Soups

Melon Gazpacho Soup

Summary

Yield
8 Servings
SourceFirst Community Village (2008)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

4 c
honeydew melon (diced)
4 c
cantaloupe (diced)
1
cucumber (peeled, seeded and diced)
1 c
red onion (diced)
1 c
celery (diced)
1
red bell pepper (seeded and small diced)
1
yellow pepper (seeded and small diced)
1⁄2 c
lemon juice
1⁄4 c
white wine
1⁄4 c
red wine vinegar
1⁄4 c
basil (chopped)

Instructions

Mix melons, pureé half of melon mixture. Mix all other ingredients together in the pureéd mixture. Serve cold.

Italian Pork Soup

Summary

Yield
4 Servings
SourceSusan Roberts (1988)
Prep time20 minutes
Cooking time2 hours
Total time2 hours, 20 minutes

Ingredients

1 1⁄4 lb
boneless pork shoulder (up to 1 1/2 lb, cut into 3/4-inch pieces)
2 clv
garlic (minced)
1
onion (large, diced)
1 T
vegetable oil
1 t
Italian seasonings
1 t
salt
1⁄2 t
dried basil leaves
1⁄2 t
fennel seed
1⁄2 t
pepper
1 cn
tomatoes (16-oz, broken up)
2 c
water
1
green pepper (medium, diced)
1
zucchini (small, thinly sliced)
1⁄4 c
small pasta (bows, elbow macaroni or shells)
 
Parmesan cheese (grated)

Instructions

Brown pork pieces with onion and garlic in oil in Dutch oven. Pour off drippings. Sprinkle Italian seasonings, salt, basil, fennel and pepper over pork. Add tomatoes and water. Cover tightly and simmer 1 hour. Add green pepper, zucchini and pasta to pork. Increase heat to medium-low and continue cooking, covered, 30 minutes, or until vegetables and pasta are done. Serve with cheese.

Tortilla Soup

Summary

Yield
8 Servings
SourceTerri McKeown (2003)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 cn
Italian tomatoes with juices (14.5-oz. can)
3 T
vegetable oil (plus additional for frying)
1
skinless, boneless chicken breasts, halved
1
onion (medium, chopped)
3 clv
garlic (minced)
2 t
chili powder
2 t
cumin
6 c
chicken stock or broth
1 T
tomato paste
1 cn
mild green chilies (4-oz. can, drained and chopped)
1 T
seedless jalapeno peppers (about 2, or to taste, minced)
4
corn tortillas (cut into ¼-inch wide strips)
2 T
cilantro (chopped, optional)
 
Salt and pepper
2 T
Parmesan cheese (grated, optional)

Instructions

In a food processor or blender, purée tomatoes in their juices. In large (4-quart or larger) saucepan, heat 2 tablespoons oil over medium heat. Add chicken and cook 3 minutes on each side. Transfer chicken to a plate. Add and heat remaining 1 tablespoon oil. Add onion and cook, stirring frequently, until golden. Add garlic, chili powder and cumin. Cook, stirring frequently, for 1 minute. Add chicken stock, puréed tomatoes, tomato paste, chilies and jalapeños. Return chicken to saucepan, bring to boil. Reduce heat, cover and simmer 20 to 30 minutes. Transfer chicken to cutting board, cut into bite-sized pieces and return to saucepan. Continue simmering, uncovered, until ready to serve. In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Add tortilla strips in batches and cook, stirring frequently, until crisp, 1 to 2 minutes. Transfer tortilla strips to paper towel to drain. Skim the surface of the soup and season with salt and pepper to taste. Divide tortillas among 4 soup bowls and ladle soup over tortillas. Sprinkle with chopped cilantro and Parmesan cheese.

Peasant on the Lane's Broccoli & Mushroom Chowder

Summary

Yield
12 Servings
SourceJackee McKnight (1997)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 lb
broccoli (fresh or frozen)
8 oz
mushrooms (fresh)
8 oz
butter
1 c
flour
1 q
chicken broth/stock
1 q
half & half
1 t
salt
1⁄4 t
white pepper
1⁄4 t
tarragon (crushed)

Instructions

Cut broccoli into 1/2 inch cubes and slice mushrooms. Steam both vegetables using 1/2 cup of water; reserve all juices. Make a roux by melting butter, adding flour and cooking for about 4 minutes. Add reserved stock, liquid and half & half and bring to a boil. Add steamed broccoli and mushrooms and cook until heated through. Yield: approximately 3 quarts.

Pasta Cici

Summary

Yield
4 Servings
SourceJen Lawson, Main Library (2005)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

4 clv
fresh garlic (minced)
2 T
extra virgin olive oil
1
potato, medium (peeled and diced)
1 cn
can whole peeled tomatoes (NOT diced or crushed) (28 oz.)
1 q
water
1 cn
chick peas, drained
1 c
dried acine de pepe or other very small pasta (orzo or stars, for example)
 
salt
 
pepper
 
Peccorino Romano cheese (freshly grated, to garnish (optional))
 
basil

Instructions

Sauté the garlic in olive oil in a saucepan. Add the potato and sauté til edges are slightly browned. Dice the tomatoes over the saucepan. If you like a richer broth you can add some of the juice that the tomatoes come in.

After about 5 minutes add the water. Bring to a boil. When the potatoes are almost tender, add the chick peas, basil, salt and pepper.

Separately cook and drain the pasta. Undercook pasta by about 1 minute. When the rest of the soup is ready, add the drained pasta. Garnish with finely grated Peccorino Romano. 

Tortellini & Vegetable Soup

Summary

Yield
4 Servings
SourceBonnie DeWitt (1998)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1⁄4 c
wild rice
 
nonstick spray coating
1 c
onions (chopped)
1⁄2 c
celery (thinly sliced)
1 clv
garlic (minced)
6 1⁄2 c
water*
2 t
instant vegetable bouillon granules
1 t
dried oregano (crushed)
1⁄2 t
dried marjoram (crushed)
1⁄8 t
pepper
1
bay leaf
1 pk
refrigerated cheese tortellini (9-oz)
2 c
broccoli flowerets (chopped)
2 T
snipped dried tomato (not oil-packed)

Instructions

Rinse wild rice in a strainer under cold running water about 1 minute. Drain; set aside. Spray a large saucepan with nonstick coating. Preheat over medium-high heat. Add the onions, celery and garlic. Cook, covered, for 3 to 4 minutes, or until vegetables are crisp-tender, stirring once or twice. Carefully stir in wild rice, water, bouillon granules, oregano, marjoram, pepper and bay leaf. Bring to a boil, reduce heat. Cover and simmer about 35 minutes, or until rice is nearly tender. Discard bay leaf. Add tortellini, broccoli and dried tomato. Return to a boil; reduce heat. Cook, uncovered, for 5 to 6 minutes more, or until tortellini and broccoli are just tender. To serve, ladle soup into bowls. *May substitute 6 1/2 cups vegetable stock for water and bouillon granules.

From Better Homes and Gardens Low-Fat and Luscious Vegetarian

Zesty Squash Soup

Summary

Yield
6 Servings
SourceSusan Lense (2003)
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes

Ingredients

1
butternut squash (large)
1
squash (acorn or winter)
1 pt
sour cream (lowfat)
1 pt
half & half
1 q
apple cider (or less)
1⁄2 t
cumin (or to taste)
1⁄2 t
dried jalapeno pepper (or other hot pepper to taste)
 
Chicken or vegetable broth
 
salt

Instructions

Reduce the apple cider until flavor is concentrated. Set aside. Bake or microwave both squashes. Cool and remove seeds and peelings. In a large saucepan, mash the squash as you would potatoes. Gradually blend in sour cream, diluting with half & half. (Low fat milk can be used instead.) Mix in cumin, pepper and reduced cider. Add broth until the soup reaches desired consistency. Salt to taste.

Cheddar Vegetable Soup

Summary

Yield
6 Servings
SourceSally Blue (1991)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

1⁄4 c
vegetable oil
1
red bell pepper (large, cut into 1/4-inch strips)
2
boiling potatoes (about 1 lb)
2
zucchini (about 1 lb, scrubbed, halved lengthwise and cut crosswise into ½-inch slices)
1 pk
frozen corn (10-oz, thawed)
1⁄3 c
all-purpose flour
4 c
chicken broth
2 c
milk
1⁄8 t
cayenne or to taste
10 oz
extra-sharp cheddar (grated, about 3 1/2 c)
1
onion (large, chopped)

Instructions

In a heavy kettle, cook the onion in the oil over moderately low heat, stirring until it is softened. Stir in the bell pepper and the potatoes (peeled and cut into 1/2-inch cubes). Add the zucchini and the corn and cook the mixture, stirring for 3 minutes. Add the flour and cook the mixture, stirring, for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, the salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it is thickened. Add the cheddar in 5 batches, stirring after each additional until it is melted, but do not let the soup come to a boil or the cheese will separate. Makes about 11 cups, serving 6 to 8.

Recipe taken from Gourmet magazine, March 1989.

Mexican Zucchini Soup

Summary

Yield
4 Servings
SourceLouise Bishop (1991)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 1⁄3 c
onion (small, chopped)
1 1⁄2 t
butter or margarine
2 c
Chicken or vegetable broth
2 c
zucchini (unpeeled, diced, 10 oz. or 2 small)
1 1⁄2 c
corn kernels (about 8 oz.)
2 T
green chilies or jalapeno peppers, finely chopped
1⁄2 t
salt (optional)
1⁄8 t
ground pepper
1 c
low-fat milk
2 oz
Monterey Jack cheese (cut into ¼-inch cubes)
 
minced parsley and ground nutmeg (for garnish)

Instructions

In a large saucepan, sauté the onion in the butter or margarine until it is tender, about 3 minutes. Stir in the broth, zucchini, corn, chilies, salt and pepper. Bring the soup to a boil, reduce the heat, cover the pan and cook the soup until the zucchini is tender, about 5 minutes. Stir in the milk and heat the soup until it is hot, but not boiling. Remove the soup from the heat and stir in the cheese. Garnish with soup with parsley and nutmeg. Suggestion: Canned or frozen corn may be used, but in the summer, fresh corn from the cob is special. For hearty eaters, double the recipe and feel free to alter the quantities to suit. This is a healthful way to use some of the summer persistent zucchini!

Scallop & Tomato Chowder with Roasted Garclic Croutons

Summary

Yield
6 Servings
SourceBetty Rosbottom (1988)
Prep time20 minutes
Cooking time50 minutes
Total time1 hour, 10 minutes

Ingredients

5 T
butter (unsalted)
1 1⁄2 c
leeks (white parts only, finely chopped)
2 t
garlic (finely chopped)
3 T
flour
2 c
milk
2 c
chicken stock
1 cn
Italian-style plum tomatoes (28-oz can, drained and chopped into 1/2-inch dice)
1 lb
potatoes (peeled and cut into 1/2-inch dice)
1 T
tomato paste
2
bay leaves (broken in half)
1⁄4 t
cayenne pepper
1 t
salt (or to taste)
1 1⁄2 lb
bay scallops
 
black pepper (freshly ground, to taste)
1⁄4 c
parsley (chopped)

Instructions

Heat butter in a large heavy pot over medium heat. When butter is hot, add the leeks and garlic and sauté, stirring until softened, 3 to 4 minutes. Sprinkle the flour over the leek mixture and stir constantly for 2 minutes. Add the milk and stock and stir until mixture is smooth, slightly thickened and flour is well dissolved, about 3 minutes. Add the tomatoes, potatoes, tomato paste, bay leaves, cayenne and salt. Stir well to mix. Bring soup to a simmer and cook, stirring occasionally, until potatoes are tender, about 25 minutes. (The soup can be made a day ahead to this point. Remove from heat and cool. Remove bay leaves. Then cover and refrigerate.) To finish soup, reheat over medium heat, stirring until simmering. Add scallops and cook, stirring until scallops are opaque and cooked through, about 4 minutes. Taste and add more salt, if desired, and black pepper to taste. Ladle into 6 individual soup bowls and sprinkle with parsley.

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