Soups

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.

Chilled Melon Soup

Summary

Yield
4 Servings
SourceNancy Hartshorn, Main Library (2005)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

3 c
honeydew melon (peeled and cubed)
3 c
canteloupe (peeled and cubed)
3⁄4 c
strawberries, sliced
1⁄4 c
vodka (divided)
1⁄4 c
brown sugar (firmly packed, divided)
4 t
fresh lime juice (divided)

Instructions

Place honeydew in food processor and then blender. Process until smooth; pour into a bowl. Do likewise, separately, with cantaloupe and strawberries. Cover and chill the strawberries.

To each bowl of pureéd melon, add 2 tablespoons each of vodka, brown sugar and lime juice. Stir well; cover and chill.

To serve, pour 1/2 cup of canteloupe mixture into each of 4 individual bowls, pour 1/2 cup of honeydew mixture in center of cantaloupe mixture. Dollop each serving with 2 tablespoons pureéd strawberries; swirl decoratively with a wooden toothpick.

Makes 4 servings. Serve in white or black bowls for good effect. 

Barley-Cabbage Soup

Summary

Yield
6 Servings
SourceAnn Swearingen (1985)
Prep time20 minutes
Cooking time2 hours
Total time2 hours, 20 minutes

Ingredients

1⁄4 c
pearl barley
4 c
meat or vegetable broth (may use bouillon)
3 T
vegetable oil
2
onions (medium, chopped)
3 c
green cabbage (up to 4 c, finely chopped)
1⁄4 c
parsley (chopped)
1⁄4 c
vegetable oil
1⁄4 c
flour
4 c
milk
4
chicken bouillon cubes
1⁄2 t
celery salt
 
bacon bits
 
Croutons
 
chopped ham

Instructions

Combine barley and broth in a large pan. Simmer, covered, 2 hours. Heat 3 tablespoons oil in skillet and sauté onions, cabbage and parsley; cook until soft, but do not brown. Make a white sauce by heating 1/4 cup oil, then stirring in flour, milk, bouillon cubes and celery salt. Cook until thick. Add white sauce to barley and broth. Stir in sautéed vegetables. Taste for seasonings. Serve sprinkled with bacon bits, croutons and ham. Well worth the effort!

Polish Barshch (Beet Soup)

Summary

Yield
4 Servings
SourceRuth Browning (1988)
Prep time5 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 15 minutes

Ingredients

1 cn
1-lb.-4-oz. beets, water
1⁄2
cucumber (sliced)
1 cn
10-1/2-oz. can condensed consomme or bouillon

Instructions

Pour beets and liquid from can into a saucepan. Fill the beet can with water and pour water into the saucepan. Cover pan and simmer for 1 hour, or until the juice is cooked out of the beets. Remove beets and add 1 can condensed consomme or bouillon to the juice. Cover and simmer 10 minutes longer. Season to taste. Serve either hot or cold (with sliced cucumbers floating in it).

Cheese Soup with Smoked Sausage

Summary

Yield
6 Servings
SourceMarti Coblentz (1992)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

9
potatoes
2
onions
1 lb
kielbasa or smoked sausage (in casing)
2 c
milk
1 q
chicken broth
3⁄4 pk
Kraft Old English cheese
 
Instant potatoes

Instructions

Sauté chopped onions and 1/2-inch slices of sausage in small amount of butter. Add to chicken broth. Add bite-size pieces of potato. Simmer until potatoes are tender Add cheese, cut into small pieces. Stir gently. Do not boil. Add 2 cups milk. Thicken with instant potatoes. Heat, but not to the boiling point.

Southwest Soup

Summary

Yield
8 Servings
SourceHeather Phalen (1995)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

6 c
chicken broth
1
onion (small, chopped)
2 clv
garlic
1 cn
green chilies (4-oz. can, chopped)
2 cn
diced tomatoes (14-oz. cans)
1 1⁄2 c
chicken (cooked, cubed)
1 t
sugar
1⁄2 t
cumin
3 T
parsley
 
juice of 2 limes

Instructions

Add all ingredients and simmer 1/2 hour. Ladle soup over shredded Monterey Jack cheese and tortilla chips in large soup bowls.

Dinner Soup

Summary

Yield
4 Servings
SourceKay Jones (1997)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1
carrot (chopped)
2 c
potatoes (diced)
3⁄4 c
onions (minced)
3
celery stalks (diced)
2 1⁄2 c
chicken broth (boiling, or water, or mixture)
4 T
butter (or margarine)
4 T
flour
 
pepper
1⁄2 t
dry mustard
1 1⁄2 t
Worcestershire sauce
2 c
milk (or half & half, or nondairy cream)
1 1⁄2 c
cheese (grated)
1 T
parsley (chopped)
1 cn
diced tomatoes
 
ham (leftover, or chicken, optional)

Instructions

Mix first 6 ingredients and cook for about 15 minutes. Create a Sauce with next 6 ingredients. Add final four ingredients and combine.

Mollie Katzen’s Squash Soup

Summary

Yield
6 Servings
SourcePam Buesing Cole, Lane Road Library (2006)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

2
medium acorn or butternut squash
2 1⁄2 c
water or stock
1 c
orange juice
2 T
margarine
1⁄2 c
onion (chopped)
1 clv
garlic (crushed, medium size)
6 oz
mushrooms (sliced)
1⁄2 t
ground cumin
1⁄2 t
coriander
1⁄2 t
cinnamon
3⁄4 t
ground ginger
1⁄4 t
dry mustard
1 1⁄4 t
salt
1 ds
cayenne pepper
 
fresh lemon juice (optional)
 
plain yogurt and chopped toasted almonds (for garnish)

Instructions

Split the squash lengthwise and bake face-down in a 375 degree oven on an oiled tray, 30 minutes or until soft. Cool and scoop out the insides. You’ll need about 3 cups worth. Put it in the blender with the water or stock and puree until smooth. Combine in a kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Sauté until the onion is very soft. (You may need to add a little water if it sticks.) Add mushrooms, cover, and cook 10 minutes. Add the sautéed ingredients to the squash, scraping the skillet well. Heat everything together very gently. Taste to correct seasoning; you may want more cayenne or salt. This is a fairly sweet soup, so you may want to spruce it up with some fresh-squeezed lemon juice. Serve topped with yogurt and almonds.

This soup need not be served immediately. It can simmer a while and the flavors will mature.

Vegetarian French Onion Soup

Summary

Yield
6 Servings
SourcePam Buesing (2003)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

1⁄8 c
olive oil
3
white or yellow onions (large, thinly sliced)
1
portobello mushroom cap (large, thinly sliced)
3 clv
garlic (minced)
1 t
dried thyme
1⁄4 c
tomato paste
1 c
dry red wine
4 c
vegetable stock
1⁄4 c
tamari or soy sauce
1⁄8 c
dark miso (dissolved in 1 c. warm water or vegetable stock)
1 T
nutritional yeast
 
freshly ground pepper (to taste)
 
Rye or sourdough bread slices
 
grated Gruyere or Parmesan cheese

Instructions

Heat the olive oil in a large sauce pot over medium heat and sauté the onions for at least 3 minutes before stirring. The onions should start to brown before you move them around with a spoon. Continue to cook the onions, stirring only occasionally in order for the natural sugar to brown. Cook for 20 minutes, until the onions are well browned. Add the mushroom, garlic, thyme and tomato paste. Continue to cook for 5 minutes, until the tomato paste turns golden brown. Add the wine, scraping the pan bottom to deglaze the pan. Cook down the wine as you simmer for another 2 minutes. Add the stock, tamari, dissolved miso and nutritional yeast. Continue to simmer, uncovered, for 10 minutes longer; season with pepper. Put a slice of bread in each bowl. Ladle soup over it then garnish with cheese. Serves 6 to 8.

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