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Category: Soups (Page 1 of 5)

Cold Avocado Soup Recipe

Ingredients:
1 can chicken broth, chilled
1 ripe avocado
1 teaspoon lemon juice
1/2 oz. dill weed
1/2 oz. sherry

Instructions:

Pour chilled broth in blender. Dice avocado and add to broth, blend. Add lemon juice and sherry. Blend well.

Pour into cups and sprinkle with dill weed. Serve cold.


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Vegetable Soup Recipe

Ingredients:
3 cups soup stock
1/4 cup chopped onions
1/4 cup green beans cut in strips
2 tbsp diced turnip
1/4 cup diced carrots
1/4 cup shredded cabbage
1 tbsp celery, finely chopped
Salt, pepper & seasoning to taste

Instructions:

Add prepared vegetables to soup stock.

Cook until vegetables are tender (about 1/2 hour). Season to taste.

Serve hot.

NOTE: Any combination of vegetables may be used in this recipe.


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Sicilian Vegetable Stew Recipe

Ingredients:
2 lb medium-size eggplants
1/2 lb onions, thinly sliced
1/3 cup olive oil
2 tablespoons capers, drained
2 or 3 celery stalks, chopped
6 oz olives
1/3 cup vinegar of any kind
1 teaspoon stevia powder
Salt

Instructions:

Wash the eggplants, cut them into small pieces, put them into a large strainer and sprinkle with salt. Set aside to drain for at least 1 hour. Meanwhile, combine the onions with one-third of the olive oil in a wide, shallow pan. Cook until golden. Add the capers, celery and olives. Mix well and cook for 15 minutes, set aside.

Rinse the eggplant and dry completely. Heat the remaining oil in a skillet over high heat. When the oil reaches its maximum temperature, add the eggplant pieces and fry until well browned. Drain. Stir the eggplant into the tomato mixture.

Sprinkle on the vinegar and stevia and return to low heat. Cook until the vinegar completely evaporates. Serve either warm or cold.


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Cauliflower Soup Recipe

Ingredients:
1 large head of cauliflower
2-3 stalks celery
2 cloves garlic
1-2 onions
1-2 teaspoon ground cumin
1/2 teaspoon pepper
a few sprigs of parsley
1/4 teaspoon sage (or your favorite blend of herbs; spices)

Instructions:

Chop head of cauliflower (save a handful of tiny flowerettes for a raw garnish) and put in a soup pot. Chop; add stalks celery, garlic and onions. Add spices.

Barely cover with water, bring to boil and simmer until veggies are tender.

Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick.

Serve garnished with raw flowerettes.


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“Potato” Soup Recipe

Ingredients:
1 medium head cauliflower
2 tablespoon chopped onion
32 oz chicken broth
2 slices crisp bacon
3 tablespoon chopped chives
3 oz shredded Cheddar cheese
1/2 cup or more of light cream
2 tablespoon butter
Salt & pepper

Instructions:

Steam cauliflower til tender. Drain, place in baking dish, drizzle with olive oil and salt and pepper and broil til golden brown. Heat little oil and saute onions til soft but not brown. Add cauliflower, broth and simmer til very tender. Puree half mixture in blender and return to pot. Add cheese, bacon, cream and chives and stir til cheese melted. Add butter, stir til melted and serve

4 carbs per serving. 4 servings.

Squash Soup Recipe

Ingredients:
2 medium yellow crookneck squash
2 medium onions
2 cans chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

Instructions:

Boil sliced squash and onions in chicken broth for 15 minutes until both are tender. Strain most of broth and save.

Puree squash and onions in blender or food processor. Add back to broth. Add curry and pepper; stir well. Add cream and nutmeg.

Can be served warm or cold.


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Stuffed Cucumber Soup Recipe

Ingredients:
1/2 lb ground pork (or veal)
2 cloves garlic, finely minced
1/2 teaspoon freshly grated ginger root
1 tablespoon Thai Fish Sauce* (Nam Pla)
1/2 teaspoon dried cilantro or 1 teaspoon fresh cilantro (also -called Chinese parsley)
8 ea green onions, white part and 2″ of green tops
1 can of boiled quail eggs*, drained and rinsed with fresh tap water
4 ea cucumbers (about 8″ long)
2 qt chicken stock

*Available in Asian markets

Instructions:

Select cucumbers which are 7 to 8 inches long, but as small around as you can get. Peel the cucumbers and then slice each across into four equal pieces. Using a small spoon scoop out the seeds being careful to leave a “bottom” in each piece.

Preparing the meat stuffing:

Combine the ground pork, garlic, ginger, cilantro, 4 of the green onions, and fish sauce. Make a small ball of the mixture and microwave for about a minute to cook thoroughly. Taste for seasoning, and correct if needed.

Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks) in the hot chicken stock.

Cook about 15 minutes and add the 4 remaining green onions cut in 2″ lengths, and the canned quail eggs.

Cook another 5 minutes and serve immediately.

Note: If you can manage to keep the soup just barely below the boil your finished soup will be very clear.


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Vegetable Broth Recipe

Ingredients:
2 unpeeled carrots, sliced
2 leeks, both white and green parts, washed and sliced
1 green from the fennel bulb or the bulb itself, sliced
2 turnips, peeled and sliced
1 large onion, sliced
3 unpeeled garlic cloves, cut-in half
1 bunch parsley
4 fresh thyme sprigs, or 1 teaspoon dried thyme
1 bay leaf
1 cup mushroom stems
1 tablespoon black peppercorns
1 cup dry white wine

Instructions:

Combine all ingredients except peppercorns and wine in a 4-quart pot.

Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.

When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container.

Let broth cool, uncovered, for an hour before putting it in the refrigerator.


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Vegetable Confetti Soup Recipe

Ingredients:
1 tablespoon vegetable oil
2 medium onions; minced
2 large trimmed fennel bulbs – cut into 1/3-inch dice
10 cup chicken stock
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 large red pepper – cut into 1/3-inch dice
2 medium zucchini- cut into 1/3-inch dice
12 large mushrooms – trimmed, quartered
Salt
Freshly ground pepper
Grated imported parmesan – for serving

Instructions:

Heat oil in 6-Quart Pot. Add onions. Cook until soft, about 5 minutes. Stir often.

Add fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes.

Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more.

Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months.

Serve hot, garnished with cheese.

Makes 14 Cups


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Chicken Stock Recipe

Ingredients:
3 pounds chicken backs and necks
3 quarts of cold water
4 celery stalks, chopped
2 yellow onions, peeled and quartered
8 black peppercorns

Instructions:

Add all the ingredients to a pot. Bring to a simmer. Froth will form on the top when it first starts to simmer. Skim this froth and discard. Continue to simmer for 2 hours.

Strain out the non liquid ingredients and that’s it.


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