Creamy tomato Soup

Serves 6.

2 tbsp. reduced-calorie margarine

1 lg. onion, peeled and thinly sliced

1 carrot, chopped

2 garlic cloves, coarsely chopped

1 (28 oz.) can peeled Italian plum tomatoes

3 c. chicken broth

1 sm. boiling potato, peeled and thinly sliced

2 tbsp. chopped fresh basil leaves or 2 tsp. dried basil

1/4 tsp. nutmeg

Salt to taste

1 c. milk

Melt margarine in a soup pot over low heat.  

Add onion, carrot and garlic.  

Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted.  

Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt.  

Cook, covered, over low heat for 40 minutes, stirring occasionally.  

Let cool to room temperature.  

Puree in a blender, in small batches, adding a bit of milk to each batch.  

Do you know "Agent Provocateur " ?

Return to soup pot and adjust seasonings.  

Before serving, warm through over very low heat.  

Do not boil.  

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High Fiber Vegetable Soup

Makes 6 - 8 servings.  

 2 c. green pepper, chopped

2 c. onions, chopped

4 tbsp. butter

1 (28 oz.) can tomatoes and liquid

2 c. carrots, diced

1 c. corn

1 c. cabbage, chopped

2 c. celery, chopped

1 c. squash, diced, zucchini and/or summer

1 c. potato, diced

2 c. green beans

10 c. water

5 tsp. beef broth granules

2 tbsp. lemon juice

1 bay leaf

2 tsp. marjoram

1 tsp. thyme

1/2 tsp. black pepper

1/4 tsp. crushed red pepper

1/2 c. minced parsley

1 c. barley

Salt to taste

Do you know "Agent Provocateur " ?

In large pot, saute green peppers and onions in butter about 2 - 3 minutes.  

Add:  water, broth granules, tomatoes (chopped) and liquid, lemon juice, all vegetables, and all spices.  

Bring to low boil, reduce to simmer.  

Cover and simmer 20 minutes.  

Add barley and simmer 40 - 50 minutes longer.  

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Garden-Fresh Tomato Soup

For 08 servings  

1/2 c. butter or margarine

2 tbsp. olive oil

1 lg. onion, sliced

2 sprigs fresh thyme or 1/2 tsp. dried thyme

4 fresh basil leaves or 1/2 tsp. dried basil

1 tsp. salt

1/4 tsp. freshly ground black pepper

2 1/2 lbs. diced fresh ripe tomatoesor 2 cans (16 oz. each) Italian-style tomatoes with juice

3 tbsp. tomato paste

1/4 c. all-purpose flour

3 3/4 c. chicken broth, divided

1 tsp. sugar

1 c. heavy cream

--CROUTONS:--

8 slices day-old French or Italian bread

1 lg. garlic clove, sliced lengthwise

2 tbsp. olive oil

In a large kettle, heat butter and olive oil over medium-high.  

Add onions and seasonings.  

Cook, stirring occasionally, until the onion is soft.  

Add the tomatoes and paste.  

Stir to blend.  

Simmer 10 minutes.  

Place the flour in a small mixing bowl and stir in 1/4 cup chicken broth. 

Stir into the tomato mixture.  

Add the remaining broth.  

Simmer 30 minutes, stirring frequently.  

Allow mixture to cool and run through sieve, food mill or food processor.  

Return the pureed mixture to the kettle. 

Add the sugar and cream. 

Heat through, stirring occasionally.  

To prepare the croutons, rub the garlic over both sides of the bread.  

Brush with olive oil and place on a baking sheet.  

Bake at 350 degrees for 10-12 minutes or until toasted.  

Turn and toast other side 2-3 minutes.  

Just before serving, top each bowl with one or two croutons. 

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Lobster and Roasted Corn Chowder

For 12 people.  

1 (21 lb.) live Maine lobster

4 strips bacon, fine dice

1/2 med. onion, fine dice

1/4 med. green pepper, fine dice

1/4 med. red pepper, fine dice

1/4 med. yellow pepper, fine dice

1/4 sm. jalapeno pepper, fine dice

1/2 stalk celery, fine dice

1/2 med. carrot, fine dice

1/2 c. diced green chilies, canned

1/4 lb. unsalted butter

1/2 c. all purpose flour

6 c. lobster stock or 1 tbsp. lobster base and 6 c. water

1 tbsp. tomato paste

1 c. corn, cut off the cob

1 c. cream style corn

1 sm. smoked hamhock

2 med. baking potatoes, peeled and cut into 1 inch square dice

1 bunch cilantro, fine chop

2 stalks green onions, fine bias cut

2 c. heavy whipping cream

1 tsp. Lenard's southwestern seasoning blend

1/2 lemon juice

Salt and ground black pepper, to taste

Steam lobster 17 minutes, let cool and remove from shell.  

Save shells to make lobster stock if desired.  

Saute bacon until crispy in sauce or small stock pot.  

Add:  onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft.  

Add:  tomato paste and green chilies.  

Add:  lobster base, if that is your choice over stock.  

Cook 3 mintues stirring constantly over medium heat.  

Add: 1/2 of the unsalted butter and cook until melted.  

Add: flour and cook 3 more minutes.  

Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.  

Add:  cream style corn; southwestern seasoning and smoked hamhocks. 

Add:  stock or water, if using base.  

Cook for 1/2 hour keeping at a slow boil, stirring constantly.  

Add: potatoes and cook for another 15 minutes.  

If too thick add more stock or water to desired consistency.  

Add: green onions; cilantro and lemon juice.  

Slowly Whisk in cream and the remaining butter until melted.  

Season with salt and black pepper to taste.    

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Black Bean Soup

3/4 lb. black beans

1 1/2 qt. cold water

2 oz. salt pork (optional)

3/4 lb. hamhock or bone of smoke ham

1 lg. onion, chopped

1 clove garlic, crushed

2 green peppers, chopped

1/2 c. bacon drippings or olive oil

1 bay leaf

1 tbsp. salt

1/8 tsp. oregano

1/4 c. vinegar

Wash beans.  

Soak overnight.  

Add salt pork, ham hock and simmer over low heat.  

Saute onions, garlic, green pepper in bacon drippings until tender.  

Add to beans.  

Season with bay leaves, salt and oregano.  

Simmer until beans are tender and thick, approximately 3 hours.  

Add vinegar just before serving.  

Serve over rice with finely chopped onion on top.  

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Minestrone Soup

4 beef bouillon cubes

3 to 4 stalks celery, chopped

2 onions, chopped

3 carrots, sliced

4 cloves garlic, chopped

1 (10 oz.) pkg. frozen chopped spinach

2 cans whole tomatoes, chopped, drained

1/2 c. ketchup to taste

1 lb. hamburg, cooked & drained

Basil to taste

Parsley to taste

Salt & pepper to taste

Use a 5 quart pan.  

Cook until vegetables are tender.  

Cook and add any type of macaroni and top with Parmesan cheese.  

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German Sausage Chowder

1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces

2 med. (2 c.) potatoes, peeled and chopped

1 med. (1/2 c.) onion, chopped

1 sm. (4 c.) cabbage, shredded

3 c. milk

3 tbsp. all purpose flour

1 c. (4 oz.) Swiss cheese, shredded

Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper.  

Add 2 cups of water. 

Bring to boiling and reduce heat.  

Cover and simmer for 20 minutes or until potatoes are nearly tender.  

Stir in cabbage.  

Cook 10 minutes more or until vegetables are tender.  

Stir in 2 1/2 cups of the milk.  

Stir remaining milk into flour and stir into soup.  

Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.  

Stir in cheese until melted.  

Garnish with parsley.  

Makes 6 servings.  

*Polish sausage may also be used  

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Cape Cod Fish Chowder

3 slices bacon, cut in 1/2 inch pieces

2 med. onions, coarsely chopped (about 1 1/2 c.)

2-3 med. carrots, diced

2 med. cloves garlic, minced

2 c. chicken broth

2 med. potatoes, diced

2 whole bay leaves

1/4 tsp. dried thyme

1/4 tsp. white pepper

1 lb. fresh or frozen cod, haddock or flounder, cut in 1-inch pieces

1 c. sour half & half or lean sour cream

In large saucepan, fry bacon until crisp, remove and drain.  

Add onions, garlic and carrots to bacon drippings and saute until lightly browned.  

(Excess drippings can be drained before frying.)  

Add chicken broth, potatoes and spices.  

Cover and simmer until potatoes are nearly tender, 15-20 minutes.  

Stir in fish and simmer for 5-7 minutes until cooked.  

Stir in sour half & half and heat, but don't boil.  

Ladle into mugs, garnish with bacon pieces.  

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Christmas Soup

15 Bean Super Soup

15 bean pre-packaged soup mix, found in supermarkets

1 lg. onion

1 lg. can tomatoes

1 pod red pepper (optional) OR 1 tsp. chili powder

Juice of one lemon

Salt and pepper to taste

Wash beans thoroughly.  

Place in large kettle, cover with water, add 2 teaspoons salt, and soak overnight.  

In morning, drain.  

Add 2 pints water and some ham or ham hocks.  

Bring to a boil, then simmer slowly 2 1/2 - 3 hours.  

Add onion, tomatoes, red pepper or chili powder, lemon, salt and pepper.  

Simmer another 30 minutes or so.  

Serve with crackers and a green salad.  

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Cream of Fresh Tomato Soup

1 sm. onion, finely chopped

6 med. ripe tomatoes, peeled, seeded and chopped

3 tbsp. butter

1/2 tsp. black pepper, freshly ground

1/4 tsp. baking soda

1 c. heavy cream

2 tsp. salt

1/4 - 1/2 tsp. dried sage

Garnish:  dollop of sour cream and chopped parsley

Saute onion for 5 minutes in butter in a 4 quart saucepan.  

Add tomatoes, salt, pepper, baking soda and sage.

  

Saute for 10 - 12 minutes or until thickened and pasty.  

Remove from heat and stir in cream.  

Taste for seasoning.  

Return to heat and heat through.  

Serve in heated cup or refrigerate and serve chilled with a dollop of sour cream and chopped parsley.  

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Cauliflower Soup

2 c. sliced cauliflower

1 can chicken broth (13 3/4 oz.)

1 c. milk

1 can cream of potato soup

2 tbsp. cornstarch

1/4 c. cold water

 In large, covered saucepan cook cauliflower in chicken broth until tender.  

Don't drain and set aside.  

In a bowl, gradually add milk to potato soup and mix well.  

Blend 1/4 cup cold water to cornstarch and stir into soup mixture.  

Pour soup mixture over cauliflower and cook until thickened.  

Can add diced ham or cheese.  

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Black Bean Soup

3/4 lb. black beans

1 1/2 qt. cold water

2 oz. salt pork (optional)

3/4 lb. hamhock or bone of smoke ham

1 lg. onion, chopped

1 clove garlic, crushed

2 green peppers, chopped

1/2 c. bacon drippings or olive oil

1 bay leaf

1 tbsp. salt

1/8 tsp. oregano

1/4 c. vinegar

Wash beans.  

Soak overnight.  

Add salt pork, ham hock and simmer over low heat.  

Saute onions, garlic, green pepper in bacon drippings until tender.  

Add to beans.  

Season with bay leaves, salt and oregano.  

Simmer until beans are tender and thick, approximately 3 hours.  

Add vinegar just before serving.  

Serve over rice with finely chopped onion on top.  

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Shallots and Tarragon Soup

Serves 6.  

5 c. chicken broth

8 lg. shallots in thin slices

1/2 tsp. dried tarragon

2 celery stalks chopped with leaves

Salt and pepper

4 egg yolks

1 c. heavy cream

Chopped chives

Paprika

In a saucepan, put chicken broth, shallots and tarragon and celery.  

Bring to a boil.  

Simmer, cover for 45 minutes in low heat.  

Into blender container ladle half of mixture, cover and at high speed, blend until smooth.  

Repeat with other half.  2. In a bowl beat the cream and yolks.  

Stir into the soup.  

Reheat the soup stirring until yolk are cooked.  

Do not boil.  

Serve hot, garnish with chives and paprika.   

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One Pot Stew

1 can pork & beans

1 can lima beans

1 can black-eyed peas

1/4 c. brown sugar

1 sm. can tomato sauce

1 can peas, drained

1 can kidney beans

1 lb. ground beef

1/8 c. mustard

Brown ground beef.  

Pour everything else into the pot and let simmer for 15 minutes.  

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Tuscan Onion Soup

3 oz. bacon fat

1 oz. olive oil

2 lb. onion, cut into thin strips

2 oz. marsala wine

1 gal. chicken stock

1/2 gal. beef stock

1 tsp. each thyme, basil, oregano

Saute onion in fat and oil. 

Add wine and cook approximately 5 minutes, until onion is soft.  

Add all other ingredients.  

Simmer for 20 minutes.  

Skim fat from soup.  

Serve with croutons and grated Romano cheese.   

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Creamy Zucchini Soup

2 c. condensed chicken broth

2 med. zucchini, sliced

1/2 c. chopped green pepper

1/4 c. chopped onion

1 tsp. dill weed

Salt and pepper

1 c. sour cream or plain yogurt

Snipped parsley

In a 2 quart saucepan combine broth, zucchini, green pepper and onion. 

Cover and simmer about 20 minutes.  

Add dill, salt and pepper to taste.  

Puree in food processor or blender.  

Stir in sour cream.  

Garnish with parsley.  

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Corn Chowder

For 6

6 slices bacon, diced

1/2 c. finely chopped onion

2 c. diced raw potatoes

1 1/2 c. water

2 tsp. salt

1/8 tsp. pepper

2 c. cream style corn

2 tbsp. oleo, melted

2 tbsp. flour

3 c. milk

Parsley, shredded cheese, corn chips

Fry bacon until crisp.  

Remove bacon.  

Saute onion in 2 tablespoons bacon drippings until transparent, not brown.  

Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender.  

Add pepper and corn.  

Blend oleo and flour, stir in milk and cook until slightly thickened.  

Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top.  

Serve immediately and piping hot.   

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Hamburger Soup

1 lb. hamburger

5 c. water

1 (16 oz.) can tomatoes

1 med. onion, chopped

2 carrots, sliced (1 c.)

2 stalks celery, sliced (1 c.)

1/3 c. barley

1/4 c. catsup

1 tbsp. (2 cubes) beef bouillon

2 tsp. seasoned salt

1 tsp. basil

1 bay leaf

Brown beef, drain fat.  

Add rest of ingredients.  

Simmer 1 hour until barley and vegetables are tender.  

 

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Lentil Barley Soup

Serves 6.  

1/4 c. margarine

3/4 c. chopped celery

3/4 c. chopped onion

6 c. water

3/4 c. lentils

Saute in large stewing pan margarine, celery, and onion.  

Add water and lentils.  

Cook 20 minutes.  

Add: 1 qt. tomatoes

1/2 tsp. garlic salt

2 tsp. salt

1/4 tsp. pepper

3/4 c. barley or brown rice

1/2 tsp. rosemary

Simmer 45-60 minutes.  

Add 1/2 cup shredded carrots.  

Cook 5 minutes more.  

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Cream of Broccoli Soup with Cheddar Cheese

Serves 6.  

2 c. milk

3 tbsp. butter

2 tbsp. finely chopped onion

3 tbsp. flour

1/2 tsp. salt

1/8 tsp. white pepper

1/2 tsp. thyme

1/2 tsp. granulated garlic

2 chicken bouillon cubes

1 1/2 c. boiling water

2 c. shredded Cheddar cheese

1 c. cooked finely chopped broccoli

Cook onions in butter until tender.  

Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly.  

Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth.  

Add the cheese and broccoli and heat through.  

Garnish with fresh chopped parsley.  

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