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Soups and Stews Recipes

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Jun 6th, 2019
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  1. * Exported from MasterCook *
  2.  
  3. Leek and Potato Soup
  4.  
  5. Recipe By : "Gallery Buffet Soup Cookbook"
  6. Serving Size : 8 Preparation Time : 1:00
  7. Categories : Soup Or Stew
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. 8 each leeks, white & green part only
  11. 1 stick butter
  12. 4 medium potatoes -- peel & finely dice
  13. 1 each carrot -- thinly sliced
  14. 4 cups chicken broth -- heated
  15. 1 cup milk
  16. salt and white pepper -- to taste
  17. chopped parsley -- to garnish
  18.  
  19. Cut leeks in half lengthwise and then crosswise in 1 inch pieces. Simmer gently in butter for about 10 minutes. Add potatoes, carrot, chicken broth and water. Season with salt and white pepper to taste. Cook over just enough heat to keep soup at low boil for 40 minutes or until potatoes can be mashed easily against sides of pan. Let cool slightly and put through blender. Return to stove. Stir in scant cup of milk. Adjust seasonings. Garnish each serving with chopped parsley.
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  28. Nutr. Assoc. : 0 0 0 0 0 0 0 0
  29. * Exported from MasterCook *
  30.  
  31. Cream of Leek Soup
  32.  
  33. Recipe By :
  34. Serving Size : 12 Preparation Time : 0:00
  35. Categories :
  36. Amount Measure Ingredient -- Preparation Method
  37. -------- ------------ --------------------------------
  38. 12 medium leeks (white portion only)
  39. 2 to 3 garlic cloves -- minced
  40. 1/4 cup butter or margarine
  41. 6 tablespoons all-purpose flour
  42. 1/4 teaspoon ground nutmeg
  43. 1/4 teaspoon salt
  44. 1/8 teaspoon pepper
  45. 2 quarts chicken broth
  46. 2 cups milk
  47. 1 cup half-and-half cream
  48. 3 tablespoons snipped chives
  49.  
  50. Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks
  51. and garlic in butter until tender. Stir in flour, nutmeg, salt, and
  52. pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil.
  53. Reduce heat; simmer, uncovered, for 25-30 minutes. Remove from the heat;
  54. cool slightly. Process in batches in a blender until smooth; return to
  55. pan. Add milk and cream; heat through. Garnish with chives.<BR><BR>
  56.  
  57. <FONT SIZE="1" FACE="arial, helvetica, sans-serif">
  58. Reprinted from Birds & Blooms Magazine, © Reiman Publications, LLC
  59. </FONT>
  60.  
  61.  
  62.  
  63. - - - - - - - - - - - - - - - - - - -
  64.  
  65. Per serving: 100 Calories (kcal); 6g Total Fat; (56% calories from fat); 5g Protein; 6g Carbohydrate; 16mg Cholesterol; 612mg Sodium
  66. Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
  67.  
  68.  
  69.  
  70. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
  71. * Exported from MasterCook *
  72.  
  73. Broken Shrimp Jambalaya
  74.  
  75. Recipe By :
  76. Serving Size : 6 Preparation Time : 0:00
  77. Categories : Cajun Fish/sea
  78. Amount Measure Ingredient -- Preparation Method
  79. -------- ------------ --------------------------------
  80. 1 cup Peanut oil
  81. 4 Onions -- chopped
  82. 5 cloves Garlic
  83. 1 Bell pepper -- chopped
  84. 2 bunches Shallots
  85. 1/4 pound Smoked sausage
  86. 2 teaspoons Paprika
  87. Salt
  88. Red, black, white pepper
  89. 1 1/2 pounds Broken shrimp (cooked)
  90. 3 cups Rice -- uncooked
  91. 5 cups Water
  92.  
  93. Heat oil, add onions, garlic, bell pepper, shallots, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover.
  94.  
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  100.  
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  103.  
  104. Nutr. Assoc. : 0
  105. * Exported from MasterCook *
  106.  
  107. Apple Potato and Cheddar Soup
  108.  
  109. Recipe By :
  110. Serving Size : 0 Preparation Time : 0:00
  111. Categories :
  112. Amount Measure Ingredient -- Preparation Method
  113. -------- ------------ --------------------------------
  114. 2 tablespoons vegetable oil 3 medium Granny Smith apples -- peeled, cored, and
  115. chopped
  116. 1 potato -- peeled and chopped
  117. 1 stalk celery -- chopped
  118. 1/4 cup finely chopped onion
  119. 1/8 teaspoon ground thyme
  120. 1/4 cup white wine
  121. 5 cups chicken broth
  122. 4 cups grated cheddar cheese
  123. 1/2 cup heavy cream
  124. 1/8 teaspoon nutmeg
  125. 1/8 teaspoon white pepper
  126. Diced unpeeled apple (optional)
  127.  
  128. In large saucepot, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes.
  129.  
  130. In blender or food processor, puree soup mixture. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples.
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  139.  
  140.  
  141. Nutr. Assoc. : 0
  142. * Exported from MasterCook *
  143.  
  144. Butternut Squash Chowder
  145.  
  146. Recipe By : From DEEANNE's recipe files
  147. Serving Size : 6 Preparation Time : 0:00
  148. Categories : Soups
  149. Amount Measure Ingredient -- Preparation Method
  150. -------- ------------ --------------------------------
  151. 2 cups butternut squash -- peeled
  152. 1 cup sweet potato -- peeled
  153. 1 cup carrots -- peeled
  154. 3 cups water*
  155. 1/2 cup red bell pepper -- diced
  156. 1/2 cup onion -- diced
  157. 2 teaspoons sea salt
  158. 1 1/2 teaspoons garlic -- minced
  159. 1 1/2 teaspoons basil -- chopped
  160. 3/4 teaspoon rosemary -- chopped
  161. 1/2 teaspoon thyme -- chopped
  162. 2 teaspoon sesame oil -- olive oil, or other
  163. cooking oil
  164. 1/2 cup celery -- diced
  165. 1/2 cup green bell pepper or zucchini -- diced
  166. 5 teaspoon vogue vegy base
  167. 1/4 teaspoon paprika
  168.  
  169. Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.
  170.  
  171. Source:
  172. "The Searchable Online Archive of Recipes (SOAR)"
  173.  
  174.  
  175.  
  176.  
  177. - - - - - - - - - - - - - - - - - - -
  178.  
  179. NOTES : * Including water left over from steaming the vegetables
  180.  
  181.  
  182.  
  183.  
  184. Nutr. Assoc. : 0
  185. * Exported from MasterCook *
  186.  
  187. 15-Minute Tomato Soup
  188.  
  189. Recipe By :
  190. Serving Size : 2 Preparation Time : 0:00
  191. Categories : Soups
  192. Amount Measure Ingredient -- Preparation Method
  193. -------- ------------ --------------------------------
  194. 2 teaspoons olive oil
  195. 1 small onion -- chopped
  196. 1 small zucchini -- diced
  197. 1 tomato -- peeled
  198. 1 cup tomato juice
  199. 1 cup chicken or vegetable stock
  200. 1/2 tsp granulated sugar
  201. 1/4 tsp. oregano and basil -- dried
  202. 1/2 cup corn kernels
  203.  
  204. In saucepan, heat oil over medium heat. Cook onion and zucchini, stirring occasionally, 3 minutes. Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to boil. Reduce heat and simmer 5 minutes. Add corn; simmer 2 to 4 minutes or until heated through. Season with salt and pepper to taste.
  205.  
  206. Source:
  207. "The Searchable Online Archive of Recipes (SOAR)"
  208.  
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  210.  
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  213.  
  214.  
  215.  
  216.  
  217. Nutr. Assoc. : 0
  218. * Exported from MasterCook *
  219.  
  220. Alaska Salmon Chowder
  221.  
  222. Recipe By :
  223. Serving Size : 6 Preparation Time : 0:00
  224. Categories : Soups
  225. Amount Measure Ingredient -- Preparation Method
  226. -------- ------------ --------------------------------
  227. 7 1/2 ounces Alaska salmon -- canned
  228. 1/2 cup onions -- chopped
  229. 1/2 cup celery -- chopped
  230. 1 clove garlic -- minced
  231. 2 tablespoons margarine
  232. 1 cup potatoes -- diced
  233. 1 cup carrots -- diced
  234. 2 cup low salt chicken broth
  235. 1/2 teaspoon thyme
  236. 1/4 teaspoon black pepper
  237. 1/2 cup broccoli -- chopped
  238. 13 ounces low-fat evaporated milk
  239. 10 ounces frozen corn kernels -- thawed
  240. parsley -- minced
  241.  
  242. Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
  243.  
  244. Source:
  245. "The Searchable Online Archive of Recipes (SOAR)"
  246.  
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  253.  
  254.  
  255. Nutr. Assoc. : 0
  256. * Exported from MasterCook *
  257.  
  258. New England Turkey Chowder
  259.  
  260. Recipe By :
  261. Serving Size : 4 Preparation Time : 0:00
  262. Categories : Soup
  263. Amount Measure Ingredient -- Preparation Method
  264. -------- ------------ --------------------------------
  265. 1 Tablespoon margarine
  266. 1/2 Cup onion -- chopped
  267. 1 Cup celery -- finely chopped
  268. 2 Cups TURKEY BROTH or reduced-sodium chicken
  269. bouillon
  270. 2 1/2 Cups potatoes -- diced
  271. 1/2 Teaspoon salt
  272. 1/4 Teaspoon white pepper
  273. 1 Dash cayenne pepper
  274. 1/4 Cup cornstarch
  275. 2 Cups COOKED TURKEY -- diced
  276. 2 Cups skim milk
  277.  
  278. In a 3-quart saucepan, melt margarine. Saute onions and celery until soft.
  279. Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey.
  280. In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened.
  281.  
  282. Source:
  283. "National Turkey Federation"
  284. S(Internet Address):
  285. "http://www.turkeyfed.org"
  286.  
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  291.  
  292.  
  293.  
  294.  
  295. Nutr. Assoc. : 0
  296. * Exported from MasterCook *
  297.  
  298. Cajun Yam-Pecan Bisque
  299.  
  300. Recipe By : San Francisco Chronicle Typed by Katherine Smith Cyberealm B
  301. Serving Size : 4 Preparation Time : 0:00
  302. Categories : Soups
  303. Amount Measure Ingredient -- Preparation Method
  304. -------- ------------ --------------------------------
  305. 1 bunch green onions -- finely chopped, rese
  306. 2 tablespoons pecan oil
  307. 2 tablespoons cajun blackened seasonings
  308. 1 pound yams -- peeled and chopped
  309. 1 1/2 quart chicken stock
  310. salt -- to taste
  311. 1/2 cup ground toasted pecans -- or pecan meal
  312.  
  313. Saute green onions briefly in oil in a soup pot. Add Cajun seasonings and saute 30 seconds longer to bring up flavors. Stir in yams and stock. Add a little salt. Cook until yams are soft enough to puree. Puree into a smooth soup. Stir in ground roasted pecans. Season with salt to taste. Just before serving, stir in reserved green onion tops.
  314.  
  315. Source:
  316. "The Searchable Online Archive of Recipes (SOAR)"
  317.  
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  323.  
  324.  
  325.  
  326. Nutr. Assoc. : 0
  327. * Exported from MasterCook *
  328.  
  329. "Make You Famous" Lite Beef Chili
  330.  
  331. Recipe By :
  332. Serving Size : 6 Preparation Time : 0:00
  333. Categories :
  334. Amount Measure Ingredient -- Preparation Method
  335. -------- ------------ --------------------------------
  336. 1 1/2 lbs. top sirloin steak cut into 1/2-inch cubes
  337. 2 cans beef broth -- (14-1/2 ounces)
  338. 1 1/2 cups water
  339. 6 corn tortillas -- cut into strips
  340. 2 Tbsp. chili powder
  341. 2 tsp. ground cumin
  342. 1 tsp. dried oregano leaves
  343. 2 cloves garlic -- diced
  344. 2 cans black beans -- (16 ounces each)
  345. drained and rinsed
  346. 3 Roma tomatoes -- chopped
  347. 1 cup frozen corn
  348. 1/2 red bell pepper -- chopped
  349. 1/2 poblano pepper -- chopped
  350. 1/2 small onion -- chopped
  351. 1 stalk celery -- chopped
  352. 1 carrot -- chopped
  353. 2 fresh jalapeno peppers -- finely diced
  354. 1 cup jicama -- diced
  355. 1 Tbsp. fresh cilantro -- chopped (1 to 2)
  356. salt and pepper to taste
  357.  
  358. Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve.
  359.  
  360.  
  361. Meanwhile, brown beef over medium heat in skillet, drain fat and add chili powder, cumin, oregano and garlic.
  362.  
  363.  
  364. Add beef, beans, and all vegetables except jicama to broth/tortilla mixture. Lower heat and simmer for 1 hour.
  365.  
  366.  
  367. Season with salt and pepper to taste. Just before serving, stir in jicama and cilantro.
  368.  
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  374. - - - - - - - - - - - - - - - - - - -
  375.  
  376. NOTES : You can substitute ground chuck for the cubed sirloin.
  377.  
  378.  
  379.  
  380.  
  381. Nutr. Assoc. : 0
  382. * Exported from MasterCook *
  383.  
  384. 15-Minute Albondigas Soup
  385.  
  386. Recipe By :
  387. Serving Size : 7 Preparation Time : 0:15
  388. Categories : Soup
  389. Amount Measure Ingredient -- Preparation Method
  390. -------- ------------ --------------------------------
  391. 2 (14 ounce) c beef broth
  392. 2 cups frozen corn kernels
  393. 1 cup prepared salsa
  394. 1 (16 ounce) p heat-and-serve frozen beef meatballs
  395. Tortilla chips
  396. Chopped cilantro
  397.  
  398. Combine beef broth, corn and salsa in medium saucepan.
  399.  
  400. Bring to a boil and simmer 5 minutes.
  401.  
  402. Meanwhile, microwave meatballs according to package directions.
  403.  
  404. Add meatballs to soup mixture and serve.
  405.  
  406. Garnish with crumbled tortilla chips or chopped cilantro, if desired.
  407.  
  408. Description:
  409. "Homemade in a hurry."
  410. Source:
  411. "The Texas Beef Council"
  412. S(Internet Address):
  413. "http://www.txbeef.org"
  414.  
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  420.  
  421.  
  422.  
  423. Nutr. Assoc. : 0
  424. * Exported from MasterCook *
  425.  
  426. 5 Bean Soup
  427.  
  428. Recipe By :
  429. Serving Size : 6 Preparation Time : 0:00
  430. Categories : Soups
  431. Amount Measure Ingredient -- Preparation Method
  432. -------- ------------ --------------------------------
  433. 1 cup pinto beans
  434. 1 cup navy beans
  435. 1 cup black eyed peas
  436. 10 cup water
  437. 1 cup chicken bouillon
  438. 1 cup onion -- diced
  439. 1 can tomatoes -- cut (16 ounce)
  440. 3/4 teaspoon thyme
  441. 1/4 teaspoon pepper
  442. 1 cup red beans
  443. 1 cup northern beans
  444. 2 whole bay leaves
  445. 2 pound meaty ham bones
  446. 1 1/2 cup smoked ham
  447. 1 tablespoon chili powder
  448. 1/4 teaspoon worcestershire sauce
  449. 1 medium carrot -- grated
  450.  
  451. Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours.
  452.  
  453. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed.
  454.  
  455. Source:
  456. "The Searchable Online Archive of Recipes (SOAR)"
  457.  
  458.  
  459.  
  460.  
  461. - - - - - - - - - - - - - - - - - - -
  462.  
  463. Serving Ideas: Serve with hot cornbread.
  464.  
  465.  
  466.  
  467.  
  468. Nutr. Assoc. : 0
  469. * Exported from MasterCook *
  470.  
  471. 6 Bean Soup
  472.  
  473. Recipe By : California Dry Bean Advisory Board
  474. Serving Size : 16 Preparation Time : 4:00
  475. Categories : Soups
  476. Amount Measure Ingredient -- Preparation Method
  477. -------- ------------ --------------------------------
  478. 1/4 cup baby lima beans
  479. 1/4 cup small white beans
  480. 1/4 cup black-eyed beans
  481. 1/4 cup garbanzo beans
  482. 1/4 cup pink beans
  483. 1/4 cup light red kidney beans
  484. 1 teaspoon salt
  485. 1 cup onion -- chopped
  486. 1 cup celery -- chopped
  487. 1 cup carrot -- chopped
  488. 1/2 cup green bell pepper -- chopped
  489. 1/2 cup dried parsley -- minced
  490. 1 clove garlic -- crushed
  491. 2 tablespoons butter or margarine
  492. 2 envelopes chicken noodle soup mix -- 2 ounces each
  493. 1/2 bay leaf -- crumbled
  494. 1/2 teaspoon fines herbes
  495. 1 cup tomato* -- chopped
  496. parmesan cheese -- grated
  497.  
  498. To soak beans: For each pound of dry beans, any variety, add 10 cups hot
  499. water. Up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes.
  500. Remove from heat, cover and set aside for at least one hour, but preferably
  501. four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak beans separately.
  502.  
  503. Drain beans. Cook onion, celery, carrot, green pepper, parsley and garlic in
  504. butter until soft. Combine cooked vegetables with soup mix, 2 quarts water,
  505. bay leaf, fine herbs and soaked beans. Simmer, covered, about 1 hour to
  506. desired tenderness. Add tomato. Serve hot, sprinkled with cheese.
  507.  
  508. Source:
  509. "The Searchable Online Archive of Recipes (SOAR)"
  510.  
  511.  
  512.  
  513.  
  514. - - - - - - - - - - - - - - - - - - -
  515.  
  516. NOTES : * 1 cup canned tomatoes may be used in place of the fresh tomatoes
  517.  
  518.  
  519.  
  520.  
  521. Nutr. Assoc. : 0
  522. * Exported from MasterCook *
  523.  
  524. Acorn Squash & Apple Soup
  525.  
  526. Recipe By : Richard Sax and Marie Simmons
  527. Serving Size : 4 Preparation Time : 0:00
  528. Categories : Soups
  529. Amount Measure Ingredient -- Preparation Method
  530. -------- ------------ --------------------------------
  531. 2 medium acorn squash -- halved and seeded, (
  532. 3 cups degreased chicken stock *
  533. 2 cups tart green apples -- cored, peeled and ch
  534. 1/2 cups onion -- chopped
  535. 1 cup unsweetened apple juice
  536. 2 teaspoons ginger -- grated peeled fresh
  537. 1/2 teaspoon salt
  538. 1 tablespoon lemon juice -- fresh
  539. white pepper -- freshly ground, to t
  540. plain non- or low-fat yogurt
  541. chives** -- fresh and snipped
  542.  
  543. Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells.
  544.  
  545. Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.
  546.  
  547. Puree soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt and chives.
  548.  
  549. Source:
  550. "The Searchable Online Archive of Recipes (SOAR)"
  551.  
  552.  
  553.  
  554.  
  555. - - - - - - - - - - - - - - - - - - -
  556.  
  557. NOTES : ** May substitute for fresh shredded basil
  558.  
  559.  
  560.  
  561.  
  562. Nutr. Assoc. : 0
  563. * Exported from MasterCook *
  564.  
  565. Italian Wedding Soup
  566.  
  567. Recipe By : Rita in Scottsdale
  568. Serving Size : 0 Preparation Time : 0:00
  569. Categories : Soups
  570. Amount Measure Ingredient -- Preparation Method
  571. -------- ------------ --------------------------------
  572. 1/2 pound ground beef
  573. 1/2 pound ground veal
  574. 1/4 cup seasoned bread crumbs
  575. 1 egg
  576. 1 tablespoon parsley
  577. salt and pepper -- to taste
  578. 4 cups chicken broth
  579. 2 cups spinach leaves -- cut in pieces
  580. 1/4 cup Romano cheese -- grated
  581.  
  582. Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately.
  583.  
  584. Source:
  585. "The Searchable Online Archive of Recipes (SOAR)"
  586.  
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  592.  
  593.  
  594.  
  595. Nutr. Assoc. : 0
  596. * Exported from MasterCook *
  597.  
  598. A Bowl of Red
  599.  
  600. Recipe By :
  601. Serving Size : 8 Preparation Time : 0:00
  602. Categories : Soups
  603. Amount Measure Ingredient -- Preparation Method
  604. -------- ------------ --------------------------------
  605. 6 chiles -- (6 to 12)
  606. 3 cup cold water
  607. 1 package soy or textured vegetable protein -- (12oz)
  608. 2 tablespoons oil
  609. 1 medium onion -- chopped
  610. 1 clove garlic -- minced
  611. 1 tablespoon cumin
  612. 1/2 teaspoon red pepper
  613. 1 tablespoon paprika
  614. 12 cup water
  615.  
  616. Wash, stem and remove seeds from the chilies. Put chilies in 3 cups cold water and bring to a boil.
  617. After about 45 minutes to an hour the skins should slip off easily. Mash the pulp into a paste. If this
  618. seems too difficult, you can substitute chili powder at the ratio of 1 tablespoon chili powder to a pod of
  619. chili. Read the instructions on the soy or TVP package to see if the product was soaked beforehand. If not, use some of the water to prepare this ingredient.
  620.  
  621. Saute the onions in the olive oil until translucent. Add the garlic and spices , then the 12 cups of water. Bring to a boil, then add the nuggets. Reduce to a simmer, cook for 30 minutes to an hour. If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas. When made in bulk, this chili can readily be frozen.
  622.  
  623. Source:
  624. "The Searchable Online Archive of Recipes (SOAR)"
  625.  
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  630.  
  631.  
  632.  
  633.  
  634. Nutr. Assoc. : 0
  635. * Exported from MasterCook *
  636.  
  637. Caribbean Fish Chowder
  638.  
  639. Recipe By : Fred Peters
  640. Serving Size : 10 Preparation Time : 0:00
  641. Categories : Soups
  642. Amount Measure Ingredient -- Preparation Method
  643. -------- ------------ --------------------------------
  644. 1/4 pound small shrimp
  645. 1/2 pound fish fillets
  646. 1/4 pound clams
  647. 3 cups fish stock
  648. 1 cup clam juice
  649. 1/2 cup burgundy wine
  650. 1 tablespoon corn oil
  651. 3 cloves garlic -- crushed
  652. 3 stalks celery -- diced
  653. 1 potato -- peeled & diced
  654. 1/3 cup tomatoes -- stewed and chopped
  655. 1 green bell pepper -- diced
  656. 1/2 teaspoon basil
  657. 1/2 teaspoon oregano
  658. 2 bay leaves
  659. 1 teaspoon paprika
  660. 1/2 teaspoon celery seed
  661. 1/2 teaspoon dry mustard
  662. 1/2 teaspoon cilantro -- dried
  663. salt and pepper -- to taste
  664.  
  665. Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent. Heat the oil in a large soup pot.
  666.  
  667. Saute the onion and garlic until the onions are translucent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.
  668.  
  669. Source:
  670. "The Searchable Online Archive of Recipes (SOAR)"
  671.  
  672.  
  673.  
  674.  
  675. - - - - - - - - - - - - - - - - - - -
  676.  
  677. NOTES : I have added on occassion 1/4 cup rice to this recipe and it is good that way too
  678.  
  679.  
  680.  
  681.  
  682. Nutr. Assoc. : 0
  683. * Exported from MasterCook *
  684.  
  685. West African Chicken Soup/Stew
  686.  
  687. Recipe By : cici@nature.berkeley.edu (Cici)
  688. Serving Size : 1 Preparation Time : 0:00
  689. Categories :
  690. Amount Measure Ingredient -- Preparation Method
  691. -------- ------------ --------------------------------
  692. 1 1/2 pounds chicken -- cut up
  693. 1 onion -- chopped
  694. 1 pound mushrooms -- chopped
  695. 1 bunch collard greens -- or spinach or other
  696. 6 ounces tomato paste
  697. west African red pepper
  698. salt
  699.  
  700. Stem and chop greens. Put chicken, onion and mushrooms in soup pot. Add enough water to just barely cover ingredients. Turn on medium-high heat. Cover and cook while you're washing and chopping the greens, about 10 minutes. Add salt, red pepper and tomato paste. Boil for about another 5 or 10 minutes. Add greens and replace lid, steaming greens and stirring them in. Variations: sometimes we add some exotic ingredients like smoked fish and/or ground egusi (which is a kind of melon seed), but it's perfectly tasty without these additions. This is traditionally served with "fufu" which is a doughy starch made variously from gari (roasted, fermented, ground cassava), or from semolina flour or from various combinations of Bisquick, potato Buds, potato starch, etc. It's also good over rice.
  701.  
  702.  
  703.  
  704.  
  705.  
  706.  
  707.  
  708.  
  709.  
  710. - - - - - - - - - - - - - - - - - - -
  711.  
  712.  
  713.  
  714.  
  715. Nutr. Assoc. : 0
  716. * Exported from MasterCook *
  717.  
  718. Tuscan Bean Soup With Tomato Bruschetta Muffins
  719.  
  720. Recipe By :
  721. Serving Size : 12 Preparation Time : 0:00
  722. Categories : Soup
  723. Amount Measure Ingredient -- Preparation Method
  724. -------- ------------ --------------------------------
  725. 2 quarts Great Northern Beans canned (or cannellini
  726. 3 tablespoons olive oil
  727. 1 cup prosciutto -- chopped
  728. 2 cups leek -- halved, sliced
  729. 2 teaspoons garlic cloves -- chopped
  730. 3 quarts Chicken stock
  731. 1 pound Cabbage -- thinly sliced
  732. 1 pound mixed soup vegetables -- frozen
  733. 1 pound carrots -- sliced frozen
  734. 3 cups small zucchini -- sliced
  735. Salt and freshly ground pepper -- to taste
  736. 12 Bays English Muffins -- split
  737. 6 oil packed sun-dried tomatoes, reserve 1/4 -- drained
  738. 3 garlic cloves -- minced
  739. 9 roma tomatoes -- sliced
  740. 1/3 cup onion -- chopped
  741. 1 bunch fresh basil leaves
  742. 12 slices sliced mozzarella cheese -- cut in thin strips
  743. Rinse and drain beans -- reserve for preparat
  744.  
  745. In large saucepan, heat oil. Saute prosciutto with vegetables over medium-high heat until lightly browned.
  746.  
  747. Add beans to vegetables. Add stock; stir to combine. Bring mixture to a boil, reduce heat. Add vegetables to bean soup.
  748.  
  749. Cover and simmer 15 minutes or until vegetables are crisp-tender. Adjust seasonings. hold and serve at 140 F to 160 degrees F.
  750.  
  751. As ordered, garnish each portion with chopped parsley. Cut each sun-dried tomato into 8 strips. combine reserved oil with minced garlic.
  752.  
  753. Hold for per order preparation. Bake muffins at 350 degrees F, 10 to 12 minutes or until edges are crisp and golden brown.
  754.  
  755. Brush each muffin half with tomato/garlic oil. Top with fresh and sun-dried tomatoes, onions, basil and cheese. Serve with Tuscan Bean Soup.
  756.  
  757. Source:
  758. "Bays Corporation"
  759. S(Internet Address):
  760. "http://www.bays.com"
  761.  
  762.  
  763.  
  764.  
  765. - - - - - - - - - - - - - - - - - - -
  766.  
  767.  
  768.  
  769.  
  770. Nutr. Assoc. : 0
  771. * Exported from MasterCook *
  772.  
  773. Aromatic Shrimp Creole
  774.  
  775. Recipe By :
  776. Serving Size : 6 Preparation Time : 1:00
  777. Categories :
  778. Amount Measure Ingredient -- Preparation Method
  779. -------- ------------ --------------------------------
  780. 2 tablespoons vegetable oil
  781. 2 medium onions -- medium diced
  782. 2 large cloves garlic -- minced
  783. 4 celery stalks -- medium diced
  784. 2 medium green bell peppers -- medium diced
  785. 6 tablespoons tomato paste
  786. 1/2 teaspoon dried red pepper flakes
  787. 1/2 teaspoon dried oregano
  788. 1/2 teaspoon dried thyme
  789. 6 cups chicken stock
  790. OR
  791. 6 cups canned chicken broth
  792. 1 1/2 pounds jumbo shrimp -- peeled and deveined
  793. Ground black pepper (to taste)
  794. 4 cups cooked white rice
  795. 1/4 cup minced fresh parsley
  796.  
  797. TO COOK: Heat oil in a large saucepan. Add the next 5 ingredients; sauti
  798. until vegetables soften, about 5 minutes. Add next 4 ingredients; saute
  799. until fragrant, about 1 minute. Add chicken stock; bring to boil and cook
  800. over medium-high heat until thickened, about 30 minutes. Add shrimp;
  801. simmer until shrimp are opaque throughout, about 4 minutes. Season with
  802. 1/2 teaspoon pepper or to taste.
  803.  
  804. TO SERVE: Ladle a portion of shrimp creole into each warm soup plate.
  805. Spoon 3/4 cup rice atop each portion of creole. Sprinkle with parsley and
  806. serve immediately.
  807.  
  808. The Pipers call this dish a "white creole" because it is not thickened
  809. with the traditional mahogany-colored roux. Instead, a mixture of chicken
  810. stock, tomato paste, and aromatic vegetables is reduced until the sauce
  811. becomes quite thick and flavorful. It is best to serve this shrimp creole
  812. with steamed white rice.
  813.  
  814. Description:
  815. "White creole from reduced tomato and vegetable sauce."
  816. Cuisine:
  817. "Creole"
  818. Source:
  819. "Cook's Magazine June 1990"
  820. Ratings : Cholesterol Rating 5 Cost 8
  821. Difficulty 2 Freeze-ability 5
  822. Good for Crowds 10 Intensity 7
  823. Kid Appeal 3 Looks 5
  824. Portability 3 Richness 8
  825. Spicy Hotness 6 Tartness 5
  826.  
  827.  
  828.  
  829.  
  830.  
  831.  
  832.  
  833. - - - - - - - - - - - - - - - - - - -
  834.  
  835.  
  836.  
  837.  
  838. Nutr. Assoc. : 0
  839. * Exported from MasterCook *
  840.  
  841. Colonial Peanut Soup
  842.  
  843. Recipe By :
  844. Serving Size : 6 Preparation Time : 0:00
  845. Categories : Soup
  846. Amount Measure Ingredient -- Preparation Method
  847. -------- ------------ --------------------------------
  848. 2 tablespoons butter
  849. 2 tablespoons grated onion
  850. 1 branch celery -- thinly sliced
  851. 2 tablespoons all-purpose flour
  852. 3 cups chicken broth
  853. 1/2 cup creamy peanut butter
  854. 1/4 teaspoon salt
  855. 2 tablespoons lemon juice
  856. 2 tablespoons chopped roasted peanuts
  857.  
  858. Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes.
  859.  
  860. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth.
  861.  
  862. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed.
  863.  
  864. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.
  865.  
  866. Source:
  867. "Virginia Carolina Peanuts"
  868. S(Internet Address):
  869. "http://aboutpeanuts.com/"
  870.  
  871.  
  872.  
  873.  
  874. - - - - - - - - - - - - - - - - - - -
  875.  
  876.  
  877.  
  878.  
  879. Nutr. Assoc. : 0
  880. * Exported from MasterCook *
  881.  
  882. Spiced Pumpkin Soup
  883.  
  884. Recipe By :
  885. Serving Size : 6 Preparation Time : 0:10
  886. Categories : Soup
  887. Amount Measure Ingredient -- Preparation Method
  888. -------- ------------ --------------------------------
  889. 2 tablespoons butter or margarine
  890. 1 cup chopped onion
  891. 2 tablespoons brown sugar
  892. 1 1/2 teaspoons curry powder
  893. 2 14 1/2 ounce chicken broth
  894. 1 29 ounce can solid pack pumpkin
  895. 3/4 cup milk
  896. 1/2 cup heavy cream -- whipped
  897. Salt, ground black pepper, cayenne pepper
  898. Snipped chives -- for garnish
  899.  
  900. In 3-quart saucepan, heat butter over medium heat until hot; cook onion 10 minutes, stirring occasionally. Stir in brown sugar and curry powder.
  901.  
  902. Gradually add chicken broth and pumpkin. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Season with salt, black pepper and cayenne, as desired.
  903.  
  904. Using blender or food processor, puree soup mixture until smooth. (Blend in batches, if necessary) Return to saucepan; stir in milk.
  905.  
  906. Bring just to a boil over medium heat. Serve in individual soup bowls with a dollop of whipped cream; garnish with snipped chives.
  907.  
  908. Source:
  909. "Pacific Northwest Canned Pears"
  910. S(Internet Address):
  911. "http://www.pnw-cannedpears.com/"
  912. T(Cooking time):
  913. "0:20"
  914.  
  915.  
  916.  
  917.  
  918. - - - - - - - - - - - - - - - - - - -
  919.  
  920.  
  921.  
  922.  
  923. Nutr. Assoc. : 0
  924. * Exported from MasterCook *
  925.  
  926. Acorn Squash Soup With Corned Beef & Walnuts
  927.  
  928. Recipe By : Chef Fritz Sonnenschmidt
  929. Serving Size : 12 Preparation Time : 0:00
  930. Categories : Soups
  931. Amount Measure Ingredient -- Preparation Method
  932. -------- ------------ --------------------------------
  933. 1 1/2 pound lean corned beef
  934. 3 quarts water
  935. 2 pounds acorn squash -- peeled, seeded & cub
  936. black peppercorns -- to taste
  937. nutmeg -- to taste
  938. mace -- to taste
  939. bay leaf -- to taste
  940. juniper berries -- to taste
  941. 1 cloves -- to taste
  942. 4 ounces prepared horseradish
  943. 2 quarts corned beef broth
  944. 1 1/2 cup heavy cream
  945. salt -- to taste
  946. pepper -- to taste
  947. 6 ounces walnuts -- shelled & toasted
  948. 4 tablespoons chives -- snipped
  949.  
  950. Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste.
  951.  
  952. Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.
  953.  
  954. Source:
  955. "The Searchable Online Archive of Recipes (SOAR)"
  956.  
  957.  
  958.  
  959.  
  960. - - - - - - - - - - - - - - - - - - -
  961.  
  962.  
  963.  
  964.  
  965. Nutr. Assoc. : 0
  966. * Exported from MasterCook *
  967.  
  968. Clam Chowder, Maine Style
  969.  
  970. Recipe By :
  971. Serving Size : 4 Preparation Time : 0:00
  972. Categories : Soups
  973. Amount Measure Ingredient -- Preparation Method
  974. -------- ------------ --------------------------------
  975. 1/4 pound salt pork
  976. 1 quart water
  977. 1 1/2 cups onions -- diced
  978. 2 cups clams
  979. 3 cups potatoes -- diced
  980. 12 fluid ounces evaporated milk
  981.  
  982. Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (more or less) of water and bring it to a boil. Add the diced potatoes and bring back to a boil. Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper. When done, add the evaporated milk. Turn off heat and let set. Heat again just before serving. Serve with Crackers. (I made this one with canned chopped clams and it was good!)
  983.  
  984. Source:
  985. "The Searchable Online Archive of Recipes (SOAR)"
  986.  
  987.  
  988.  
  989.  
  990. - - - - - - - - - - - - - - - - - - -
  991.  
  992.  
  993.  
  994.  
  995. Nutr. Assoc. : 0
  996. * Exported from MasterCook *
  997.  
  998. Calabrian Asparagus Soup
  999.  
  1000. Recipe By : Fred Peters.
  1001. Serving Size : 6 Preparation Time : 0:00
  1002. Categories : Soups
  1003. Amount Measure Ingredient -- Preparation Method
  1004. -------- ------------ --------------------------------
  1005. 2 clove garlic -- minced
  1006. 2 tablespoons olive oil -- extra-virgin
  1007. 2 pound asparagus -- trimmed and cut into
  1008. 2 teaspoons salt
  1009. 1/2 teaspoon pepper -- freshly ground
  1010. 4 cup vegetable broth
  1011. 4 eggs
  1012. 1/2 cup parmesan* -- *fresly grated, PLUS
  1013. 6 slice Italian bread -- toasted
  1014.  
  1015. In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes.
  1016.  
  1017. In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. Once incorporated, gradually stir the egg mixture into the soup in the saucepan.
  1018.  
  1019. Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. Do not allow the soup to boil or the eggs will curdle. Remove from the heat. Place one slide of toasted bread into each soup bowl. Ladle the hot soup on top and serve with additional grated cheese.
  1020.  
  1021. Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste. The toasts may be made from day-old or slightly stale bread.
  1022.  
  1023. Source:
  1024. "The Searchable Online Archive of Recipes (SOAR)"
  1025.  
  1026.  
  1027.  
  1028.  
  1029. - - - - - - - - - - - - - - - - - - -
  1030.  
  1031. Serving Ideas: Serve with a Sauvignon Blanc.
  1032.  
  1033. NOTES : * May substitute for pecorino
  1034.  
  1035.  
  1036.  
  1037.  
  1038. Nutr. Assoc. : 0
  1039. * Exported from MasterCook *
  1040.  
  1041. Gado-Gado
  1042.  
  1043. Recipe By : Nomi Shannon
  1044. Serving Size : 0 Preparation Time : 0:00
  1045. Categories : Dips & Spreads Dressings & Sauces
  1046. Amount Measure Ingredient -- Preparation Method
  1047. -------- ------------ --------------------------------
  1048. 1 Cup Almond Butter
  1049. 4 Tablespoons Chopped Onion
  1050. 1 Tablespoon Honey
  1051. 1 Lemon -- juiced
  1052. 1 Tablespoon Grated Ginger Root
  1053. 1 Tablespoon Tamari Soy Sauce
  1054. 1 Tablespoon Sesame Oil
  1055. 1/2 Teaspoon Cayenne Pepper
  1056. 1/2 Cup Water
  1057.  
  1058. Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings.
  1059.  
  1060. Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it
  1061.  
  1062. Copyright Notice:
  1063. The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. ) 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
  1064. Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
  1065.  
  1066. Source:
  1067. "http://www.living-foods.com/recipes/gadogado.html"
  1068. Copyright:
  1069. ") 1998 Nomi Shannon. Please read copyright notice."
  1070. Yield:
  1071. "2 1/2 Cups"
  1072.  
  1073.  
  1074.  
  1075.  
  1076. - - - - - - - - - - - - - - - - - - -
  1077.  
  1078. NOTES : The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is allowed and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isnt recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts.
  1079.  
  1080.  
  1081.  
  1082.  
  1083. Nutr. Assoc. : 0
  1084. * Exported from MasterCook *
  1085.  
  1086. Lava Soup
  1087.  
  1088. Recipe By :
  1089. Serving Size : 0 Preparation Time : 0:00
  1090. Categories : Soups
  1091. Amount Measure Ingredient -- Preparation Method
  1092. -------- ------------ --------------------------------
  1093. 2/3 Quart Carrot Juice
  1094. 4 Avocados
  1095. 5 Cloves Garlic
  1096. 2 Inches Ginger Root
  1097. 1 Teaspoon Paprika
  1098. 1 Pinch Cayenne -- to taste
  1099. 2 Tablespoons Tamari Soy Sauce
  1100.  
  1101. Preparation:
  1102. Blend all ingredients in cuisinart of blender until smooth (add carrot juice last). Serve cold or at room temperature. Use extra cayenne if you like it spicy. It's so simple and so healthy. Bon Appetite!
  1103.  
  1104. Source:
  1105. "http://www.living-foods.com/recipes/lavasoup.html"
  1106.  
  1107.  
  1108.  
  1109.  
  1110. - - - - - - - - - - - - - - - - - - -
  1111.  
  1112.  
  1113.  
  1114.  
  1115. Nutr. Assoc. : 0
  1116. * Exported from MasterCook *
  1117.  
  1118. Al's Seafood Bisque
  1119.  
  1120. Recipe By : FROM AL'S SOUP KITCHEN, NYC
  1121. Serving Size : 6 Preparation Time : 0:00
  1122. Categories : Soups
  1123. Amount Measure Ingredient -- Preparation Method
  1124. -------- ------------ --------------------------------
  1125. 2 cups dry white wine
  1126. 1 bay leaf
  1127. 1 onion -- roughly chopped
  1128. 1 clove garlic
  1129. 2 ribs celery
  1130. 1 lobster -- (1- 1 1/2 lb)
  1131. 12 medium shrimp -- in the shell
  1132. 24 mussels -- well scrubbed
  1133. 12 sea scallops
  1134. 4 cups heavy whipping cream
  1135. 1 cup milk
  1136. 1 teaspoon dried thyme
  1137. 1 tablespoon parsley -- fresh, minced
  1138. 1/4 teaspoon dried rosemary
  1139. 1 cup fresh spinach -- chopped
  1140. 1/2 cup carrot -- grated
  1141. salt and pepper -- to taste
  1142. 1/2 teaspoon fresh lemon juice
  1143.  
  1144. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.
  1145.  
  1146. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
  1147.  
  1148. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
  1149.  
  1150. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
  1151.  
  1152. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
  1153.  
  1154. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.
  1155.  
  1156. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
  1157.  
  1158. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.
  1159.  
  1160. Source:
  1161. "The Searchable Online Archive of Recipes (SOAR)"
  1162.  
  1163.  
  1164.  
  1165.  
  1166. - - - - - - - - - - - - - - - - - - -
  1167.  
  1168.  
  1169.  
  1170.  
  1171. Nutr. Assoc. : 0
  1172. * Exported from MasterCook *
  1173.  
  1174. Creole Style Tomato Soup with Goat's Cheese Dumplings
  1175.  
  1176. Recipe By : ESSENCE OF EMERIL SHOW
  1177. Serving Size : 0 Preparation Time : 0:00
  1178. Categories : Soups
  1179. Amount Measure Ingredient -- Preparation Method
  1180. -------- ------------ --------------------------------
  1181. 2 tablespoons olive oil
  1182. 2 cups yellow onions -- chopped
  1183. 1 cup celery -- chopped
  1184. 1 cup carrots -- chopped
  1185. 2 tablespoons garlic -- minced
  1186. 8 cups fresh tomatoes -- chopped, peeled and
  1187. 1/2 gallon chicken broth
  1188. 1/4 cup parsley -- finely chopped
  1189. salt and pepper -- to taste
  1190. 1 pinch cayenne
  1191. 1/2 cup heavy cream
  1192. 1 cup goat cheese -- room temperature
  1193. 2 tablespoons olive oil -- extra-virgin
  1194. 2 tablespoons basil -- finely chopped
  1195. 16 wonton wrappers
  1196. 1/4 cup water
  1197. Garnish:
  1198. 2 tablespoons parsley -- finely chopped
  1199.  
  1200. Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4-5 minutes. Add the garlic and tomatoes. Cook for 3-4 minutes, stirring often. Add the chicken broth and
  1201. bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley.
  1202.  
  1203. Re-season with salt and pepper if needed. Stir in the heavy cream. For the dumplings: In a small mixing bowl, combine the Goat's cheese, extra-virgin olive oil and basil. Mix until the mixture is fully incorporated. Season with salt and pepper. Spoon 1 tablespoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a little water. Bring two corners of the wrappers together and seal, forming a triangle.
  1204.  
  1205. Fry the wonton for 1-2 minutes or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Essence. Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley.
  1206.  
  1207. Source:
  1208. "The Searchable Online Archive of Recipes (SOAR)"
  1209.  
  1210.  
  1211.  
  1212.  
  1213. - - - - - - - - - - - - - - - - - - -
  1214.  
  1215. NOTES : Yield: 10 cups of soup, 16 dumpli
  1216.  
  1217.  
  1218.  
  1219.  
  1220. Nutr. Assoc. : 0
  1221. * Exported from MasterCook *
  1222.  
  1223. Acorn Squash And Apple Soup
  1224.  
  1225. Recipe By : Harvey Steiman's California Kitchen
  1226. Serving Size : 6 Preparation Time : 0:00
  1227. Categories : Healthy Eating Soups
  1228. Amount Measure Ingredient -- Preparation Method
  1229. -------- ------------ --------------------------------
  1230. 1/2 medium onion -- chopped
  1231. 1 small acorn squash -- peel
  1232. 1 1/2 tablespoon butter -- (1/2 Stick)
  1233. 1 1/2 cups apple juice
  1234. 1 1/2 cups nonfat vegetarian broth
  1235. 1 small apple -- peel
  1236. salt and white pepper -- to taste
  1237. sugar -- to taste
  1238. sour cream -- for garnish, optional
  1239. parsley -- chopped for garnish
  1240.  
  1241. Saute the onion and squash in the butter for 2 minutes. Add the apple
  1242. juice, chicken stock, apple and seasoning. Cook until vegetables are tender,
  1243. then puree in blender. Serve warm with sour cream on side. Garnish with
  1244. parsley. Can be served hot or cold.
  1245.  
  1246. Source:
  1247. "The Searchable Online Archive of Recipes (SOAR)"
  1248.  
  1249.  
  1250.  
  1251.  
  1252. - - - - - - - - - - - - - - - - - - -
  1253.  
  1254. Serving Ideas: Especially delicious served cold with a dollop of sour cream
  1255.  
  1256. NOTES : *Original recipe used 4 tablespoons butter... I used 1 1/2 tablespoon
  1257.  
  1258.  
  1259.  
  1260.  
  1261. Nutr. Assoc. : 0
  1262. * Exported from MasterCook *
  1263.  
  1264. Apple Barley Soup
  1265.  
  1266. Recipe By :
  1267. Serving Size : 6 Preparation Time : 0:00
  1268. Categories : Apetizers Soups
  1269. Amount Measure Ingredient -- Preparation Method
  1270. -------- ------------ --------------------------------
  1271. 2 large onions -- thinly sliced
  1272. 2 tablespoons vegetable oil
  1273. 3 1/2 cups vegetable stock
  1274. 1 1/2 cups apple cider
  1275. 1/3 cups pearl barley
  1276. 2 large carrots -- diced
  1277. 1 teaspoon thyme
  1278. 1/4 teaspoon dried marjoram
  1279. 1 bay leaf
  1280. 2 cups apples -- unpeeled chopped
  1281. 1/4 cup fresh parsley -- minced
  1282. 1 tablespoon lemon juice
  1283. 1/4 teaspoon salt
  1284.  
  1285. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 minutes or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.
  1286.  
  1287. Source:
  1288. "The Searchable Online Archive of Recipes (SOAR)"
  1289.  
  1290.  
  1291.  
  1292.  
  1293. - - - - - - - - - - - - - - - - - - -
  1294.  
  1295.  
  1296.  
  1297.  
  1298. Nutr. Assoc. : 0
  1299. * Exported from MasterCook *
  1300.  
  1301. Chestnut Soup With Amaretto
  1302.  
  1303. Recipe By :
  1304. Serving Size : 8 Preparation Time : 0:00
  1305. Categories :
  1306. Amount Measure Ingredient -- Preparation Method
  1307. -------- ------------ --------------------------------
  1308. 2 pound chestnuts -- fresh
  1309. 2 carrots
  1310. 2 parsnips
  1311. 1 small onion
  1312. 1 clove garlic
  1313. 2 scallion
  1314. 3 stalk celery
  1315. 4 tablespoons butter
  1316. 5 cups brown stock
  1317. 1 bouquet garni
  1318. 3 tablespoons amaretto liqueur
  1319. 1 cups cream -- heavy
  1320. salt and pepper -- to taste
  1321. cayenne pepper
  1322. nutmeg
  1323.  
  1324. Make a slash in the rounded side of each chestnut and roast in a pre- heated 400 F. oven for 5 minutes. Peel off the shell and inner skin. Peel the carrots, parsnip, onion, and garlic. Finely chop all of the vegetables, including the scallions and celery. Melt the butter in a large saucepan over medium heat.
  1325.  
  1326. Add the vegetables and cook for five minutes, or until soft but not brown. Add the chestnuts, stock, and bouquet garni. Gently simmer the soup for 40 minutes, or until the chestnuts are very soft. Remove the bouquet garni and puree the soup in a blender or food processor. Return the soup to the saucepan, adding the amaretto, two- thirds of the cream, and salt, pepper, cayenne pepper and nutmeg to taste; the soup should be very flavorful.
  1327.  
  1328. If a sweeter flavor is desired, add a spoonful of brown sugar. To serve, ladle the chestnut soup into warmed bowls. Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer. Chestnut soup is extremely rich, so keep the rest of the meal simple.
  1329.  
  1330.  
  1331.  
  1332.  
  1333.  
  1334. - - - - - - - - - - - - - - - - - - -
  1335.  
  1336.  
  1337.  
  1338.  
  1339. Nutr. Assoc. : 0
  1340. * Exported from MasterCook *
  1341.  
  1342. Cabbage Miso Soup With Dumplings
  1343.  
  1344. Recipe By : Recipe from How to Cook with Miso by Aveline Tomoko Kushi
  1345. Serving Size : 4 Preparation Time : 0:00
  1346. Categories : Soups
  1347. Amount Measure Ingredient -- Preparation Method
  1348. -------- ------------ --------------------------------
  1349. 1 cup sweet rice flour
  1350. 1/4 cup boiling water
  1351. 2 cups cabbage -- shredded
  1352. 1 quart stock or water
  1353. 1/4 cup miso
  1354. oil -- for sauteeing
  1355.  
  1356. Place flour in a bowl, add boiling water and blend. Knead for 5 min. then mold dumplings into any form you wish (about 1/2" thick). Set aside. Saute the cabbage. Add enough stock to cover it and bring to a boil. Cover pot and simmer til cabbage is tender.
  1357.  
  1358. Add remainder of stock, bring soup to boil and drop dumplings into the soup. When dumplings rise to the surface they are cooked. Reduce flame. Place miso in bowl, add 1/4 cup broth and puree. Add puree to soup and allow to simmer for a few minutes. Garnish with parsley.
  1359.  
  1360. Source:
  1361. "The Searchable Online Archive of Recipes (SOAR)"
  1362.  
  1363.  
  1364.  
  1365.  
  1366. - - - - - - - - - - - - - - - - - - -
  1367.  
  1368.  
  1369.  
  1370.  
  1371. Nutr. Assoc. : 0
  1372. * Exported from MasterCook *
  1373.  
  1374. Cucumber and Potato Soup
  1375.  
  1376. Recipe By :
  1377. Serving Size : 4 Preparation Time : 0:00
  1378. Categories : Soups
  1379. Amount Measure Ingredient -- Preparation Method
  1380. -------- ------------ --------------------------------
  1381. 1 medium cucumber
  1382. 4 medium potatoes -- peeled and diced
  1383. 1 teaspoon salt
  1384. 2 cups water -- cold
  1385. 1/4 teaspoon pepper -- white
  1386. 1 cup cream -- heavy
  1387. 1/2 cup milk
  1388. 1 green onion -- grated
  1389. 1 teaspoon dill weed -- dried or
  1390. 1 tablespoon fresh dill -- chopped
  1391.  
  1392. Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
  1393.  
  1394. Source:
  1395. "The Searchable Online Archive of Recipes (SOAR)"
  1396.  
  1397.  
  1398.  
  1399.  
  1400. - - - - - - - - - - - - - - - - - - -
  1401.  
  1402.  
  1403.  
  1404.  
  1405. Nutr. Assoc. : 0
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