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SOUPS

Source of Recipe

MA

Baked Potato Soup

4 - 5 baking potatoes
2 cups water
1 quart milk
1/2 cup celery
1/4 cup butter
1/2 cup sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
Salt and pepper to taste

Place potatoes in the oven and cook for about 1 hour at 350 degrees.
Meanwhile heat water in a large saucepan and add chopped celery to the
water and simmer until celery is tender. When potatoes are fully
cooked, slice down the center and scoop the pulp out of each potato
and add to celery and water. Add milk. butter, sour cream, bacon,
green onions, 1 cup of the cheddar cheese, parsley or dill and salt
and pepper. Allow mixture to simmer over low-medium heat until it
thickens. Serve hot with cheddar cheese sprinkled on top. You may also
add chives (from the top of the green onions), bacon pieces and sour
cream.
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Canadian Country Soup

4 oz. sliced Canadian bacon
1/2 cup chopped onions
1 tbsp butter
1 can beans with bacon soup
1 cup drained whole kernel corn (or creamed corn)
1 can cream of mushroon soup
1 can vegetarian vegetable soup
2 cans water

Brown bacon and cook onion in butter until tender.
Blend in soups and water.
Add corn and simmer.
Makes 6-8 servings
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Bistro Three Onion Soup

INGREDIENTS
3 tablespoons extra-virgin olive oil
4 large yellow onions, diced
4 leeks, including 1 inch of the tender greens, well-washed and diced
5 cloves garlic, minced
6 cups good-quality vegetable stock
1 1/2 cups fruity red wine
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper, to taste
3/4 cup freshly grated Parmesan cheese
6 slices country-style bread

1. Heat the olive oil in a large soup pot over medium heat. Add onions
and leeks, stirring occasionally until vegetables are soft, about 10
minutes. Add garlic and stir, sautéing for 1 minute. Add the stock and
simmer for about 30 minutes, without a lid, until vegetables are very
soft.
2. Stir in wine, vinegars, and salt and pepper to taste. Toast the
bread and place one slice in the bottom of each of 6 soup bowls.
3. Ladle the soup into bowls, sprinkle cheese evenly over each serving
and serve immediately.
Serves 6.
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Cauliflower Cheese Soup

Ingredients:
1 medium Cauliflower
2 cups Chicken stock
1/4 cup Butter or margarine
1/4 cup Chopped onion
1/4 cup All-purpose flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 cups Milk
1 cup Grated medium Cheddar cheese
Buttered bread crumbs for garnish
Parsley

Directions:
Cook cauliflower in chicken stock until tender. Do not drain. Cool a
bit. Run through blender to desired texture. Set aside.
Melt butter in saucepan. Add onion and saute until limp. Do not brown.
Mix in flour, salt and pepper. Add milk. Heat and stir until it boils
and thickens.
Add cheese and cauliflower mixture. Stir to heat and melt cheese.
Garnish with buttered bread crumbs.
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Cheddar-Ale Soup

1 tablespoon canola oil
1 large onion, chopped
1 12-ounce bottle beer, preferably ale
2 18-ounce bags precooked diced peeled potatoes (see Tip)
1 14-ounce can vegetable broth or reduced-sodium chicken broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup all-purpose flour
1 1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped

1. Heat oil in a Dutch oven over medium heat. Add onion and cook,
stirring, until softened, about 3 minutes. Add beer; bring to a boil
and boil for 5 minutes. Add potatoes, broth and water; cover and bring
to a boil. Reduce the heat to maintain a simmer, and cook until the
potatoes are tender, about 4 minutes. Remove from the heat and mash
the potatoes with a potato masher to the desired consistency.
2. Whisk milk and flour and add to the soup. Bring to a simmer over
medium-high heat and cook, whisking occasionally, until thickened,
about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and
stir until melted. Ladle the soup into bowls and garnish with the
remaining 1/4 cup cheese and bell pepper.
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Chunky Vegetable Chowder

Ingredients:
1 medium potato, cubed
2 cup pumpkin, cubed
1 vegetable stock cube
3 cup water
2 Tbsp smoke-flavoured textured soy bits
1 Tbsp margarine (milk-free)
2 Tbsp flour
2 cup soy drink
15 oz canned corn kernels, drained
1 lb leek, sliced
2 medium carrots, cut into 1 inch julienne strips

Directions:
Place leeks, potato, carrots, pumpkin, stock cube and water into a
large saucepan.
Cover; bring mixture to boil, then simmer for 20 minutes.
Add corn and soy bits. Remove from heat.
Melt margarine in a medium saucepan (or microwave on High 100% for 1
minute). Add flour then cook or microwave for 1 minute.
Remove from heat and gradually add soy.
Return to heat, stirring continuously until mixture thickens.
Season with salt.
Stir white sauce into vegetable mixture and heat through.
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Clam Soup with Poached Eggs

1 quart clams
4 cups milk
1 slice onion
1/3 cup butter
1/3 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
Few gratings nutmeg
Whites 2 eggs

Clean and pick over clams, using three-fourths cup cold water; reserve
liquor. Put aside soft part of clams; finely chop hard part, add to
liquor, bring gradually to boiling point, strain, then thicken with
butter and flour cooked together. Scald milk with onion, remove onion,
add milk and soft part of clams to stock; cook two minutes. Add
seasonings, and pour over whites of eggs beaten stiff.
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Classic Minestrone

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 1/2 quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
1/4 cup elbow macaroni
salt and ground black pepper to taste

1. Heat olive oil in a large saucepan, over medium heat. Add leek,
carrots, zucchini, green beans and celery. Cover, and reduce heat to
low. Cook for 15 minutes, shaking the pan occasionally.
2. Stir in the stock, tomatoes and thyme. Bring to a boil, then
replace the lid, and reduce heat to low; simmer gently for 30 minutes.
3. Stir in the cannellini beans with liquid and pasta. Simmer for an
additional 10 minutes, or until pasta is al dente. Season with salt
and pepper to taste before serving.
Makes 4 servings
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Easy Clam-Corn Chowder

8 strips bacon, cut into 1 inch pieces
1 round onion, diced
3 celery stalks, diced
2 6.5oz cans chopped clams
1 cans clam juice
3 large potatoes, diced
1 5 1/3oz can evaporated milk
1 16oz. can creamed corn
1 tbsp minced parsley
salt
white pepper

Saute bacon, onions, and celery about 3 minutes on low flame.
Add clam and clam juice and 1 quart of water.
Add corn, potatoes, and parsley.
Simmer on low flame for 1 hour until potatoes are cooked.
Add salt and pepper to taste before serving.