat, and si mmer 1 1/ hours, or unti l chicken is tender .
4. Remove chicken; strai n broth.
5. Cool stock; chi l l , then remove fat layer that forms on top.
6. Reheat broth. Add additional salt ( if needed) . Add leeks and rice .
7. Bring to a boi l , cover, and si mmer 30 minutes l onger, or until rice is done .
Irsh Haddock Soup
Serves 6 O 8
1 pound haddock fllets, cut into
%-inch pieces
% cup instant minced onions
1 tablespoon parsley fakes
1 teaspoon salt
% teaspoon crumbled thyme leaves
1 small bay leaf
Y6 teaspoon ground nutmeg
X. teaspoon ground black pepper
4 cups boil i ng water
Y pound diced salt pork
2 tablespoons four
1 . Combine haddock, i nstant minced oni ons, parsley flakes, sal t, thyme, bay leaf, nut-
meg, pepper and water in a large saucepan.
2. Cover and si mmer 10 mi nutes.
3. Brown salt pork in separate ski l l et; bl end in flour.
4. Add salt pork mixture to fish mixture; cook 5 mi nutes l onger.
HEARTY SOUPS
Hear Ham & Bean Soup
Serves 1 0
Y cup chopped onion 1 smoked ham shank (2 pounds)
2% quarts water
% cup dried red kidney beans
sauce
% cup dried white kidney beans
% cup dried pinto beans
1 bay leaf
1 . Combi ne ham, water, beans, oni on, Worcestershi re and bay leaf in large stockpot.
Bri ng to a boi l .
2. Reduce heat and si mmer, covered, until beans are al most tender, about 2 hours .
3. Stir in carrots .
4. Cover and si mmer until beans are tender, about 1 hour longer .
5. Remove ham shank; cut off ski n from bone and discard.
6. Cut meat i nto chunks and return to stockpot. Heat until hot.
Hear Meatball & Vegetable Soup
Makes about 5 cups

2 tablespoons onion fakes
% teaspoon instant minced
garlic
water
1 pound lean ground beef
1 % teaspoons marjoram leaves,
crushed
1 tablespoon cider vinegar
6 whole cloves
% teaspoon thyme leaves, crushed
1 large potato, peeled and diced
( 1 cup)
2 tablespoons corn oil 1 large tomato, diced (1 cup)
1 tablespoon parsley fakes
1 . Combine oni on flakes and mi nced garlic with 2 tablespoons water; let stand 10 mi nutes
to soften. Set aside.
2. Mix beef with lz teaspoon marj oram; shape into 1/z- i nch balls .
3. Heat oil in saucepan. Add meatballs a few at a time ; brown on al l si des . Remove meat
balls and set aside.
4. Add reserved oni on and garlic to oil ; saute 2 mi nutes .
5. Add 21/ cups water, vinegar, cloves , thyme, black pepper and remai ni ng marj oram.
Bri ng t o a boi l , stirring t o scrape drippings from bottom of pan.
6. Return meatballs to pan.
7 . Add potato; reduce heat and si mmer, covered, 1 0 mi nutes .
8. Add cabbage and tomato. Return to a boil .
9. Reduce heat and si mmer, covered, until vegetables are tender, about 10 mi nutes .
10. Spri nkle with parsley flakes and serve.
HEARTY SOUPS
Cur-Pumpkin Soup
Serves 8 to 1 0
3 tablespoons bacon fat
1 large oni on, chopped
2 cloves fresh garlic, minced
2 teaspoons curry powder
1 can ( 1 pouQd 1 3 ounces) whole
tomatoes
1 . Heat bacon fat in a large saucepan .
2 . Add oni on and garli c; saute until tender .
3. Bl end in curry powder ; cook 1 mi nute .
5 cups peeled and diced pumpkin
1 teaspoon salt
% teaspoon pepper
1 can ( 1 6 ounces) whole kernel corn,
drained
4. Add tomatoes , chicken broth, pumpki n, sal t and pepper; bri ng to a boi l .
5. Reduce heat and si mmer, covered , 30 mi nutes .
6. Add corn; si mmer 5 mi nutes l onger.
Esau's Pottage
Serves 8 to 1 0
3 cups sliced oni on
cup peanut oi l
1 pound ground l amb
3 cups stewed tomatoes
1 % cups diced celery
1 cup sliced carrots
1 cup diced parsnips
1 cup diced green pepper
1 quart water
1 pound lentils
1 tablespoon salt
teaspoon ground pepper
1 . Saute oni on i n peanut oi l ; add lamb and brown .
2. Stir in remai ni ng i ngredi ents; bri ng to boi l .
3. Reduce heat, cover, and si mmer 1 1/ hours , or until l entils are tender .
NOTE: Lentil pottage is the world's oldest- known soup, dating back to the time when Esau
sold his birthright for "that red, red pottage. "
Georgia Peanut Soup
Serves 6 to 8
% cup fi nely chopped onion
% cup fnely chopped celery
1 cup creamy-style peanut
butter
1 . Mel t butter in large saucepan . .
2. Add oni on and celery; saute unti l tender.
3. Stir i n peanut butter and fl our; bl end wel l .
1 tablespoon four
4 cups beef bouillon
2 teaspoons l emon j uice
cup chopped cocktail
peanuts (for garnish)
4. Gradual l y stir i n beef boui l l on and l emon j uice unti l smooth.
5. Cook over medi um heat 20 mi nutes , stirri ng occasi onal l y.
6. To serve, garni sh wi th chopped peanuts .
HEARTY SOUPS
Garbanzo Chili Pot
pound dry garbanzos (chick peas)
2 pounds short ribs of beef
1 quart hot water
2 cans (1 pound 12 ounces each)
whole tomatoes
Serves 4 to 6
2 onions, chopped
2 cloves garli c, mi nced
teaspoon freshly ground black pepper
2 teaspoons salt ( l ess if desired)
1 teaspoon chili powder ( or more to taste)
salted crackers
1 . Wash garbanzos . Cover wi th warm water, soak overni ght, then dai n.
2. Brown short ribs in soup pot ; cover wi th hot water.
3. Add garbanzos and si mmer 2 hours , addi ng more water as needed.
4. Add remai ni ng ingredi ents except crackers ; cook 1 hour l onger.
5. Serve with sal ted crackers .
Chili Bean Soup
1 pound pink, red or pinto beans
6 to 8 cups boiling water
1 teaspoon garlic salt
1 teaspoon oni on salt
% teaspoon thyme
% teaspoon marjoram
Serves 4
1 can ( 10% ounces) beef or chicken
broth
1 can ( 1 6 ounces) stewed tomatoes
1 package ( 1 % ounces) chi li
seasoning mi x or 1 can ( 7 to 10 ounces)
green chili salsa
1 . Ri nse, sort and soak beans . Drai n and empty them i nto large pot.
2. Add boili ng water, garlic and oni on sal t, thyme and marj oram. Cover and si mmer unti l
beans are tender, 212 to 3 hours, addi ng hot water as needed. (Do not l et beans boi l
dry . )
3. Spoon out 3 cups of cooked beans to use another day i n another way. Mash the rest of
the beans with thei r l i qui d.
4. Add remai ni ng i ngredi ents , pl us 1 cup hot water. Heat at l east 10 mi nutes to bl end
flavors .
NOTE: Those spooned- out beans make a great salad. Just cool them, cover with French
dressing and refrigerate until needed.
HEARTY SOUPS
Creole Gumbo
Serves 6 t o 8
1 Y pounds fresh okra or 2 packages
( 1 0 ounces each) frozen okra
% cup corn oil
2 cups chopped oni on
% cup chopped shallots
4 large cloves fesh garli c, minced
1 teaspoon salt
1 . Ri nse and dry okra; cut i nto 1/- i nch pi eces .
Y teaspoon freshly ground black
pepper
1 can ( 1 6 ounces) tomatoes
6 cups water
2 pounds medi um shri mp, shelled
and deveined
1 pound crab meat, fresh or frozen
hot cooked rice ( optional )
2. Saute okra i n corn oi l unti l sap from okra is absorbed.
3. Remove okra from pan ; pl ace in strai ner and set asi de .
4. Use oi l from okra pan to saute oni on, celery, shal l ots, garlic , salt and pepper for 5
mi nutes .
5. Add tomatoes and water; bri ng to a boi l .
6. Stir in reserved drai ned okra. Reduce heat and si mmer gently, uncovered, 1 hour,
stirri ng often. 1
7. Stir i n shri mp and crab meat; cook 1 5 mi nutes l onger.
8. Serve over hot cooked rice, if desi red.
Creole Shrimp Gumbo
Serves 6
2 pounds shrimps in shells 1 onion, minced
3 quarts water 1 clove garlic, mi nced
6 ounces salt pork, sliced thin Y teaspoon thyme
1 Y pounds okra or 2 packages 1 teaspoon black pepper
frozen okra 1 teaspoon salt
1 green pepper, mi nced 2 fresh tomatoes, cubed
2 tablespoons minced fresh parsley
1 . Wash and peel shri mps; do not discard shells .
2. Put shells i n 3 quarts water in heavy kettl e; si mmer 30 mi nutes .
3. Meanwhi l e , devei n shri mp; set asi de .
4. Drai n and di scard shells , savi ng 6 cups shrimp stock.
5. Fry pork in same heavy kettle unti l brown and crisp.
6. Remove pork and set aside .
7 . Saute okra, green pepper, oni on and garlic in pork fat for 5 mi nutes .
8. Add thyme, black pepper, sal t, tomatoes and reserved shri mp stock. Si mmer 1 hour .
9. Add shrimp, pork and parsl ey; si mmer 5 mi nutes l onger. Serve pi pi ng hot .
HEARTY SOUPS
Cored Beef & Cabbage Chowder
% cup corn oil margarine
1 cup thinly sliced celery
cup chopped green onion
2 cloves garli c, minced
Serves 6
1 cup thinly sliced carrots
% pound cooked corned beef, cut into
thin strips ( 1 % cups)
teaspoon salt
% teaspoon pepper
1 cup milk
1 . Mel t margari ne over medium heat i n 3-quart saucepan.
2. Add celery, green oni on and garlic; saute 5 mi nutes, or unti l tender.
3. Add chicken broth, cabbage, carrots , corned beef, sal t and pepper . Cover and bri ng to
boi l .
4. Reduce heat and si mmer, stirri ng occasi onal l y, 20 mi nutes , or unti l vegetables are
tender .
5. Stir together cornstarch and mi l k; gradual l y stir into vegetabl e mixture .
6. Bring mixture to a boi l , stirri ng constantly over medi um heat; boi l 1 mi nute. Serve at
once .
Crockpot Infation-Fighter
Five-Bean Soup
% cup pinto beans
% cup garbanzo beans
% cup red beans
% cup lentils
% cup black-eyed peas or
green split peas
% cup raw rice
1 ham hock, weighing 1 pounds
2 large onions,
2 cloves garli c, mashed
Serves 6
2 cups chopped celery, including
tops
2 cups chopped carrots
1 cup chopped parsley
1 cup mushrooms
1 teaspoon crushed thyme
% teaspoon crushed red pepper fakes
1 cup red table wine
, salt to taste
1 cup dry red table wine
1 . Pl ace al l i ngredi ents i n crockpot; add enough water to cover .
2. Cook on low heat 6 to 8 hours , or unti l beans are cooked . (The taste gets better the
longer the soup cooks . )
C HEATY SOUPS

Chicken & Snow Pea Soup

4 cups chi cken broth ( page 7)
1 tablespoon fresh l emon j uice
1 teaspoon salt
Y teaspoon marjoram
6 peppercorns
3 whole cloves
% teaspoon thyme
Serves 4
1 bay leaf
2 tablespoons rendered chicken fat
or vegetable oil
1 package (7 ounces) frozen snow
peas, chopped
2 green onions, white and
green parts, chopped
1 cup cooked chicken, diced
1 . Mi x together chicken broth, l emon j uice, sal t, marj oram, peppercorns , cl oves , thyme
and bay leaf i n large saucepan.
2. Cover and bring to a boi l ; si mmer 1 5 mi nutes .
3. Place rendered chi cken fat in fryi ng pan; heat over medi um temperature .
4. Add snow peas and green oni ons ; stir-fry 3 mi nutes .
5. Add diced chicken; heat thoroughl y.
6. Add chicken to broth mi xture ; si mmer 5 mi nutes .
7. Remove bay leaf before servi ng.
Chicken Zucchini Soup
2 tablespoons olive oil
3 scallions, chopped
Serves 4
4 cubes chicken bouillon dissolved
in 4 cups hot water
1 clove fesh garlic, mi nced
Y teaspoon basil
4 cups zucchi ni , finely grated
freshly grated Parmesan cheese
rye or whole wheat rounds
1 . Combine olive oil , scal li ons , garlic and basi l i n saucepan.
2. Cook over medi um heat 10 mi nutes, or until vegetables soften.
3. Add dissolved boui l l on and zucchi ni ; cover and cook over medi um heat 35 mi nutes , or
until zucchi ni is tender .
4. Top with gratd cheese.
5. Serve with toasted thi n rounds of rye or whole wheat bread.
HEATY SOUPS
Camper's Cor Chowder
1 cup thinly sliced pepperoni
2 teaspoons corn oil
2 cups water
% cup non-fat dry milk powder
Serves 4
1 . Brown pepperoni lightly in oil in saucepan.
1 can ( 16 ounces) whole kernel
corn, undrained
% cup i nstant potato granules
% teaspoon salt
% teaspoon thyme
2. Add remai ni ng i ngredients; stir and heat to a boil .
3. Reduce heat and si mmer 5 mi nutes , stirri ng occasi onal ly .
Cheese Vegetable Soup
% cup minced onion
1 % tablespoons cornstarch
% cup four
4 cups rich chicken stock
4 cups milk
Serves 8 to 10
% cup cooked, mi nced carrots
% cup cooked, minced celery
% teaspoon paprika
% pound processed cheese, grated
salt to taste
pepper to taste
minced fresh parsley
1 . Saute oni ons in butter until tender and golden brown.
2. Add cornstarch and flour , bl endi ng wel l .
3. Add stock and mi l k slowly, stirring until wel l bl ended; bri ng to a boi l , stirring constantly.
4. Add carrots, celery, paprika and cheese . Cook slowly, stirri ng, unti l cheese melts .
5. Add salt and pepper to taste .
6. Serve hot wi th parsley floati ng in each soup bowl .
Chicken & Ham Gumbo
2 pounds chicken wings
1 cup diced cooked ham
2 teaspoons salt
1 bay leaf
Serves 6
2 cups canned tomatoes
1 cup sliced okra
% cup sweet pepper fakes
% cup onion fakes
1 teaspoon ground thyme
% teaspoon ground black pepper
1 . Heat corn oil i n soup kettle ; add chi cken wi ngs and ham; cover and cook slowly for 1 5
mi nutes , turni ng chi cken to cook uniformly.
2. Add boiling water, salt and bay leaf; cover and cook 30 mi nutes, or until chicken is
tender .
3. Twenty mi nutes before cooking ti me is completed, add tomatoes, okra, sweet pepper
flakes, onion fiakes, thyme and black pepper.
4. Serve pi pi ng hot i n soup bowls .
GET A. LL 12 TITLES!
FAULOUS APPETERS
FAUOUS SOUP
FAUOUS SAADS
FAUOUS VEGETA RECIPES
FAUOUS POUTRY & GAME
FAUOUS MEATS
FAUOUS FISH & SEAFOOD
FAUOUS DESSERTS
FAUOUS LOW CALORIE RECIPES
FAUOUS ITAIA RECIPES
FAUOUS ORINTA RECIPES
FAUOUS OVEN & STOVETOP RECIPES

BARONET
B O O K S
U

Fabulous Soups - Johna Blinn

Uploaded by

Copyright:

Available Formats

Fabulous Soups - Johna Blinn

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Fabulous Soups - Johna Blinn

Uploaded by

Copyright:

Available Formats

What types of soups are featured in the book?

What ingredients are commonly used in the soups described?

;

To serve, sprinkle with mi nced mi nt; garnish with mi nt sprigs .

Chicken & Snow Pea Soup

You might also like